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Go-To Burger Recipes

Grilling season is upon us and we're super excited to get outdoors and fire up the grill. Here are some delicious burger recipes that'll impress your guests and be your top go-to recipes for this summer.


Blue Ribbon Barbeque Chicken Cheeseburgers

Photo Credit: Con Poulos

INGREDIENTS:

8 thick cut strips of bacon (1/2 pound)

1 1/2 pounds ground chicken

Kosher salt

Freshly ground black pepper

4 slices of aged cheddar

Barbeque sauce for brushing

4 sesame seed hamburger buns, split and toasted

Thinly sliced red onion and tomato and shredded iceberg lettuce, for serving


METHOD:

1. In a large cast-iron skillet, cook the bacon over moderate heat, turning once, until browned and crisp, 8 to 10 minutes. Transfer the bacon to paper towels to drain and cut the strips in half. Pour off all but 2 tablespoons of fat from the skillet.

2. Form the chicken into four 1/2-inch-thick patties and season generously with salt and pepper. Add the patties to the skillet and cook over moderately high heat until browned on the bottom, about 4 minutes. Flip the burgers, top with the cheese and crisp bacon and cook until the cheese is melted and the burgers are just cooked through, about 8 minutes.

3. Spread barbecue sauce on the bottom buns and top with the cheeseburgers, sliced onion, tomato and lettuce. Close the burgers and serve right away.


To view the original recipe, click here.


Double Cheeseburgers Los Angeles Style

Photo Credit: Chris Court

INGREDIENTS:

1/3 cup mayonnaise

1 tbsp toasted sesame seeds

4 tbsp unsalted butter, at room temperature

4 brioche hamburger buns, split

2 pounds ground chuck, shaped into eight 1/4 inch thick patties

Kosher salt

Freshly ground black pepper

2 tbsp olive oil

8 slices of cheddar cheese

4 butter lettuce leaves

4 shiso or sesame (perilla) leaves

4 thin slices of tomato 

4 thin slices of red onion


METHOD:

1. In a small bowl, mix the mayonnaise with the sesame seeds.

2. Heat a large nonstick griddle or 2 nonstick skillets over moderate heat. Butter the cut sides of the hamburger buns and toast them on the griddle until golden, 4 to 5 minutes. Transfer to a platter.

3. Season the patties with salt and pepper. Brush the griddle with the olive oil, add the patties and cook over high heat for 2 minutes. Flip the patties and cook for 2 minutes longer, then top each one with a slice of cheddar cheese. Cook just until the cheese is melted, about 1 minute.

4. Stack 2 burgers on each bun. Top with the lettuce, shiso leaves, tomato and onion. Spread the top halves of the buns with the sesame mayo, close the burgers and serve.


To view the original recipe, click here.  


Asian Style Pork Burgers

Photo Credit: Hannah Queen

INGREDIENTS:

1 1/2 pounds of ground pork

2 scallions, thinly sliced

1 tbsp finely grated fresh ginger

1 large garlic clove, minced

1 1/2 tsp of Asian sesame oil

Kosher salt and freshly ground black pepper

4 hamburger buns split

2 cups coleslaw mix

2 tsp rice vinegar

1 tsp soy sauce


METHOD:

1. Light a grill or preheat a grill pan. In a large bowl, mix the pork with the scallions, ginger, garlic, 1 teaspoon of the sesame oil, 2 teaspoons of kosher salt and 1/2 teaspoon pepper. Form the meat into four 3/4-inch thick patties.

2. Grill the burgers, turning once, until cooked through, about 8 minutes. Lightly toast the buns on the grill.

3. Meanwhile, in a medium bowl, toss the coleslaw mix with the rice vinegar, soy sauce and the remaining 1/2 teaspoon of sesame oil. Season with salt and pepper. Set the burgers on the buns, top with the slaw and serve.


To view the original recipe, click here.


Lamb Burgers with Onion Soup Aioli

Photo Credit: John Kernick

INGREDIENTS:

1/2 cup mayonnaise

1 tbsp prepared onion soup mix, such as Lipton

1 tsp fresh lemon juice

2 Persian cucumbers, very thinly sliced length wise

1 tsp sugar

Kosher salt

Pepper

1 1/2 pounds ground lamb

4 hamburger buns, split and toasted

halved and seeded, piquillo peppers and baby arugula, for serving


METHOD:

1. In a bowl, whisk the mayonnaise, onion soup mix and lemon juice. Cover and refrigerate for at least 30 minutes.

2. Meanwhile, in a medium bowl, toss the cucumbers with the sugar and 1/2 teaspoon of salt and let stand until pliable, about 20 minutes.

3. Light a grill or preheat a grill pan. Form the lamb into 4 patties, about 1/2 inch thick. Using your thumb, make an impression in the center of each patty. Season with salt and pepper. Grill over moderate heat, turning once, until nearly cooked through, about 6 minutes total.

4. Spread the aioli on the bun bottoms and top with the burgers, cucumbers, peppers and arugula. Close and serve.

Make Ahead:

The aioli can be refrigerated for up to 3 days. Stir well before using.


To view the original recipe, click here.

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