Build Gourmet-Style Burgers

Build Gourmet-Style Burgers

Add layers of creativity for crowd-pleasing and family favorites.

By Cristen Clark

Several years ago, I was flown out to the heart of wine country in Napa Valley to compete in the Sutter Home Winery Build a Better Burger competition. I found my way onto the trip after submitting a recipe for Sour Apple Pork Burgers. The burger featured a ground pork patty, candied bacon, tart green apple compote, thinly sliced onion rings and spicy apple butter on a grilled and buttered bun. I entered my creation in the “Alternative Burger” category and won.

No one had thought of trying a pork burger, nor had other contestants ever met what they considered a “real farmer.” I introduced them to pork burgers and shared more about farming in Iowa.

When I returned home, I found myself experimenting with various burger ideas and low-key party spreads. Growing up, we enjoyed classic burgers with a bun, grilled beef patty and slice of American cheese. If it was a birthday or other special occasion, topping the juicy burger with a couple of slices of bacon was a special treat. Now, classic burgers are just one of the many types I create for family and friends. I love sharing tips on making a simple backyard cookout fun with a bountiful burger spread where everyone can customize their sandwich.

Try these tips for your next gathering:

Choose a flavor profile or theme but keep the basics accessible. Have an assortment of condiments and garnishes available so your guests can be creative. My favorite outside-the box burger recipe is a Mediterranean inspired recipe. I also adore an Italian-style burger with melted fresh mozzarella and a dollop of basil pesto served on a slice of toasted and buttered baguette. I like to offer a classic burger for kids and guests with less adventurous palates.

Select the ground meat you’d liketo use or create a combination. Together, ground beef and ground pork make a fun patty melt topped with smoky bacon. Choose a complementary all-purpose seasoning and refrain from adding too many ingredients to the ground meat base. Simple is best for the patty; the tasty Iowa protein will speak for itself!

Create a layer of richness with cheese. Cheese on burgers is one of the most classic food combinations. Consider the theme and offer cheese types that follow suit. Beyond traditional cheeses, offer hard cheeses or crumbled soft cheeses, like Maytag Blue Cheese, to elevate the final burger.

Add condiments, garnishes and bun alternatives for a finishing touch. Serve an Italian-style burger on a wedge of sliced focaccia. Choose condiments to complete the desired flavor profile. For a French-inspired burger, serve classic béchamel or garlic herb aioli along with caramelized onions and spicy arugula for a burger “c’est magnifique!”

Photo credit: Kelsey Byrnes, Dance Around the Kitchen.

Mediterranean Pita Burgers

Tzatziki Sauce

• 1 cucumber (English seedless or hothouse variety with thin skin)

• 1½ cups sour cream

• 1 tablespoon chopped fresh dill (or 2 teaspoons dried dill)

• 2 cloves garlic, minced

• ½ teaspoon salt

• ¼ teaspoon black pepper

Grate cucumber and squeeze excess liquid out with paper towels. Place grated cucumber in a mixing bowl. Add sour cream and dill. Smash minced garlic and salt together with the back of a knife to turn into a paste and add to mixture along with black pepper. Stir well, cover and refrigerate until serving.

Burger

• 3 pounds ground beef, pork or turkey (or a combination)

• 2 tablespoons Cavender’s Greek seasoning, divided

• 2 teaspoons oregano flakes

• ¼ cup Greek vinaigrette dressing

• 1 large or two small tomatoes, sliced

• 1 small red onion, sliced

• ½ small head iceberg lettuce, cut into large shreds

• 1 small container feta cheese crumbles

• 8 pita rounds, warmed

Shape ground meat into half-moon shapes the size of pita flatbread folded in half. Combine Greek seasoning and oregano flakes. Sprinkle evenly over all burgers.

Grill burgers to desired doneness, or at least 160 degrees F, as measured by a digital instantread thermometer. Brush with Greek vinaigrette in the final stages of grilling.

Place pita round on a plate; add a layer of tzatziki sauce, burger patty, tomatoes, onions, lettuce and feta. Fold pita over, wrap with foil or food paper if desired. Serve immediately.

Makes 8 pita burgers.