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, or burger topper, or a new 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 very clever way of adding some of your very favorite toppings right into the burger meat itself, then, forming them into whatever size patties you prefer.
To make it all even more convenient the second time around, it’s best to make these savory burgers in recipes of about 5 pounds, then, portion them into individual patties and freezing them for your future grilling.
It’s also an especially good way to add flavor to other ground meats, such as ground chicken or turkey whose flavors are milder that beef. Adding some internal “flavor enhancers” such as 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 that has the flavors of Chicken Shawarma, or, if your thing is beef, how about an Asian Teriyaki Stir-Fry burger with some tiny chopped vegetables added to the meat mixture.
With that in mind, we’d like to share with you 2 recipes. One for beef, the other for ground turkey (or chicken if you prefer).
These 2 different 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, and a sliced of red onion and some lettuce really makes this burger a meal!
5 pounds Ground Turkey (or Chicken)
½ cup Red Bell Pepper, Minced and Squeezed of All Juices
½ cup Green Onion, Minced
1 tablespoon Fresh Garlic, Minced
¼ cup Cilantro, Chopped
½ cup Black Beans, Canned, Rinsed and Dried
1 teaspoon Chili Powder
1 tablespoon Ground Cumin
1 teaspoon Chipotle Powder
2 tablespoons Light Brown Sugar
1 tablespoon Salt
1 teaspoon Liquid Hickory Smoke
1 ½ cups Panko Bread Crumbs
- Place all ingredients in a large mixing bowl and mix, by hand, until all ingredients are thoroughly combined.
- Allow the mixture to rest 30 minutes before forming patties.
- For this recipe, it is best that each patty be minimally hard-chilled or partially frozen before cooking them 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 will make approximately 12 – 8 ounce patties or 16 – 6 ounce patties.
5 pounds 80/20 Ground Beef
4 cups Shredded Sharp Cheddar Cheese
1 cup Cooked Bacon Bits
1/3 cup Green Onion, Minced
2 tablespoons Worcestershire Sauce
1 teaspoon Liquid Hickory Smoke
1 tablespoon Salt
1 teaspoon Ground Black Pepper
- Place all ingredients in a large mixing bowl and mix, by hand, until all ingredients are thoroughly combined.
- Allow the mixture to rest 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.
