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Pounds & Ounces: Not Just Burgers

Pounds & Ounces: Not Just Burgers

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Restaurant Pounds & Ounces in Manhattan's Chelsea neighborhood has a reputation for being a trendy burger spot. And while the burger list did look beyond appetizing upon arrival, there is much more on the menu than just burgers.

Executive chef Jeff Kreisel has been at the restaurant for about a month and a half, and has taken the menu from solely burger-focused to something bigger and more compelling. While the burger options were great, he wanted to take the restaurant in another direction, so that it could be known for its small and large plates as well.

The starters, for example, are packed with options, including lobster corn dogs, deviled eggs with pickled jalapeños, fried mac and cheese balls, and tuna tartare tacos — each of which I tried. And while I would recommend all of them, I found myself stuck on the tuna tartare tacos, blown away by the mix of clean and fresh tuna taste with the addition of a small avocado guacamole flavor and crispy shell. I also found out that these were one of chef Kreisel’s interview dishes, which did so well as a special that they became an addition to the permanent menu.

The cocktail menu was even more compelling. Ingredients such as salt and pepper, rosemary, blueberries, and jalapeños were all worked into the drinks. I quickly fell in love with the Salted C’s, a combination of Beefeater, muddled cucumber, salt and pepper, and prosecco. The cool and salty drink without a bite or sweetness was clean enough to mix with multiple dishes and flavorful enough to drink alone. Cocktail crush number two, the Ro & Barb, mixed Cruzan rum, rhubarb liqueur, muddled rosemary, and citrus and pineapple juice. The first sip of this drink had me cringing that it might be too sweet, but once the cup hit the table an explosion of rosemary hit all corners of my mouth, leaving a refreshing and herby twist. The Blueberry Fashion is also worth trying, a mix of Weller bourbon, muddled blueberries, brown sugar, bitters, and ginger ale.

For main courses, I sampled the scallops and a burger, trying to get a feel for both aspects of the menu. The scallops, well browned on either side, were not only cooked through, but moist and full of flavor. They were nestled in eggplant caviar and topped with roasted tomatoes with sunchokes and vinegar, and the additions lent an optional boost in flavor that was definitely welcome, but completely optional to the scallops alone. Choosing the monster of all burgers, the F&Kn. Burger, I was amazed at the mixture of flavors and size of the $24 dish. The only burger that comes without sides (I recommend ordering the corn as a side separately — think corn on the cob that has been freshly cut off and mixed with thick and creamy butter), this 8-ounce angus beef patty came with onion marmalade and fontina on a brioche roll, and was topped with pineapple braised short ribs and pickled green tomato chips. The huge dish definitely requires a fork and knife, and can keep a burger lover one for life. My only comment? More pickled green tomato chips, please!

On my list to try for round two at Pounds & Ounces: chicken wings, asparagus fries, more tuna tartare tacos, chicken liver pâté, the "Double (the) Cheeseburger," the Scottish salmon burger, swordfish skewers, seared halibut, artichoke risotto, duck-fried rice…. OK, maybe trips two and three.

How To Make A Perfect Five Guys Burger

You'd think that making a copycat Five Guys burger would be pretty easy it's just meat and bun. But naturally there's a bit more to it than just throwing some beef on a hot surface. Five Guys uses very specific products to get that taste exactly right. Surprisingly, a lot of what goes into a Five Guys burger can be easily found. If you use the correct stuff, and follow the formula, you'll be making burgers just like they do at Five Guys.

Note: condensed recipe at the end for those who don't like reading.

  1. Combine the ketchup, relish, and mayo in a mixing bowl. Season with a pinch of salt and pepper and set aside.
  2. Preheat a grill, grill pan, or cast-iron skillet.
  3. Combine the ground sirloin with 1⁄2 teaspoon salt and 1⁄2 teaspoon pepper and mix gently.
  4. Without overworking the meat, form into four patties until the beef just comes together.
  5. When the grill or skillet is hot (if using a skillet, add a touch of oil), add the patties.
  6. Cook on the first side for 5 to 6 minutes, until a nice crust develops.
  7. Flip and immediately top with the cheese. Cook for another 2 to 3 minutes, until the cheese is melted and the burgers are firm but still yielding to the touch.
  8. Remove the burgers.
  9. While the grill or pan is hot, toast the buns.
  10. Slather the bottom buns with the reserved spread, then top each with a burger, caramelized onions, and pickled jalapeños.
  11. Crown with the bun tops and serve.

Eat This Tip

If you like burgers as much as we do, it's important to find the right bun for the base of your next masterpiece. We love potato buns, not just because their squishy, compact size holds a 4-ounce patty perfectly, but because they tend to deliver a good dose of fiber for a light caloric toll.

Take our favorite burger vessel, Martin's Potato Rolls. For 130 calories you get 2 grams of fiber and 7 grams of protein. Compare that with whole-wheat buns, many of which pack 150 or more calories, and you'll see why we love the humble spud rolls so much.

Select the Right Hamburger Meat

The first step to prepare a Worcestershire hamburger recipe is picking the right meat. Most burger recipes call for 80/20 ground beef for a juicy burger, which means that the beef is 80 percent lean and 20 percent fat. The Cleveland Clinic recommends buying lean beef, such as 90/20 ground beef, to cut back on the saturated fat.

You may see ground beef labeled as "lean" or "extra lean." According to the USDA, lean beef has less than 10 grams of fat and less than 4.5 grams of saturated fat per 3.5 ounces. Extra-lean ground beef, by comparison, has less than 5 grams of fat and less than 2 grams of saturated fat per 3.5 ounces.

Keep in mind that the less fat your burger has, the less juicy it will be. You may consider choosing lean ground beef over extra lean so you still save on the fat content but not on the taste.

Hamburger meat does have plenty of nutrients, states the Cleveland Clinic. It is a good source of protein, niacin, vitamin B12, selenium and zinc.

Here&rsquos A Video Showing How To Make These Delicious Burgers:

Usually, for seasonings, I go with Lawry&rsquos Seasoned Salt. There&rsquos just a bit of extra flavor in there. Regular salt works well, too.

I always add black pepper, garlic powder, and onion powder. Not very much of any of it though. When you start to actually build your burger there are going to be lots of toppings going on &mdash tomatoes, pickles, mustard, ketchup, onions, and lettuce. All kinds of things. If you want the flavor of the meat to really shine, don&rsquot overpower it with too many seasonings at the early stages.

I tend to use a mixture of lean and fattier ground beef. Or lean ground beef mixed with ground pork. I sometimes use all lean beef if I want a healthier burger. Whatever kind of meat you use, the most important thing is to not mix or handle it too much. Work the seasoning through the meat very quickly using your hands and do not over mix. It will make the finished burger tough, not tender.

At this point, I always like to do a flavor test, just in case something is off. Take about a tablespoon of the beef mixture and flatten it into a tiny burger patty. Put it on a small plate in the microwave for 20 seconds. If it&rsquos no longer pink on the outside or inside, it&rsquos cooked. Give it a taste. It&rsquos not going to taste as good as your eventual burger, but you can tell if there&rsquos enough seasoning. If you feel the need to add a little bit more, add it to the meat mixture, but be careful not to stir it very much when mixing it in.

Making Patties

Next, you shape your meat into patties. Divide the meat into the number of patties that you want. When I start with 2 pounds of ground beef, I make 6-8 patties. Before you start shaping patties, divide the meat up into the number of portions that you plan to have. Try to get the portions as even as you can. I sometimes even use a kitchen scale to make sure that they&rsquore all the same.

Using your hands, take one portion of meat and form it into a big meatball. You want a nice tight compacted sphere. Once you have that, use your palms to evenly flatten it into a circle. Or you could use a burger press to get them to the exact size and shape you want every time. I like them about 4 inches in diameter and 3/4 inches thick. Try to make them a little bit thinner in the middle, even if you use a burger press. Why? As the patties cook they tend to bulge at the middle and you get an uneven surface, a burger that bulges in the middle. Thinning them at the middle when forming the patties will help counter this.

When you flatten the patties, they sometimes crack a bit along the edges. Just run the palm of your hand around to push the edges in a bit and smooth any cracks.

Arrange the patties in a single layer on a plate. If they don&rsquot all fit in one layer, top the first ones with wax paper or parchment paper and then do another layer on top. Cook right away or refrigerate uncovered for up to two hours.

Burgers are great when grilled. If you don&rsquot have a grill, my next favorite is a large flat nonstick or cast-iron pan set over medium heat. You want it hot enough to sear the meat on the outside, but not to burn it before the interior cooks. I start by cooking my burgers for about 3-4 minutes on each side. This depends on the thickness and the temperature of course.

I typically go for a medium to medium-high heat. Cook on the first side not touching them at all until they get a good sear. Then flip and leave them for 2-6 more minutes (depending on how done you want it). I&rsquoll admit that I often cut into one to see if it&rsquos how I want them. You can also use an instant-read thermometer. You want the interior to be 160°F. That&rsquos well done and is the safest when you&rsquore working with ground meat. I know that many people like their burgers less done than that. If that&rsquos you, you know what you like. Just know that it isn&rsquot completely safe.

If you&rsquore cooking your burgers in a skillet, here&rsquos a trick for melting the cheese very quickly. While your burgers are cooking, put on a kettle to boil. Once you&rsquove added the cheese to the burgers and are ready for it to melt, drizzle 2-3 tablespoons of water directly onto the pan around the burgers. Cover with a lid. The steam from the hot water will melt the cheese in just a few seconds.

If you&rsquore cooking your burgers on the grill, add the cheese when you flip the burgers for the final time. Then put down the cover so that it has time to melt before the burgers overcook.

Sesame seeds or not is up to you. Well, whatever bun you choose is up to you. I like something a bit more solid, less floppy than the hamburger buns sold next to the wonderbread. I get my buns at the bakery section of the grocery store.

What&rsquos more important than what kind of bun though is what you do with it. For me, it&rsquos critical that the bun be warm. The best is if it&rsquos toasted (maybe with a bit of garlic butter spread onto it mmmmm). But if you can&rsquot be bothered to toast it, that&rsquos fine. Microwave it for 15 seconds per bun. Just get it warmed up a bit. It makes such a difference to the entire burger experience.

The only thing left is the burger condiments. This is a very personal choice. I always go with fried onions, tomato, pickles, mayonnaise, lots of mustard, a tiny bit of ketchup. I bet you know exactly what you like on your burger though, so I won&rsquot give any further instructions here other than to say that it&rsquos best to get everything out and ready before you put the burgers on the grill. That way people can start getting their buns ready while the burgers cook. When the patties are done, they slide right into the buns and it&rsquos time to eat.

Spring Vegetable Couscous

Couscous is made from semolina wheat and is nutty and slightly sweet, but it’s also a great canvas for other flavors. In this recipe, I top couscous with a spring vegetable mixture simmered in a cumin, turmeric and ginger vegetable broth. I use leeks, onions, asparagus, mushrooms, carrots, chickpeas and sweet red peppers. But feel free to use any or all of these ingredients or substitute with other favorites.

The whole dish takes less than 30 minutes to put together and is a colorful satisfying meal without a whole lot of work — or calories.


The spring vegetables and broth:

  • 2 tablespoons olive oil
  • 1 medium onion, cut into thick slices
  • 1 large leek, dark green section discarded, and pale green and white section cut lengthwise and into 2-inch pieces
  • 2 medium carrots, peeled and cut into 2-inch pieces
  • 8 ounces asparagus, ends trimmed and discarded, and remaining asparagus cut into 2-inch pieces
  • 1 small to medium sweet red pepper, cored and cut into 6 thick slices
  • 1 cup mushrooms, preferably shiitakes, ends trimmed, cut into thick slices
  • Salt and pepper to taste
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon turmeric
  • About 1/2 to 1 teaspoon harissa, chile paste, dried red chile flakes or hot pepper sauce to taste*
  • One 15.5 ounce can cooked chickpeas or garbanzos, drained, rinsed in cold water, and drained again
  • 2 cups vegetable or chicken stock
  • About 1/3 cup raisins or golden raisins, optional
  • 2 ½ cups boiling water
  • Salt to taste
  • 1 tablespoon olive oil, optional
  • 1 cup instant or quick-cooking couscous
  • 1/4 teaspoon turmeric

*Harissa is a spicy chili paste used in Tunisian cooking made from chili peppers, sweet red peppers, spices and herbs. You can substitute dried chili flakes or hot pepper sauce.


  1. Make the vegetables and broth: In a large skillet heat the oil over moderate heat. Add the onions and cook, stirring, for 5 minutes. Add the leek, carrots, asparagus, pepper and mushrooms, salt, pepper, cumin, ginger, turmeric and about ¼ to ½ teaspoon of the harissa or hot sauce and stir well cook for 5 minutes. Raise the heat to high, add the chickpeas and stock, and bring to a boil. Reduce the heat to moderately low, cover and cook for 8 minutes. Taste for seasoning and add the remaining harissa or hot sauce, and salt and pepper, as needed.
  2. Make the couscous: While the vegetables are cooking, bring the water, and salt to a boil in a medium pot over high heat. Then stir in the couscous, olive oil if using, and turmeric. Remove from the heat and cover. After about 5 minutes the couscous will have absorbed all the water (if not place over very low heat for a few minutes). Fluff with a fork.
  3. To serve: Divide the couscous into four deep bowls. Top with the vegetables and broth and sprinkle on a few raisins.

The 7 Most Delicious Burger Recipes

Ready to fire up the grill? These recipes are perfect as postrun treats or as a rest day meal.

Burgers don&rsquot have to be boring. With recipes for seven inventive variations (below)&mdashplus detailed guides to the patties, buns, spreads, cheese, and toppings&mdashwe have everything you need to build a sensational postrun meal.

Ultimate Beef Burgers

6 slices bacon
¼ cup mayonnaise
½ tablespoon sriracha
canola oil, for the grill
4 slices (½&Prime&thinspthick) sweet onion
1 ½ pounds ground beef chuck or sirloin
1 teaspoon kosher salt
½ teaspoon ground black pepper
4 slices (1 ounce each) sharp cheddar cheese
4 kaiser buns, sliced
16 dill pickle slices
4 tomato slices
4 leaves Boston or Bibb lettuce

Place bacon slices in a large skillet. Cook over medium, turning occasionally, until crisp, about 8 minutes. Transfer to a paper towel-lined plate to drain. Let cool slightly, then break in half.

Meanwhile, in a small bowl, stir together mayonnaise and sriracha.

Prepare grill for medium-high heat. Brush grates with oil. Add onion and cook, flipping halfway through, until lightly charred, 6 minutes. Remove from grill and set aside.

While onion cooks, form beef into 4 patties, pressing an indent into the middle of each. Season outside of patties with salt and pepper. Cook on grill with lid closed until grill marks form, 6 minutes. Flip patties and top each with a slice of cheese. Cook for another 6 to 7 minutes for medium-well (or until they reach desired doneness).

Meanwhile, lightly toast buns. Spread an equal amount of sriracha-mayo on inside of each top bun. Transfer cooked patties to toasted bottom buns and top each with 3 bacon halves, 1 onion slice, 1 tomato slice, 4 pickles, and 1 lettuce leaf. Add top buns and serve. Makes 4 servings.

Spicy Black Bean Burgers

½ cup walnuts
1 small white onion, quartered
1 can (15.5 ounces) black beans, drained and rinsed
½ cup whole-wheat panko breadcrumbs
1 teaspoon ground cumin
1 teaspoon chili powder
½ teaspoon smoked paprika
½ teaspoon kosher salt
¼ teaspoon ground black pepper
1 egg, lightly beaten
1 tablespoon canola oil
4 slices pepper jack cheese
4 large, soft pretzel rolls, sliced
¼ cup olive-oil mayonnaise
1 teaspoon hot sauce (optional)
½ cup sliced pimiento peppers or 2 roasted red pepper halves
4 romaine lettuce leaves

Place walnuts in food processor. Process for about 20 seconds, or until the nuts are like breadcrumbs. Transfer to a medium bowl.

Add onion to food processor and process until finely chopped, about 10 seconds. Add half the beans and process until they&rsquore a chunky puree, about 10 seconds. Transfer mixture to bowl of walnuts. Add remaining beans, breadcrumbs, cumin, chili powder, paprika, salt, pepper, and egg. Mix until well combined. With wet hands, form mixture into 4 patties. Chill for 1 hour.

Heat oil in a large nonstick skillet over medium-high. Add patties and cook until browned, 5 to 7 minutes. Flip, top patties with cheese, and cook 4 to 6 minutes more, covering with a lid in the last few minutes to melt cheese.

Meanwhile, lightly toast rolls. Spread 1 ½ teaspoons of mayo inside each top and bottom bun. Transfer cooked patties to bottom buns. Top each patty with ¼ teaspoon of hot sauce, ¼ of the pimientos, and 1 lettuce leaf. Add top buns and serve. Makes 4 servings.

RELATED: Discover how to be a fit, healthy runner with Train Smart, Run Forever

Sesame Salmon Burgers

1 pound skinless, boneless wild salmon
½ cup whole-wheat panko breadcrumbs
¼ cup chopped scallions
¼ cup chopped fresh cilantro
2 cloves garlic, minced
1 tablespoon toasted sesame oil
2 tablespoons low-sodium soy sauce
¼ teaspoon kosher salt
1 tablespoon canola oil
4 large sesame buns, sliced
1 cup spring mix
2 tablespoons hoisin sauce

Cut salmon into 1&Prime cubes. Place half of the fish into a food processor. Process until evenly pureed, about 15 seconds, stopping to scrape down the sides of the bowl as needed. Add remaining salmon and pulse until just combined and large chunks are broken up. Transfer mixture to a large bowl. Stir in breadcrumbs, scallions, cilantro, garlic, sesame oil, soy sauce, and salt. Using wet hands, form mixture into 4 patties.

Heat canola oil in a large nonstick skillet over medium heat. Add patties and cook for 5 minutes. Gently flip and cook 5 minutes more.

Meanwhile, lightly toast buns. Transfer patties to bottom buns and top each with ¼ cup of spring mix. Brush hoisin sauce on top buns. Close and serve. Makes 4 servings.

Double Onion Bison Sliders

1 pound ground bison
½ teaspoon kosher salt, divided
⅛ teaspoon ground black pepper
1 tablespoon canola oil
1 cup finely chopped onion
1 cup finely chopped red bell pepper
4 oz. smoked mozzarella, shredded
8 slider-size potato rolls (about 2 1/2&Prime&thinspdiameter), sliced
8 teaspoons steak sauce
8 teaspoons relish
¼ cup French-fried onions

Divide bison into 8 equal portions and form into 8 patties 3&Prime&thinspin diameter. Evenly sprinkle both sides of patties with ¼ teaspoon of salt and all of the pepper. Set patties aside.

In a large cast-iron or heavy-bottom skillet, heat oil over medium heat. Add onion, bell pepper, and remaining ¼ teaspoon of salt. Cook, stirring occasionally, until vegetables are softened and onion is translucent, about 10 minutes. Scrape vegetables into a bowl and cover to keep warm.

Return skillet to stove over medium heat. Place 4 patties in skillet. Let patties cook until browned, 3 minutes. Flip and immediately top each patty with 1 tablespoon of cheese. Cover with lid and continue to cook until cheese has melted and patties are well done, about 3 minutes more.

Meanwhile, wrap 4 rolls in a damp paper towel and microwave on high for 30 seconds, or until warmed through.

Transfer cooked patties to bottom rolls. Add 1 teaspoon of steak sauce, 1 tablespoon of cooked onion and pepper mixture, 1 teaspoon of relish, and 1 tablespoon of French-fried onions to each. Add top rolls and serve. Makes 8 (2 sliders per serving).

Lamb Burgers with Tzatziki

Tzatziki Sauce Ingredients
½ seedless cucumber, peeled and grated
½ teaspoon kosher salt
½ cup 2% Greek yogurt
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh mint
1 clove garlic, crushed in a garlic press
1 ½ teaspoons lemon juice

Put grated cucumber in a sieve placed over a bowl and sprinkle with salt. Toss gently to combine. Let sit for 30 minutes. Squeeze to remove as much water as possible. Transfer to a medium bowl. Add yogurt, dill, mint, garlic, and lemon juice. Stir well to combine. Cover and chill in the refrigerator until ready to use.

Burger Ingredients
1 ½ pounds ground lamb
½ teaspoon kosher salt
½ teaspoon ground cumin
¼ teaspoon ground cinnamon
¼ teaspoon ground black pepper
canola oil, for the grill
4 ciabatta buns, sliced
4 thick tomato slices
4 thin red onion slices
1 cup fresh baby spinach

Prepare grill for medium-high heat. In a large bowl, add lamb, salt, cumin, cinnamon, and pepper. Using your hands, gently mix until spices are combined. Shape into 4 patties, pressing an indent into the middle of each. Brush grill grates with oil. Cook patties on grill, with lid closed, until grill marks form, 6 minutes. Flip patties and cook for another 6 to 7 minutes for medium-well (or until they reach desired doneness).

Meanwhile, lightly toast buns. Transfer patties to toasted bottom buns. Top each with 2 tablespoons of tzatziki sauce, tomato slice, onion slice, and ¼ cup spinach. Add top buns and serve. Makes 4 servings.

Bukowski&rsquos Peanut Butter Bacon Burger

12 strips applewood smoke bacon
1 tablespoon canola oil
1 ½ pounds 80% lean ground beef
4 tablespoon creamy or chunky peanut butter
4 potato rolls, sliced
4 tomato slices
8 dill pickle coins
4 red leaf lettuce leaves

Heat oven to 350°F. Place bacon on a baking sheet and cook for about 25 minutes, flipping once halfway through, or until crisp. Remove to paper towels to drain and set aside.

Meanwhile, heat oil in a castiron or heavy-bottom skillet over medium-high heat. Form beef into 4 patties. When skillet is hot, add patties and cook until the undersides develop a nice char, about 4 minutes. Flip and cook to desired doneness, about 3 to 4 minutes more for medium.

Transfer patties to a plate and top each with 1 tablespoon of peanut butter. Remove skillet from heat and add rolls with insides down to toast them, working in batches, if needed.

Place patties on the bottom buns. Top each with 3 strips of bacon, 1 tomato slice, 2 pickles, and 1 lettuce leaf. Add top buns and serve. Makes 4 servings.

Chipotle Chili Turkey Burgers

1 ½ pounds ground turkey (not ground turkey breast)
3 canned chipotle chili peppers in adobo sauce, chopped
½ cup finely chopped white onion (about ½ medium onion)
2 cloves garlic, minced
½ teaspoon kosher salt
canola oil, for the grill
½ cup crumbled queso fresco
4 whole-grain buns, sliced
1 avocado, mashed
½ cup fresh pico de gallo
4 leaves Boston or Bibb lettuce

Prepare grill for medium-high heat. In a large bowl, add turkey, peppers, onion, garlic, and salt. Use a fork to gently mix until thoroughly combined. Using wet hands, form mixture into 4 patties, pressing an indent into the middle of each.

Brush grill grates with oil. Cook patties on grill, with lid closed, until grill marks form, 5 minutes. Flip and top each patty with 2 tablespoons of queso fresco. Close lid and cook until burgers reach an internal temperature of 165°F, about 5 minutes more.

Meanwhile, lightly toast buns. Spread ¼ of the avocado on the inside of each top bun. Transfer patties to bottom buns. Top each patty with 2 tablespoons of pico de gallo and 1 lettuce leaf. Add top buns and serve. Makes 4 servings.

2. Bronco Burgers

I’m a Denver Broncos fan, so this burger makes me happy. But even if you love a different team, this is the ultimate burger for a tailgating party, a backyard barbecue or a dinner at home with friends. You could absolutely serve it anytime you want to and your guests will be more than happy to devour at least one. Good thing, because this recipe serves a crowd!


5 fresh jalapeno peppers
4 pounds ground beef
Salt and pepper, to taste
1 egg
¼ cup steak sauce
¼ cup minced white onion
1 teaspoon hot pepper sauce
1 pinch dried oregano
1 tablespoon Worcestershire sauce
1 teaspoon garlic salt
¼ cup crushed Fritos corn chips
8 large potato hamburger buns
8 slices pepperjack cheese

Preheat your grill to high heat. Roast the jalapenos until they’re blackened then put them in a plastic or paper bag to loosen the skins. Remove the skin and chop the peppers. Combine the peppers, ground beef, salt, pepper, egg, steak sauce, onion, hot pepper sauce, oregano, Worcestershire sauce, garlic salt and corn chips in a large bowl with your hands. Form into 8 patties and grill for 10 to 15 minutes, or until cooked through, flipping once. Serve the burgers on the buns topped with pepperjack cheese.

All Recipes:

Chorizo Cheddar Burger Recipe

Several weeks ago, I made the unwise amazing decision to buy 6 pounds of Mexican chorizo at our Mexican Costco. Mexican chorizo is the fresh kind, not cured (that’s Spanish chorizo). Pork impulse buys are a common occurrence when I’m strolling through the refrigerated aisles of Costco, and somehow I just couldn’t help myself when I spotted the bundle of red-orange-hued chorizo. After several batches of chorizo eggs, meatloaf and queso fundido, I found myself craving something different. Given that it’s summer and we’ve been doing a lot of our cooking outdoors, I landed on these Chorizo Cheddar Burgers.

The ingredient list is simple: ground beef, Mexican pork chorizo, Kerrygold Aged Cheddar, garlic powder, salt and pepper. Mix all that up in a bowl, divide into four patties, then grill, fry, broil or press into a sizzling round of golden brown perfection. The combination of chorizo and aged cheddar is a major flavor bomb. One that will surely induce a yum face. Since this burger patty is quite bold, I like to serve it simply with lettuce, tomato, ketchup and mayo. No fancy toppings needed here! Continue reading for the recipe.

When making burgers, Jorge and I often grind our own meat in the food processor. However, if I know my schedule is going to be crazy busy, I like to buy pre-ground meat for the convenience factor. The problem with pre-ground meat is that it’s often packed tightly in its container. A tightly packed patty leads to a dry finished burger. A loosely packed patty retain juices better, resulting in a muuuuuch tastier final product. So how do I combat this texture issue? I grab two forks, and fluff.

Similar to fluffing rice, this process is simple. Place the pre-ground meat in a large bowl, then break up the meat using the tips of the two forks. Fluffing motions should be soft and nimble to lighten the texture. In this recipe, I fluff both the ground beef and chorizo together to improve texture while mixing up the meats. I then fluff in the garlic powder, salt, pepper and cheese before forming into loose patties. The finished burger has a lumpy, craggy texture that’s incredibly juicy.

If you’re familiar with my recipe for Jorge’s Bacon Cheeseburgers, then you’ll recognize this method of mixing cheese directly into the burger patties. As the burgers cook, the cheese melts, lending flavor and moisture to the inside of the patty. With each bite, you’ll experience pockets of melted cheese that just burst with flavor. I’m using Kerrygold Aged Cheddar here, because it’s a robust cheese that can stand up to the flavor of the chorizo. It also melts like a dream!

How to Make Burger Patties

There's no need to buy pre-formed patties or to invest in any kind of burger shaping gizmo or press when you're hankering for a burger. Just learn how to make burger patties with your own two hands, some ground meat, and some salt. It's so easy your kids can do it—just make sure they wash their hands before and after.

You can make a burger patty out of any kind or mix of ground meat(s) you want. Ground beef, lamb, pork, veal, bison, duck, chicken, and turkey all make great burgers. And if it's ground beef you want, it doesn't have to be just ground chuck—you can grind any cut of beef you want (or have your butcher grind it for you), or mix that beef with ground pork or even mushrooms for a more eco-friendly option. A ground dry-aged ribeye burger is a thing of beauty, if you're looking for a real treat.

But whatever meat or mix of meats you choose, you have to form it into a patty before you cook it, and that's what we're here to talk about today. The method is easy, but how you do it depends on what style of burger you want to cook: a classic, a smashed, or a stuffed burger. So once you know that, here's how to make burger patties for each:


  1. Mirn

    This variant does not come close to me. Who else can say what?

  2. Vut

    I think you scammed.

  3. Shaithis

    Of course. And I ran into this. Let's discuss this issue. Here or at PM.

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