Burger Recipes

BURGER RECIPES

INDEX

Page 2 BBQ Burgers

Page 3 Brat Burgers

Page 4 Chipotle Burgers

Page 5 Chorizo Burgers

Page 6 Gyros Burger

Page 7 Kielbasa Burgers

Page 8 Taco Burgers

Page 9 Uncle Ivan’s Beef Burgers

RECIPE BBQ Burgers

Yield: 10# Portion Size: N/A

Mise en Place:

Ingredient Quantity

Ground Beef 10#

Salt 5T

BBQ spice 6T

Worcestershire sauce 2 T

Liquid Smoke 1 T

Ice cold BBQ sauce 16oz.

Method:

1 – Mix all ingredients together and allow to sit at least 1 hour. Patty, grill or fry.

Serve with extra BBQ sauce and cole slaw.

© 2005 Mike Artlip, CEC, CCE.

RECIPE Brat Burgers

Yield: 10# Portion Size: N/A

Mise en Place:

Ingredient Quantity

Ground Pork 10#

Salt 4T

Ground Black pepper 1T

Ground Mace 1T

Ground Ginger 1t

Ground nutmeg 1T

Ice cold water 16oz.

Method:

1 – Mix all ingredients together and allow to sit at least 1 hour. Patty, grill or fry.

© 2005 Mike Artlip, CEC, CCE.

RECIPE Chipotle Burgers

Yield: 10# Portion Size: N/A

Mise en Place:

Ingredient Quantity

Ground beef (75% lean) 10#

Chipotle chiles from a can of “chipotles in adobo sauce” along with adobo sauce from the can 12 oz

Dry leaf oregano 5t

Ground cumin 5t

Onion powder 1T

Salt 3T

Method:

1 – Mix all the ingredients together well.

2 – Grill over high heat until cooked through (internal temperature of 165 F).

3 – Serve on a bun with guacamole and salsa (if desired).

© 2005 Christopher Koetke, CEC

Adaptation: Mike Artlip, CEC, CCE.

RECIPE Chorizo “Burgers”

Yield: 10# Portion Size: N/A

Mise en Place:

Ingredient Quantity

Ground Beef 10#

Ice cold cider vinegar 8 oz.

Ground black pepper 2t

Ground hot Paprika 7T

Ground sweet paprika 10T

Garlic powder 2T

Salt 5T

Dry, leaf oregano 1T

Ice water 8oz.

Method:

1 – Mix all ingredients together and allow to sit at least 1 hour. Patty, grill or fry.

© 2005 Mike Artlip, CEC, CCE.

RECIPE Gyros Burger

Yield: 10# Portion Size: N/A

Mise en Place:

Ingredient Quantity

Cubed Lamb (75%lean) 4#

Cubed Beef (75% lean) 6#

Dry leaf oregano 1 oz*

Dry parsley Flakes 1 oz.*

Onion powder 2 oz.*

Garlic powder 3 oz.*

Ground black pepper 2 oz*

Salt 1.5 oz*

Drained crumbled feta cheese 1#

Ice water 14 oz.

* weight, not volume

Method:

1 – Prepare the meat using the basic forcemeat method for sausage.

2 – Allow to sit at least one hour. Patty, grill or fry.

Serve with Traditional Gyros garnishes and cucumber sauce. Can be served on a bun or pita.

© 2005. Mike Artlip, CEC, CCE.

RECIPE Kielbasa Burgers

Yield: 10# Portion Size: N/A

Mise en Place:

Ingredient Quantity

Ground Pork 10#

Salt 5T

Ground Black pepper 1T

Granulated Sugar 1 ½ T

Granulated garlic 1T

Dry leaf marjoram 1T

Prague powder #1 2t

Ice cold water 15oz.

Liquid Smoke 2T

Method:

1 – Mix all ingredients together and allow to sit at least 1 hour. Patty, grill or fry.

© 2005 Mike Artlip, CEC, CCE.

RECIPE Taco Burgers

Yield: 10# Portion Size: N/A

Mise en Place:

Ingredient Quantity

Ground Beef 10#

Salt 3T

Fajita or taco spice 6T

Minced Green onions 10 oz

Minced Cilantro ½ Bunch

Ice cold water 6 oz.

Ice cold lime juice 2 oz.

Method:

1 – Mix all ingredients together and allow to sit at least 1 hour. Patty, grill or fry.

Serve with traditional taco garnishes.

© 2005 Mike Artlip, CEC, CCE.

RECIPE Uncle Ivan’s Beef Burgers

Yield: 10# Portion Size: N/A

Mise en Place:

Ingredient Quantity

Ground beef 10#

Salt 3T

Ground Black pepper 1T

Granulated Sugar 2 T

Ground nutmeg 1T

Ground ginger 1T

Dry leaf thyme 1t

Rubbed sage 1t

Garlic Powder 1T

Ice cold water 16oz.

Method:

1 – Mix all ingredients together and allow to sit at least 1 hour. Patty, grill or fry.

© 2005 Mike Artlip, CEC, CCE.

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