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Let’s Talk Burgers

Posted by in Kitchen Talk

Tasty Kitchen Blog: Kitchen Talk (Let's Talk Burgers!)

Our family consumes more ground meat (beef, chicken, turkey, you name it) in the summer months than any other time of the year, mostly in the form of burgers. I suspect it’s the same for many others, because those family packs of ground meat are flying off the shelves at my local supermarket.

Given the amount of burgers we all seem to be enjoying this summer, it’s always nice to change things up a bit and do something a little different to spice things up. So tell us:

Do you have any killer burger tips to share?

Maybe it’s different condiments or toppings, or a special spread. Some like to pack cheese inside the patty, and some like to add bacon bits for a new take on a bacon burger. Me, I’ve been wanting to experiment with grinding my own beef at home and creating a burger blend, and I think I’m finally taking that plunge soon. (And yes, I will be trying a version with bacon mixed in. Because, why not?)

So come share your burger tips and tricks! It doesn’t matter if your signature burger is a straight-up beef burger, or one made with chicken, salmon, black beans, mushrooms—or even if it’s an awesome burger you had at some joint somewhere that you just can’t get out of your head. Let’s mix things up at the grill and have our guests talking about our burgers well past summer!



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C. L. ( Cheryl ) "Cheffie Cooks" Wiser on 6.27.2014

Posted recently on TK is my all time favorite (outside) grilled sirloin (93/7) ground beef 1/2 pounder; named The “Brawny Lad” Sandwich, it is on a lightly toasted rye roll, large slice of white onion, large slice of ripe tomato (your choice of condiment) cut in half served with pickles on the side!!! We are hosting a Big 4th of July Party and they are also on the menu. Nanci, I love the idea of peppered bacon! Definitely going to have to make that an option to add to burgers. Thanks everyone for sharing. CLW

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Nanci (TK) on 6.27.2014

I love caramelized onions, sauteed mushrooms and some gooey cheese on top of my grilled burger. With all of that, I don’t even need a bun. Grilled burgers are my absolute favorite summer meal. And if I happen to have peppered bacon in the fridge, that has to be on top as well. Peppered bacon…

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Betsy (TK) on 6.26.2014

Favorite burger topping: crispy, fried onion strings!!

JoyK on 6.26.2014

Horseradish sauce. Enough said!

Yaya Cheryl on 6.26.2014

Use 90/10 ground beef 3 lbs; 3 c. French’s fried onions; 2/3 c. worchestershire sauce; 1/2 T garlic powder. Mix all together. Grill. Top with cheese and more fried onions.

This is a very tasty combo. Yields 12 burgers. Make into patties and freeze as others suggested.

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mdvshutterbug on 6.26.2014

My simple burger is ground meat, minced garlic, minced onion, Worcestershire sauce and Lawry’s® Seasoned Salt. I prefer to use dry garlic and onion. Combine ingredients and refrigerate for an hour. Make patties and cook.

My favorite toppings are tomato, lettuce, bleu cheese, bacon, avocado, mayo and ketchup.

I would like to try creating a white burger. The toppings could be arugula, ricotta, mozzarella, dash of tomato sauce, toasted bun lightly coated with oregano/basil infused olive oil.

KrissyC EsMommy on 6.26.2014

Years ago, before Bacon was seen on and in everything our meat market man began experimenting with bacon burger. He ended up with this perfect blend of beef and bacon that was juicy, but not overly bacony. Every chance I get I pick some up for burgers. I love my burgers straight up with lettuce (I prefer leaf to anything else) and a thick slab of tomato with garlic dill pickles and very little condiments. Sometimes for a kick I add a little BBQ to the burgers, but not often. I always toast the bun over the grill…just something about that slightly toasty bun makes a burger.
As a cheater tip, I keep burgers ready to go in the freezer. Sandwich baggies make perfect little bags for the burgers, and I make them into patties, then when I need a quick, summery meal I just pull them out and slap em on the grill. Generally by the time the outside is done, the inside is just about done as well.

John on 6.25.2014

86 the pink slime & supermarket ground beef. Buy a Waring Pro grinder and make your own burgers & sausage. I like 50% chuck, 25% flank, & 25% top sirloin. Brioche buns work best for me. Make a batch and use Foodsaver packs so you can pull them out of the freezer for quick meals in the time it takes to fire up the grill.

Patricia G on 6.25.2014

Never eat a burger without toasting the bun; drain the grease and toast in the pan you cooked the burgers in. Yeah I know, too fattening but occasionally ya gotta live.

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Cathey on 6.25.2014

Since I can’t eat burgers out because of the bread, when I do make them at home it’s a big production. My husband travels 45 minutes each way to buy the most incredible gluten free rolls for me.

I use 80/20 and dimple them as well, worcestershire, sprinkle of taco seasoning. Topping are caramelized onions, sauteed mushrooms with tamari (gluten free soy) and butter, crispy bacon, double cheese, mayo, ketchup.

We also enjoy sausage burgers on the grill, just buy the best Italian sausage you can find, open the casing and make into burgers. We top with cheese and duck-sauce.

Anna B. on 6.25.2014

Extra tomato, lettuce, pickles, mustard, ketchup, mayo on a thin bun.
Cheese: any variety as long as it’s not American- melted, please.

A side of sweet potato fries.
Fruit salad or watermelon.

Ang on 6.25.2014

I try many different versions because we love our burgers but I ALWAYS use 80/20 and make a hole (some people just make an indention) in the middle it keeps them from shrinking up and helps to cook evenly.

Cathy B on 6.25.2014

Ground turkey can cook up awfully dry but if you add finely grated zucchini to the meat, along with your breadcrumbs and seasonings, it holds in the moisture. Grate it finely, that’s really important. If the tiny bits of green look too weird for you (or your kids), peel it before you grate it and nobody will be able to see or taste it. This tip works for burgers and for turkey meatloaf. I use about 1/2 cup zucchini per pound of ground turkey.

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patiodaddio on 6.25.2014

Here are my tips:
– Use 80/20 ground chuck. Fat is flavor and juice, and 20% is perfect.
– Add a little ice water and soy sauce to your ground beef before forming the patties. The water ensures that the burgers stay juicy, and the soy sauce is a natural salt that also adds umami. Worcestershire sauce also works very well.
– Use your thumb to put a dimple in the center of the burger before cooking. This helps to keep it flat, thus avoiding baseball burgers.
– If you like onions on your burger, grill slices on the grill.
– Keep it simple. A great burger can stand on its own without a bunch of crazy toppings.

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Jeanette Smith on 6.25.2014

I like to get the vinegar jalapenos and add to the ground beef and season the meat and make some Yummy patties. Mmm Mmm Yummy!! :)