Who doesn’t love a good burger? Take a gander at some of these fine examples to work up your appetite, or jump directly to our Double Trouble best burger recipe by clicking here.
Burgers are classic comfort food, a warm and satisfying heartland-conjuring entree you can eat with your hands, accompanied by sides you can also grab and gobble. Maybe we feel connected to our cave-people days when we eat a burger…
If your burger sports an array of salad-like ingredients such as lettuce, tomatoes, onions and other tasty veggie add-ons like poblano peppers or mushrooms, you can convince yourself that it’s almost-maybe-a-teensy-bit good(ish) for you. Notwithstanding the cheese, of course. But really, who’s judging – it’s a burger! And hey, the cheese has calcium!
Or the burger could be made of turkey instead of beef, in which case it’s even closer to being almost-maybe-a-teensy-bit good(ish) for you.
A burger can even be considered gourmet fare, depending on how it’s been crafted, what it’s served with or where you get it.
We’ve encountered some fabulous restaurant burgers over the years, and made quite a few variations here at Glover Gardens, like the pesto and cheese-stuffed burgers in the post below.
Double Trouble Burgers: Our Own Gold Standard Basic Recipe
With all the possible permutations for burgers, it’s still important to have a gold standard basic recipe that’s spiced just right for your tastes, a go-to when you just want your favorite home-grilled burger. We’ve perfected ours in a dozen years of cooking together, and the secret is to mix in a little pork with the beef, hence the name Double Trouble Burgers. But the other secret is, that with the spicy-sharp mix-ins we add, using ground turkey instead of the beef and pork will still yield a very satisfying burger. We do that sometimes when there’s a risk of having to let the belts out a notch or two – like right now during COVID-19.
Makes 8 patties ~ serves 6-8
- 1 lb. ground pork
- 2 lb. ground beef (I usually do 1 lb. very lean and 1 lb less lean)
- 1 tbsp. horseradish mustard
- 1 tsp. Sriracha or other hot sauce
- 1/2 cup red onion, minced (about half a medium red onion)
- 2 cloves garlic, minced
- 3/4 tsp. ground pepper
- 1/2 tsp. salt
- 1/2 tsp. cumin
- 1/2 tsp. cayenne pepper
Combine all ingredients in a large bowl and mix loosely with your hands until everything is evenly distributed. Divide the meat in half and make each half into four patties by shaping the portions into balls, then flattening them gently onto a cookie sheet. Take care not to pack the meat too firmly, and make an intention in the center of each patty with your thumb, which helps the burger cook evenly and retain its juices. These steps can be done ahead of time; cover and refrigerate until a half hour before you are ready to grill.
Grill on a hot grill or cook in a skillet to your desired doneness, then serve with your desired condiments and add-ons and enjoy!
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© 2020, Glover Gardens