It’s Friday! Even better, that indescribably horrid heatwave has finally broken ’round these parts, which means it’s safe to venture outdoors again. We’ve been wanting to fire up the grill for days now but it’s just been too hot and humid that I swear the meat arrives almost half-cooked after walking all 15 steps to our backyard grill.
This weekend, though, is a different story. In fact, it almost feels like a different planet. A two-week-long heatwave can do that to you. So, if like me, you’re planning some long-anticipated grill time, then boy do I have a couple of burgers for you. I spotted these recent TK submissions—both with an Asian twist—and can’t wait to try them.
Now you all know we love John of Patio Daddio BBQ, and I’m telling you, when he names a burger Daddio’s Blue Ribbon Burger, you want one. Or three. His burger features a jalapeno-cheese roll, grilled onions, and he kicks up his ketchup with gochujang, which is a Korean red fermented chili paste. It’s a serious burger.
Then we have these Grilled Cilantro Burger Sliders with Teriyaki and Pineapple from Nancy of Coupon Clipping Cook. She seasons her sliders with cilantro, red pepper flakes, green onions, and garlic, then serves them with homemade teriyaki sauce and grilled pineapple. Heaven.
So go fire up the grill this weekend and make some burgers! That is, if it doesn’t already feel like a grill outside. (That made no sense, I know.) If it’s too hot where you are, then do what I did the past two weeks and live on ice cream. (Apparently, I have neither sense nor shame.)
Enjoy the weekend everyone!
Printable Recipe
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Description
A serious signature burger, seriously accessorized.
A custom blended burger nestled in a jalapeno-cheese roll smeared with a good dose of spicy ketchup. Then topped with a slice of medium cheddar cheese, chopped bacon, a slice of grilled onion, ripe tomato, and crisp lettuce. How can you go wrong?
Ingredients
- 2 pounds Ground Beef (50% Chuck, 30% Tri-tip, And 20% Shoulder, Or 80/20)
- 2 teaspoons Montreal Steak Seasoning (I Used McCormick's® Grill Mates®)
- 4 slices White Onion (1/4-inch Thick Slices)
- 3 Tablespoons Ketchup
- 1 Tablespoon Gochujang Sauce (I Used Annie Chung's)
- 4 slices Medium Cheddar Cheese (I Used Tillamook®)
- 4 whole Jalapeno-cheese Rolls, Sliced Sandwich Style
- 2 strips Bacon, Cooked And Chopped (I Used The Best On The Planet -- Benton's)
- 8 slices Tomato (1/4-inch Thick Slices)
- 4 leaves Green Leaf Lettuce, Washed And Patted Dry
- Canola Oil Cooking Spray
Preparation Instructions
Note: I used a custom blend of beef, but if you don’t want to deal with custom blend, or you don’t have access to great beef, just use a good quality 80/20 ground beef.
Start your grill and prepare for direct cooking at high heat (450-500ºF). Put a cast iron griddle on the grates to preheat.
Divide the beef into four evenly sized balls (8 ounces each) and gently form them into 4-inch diameter patties of even thickness. Use your index finger to put an indentation in the center of each patty. This helps them stay flat while cooking. Season each side of each burger with 1/4 teaspoon of the steak seasoning then put the patties on a platter and set aside.
Thoroughly mix the ketchup and Gochujang sauce in a small bowl and set aside.
When the grill and griddle are preheated, put the burgers on the griddle and cook for four minutes. While the burgers are cooking, spray both sides of each onion slice with cooking spray and grill them on a vacant spot on the grill. Remove the onion slices to a plate once they’ve softened a little and have some grill marks.
After four minutes flip the burgers and cook them another four minutes, or until they reach an internal temperature of 145ºF. Add a slice of cheese to each burger during the last minute of cooking. When they are done remove them to a clean platter and set aside.
Caution: If you’re using standard pre-packaged ground beef, you must cook it to an internal temperature of 165ºF.
Toast the buns over direct heat until golden.
Smear half a tablespoon of the ketchup mixture on the cut side of each bun half. Add a burger to the bottom half of each bun and top each with a quarter of the chopped bacon, a slice of onion, two slices of tomato and a leaf of lettuce. Add the top bun.
Serve and enjoy!
Printable Recipe
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Description
These sliders will make your day. As a bonus they’re made with a quick and easy homemade teriyaki sauce.
Ingredients
- FOR THE TERIYAKI SAUCE:
- 2 cloves Garlic, Diced
- ¼ cups Soy Sauce
- 1 Tablespoon Plus 1 Teaspoon Hoisin Sauce
- ¼ teaspoons Sesame Oil
- 3 teaspoons Rice Vinegar
- 1 can (8 Oz. Size) Sliced Pineapple, Pineapple And Juice, Divided
- 3 teaspoons Honey
- FOR THE CILANTRO BURGERS:
- ¾ pounds Ground Beef
- ¼ cups Chopped Cilantro
- 1 teaspoon Dried Red Pepper Flakes
- 2 Green Onions, diced
- 4 dashes Salt
- 1 clove Garlic, Diced
- 4 slices Swiss Cheese
- FOR THE ASSEMBLY:
- 4 slices Canned Pineapple
- 4 whole Slider Buns (Or Small Dinner Rolls)
Preparation Instructions
For the teriyaki sauce:
In a medium size saucepan, add the chopped garlic, soy sauce, Hoisin sauce, sesame oil, rice vinegar, and all of the pineapple juice from the 8 ounce can of sliced pineapple. Add the honey and stir all ingredients together. Cook the sauce on low to medium heat until it starts to thicken (about 15 to 20 minutes). Stir the sauce as it’s cooking. Once the sauce starts to thicken, remove pan from the heat and set aside.
For the cilantro burgers:
Heat the barbeque grill on medium heat. In a medium size bowl add the ground beef, cilantro, red pepper flakes, green onions, salt and garlic. Mix together and make 4 small thick patties.
When the grill is medium-hot add the burgers onto the grill and cook for about 4 to 5 minutes on each side (or longer if you prefer the burgers more well done). For the last minute of cooking time, place a slice of Swiss cheese on top of each burger. Remove burgers from the grill onto a plate, cover with foil and set aside.
For the assembly of the sliders:
While the burgers are cooking, add the slices of pineapple to the grill. As soon as you see grill marks on the bottom side of the pineapple (about 2 to 3 minutes), turn it over. Then as soon as there are grill marks on the other side, remove the pineapple from the grill onto a plate and set aside.
Slice the buns in half horizontally and lay them out with the cut sides facing up. Drizzle the teriyaki sauce on the sides that are facing up. Then add a slice of grilled pineapple and a cilantro burger to each bottom side of the bun. Next, drizzle more of the teriyaki sauce on top of the burger. Cover the slider with the top sides of the bun and serve warm. These can be served as is or topped with sliced tomatoes, fresh spinach leaves or lettuce and mayonnaise.
