It’s time to wow your friends this summer with your grillmaster skills. These unique recipes will be unlike anything they’ve ever tried before. Each recipe makes four servings, so double it up or cut it down if you need to! Enjoy!

Peanut Butter Bacon Burger

Ingredients
12 strips applewood smoked bacon
1 tablespoon canola oil
1 ½ pounds 80% lean ground beef
4 tablespoon creamy or chunky peanut butter
4 potato rolls, sliced
4 cheddar cheese slices
4 tomato slices
8 dill pickle coins
4 red leaf lettuce leaves

Instructions
Heat oven to 350°F. Place bacon on a baking sheet and roast for about 25 minutes, flipping once at the halfway point. Put bacon on a plate lined with paper towels and set aside. Heat the oil in a cast-iron skillet over medium-high heat. Form the meat into four proportional patties with your hands. When skillet is hot, add patties and cook for about four minutes. Flip and cook about three to four minutes longer. Transfer patties to a plate and top each with 1 tablespoon of peanut butter. Remove skillet from heat and add rolls with insides down to toast them lightly. Add the patties to the buns, topping each patty with three strips of bacon, a slice of tomato, a slice of cheese, two pickles, and one lettuce leaf.

Onion Bison Sliders

Ingredients
1 pound ground bison
½ teaspoon kosher salt, divided
⅛ teaspoon ground black pepper
1 tablespoon canola oil
1 cup finely chopped onion
1 cup finely chopped red bell pepper
4 oz. smoked mozzarella, shredded
8 slider-size potato rolls (about 2 1/2″ diameter), sliced
8 teaspoons steak sauce
8 teaspoons relish
¼ cup French-fried onions

Instructions
Form bison meat into eight small patties (slider size), about three inches in diameter. Sprinkle both sides of the patties with ¼ teaspoon of salt and all of the pepper. In a large cast-iron skillet, heat oil over medium heat. Add onion, bell pepper, and remaining ¼ teaspoon of salt. Cook about 10 minutes, stirring occasionally. Put veggies in a bowl and set aside. Using the same skillet, cook the bison patties until browned, about three minutes. Flip and immediately top each patty with one tablespoon of cheese. Cover with lid and continue to cook until cheese has melted, about three more minutes. Wrap four rolls in a damp paper towel and microwave on high for 30 seconds. Put patties on the rolls. Add one teaspoon of steak sauce, one tablespoon of cooked onion and pepper mixture, one teaspoon of relish, and one tablespoon of French-fried onions to each. Makes about two sliders per person.

Chipotle Chili Turkey Burgers

 

Ingredients
1 ½ pounds ground turkey (not ground turkey breast)
3 canned chipotle chili peppers in adobo sauce, chopped
½ cup finely chopped white onion (about ½ medium onion)
2 cloves garlic, minced
½ teaspoon kosher salt
canola oil, for the grill
½ cup crumbled queso fresco
4 whole-grain buns, sliced
1 avocado, mashed
½ cup fresh pico de gallo
4 leaves Boston or Bibb lettuce
Instructions
Prepare grill for medium-high heat. In a large bowl, add turkey, peppers, onion, garlic, and salt. Form the meat mixture into four patties, pressing an indent into the middle of each. Brush grill grates with oil. Cook patties on grill, with lid closed, for about five minutes. Flip and top each patty with two tablespoons of queso fresco. Close lid and cook for about five more minutes. Spread ¼ of the avocado on the buns and place patties onto them, topping with two tablespoons of pico de gallo and one lettuce leaf.

The Best Beef Burgers

Ingredients
6 slices bacon
¼ cup mayonnaise
½ tablespoon Sriracha
canola oil, for the grill
4 slices (½″ thick) sweet onion
1 ½ pounds ground beef chuck or sirloin
1 teaspoon kosher salt
½ teaspoon ground black pepper
4 slices (1 ounce each) sharp cheddar cheese
4 kaiser buns, sliced
16 dill pickle slices
4 tomato slices
4 leaves Boston or Bibb lettuce

Instructions
Cook bacon over medium high heat. Place on a plate lined with paper towels, break each piece in half, and set aside. In a small bowl, stir together the mayonnaise and Sriracha. Prepare grill for medium-high heat. Brush grates with oil. Add onion and cook, flipping halfway, about six minutes. Remove and set aside. Form meat into four patties, pressing an indent into the middle. Season with salt and pepper. Cook on grill with lid closed for about six minutes. Flip patties and top each with a slice of cheese. Cook for another six minutes for medium-well. Spread Sriracha-mayo on the buns and place the patties down. Add three bacon halves, one slice of onion, 1 slice of tomato, four pickles, and one lettuce leaf.

Lamb Burgers with Tzatziki Sauce

Tzatziki Sauce Ingredients
½ seedless cucumber, peeled and grated
½ teaspoon kosher salt
½ cup 2% Greek yogurt
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh mint
1 clove garlic, crushed in a garlic press
1 ½ teaspoons lemon juice

Instructions
Put grated cucumber in a mesh sieve placed over a bowl and sprinkle with salt. Toss gently to combine. Let sit for 30 minutes. Squeeze to remove as much water as possible. Transfer to a medium bowl. Add yogurt, dill, mint, garlic, and lemon juice. Stir well to combine, cover, and chill in refrigerator.

Burger Ingredients
1 ½ pounds ground lamb
½ teaspoon kosher salt
½ teaspoon ground cumin
¼ teaspoon ground cinnamon
¼ teaspoon ground black pepper
canola oil, for the grill
4 ciabatta buns, sliced
4 thick tomato slices
4 thin red onion slices
1 cup fresh baby spinach

Instructions
Prepare grill for medium-high heat. In a large bowl, add lamb, salt, cumin, cinnamon, and pepper. Using your hands, gently mix until spices are combined. Shape into four patties, pressing an indent into the middle of each. Brush grill grates with oil. Cook patties on grill, with lid closed, for about six minutes. Flip patties and cook for another 6 to 7 minutes for medium-well. Transfer patties to buns and top with two tablespoons of tzatziki sauce, one tomato slice, one onion slice, and ¼ cup spinach.

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