Buffalo Wing Burgers

These Buffalo wing burgers are further proof that chicken or turkey burgers do not have to be boring or bland. These are definitely our go-to no-beef burgers. A little spiciness, tender patties, and oh, my favorite, Buffalo wing flavor. Topped with a dressing that is both sweet and spicy. Perfect!
buffalo-wing-burgersI’ve already made these Buffalo wing burgers several times. We absolutely love them. So far, I have only made them with ground turkey, since we prefer the texture of ground turkey over chicken. Well, that and ground turkey has been on sale lately!

Buffalo Wing Burgers
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
For the burgers
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil, plus more for the grill
  • 1/2 small sweet onion, minced
  • 1/2 teaspoon kosher salt
  • 2 cloves garlic, minced
  • 1/2 teaspoon freshly ground black pepper
  • 2 teaspoons Frank's hot sauce
  • 1/2 teaspoon dried thyme, crumbled
  • 1/2 teaspoon (or more) crushed red pepper flakes
  • 1 pound ground chicken or turkey
  • 4 hamburger buns
  • Green leaf lettuce, optional
  • Thinly sliced ripe tomato, optional
For the mayonnaise
  • 1 tablespoon freshly squeezed lemon
  • 1/2 cup mayonnaise
  • 1 tablespoon Frank's hot sauce
  • 2 teaspoons honey
  • 1/2 teaspoon cayenne pepper
Instructions
For the burgers
  1. Melt butter with oil in a medium skillet over medium heat.
  2. Add the onion and salt and cook until onion starts to turn golden.
  3. Add the garlic, stir and cook another 2 minutes.
  4. Add the pepper, hot sauce, thyme, and red pepper flake. Stir then remove to a large bowl to cool for at least 5 minutes.
  5. Add the ground meat and combine well. Form into 4 equally-sized patties.
  6. Fire up your grill. Oil your grates so that the patties do not stick.
  7. Grill patties until they reach 165 F, approximately 5 minutes per side. Be careful flipping the patties if they begin to crumble.
  8. Toast buns if desired.
  9. Slather buns with the mayonnaise. Add lettuce (if using), the grilled patties, tomato (if using) and the top bun and serve.
For the mayonnaise
  1. Combine all ingredients.

Oklahoma Fried Onion Burgers

The tastiest burgers are cooked on a flat-top griddle or in a hot skillet. Unlike a grill, the fat doesn’t drip down into the fire below. Instead, it stays on the burger, keeping it moist. And the added plus of a griddle is that you get that wonderful char. These Oklahoma fried onion burgers would be your standard fantastic griddle burgers, but they have a very tasty twist: onions that are griddled into the patties. The result is divine.
Oklahoma Fried Onion BurgersI use a griddle insert that fits into my Weber charcoal and gas grills to griddle burgers like Oklahoma fried onion burgers. It not only gets super hot, it gets hot consistently across the entire griddle. This ensures that I get nice evenly cooked burgers no matter how many I am cooking at once.

Oklahoma Fried Onion Burgers
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 1 large white onion, peeled, halved, sliced thin
  • Kosher salt and freshly ground black pepper
  • 1 pound ground beef
  • 1 tablespoon unsalted butter
  • 1 tablespoon vegetable oil
  • 4 slices American cheese
  • Mayonnaise
  • Prepared yellow mustard
  • Pickle slices
  • 4 hamburger buns
Instructions
  1. Place the onion slices in a large bowl.
  2. Toss with 1 teaspoon of salt and let rest for 30 minutes to extract as much liquid out of the onions as possible.
  3. Transfer the onions to a towel or a few sheets of paper towels, roll up tightly and squeeze to remove as much liquid as you can.
  4. Divide the onion slices into 4 equal piles on a cutting board or flat surface.
  5. Divide the beef into 4 patties and form into balls.
  6. Place beef on top of the onions and, using the palm of your hand or the bottom of a small skillet, flatten the beef into patties. The onions will stick to the bottom of the patties. That's what you want.
  7. Season patties with salt and pepper.
  8. Heat up a griddle or cast iron skillet on your stove top or grill over medium-high heat.
  9. Add the butter and swirl it around to coat the griddle or skillet.
  10. Add the patties, onion side down, and cook for 6-8 minutes. You'll see the onions starting to turn golden brown and get crispy around the sides.
  11. Flip and continue cooking until the burgers are done, about 2 more minutes.
  12. Top with cheese and remove.
  13. Toast the buns, if desired.
  14. Add the patties, mayonnaise, mustard, and pickles.

Copycat Arch Deluxe Burgers

Probably no one besides me remembers McDonald’s Arch Deluxe burgers. They were a more grown up burger, launched in the 1990s. They were a flop, but honestly, I’m not sure why. I love making copycat versions of the burger at home. They are your pretty-much-standard burgers, but with a sauce that is totally different than the special sauce you find on a Big Mac.
copycat-arch-deluxe-burgersThe star of the show is definitely the sauce and the special seasoning that McDonald’s uses on all of their burgers, from the Arch Deluxe of old to the classic Quarter Pounder. I always thought that the Arch Deluxe should’ve been a hit (along with the McDLT). Well, I guess I can’t call them all correctly!

Copycat Arch Deluxe Burgers
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 1 serving
 
Ingredients
For the burger
  • 1 sesame seed hamburger bun
  • 1/4 pound beef patty
  • 1 slice American cheese
  • 1-2 medium thin tomato slices
  • 1-2 lettuce leaves, chopped
  • 1 tablespoon ketchup
  • 1 tablespoon chopped white onion
For the burger seasoning (makes enough for several burgers)
  • 4 tablespoons Kosher salt
  • 2 tablespoons Accent
  • 1 teaspoon freshly ground black pepper
  • 1/4 teaspoon onion powder
For the special sauce
  • 1 tablespoon mayonnaise
  • 1/2 teaspoon Grey Poupon mustard
  • 1 pinch freshly ground black pepper
Instructions
For the burger
  1. Toast the buns.
  2. Season the patty with the burger seasoning from below. Cook as desired.
  3. Top the hot beef patty with the cheese.
  4. Slather the insides of the bun halves with the special sauce.
  5. Add the beef patty to the bottom bun.
  6. Add the tomato, lettuce, ketchup, onion and top bun and serve.
For the burger seasoning
  1. Combine all ingredients.
For the special sauce
  1. Combine all ingredients until smooth.

Dallas Burgers

My rule for sandwiches also applies to burgers: The messier, the better. One glance at these unbelievably messy Dallas burgers and you know they are going to be crazy good. You know that all sorts of wonderful things are going to run down your forearm when you pick them up. You know you’ll be scraping yummy goodness off your plate with your fingers (ok, use potato chips for scraping if you wish).

Wondering why I put the cheese on the bun bottom instead of on top of the meat (and believe me, there’s some in there)? To keep the bun from getting so soggy you end up an open-faced burger, eating with a knife and fork. No, the cheese won’t get all melty gooey down there, but the trade-off is worth it to me.
Dallas BurgersI used your pretty-much-standard deli slaw on these Dallas burgers, but a broccoli slaw or even a jalapeno slaw would be just as great. Or try my roasted poblano slaw.

Dallas Burgers
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
  • 2 pounds ground beef, formed into 6-8 patties
  • Garlic salt
  • Freshly ground black pepper
  • 6-8 hamburger buns
  • 6-8 slices extra sharp Cheddar cheese
  • Your favorite BBQ sauce
  • 1 pound prepared coleslaw (you may have a bit leftover to serve on the side)
  • Dill pickle slices
  • Potato chips
Instructions
  1. Fire up your grill.
  2. Season beef patties with garlic salt and black pepper.
  3. Cook burgers as desired and toast the buns if you wish.
  4. Assemble burgers by placing cheese on bun bottom (I prefer the cheese underneath the patties to help keep the bun from getting soggy, but you're certainly welcome to put the cheese on top!).
  5. Add the pattie, BBQ sauce, a good spoonful of slaw, a few pickle slices and some chips.
  6. Serve with lots of paper towels.
  7. Shape your ground beef into 6 patties. Make in indention in the middle of each patty. This helps the patty to end up cooking nice and flat, rather than getting all puffy in the center.
  8. Liberally season both sides of the patty with garlic salt and pepper. If the garlic salt scared you, just go with regular salt.
  9. Grill the patties until fully cooked.
  10. Add the slices of cheese to the patties and allow to melt. Remove patties from the grill.
  11. Assemble burgers on the buns and top with the remaining ingredients.

Chili Crunch Burger

I’ve been jonesin’ really bad for a really good burger. A loaded burger, with lots of spicy kick to it. So I fired up my grill and proceeded to make a few big ole chili crunch burgers. Spicy chili. Crunchy chips. Sweet onions. Hot jalapenos. All topped with fiery habanero cheese. Yeah, baby, spicy messy burger time!
Chili Crunch Burger

There is nothing but goodness in every bite. Chili and yummy burger juices will run down your arm. Melted cheese will drip onto your plate. That’s why you want to keep a few extra Fritos around so you can scoop up the fallen chili and cheese.

Although I prefer fresh jalapenos, sometimes they aren’t available. That’s when I substitute canned (not pickled) chopped jalapenos. My favorite are fire-roasted. The roasting adds a great sweet charred flavor to any dish.

Chili Crunch Burger
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
 
Ingredients
  • 2 pounds ground beef
  • Kosher salt
  • Freshly ground pepper
  • 1 teaspoon cayenne pepper
  • 8 hamburger buns
  • 8 slices Habanero Jack cheese
  • 1 15 ounce can Hormel Hot No Bean chili, warmed
  • 1 medium onion (red, white or sweet), chopped
  • 4 jalapenos, seeded, chopped
  • A few handfuls of Fritos Chili Cheese corn chips
Instructions
  1. Place beef in a large bowl.
  2. Season with salt, pepper and cayenne and mix well. Form into 8 1/4 pound patties.
  3. Grill burgers as desired.
  4. Place cooked patties on bun bottoms.
  5. Top with cheese, a few tablespoons of the chili, the onion, and jalapeno.
  6. Add a few corn chips and the bun top and serve (with paper towels!).

 

Bistro Burgers

I was jonesin’ for a big, great burger. Hot off the grill. Juicy. Packed with flavor. These Bistro burgers were so good that Anita said “You’re making these again, and soon” after only one bite. Of course, there’s bacon. And a fried egg (burgers and fried eggs were meant for each other). But the kicker? Frisee lettuce tossed with Dijon, shallots and a bit of the drippings from the bacon. My goodness they were great!
Bistro BurgersThere is nothing I can think of that could possibly make these Bistro burgers any better other than to have made more of them. The Dijon wasn’t too strong (sometimes, too much mustard can be a bad thing), and in fact it was outstanding. Every bite was packed with the perfect tastes.

Bistro Burgers
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 burgers
 
Ingredients
  • 4 slices thick-cut bacon
  • 1 1/2 pounds ground beef, divided into 4 patties
  • Kosher salt and freshly ground pepper
  • 4 large eggs
  • 4 hamburger buns
  • 1 tablespoon Dijon mustard, plus more for spreading
  • 1 shallot, sliced thin
  • 1 small bunch frisee lettuce, torn
Instructions
  1. Fire up your grill.
  2. Meanwhile, cook the bacon in a large skillet until crisp. Remove to a paper towel-lined plate.
  3. Reserve all but 1 tablespoon of the bacon drippings.
  4. Season the burger patties and place on the grill.
  5. While the burgers are cooking fry the egg in the skillet. Remove.
  6. Cook burgers until they reach the desired doneness.
  7. Toast buns as desired.
  8. Whisk 1 tablespoon of the Dijon and 1 tablespoon of the reserved bacon drippings. Stir in the shallots then toss the frisee into the mixture, coating
  9. Slather buns with a bit more of the Dijon.
  10. Add the cooked patties, bacon, egg, frisee and bun tops. Enjoy!

 

Tex-Mex Bacon Cheeseburgers

That’s it. I’m done. There’s absolutely no need for me to ever make any other hamburger patties besides the ones on these Tex-Mex bacon cheeseburgers. Sure, the cheese sauce is amazing (it’s actually a bit beyond amazing, and would also be fantastic on hot dogs), but the patties are the star of the show. Any burger patty I make in the future will be just like these. Tender, juicy, smoky, and incredibly tasty. With a bit of a kick. Tremendous. And not meatloafy, either. You know the kind of burgers I’m talking about. They’re more like meatloaf than burger. Don’t worry, these do not cross the line into meatloafness.
Tex-Mex Bacon CheeseburgersGrating onions can take a bit of time, but it’s well worth the effort. Although you can sort of duplicate the texture by pureeing the onions in a blender, I’ve found it’s best to get out a box grater, grab an onion, and just get to work.

Tex-Mex Bacon Cheeseburgers
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
For the patties
  • 12 slices cooked bacon
  • 1 pound ground beef
  • 4 tablespoons grated white onion
  • 2 cloves garlic, minced
  • 2 tablespoons pureed chipotles in adobo sauce
  • 2 tablespoons Worcestershire sauce
  • Kosher salt and freshly ground pepper
For the cheese sauce
  • 3 tablespoons unsalted butter
  • 2 tablespoons flour
  • 1 cup whole milk
  • 1 1/2 cups shredded cheddar
  • 1 14 ounce can diced tomatoes with green chiles, drained
For the burgers
  • 4 burger buns
  • Garnishes as desired (onion, tomato, jalapeno, etc)
Instructions
For the patties
  1. Fire up your grill.
  2. Chop 4 pieces of the bacon and place in a large bowl.
  3. Add the beef, onion, garlic, chipotles, Worcestershire sauce and salt and pepper to taste.
  4. Mix well and divide into 4 equally sized portions, then form into patties.
  5. Transfer to the grill and cook as desired.
For the cheese sauce
  1. Melt the butter in a medium saucepan over medium heat.
  2. Whisk in the flour and continue whisking while cooking for 1 minute.
  3. Continue whisking while slowly adding the milk. Cook until warmed but not simmering, whisking often.
  4. Stir in the cheese until melted.
  5. Add the tomatoes, stir, and cook until warm. Reduce heat to low until ready to use.
Finally assembly
  1. Top each bun bottom with two slices of the bacon.
  2. Add patties and plenty of cheese sauce.
  3. Add desired garnishes.
  4. Serve.
  5. Devour.

 

Mount Vesuvius Burger

The Mount Vesuvius burger was available at Red Robin for a limited time years ago. It was ‘invented’ by a 12-year old. At 12 I was not inventing crazy-good burgers, or even horribly-bad burgers. Hat’s off to the young man that came up with this great burger, which combines the tang of blue cheese, the smokey flavors of bacon and provolone, and the serious kick of a spicy sauce.
Mount Vesuvius BurgerAs I’ve said before, the sign of a good burger is just how messy it is when you eat it. Well, you don’t have to look at this burger for too long to realize just how good (er…. messy) it is going to be when you bite into it.

Want a cool variation to this already great Mount Vesuvius burger? Add some French fried onions for a great crunch.

Mount Vesuvius Burger
Recipe type: Main
Cuisine: American
Serves: 2 servings
 
Ingredients
For the burgers
  • 4 4 ounce beef burger patties
  • 2 hamburger buns
  • 4 strips smoked bacon, cooked
  • 4 slices provolone cheese
  • Crumbled bleu cheese (or substitute Gorgonzola)
For the lava sauce
  • 1/4 cup sweet BBQ sauce
  • 1/4 cup hot sauce (I used Cholula)
  • 1/4 teaspoon paprika
  • 1/4 teaspoon cayenne pepper
  • 1 dash garlic powder