The Burger Next Door

I hope you’re ready to be satisfied, because these two burger recipes are rising stars in the culinary porn industry just dying to make a name for themselves! I could rattle of sexually-charged puns all day, and I’ll throw a few in for sheer balance, but beyond the obvious bun & mayo jokes lie two recipes I’m pretty stoked about. The first is something my pops came up with a few summers ago and I’ve tweaked for simplicity sake. The second is a healthier, albeit equally delicious, burger with a fiery kick thanks to the red-hot likes of Sriracha, a Vietnamese garlic and chili sauce you can find at most grocers nowadays.

Prepare for a hands-on, explosive mess you’ll never forget…

Beef & Sausage Burgers with Horseradish Mayo
serves 2

1/2lb Ground Sirloin (lean)
1/2lb Hot Italian Sausage (1 link)
2 Onion, Sesame or Kaiser Rolls
2 Slices Ripe Heirloom Tomato
1/4 Cup Mayonnaise
Juice of 1/2 Lemon
1tbs Horseradish (fresh if possible)
Salt, Pepper, E.V. Olive Oil

Making the patties is simple: combine your ground sirloin and sausage meat and fold together. If you over mix the burgers will be gummy so mix lightly until fully incorporated.

Split the mixture in half and make 5″ x 1/2″ patties. They’ll appear very flat and large at first, but remember they’ll shrink significantly on the grill. Shrinkage is never good, but a hockey puck for a burger is worse. Season with salt and pepper and allow to cool for 10 minutes before grilling.

The mayo is equally easy: Combine the mayo, horseradish and lemon juice in a small bowl. Whisk to mix, adding a generous amount of black pepper, pinch of salt, and a drizzle of olive oil. Mix to combine and keep cool until ready to top the burger.

Grill your burgers on med-high heat, flipping ONLY ONCE and for heavens sake DO NOT press the burgers against the grates with your spatula. All that does is cause flare ups and costs you precious fat rendering the burgers dry and charred. You’ll know when the burgers are ready to flip when they easily come off the grill grates (roughly 4-5 minutes per side).

When the burgers are almost done cut your rolls in half, place on the grills to toast and remove once lightly marked. Add your burger patty to the bun, top with a slice of tomato and a very generous spoonful of the horseradish mayo. Devour and feel great about yourself regardless of the mess!

SPARK NOTES: 1.MAKE SOME PATTIES 2.FANCY UP SOME MAYO 3.GRILL SAID PATTIES 4.TOP WITH MAYO & TOMATO 5.EAT AS SLOW AS POSSIBLE TO SAVOR THE FLAVOR

Turkey Burgers with Sriracha Mayo

serves 2

1lb Ground Turkey (preferably dark meat)
2 Onion, Sesame or Kaiser Rolls
2 Slices Ripe Heirloom Tomato
1/4 Cup Mayonnaise
1tbs Sriracha or 1tsp Sambal
Salt & Pepper

Making the patties is simple: Split the ground turkey in half and make 5″ x 1/2″ patties. They’ll appear very flat and large at first, but remember they’ll shrink significantly on the grill. Shrinkage is never good, but a hockey puck for a burger is worse. Season with salt and pepper and allow to cool for 10 minutes before grilling.

The mayo is equally easy: Combine the mayo, sriracha, twist of black pepper and a pinch of salt. Mix to combine and keep cool until ready to top the burger.

Grill your burgers on med-high heat, flipping ONLY ONCE and for heavens sake DO NOT press the burgers against the grates with your spatula. All that does is cause flare ups and costs you precious fat rendering the burgers dry and charred. You’ll know when the burgers are ready to flip when they easily come off the grill grates (roughly 4-5 minutes per side).

When the burgers are almost done cut your rolls in half, place on the grills to toast and remove once lightly marked. Add your burger patty to the bun, top with a slice of tomato and a very generous spoonful of the sriracha mayo. Devour and feel really great about yourself regardless of the mess because you ate turkey!

SPARK NOTES: 1.MAKE SOME PATTIES 2.FANCY UP SOME MAYO 3.GRILL SAID PATTIES 4.TOP WITH MAYO & TOMATO 5.EAT AS SLOW AS POSSIBLE TO SAVOR THE FLAVOR

They’re big and you’ll only get one, but it will totally be worth it…last one, I promise.

2 Responses to The Burger Next Door
  1. linda tuorto

    you are already famous with me! congrats!

  2. Xav

    Baller

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