Photo from JKs Restaurant

Beef Burger

Ingredients:

• 10 oz. ribeye steak
• 2 10 oz. sirloin steaks
• 4 Kaiser rolls or buns of your choice
• 4 slices of Tillamook cheddar
• 8 strips of bacon, cooked
• 4 large romaine leaves
• 4 slices of tomato
• onions sliced to desired thickness

Other:

• hardwood lump charcoal

Directions:

1. Attach a 3/8” plate to your meat grinder. Run the ribeye and sirloins through once, then switch to the 1/4” plate and run the meat through again. (Note: You can also incorporate extra fat purchased from your local grocery store butcher if the meat does not have enough fat, as lean meat will not stick together well.)

2. Hand patty the ground meat into 4 patties (7 to 8 oz. each).

3. Cook burgers on the grill over hardwood lump charcoal, making sure to flip a few more times than you would when cooking on a gas grill.

4. Place burgers on Kaiser rolls with cheese, bacon, lettuce, tomato, and onions. Pair with hand-cut French fries if desired. Serves 4.

Photo from Sam & Omie’s

Shrimp Burger

Ingredients:

• 8 to 10 medium-sized fresh shrimp (from 41 to 50 count lb.), tail off and peeled
• slice of sharp cheddar cheese
• hamburger bun
• coleslaw
• House of Autry seafood breading
• Your choice of cocktail or tartar sauce

Directions:

1. Dredge shrimp in House of Autry seafood breading and fry to a light golden brown.

2. Lightly steam hamburger bun and melt cheddar cheese on the top lid.

3. Place shrimp on the bottom half of the bun, and top the melted cheese with coleslaw. Serve open-faced with cocktail or tartar sauce. Serves 1.

4. Place burgers on Kaiser rolls with cheese, bacon, lettuce, tomato, and onions. Pair with hand-cut French fries if desired. Serves 4.

Photo from Mulligan’s

The Mulligan’s Burger

Ingredients:

• 2 lbs. 80/20 ground chuck
• salt and pepper
• 4 brioche buns
• Duke’s mayo
• 4 large romaine leaves
• 4 thick slices of vine-ripened tomato
• Vidalia or sweet yellow onions sliced to desired thickness
• 8 oz. blue crab meat, preferably claw
• 8 strips of bacon, cooked
• 4 slices of American cheese or your cheese of choice

Directions:

1. Hand patty the ground chuck into 4 patties (8 oz. each), and salt and pepper liberally. Once your grill or pan is hot, place burgers and gently push your thumb print into the center of each to keep them from puffing up for an even cook.

2. While the burgers are cooking, spread Duke’s mayonnaise on the brioche buns, and place the buns face down on a grill or hot pan to toast. Watch closely and pull off the pan when toasted nicely.

3. On the bottom half of the bun, place your romaine leaves, sliced tomato, and onion.

4. Heat the crab meat in a hot pan. (Note: The claw meat needs nothing extra added to make it delicious.)

5. After 6 minutes on one side, or longer if you like them cooked medium well or more, flip your burgers. Hit them with salt and pepper again, and grill for about 4 minutes for medium rare. Once you have them at your desired cook, top with bacon, crab meat, and cheese and let rest until the cheese is melted. You can cover with a bowl or larger pan to expedite the cheese melting process. Serves 4.

Photo from Freshfit Cafe

Veggie Burger

Ingredients:

• portabella mushroom cap
• olive oil
• quarter of a medium-sized onion, sliced
• half of a medium-sized green pepper, sliced
• pinch of salt
• pinch of black pepper
• teaspoon of paprika
• teaspoon of cumin
• multi-grain thin-sliced burger bun
• 10 large leaves of spinach
• slice of tomato
• half of an avocado, sliced

Directions:

1. Heat 2 to 3 tablespoons of olive oil in a frying pan. Salt and pepper the portabella mushroom cap and add to pan. Cook 3 to 4 minutes over medium heat until you see moisture coming from the middle of the mushroom.

2. Add green peppers and onions to the same pan. Reduce heat and put a lid on the pan to cook mushroom all the way through, about 6 to 8 minutes. When the green peppers and onions look soft, add paprika and cumin.

3. Serve veggie burger open-faced with mushroom cap, green peppers, and onions on the bottom half of the bun and spinach, tomatoes, and avocado on the top half. Serves 1.