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    Next Level Burger Recipes

    Summer is a time for grilling and fixing easy foods like hamburgers. Even if you are looking for an easy recipe, you can still shake up the idea of a traditional burger with a few unique recipes. Try one of these and pretty soon you’ll be known as the burger master.

    This recipe is simple and follows the old-fashioned style burger with a delicious twist.

    Ingredients:

    1 lb. ground beef

    4 large toasted hamburger buns

    4 ounces crumbled blue cheese

    4 ounces softened cream cheese

    4 slices Monterey jack cheese

    Directions:

    Combine blue cheese and cream cheese and beat well. Set the mixture aside while you move on to the next step. Form the ground beef into 4 patties. Add salt and pepper, if desired, and cook as desired. When burgers are done, add 1/4 of the blue cheese mixture to the top of each burger. Top with a slice of jack cheese. Spread mayo on toasted buns. Let cheese melt, then place burgers on the buns and add any remaining toppings you wish.

    Tip: Don't use ketchup because it doesn’t go well with blue cheese.

    Another fun recipe that is ideal for summertime, especially with the addition of pineapple.

    Ingredients:

    1 1/2 pounds ground sirloin

    1 1/2 pounds ground chuck

    2 tablespoons Worcestershire sauce

    1 1/2 teaspoons table salt

    3/4 teaspoon black pepper

    8 (1-oz.) Cheddar cheese slices

    8 (1/4-in.-thick) red onion slices

    8 (1/4-in.-thick) fresh pineapple slices

    Cooking spray

    Beach BBQ Sauce

    8 potato rolls, split

    Directions:

    Heat grill to medium (350°F to 400°F). Place sirloin, chuck, Worcestershire sauce, salt, and pepper in a bowl; gently combine ingredients with your hands. Shape mixture into 8 (5-inch) patties. Grill patties, covered, until beef is no longer pink in center, about 5 to 6 minutes per side. Top each patty with a cheese slice; remove from grill. Cover with aluminum foil to keep warm.

    Lightly coat onion and pineapple slices with cooking spray. Grill, uncovered, until grill marks appear and onion and pineapple are heated through, around 2 to 3 minutes for each side.

    Spread 1 to 2 tablespoons Beach BBQ Sauce on cut sides of rolls. Layer patties, onion slices, and pineapple slices on bottom halves of rolls. Cover with tops of rolls.

    To make Beach BBQ Sauce –

    Ingredients:

    1 tablespoon olive oil

    1/2 cup minced sweet onion

    1/4 cup finely chopped green bell pepper

    1 jalapeño chile, finely chopped with seeds removed

    1 garlic clove, minced

    1 (18-oz.) bottle barbecue sauce

    1 teaspoon Worcestershire sauce

    1 teaspoon hot sauce

    1 tablespoon fresh lemon juice

    1/8 teaspoon kosher salt

    Heat oil in a large heavy-duty saucepan over medium-high. Add onion, bell pepper, and jalapeño, and cook until soft, about 5 minutes. Add garlic; cook 1 minute. Stir in barbecue sauce, Worcestershire sauce, hot sauce, lemon juice, and salt, and bring to a boil. Reduce heat to low; simmer, stirring occasionally, until sauce has thickened slightly, 15 to 20 minutes. Serve warm.

    Add the flavor of mushroom for a delicious juicy burger.

    Ingredients:

    Pickles:

    1/2 cup white vinegar

    1 tablespoon chopped fresh dill

    1 teaspoon kosher salt

    1 medium English cucumber, cut into 1/8-inch-thick slices (about 2 1/2 cups)

    Burgers:

    1 (8-ounce) container cremini mushrooms, stemmed

    4 ounces white button mushrooms, stemmed

    1 tablespoon canola oil

    1 cup finely chopped onion

    4 garlic cloves, minced

    1/2 teaspoon kosher salt, divided

    1/4 teaspoon freshly ground black pepper, divided

    8 ounces 90% lean ground sirloin

    Cooking spray

    2 tablespoons canola mayonnaise

    2 teaspoons unsalted ketchup

    1 teaspoon Dijon mustard

    4 (1 1/2-ounce) whole-wheat hamburger buns, toasted

    Directions:

    To prepare pickles, combine vinegar, dill, salt, and cucumber in a large zip-top plastic bag or jar; seal. Turn bag until ingredients are well combined. Refrigerate at least 1 hour, turning bag or shaking jar occasionally.

    To prepare burgers, place cremini and button mushrooms in the bowl of a food processor; pulse 4 to 5 times or until coarsely chopped. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add onion and garlic; sauté 3 minutes. Add mushrooms, 1/4 teaspoon salt, and 1/8 teaspoon pepper to pan; cook 7 to 10 minutes or until liquid evaporates, stirring occasionally. Remove pan from heat; cool mushroom mixture completely.

    Place beef in a bowl. Add mushroom mixture to beef; stir just until combined. Refrigerate 10 minutes. Shape beef mixture into 4 (1/2-inch-thick) patties. Sprinkle evenly with remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper.

    Heat a large cast-iron skillet over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 2 minutes on each side or until desired degree of doneness.

    Combine mayonnaise, ketchup, and mustard in a small bowl, stirring with a whisk. Spread mayonnaise mixture evenly over bottom and top halves of buns. Place 4 pickle slices on bottom half of each bun (reserve remaining pickles for another use). Top evenly with patties whatever toppings you like, and top halves of buns.

    Put some spice into your burgers by adding peppers that have just the right amount of sweetness and heat.

    Ingredients:

    1 pound serrano peppers

    2 tablespoons olive oil

    Kosher salt

    3 pounds ground chuck

    Freshly ground black pepper

    1 pound pepper Jack cheese, thinly sliced

    Butter

    12 hamburger buns

    Choice of toppings

    Directions:

    Heat one side of grill to 350° to 400° (medium-high) heat; leave other side unlit. Toss together peppers and olive oil. Arrange peppers in a grill basket or on an aluminum-foil tray over unlit side, and grill, covered with grill lid, 10 to 15 minutes or until peppers begin to shrivel. Transfer peppers to lit side of grill, and grill, covered with grill lid, 8 to 10 minutes or until lightly charred, turning halfway through. Remove from grill to a wire rack, and cool completely (about 15 minutes).

    Remove and discard stems of peppers; slice peppers in half lengthwise. Remove seeds, and sprinkle peppers with desired amount of salt.

    Preheat both sides of grill to 350° to 400° (medium-high) heat. Shape ground chuck into 12 patties; sprinkle with desired amount of salt and pepper. Grill patties, without grill lid, 4 to 5 minutes on each side or to desired degree of doneness. Place 2 to 3 pepper halves on each patty; top with cheese. Grill, covered with grill lid, 1 to 2 minutes or until cheese melts.

    Butter the buns and toast on the grill. Serve patties on the toasted buns with whatever toppings you prefer.

    On those days when you don’t want to fix your own burgers, come to Otis & Henry’s® for a delicious sandwich. Stop in on May 28th, 2017 for National Burger Day. Celebrate in style with the Lucky Burger that is fixed with your choice of toppings.


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