It's Memorial Weekend and you know what that means: burgers! National Burger Day is coming up on May 28th!
Now, there's nothing wrong with a good ol' fashioned cheeseburger, but this holiday weekend why not bring a little international flair to a classic with these recipes.
Caribbean Beef Burgers with Mango Salsa
Recipe and photo courtesy Beef. It's What's for Dinner
Yield: 4
Ingredients
1 ½ lbs ground beef (93% lean or leaner)
2 T Caribbean jerk seasoning
Ingredients for Mango Salsa
1 ea. large mango, peeled, coarsely chopped (about 1 cup)
1 T chopped fresh cilantro
1 T chopped green onion
1 T finely chopped seeded jalapeño pepper
1 T fresh lime juice
Method
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Combine Ground Beef and jerk seasoning in large bowl, mixing lightly but thoroughly. Shape into four 3/4-inch thick patties.
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Place patties on grid over medium, ash-covered coals. Grill, covered, 11 to 15 minutes (over medium heat on preheated gas grill, covered, 13 to 14 minutes), until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally. Season with salt, as desired.
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Meanwhile, combine salsa ingredients in medium bowl, mixing lightly. Serve burgers with salsa.
Latino Style Lamb Burger
Recipe and photo courtesy Aussie Beef & Lamb
Yield: 4
Ingredients
1 ¼ lbs ground lamb
3 ea. garlic cloves, minced
1 tsp finely chopped onion
1 tsp cumin
3 tsp fresh chopped coriander (leaves only)
Salt and pepper
Queso fresco
Ciabatta rolls
Lettuce leaves
Ingredients for mayonnaise
1 cup good quality mayonnaise
1 T finely chopped chipotle
1 T adobo sauce from chipotle can
1 T finely chopped coriander leaves
1 T finely chopped chipotle
1 T adobo sauce from chipotle can
1 T finely chopped coriander leaves
Ingredients for Pico de Gallo
2 ea. large ripe tomatoes, finely chopped
1 ea. jalapeño chili, seeded and finely chopped
1-2 ea. red onions, finely chopped
½ bunch coriander, finely chopped
1 ea. lime, juiced
Pinch of salt and black pepper
1 ea. jalapeño chili, seeded and finely chopped
1-2 ea. red onions, finely chopped
½ bunch coriander, finely chopped
1 ea. lime, juiced
Pinch of salt and black pepper
Method
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Mix the lamb ingredients together without overworking the meat. Form into four 5 ounce patties, and refrigerate for one hour.
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Mix all mayonnaise ingredients together and refrigerate for one hour.
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Mix all pico de gallo ingredients together and refrigerate for 1 hour.
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Cook the burgers on a medium-hot grill, turning once until cooked through.
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Spread mayonnaise on the bottom of the Ciabatta bun, place the burger patties, then queso fresco, lettuce leaves and top with Pico de Gallo.
Caprese Polenta Sliders
Recipe and photo courtesy Beef. It's What's for Dinner
Yield: 8
Ingredients
1 ½ lbs ground beef (93% lean or leaner)
⅔ cup balsamic vinegar
1 package (16 to 18 ounces) refrigerated prepared polenta, cut into 8 slices
2 T olive oil
1 package (8 oz) fresh mozzarella cheese, cut into 8 slices
2 ea. medium tomatoes, cut into 4 slices each
¼ cup thinly sliced fresh basil
Method
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Bring vinegar to a boil in 2-quart saucepan. Reduce heat; simmer, uncovered, 9 to 10 minutes or until reduced to 1/3 cup. Set aside.
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Meanwhile lightly shape Ground Beef into eight 1/2-inch thick patties.
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Brush polenta slices with oil. Place patties in center of grid over medium, ash-covered coals. Grill burger patties, uncovered, 11 to 12 minutes (over medium heat on preheated gas grill, covered, 9 to 10 minutes), until instant-read thermometer inserted horizontally into center registers 160°F, turning burgers occasionally and basting with 2 tablespoons reduced vinegar after turning. Arrange polenta around patties; grill 11 to 12 minutes (for gas, grill 9 to 10 minutes) or until heated through, turning once. Season burgers with salt and pepper, as desired.
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For each serving, layer 1 each polenta slice, burger patty, mozzarella slice and tomato slice. Drizzle with remaining vinegar and sprinkle with basil, as desired.
Chef Adam's Tikka Masal Burger with Aussie Beef
Recipe and photo courtesy Chef Adam Moore for Aussie Beef & Lamb
Yield: 4
Ingredients for Tikka Masala Burger
1 lb Australian grassfed ground beef
1 T mild curry powder
Kosher salt and pepper to taste
1 T mild curry powder
Kosher salt and pepper to taste
Method
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Combine the beef, curry powder, and salt and pepper to taste in a small bowl and mix well. Form into ¼-pound patties and refrigerate until ready to use.
Ingredients for Dill-Lemon Yogurt
1 cup juiced lemon
1 cup nonfat plain Greek yogurt
1 T chopped fresh dill leaves
1 tsp chopped fresh mint leaves
½ crumbled feta cheese
1 cup nonfat plain Greek yogurt
1 T chopped fresh dill leaves
1 tsp chopped fresh mint leaves
½ crumbled feta cheese
Method
Combine all the ingredients in a bowl and mix well. Season with salt and pepper. Keep at room temperature if using immediately, or refrigerate until ready to use. Bring up to room temperature before using, as this will prevent the sauce from chilling your burger when garnishing.
Ingredients for Garnish
4 ea. split potato buns each
4 ea. pieces thinly sliced tomato
12 ea. pieces thinly sliced, rinsed red onion
2 cups shredded romaine hearts
4 T store-bought tikka masala sauce
4 ea. pieces thinly sliced tomato
12 ea. pieces thinly sliced, rinsed red onion
2 cups shredded romaine hearts
4 T store-bought tikka masala sauce
To Prepare
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Preheat a skillet over HIGH heat. Add the burger patties and press with a spatula to form a crust during cooking. Cook until browned on the bottom, then flip the burgers and continue cooking to the desired doneness (3-4 minutes per side for medium rare, 5-6 minutes for medium, 6+ for well done).
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Remove the burgers from the pan and add the burger buns, cut-sides down; toast until golden, about 1 minute.
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Build your burger in the following order: Potato bun bottom, 1 tablespoon tikka masala sauce, 1 hamburger patty, 1 tomato slice, 3 onion slices, and ½ cup shredded lettuce. Spread 1 tablespoon dill-lemon yogurt on the potato bun top and put it on the burger. Serve immediately with your favorite side dish.
Irish Hills Reuben Burger
Recipe and photo courtesy Beef. It's What's for Dinner
Yield: 4
Ingredients
1 lb 90% lean ground beef
8 oz deli corned beef
1 tsp ground black pepper
1 tsp granulated garlic
8 oz sauerkraut, drained
4 ea. Swiss cheese slices
4 T Thousand Island dressing
4 ea. hamburger buns
Method
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Combine Ground Beef, pepper and, garlic in large bowl, mixing lightly but thoroughly. Lightly shape into four 1/2-inch thick patties.
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Place patties on grid over medium, ash-covered coals. Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, 7 to 9 minutes) until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally. About 2 minutes before burgers are done, place buns, cut sides down, on grid. Grill until lightly toasted. During last minute of grilling, top each burger with cheese slice.
To Build Burger
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Line Top bun with 1 tablespoon thousand island dressing. Next place the burger patty on top the bottom bun and top with 2 ounces sauerkraut & 2 ounces corned beef. Close the sandwiches and serve with sides
Thai Burgers
Recipe and photo courtesy Beef. It's What's for Dinner
Yield: 4
Ingredients
1 lb ground beef (93% lean or leaner)
1 cup shredded Napa cabbage
2 T fresh lime juice, divided
½ cup chopped green onions
1 tsp ground ginger
1 tsp hot chili sauce
1 T creamy peanut butter
1 T hoisin sauce
1 tsp toasted sesame oil
4 ea. whole wheat or white hamburger buns, split
Method
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Combine cabbage and 1 tablespoon lime juice in medium bowl; set aside.
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Combine Ground Beef, green onion, ginger and chili sauce in medium bowl, mixing lightly but thoroughly. Lightly shape into four 1/2-inch thick patties.
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Heat nonstick skillet over medium heat until hot. Place patties in skillet; cook 10 to 12 minutes until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally. Season with salt and pepper, as desired.
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Meanwhile, combine peanut butter, hoisin sauce, remaining 1 tablespoon lime juice and sesame oil in small bowl. Cover and refrigerate until ready to use.
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Place 1 burger on bottom half of each bun; top evenly with peanut butter mixture and cabbage mixture. Close sandwiches.
Calypso Burgers
Recipe and photo courtesy Beef. It's What's for Dinner
Yield: 4
Ingredients
1 lb ground beef (93% lean or leaner)
¼ cup mango chutney
2 tsp Caribbean jerk seasoning
4 ea. fresh or canned pineapple slices, cut 1/2 inch thick
4 ea. Kaiser rolls or hamburger buns, split
4 ea. slices sharp cheddar cheese
Method
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Combine Ground Beef, chutney and jerk seasoning in large bowl, mixing lightly but thoroughly. Lightly shape into four 1/2-inch thick patties.
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Place patties in center of grid over medium, ash-covered coals; arrange pineapple slices around patties. Grill, uncovered, 8 to 10 minutes (over medium heat on preheated gas grill, 7 to 9 minutes) until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally. Grill pineapple, uncovered, 8 minutes or until heated through. (Gas grilling times remain the same.) About 2 minutes before burgers are done, place rolls, cut sides down, on grid. Grill until lightly toasted. During last minute of grilling, top each burger with cheese.
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Place 1 pineapple slice and burger patty on bottom of each bun. Close sandwiches.
