Best 2 Best Of Vermont Burger Recipes

Welcome to the ultimate guide to creating the most delectable Vermont burger experience. Known for its juicy patty, savory toppings, and tantalizing flavors, this burger is a true culinary gem. Whether you're a seasoned grill master or a novice cook looking to impress, this article will provide you with the essential steps and insider tips to elevate your burger game. From selecting the perfect meat blend to crafting a mouthwatering sauce, and layering on a symphony of toppings, we'll take you on a journey to burger bliss. Get ready to tantalize your taste buds and create a burger that will leave you craving for more.

Let's cook with our recipes!

VERMONT BURGERS

Vermont Burgers image

Make your crowd happy by offering options: garlic-and-sage-infused turkey burgers and a classic version made with grass-fed beef. Store-bought pickles are great as a garnish. Or try these Pickled Vegetable recipes.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes

Time 1h30m

Yield Makes 20 (10 turkey, 10 beef)

Number Of Ingredients 16

Ingredients

1 pound ground white-meat turkey
1 pound ground dark-meat turkey
1/2 cup fromage blanc or pureed ricotta cheese
1/2 cup coarsely chopped fresh flat-leaf parsley
2 teaspoons finely chopped fresh sage
2 garlic cloves, minced
Coarse salt and freshly ground pepper
Extra-virgin olive oil, for brushing
2 pounds ground beef, preferably grass-fed
Coarse salt and freshly ground pepper
Vegetable oil, for brushing
20 hamburger buns, split
1 stick unsalted butter, softened
Garnish: Extra-Special Sauce
Garnish: Homemade Beer-Spring Onion Mustard
Garnish: Pickles, thin cheddar cheese slices, lettuce, and tomato slices

Steps:

For the turkey burgers: Arrange 10 (4-inch) parchment squares on a tray. Gently mix together turkey, cheese, parsley, sage, garlic, 2 teaspoons salt, and 1 teaspoon pepper. Shape meat into 10 (3-ounce) patties (3 1/2 inches in diameter and 1/2 inch thick). Transfer patties to parchment.
For the beef burgers: Shape meat into 10 patties (see turkey burger instructions above).
Refrigerate patties for at least 1 hour.
Heat grill to medium-high; brush grates with vegetable oil.
Cook the turkey burgers: Brush tops with olive oil. Flip burgers onto grill, peeling off paper. Grill for 3 minutes. Brush tops with olive oil. Flip, and grill until cooked through, about 2 minutes more.
Cook the beef burgers: Season burgers with salt and pepper. Grill for 4 minutes. Flip, and grill until cooked through, 2 to 3 minutes more (6 minutes total for medium-rare, 7 minutes total for medium).
To serve burgers: Brush buns with butter, and grill until browning around edges, about 30 seconds. Sandwich burgers between buns, garnished with desired toppings.

BEST HAMBURGER EVER

Best Hamburger Ever image

These burgers are the best on the grill in the summertime. Jam-packed with all kinds of stuff, and no tasteless bread crumbs!

Provided by UNIVSTUDENT

Categories Main Dish Recipes Burger Recipes 100+ Hamburger Recipes

Time 30m

Yield 4

Number Of Ingredients 14

Ingredients

1 ½ pounds lean ground beef
½ onion, finely chopped
½ cup shredded Colby Jack or Cheddar cheese
1 teaspoon soy sauce
1 teaspoon Worcestershire sauce
1 egg
1 (1 ounce) envelope dry onion soup mix
1 clove garlic, minced
1 tablespoon garlic powder
1 teaspoon dried parsley
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon crushed dried rosemary
salt and pepper to taste

Steps:

Preheat a grill for high heat.
In a large bowl, mix together the ground beef, onion, cheese, soy sauce, Worcestershire sauce, egg, onion soup mix, garlic, garlic powder, parsley, basil, oregano, rosemary, salt, and pepper. Form into 4 patties.
Grill patties for 5 minutes per side on the hot grill, or until well done. Serve on buns with your favorite condiments.

Nutrition Facts : Calories 444.5 calories, Carbohydrate 8.8 g, Cholesterol 173.6 mg, Fat 27.5 g, Fiber 1.2 g, Protein 39 g, SaturatedFat 11.9 g, Sodium 966.9 mg, Sugar 1.8 g

Tips:

Use high-quality ground beef: The quality of the beef is key to a great burger. Look for ground beef that is at least 80% lean and made from chuck, sirloin, or brisket.
Don't overwork the meat: Overworking the meat will make the burgers tough. Mix the beef gently with your hands just until the ingredients are combined.
Season the meat liberally: Season the meat with salt, pepper, and your favorite herbs and spices. Don't be afraid to experiment with different flavor combinations.
Form the burgers gently: Gently form the meat into patties that are about 3/4-inch thick. Don't pack the meat too tightly.
Cook the burgers over medium heat: Cook the burgers over medium heat for about 4 minutes per side, or until they are cooked to your desired doneness.
Let the burgers rest before serving: Let the burgers rest for a few minutes before serving. This will help the juices redistribute and make the burgers more flavorful.

Conclusion:

The Best of Vermont Burger is a delicious and iconic sandwich that is sure to please everyone at your next cookout. With its juicy patty, flavorful toppings, and soft bun, this burger is a classic for a reason. So next time you're looking for a great burger, be sure to try the Best of Vermont Burger. You won't be disappointed.