Chris Burgers Recipes

CHRIS' BAY AREA BURGER

Steps:

• Preheat an outdoor grill for high heat. Mix together the ground beef, garlic, olive oil, salt, pepper, and basil. Divide into four balls, and flatten into patties.
• Cook the patties for about 3 to 5 minutes on each side, or to desired doneness. The internal temperature should be at least 160 degrees F (70 degrees C). Remove from grill and place onto hamburger buns. Top with desired toppings and condiments.

CHRIS' BEST BURGERS

Steps:

• Melt butter in a skillet over medium heat and cook and stir onion until nearly translucent, about 4 minutes; remove from heat and cool to room temperature.
• Mix the beef chuck, lamb, onion, Worcestershire sauce, salt, and black pepper in a bowl. Divide the mixture into fifths and form each portion into a large burger. Press an indentation in the center of each burger with your thumb to keep burgers flat while cooking. Chill the patties thoroughly, 4 to 8 hours. Allow burgers to warm to room temperature before cooking.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Cook burgers on the hot grill until they show grill marks and the meat is no longer pink inside, about 5 minutes per side. Do not press burgers with a spatula as they cook, and flip only once. Let stand 1 minute before serving.

ULTIMATE BACKYARD BURGER

Steps:

• For the ketchup: Saute the shallots and garlic in the olive oil in a large skillet over low heat until translucent, 4 to 6 minutes. Add the honey and cook for 2 to 3 minutes more. Add the tomatoes, corn syrup, vinegar, sugar and chipotle puree and simmer for 30 minutes. Puree the mixture in a blender or food processor, adding vegetable stock if the ketchup is too thick. Season with salt and pepper.
• For the mustard aioli: Combine the lemon juice and egg yolk in a food processor. Whisk together the canola and olive oil, and then slowly stream in until the mixture is thick and emulsified. Alternatively, this can be done in a mixing bowl with a whisk. Add the mustard, mustard powder and salt and combine. Season with more salt if needed.
• For the burger: Preheat the oven to 375 degrees F. Heat the grill to high heat. Brush both sides of the bacon with some of the smoked chili ketchup. Place on a baking sheet and bake for 15 to 20 minutes, turning halfway through.
• Gently fold the butter into the ground meat along with the paprika and cumin. Form the beef mixture into 6 patties, and sprinkle both sides liberally with salt and black pepper.
• Brush the brioche buns on each side with olive oil and grill the insides until golden brown, 1 to 2 minutes. Grill the burgers until medium rare, 3 to 4 minutes per side. Once you flip the burger, add a thick slice of the cheese to each and keep the cover closed to let melt.
• Spread the mustard aioli on one side of the buns and the smoked chili ketchup on the other. Place the burgers on the bun cheese-side up and top each with 2 strips of bacon.

CHRIS' BAY AREA BURGER

Steps:

• Preheat an outdoor grill for high heat.
• Mix together the ground beef, garlic, olive oil, salt, pepper, and basil. Divide into four balls, and flatten into patties.
• Cook the patties for about 3 to 5 minutes on each side, or to desired doneness. The internal temperature should be at least 160 degrees F (70 degrees C).
• Remove from grill and place onto hamburger buns. Top with desired toppings and condiments.
• Note: Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

ULTIMATE BACKYARD BURGER

Steps:

• For the ketchup: Saute the shallots and garlic in the olive oil in a large skillet over low heat until translucent, 4 to 6 minutes. Add the honey and cook for 2 to 3 minutes more. Add the tomatoes, corn syrup, vinegar, sugar and chipotle puree and simmer for 30 minutes. Puree the mixture in a blender or food processor, adding vegetable stock if the ketchup is too thick. Season with salt and pepper.
• For the mustard aioli: Combine the lemon juice and egg yolk in a food processor. Whisk together the canola and olive oil, and then slowly stream in until the mixture is thick and emulsified. Alternatively, this can be done in a mixing bowl with a whisk. Add the mustard, mustard powder and salt and combine. Season with more salt if needed.
• For the burger: Preheat the oven to 375 degrees F. Heat the grill to high heat. Brush both sides of the bacon with some of the smoked chili ketchup. Place on a baking sheet and bake for 15 to 20 minutes, turning halfway through.
• Gently fold the butter into the ground meat along with the paprika and cumin. Form the beef mixture into 6 patties, and sprinkle both sides liberally with salt and black pepper.
• Brush the brioche buns on each side with olive oil and grill the insides until golden brown, 1 to 2 minutes. Grill the burgers until medium rare, 3 to 4 minutes per side. Once you flip the burger, add a thick slice of the cheese to each and keep the cover closed to let melt.
• Spread the mustard aioli on one side of the buns and the smoked chili ketchup on the other. Place the burgers on the bun cheese-side up and top each with 2 strips of bacon.

CHRIS' BURGERS

Steps:

• Preheat an outdoor grill for high heat. Mix together the ground beef, garlic, olive oil, salt, pepper, and basil. Divide into four balls, and flatten into patties. Make a thumb imprint in the middle of each patty so they cook level.
• Cook the patties for about 3 to 5 minutes on each side, or to desired doneness. The internal temperature should be at least 160 degrees F (70 degrees C). Remove from grill and place onto hamburger buns. Top with desired toppings and condiments.

CHRIS' BLACK BEAN AND RICE BURGERS

Steps:

• Drain most or all of the can liquid from beans in a strainer and add kidney beans and black beans together in a blender. Mash on a high setting, pulsing to keep the mixture moving and circulating toward the blade. Let the bean mixture blend until there are only small amounts of whole or chopped beans in a mostly mashed medium.
• Pour bean mixture into a large mixing bowl and beat in 2 large eggs. Add to this any spices, vegetables, or seasonings preferred. Garlic powder, salt, pepper, fresh lime juice, and a generous amount of chili powder are all very recommended. Corn could also be added at this point along with salsa or a similarly diced mixture. Add no more than 1 to 2 cups of salsa to prevent bean mixture from becoming too thin.
• Add 3 tablespoons Mayonnaise and beat until fully mixed. Mayonnaise can be omitted as it is only included as extra flavor and fat.
• Add in 1 cup of cooked Brown Rice- may use up to 2 cups if desired. Blend completely into bean mixture.
• Slowly stir in package of bread crumbs; mixture will visibly thicken into a heavy paste when all bread crumbs are absorbed.
• The mixture should be very bulky by this point and easily manipulated and rolled with the hands. If the mixture is too runny, add more bread crumbs. Grab handfuls of the bean mixture and press into patties of a medium thickness.
• Servings vary depending on size of burgers- make more or make less- recommended that burgers not be too thick.
• Fry bean burgers on a skillet or frying pan until crust browns slightly. Serve on buns and garnish with traditional burger garnishments.
• These bean burgers freeze extremely well, store in airtight container. Before cooking frozen burgers defrost in microwave similarly to ground beef.

CHORIZO BURGERS

Steps:

• In a large bowl, whisk sugar, water and vinegar together until sugar is dissolved. Add red onion and jalapeno; let stand at least 1 hour., Combine beef and chorizo; shape beef into two 3/4-in.-thick patties. Sprinkle with salt and pepper. Grill burgers, covered, over medium heat until a thermometer reads 160°, 6-8 minutes on each side. Grill buns over medium heat, cut side down, until toasted, 30-60 seconds. Drain pickled vegetables. Serve burgers on buns with spinach, pickled vegetables, and horseradish.