Best Gzs Ugly Burger Recipes

Burger image

Provided by Geoffrey Zakarian

Time 25m

Yield 6 servings

Number Of Ingredients 8

Canola oil, for greasing grill
3 pounds organic prime ground beef chuck (preferably grass-fed)
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
3 tablespoons salted butter
1 1/2 tablespoons chopped fresh flat-leaf parsley
6 English muffins, split
1 large beefsteak tomato, cut into 6 slices

Steps:

Prepare a charcoal grill and position the rack 4 inches above medium-high heat, or heat a gas grill to medium-high heat. Lightly oil the grill.
Form the beef into 6 patties, about 3 1/2 inches in diameter, and sprinkle on both sides with the salt and pepper. Grill the burgers, charring well on both sides, until almost but not quite as done as desired, 3 to 4 minutes per side for medium-rare. (Gas grills may require 1 to 2 minutes more total cooking.) Transfer the burgers to a rack to rest for 5 minutes. Top each burger with about 1/2 tablespoon of the butter and a sprinkling of the chopped parsley. Meanwhile, toast the English Muffins on the grill for 2 to 3 minutes.
Reheat the burgers on the grill for about 1 minute. Serve them on the toasted English muffins, topped with the tomato slices.

GZ's Iron Chef Burger image

Provided by Geoffrey Zakarian

Categories main-dish

Time 20m

Yield 4 burgers

Number Of Ingredients 14

1 1/2 pounds ground beef (equal mix of ground brisket, chuck and rib-eye)
Kosher salt and freshly ground black pepper
1 small sweet onion, sliced into thin rings
8 slices Cheddar
4 tablespoons butter, at room temperature
4 English muffins, split
2 tablespoons Dijon mustard
2 tablespoons mayonnaise
2 tablespoons ketchup
2 tablespoons prepared horseradish
2 tablespoons finely diced gherkins
1 tablespoon sliced chives
12 dill pickle slices, if desired
8 Gem lettuce leaves, cut to the size of the English muffins

Steps:

Prepare a gas grill with a grill pan for medium heat.
Gently form the ground beef into 4 loosely packed patties, making sure not to over work the meat. Season the burgers with salt and pepper.
Place 4 onion rings on the grill and press a burger patty onto each one. Let this cook together until the burgers caramelize on that side, 3 to 4 minutes. Flip the burgers and top with 2 slices cheese (on top of the onions), then continue to cook to your desired temperature.
Spread 1 tablespoon butter onto each English muffin. Season with salt and pepper, then toast on the grill.
In a mixing bowl, combine the Dijon, mayonnaise, ketchup, horseradish, gherkins and chives. Fold together until evenly incorporated.
To assemble, spread the special sauce on both slices of each English muffin. Stack the burgers on the bottom slices, then the pickles (if using), lettuce and top slices of English muffin.

Mushroom Turkey Burger image

Provided by Geoffrey Zakarian

Categories main-dish

Time 2h55m

Yield 4 burgers

Number Of Ingredients 12

2 tablespoons extra-virgin olive oil, plus more for brushing the grill grates
2 cups cremini mushrooms, finely chopped
1/4 cup finely chopped shallots
2 garlic cloves, chopped
1 1/4 pounds ground turkey (dark meat preferred)
1/2 cup Greek yogurt, plus extra for the buns
1/2 cup dry breadcrumbs
1 large egg, beaten
Kosher salt and freshly ground black pepper
4 brioche buns, split and toasted
4 slices ripe tomato
16 thin cucumber slices

Steps:

Add the oil to a medium skillet over medium-high heat. When the oil is hot, add the mushrooms and cook, without stirring, until the undersides are browned, 2 to 3 minutes. Stir and let brown on the other side, about 2 minutes, then reduce the heat to medium and add the shallots and garlic. Cook and stir until the shallots are softened, about 5 minutes. Remove from the heat, then cool the mixture.
Combine the turkey, yogurt, breadcrumbs, egg and cooled mushrooms in a large bowl. Season with salt and pepper. Mix together lightly with a wooden spoon just to combine; don't overmix. Form into four 1-inch-thick patties. Refrigerate for 2 to 3 hours and up to overnight.
Preheat a grill or grill pan to medium-high heat. Sprinkle the outsides of the patties with salt and pepper. Brush the grill grates with oil and grill the burgers until nicely marked, cooked through and the internal temperature reads 155 to 160 degrees F, about 6 minutes per side. Serve on the buns with additional yogurt, tomato and cucumber slices.

GZ's Ultimate BLT image

Provided by Geoffrey Zakarian

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

Eight 3/4-inch-thick slices heirloom tomato
1 teaspoon fleur de sel sea salt, plus more for seasoning
1 teaspoon freshly ground black pepper, plus more for seasoning
2 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil
12 slices Applewood smoked bacon, cut 1/4-inch thick from slab bacon
1/2 cup julienne strips red onion
2 tablespoons mayonnaise
Four 1/2-inch-thick slices country bread, toasted
1 avocado, cut into 1/4-inch-thick slices
2 cups butter lettuce leaves
2 tablespoons tarragon leaves

Steps:

Preheat the oven to 375 degrees F.
Place the tomato slices on a tray or large plate. Sprinkle with fleur de sel and black pepper. Drizzle the vinegar and oil over the tomatoes. Allow to sit for 15 minutes.
Lay the bacon on a baking sheet, and season with a generous amount of black pepper. Brush some of the juices from the seasoned tomatoes onto the bacon and top with the red onions. Roast the bacon until it is golden brown and the fat has rendered, about 20 minutes.
Spread 1 1/2 teaspoons mayonnaise on each slice of country toast. Top each with 3 slices of bacon and the onions. Reserve the bacon drippings. Season the avocado with salt and pepper, and place on top of the bacon. Follow with 2 marinated tomato slices on each sandwich.
In a separate bowl, lightly toss the lettuce and tarragon with a small amount of the drippings from the bacon and season as needed with salt and pepper. Top the sandwiches with the salad and serve warm.