The “Original” Burger

Today’s post is less about a recipe and more about a method for cooking burgers. I have shared some really great burgers that my family loves, but sometimes you just want the original burger. Everyone has their way of cooking burgers, so today I wanted to share mine. I prefer to use a mixture of ground pork and ground beef, rather than an all beef burger. When I’m at home and my dad is on the grill, I expect to get an all beef burger with some BBQ sauce on top, which by the way is excellent! When I’m at my in-laws, I expect to get an all beef burger with some steak seasoning and Worcestershire sauce. For me, I like to make my patties on my own and sprinkle some Season All seasoning on both sides of the patty about 4 to 6 hours before I actually grill the burgers. About 30 minutes before grilling, I like to take the patties out of the refrigerator to take the chill out of the meat, and splash each patty with some Worcestershire sauce. A burger should always be made to your liking. There is no right or wrong way to grill up a classic, but hopefully I’ve given you a few ideas for your next burger!

The “Original” Burger

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1 lb 1/2 ground beef, 1/2 ground pork combo

Season All seasoning

Worcestershire sauce

4 hamburger buns

Tomato, sliced

Lettuce

Onion, sliced

Cheddar cheese, sliced

Combine the beef and pork mixture and form into 4 patties. Sprinkle the Season All seasoning on each side of the patties. Place in the refrigerator until ready to grill. About 30 minutes before grilling, take patties out of refrigerator and set at room temperature. Splash some Worcestershire sauce on each of the patties.

Preheat grill to medium-high heat. While grill is pre-heating, place hamburger buns on grill and toast. Set buns aside and grill patties until desired doneness.

Place desired toppings on burger and dress with your favorite condiments!

Alabama Smokehouse Burger

Last month I introduced you to our new favorite burger. My husband and I both agreed it was our favorite. Then I made this burger...and now my husband and I are having a disagreement as to which burger is better. While I agree both burgers are quite good the flavor of the andouille takes the first burger over the top, in my opinion. My husband however, loves white sauce and pork..so I should have known better! The recipe actually came from the Food Network show, Ultimate Recipe Showdown and won the round for best tasting burger. That should tell you everything you need to know, the burger is good. I wasn't sure how much I would love the white sauce...I can only handle so much vinegar, but it was surprisingly good, the flavors weren't overpowering.

Alabama Smokehouse Burger

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For the Alabama White Sauce:

3/4 cup mayonnaise

1/4 cup apple cider vinegar

1 tablespoon lemon juice

2 tablespoons sugar

2 teaspoons freshly ground black pepper

12 slices bacon, cooked, reserving 1 1/2 tablespoons rendered bacon fat

For the burgers:

2 pounds ground pork

1 tablespoon smoked paprika

1 teaspoon chili powder

1/4 teaspoon cayenne pepper

1 1/2 teaspoons salt

1/4 teaspoon freshly ground black pepper

6 slices smoked Gouda

6 Kaiser rolls, split

2 1/2 cups shredded greens

To make Alabama White Sauce:

In a small mixing bowl combine the mayonnaise, apple cider vinegar, lemon juice, sugar, and black pepper. Mix until well combined and refrigerate until ready to serve.

To make the burgers:

Combine the pork, paprika, chili powder, cayenne, salt and pepper in  a large bowl. Add 1 1/2 tablespoons of the rendered bacon fat from the skillet. Mix well, handing the meat as little as possible to avoid compacting. Divide the mixture into 6 equal portions and form the portions into patties to fit the size of the rolls.

Meanwhile, preheat the grill to medium-high heat. Brush the grill rack with oil to prevent sticking. Arrange the patties on the rack, cover, and cook, turning once just until done, about 4 minutes on each side for medium-rare. During the last few minutes of cooking, top the burgers with equal amounts of Gouda and put the rolls, cut side down, on the outer edges of the rack to lightly toast.

To assemble the burgers, place a generous amount of Alabama white sauce on the cut side of the rolls. On the bottom half of each roll place shredded greens, a cheese-topped patty, and 2 slices of bacon. Cover with the top of the roll and serve.

Source adapted from: www.foodnetwork.com

Andouille Burgers with a Creole Remoulade Sauce

Please allow me to introduce you to my new favorite burger! I’m not sure why I never thought of including andouille in my burgers before, but it is genius! This recipe is from Emeril Lagasse and the Food Network. I have seen many of his recipes that looked good, but never bothered with because the ingredient list looked too long. For those that might feel the same about this burger, please don’t be discouraged, it is worth the effort! The recipe calls for two additional ingredients, Essence seasoning and a Creole remoulade sauce. I’m quite certain that if you had a Creole seasoning on hand, you could substitute it with the Essence seasoning, but absolutely no substitutions should be made for the remoulade sauce! The sauce is what helps make this burger! With that said, the recipe calls for a lot of sauce. If you only plan on making the burgers once, I would half the recipe. If you are like myself, you will make the burger, realize that you have to make this recipe again, and use the remaining sauce for the following weeks round two of Andouille burgers!  For those that haven’t decided what to grill this weekend, consider this burger, especially if you are a lover of andouille sausage!

Have a happy and safe Memorial Day weekend!

Andouille Burgers with a Creole Remoulade Sauce

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6 oz andouille sausage, cut into 1-inch pieces

1 1/2 pounds ground beef

1 tablespoon minced garlic

2 teaspoons Worcestershire

1 1/2 teaspoons Essence Creole seasoning, recipe below

3/4 teaspoon salt

3/4 teaspoon freshly ground black pepper

6 Kaiser onion rolls or French bread, split in 1/2 crosswise

6 slices Vidalia onion, or other sweet onion

1 tablespoon olive oil

3/4 cup grated sharp cheddar

Creole Remoulade Sauce, recipe below

To make the Burgers:

Preheat the grill to medium-high.

Take casing off the andouille sausage and transfer to a large bowl. Add the beef, garlic, Worcestershire, 1 teaspoon of Essence, 1/2 teaspoon kosher salt, and 1/2 teaspoon pepper. Blend together being careful not to overwork the mixture. Form mixture into 6 patties.

Grill the Kaiser rolls just until golden, turning about 1 minute per side. Transfer to plates. Brush the onion slices on both sides with the oil and season with the remaining 1/2 teaspoon Essence, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Grill until golden, turning, about 5 minutes per side. Remove from the grill.

Place the hamburgers on the grill and cook to desired doneness, about 5 minutes per side for medium-rare. During the last 2 minutes of cooking, sprinkle the cheese over the tops of the burgers and cook until melted.

Spread the insides of the buns with the Creole remoulade sauce. Place the hamburgers on the bottoms and top with the sliced onions. Serve immediately.

To Make the Essence Creole Seasoning:

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried leaf oregano

1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight container.

Yield: about 2/3 cup

To make the Creole Remoulade Sauce:

3/4 cup vegetable oil

1/2 cup chopped green onions

1/2 cup chopped yellow onions

1/4 cup fresh lemon juice

1/4 cup chopped celery

3 tablespoons Creole or other whole-grain mustard

3 tablespoons ketchup

3 tablespoons chopped parsley leaves

2 tablespoons chopped garlic

2 tablespoons prepared horseradish

1 teaspoon salt

1/4 teaspoon cayenne

1/4 teaspoon freshly ground black pepper

In a blender or food processor, combine all ingredients and process until fairly smooth, about 30 seconds.

Transfer to an airtight container and refrigerate for at least 1 hour before using. (The sauce will keep for up to 1 week in the refrigerator.)

Source: www.foodnetwork.com/emeril-lagasse

Chicken Tequila Burgers

Since trying Chicken Parmesan Burgers, I have been wanting to try many more burger recipes using ground chicken. This recipe caught my eye and I was anxious to try it out. Last summer I made Ina Garten's recipe for Tequila Lime Chicken, which was very flavorful so I was excited to see if those flavors could be captured in burger form. I also added in a condiment of mayonnaise mixed in with some lime zest to add even more citrus flavor to the burger. I chose to cook the burgers using a grill pan, but they could also be cooked under a broiler. Also, for those that aren't keen on using alcohol in the recipe, you can always use chicken broth as a substitute. Overall, I was pleased with the taste of the burger, although I will say that the Chicken Parmesan Burger is still my favorite chicken burger!

Chicken Tequila Burgers

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2 garlic cloves, minced

1 jalapeno pepper, seeded and chopped

1 Red bell pepper

1 onion

Romaine lettuce

3 to 4 tablespoons cilantro

zest of 1 lime, divided

1 oz tequila

dash of soy sauce

Kosher salt and freshly ground black pepper

1/2 cup Panko bread crumbs

1 lb ground chicken

1/2 cup mayonnaise (optional)

Hamburger buns

Preheat the broiler. Line a baking sheet with foil and brush lightly with olive oil. Combine the garlic, jalapeño, ground chicken, cilantro, zest of 1/2 lime, tequila, soy sauce, panko, and salt and pepper to taste using a food processor or by hand.

Form the mixture into 4 to 5 patties and place them on the prepared baking sheet. Broil the burgers for about 12 to 15 minutes, flipping halfway through, cooking to brown both sides. Check for doneness before serving.

While patties are cooking, sauté bell pepper and onion in olive oil until tender.  Optional: Combine mayonnaise and the remaining 1/2 of lime zest, stir to combine.

Serve on buns with red bell pepper, onion, lettuce and mayonnaise mixture, as desired.

Source adapted from: Annie’s Eats, originally from Cara’s Cravings

Chicken Parmesan Burgers

I have had a burger craving for the past couple of weeks. Maybe I’m getting cabin fever and I’m ready to start grilling outside again…whatever the reason burgers sound so good to me. I saw this recipe on several people’s “favorites list” from 09, so I knew it had to be good. I love chicken parmesan, so I was definitely skeptical that it could be reproduced into a burger. I’m happy to report that this burger has all the flavors of chicken parm and it was so good I’ve actually been craving to make them again! The original recipe calls for sautéed mushrooms, but I chose to leave them out, if your family likes them, I’m sure they would be good as an additional topping.

Chicken Parmesan Burgers

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For the Burgers:

1 lb ground chicken

1/4 cup grated parmesan cheese

1/4 cup plain bread crumbs (I used my food processor and ground up croutons)

2 teaspoons Italian seasoning

1/4 cup chopped parsley

1 clove garlic, minced

1 shallot, finely diced

salt and pepper to taste

For the Topping:

1/2 cup pasta sauce

4 slices mozzarella or provolone

4 buns, brushed with garlic butter

Lightly mix together together all the ingredients for the burgers. Form into 4 patties. (For more flavor, make the patties 30 to 40 minutes before cooking so the flavors can meld together.)

Preheat the broiler or grill pan. Broil or grill burgers for about 4 minutes on the first side, then flip and broil or grill for 3 minutes. Top each chicken burger with 2 tablespoons pasta sauce and a slice of cheese. Keep under the heat for about 30 to 60 seconds, or until cheese is melted and the burger is cooked through. Place the buns in the broiler or on grill pan until toasted.

Source adapted from: Elly Says Opa

Onion-Smothered Italian Burgers

Every now and then I get in the mood to switch things up and find a version of a dish that I haven’t made before. When I found this recipe for an Italian spin on a burger, I knew I had to try it. Michael and I are also a big caramelized onion fans, so I was also happy to see lots of onion for a topping! The Italian seasonings mixed into the beef patty bring in the flavors similar to a meatball. Not to worry though, the overall feel is still that of a burger! I used our grill pan in order to cook the burgers, but a normal pan would work fine as well. Overall, I still prefer the taste of a regular burger, but I will definitely be making this burger again when I want to switch things up.

Onion – Smothered Italian Burgers

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1 teaspoon olive oil

2 cups thinly sliced Vidalia onion

2 teaspoons sugar

1/4 teaspoon salt

1/8 teaspoon black pepper

1 tablespoon balsamic vinegar

3 tablespoons shredded parmesan cheese

2 tablespoons tomato paste

1 teaspoon dried oregano

1/2 teaspoon garlic powder

1/4 teaspoon dried basil

1 pound ground beef, extra lean

Cooking spray

4 hamburger buns

Heat oil in a large nonstick skillet over medium-high heat. Add onion, sugar, salt, and pepper to pan. Cook 6 minutes or until lightly browned, stirring occasionally. Add vinegar to the pan; cook 30 seconds, stirring constantly.

Combine cheese, tomato paste, oregano, garlic powder, dried basil and ground beef in a medium bowl; shape meat mixture into 4 patties. Heat grill pan over medium-high heat. Coat pan with cooking spray. Add patties to pan. Cook 5 minutes on each side or until desired doneness. Place 1 patty on the bottom half of each bun; top each patty with 1/4 cup onion mixture and top half of each bun.


Source: www.myreciepes.com

Shrimp Burgers

I've had my eye on this recipe ever since I got the magazine from Southern Living back in May. I am always looking for quick meals in the evening and different burgers and sandwiches seem to be some of the easiest to throw together. Everything in the recipe can be made in advance from the sauce to the shrimp patties. The flavors in the tarter sauce worked really well with the shrimp and created a really nice, subtle flavor. With each bite you get a good bit of shrimp. I enjoyed this so much I even went back for seconds…something I rarely do! I was a little worried about cooking these outside on the grill so I decided to use our grill pan and I think it was the better choice. The shrimp patties are very delicate and I was afraid it could fall apart on the outdoor grill. If you love shrimp, try it in a burger, it’s great!!

Shrimp Burgers with a Sweet ‘n’ Spicy Tarter Sauce

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For the Burgers:

1 1/4  pounds  unpeeled, medium-size raw shrimp

Vegetable cooking spray

1  large egg, lightly beaten

1  tablespoon  mayonnaise

2  teaspoons  lemon juice

1/2  teaspoon  salt

1/8  teaspoon  ground red pepper

3  tablespoons  finely chopped celery

2  tablespoons  chopped green onion

1  tablespoon  chopped fresh parsley

1 1/4  cups  crushed cornbread crackers (I couldn’t find these, so
I used Oyster crackers)

4  Kaiser rolls with poppy seeds, split (I used Hamburger buns)

Lettuce

Peel and devein shrimp. Cut each shrimp into thirds.

Stir together egg, mayonnaise, lemon juice, salt, and ground red pepper until blended; stir in celery, green onion, and parsley. Fold in shrimp and cracker crumbs. Shape into 4 to 5 patties. Place patties on a sheet pan, coated with non-stick spray. Cover and chill 1 to 24 hours. Transfer to freezer for 30 minutes before placing on grill.

Coat grill or grill pan with cooking spray and preheat grill to medium high heat. Grill burgers 4 to 5 minutes or until burgers lift easily off grill grate with spatula. Turn burgers and grill for another 4 to 5 minutes or until shrimp are pink and burgers are cooked through and lightly crisp.

Grill or toast buns until lightly toasted. Serve burgers on buns with Sweet ‘n’ Spicy Tartar Sauce and lettuce.

For the Sweet ‘n’ Spicy Tarter Sauce:

1  cup  mayonnaise

2  tablespoons  chopped fresh parsley

2  tablespoons  horseradish

1 1/2  teaspoons  Cajun seasoning

1 1/2  teaspoons  lemon juice

1/4  teaspoon  paprika

Stir together all ingredients in a bowl. Cover and chill 30 minutes to 24 hours.


Source: Southern Living Magazine, May 2009

Say Aloha to my New Burger

Before you put away your grills, I have a new burger recipe for you to try! I purchased a book a couple years back titled, Top Secret Restaurant Recipes 2, where I found a version of Red Robin's Banzai Burger. When I first made the burgers I used the homemade Teriyaki sauce they recommended, but since then I have found the Lawry's Teriyaki marinade to work just as good without the hassle of making my own. About a month ago, Michael and I took a weekend trip to Boston and we spent one afternoon around the Harvard campus. We found this nice burger joint with space outside to eat, so we sat down and both enjoyed a burger. They had a pineapple burger on their menu that contained an ingredient I had never thought to put on my burger...Ginger. The combination of pineapple and ginger was really, really good, but I do have to say that there was A LOT of ginger on the burger. I wanted to kick our burger recipe up a notch, so I decided that I would create a Ginger-mayo dressing for a more subtle flavor. This was a great addition and I am quite pleased with the results!

Aloha Burgers

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1 1lb Hamburger meat (also can be done with boneless, skinless chicken breast)

4 slices of Pineapple (You can use canned or fresh pineapple)

Teriyaki Marinade

1 Tablespoon Ginger, minced

1/2 cup Mayonnaise

Toppings (adapt to what you like):

Lettuce

Tomato

Red Onion

Cheese

Place hamburger patties in a plastic bag or container. Cover in marinade and let sit for several hours. (I usually prep this in the morning before I leave for work). In a separate plastic bag or container marinate the pineapple slices.

Grill burgers on medium-high heat for 5 minutes before flipping. Once flipped, add the pineapple to the grill and continue cooking until burgers are done to your liking.  I also like to add some more teriyaki sauce after flipping to continue adding flavor. While grilling, prepare the Ginger-Mayo dressing. Combine 1/2 cup of mayo with 1 tablespoons minced ginger.