Everyone loves a great, fresh-off-the-grill burger. That smoky smell wafting from the barbecue just screams summer.
And there’s a lot of room to get creative. From the burger patties to the buns and of course the toppings… it’s easy to make it your own!
Love the classic beef burger? Snazz it up by stuffing the center with some blue cheese then serve it on toasted buns spread with garlic butter, tuck in some thick slices of vine ripe summer tomatoes, sweet Walla Walla onions and some tangy pickles. Don’t forget to use a signature spread! For this burger I love a mixture of A-1 steak sauce and mayo with a touch of horseradish for some kick. My Favorite Blue Cheese Burger Recipe follows.
Who’s ready to take a bite out of My Favorite Blue Cheese Burger?
Photo by Kathy Casey Food Studios®.
And if you’re thinking seafood, then how about barbecued Salmon Burgers on Homemade Lemon Dill Buns. The buns are d’lish and this moist salmon burger is the perfect lighter option for an outdoor dinner party!
Just remember to always pre-heat your grill and get it nice and hot for any burger adventure. –Kathy
My Favorite Blue Cheese-Stuffed Burgers
Makes 6 half-pound burgers
3 lbs. lean ground beef
1 tsp. salt
1/4 tsp. pepper
1 Tbsp. soy sauce
1 Tbsp. Worcestershire sauce
1 Tbsp. A-1 sauce
1 Tbsp. chopped garlic
4 oz. blue cheese
1/2 cup high quality mayonnaise
1 Tbsp. creamed horseradish
3 Tbsp A-1 Sauce
2 tsp. grainy mustard
thick-sliced, vine-ripened tomatoes
sweet Walla Walla onion slices
fresh arugula or lettuce
slices of your favorite pickles – “I love to get mine at the farmers market”
6 high quality hamburger buns spread with garlic butter
Mix meat, salt, pepper, soy sauce, Worcestershire and garlic until thoroughly combined. Shape beef into 6 equal balls.
Divide cheese into 6 pieces/balls and press into the center of the meat. Press out into 5 inch patties – - being sure that the meat is surrounding the cheese in the middle.
To grill and serve: Heat charcoal or gas grill until very hot. Set patties apart on grill, turning when first side is browned. Cook to desired doneness, about 4 minutes per side depending on your heat.
Meanwhile toast buns. Assemble burgers with spread tomato slices, onion, pickles, arugula or lettuce leaves and dollop with the Horseradish Spread as desired.
Recipe from Kathy Casey Cooks: Favorites.
Barbecued Salmon Burgers on Homemade Lemon Dill Buns
Makes 4 servings
Grilling doesn’t have to be about the obligatory hamburgers. Try something new – like salmon burgers. You can serve them with different condiments, too, such as cucumber Greek yogurt sauce, or tangy vegetable slaw. The bun recipe makes 8 buns, so you can easily double the burger mixture or use the extra buns for your favorite sandwich.
1 1/2 lbs. boneless, skinless salmon fillet, pin bones removed (ask your fishmonger to do this)
1/2 tsp. black pepper
3/4 tsp. kosher salt
1 Tbsp. Dijon mustard
2 Tbsp. minced onion
1 Tbsp. minced fresh dill
1 1/2 tsp. minced fresh garlic
1 Tbsp. fresh lemon juice
2 Tbsp. dried bread crumbs
Lemon Dill Buns (recipe follows) or high-quality store-bought buns
Mayonnaise, aioli or tarter sauce
Any combination of burger goodies that you like, such as tomato, lettuce, onion, or thinly sliced cucumbers for garnishing
To make the burgers, chop the salmon well. Mix it thoroughly with the remaining burger ingredients in a medium bowl. Divide the mixture into 4 portions and shape into 4 1/2- to 5-inch-diameter well-compacted round patties. Refrigerate the patties, covered for at least 30 minutes or up to overnight to firm.
Prepare a very hot fire in a charcoal grill, or preheat a gas grill to high. The patties are somewhat fragile, so handle carefully. Oil the grill, and set the patties apart on the grill. Cook for about 2 minutes per side, or until nicely marked and just done. Split the buns and toast lightly. (You can also cook these on a stove top grill or in a non-stick pan).
Spread the buns with mayonnaise or tartar sauce, add the burgers, and pile high with garnishes of your choice.
Lemon Dill Buns
Makes 8 buns
1/2 cup milk
1 Tbsp. butter
2 Tbsp. sugar
1/3 cup warm water (105° to 115°F)
1 package active dry yeast
1/2 tsp. salt
1 Tbsp. minced fresh dill
1 Tbsp. very finely minced lemon zest
1 Tbsp. minced fresh garlic
2 1/2 cups flour
1 Tbsp. water
In a small saucepan, bring the milk just to a simmer, remove from the heat, and stir in the butter and sugar. Cool, stirring until lukewarm. Add the warm water and yeast, stirring to dissolve the yeast. Let sit for 5 minutes, or until foamy. Pour the mixture into a large bowl.
Whisk in 1 egg along with the salt, dill, lemon zest, and garlic. Then mix in as much of the flour as needed to make a smooth, moist dough.
Turn out onto a floured surface and knead until smooth, about 6 minutes. Put the dough into a greased large bowl, cover with a damp towel or plastic wrap, and let rise in a warm place until doubled, about 1 1/2 hours.
Preheat an oven to 350°F. Punch down the dough and divide into 8 pieces. Form the pieces into balls and let rest for 10 minutes, covered with a towel. Then press out the balls, flattening into 4-inch-diameter rounds. Place on a greased baking sheet, spaced apart, cover lightly with a towel, and let rise until almost doubled.
In a small bowl, whisk the remaining egg with the 1 tablespoon water. Brush the tops of the buns lightly with the egg wash. Bake for about 20 minutes, or until golden brown.
Recipe from Kathy Casey’s Northwest Table.