Perfection is farmhouse burgers with tomato bacon jam, fit for a king, queen or anyone who just really likes burgers.
A few years ago, we went to this local brewery for dinner. It’s not often that I gravitate towards burgers but one caught my eye in such a way I could absolutely not resist. It was a farmhouse burger, loaded with bacon jam and topped with a drippy, perfectly fried egg and some peppery arugula. Could you resist it? Nope.
I couldn’t either and it was probably one of the best burgers I’ve ever had. Kita of GirlCarnivore is hosting Burger Month this August and asked for some amazing burgers to round out an even more amazing collection. It was fate, kismet, serendipity. The burger – it had to be made.
Instead of a bacon jam, I used my famous tomato bacon jam. It gave the burger a saucy, smoky edge. And the drippy egg made it even more perfect. This recreation was, dare I say, better than the original. Make this today and I promise you won’t be sorry.
Farmhouse Burgers with Tomato Bacon Jam
- 1 recipe of tomato bacon jam
- 1 lb. ground beef
- 4 eggs
- 4 slices colby jack cheese
- 1-2 large handfuls of arugula
- 4 burger buns
- Split the burgers into four equal portions. Form the portions into patties and sprinkle evenly with salt and pepper.
- Heat a griddle over medium high heat. Place the patties on the griddle and cook for approximately 5 minutes. Flip and cook on the other side until cooked through. Add slices of cheese and allow them to melt.
- While the burgers cook, fry four eggs and set aside gently.
- To assemble the burgers, place the patties on the bun. Spread a generous spoonful of bacon jam on top. Top with a fried egg, arugula and the top of the patty.
And because Kita is amazing, she set up this amazing giveaway for you! So be sure to enter!!!!!
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A huge thanks to all of the creative bloggers who were just as inspired by a month of burgers as I was and the awesome companies that have donated prizes to #burgermonth, Char-Broil, Cabot Cheese, Le Creuset, Dreamfarm,Spiceologist†&†Woodbridge Wines
“By posting this recipe I am entering a recipe contest sponsored by The Beef Checkoff and am eligible to win prizes associated with the contest. I was not compensated for my time.”
Korean beef bulgogi is a perfect 30 minute meal for busy nights, busy parents and hungry kids!
In our old office, there was a little sundry shop on the first floor. Every morning, it smelled like fresh, hot bacon. Every afternoon, some different lunch specialty. It was hard to resist and my wallet got a great workout. Out of all the things this woman made, my most favorite was the beef bulgogi. Beef bulgogi is a traditional Korean dish. It’s thinly sliced meat, marinated in a fantastically flavorful mixture for hours. It gives the meat time to soak up those juices, to really absorb the flavors and become moist. Until now, I’ve only ever made with chicken. A quick flick through these pages will show you that I’m kind of a ground beef gal. I think the reason is ground beef is simple to understand. Brown, season, done.
When stepping out of that realm, there is a whole world of beef I wasn’t privy to. Different cuts, different styles, different cooking methods. But beef is a really great ingredient to work with once you understand it. Plus the health benefits are fantastic. I know red meat has a bad rap. But it’s just misunderstood. A lean cut of beef can have up to 25 grams of protein and 10 nutrients. And now I’ve tried beef in this bulgogi and I’m never going back.
The method is simple. Cut any visible fat from your sirloin (mine had very little to start). Marinate your meat with some peppers and onions for a few hours and then just cook it up in a pan. It’s a great, quick 30 minute meal perfect for busy nights and leftover lunches. Now, get yourself some beef and get to cooking.
- 1 lb. thinly sliced sirloin steak
- 1/3 cup soy sauce
- 1/3 cup sugar
- 1 onion, thinly sliced
- 1 bell pepper, thinly sliced
- 3 cloves garlic, minced
- 2 tsp. ginger
- 2 tsp. cornstarch
- Place all ingredients except cornstarch in a large zip-top bag and remove the air. Seal and then toss all to coat everything evenly. Refrigerate for at least 4 hours.
- Heat 1 Tbsp. of olive oil a sauce pan over medium high heat. Add ingredients from the bag.
- Cook until the steak has browned and is completely cooked through. The liquid mixture should be bubbling and very hot.
- Place the cornstarch in a small dish. Add 2 Tbsp. of the hot liquid from the pan and whisk with a fork.
- Add the cornstarch mixture to the pan and stir well. The cornstarch will thicken the liquid. Cook two more minutes until thick and completely cooked.
- Serve over rice.
Turkey taco lettuce wraps are a healthier version of the classic weeknight dinner we all know and love.
Tacos are one of my go-to dinner ideas when I’m in a pinch. Or when I’m not in a pinch. Basically, I could eat tacos of all sorts at any time. Tacos = love. My most favorite is a classic beef taco, slathered with cheese and sour cream and guac, all piled high in a crispy, crunchy shell. If it’s a Dorito shell, it’s even better.
But I can be a realist sometimes and admit the tacos of my youth aren’t the best for me, health-wise. I honestly can’t remember the last time I used sour cream. It’s all Greek to me now. And beef has been swapped for ground turkey. These little differences make tacos better for me without sacrificing flavor. To me, there is no real difference.
Giving up the hard shell, now that is a struggle. A serious, serious struggle. I live for the crispiness of a good, fried corn shell. The Dorito taco speaks to me in a way I can’t even explain. I’m a big texture person so having that lovely crunch mixed in with the flavorful ground turkey and the creamy Greek yogurt and guac is imperative.
Enter lettuce. It might not pack the serious crunch that a fried shell would, but it certainly makes a decent stand-in. It’s crisp and cool, which nicely offsets the spicy flavors of the taco meat. And because you are using a lettuce wrap, it’s ok to eat more of these, right? It’s what I keep telling myself.
Turkey Taco Lettuce Wraps
- 1 lb. ground turkey
- 1 1/2 Tbsp. taco seasoning
- shredded cheddar cheese
- Greek yogurt
- romaine lettuce leaves
- Place the ground turkey in a skillet over medium high heat and crumble it with a fork.
- Cook until it is no longer pink. Sprinkle on the taco seasoning and stir well.
- To assemble the tacos, place some of the meat onto a lettuce leaf, followed by cheese, Greek yogurt and guacamole.
I vividly remember the first time I tried a Five Guys cheeseburger. From what I gather, it’s a pretty decent-sized chain now so here’s hoping there is one in your neighborhood. And if not, get thyself to a place where they exist. Eating a Five Guys cheeseburger is a life-changing experience. Life-changing in that after I had the first one, I immediately wanted a second one. And a third. It became this constant need to fill my life with moist burgers and crispy bacon and gooey cheese.
Eventually, I put a stop to the need simply because my jeans button couldn’t handle it anymore. But not a fast-food stop goes by without me craving and gently suggesting – then strongly suggesting, then demanding – Five Guys. When I saw Deb’s Fake Shack burger, I knew I’d make them. Because one man’s Shake Shack is another man’s Five Guys. And these burgers were so similar, I had to make my own version of a Five Guys style little cheeseburger.
These burgers are different from your average burger because of how you prepare them. You essentially make a giant baseball-sized burger, then flatten it into oblivion. The burgers cook fast and get the crispy, cragged edges that soak up every single drop of gooey cheese.
The brilliant thing about Five Guys is the topping options. It is almost like Burger King, where you have the option of customizing and choosing any topping you choose. I choose bacon almost exclusively, but here I went with tomato and onion. It is summer, after all, and these toppings worked for me. But keep in mind, bacon = fabulous on these burgers!
Five Guys Style Little Cheeseburgers
- 1 lb. ground beef
- 1 Tbsp. butter
- 4 hamburger rolls
- 4 slices American cheese
- Toppings of your choice
- Take your beef and divide it into four ounce balls. Set aside on a plate.
- Heat a griddle over medium heat. Melt the butter and place the buns, cut side down, on the griddle. Cook until they are toasted and golden then remove to a plate.
- Place the burgers on the griddle. Using a spatula, press down hard until the patties are 1/2 thick.
- Season with salt and pepper. Allow the burger to get crisp and brown, then flip and cook on the other side until it is also crisp and brown.
- Place a slice of cheese on top and allow it to melt fully. Remove and place the burgers on the buns. Top with toppings of your choice.
BBQ turkey burgers with caramelized onions are THE burgers for this summer: saucy, sassy and tasty.
I am a big believer in the idea of every burger being topped with loads and loads of caramelized onions and cheese. The cheese seems obvious. People who eat hamburgers (read: my husband) are weird. But the onions, they are an acquired taste not everyone will love. They take time, an adjustment period. If you force them, your diners will rebel and likely throw the onions in your face.
Maybe they won’t do that exactly, but people will gripe.
It’s an important lesson I’ve learned over the years. You really can’t force foods on people. If they suddenly have a “Come to Jesus” moment with onions, then you’re golden. But the second you try and stuff caramelized onions in someone’s mouth – no matter how delicious and perfectly browned and slightly salty they are – they will hate them forever. It’s about coming to things on your own, of discovering their beauty and flavors at your own speed.
Still, I wish some people would just hurry up and have this enlightening food experience. I am really tired of serving up my caramelized onions on the side. For real.
I made these burgers a few weeks ago and have tried since then to come up with a clever Bob’s Burgers style name that would convey exactly how fantastic they tasted. The sweet and sassy BBQ sauce on a turkey burger, topped with not one but two slices of cheese and covered in a mountain of golden, caramel onions. It needed a cool name. Here’s what I came up with:
Nothing. I got nothing. Sorry. If you’re into cool named burgers, please shout out your suggestions or head over to this amazing Tumblr dedicated to all things Bob’s Burgers. In the meantime, I highly suggest you heat up your grill pan and get to cooking this burger. Please, share it with someone who is super into caramelized onions. They’ll thank you.
BBQ Turkey Burgers with Caramelized Onions
- 2 small yellow onions
- 1 Tbsp. butter
- 1 Tbsp. olive oil
- 1 cup beef stock
- 1 lb. ground turkey
- burger seasoning
- ½ cup BBQ sauce of your choice
- 4 slices American cheese
- Optional: pretzel rolls, ketchup, tomatoes, lettuce
- Begin with the caramelized onions. Slice your onions into thin slices. Melt butter and olive oil together in a pan over medium high heat. Once melted, add in the onions and season with salt and pepper.
- Allow to cook for approximately five minutes, then add ¼ cup of beef stock. Cover and cook approximately 7 minutes until the onions have absorbed the stock.
- Add another ¼ cup of stock and repeat until all of the stock has been absorbed and the onions have cooked down and are caramelized. Remove to a plate until ready to use.
- Divide your ground turkey into fourths. Take each fourth and form it into a patty. Sprinkle with salt, pepper and burger seasoning.
- On a grill pan or griddle (you can use your grill if it is warm outside) over medium high heat, cook the burgers for approximately five minutes per side.
- With only an additional minute left, place the cheese on top and allow it to melt. Remove the burgers from the grill. Place them on top of your roll, top each with 2 Tbsp. BBQ sauce, a generous serving of caramelized onions and the other half of the roll.