35 | Master the Grill: Don't Forget the Burgers | SUMMER 2017
SUMMER 2017 | Master the Grill: Don’t Forget the Burgers | 36
Don’t Forget the Burgers
How to Cook a Delicious Burger
No one can deny that steaks are delicious, but for any backyard barbecue, you can’t leave out one summer
must-have: burgers. By starting with a chef-recommended 80/20 blend of Certified Angus Beef ® ground beef,
and by following the tips and recipes below, you will leave your guests with full bellies and smiling faces.
Mixed-In Bacon Cheddar Burger *
Ingredients
2 lbs. Certified Angus Beef ® ground beef
(80/20 blend ideal)
1 large onion, finely diced (2 cups)
2 tbsp butter
¼ cup barbecue sauce
1 tbsp Worcestershire sauce
2 tbsp ancho chili powder
1 ½ tsp coarse kosher salt
1 tsp freshly cracked pepper
8 oz. thick cut bacon, hand diced 1/8-inch
4 oz. grated cheddar
6 onion burger buns
Instructions
1) Sauté onion in butter one to two minutes on medium-high
heat until transparent. Transfer to a mixing bowl. Add barbecue
sauce, Worcestershire, ancho, and salt and pepper. Allow
to cool to room temperature.
2) By hand, combine ground beef, bacon and cheese with onion
mixture. Form into six patties and grill over medium heat until
internal temperature is 160°F.
Suggested toppings: grilled red onion,
more bacon, barbecue sauce, potato chips.
SERVES 6
1. Gently and quickly, shape ground beef into a circle about 3/4-inch thick.
2. Indent the center of the patty to prevent burger bulge while cooking.
3. Do not press or flatten the burger with a spatula during cooking. You’ll squeeze out the flavorful juices.
4. Check doneness. The best way to check is with an instant-read thermometer placed horizontally in the center of
the burger – look for 160°F. (Note: Color is not a reliable way to check temperature.)
Cheesy ‘Juicy Lucy’ Burger *
Ingredients Instructions
1 ½ lbs. Certified Angus Beef ® ground beef
(80/20 blend ideal)
6 slices American cheese
3 cloves fresh garlic, finely chopped
(or substitute 1 tsp garlic powder)
1 tsp Worcestershire sauce
½ tsp coarse kosher salt
½ tsp freshly ground black pepper
Canola cooking spray
4 buns
Grill pan or cast iron pan (optional) 1) Cut each cheese slice evenly into 4 squares;
arrange in 4 stacks with 6 slices each.
2) In a large mixing bowl, combine ground beef, garlic,
Worcestershire, and salt and pepper; mix by hand.
3) Form beef mixture into 8 thin patties on a large
sheet pan. With your thumb, press an indented
well in the center of 4 patties and put the portioned
cheese in the wells. Encase the cheese with the
remaining 4 patties, hand forming your burger to a
uniform shape with sealed edges. Refrigerate
at least 30 minutes before grilling.
4) Spray burgers with a light coat of cooking spray.
Grill or pan sear over high heat 3 minutes per side.
Transfer to cool side of grill or 375°F oven to finish
cooking to an internal doneness of 160°F (5-8
minutes). Remove from grill and rest at least 3
minutes for cheese to set.
SERVES 4
Sweet Jamaican Burger *
Ingredients
2 lbs. Certified Angus Beef ® ground beef
(80/20 blend ideal)
½ cup mango nectar
2 tbsp cider vinegar
3 cup Jamaican jerk spice rub
½ red onion, finely diced
½ cup chopped fresh parsley
6 burger buns
(onion rolls work perfectly with this burger)
SERVES 6
Instructions
1) In a small mixing bowl, blend mango nectar,
vinegar and jerk spice. By hand, combine ground
beef, red onion, parsley and spice mixture. Form into
six patties; refrigerate for at least an hour (overnight
preferred to develop full flavor).
2) Grill or pan sear over high heat to a recommended
internal temperature of 160°F.
3) Grill buns (optional) and assemble burgers.
Suggested toppings: grilled pineapple, mango salsa,
grilled red onion, crispy leaf lettuce.
Portabella Swiss Burger *
*Recipes provided by the
Certified Angus Beef ® brand.
Ingredients Instructions
2 lbs. Certified Angus Beef ® ground chuck
3 portabella mushrooms, cleaned and stemmed
3 tbsp olive oil
¼ cup mayonnaise
1 tsp hot sauce
6 slices Swiss cheese
6 burger buns
6 leaves green leaf lettuce
Coarse kosher salt and freshly cracked pepper 1) Brush both sides of portabella caps with olive oil,
season with salt and pepper, and grill approximately
5 minutes per side. Slice and set aside. In a small
mixing bowl, stir together mayonnaise and hot sauce;
set aside.
2) Portion ground chuck into 6 patties, season
with salt and pepper, and grill to desired doneness
(recommended 160°F internal temperature). Top
each with slice of cheese.
3) To assemble, spread bun bottom with spicy mayo,
top with lettuce, burger and mushroom slices.
SERVES 6