Memorial Day Weekend is coming up, and families across the country will get together to make some unforgettable memories — but also enjoy some delicious food.
Chef Sam Zien, also known as “The Food Guy,” shares three burger recipes you’ll surely want to grill up this weekend.
Jalapeño and Guacamole Burgers
1 1/2 teaspoon unsalted butter
2 jalapeño peppers, sliced into 1/8-inch rings
8 ounce ground beef
8 ounce ground brisket
Salt and freshly ground black pepper
4 slices pepper jack cheese
4 brioche buns, toasted
1/4 cup mayonnaise
1/2 cup guacamole
1/2 cup crispy French fried onions, or crispy onions
1. Melt the butter in a small skillet, add the jalapeños, and cook over medium heat until softened, about five minutes. Remove from the heat and set aside. 2. Combine the beef and brisket in a medium bowl, mix together gently, and shape into four balls. Cook, smashing down, seasoning with salt and pepper, and adding the cheese when you flip. 4. Spread each bun bottom with mayo, add the patties with cheese, guacamole, jalapeños, crispy onions, and bun the top.
2 ripe avocados, peeled and pitted
1/2 medium tomato, seeded and diced small
1/4 medium white onion, diced
Juice of 1 lime
1-2 canned chipotle chiles, finely minced
2 tablespoon chopped fresh cilantro
Pinch of kosher salt and fresh ground pepper
1. Place the avocado in a bowl. Use a fork to mask up a bit. Don’t mash it too much so that it can stay chunky.
2. Add everything else and stir well to combine.
3. To store, transfer to an airtight container with a piece of plastic wrap laying on top of the guacamole before you add the lid. This will help keep it from browning.
1 large yellow onion, sliced in half lengthwise, then into half-moons.
1 1/2 cups buttermilk
2 cups all-purpose flour
2 tablespoons smoked or regular paprika
2 to 3 cups oil for frying
Kosher salt and freshly ground black pepper
1. Put the sliced onions and buttermilk in a large bowl; be sure all the onion is covered.
2. Combine the flour and paprika in a separate large bowl, stir well, then remove the onion from the buttermilk, shake off any excess, and drop the onion into the flour mixture, making sure all the onion slices are evenly covered.
3. Heat the oil in a medium pot to 350 degrees.
4. Carefully put the dredge onion into the hot oil, separating the pieces as you go. Give them a gentle stir to keep them from clumping together and cook until golden brown and crispy. 2-3 minutes. Transfer to paper towels to drain excess oil.
5. Season with salt, pepper or both.