Take a bite out of Burger Month with the right tools and a must-make recipe
Really, to call any month “Burger Month” is a bit silly. What month isn’t the time for hamburgers, after all? But with holidays like Memorial Day, the Fourth of July and Labor Day on the horizon, we suppose May works as well as any other time of year for the recognition. It’s about time to fine-tune the art of grilling, dust off those winter cobwebs in your culinary mind and take a stab at a few unusual burgers that will likely make your upcoming outdoor parties memorable.
Our one bit of wisdom? The perfect grill goes a long way toward creating the perfect burger. A few suggestions:
You go, grill
This grill intrigued us because it relies on neither gas nor charcoal. Kudos for convenience. Char-Broil TRU Infrared patio bistro grill, $179, bedbathandbeyond.com
Cooking with gas
If you’re a fan of the gas grill–and let’s face it, barbecue snob or not, they’re great in the winter, we love this version. The three stainless-steel burners and porcelain-enameled, cast-iron cooking grated have us sold. Any burger will be a masterpiece coming from this. Weber Genesis E-310 LP gas grill, $699, crateandbarrel.com
It’s mostly about the grill, but a good chef knows it’s important to have the right tools, too. You need nothing fancy for your burgers, but check out this turner that will make life a bit easier during the Memorial Day bash. All Clad stainless steel slotted turner, $23.99, macys.com
Now, for the recipe. We suggest a burger from Food and Wine that introduces a burger that’s a bit above the rest.
Bacon Burgers on Brioche Rolls
- 2 medium red onions, thinly sliced
- 6 tablespoons extra-virgin olive oil, plus more for brushing
- 1/2 cup mayonnaise
- 2 tablespoons fresh lemon juice
- Salt and freshly ground pepper
- 8 slices of thick-cut bacon (12 ounces)
- 3 pounds mixed ground chuck and ground sirloin
- 2 ounces brie, sliced
- 8 brioche burger buns, split
- Preheat the oven to 400 degrees. On a rimmed baking sheet, toss the onions with 2 tablespoons of the olive oil and roast until softened, about 20 minutes.
- Meanwhile, in a small bowl, whisk the mayonnaise with the lemon juice. Gradually whisk in the remaining 1/4 cup of olive oil and season with salt and pepper.
- In a large skillet, cook the bacon over moderately high heat until crisp. Drain on paper towels and break each strip in half.
- Light a grill or preheat a grill pan. Form the ground meat into eight patties. Season generously with salt and pepper and brush with olive oil. Grill over moderately high heat until well-browned on the bottom, 5 minutes. Flip the burgers, mound the brie on top and grill for 4 minutes longer, until the cheese is slightly melted and the burgers are medium-rare.
- Spread the lemon mayonnaise on the cut sides of the buns; set the burgers on the bottoms and top with the bacon and onions. Close the burgers and serve right away.