Ger-Nis INTERNATIONAL, LLC

The Modern Burger Guide

Burgers with herbs and a modern day twist

The burger is an interesting topic, and we could delve into over a million different angles on where to begin in speaking about this “old favorite” of summertime. According to our best research, the burger was concocted around the late 1880’s in the United States. How it was concocted is a bit more sketchy, and there are several stories in which people take credit for inventing it.

Our interest in the burger is a bit more modern. More precisely, we focus on the fact that the burger of yesterday, a flattened meatball on a white bun, has evolved. Today, its only limits are our ingredients and our imaginations. Meat, no meat, chicken, tuna, lamb, sausage, beans and nuts—the burger today is an awesome way to celebrate summer. The grill, summer’s natural bounty, good friends, your imagination and a little creativity are all you need to enjoy our recipes and tips for making the modern day burger.

For all of the recipes below, we recommend grinding your own meat in a food processor. Grinding your own meat makes for a fresher and thicker grind. It also allows you to determine what type or part of the meat or fish you want to use. We have included some tips on choosing the best meat or fish best for these recipes as you begin your quest for the burger of your dreams.

Grinding Your Own Meat is not only easier but it also creates the moistest burger possible while holding onto the freshness of the meat. There are a few different meat grinder options out there from a manual grinder to grinder attachments for standing mixers. A food processor can be used as well.

Meat grinding requires four basic steps regardless of what type of meat you are grinding. We recommend grinding the meat with fresh herbs to add even more flavor to the meat.

STEP 1
Choose the meat/fish to grind. Again, for beef choose the cut of meat that is well marbled. For chicken and turkey, the breast works best because it is easier to maneuver and is able to be purchased raw and already off the bone. For fish, salmon and tuna filets are the best.

STEP 2
Cube/salt and refrigerate the meat. Cut the meat into 1 inch pieces in a large bowl and toss with salt. Cover and refrigerate for 24 hours for beef, up to 2 hours for chicken, and 0-1 hours for fish.

STEP 3
Season the meat-This is the step where you add whatever fresh herbs you would like to incorporate into the meat. Grinding the meat/fish with the herbs adds a deeper flavor. If you would like a more subtle herb flavor, add the herbs after the meat is ground.

Step 4
Grind the meat-Using the instructions for the meat grinder you have chosen, grind the meat using a courser grind than you usually see in stores.
Follow the instructions (Which instructions? Where are they?) for seasoning, flavoring and shaping the burgers. Depending on the type of meat, each burger requires a few different tricks for forming and holding its shape.

***TIP FOR SHAPING BURGERS-In order to get burgers to hold their shape on the grill regardless of the type of meat, pre-freeze the burgers. This will allow them to hold their shape at the very beginning of grilling which is a crucial time for the burgers to cook and maintain their shape.

***TIP The bun is as important as any other ingredient; slightly grilled buns taste the best. Try being creative with the bun as well.

BEEF-The classic ingredient, for the classic idea. We recommend a cut of meat that is well marbled because leaner meats make for a very dry and even crumbly burger. Well marbled chuck cuts work best. It is also recommended that you salt and chill the meat for 24-36 hours before you grind it. Chilling ensures that the fat in the meat stays firm seals in moisture when grilling.

**All recipes make four 6 oz. burgers.

Herbed Beef Burger
1lb ground beef
2 T chopped fresh thyme
2 T chopped fresh chives
2 T chopped fresh marjoram
1 T ground mustard powder
2 T Worcestershire sauce
salt/pepper

Mix all ingredients together and form patties. Place on wax paper and place in freezer for approximately10 minutes on each side until hard but not totally frozen. Preheat the grill making sure that it is well oiled and clean. Make sure heat is steady and high while cooking burgers. Do not flip burgers multiple times. The key is to flip the burger once or twice but no more. Minimizing flipping also ensures that the burgers stay well formed. Generally speaking, cook meat for two minutes per side for rare burgers, three minutes per side for medium, and four minutes per side for well done burgers. Top with cheese or the condiments of your choice.

Horseradish Tarragon Beef Burger
1lb ground beef
2 T chopped fresh tarragon
1 T fresh grated horseradish
1 T red wine vinegar
salt/pepper

Mix all ingredients together and form patties. Place on wax paper and place in freezer for approximately10 minutes on each side until hard but not totally frozen. Preheat the grill making sure that it is well oiled and clean. Make sure heat is steady and high while cooking burgers. Do not flip burgers multiple times. The key is to flip the burger once or twice but no more. Minimizing flipping also ensures that the burgers stay well formed. Generally speaking, cook meat for two minutes per side for rare burgers, three minutes per side for medium, and four minutes per side for well done burgers. Top with cheese or the condiments of your choice. A simple delicious burger.

FISH is a delightful option for the modern day burger fan; it is fresh, light and healthy! Salmon and tuna and their variants tend to make the best burgers because they have a good amount of oil. The oil adds moisture yet they are still “meaty” enough to grind and hold together well. We use the same method for salting fish as we do for beef. However, salting is not crucial and can be skipped. We recommend using boneless, skinless filets of salmon, arctic char or trout and skinless boneless tuna steaks. Cut them into two inch cubes before grinding

Tuna Burgers with Red Basil Wasabi Aioli
1lb tuna (yellow fin) ground course
¼ cup chopped fine red onion
2 cloves chopped garlic
1 T chopped ginger
2 T tamari or soy sauce
2 T sesame oil
1 T black sesame seeds

Mix 2 T chopped red basil, 1 tsp wasabi powder and ½ c mayonnaise in a food processor until smooth.

Grind all ingredients in the food processor using the pulse button until the meat is coarsely ground. Form patties, place on wax paper and freeze for about six minutes on each side or until par frozen. Grill on high heat on a very clean grill, flipping only once per side. Cook for about four minutes per side for a well done burger and three minutes per side for medium burgers. Top with veggies of your choice and red basil wasabi aioli.

Salmon Burger with Mustard dill Sauce
1 lb salmon fillet cut in 2 inch cubes
2 cloves chopped garlic
zest of one lemon
juice of 2 lemons
2 T mustard powder
½ cup chopped fresh dill
½ cup chopped fresh dill
salt/pepper
¼ c chopped fresh dill
¼ c chopped fresh chives
¼ c stone ground mustard
¼ c mayonnaise

Grind all ingredients in the food processor using the pulse button until the meat is coarsely ground. Form patties, place on wax paper and freeze for about six minutes on each side or until par frozen. Grill on high heat on a very clean grill, flipping only once per side. Cook for about four minutes per side for a well done burger and three minutes per side for medium burgers. Top with veggies of your choice and red basil wasabi aioli.

For mustard dill sauce mix ¼ c chopped fresh dill, ¼ c chopped fresh chives and ½ c stone ground mustard with ½ c mayonnaise and mix well. Serve with lettuce, tomatoes and mustard dill sauce.

CHICKEN/TURKEY-These burgers are healthy and extremely diverse; these options are also perfect for those of you who are avid experimenters. Again, the flavor of the burger is enhanced by salting the meat for a few hours while the meat is cold, but it is not as crucial as it is for the beef.

BBQ Mango Chicken Herb Burger
1 lb chicken breasts cut into cubes
2 cloves chopped garlic
zest of 1 lime and 1 tsp orange zest
juice of 1 lime and 1 orange
1 T brown sugar
¼ cup red onion chopped fine
¼ cup red peppers chopped fine
¼ cup mango chopped fine
¼ c BBQ sauce
¼ c chopped chives
¼ cup chopped thyme

Grind all ingredients in the food processor using the pulse button until the meat is coarsely ground. Form patties, place on wax paper and freeze for about six minutes on each side or until par frozen. Grill on high heat on a very clean grill, flipping only once per side. Cook for about four minutes per side for a well done burger and three minutes per side for medium burgers. Serve with butter leaf lettuce for a delicious fresh BBQ burger!

Southwest Turkey Burger with Cilantro Avocado
1 lb chicken breasts cut into cubes
zest of 1 lime
juice of 2 limes
¼ cup red onion chopped fine
¼ cup red peppers chopped fine
¼ cup cilantro chopped fine
1 jalapeño chopped fine
1 T cumin powder
Grind all ingredients in the food processor using the pulse button until the meat is coarsely ground. Form patties, place on wax paper and freeze for about six minutes on each side or until par frozen. Grill on high heat on a very clean grill, flipping only once per side. Cook for about four minutes per side for a well done burger and three minutes per side for medium burgers. Serve with butter leaf lettuce for a delicious fresh BBQ burger! Serve with pepper jack cheese and avocado slices.

LAMB-Lamb is a super juicy burger option, but keep in mind that lamb is a flavor that people tend to love or hate. For those that love it this modern burger satisfies their cravings and remains the moistest of all the meats; it is perfect for large gatherings. The lamb is best when salted and refrigerated for up to 24 hours before grinding and requires a cut that is marbled but less marbling is acceptable because lamb tends to retain moisture better and is generally more succulent.

Greek Lamb Burgers with Rocolla
1 lb lamb cubed and pre salted and refrigerated
1 T chopped fresh rosemary
¼ c chopped fine red onion
¼ c chopped fine red pepper
1 T olive oil
salt/pepper
feta, cucumbers, roasted red peppers, and rocolla for serving.

Mix all ingredients together and form patties. Place on wax paper and put in freezer for approximately 10 minutes on each side until hard but not totally frozen. Preheat grill and make sure that it is well oiled and clean. Make sure heat is steady and high while cooking burgers. Do not flip burgers multiple times. The key is to flip once or twice but no more. This also ensures that the burgers stay well formed. Generally speaking, cook two minutes per side for rare, three minutes per side for medium, and four minutes per side for well done. Serve with feta cheese, cucumbers, roasted peppers and rocolla.

SAUSAGE-Sausage is a sweet or spicy but always moist alternative that adds a sense of drama to your meal. The sausage option is best when mixed with beef as well. If you buy sausage that is already ground, you obviously do not have to grind it. But, if you grind your own pork mixtures, different cuts of pork are the best ground together with herbs and spices of your liking. Of course, we recommend the pork be salted and refrigerated for up to 24 hours in advance for optimal flavor.

Andouille Beef Burger with Sundried Tomato Herb Aioli
¾ lb ground beef
¼ lb ground Andouille sausage
¼ c sundried tomatoes chopped fine
¼ cup red onions chopped fine
1 T mustard powder chopped fine
¼ c chopped fresh thyme
1 T fennel seeds

For aioli
2 T sundried tomatoes
¼ cup basil
¼ c olive oil
1 T mustard
¼ cup mayonnaise blended well
red onions & Asiago cheese for serving

Top with the sundired tomato aioli and roasted red onions and asiago cheese Grind all ingredients in the food processor using the pulse button until the meat is coarsely ground. Form patties, place on wax paper and freeze for about six minutes on each side or until par frozen. Grill on high heat on a very clean grill, flipping only once per side. Cook for about four minutes per side for a well done burger and three minutes per side for medium burgers.

VEGETABLE-Vegetables are a modern alternative for vegetarian and vegans. For meat eaters, these veggie burgers have such a great taste and texture that even the biggest hamburger fans will choose it. Of course, it is not necessary to flavor the veggies with salt first, and we prefer a food processor for grinding the veggie burger ingredients for the best results.

Veggie Herb Burger
½ c corn kernels
½ cup chopped red onion
½ cup chopped mushrooms
½ c chopped broccoli
½ c chopped cauliflower
½ c chopped carrot
¼ cup each of chopped fresh thyme, tarragon, chives and parsley.
2 T chopped fresh summer savory
1 ½ c cooked brown rice
½ cup tomato juice
2 T olive oil
2 T tahini
salt/pepper

Place all dry ingredients in a food processor and chop until coarsely grated. Add wet ingredients and rice and form into patties. Freeze patties for approximately five minutes on each side, and grill on high on a preheated, clean and greased grill for about 3-4 minutes per side. Serve with lettuce, tomatoes and mayonnaise for a classic veggie burger.

Black Bean Cilantro Burger
1 c black beans rinsed and drained
½ cup chopped red onion
½ cup chopped cilantro
½ c chopped red onion
½ c chopped green pepper
1 jalapeño chopped
juice of 2 limes
2 T cumin
salt/pepper
1 c dried whole wheat bread crumbs or kasha or grape nuts cereal.
2 T olive oil

Mash all ingredients up in a bowl until well blended. Form patties. If mixture is too dry, add water 2 T at a time until patties form well and hold together. Freeze patties after placing on wax paper for 8 minutes on each side until just about frozen. Grill on very hot, clean and greased gill for 3-5 minutes on each side flipping only once. Serve with cheese, avocado and sour cream.

Portobello Herb Burger
4 portabello mushrooms
¼ c chopped fresh thyme
¼ cup chopped fresh roseamry
¼ c olive oil
¼ c tamari
¼ c red wine vinegar
Salt/pepper
Mustard (optional)

The easiest veggie burger of them all! Marinate mushrooms in remainder of ingredients for about one to three hours. Grill on medium heat on a greased grill until desired consistency, usually about 10 minutes, flipping a few times. Serve with asiago cheese and a bun.