Tag Archives: burger

Smoky Chili-Garlic Pork Burgers

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Here’s taking that ordinary burger and kickin’ it up a notch or ten. These burgers exude a spicy-sweet flavor and mild garlickiness, by mixing Asian chili-garlic sauce and a little brown sugar into the ground pork; and then add a smear on the buns with a chili-garlic mayonnaise. Woweee!!

Pillow-soft, subtly sweet buns are a particularly good match for the tender, juicy burgers—potato buns or rolls are the perfect match. Serve with lettuce, sliced tomato, pickles or any of your favorite burger toppings. They are so good, you don’t even mind the absence of cheese.

Smoky Chili-Garlic Pork Burgers

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • â…“ cup mayonnaise
  • 5 tsp. plus 2 Tbsp. chili-garlic sauce, divided
  • 3 tsp. packed brown sugar, divided
  • 1 lb. ground pork
  • 2 tsp. smoked paprika
  • Kosher salt and ground black pepper
  • 1 Tbsp. neutral oil
  • 4 hamburger buns, preferably potato buns

Directions

  1. Mix the mayonnaise, 5 teaspoons chili-garlic sauce and 1 teaspoon sugar.
  2. In a medium bowl, mix the pork, paprika, the remaining 2 tablespoons chili-garlic sauce, the remaining 2 teaspoons sugar, 1 teaspoon salt and ½ teaspoon pepper.
  3. Form into 4 patties. In a 12-inch nonstick skillet, heat the oil until shimmering. Add the patties and cook, flipping once, until well browned on both sides and the centers reach 160°F, 8 to 10 minutes total.
  4. Serve in buns spread with the mayonnaise mixture.

http://www.lynnandruss.com

Recipe by Calvin Cox for Milk Street

Sluovaki-Inspired Blended Burger

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Burgers are such a versatile meal. Be it beef, turkey mushroom, pork, vegetarian, the options are endless, as are the toppings. This one is “Going to the Greek” and takes you in a different direction.

The instructions indicate to create 4 burger patties from the meat and mushroom mixture. We felt that they were too large, so we divided the mixture into 5 equal portions. That’s why under assembly the amounts show 4 or 5 of the lettuce, buns, etc. Our large nonstick skillet wasn’t quite large enough for the 5 patties without them touching each other so we used our griddle atop the stove.

Make sure to have enough napkins because it was quite a challenge to eat the assembled burger due to height, and therefore can be a bit messy. We wondered if perhaps instead of a bun, that a pita pocket might be a better bet. A side oven-baked onion rings complimented the burgers.

Sluovaki-Inspired Blended Burger

  • Servings: 4-5
  • Difficulty: easy
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Ingredients

Tzatziki Sauce:

  • 2/3 cup plain Greek yogurt (with at least 2% milk fat; do not use non-fat)
  • 1/3 cup grated seedless English cucumber, patted dry with paper towels
  • 2 tsp. chopped fresh dill fronds
  • 1 tsp. fresh lemon juice
  • 1/4 tsp. kosher salt
  • 1 small clove garlic, minced

Burgers:

  • 16 oz. ground pork
  • 8 oz. white button mushrooms, finely chopped (use a mini food processor for this task)
  • 1 teaspoon freshly grated lemon zest
  • 1 tsp. dried oregano
  • 1 tsp. kosher salt
  • 1/4 tsp. cracked black pepper
  • 1/4 cup fresh lemon juice
  • 1/4 cup extra-virgin olive oil

Assembly:

  • 4-5 butter lettuce leaves
  • 4-5 soft white hamburger buns, split
  • 4-5 sliced rings red onion
  • 2 Tbsp. crumbled feta cheese
  • 16-20 thin slices seedless English cucumber
  • 8-10 slices Roma tomato

Directions

  1. For the tzatziki sauce: Combine the yogurt, cucumber, dill, lemon juice, salt and garlic in a small bowl. Cover and refrigerate until ready to serve.
  2. For the burgers: Combine the pork, mushrooms, lemon zest, oregano, salt and pepper in a medium bowl. Form into 4 equal-size patties. Pour the lemon juice and olive oil into separate shallow bowls. Dip both sides of each patty into the lemon juice, then into the olive oil to coat.
  3. Heat a large nonstick skillet over medium heat. Cook the patties in the hot skillet, flipping once, until the pork is just cooked through, 4 to 6 minutes per side.
  4. For the assembly: Put 1 lettuce leaf on each bottom bun. Dollop each leaf with about 2 tablespoons tzatziki sauce (reserve the remaining sauce), then top with 1 patty and 1 red onion slice. Mix the feta into the reserved tzatziki sauce and spoon 1 to 2 teaspoons onto each burger, followed by 4 cucumber slices and 2 tomato slices. Close the burgers with the top buns. Serve immediately.

http://www.lynnandruss.com

Recipe adapted from Sarah Meuser, 2022 Blended Burger Contest Winner

Spiced Lamb Burgers with Feta and Tahini Sauce

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It is rare that Flint, Michigan—my home town until I went away to college—is mentioned in a positive light, so this recipe caught my attention. Here, Milk Street FB Community member Jennifer Wozniak of Flint, drizzles tahini onto lamb burgers that she spices up with sumac, cumin and red pepper flakes. Then the burgers are served topped with feta cheese and sandwiched in brioche buns.

Milk Street took it a step further and played up the Middle Eastern flavor profile by spiking the tahini with Greek yogurt, lemon juice and more sumac, then spreads the mixture like mayonnaise on each bun half. We like to top the burgers with lettuce, tomato and possibly thinly sliced red onion.

Words to the wise, don’t buy crumbled feta cheese. Look for it sold in a block so it can be sliced into slabs for layering onto the burgers. Also, be sure to chill the patties before cooking. This firms them up so they’re easier to handle.

Spiced Lamb Burgers with Feta and Tahini Sauce

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • â…” cup panko breadcrumbs
  • 1 Tbsp. plus ¼ tsp. ground sumac, divided
  • 1 Tbsp. ground cumin
  • 1 tsp. red pepper flakes
  • 2 large egg yolks
  • Kosher salt and ground black pepper
  • 1 lb. ground lamb
  • 3 Tbsp. tahini
  • 3 Tbsp. plain Greek yogurt
  • 3 Tbsp. lemon juice
  • 2 Tbsp. grapeseed or other neutral oil
  • 4 brioche buns or hamburger buns, split and toasted
  • 4 oz. block feta cheese, sliced into 4 even slabs

Directions

  1. In a large bowl, combine the panko, 1 tablespoon sumac, cumin, pepper flakes, yolks, ¾ teaspoon salt, ½ teaspoon pepper and ¼ cup water. Using a fork, mash the mixture until evenly moistened and well combined.
  2. Add the lamb and mix with your hands until well combined. Form into 4 evenly sized patties, each about 4 inches in diameter, then place on a large plate and refrigerate for about 15 minutes.
  3. Meanwhile, in a small bowl, whisk together the tahini, yogurt, lemon juice, the remaining ¼ teaspoon sumac and ¼ teaspoon each salt and pepper; set aside.
  4. In a 12-inch nonstick skillet over medium-high, heat the oil until barely smoking. Add the patties and cook until well browned on the bottoms, 5 to 7 minutes. Flip each patty, reduce to medium-low and cook until well browned on the second sides and the centers reach 160°F, another 5 to 7 minutes.
  5. Transfer to a clean plate, tent with foil and let rest for about 5 minutes. Meanwhile, spread the tahini sauce on the bun halves. Sandwich the burgers in the buns, placing a slice of feta on each patty.

http://www.lynnandruss.com

Recipe adapted from Milk Street