As the weather is warming up and the daylight hours are getting longer, that means more backyard grilling time with family and friends. There are so many great grilling options to choose from, but nothing beats a big juicy burger fresh off the grill.
Why not kick things up a notch and serve one of these jazzed up burger recipes. Have you ever tried salmon burgers, spicy Asian pork burgers, or toasted pecan burgers? Oh my, I’m feeling hungry already!
Check out our top burger recipes you should consider at the next tailgate party or backyard barbecue gathering!
Cheesy Jalapeño Pepper–Stuffed Burgers
"Cheesy Jalapeño Pepper–Stuffed Burgers are sure to get your mouth watering. A jalapeño stuffed with cream cheese in a burger and grilled to perfection then smothered with a spicy cheese sauce."
1 pound ground beef
1/4 cup prepared thick-and-chunky salsa
4 frozen cream cheese or cheddar cheese–stuffed jalapeño peppers
1/4 cup prepared salsa con queso
1/4 cup chopped fresh plum tomato
2 tablespoons sliced pitted ripe olives
Prepared thick-and-chunky salsa
Combine ground beef and 1/4 cup salsa in large bowl, mixing lightly but thoroughly. Lightly shape into four thin patties. Place one stuffed pepper in center of each patty; wrap beef around pepper to enclose, sealing seams and forming ball. Flatten balls into patties about 4 to 5 inches across and 1 inch thick.
Place patties on grill grid over medium, ash-covered coals. Grill, covered, 15 to 16 minutes, turning occasionally, until instant-read thermometer inserted horizontally into center registers 160°F.
Spread 1 tablespoon salsa con queso evenly over top of each burger. Sprinkle evenly with tomato and olives. Serve with salsa, as desired.
Note: Cooking times are for fresh or thoroughly thawed ground beef. Color is not a reliable indicator of ground beef doneness.
Spicy Asian Ground Pork Burgers
"Need a diversion from plain burgers? Serve these Spicy Asian Ground Pork Burgers at the next tailgate or backyard BBQ gathering."
1 pound ground pork
1 clove garlic, crushed
1 tablespoon fresh ginger root, grated
2 tablespoons soy sauce
1 1/2 teaspoons garlic chili paste
1 tablespoon fresh mint, minced
4 sandwich buns
Asian-Flavored Topping
1 cup of mayonnaise
1 teaspoon garlic chili paste
For the Asian-Flavored Topping: mix 1 cup of mayonnaise with 1 teaspoon garlic chili paste. Set aside until burgers are cooked.
For the Burgers: Mix all ingredients and form into four patties. Grill over medium-hot coals for 10 to 12 minutes, turning once, about 5 to 6 minutes per side, until an instant read thermometer reads 160°F. Serve on buns and top with Asian-Flavored topping.
MacKnight Salmon Burgers
"When burgers are on the tailgate menu, a salmon burger option can be a simple and delicious choice."
8 vacuum packed, quick-frozen salmon burgers
8 whole-wheat buns of choice
8 lettuce leaves
Lemony-Dill Sauce
For the Lemony-Dill Sauce:
1/2 cup sour cream
1/3 cup mayonnaise
1 tablespoon chopped fresh dill weed
1/2 teaspoon lemon zest
2 tablespoons lemon juice
1 teaspoon finely chopped shallot
1/2 teaspoon honey
Salt and pepper to taste
Additional dill weed for garnish, if desired
Prepare the MacKnight Salmon Burgers per directions on the packaging.
While the salmon burgers are cooking, prepare the Lemony-Dill Sauce. In a medium-sized bowl, combine all the ingredients, and mix well. Refrigerate until ready to serve.
To serve, place a lettuce leaf on the bottom of each bun, and top with salmon burger and dill sauce. Garnish with additional dill weed, if desired.
Note: When planning a tailgate, make the dill sauce the day before, and transport in a cooler along with prepped lettuce leaves.
Porky Burger
"Make this succulent pulled pork the day before your tailgate. Heat it in a pot on the grill while you cook the patties. "
3 cups pulled pork, in juices (about 12 ounces pulled pork)
2 pounds ground pork, 96% lean
1/2 teaspoon salt
1/2 teaspoon black pepper
6 potato burger buns, OR brioche burger buns
6 1/2-ounce slices Gruyere cheese
1/2 cup pickled red onions, OR very thinly sliced red onion, separated into rings
1/2 cup cilantro leaves
For the Pulled Pork
1 1/2 pounds bone-in pork shoulder blade roast
1/4 cup ancho chile powder
1 tablespoon smoked paprika
1 tablespoon coriander seed, toasted*
1 1/2 teaspoons cumin seed, toasted*
2 teaspoons salt
4 teaspoons olive oil, PLUS 2 tablespoons
24 ounces Mexican beer
2 cups water
1/2 cup apple cider vinegar
2 tablespoons chipotle chiles in adobo sauce, finely chopped
1 small onion, sliced and separated into rings
4 cloves garlic, chopped
For the pulled pork: Combine ancho chile powder, paprika, coriander seeds, cumin and salt in small bowl; set aside.
Cut two large pieces of plastic wrap. Place plastic wrap pieces on work surface in a cross position. Place roast on top in the center. Rub 2 teaspoons of oil on top of roast; spoon and pat half of the spice mixture on top. Carefully turn over roast on plastic wrap. Rub 2 teaspoons of oil on top; spoon and pat on the remaining spice mixture. Tightly wrap pork in the plastic wrap. Refrigerate for 8 to 12 hours.
Preheat oven to 300°F. Add the remaining 2 tablespoons of oil to a 6-quart heavy Dutch oven. Heat over medium-high heat. Unwrap roast, and place in hot oil in Dutch oven. Cook on each side for one to two minutes or until spices begin to brown and appear slightly dry. Transfer roast to a plate. Remove Dutch oven from the heat. Slowly and carefully pour in beer, scraping brown bits from bottom of pan. Add water, vinegar, chipotle peppers, onion and garlic. Return to heat; bring to a gentle boil.
Add the pork roast to the hot liquid. Cover and bake in preheated oven for two and a half to three hours or until pork is fork tender.
Transfer pork to a cutting board; cool slightly. Meanwhile, pour liquid through a fine mesh strainer; reserve 1 1/2 cups. Discard remaining liquid and solids. Shred meat using two forks; transfer to a medium container. Add the 1 1/2 cups reserved liquid. Cover and refrigerate until ready to use or for up to two days.
*To toast spices, place spices in a dry skillet. Heat and stir over medium heat until fragrant. Immediately remove spices from skillet.
For the Porky Burger Patties: Form the ground pork into six 1/2-inch-thick patties. Season both sides of patties with salt and pepper.
Preheat grill to medium hot. Place prepared pulled pork in a pot, and place on the corner of a grill to keep warm. Place patties directly over heat. Grill, uncovered, for 8 to 10 minutes or until pork patties reach 160°F internal temperature, turning patties over halfway during grilling. In the meantime, toast the buns on the grill.
Top the pork patties with cheese. Cover grill, and grill about 30 seconds or until the cheese is melted.
Place burgers on bun bottoms. Using a slotted spoon, spoon pulled pork on top of burgers. Top with onions, cilantro and bun tops. Eat immediately!
Ranch Burgers
"Looking for a new condiment to top your best burger? Zesty ranch dressing and Ground Beef make for a fresh and flavorful burger."
1 pound ground beef (93% lean or leaner)
1/4 cup soft bread crumbs
1 egg white
1 teaspoon seasoned salt
1 medium red onion, cut crosswise into 1/2-inch-thick slices
1 tablespoon vegetable oil, divided
4 whole wheat hamburger buns, split, toasted
Romaine lettuce, tomato slices
1/4 cup reduced-fat creamy ranch dressing
Combine ground beef, bread crumbs, egg white and seasoned salt in medium bowl, mixing lightly but thoroughly. Lightly shape into four 1/2-inch-thick patties. Brush onion slices with 1/2 tablespoon oil.
Place patties and onion slices on grid over medium, ash-covered coals. Grill patties, covered, 8 to 10 minutes (over medium heat on preheated gas grill 7 to 9 minutes), until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally. Grill onions, 11 to 13 minutes or until tender, brushing with remaining 1/2 tablespoon oil and turning occasionally.
Line bottom of each bun with lettuce. Place tomatoes and burgers on lettuce. Spoon dressing over burgers; top with onions. Close sandwiches.
East Meets West Burgers
"Try this burger at your next cook-out! The American Burger is freshened up with tasty Asian-inspired ingredients like a sesame-soy mayo and a tangy slaw. This burger is definitely crave-worthy."
1 pound ground beef (95% lean)
1/4 cup soft whole wheat bread crumbs
1 large egg white
1/4 teaspoon salt
1/8 teaspoon black pepper
4 whole-wheat hamburger buns, split
Sesame-Soy Mayonnaise:
1/4 cup light mayonnaise
1 tablespoon thinly sliced green onion, green part only
1/2 teaspoon soy sauce
1/4 teaspoon dark sesame oil
1/8 teaspoon ground red pepper
Slaw Topping:
1/2 cup romaine lettuce, thinly sliced
1/4 cup shredded red cabbage
1/4 cup shredded carrot
1 teaspoon rice vinegar
1/4 teaspoon black pepper
Combine Sesame-Soy Mayonnaise ingredients in small bowl; refrigerate until ready to use.
Combine Slaw Topping ingredients in small bowl, set aside.
Combine ground beef, bread crumbs, egg white, salt and 1/8 teaspoon black pepper in large bowl, mixing lightly but thoroughly. Lightly shape into four 1/2-inch-thick patties.
Place patties on grill grid over medium ash-covered coals. Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, 7 to 9 minutes), until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally.
About 2 minutes before burgers are done, place buns, cut sides down, on grid. Grill until lightly toasted.
Spread equal amount of mayonnaise on bottom of each bun, and top with burger. Evenly divide Slaw Topping over burgers. Close sandwiches.
Stubb’s Toasted Pecan Burgers
"If you want a taste of Love & Happiness, look no further than Stubb’s Toasted Pecan Burgers. This recipe features bell peppers, onions and pecans all mixed in with some good ol’ ground chuck. "
1 pound ground chuck
1/4 cup chopped red onion
1/4 cup chopped pecans, toasted
1 tablespoon finely chopped green bell pepper
3 tablespoons Stubb’s® Original Bar-B-Q Sauce
2 tablespoons Stubb’s® Bar-B-Q Spice Rub
Lettuce, mayonnaise and toasted buns, for serving
Mix together the chuck, onion, pecans, bell pepper, Stubb’s® Original Bar-B-Q Sauce and Stubb’s® Bar-B-Q Spice Rub. Shape into three large or four average-sized patties. (The burgers may be mixed and shaped earlier in the day and refrigerated until ready to use.)
Prepare a grill for direct cooking. For a charcoal grill, when the coals are ashed over, rake or spread them out in the bottom of the grill so the food can cook directly over the coals. (For a gas grill, fire up the burners so the food can cook directly over the heat.)
Grill the burgers over direct medium heat, first on one side and then on the other, 7 to 10 minutes, until they reach your desired degree of doneness. (Medium burgers register an internal temperature of 160°F.) Serve with lettuce, mayonnaise and toasted buns.