Some Coastians prefer to stick to the old-fashioned burger with all the trimmings, while others are game for a taste adventure.
Across the country, the tried-and-true ground beef burger on a bun with lettuce, onions, tomato and cheese is the hands-down favorite. Some no longer eat ground beef and opt for a veggie or bean burger.
Some like to add mushrooms, Swiss or bleu cheese. Others prefer a slice of pineapple on top, plus all the fixings. A few, like me, dig into a chili cheeseburger that requires a stack of napkins.
While the best burger debate continues, summer is the time to fire up the grill and get those patties sizzling. Instead of the favorite, why not try something different — maybe even a burger with an Asian or Hispanic twist?
Here are some more unconventional burger recipes that are sure to please even diehard patty, bun and mayo folks. For those not eating meat, a simple veggie burger can pack flavor, too. This one also is lower in fat and perhaps better for the waistline.
VEGGIE BURGER
- 1 (16-ounce) can Goya black beans
- 1/2 cup fresh, small green bell peppers
- 1/2 cup chopped onion
- 3 cloves crushed garlic
- 1 egg
- 1/2 teaspoon chili powder or more to taste
- 1/2 teaspoon or more cumin
- 1/2 cup gluten-free breadcrumbs
Wash and dry beans, then mash. Finely chop peppers, onion and garlic. Add to mashed beans.
Beat egg with chili powder and cumin. Add to beans, then mix in breadcrumbs. Shape as a burger patty. Bake at 375 degrees for 10 minutes on each side, or place on grill for eight minutes on each side.
From www.fooducate.com
WHISKEY BURGER
Whiskey Sauce:
- 1 tablespoon butter
- 1/4 cup chopped onion
- 1/2 cup whiskey
- 1 cup of beef stock
- 1/2 bay leaf
- 1 tablespoon roux
- 1 teaspoon tomato paste
- Salt
- Fresh ground pepper
Burger:
- Burger patties
- Burger buns
- Mushrooms
- Onions
- Crispy bacon
- Whiskey sauce
To make sauce: In a small saucepan, melt butter and sauté onion until transparent on medium heat. Add whisky and simmer for about two to three minutes. Add beef stock, bay leaf and tomato paste. Using a silicone-covered whisk, stir until combined.
To make the roux, combine one-half tablespoon soft (not melted) butter and 1/2 tablespoon of flour. Stir together very well. Whisk in the roux, salt and pepper. Simmer for about five minutes, whisking often. Take out the bay leaf before serving.
Burger: Cook the burgers to your preference. I like to combine beef and pork ground meat and add some chopped onion, garlic clove, fresh herbs and a little bit of breadcrumbs.
Sauté mushrooms and onions until caramelized and add a little bit of whiskey sauce.
Top the burger off with sauteed mushrooms and onions, bacon and whiskey sauce.
From www.willcookforsmiles.com
TERRIFIC TERIYAKI BURGERS
- 1/4 cup ketchup
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon unsweetened crushed pineapple
- 1 1/2 teaspoons minced fresh gingerroot
- 1 garlic clove, minced
- 1/2 teaspoon sesame oil
Burgers:
- 1 egg white, lightly beaten
- 1/3 cup dry breadcrumbs
- 3 green onions, chopped
- 2 tablespoons unsweetened crushed pineapple
- 3/4 pound ground beef
- 3/4 pound ground turkey
- 6 sliced unsweetened pineapple
- 6 hamburger buns, split and toasted
- 6 lettuce leaves
- 6 slices tomato
In a small bowl, combine the ketchup, soy sauce, brown sugar, pineapple, ginger, garlic and sesame oil; set aside.
In large bowl, combine the egg white, breadcrumbs, onions, crushed pineapple and three tablespoons ketchup mixture. Crumble beef and turkey over mixture. Mix well. Shape into six burgers.
Using long-handled tongs, moisten a paper towel with cooking oil, and lightly coat the grill rack. Grill burgers covered over medium heat, or broil four inches from the heat for five to seven minutes on each side (or until a thermometer reads 165 degrees and juices run clear), brushing occasionally with remaining ketchup mixture.
Grill or broil pineapple slices for two to three minutes on each side, or until heated through. Serve burgers and pineapple on buns with lettuce and tomato.
From Taste of Home Magazine
Andrea Yeager is a freelance writer who lives in Gulfport with her daughter, granddaughter, three cats and two dogs.