Best Bluesiana Burger Recipes

Louisiana Burger image

Provided by Penny Stettinius

Categories Meat

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

2 lbs ground chuck, freshly ground
1 tablespoon Tabasco sauce
1/4 cup green onion, finely chopped
2 teaspoons kosher salt
2 teaspoons fresh ground black pepper
vegetable oil, for brushing on the grill rack
6 good-quality hamburger buns, split
1/2 cup melted butter

Steps:

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
For the patties, place the ground chuck in a large bowl and refrigerate for 1 hour prior to using. Add the pepper sauce, green onions, salt, and pepper. Handling the meat as little as possible to avoid compacting it, mix well. Quickly shape the beef mixture into 6 round, equally-sized patties.
Cover with plastic wrap and set aside until ready to grill.
Brush the grill rack with oil.
Place the patties on the grill, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium.
Meanwhile, brush the melted butter on the top and bottom buns.
Position the buns, cut side down, on the outer edges of the grill for the last 2 minutes of grilling to toast lightly.
When the patties are cooked, remove from the grill and keep warm while resting.

Root Beer Glaze for Great Burgers image

Provided by Penny Stettinius

Categories Sauces

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 1/2 cups root beer
1 cup bottled chili sauce
1/4 cup fresh lemon juice
3 tablespoons Worcestershire sauce
1 1/2 tablespoons dark brown sugar
1 tablespoon dark molasses
1 teaspoon liquid smoke
1 teaspoon root beer extract
1/2 teaspoon ground ginger
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper

Steps:

Combine the root beer soda, chili sauce, lemon juice, Worcestershire sauce, sugar, molasses, liquid smoke, root beer extract, ginger, garlic powder, and onion powder in a heavy, medium fire-proof saucepan.
Bring to a boil over medium heat, stirring occasionally.
Reduce the heat to medium-low and simmer until reduced to about 1 cup and thick enough to coat the back of a spoon, about 20 minutes. Season to taste with salt and pepper and set aside (it will thicken slightly as it cools).
*If using for burgers, Just before the patties are done, brush with the glaze.

Nutrition Facts : Calories 65.3, Fat 0.2, Sodium 1184.7, Carbohydrate 16, Fiber 0.2, Sugar 13.4, Protein 0.3

Blue Cheese Burgers image

Provided by Ina Garten

Categories main-dish

Time 20m

Yield 8 to 10 burgers

Number Of Ingredients 10

2 pounds ground chuck
1 pound ground sirloin
1/2 cup seasoned dry bread crumbs
1/4 cup steak sauce (recommended: Crosse and Blackwell)
3 extra-large eggs
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
8 to 10 hamburger buns
8 ounces blue cheese, sliced (recommended: Danish Blue)
Arugula and sliced tomatoes, for serving, optional

Steps:

Carefully mix the meats, bread crumbs, steak sauce, eggs, salt, and pepper with the tines of a fork, but do not mash them. Lightly form hamburger patties and press lightly into shape.
Prepare a charcoal or a stove-top grill.
Cook the hamburgers for 4 minutes on 1 side, then turn and cook 3 minutes on the other side for medium-rare. Remove to a plate and cover with aluminum foil. Allow the hamburgers to rest for 5 minutes. Meanwhile, grill the buns, cut side down, for 1 minute, until toasted. Place a hamburger and a slice of blue cheese in each bun, plus arugula and tomato, if desired, and serve hot.

Louisiana Burger image

Provided by Bobby Flay

Time 1h40m

Yield 4 servings

Number Of Ingredients 21

1/2 cup prepared mayonnaise
1 tablespoon Dijon mustard
1 tablespoon whole-grain mustard
1 teaspoon hot sauce, or more if desired
5 cornichons, diced
1 green onion, white and pale green part, finely chopped
1 tablespoon finely chopped flat-leaf parsley
Salt and freshly ground black pepper
1 tablespoon sweet paprika
2 teaspoons freshly ground black pepper
2 teaspoons kosher salt
1 teaspoon dried thyme
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon cayenne pepper
1 1/2 pounds ground chuck
2 tablespoons canola oil, plus more for brushing
8 paper thin slices pepper jack cheese
4 buns, split
8 slices thinly sliced tasso ham
1 red onion, peeled and cut into 1/4-inch thick slices

Steps:

Mayonnaise:
Whisk together the mayonnaise, mustards, hot sauce, cornichons, green onion and parsley in a small bowl and season with salt and pepper, to taste. Cover and refrigerate for at least 1 hour.
Burger:
Stir together the paprika, pepper, salt, thyme, garlic powder, onion powder and cayenne in a small bowl.
Mold the meat into patties. Brush with oil, season both sides with salt. Sprinkle 1 side of each patty with the spice mixture, making sure to rub the spices into the meat, then drizzle with oil before grilling.
Preheat grill to high.
Heat the 2 tablespoons of oil in a cast iron skillet on top of the grates of the grill until it begins to shimmer. If using cast iron pan, place the burger in the pan and cook until slightly charred and the spices have formed a crust, about 1 1/2 minutes (be careful not to burn the spices.) Turn the burger over, lower the heat to medium and continue cooking to desired doneness. If using a grill, grill the burgers on the grates of the grill for about same amount of time. Top each burger with 2 slices of cheese during the last 30 seconds of cooking, until cheese is melted.
Put the burgers on the buns, top with the ham, some of the onions and some of the mayonnaise sauce and potato chips. Use a skewer to hold the burger together.