We know it’s cliche, but we couldn’t figure out a better way to send you off to your holiday weekend than with a burger recipe roundup. It’s from our favorite tastemakers, so we’re thinking you’ve got your cooking work cut out for you this weekend. Man that grill potato heads…
Thoroughly mix the turkey, salt, parsley and garlic together and form four equal patties. Heat the olive oil over medium high heat in a large sauté pan. Cook the patties, 4 minutes on each side. They should be golden brown and just cooked through. Split the muffins and toast, smear mayonnaise and mustard on the bottom bun, add the burger patty, a large dollop of ketchup, the onion, the tomato and then the top bun. Eat immediately with plenty of napkins!
The Essential Burger
– 2/3 lb of ground sirloin
– 2/3 lb ground chuck
– 1 tbsp freshly chopped rosemary
– 2 cloves garlic, finely chopped
– 4 slices local white cheddar cheese
– 1 Red Bell Pepper
– 2 cups arugula
– 1/4 cup sliced red onion
– Dijon Mustard, to liking
– 4 brioche hamburger buns
Over a flame, roast the red bell pepper whole until the skin is charred on all sides. Let it cool enough to handle and peel off the charred skin. Slice the pepper into strips.
Gently combine the ground beef with the garlic, salt, and pepper. Form into 4 even patties. Do not over-handle the meat, as you want your burgers as juicy as possible.
Heat your grill to a high heat. For medium-rare burgers, grill on one side for 3 minutes and then flip and grill for 3 minutes on the other side. Add the cheese to each burger and grill for 1 more minute. For medium-well done, add 1 minute for each, and increase after the flip. For example, for medium burgers, grill 3 minutes, flip, grill 4 minutes, add cheese and grill for 1 more minute.
In the last minute of grilling, brush the buns with olive oil and toast on the grill for just a minute until golden brown.
Begin to build your burger by placing a bed of arugula on the bottom of the bun, followed by the burger patty with cheese, red bell pepper, and red onion. To finish, spread dijon mustard on the remaining piece of the bun and top off the burger. Enjoy!
Empire “Secret” Turkey Burger
from Amanda Freitag
2 pounds ground free-range turkey meat
¼ cup diced shallots
1 red bell pepper, diced
1 cup fresh chives, pureed
2 tbsp. olive oil
1 tbsp. kosher salt
2 tbsp. dijon mustard
4 brioche burger buns
1 bunch watercress
4 roasted tomatoes
½ cups Green Goddess dressing (See recipe below)
Begin by gathering all the mis en place for the burger mix, making sure you cut the shallots and peppers first and puree the chives with olive oil in a blender. When all your seasonings are measured out, place the turkey meat into a bowl and add all of the seasonings. Mix well with clean hands, making sure all of the ingredients are well distributed. Portion the mix into 4 large burgers and place on a tray and refrigerate.
Put together the Green Goddess Dressing and clean the watercress by removing any large stems. You can purchase roasted tomatoes or make your own.
On a hot grill or in a hot sauté pan, sear the burgers on each side, getting a nice sear. Then turn down the heat or move to a cooler spot on the grill and continue to cook for 10-12 minutes. To test the doneness, either use a skewer and poke and press to see if the juices run clear, or measure with a meat thermometer looking for an internal temperature of 160 degrees.
Split and toast the brioche bun and top with the burger. Add the roasted tomato, a plush of watercress and pour on the Green Goddess Dressing. Top with the other half of the bun, put a large skewer through the top and serve!
Green Goddess Dressing (from Chef de Cuisine, Lauren Radel)
½ cup mayonnaise
½ cup sour cream
¼ cup chives, rough chopped
¼ cup parsley, rough chopped
¼ cup dill, rough chopped
1 clove garlic
Juice of 1 lemon
½ tbsp. ground black pepper
1 cup buttermilk (optional)
Add chives, parsley, dill, garlic, mayo and sour cream to blender. Blend until smooth and fully combined. Add lemon juice and buttermilk (if using). Season with salt and pepper to taste and reserve in a sealed container in the refrigerator.
1 pound Shrimp, peeled and deveined, tail removed
1 tablespoon Dijon Mustard
1 teaspoon Soy Sauce
1 egg, beaten
1 Scallions, thinly sliced
1 tablespoons Parsley
1 cup Bread Crumbs
1 tablespoon Extra Virgin Olive Oil
1 cup Cherry Tomatoes, cut in half
1 teaspoon Kosher Salt
1/4 teaspoon Black Pepper
1 clove garlic, crushed
Lettuce, for garnish
Red Onion Slices, for garnish
4 Buns, your choice
Preheat oven to 400 degrees Fahrenheit.
Toss cherry tomatoes with garlic, salt, pepper, and 1/2 tablespoon olive oil. Roast in the oven for 10 minutes.
In a food processor, combine shrimp, dijon mustard, and soy sauce. Pulse for 30 seconds to chop the shrimp and combine with dijon mustard and soy sauce. Transfer mixture to a bowl. To the shrimp mixture add scallions, parsley, egg, and bread crumbs. Stir well to mix. Form into 4 evenly sized patties. Place in the freezer for 10 minutes.
Place a large skillet over medium-high heat. Add 1/2 tablespoon olive oil. Once olive oil is hot, add burgers to the skillet. Cook for 6 minutes on one side and flip. Cook for another 4 minutes and remove from heat.
Build the burger by placing lettuce on the bottom of the buns. Top each with a shrimp burger. Garnish the shrimp burgers with oven roasted tomatoes and red onions.
MINI Burgers with Ramen
from Jamie Bissonnette, Toro
Makes 6 Burgers
12 oz Dry Aged Beef, Ground
6 Martins Potato Rolls, 2oz
2 cups Ramen Mayo, recipe to follow
1 cup Pickled Mustard Seeds, recipe to follow
1 head Little Gem Lettuce
3 slices Yellow American cheese
1 Instant Ramen, spicy seafood flavor
¼ cup Chili threads
Open the ramen. Take the seaweed packet (not the soup base powder), and add this to the meat. Mix to combine. Form the meat into six 2 oz patties. Reserve.
Take 2 cups of your favorite aioli recipe or store-bought mayo, and add the soup powder from the ramen packet. Season with ¼ of a lime, zest and juice. Add 2 Tbsp. Sliced Scallions. Reserve.
Pickled Mustard Seeds:
1 cup Yellow mustard seeds
3 cups Water
2 cups Rice wine vinegar
2 cups Sugar
Combine all ingredients in a sauce pan. Bring to a simmer, and let cook just below the boil for 1 hour. Cool in the liquid.
Season the meat on both sides, with salt and fresh black pepper.
Grill or pan fry to desired doneness. I like Medium Rare to Medium.
While the burgers are grilling, toast the potato rolls on the grill.
Crumble the instant ramen, and put a tablespoon of the crumble on the bottom of the burger roll.
Remove the burgers and place on top of the crumbled ramen on the bottom bun.
Top the burger with ½ of a slice of the cheese, then with the mustard seed. On the other side of the roll, place a piece of lettuce, some mayo, and chili thread.
Portobello Mushroom Burgers
from Molly Sims
4 portobello mushrooms – stalks removed
½ watermelon – 1” slices, rind removed
2 ears of corn
lemon olive oil
S & P
Preheat grill on medium heat
Begin by putting the corn directly on the grill and let each side begin to char. The whole ear should take 15 – 20 minutes to cook. Once browned remove, let cool and cut the kernels from the ears and set aside.
Drizzle some olive oil inside each mushroom and place rosemary sprig in each.
Lay underside of mushroom down on grill and cook for 5 minutes. Flip over.
Meanwhile once as mushrooms are cooking place each piece of watermelon on grill and sear for 4 minutes each side until nice grill marks appear.
Note: You’re not cooking the melon just adding flavor by grilling it. Once done remove and cut into pieces.
To assemble: Toss all salad ingredients i.e. arugula, corn, watermelon together. Add drizzle olive oil and squeeze lemon juice and pinch salt. Serve on larger platter with burgers arranged on top.
Assemble burgers with lettuce, tomato and preferred condiments on toasted burger bun or alternatively wrap mushroom in lettuce wrap.
Free-range Turkey Burger Recipe
from Spike Mendelsohn
2 Tablespoons butter
1 cup diced celery
1 cup diced scallions
2 green apples, diced
1/2 cup canned chipotle chiles in adobo sauce
1 cup Major Grey’s Chutney
30 ounces group turkey
1/2 cup freshly grated lemon zest
1/2 cup fresh lemon juice
1 teaspoon sea salt
1 teaspoon fresh ground black pepper
Chunky Avocado Topping
3 large avocados, pit and peel removed and diced
1 cup chopped fresh cilantro
1/2 red onion, diced
Grated zest and juice of 2 lemons
2 teaspoons olive oil
6 multigrain potato buns, cut in half
Sea salt and freshly ground black pepper
6 slices od Muenster cheese
6 leaves iceberg lettuce
6 ruby red tomato slices
6 red onion slices
To make the turkey mixture, melt the butter in a skillet over medium heat. Add the celery, scallions, and apples and cook, stirring, 15 to 20 minutes. Remove from the heat and set aside. Put the chipotle peppers and chutney in a blender. Puree until smooth. Transfer to a bowl with the turkey, celery mixture, lemon zest, and lemon juice and combine well. Set aside until ready to use.
To make the topping, in a bowl, combine the avocado, cilantro, onion, lemon zest and juice, olive oil, and salt to taste and mash together until well blended. Set aside until ready to use.
To make the patties, roll six 5-ounce turkey balls and form each ball into a patty. Arrange on a tray, cover, and refrigerate.
Heat a large skillet over medium-high heat and add just enough oil to cover the entire bottom. After 2 minutes, reduce the heat to medium, and place the patties into the skillet. Season the patties with salt and pepper and cook for 3 minutes. Flip, and cook on the other side for 1 minutes. Place 1 slice of cheese on each patty and continue to cook 2 minutes more for medium-rare doneness. Cover with a lid for the last 3o seconds to melt the cheese.
To assemble the burgers, place 1 patty on 1 toasted bun bottom. Top the patty with 1 lettuce leaf, 1 tomato slice, 1 onion slice, and a spoonful of avocado topping. Cover with the bun top. Repeat with the remaining ingredients. Let rest for 2 to 3 minutes and serve.
Simmer milk, add Sodium Citrate, remove from heat, slowly combing gruyere with milk mixture. Blend in Vita-prep until smooth, and season with cayenne and a pinch of salt. Charge ISI Bottle with a pint of Cheese Whizz mixture (approx 2 times the recipe) with 2 nitrous charges, shaking vigorously between both loads.
Season meat on both sides with salt and fresh black pepper. Grill or pan fry to desired completion. Lightly toast the challah bun. Place patty on bun, top with a fried egg, gruyere cheese whiz, pickled dill cucumbers, and house-made ketchup (try Sir Kensington’s for a house-made tasting alternative). Serve with crispy fingerling home fries.