Eats + Sips

Sudara Eats: Our Favorite Burgers

June 16, 2016

Burgers do not need much of an intro as the good ones will be the stars of the (dinner) show. These are a few of our tried-and-true favorite burgers and the ones we are looking forward to making again this summer.  Make sure to check out our On the Grill board for even more burger ideas and sides! Cheers to good food and warm weather.

Fake Shack Burger via smitten kitchen

We love smash-style burgers for their rough edges and crispy bits. Deb’s (smitten kitchen) sauce is great, but we also like this version when we have sliced pickles around. And, Deb’s fries? Yes, they are as good as they look.  Make them.

fake shack burger

image via smitten kitchen

Beef and Andouille Burgers with Asiago Cheese via BON APPÉTIT (July 2001)

I usually turn these into sliders and serve them at casual dinner parties.  I am not a fan of fennel so I’ve always left it out; no one’s seemed to mind and everyone goes back for thirds.

Favorite burgers with beef and andouille

image via Brit + Co.

 

Black Bean Butternut Sliders with Chipotle Ketchup via How Sweet Eats

I served these as a vegetarian option at my last Super Bowl party. I was nervous about how well they would be received or hold up, but everyone loved them — even the guys who said they don’t eat “veggie burgers.”  I didn’t have butternut squash, but sweet potatoes were a great substitute. Also, that chipotle ketchup? It’s a must. So good.

Favorite Burgers from How Sweet Eats

image via How Sweet Eats

 

The Real Burger via Mark Bittman for NYT Cooking

Simple burgers are often the best burgers. And this recipe is a classic. Don’t be scared of or shy away from grinding your own meat. Once you do it, these may quickly become your favorite burger. And, you’ll wonder why you never made them this way before.

 

Favorite burgers from Mark Bittman

image via Andrew Scrivani for The New York Times

 

 

Bison Burgers with Cabernet Onions and Wisconsin Cheddar via BON APPÉTIT (February 2009)

The sweetness of the onions and the sharpness of the cheddar go very well together. In fact, we wanted to eat the cabernet onions right out of the pan. What’s that quote from Julia Child — “I enjoy cooking with wine, sometimes I even put it in the food.” The bison meat, as called for in the original recipe, is excellent, but if you cannot find it, we’ve also used ground sirloin with equally great results.

Favorite Burgers with cabernet onions

image via Keep Recipes

 

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