Best 5 Vermont Burgers Recipes
Welcome to a culinary journey to the heart of Vermont, where flavors dance on your taste buds with the renowned Vermont burger. This classic American dish receives a delightful twist with local ingredients, creating a symphony of taste that will leave you craving more. Our collection of recipes offers a diverse range of options to cater to every palate, ensuring an unforgettable burger experience.
For those seeking a traditional approach, the Classic Vermont Burger is a must-try. Ground beef patties are lovingly seasoned and grilled to perfection, nestled between two toasted buns. A generous layer of sharp cheddar cheese melts over the patty, while crisp bacon adds a smoky crunch. The crowning glory is a dollop of tangy maple mustard, a true testament to Vermont's sweet and savory heritage.
If you prefer a healthier option, the Turkey Vermont Burger is an excellent choice. Ground turkey, leaner than beef, forms the base of this burger, topped with roasted red peppers, crumbled goat cheese, and a drizzle of balsamic glaze. The combination of flavors is both light and satisfying, making it a guilt-free indulgence.
For a vegetarian delight, the Black Bean Burger bursts with color and flavor. Black beans, quinoa, and roasted corn come together in a hearty patty, complemented by avocado, tomato, and a vibrant cilantro-lime sauce. This burger is a testament to the versatility of plant-based cuisine, offering a satisfying and protein-packed meal.
Finally, the Grilled Portobello Burger caters to mushroom enthusiasts. A succulent portobello mushroom takes center stage, marinated in a blend of herbs and spices before being grilled to perfection. It's then adorned with roasted eggplant, caramelized onions, and a drizzle of balsamic reduction, creating a symphony of flavors that will tantalize your taste buds.
VERMONT BURGERS
Make your crowd happy by offering options: garlic-and-sage-infused turkey burgers and a classic version made with grass-fed beef. Store-bought pickles are great as a garnish. Or try these Pickled Vegetable recipes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 1h30m
Yield Makes 20 (10 turkey, 10 beef)
Number Of Ingredients 16
Steps:
- For the turkey burgers: Arrange 10 (4-inch) parchment squares on a tray. Gently mix together turkey, cheese, parsley, sage, garlic, 2 teaspoons salt, and 1 teaspoon pepper. Shape meat into 10 (3-ounce) patties (3 1/2 inches in diameter and 1/2 inch thick). Transfer patties to parchment.
- For the beef burgers: Shape meat into 10 patties (see turkey burger instructions above).
- Refrigerate patties for at least 1 hour.
- Heat grill to medium-high; brush grates with vegetable oil.
- Cook the turkey burgers: Brush tops with olive oil. Flip burgers onto grill, peeling off paper. Grill for 3 minutes. Brush tops with olive oil. Flip, and grill until cooked through, about 2 minutes more.
- Cook the beef burgers: Season burgers with salt and pepper. Grill for 4 minutes. Flip, and grill until cooked through, 2 to 3 minutes more (6 minutes total for medium-rare, 7 minutes total for medium).
- To serve burgers: Brush buns with butter, and grill until browning around edges, about 30 seconds. Sandwich burgers between buns, garnished with desired toppings.
HEARTY HAMBURGERS
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Yield Serves 4
Number Of Ingredients 15
Steps:
- Divide sirloin into four equal portions, and form patties, each about 1 inch thick and 4 inches in diameter. Be careful not to overhandle the meat, which compresses and toughens it. Place a small amount of blue cheese in the center of each patty, if desired. Rub patties lightly with a very small amount of olive oil.
- Heat a cast-iron skillet over high heat until very hot. Place patties in skillet, and cook for 4 minutes. Turn, and season with salt and pepper. Top with cheese, if desired, cover, and cook 3 minutes more for medium-rare.
- Meanwhile, slice open buns, and toast them; spread with butter, if desired. When burgers are done, serve on toasted buns with any combination of the following: onions, bacon, tomatoes, lettuce, ketchup, mustard, mayonnaise, and relish.
AGED-CHEDDAR-AND-SWISS CHEESEBURGERS
For these burgers, Martha loves Milton Creamery's Prairie Breeze cheddar and Challerhocker Swiss, both available at Murray's Cheese. Grate the horseradish and add it to the cheeses right before grilling; it quickly loses its potency once grated.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 30m
Number Of Ingredients 14
Steps:
- Preheat grill to medium. Combine both cheeses and horseradish. Gently form beef into 8 patties, each about 4 inches in diameter. Season generously with salt and pepper. Brush grates with oil; grill burgers 4 minutes. Flip; top each with just over 1/4 cup cheese mixture. Cover grill and cook, about 4 minutes more for medium-rare. Remove burgers from grill; let rest 5 minutes before assembling.
- Combine mayonnaise and ketchup. Brush split sides of buns with butter; grill until lightly toasted. Season tomato with salt and pepper. Sandwich burgers in buns with mayonnaise mixture, tomato, bacon, lettuce, and pickles.
ZUNI HAMBURGERS
These burgers are the specialty of the house at the Zuni Cafe in San Francisco. The restaurant's chef and owner, Judy Rodgers, shared the recipe with us.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 6
Steps:
- Cut meat into 1-inch strips, and place in a medium bowl. Toss with salt, cover loosely with plastic wrap, and refrigerate for 18 to 24 hours.
- Assemble a meat grinder with a 3/16-inch die and a sharp knife. Refrigerate grinder until thoroughly chilled (this will ensure proper texture and flavor).
- Pass meat through the grinder twice. On the first pass, pay special attention that the meat is emerging cleanly and evenly. If it isn't, turn the grinder off immediately, and remove and clean the blade and knife. Reinstall and finish grinding the meat. As an alternative to grinding the meat, you can finely chop it by hand or in a food processor with a very sharp blade, however, this will result in a more fragile burger.
- Working quickly, divide beef into four portions, and form into 3/4-inch-thick patties. Press patties a bit thinner in the center; the meat shrinks as it cooks and the patties will emerge an even thickness only if they start out thinner in the center. The patties may be made ahead up to this point and refrigerated, loosely covered, up to 12 hours ahead.
- To cook the hamburgers on the stovetop: Choose a skillet (preferably cast-iron) not much larger than will hold the patties. Heat the pan over medium heat until the meat sizzles on contact. Cook until golden brown, about 3 minutes per side. Reduce heat to medium-low, and continue to cook, flipping patties twice, 4 minutes more for medium-rare. Remove from heat, and let rest for 2 to 3 minutes before serving.
- Serve on foccacia with aioli and lettuce; serve pickles on the side.
BEST OF VERMONT BURGER
Everyone loves the spicy-sweet of these burgers.Maple syrup(especially Vermont Maple Syrup)adds a special sweetness to the ketchup and the apple slices.The grilled,glazed apple goes well with the sharp cheese,as well.The pickled onion off-setts the sweet and overall this burger is a delicious package!
Provided by SHARON RICCI
Categories Burgers
Time 30m
Number Of Ingredients 16
Steps:
- 1. Make quick pickled onions:Combine apple cider vinegar,1 tablespoon maple syrup and 1 1/2 teaspoon kosher salt in jar.Shake to combine and add sliced red onion.set aside.This can be done up to 1 week before,or just 1 hour before.
- 2. Make burger patties:Combine ground sirloin and ground chuck and form into 4 burgers.Season with kosher salt and fresh ground black pepper.Make Maple Sriracha Ketchup:Combine ketchup,2 tablespoons Sriracha Sauce and 1 tablespoon maple syrup in small bowl.Make glaze for apple slices:Combine 1/4 cup maple syrup with 1 teaspoon lite soy sauce.
- 3. Heat grill to medium-high.Brush or spray grill with oil.Grill apple slices that have been brushed with glaze 2 minutes per side.Remove from grill and keep warm.Grill bacon slices until crisp,set aside and keep warm.Grill burgers 5 minutes,flip,grill 3 minutes and top with cheese slices.Toast brioche buns.
- 4. To assemble burgers:place mixed greens on bottom roll.Top with burger,grilled apple slices,bacon,pickled onions.Spread top of roll with maple sriracha ketchup and add to burger.
Tips:
- Choose high-quality ground beef: Look for ground chuck or sirloin with a fat content of around 20% for juicy and flavorful burgers.
- Season the beef simply: Salt, pepper, and garlic powder are all you need to create a delicious burger. Avoid over-seasoning, as this can mask the natural flavor of the beef.
- Handle the beef gently: Overworking the beef can make it tough. Mix the ingredients together just until combined, and avoid squeezing or pressing the beef too much.
- Form the burgers gently: Use a light touch when forming the burgers, and avoid packing them too tightly. This will help to prevent them from becoming dense and dry.
- Make a thumbprint in the center of each burger: This will help to prevent the burgers from puffing up in the middle while cooking.
- Cook the burgers over medium heat: This will help to prevent them from burning on the outside while remaining raw on the inside.
- Use a meat thermometer to ensure the burgers are cooked to your desired doneness: Medium-rare is 135°F, medium is 145°F, and well-done is 160°F.
- Let the burgers rest for a few minutes before serving: This will help the juices to redistribute throughout the burgers, making them more tender and flavorful.
Conclusion:
Vermont burgers are a delicious and easy-to-make variation on the classic hamburger. With their simple seasoning and juicy, flavorful beef, they're sure to be a hit with everyone at your next cookout. So fire up the grill and give them a try!
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