May is #NationalBurgerMonth, and the timing couldn’t be better as we New Englanders bust out the grills and start dining al fresco – the perfect situation for burgers! We’re rounding up some of our top burger recipes today, as well as a few expert tips for the best tasting burgers. Enjoy!
- Ensure consistent size and shape. Burgers are better with friends, so you’re most likely grilling up a bunch at the same time. If you’re creating your own patties, use a food scale or a cut-out or lid to ensure that all the burgers are the same shape and size – consistent done-ness is key!
- Use cold to your advantage. Shape patties when the meat is cold to ensure the juiciest burgers (otherwise you run the risk of the fat and meat separating), and dip your hands in cold water before handling the patties to ensure the meat doesn’t stick.
- Don’t squish your burger while grilling. Fight the instinct to press down on your burger. See those flames leaping up every time you do it? Those are all the fat – and flavor – leaking right out of your burger!
- Don’t cut into that burger! It’s tempting to check the center of a burger visually to see if it’s to your liking, but the safest way to check for doneness (and to ensure that you don’t sacrifice a burger in the process) is by using a meat thermometer. Guidelines for cooking temps are as follows, though it’s important to note that the USDA temperatures under 160 degrees are not considered safe for ground beef consumption:
- Rare: 120 to 125
- Medium Rare: 130 to 135
- Medium Well: 150 to 155
- Well Done: 160 to 165
- Pick the right bun. When testing burgers in our JAC kitchen, we always use the best, most hearty local buns. Nothing dampens the mood more than a soggy, falling apart vessel for your burger. Be sure to choose a sturdy bun to stand up to your burger and toppings.
Just Add Cooking Beef Burgers
Start dreaming of July with this American classic. These burgers come loaded with all the goodies for you and your family: lettuce, tomato, onions, and avocado. Paired with oven fries this dish screams shorts and flip-flops, even if it’s not quite summer yet.
Salty blue cheese plus a perfectly spiced beef burger make this dish a fantastic treat. Cajun spices are mixed into the all beef patties and then topped with fresh tomatoes, red onions, and blue cheese. Served on the side is a batch of crispy sweet potato hash.
Parsnips look like big, white carrots but they have a spicier, nuttier flavor. Once roasted they take on a sweet flavor that pairs perfectly with the chili powder. Our spiced eggplant burgers are coated in panko bread crumbs and seared on the stove top to give them a crisp crunch. Smoky, spicy, sweet, and savory, this dish has it all!
In this vegetarian take on a stuffed hamburger, we cook hearty and earthy portobello mushroom caps filled with a tangy goat cheese stuffing. Topped with spicy arugula and juicy tomato slices, this meal is sure to please both the carnivores and vegetarians in your family.
Twists on the Classic
Our Chorizo Burger is a Spanish twist on the American Classic. We’ve replaced the beef patty with chorizo from local meat vendor Bianco and Sons. Topping the burger are slices of fresh tomato and a quick aioli. A side salad of garlicky massaged kale rounds out the dish.
We decided to put a fun twist on a classic cheeseburger by turning it inside out! Creamy, delicately flavored Monterey Jack cheese is stuffed inside savory turkey patties, giving them mouthwatering, gooey centers. Sweet potato fries and a sweet, tangy sauce heighten this dish further.
Wicked Good Burgers ain’t your daddy’s patty on a bun. We love Andy Husbands’ recipe for a super tasty burger and bet you do too.