Tasty new ways to boost your burgers
Don’t get stuck in a burger rut! Elevate this cookout classic with local cheeses, savory sauces and trendy toppings. No doubt friends and family will “flip” for tasty new recipes like Barbecue Chipotle Burgers.
“I am definitely a fan of burgers,” said Rebecca Talbot, a blogger for Conebella Farm in Elverson. “My husband is an even bigger fan, so whenever we have burgers, he is very, very happy.”
Hot off the grill: her Double Cheddar Sliders with Roasted Pepper Remoulade, featuring cilantro, red peppers and chili powder.
“I think the flavors just blend really nicely,” she described. “When you add something like a homemade sauce, that’s what kicks it up a notch.”
So does the “buttery, creamy” cheese - made with milk from Ayrshire cows.
Another creamy crowd-pleaser: mac and cheese. Stuff it in a flavorful patty for an indulgent slice of hamburger heaven.
“Why have them separate? Bring them together,” said Brandon Hertzler of Weaver’s Orchard in Morgantown, which sells Conebella Farm cheese. “I came up with it because we made too much mac and cheese one time. It was a fun, creative way to use what was left.”
Full disclosure: His creative combo’s “quite a behemoth, for sure.” Béchamel sauce coats the bun for another level of burger bliss. And grilling’s a must “to get that char.”
“We don’t have air conditioning in the house, so we grill pretty much everything,” he explained. “Burgers are a favorite.”
Where’s the beef?
For an “un-burger-lievable” twist, harness some plant power and let Impossible Burgers wow the crowd. These beef-like patties pack a “meaty bite.”
“They’re delicious,” said Rich Molinaro, marketing manager for Carlino’s Market in West Chester and Ardmore. “People are looking for different options – meatless options, vegan options, etc. … It’s a great alternative.”
He likes hearing customers react with “I can’t believe this isn’t a real burger,” or “I I love it!”
So, give it a grill. Carlino’s Spicy Italian Burger’s “a veggie that’s impossible to resist.”
Double Cheddar Sliders with Roasted Pepper Remoulade INGREDIENTS
Sliders: 1 pound ground beef 1⁄3 cup grated Conebella Farm Sharp Cheddar 1 egg 3 tablespoons Italian-style bread crumbs Remoulade: 1⁄3 cup mayonnaise 1 handful cilantro, chopped 2 roasted peppers, minced 1 dash chili powder Salt and pepper to taste Sliced sharp cheddar for topping
INSTRUCTIONS
Mix ground beef, grated Conebella Farm Sharp Cheddar, egg and breadcrumbs until thoroughly combined. Grill on a medium-hot grill, 4 to 6 minutes per side. Place a slice of sharp cheddar cheese on top and allow to melt. To make remoulade, combine all ingredients until well mixed. Spread remoulade on toasted slider rolls. Makes approximately 10 sliders. RECIPE COURTESY OF CONEBELLA FARM
Mac & Cheese Stuffed Burgers INGREDIENTS:
Mac and cheese: 2 cups milk (2 percent) 1⁄2 stick butter 1⁄4 cup flour 1⁄2 tablespoon garlic salt (or regular) 1⁄2 teaspoon each parsley, cumin and pepper (or to taste) 1⁄2 teaspoon each curry powder and smoked paprika 5 ounces elbow macaroni 1 cup Conebella Cheddar 1 cup Conebella Smoked Colby Pickled okra tops a Barbecue Chipotle Burger. Burger: 2 pounds ground beef (80 percent lean) 3 eggs 1⁄2 cup Conebella Smoked Colby 1⁄2 tablespoon garlic salt (or regular) 1⁄2 teaspoon each curry powder, smoked paprika, parsley, cumin, ground pepper (or to taste) 1⁄2 sweet onion, diced and sautéed
INSTRUCTIONS
Béchamel sauce: Heat milk over medium-high heat until just under a simmer. Remove from heat. Melt butter over medium heat. Add all spices when melted. Add flour slowly, whisking constantly. Slowly add milk to flour mixture, whisking constantly until smooth. Set to medium-high heat, continue whisking until mixture thickens; set aside.
Macaroni: Bring large pot of heavily salted water to boil. Add macaroni and cook until al dente. Place ½ béchamel sauce on medium-high heat and slowly stir both cheeses ½ cup at a time. Add in pepper. Set 1/3 of the béchamel sauce aside to put on buns later. After cheese is melted, strain macaroni and combine all ingredients into a 9-by-13-inch pan and cook uncovered for 15 to 20 minutes. When finished cooking, spread mac and cheese out in a pan and place in refrigerator to cool.
Burger: Cut up onions into small pieces and sauté in butter. In a large bowl, combine ground beef, sautéed onions, spices, eggs and cheese with your hands. Do not overmix the meat or the burger will become overly dense. Make five halves of a burger, making a small indent or nest on each one. Place them on a cookie sheet. Take the mac and cheese out of the refrigerator and make five pancakes about the size of your palm, no thicker than ½ inch. Place the mac-and-cheese pancakes in the center of the burger nest. Create an additional burger, similar in size, as a cap. Gently pinch the edges of the burger together and grill until cooked through. Toast burger buns on the grill. Just prior to serving, heat up béchamel sauce and add a few leftover macaroni into the sauce. Coat each bun with a generous layer, serve and enjoy. RECIPE COURTESY OF BRANDON HERTZLER
Barbecue Chipotle Burgers
Whip up your own beer-based barbecue sauce, then slather it on a perfectly prepared ground beef patty. Serve it all up in a “bun” of thick-sliced Texas toast.
INGREDIENTS
1 pound ground beef (93 percent lean or leaner) 1⁄2 cup beer 2 tablespoons brown sugar 2 tablespoons ketchup 1 tablespoon minced chipotle peppers in adobo sauce 1 tablespoon Worcestershire sauce 4 slices frozen Texas toast 2 spears pickled okra, sliced
INSTRUCTIONS
To prepare barbecue sauce, combine beer, brown sugar, ketchup, chipotle peppers and Worcestershire sauce in saucepan; bring to a boil. Simmer 8 to 10 minutes until sauce is thickened; set aside. Lightly shape ground beef into four (½-inch thick) patties. Place patties on grill over medium, ash-covered coals. Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, covered, 7 to 9 minutes) until instant-read thermometer inserted horizontally into center registers 160 degrees, turning occasionally.
Meanwhile, prepare Texas toast according to package directions. Cut each piece of toast in half. For each sandwich, spread 1 tablespoon barbecue sauce over one toast half. Top with burger, another tablespoon sauce and okra slices. Close sandwich.
Cook’s Tips: Cooking times are for fresh or thoroughly thawed ground beef. Color is not a reliable indicator of ground beef doneness. Fresh Texas toast, buttered, may be used instead of frozen product. Dill pickle chips or pickled jalapeño peppers may be substituted for pickled okra. WWW.BEEFITSWHATSFORDINNER.COM
Spicy Italian Burger The Spicy Italian Burger is a veggie that’s impossible to resist. Grab all ingredients in store. INGREDIENTS
Fried long hots 1⁄4 pound sharp provolone cheese Carlino’s focaccia buns Broccoli rabe Carlino’s extra-virgin olive oil Salt and pepper 1 pack of vegan Impossible Burgers INSTRUCTIONS
Carefully heat your grill. Season patties with a little olive oil, salt and pepper. Grilled desired amount, 2 to 3 minutes on each side. Melt a slice of provolone on top for 15 to 20 seconds. Top with broccoli rabe and long hots. If desired, toast focaccia buns for 25 seconds. Serve and enjoy! Buon appetito! RECIPE COURTESY OF CARLINO’S MARKET
“I am definitely a fan of burgers. My husband is an even bigger fan, so whenever we have burgers, he is very, very happy.”
— Rebecca Talbot, a blogger for Conebella Farm in Elverson