WHO doesn't love cheeseburgers? Now that prime barbecuing weather is here, try a few variations on the basic quarter pound of ground beef on a massproduced white bun with a gloppy piece of processed cheese.
Add interesting seasonings to the beef like onion powder, chili powder, chipotles in adobo sauce or a spicy mustard (remember to use beef that has at least a 20 per cent fat content, otherwise you'll be left with a really dry burger).
Forget plain old cheddar and use a cheese that you normally wouldn't associate with cheeseburgers: Brie, roquefort, goat cheese or asiago.
And don't forget that the bun is usually 60 per cent of a burger.
Think outside the box and scout out some amazing onion buns, rosemary focaccia, naan bread, pitas, hoagie rolls or thick-cut sourdough.
Another way to jazz up your burger is with interesting condiments like corn relish, onion jam, pesto, chutney or tapenade.
Let your imagination run wild and come up with some avant garde combinations of your own.
The following are a few ideas to get you started.
Bacon Blue Cheese Burgers with Caramelized Onions 2 lbs lean ground beef 2 tsp onion powder 1 tsp kosher or sea salt 1 tsp freshly ground black pepper A generous dash of Worcestershire sauce 8 oz blue cheese, sliced or crumbled (Gorgonzola or the luscious French St. Agur are ideal) 12 slices thick-cut or regular bacon, cooked until crisp and drained 6 large hamburger buns, toasted if desired, onion buns would be a great choice For the caramelized onions: 2 Tbsp olive oil 2 large yellow onions, thinly sliced ½ tsp salt Heat the olive oil in a large heavy skillet over medium heat. Add the onions and sprinkle them with the half teaspoon of salt; stir to coat onions with oil then cook without stirring for 10 to 12 minutes. With a spatula, flip the onions so the ones that were on the bottom are now on top. Continue cooking for another 10 minutes. Flip the onions one more time and lower the heat to low; continue cooking, stirring occasionally, until onions are caramelized and completely brown, about another 15 minutes. Remove pan from heat and set aside (onions can be reheated when you assemble the burgers).
Place the ground beef in a large bowl and sprinkle the onion powder, kosher salt, black pepper and Worcestershire sauce evenly over top. Very gently mix the seasonings into the beef just until combined. Don't overmix the beef or your patties will have an unpleasant consistency.
Divide the beef into six portions and form each portion into an evenly thick patty, without pressing too hard (three-quarters of an inch is a good thickness). With your thumb, make a depression in the centre of each patty. This helps prevent the burgers from puffing up while cooking. Make the patties right before you grill them so they're at room temperature rather than chilled.
Preheat your grill to high and place the patties on it. Close the barbecue lid and cook patties until a crust forms on the bottom so that when you gently lift one with a spatula it comes off the grill. This takes about two to three minutes. When burgers lift easily, flip them over and top them with enough blue cheese to cover the patty. Close the lid and cook for another three minutes or until they reach desired doneness, preferably no more than medium. Remove patties from grill and place on buns; top with caramelized onions and bacon. Makes six burgers.
Mushroom Cheeseburgers with Barbecue Sauce 2 Tbsp olive oil 1 Tbsp butter 12 oz brown cremini mushrooms, coarsely chopped 1 small shallot, finely minced 1 tsp soy sauce Kosher salt and freshly ground black pepper 1½ lbs lean ground beef ½ tsp garlic powder 4 slices jalapeno Monterey jack or Swiss cheese ½ cup smoky mesquiteflavoured barbecue sauce 8 slices of sourdough bread, brushed with melted butter and toasted on the grill, or four large hamburger buns Heat the olive oil and butter in a large sauté pan over high heat. Add the mushrooms and cook, stirring often, until softened, about five minutes. Add the chopped shallot and soy sauce and cook until mushrooms are golden brown, about another five minutes. Remove from heat and season to taste with salt and pepper.
Place the ground beef in a large bowl and sprinkle it with garlic powder and salt and pepper to taste. Gently mix the seasonings into the beef (don't overmix). Divide the beef into four portions then follow the instructions in the preceding recipe for forming patties and grilling them. Place a slice of cheese on each patty for the last few minutes of cooking so cheese melts. Place the cooked patties on the toasted bread; spoon a generous tablespoon of barbecue sauce over each patty, then top with one-quarter of the cooked mushrooms. Makes four burgers.
Goat Cheese Burgers with Tangy Dressing 1½ lbs lean ground beef ½ tsp kosher or sea salt ½ tsp freshly ground black pepper 5 oz soft goat cheese 1 small clove garlic, finely minced Four pita bread rounds; leaf lettuce, sliced tomatoes and thinly sliced red onion Dressing: 4 oz soft goat cheese ¼ cup buttermilk 1 Tbsp cider vinegar 1 Tbsp olive oil 1 tsp Dijon mustard 1/3 cup shredded cucumber 3 Tbsp chopped fresh cilantro To make the dressing, combine all dressing ingredients except cucumber and cilantro in a food processor or blender; process until very smooth (you can also use a whisk, but make sure the goat cheese is completely incorporated into the dressing). Pour into a bowl and stir in cucumber and cilantro.
In a small bowl, combine the goat cheese and garlic; set aside. Place the ground beef in a large bowl and sprinkle with salt and pepper; gently mix until combined. Form patties and cook them as per instructions in the recipe for Bacon Blue Cheeseburgers. Place a large spoonful of the goat cheese mixture on top of each patty for the last few minutes of cooking so cheese melts.
Place one patty inside each pita pocket and drizzle generously with the dressing; garnish with lettuce, sliced tomatoes and sliced onion. Makes four burgers.
Angela Shellard is a selfdescribed foodie. She has done informal catering for sports and business functions. Contact: ashellard@hotmail. ca.
