Celebrate National Burger Day with these 15 fantastic and mouthwatering burger recipes you can whip up on your outdoor grill.
May 28 marks National Burger Day. While it’s not really considered as a public holiday, it gives grilling aficionados the perfect excuse to fire up the outdoor grill, invite some friends, and whip up their favorite summer burger recipes. Here are 15 different mouthwatering burger recipes that would satisfy anyone’s cravings.
Celebrate National Burger Day
Classic Cheeseburger
Cheeseburgers are a mainstay on any outdoor barbecue party. The key is to use quality beef with a little bit of fat. Don’t worry about the extra calories. One bite of this will assure you that it’s going to so worth it!
Ingredients
1 ½ lbs lean ground chuck with 20% fat content
1 ½ tablespoons canola oil
Salt and pepper to taste
4 slices American cheddar cheese
4 hamburger buns split crosswise
Directions
- Preheat your grill to high heat if you’re using a gas grill. If you’re using a charcoal grill, heat up the coals until they glow bright orange and ash over.
- Divide the ground chuck into 4 equal portions, about 6 ounces each. Form each portion into a ¾-inch thick burger patty. Season both sides with salt and pepper.
- Brush the burger patty with canola oil on both sides. Place on the direct side of the grill. Cover and grill about 3 minutes or until the burger patties are golden and slightly charred on the first side. Flip the burgers and grill for another 3 minutes.
- Add the cheese onto the tops of the burgers. Place the buns on the indirect side of the grill, cut side down. Cover and grill for another minute to melt the cheese and toast the buns.
- Remove the burger patties and buns from the grill. Spread a liberal amount of mayonnaise on the cut sides of the buns. Place the patty on top of the bottom half of the bun and top with the top part of the bun. Serve immediately. Source: Food Network
Bacon and Cheese Burger
Sprucing up the traditional cheeseburger by adding a bit of bacon can do a whole lot of wonders to this classic favorite that never goes out of style.
Ingredients
1 onion, finely chopped
1 garlic clove, crushed
1 kg beef mince
A large handful of parsley, finely chopped
½ cup fresh breadcrumbs
1 egg, beaten
Salt and pepper to taste
Sliced cheddar cheese
12 strips of bacon
Fresh lettuce leaves
1 tomato, sliced
Mayonnaise
6 hamburger buns
Directions:
- In a large frying pan, fry the onion and garlic with a little bit of olive oil until they caramelize. Transfer into a large mixing bowl and allow to cool to room temperature.
- Add the beef mince, parsley, breadcrumbs, egg, salt, and pepper. Test the seasoning by flash frying a teaspoon full of the mixture in the frying pan. Adjust the seasoning to taste.
- Divide the mixture into 6 portions and form them into patties. Place on a tray lined with baking paper and cover with clear plastic wrap. Refrigerate for 30 minutes.
- Preheat your outdoor grill to high heat. When the grill is ready, take out the patties and brush lightly with oil on both sides. Place the burger patties on the direct-heat side of the grill and the bacon on the indirect heat side. Cover and grill for 4 to 5 minutes. Flip the burgers and the bacon strips and grill for another 3 minutes.
- Top each of the patties with a slice of cheese followed by 2 strips of bacon. Cover and grill for another 1 to 2 minutes or until the cheese have melted. Remove from the grill and tent loosely with aluminum foil to allow the meat to rest.
- Split the hamburger buns crosswise and lightly butter the cut side. Place the buns, cut side down, on the indirect heat side and grill for 1 to 2 minutes on each side, or until toasted. Remove the buns from the grill. Spread a generous amount of mayonnaise on the cut side of the buns. Layer the bottom bun with lettuce, tomato, and the burger patty with the cheese and bacon. Top with the top bun and serve immediately. Source: Delicious Foods
Chicken Parmesan Burgers
You’re sure going to cry out ‘Bellisimo’ with this Italian classic in burger form.
Ingredients
1 ½ lbs. ground chicken
1 ounce Parmesan cheese, grated
2 cloves of garlic, minced
2 tablespoons fresh oregano, chopped
Salt and pepper to taste
4 slices fresh mozzarella cheese
4 sourdough rolls
Fresh basil leaves
1 tomato, sliced
Mayonnaise
Directions
- Preheat your outdoor grill to medium-high heat.
- In a large mixing bowl, add in the ground chicken, parmesan cheese, garlic cloves, oregano, salt, and pepper. Mix with your hands until well combined. Divide into 4 portions and shape them into burger patties, about 4 inches wide. Lightly brush the patties on both sides with oil.
- Place the chicken patties on the direct-heat side of the grill. Cover and grill for 3 to 4 minutes. Flip the burgers and cook for another 3 minutes. Top each of the patties with the mozzarella cheese slices. Cover and grill for another 1 to 2 minutes or until the cheese have melted and the patties have cooked through. Remove from the grill and loosely tent with aluminum foil to keep warm.
- Place the sourdough buns, cut side down, on the indirect-heat side of the grill for 1 to 2 minutes on each side or until toasted. Remove from the grill. Spread a liberal amount of mayonnaise on the buns. Place a chicken burger patty on top of the bottom bun and stack this with fresh basil leaves and tomato slices. Top with the top side of the bun. Serve immediately. Source: Country Living
Juicy Lucy Burgers
This classic staple from Minneapolis is a twist on the classic cheeseburger with the cheese oozing from the inside. The biggest challenge with this is having the patience to give time for the burgers to rest after grilling for the burgers to become even juicier, and the cheese isn’t molten hot when you bite into the center.
Ingredients
4 slices of American cheese (about 3 ounces)
1 ½ lbs. ground chuck with 20% fat content
1 ¼ teaspoons salt
½ teaspoon garlic powder
½ teaspoon Worcestershire sauce
¼ teaspoon freshly ground black pepper
Vegetable oil
4 4-inch hamburger buns
Sliced pickles
Directions
- Cut each slice of the cheese into 4 smaller squares. Stack the pieces on top of each other to form 4 stacks. Set aside.
- In a large mixing bowl, add the ground chuck, salt, garlic powder, Worcestershire sauce, and pepper. Mix with your hands until everything is well mixed. Divide the mixture into 8 equal portions.
- Place 2 portions of the meat on a work surface. With your fingertips, form the 2 portions into ¼-inch thick patties, each about 1 inch wider in diameter than the hamburger buns. Place 1 stack of cheese in the center of one of the patties. Top with the second patty and pinch the edges to form a tight seal. Cup the patty with your hands and round out the edges, pressing on the top to flatten it and form a single thick patty. Transfer this onto a plate. Repeat with the remaining portions of meat and cheese to form 4 patties in total. Cover with plastic wrap and refrigerate the patties to set.
- Heat your outdoor grill to medium-high heat. Take out the patties and brush them lightly with vegetable oil. Place the patties on the direct-heat side of the grill. Cover and grill for about 4 to 5 minutes on each side or until grill marks appear and the patties are cooked through. Remove the patties and loosely tent with foil for at least 5 minutes.
- Meanwhile, split the hamburger buns crosswise and place them on the indirect-heat side of the grill, cut side down, for 1 to 2 minutes. Remove from the grill. Place a patty on top of the bottom half of the bun, top with pickles and cover with the top half of the bun. Serve immediately. Source Chowhound
Sweet and Savory Pork Burgers
Juicy pork burger patties topped with sweet grilled peaches and crumbly goat cheese makes this one decadent National Burger Day sandwich.
Ingredients
1 ½ lbs. ground pork
3 scallions, minced
Salt and pepper to taste
1 large peach, cut into wedges
1 teaspoon canola oil
4 whole wheat hamburger buns
Arugula leaves
Goat cheese
Mayonnaise
Directions
- Preheat your outdoor grill to medium-high heat.
- In a large mixing bowl, add the ground pork, scallions, salt, and pepper. Mix with your hands until well combined. Divide the mixture and form into 4 patties, each about ¼-inch thick. Brush the patties with oil on both sides.
- Place the patties on the direct heat side of your outdoor grill. Cover and grill for 4 to 5 minutes on each side or until cooked through. Remove from the grill and tent loosely with foil to keep warm.
- In a medium mixing bowl, lightly toss the peach wedges with canola oil. Place the peach wedges and the hamburger buns on the indirect-heat side of the grill. Grill for 1 to 2 minutes on each side or until the buns are toasted and the peach wedges are softened with grill marks. Remove from the grill.
- To assemble, spread a layer of mayonnaise on the top and bottom bun. Place a burger patty on top of the bottom bun followed by some crumbled goat cheese, peach wedges, and arugula. Top with the top bun and serve immediately. Source: Country Living
Tex-Mex Double Beef Burger
Double beef patty smothered with fiery jalapenos, tangy pico de gallo, and creamy guacamole. This is seriously not for the faint-hearted.
Ingredients:
For the burgers:
2 lbs. ground chuck 20% fat content
Salt and pepper to taste
8 slices extra-sharp cheddar cheese
4 Kaiser buns
For the pico de gallo:
2 medium tomatoes, seeded and finely diced
1/3 cup cilantro, chopped
¼ cup white onion, finely chopped
1 small fresh jalapeno, finely chopped with the seeds
1 tablespoon freshly squeezed lime juice
1 teaspoon Kosher salt
For the guacamole:
2 ripe avocados
½ teaspoon Kosher salt
1 tablespoon fresh lime juice
¼ cup red onion, minced
1 serrano chili, stem and seeds removed and minced
2 tablespoons cilantro, finely chopped
Dash of black pepper
Directions:
- Preheat your outdoor grill to high heat.
- Cut the avocados in half. Remove the seeds and score the inside with a blunt knife. Scoop out the flesh with a spoon and place in a medium-sized bowl. Roughly mash with a fork.
- Add in ½ teaspoon salt, 1 tablespoon lime juice, red onion, 2 tablespoons cilantro, black pepper, and serrano chili. Mix together until well combined. Cover the bowl with plastic wrap and refrigerate.
- In another bowl, mix together the tomatoes, 1/3 cup cilantro, white onion, jalapeno chili, 1 tablespoon lime juice and 1 teaspoon Kosher salt until well combined. Cover the bowl with plastic wrap and refrigerate.
- Divide the ground chuck and form into 8 equal sized patties. Season both sides of the patties with salt and pepper. Lightly brush the patties on both sides with oil.
- Place the patties on the grill on the direct heat side of your outdoor grill. Cover and grill 4 to 5 minutes. Flip the burgers and grill for another 3 minutes. Top each patty with a slice of cheddar cheese. Cover and grill for another 1 to 2 minutes or until the cheese have melted. Remove from the grill and tent loosely to allow the burgers to rest.
- To assemble, spread a liberal layer of guacamole on the bottom bun. Stack 2 burger patties on top of the bottom bun followed by a spoonful of the pico de gallo and fresh jalapenos. Top with the top bun and serve immediately. Source: Country Living
Buffalo Turkey Burgers
The buffalo blue cheese sauce gives a cool, creamy contrast to the spicy patties in this burger recipe.
Ingredients:
For the buffalo turkey burgers:
1 lb. lean ground turkey
¼ cup hot sauce
1 tablespoon ranch seasoning mix
1 clove garlic, minced
1 egg, slightly beaten
¼ cup panko bread crumbs
6 hamburger buns
1 medium tomato, sliced into circles
1 medium red onion, sliced into circles
1 small lettuce, leaves separated
Crumbled blue cheese
Buffalo wing sauce
For the buffalo blue cheese sauce:
1/3 cup plain non-fat Greek yogurt
1 tablespoon light mayonnaise
1 tablespoon hot sauce
1 teaspoon ranch seasoning mix
1 tablespoon crumbled blue cheese
Directions:
- In a large mixing bowl, add the ground turkey, hot sauce, beaten egg, panko breadcrumbs, ranch seasoning mix, and garlic. Mix everything with your hands until well mixed. Divide the mixture and form into 6 patties. Place on a plate and cover with plastic wrap. Set aside.
- Preheat your outdoor grill to medium-high heat.
- While waiting for your outdoor grill to heat up, prepare the buffalo cheese sauce. Add the yogurt, mayonnaise, hot sauce, ranch seasoning mix, and blue cheese in a medium mixing bowl. Whisk everything together until smooth. Cover with plastic wrap and refrigerate.
- Lightly brush the turkey patties with oil on both sides. Place on the direct heat side of your outdoor grill. Cover and grill for 4 to 5 minutes on each side or until cooked through. Remove from the grill.
- Toast the hamburger buns by placing them on the indirect heat side of your grill for 1 to 2 minutes on each side. Place the turkey burger on top of the bottom half of the bun. Top with blue cheese, tomatoes, red onion, lettuce, buffalo wing sauce and buffalo cheese sauce and the top half of the bun. Serve immediately. Source Recipe Runner
Spiced Lamb Burgers
Switch the standard hamburger bun for flatbreads like a pita to add a bit of Mediterranean flair to your National Burger Day backyard barbecue party.
Ingredients:
For the lamb burgers:
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon fennel seeds
1 teaspoon black peppercorns
½ cinnamon stick, broken up
A pinch of cayenne pepper
3 teaspoon paprika
1 garlic clove, finely chopped
2 teaspoon fine sea salt
2 lbs. ground lamb shoulder
For the spiced yogurt:
½ teaspoon cumin seeds
½ teaspoon coriander seeds
1 cup Greek yogurt
1 garlic clove, crushed with a little sea salt
1 dozen fresh mint leaves, finely shredded
A pinch of sea salt
1 tablespoon sesame seeds
To serve:
Canola or olive oil
8 Flatbreads
Romaine lettuce leaves
1 cucumber, sliced
1 small red onion, finely sliced
Directions:
- Using a dry, shallow skillet, toast the cumin, coriander, fennel seeds, peppercorn, and cinnamon about a minute or two. Grind to a fine powder using a mortar and pestle or spice grinder. Transfer the ground up spices into a large bowl. Add the cayenne pepper, paprika, garlic and salt and mix until well combined.
- Add in the ground lamb and mix thoroughly with your hands until well combined. Cover with plastic wrap and refrigerate for at least an hour to allow all the spices to penetrate into the meat.
- While you’re waiting for the lamb to marinate, prepare the spiced yogurt. Start by toasting the cumin, coriander, and sesame seeds in the same pan you used for toasting the burger spices until they become fragrant. Transfer the toasted cumin and coriander seeds into a small bowl. Stir in the Greek yogurt, garlic, mint, and salt until well combined. Sprinkle the toasted sesame seeds on the yogurt sauce. Cover with plastic wrap and refrigerate.
- Preheat your outdoor grill to high heat. Take out the lamb mixture and bring to room temperature. Break off a teaspoonful of the lamb mixture and quickly fry this until cooked through. Taste and adjust the seasoning if needed.
- Once you’re happy with the taste, divide the lamb mixture and form into 8 patties, each about ¾-inch thick. Lightly brush both sides of the patties with oil. Place on the direct-heat side of the grill. Cover and grill for 3 to 4 minutes on each side, or until cooked through and grill marks have formed. Remove from the grill and tent loosely with foil to allow the meat to rest and the juices to redistribute.
- Warm the flatbreads for 1 to 2 minutes on the direct side of the grill. Wrap a lamb burger patty with a flatbread along with some lettuce, cucumber, and onion. Drizzle some of the spiced yogurt, and serve. Source: The Kichn
Beef Burgers with Mushrooms and Chipotle Mayo
This health-conscious burger combines lean ground beef with quinoa and mushrooms. So you get the benefits of both plant and animal protein in this one delicious sandwich. Use free-range lean beef to make this even more healthy.
Ingredients:
Olive oil
250g porta bellini mushrooms
Zest of half a lemon
250g free-range lean beef mince
½ teaspoon salt
½ teaspoon dried oregano
½ teaspoon ground coriander
Freshly ground black pepper
1 teaspoon Dijon mustard
2 spring onion, finely diced
½ cup cooked quinoa, cooled to room temperature
1 egg
½ cup fresh breadcrumbs
3 tablespoons thick mayonnaise
½ teaspoon chipotle paste
Squeeze of lemon juice
6 hamburger buns
1 Tomato, sliced
1 large red onion, sliced into rings
Lettuce leaves
Directions:
- Preheat your outdoor grill to high heat.
- In a small mixing bowl, whisk together the mayonnaise, chipotle paste, and lemon juice until well combined. Set aside.
- Add the mushrooms, 1 tablespoon olive oil, salt, pepper, and lemon zest in a medium mixing bowl. Toss lightly until the mushrooms are well coated. Place the mushrooms on the indirect side of the grill. Cover and grill for 4 to 5 minutes or until they have become tender, and the juices have evaporated. Remove from the grill to cool. Finely chop the mushrooms and set aside.
- Place the ground beef in a large mixing bowl. Add the dried oregano, ground coriander, black pepper, mustard, spring onion, quinoa, egg, mushrooms, and breadcrumbs. Mix everything well with your hands until well combined. Form into 6 burger patties.
- Brush the burger patties with olive oil. Place on the grill over the direct heat side. Cover and grill for 4 to 5 minutes on each side, or until the meat is cooked to your desired doneness. Remove from the grill and tent loosely with foil to allow the meat to rest.
- Split the buns crosswise and place them on the indirect-heat side of the grill, crust side down, for 1 to 2 minutes to toast them. Assemble the burgers by spreading the crust side of both top and bottom buns with some of the chipotle mayo. Stack the bottom bun with lettuce, tomato, the beef patty, and onion. Top with the top half of the bun and serve immediately. Source: Bibby’s Kitchen
Coffee Rubbed Burgers with Dr. Pepper BBQ Sauce
Robust coffee flavor blends perfectly with the peppered bacon and flavorful Dr. Pepper BBQ sauce.
Ingredients:
For the coffee rub:
1 ½ tablespoons ground coffee
½ tablespoon salt
½ tablespoon paprika
½ tablespoon brown sugar
½ tablespoon pepper
½ tablespoon onion powder
½ tablespoon garlic powder
¼ tablespoon coriander
For the Dr. Pepper BBQ sauce:
2 tablespoons butter
½ yellow onion, diced
3 cloves garlic, roughly minced
½ cup ketchup
1 ½ tablespoon tomato paste
6-ounce can of Dr. Pepper
¼ cup apple cider vinegar
2 ½ tablespoons Worcestershire sauce
¼ cup brown sugar, packed
1 teaspoon ancho chili powder
½ teaspoon salt
¼ teaspoon pepper
3 tablespoons brewed coffee
For the burgers:
2 lbs. ground beef 15% fat content
Salt and pepper to taste
4 Pretzel buns
Arugula lettuce
8 slices peppered bacon
2 tablespoons butter
Directions:
- Preheat your outdoor grill to high heat.
- In a small bowl, mix together the ground coffee, paprika, brown sugar, onion powder, garlic powder, coriander, salt, and pepper with a fork until well mixed. Set aside.
- Place a medium saucepan on the stove over medium heat. Melt the butter and add the onion and the garlic. Sautee these until they become soft and translucent.
- Add the ketchup, tomato paste, Dr. Pepper, apple cider vinegar, Worcestershire sauce, brown sugar, chili powder, salt, pepper and brewed coffee. Stir the mixture until well combined. Bring to a low boil. Reduce the heat and simmer for 20 minutes or until the sauce has thickened.
- Remove from the heat and allowed to cool to room temperature. Pour in batches into a blender or food processor and puree until smooth. Set aside.
- In a large mixing bowl, add the ground beef, salt, pepper, and 2 tablespoons of the cooled BBQ sauce. Mix everything well with your hands. Divide the mixture and form into 4 ½-lb. burger patty. Rub a generous amount of the coffee rub seasoning mix all over each of the patties. Let it stand for a few minutes to allow the flavors to penetrate through the meat.
- Lightly butter the sliced side of the pretzel buns. Place them on the indirect heat side of your outdoor grill, sliced side down, for 1 to 2 minutes, or until they are golden. Spread a liberal layer of BBQ sauce over the sliced side. Set aside.
- Place the burger patties on the direct-heat side of the grill. Cover and grill for 4 to 5 minutes on each side, or until the burger patties are cooked to your desired doneness. Remove from the grill.
- To assemble, add some arugula on the bottom half of the bun followed by the burger patty, and peppered bacon. Finish off with the top bun and serve immediately. Source: The Chunky Chef
Grilled Pineapple Hawaiian Burgers
Host a luau party this National Burger Day with these bodacious burgers. Grilling the pineapples intensifies its sweetness by giving it a caramelized char-grilled flavor that cuts the richness of the meat. The black bean sauce gives it a bit of a kick while the tangy Swiss cheese helps balance everything out.
Ingredients:
2 lbs. ground beef
1 teaspoon garlic salt
1 pineapple, cored and sliced into ¼-inch thick rings
1 sweet onion, sliced into ¼-inch thick rings
2 tablespoons vegetable oil
¼ cup black bean garlic sauce
6 slices Swiss cheese
Butter lettuce leaves
½ cup mayonnaise
6 large hamburger buns
Directions:
- Preheat your outdoor grill to medium-high heat.
- Form 6 patties from the ground beef. Sprinkle both sides with garlic salt.
- Brush the burger patties, pineapple slices, and onion rings with oil on both sides. Place the burger patties on the direct heat side of your grill, and the pineapple and onion rings on the indirect-heat side of the grill. Cover and grill for 4 to 5 minutes on each side, or until the patties are cooked to your desired doneness and the pineapple and onion rings have softened with good grill marks.
- Remove the pineapple and onion rings from the grill and set aside. Add a slice of Swiss cheese on top of each of the burger patties. Cover and grill for another 1 to 2 minutes or until the cheese have melted.
- Assemble your Hawaiian burger by placing a couple lettuce leaves on the bottom bun, then the burger patty, a slice of grilled pineapple and a couple onion rings. Add a small dollop of black bean garlic sauce on top of the onion rings. Liberally spread mayonnaise on the top bun and place it on top of the burger. Serve immediately. Source: Southern Boy Kitchen
Salmon Burgers with Pickled Onions and Lemon Garlic Mayo
If you love seafood, you’ll absolutely adore this salmon burger recipe. The lemon mayo and pickled onion both give this bright and healthy burger a fresh tart flavor that will sure win the hearts of your guests.
Ingredients:
For the pickled onions:
¾ cup apple cider vinegar
1 ½ tablespoons sugar
1 ½ teaspoons salt
1 teaspoon black peppercorns
1 medium red onion, thinly sliced
For the lemon mayonnaise:
2/3 cup mayonnaise
3 cloves roasted garlic
1 teaspoon lemon zest
1 teaspoon lemon juice
For the burgers:
2 lbs. skinless salmon filets, chopped
2 scallions, chopped
3 tablespoons fresh dill, chopped
2 tablespoon Dijon mustard
1 teaspoon lemon zest
2 tablespoons lemon juice
1 tablespoon mayonnaise
1 teaspoon Old Bay seasoning
1 large egg
½ cup panko bread crumbs
1 tablespoon extra virgin olive oil
6 brioche burger buns
Tomato slices
Green leaf lettuce
Directions:
- In a small bowl, add the vinegar, sugar, salt, and peppercorns. Whisk together until the salt and sugar are completely dissolved. Add the sliced onions to the vinegar mixture and lightly toss, taking care not to break the onion slices. Cover with plastic wrap and refrigerate for at least 1 hour.
- Next, prepare the lemon mayo. Mash the garlic cloves with a fork until it forms a smooth paste. Add the mayonnaise, lemon zest, and lemon juice. Mix until everything is well incorporated. Cover with plastic wrap and refrigerate.
- Preheat your outdoor grill to medium-high heat.
- In a medium-sized bowl, add the salmon, scallions, dill, mustard, lemon zest, lemon juice, Old Bay seasoning, egg, and panko breadcrumbs. Stir until all the ingredients are well combined.
- Divide the mixture to form 6 burger patties. Lightly brush both sides with olive oil. Place on the direct heat side of your grill for 3 to 4 minutes on each side, or until cooked through. Remove from the grill and tent loosely with foil to keep warm.
- Place the buns cut side down on the indirect-heat side of the grill for a minute to toast them. Remove from the grill and spread a liberal amount of the lemon mayo on the toasted cut side of the buns. Place a burger patty on the bottom bun. Top with tomato, pickled onion, lettuce and the top half of the bun. Serve immediately. Source: Peas and Crayons
Spicy Chickpea Veggie Burgers with Jalapeno and Zucchini
These burgers may not have a single ounce of meat in them, but one bite of these babies will make them a winner vegans and carnivores alike.
Ingredients:
For the burgers:
1 ½ cup rolled oats
1 15-ounce can chickpeas, drained and rinsed
1/3 cup bell pepper, finely diced
1 jalapeno pepper, stem and seeds removed and finely diced
1 cup zucchini, grated
2 tablespoons green onion, chopped
2 tablespoons avocado oil
½ teaspoon garlic powder
½ teaspoon red pepper flakes
¼ teaspoon dried oregano
¼ teaspoon salt
1 large egg
4 onion roll buns
Lettuce leaves
For the slaw:
1 heaping cup cabbage, finely chopped
½ fresh jalapeno, stem and seeds removed, thinly sliced
½ tablespoon honey
½ tablespoon avocado oil
Juice of 1 lime
Pinch of salt
Fresh cilantro, chopped
For the Sriracha aioli:
1/3 cup mayonnaise
1 teaspoon fresh lime juice
1 tablespoon Sriracha sauce
¼ teaspoon garlic powder
Directions:
- Add 1/3 cup mayonnaise, 1 teaspoon lime juice, Sriracha sauce, and garlic powder in a small mixing bowl. Whisk together until well combined. Cover with plastic wrap and refrigerate.
- Prepare the slaw. In a large mixing bowl, add the cabbage, jalapeno slices, honey, ½ tablespoon avocado oil, lime juice, salt, and cilantro. Mix until well combined. Taste and adjust the seasoning if needed. Cover with plastic wrap and refrigerate.
- Heat up the avocado oil a shallow skillet over medium-high heat. Add the bell pepper, jalapeno, zucchini, and green onion and sauté until the peppers are tender. Season with garlic powder, red pepper flakes, oregano, and salt. Taste and adjust the seasoning if needed. Remove from the heat and set aside to cool.
- In a food processor, roughly chop the chickpeas and oats, taking care that the mixture doesn’t become mushy or paste-like. Add in the sautéed vegetables and egg. Pulse in the food processor until well combined.
- Divide the mixture into four portions. Roll each portion into a ball and place on a work surface. Rotate the ball while gently, but firmly pressing onto the mixture to form a patty. Place on a clean plate and cover with plastic wrap. Refrigerate for 15 to 30 minutes to allow the patties to set.
- Preheat your outdoor grill to medium-high heat. Place the patties on the direct-heat side of the grill. Cover and grill for 3 to 4 minutes on each side, or until they are cooked through. Remove from the grill and set aside.
- Place the buns on the indirect side of the grill, cut side down, for 1 to 2 minutes to toast. Remove the buns from the grill and assemble the burgers by spreading a thin layer of the sriracha mayo on the bottom bun. Place some lettuce leaves followed by the patty, the honey-lime slaw, and the top bun. Serve immediately. Source: Peas & Crayons
Lentil Walnut Burgers
Lentils are a fantastic choice if you’re planning on serving some vegan burgers on National Burger Day. They hold very well together, and the patties look and have the texture of ground beef patties that are sure to be a delightful surprise to your meat-loving guests.
Ingredients:
½ cup red onions, roughly chopped
1 clove of garlic
Fresh ginger root, about ¼-inch thick, peeled
1/3 cup walnuts
¼ cup packed cilantro
¾ teaspoon salt
¾ teaspoon ground cumin
¾ teaspoon ground coriander
½ teaspoon garlic powder
½ teaspoon sweet paprika
A dash of black pepper
½ teaspoon garam masala
4 basil leaves
¾ cup cooked brown rice
1 15-ounce can cooked brown lentils, drained
2 teaspoons BBQ sauce
1 teaspoon oil
1 teaspoon flax seed meal
2 ½ tablespoon warm water
4 tablespoons gluten-free breadcrumbs
Directions
- In a small mixing bowl, mix together the flax seed meal and the warm water until well combined. Set aside.
- Add the onion, garlic, ginger, walnuts, and cilantro in a food processor. Pulse until finely chopped. Add the garam masala, salt, basil leaves, rice, and half of the cooked lentils. Pulse in the food processor a few more times until the mixture is well combined. Transfer the mixture to a bowl and add the BBQ sauce, oil, flax seed mixture, and the remaining lentils. Mix everything with your hands, slightly mashing the mixture, until everything it forms a firm mixture. Taste and adjust the seasoning if needed. Add the breadcrumbs and mix until well combined into the mixture. Cover with plastic wrap and refrigerate for 10 minutes for the mixture to set.
- Preheat the grill to medium-high heat.
- Take the lentil mixture out from the refrigerator. Divide this into 4 portions and form this into patties. Lightly brush with oil on both sides. Place on the grill on the direct-heat side of the grill. Cover and grill for 4 to 6 minutes on each side, or until cooked through. Remove from the grill and set aside.
- Place the buns, cut side down, on the indirect-heat side of the grill for 1 to 2 minutes to toast. Remove from the grill. Spread a liberal layer of mayonnaise on the top and bottom bun. Assemble the burger by placing lettuce leaves on the bottom bun. Add the patty, tomato slices, and onion slices. Finish off with the top bun and serve. Source: Vegan Richa
The S’mores Burger
Enjoy two all-time grilled food favorites in this one unique and special burger recipe to complete your menu for National Burger Day.
Ingredients:
2 lbs. ground beef 15% fat content
6 ounces 60% dark chocolate
18 pieces marshmallows
6 pieces graham crackers, divided into two
6 hamburger buns
Vegetable oil
Directions:
- Preheat the grill to high heat.
- Divide the beef into 6 portions and form each portion into a ball. Place a ball on a work surface. Flatten out the ball on the work surface, so you form a very thin patty.
- Break a chocolate square into smaller pieces so that they can lay in a single layer in the center of the burger. Wrap the burger meat around the chocolate, cupping it in your hands as you turn it to form a thick patty. Place on a clean plate. Repeat the same process until you have 6 burger patties. Season the patties with salt and brush both sides of the patties with oil.
- Thread the marshmallow pieces on bamboo skewers that have been soaked in water for at least an hour. Place the burger patties on the direct-heat side of the grill. Cover and grill for 3 minutes. Place the marshmallows on the indirect-heat side of the grill for 1 minute.
- Flip the burgers and remove the marshmallows from the grill. Add 3 pieces of the toasted marshmallows on top of each of the burger patties. Cover and grill for another 3 minutes, or until the patties are cooked through, and the marshmallows have melted and coated the top of the burger. Remove from the grill.
- Lightly toast the hamburger buns, crust side down, on the indirect-heat side of the grill. Put half of a graham cracker on the bottom bun. Top with the burger patty, another half of the cracker and the top bun. Serve immediately. Source: The Food in My Beard
How will you celebrate National Burger Day?