PrintYour best gourmet burger recipe?
We have three burger cookbooks plus like a jillion other bbq, grilling and various other books which include gourmet burgers. We just can't seem to get enough. My husband has even gone so far as to designate one night a week to his favorite entree. Last week it was tuna burgers w/ wasabi aoili and pickled ginger; tonight it was lamb kafta burgers w/ feta, arugula and scallion mayo. Another favorite is Tyler Florence's big juicy beef burgers w/ chives and fresh horseradish topped with dill havarti.
So, we only have to have 52 burger recipes for the year and we're up for anything. Especially now since the weather has turned for the better and real grilling season is upon us. Can we get your favorite recipe? I'm afraid we may run out of ideas by November!
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23 Comments:
One of my personal favorites is: pureed fresh pineapple mixed with wasabi powder (to taste), although we like a kick! I make "burgers" with either ground chicken or shrimp. The seasonings and herbs can vary depending on your taste or what is the freshest. I use panko, egg, and sometimes add a touch of mayo for moisture.
izatryt at 11:18AM on 04/24/08
Can I suggest a burger that I've never had? My son makes "pear burgers" based on a burger he had once at a restaurant. Grill a standard beef burger and top it with blue cheese and with grilled slices of pear that have been brushed with a balsamic reduction. He raves about it.
Library Lady at 12:14PM on 04/24/08
I really like "stuffed" burgers - put a very thin burger on the bottom, put a tablespoon of filling in the middle, put another thin burger on top and blend the edges back together. Filling can be anything - I usually use grilled onions, peppers and mozz cheese, but have gotten exotic with bacon and gorgonzola or sea scallops (didn't actually like that one)
sbonorman at 2:53PM on 04/24/08
May I suggest a burger that I made up to satisfy my love of buffalo wings. I use ground chicken, minced onion, minced jalepenos, minced green pepers, hot sauce, and worcestershire sauce as my burger mixture. Then baste with extra hot sauce. I then mix blue cheese dressing with chopped celery, Assemble on a toasted bun with tomato, lettuce and the blue cheese dressing mixture. I've also substituted ranch for the blue cheese.
Enjoy!
nkulas at 4:37PM on 04/24/08
I love turkey burgers either stuffed or topped with very tangy goat cheese. I then top with roasted bell peppers and arugala or basil. Delicious on focaccia or a standard burger bun.
Diz at 4:53PM on 04/24/08
You know, I was inspired to create a bulgogi burger after seeing a really bad example of a bulgogi "sandwich" on AHT. Inspired with no follow through. HOWEVER, I am heading to the grocery store, as soon as I am done commenting, to buy some ground beef. As I am now on record, I will be really embarrassed if I do not post a follow up later tonight or tomorrow.
wookie at 5:09PM on 04/24/08
we make a greek burger with beef, bagged spinach that I sautee in a TEENSY bit of OO, LOTS of garlic and a little salt/pepper. Then I add in crumbled feta...smear a grilled pita with tzasiki, grilled red onion and tomatoes!
we also make one with crumbled cheddar mixed into the beef with a dry italian dressing packet and a scoch of either pineapple or orange juice. We bake bacon on a rack in the oven and glaze it at the end with maple and cayenne pepper and put the burgers on a toasted english muffin, buttered.
ChelleyD01 at 8:54PM on 04/24/08
I make regular burgers - no seasoning except kosher salt - and top with caramelized onions that have been finished with a shot of Worcestershire sauce. A little sharp cheddar, mayo and black pepper on the bun.... yum!
jenilowrance at 9:33PM on 04/24/08
When making burgers with beef I don't mess with them much...a little seasoning, some quality cheese, and some grilled onions. What I love to play around with is ground turkey or chicken.
Yesterday I made a Greek style burger with red peppers, feta, olives, and Penzey's Greek Seasoning mixed into the meat and then topped it with more cheese, tomatoes and a Greek yogurt dressing. It was awesome and the feta mixed into the meat helps keep the burger from drying out.
My all-time favorite turkey burger is a concoction where I take piquillo peppers, grated Manchego cheese, chopped olives, and one smoked chorizo link that I chop into small bits and mix that into the meat then I grill and top with a spicy romesco sauce.
EatWisconsin at 10:40PM on 04/24/08
I love both bulgogi burgers and chappli kebab.
The former is an adaptation of the flavors of Korean bulgogi into the context of an American burger, topped with caramelized onions, kimchi and Sriracha sauce, and the latter is a traditional northern Indians grilled spiced minced lamb kebab which is great wrapped in chapati with coriander chutney.
Both are simple and delicious alternatives to the usual American grilled burger.
BarbaraFisher at 11:08PM on 04/24/08
How about salmon burgers? I made some Asian-inspired salmon burgers last year - salmon mixed with mint, fresh garlic, fish sauce, soy sauce, fresh ginger, arugula, and a few chilies, pan fried and served on onion rolls. Can't remember if I made a sauce but some fresh ginger stirred into some mayo might go nicely with it.
@EatWisconsin: That turkey burger sounds heavenly, I think I have to try making it this weekend!
Jj6407 at 11:24PM on 04/24/08
I second that on the turkey burgers! We did a Bruce Aidell's recipe last year that had finely chopped andouille in the beef and it was so great. I'm always trying to think of ingredients to jazz up turkey and never thought of smoked chorizo - brilliant!
@EatWisconsin - do you use ground turkey breast and thigh mix?
Has anyone out there ever tried adding ground or finely chopped bacon in with their beef? On the Gourmet site, I found a recipe from Ian Knapp where he did that very thing with meat loaf instead of barding the loaf with bacon slices. Can adding pork fat to a burger be a bad thing? My husband thinks not!
Thanks for all the delicious suggestions. Please keep them coming....
frederika at 12:55AM on 04/25/08
apple and brie burgers
ginsbera at 10:54AM on 04/25/08
Gulfstream Restaurant (part of the group that owns Houston's restaurants, which incidentally make one of the best classic cheeseburgers around), makes an ahi burger that is just awesome. It's not a grilled ahi steak on a bun. It's an actual burger, made from ground or minced ahi, formed into a patty, and cooked rare. Super delish.
I'm borderline obsessed with burgers, but I tend to be a purist, going for the classic presentation (i.e., boring burger). I never get sick of them. However, one burger variation that I do really love is always so satisfying. It is extremely old school, but must be really good since it's still around:
Sauteed mushrooms and onions, good swiss or sharp provolone, a bit of mayo, and sliced tomato. Nom, nom.
LoCo at 11:58AM on 04/25/08
I know Americans aren't too keen on it, but horse meat makes a great burger and so does bison if you don't overcook it. I don't like seasoning my meat too much, but once in a while I'll make a kebab burger. I'll either make a kefta kebab or koobideh kebab and top them with any combination of grilled tomatoes and onions, spinach, arugula, tzatziki, halloum, zaatar, caramelized onions, garlic mayo, hot sauce...
I think I might try seekh kebab, next time.
SqueezeBottle at 12:05PM on 04/25/08
ground beef + fresh garlic + kosher salt, pepper + crushed red pepper + little bit of worchestire sauce for some great burgers
serve with roasted fennel with olive oil and salt, pepper and slivers of english cheddar, throw on some chopped fennel leaves on lightly buttered, toasted buns
yum.
mikeismora at 3:01PM on 04/25/08
I make regular beef burgers, but the best seasoning is Krazy Salt. Mix that with 80/20 beef and cook to medium, on an onion roll with grain mustard and swiss, pepperjack, or medium cheddar, and it is so good. Ooh, also good is the grain mustard cheese they sell at my local farmer's market...I am making myself hungry.
brittj8585 at 11:46PM on 04/25/08
Maybe not gourmet, but good. I use turkey with kosher salt, pepper, parsley and butter:
http://nujoikitchendiary.blogspot.com/2008/04/knockoff.html
I add water to the meat to keep it moist.
Enjoy!
NuJoi at 8:19AM on 04/26/08
@frederika--I have to confess that I bought ground sirloin to make the bulgogi burger of my dreams, but was so hungry by the time I made it home, that I slapped out two patties and grilled just regular plain old burgers seasoned only with s&p. Sorry, I feel like I've you down.
wookie at 5:35PM on 04/26/08
@wookie - To my way of thinking, "gourmet" is in the eye of the beholder! Plus, my husband would never let you get away with saying "just regular plain old" about his truly beloved! Bon appetit...
frederika at 12:19AM on 04/28/08
Try this idea. Raclette Cheese, Thinly Sliced & Fried Spuds, Cornichhon & Pickled White Onion Finely Diced and Mixed With Mayo & A Touch Of Dijon. With A Little Lettuce & Tomato Great Burger.
mario95 at 10:28AM on 04/28/08
We make burgers (and converts along the way) with 50/50 ground sirloin and ground chuck. Serve with dill relish or hamburger dill slices, toasted buns and our favorite homemade catsup. Easy, make ahead sauce that our friends love. You can find it here.
Morgana at 12:11PM on 04/28/08
Sorry - I goofed in the above comment. For the homemade catsup recipe check here.
Morgana at 12:15PM on 04/28/08