Flavored Mayonnaise: Each recipe listed below when mixed makes about a half cup. The base for all of these recipes starts out the same, but by adding different ingredients you get different flavors.
1/2 Cup Mayonnaise
Salt and Pepper, to taste
add to make Garlic Mayo; 1 1/2 tsp minced garlic, 1/2 tsp lemon juice and a dash of pepper sauce.
add to make Dijon Mayo; 1 1/2 TBSP Dijon mustard, 2 TBSP chopped fresh dill.
add to make Horseradish Mayo; 3 TBSP prepared horseradish, 1/2 tsp dried thyme.
add to make Black Pepper Mayo; 1 tsp fresh ground pepper, 1 tsp lemon juice.
add to make Honey Mustard Mayo; 1 TBSP honey, 1 TBSP Dijon mustard, 1 TBSP lime juice.
add to make Chipotle Mayo; 2 each chipotle peppers, 1TBSP adobo sauce. Puree in a blender before whisking into mayonnaise.
add to make Sundried Tomato Mayo; 1 tsp minced garlic, 1/4 cup drained, chopped sundried tomatoes. Puree in a blender before whisking into mayonnaise.
add to make Red Pepper Mayo; 1/2 cup roasted red peppers, chopped, 1 TBSP chopped fresh parsley. Puree red peppers in a blender before whisking into mayonnaise.
add to make Jalapeno Mayo; 1 fresh seeded, chopped jalapeno pepper. Puree in blender before whisking into mayonnaise.
Beer Burgers
Prep Time: 15 minutes
Cook Time: 3-5 minutes per side
Other Time: 30 minutes2 Lbs ground beef(80/20)
1 Small white onion finely minced
3 tsp minced garlic
2 TBSP Worcestershire sauce
2 tsp salt
1/2 tsp ground black pepper
1/2 cup beer(your choice)
PREHEAT GRILL TO 300 DEGREES
Combine all ingredients, except beer in a bowl until well mixed. Add beer and mix until beer has been completely absorbed. Let rest in refrigerator for 30 minutes to allow flavors to mix. Form into 8 1/4 lb patties.
Lightly oil grill grates. Cook on preheated grill until patties reach your desired degree of doneness. About 3-5 minutes per side. Melt cheese at this point and place on a bun with your favorite extras. Try with the garlic or red pepper mayo. Wine Pairings: Cabernet Sauvignon, Merlot or Zinfandel. Beer Pairings: Pretty much any beer you like goes well with burgers.
Venison Bacon Burgers
Prep Time: 20 minutesCook Time: 6-8 minutes per side
Other Time: 30 minutes
8 Each bacon slices, minced
2 TBSP olive oil(EVOO)
1 tsp minced garlic2 TBSP white onion, minced
2 Lbs ground venison
1 TBSP Worcestershire sauce
1 TBSP chopped parsley
1 Egg, beaten
Salt and pepper to taste
Cook bacon in fry pan over medium heat until brown and crispy. Pour bacon and grease into heat proof mixing bowl and set aside.
In same fry pan add EVOO and warm over medium heat. Add garlic and minced onion, stirring together until tender. About 3 minutes. Add this mixture to the bacon and set aside to cool.
Once cooled, add venison, Worcestershire sauce, parsley, beaten egg, salt and pepper. Combine until completely mixed. Let rest for 30 minutes in the refrigerator. Form into 8 1/4 lb patties.
PREHEAT GRILL TO 300 DEGREES
Lightly oil grill grates. Cook on preheated grill until patties reach your desired level of doneness. Add cheese if desired, place on buns and top with your favorite extras. Try with black pepper or red pepper mayo. Wine Pairings: Cabernet Sauvignon or Zinfandel. Beer Pairings: IPA, Bock or Porter.
Chicken Burgers
Prep Time: 30 minutes
Cook Time: 5-6 minutes per side
Other Time: 30 minutes
2 TBSP white onion, minced
2 tsp minced garlic
1 Each red bell pepper, minced
1/2 Cup shredded cheddar cheese
2 tsp paprika
2 TBSP olive oil(EVOO)
1 Egg, beaten
1/2 Cup dry bread crumbs
2 Lbs ground chicken
Salt and pepper to taste
Add EVOO to fry pan and heat over medium heat. Add garlic, onion and red pepper, combine together and cook until tender. About 3 minutes. Set aside to cool
In a large mixing bowl, combine ground chicken, veggie mix, beaten egg, bread crumbs, cheese, and seasonings. Mix together well and refrigerate for 30 minutes. Form into 8 1/4 lb patties.
PREHEAT GRILL TO 300 DEGREES
Lightly oil grill grates. Cook on preheated grill until patties reach 165 degrees, about 5-6 minutes per side. Serve on Wheat buns and top with your favorite extras. Try with either honey mustard or sun-dried tomato mayo. Wine Pairings: Chardonnay, Pinot Grigio, Sauvignon Blanc, Merlot or Pinot Noir. Beer Pairings: Lager, Pilsner or Hefeweizen.
Salmon Burgers
Prep Time: 15 minutesCook Time: 4-5 minutes per side
Other Time: 30 minutes
2 1/2 Lbs salmon fillets, skinned and de-boned
1/2 Cup dry bread crumbs
1 TBSP Dijon mustard
2 tsp horseradish
2 Eggs, beaten
1 TBSP rosemary
1/2 tsp salt
1/2 tsp ground black pepper
Prepare salmon by cutting into chunks and chopping until well minced. Remove any remaining bones at this time.
In a large mixing bowl combine all ingredients until well mixed. Refrigerate for at least 30 minutes. Form into 8 1/4 lb patties.
PREHEAT GRILL TO 300 DEGREES
Lightly oil grill grates. Cook on preheated grill until patties are cooked through. About 4-5 minutes per side. Serve on a wheat bun or sandwich thins and top with your favorite extras. Try with either the garlic or chipotle mayo. Wine Pairings: Sauvignon Blanc, Riesling, Gerwurztraminer, Merlot, Pinot Noir or Shiraz. Beer Pairings: Lager, Pale Ale, IPA or Hefeweizen.
Turkey Burgers
Prep Time: 15 minutes
Cook Time: 4-5 minutes per side
Other Time: 30 minutes
2 Lbs ground turkey
2 1/2 TBSP dry breadcrumbs
2 1/2 TBSP white onion, minced
1 Egg, beaten
1 tsp minced garlic
1 tsp salt
1/4 tsp ground black pepper
2 TBSP fresh parsley, chopped
In a large mixing bowl combine all ingredients until well mixed. Refrigerate for 30 minutes. Form into 8 1/4 lb patties.
PREHEAT GRILL TO 300 DEGREES
Lightly oil grill grates. Cook on preheated until patties are cooked through. About 4-5 minutes per side, or until juices run clear when pierced with a fork. Add cheese at this point if desired, place on bun and top with your favorite toppings. Try with either Dijon or chipotle mayo. Wine Pairings: Chardonnay, Pinot Grigio, Sauvignon Blanc, Merlot or Pinot Noir. Beer Pairings: Lager, Pilsner, or Hefeweizen.
Portobello Mushroom Burger
Prep Time: 15 minutes
Cook Time: 6-8 minutes per side
Other Time: 30 minutes1/3 Cup balsamic vinegar
2 1/4 TBSP olive oil(EVOO)
1 1/4 tsp dried basil
1 1/4 tsp dried oregano
1 1/4 TBSP minced garlic
Salt and pepper to taste
6 Each large Portobello mushroom caps, stems removed
6 Each slices of Provolone cheese
In a small bowl whisk together the first 6 ingredients.
Place mushroom caps in a shallow baking dish, pour mixture over the mushrooms. Marinate for at least 30 minutes(15 minutes per side) at room temperature, making sure both sides are evenly coated.
PREHEAT GRILL TO 300 DEGREES
Lightly oil grill grates. Place mushroom caps on preheated grill, using left over marinade for basting. Grill about 6-8 minutes per side or until tender. Add cheese if desired. Place on buns and top with favorite toppings. Try with garlic or horseradish mayo. Wine Pairings: Pinot Noir or Shiraz. Beer Pairings: Pilsner, Pale Ale or IPA.
Veggie Burgers
Prep Time: 15 minutes
Cook Time: 4-5 minutes per side
Other Time: 1 hour
2 tsp olive oil(EVOO)
1 Small white onion, grated
2 tsp minced garlic
2 Carrots, peeled and shredded
1 Small red pepper, minced
1 Small zucchini, shredded
1 1/2 Cups of rolled oats
1/4 Cup shredded cheddar or Monterey jack cheese
1 Egg, beaten
1 TBSP soy sauce
1/3 Cup all-purpose flour
In a large mixing bowl combine cooled veggies, oats, cheese, egg, and soy sauce. Mix until well blended and refrigerate for 1 hour. Form into 8 3-inch round patties.
Place flour on plate, and lightly coat both sides of patty. Use more flour as needed.
PREHEAT GRILL TO 350 DEGREES
Lightly oil grill grates. Cook patties on preheated grill until heated through and and nicely browned. About 4-5 minutes per side. Place on bun and add your favorite toppings. Try with sundried tomato or red pepper mayo. Wine Pairings: Chardonnay, Pinot Noir or Zinfandel. Beer Pairings: Lager, Pilsner or Hefeweizen.
Finally listed below is probably one of the best burgers I have ever had in my life. They are a little bit of work to make, but oh so worth it in the end. So be daring, take a chance and see what you have been missing.
Jalapeno-Pesto Burger
Prep Time: 30 minutes
Cook Time: 6-8 minutes per sideOther Time: 35 minutes
Jalapeno-Pesto:
1 Bunch cilantro leaves, stems removed
1/3 Cup cashews(or your choice)
2 Each fresh jalapenos, seeded and rough chopped
3 tsp minced garlic
1/2 Cup olive oil(EVOO)
1/2 Cup grated Parmesan cheese
Salt and pepper to taste
Using a blender combine cilantro, cashews, jalapenos, and garlic. Pulse until mixture just starts to combine.
Add EVOO slowly to mixture while blender is on.
Add Parmesan cheese and pulse until mixture looks like paste. Add salt and pepper if desired and pulse one more time to mix.
Burgers:
2 Lbs ground beef(80/20)
1/2 White onion, minced
3 tsp minced garlic
Salt and pepper to taste
1/2 Cup queso fresco(optional)
In a large mixing bowl combine all ingredients until well mixed. Form into 8 equal size patties about 1/4 -1/3 inch thick. Refrigerate patties for 30 minutes.
PREHEAT GRILL TO 300 DEGREES
Spread pesto mixture on 4 of the patties leaving a 1/4 inch border around the sides. Crumble and sprinkle some of the queso fresco over pesto mixture. Lay second patty over filling and press edges together to seal. Repeat this process for each burger.
Lightly oil grill grates. Cook patties on preheated grill until they reach your desired level of doneness. About 6-8 minutes per side. Let burgers rest about 5 minutes before serving. Serve on a Ciabatta bun with some fresh avocado slices, and for a little more zing try adding some jalapeno mayo. Wine Pairings: Chardonnay, Sauvignon Blanc, Merlot, Pinot Noir or Zinfandel. Beer Pairings: Lager, Pale Ale or IPA.
