Four Explosive and Decadent Burgers

Today, I’m spoiling you! I’m not showing you how to make ONE but FOUR totally decadent and explosive burgers! Oh yes, with each bite you’ll be thinking “Wow, that’s an AMAZING burger!” 

 

And, because there are so many good meats out there, we’re going to use three different ones today: chicken, pork and beef.  You can use veal or lamb if you prefer or even veggie patties (yes, apparently they can be just as good ;-)!  I still recommend that you use fairly fatty meats (for example, if you make your own ground chicken, use thighs instead of breasts) because they’ll stick less to the grid.

 

To whet your appetite a bit, I’m going to quickly tell you about the burgers we’re going to make:

 

• The All-American Cheeseburger

 

A “classic” burger with, of course, the iconic processed cheese slices, some lettuce and a few tomato slices.  Also, a classic burger means the old “ketchup, mayo, mustard” combination, but in my version, we’re going to go with an even better mix called the House of BBQ Experts Ketchot Sauce.

 

 

• The Whisky BBQ Burger

 

In this truly decadent burger, you’ll find Jack Daniel’s, caramelized onions and—the ultimate poutine ingredient—cheese curds. If you feel like spoiling yourself even more, you can even replace the burger patty with ribs !

 

 

• The Festive and Exotic Burger

 

With sour cream, guacamole and sliced bell peppers, this chicken burger will remind you of a delicious taco!

 

 

• The Ultimate Burger

 

Brace yourself for my all-time favorite!  Inside, you’ll find bacon slices, onion rings and peanut butter! Yep, that’s right! The bacon/peanut butter mix always works well, just give it a try!!!

 

Are you ready ? We’re kicking it off right now!

 

Ingredients (for one burger of each kind):

For the All-American Cheeseburger:

• Ground beef, to taste
• House of BBQ Experts Steakenator Spice Mix and Rub
• 1 burger bun
• 2 slices of processed cheese
• Sliced tomatoes, to taste
• Lettuce leaves, to taste
• House of BBQ Experts Ketchot Sauce

 

For the Whisky BBQ Burger:

• Ground pork, to taste
• House of BBQ Experts Kansas Spice Mix and Rub, to taste
• 1 brioche burger bun
• House of BBQ Experts Nashville Sauce (or House of BBQ Experts Maple Bourbon sauce), to taste
• Jack Daniel’s, to taste
• Caramelized onions, to taste
• Cheese curds, to taste

 

For the Festive and Exotic Burger:

• Ground chicken, to taste
• House of BBQ Experts Caribbean Spice Mix and Rub,, to taste
• 1 burger bun
• Sour cream, to taste
• 1 avocado
• Juice of ½ lemon
• Sliced red bell pepper (or jalapenos), to taste
• House of BBQ Experts Samurai Sauce

 

For the Ultimate Burger:

• Ground beef, to taste
•  House of BBQ Experts Steakenator Spice Mix and Rub
• 1 burger bun
• Peanut butter, to taste
• 2 to 4 slices smoked bacon, pre-cooked
• Onion rings, pre-cooked, to taste
• Blues Hog Sauce BBQ Tennessee Red 16oz

 

Directions:

1. Preheat the Grill to 400°F, making sure to have both a direct and indirect cooking area.
2. Shape the burger patties by hand, making sure to change gloves or clean your hands after each contact with a different meat to avoid any cross-contamination. (Tip: don’t over-pat or press down on the fattier meats, such as beef and pork, to ensure they still have air inside. Also, the more the patties have been handled, the longer they’ll take to cook).
3. Sprinkle a generous amount of dry rub on both sides of each patty to give them a nice spicy crust. (For beef patties, use the Steakanator dry rub; for chicken, the Caribbean dry rub; for pork, the Kansas dry rub).
4. Sear the patties in the direct cooking zone (or over the infrared burner) for about 2 minutes on each side, until they easily come off the grid. (If you aren’t cooking all the patties at once, grill the chicken patty first because it will take longer to cook. Remember to clean the grill thoroughly before putting on a patty made with another kind of meat).
5. Once the patties have nice grill marks, move them to the indirect cooking zone and let them cook slowly, until they reach the right internal temperature (160°F or a little less for beef, 160°F for pork and 170°F for chicken). Clean the thermometer well between each insertion if the meat is still undercooked.
6. Meanwhile, prepare the guacamole in a bowl by adding the lemon juice and the avocado. Blend until smooth. Set aside.
7. Clean the Grill’s direct cooking area, then cook the burger buns for about 15 to 20 seconds on each side.
8. When the patties and buns are ready, remove everything from the Grill.
9. On a plate, start assembling these heavenly burgers. For the All-American Cheeseburger, assemble in order: the bottom bun, beef patty, processed cheese slices [so they melt perfectly!], tomato slices, lettuce leaves, Ketchot sauce, and finally the top bun. For the Whiskey BBQ Burger, in order: bottom bun, pork patty, Nashville sauce [or Maple Bourbon], Jack Daniel’s, caramelized onions, cheese curds, and top bun. For the Festive and Exotic Burger, in order: bottom bun, sour cream, chicken patty, guacamole, red bell pepper slices [or jalapenos], Samurai sauce, and top bun. For the Ultimate Burger, in order: bottom bun, peanut butter, beef patty, bacon slices, onion rings, Blues Hog BBQ Tennessee Red sauce and top bun.
10. Serve and enjoy!

 

Happy grilling!