The Big Burger Roundup In Honor Of National Burger Day

Ah -- the hamburger. The quintessential backyard barbecue food. The all-star grilling champion and perennial favorite. Few summer rituals can top biting into a juicy burger on a sun-filled day, am I right?

Today, we’re celebrating National Hamburger Day with a round up of mouth-watering recipes to enjoy. Whether you like to sink your teeth into the ultimate classic burger or shake up your burger routine with a twist - here are a few ways you can enjoy the all-American staple.

Classic Beef Burger

Ingredients:

  • 3/4 lb. ground beef chuck

  • 3/4 lb. ground beef sirloin

  • 1 tsp. sea salt

  • 1/2 tsp. freshly ground pepper

Directions:

In a bowl, combine the ground beef chuck, beef sirloin, salt and pepper and lightly mix together by hand until just combined. Do not overmix. Divide the beef mixture into 4 equal portions and form each into a patty about 3/4 inch thick.

Prepare a medium fire in a grill. Oil the grill rack. Grill the burgers, turning once, for about 6 minutes total for medium-rare, or about 10 minutes total for medium.

Recipe Credit: Williams Sonoma

Grilled Three-Pork Burgers

Ingredients:

  • 2 lb. nicely marbled boneless pork shoulder, cut into 1-inch cubes

  • 1/2 small fennel bulb, trimmed, cored and cut into large chunks

  • 1 shallot, quartered

  • 3 garlic cloves

  • 1/4 lb. fresh, soft chorizo sausage, casing removed

  • 3 oz. bacon, very finely chopped

  • 2 tsp. ground cumin

  • 1/2 tsp. smoked paprika

  • 1/2 tsp. dried thyme

  • 1 Tbs. minced fresh flat-leaf parsley

  • 3/4 tsp. kosher salt, plus more, to taste

  • 1/2 tsp. freshly ground pepper, plus more, to taste

  • 6 crusty rolls, split and lightly toasted

  • Mayonnaise for serving

  • 6 to 12 crisp lettuce leaves

  • 6 tomato slices

Directions:

Place the pork shoulder on a baking sheet and freeze, uncovered, for 20 minutes.

In a food processor, combine the fennel, shallot and garlic and pulse until finely chopped. Transfer to a large bowl. Add one-third of the chilled pork shoulder to the processor and pulse about 12 times until coarsely chopped; don’t let it turn to mush. You may have to redistribute the pork to achieve an even texture. Scrape out the pork into the bowl without compacting the meat. Repeat to chop the remaining pork.

Using a fork, thoroughly mix in the chorizo, bacon, cumin, paprika, thyme, parsley, the 3/4 tsp. salt and the 1/2 tsp. pepper. Form 6 loosely packed patties, then gently flatten them to about 1 inch thick and 3 1/2 inches in diameter. Refrigerate for at least 15 minutes or up to 6 hours; cover with plastic wrap if chilling more than 1 hour.

Prepare a medium-hot fire in a grill, or preheat a cast-iron grill pan on the stovetop over medium-high heat.

Season the burgers with salt and pepper. Place on the grill rack over the hottest part of the fire or in the grill pan and cook, turning once, until an instant-read thermometer inserted into the center of a burger registers 155° to 160°F, 8 to 10 minutes total. Turn the burgers again if necessary. The center of each burger will be just barely pink.

Spread the bottoms of the rolls with mayonnaise. Top with the lettuce, burgers, tomato slices and the tops of the rolls. Serve immediately. Serves 6.

Recipe Credit: Williams Sonoma

Triple-Chile Burger

Ingredients:

  • 2 Tbs. red wine vinegar

  • 1 tsp. sugar

  • 1/4 red onion, thinly sliced

  • 2 lb. (1 kg) ground beef

  • 1/4 cup (2 oz./60 g) plus 4 tsp. Hatch Serrano Burger Starter

  • 4 hamburger buns, split

  • 1 Tbs. unsalted butter, melted

  • 8 slices pepper jack cheese, about 1 oz. (30 g) each

  • 8 iceberg lettuce leaves

  • 2 poblano chiles, roasted, peeled, seeded and cut into strips

  • Burger Bomb Sauce, for serving

Directions:

In a bowl, whisk together the vinegar and sugar until the sugar is dissolved. Add the onion, cover and refrigerate until ready to assemble the burgers.

In another bowl, mix the beef and burger starter until well combined. Form into 8 balls.

Brush the cut sides of the buns with the butter.

Preheat a barbecue griddle on the grill over medium-high heat.

Place the buns on the griddle, cut side down, and cook until lightly browned, about 20 seconds. Transfer to a baking sheet and keep warm.

Place 1 of the balls of beef on the griddle and use a burger smashing tool to flatten into a thin patty. Continue pressing on the patty for 20 seconds. Lift off the smasher and allow the burger to cook 1 minute longer. Using a spatula, flip the patty over, place a piece of cheese on top and cook 2 minutes longer. Repeat with the remaining meat and cheese.

Drain the pickled onions. To assemble each burger, place a burger patty on the bottom half of a bun, top with a lettuce leaf, another burger patty, another lettuce leaf, and a quarter of the poblano chile strips and the pickled onions. Drizzle with burger sauce to taste and top with the top half of the bun. Repeat with the remaining ingredients

Recipe Credit: Williams Sonoma

Burgers with Blue Cheese

Ingredients:

For the caramelized onion jam (optional):
  • 1 red onion, thinly sliced

  • 1/4 cup red wine vinegar

  • 1/4 cup red wine

  • 1/2 cup sugar

  • 1 Tbs. fresh thyme leaves

  • 1/4 cup light agave syrup

  • 1 1/2 lb. ground beef chuck or sirloin (75% to 80% lean)

  • Salt and freshly ground pepper, to taste

  • 3 to 4 Tbs. very cold water

  • 4 Tbs. unsalted butter, melted

  • 4 sandwich rolls, such as seeded Kaiser, split

  • 4 to 5 oz. blue cheese, sliced or crumbled

  • 1 to 2 cups shredded crisp lettuce leaves, such as iceberg or romaine

  • Chipotle ketchup for serving (optional)

  • Beer mustard for serving

Directions:

To make the caramelized onion jam, in a saucepan over medium-high heat, combine the onion, vinegar, wine, sugar and thyme and bring to a boil. Reduce the heat to medium-low and cook, stirring occasionally, until the onion is very soft and translucent, about 10 minutes. Add the agave syrup and stir to coat the onion. Cook until the onion begins to caramelize and the mixture is thick and syrupy, 1 to 2 minutes more; do not allow the jam to burn. The jam will thicken as it cools. Serve immediately, or cover tightly and refrigerate for up to 1 week.

Put the ground beef in a bowl and generously season with salt and pepper. Add the cold water as needed to moisten the meat. Using wet hands, gently work the seasoning and water into the meat, working quickly to keep the meat cool and being careful not to overwork it. Divide the meat into 4 portions and shape each into a patty 3 to 3 1/2 inches in diameter and about 1 inch thick. Transfer the patties to a platter lined with parchment or waxed paper. Cover and refrigerate for 30 minutes or freeze for 10 minutes.

Prepare a hot fire in a grill. Brush and oil the grill grate.

Brush the hamburger patties on both sides with some of the melted butter and generously season again with salt and pepper. Grill the burgers directly over high heat until they are nicely grill-marked and their juices begin to rise to the surface, 2 to 3 minutes. Turn the burgers over and grill the other side. Move the burgers over indirect heat until cooked to your liking. During the last few minutes of grilling, brush the cut sides of the rolls with the remaining melted butter and grill, cut side down, until lightly toasted, about 1 minute. Turn the rolls over and grill for about 30 seconds more.

Serve the hamburgers on the grilled rolls topped with the blue cheese, lettuce, caramelized onion jam, ketchup and mustard. Serves 4.

Recipe Credit: Williams Sonoma

No matter how you like your burgers, don't forget that Nelson Propane Gas is happy to serve all of your propane needs. We’ll keep your propane grill fueled and ready to go, just contact us below for propane refills, as well as any propane services for your home or business.

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