by Jake Rivers
Mix the tomato, garlic, smoked paprika, mayonnaise in a food processor and puree. Season it with salt and pepper.
For burgers:
Chop the six slices of the bacon. Cook it in a pan until crispy. Add it to a food processor and process for 4 to 5 minutes.
Mix the beef, processed bacon, tarragon, salt and pepper. Divide the mixture into six equal portions and press them into patties.
Cook the patties on a grill to medium rare. Melt some cheese on the top of the burger before removing it from the grill.
Toast the buns. Spread the mayo on the lower bun and add two honey treacle-glazed bacon slices, burger and the grilled lettuce. Top the buns and serve.
Heart Attack on a Plate
Ingredients:
For the beer batter:
1 quart microbrew ale
3 oz blackening spice
2.5 cups flour
For the chipotle mayo:
1 can (97oz) chipotle peppers in adobo sauce
2 cups mayo
1 tablespoon chopped garlic
Salt and pepper
For the burger:
1 8oz ground black angus beef patty
1 slice cheddar cheese
Preparation:
For the beer batter:
Mix the ingredients in a bowl until it becomes a fine batter. Add more beer or flour, if required.
For the chipotle mayo:
Add the peppers and garlic into a food processor and chop finely. Add mayo, salt and pepper and mix well.
For the burger:
Preheat the fryer to 350ºF.
Fold and place the cheese in the center of the patty and season it well with salt and pepper. Dip the patty in the beer batter and cook it in the fryer until the internal temperature is 140ºF.
Spread the mayo on both the sides and place it inside a toasted bun. Top it with tomato, lettuce and other vegetables of your choice.
The Norwegian Elk Burgers with Caramelized Onions
Ingredients:
For the caramelized onions:
3 tablespoons butter
2 onions, thinly sliced
2 thyme sprigs
Salt and pepper
2 tablespoon granulated sugar
For the burgers:
3 slices finely chopped bacon
2 garlic cloves, minced
3 tablespoons dry red wine
2 teaspoons Dijon mustard
¼ cup bread crumbs
Salt and pepper
1 lb ground elk
4 thin slices Gouda cheese
4 teaspoons mayonnaise
4 slices tomato
4 hamburger buns
Preparation:
Melt the butter in a pan and add the onions, sugar, thyme, salt and pepper to it. Cook until the onions are golden brown and discard the thyme.
Mix the bacon, garlic, wine, bread crumbs, mustard, salt and pepper and the elk.
Shape the mixture into four patties.
Cook the patties on a grill over medium heat for about 14 minutes. Melt the cheese over the burgers and cook for 2 minutes.
Spread some mayonnaise on the bottoms of the buns. Add the tomato, burger patty, caramelized onions. Replace the top of the buns.
Canadian Cheddar Maple Mustard Pork Burgers
Ingredients:
For the mustard mix:
2 tablespoons Dijon mustard
2 tablespoons maple syrup
1 teaspoon cider vinegar
For the burger:
1 egg
1 tablespoon water
¾ cup shredded extra old Canadian Cheddar cheese
1 garlic clove, minced
¼ cup bread crumbs
Salt and pepper
½ teaspoon sage
1 lb ground pork
1 small red onion
4 hamburger buns
Preparation:
Whisk the Dijon mustard, vinegar and the maple syrup in a small bowl.
Beat the egg and the water and add the cheese, garlic, bread crumbs, salt, sage and pepper and pork and mix well. Shape the mixture into four patties.
Cut the onions into slices and push a skewer through its centre.
Brush both the sides of the onion with oil, season it with salt and pepper and heat over the grill. Remove the skewers after cooking.
Cook the patties on the grill for five minutes. Turn the patties while cooking and apply the mustard mixture.
Sandwich the onions and the patties in buns.
Ultimate Sriracha Burgers
Ingredients:
3 lbs ground beef
10 tablespoons Sriracha
¼ cup soy sauce
4 teaspoons black pepper
4 slices bacon
2 large onions
¾ cup blue cheese dressing
1 large tomato, sliced
Romania lettuce
8 thick slices cheddar cheese
8 sesame seed buns
Preparation:
Mix the ground beef, 5 tablespoons of Sriracha, soy sauce, pepper well and shape them into 8 patties.
Fry the bacon in a frying pan over medium low heat until crispy and cut the crisp bacon into half. Cut the onions and caramelize them in the frying pan with the bacon fat.
Cook the patties over a grill to medium rare. Toast the buns.
Mix the blue cheese dressing and 5 tablespoons Sriracha in a separate bowl.
Spread the blue cheese mixture on each half of the bun. Sandwich between the buns the patty, cheese slice, bacon, caramelized onions, tomato, lettuce and serve.
The Luther Burger
Ingredients:
1 Krispy kreme doughnut
1 hamburger patty
1 slice of cheese
2 strips cooked bacon
Preparation:
Slice the doughnut.
Place a grilled hamburger patty, cheese and crisp fried bacon in the middle. Close the doughnut.
Grill it on both sides and serve.
Grilled Burgers With Roquefort Mayonnaise And Barbecued Red Onions:
Ingredients:
8 slices of red onion
½ cup hickory flavored barbecue sauce
Salt and Pepper (to taste)
3 lbs ground beef shaped into patties
8 hamburger buns, split
Roquefort mayonnaise
Preparation:
Glaze the onions with the barbecue sauce and cook over the grill until the onions are tender and brown.
Season the patties with salt and pepper and grill them to medium rare.
Toast the buns. Sandwich the patties, onion slices and Roquefort mayonnaise between the buns and serve.
Spicy Honey Glazed Bacon Burgers
Ingredients:
For the burger:
1 lb lean hamburger patties
2 teaspoons chili powder
2 teaspoons garlic powder
¼ teaspoon cumin
1 teaspoon basil
1 egg
Salt and pepper
½ cup lettuce
1 Tomato
6 Crisp fried bacon slices
4 Cheese slices
4 hamburger buns
For the glaze:
2 tablespoons honey
5 tablespoons mayonnaise
½ teaspoon cayenne pepper
Preparation:
Whisk the honey, mayonnaise and cayenne pepper together and keep aside.
Mix the hamburger mince, chili, cumin, egg, garlic powder, basil, salt and pepper well and shape them into patties.
Grill the patties for around 15 minutes on medium heat. Brush the glaze on both sides of the patty.
Spread the honey glaze on the sides of the buns and assemble the burger, lettuce, tomato, bacon and cheese between the halves of the buns.
Juicy Texas Burgers
Ingredients:
For the coleslaw:
¾ cup mayonnaise
½ onion, finely shredded
3 tablespoons c
ider vinegar
2 teaspoons celery seeds
2 tablespoons sugar
8 cups cabbage, shredded
1 large carrot, finely grated
Salt and pepper
For the burgers:
2 pounds ground beef chuck
¾ cup barbecue sauce
4 hamburger buns
Sliced pickles
Salt and pepper
Preparation:
Whisk the mayonnaise, onion, sugar, celery seeds, and vinegar. Add to it the cabbage and carrot. Season with salt and pepper and keep it aside for 25 minutes.
Shape the beef into 6 patties and season it with salt and pepper. Cook it over the grill and glaze them with the barbecue sauce while turning.
Apply the barbecue sauce on the sides of the buns and grill them. Top with burger patty, coleslaw and pickles and serve.
Peanut Butter Bacon Burgers
Ingredients:
1 pound ground sirloin beef
Salt and black pepper
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon Worcestershire sauce
¼ teaspoon cayenne pepper
8 slices bacon, apple wood smoked
1 ½ cups Cheddar cheese, shredded
1 cup peanut butter
1 tablespoon maple syrup
6 hamburger buns
Lettuce
2 tomatoes, sliced
Preparation:
In a large bowl mix the ground beef, black pepper, onion powder, garlic powder, salt, Worcestershire sauce, and cayenne pepper and shape them into 6 patties.
Fry the bacon in a skillet for 10 minutes until they are brown.
Cook it medium rare over a grill. Melt some cheese on top of the burgers.
Add maple syrup to the peanut butter and heat the mixture in a microwave for a few seconds.
Brush the buns with the peanut butter mixture and assemble the patties, lettuce, tomatoes and bacon and serve.
Jalapeno Cheeseburgers With Bacon And Grilled Onions:
Ingredients:
For the spicy ranch sauce:
1 cup mayonnaise
½ cup cilantro, chopped
4 green onions, finely chopped
1 cup sour cream
6 tablespoons lime juice
2 tablespoons jalapeno chilies, minced
½ teaspoon cayenne pepper
For the Burgers:
2 pounds ground beef
1 ¼ cups onion, chopped
¼ cup parsley, chopped
1 tablespoon jalapeno chilies, minced
2 tablespoons Worcestershire sauce
¼ teaspoon cayenne pepper
Salt and pepper
16 bacon slices
8 hamburger buns
Lettuce
2 tomatoes
2 cups shredded cheddar cheese
For the Worcestershire- Coffee glaze:
1/3 cup light corn syrup
2 tablespoons ketchup
2 tablespoons Worcestershire sauce
1 teaspoon instant coffee crystals
2 teaspoons packed golden brown sugar
3 tablespoons butter
Preparation:
Prepare the spicy ranch sauce by whisking all the ingredients in a small bowl.
In a separate bowl mix the beef, onions, parsley, chopped jalapeno, Worcestershire sauce, cayenne pepper, salt and pepper well and shape them into patties.
For the glaze, stir all the ingredients (except butter) over medium heat and dissolve the coffee. Whisk in butter after removing from heat. Season with salt and pepper.
Cook the bacon in a skillet for 10 minutes until they are brown.
Brush it with the glaze and cook it to medium rare over a grill. Melt some cheese on the top of the burgers.
Brush the buns with the glaze and toast them slightly.
Assemble the patties, lettuce, tomatoes and bacon between the buns and serve.
Honey Glazed Burger
Ingredients:
For the patty:
1 medium beef patty
Red Robin seasoning
2 slices Havarti cheese
Lettuce
2 slices tomato
3 strips applewood smoked bacon
Sesame seed bun
For the glaze:
1 teaspoon cayenne pepper
4 oz honey
6 oz mayonnaise
Preparation:
Mix the honey and cayenne pepper to make the honey glaze.
Mix the mayonnaise and honey glaze to make the honey cayenne mayonnaise.
Toast the buns and apply honey cayenne mayonnaise on both the sides of the bun.
Brush it with the glaze and cook it to medium rare over a grill.
Season the patty with Red Robin and honey glaze. Melt some cheese on the top of the patty.
Arrange the patty, lettuce, tomato, honey glaze, bacon between the buns and serve.
French Onion Burger
Ingredients:
1 pound of ground beef
1 can of condensed French onion soup
4 slices of American cheese
4 round rolls
Preparation:
Cut and shape the beef into 4 burger patties, approximately half an inch thick.
Heat a 10 inch skillet.
Add the patties into the skillet and cook on a medium high flame until they have a brown hue on both the sides.
Take the patties out of the skillet and keep them aside.
Now pour the soup into the skillet and boil it over a low flame.
Once the soup starts boiling, add the patties and cook them for 5 minutes with the top covered.
Add cheese to the mixture until it melts all over.
Take the skillet off the flame. The burgers are ready to be served in the round rolls.
Dallas Burger
Ingredients:
For the patty:
1 lb chuck steak
2 tablespoons canola oil
Salt and pepper
4 slices cheddar cheese
For the coleslaw:
1 Spanish onion, chopped
1 cup ketchup
1 garlic clove, minced
For Patty Rub:
3 cloves of garlic, chopped
1 tablespoon Dijon mustard
1 tablespoon red wine vinegar
2 tablespoons of ancho chili powder
1 tablespoon paprika
1 tablespoon of Worcestershire sauce
1 chopped chipotle chili in adobo
2 tablespoons brown sugar
1 tablespoon of oregano
1 tablespoon ground coriander
1 tablespoon mix of mustard and cumin
Preparation:
For the burger patty:
Cut and shape the beef chuck into patties no more than 3/4 inch thick.
Coat the patty with canola oil and sprinkle some salt and pepper onto it. Press and form a small depression on the top of the patty with your thumb.
Grill the patty on a preheated grill until the patty turns golden brown. Add cheese on top once the patty is cooked.
For the patty rub:
Take a bowl and mix together the garlic, Dijon mustard, red wine vinegar, ancho chili powder, paprika, Worcestershire sauce, chipotle chili, brown sugar, oregano, ground coriander, mustard and cumin.
For the coleslaw:
Take a sauce pan and heat oil over a medium to high heat. Add the onions and cook for 3 to 4 minutes.
Add the garlic and keep it on the flame for a minute more. Now add the ketchup and 3/4th cup of water and let it boil for a moment.
Immediately bring down the heat and add all the other ingredients (patty rub and grilled patty) and let it simmer for 10 minutes until it thickens.
Let this mixture cool down to room temperature and puree it until it becomes smooth.
Use a brioche bun to serve this burger in.
Whiskey Cheddar Burger
Ingredients
:
¼ cup whiskey
1 tablespoon reduced-sodium soy sauce
1 tablespoon Worcestershire sauce
2 tablespoons seasoned bread crumbs
½ teaspoon dried basil
¼ cup finely chopped onion
3 garlic cloves
½ teaspoon salt, paprika and pepper each
1 ½ pounds ground beef
4 teaspoons cooking oil
1 cup cheddar cheese, shredded
8 onion rolls or hamburger buns
Preparation:
In a large bowl mix the whiskey, soy sauce, Worcestershire sauce, bread crumbs, garlic, paprika, pepper, salt, basil and onion thoroughly.
Add the ground beef into the mixture and knead.
Shape the mixture into patties no more than ½ inches thick.
Apply a light coat of cooking oil onto the grill rack and grill the burgers on medium heat on each side for 4 to 5 minutes until the temperature reading is at 160 degrees. Melt the cheese on the top of the burgers in the last minute.
Serve the burgers on rolls with toppings as may be desired.
Spicy Whiskey BBQ Sliders
Ingredients:
1 lb Ground meat
Salt and pepper
8 teaspoons butter
2 medium onions, chopped
2 tablespoons whiskey
Jarred jalapenos (as per preference)
BBQ sauce (as per preference)
Buns and rolls
Preparation:
Grind the meat and shape into patties no more than ½ inch thick.
Sprinkle salt and pepper on the patties.
Fry the patties in butter over a medium-high flame until they are fully cooked.
Transfer the patties onto a plate and fry the onions in the leftover butter grease.
Add the whiskey and let the mixture cook for 3 to 4 minutes until the volume is reduced by half.
