Burgers Burgers Burgers ~ don’t you just love them? Here are some of my prettiest burgers!
Grilling Grandma Loves Burgers
So what do you think about burgers? I am a bit abnormal when it comes to burgers! I stopped eating at In-N-Out Burgers about 20 years ago! Yep, don’t scratch me off your list because I am a burger lover! My burgers just have to have that something something.
The bun must be toasted, the ground meat must be seasoned and slightly charred or smoky tasting. There must me a creamy layer with a hint of mustard. The other toppings must include something fresh, something pickled, and melted cheese or no cheese at all. Well heck, no wonder I am not impressed with fast food hamburger joints! And yes, go ahead and call me a Burger Snob!
I haven’t given up on burgers! Whenever a gourmet burger place has a grand opening I am there hoping and wanting a miracle burger to appear. I would love to sink my teeth into a burger that does not make me burp it up an hour after I eat it which means it must have good quality meat!! The last new hamburger joint I went to offered a selection of different meat blends, and served a burger with a fried egg on it. Yum!
I made a tasty burger recently and went all out with crazy add-ons! Hubby declared the ground beef flavorful, juicy and packed with flavor. The ground beef was so tender and and cooked medium rare! The add-ons were eye catching, and the flavors made me sing a merry tune.
Wild Burger Bash
If you love burgers I hope you will subscribe because I have a WILD BURGER BASH coming up! I will be featuring ground ELK, BISON, WILD BOAR, and LAMB. Just wait until you see the toppings!
Grilling Grandmas Favorite Burger
Until then, I leave with you with one of my favorite burgers ever!
A crispy crusted patty grass-fed beef burger packed with Armenian herbs and spices, and topped with creatively scrumptious pickled turnips! Tucked into a garlic Brioche bun that is smothered in a smear of mustard, fresh dill, and goat cheese this International Burger wins a prize for being the juiciest herb burger ever!
Fresh & Juicy Griddle Grilled Grassfed Burger with Zinfandel Pickled Turnips and Whipped Mustard-Dill Cheese Spread
Describe this burger here - consider shortening the TITLE of the recipe and using this space to describe it.
Ingredients
Pickled Turnips:
- 1 cup Zinfandel wine
- 1 cup water
- 1 medium fresh beet, peeled, quartered
- 1/8 cup kosher salt
- 1/8 cup light brown sugar
- 1 tablespoon whole allspice
- 1/2 cup red wine vinegar
- 1 large fresh turnip, peeled, cut 1/8-inch julienne strips
- 1/2 tablespoon fresh lemon juice
Whipped Mustard-Dill Cheese Spread:
- 1/2 cup loosely packed fresh dill sprigs
- 1/4 cup roughly chopped green onions
- 4 ounces Goat Cheese, room temperature
- 3 ounces mascarpone cheese, room temperature
- 1 tablespoon classic yellow mustard
- 3 tablespoons whipping cream
- 2 tablespoons avocado oil or canola oil
- 1/2 teaspoon fresh ground black peppercorn
- 1/8 teaspoon kosher salt
- 1 teaspoon fresh lemon juice
Burger:
- 1 cup loosely packed fresh parsley leaves
- 1/2 cup loosely packed fresh cilantro leaves
- 1/4 cup loosely packed mint leaves
- 1/4 cup roughly chopped green onion
- 2 large roughly chopped garlic cloves
- 2 pounds Grassfed ground beef (85% 15%)
- 1 tablespoon ground cumin
- 1/2 tablespoon ground coriander
- 2 teaspoons kosher salt
- 1 teaspoon red pepper flakes
- 1 teaspoon onion powder
- 1 teaspoon ground black pepper
- 1 teaspoon ground allspice
- 2 tablespoons vegetable oil, divided
Buns and Toppings:
- 6 Brioche Buns
- 6 tablespoons butter, spread evenly on cut side of buns
- 1/2 teaspoon garlic salt
- 6 slices Harvarti Dill Cheese, sandwich size
- 3 Persian cucumbers, cut into lengthwise ribbons with vegetable peeler
- 6 (3-inch) dill springs
Instructions
To Make Pickled Turnips:
- In a large saucepan, combine Zinfandel, water, beets, salt, brown sugar, and allspice; bring to a boil.
- Add vinegar and turnips, cover, and bring to a boil.
- Cook 2 minutes, add lemon juice, and transfer to a glass bowl.
- Cover bowl, and refrigerate until ready to use.
- Drain liquid, and pat pickled turnips dry before placing on burger.
To Make Whipped Mustard-Dill Cheese Spread:
- In a mini-food processor, mince dill and green onions.
- Add goat cheese, mascarpone, mustard, whipping cream, avocado oil, pepper, salt, and lemon juice.
- Pulse until smooth with speckles of dill and onion.
- Set aside.
To Season Patties:
- In a mini-food processor finely mince parsley, cilantro, mint, green onions, and garlic; transfer to a medium bowl.
- Crumble beef into herb bowl. Add cumin, coriander, salt, red pepper flakes, onion powder, black pepper, and allspice; toss lightly.
- Divide into 6 equal portions and form patties to fit the buns.
To Cook Burgers:
- Heat gas grill to indirect medium-high heat.
- Brush the grill rack with 1 tablespoon vegetable oil.
- Heat a large cast iron griddle (or pizza pan) on grill rack.
- Add 1 tablespoon vegetable oil to pan.
- Once the oil on the pan is smokey, position the patties and cook for 2-3 minutes on each side to create a dark crispy crust.
- Transfer patties to the center of the grill and top with cheese.
- Sprinkle buttered buns on both sides with garlic salt, and invert onto grill rack, cut side down.
- Close grill lid for 1-2 minutes, or until buns are toasted and patties are desired doneness.
To assemble the burgers:
- Spread cheese spread on the cut sides of the top and bottom buns.
- Top each bottom bun with about 6 cucumber ribbons, a few dill sprigs, one patty, and 1/4 cup pickled turnips.
- Add the bun top and serve with a smile!
Notes
Add notes
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 1134Total Fat: 73gSaturated Fat: 31gTrans Fat: 3gUnsaturated Fat: 35gCholesterol: 258mgSodium: 2856mgCarbohydrates: 61gFiber: 5gSugar: 17gProtein: 55g
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