Best 7 Americas Greatest Gourmet Burgers Recipes

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In the culinary world, hamburgers have evolved from humble beginnings to delectable gourmet creations. This article delves into the realm of America's greatest gourmet burgers, taking you on a journey through the flavors and artistry that have elevated this classic dish to new heights of excellence. From mouthwatering patties crafted with premium ingredients to an array of toppings and sauces that tantalize the taste buds, discover the secrets behind these extraordinary burgers that have captivated food enthusiasts across the nation.

Here are our top 7 tried and tested recipes!

AMERICA'S GREATEST GOURMET BURGERS



America's Greatest Gourmet Burgers image

Curtis Stones' take on the American classic, taken from Episode 161: Ava's Menu, from his popular TV Show. I was watching the show and it looked so good that we decided to make it ourselves. Well, it was delicious! Took a little poetic license with it, though.

Provided by Manami

Categories     Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 24

1 tablespoon sherry wine vinegar
3 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1/2 cup ketchup (we used Heinz)
2 teaspoons finely chopped fresh chives
2 teaspoons finely chopped fresh tarragon
2 tablespoons olive oil
2 -3 shallots, finely diced
2 garlic cloves, crushed
salt & freshly ground black pepper
crushed red pepper flakes (optional)
1 1/4 lbs freshly ground beef chuck (preferably prime grade)
2 tablespoons finely chopped Italian parsley
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 large egg, beaten to blend
8 slices bacon
4 slices gruyere cheese
4 slices frozen foie gras (we didn't use)
1 small black truffle (didn't use, way too pricey)
4 brioche hamburger buns, split in half

Steps:

  • TO MAKE THE BOUDRAN SAUCE:.
  • Place the vinegar in a large bowl. Gradually add the oil, whisking constantly, until blended.
  • Whisk in the mustard and Worcestershire sauce. Whisk in the ketchup, chives and tarragon. Set aside.
  • TO PREPARE THE BURGERS:.
  • Heat 1 tablespoon oil in heavy nonstick small.
  • sauté pan over medium heat. Add shallots.
  • Sprinkle with salt and pepper and sauté for 5 minutes or until translucent.Add garlic and cook for 1 minute longer. Remove from heat and allow to cool.
  • Gently mix the ground beef, parsley, mustard, Worcestershire sauce, salt, pepper, crushed red pepper flakes(if using), shallots and garlic in large bowl until well blended. Mix in egg. (Don't overwork it - it will become too dense!).
  • Divide the beef mixture into 4 equal mounds and shape each into a 4" diameter patty. Set the patties aside.
  • Lay the bacon slices in a heavy nonstick large frying pan and cook over medium heat about 8-10 minutes or until crisp and golden. (Can also use the microwave method).
  • Remove from heat and set aside; allow to rest for 1 minute. Transfer to paper towels and break the bacon slices in half.
  • Lightly toast the brioche buns cut side up for 1-2 minutes or until lightly toasted.
  • Meanwhile, heat a heavy large nonstick griddle pan or heavy large sauté pan over medium heat.
  • Drizzle the pan with 1 tablespoon olive oil and cook the patties 2-3 minutes or until brown on the bottom.
  • Turn the patties over. Top the patties with Gruyère cheese and cook about 3 minutes longer or until the patties are cooked to medium-rare doneness.
  • Set the patties on the bun bottoms. Place the crispy bacon on top of the patties.
  • Heat a heavy large nonstick sauté pan over high heat until it begins to smoke.
  • Add the foie gras (if using) and cook for 25 seconds on each side until the foie gras is cooked on the outside but still soft in the center (you will need the fan on full force for foie gras it will release a lot of fat that will begin to smoke - next to health reasons - another reason we did not cook - all the smoke alarms!).
  • Place the foie gras on top of the bacon on the patties.
  • Shave the truffle(if using, we didn't, price.
  • too exorbitant, and we dislike them)very thinly over the foie gras (you may not need the entire truffle - Curtis used summer truffles, said they are cheaper).
  • Serve a little drizzle of the Boudran sauce on top of burgers and then cover with the bun tops.
  • We served it with Boudran sauce, sautéed mushrooms, oven fries, mixed greens salad and a dessert of fresh fruit.
  • We made a fancy burger into a classy meal!

ULTIMATE BACKYARD BURGER



Ultimate Backyard Burger image

Provided by Chris Santos

Categories     main-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 29

1 cup minced shallots
2 cloves garlic, minced
2 tablespoons extra-virgin olive oil
2 teaspoons honey
1 cup canned chopped tomatoes, such as Bel Aria
1/2 cup corn syrup
1/2 cup sherry vinegar
2 tablespoons light brown sugar
2 teaspoons chipotle puree
Vegetable stock, if needed
Salt and freshly ground black pepper
Salt and freshly ground black pepper
1/2 teaspoon lemon juice
1 egg yolk
1/2 cup canola oil
1/2 cup extra-virgin olive oil
1 tablespoon yellow mustard
1 teaspoon mustard powder, such as Coleman's
1/2 teaspoon salt
12 slices bacon
4 ounces very soft unsalted butter, melted
3 pounds ground beef (or mixture of ground beef, ground brisket and ground lamb)
3 tablespoons paprika
1 tablespoon cumin
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
6 brioche buns
Olive oil, for brushing
6 thick slices artisanal American cheese (found at your local cheese shop)

Steps:

  • For the ketchup: Saute the shallots and garlic in the olive oil in a large skillet over low heat until translucent, 4 to 6 minutes. Add the honey and cook for 2 to 3 minutes more. Add the tomatoes, corn syrup, vinegar, sugar and chipotle puree and simmer for 30 minutes. Puree the mixture in a blender or food processor, adding vegetable stock if the ketchup is too thick. Season with salt and pepper.
  • For the mustard aioli: Combine the lemon juice and egg yolk in a food processor. Whisk together the canola and olive oil, and then slowly stream in until the mixture is thick and emulsified. Alternatively, this can be done in a mixing bowl with a whisk. Add the mustard, mustard powder and salt and combine. Season with more salt if needed.
  • For the burger: Preheat the oven to 375 degrees F. Heat the grill to high heat. Brush both sides of the bacon with some of the smoked chili ketchup. Place on a baking sheet and bake for 15 to 20 minutes, turning halfway through.
  • Gently fold the butter into the ground meat along with the paprika and cumin. Form the beef mixture into 6 patties, and sprinkle both sides liberally with salt and black pepper.
  • Brush the brioche buns on each side with olive oil and grill the insides until golden brown, 1 to 2 minutes. Grill the burgers until medium rare, 3 to 4 minutes per side. Once you flip the burger, add a thick slice of the cheese to each and keep the cover closed to let melt.
  • Spread the mustard aioli on one side of the buns and the smoked chili ketchup on the other. Place the burgers on the bun cheese-side up and top each with 2 strips of bacon.

GOURMET STEAK BURGERS



Gourmet Steak Burgers image

Make and share this Gourmet Steak Burgers recipe from Food.com.

Provided by Culinary School Dro

Categories     Steak

Time 35m

Yield 4 Cheese Burgers, 4 serving(s)

Number Of Ingredients 9

10 ounces beef sirloin steaks, cut into 1-inch chunks
6 ounces beef short ribs, cut into 1-inch chunks (boneless)
kosher salt
ground black pepper
1 tablespoon unsalted butter
4 hamburger buns
1/2 teaspoon vegetable oil
4 slices American cheese
onion, thinly sliced

Steps:

  • Place beef chunks on baking sheet in single layer, leaving 1/2 inch of space around each chunk. Freeze meat until very firm and starting to harden around edges but still pliable, 15 to 25 minutes.
  • Place half of meat in food processor and pulse until meat is coarsely ground, 10 to 15 one-second pulses, stopping and redistributing meat around bowl as necessary to ensure beef is evenly ground. Transfer meat to baking sheet, overturning bowl and without directly touching meat. Repeat grinding with remaining meat. Spread meat over sheet and inspect carefully, discarding any long strands of gristle or large chunks of hard meat or fat.
  • Gently separate ground meat into 4 equal mounds. Without picking meat up, with your fingers gently shape each mound into loose patty 1/2 inch thick and 4 inches in diameter, leaving edges and surface ragged. Season top of each patty with salt and pepper. Using spatula, flip patties and season other side. Refrigerate while toasting buns.
  • Melt 1/2 tablespoon butter in heavy-bottomed 12-inch skillet over medium heat until foaming. Add bun tops, cut-side down, and toast until light golden brown, about 2 minutes. Repeat with remaining butter and bun bottoms. Set buns aside and wipe out skillet with paper towels.
  • Return skillet to high heat; add oil and heat until just smoking. Using spatula, transfer burgers to skillet and cook without moving for 3 minutes. Using spatula, flip burgers over and cook for 1 minute. Top each patty with slice of cheese and continue to cook until cheese is melted, about 1 minute longer.
  • Transfer patties to bun bottoms and top with onion. Spread 2 teaspoons of burger sauce on each bun top. Cover burgers and serve immediately.

Nutrition Facts : Calories 506.1, Fat 33.3, SaturatedFat 14.9, Cholesterol 102.5, Sodium 401.4, Carbohydrate 22.4, Fiber 0.9, Sugar 2.7, Protein 27.5

GOURMET GRILLING BURGERS



Gourmet Grilling Burgers image

These burgers combine beef and sausage with all the fixin's right inside! They're made for grilling outside, but could easily be done on an indoor grill, too.

Provided by Teri Carrillo-Fox

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 40m

Yield 8

Number Of Ingredients 10

2 pounds lean ground beef
½ pound bulk Italian sausage
½ large red onion, chopped
2 Anaheim chile peppers, chopped
3 cloves garlic, minced
¾ pound Muenster cheese, shredded
1 egg
1 tablespoon Worcestershire sauce
1 teaspoon chili powder
salt and pepper to taste

Steps:

  • Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
  • Mix the ground beef, sausage, onion, chile pepper, garlic, Muenster cheese, egg, Worcestershire sauce, and chili powder in a mixing bowl until evenly combined. Season to taste with salt and pepper and mix again. Form the meat mixture into 8 patties.
  • Cook on the preheated grill until the burgers are no longer pink in the center, about 7 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

Nutrition Facts : Calories 450.4 calories, Carbohydrate 4.2 g, Cholesterol 146.2 mg, Fat 32.5 g, Fiber 0.5 g, Protein 34 g, SaturatedFat 15.6 g, Sodium 602.5 mg, Sugar 1.9 g

GOURMET PUB BURGERS



Gourmet Pub Burgers image

I made burgers similar to these in my college training, and tweaked them a little to satisfy picky eaters at home! Moist and juicy burgers guaranteed every time. Garnish the burger with a slice of pancetta, ancient grainy mustard, red onion slices, iceberg lettuce, and Swiss or blue cheese.

Provided by Lauren_Francis

Categories     Meat and Poultry Recipes     Pork

Time 50m

Yield 6

Number Of Ingredients 10

1 ⅓ pounds ground beef
½ cup bread crumbs
1 shallot, minced
2 tablespoons Dijon mustard
1 egg
1 teaspoon minced garlic
1 pinch kosher salt
1 pinch ground black pepper
6 slices pancetta
6 hamburger buns, split

Steps:

  • Mix ground beef, bread crumbs, shallot, Dijon mustard, egg, garlic, salt, and black pepper together in a large bowl. Refrigerate mixture to incorporate flavors, 20 minutes to 2 hours.
  • Form ground beef mixture into 6 patties.
  • Heat a skillet over medium heat; lay pancetta slices in a single layer in the hot skillet. Cook until pancetta begins to sweat, 3 to 5 minutes. Remove pancetta from skillet and keep warm.
  • Preheat grill for medium heat and lightly oil the grate.
  • Cook patties on the preheated grill until burgers are cooked to your desired degree of doneness, about 4 minutes per side for medium-well burgers. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
  • Place 1 burger into each of the buns; top burger with a pancetta slice.

Nutrition Facts : Calories 445 calories, Carbohydrate 31 g, Cholesterol 102.9 mg, Fat 23 g, Fiber 1.7 g, Protein 26.2 g, SaturatedFat 8.3 g, Sodium 781.3 mg, Sugar 0.9 g

ALL-AMERICAN HAMBURGERS



All-American Hamburgers image

We do a lot of camping and outdoor cooking. This all-American, homemade hamburger recipe is on our menu more than any other food. -Diane Hixon, Niceville, Florida

Provided by Taste of Home

Categories     Dinner     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 9

1 pound ground beef
2 tablespoons finely chopped onion
2 tablespoons chili sauce
2 teaspoons Worcestershire sauce
2 teaspoons prepared mustard
4 slices American cheese or cheddar cheese, halved diagonally
2 slices Swiss cheese, halved diagonally
4 hamburger buns, split and toasted
Optional: Lettuce leaves, sliced tomato, sliced onion, cooked bacon strips, ketchup and mustard

Steps:

  • Combine first 5 ingredients, mixing lightly but thoroughly. Shape into 4 patties. Grill burgers, covered, on an oiled rack over medium direct heat until a thermometer reads 160° and juices run clear, about 6 minutes on each side., During the last minute of cooking, top each patty with 2 triangles American cheese and 1 triangle Swiss cheese. Serve on buns. As desired, top with lettuce, tomato, onion, bacon, ketchup and mustard.

Nutrition Facts : Calories 432 calories, Fat 21g fat (9g saturated fat), Cholesterol 80mg cholesterol, Sodium 681mg sodium, Carbohydrate 26g carbohydrate (6g sugars, Fiber 1g fiber), Protein 30g protein.

THE GREATEST GOURMET BURGER EVAH!



The Greatest Gourmet Burger Evah! image

Truly one of the best burgers recipes out there. The original recipe comes from Curtis Stone. I omitted the truffles and adapted a few things to my taste.

Provided by loveleesmile

Categories     Lunch/Snacks

Time 1h

Yield 4 serving(s)

Number Of Ingredients 22

2 tablespoons olive oil
2 shallots, finely diced
salt & freshly ground black pepper
2 garlic cloves, crushed
1 1/4 lbs freshly ground beef chuck (preferably prime grade)
2 tablespoons finely chopped fresh Italian parsley
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 large egg, beaten to blend
6 slices bacon
4 brioche hamburger buns, split in half
4 slices gruyere cheese (1-ounce slices)
your favorite mushroom
1 tablespoon sherry wine vinegar
3 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1/2 cup ketchup
3 g finely chopped fresh chives
3 g finely chopped fresh tarragon

Steps:

  • To make the Bois Boudran Sauce: Place the vinegar in a large bowl. Gradually add the oil, whisking constantly until well blended. Whisk in the mustard and Worcestershire sauce. Whisk in the ketchup. Stir in the chives and tarragon. Set the sauce aside.
  • To prepare the Burgers: Heat 1 tablespoon/15 ml of oil in a heavy small sauté pan over medium heat. Add the shallots. Sprinkle with salt and pepper and sauté for 3 minutes or until soft. Stir in the garlic. Remove from the heat and allow to cool.
  • Gently mix the ground beef, parsley, mustard, Worcestershire sauce, salt, pepper, sautéed shallots and garlic in a large bowl until well blended. Mix in the egg.
  • Divide the beef mixture into 4 equal mounds and shape each mound into a 4-inch/10-cm diameter patty. Set the patties aside. Lay the bacon strips in a heavy large frying pan and cook over medium heat for about 8 minutes or until crisp and golden.
  • Remove from the heat and set the bacon aside. Let rest for 1 minute. Transfer the cooked bacon to paper towels to absorb the excess oil. Break the bacon strips in half. Broil the brioche buns cut side up for 1 to 2 minutes or until lightly toasted.
  • Meanwhile, heat a heavy large nonstick griddle pan or sauté pan over medium-high heat. Drizzle the pan with 1 tablespoon/15 ml of olive oil and cook the beef patties for 2 to 3 minutes or until brown on the bottom.
  • Turn the patties over. Top the patties with the Gruyere cheese and cook for about 3 minutes longer or until the patties are cooked to medium-rare doneness.
  • Set the patties on the bun bottoms. Place the crispy bacon on top of the patties. Sauté the mushrooms and place the mushrooms on top of the bacon on the patties. Cover with the bun tops. Serve with the Bois Boudran sauce and enjoy!

Nutrition Facts : Calories 970.3, Fat 72.5, SaturatedFat 24.9, Cholesterol 204.6, Sodium 1438.2, Carbohydrate 33.6, Fiber 1.4, Sugar 10.5, Protein 45.4

Tips:

  • Use high-quality ingredients: Start with the best possible ingredients to ensure the best possible burger. Fresh, flavorful beef, ripe tomatoes, crisp lettuce, and melted cheese are all essential.
  • Grind your own beef: If you can, grind your own beef for the burgers. This will give you more control over the quality of the meat and the fat content.
  • Season the beef liberally: Don't be afraid to season the beef liberally with salt, pepper, and other spices. This will help to bring out the flavor of the meat.
  • Cook the burgers to your desired doneness: Depending on your preference, you can cook the burgers rare, medium-rare, medium, or well-done. Just be sure to not overcook them, or they will become dry and tough.
  • Toast the buns: Toasting the buns will help to add a bit of crunch and flavor to the burger.
  • Add your favorite toppings: The possibilities are endless when it comes to toppings for burgers. Some popular choices include cheese, bacon, lettuce, tomato, onion, pickles, and ketchup.

Conclusion:

The perfect burger is a delicious and satisfying meal that can be enjoyed by people of all ages. With a little planning and effort, you can make a burger at home that is just as good as, if not better than, anything you can find at a restaurant.

So next time you're in the mood for a burger, don't settle for anything less than the best. Follow these tips and you'll be sure to make a burger that is juicy, flavorful, and cooked to perfection.

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