Dean shares recipes for 6 different types of burgers

Dean Cooks

WGN’s Dean Richards shares delicious recipes for several different types of burgers — which include:

  • Traditional Burger
  • Cheddar – Jalapeno Stuffed Burger
  • Salmon Burger
  • Beyond Burger (plant based)
  • Wagyu Beef burger
  • Apple Gouda Chicken Burger

Recipes:

All of these burgers are available, pre-made, ready to grill at freshmidwest.com.

If you’re making your own:  

  • Use an 80/20 Mix of Ground Beef
  • Keep the meat cold and shape the patties as quickly as possible.
  • Don’t Over-Mix the Ground Beef
  • Make your burgers about 1-inch thick at the edges, and one inch larger than the bun.  
  • Press an indentation in the center of the patties, usually about the size of a thumbprint or a tablespoon. This prevents the burger from puffing up in the center.

For rare burgers, cook for 4 minutes total (125°F internal)

For medium-rare burgers, cook for 5 minutes total (135°F internal)

For medium burgers, cook for 6 to 7 minutes total (145°F internal)

For well-done burgers, cook for 8 to 9 minutes total (160 °F internal)

The USDA recommends cooking ground meats to an internal temperature of at least 160°F.

Salmon Burger:

  • 1 pound and a half of salmon fillet, skinless, and cut into 1-inch pieces
  • 1 egg, beaten
  • 2 tablespoons dijon mustard
  • 5 tablespoons shallots, minced
  • 1 tablespoon capers
  • 2 tablespoons dill, chopped
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper, ground
  • ½ cup breadcrumbs
  1. Add salmon pieces, mustard, shallots, capers, dill, salt, and pepper into a food processor or blender.
  2. Pulse and scrape down sides until the salmon is coarsely ground, a few small chunks are OK. 
  3. Transfer mixture to a medium-sized bowl and add breadcrumbs and egg.  Mix with a spatula until combined.
  4. Evenly divide the salmon mixture into 4 patties, about ½-inch thick. Cover and refrigerate until ready to grill.
  5. Cook until internal temperature is 130 degrees F.   

Topping for Salmon burger/Lemon Dill Sauce:

  • ¼ cup mayonnaise
  • 2 tablespoons mustard
  • 1 teaspoon lemon juice
  • 1 teaspoon lemon peel, grated
  • ¼ teaspoon cayenne pepper
  • 2 teaspoons shallots, minced
  • 2 teaspoons dill, chopped

Cheddar-Jalepeno Stuffed Burgers:

  1. In a medium bowl, mix together the ground beef and dried onion (or onion powder)  until well blended.
  2. Form the mixture into 8 thin patties.
  3. Set aside 4 of the patties.
  4. On the other 4 patties, place one slice of cheese, one tsp. of bottled green jalapeno chilies, and one tsp of canned or sauteed mushrooms.
  5. Place the other 4 patties over the tops, press down, and seal the edges.   
  6. Reinforce the shape of the now-stuffed burger so it doesn’t fall apart.  
  7. Top Apple/Gouda/Chicken burgers with Mayo/Honey Dijon mixture.  
  8. Always “rest” burgers about 5 minutes before serving.  
  9. I recommend brioche burgers,  toasted on the grill.   

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