HOLIDAYS
HOLIDAYS
What makes the ultimate burger? Is it the meat, cooking method, or topping combo that elevates ground meat into a favorite grilled gourmet recipe?
Noted gastronome, James Beard, mixed cream into his favorite burger recipe and cooked the patties in butter! The recipes below infuse burgers with some of the world's most popular flavor combinations from fajita ingredients to the bites on a Ploughman's Lunch platter to give your tailgaters the very best from the grill.
A packet of dry seasoning can add a bunch of flavor to any burger, as does the fajita mix in this recipe.
- 1.27 oz. packet Lawrys Fajitas Seasoning
- 1/4 Cup melted butter
- 1 lb. ground beef
- 1 brown onion
- 2 green peppers
- 1 Tablespoon olive oil
- 4 hamburger buns
- Combine fajita seasoning and butter until incorporated. Add ground beef into a bowl and mix in fajita butter until throughout. Form 4 patties and place in an airtight container for transport to the tailgate site.
- Prepare onions and peppers at home: Slice onion and peppers into strips and discard pepper seeds. Sauté in 1 tablespoon of olive oil, stirring occasionally, until tender and browned. Cool and place in a foil pouch. Reheat by placing pouch on the grill at the tailgating site.
- Grill burgers on a lightly oiled rack over medium-high heat, 5 minutes on each side for medium burgers. Top with reheated onions and peppers and serve on a bun.Makes 4 servings
Picture yourself in a pub, smack in the middle of London when you take a bite out of this burger.
- 1 lb. ground beef
- 4 oz. Stilton cheese, crumbled
- 1/2 teaspoon salt and pepper
- 4 tablespoons prepared chutney, such as Major Grey brand, or Branston pickle
- 8 buttered, grilled Italian bread slices or 4 hamburger buns
- Add ground beef into a bowl and mix in cheese, salt and peppers until throughout. Form 4 patties and place in an airtight container for transport to the tailgate site.
- Grill burgers on a lightly oiled rack over medium-high heat, 5 minutes on each side for medium burgers. Top each with 1 tablespoon chutney, and serve sandwiched between 2 sliced of grilled bread or on hamburger buns. Makes 4 servings
This recipe incorporates the classic zesty ingredients of Veal Piccata to make a very bright burger.
- 1 lb. ground beef
- 2 tablespoons minced shallots
- 2 tablespoons capers
- 1 Teaspoon minced garlic
- 1/4 cup freshly grated Parmesan cheese
- 1/2 teaspoon salt and pepper
- Thin slices of Parmesan cheese for topping
- 4 buttered, grilled ciabatta buns or hamburger buns
- Mix together ground beef, shallots, capers, garlic, grated Parmesan cheese, salt and pepper until thoroughly combined. Form 4 patties and place in an airtight container for transport to the tailgate site.
- Grill burgers on a lightly oiled rack over medium-high heat, 5 minutes on each side for medium burgers. Top shaved Parmesan slices and serve on a bun.Makes 4 servings
The Sun-dried Tomato Basil Mayonnaise is excellent as a topping on these burgers and would taste great on a vegetarian version as well.
- 1 lb. ground beef
- 3 oz. Feta cheese, crumbled
- 1/4 cup pitted, finely chopped Kalamata olives
- 1/2 teaspoon salt and pepper
- 4 grilled onion rolls
- Sun-dried Tomato Basil Mayonnaise
- 1 Cup mayonnaise
- 4 sun-dried tomatoes (hydrated)
- 1 tablespoon minced basil leaves
- Add ground beef into a bowl and mix in cheese, olives, salt and peppers until throughout. Form 4 patties and place in an airtight container for transport to the tailgate site.
- To make Sun-dried Tomato Basil Mayonnaise: Add mayonnaise and sun-dried tomatoes into blender and process until smooth. Stir in basil leaves and transfer into an airtight container. Note: Keep mayo in the cooler on hot tailgating days for maximum freshness.
- Grill burgers on a lightly oiled rack over medium-high heat, 5 minutes on each side for medium burgers. Top with Sun-dried Tomato Basil Mayonnaise and serve on onion rolls.Makes 4 servings
I'm a big fan of pineapple on teriyaki burgers or chicken! Instead of the old grilled pineapple ring topping a burger, this recipe blends pineapple chunks and sweet Maui onion into a delicious relish.
- 1 lb. ground beef
- 3 tablespoons prepared teriyaki sauce
- 1/2 teaspoon salt and pepper
- 4 buttered, grilled onion rolls
- Maui Onion and Pineapple Relish
- 1 cup diced Maui onion (or substitute red onion)
- 1 cup finely chopped pineapple
- 1/4 Cup brown sugar
- 1/3 Cup white wine vinegar
- 1/8 Teaspoon salt
- Add ground beef into a bowl and mix in teriyaki sauce, salt and peppers until throughout. Form 4 patties and place in an airtight container for transport to the tailgate site.
- To make Maui Onion and Pineapple Relish: Add ingredients into a medium saucepan and stir to combine. Cook over medium-low heat for about 15 - 20 minutes until mixture thickens. Remove from heat and cool completely. Transfer into an airtight container.
- Grill burgers on a lightly oiled rack over medium-high heat, 5 minutes on each side for medium burgers. Top with Maui Onion and Pineapple Relish and serve on hamburger buns.
Makes 4 servings
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