Dean shares recipes for 6 different types of burgers

WGN’s Dean Richards shares delicious recipes for several different types of burgers -- which include:

• Traditional Burger
• Cheddar - Jalapeno Stuffed Burger
• Salmon Burger
• Beyond Burger (plant based)
• Wagyu Beef burger
• Apple Gouda Chicken Burger

Recipes:

All of these burgers are available, pre-made, ready to grill at freshmidwest.com.

If you’re making your own:  

• Use an 80/20 Mix of Ground Beef
• Keep the meat cold and shape the patties as quickly as possible.
• Don't Over-Mix the Ground Beef
• Make your burgers about 1-inch thick at the edges, and one inch larger than the bun.  
• Press an indentation in the center of the patties, usually about the size of a thumbprint or a tablespoon. This prevents the burger from puffing up in the center.

For rare burgers, cook for 4 minutes total (125°F internal)

For medium-rare burgers, cook for 5 minutes total (135°F internal)

For medium burgers, cook for 6 to 7 minutes total (145°F internal)

For well-done burgers, cook for 8 to 9 minutes total (160 °F internal)

The USDA recommends cooking ground meats to an internal temperature of at least 160°F.

Salmon Burger:

• 1 pound and a half of salmon fillet, skinless, and cut into 1-inch pieces
• 1 egg, beaten
• 2 tablespoons dijon mustard
• 5 tablespoons shallots, minced
• 1 tablespoon capers
• 2 tablespoons dill, chopped
• ½ teaspoon kosher salt
• ½ teaspoon black pepper, ground
• ½ cup breadcrumbs

1. Add salmon pieces, mustard, shallots, capers, dill, salt, and pepper into a food processor or blender.
2. Pulse and scrape down sides until the salmon is coarsely ground, a few small chunks are OK. 
3. Transfer mixture to a medium-sized bowl and add breadcrumbs and egg.  Mix with a spatula until combined.
4. Evenly divide the salmon mixture into 4 patties, about ½-inch thick. Cover and refrigerate until ready to grill.
5. Cook until internal temperature is 130 degrees F.   

Topping for Salmon burger/Lemon Dill Sauce:

• ¼ cup mayonnaise
• 2 tablespoons mustard
• 1 teaspoon lemon juice
• 1 teaspoon lemon peel, grated
• ¼ teaspoon cayenne pepper
• 2 teaspoons shallots, minced
• 2 teaspoons dill, chopped

Cheddar-Jalepeno Stuffed Burgers:

1. In a medium bowl, mix together the ground beef and dried onion (or onion powder)  until well blended.
2. Form the mixture into 8 thin patties.
3. Set aside 4 of the patties.
4. On the other 4 patties, place one slice of cheese, one tsp. of bottled green jalapeno chilies, and one tsp of canned or sauteed mushrooms.
5. Place the other 4 patties over the tops, press down, and seal the edges.   
6. Reinforce the shape of the now-stuffed burger so it doesn’t fall apart.  
7. Top Apple/Gouda/Chicken burgers with Mayo/Honey Dijon mixture.  
8. Always “rest” burgers about 5 minutes before serving.  
9. I recommend brioche burgers,  toasted on the grill.