Celebrate National Beef Month with gourmet burger recipes to make at home

Fire up the grill – it’s National Beef Month and grilling season, and what better way to celebrate than with a gourmet burger made at home? Beef is the classic go-to: it’s a sustainable choice that’s also affordable. In fact, high-quality, nutritious beef begins on local farms with families that take pride in raising cattle in a safe, humane and environmentally sustainable way. So, enjoy one (or all) of these three gourmet burger recipes at home, plus some beef facts!

Thai Burger Recipe

Add a little Thai flair to your burger with peanut butter, hoisin, ginger and chili sauce – plus cabbage on top for some nice crunch.

Beef fact: Ground beef is a versatile and affordable protein choice, thanks to the many farmers who help raise it for our tables. Just like you have lots of choices in the grocery store, farmers make a lot of choices when it comes to raising their animals. Illinois cattle farmer Megan Dwyer explains here.

INGREDIENTS:

• 1 pound ground beef (93% lean or leaner)
• 1 cup shredded Napa cabbage
• 2 tablespoons fresh lime juice, divided
• 1/2 cup chopped green onions
• 1 teaspoon ground ginger
• 1 teaspoon hot chili sauce
• 1 tablespoon creamy peanut butter
• 1 tablespoon hoisin sauce
• 1 teaspoon toasted sesame oil
• 4 whole wheat or white hamburger buns, split

COOKING:

1. Combine cabbage and 1 tablespoon lime juice in medium bowl; set aside.
2. Combine ground beef, green onion, ginger and chili sauce in medium bowl, mixing lightly but thoroughly. Lightly shape into four 1/2-inch-thick patties. (Cook’s Tip: Hot chili sauce, an Asian condiment made from red chilies, garlic and vinegar, imparts a tangy, spicy heat to dishes. Hot chili sauce is available in Asian markets and the Asian section of most supermarkets).
3. Heat nonstick skillet over medium heat until hot. Place patties in skillet; cook 10 to 12 minutes until instant-read thermometer inserted horizontally into center registers 160 F, turning occasionally. Season with salt and pepper, as desired. (Cook’s Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160 F. Color is not a reliable indicator of ground beef doneness).
4. Meanwhile, combine peanut butter, hoisin sauce, remaining 1 tablespoon lime juice and sesame oil in small bowl. Cover and refrigerate until ready to use.
5. Place 1 burger on bottom half of each bun; top evenly with peanut butter mixture and cabbage mixture. Close sandwiches.

Originally posted on Beef It’s What’s for Dinner.

Caribbean Burger Recipe

In no time you’ll enjoy a taste of the Caribbean with this spicy, sweet and simple gourmet burger recipe.

Beef fact: Beef is a great source of protein, plus other important vitamins and minerals that help us function – from cognitive health to our immune system. Just ask Illinois cattle farmer and nurse, Christine Wexell. She trusts beef to give her the essential nutrients needed to keep up with it all.

INGREDIENTS:

• 1-1/2 pounds ground beef (93% lean or leaner)
• 2 tablespoons Caribbean jerk seasoning

Mango Salsa:

• 1 large mango, peeled, coarsely chopped (about 1 cup)
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon chopped green onion
• 1 tablespoon finely chopped seeded jalapeño pepper
• 1 tablespoon fresh lime juice

COOKING:

1. Combine ground beef and jerk seasoning in large bowl, mixing lightly but thoroughly. Shape into four 3/4-inch-thick patties.
2. Place patties on grid over medium, ash-covered coals. Grill, covered, 11 to 15 minutes (over medium heat on preheated gas grill, covered, 13 to 14 minutes), until instant-read thermometer inserted horizontally into center registers 160 F, turning occasionally. Season with salt, as desired.
3. Meanwhile, combine salsa ingredients in medium bowl, mixing lightly. Serve burgers with salsa.

Originally posted on Beef It’s What’s for Dinner.

Cheesy Jalapeño Burger Recipe

Spice things up with this delectable burger recipe that’s sure to get your mouth watering.

Beef fact:

Compared to nearly 50 years ago, today’s beef farmers and ranchers produce the same amount of beef with 33% fewer cattle. And they’re finding interesting ways to do it – like Illinois cattle farmer, Joey Chandler, who converted barren ground into productive pasture for their animals.

INGREDIENTS:

• 1 pound ground beef (93% lean or leaner)
• 1/4 cup prepared thick-and-chunky salsa
• 4 frozen cream cheese or Cheddar cheese-stuffed jalapeño peppers
• 1/4 cup prepared salsa con queso
• 1/4 cup chopped fresh plum tomato
• 2 tablespoons sliced pitted ripe olives

Garnish:

• Prepared thick-and-chunky salsa (optional)

COOKING:

1. Combine ground beef and 1/4 cup salsa in large bowl, mixing lightly but thoroughly. Lightly shape into four thin patties. Place one stuffed pepper in center of each patty; wrap beef around pepper to enclose, sealing seams and forming ball. Flatten balls into patties about 4 to 5 inches across and 1 inch thick.
2. Place patties on grid over medium, ash-covered coals. Grill, covered, 15 to 16 minutes, until instant-read thermometer inserted horizontally into center registers 160 F, turning occasionally. (Cook’s Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160 F. Color is not a reliable indicator of ground beef doneness).
3. Spread 1 tablespoon salsa con queso evenly over top of each burger. Sprinkle evenly with tomato and olives. Serve with salsa, as desired.

Originally posted on Beef It’s What’s for Dinner.