Burgers for Everyone: Beef, Chicken & Plant-Based!
Everyone loves a good burger and customizing it is the best part! If you are looking to feed a crowd for an event like a tailgate, oh hey football fans, or simply want to cure a craving, burgers are the answer to your menu equation.
ingredients
1 lb of ground beef (80/20), 1 lb ground poultry (turkey or chicken) and 4 plant-based patties
Lettuce (1 bunch of romaine, fresh spinach, arugula), 1 tomato, dill pickles, yellow or red onions
Buns. Alternatives can be pretzel, potato, or romaine lettuce if you are watching carbs
Sliced cheddar cheese, pepper jack cheese, smoked Gouda dairy-free cheese and 1 tablespoon of pimento cheese per patty
Condiments of choice
cookware
Cast iron skillet: heat the skillet over medium to high heat.
Aluminum foil lined sheet pan
recipe
Prep
Slice lettuce, tomato and onions and set aside.
Ground Beef
Section the ground beef into equal patties and remember to indent the top of the patty with your thumb or index finger to prevent the patty from puffing up in the center.
Season the patties with coarse salt and fresh cracked black pepper — only season topside, and season the other side once in the skillet. Place seasoned side down in the skillet and cook 6 to 7 minutes. Season topside with salt and pepper. Allow patty to sear and develop a nice crust before flipping.
Flip patty and continue cooking for 3 to 5 minutes. Transfer patties to aluminum foil lined pan and add sliced cheddar cheese and place in warm oven or loosely cover in foil to melt cheese and keep warm. If you are going to put cheese on a burger it must be melted! Add sliced yellow onion to the skillet with the beef drippings and saute’ for 10 minutes on medium high heat. If you prefer raw onion, or do not like onions please skip this step. Transfer sauteed onions to another plate or dish and turn off heat source.
Ground Poultry
If you want to infuse heat and more flavor, mix in jerk seasoning (paste or dry) before forming patties. Section protein into equal parts and form into patties. Season patties liberally with salt and pepper. Cook patties over medium high heat until cooked through — that means no pink or the thermometer temperature reads 165 degrees. Transfer from skillet to foil lined sheet pan and add sliced pepper jack or try the pimento cheese, then loosely cover with more foil. Saute’ yellow onion in pan drippings, but the raw red onion, thinly sliced, will be absolutely delicious here.
Plant-based
Brands such as Beyond Meat and Impossible Burger can be found in your local grocery store. The cooking instructions may vary based on brand. Typically cook for 3 minutes per side for thawed patties and 4-5 minutes for frozen in a well oiled skillet. Saute’ yellow onion in pan drippings. Transfer from skillet to foil lined sheet pan and add sliced smoked Gouda dairy-free cheese and loosely cover with foil. Keep in mind that this cheese will not melt as well due to it being dairy free.
Toasting the bun for your burger elevates the burger experience. Spread a thin layer of mayo (I hear your gasp, but trust me) or butter on inside of your chosen bun and place in skillet to toast for 1-2 minutes until golden brown. Finally assembly time! Take bottom bun and add selected condiments then place beef, poultry or plant-based patty then sauteed onions, tomatoes, and dill pickles. Then place the top halve of the bun on and prepare to indulge. Serve with chips, fries or tater tots!
Brittany is a self-professed foodie who gladly tells everyone, “Good food is my unofficial love language!” She lives in an Atlanta suburb with her husband and two daughters.