Thanks to you, we’ve collected a large collection of burger recipes. We had an awesome variety of burgers entered using ingredients ranging from bison burgers to black beans. Several ethnic recipes were entered including Indian, Thai, Italian and Himalayan burgers.
Thanks to everyone who submitted their creative burger recipes! We selected two recipes as the best of the bunch, and have reprinted them below:
Hoisin Ginger Burgers with Lime Pickled Onions
This highfalutin Asian burger loaded with garlic, ginger, cilantro, and hoisin sauce with mizuna, tomato, lime pickled red onions and Thai chili sauce all snuggled between a toasted brioche roll with melted gruyere. The Asian spices combined with the sweet hoisin sauce go well with the nutty gruyere, the pickles added some southeast Asian zing and the sweet Thai chili sauce makes the perfect substitute for ketchup.
This makes enough for 4 smaller burgers (perfect for a brioche roll), or 2 large 1/2 lb burgers. It took me about 45 minutes from start to finish but your mileage may vary.
for the patty:
for the pickled onions:
Combine the ingredients for the patty with your hand; be careful not to over mix it. Form the patties and stick them on parchment paper until you’re ready to cook them.
For the pickles, just separate the onion into rings, cover with the salt and water and let it sit for about 15 minutes. When they’re starting to wilt give them a little “massage” to until they’re translucent. Squeeze out any excess water and dump out the brine. Return the onions to the bowl and squeeze half a lime onto the onions.
Grill/fry/broil the patty’s to your desired level of done-ness and while the burgers are cooking, cut the rolls down the center and toss them in a toaster oven with a layer of gruyere on the bottom half of each bun.
To assemble, just spread a little Thai chili sauce on the top half of the toasted bun. Place a burger on the cheese half of each bun, top with pickled onions, tomato and mizuna then figure out how you’re gonna fit it all in your mouth
Stuffed Caprese Sirloin Burgers with Roasted Garlic Aioli
Side dish: Roasted Summer Veggies
Roasted Garlic Aioli
Making the aioli
After the garlic is cool enough to handle, squeeze the pulp into a food processor or blender and add the egg yolks, minced raw garlic clove, lemon juice, water, salt, and cayenne pepper. Puree until smooth. With the motor running, add the reserved roasting oil and the additional 1-1/2 cups oil in a slow, steady stream and continue processing until emulsified. Refrigerate until needed.
Grilling the burgers
Serve burgers on buns with aioli, tomato slices and reserved basil leaves.
Roasted Summer Veggies
Combine first 8 ingredients in a large, zip-top plastic bag. Seal bag; shake to coat squash.
Place squash on baking sheet coated with cooking spray. Bake for 20 minutes; turning after 10 minutes.
Serve alongside Stuffed Caprese Sirloin Burgers with Roasted Garlic Aioli.
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