Friday, March 27, 2009

Fix-It-Fridays: Spice Up My Burger!

I'm feeling optimistic today so I'm going to say that grilling season is just around the corner. I'm fortunate enough to live in a location where we can use our grill almost year-round, which is awesome. But there's still something about warmer temperatures that makes the season feel new.

Today's "Fix-It" is burgers. What do you add to burgers to make them more exciting? Is it something you add to the meat before you cook it? Is it how you dress the cooked burger before serving it? Maybe it's even the meat itself.

Last night, I tried a recipe for Tex-Mex Burgers with Cajun Mayo with the following variations:

  • We were running low on Cajun seasoning so I added a bit of cayenne pepper to the burger mix and served with plain mayo
  • I used some leftover scallions instead of white onion
  • I used Jarlsburg cheese due to availability
  • No lettuce, tomato, or buns
I assembled the raw burgers and Joe grilled them up. Next time, I'll make sure we have more Cajun seasoning (I used ours up on the sweet potato fries) and the pepperjack cheese would've been awesome.

These were delicious but now I've created a monster. Joe has declared he will never eat "plain" burgers again. Yeah, wishful thinking.

So, fix it! Share your ideas for sprucing up a regular burger in the comments. Burgers are such a summer staple, I bet there are a lot of great ideas out there.


  1. Add a can of diced green chiles to the meat mixture. Or Rotel! :)

    For a garnish (besides the usual tomato, onion, letttuce, etc), try guacamole, chipotle mayo or salsa (mix salsa w/ the mayo or sour cream so it stays on the bun).

    *I don't eat meat much but my husband does so most of my suggestions have a veggie version if anyone's interested.

  2. I let ShankRabbit do all the burger work, but I know that he adds a little sriracha to the meat mixture before assembling. Adds an interesting, yet subtle, kick of heat.

  3. We like pork burgers with sauteed onions and Sweet Baby Ray's barbeque sauce. It would be good on beef too.

    What about throwing some greek seasoning in with the meat before grilling? Maybe make the burgers kind of tiny. Serve in a pita pocket with cucumber-yogurt sauce. Sounds kind of good!

  4. TMC - I can never get enough Rotel... Your toppings sound great too. Mmm, Mex-style burgers.

    Isabella - I'm unfamiliar with sriracha. Where would I find that?

    Tiffany - I make turkey burgers sometimes but I've never had a pork burger. Sounds delicious. The greek option sounds yummy too.

    Too bad it's Friday so no burgers here!

  5. We like to use garlic, breadcrumbs and an egg (per 1 lb. of burger).

  6. You can find it in the ethnic foods section of your grocery store (I think our section is called "Asian and Hispanic"...interesting combination). A little bit goes a long way.


  7. SF - Almost sounds a little meatbally. I like!

    Isabella - I swear I had never heard of it before and then it was mentioned on a Food Network show last night. Except when I tried to remember it to tell Joe, all I could think of was "Shakira". Stupid migraine.

  8. We do ground turkey, but it's just not the same. I've used garlic, minced onion and bread crumbs mixed into the patties, with cheddar on top. Not very original, but I haven't actually made a burger in years.

  9. Since I'm not a big fan of ground meat (that I didn't ground myself - yeah, I know, I'm a freak) I make my burgers with marinated chicken breast. It is delicious! :)

    We've been making these a lot lately, sitting outside even when it has been too cold, just because it is so fabulous!

    I love this new space of your, Cate!


Food for thought - I bet it's tasty! Thanks for commenting!