Gourmet burgers

Be the hit at your next BBQ with these "Gourmet Burgers"

Beef and Blue Cheese with Grilled Onions and Fried Egg
- Makes 3 Large Burgers

1lb Ground Beef (See my "What's in Your Beef" Blog)
6oz Crumbled Blue Cheese
1 Red Onion
3 Eggs
3 Pretzel Rolls

Divide burger meat into 6 equal portions.  Roll into balls and place each one onto a piece of patty paper or parchment that has been cut into a 4"x4" square.

Place another sheet of patty paper on the top.  With a large can, smash them into thin patties.  They should be almost as big as the paper.

Place a spoon full of blue cheese on the center of one patty and top with another patty; sandwiching the blue cheese.  Gently press edges together to seal.








Cut red onion into 1/2" thick slices, skewer with a tooth pick to prevent them from falling apart and brush with a small amount of oil. 

Cut pretzel roll in half.

Grab your burger, salt, pepper, roll, onions, non stick pan (sprayed with pan spray), egg and spatula, clean plate and head outside to your HOT grill.

Season one side of your burger and flip onto hot grill.  Season the other side that is now facing up.  Place your onions on grill.  On the side or top shelf of grill place your non stick pan and add eggs. 

Flip your burger when you see a small amount of char around the edges.  Cook until you see a little juice coming out of the top, this is how you know it is a perfect medium rare. 

Toast pretzel roll.

By the time your burger is done your egg should be a beautiful sunny side up egg.

Stack your burger on the roll with a little lettuce, grilled onions (don't forget to remove the toothpick), fried egg and top with on olive. 


Beef with Caramelized Onions, Bacon and Cheddar
-Makes 4 Large Burgers

1lb Ground Beef
1 Small Onion, small dice (1/4"x1/4")
3oz Cheddar (diced very small)
1 Tbl Worcestershire Sauce
8 Slices Bacon, Cooked
4ea Rolls

Place a small saute pan over medium heat.  Add 1 tsp oil and all of the onions. 
Cook until golden brown, stirring often.

In a mixing bowl combine meat, cheese, worcestershire  and cooled caramelized onions.  Gently combine using clean hands.

Divide burger meat into 4 equal portions. Roll into balls and place each one onto a piece of patty paper or parchment that has been cut into a 4"x4" square. Place another sheet of patty paper on the top. With a large can, smash them into thin patties. They should be almost as big as the paper.

Cut your rolls in half

Grab your salt, pepper, burgers, rolls, spatula, clean plate and head out to your HOT grill.

Season one side of your burgers and flip onto hot grill.  Season the other side that should now be facing up.  Grill until you see a slight char around the edges.  Flip and continue cooking until you see a small amount of juice bubbling from the top.  This is a perfect medium rare.

Toast roll

Assemble burger, topping with some whole grain mustard and smokey bacon.

Teriyaki Chicken Burger
-Makes 3 Large Burgers

1lb Ground Chicken (Check out my tips how to make your own ground chicken in my "What's In Your Beef" Blog)

1/4 Cup Teriyaki Sauce

3 Sesame Seed Buns

3 Rings of Pineapple

In a mixing bowl combine chicken and teriyaki sauce.

Divide burger meat into 3 equal portions. Roll into balls and place each one onto a piece of patty paper or parchment that has been cut into a 4"x4" square.

Place another sheet of patty paper on the top. With a large can, smash them into thin patties. They should be almost as big as the paper.

In a 425' oven place burgers onto a baking sheet.  Bake 5 min or until chicken has started to become firm.

Now, Grab your salt, pepper, burgers, pineapple, rolls, spatula, clean plate and head out to your HOT grill.

Grill Pineapple until nicely charred on both sides.

Place precooked patties on grill and cook just until you have nice char on both sides.  Remember they are already cooked so don't dry them out.

Toast roll

Assemble burger with grilled pineapple and additional teriyaki sauce. 


Notes: 
If you like your burgers more well done, smash your patties thinner.

If you like your burgers more rare, smash your patties thicker.

If you don't pre cook your chicken burgers they will fall apart on the grill and I am not a fan of raw chicken near beef burgers.  Too big of a chance of cross contamination.

As tempted as you may be to add extra cheese to burger meat, DON'T...They will fall apart!

All burger patties can be made in advance and frozen until needed.  Thaw in fridge overnight before grilling.