Tag Archives: Burgers

Buffalo Turkey Burgers

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It’s official – football season is here!!! We’ve been at it for two weeks now, both college and the pros, and it’s a mixed bag for me personally. Oh Cowboys, how you kill me sometimes….

But, even if I can’t get on board with – how many interceptions did Romo throw Sunday before last? Ugh. But I’m happy they won last week! Will they keep it up? – I can *always* get on board with game day and tailgating food. Always. And that includes buffalo anything.

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Buffalo chicken wings are fantastic, of course, but I’m not always in the mood for that giant production. Sometimes I crave the flavors while wanting something simpler, and sometimes it’s only two people watching the game (and their waistlines!) so you need a more … contained meal, one with fewer calories that provides fewer opportunities for eating all night long.

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Enter these delicious burgers! All that beautiful, hotter-than-hell buffalo wing flavor with significantly less messiness. But, there is some messiness, I should warn you. I personally believe that if you don’t need about five napkins, then the burger just wasn’t worth eating.

These are awesome, perfect for a busy weeknight game that can only be partly watched over dinner, or for any time you’re just craving buffalo wing flavors in a healthful turkey burger. Enjoy!

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{One Year Ago: Ricotta Dark Chocolate Chip Muffins, Chili Cheese Fries, Salumi Burgers, Blackberry Orange Sangria Ice Pops}
{Two Years Ago: Baba Ghanoush}

Source: adapted from The Book of Burger by Rachael Ray

Ingredients:
1 ½ lbs. ground turkey (preferably dark meat)
2 garlic cloves, minced
4 scallions, whites and greens, finely chopped
1 celery rib, finely chopped
Kosher salt and black pepper
Olive oil
6 tbs buffalo sauce
Leafy lettuce
Blue cheese sauce/dressing
4 hamburger buns, preferably Brioche, split and toasted

Directions:
In a large bowl, combine ground turkey, garlic, scallions, celery, salt and black pepper, plus a quick drizzle of olive oil. Using your clean hands, mix gently but thoroughly. Score the meat into 4 equal portions and form each into a burger patty. Use your index finger or thumb to make an indentation in the center of each patty (this prevents “burger bulge” as they cook).
Heat a large nonstick skillet over medium-high heat. Drizzle with olive oil. When the skillet is hot, add the burgers and cook, flipping once, 10 to 12 minutes total, or until the juices run clear. Remove to a plate. Shut off the heat and wipe out the skillet with paper towels. Place the skillet back over low heat. Add the buffalo sauce to the pan and swirl it to coat. Place the burgers back in the pan and flip once to coat them well in the buffalo sauce.
Now assemble the burgers. Place a buffalo-sauced burger on the bottom bun, then top with lettuce and blue cheese sauce. Now add the top bun and serve immediately.

Pimento Cheese and Bacon Burgers

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I think this week will be a themed week here on the blog, and our theme this week will be – The South! I suppose I could exaggerate a bit and tell you I carefully planned this out, but in reality, I was perusing my to-blog list of recipes and found three that had this in common. I’ll be sharing two recipes from the United States Deep South, followed by one from the south of France! So, there may be a little bit of “one of these is not like the others,” but on the other hand, you know what they say: “the South is the same everywhere!”

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Although I grew up with it, it’s only been recently that I’ve developed an appreciation for pimento cheese. Childhood Julie hated mayonnaise, so pimento cheese was persona non grata in my mouth. I’ve since come around, which is incredibly fortunate, because had I not, then I would’ve missed out on this insane burger!

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This one is fairly rich and decadent, yes, but well worth it for your splurge day. It’s very simple to throw together, as a plus, and I’m really glad these are filling, because had they not been, I would have eaten two of them. Y’all enjoy now.

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A quick recipe note: a major cheeseburger pet peeve of many is when the cheese is not completely melted. Don’t get too fussy about that with these burgers. Pimento cheese is not a melted cheese dish, so if it doesn’t melt all the way atop these burgers, it will not taste weird or have an off-putting texture at all.

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{One Year Ago: Sour Cherry Cobbler, Beer Margaritas}

Source: adapted from Barbecue Addiction by Bobby Flay:

Ingredients:
1/3 cup mayonnaise
Kosher salt and black pepper
Pinch of cayenne
6 oz. sharp, yellow cheddar cheese, shredded
2 oz. jarred chopped pimentos, drained
1 ½ lbs. ground beef chuck
2 tbs canola oil, plus more for the grill grate
4 hamburger buns, split and toasted
8 slices of bacon, cooked until crisp

Directions:
Whisk together the mayonnaise, salt, pepper, and cayenne. Add the cheese and pimentos and gently fold until combined. Cover and refrigerate for at least 30 minutes.
Heat your grill to high for direct heat grilling. Oil the grate.
For the meat into 4 evenly sized burger patties, and then make an indentation in the center of each with your thumb or forefinger. Brush both sides with canola oil, and season liberally with salt and pepper.
Place the burgers on the grill, not crowding them, and cook to medium, about 4 minutes per side. During the last minute of cooking, spoon a dollop of pimento cheese on top of each burger and quickly spread it out with the back of the spoon. Cover, and cook 1 minute, until the cheese has just melted.
Remove the burgers from the grill and place each on the burger buns. Top the cheese with 2 slices of crispy bacon, then with the top bun. Serve immediately.

Salumi Burgers

Salumi Burgers

Apparently today is National Cheeseburger Day! I would love to say that I knew this all along and made this delicious and decadent cheeseburger specifically to share it on this blog today. And I suppose I could say such a thing, but well, it wouldn’t exactly be true.

ground salumi

In reality, I made this burger because I had some leftover salumi cold cuts in the fridge that shouldn’t go to waste, and it sounded great. Then, I found out late yesterday that today is National Cheeseburger Day, and here I am!

salumi burgers

You probably already knew this, but grinding up Italian cold cuts, crisping up bacon lardons, and then combining all that with ground sirloin to form patties makes for one of the more flavorful burgers you will ever eat. Actually it’s pretty much bona fide ridiculously good. And even though today’s “holiday” randomly happened upon me, instead of me carefully and smartly planning it, I think this burger is quite worthy of such an arbitrary yet fun day designated to celebrate cheeseburgers! Enjoy!

Salumi Burgers

{One year ago: Chocolate Crepes with Rum Whipped Cream}

Source: adapted from The Book of Burger by Rachael Ray

Ingredients:
¼ lb. bacon or pancetta, diced
2 oz. spicy salumi, such as salami or soppressata, or any Italian cold cuts you prefer
¼ lb. prosciutto
1 lb. ground beef sirloin
2 large garlic cloves, minced
2 tsp dried oregano
Drizzle of olive oil
Kosher salt and black pepper
4 deli slices provolone cheese
4 brioche hamburger buns, toasted if desired
A handful of baby arugula

Directions:
Heat a large cast-iron skillet to medium-high heat. Add the bacon or pancetta and cook until crispy and the fat is rendered. Shut off the heat. Remove with a slotted spoon to a paper towel lined plate. Pour out most of the fat, leaving about a tablespoon or so in the pan. Set aside.
Place the salumi and prosciutto in a food processor and process until very finely minced.
In a large bowl, combine the ground sirloin, garlic, crispy bacon, minced salumi mixture, oregano, a drizzle of olive oil, a little bit of salt, and black pepper. Divide the mixture into quarters, and shape into 4 patties. Using your thumb or forefinger, make an indentation in the center of each burger, to prevent “burger bulge.”
Heat the cast-iron skillet over medium-high again. When very hot, place the burger patties into the skillet. Cook the burgers, flipping once, for 10 minutes for medium. When you flip them, top the burgers with the cheese slices and let melt. Place the burgers on the bottom buns, then top with some arugula, then with the top buns. Enjoy!

Bacon Blue Cheese Burgers

Bacon Blue Cheese Burgers

Happy Fourth of July!!! What’s on your agenda today? Hopefully some relaxation, delicious grub, and wonderful weather. Matt and I are still on our vacation, which started out rather melodramatically but has turned very peaceful and serene. We are completely and totally in love with our little beach house rental, which of course has a nice kitchen, and many a yummy morsel has been cooked or baked and enthusiastically consumed.

Bacon Blue Cheese Burger

Apologies for my absence yesterday, there were internet snafus in our house. Today I return, typing this at 7 am (since I’m on vacation, I originally wanted to sleep later, but I awoke an hour ago to discover that the sheet and quilt on our bed had gotten messed up during the night; and I found I couldn’t go back to sleep with it all out of whack. My only options were get up, or fix the sheets and wake up Matt. I guess even vacation can’t totally rid me of my neuroses.)

assembling bacon blue cheese burgers

Anywho, I thought these burgers that we grilled a week or so ago would be very appropriate for today’s July 4th post. They are decadent. And delicious. And beautiful. And they represent everything that’s right about a burger. The blue cheese sauce really takes it over the top. And please use the leftover sauce for dipping your fries or potato chips – insane!!

bacon blue cheese burger

I used beef chuck here. You can use sirloin or even turkey if you want, but I would highly recommend the chuck. It makes for the juiciest, beefiest burgers ever. Oh, and I’m sure you’ll notice that I call for chives, yet my pictures feature none. That’s because I thought I had some but didn’t, and was too lazy to run to the store to get some at the eleventh hour. We’ve all been there. But I’ve made this before with the chives, and it’s a very welcome addition that I’d recommend. So enjoy your holiday! Stay safe, grill and relax!

Bacon Blue Cheese Burgers

Source: adapted from Burgers, Fries & Shakes by Bobby Flay

Ingredients:
8 slices double-smoked bacon, baked or fried until crispy, then drained on paper towels
1 ½ lbs. ground beef chuck
Kosher salt and black pepper
Canola oil
4 hamburger buns, preferably Brioche, split and toasted
2 tbs unsalted butter
1 small onion or large shallot, finely chopped
2 tbs flour
2 cups whole milk
Pinch of cayenne pepper
4 oz. (1 cup) blue cheese crumbles (I used gorgonzola)
2 tbs snipped fresh chives

Directions:
Preheat your grill or cast-iron skillet over high heat.
Form the ground beef into 4 equal patties. Using your thumb or index finger, make an indentation in the center of each, on one side only. This prevents burger bulge when they hit the heat. Season both sides of each burger with salt and pepper, then brush each side with canola oil.
If you are grilling, oil the grill grates. Cook your burgers, flipping once, about 7 minutes total for medium-rare.
While the burgers are cooking, make the blue cheese sauce. In a medium stockpot, melt the butter over medium heat. Add the onion or shallot and cook until soft, about 3-5 minutes. Stir in the flour and cook for 1 minute, stirring all the while. This gets rid of the pasty, raw flour taste. Slowly whisk in the milk and continue whisking until no lumps remain. Let it come up to a bubble and it will thicken, stir frequently and reduce the heat as necessary, as you don’t want the bottom to scorch. Your end goal is the consistency of cheese sauce or alfredo sauce. Once it’s thickened, add the salt, pepper, cayenne and shut off the heat. Add the blue cheese crumbles and stir until they are melted and incorporated into the sauce. Add the chives and stir.
When the burgers are done cooking, remove them to the bottom buns, then top with 2 slices of bacon each. Dollop some blue cheese sauce over the bacon, then top with the top hamburger buns. Serve immediately.

BLT Turkey Club Burgers

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I absolutely adore burgers. Before I was more health-conscious, a cheeseburger was my usual go-to at restaurants, especially if I didn’t know the place or its reputation very well. I love making burgers at home too, and I love how creative you can be with burgers. It seems like there is literally no end to the types of seasonings, toppings, condiments, cheeses and even breads you can use to build your dream burger. Any ethnic cuisine is up for grabs, and you can riff a burger on any number of classic dishes out there. Not that there’s anything wrong with a traditional cheeseburger with the usual condiments – when that one is done right, it can rival a religious experience. So yeah, burgers are one of my faves.

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And I realized that I’ve had this blog for about seven months, and there has been not one burger recipe posted. For shame! Blasphemy! That all changes today, for today I shall blog this delicious burger.

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This one is a mash-up of a burger, a club sandwich, and a BLT sandwich. I used ground turkey, but ground chicken would work just fine too. We begin this gloriousness with white sandwich bread (get a good-quality Pullman loaf if you can), and then spread spicy mayonnaise on it, then crisp lettuce, crunchy bacon, a flavorful, moist turkey burger and a juicy tomato slice are piled up together. And when you take each bite, you remember exactly why you love burgers, and club sandwiches, and BLT sandwiches. Because they’re all awesome, that’s why! And you get a little of each in every single bite. Winning!

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Source: adapted from Burger Bar by Hubert Keller

Ingredients:
½ cup mayonnaise
2 tbs Dijon mustard
1-2 dashes hot sauce, such as Texas Pete’s
1 ½ lbs. ground turkey, not extra-lean
2 garlic cloves, minced
½ tsp ground cumin
Kosher salt and black pepper
8 strips of bacon
8 slices good-quality white sandwich bread, toasted if desired
2 large handfuls salad mix
2 large tomatoes, sliced

Directions:
In a small bowl, combine the mayonnaise, mustard, and hot sauce. Set aside in the refrigerator until needed.
In a large mixing bowl, combine the turkey, garlic, cumin, plus salt and pepper to taste. Use your hands to mix together, but be careful not to overmix. Form the mixture into 4 even patties. Make a thumbprint in the center of each patty, place on a plate and refrigerate until needed.
In a large cast-iron skillet, cook the bacon until crisped up and crunchy. Remove to a paper-towel-lined plate to drain. Drain off all but 2 tablespoons of fat from the skillet. Preheat to medium-high heat. When it is smoking, add the patties. Cook the patties about 4 minutes per side, flipping only once, or until cooked through. With a large spoon, baste the burgers several times with the bacon fat. When cooked remove the burgers to a plate.
Assemble the burgers. Spread 2 slices of bread with a generous amount of the mayonnaise. To one slice, add the lettuce, tomato, burger patty, then 2 slices of bacon. Add the top slice of bread. Cut in half on the diagonal, if desired, and serve immediately.