Make the Dry Rub

• Combine coffee rub seasoning mix ingredients in a small bowl and mix together with a fork. Set aside.

Make the BBQ Sauce

• Melt butter over MED heat in a saucepan. Add onion and garlic and saute until soft and translucent, about 6-8 minutes.
• Add remaining bbq sauce ingredients, stirring to combine. Bring to a low boil, then reduce heat and simmer for 20 minutes, until sauce has thickened.
• Pour sauce into blender or food processor and puree. Set aside to cool.

Cook and Assemble the Burgers

• To a mixing bowl, add ground beef, heavy cream, salt, and black pepper. Mix well with your hands. Divide into 6 equal sections. Each burger will be about 1/3 pound.
• Use your thumbs to press a half dollar sized divot in the center of each patty (this will help prevent the burger from doming up while cooking).
• Liberally rub coffee seasoning mix over both sides of each burger.
• Preheat grill over MED HIGH heat and lightly brush grates with vegetable oil if desired. Grill burgers, for about 5 minutes per side, or until desired doneness is achieved.
• While burgers are grilling, toast buns on the grill as well.
• To serve, spread bbq sauce over the top and bottom buns, then top the bottom bun with a piece of lettuce, a cooked burger, a smear of more bbq sauce, some bacon, then top with the top bun.

• Prepare sauce by placing BBQ sauce in a bowl and adding 2 Tbsp of the pineapple juice. Stir together and set aside.
• Grill patties according to the directions on the box. Add cheese slices and allow to melt before removing from the grill.
• Spread 1 Tbsp sauce on the bottom part of each of the four buns. Cover with 1/4 c. lettuce and a patty. Break two bacon slices in half and set on top of patty. Then top with pineapple ring. Spread 1 Tbsp sauce on the inside of the top bun and top the burger. Enjoy!

3 – Asian Burgers with Sriracha Mayo

Nutrition (per serving)

• Prepare grill.
• Using clean hands, blend together the ground beef, kosher salt and pepper. Divide the mixture into four equal portions and shape into 1/2 inch patties. Set aside.
• In a medium skillet, heat the olive oil over medium heat. Add the shallots and cook until the begin to caramelize, approximately 4-5 minutes. Add the mushrooms and cook for an additional 2-3 minutes. Stir in the garlic and cook until fragrant, approximately 1 minute. Add the wine to the pan and scrape the bottom of the pan with a wooden spoon to loosen any brown bits. Cook the mixture until reduced by 1/2, approximately 5 minutes. Stir in the thyme, Herbs de Provence and butter. Cook until thickened, approximately 2 minutes. Season with salt and pepper to taste.
• In a small bowl, whisk together the creme fraiche, horseradish and chives. Season with salt and pepper to taste. Set aside.
• Grill the burger patties over medium-high heat, 2-3 minutes on each side for medium rare. Top each burger with one slice of cheese. Turn off the heat and close the grill. Allow the cheese to melt, approximately 2-3 minutes.
• Slice the buns in half and spread 1/4 of the horseradish sauce on the bottom of each bun. Place the burger on the bottom bun and spoon the mushroom sauce over top. Place the top of the bun on the burger and serve immediately.

5 – Bacon Burgers with Bourbon Caramelized Onions and Goat Cheese

Ingredients

Bourbon Caramelized Onions

• 1 tablespoon olive oil
• 1 yellow onion, sliced thin
• 1 teaspoon maple syrup
• 1/4 teaspoon kosher salt
• Black pepper to taste
• 2 tablespoons bourbon

Honey Thyme Goat Cheese

• 3 ounces goat cheese, softened
• 1 tablespoon honey
• 1/2 teaspoon fresh thyme, chopped

Bacon Burgers

• 1 pound lean ground beef
• 3 slices of uncooked bacon, diced
• 1/2 teaspoon kosher salt
• Black pepper to taste

Other Ingredients

• 4 buns
• Arugula

Instructions

Bourbon Caramelized Onions

1. In a medium sized sauté pan heat the oil over medium high heat. While the oil is heating, thinly slice the onion. Once the pan is hot add in the sliced onions, salt, and black pepper.
2. Sauté the onion for a couple minutes then add in the maple syrup or brown sugar. Turn the heat down to medium and continue to cook the onions until they soften and turn golden brown in color, about 6-8 minutes. Add the bourbon into the onions and sauté for another minute, then remove them from the heat.

Honey Thyme Goat Cheese

1. In a small bowl mix together the goat cheese, honey, and fresh thyme until completely combined.

Bacon Burgers

1. Heat the grill to medium high heat and oil the grates to prevent the burgers from sticking.
2. In a large bowl gently mix together the beef, diced uncooked bacon, salt, and pepper. Form the meat into 4 patties being careful not to overwork the meat.
3. Grill the burger on each side for 4-6 minutes or until they reach an internal temperature of 160 degrees and the juices run clear. Remove the burgers from the grill and toast the buns if desired.

Assembling the Burgers

1. Place a burger on the bottom half of each bun and top it with some of the bourbon caramelized onions and arugula. Spread an equal amount of the goat cheese on the top half of each of the 4 buns.

6 – COPYCAT RED ROBIN WHISKEY RIVER BBQ BURGER

INSTRUCTIONS

1. Preheat a gas grill over high heat or a charcoal grill until it glows bright orange and ashes over.
2. While the grill preheats, divide and shape the ground beef into 6 patties. Brush the burgers lightly with oil.
3. Grill the burgers until browned and slightly charred on the first side (about 3-4 minutes). Flip the burgers over and continue to cook until desired doneness – about 4 minutes for medium-rare, longer for a more done burger. Drizzle burgers with Bourbon Whiskey BBQ Sauce and place one slice of cheese on each burger. Cook an additional minute or until the cheese just begins to melt. Remove from the heat and set aside while you assemble the burgers.
4. To assemble the burger, spread the cut side of both parts of the bun with 1 tbsp. mayonnaise on each half. Place Onion Rings on top of the cut side of the bottom bun portion. Add the burger with sauce and cheese. Top with tomatoes and lettuce. Replace the top bun over the top of the sandwich. Serve!

7 – Cheese Stuffed Lasagna Burger

Two classic dinners come together in one delicious sandwich! Provolone and ricotta cheese stuff this Italian-style grilled lasagna burger. It’s grilling season!! I’m jealous of those of you who live in a climate where you can easily grill all year long. In Ohio, we could grill out 12 months of the year, but we might become an icicle trying to get that perfectly grilled burger. As soon as the temperature warms up enough to head out without mittens and a parka, we get our grill going. And grilled, beefy burgers are the first thing I crave. Now it’s your turn to be jealous of me because of this lasagna burger that I ate for dinner several times last week. I made a tasty combination of two classic dinner ideas. Lasagna and hamburgers. May is Beef Month and I teamed up with the Ohio Beef Council to bring you an unlikely lasagna burger combo that will make you drool.

Ingredients

 

• • 2.25 pounds ground beef round (85% lean)
  • 2 teaspoons dried parsley
  • 1 tablespoon minced garlic
  • 1 teaspoon minced onion
  • 1/2 teaspoon fennel seed
  • 1 1/2 teaspoons ground black pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon red pepper flakes (or more for spicier burgers)
  • 2 teaspoons salt
  • 6 teaspoons whole milk ricotta cheese
  • 6 slices provolone cheese
  • 1 cup spaghetti sauce

 

• • 1 cup fresh spinach leaves
  • 1 loaf garlic bread (cooked according to package directions)

Instructions

• • In a large bowl, combine the ground round and spices. Mix well.
  • Divide the seasoned meat into 12 equal size pieces.
  • Flatten each piece into a thin disc, about 4-5 inches in diameter.
  • Spread a teaspoon of ricotta cheese on the center of 6 patties (1 teaspoon for each patty). Be careful not to go to edges. Keep the ricotta just in the center.
  • Break each slice of provolone cheese into fourths.
  • Place 3-4 pieces of provolone cheese on top of the ricotta cheese.

 

• Take the remaining flattened patties and press each on top of the cheese-topped patties. Press the edges of the patties together to seal well so the cheese does not escape during cooking.
• Heat a gas grill to 400 degrees.
• Place the patties on the grill and cover the grill. Grill for 8-10 minutes, turning once or twice as needed, until the patties reach an internal temperature of 160 degrees.
• To serve the sandwiches, place a cooked patty on a piece of garlic bread. Top with sauce and a few leaves of spinach. Top with another piece of garlic toast.
• Serve immediately.

8 – Easy Grilled Fajita Burgers with Guacamole

~ All the peppers, onions, Mexican spices and creamy guacamole you love in fajitas … jam-crammed into one gloriously, deliciously satisfying burger recipe! And since this is THK, you know we’ve got make-ahead tips, so dinner’s a total breeze! ~ Grab a knife, a fork and a fistful of napkins … and let’s just dig right in. This burger doesn’t mess around. It’s the answer to all your cravings for big, beefy, hot-off-the-grill flavors. The burger of dreams, friends. (For those of you who dream about burgers. We’re not here to judge dreams.) And not only does it pack a big, deliciously beefy punch … it’s also bursting with the ever-popular flavors of sizzling Mexican fajitas. Warm spices and gorgeous veggies, plus a decadently creamy dollop of guacamole to top it all off. We’re not kidding about dreams. If you’ve never dreamed about burgers before, you will now.

Ingredients

Spice Mixture:

• 1 tablespoon chili powder
• 2 1/2 teaspoons cumin
• 2 1/2 teaspoons garlic powder
• 1 1/2 teaspoons onion powder
• 1 1/2 teaspoons kosher salt

Burgers and Veggies:

• 1 medium sweet onion
• 1 large poblano pepper
• 1 medium-large red pepper
• 1 tablespoon olive oil
• 1 pound extra-lean ground beef

Guacamole Topping:

• 1 avocado
• 1/4 cup of your favorite salsa
• 1/8 teaspoon kosher salt
• 1/16 teaspoon black pepper

For Serving:

• 4 whole grain buns

Instructions

1. Prepare and preheat grill.
2. In a small bowl, combine chili powder, cumin, garlic powder, onion powder, and 1 1/2 teaspoons salt to make spice mixture, stirring to combine thoroughly.
3. Peel the onion and cut away the stem and root ends, then cut the onion in 4 even pieces horizontally, keeping the concentric rings nestled together in planks. Remove the stem and core from each pepper and cut each into four large pieces (cut down through each vertically and then in half horizontally). Toss or brush the vegetables with olive oil, making sure they are coated thoroughly (and keeping the onion planks together in concentric rings). Sprinkle vegetables with 2 tablespoons of the spice mixture, evenly coating both sides of all vegetable pieces.
4. In a large bowl, crumble ground beef and sprinkle evenly with remaining 5 teaspoons of spice mixture, mixing gently but thoroughly to be sure spices are evenly distributed throughout the meat. Form 4 burger patties (each about 1/2 – 3/4″ thick and 3 1/2 – 4″ in diameter), pressing gently but firmly (overworking the meat can lead to tough burgers), and pressing to make a small divot in the center of each (see note).
5. Grill burgers and vegetables over medium heat for about 8-10 minutes on the first side and 5-8 minutes more on the second side, until vegetables are crisp-tender and burgers have reached your desired level of doneness. If your onion is fairly large and yields thick planks, you may want to put those over the hottest section or grill them for an extra minute or two. Also, poblanos are generally thinner-fleshed than red peppers, so they will do better if placed over a cooler section, or may need to be pulled off the grill a minute or two early. (Remember that grills vary widely in temperature settings, so the settings and times you use may need to be adjusted according to your specific grill.)
6. Meanwhile, in a medium bowl, combine avocado, salsa, 1/8 teaspoon salt, and black pepper, mashing and mixing to make a chunky guacamole.
7. Remove finished burgers and vegetables from the grill, allowing burgers to rest for a few minutes. Meanwhile, slice vegetables into strips, cutting each pepper piece into 4-6 pieces, and cutting each onion plank in half and separating rings.
8. Serve each burger on a whole grain bun, topped with lots of vegetable strips and a generous dollop of guacamole (and with knives, forks and plenty of napkins).

9 – Giovanni Burgers

This is a sponsored conversation written by me on behalf of Bertolli®. The opinions and text are all mine.

Something that I have really come to appreciate about my blogging over the years is that it affords me the opportunity to share with you all some of my family’s most cherished recipes and local favorites from my hometown and state.

The North Central area of West Virginia has a rich & flavorful history of Italian immigrants, and the local food scene here definitely reflects that deep Italian influence. One item that you are sure to find on the menu of just about any local, family owned restaurant or eatery in this area is a Giovanni Burger.

A Giovanni Burger is the perfect melding of Italian influence, American classics, and resourcefulness in producing a delicious sandwich that is also budget friendly.

Traditionally a Giovanni is a grilled hamburger topped with American cheese & locally made peppers in sauce that is sandwiched between two slices of thickly sliced & toasted Italian bread or Texas toast.

Since I know that the homemade sauce & peppers is something that is local to my area, I decided why not make a version of the Giovanni with my one of my favorite Tuscan Inspired Bertolli sauces that just about anyone could pick up at their local Kroger no matter which state that they happen to live in? 😉

INGREDIENTS

• 1 lb of lean ground beef, shaped into 4 square shaped patties
• 4 slices of American cheese
• 1 tbsp of olive oil
• 2 large bell peppers, sliced then chopped in half
• One 24 oz jar of Bertolli Tomato & Basil Sauce
• 8 slices of Texas toast or thickly sliced Italian bread

INSTRUCTIONS

1. Preheat your griddle or grill. Once heated, place the burger patties on the grill or griddle. Season with salt & pepper, if desired. Cooked to desired temperature. Once cooked, turn off the heat, add 1 slice of American cheese to each burger, and remove from the griddle/grill once the cheese is melted. Set aside and allow to rest before assembling the burgers.
2. While the burgers are cooking, heat the olive oil in a medium skillet over medium-high heat. Add in the peppers and saute until tender, about 5-6 minutes. Turn down the heat to low and pour in the Bertolli Tomato & Basil Sauce. Cover and heat the sauce through, stirring occasionally.
3. Toast the Texas toast. You can either pop the slices in a wide slot toaster, or lightly butter and toast both sides on the griddle or grill.
4. To assemble your Giovanni burgers- Place a burger patty on one slice of toasted Texas toast. Spoon some of the peppers in sauce over the melted cheese on the burger (approx 1/3 cup). Then top with the remaining slice of Texas toast.
5. Enjoy!

10 – Homemade Smashburger Spicy Cowboy Burger

The Homemade Smashburger Spicy Cowboy Burger is simply the best with barbecue sauce, cheddar, jalapeno, bacon and crispy onion strings.

Have you noticed a LOT of burgers floating around the web this month? Well, it’s Burger Month 2016 and everyone is going burger crazy. Restaurants have specials, recipes abound using Certified Angus Beef® and of course food bloggers have to get in on the action…including me! I’m in a group originated by Kita from the site Girl Carnivore and for the second year she has put together a group of us that are offering one or two recipes every single day through May with our best burgers. Find us on social media using #BurgerMonth and get ready to drool!

INGREDIENTS

• 5 oz Certified Angus Beef®
• Melted Butter
• Salt Pepper and Garlic Powder to season
• BBQ Sauce use your favorite brand
• 3 Tbsp Cheddar Cheese Shredded and set out to come to room temperature
• 2 bacon strips fried
• 1 Jalapeno sliced and sauteed briefly in bacon drippings
• Crispy onion strings See notes

INSTRUCTIONS

• Form beef into round ball. Brush melted butter on griddle or cast iron skillet and put the meat in the center. Place a piece of parchment paper on top of the burger and immediate press as hard as possible with a second small skillet or pan to flatten the meat; hold for 10 seconds. Upon removing the parchment you should see the fat bubbling up all over the burger. Season with salt, pepper and garlic powder; cook for another two minutes and then flip over.
• Quickly spread some barbecue sauce on the burger, top with the cheese and cover with a heat safe bowl to help melt the cheese. Cook for just ONE minute.
• Top burger in order with sauteed jalapeno slices, bacon, and fried onion rings.
• Devour.

NOTES

One note. DO NOT OVERCOOK. This gets done fast so have everything ready to go and don’t cook longer than specified. The meat will be done all the way through but super juicy; cooking any longer and it will just be a piece of super dry beef.

11 – TEX MEX BURGER WITH AVOCADO CORN RELISH

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #KingOfFlavor #CollectiveBias Can you guess what my husband ate for Father’s Day? It just isn’t a day for a dad without a big piece of meat, so I lovingly obliged with this here Tex Mex Burger with Avocado Corn Relish. If you live in South Texas, you’re probably used to the rain already. The seemingly never-ending deluge of storm after storm after storm after storm. In fact, some of the storms were strong enough to make Tropical Storm Bill seem like a toddler going down for a nap. But all that rain doesn’t stop us Texans from grilling what we want, when we want. Like my Blackened Pepper Cheeseburger, Spicy Guacamole Burger, and Ranch Stuffed Burger, this Tex Mex Burger with Avocado Corn Relish is exactly what my Texan ordered!

Ingredients

• • ▢1 ¼ lbs. 80/20 Ground Beef
  • ▢4 Tbsp El Yucateco Red Habañero Hot Sauce divided
  • ▢2 tsp Kosher Salt
  • ▢2 tsp Black Pepper
  • ▢2 tsp Garlic Powder
  • ▢2 Ears of Corn roasted and cut from cob
  • ▢1 Tomato seeded and diced
  • ▢½ Red Onion diced
  • ▢1 Avocado diced
  • ▢1 Serrano Pepper sliced
  • ▢½ C Queso Fresco
  • ▢4 Buns

Instructions

• In a medium sized bowl, add the corn, tomato, red onion, avocado, and 1 Tbsp hot sauce. Mix gently, then set aside.
• Place the beef in a large bowl and add 2 Tbsp of the hot sauce then mix until fully incorporated. Separate the beef into 4 balls of equal size, then press down gently with your hand to flatten out the patties. Sprinkle each side with the salt and pepper, then use the back of a spoon to spread the remaining hot sauce onto the burger.
• Prepare a grill at high heat, brush the grate down with oil and grill each burger for 3 minutes on one side before flipping, then another 3 minutes for medium rare, and around 6-8 minutes for well done.
• Place each burger on a hot bun, then top with queso fresco, a heaping scoop of the avocado corn relish, and a couple slices of serrano pepper. Serve immediately.

12 – THE ULTIMATE BURGER!

You really learn a lot about yourself and your relationships with you move to a new state. One thing I learned was that I’m a pack rat. I keep a lot. I’ve always sort of know that but there was no shrugging it off when the movers showed up to load our truck and said, “You’re gonna need a bigger truck.” Well, we got the bigger truck, that wasn’t enough. We got a 12 foot trailer to tow behind the biggest truck, that wasn’t enough. We got a big pack and ship moving crate, that wasn’t enough, but it was enough for my husband and so we left a lot a few things behind. One thing that didn’t make the trip was our grill. I think the only reason my husband was OK leaving it behind was the fact that he could see himself shopping for a new grill. It has taken almost a year trying to get one. I’d start out saying look this one is cheap and he’d research and research and research and come back with another grill that we just had to have that was 10 times the price. this kept happening and happening and happening until just today! We both realized that Memorial Day was fast approaching and that means BARBECUES!!! There just has to be grilling on Memorial Day so we finally found some common ground and got a grill. To celebrate this great compromise I made The ULTIMATE Burger!

Ingredients

Burger Patties

• 3 lbs ground beef
• ½ large onion finely shredded
• 1 medium carrot finely shredded
• 2 tsp salt
• 1 tsp pepper
• 2 tsp garlic powder

Toppings

Roasted Sweet Potatoes

• • 2 large sweet potatoes peeled and cut into 1/2 inch slices

• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp garlic powder
• ½ tsp pepper

Caramelized Onions

• 2 tbsp butter
• 2 large sweet onions sliced
• 1 tbsp brown sugar
• ½ tsp salt

Remaining toppings

• sharp cheddar cheese slices
• 2 avocados or more if you like a lot
• 8-16 slices of bacon thick cut cooked to crispy
• 8 Big Hamburger buns Buttered and toasted

Instructions

Roasted Sweet Potatoes

• • place a baking sheet in the oven and preheat to 425 degrees F
  • place the sweet potato slices in a medium bowl

• toss with olive oil, salt, pepper, and garlic powder
• place the sweet potatoes on the baking sheet in an even layer
• cook for 10 minutes and flip
• cook for 10 more minutes or until tender

caramelized onions

• • melt butter in a large skillet over medium heat
  • add in onion slices
  • sprinkle with brown sugar and salt and stir

• cook for 5 minutes until the are soft and begin to darken
• lower heat to low to medium and allow to continue to cook for 10 more minutes until thick and soft

Burger Patties

• in a large bowl combine the ground meat, onion, carrot, salt, pepper and garlic powder (making sure to not over mix the meat
• for into 8 patties, making a depression in the center of each
• cook on the grill over medium high heat 3-4 minutes on each side until the internal temperature reaches 160 degrees F
• add the cheese just before removing the patties and allow to melt

the ULTIMATE burger

• toast the bun and place the burger on
• add the sweet potato slices, caramelized onion, bacon and avocado slices, then top with the top bun
• ENJOY!

13 – Jalapeño Cheddar Burgers (Turkey or Beef)

I LOVE Burgers!  Beef, turkey, pork…  I love them all!   Cheese, mushrooms, onions, jalapeño….  there is almost nothing I don’t love on burgers! These might be my absolute favorite turkey burgers of all time!!  The delicious jalapeño cheddar filling in these burgers keeps lean meat juicy and tender while adding tons of flavor!  The burgers in the photo were made with turkey, but I have also done these with lean beef and they were equally delicious!  They can broiled in the oven or cooked on the grill! If you prefer, you can purchase a stuffed burger press to get perfectly uniform stuffed burgers…  or you can just do them by hand. Either way, you won’t be disappointed with these delicious patties!

Ingredients

• 28 oz lean turkey or beef (not extra lean)
• ▢2 tablespoons finely minced onion
• ▢salt & pepper to taste
• ▢4 tablespoons cream cheese
• ▢2 oz shredded cheddar cheese
• ▢¼ teaspoon garlic powder
• ▢1 fresh jalapeno pepper diced (seeds removed if you prefer less spice)
• ▢1 tablespoon olive oil
• ▢Rolls & Toppings as desired

Instructions

• Preheat grill to medium or oven to broil on high.
• In a small bowl combine cream cheese, cheddar cheese, garlic powder and diced jalapeno.
• Combine meat, salt & pepper and minced onion. Divide meat into 4 even pieces (7oz each). Take ¼ of the cream cheese mixture and flatten it into a pancake shape. Wrap beef or turkey around the cheese ensuring the cheese mixture is completely covered. Brush each burger with a little bit of olive oil.

To Grill

• Grill burgers over medium heat for 6-7 minutes on each side or until completely cooked. (Turkey should reach an internal temperature of 165 degrees and beef should reach 160°F.)

To Broil

• Place burgers on a foil covered pan approximately 6″ from the broiler. Broil 5-6 minutes on each side or until completely cooked. (Turkey should reach an internal temperature of 165 degrees and beef should reach 160°F.)

Notes

Nutritional information calculated without rolls. Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

14 – Korean BBQ Burger, One Crazy-Good Little Burger

If you’re feeling a little adventurous and are craving a truly unique burger, then this Korean BBQ Burger with Kimchi Slaw has got your name written all over it! “Listen lady, why couldn’t you just leave the classic burger well enough alone?” is what I can hear someone asking right about now, under their breath. And believe me, I’ve gotten those comments in the past on other recipes where someone can’t understand the point of tinkering around with something that’s already “perfection” (in their humble opinion, of course), or isn’t broken, if you know what I mean… And in all honesty, it kinda makes me chuckle, because I simply can’t imagine not tinkering. But that’s just me. Ingredients: • 1 ½ pounds ground beef (80/20 fat ratio) • 2 cloves garlic, pressed through garlic press • ½ teaspoon grated ginger • 1 teaspoon sesame oil • 1 teaspoon soy sauce • ¼ teaspoon freshly ground black pepper • 4 brioche hamburger buns, toasted • Korean BBQ Sauce (recipe below) • Chili Garlic Mayo (recipe below) • Kimchi Slaw (recipe below) Preparation: -Add the ground beef into a large bowl, and very lightly chunk/break it up. -Add to it all of the rest of the ingredients up to and including the black pepper, and very carefully and gingerly, combine the spices/seasonings into the meat, taking care not to work it very much (it will toughen the burgers). -Portion out 4, 6 ounce patties, about 1” thick and slightly bigger than your buns, creating a dent in the center of each patty (this will help keep the patty from “doming up” in the center as it cooks); stack the patties with parchment paper between each patty, and place them into the fridge for at least an hour, to allow the flavors to meld and the meat to relax. -When ready to sear, take the patties out and allow them to come to room temp for a few minutes; place a cast-iron skillet over medium-high heat (or you can also grill these outdoors), and once it gets hot, drizzle in a touch of vegetable oil (or clarified butter!), and sear a couple of burgers at a time for about 3-4 minutes per side; allow the burgers to rest for about 5 minutes. -Glaze each burger patty in the Korean BBQ Sauce (I like to just plunge them into the warm sauce using a pair of tongs), just before building your burger. -Spread some of the Chili Garlic Mayo on the toasted buns, and add a glazed patty to the bottom bun; add some of the Kimchi Slaw on top of the patty, top with the other bun, and enjoy! Korean BBQ Sauce Ingredients: • ¾ cup soy sauce • ¾ cup brown sugar • ¼ cup rice vinegar • 3 cloves garlic, pressed through garlic press • 2 teaspoons chili garlic sauce • 1 ¼ teaspoon sesame oil • 1 teaspoon grated ginger • ½ teaspoon freshly ground black pepper • 2 tablespoons corn starch • 1 tablespoon honey Preparation: -Add all ingredients up to and including the cornstarch to a small saucepan, and whisk to blend; place over medium-high heat, and allow the sauce to simmer for a few minutes, until it becomes glossy and thickened; finish with the honey, and allow to cool slightly to warm. (Store any unused portion in fridge—great with chicken, too, or as a glaze for fish!) Chili Garlic Mayo Ingredients: • ¾ cup mayonnaise • ½ teaspoon chili garlic sauce • 1 teaspoon, heaping, finely minced green onion Preparation: -Add all ingredients to a small bowl, and whisk to blend; keep in fridge until ready to use. Kimchi Slaw Ingredients: • 3 cups, heaping, finely shredded green cabbage • ¼ cup mayonnaise • 1 tablespoon honey • 1 tablespoon rice vinegar • 1 cup sliced kimchi (you can purchase this fermented and spicy cabbage in Korean markets, or specialty Asian markets in the refrigerated section) Preparation: -Add all ingredients into a bowl, and gently toss together to combine; keep in fridge until ready to use.

15 – French Dip Burger with Havarti, Swiss and Bourbon Fried Onions

Take your burger to another level at your next cookout! The French Dip Burger with Havarti, Swiss and Bourbon Fried Onions is served with a horseradish sauce and savory beef broth much like the classic French Dip Sandwich. Juicy and flavorful, this is one for the record books. I live with a bunch of picky eaters. And I can never keep track of their long lists of dislikes because they’re constantly changing. The little guy doesn’t like anything anymore, despite being a pretty amazing eater as a baby. He would eat anything you put in front of him but now….it depends on the weather, basically. My daughter, she hated strawberries her whole life, and oranges, or anything citrus for that matter. Now…apparently, she loves strawberries and who knows what else. And when she talks to me about foods she loves, but used to hate, she talks to me like I’m insane for ever thinking she never liked them. And I’m a terrible mom for never packing strawberries in her lunch when she was in grade school.

Ingredients

• ▢1 pound Certified Angus Ground Beef, I used 80/20
• ▢1 tablespoon kosher salt
• ▢1 tablespoon fresh ground pepper
• ▢1/2 pound havarti cheese, sliced thin
• ▢1/2 pound swiss cheese, sliced thin
• ▢For the onions:
• ▢1 tablespoon olive oil
• ▢2 large vidalia onions
• ▢1 teaspoon granulated sugar
• ▢1 tablespoon bourbon
• ▢1 tablespoon fresh chopped thyme
• ▢Kosher salt and fresh ground pepper, to taste
• ▢For the horseradish sauce:
• ▢1/2 cup mayonnaise
• ▢1/2 cup sour cream
• ▢3 tablespoons horseradish
• ▢2 tablespoons worcestershire sauce
• ▢1 tablespoon chopped chives
• ▢kosher salt and fresh black pepper, to taste
• ▢For the beef broth:
• ▢2 cups low sodium beef stock
• ▢2 tablespoons fresh chopped thyme
• ▢1/2 teaspoon kosher salt
• ▢1/2 teaspoon fresh ground pepper
• ▢Four Brioche Rolls

Instructions

• Heat the grill.
• In a large bowl, combine the ground beef with half the salt and pepper to combine. Divide the mixture into four equal parts and lightly work to form four burger patties. Season with the remaining salt and pepper. Cover and set aside.
• In a large frying pan, heat the olive oil over medium heat and add the onions to the pan. Cook the onions until softened and golden brown, approximately 10-15 minutes. Sprinkle with the sugar and cook for an additional 2-3 minutes. Remove the pan from the heat and stir in the bourbon. Return the pan to the heat and cook for an additional 1-2 minutes. Stir in the thyme. Season with salt and pepper to taste. Set aside.
• In a small bowl, whisk together the mayonnaise, sour cream, horseradish, worcestershire sauce and chives until thoroughly combine. Season with salt and pepper to taste. Set aside. (The sauce can be made up to 48 hours in advance and stored in an airtight container in the refrigerator.)
• Bring the beef stock to a simmer and stir in the thyme. Allow to simmer for 5-10 minutes and stir in the salt and pepper. Keep warm.
• Place the burger patties on the grill and cook for 3-4 minutes per side or until cooked to medium rare (internal temp will be 145 degrees). Top the burgers with equal amounts of cheese and turn the grill off. Add the rolls, cut side down, to the grill. Close the lid and allow the cheese to melt, approximately 3-4 minutes. Transfer the burgers and rolls to a platter. Spread 2 tablespoons of horseradish sauce on the bottom of each roll and top each with a burger. Spread 2 tablespoons of onions on the top half of the roll and place on top of the burger. Serve each burger with 1/4 cup of beef broth.

16 – Triple Bacon Burger

This Triple Bacon Burger seriously THE BEST burger I’ve ever had, and I love me some burgers.  Please please please!  Go make this burger as soon as you can! I know you’re here for the food, so let’s get to it.  This who burger started with my Bourbon Caramel Bacon Jam. It’s sweet, bacon-y, and I swear I could put it on everything! I love all the layers of flavors! It’s a mouth-gasm.  No joke. But what to put it on? I had already planned on making bacon cheeseburgers for dinner, so why not?! I mean really, what goes better this bacon than more bacon?!?  I thought about adding bacon in the burger patties, but thought better of it and went this some crispy, thick sliced bacon shingled over the top of the patty. Bacon in every bite kids.

INGREDIENTS

Burgers:

• 6 slices bacon cut in half
• 1 pound ground beef
• ½ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 4 burger buns
• 4 slices Colby Jack cheese or your favorite cheese
• 4 leaves lettuce washed and dried
• Bacon Jam

Bacon Garlic Aioli:

• • 1 clove garlic
  • ½ teaspoon salt
  • ¾ cup mayonnaise
  • 2 tablespoons lemon juice
  • ¼ teaspoon black pepper

• • 2 pieces cooked bacon finely chopped

INSTRUCTIONS

Bacon Garlic Aioli:

• Mince the garlic clove with a sharp knife. Sprinkle the salt over the garlic. Use the side of the knife to press down and crush the garlic & salt together. The salt will help break down the garlic. Re-pile and re-crush the garlic until it is a paste.
• Mix together mayonnaise, garlic, lemon juice, salt, and pepper until well combined. Mix in bacon. Let rest in the fridge while preparing burgers.

Burgers:

• Combine ground beef, onion powder, salt, and pepper. Portion ground beef into four 1/4 pound pieces, and form into patties; set aside.
• Cook the bacon until crispy in a large skillet over medium heat. Remove to a paper towel-lined plate; set aside. Reserve 2 to 3 tablespoons bacon grease in the skillet.
• Carefully place burger patties in the skillet (or cook on the grill). Cook for 3 to 4 minutes on each side – burgers will be medium to medium-well done. Remove skillet from heat. Top burgers with cheese and cover the pan to melt the cheese, 1-2 minutes.

Assembly:

• Place 1-2 tablespoons of aioli on the cut side of your bottom burger bun Using the back of your spoon spread out the aioli to coat the bun. Do the same with the Bacon Jam on the top bun. Add extra jam and aioli to your taste – you can’t have too much of this jam. Top the aioli with a piece of lettuce, a cheeseburger, and 3 bacon slice halves. Place the top bun on the burger and you are in bacon burger heaven, my friend! This burger would go fabulously with some skinny fries or sweet potatoes fries.