7 Burgers That Will Make You Want To Grill Every Night


You know you want to be a #grillqueen.

Don't get stuck in a summer grill-out rut, grilling the same ol' boring cheeseburgers time after time. A burger is a beautiful blank canvas that eagerly welcomes a variety of exciting and tempting flavors. Check out one of these below and #win the next barbecue.

1. Paleo Burgers with Caramelized Balsamic Onions and Avocado

I know, I know...when you're grilling out you don't necessarily want to be healthy. But you don't want to miss these onions and...if you must...you can always wrap this in a bun and take out the word paleo. No harm, no foul.

1½ pounds of lean ground beef {make six ¼lb burgers}
1 teaspoon of salt
1 teaspoon of pepper
1 teaspoon of garlic powder
2 tablespoons of coconut oil
2 small onions, thinly sliced
2 tablespoons of balsamic vinegar
1 beef steak tomato, sliced into 6 thick slices
1 cup shreeded green leaf lettuce
3 avocados

1. Heat a medium skillet(or grill) to medium high heat.
2. Add 1 tablespoon of coconut oil, once melted add in thinly sliced onions. Saute until lightly caramelized, stirring occasionally. {about 10-15 minutes}
3. Add in balsamic vinegar. Saute for another 5 minutes, stirring occasionally. Set aside.
4. Form six ¼lb. burgers with the lean ground beef.
5. Lightly season both sides with salt, pepper, and garlic powder.
6. Heat a large skillet to medium-high heat. Add in 1 tablespoon of coconut oil. Place the burgers in the skillet and saute each side for 3-5 minutes {depending on your desired doneness}.
7. Remove from skillet and let sit for 1 minute.
8. Assemble burgers.
9. Place 1 large slice of beef steak tomato on a plate, top with a pile of shredded lettuce, the burger, 2 tablespoons of the balsamic caramelized onions, and top with sliced avocado {I put half an avocado on each burger}.
10. Serve with gluten-free mustard.

Get the full paleo burger recipe here.

2. Whiskey Glazed Blue Cheese Burgers

Anyone Irish out there? Luckily, you don't have to be to appreciate this luscious burger.

BURGERS: 2 lbs angus ground beef or ground brisket works really well too
3/4 tsp dried minced onion
Salt and pepper to taste
Tbsp Crumbled blue cheese about 4 worth
4 pretzel buns toasted
Handful of arugula lettuce
Slices of Dubliner cheese (or white cheddar Gruyere or sharp cheddar)

1/4 cup Jameson whiskey or any good quality whiskey
1/4 cup ketchup
2 Tbsp low sodium soy sauce
2 Tbsp honey
1 tsp dijon mustard or 1/2 tsp mustard powder
1 tsp Worcestershire sauce
1/4 tsp garlic powder
dash of hot sauce
black pepper to taste

2 yellow onions peeled and sliced thinly
1 1/2 Tbsp butter
1 cup Guinness beer
1/4 tsp dried thyme
salt and pepper to taste

Heat butter in a large skillet over MED heat. Add sliced onions and stir to coat in melted butter. Sprinkle in salt, pepper, and thyme and stir to combine. Saute, stirring occasionally, for about 7-10 minutes, until onions are soft and golden brown at the edges.
Pour in half the Guinness, cover, and cook until liquid is about 3/4 of the way evaporated. Repeat with remaining Guinness. This time, cook until liquid is nearly all evaporated. Remove onions from pan and set aside.

To a small saucepan, add whiskey and bring to a low boil. Continue to boil for about 2 minutes, then add remaining glaze ingredients and whisk to combine.
Reduce heat to LOW and simmer for 5-7 minutes, until glaze is slightly thickened.
Remove from heat and set aside.

To a large mixing bowl, add ground beef, salt, pepper, and dried minced onion. Use your hands to mix it all together. Separate the meat mixture into 4 equal portions.
Shape meat into flattened balls, place about 1 Tbsp blue cheese crumbles in the center of the ball and push into the ball. Mold the meat around the cheese and form into a patty.
Heat a large cast iron skillet or grill pan over MED heat. Drizzle a bit of olive oil in the pan. Cook burgers about 6 minutes per side, or until desired doneness. The last minute of cooking, brush burgers with prepared whiskey glaze and place a slice of cheese on the burgers, then cover pan loosely with foil.
Remove burgers to a plate and cover with foil for 3 minutes.

Line bottom bun with arugula lettuce, then top with burger. Place a generous helping of caramelized onions on top of the burger, then drizzle with additional glaze. Top with top bun and enjoy!

Get the full whiskey glazed blue cheese burger recipe here.

3. Stuffed Jalapeno-Cheddar Burgers

It's like a jalapeno popper and a burger decided to have a baby...and then put bacon on it. Woah.

4 jalapenos
4 ounces cream cheese, softened to room temperature
1 1/2 pounds ground beef (preferable 80/20 blend)
Kosher salt
8 strips thick-cut bacon, cooked until crispy
4 slices cheddar cheese
4 hamburger buns
1 avocado, sliced

for the Avocado-Jalapeno Ranch Dressing
1 avocado
1/2 cup ranch dressing

Heat grill to medium-high heat. Grill jalapenos, turning as needed, until they are charred and blistered all over, about 7-8 minutes. Place jalapenos in a bowl and cover with plastic wrap for about 10 minutes to loosen skins. Peel off skin, cut in half, and remove seeds from jalapenos.
Chop roasted jalapenos and add half of them to the cream cheese (reserve rest for dressing). Mix well to combine.
Divide and form the beef into 8 equal patties. Place 1/4 of the jalapeno – cream cheese mixture onto 4 of the patties, and then top with the remaining 4 plain patties. Completely pinch sides closed to seal in the mixture and reform patties.
Season generously with Kosher salt.
Grill burgers over medium-high heat with grill-lid closed until cooked to desired doneness, about 3-6 minutes per side (brushing the grill first with a little bit of oil will prevent burgers from sticking). During the last minute of cooking, top each burger with cheddar cheese slice.
Assemble burgers on buns with bacon, avocado slices, and the avocado-jalapeno ranch dressing. Devour immediately.
for the Avocado-Jalapeno Ranch Dressing
Combine 1 avocado with ranch dressing in a food processor until smooth. Stir in remaining roasted jalapenos.

Get the full stuffed jalapeno-cheddar burger recipe here.

4. Goat Cheese Stuffed Black Bean Sliders

These sliders are a little more grown-up...but still so fun!

For the burgers:
1 (15 -16 oz) can black beans, drained and rinsed
1/2 red pepper, diced
1/2 yellow onion, diced
3 cloves garlic, pressed
1 egg
1 T chili powder
1 T cumin
1/2 t chipotle smoked hot pepper
1 t hot sauce
1/2 – 3/4 cup bread crumbs
8 oz. goat cheese

For the Greek yogurt guacamole
1 avocado
2 cloves garlic, pressed
salt and pepper
juice from 1/2 a lime or to taste
2 T Greek yogurt

To serve
8 small slices Monterey jack cheese, optional
1 roma tomato, sliced
8 light brioche slider buns (1.5 oz), toasted

Preheat oven to 375 degrees F. Line a baking sheet with foil and spray with cooking spray. Set aside.
In a medium bowl, mash black beans with a potato masher followed by a fork until thick and pasty. Stir minced red pepper, onion and garlic into the mashed beans.
In a small bowl, whisk the egg, spices and hot sauce. Stir egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. (I used about 3/4 of a cup of panko bread crumbs. Crushing them with my hands as I dropped them in the bowl.)
Divide mixture into 8 patties using a 1/4 cup measuring cup. Divide goat cheese into 8 (1 0z) disks. Break each patty in half pat into a disk. Top with the other half of the patty. Cover the cheese completely. Pat down into a slider-sized patty. Repeat with all the burgers.
Place on foil lined baking sheet and bake for 8 minutes on one side and then flip. Bake for 6 minutes longer, top with additional cheese (Monterey jack), if you want, and bake for additional 2 minutes.
Meanwhile toast the buns and make guacamole. Mash avocado in a small bowl. Add garlic, salt and pepper, greek yogurt, and lime juice to taste.
Remove from the oven and assemble your delicious black bean sliders with a tomato slice and guacamole. Enjoy!

Get the full goat cheese stuffed black bean slider recipe here.

5. Salmon Burgers with Hoisin Sriracha Mayo and Quick Pickles

Switch out the beef for something different and try this excellent Asian-inspired salmon burger instead. You won't be sad you ditched the cow.

For the Quick-pickled cucumbers:
⅓ cup water
¼ cup cider vinegar
2 tsp sugar
1 large clove garlic, crushed
1 tsp ginger, grated
½ tsp red pepper flakes
25-30 slices cucumber, thinly sliced

For the Salmon patties:
¾ cup panko crumbs
3 large green onions, chopped
1 Tbsp soy sauce
2 Tbsp cilantro, finely chopped
1 lime, zest
~1.25 lbs wild salmon, skinned and cut into chunks
1 large egg

For the Sriracha Hoisin Mayonnaise:
3 Tbsp mayonnaise
1 Tbsp hoisin
1 Tbsp fresh lemon juice
1 Tbsp Sriracha

To Serve:
4 sesame seed hamburger buns
1 small bunch cilantro, leaves picked

For the cucumbers, combine water, vinegar, sugar, garlic, ginger and red pepper flakes in a saucepan. Heat through and stir until sugar dissolves. Remove from heat. Pour over cucumber slices and refrigerate for at least 30 minutes (up to 2 days).
For the mayo, combine mayo, hoisin, lemon juice and Sriracha in a small bowl, stirring well until all lumps are smoothed. Set aside.
For the burger patties combine all ingredients in a food processor (or chop very finely by hand). Divide the mixture into 4 equal parts, gently shaping each into a ½ inch thick patty. (If your patties are not staying together, most likely it is because the fish is not chopped finely enough)
Heat a large pan over medium high heat. Add a touch of vegetable oil to pan and swirl to coat. Add patties to the pan, cooking for about 2-3 minutes on each side, or until desired level of doneness.
Coat both sides of the hamburger buns with hoisin mayo and top patties with quick-pickles cucumbers and fresh cilantro leaves.

Get the full salmon burger recipe here](http://portandfin.com/salmon-burgers-with-hoisin-sriracha-mayo-quick-pickled-cucumbers/).

SHARE with your foodie friends! #nomoreblandburgers