Hamburgers are America’s favorite sandwich. It’s one of ours here at Kathey Jo’s Kitchen, the perfect cheat day meal. What would Memorial Day, or Fourth of July be without them? So, it’s only fitting that we have a special day to celebrate this cherished beacon of Americana. The best way to cook a hamburger is on an outdoor grill. Don’t forget your French fries. Add your favorite fixings and condiments. Cheese, lettuce, tomatoes, pickles, onions, bacon, mustard, ketchup, and relish. The possibilities are endless. What’s your favorite way to enjoy hamburgers? Let your friends at Kathey Jo’s Kitchen know in the comments!
Glazed Bacon-and-Cheese-Filled Burgers
Ingredients
- 3 tbsp. dark brown sugar
- 1½ tsp. paprika
- ½ tsp. garlic powder
- ½ tsp. ground cumin
- ¼ tsp. chipotle powder
- ¼ tsp. salt
- ¼ tsp. fresh-ground pepper
- 1 lb. ground beef
- ½ c. shredded sharp Cheddar cheese
- 6 slices of bacon
- 4 rolls
Directions
- Heat grill to medium. Combine the sugar, spices, salt, and pepper in a small bowl and set aside. Form the beef into 8 equal patties.
- Toss the cheese and crumbled bacon together and place an equal amount on 4 of the patties.
- Place the remaining patties over the cheese and bacon and pinch the edges to seal. Generously pat each burger with the reserved spice mixture.
- Grill to desired doneness — about 5 minutes per side for medium.
Best Sloppy Joe Ever
Ingredients
- 1 Tbsp. olive oil
- ½ cup minced carrots (can sub chopped bell pepper)
- 1 cup finely chopped onion (about 1 medium onion)
- ½ cup finely chopped celery
- 2 cloves garlic, minced
- ½ teaspoon salt
- 1 ¼ lb. ground beef
- ½ cup ketchup
- 2 cups tomato sauce (or 1 15-ounce can whole tomatoes, puréed)
- 1 Tbsp. Worcestershire sauce
- 1 Tbsp. red wine vinegar
- 1 ½ Tbsp. brown sugar
- Pinch ground cloves
- ½ teaspoon dried thyme
- Pinch cayenne pepper
- 2 turns of freshly ground black pepper
- 4 hamburger buns
Directions
- Heat olive oil in a large sauté pan on medium high heat. Add the minced carrots and sauté for 5 minutes. If you’re using bell pepper instead of carrots, add those at the same time as the onions.
- Add the chopped onion and celery. Cook, stirring occasionally until onions are translucent, about 5 more minutes.
- Add the minced garlic and cook for 30 more seconds. Remove from heat. Remove vegetables from the pan to a medium sized bowl, set aside.
- Using the same pan, or you can cook the meat at the same time as the vegetables in a separate pan to save time, crumble the ground beef into the pan. You will likely need to do this in two batches, otherwise you will crowd the pan and the beef won’t easily brown.
- Sprinkle with salt.
- Do not stir the ground beef, just let it cook until it is well browned on one side. Then flip the pieces over and brown the second side. Use a slotted spoon to remove the ground beef from the pan (can add to the set-aside vegetables) and repeat with the rest of the ground beef.
- If you are using extra lean beef, you will likely not have any excess fat in the pan. If you’re using 16% or higher, you may have excess fat. Strain off all but 1 tablespoon of the fat.
- Return the cooked ground beef and vegetables to the pan. Use a wooden spoon to break up any chunks of ground beef into smaller bits.
- Add the ketchup, tomato sauce, Worcestershire sauce, vinegar and brown sugar to the pan. Stir to mix well. Add ground cloves, thyme, and cayenne pepper.
- Lower the heat to medium low and let simmer for 10 minutes. Adjust seasonings to taste.
- Serve on toasted hamburger buns.
