No More Boring Burgers! Try These Recipes Out Next Time!

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Lola Burgers

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Ingredients

  • 8 thick-cut slices of smoky bacon (1/2 pound)
  • 1 1/2 pounds mixed ground sirloin and chuck
  • Kosher salt and freshly ground pepper
  • 4 slices of smoked cheddar cheese (2 ounces)
  • 4 large eggs
  • 4 English muffins, toasted
  • 1/4 cup pickled cocktail onions, thinly sliced
  • Ketchup and mustard, for serving

How to make this recipe

  1. In a large nonstick skillet, cook the bacon over moderate heat until crisp, about 6 minutes. Drain on paper towels. Pour off all but 1 tablespoon of the bacon fat in the skillet.
  2. Preheat a grill pan. Shape the meat into four 5-inch patties and season generously with salt and pepper. Grill over moderately high heat until lightly charred, about 3 minutes. Flip the burgers and top with the smoked cheddar. Cook for about 3 minutes longer for medium-rare meat.
  3. Meanwhile, in the reserved bacon fat in the skillet, fry the eggs over-easy over moderate heat, about 3 minutes. Set the burgers on the bottoms of the English muffins and top with the pickled onions, bacon and fried eggs. Serve with ketchup and mustard.

View the original recipe here.

Cheyenne Burgers with Onion Rings

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Ingredients

  • 8 slices of double-smoked bacon (about 8 ounces)
  • Peanut or vegetable oil, for frying and brushing
  • 2 cups all-purpose flour
  • Pinch of cayenne pepper
  • Kosher salt and freshly ground pepper
  • 1 cup buttermilk
  • 1 medium sweet onion, sliced crosswise into 1/4-inch-thick rings
  • 1 1/2 pounds ground beef chuck
  • 4 slices smoked cheddar cheese (about 4 ounces)
  • 4 burger buns with sesame seeds, split
  • 1/2 cup barbecue sauce

How to make this recipe

  1. In a large skillet, cook the bacon over moderately high heat until crisp. Drain on paper towels.
  2. In a medium saucepan, heat 2 inches of oil to 350°. In a shallow bowl, combine the flour with the cayenne and season generously with salt and pepper. In another shallow bowl, whisk the buttermilk with a generous pinch each of salt and pepper.
  3. Working in batches, dredge the onion rings in the seasoned flour. Dip the rings in the buttermilk, allowing the excess to drip off, then dredge again in the flour. Fry the rings until golden brown and crisp, about 2 minutes per batch. Drain on paper towels and season with salt.
  4. Meanwhile, heat a cast-iron griddle or grill pan. Form the ground meat into 4 patties about 3/4 inch thick and make a depression in the center of each one with your thumb. Brush the burgers with oil and season generously with salt and pepper. Cook over moderately high heat until well browned on the bottom, about 4 minutes. Flip the burgers and cook for 2 minutes longer. Top each burger with a slice of cheese and tent with foil. Cook for 2 minutes longer, until the cheese is slightly melted and the burgers are medium rare.
  5. Set the burgers on the buns and top with the barbecue sauce, bacon and fried onion rings. Close the burgers and serve right away.

View the original recipe here!

Smoked Gouda and Bacon Burgers with Barbecue Sauce

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Ingredients

  • 2 tablespoons vegetable oil
  • One 1-pound onion, halved and thinly sliced
  • Salt
  • 1/4 cup Frank’s Red Hot or other hot sauce
  • 1/4 cup beef broth
  • 6 tablespoons unsalted butter, softened
  • Eight 1/2-inch-thick slices of firm white bread
  • 8 slices of thick-cut bacon
  • 2 pounds ground beef chuck (20 percent fat), formed into 4 patties the same size as the bread slices
  • 3 ounces smoked Gouda, shredded (1 cup)
  • 1/4 cup Sweet Barbecue Sauce

How to make this recipe

    1. In a large skillet, heat the oil. Add the sliced onion and a pinch of salt, cover and cook, stirring a few times, until the onion is crisp-tender and just turning translucent, 5 minutes. Stir in the hot sauce and beef broth and remove from the heat. Season with salt.
    2. Heat a large griddle. Spread the butter on 1 side of each bread slice and griddle buttered side down over moderate heat until toasted, about 2 minutes. Transfer the toasts to a plate. Add the bacon to the griddle and cook over moderate heat until crisp, about 4 minutes per side; drain on paper towels. Wipe off the griddle.
    3. Season the beef patties with salt and cook on the griddle over moderately high heat until medium-rare, about 2 minutes per side. Top each burger with 1/4 cup of smoked Gouda and cook until the cheese melts, 1 minute.
    4. Set the burgers on the un-buttered sides of 4 toasts. Top with the bacon, onion and Sweet Barbecue Sauce. Close the burgers and serve, passing more barbecue sauce at the table.

View the original recipe here!

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