Stop slinging up store-bought patties with subpar results! When it comes to crafting a bun-in-a-million burger, a little effort and imagination go a long way. Four local burger kings help you up your summertime grilling game with inventive (but still achievable) takes on a classic.
Summer Backyard Burger
This mouthwatering concoction relies on fresh ingredients for flavor. Expect to see it debut on the Oak Lawn institution’s weekly burger rotation in May, when, explains Orsini, “the tomatoes and basil start to show up locally.”
Joel Orsini, Parigi
The Build
Brioche Bun Top → Homemade Tomato Jam → Thai Basil → Burrata Ball → Beef Patty → Tomato → Baby Gem Lettuce → Mayo → Bottom Bun
- Spiced Heirloom Tomato Jam
Ingredients
- 2 1/2 lbs heirloom grape tomatoes (halved)
- 1 1/2 cups white sugar
- 3 tbsp fresh garlic (chopped)
- 2 tbsp crushed red pepper flakes
- 4 tbsp lemon juice
- 3 oz honey
- 1/4 cup water
- 1 tbsp kosher salt (to taste)
Instructions
- In large sauté pan or pot (preferably a pan with a large surface area), turn heat to medium and add sugar evenly all over the surface. Once sugar has melted and starts to caramelize just slightly add in remaining ingredients minus the salt and water.
- Cook on same heat stirring often with rubber spatula (every 2 minutes) to ensure no sticking to bottom of pan and no scorching.
- Once mixture has reduced by over half and the tomatoes have broken down completely continue to cook but add water and salt.
- Continue to cook till mixture is nappe and of jam consistency (about 15 minutes). Cool down and reserve for later use. Keep in refrigerator for up to two weeks.
Sweet Texas Heatwave
“This burger started from my love of cream cheese and its versatility,” says Pierce. “We thought combining something spicy (the jalapeño cream cheese) and sweet (the apricot marmalade) together would create a rich, savory flavor profile.”
Preston Pierce, Liberty Burger
The Build
Brioche Bun Top → Jalepeño Cream Cheese → Apricot Marmalade → Peppered Bacon → Beef Patty → Arugula → Bottom Bun
- Apricot Marmalade
- Jalapeno Cream Cheese
Ingredients
- 2 lb cleaned apricots
- 12 oz water
- 4 oz sugar
To Finish:
- Combine 3 oz sugar and 1 oz dry pectin
- 2 oz lemon juice
Instructions
- Cut apricots into quarters, remove pits and any dark areas. In the stock pot, on medium heat, add the sugar and water and stir until the sugar dissolves into a syrup. Add apricots, stir well and cover.
- Boil on medium to low for 10 minutes, stirring 2-3 times.
- Uncover, stir and skim if needed. Temp check, when it reaches 212 degrees, add the sugar pectinmix, then add the lemon juice. Boil for 2-3 additional minutes, then remove from heat. Leave to cool then transfer to a 1/3 pan.
Alternatives: Bonne Maman Apricot Preserves
Ingredients
- 1 block (3lb) cream cheese
- 6 jalapeños
- 1 tsp garlic powder
Instructions
- Set out cream cheese to soften.
- Cut stems, slice in half, and deseed then chop the jalapenos.
- Cut cream cheese into cubes.
- Split ingredients to make 2 batches.
- Add ingredients to food processor, blend 30 seconds, scrap down the sides. Repeat until cream cheese is well blended and fluffy, and the jalapenos are well distributed.
- Transfer, label and date.
Alternatives: Philadelphia Spicy Jalepeño Cream Cheese
The Pasadena Smashburger
“Legend has it that in my hometown of Pasadena, California, a 1920s cook accidentally burned one side of a hamburger patty while listening to a heated political debate. He added a piece of cheese to cover his mistake—and the ‘hamburger with cheese’ was born!” says Culwell. “This is my take on a classic American cheeseburger.”
Dave Culwell, Burger Schmurger
The Build
Toasted Bun Top → Burger Sauce → Pickles → Yellow Onion → Roma Tomatoes → American Cheese → Smashed All-Beef Burger Patty → Bottom Bun
- Burger Sauce
Ingredients
- Mayo
- Ketchup
- Mustard
- Pickle brine
Classic Southern Comfort
“I wanted to marry quintessential backyard BBQ foods—deviled eggs and a light refreshing beer—to create the ultimate Southern comfort burger to share with friends and family,” says Sylva.
Gerald Sylva, Rodeo Goat
The Build
Brioche Bun Top → Sweet Pickle Chutney → Arugula → Devil-Egg Spread (garnish with egg whites and paprika) → Beef Patty → Red Onion → Giallo De Summer Yellow Tomato → Summertime Beer Mustard → Bottom Bun
- Devil-Egg Spread
- Sweet Pickle Chutney
- Summertime Beer Mustard
Portion size: 1-2 tablespoons of spread
Ingredients
- 10 eggs
- 1/2 cup Duke’s Mayonnaise
- 1 oz shallots
- 1/4 tsp tabasco sauce
- 1/8 tsp cayenne pepper
- 1/2 tsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1/2 tbsp kosher salt
- 1/2 tbsp fresh lemon juice
Instructions
- Boil eggs 10-12 minutes
- Peel egg and separate yolks from whites
- Mix egg yolks and rest of ingredients to a fine puree
- Using a cheese grater, grate the egg whites on top
Portion size: 1 tablespoon
Ingredients
- 2 cups yellow onions (diced)
- 2 cups Claussen Kosher Dill pickles (diced)
- 2 tbsp apple cider vinegar
- 1/2 cup brown sugar
- 1/2 tsp kosher salt
Instructions
- Place all ingredients in sauté pan and cook over medium heat, simmering for 15-20 minutes.
- Allow to cool slightly, place into food processor, and pulse to desired consistency.
Portion size: 1 tablespoon
Ingredients
- 1 cup brown mustard
- 1 tbsp Karbach Love Street Summer Beer
Instructions
- Place items in mixing bowl and whisk together.
Alternatives: Plochman’s Craft Beer Mustard or Kosciusko Lager Beer Mustard
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