By mid-summer, most of us have already grilled a burger or two.
Yet while we’ve enjoyed every bite, every now and then it’s nice to take a journey into “flavorland”—that place where you try a new seasoning, a burger topper, or maybe that condiment that’s been lurking just behind the seasoning salt in your cupboard, the cap yet unsealed.
And though it’s always nice to put something new ON your burger, perhaps it’s time to put something new IN your burger!
Flavored burgers are a clever way of adding some of your favorite toppings right into the burger meat itself, then forming them into whatever size patties you prefer. To make it even more convenient the second time around, it’s best to make these savory burgers in batches of about 5 pounds, then portion them into individual patties and freeze them for future grilling.
This is also an especially good way to add flavor to other ground meats, such as ground chicken or turkey, whose flavors are milder than beef. Adding internal “flavor enhancers” like vegetables, cheese, or even fruits such as sun-dried cherries can really add something special to an otherwise bland and dry burger. Making flavored burgers gives you the opportunity to explore many different tastes. For example, you could make a chicken burger with the flavors of Chicken Shawarma, or, if your thing is beef, how about an Asian Teriyaki Stir-Fry burger with tiny chopped vegetables added to the meat mixture.
With that in mind, we’d like to share two recipes—one for beef and one for ground turkey (or chicken, if you prefer). These recipes will give you an insight into just how flavored burgers can expand your summer arsenal of delicious, grilled specialties. While most flavored beef burgers can be mixed, shaped, and placed right on the grill from their refrigerated state, burgers made from turkey or chicken should be hard-chilled, slightly frozen, or fully frozen before placing on the grill or pan-searing in a non-stick fry pan.
Tex-Mex Turkey (or Chicken) Burgers
This mixture will make approximately 12 – 8-ounce patties or 16 – 6-ounce patties.
Adding a topping of guacamole instead of mayonnaise, sliced red onion, and some lettuce really makes this burger a meal!
Ingredients
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5 pounds of ground turkey (or chicken)
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½ cup of red bell pepper, minced and squeezed of all juices
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½ cup of green onion, minced
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1 tablespoon of fresh garlic, minced
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¼ cup of cilantro, chopped
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½ cup of black beans, canned, rinsed, and dried
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1 teaspoon of chili powder
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1 tablespoon of ground cumin
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1 teaspoon of chipotle powder
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2 tablespoons of light brown sugar
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1 tablespoon of salt
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1 teaspoon of liquid hickory smoke
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1 ½ cups of panko bread crumbs
Instructions
- Place all ingredients in a large mixing bowl and mix, by hand, until all ingredients are thoroughly combined.
- Allow the mixture to rest for 30 minutes before forming patties.
- For this recipe, it is best to chill each patty only lightly or partially freeze it before cooking it on a char-grill or in a frying pan. In either case, it is advisable to use a non-stick vegetable spray on the grill grates before placing the patties on it to prevent sticking.
Smoky Bacon Cheddar Burgers
This mixture yields approximately 12 8-ounce patties or 16 6-ounce patties.
Ingredients
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5 pounds of 80/20 ground beef
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4 cups of shredded sharp cheddar cheese
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1 cup of cooked bacon bits
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1/3 cup of green onion, minced
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2 tablespoons of Worcestershire sauce
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1 teaspoon of liquid hickory smoke
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1 tablespoon of salt
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1 teaspoon of ground black pepper
Instructions
- Place all ingredients in a large mixing bowl and mix, by hand, until all ingredients are thoroughly combined.
- Allow the mixture to rest for 30 minutes before forming patties.
- This recipe can be pattied and grilled without hard-chilling or partially freezing. It is still recommended, however, that you use a non-stick vegetable spray to “season” the grill grates before placing the patties on the grill.
