Juicy burgers are quite possibly the most classic grilling food out there. To help you make the perfect burger, I’ve got a roundup of my favorite burger recipes!
A simple hamburger recipe can be incredibly satisfying during summer BBQs (or in those colder months when you want to feel like you’re at a summer BBQ). Sometimes, though, to get the best burger recipe, you have to go all out. Our homemade burgers are piled high with my favorite toppings, which translates to seriously epic flavors.
These burger recipes set you up for success with juicy hamburger patties and a range of freakin’ delicious toppings. We’ve got everything from melted cheese and BBQ sauce to chimichurri (a sauce I’m putting on everything these days) and a fried egg. I love homemade hamburgers because you can start with a great burger patty and literally build a flavor masterpiece from there. I’ve also got recipes for other proteins you can try something besides a classic beef burger. Give those a whirl too!
These burger recipes are pub-style burgers. Want to try smash burgers? They’re all the rage these days! Check out my roundup of my favorite smash burger recipes!
Best Tips for Great Burger Recipes
Choose quality meat: I’m a firm believer in starting with a great foundation, which is why I’m choosy about the hamburger meat in these burger recipes. A pound of ground beef can make about two or three of our beautiful thicc burgers. I’d recommend using 80/20 ground beef. While lean beef is a popular choice (specifically for smash burgers), the 80/20 blend strikes the perfect balance between fat and meat for a thicker burger, ensuring your burgers stay as juicy and tasty as possible. A lot of these burger recipes go next level by adding steak, so double-check your cuts for proper cooking times.
Get in shape: Since we want to ensure even cooking, make sure you divide the beef into equal-sized tight meatballs.
Leave time for prep: Because we’ve got some epic toppings to create the best burgers, give yourself extra time to prep your accompanying ingredients. Components like beer-battered onion rings and jalapeño poppers take a little more effort, but they’re so worth it when you sit down to a freakin’ delicious dinner.
All about the buns: Since the right choice of burger buns can make all the difference. Brioche buns, pretzel buns or potato buns are my personal favorites, since they hold up well with juicy burger patties.
How do I tell if my burger is done?
Great question! Your best friend is an instant-read thermometer — I really do swear by my meat thermometer. To get the temp, insert the tip of your thermometer into the center of each patty.
A medium-rare burger is about 130-135 degrees F, a medium burger is 140-145 degrees, a medium-well burger is 150-155 degrees and a well done burger is 160-165 degrees. But if you don’t have a meat thermometer (you should get one, seriously!), you can do the hand trick. A rare burger will feel soft, like the area between your thumb and palm when your hand is flat. Medium is what that same part of your hand feels like when you press your thumb to your ring finger. The more cooked the burger, the firmer it’s going to be.
Not your typical ground beef burger, but just as good.
Garlic Gochujang Shrimp Burgers
Garlic Gochujang Shrimp Burgers, where the burger and seafood lovers unite. If you’re looking for a recipe that’s easy to cook and packed with some unique flavors, this is the one to try!
Every one of these flavorful burger recipes is a meal in itself, so an easy recipe for a BBQ side is the way to go here. Burgers and French fries — regular, sweet potato, waffle and more — are a match made in heaven. You could also serve these burger recipes with onion rings, potato salad, broccoli slaw or mac and cheese.
Leftovers and Reheating
If you have leftovers from these burger recipes, store your leftover cooked patties, buns and toppings separately in the fridge in an airtight container for up to three days. When you’re ready to reheat them, preheat a large heavy skillet over medium-high heat, add a small amount of oil and then reheat the patties for about 2-3 minutes on each side.
What type of beef should I use in these burger recipes?
For the best burgers, use a mix of ground beef that is about 80/20. While lean beef is a popular choice, the 80/20 blend strikes the perfect balance between fat and meat, ensuring the juiciest burgers.
What level of heat should I use for my burger recipe?
There’s a range, but I like to go with 375-400 degrees F (medium-high heat) and a two-zone fire for indirect cooking. Depending on the thickness of your burger and your cooking process, it’ll take 3-5 minutes per side on your outdoor grill to cook. In some cases, like my smoked birria burger, I smoke the burger at a lower heat for a longer time.
I just want a classic good burger. What toppings should I use?
Easy — a slice of cheese, a slice of tomato, red onions, a pickle and your favorite condiments. Because you can’t go wrong with a classic.
Get The Cookbooks!
Flavor X Fire & FOOD X Fire
By Derek Wolf
All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.
This collection of favorite dishes by the 2024 Presidential nominees, Kamala Harris and Donald Trump, will leave you wanting more. From Tacos to Meat Loaf, there’s a delicious recipe for everyone.
This collection of favorite dishes by the 2024 Presidential nominees, Kamala Harris and Donald Trump, will leave you wanting more. From Tacos to Meat Loaf, there's a delicious recipe for everyone.
These Black Bean Beet Burgers aren’t your average black bean burger! They’re packed with flavor, nutrient dense, and loaded with plant-based protein. Ideal for meal prep, Meatless Mondays, or sharing with friends at a summer barbecue!
These Black Bean Beet Burgers aren’t your average black bean burger! They’re packed with flavor, nutrient-dense, and loaded with plant-based protein. Ideal for meal prep, Meatless Mondays, or sharing with friends at a summer barbecue!
But today we wanted to put a spin on one of our most popular recipes: Homemade Black Bean Burgers. In addition to black beans, these veggie burgers are loaded with fresh beets. In addition to adding moisture that helps to keep the patties soft and tender, the color adds a vibrancy to the patties that makes them more “meaty” in appearance! So in addition to being a good source of fiber and nutritional punch, this black bean beet burger recipe is guaranteed to become one of your favorite veggie burger recipes!
Ingredients You’ll Need
Beet: For the most “meaty” appearance, we recommend using classic red beets instead of golden beets to make these burgers. You’ll need about 1 medium-sized beet or the equivalent of 3/4 cup shredded beets.
Rolled oats: Acts as the binder that helps to keep the patties together. We recommend using rolled oats for the best texture, but oat flour will work in a pinch.
Walnuts: Adds plant-based fat and a great texture to the patties.
Red onion: Adds a mild onion flavor that balances the richer flavors and makes the patties extra moist and flavorful.
Mushrooms: We recommend any brown mushroom variety for the best umami flavor, but white mushrooms will do in a pinch.
Black beans: You’ll need a can of black beans that have been thoroughly rinsed and drained. If the black beans are too wet, it may lead to mushy burgers, so pat dry as needed.
Tahini: To keep these vegan burger patties oil-free, we opted for tahini instead of olive oil for added richness and moisture and to help bind the patties together.
Ground flaxseeds: Also serves as a binding ingredient, acting as an egg substitute. Make sure to use ground flaxseeds!
Fresh parsley: Adds a bright, peppery flavor that adds a burst of freshness to the patties. Cilantro is a good substitute.
Spices: Nutritional yeast, minced garlic, smoked paprika, Italian seasoning, salt, and black pepper season this black bean burger recipe to perfection.
Roast the beet. Preheat the oven to 400°F and remove the greens from the beet if present. Wash the beet thoroughly, then wrap tightly in aluminum foil. Place in the oven directly on the oven rack. Make sure the opening of the foil is facing up so the beet juice doesn’t drip! Roast for 50 to 60 minutes or until the beet is easily pierced with a fork, about 50 to 60 minutes. Carefully set aside to cool.
Shred the beet. Once the beet is cool enough to handle, shred the beet using a box grater or food processor fitted with the shredding disc. For this recipe, you’ll need about 3/4 cup of shredded beet, so if you have any extra, set it aside for future use.
Grind the oats and walnuts. Place the oats and walnuts together in a large cup food processor. Pulse until they are ground into a fine crumb.
Make the burger patty mixture. Add the remaining burger ingredients to the food processor, including the shredded beets, and pulse until well combined. You want the texture to be chunky so the burger has a good texture; if it is too processed, the beet burgers may be mushy after baking. You’ll know it’s ready when the mixture holds together when you pinch it together between your thumb and index finger. If the mixture is too wet, add more rolled oats. If it is too dry, add water, 1 tablespoon at a time.
Refrigerate for 30 minutes. Transfer the burger mixture to a large bowl and tightly cover with plastic wrap, foil, or reusable wrap. Set in the refrigerator for at least 30 minutes. This will help it firm up and make the patties much easier to form.
Baking instructions
Preheat the oven. While the burger mix sets, preheat the oven to 375°F and line a baking sheet with parchment paper or a reusable silicone mat.
Form the burger patties. Remove the mix from the oven and divide the mixture into 6 equal portions. Using your hands, lightly pat each portion into an individual burger patty about 1/2 inch thick. Place each burger on the prepared baking sheet.
Bake until golden. Transfer the burger patties to the preheated oven and bake for 25 minutes, flipping halfway through. The patties should be lightly browned.
Cool, then serve. Allow the black bean beet burgers to cool for at least 10 minutes, then enjoy on your favorite buns as desired!
Vegan Burger Toppings
We love enjoying these burger patties as a replacement for a classic burger and load them up with our favorite toppings. Feel free to top with your favorites, or browse this list to get new ideas:
These veggie burgers are a great, quick weeknight dinner and the perfect pair for some of our favorite sides, including but not limited to Baked Mojo Fries, sweet potato fries, Beer Battered Onion Rings, and Roasted Vegetables. They’re also great for summer BBQs and pair well with some of the most classic summer side dishes:
I have extra shredded beets left over. What can I use them for?
Leftover beets can be used to make our Vegan Beet Pasta Sauce. Or, if the beets aren’t shredded yet, use the extra to make our Oven Roasted Beet Chips! You can also add sprinkle them on any salad or buddha bowl for a subtly sweet, earthy flavor.
Can I use pre-cooked beets?
Definitely! If you have access to pre-cooked beets at your local grocery store or simply have some leftover from another recipe, feel free to use them to make these beetroot burgers. This will help cut down on prep time significantly!
Are these veggie burgers gluten-free?
In addition to being vegan-friendly, these burger patties are naturally gluten-free. Just make sure to opt for rolled oats that have a certified gluten-free label on the bag. We love the brand Bob’s Red Mill.
Storage and Freezing Instructions
Leftover burgers will keep for up to 5 days in an airtight container in the refrigerator. They can also be frozen for up to 3 months.
To freeze, arrange the baked patties on a baking sheet lined with parchment paper so that they are not touching. Place the baking sheet in the freezer and flash freeze for 1 hour, or until the patties are frozen solid. Then, transfer the frozen patties to an airtight, freezer-safe container or storage bag. This flash freeze process will keep the patties from sticking together and freezing in a solid block.
If you’d like to add an extra layer of protection to prevent sticking, place a piece of parchment paper or wax paper between each patty.
Refrigerated and frozen patties are reheated best in a preheated oven or air fryer until warmed through.
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos!
These Black Bean Beet Burgers aren’t your average black bean burger! They’re packed with flavor, nutrient dense, and loaded with plant-based protein. Ideal for meal prep, Meatless Mondays, or sharing with friends at a summer barbecue!
First, cook the beet. Heat the oven to 400°F and remove the greens from the beet if present. Wash the beet thoroughly and then wrap the beet in aluminum foil. Place into the oven directly on the rack to roast until easily pierced with a fork, about 50 to 60 minutes. Be sure the opening of the foil is facing up so it does not drip! Carefully remove from the oven and set aside to cool.
Once the beet is cool and easy to handle, shred the beet. You will only need 3/4 cup, so reserve any extras for future use. Shredded beets go great in salads and Buddha bowls.
Pulse the oats and walnuts in a food processor until they are finely ground. Add in the remaining ingredients, including the shredded beets, and pulse until well combined but not mushy. You still want it to be chunky so that the burger has texture; if it is too processed the burger may become mushy after baking. To test it, pinch some mixture between your thumb and index finger. It should hold together. If the mixture is too wet, add more oats. If the mixture is too dry, add water, 1 tablespoon at a time.
Transfer the mixture to a bowl and refrigerate to set for about 30 minutes. In the meantime, preheat the oven to 375ºF and line a baking sheet with parchment paper or a silicone mat.
Remove the dough from the refrigerator and divide the dough into 6 patties. Each patty was about a heaping 1/3 cup and about ½-inch thick.
Arrange the burgers onto the lined baking sheet. Place into the oven for 25 minutes, flipping halfway through. The patties should be lightly browned. Cool the patties for about 10 minutes before serving.
Assemble the burgers as desired. We served ours on our favorite burger buns with lettuce, tomato, pickles, vegan eggplant bacon, cheese sauce, and red onions. Enjoy!
Notes
To cook the patties on the stove, heat a cast iron skill or a medium skillet of choice over medium heat with a tablespoon or two of oil. Once heated, add in the patties (only 2-3 at a time to avoid overcrowding) and cook for about 8 minutes, flipping every 2 minutes. If any pieces break off when you flip the burgers, just pat them back into place. with your spatula. Try not to overcook as they may dry out.
You can store them (after cooking) in an airtight container in the refrigerator for up to a week or in the freezer for one month. To reheat, you can either microwave them in quick 30-second bursts or heat them in a 350°F oven until they are warmed through.
If you would like to make the burger mix ahead of time, you can refrigerate the uncooked burger mix in an airtight container for up to 3 days.
Prep Time:45 minutes
Cook Time:25 minutes
Category:Entree, Burgers
Cuisine:Vegan
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If you love beef burgers as much as I do, you’re going to love the Chimichurri Burger. It’s a different way to make an insanely satisfying, over-the-top juicy burger. A smashed beef patty topped with a garlicky chimichurri sauce, layered with tender slices of picanha, a fried egg and melted cheese? Heck yes! Trust me, it’s so freakin’ delicious, and it’ll soon be your go-to burgers recipe!
In case this is one of those delicious recipes that looks a little familiar, it’s a variation of “The Wolf Burger,” which I have exclusively in my cookbook Flavor By Fire.
Today I’m making the tasty burgers with my brand new Breeo Griddle and Griddle Press. I used the Breeo Y Series with the 19” griddle, but it has many different sizes. Whether you’re making a classic beef burger or something next level, this is the best tool for making the magic happen.
This Chimichurri Burger is about to become one of your favorite recipes. Why? It’s the perfect fusion of savory red meat, a farm-fresh egg fried to perfection and gooey American cheese. The herby chimichurri sauce ties it all together with a fresh, herby kick. Whether you’re cooking for family or friends, this burger is sure to become a family favorite. Fair warning, once you take this break from regular burgers, you may never go back!
Beef – You’ll need to grab some ground beef (or ground chuck) for the beef patties, whole picanha, kosher salt, black pepper, garlic powder and beef tallow.
Homemade Chimichurri Sauce – This easy Argentinian sauce combines fresh parsley, minced garlic, a bit of olive oil, red wine vinegar (white wine vinegar also works), dried oregano, red pepper flakes and salt and pepper to taste.
Burgers – The finishing touches are some American cheese slices, fresh eggs, mayonnaise and toasted burger buns (either a standard burger bun or a brioche bun works!).
The grocery store should have everything you need to make the best burger you ever tasted. If you’re feeling super lazy, there is no shame in getting delivery!
How to make the best chimichurri sauce
If you can wait, let the chimichurri sauce sit for at least 30 minutes before serving. This allows the full flavor of the ingredients to come out, enhancing the sauce’s freshness and depth. You can also taste and adjust the seasoning before serving to ensure it’s perfectly balanced.
First, let’s make that chimichurri in a small bowl or glass jar. If it’s your first time, I swear it won’t be your last. Mix all the ingredients for the chimichurri, set it aside and let those flavors mingle while we grill the meat.
Next, heat your Breeo Grill to high heat, around 450 degrees F, for some direct cooking action. Slice your picanha into steaks, following the grain (so that we can slice against the grain for serving later) and then season generously with salt. Grill them over the fire for 6-7 minutes per side until they hit an internal temperature of 120 degrees F. Once done, pull them off and let them rest.
While the picanha is resting, heat the new Breeo Griddle over the fire. Grab handfuls of ground beef, about 1/4 lb for each rolled ball. You’ll want to make 6-8 balls.
Add a burger ball to the hot griddle. Place a piece of parchment paper over it and firmly press with the Breeo Griddle Press until the burger patties are smashed. Season with salt, pepper and garlic powder. Let it cook for another 1-1.5 minutes. Carefully flip each patty, season the other side, and top with a slice of cheese. Let it melt for 1-2 minutes, then pull off and rest. Repeat for the remaining patties.
Fry up your eggs and toast the burger buns on the hot griddle. Next, thinly slice the rested picanha meat.
To build your Chimichurri Burger, start with the bottom bun, spread some mayonnaise, add double patties, layer with picanha slices, top with a fried egg, and finish with a generous spoonful of chimichurri. Serve and enjoy this epic burger creation!
What to Serve with a Chimi Burger
Pair your Chimichurri Burger with crispy fries, fresh cole slaw, or even grilled vegetables for a complete meal. Don’t forget some cold beer or refreshing lemonade to wash it all down.
Leftovers & Reheating
If you have a leftover Chimichurri Burger or two, store the meat in an airtight container in the refrigerator for 3-5 days. Reheat the patties and picanha on a grill pan over medium-high heat until warmed through. Reassemble your burger and enjoy!
Can I use a different cut of beef instead of picanha?
Yes, for the Chimichurri Burger recipe, you can use other cuts like ribeye or sirloin for a similarly rich, beefy flavor.
How do I know when the patties are done?
Check the internal temperature using an instant-read thermometer. For medium-rare, aim for 130-135 degrees F.
Can I make the chimichurri sauce ahead of time?
Absolutely! Chimichurri sauce can be made a day in advance and stored in the refrigerator. Just let it come to room temperature before serving.
Get stoked for life
This sauce is FYR!
an all-new line created for live fire cooking
Born from a deep passion for food and flavor. Whether you’re grilling in the backyard or live fire cooking around the world, we have what you need to transform every meal into an adventure.
Get ready for an over-the-top juicy burger layered with steak, a farm-fresh egg and some gooey American cheese.
Course Dinner, Lunch, Main Course
Cuisine American, Argentinian
Prep Time 15 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour
Servings 4people
Calories 1.09kcal
Author Derek Wolf
Ingredients
Beef:
1lbsGround Beef
1Whole Picanha
3tbspKosher Salt
1.5tbspBlack Pepper
1.5tbspGarlic Powder
Beef Tallowas needed
Chimichurri:
1.5cupsParsleychopped
3-4clovesGarlicminced
1.25cupsOlive Oil
1/4cupRed Wine Vinegar
1tbspDried Oregano
1tspRed Pepper Flakes
Salt & Pepper to taste
Burgers:
6-8American Cheese Slices
3-4Fresh Eggs
Mayonnaiseas needed
Burger Bunstoasted
Instructions
In a bowl, mix all the ingredients for the chimichurri then set to the side until ready to use.
Heat your Breeo Grill to high heat (around 450F) for direct cooking on the grill grate.
Slice your picanha with the grain into steaks and season generously with salt. Grill over the fire for 6-7 minutes per side until 120F internal, then pull off and let rest.
Add the new Breeo Griddle over the fire to heat up.
Grab a handful of ground beef (around 1/4 lbs… ish) and gently roll it into a ball. Repeat this for 6-8 balls or until you’re out of meat.
Add a burger ball to the griddle. Place a piece of parchment over one ball and then firmly press with the Breeo Griddle Press until the burger is “smashed” on the skillet.
Season the patty with salt, pepper and garlic. Let cook for another 1-1.5 minutes.
Carefully flip the burger patty over and then season the new side. Top with a slice of cheese and let melt for 1-2 minutes.
Once melted, pull off and rest. Repeat for the rest of your patties.
Finally, fry up your eggs, then toast your burger buns on the hot griddle.
Slice up your picanha into thin slices. Build your burger with bottom bun, mayonnaise, double patties, picanha, fried egg then chimichurri. Serve and enjoy!
Cowboy candy probably isn’t something you hand out at Halloween — unless your trick-or-treaters are fans of jalapeño peppers! These savory and sweet candied jalapeños are so freakin’ delicious, they just make everything better. It’s more than just a fun name. I’d say they might even top your favorite candy bar as a tasty treat, because you’ll want to put them on everything you grill from now until the end of summer.
I’ve got an easy cowboy candy recipe for you here, and we’re putting them on one of my favorite grill recipes: burgers! We round out the perfect combination of savory and sweet in this recipe with Bush’s Original Baked Beans, which are the perfect side for summer grilling. Nothing says backyard BBQ more than a spicy burger with Bush’s Baked Beans on the side!
The texture of cowboy candy is similar to bread and butter pickles, but with extra zip from the spicy pepper. When it comes your burger, cowboy candy is a spicy treat to kick things up a notch. Plus, if you have leftover syrup from making these savory and sweet peppers, one of my favorite ways to use it up is for glazes or on ribs and chicken. This stuff is liquid gold.
Cowboy candy: Start with fresh jalapeños, and then we’ll pickle our thin pepper slices in a mixture of apple cider vinegar, granulated white sugar, turmeric, celery seed, granulated garlic and cayenne pepper.
Burger: To make the cowboy candy the real star of the show, we’re going with a classic bacon smashburger with cheese. Ground beef, slices of bacon, cheese slices, kosher salt, black pepper, garlic powder and mayo are all we need.
Baked beans: Bush’s Original Baked Beans are perfect here! We dress them up a bit with cowboy candy and chopped bacon.
How to Cut a Jalapeño
Have you ever sliced spicy jalapeños, forgot and then rubbed your eyes? It’s brutal! The easiest way to prevent this experience is to wear disposable gloves while you slice peppers.
Make sure you wash your hands well afterward, along with your cutting board and the knife you used to cut the spicy pepper. If you do get some capsaicin — the compound in hot peppers like our jalapeños, banana peppers and serrano peppers that gives them that flavorful kick — on your hands and it causes a burning sensation, you can use dish soap, rubbing alcohol or even yogurt to cool things down.
Get stoked for life
This sauce is FYR!
an all-new line created for live fire cooking
Born from a deep passion for food and flavor. Whether you’re grilling in the backyard or live fire cooking around the world, we have what you need to transform every meal into an adventure.
Cowboy candy in summer > leftover Halloween candy in summer. Let’s put these candied jalapenos on a burger!
Making the Cowboy Candy
First up: those savory, sweet, spicy peppers. Start by thinly slicing 1 pound of fresh jalapeños. You can use your favorite chef’s knife or a mandoline cutter for this part! Put a cast-iron skillet on medium heat, and then add 1 cup apple cider vinegar, 3 cups of granulated sugar, ½ teaspoon turmeric, ½ teaspoon of celery seed, 1.5 teaspoons of granulated garlic and 1 teaspoon of cayenne pepper to the skillet. Bring the vinegar mixture to a full rolling boil, then add the sliced jalapenos.
Let those jalapeños cook in the boiling syrup for 2-3 minutes, then take them out with a slotted spoon and set them aside in a mason jar.
Boil the sugar sauce for another five minutes, then remove it from heat and pour the boiling sweet syrup into the mason jar with the jalapeños. Finish up your cowboy candy by placing the jar of jalapeños in the fridge to cool.
Ideally, you’ll want them in there for three or four days, but you’ll get a nice flavor with two or three hours if you’re in a pinch.
Grilling the Burger
Heat your grill to high heat, about 400 degrees Fahrenheit, for direct cooking. Put a cast-iron skillet on the fire so it can preheat.
Grab a handful of ground beef and then gently roll it into a ball. Repeat this process until you’ve got six total burger balls.
When your skillet is smoking, add that ball of ground beef to the skillet. Place a piece of parchment over the ball, and then firmly press with the spatula until the burger is smashed on the skillet.
Season the patty with salt, pepper and garlic powder, then let it cook for another 1-1.5 minutes. Carefully flip the burger patty over and then season the new side. Top with a slice of cheese and let melt for 1-2 minutes.
Once the cheese has melted, pull the burger off and let it rest. Repeat this process for the rest of your patties.
Bacon and Beans
Add a cast iron skillet or plancha over the flames to heat, then place some sliced bacon in the cold skillet. Cook the bacon until it’s nice and crispy, then glaze the slices with a little of the cowboy candy sugar syrup. This is how we’ll incorporate even more of that cowboy candy goodness into our beans! Pull off and keep warm.
Add another skillet to the heat with a can of Bush’s Original Baked Beans. Bring the beans to a full simmer, then pull them off and top with chopped bacon and cowboy candy.
Assembling the Cowboy Candy Burger
Serve your burgers on toasted buns with mayonnaise, double stacked patties, candied bacon, cowboy candy and Bush’s Baked Beans on the side. Enjoy!
What to Serve with Cowboy Candy
Like I said, you can put cowboy candy on everything. Hot dogs are another great way to get your cowboy candy fix! The great thing about a hot dog is that Bush’s Baked Beans also pair perfectly with them. You could also add bits of hot dog to the beans for the ultimate meaty bean experience!
You can keep the cowboy candy in that mason jar of sweet brine in the fridge for up to two months. Wrap the cooled-down burger patties tightly in foil and keep them in an airtight container in the fridge for 3-5 days.
OK, you got me hooked on cowboy candy. What other ways can I use it?
Awesome! Glad to hear you’re now a seasoned cowboy candy fan. These spicy jalapeno slices are great in so many things. Putting them on top of cocktails, cornbread, guacamole, Hawaiian pizza and eggs are just a few ideas!
Why smash the burger?
When you smash a beef patty, you supercharge the sear on that burger. The extreme heat and pressure seals in the juices and flavor, giving us a crispy crust on top of it all — a perfect landing spot for cowboy candy.
Where can I find Bush’s Original Baked Beans?
People love Bush’s Original Baked Beans so much, they’re everywhere. Check out the company’s store locator to find out which supermarkets carry them near you. While you’re on the website, you can also discover Bush’s other products, bean recipe ideas and more.
All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.
Cowboy candy is a freakin' delicious way to turn fresh jalapeño peppers into a savory, sweet treat that is perfect for topping burgers.
Course Appetizer, Dinner, Lunch, Main Course, Side Dish, Snack
Cuisine American
Prep Time 15 minutesminutes
Cook Time 1 hourhour15 minutesminutes
Total Time 1 hourhour30 minutesminutes
Servings 4people
Calories 1319kcal
Author Derek Wolf
Ingredients
Cowboy Candy:
1lbJalapeñosthinly sliced
1cupApple Cider Vinegar
3cupsGranulated Sugar
1/2tspTurmeric
1/2tspCelery Seed
1.5tspGranulated Garlic
1tspCayenne Powder
Burger:
1lbsGround Beef
½lbSliced Bacon
6-8Sliced Cheese
1/4cupSalt/Pepper/Garlic
Mayonnaiseas needed
Burger Buns
Baked Beans:
16ozcans Bush’s Original Baked Beans
1/2cupCowboy Candy
1/4cupChopped Bacon
Instructions
Cowboy Candy:
Add a cast iron skillet to medium heat.
Place all the ingredients (outside the jalapenos) to the skillet and bring to a small boil.
Add the jalapenos to the rolling boil for 2-3 minutes, then pull off and set aside.
Boil the sugar sauce for 5-6 more minutes, then pull off and add everything (boiled sugar sauce and jalapeños) to a mason jar.
Place in the fridge to cool for at least 2-3 hours but ideally 3-4 days.
Burger & Baked Beans:
Heat your grill at high heat (around 400F) for direct cooking. Add a cast iron to the fire to preheat.
Grab a handful of ground beef and gently roll it into a ball. Repeat this for 6-8 balls or until you’re out of meat.
Get your skillet ripping hot (so it's gently smoking).
Add a burger ball to the skillet. Place a piece of parchment over one ball and then firmly press with the spatula until the burger is “smashed” on the skillet.
Season the patty with salt, pepper and garlic. Let cook for another 1-1.5 minutes.
Carefully flip the burger patty over and then season the new side.
Top with a slice of cheese and let melt for 1-2 minutes. Once melted, pull off and rest.
Repeat for the rest of your patties.
Add a cast iron skillet or plancha over the flames to heat and add some sliced bacon to the cold skillet.
Cook them bacon till crispy, then glaze with a little of the cowboy candy sugar sauce. Pull off and keep warm.
Add another skillet with a can of Bush’s Baked Beans. Bring to a full simmer, then pull off and top with chopped bacon and cowboy candy.
Serve your burgers on toasted buns with mayonnaise, double stacked patties, candied bacon, cowboy candy and Bush’s Baked Beans on the side. Enjoy!
Notes
How to Cut a JalapeñoHave you ever sliced spicy jalapeños, forgot and then rubbed your eyes? It’s brutal! The easiest way to prevent this experience is to wear disposable gloves while you slice peppers. Make sure you wash your hands well afterward, along with your cutting board and the knife you used to cut the spicy pepper. If you do get some capsaicin — the compound in hot peppers like our jalapeños, banana peppers and serrano peppers that gives them that flavorful kick — on your hands and it causes a burning sensation, you can use dish soap, rubbing alcohol or even yogurt to cool things down.
Our queso fundido chorizo burger combines a chorizo-ground beef patty with gooey melted cheese, peppers, onions, and guacamole for a Mexican-inspired twist on the classic cheeseburger.
The post Queso Fundido Chorizo Burger appeared first on The Stay At…
Our queso fundido chorizo burger combines a chorizo-ground beef patty with gooey melted cheese, peppers, onions, and guacamole for a Mexican-inspired twist on the classic cheeseburger.
Nothing says summer like sitting outside during golden hour, the smell of charcoal in the air, a juicy burger in your hand and a cold brew to wash it all down. You can picture it, right? Now, get ready to taste it with this recipe for BBQ bacon burgers! It’s a classic smashburger, which we all know is the best burger. It’s a great recipe for summertime (or really any season). Add in crispy bacon, barbecue sauce, melty cheese and Samuel Adams beer-battered onion rings, and you’ll never want to leave that picnic table.
Samuel Adams is an OG when it comes to craft brewing in the U.S. The company is celebrating 40 years in business this year and just rolled out a limited release Beers of Summer variety pack. Summer Ale is one of my favorites, and we’re using it for the crispy beer-battered onion rings that will top our burger, but you could also use it to try my Steak Sliders with Beer Cheese! So freakin’ delicious. Be sure to sample Cherry Wheat, Pool Party and Porch Rocker while you’re at it — they’re all right at home at a backyard barbecue.
I love to grill burgers, and this BBQ burger recipe is off the charts. Because we smash the thick patties in a cast iron skillet, that sears the outside of the meat, locking in all the juiciness and flavor. A smashed burger is a delicious burger. Plus, every barbecue is better with bacon, cheese and onion rings. The Samuel Adams Summer Ale is an American wheat ale with a citrus blend of orange, lemon and lime peel, which complements the rest of our flavors perfectly.
Burger Patties: We keep things simple for the base of our barbecue bacon burger with ground meat, kosher salt, black pepper and garlic powder.
Beer-Battered Onion Rings: These onion rings make the dish more than your average BBQ bacon burger recipe. To make the beer-battered onion rings, we’ll use yellow onions, Sam Summer, flour, cornstarch, kosher salt, black pepper, garlic powder, cayenne pepper and frying oil.
Toppings: Slices of cheese, strips of bacon, tangy BBQ sauce and your favorite hamburger buns finish this recipe out strong.
Quick Homemade Barbecue Sauce
There’s no shortage of delicious BBQ sauces at your local grocery store, but if I have time, I’m always extra stoked when I make my own. You can check out my recipe for Guinness BBQ sauce or follow this simple method.
Combine 1.5 cups ketchup, 1.5 cups brown sugar, 1/2 cup apple cider vinegar, 1/2 cup water and 1 tablespoon of Worcestershire sauce in your food processor or blender. Then, add 2 tablespoons mustard powder, 2 teaspoons smoked paprika, 2 teaspoons kosher salt, 1 teaspoon of black pepper and a couple dashes of your favorite hot sauce. Blend until smooth.
Finally, put the sauce in a medium saucepan on the stove, bring to a boil, reduce the heat and let it simmer for about five minutes. Serve with burgers, hot dogs, fries and more!
Get stoked for life
This sauce is FYR!
an all-new line created for live fire cooking
Born from a deep passion for food and flavor. Whether you’re grilling in the backyard or live fire cooking around the world, we have what you need to transform every meal into an adventure.
Ready for the best burgers of your life? Let’s get cooking!
Making the Onion Rings
First, take the stems off your onions and peel the skin. Then, slice the onions into 1.5” thick rings, making sure to separate them into individual onion rings. As a final step, soak them in ice water, which will remove some of the onion pungency and soften the flavor.
Preheat your outdoor grill fire to a medium-high heat (around 375-400 degrees F). Then, place a deep dish cast iron skillet or large Dutch oven over the fire with at least 2-3” of frying oil in the cast iron. Bring the oil up to 375 degrees F.
In a large bowl, add 1.5 cups of flour, along with the 1 tablespoon cornstarch, 1 tablespoon kosher salt, 1 tablespoon black pepper, 1 tablespoon garlic powder and 1 tablespoon of cayenne. Slowly pour in 12 ounces of Sam Summer, beer, while also mixing, until you have a smooth batter with the consistency of pancake batter. Finally, add the remaining 1/2 cup flour to a separate bowl.
Pull the onion slices out of the fridge. Begin by adding one onion ring to the 1/2 cup of flour and coat it evenly. Next, add that floured onion to the beer batter and coat evenly. Take the battered onion ring and add it directly to the frying oil to cook for about 2 minutes per side, or until golden brown.
Repeat this process until all the onion rings are battered and fried. You can cook 3-5 onion rings at a time, but try not to overcrowd the skillet. Once the onion rings are done, place on a wire rack over a baking sheet with paper towels on it.
Grilling the Burgers
Reheat your fire to medium-high heat (around 375-400 degrees F). Place a cast iron skillet or flat skillet oven over the fire.
First for these BBQ bacon burgers, add your 8-10 strips of bacon to the skillet. Cook until they are done to your liking. Once done, pull the bacon strips off and set aside.
Form your ground beef into loose 2-ounce balls. Then, place the balls in the fridge to set until ready to use.
Next, add your burger balls to the skillet and season with kosher salt, black pepper and garlic powder. Let those burger balls crisp up for 30 seconds. Then, place the parchment over one ball and firmly press it with the spatula until the burger is “smashed” on the skillet.
Repeat this for each burger and let cook for another 1-2 minutes. Carefully flip each burger over and then season the new side with salt, pepper and garlic powder. Top each burger with a slice of cheese and let melt for the last minute of cooking. Once melted, pull each burger off the grill and let them rest.
Finally, let’s start building this mighty bacon cheeseburger. Add some mayonnaise to the bottom bun and then add a single or double patty on top. Next, add the bacon slices, beer-battered onion rings, a drizzle of BBQ sauce and the top bun to finish. Serve and enjoy!
What to Serve with BBQ Bacon Burger
This burger has it all, so you can go easy with the sides. Some optional toppings include tomato slices, a lettuce leaf and pickles. A broccoli or cabbage slaw or simple green salad on the side would be a great addition to this summer BBQ spread.
Leftovers and Reheating
To store leftover onion rings, put them in an airtight container in the fridge for 3-4 days. To reheat, bake them in a 350-degree oven for 5-7 minutes. You can use the oven method to reheat your bacon strips too.
Store any leftover burgers in aluminum foil or an airtight container in the fridge for 3-4 days. You can reheat the burgers by putting them in a cast iron skillet on the stove top at medium heat for 7-10 minutes, flipping halfway through.
When you smash a beef patty, you supercharge the sear on that burger. The extreme heat and pressure seals in the juices and flavor, giving us a crispy crust on top of it all.
What’s your favorite cheese for BBQ bacon burgers?
I love slices of American cheese here for their superb melting properties. You can’t go wrong with melty cheddar cheese or slices of pepper jack either!
What should I use for burger buns?
Potato buns are classic here, but go for a brioche bun if you’re feeling fancy.
Samuel Adams is based in Boston but sells its delicious beers nationwide. Check out the Find a Sam locator for a store that sells it near you!
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Take the stems off your onions and peel the skin. Slice into 1.5” thick rings making sure to separate them into individual onion rings. Put the rings in ice water to soak.
Preheat your fire to a medium high temperature (around 375-400F). Add a deep dish cast iron skillet or dutch oven over the fire with at least 2-3” of frying oil in the cast iron. Bring the oil up to 375F.
In a bowl, add 1.5 cups of your flour along with the cornstarch, salt, pepper, garlic and cayenne. Slowly add in your beer, while also mixing, until you have a smooth batter with the consistency like pancake batter. Add the rest of your flour to another separate bowl.
Pull the onion rings out from the fridge. Drain the water and gently pat the onion rings dry.
Begin by adding one onion ring to the flour and coat evenly. Next, add it to the beer batter and coat evenly.
Take the battered onion ring and add it directly to the frying oil to cook for about 2 minutes per side or until golden brown. Repeat this process until all the onion rings are battered and fried. You can cook 3-5 onion rings at a time, but try not to overcrowd the skillet. Once the onion rings are done, place on a wire baking sheet with paper towels underneath.
Burger:
Reheat your fire to a medium high temperature (around 375-400F). Add a cast iron skillet or flat skillet oven over the fire.
First, add your bacon to the skillet and cook until they are done to your liking. Once done, pull them off and set aside.
Form your ground beef into loose 2 oz balls and place in the fridge to set until ready to use.
Next, add your burger balls to the skillet, season with SPG and let crisp up for 30 seconds.
Next, place the parchment over one ball and then firmly press with the spatula until the burger is “smashed” on the skillet. Let cook for another 1-2 minutes.
Carefully flip each burger over and then season the new side with salt, pepper and garlic. Top each burger with a slice of cheese and let melt for 1-2 minutes. Once melted, stack one burger on top of another to create a double patty. Then pull each double patty off the grill to rest.
Now let’s start building the burger. Add some mayonnaise to the base burger bun and then add double patty burger on top.
Next, add the bacon slices, beer battered onion rings, drizzle of bbq sauce and then the top bun. Serve and enjoy!
Notes
Quick Homemade BBQ SauceThere’s no shortage of delicious BBQ sauces at your local grocery store, but if I have time, I’m always extra stoked when I make my own. You can check out my recipe for Guinness BBQ sauce or follow this simple method. Combine 1.5 cups ketchup, 1.5 cups brown sugar, 1/2 cup apple cider vinegar, 1/2 cup water and 1 tablespoon of Worcestershire sauce in your food processor or blender. Then, add 2 tablespoons mustard powder, 2 teaspoons smoked paprika, 2 teaspoons kosher salt, 1 teaspoon of black pepper and a couple dashes of your favorite hot sauce. Blend until smooth. Finally, put the sauce in a medium saucepan on the stove, bring to a boil, reduce the heat and let it simmer for about five minutes. Serve with burgers, hot dogs, fries and more!
Whip up these tasty vegan lentil burgers using ingredients you can easily find at your local grocery store – like mushrooms, lentils, and oats. The soft fillings blend perfectly with the crispy patties, seasoned just right to give you that classi…
Whip up these tasty vegan lentil burgers using ingredients you can easily find at your local grocery store – like mushrooms, lentils, and oats. The soft fillings blend perfectly with the crispy patties, seasoned just right to give you that classic meatless burger feel. Looking to broaden your barbecue options? Check out my top-rated burger...
This collection of favorite dishes by the 2024 Presidential nominees, Kamala Harris and Donald Trump, will leave you wanting more. From Tacos to Meat Loaf, there's a delicious recipe for everyone. 
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