Memorial Day Weekend is approaching and families across the country are coming together to make unforgettable memories, as well as enjoy great food.
Chef Sam Zien, aka “The Food Guy,” shares three burger recipes you’ll definitely want to grill up this weekend.
Jalapeño and Guacamole Burgers
1 1/2 teaspoons unsalted butter
2 jalapeño peppers, cut into 1/8 inch rings
8 ounces of ground beef
8 ounces ground brisket
Salt and freshly ground black pepper
4 slices of pepper jack cheese
4 brioche buns, toasted
1/4 cup mayonnaise
1/2 cup guacamole
1/2 cup crispy French fried onions, or crispy onions
1. Melt the butter in a small skillet, add the jalapeños and cook over medium heat until soft, about five minutes. Remove from heat and set aside. 2. Combine the beef and brisket in a medium bowl, mix gently and form into four balls. Cook, crush, season with salt and pepper and add the cheese when turning. 4. Spread the bottom of each bun with mayonnaise, add the patties with cheese, guacamole, jalapeños, crispy onions and scoop the top.
2 ripe avocados, peeled and pitted
1/2 medium tomato, seeded and cut into small cubes
1/4 medium white onion, diced
juice of 1 lime
1-2 canned chipotle chiles, finely chopped
2 tablespoons chopped fresh coriander
Pinch of kosher salt and freshly ground pepper
1. Place the avocado in a bowl. Use a fork to mask a bit. Don’t mash it too much so that it stays firm.
2. Add everything else and stir well to combine.
3. To store, transfer to an airtight container with a piece of plastic wrap over the guacamole before adding the lid. This will help prevent it from browning.
1 large yellow onion, halved lengthwise and then in half moons.
1 1/2 cups buttermilk
2 cups All-Purpose Flour
2 tablespoons smoked or regular paprika
2 to 3 cups oil for frying
Kosher salt and freshly ground black pepper
1. Place sliced onions and buttermilk in a large bowl; make sure all onion is covered.
2. Combine the flour and bell pepper in a separate large bowl, stir well, then remove the onion from the buttermilk, shake off the excess and drop the onion into the flour mixture, making sure all onion slices are evenly coated.
3. Heat the oil in a medium saucepan to 350 degrees.
4. Carefully place the dredged onion in the hot oil, separating the pieces as you go. Stir gently to avoid clumping together and cook until golden brown and crispy. 2-3 minutes. Transfer to paper towels to drain excess oil.
5. Season with salt, pepper or both.