Mouthwatering Burger Recipe's

May is National Burger Month! Follow these recipe’s or add your own twist to create a mouthwatering burger masterpiece, impressing your grill-out guests.

Quadruple Chili Cheeseburger

  • 2 whole fresh poblano or hatch chilis
  • 2 pounds freshly ground beef
  • Kosher salt and freshly ground black pepper
  • 1 chipotle pepper canned in adobo, finely chopped, plus 2 teaspoons adobo sauce
  • 4 tablespoons mayonnaise
  • 8 slices pepperjack or pepper colby-jack cheese
  • 4 large hamburger buns
  • 1/4 cup sliced pickled jalapeños
  1. Divide meat into four even piles and shape into burger patties about 1/2-inch wider than burger buns. Season generously with salt and pepper and set aside.
  2. Place chilis directly over a gas burner and cook, turning occasionally, until charred and blistered all over. Alternatively, place chilis as close as possible to broiler element set to high and cook, turning occasionally, until charred and blistered all over. Transfer to a sheet of aluminum foil and wrap tightly. Set aside for five minutes, then remove from foil and carefully peel off most of skin. Discard stems and seeds. Roughly chop chilis.
  3. Combine chipotle, adobo sauce, and mayonnaise in a small bowl. Stir to combine. Set aside.
  4. Place burgers directly over hot grill and cook, turning occasionally, until well charred and internal temperature registers 125°F to 130°F on an instant read thermometer for medium-rare, about 5 minutes total, or 135°F to 140°F for medium, about 6 minutes total. Top each burger patty with two slices of cheese, then transfer to a large plate and tent with aluminum foil.
  5. Toast buns directly over hot side of grill until browned, about 30 seconds.
  6. Place bottom buns on a cutting board. Top with burger patties. Top burger patties with roasted chilis and pickled jalapeños. Top with chipotle mayonnaise. Close sandwiches and serve.
  • 1/2 cup mayonnaise
  • 2 tablespoons teriyaki sauce
  • 1 tablespoon honey
  • 1/4 teaspoon cayenne pepper
  • 8 canned pineapple rings
  • 1 large red bell pepper, cut into rings
  • 1 1/2 pounds ground beef
  • Kosher salt & ground black pepper
  • Teriyaki sauce, as needed
  • 4 slices provolone cheese
  • 2 tablespoons butter
  • 4 onion rolls, halved
  • 1/2 red onion, thinly sliced
  • green lettuce leaves, for topping
  1. For the sauce: Stir together the mayo, teriyaki sauce, honey, and cayenne in a small bowl. Set aside.
  2. For the burgers: Set a grill pan over medium-high heat (you can also use a skillet).
  3. Grill the pineapple and bell pepper rings until they have great grill marks on both sides (or brown them in the hot skillet), about 5 minutes.
  4. Season the ground beef and form it into 4 equal-size patties. Cook them over medium heat on the grill for 4 to 5 minutes on the first side, then flip them over and add a splash of teriyaki sauce on top of each one. Place a slice of cheese on each patty and let it melt while the burger cooks through, about 4 minutes longer.
  5. Butter a griddle or separate skillet set over medium heat. Place the rolls cut-side down and cook until brown, about a minute.
  6. Spoon a little bit of the sauce on both sides of the rolls and allow it to soak into the bread. Place the patties on the bottom buns and top each with 2 pineapple slices and some red onion slices, bell pepper rings and lettuce.
  7. Top with the top buns and smash it all together. Serve with extra sauce for dipping.

Mushroom & Swiss Burger

  • 1 1/2 pounds lean ground beef
  • 1/2 teaspoon seasoned meat tenderizer
  • salt & pepper to taste
  • 2 teaspoons butter
  • 2 (4 ounce) cans sliced mushrooms, drained
  • 2 tablespoons soy sauce
  • 4 slices swiss cheese
  • 6 hamburger buns
  1. Prepare a grill for medium heat. Lightly oil the grate.
  2. Divide the ground beef into 6 patties. Season with meat tenderizer, salt and pepper. Set aside.
  3. Melt the butter in a skillet over medium heat. Add the mushrooms and soy sauce; cook and stir until browned. Set aside and keep warm.
  4. Grill the patties for about 6 minutes per side, or until cooked through. Divide the mushroom mixture evenly amongst the burgers and top each one with a slice of Swiss cheese. Cover the grill for about 1 minute to allow the cheese to melt.
  5. Remove from the grill and serve on hamburger buns.

Brunch Burger

  • 3 tablespoons salted butter, softened
  • 4 hamburger buns, split
  • 8 slices thick-cut bacon
  • 1 1/2 pounds lean ground beef
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon steak seasoning
  • 4 slices cheddar cheese
  • 4 large eggs
  • 4 large lettuce leaves
  • 1/2 red onion, thinly sliced
  • 2 avocados- peeled, pitted, and thinly sliced
  1. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Butter each half of hamburger buns.
  2. Place bacon in a heavy skillet and cook over medium-high heat, turning occasionally, until crisp, 10 to 12 minutes. Drain bacon slices on paper towels. Set the skillet aside, reserving grease.
  3. Mix ground beef, Worcestershire sauce, and steak seasoning together in a large bowl; do not overmix. Form into 4 patties. Make a thumbprint in the middle of each patty to keep it from shrinking as it cooks.
  4. Grill patties on the preheated grill until preferred doneness, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Top each burger with 2 slices bacon and a Cheddar cheese slice; close the grill lid until cheese is melted, about 1 minute. Remove patties from the grill.
  5. Place buns on the grill, buttered-side down, and cook until browned, about 1 minute. Remove from the grill. Place 1 patty on the bottom half of each bun.
  6. Reheat the bacon grease in the skillet over medium-high heat. Crack eggs into the hot skillet and fry until whites are cooked but yolk is still runny, about 4 minutes. Immediately place 1 egg on top of each patty. Top with lettuce, onion, avocado, and remaining buns.

Jalapeño Popper Burger

  • 4 oz. cream cheese, softened
  • 1/2 c. shredded cheddar cheese
  • 1/2 c. shredded mozzarella cheese
  • 2 jalapeños, minced
  • Kosher salt
  • Ground black pepper
  • 6 slices bacon, cooked and chopped
  • 1/2 tsp. chili powder
  • 1 1/2 ground beef
  • 4 burger buns
  1. Make filling: In a medium bowl, mix together cream cheese, cheddar, mozzarella, and jalapeños. Season with salt and pepper, then fold in cooked bacon. 
  2. Form ground beef into 8 large, thin rounds (about ¼”). Spoon about ¼ cup of filling mixture onto one patty, then place a second patty on top. Pinch edges to seal burger and re-shape into a disc if necessary. Repeat with remaining patties and filling mixture.
  3. Preheat grill to medium-high. Season burgers on both sides with chili powder, salt, and pepper. Place on grill and cook until cooked through to your liking, about 6 minutes per side for medium.
  4. Sandwich with burger buns and serve immediately. 

Mac Attack Burger

  • 1 pound elbow pasta
  • 4 oz. sliced American cheese
  • 4 oz. sliced Cheddar cheese
  • 1/2 c. chopped onions
  • 1/2 stick butter
  • 1/4 c. all-purpose flour
  • 4 c. milk
  • 6 oz. grated Romano cheese
  • 1 pound shredded Cheddar Jack cheese
  • 1 tablespoon salt
  • 1 1/2 tablespoons ground black pepper
  • 4 oz. hot sauce
  • 2 pounds ground beef (80/20)
  • 8 strips bacon, cooked until crisp
  • 4 large hamburger buns
  1. Boil the pasta until cooked, 10 to 12 minutes. Drain out the water and place the pasta back into the pot. Take the sliced cheeses and cube them. 
  2. In a separate saucepan, fry the onions in the butter until translucent and soft. Add the flour and whisk repeatedly, making a roux, until the mixture is golden brown. Add in the milk and let simmer, stirring occasionally so it does not burn or stick, until the sauce thickens. When the sauce starts to thicken, add in the American, Cheddar, Romano and 4 ounces of the Cheddar Jack. Stir until the cheeses melt and make a thick cheese sauce. Stir in the salt and black pepper, and pour the sauce over the pasta. Add the hot sauce, and mix thoroughly until the pasta is completely coated. Place in the refrigerator and let cool.
  3. Shape the beef into 4 patties. (Sprinkle with salt and pepper if you wish.) In a fry pan or skillet over medium-high heat, cook the burgers to your desired doneness. 
  4. In a separate fry pan, make four 4-ounce portions of the mac and cheese, placing them flat in the pan, like little mac and cheese pancakes. Warm them up and cover them with the remaining Cheddar Jack. The cheese should melt and become crispy on the bottom. Using a spatula, place the mac and cheese discs on top of the burgers, and then top with 2 strips of bacon on each. Put the burgers on the buns and enjoy your very own Mac Attack!
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