Beef Brisket Burger – Curt McAdams – LIVEFIRE
If you grind your own meat for burgers and sausage, this will be breeze for you. If not have the butcher do it for you because the flavor of freshly ground brisket is exceptional!
- 1 lb ground brisket flat, fat cap and all
- seasoned with grey salt and black pepper powdered mushrooms mixed in. port cheese,
- 4 slices crispy bacon
- 1 sweet grilled onions with a touch of balsamic vinegar
- smoked sun dried tomato
- hamburger buns
- Mix into the meat the powdered mushrooms, sea salt and black pepper to taste.
- Make 3 - 4 patties and place in fridge to cool or in freezer for about 30 minutes.
- Grill on 450°F degree clean grates, one-to-two turns until the center internal temperature of the patty is 160°F
- Remove and top with port cheese, crispy bacon, grilled onions that have been enhanced with a touch of balsamic vinegar, arugula and mayo mixed with smoked tomato and chives, on a grilled bun.
This recipe created for Char-Broil by Curt McAdams, LIVEFIRE.com
Portobello Veggie Heaven Cheddar Burger – DivaQ – Photo courtesy of Marilyn Denis Show
Portobello Veggie Heaven Cheddar Burger
Veggie Burgers have come a long way toward offering meaty flavors - with grilled portobello mushrooms!
- 12 Medium Portobello Mushroom Caps
- 12 Ciabatta buns
- 1/2 cup butter melted
- ¾ cup Extra Virgin Olive Oil
- ¼ cup Balsamic vinegar
- 2 tsp minced garlic
- 2 tbsp Worcestershire sauce
- 2 tsp Dijon mustard
- 2 tsp oregano
- ½ tsp salt
- ½ tsp freshly ground black pepper
- 4 large ripe avocados mashed
- 6 roma tomatoes seeded and finely chopped
- 1 cup minced red onion
- 3 limes zested & juiced
- 1 tsp salt
- ½ tsp black pepper
- ¼ cup chopped cilantro
- ½ tsp chipotle powder
- 12 slices Hot Chili Pepper Jack Cheese
- 12 pieces roasted red pepper
- Thin slices of red radish
- Curly leaf lettuce
- Preheat grill to medium-high, 450–550°F
- In a large bowl, whisk ingredients for vinaigrette. Brush vinaigrette on gill side of mushrooms and set aside.
- Assemble ingredients for guacamole in a medium bowl. Chill until ready.
- Grill the mushroom caps 6-7 minutes per side or until softened.
- Brush buns with melted butter and grill, turning often until golden.
- Top each of the mushroom caps with slice of hot chili pepper jack cheese return to the grill for 1- 2 minutes & close lid until the cheese has melted.
- Assemble each burger with toppings of curly leaf lettuce, thin slices of red radish and roasted red pepper.
Always ensure prior to grilling burgers that your grill is well cleaned and oiled.
This recipe developed and created by Danielle Dimovski, aka Diva Q - As seen on the Marilyn Denis show. Photo Credit: Marilyn Denis Show
Famous Chipotle Burger – The Grillin’ Fools
These burgers have flavor, texture and a bit of a smoky kick!
- 1 lb ground sirloin
- 1 lb ground pork
- 2 tsp adobo sauce
- 1 tsp minced chipotle peppers
- 1 tsp minced garlic
- 1 tsp coarse salt
- 1 avocado, ripe and sliced
- 1 tomato, ripe and sliced
- 1 bunch cilantro
- 6 slices muenster cheese
- 6 hamburger buns
- Mayonnaise to taste
- Combine all of the Burger ingredients - and form into 4-5 balls, then press between palms of hand to form patties, making slight concave depression in top of each. Place on wax paper and chill for about 30 minutes.
- Spritz with oil spray and place on hot grates above direct heat. Leave the patty, don't turn or press, and in about 3-4 minutes use tongs to lift the edge of the burger patty, Where the meat is touching the grates you should see brown beginning to form. When the brown sear marks form the burger should lift off the grates pretty easily without sticking. In the event there is a bit of stickage - use a short thin spatula that you've spritzed with some oil spray and lay it flat on the grate - quickly slipping it between the patty and the grates, turn the patty over to a new, fresh area of the grill and finish to 160°F degrees internal temperature.
- Remove from grill and garnish
This recipe crafted for Char-Broil by TheGrillinFools.com
Smoky Mountain Burger – Catherine Mayhew – South in My Mouth
The taste of smoky grilled beef burgers is indescribable....So you better make these to know why they are my favorite!
- 2 pounds ground beef chuck
- 2 teaspoons salt
- 1 teaspoon pepper
- 3 tablespoons steak sauce
- Six ¼-inch thick slices of smoked Cheddar cheese
- Prepared coleslaw
- Barbecue sauce
- French’s French Fried Onions
- Six Kaiser rolls
- Combine chuck, salt, pepper and steak sauce. Using two forks, mix meat mixture until well combined.
- Divide meat mixture into six patties, making an indentation in the middle of each to allow even grilling.
- Heat grill to medium high.
- Slip the burgers onto the grill using a large spatula. Cover and grill for four minutes. Flip burgers and grill an additional three minutes.
- Place cheese slices on top of burgers and close lid to melt cheese, approximately 30 seconds. Remove burgers from grill.
- Split Kaiser rolls and grill until lightly toasted.
- Spread barbecue sauce on the bottom bun. Top with the burger, a healthy dollop of coleslaw, French Fried onions and the top of the bun.
This recipe created for Char-Broil by Catherine Mayhew of SouthinMy Mouth.com
Thai Burger – Paul Yates – The Outdoor Chef
Don't ask my why this came to me last night but it did. How about a burger recipe full of Thai flavors? We just went for it and I think it turned out pretty neat.
- 1lb ground beef
- 2 cloves chopped garlic
- 1" cube fresh ginger chopped
- 2 fresh green chili's chopped (with seeds if you like it spicy!)
- zest and juice of one lime
- 1 tablespoon dark soy
- 2 teaspoons Thai fish sauce
- 1 teaspoon ground black pepper
- 1 teaspoons cornflour
- 3 tablespoons chopped fresh coriander (cilantro)
- 4 good size fresh buns or rolls
- With the exception of the of the beef and the coriander, place all the other ingredients in a small jug and blitz with a hand held liquidiser. (Immersion blender) Transfer to a small saucepan and warm through so that the cornflour thickens - cooking isn't necessary, it's just to make the sauce mix a good consistency to add to the ground beef, otherwise it would be too runny.
- When thickened, pour it into your mixing bowl with 2 tablespoons of the coriander, get your hands in there and work everything together.
- Grill the burgers over a good heat for about 10 minutes on each side, lightly toast your bun and then build your burger. I went for lettuce and cucumber below, tomato and more coriander above all topped off with a splodge of Thai sweet chili sauce.
This recipe created for Char-Broil by Paul Yates "The Outdoor Chef"
CB’s Classic Cheeseburger – Barry ‘CB’ Martin
CB's Classic Cheeseburger
The basic cheese burger is about as good as it gets - and the essential elements are good ground beef (80/20 is my recommendation) - chilling the formed patty to just above freezing and grilling on a HOT grate until each side of the patty is seared. Knowing when to STOP Grilling is also critical - melt the cheese on the patty while resting in a tray off of direct heat and inside a grill with the hood closed.
- 12 ounces ground chuck 80/20
- Sea salt - to taste
- Black pepper - to taste
- 2 cloves finely minced garlic
- Worcestershire sauce - to taste
- favorite condiments
- slices of cheddar cheese
- remove ground beef from packaging and place in large metal bowl, season with salt and pepper, add minced garlic and 1-2 dashes of Worcestershire sauce.
- Use gloved hands to fold ingredients together and form 2-3 'rounds' of mixture, each of which fits in the palm of your cupped hand.
- Open your hand with the meat round and use the other hand to gently press on top, forming a patty. You can shape it a bit to ensure the edges are smoothed - but be careful not to over work. The finished patty should be no thicker than 1 inch in depth. If the patty is too big for the buns,,,uh...so?
- Place the burger patty on wax paper, or wrap in plastic and store in freezer for at least 30 minutes to chill completely but no freeze.
- Remove from freezer and place on a hot (450°F) and clean grate - "Where it hits it sits!" until you see the sides of the patty begin to brown at the edges where the patty meets the grates. Use your tongs or fingers to check to see if the meat will easily lift, when proteins align at the "brown" stage of grilling, they release from the clean hot metal. If not, either wait a moment of tow and check again or use a flat spatula that is just a big larger than the patty, spritz the top side of it with some cooking oil spray and lay it flat on the grates - then with a quick movement and keeping the spatula flat, slip it between the grates and the meat....then turn the meat over to a new "fresh" spot on the grates. Repeat the cooking directions keeping a watchful eye on the edges of the meat, because the patty has warmed up a bit it will cook a little bit faster on this side.
- The beef council strong recommends you cook all ground beef to at least 160°F ---AND I AGREE!
- When both sides of the patty are sear marked it makes it a bit easier to remove to a tray (I use disposable aluminum that I wash multiple times!) and rest off of direct heat. That's when i place a slice of cheese on the top of the patty and close the hood of the grill to trap heat and melt the cheese. Any juices released during this time can be added back to the meat by drizzling them onto the non-cheesed side of the patty when you place it on the bun...
This classic recipe for Cheeseburger was created by Barry 'CB' Martin, Chief Grilling Officer for Char-Broil