Bluesiana Burger Recipes

LOUISIANA 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, place the ground chuck in a large bowl and refrigerate for 1 hour prior to using. Add the pepper sauce, green onions, salt, and pepper. Handling the meat as little as possible to avoid compacting it, mix well. Quickly shape the beef mixture into 6 round, equally-sized patties.
• Cover with plastic wrap and set aside until ready to grill.
• Brush the grill rack with oil.
• Place the patties on the grill, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium.
• Meanwhile, brush the melted butter on the top and bottom buns.
• Position the buns, cut side down, on the outer edges of the grill for the last 2 minutes of grilling to toast lightly.
• When the patties are cooked, remove from the grill and keep warm while resting.

NORTHERN ITALIAN TRATTORIA BURGER

Steps:

• In the bowl of a food processor, combine the parsley, basil, thyme, shallot, garlic, lemon juice, and Dijon mustard and puree until smooth. Add the butter and pulse until well combined. Transfer to a small bowl and reserve.
• Heat a large nonstick skillet over medium-high heat. Sprinkle 1/2 of the cheese into 2 to circles (approximately 4 1/2-inch in diameter) in the skillet. Cook for 2 minutes. Then carefully flip with a spatula and cook for another 1 minute. Drain on paper towels. Repeat with remaining 1/2 of the cheese.
• Meanwhile, to make the speck, heat the oil in a large skillet over medium-high heat. Add the speck and cook until crispy, stirring occasionally, about 5 minutes. Remove from the skillet and drain on paper towels.
• To make the patties, put capicola and rosemary in the bowl of a food processor and pulse until finely chopped. In a large mixing bowl, combine the capicola mixture, chuck, salt, and pepper; mix well. Separate the mixture into 4 equal portions and form the portions into patties to fit the size of the buns.
• Heat large skillet or grill pan over high heat. Add the patties to the skillet and cook for 3 1/2 minutes. Flip the burgers and cook for 3 to 4 minutes or to desired doneness. During the last few minutes of cooking, top the burgers with equal amounts of fontina cheese and tent with aluminum foil to melt cheese. Also, during last few minutes of cooking, toast the buns.
• To assemble the burgers, spread a generous amount of Italian Herb Butter on the cut sides of the buns. On each bun bottom, arrange equal amounts of pine nuts, Crispy Speck, arugula, a patty topped with cheese, and a Frico. Cover with the bun tops and serve.