…and how it’s evolved. From backyard grills to burger shacks
to iconic fast food…to gastropubs and trending modern rendition.
Regional favorites too.
The classic Hamburger, now starring in a gourmet roll
( rustic buns are an added attraction )
Great presentation with our Wire Basket Collection
and must-have LED Board.
All American Hamburgers with Red Onion Compote
2 pounds ground chuck
Salt and freshly ground pepper to taste
4 kaiser or brioche rolls, split and toasted
Lettuce leaves (optional)
for the onion compote:
3 medium red onions, finely diced (3 cups)
2 tablespoons vegetable oil
1 tablespoon ground coriander
2 cups dry red wine
2 bay leaves
1 teaspoon finely grated orange zest
3/4 teaspoon ground juniper berries
1 teaspoon chopped thyme
1 cup fresh orange juice
Salt to taste
In a medium saucepan, heat the vegetable oil. Add the coriander and cook over moderate heat for 30 seconds. Add the red onions, wine, sugar, bay leaves, orange zest, juniper berries, thyme and orange juice and bring to a boil. Simmer over moderate heat, stirring occasionally, until the mixture thickens and is reduced to 2 cups, about 1 hour. Let the compote cool to room temperature. Discard the bay leaves and season with salt. Heat a large cast-iron skillet. Gently form the ground chuck into four 4-inch patties about 1 1/2 inches thick. Make a 1/2-inch indention in the center of each patty and season generously with salt and pepper. When the skillet is hot, add the patties and cook over moderately high heat until browned, 4 to 5 minutes per side for medium-rare. Transfer them to a large plate and let rest for 5 minutes. Place the hamburgers on the toasted brioche buns, top with the compote, garnish with lettuce and serve.
NOTE: The red onion compote can be refrigerated for up to 5 days. Bring to room temperature before serving.
Triple Smoke Burger
from Gourmet Grilling by Kemp Minifie and Paul Grimes
8 bacon slices
1/2 cup mayonnaise
1 1/2 tablespoons Dijon mustard
2 tablespoons minced chipotle in adobo, including some sauce, divided
1 large red onion, cut into 4 (1/2-inch) thick rounds, each stuck with a wooden pick
1 firm-ripe avocado, quartered lengthwise, peeled, and cut lengthwise into 1/3-inch thick slices
2 teaspoons sweet smoked paprika
Olive oil for brushing on onion and avocado
4 hamburger buns, grilled or toasted
cilantro sprigs for trim
In a food processor or blender, purée mayonnaise, mustard, and 1 tablespoon chipotle; transfer to a bowl.
Cook bacon in batches in a skillet over medium heat, turning occasionally, until crisp; transfer to paper towels to drain. Gently mix beef with 1 tablespoon chipotle, paprika, and 1 teaspoon salt until combined. Form into 4 (4-inch) patties. Prepare a grill for direct-heat cooking over medium-hot charcoal (medium heat for gas). Meanwhile, brush both sides of onion rounds and avocado slices with olive oil. Oil grill rack then grill onion rounds, turning over once, until slightly charred, 2 to 3 minutes total. Discard wooden picks. Grill avocado slices, turning once, until grill marks appear, about 30 seconds on each side. Grill patties, covered only if using a gas grill, until they reach 160°F on an instant-read thermometer, approximately 5 to 6 minutes on each side. Put sauce on buns and make burgers with lettuce, avocado, bacon, onion, and cilantro.
Sun-Dried Tomato Burgers with Balsamic-Glazed Onions
A mixture of ground sirloin and ground chuck works best for these.
1 1/3 cups chopped drained sun-dried tomatoes packed in oil, 6 tablespoons oil reserved
1/2 cup grated onion
3 tablespoons dried basil
2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon ground black pepper
3 onions, halved, thinly sliced
1/4 cup balsamic vinegar
8 hamburger buns, toasted
Line large baking sheet with parchment paper. Mix ground beef, chopped sun-dried tomatoes, 2 tablespoons reserved tomato oil, grated onion, dried basil, ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper in large bowl. Form mixture into 8 patties. Transfer patties to prepared baking sheet. Cover with plastic wrap and refrigerate at least 1 hour. (Can be prepared 4 hours ahead. Keep chilled). Prepare barbecue (medium-high heat). Heat remaining 4 tablespoons reserved tomato oil in heavy large skillet over medium-high heat. Add sliced onions and sauté until soft and starting to brown, about 10 minutes. Add balsamic vinegar. Sprinkle with salt and pepper. Simmer until onions are deep brown, stirring occasionally, about 10 minutes. Remove from heat. (Can be prepared 1 hour ahead. Let stand at room temperature. Wrap in foil and reheat on grill 10 minutes before serving). Grill burgers until cooked through, about 5 minutes per side. Place 1 burger on bottom half of each bun. Top with onions and bun tops and serve.
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