Opa Burgers Winning Alternative Burger Recipes

BORN IN BERKELEY BURGERS (WINNING BEEF BURGER)

Steps:

• Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
• For the patties:
• Combine the chuck, basil, sun-dried tomatoes, onion, garlic, and salt in a large bowl, handling as little as possible. Shape into 6 patties to fit the bun size. Loosely cover with plastic wrap and set aside.
• For the fennel:
• Grate 2 teaspoons zest from the lemons. Juice the lemons to yield 2 tablespoons juice. Put the fennel rings in a medium-sized bowl and toss with the lemon juice, oil, and salt. Put the fennel in a grill basket and grill, shaking the basket occasionally, until soft, 10 to 12 minutes. Transfer the fennel to a sheet of foil, sprinkle with the lemon zest, and wrap to keep warm.
• Heat a large, heavy nonstick fire-proof skillet on the grill. Add the bacon and cook until crisp. Transfer to paper towels to drain. Wrap in foil to keep warm.
• For the topping:
• Drain off the bacon fat from the skillet, wipe out the skillet with paper towels, and set the skillet back on the grill. Add the walnuts to the skillet and toast until golden and fragrant; set aside.
• Whisk the vinegar with the oil in a small bowl and season with salt, to taste. Combine the figs, arugula, and toasted walnuts in a medium bowl. Toss with just enough dressing to coat.
• When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. Place the cheese slices on the patties during the last 3 minutes of grilling. Place the buns, cut side down, on the outer edges of the rack to toast lightly during the last 2 minutes of grilling.
• To assemble the burgers, place equal portions of the warm grilled fennel on each bun bottom, followed by a cheese-topped patty, 2 bacon slices, and an equal portion of the fig-arugula topping. Add the bun tops and serve.

MUSTARD-GLAZED MUSHROOM BURGER

Steps:

• Preheat the grill to medium-high heat.
• Form the beef into 6 burgers; sprinkle with salt and pepper. To make the glaze, mix together the mustard, soy sauce and sugar in a small bowl.
• Grill the burgers until desired doneness, 4 to 5 minutes per side for medium rare, brushing the burgers with the glaze about halfway through. A minute before removing the burgers from the grill, top with the cheese.
• Meanwhile, heat the oil in a large skillet over medium-high heat. Cook the mushrooms until beginning to soften, about 5 minutes. Add the thyme and garlic and cook until the mushrooms are soft, about 3 minutes more. Season with salt and pepper.
• Toast the buns and serve the burgers with the mushroom topping.

THE GIRL BURGER

Steps:

• Heat a grill to medium heat and rub the grate with a towel dipped in oil. In a large bowl, add the oil and the vegetables and toss. Season with salt and pepper, to taste.
• Grill the vegetables, turning rarely, over medium heat until soft and charred, about 5 minutes for the asparagus, 10 minutes for the onions, 15 minutes for the peppers and mushrooms. Take vegetables off the grill and put in a bowl. Add the pesto sauce to a small bowl and add the grilled mushrooms. Toss to coat the mushrooms with the pesto.
• For each burger, spread 1 tablespoon of the mustard on the bottom of the bun, top with 1/4 of the goat cheese, then layer on the mushrooms, onion, bell pepper, and asparagus. Cover with the top of the bun and serve.

SWISS AND MUSHROOM BBQ BURGER

Steps:

• Preheat the grill to medium-high heat.
• Heat the olive oil in a large skillet over medium-high heat. Once hot, add the shallot and mushrooms; saute until softened and browned, 4 to 5 minutes. Stir in the BBQ sauce and stir, while cooking, for 1 to 2 minutes more.
• In a large mixing bowl, break up the meat with your hands. Add the chopped onion, garlic, Worcestershire sauce, and salt and pepper. Mix until thoroughly incorporated. Divide the meat into 6 equal balls. Flatten them into patties and use your thumb to create an indent in the center of each burger. Grill the burgers, uncovered, for 4 minutes on the first side. Flip and continue cooking for another 4 minutes for medium. Remove the burger from the grill, place in buns, and immediately top with the Swiss cheese and the hot BBQ mushrooms.

BURGER 101

Steps:

• Sliced pickled jalapenos, crushed tortilla chips and pico de gallo, for garnish (if using Homemade Queso)
• Heat your griddle or large cast-iron skillet over high heat. Add the oil and let heat until it begins to shimmer.
• Shape the ground beef with your hands into 4 round patties about 3/4 inch thick; season each burger on both sides with salt and pepper. Make a divot in the center of each burger. Add the burgers to the griddle or skillet, divot-sides up and cook, flipping once, until brown on both sides and cooked to medium doneness, about 8 minutes, total.
• IF USING SLICED CHEESE: Top each burger with 2 slices of the cheese. Carefully, add 1/4 cup of water to the skillet and immediately cover tightly with a lid. If using a griddle, squirt a bit of water from a squeeze bottle then cover 1 burger at a time with a melting dome or metal bowl. Count to 10. Lift the lid or dome. If the cheese is totally melted, place the burgers on the bun bottoms; if not, cover again and count 5 more seconds. Top with lettuce, tomato, onion and pickles, potato chips, Dijon mustard and ketchup, if desired.
• IF USING QUESO SAUCE: Place each burger on a bun bottom and top with a few tablespoons of the queso sauce. Top with the jalapenos, tortilla chips and pico de gallo.
• Cover the burgers with the bun tops and serve immediately.
• Melt the butter in a medium saucepan over high heat Add the flour and cook, whisking, until pale blond, about 1 minute. Slowly whisk in the 2 cups of hot milk, bring to a boil, then reduce the heat to medium and cook, whisking constantly, until thickened and the raw flour taste has cooked out, about 5 minutes.
• Remove the saucepan from the heat and whisk in all 3 cheeses until smooth. Whisk in more hot milk if the queso is too thick. Season with salt, black pepper and cayenne.