Wisconsin Brat & Cheese Curd Burgers Recipe

INGREDIENTS

  • 1 tablespoon olive oil
  • 1 large sweet onion, sliced
  • Pinch of salt
  • 1 package Farm Rich Cheddar Cheese Curds
  • 5 bratwurst links, casings removed
  • 1 pound ground beef
  • Salt & pepper
  • 1/4 teaspoon granulated garlic (or garlic powder)
  • 8 pretzel buns, sliced in half

INSTRUCTIONS

  1. In a skillet, caramelize onions with a pinch of salt over medium heat. Add 1 – 2 teaspoons water to deglaze pan when needed. Stir occasionally to prevent burning and allow onions to cook for about 20 minutes. Reduce heat to low and keep onions warm until ready to use.
  2. Preheat oven to 450˚F. Dice enough Cheese Curds to measure about 3/4 cup. Prepare remaining Cheese Curds according to package directions.
  3. In a large bowl, mix together the diced Cheese Curds, brat meat, beef, garlic, and salt & pepper to taste. Stir until evenly combined.
  4. Heat a large skillet or griddle over medium-high heat. Cook burgers for 5 – 6 minutes per side or until patties are cooked through.
  5. To assemble: Top each pretzel bun w

Double Decker Summer Burgers Recipe

INGREDIENTS:

  • For the burgers:
  • 2 lbs. Lean Ground Beef
  • 2 tablespoons Gourmet Burger Seasoning*
  • 1 tablespoon Worcestershire Sauce
  • 1/4 cup BBQ sauce
  • for the secret sauce:
  • 1/2 cup mayonnaise
  • 1/4 cup ketchup
  • 1/4 cup finely diced dill pickles
  • 1 tablespoon dill pickle juice
  • 1/4 teaspoon ground pepper
  • 1/2 teaspoon garlic powder
  • 8 slices cheddar cheese
  • 4 potato hamburger buns
  • lettuce, tomato, red onion, etc.

INSTRUCTIONS:

  1. In a large bowl, stir Laura’s Lean Ground Beef, burger seasoning, Worcestershire sauce and BBQ sauce together until well combined and evenly mixed.
  2. Line a 4-inch wide lid with plastic wrap. Add a few spoonfuls of hamburger mixture to the lid and fold plastic wrap over the top to press and mold the burger patty. Unwrap from plastic wrap and place onto a plate or platter. Continue this process until you have created 8 patties, about 1/4 pound each, 1/3-1/2 inch thick, 4 inches across.
  3. Cover and refrigerate about 1 hour. (This will help the burgers keep their shape on the grill)
  4. While burgers are resting, make the secret sauce: stir mayonnaise together with ketchup, pickles, pickle juice, ground pepper and garlic powder. Place in refrigerator.
  5. Also, prep your burger toppings: slice tomatoes, wash and tear lettuce, slice onion, etc..
  6. To grill, place each burger onto preheated grill. Cook 3 minutes on one side and then flip. Add cheddar cheese slices on each patty, cover and cook 1 minute. Turn grill off and then continue cooking another 3 minutes or until burgers register 160 degrees F.
  7. Stack two burgers together and place onto hamburger buns. Add plenty of secret sauce and any other desired toppings. Enjoy!
  8. **To lighten up the recipe, make with only one lean beef patty.

Bacon Bourbon BBQ Burgers Recipe

Ingredients

  • 16 ounces grass fed beef or organic short rib blend ground beef
  • kosher salt
  • 6 slices thick cut bacon, cooked
  • 2 teaspoons grapeseed oil
  • 1 medium onion, finely diced
  • 1/2 cup ketchup
  • 2 tablespoons light brown sugar
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon worcestershire sauce
  • 1 teaspoon soy sauce
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons bourbon
  • 2 ounces extra sharp cheddar, shredded
  • 2 eggs fried (optional)
  • 2 pretzel buns, toasted

Instructions

  1. Very gently form the burgers into 2 – 8 ounces patties, careful not to pack the meat too tightly. Season generously on both sides with kosher salt. Let sit for 15 minutes.
  2. While the burgers are resting, in a small saucepan over medium heat add the grapeseed oil and diced onion. Saute until the onion begins to sweat and become translucent.
  3. Stir in the ketchup, brown sugar, vinegar, worcestershire sauce, soy sauce, salt and cayenne pepper. Bring to a simmer and cook for 10 minutes. Mix in the bourbon and cook for an addition minute or two. Remove from heat.
  4. Cook the burgers on a grill or in a cast iron skillet with a small amount of oil according to your preferred preference.
  5. In the last minute, add 1 ounce of shredded cheese to the top of each burger. If using a grill, cover to melt the cheese. If cooking in a skillet tent with some foil.
  6. Remove from heat and let rest for 5 minutes.
  7. While the burger is resting fry the eggs.
  8. To build the burger:
  9. Place the bottom of the pretzel bun on a plate and top with the cheese burger, add a tablespoon or two of BBQ sauce, 3 pieces of bacon broken in half and if using top with the fried egg, add the top bun.

Beer Burgers with Beer Onion Jam Recipe

Ingredients

For the beer onion jam

  • 1 large (or 2 small onions, you can also use chopped frozen onion for this too)
  • 2 tsp olive oil
  • 240ml (1 cup) Treason West Coast IPA
  • 1 tsp apple cider vinegar
  • 2 tbsp sugar

For the burgers

  • 500g beef mince (preferably 10%+fat)
  • 60ml Treason West Coast IPA
  • 1 tsp cayenne pepper
  • 1 tsp paprika
  • ¼ tsp salt

To serve

  • 4 burger buns
  • 4 slices of strong cheese (I used stilton but any other strong cheese should also work well)

Instructions

Make the beer onion jam

  1. Roughly chop the onion.
  2. Heat the olive oil (2 tsp) in a small saucepan and once hot add the onions. Cook the onions for 10 minutes on a low heat, stirring them regularly to ensure they don’t burn.
  3. Add the Treason (240ml), apple cider vinegar (1 tsp) and sugar (2 tbsp) and mix. Simmer for about 20 minutes until the beer has reduced to a jammy consistency.

While the jam is simmering make the burgers

I cooked my burgers in the oven but you can also cook them under the grill, in a frying pan or on a BBQ.

  1. Pre-heat your oven to 220ºC/200ºC fan.
  2. Put the beef mince into a large bowl. Add the other burger ingredients (60ml Treason West Coast IPA, 1 tsp cayenne pepper, 1 tsp paprika and ¼ tsp salt). Using your hands, mix the ingredients together until fully combined.
  3. Divide the mixture into 4 and shape into burgers using your hands (it’s a good idea to push down the middle. Burgers tend to puff up a bit as they cook so this will ensure they look more even when they’re ready).
  4. Place on a wire rack over a baking tray and cook for 12-15 minutes until cooked through.
  5. Serve the burgers in a bun topped with cheese and a spoonful of the beer onion jam.

Bourbon Burgers Recipe

Ingredients

  • 1 pound ground chuck
  • salt and pepper to taste
  • 1 large onion, sliced
  • 3 T jalapeno peppers (optional)
  • 1 cup bbq sauce
  • 3 Tablespoon favorite bourbon* or whiskey
  • 6 slices cheddar cheese
  • 6 slider buns
  • 4 Tablespoon butter

Instructions

  1. In a small pan, heat bbq sauce and bourbon. Bring sauce to a boil and boil 1 to 2 minutes so that all the alcohol cooks out; stirring constantly. Simmer sauce until meat and onions are ready.
  2. Slice onion. Add 2 tablespoons butter to a large skillet. Add onions and saute on medium low for 10 to 15 minutes or until onions are translucent, tender, and golden brown. When onions are golden brown, add jalapenos and heat until just warm. Set onions and peppers aside.
  3. Heat grill to 400 degrees. (You can also cook on the stove top. Heat skillet to medium high.)
  4. While grill is heating, divide meat into 6 equal patties, sized to fit your slider buns. (You can make regular size patties, if desired.)
  5. Salt and pepper both sides of meat.  Cook burgers 3 to 4 minutes on each side.
  6. Melt cheese over burger, then remove from heat.
  7. Spread remaining 2 tablespoons butter on buns and toast.
  8. To make sandwich layer burger with cheese, onions and peppers, and bbq sauce on buns. Serve immediately.

Firecracker Shrimp Burgers with Avocado Tartar Sauce Recipe

Ingredients

For the burgers: 

  • 1 lb. shrimp, peeled and deveined
  • 1/2 cup plain breadcrumbs
  • 1 egg
  • 2 cloves garlic, minced
  • 2 tsp. sesame oil
  • 1 tbsp. gochujang
  • 2 tsp. red pepper flakes
  • 1 tbsp. fresh lemon juice
  • 1 tbsp. sesame seeds
  • 4 buns or rolls, split

For the sesame slaw: 

  • 2 cups shredded cabbage/carrots etc. (I used a bag mix of carrots, napa and red cabbage)
  • 1 tsp. sesame oil
  • 2 tbsp. rice vinegar
  • 1 tbsp. sesame seeds

For the avocado tartar sauce: 

  • 1/2 cup mayo
  • 1/2 small avocado
  • 3 tbsp. fresh lemon juice
  • 1 tbsp. pickle juice
  • 1/4 cup mini sweet pickles, sometimes called cornichons or gherkins, finely diced (If you don’t like sweet pickles, you can use dill pickles)

Instructions

  • Place shrimp in the bowl of a food processor. Pulse until very finely chopped, similar to the consistency of any other ground meat. Transfer shrimp to a bowl and add breadcrumbs, egg, garlic, sesame oil, gochujang, pepper flakes, lemon juice and sesame seeds. Stir until completely combined.
  • Heat a drizzle of olive oil in a large skillet over medium/high heat. Divide the shrimp mixture into four portions and shape each into a patty. Place the patties in the skillet and cook until golden brown and cooked through, 3-4 minutes per side. Since the patties are a little sticky, it’s easier to place four balls of the shrimp mixture in a skillet and flatten them into patties in the pan, rather than trying to peel them off of whatever surface you shape the patty on.
  • Meanwhile, make the coleslaw. Combine the cabbage, oil, vinegar and sesame seeds in a bowl. Stir well.
  • To prepare the tartar sauce, place mayo, avocado, lemon juice and pickle juice in a blender. Blend until smooth. Transfer to a bowl and stir in diced pickle. If the sauce is too thick, add more lemon juice until it reaches a tartar sauce consistency.
  • Once the burgers have cooked, wipe the skillet clean and return it to the stove over high heat. Melt a pat of butter and add the buns, split side down and cook until toasty and golden brown.
  • Spread the top half of each bun with avocado tartar sauce. Place salmon patties on the bottom portion of each toasted bun. Top with slaw and the top of the bun.

Drunken Aussie Beef Burgers Recipe

INGREDIENTS

  • 500g | 1lb extra lean beef mince (*See Notes)
  • 2 cloves garlic, crushed
  • 2 tablespoons Worcestershire sauce
  • ⅓ cup | 80ml of your favourite beer/lager
  • salt and pepper to season
  • 4 medium eggs
  • 4 shortcut bacon pieces, fat removed
  • ½ onion, thinly sliced
  • 4 slices pineapple canned in natural juice
  • Handful of rocket/arugula (or lettuce)
  • 8 slices beetroot
  • 4 slices cheese of choice (I use fat-free Cheddar)
  • 1 tomato, sliced and divided
  • 4 medium bread rolls of choice, halved
  • Tomato sauce

INSTRUCTIONS

  1. Combine meat together with the garlic, sauce and lager. Mix well with your hands for about a minute, until the meat has combined with the other ingredients. Divide meat mixture into 4 parts and firmly mould them into round patties about 1-inch thick.
  2. Heat a grill pan/skillet on medium-high heat. Sear hamburgers on both sides until golden and cooked to your liking.
  3. While the burgers are frying, fry the onion and bacon in a separate pan, until the onion is transparent and fragrant and the bacon is crispy on both sides.
  4. Transfer bacon and onion onto a paper towel; wipe pan over; add a drizzle of oil and fry the eggs until cooked to your liking.
  5. When the burger patties are done, transfer them onto a warmed plate; wipe pan over with a paper towel; and fry the pineapple rings (about 1 minute each side until caramelised).
  6. Build your burgers! Layer the base of each bun with the lettuce/arugula, beetroot slices, burger patties, cheese, pineapple rings, bacon, onion rings, tomato slices and the fried egg. Drizzle with tomato sauce and (optional) mayonnaise; top with remaining bun piece and serve!

This Robot Has Mastered The Art Of Cooking Burgers

Slaving over a hot and dangerous grill may soon become more of a hobby for humans than a paid profession. It’s hardly an exclusive to tell you that robots and AI are coming for your job, but at the same time this robot from Miso Robotics is a timely reminder of just how versatile they can be.

The robot’s name is Flippy, and it flips burgers, in much the same way that a robot would probably christen me “Typey,” because I spend a lot of my time writing. In both our cases, we’re quite a lot more than that: not only does Flippy use its thermal sensors, 3D sensors and cameras to differentiate between foodstuffs, it will plate up the burgers too, ready for the chefs to put the finishing touches. Flippy doesn’t know how much ketchup you like, or whether you’re the kind of weirdo who thinks an egg belongs in the mix, so that work is outsourced. For now.

It has a veritable Swiss army knife full of kitchen tools to use, including tongs, grippers and scrapers – and a pneumatic pump allows the robot to switch them around for the task in hand. On top of that, it uses Miso’s Robotics’ AI. This should allow Flippy to learn how to recognize and cook different things over time. A slightly pink burger is a delightful treat, but a pink piece of chicken is a recipe for an unpleasant few days ahead.

“We focus on using AI and automation to solve the high pain points in restaurants and food prep,” Miso Robotics CEO, David Zito, told TechCrunch. “That’s the dull, dirty and dangerous work around the grill, the fryer, and other prep work like chopping onions. The idea is to help restaurants improve food quality and safety without requiring a major kitchen redesign.”

With plenty of these robotic innovations, it’s a case of “nice idea, but it won’t work in the real world”. That’s demonstrably not the case with Flippy, which is about to be hired to work in 50 branches of CaliBurger in the US, after a successful internship at a Pasadena restaurant.

Once again, this raises the specter of what will happen to jobs. There are just over 500,000 fast-food cooks in America alone, according to 2015 Bureau of Labor statistics, so what happens to them if Flippy proves an efficient substitute? You can probably read between the lines there, and Zito’s weak reassurances on that front shouldn’t inspire too much confidence. “Restaurants are gathering places where we go to interact with each other. Humans will always play a very critical role in the hospitality side of the business given the social aspects of food. We just don’t know what the new roles will be yet in the industry.”

[vimeo id=”206666438″ width=”600″ height=”350″]

Perhaps it’s time to get working on robots called Choppy, Servey and Scrubby to complete the nonhuman restaurant taskforce – if you can’t beat them OR join them, then you’ll just have to invent them.

Beef, Barbecue Pulled Pork, & Bacon Burgers Recipe

Ingredients

  • 1/2 pound of bacon, cooked until crisp through, drained and crumbled
  • 2 cups fully cooked barbecue pulled pork roughly chopped with a knife
  • 1 1/2 pounds ground chuck
  • kosher salt
For serving:
  • Toasted burger buns
  • tender lettuce (like mixed spring greens or butter lettuce)
  • slices of pepperjack or Monterey jack cheese or deli American
  • barbecue sauce

Instructions

  1. Using clean hands, mix together the ground chuck, pulled pork, and bacon until everything is evenly distributed.
  2. For the most uniform burgers, line a baking sheet with parchment paper. Add 5 ounces of the meat mixture to a ring mold and gently press it into the edges of the mold forming a uniformly thick burger patty. Gently pull the ring mold straight up and tap down any edges that come up with it. Replace the ring mold on the parchment next to the burger and form another until all the meat mixture has been pressed into patties. Don’t despair if you have a little meat that doesn’t make a full burger. That can be your test patty and cook’s tax. Eat that bad boy!
  3. Place the tray with the burgers in the refrigerator while you preheat the grill to MEDIUM HIGH heat. After cleaning the hot grill, gently place the burgers over direct heat and sprinkle with kosher salt. Keep a spray bottle of water handy for flare-ups. Do not move the burgers once you’ve placed them on the grill until the brown (cooked) area goes at least halfway up the burger and you can easily slide your spatula under them, about 4 minutes. If there are flames flaring up because of fat from the burger, give them a little spritz with water. That should help long enough to cook the burger to the point where it will turn more easily. Flip the burgers carefully and continue grilling over MEDIUM HIGH heat until there are grill marks on the underside of the burger. Transfer the burgers over to one side of the grill and shut off the burners immediately under the burgers, turning the remaining burners onto MEDIUM LOW heat. This means your burgers will finish over indirect heat. When the interior temperature of the beef is 5°F below the point you like it (RARE: 125-130°F. MEDIUM: 140-150. WELL: 160-212°F.), lay the slices of pepperjack cheese or deli American on the burgers and use a spatula to immediately transfer them to a sided tray. Let them rest, lightly tented with foil, until the cheese is melted. Serve on top of tender greens on a toasted bun with as much barbecue sauce as you fancy!

Juicy Texas Burgers Recipe

INGREDIENTS

COLESLAW
  • 3/4 cup mayonnaise
  • 1/2 small onion, finely shredded
  • 3 tablespoons cider vinegar
  • 2 tablespoons sugar
  • 2 teaspoons celery seeds
  • 8 cups shredded green cabbage
  • 1 large carrot, finely shredded
  • Salt and freshly ground pepper
BURGERS
  • 2 pounds ground beef chuck
  • Vegetable oil, for rubbing
  • Salt and freshly ground pepper
  • 3/4 cup barbecue sauce
  • 4 hamburger buns, split
  • Sliced pickles

INSTRUCTIONS

    1. In a large bowl, whisk the mayonnaise with the onion, vinegar, sugar and celery seeds. Add the shredded cabbage and carrot, season with salt and pepper and toss well. Let stand until slightly softened, about 25 minutes.
    2. Light a grill. Form the beef into 4 patties; rub with oil and season with salt and pepper. Sear over high heat, turning once, for 5 minutes for medium-rare. Brush with 1/2 cup of the barbecue sauce and grill until glazed, about 1 minute per side.
    3. Grill the buns and brush them with the remaining barbecue sauce. Top with the burgers, pickles and coleslaw and serve.