Two fresh, slightly toasted buns with a mouthwatering patty inside and all the fixins’, nothing says summer like a juicy, grilled burger.
Whether you love it loaded with meat and cheese, piled high with veggies, choose fish over anything else, or opt for something completely different, burgers are hard to beat, especially when they focus on local, fresh, and in-season toppings and ingredients.
Here are my top six burger recipes with the toppings you’ll need to make it rise above the rest. To serve, toast a couple of buns of your choice (from kaiser rolls to English muffins to ciabatta buns to the basic burger bun), and serve with slaws, salads, and an ice cold brew.
Bacon Cheddar Burgers
Cook 8 ounces of bacon until crisp, then coarsely chop it. Mix together 1 pound of ground beef, 1/2 cup shredded sharp cheddar, 2 tablespoons prepared horseradish, 1/2 teaspoon each salt and pepper, 1/2 teaspoon garlic powder, and the crumbled bacon. Grill to perfection. Serve with lettuce and tomato.
Honey Dijon Salmon Burgers
Mix together 1/2 cup Dijon mustard with 3 1/2 tablespoons of honey. Set aside. Put 1 1/2 pounds skinless shredded salmon in a bowl along with 2 tablespoons of the honey Dijon mixture, salt, pepper, 1/4 cup fresh chives, 1 teaspoon celery salt, 1 teaspoon paprika, 1/2 teaspoon chili powder, 1/4 teaspoon red pepper, 1 teaspoon lemon zest. Use your hands to form into four burgers. Chill in the fridge for about half hour, then grill to perfection. Serve with additional honey mustard, red onion, greens, and grilled zucchini.
Cilantro Lime Burgers with Fresh Guacamole
To make the guacamole, mash 2 avocados with the juice of half a lime, a minced jalapeno, a diced tomato, 1/4 cup minced red onion, 1 1/2 teaspoons of minced garlic, 1/4 teaspoon ground cumin; season to taste with salt, and set aside. Mix together 2 pounds lean ground beef with the other half of the lime juice, a tablespoon of minced garlic, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/2 cup diced red onion, and 1/2 cup chopped cilantro. Use your hands to form into four burgers, then grill to perfection. Serve with a slice of jack cheese and guacamole.
Vegan Chickpea Burgers
Pulse 2 (15 ounce) drained cans of chickpeas in a food processor with 1/2 cup parsley, 1/3 cup panko breadcrumbs, 2 teaspoons ground cumin, 1/2 teaspoon salt, 2 tablespoons tahini, 2 tablespoons flaxmeal in a food processor. When it sticks together, use your hands to form into four burgers. Chill in the fridge for about half hour, then grill to perfection. Serve with bibb lettuce, tomato, and tahini thinned with lemon.
Herbed Goat Cheese-Stuffed Sirloin Burgers
Combine 1 1/2 ounds leaf ground sirloin, 1/3 cup each parsley, dill, and chives, 1 tablespoon Worcestershire sauce and some salt and pepper. Use your hands to form into four mounds. Place 1 ounce of goat cheese into the center of each mound. Use your hands to form a burger around the cheese. Grill to perfection. Serve with red leaf lettuce, grilled onions, and a smear of sour cream.
Barbecue Onion Chicken Burgers
Combine 2 pounds of ground chicken, 2/3 cup grated romano cheese cheese, 3 cloves garlic, 3 tablespoons finely chopped rosemary, 1 tablespoon fennel seeds, 1 teaspoon crushed red pepper, 1/4 teaspoon salt, and a few twists of black pepper in a large bowl. Use your hands to form into four burgers. Set aside. For the BBQ sauce, heat 1 tablespoon extra-virgin olive oil in a pan. Add 1/4 pound lean bacon, and cook until crisp. Add 2 chopped red onions, cooked until browned. Stir in 1/2 cup balsamic vinegar, 3 tablespoons maple syrup, 2 tablespoons Worcestershire sauce and 1/4 cup orange juice. Cook and stir occasionally until thick, about 8 minutes, adding a splash of water if needed. Grill the burgers to perfection. Serve with fresh greens, the onions, and a smear of yellow mustard.