"Courtesy of Delish"
Nothing says fall quite like an tailgate grill-out. Whether you're holding a chic soirée on a rooftop or enjoying a laid-back evening in your backyard, spice up your next game-day with these 10 deliciously unique burger recipes courtesy of Delish for vegetarians and meat-lovers alike, all perfect for football fanatics. Don't forget to complement your main course with one of these easy side dishes to whip up now, easily paired with a refreshing non-alcoholic cocktail, too!
"Courtesy of Delish"
1 of 10
Ingredients 3 pounds ground beef chuck 2 tablespoons Worcestershire sauce Coarse salt Ground pepper 4 ounces blue cheese (or other soft cheese, such as Brie) Oil, for grates 8 rolls or buns, split 2 cups packed baby spinach 2 beefsteak tomatoes, cut into 8 slices Sautéed mushrooms (optional) Grainy mustard (optional) Directions Heat grill to medium-high. In a large bowl, gently fold together beef, Worcestershire sauce, 1 tablespoon salt, and 1 teaspoon pepper. Form into 8 equal-size mounds. Shape cheese into 8 equal-size disks. Press a small well in the center of each beef mound. Place cheese in well; wrap beef around cheese, pinching to seal. Lightly oil grates. Place burgers on grill; cover. Cook until grill marks are visible on first side, 4 to 6 minutes. Turn burgers with a spatula; cook until grill marks are visible on other side and meat is just slightly pink in the middle, 4 to 6 minutes more for medium-rare. To serve, layer bottom roll halves with spinach, burgers, tomato, and mushrooms, if using, dividing evenly. Spread top roll half with roasted red-pepper sauce, as desired.
"Courtesy of Delish"
2 of 10
Ingredients 1 tablespoon olive oil, plus more for frying 1/2 cup finely chopped onion 2 cloves garlic, minced 3 slices white bread, crusts removed, torn in pieces 1/3 cups milk 3/4 pounds ground beef chuck 1/2 pounds ground pork 1/4 pounds ground veal 1/2 cups freshly grated Parmesan or Pecorino Romano cheese 1 large egg, beaten 2 tablespoons chopped fresh basil or Italian parsley 1/2 teaspoons kosher salt 1/2 teaspoons freshly ground black pepper 3 cups homemade or store-bought marinara sauce 1 1/2 cups baby arugula 1 package (15-ounce) party-size potato rolls, split, or other mini soft rolls 10 slices (thin) provolone cheese, halved Directions In a small saucepan, heat oil over medium-low heat and sauté onions and garlic until translucent, about 5 minutes; let cool. In a medium bowl, combine bread and milk; let stand until mushy. Add ground meats, onion mixture, cheese, egg, basil, salt, and pepper; mix with hands until just combined (don't overmix). Using a small ice cream scoop or a tablespoon, form into 20 small meatballs. Heat about 1/4 cup of olive oil in a large, deep skillet over medium heat. Working in batches, fry meatballs until brown all over, about 7 minutes per batch. Transfer to a plate. Discard drippings and wipe skillet. Add marinara sauce to skillet and return meatballs to sauce. Bring to a boil, reduce heat to low, cover with lid slightly ajar, and simmer, turning meatballs occasionally, about 30 minutes or until meatballs are tender. To serve, place arugula leaves on bottom of each roll. Top each with 1 meatball. Drizzle each meatball with some of the sauce and top with a cheese slice and the top of the roll.
"Courtesy of Eating Well"
3 of 10
Crab Cake Burger
Ingredients 1 pound(s) crabmeat 1 egg, lightly beaten 1/2 cup panko breadcrumbs 1/4 cup light mayonnaise 2 tablespoons minced chives 1 tablespoon Dijon mustard 1 tablespoon lemon juice 1 teaspoon celery seed 1 teaspoon onion powder 1/4 teaspoon freshly ground pepper 4 dashes hot sauce, such as Tabasco, or to taste 1 tablespoon extra-virgin olive oil 2 teaspoons unsalted butter Directions Mix crab, egg, breadcrumbs, mayonnaise, chives, mustard, lemon juice, celery seed, onion powder, pepper and hot sauce in a large bowl. Form into 6 patties. Heat oil and butter in a large nonstick skillet over medium heat until the butter stops foaming. Cook the patties until golden brown, about 4 minutes per side.
"Courtesy of Fat Free Vegan"
4 of 10
Chickpea Burger with Tahini Sauce
Ingredients 1 can chickpeas, rinsed 4 scallions, trimmed and sliced 1 egg 2 tablespoons all-purpose flour 1 tablespoon chopped fresh oregano 1/2 teaspoon ground cumin 1/4 teaspoon salt 2 tablespoons extra-virgin olive oil 2 6-1/2-inch whole-wheat buns, halved and warmed, if desired 1/2 cup low-fat plain yogurt 2 tablespoons tahini 1 tablespoon lemon juice 1/3 cup chopped flat-leaf parsley 1/4 teaspoon salt Directions To prepare burgers: Place chickpeas, scallions, egg, flour, oregano, cumin and 1/4 teaspoon salt in a food processor. Pulse, stopping once or twice to scrape down the sides, until a coarse mixture forms that holds together when pressed. (The mixture will be moist.) Form into 4 patties. Heat oil in a large nonstick skillet over medium-high heat. Add patties and cook until golden and beginning to crisp, 4 to 5 minutes. Carefully flip and cook until golden brown, 2 to 4 minutes more. To prepare sauce and serve: Meanwhile, combine yogurt, tahini, lemon juice, parsley and 1/4 teaspoon salt in a medium bowl. Divide the patties among the buns and serve with the sauce.
"Courtesy of Pip & Ebby"
5 of 10
Green-Chile Bacon Burger with Goat Cheese
Ingredients 8 thick-cut slices of bacon, about 1/2 pound 1/2 cup mango chutney, preferably Major Grey brand 1 poblano chile Vegetable oil, for brushing 4 hamburger buns, split 1 large tomato, cut into 4 thick slices 1 1/2 pounds ground beef chuck Salt and freshly ground pepper 3 ounces fresh goat cheese, cut into 4 slices Watercress sprigs or lettuce, for serving Directions Preheat the oven to 375°. Line a large, rimmed baking sheet with parchment paper. Arrange the bacon slices on the paper and brush both sides liberally with the chutney, leaving any chunks in the jar. Bake the bacon for about 30 minutes, turning once, until caramelized. Transfer the glazed bacon to a rack and let cool. Meanwhile, light a grill or preheat a grill pan. Rub the chile with oil and grill until charred all over, about 5 minutes. Transfer to a bowl, cover with plastic wrap, and let stand for 10 minutes. Peel the poblano and coarsely chop it. Brush the cut sides of the buns with oil and grill until toasted, about 30 seconds. Brush the tomato slices with oil and grill just until lightly charred, about 1 minute. Place the grilled tomato slices on the bottom half of the buns. Form the beef into four 1-inch-thick patties and brush with oil. Season with salt and pepper and grill over high heat, turning once, until nearly medium-rare, about 6 minutes. Top with the goat cheese and chopped poblano, close the grill, and cook until the cheese is completely melted and the burgers are medium-rare, about 1 minute. Set the burgers on the buns, top with the glazed bacon and watercress sprigs, and serve right away.
"Courtesy of Country Living"
6 of 10
Ingredients 1 1/2 pounds ground chuck or sirloin 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1/2 teaspoon Worcestershire sauce 1 large egg 4 slices Cheddar cheese 1 large onion , sliced in rings 4 onion rolls, halved and toasted 1 large tomato, sliced 4 lettuce leaves 4 dill-pickle chips Directions Prepare patties: In a medium bowl, mix ground beef, salt, pepper, Worcestershire sauce, and egg. Use your hands to form 4 equally sized patties. Cook burgers and onions: In large skillet, cook patties over high heat, about 4 minutes for medium or 5 minutes for well done, turning once midway through. Place 1 slice cheese atop each burger and cook 1 more minute. Remove patties from skillet and place on wire rack. Reduce heat to medium, add onions, and cook, stirring occasionally, until golden brown, about 6 minutes. Remove skillet from heat. Assemble sandwiches: On bottom half of each roll, place 1 burger and top with tomato, lettuce, pickles, and onions. Cover with top of roll. Serve with ketchup and American Frites.
"Courtesy of Kitchen Daily"
7 of 10
Cheddar BLT Burger with Tarragon Russian Dressing
Ingredients 1/2 cup mayonnaise 1/3 cup ketchup 1 tablespoon red wine vinegar 1 tablespoon onion, grated 1 tablespoon parsley, chopped 1 tablespoon tarragon, chopped 1 teaspoon Worcestershire sauce 12 ounces thickly sliced bacon 1 1/3 pounds ground beef chuck 1 1/3 pounds ground beef sirloin 1 teaspoon kosher salt 1/2 teaspoon freshly ground pepper 2 tablespoons unsalted butter, melted 3 ounces sharp cheddar cheese, cut into 6 slices 6 hamburger buns, split and toasted 6 iceberg lettuce leaves 6 slices tomato 6 slices of red onion Directions In a medium bowl, whisk the mayonnaise with the ketchup, red wine vinegar, onion, parsley, tarragon, and Worcestershire sauce. Cover and refrigerate. In a large skillet, cook the bacon over moderately high heat, turning once, until crisp, about 6 minutes. Drain and cut the bacon into large pieces. Light a grill and fill a large bowl with ice water. Gently mix the ground chuck with the ground sirloin, salt, and pepper. Form the meat into six 4-inch patties, about 1 1/4 inches thick. Submerge the patties in the cold water and let soak for 30 seconds. Immediately transfer the burgers to the grill and brush with some of the melted butter. Grill over high heat for 9 minutes for medium-rare meat, turning once or twice and brushing occasionally with butter. Top the burgers with the cheese during the last minute of grilling and let melt. Spread the Russian dressing on the buns. Set the lettuce leaves and tomato slices on the bottom halves and top with the burgers, red onion, and bacon. Close the burgers, cut in half, and serve right away.
"Courtesy of Good Housekeeping"
8 of 10
Chipotle Nacho Burger
Ingredients 1 1/4 pounds 90% lean ground beef 1 1/2 teaspoons ground chipotle chile pepper 4 slices (1 oz.) Monterey jack cheese 4 hamburger buns, split and toasted 1 cup mild or medium salsa Salt Directions In large bowl, with hand, mix beef, chipotle, and 1/4 teaspoon salt until blended, but do not overmix. Shape beef mixture into four 3 1/2-inch patties, handling meat as little as possible for best texture. Lightly spray ridged grill pan or 12-inch skillet with nonstick cooking spray, then heat on medium until hot. Place burgers in hot grill pan. For medium, cook 6 minutes, turn burgers over, and cook 3 minutes longer. Top each burger with 1 slice cheese; cook 2 to 3 minutes longer or until cheese melts. To serve, place burgers on buns and top with salsa.
"Courtesy of Kitchen Daily "
9 of 10
Barbecue Pork Burger
Ingredients 1 1/2 pounds ground pork 1 slice red onion, minced, plus slices for serving 3/4 cup store-bought or homemade barbecue sauce Coarse salt and ground pepper Vegetable oil, for grates 4 soft onion rolls, split horizontally Directions Heat grill to medium-high. In a medium bowl, place pork, minced onion, 1/4 cup barbecue sauce, 1 teaspoon coarse salt, and 1/4 teaspoon pepper. Mix very gently with a fork to combine, being careful not to overwork meat (which would make burgers dense). Gently form meat into 4 equal-size patties, 4 inches in diameter and 1 inch thick. With thumb, make a 1/2-inch-deep indentation in the center of each (this helps keep burgers flat during grilling). Moisten a folded paper towel with oil; grasp with tongs and rub over grates. Season burgers with salt and pepper; grill until cooked throughout, 5 to 8 minutes per side. Serve on onion rolls (toasted on grill, if you like), with sliced onion and remaining barbecue sauce.
"Courtesy of Good Housekeeping UK"
10 of 10
Ingredients 1 pound ground chicken breasts 1 medium carrot, grated (1/2 cup) 2 green onions, minced 1 clove garlic, crushed with garlic press 4 hamburger buns, warmed Sliced cucumber, lettuce leaves, and green onion (optional) Directions In medium bowl, with hand, mix ground chicken, carrot, green onions, and garlic until evenly combined. On waxed paper, shape chicken mixture into four 3 1/2-inch round patties (mixture will be very soft and moist). Place patties on grill over medium heat and cook about 12 minutes or until juices run clear when center of burger is pierced with tip of knife, turning over once. (If you have a grill with widely spaced grates, you may want to place burgers on a perforated grill topper to keep them intact.) Place burgers on warmed buns. Serve with cucumber slices, lettuce leaves, and green onions if you like.
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