From the meat to the flavorings to the toppings, what you need to know about making a great patty.
Burgers are still one of the most popular foods. At your next barbecue, try these suggestions to help take your burgers up a notch.
Meat
A burger doesn’t have to be just ground beef. For a richer meat flavor you can use ground sirloin, ground venison or ground lamb. If you want to cut the fat content, you could go with ground turkey, ground chicken, ground salmon fillets or chopped tuna steaks. For a smoky taste, try ground beef brisket.
If you are vegan or have guests who are, then you will want veggie burgers. So instead of meat you have a variety of options for making the patty such as tofu, shredded vegetables (carrots, squash, turnip and zucchini), mushrooms, pureed chickpeas or black beans, corn, or lentils. Ingredients such as cornmeal, bulgur, fresh spinach, sprouts, quick cooking oats, cooked rice, bread crumbs or nuts such as crushed pecans or chopped walnuts, can also be added to add flavor and help hold the burger together.
An average sized burger is typically 6 ounces. So one pound of meat will usually make 2 burgers.
Flavorings
There are a variety of flavorings you can mix in with the meat to add more flavor. For beef you can add horseradish, chili sauce, Dijon mustard, dry onion soup mix, steak sauce, BBQ sauce, minced garlic, Worchester sauce, garlic powder, onion powder, fresh thyme, fresh tarragon, fresh chives, chopped chipotle chiles, Kosher salt or chopped shallots. Be careful not to overflavor. The typical measurement is one teaspoon of dry seasoning per pound of meat, and one tablespoon of liquid seasoning per pound of meat.
For lamb burgers some additives to consider include fresh rosemary, fresh thyme, minced garlic, parsley, cumin, marjoram, allspice, cinnamon, ground coriander, cumin, chili powder, fresh mint, minced red onion, or pine nuts.
For chicken or turkey burgers, typical additives include Worchester sauce, minced garlic, hot sauce, tomato paste, grated parmesan, fresh sage, fresh basil, fresh oregano, cayenne pepper, cilantro, parsley, fresh ginger, allspice, cumin, curry, curry paste, chopped spinach, diced shallots, or chopped jalapeno peppers.
For tuna and salmon burgers, you can add parsley, lemon, minced garlic, Dijon mustard, capers, fresh tarragon, fresh ginger, hoisin sauce, soy sauce, chopped scallions, or minced green onions.
Eggs, olive oil or breadcrumbs can also be added to help the burger hold together better. Again, the typical measure is 1 egg, 1 tablespoon of oil or 1/4 cup of breadcrumbs per pound of meat.
Cheese
Traditionally cheese burgers are made with cheddar, but you can also use Swiss, Monterey jack or mozzarella. For a stronger cheese taste, try pepper jack cheese, blue cheese, feta (best with lamb), goat, havarti, smoked mozzarella, gorgonzola, brie or melted jalapeno cheese sauce.
Toppings
There are toppings you can offer your guests beyond the usual mustard, ketchup and relish. Instead try sautéed mushrooms, caramelized onions, spicy marinated eggplant, roasted red peppers, avocado slices, bacon, salsa, guacamole, chutney, wasabi mayonnaise, pesto mayonnaise, honey mustard, hot mustard, and tzatziki.
Buns
Add even more impact to your burger with the type of bun you offer your guests. Consider rolls such as kaiser, onion, cheddar, whole grain, sesame, poppy, ciabatta, herbed or breads such as sourdough, pita, olive, flat bread, challah, cornbread or focaccia. You can lightly toast or grill the buns, or serve them fresh.
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