4 Burgerlicious Recipes You Have to Try For Yourself
Jun 03, 2019 11:14AM
Hungry for a hamburger? Sure, you can go to the nearest drive-thru or buy a pack of frozen patties, sesame-seed buns, and garnish with the typical toppings, but why not broaden your burger horizons? These mouthwatering creations—whose recipes come courtesy of local chefs—are guaranteed to please every burger-loving palate.
Black & Bleu
Submitted by Folsom Tap House, 25005 Blue Ravine Road, Suite 140, Folsom, 916-292-5711, folsomtaphouse.com
1 shallot (or 1/4 white onion), cut into thin rings
1/2 cup buttermilk
1/2 lb. 80/20 ground chuck
1/4 cup gorgonzola cheese
1 tbsp. heavy cream
1 1/2 cups canola oil
1/4 cup all-purpose flour
1 1/4 tbsp. blackened or Cajun seasoning
1 tbsp. butter, melted in microwave
2 tbsp. BBQ sauce
Cover the shallots with buttermilk; set aside.
Form ground chuck into a loosely packed patty. Press a divot in the center with your thumb so the burger remains flat and cooks evenly.
In a food processor, blitz the gorgonzola cheese with the heavy cream until a smooth paste forms.
Heat the canola oil in a large pot to 375°. Mix half of the seasoning into flour. Strain shallots and toss in flour mixture till covered. Fry until golden brown.
Sprinkle remaining seasoning onto each side of the burger. Cook on a flattop grill or cast-iron pan for 5 minutes per side on medium-high heat (for medium rare). Remove from heat, top with a large dollop of cheese mixture, cover, and allow to rest for approximately 4 minutes.
Brush the cut side of each bun with melted butter and place on the grill or pan till toasted. Spread BBQ sauce on the bun and top with the patty and crispy shallots.
FOLSOM TAP HOUSE’S TOP TIPS!
•Look for a bun that doesn’t dwarf the patty—one that’s soft enough to meld with the other ingredients but sturdy enough to not fall apart. Also, toasting it is key.
•When it comes to assembly, we believe in lettuce first, followed by tomato, red onion, patty, and high-quality cheddar cheese; stacking the lettuce first protects the integrity of the bread and holds in the delicious juices.
The Hills Bacon Cheeseburger
Submitted by Relish Burger Bar, 1000 White Rock Road, El Dorado Hills, 916-933-3111, relishburgerbar.com
3 slices applewood-smoked bacon
1/2 lb. 80/20 Certified Angus Beef, ground
Salt & pepper, to taste
1 slice pepper-jack cheese
Bun of choice (preferable one-inch thick bottom so it holds up to the toppings)
Cooking oil of choice, for sheen and presentation
1/2 cup extra strong Dijon mustard with white wine
1/4 cup all-natural wildflower honey
Make special sauce by mixing mustard and honey; set aside.
Cook bacon to desired crispness; set aside.
Form beef into patty and season with salt and pepper. Cook on flattop grill or pan at 400 °. Flip after 4 minutes. Top with cheese and bacon; cook for another 4 minutes to a perfect medium.
Oil top bun and spread sauce on both sides. Add patty with cheese and bacon, followed by lettuce and tomato.
RELISH BURGER BAR’S TOP TIPS!
•Don’t smash the patty; doing so will result in a dry product.
•Always buy local—be it produce or meat.
•Use an 80/20 blend of grain-fed, Certified Angus Beef; the higher fat content translates to a juicier burger.
Submitted by Brickyard Kitchen & Bar, 1475 Eureka Road, Suite 120, Roseville, 916-836-8406, brickyard916.com
1/3 lb. ground beef
2 pieces bacon
Salt & fresh-cracked pepper, to taste
1 slice pepper-jack cheese
Mayo, to brush top and bottom bun
Iceberg lettuce, shredded
7 Fresno chilis
1 garlic clove
1 cup water
Salt, to taste
1 tbsp. champagne vinegar
1/4 orange, juiced and zested; pulp strained
1/4 cup mayo
1 tbsp. ketchup
1 1/2 tsp. horseradish
1 1/2 tsp. Worcestershire
1/4 lemon, juiced
Make sinner’s sauce. Cut the stems off all peppers and discard. In a medium pot, add everything but the champagne vinegar and orange. Steep until soft. In a food processor, add chili mixture and the champagne vinegar. Blend with orange juice and zest till smooth, strain the pulp; set aside.
Make Russian dressing by whisking all ingredients together; set aside.
Form beef into patty and season with salt and pepper. Add burger and bacon to cast iron pan at 400° and cook for 3 1/2 minutes on each side. After flipping, add cheese to burger.
Brush top and bottom of bun with mayo and toast. Coat the bottom with Russian dressing. Add burger patty and bacon then top with shredded lettuce and sinner’s sauce.
BRICKYARD KITCHEN & BAR’S TOP TIPS!
•To avoid a dry burger and soggy bun, let your patty rest for 2-3 minutes before assembling.
•For a crispier bun, use mayo instead of butter to toast.
Submitted by Buck & Sadie’s, 2030 Douglas Boulevard, Roseville, Suite 28, 916-749-3394, buckandsadies.com
1/3 lb. Certified Angus Beef, groundForm beef into a flat patty. Place on a hot BBQ, sprinkle with salt and pepper, and baste with teriyaki sauce. Flip after 4 minutes. Baste other side with teriyaki sauce and add cheese. Cook another 4 minutes till internal temperature reaches 145-150°; remove from heat and let rest. Cook bacon to desired crispness. Place pineapple and bun on the grill till warm.
Salt & pepper, to taste
1 tbsp. teriyaki sauce
1 slice cheddar cheese
2 slices applewood-smoked bacon
1 slice pineapple
1 oz. sweet chili sauce
1 gherkin pickle
Add burger patty, sweet chili sauce, bacon, and grilled pineapple to bun; garnish with skewered pickle.
BUCK & SADIE’S TOP TIPS!
•Use fresh, never frozen, Certified Angus Beef and hand-form patties.
•Use sliced cheese to ensure it completely covers the patty.