RECIPE

Spice up your barbecue with a variety of burgers!

When making burgers at a barbecue, variety is key since not everyone eats red meat. Try new versions for your outdoor entertaining to spice things up. For every pound of ground meat—beef, turkey, chicken, venison, or a mix—add ½ cup minced red onion, 2 tablespoons minced fresh herbs or chile peppers, and chopped cilantro (or 1 tablespoon roasted garlic puree). Another option is ½ cup ketchup, 2 tablespoons dark beer, 1 tablespoon Dijon mustard, 1 tablespoon minced onion, and ¾ cup fresh bread crumbs. Or form a burger around a 1-inch cube of your favorite cheese like cheddar, Jack, or Brie. Any of these will add a twist to the traditional burger.

Serves 4

Ingredients

1-1/2 pounds coarsely ground beef sirloin

1-1/2 pounds ground beef chuck

1/4 cup finely minced onion

2 tablespoons ice water (see Note)

Salt and pepper

Olive oil to brush on patties

6 thick (1/4 inch) slices of cheese (any kind you like; I generally stick with cheddar), optional

6 large brioche buns, split and toasted

Condiments of choice: mustard (yellow or Dijon), ketchup, pickle relish, hot chile relish, mayonnaise, aioli, salsa, sliced tomato, sliced sweet or dill pickles, grilled or raw onions, lettuce leaves

Traditional Burgers:

1. Place the sirloin and chuck in a medium bowl. Add the onion and ice water and season with salt and pepper. Using your hands, gently mix to blend well.

2. Form the mixture into 6 equal mounds (so they cook evenly) and shape each into a patty. Using a pastry brush, generously coat the outside of the patties with oil.

3. Preheat and oil the grill or preheat a nonstick stovetop grill pan over medium-high heat. When very hot, add the patties and grill for about 5 minutes or until crusty and nicely browned on the bottom. Turn and grill the remaining side for about 4 minutes or until brown and crusty and the burger is medium-rare—unless you want it well done, which will require about 4 additional minutes of cooking. If you want to make cheeseburgers, place a slice of cheese on the burgers when you turn them.

4. Place a burger on each bun. Serve with any condiments you like.

Note: I always add a bit of ice water to my burgers as it helps distribute the 2seasonings evenly as well as ensures that the burgers stay moist and juicy.

Serves 4

Ingredients:

6 large portobello mushrooms, stems removed

1/2 cup balsamic vinegar

1/2 cup extra-virgin olive oil

1 tablespoon chopped fresh flat-leaf parsley

2 teaspoons chopped fresh basil leaves

Salt and pepper

6 thick slices of provolone cheese

6 ciabatta rolls, split and toasted

6 roasted red bell pepper halves

4 ounces arugula, tough stems removed

Portobello Burgers:

1. Using damp paper towels, wipe the mushrooms clean. Place in a shallow baking dish, gill side up.

2. Combine the vinegar, oil, parsley, and basil in a small mixing bowl, whisking to blend. Pour the vinegar mixture over the mushrooms. Set aside to marinate for at least 30 minutes or up to 3 hours.

3. Preheat and oil the grill or preheat a nonstick stovetop grill pan over medium-high heat. Remove the mushrooms from the marinade and place them on the grill, gill side up. Season with salt and pepper and grill, turning once, for about 5 minutes or until charred and nicely browned on the bottom. Turn and place a slice of cheese on each mushroom and grill the remaining side for about 4 minutes or until the mushrooms are cooked through and the cheese has melted. 

4. Place a mushroom on each roll, top with equal portions of the bell peppers and arugula, and serve.

Serves 4

Ingredients:

2 pounds ground chicken or turkey

1 large egg, at room temperature

1 serrano or other hot green chile (or to taste), stemmed, seeded, and minced

1/4 cup minced red bell pepper

2 tablespoons minced shallot

1 teaspoon minced garlic

1 teaspoon ground chile powder (not seasoned chili powder)

1/4 teaspoon ground cumin

Salt and pepper

Olive oil to brush on patties

6 large brioche buns, split and toasted

Guacamole (recipe follows)

Chicken or Turkey Burgers:

1. Combine the chicken or turkey with the egg using your hands to blend. Add the chile, bell pepper, shallot, garlic, chile powder, and cumin. Again, using your hands, mix well to blend. Season with salt and pepper.

2. Preheat and oil the grill, or preheat a nonstick stovetop grill pan over medium-high heat.

3. Form the mixture into 6 equal mounds (so they cook evenly) and shape each into a patty. Using a pastry brush, generously coat the outside of each with oil.

4. Place the burgers on the grill and grill for 6 minutes. Turn and grill for another 5 minutes for well done.

5. Place a burger on each bun, top with guacamole, and serve.

Makes about 2 cups

Ingredients:

2 large avocados, pitted, peeled, and mashed

Juice of 1 lime

1/3 cup chopped and seeded peeled tomato

2 tablespoons minced red onion

2 tablespoons chopped cilantro

1 teaspoon minced seeded serrano chile, optional

Salt

Guacamole:

Combine the avocado with the lime juice, tomato, onion, cilantro, and chile. Season with salt and serve.