Keep Calm and Grill On // Burger Recipes for the Fourth

Can’t you just smell the hamburgers and hear the sizzle of the grill? Is your mouth watering just thinking about the great food that will be at the cookout tomorrow? Oh, YOU are having the cookout?! Well in that case I think you could use a few crowd pleasing burger recipes to ensure your guests leave with full bellies and big smiles.

Cheesy Philly Cheesesteak Burgers

tsri-cheesy-philly-cheese-steak-gourmet-burger

Serves 4

Burger Ingredients:

  • 2 pounds ground sirloin or chuck
  • 1 tablespoon Montreal grill seasoning
  • 1 tablespoon A-1 Steak Sauce
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh ground black pepper

Toppings:

  • 1 large yellow onion
  • 2 bell peppers (I used ½ each: red, orange, yellow and green)
  • 2 tablespoons unsalted butter, divided
  • Kosher salt
  • Fresh ground black pepper
  • 4 hamburger buns
  • 1 recipe Smoked Provolone Cheese Sauce (<< click for recipe)

Directions:

  1. Combine burger ingredients in a large mixing bowl.  Mix with hands to combine.  Do not over mix.
  2. Form beef into 4 patties, slightly larger than your bun.  Make a slight indentation in the center of the burger to prevent it from doming up in the center. (The indentation will rise as your burger cooks).  Set aside while you prepare the toppings.
  3. Melt 1 tablespoon butter in a large skillet over medium high heat, add onions.  Toss to coat, cover and cook for 20-25 minutes until onions are caramelized, stirring occasionally. Season with salt and pepper, to taste.
  4. Meanwhile in a large skillet over high heat, melt 1 tablespoon butter.  Add sliced peppers, toss to coat.  Cook until peppers are soft.  Season with salt and pepper, to taste.
  5. Preheat grill to high.
  6. Grill until golden brown and slightly charred (about 3 minutes), turning once (cook for 3 minutes on the other side for medium). Close grill cover.  Try not to press down on your burger with a spatula. It will cause the juices to escape and will create a dry burger!
  7. Toast buns on low or indirect heat.
  8. To dress burger:  Place burger on toasted bottom bun, top with ¼ of the sautéed peppers, ¼ of the caramelized onions and a heaping spoon of smoked provolone cheese sauce, top with toasted top bun.  Serve and enjoy!

 

Cheesy Bacon Cowboy Burger

tsri-cheesy-bacon-cowboy-burger

Serves 4

Burger Ingredients:

  • 2 pounds ground sirloin
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground chile de arbol (or cayenne pepper to taste)
  • 1 tablespoon A-1 sauce
  • 1 teaspoon fresh ground black pepper
  • 1 teaspoon ground cumin

Toppings:

  • 8 onion rings
  • 1 cup favorite barbecue sauce
  • 4 strips thick cut bacon, cooked
  • 4 slices mild cheddar cheese
  • lettuce
  • tomato, sliced
  • 4 big hamburger buns

Directions:

  1. Preheat grill to high.
  2. Combine first 7 ingredients in a bowl.  Mix with hands to combine.  Do not over mix.
  3. Form beef into 4 patties, slightly larger than your bun.  Make a slight indentation in the center of the burger to prevent it from doming up in the center. The indentation will rise as your burger cooks.
  4. Grill until golden brown and slightly charred (about 3 minutes), turning once (cook for 3 minutes on the other side for medium). Try not to press down on your burger with a spatula. It will cause the juices to escape and will create a dry burger!
  5. Toast buns on low or indirect heat.
  6. Place lettuce and tomato slices on bun, top with burger, cheese,m bacon and 1/4 cup barbecue sauce.  Add 2 onion rings. Serve and enjoy!

 

Steakhouse Smoky Barbecue Beer Burgers with Caramelized Beer Onions

tsri-Steakhouse-Smoky-Barbecue-Beer-Burger

Serves 6

Ingredients:

  • 1 large yellow onion
  • 1 tablespoon unsalted butter
  • 1 teaspoon brown sugar
  • 2 ½ pounds 80%/20% ground beef
  • 3 cloves garlic, minced
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons spicy Montreal steak seasoning
  • 1 (12 ounce) bottle dark beer, divided
  • ½ teaspoon fresh ground black pepper
  • 2 tablespoons extra virgin olive oil
  • kosher salt
  • 6 ounces KC Masterpiece Smoky Bourbon Barbecue Sauce (or your favorite)
  • 6 hamburger buns
  • 6 slices of cheddar cheese
  • 6 tablespoons mayo
  • lettuce

Directions:

  1. Warm a 10” skillet over medium high heat.  Meanwhile, slice onion.  Add butter and onion to skillet.  Sprinkle with sugar.  Stir to combine.  Stir occasionally until onions start to brown, about 6 minutes.
  2. Preheat grill to high.
  3. While onions are cooking, combine beef, garlic, paprika, cumin, steak seasoning, Worcestershire sauce and 4 ounces of beer in a large mixing bowl.  Mix to combine. Portion beef mixture and form into patties slightly larger than your bun.  Make a slight indentation in the center of the burger on one side to prevent it from doming up in the center. The indentation will rise as your burger cooks.  Set aside.
  4. Pour remaining beer into skillet with onions.  Stir to combine, cover and cook for 15 minutes, or until beer evaporates.
  5. Brush burgers with olive oil and lightly sprinkle them with salt.
  6. Place burgers on grill with the indentation side facing up.  Close lid and cook for 3 minutes.  Flip, brush with barbecue sauce and grill for 3 minutes on the other side.  Toast buns on grill.
  7. Assemble burger.  Spread 1 tablespoon mayo on each bottom bun.  Add lettuce, burger, cheese, caramelized onion and remaining barbecue sauce.

 

Big Kahuna Hawaiian Burger

big-kahuna-burger
Serves 2

Ingredients:

  • ½ teaspoon ground ginger
  • ½ teaspoon garlic powder
  • 1 teaspoon low sodium soy sauce
  • ½ teaspoon salt
  • 1 pound lean ground beef
  • 2 tablespoons pineapple juice
  • 2 tablespoons teriyaki sauce
  • 4 slices brown sugar ham
  • 4 slices red onion
  • 2 slices Swiss cheese
  • lettuce
  • mayonnaise
  • 2 big sesame seed hamburger buns

Directions:

  1. Preheat grill to medium-high.
  2. Mix pineapple juice and teriyaki sauce together.  Set aside.
  3. Mix beef, ginger, garlic, salt  and soy sauce in a small bowl.  Divide into 2 patties and form into patties slightly larger than your bun.  Make a slight indentation in the center of the burger to prevent it from doming up in the center. The indentation will rise as your burger cooks.
  4. Grill until golden brown and slightly charred (about 3-5 minutes), turning once (cook for 3 minutes on the other side for medium). Baste with pineapple teriyaki sauce as your burger cooks. Try not to press down on your burger with a spatula. It will cause the juices to escape and will create a dry burger!
  5. Grill pineapple slices until pineapple have golden brown grill marks on both sides.
  6. Toast hamburger buns by placing on grill until grill marks form.  Do not walk away during this process.  Toast can turn to ash in the blink of an eye.
  7. Spread mayo on bottom bun.  Top with lettuce, burger, Swiss cheese, grilled pineapple, red onion and ham.
  8. Serve and enjoy!

 

Ole Smoky – Hickory Peppercorn Bacon Cheese Burger

ole-smoky-hickory-bacon-bur
Serves 4

Ingredients:

  • 2 pounds lean ground beef
  • 2 tablespoons Worcestershire sauce
  • 2 1/2  tablespoons hickory liquid smoke flavoring
  • 1 tablespoon 4 peppercorn blend, crushed
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 4 slices mild cheddar cheese
  • 4 slices bacon, cooked
  • 8 slices red onion
  • 4 hamburger buns

Directions:

  1. Preheat grill to medium high.
  2. In a large mixing bowl combine beef, Worcestershire sauce, liquid smoke, salt and peppercorn.  Mix to combine and form into 4 patties slightly larger than your bun.  Make a slight indentation in the center of the burger to prevent it from doming up in the center. The indentation will rise as your burger cooks.  Lightly brush burger with olive oil to prevent sticking.
  3. Grill until golden brown and slightly charred (about 3 minutes), turning once (cook for 3 minutes on the other side for medium). Try not to press down on your burger with a spatula. It will cause the juices to escape and will create a dry burger!
  4. Toast hamburger bus by placing on grill until grill marks form.  Do not walk away during this process.  Toast can turn to ash in the blink of an eye.
  5. Serve burger on toasted bun with a slice of mild cheddar cheese, 1 slice of bacon cut in half, and red onion.

 

Knock Your Boots Off Tex-Mex Burgers

tex-mex-burger

Serves 4

Ingredients:

  • 2 pounds ground 93% lean beef, portioned in 8 ounce servings
  • 2 teaspoons Tex-Mex seasoning (or your favorite, Mrs Dash SW Chipotle Seasoning is fantastic, remember to add salt)
  • 1 cup shredded cheddar cheese
  • 1 cup Guacamole (your favorite store bought, I love Wholly Guacamole Pico de Gallo Guacamole here)
  • 1 cup Pico de Gallo(or your favorite fresh salsa)
  • 4 large hamburger buns
  • butter, room temperature

Directions:

  1. Preheat your grill to high.  These burgers are fantastic on any grill from stove top to charcoal and everywhere in between.
  2. Form beef into 1/2″ patties, making a slight indentation in the center of the burger to prevent it from doming up in the center.  The indentation will rise as your burger cooks.  Sprinkle each patty with 1/2 teaspoon Tex-Mex seasoning.  Gently rub seasoning into meat.
  3. Grill until golden brown and slightly charred (about 5 minutes), turning once (cook for 4 minutes on the other side for medium). Avoid pressing with a spatula, you don’t want the juices to escape! Add cheese for the last minute of cooking.
  4. Butter buns and place on grill (inside down) for about 1 minute, until they are golden brown with grill marks.  Remove buns and prepare with 1/4 cup guacamole on the bottom bun.  Place burger on top and 1/4 cup pico de gallo on top.

 

50/50 Beef Bacon Burger

50-50-beef-bacon-burger

Serves 4

Ingredients:

  • 1 pound thick cut bacon
  • 1 pound 93% lean beef
  • 8 hamburger buns
  • butter, melted
  • 4 cheese slices
  • toppings (lettuce, tomato and onion)

Directions:

  1. Preheat oven to 375°.
  2. On a baking sheet with a 1/2″ to 3/4″ lip line up bacon.  Do not let the slices overlap.  Bake for 10-15 minutes until the bacon is partially cooked.  Remove and place on a cooling rack with a cookie sheet under it to catch the grease (or onto paper towels).
  3. Once bacon is drained and cool enough to to handle, place on cutting board and dice bacon or cut with kitchen shears.
  4. Mix bacon and beef well.  Form into 4 patties, not too thick or they will not cook evenly.
  5. Place patties on grill, make sure they are not touching.  Grill for 3 to 5 minutes on each side until done to your preference.
  6. Top with cheese for the last few minutes, and grill your buns by brushing with butter and putting on the grill until toasted with grill marks.  Serve with your favorite toppings, we chose lettuce, tomato and onion.

Recipes from http://parade.condenast.com

2 thoughts on “Keep Calm and Grill On // Burger Recipes for the Fourth

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