Make The Best Burger

PATTIES THAT PACK A FLAVORFUL PUNCH

BY JENNIFER BAJSEL

CHILI CHEESEBURGER

SERVINGS: 6 | PREP: 30 MIN. | COOK: 2 HRS. 15 MIN. | TOTAL: 2 HRS. 45 MIN.

INGREDIENTS: 3 lbs. ground beef, divided | 2 Tbsp. olive oil | 1 med yellow onion, diced | 1 poblano pepper, diced | 1 jalapeño pepper, diced | 2 Tbsp. olive oil | 1 28 oz. crushed tomato | 1 28 oz. petite diced tomatoes | 1 6 oz. tomato paste | 2 Tbsp. garlic powder | 1 pkg chili seasoning mix | 2 tsp. kosher salt | 1 tsp. black pepper | 2 14 oz. kidney beans (optional) Extras: 4 whole wheat

burger buns | 4 slices cheddar cheese | Green leaf lettuce | 2 jalapeños, sliced | 4 Tbsp. yellow mustard or mayo

DIRECTIONS: MAKE chili first. HEAT olive oil in a medium sauté pan over medium-high heat. ADD the onion and peppers, then reduce the heat. SWEAT onions until translucent and peppers are softened. ADD 1 ½ lbs. ground beef and sauté until browned. DRAIN beef, onion, and pepper mixture. PL ACE beef mixture in a large stock pot and season with salt and black pepper. ADD crushed tomato, diced tomatoes, and paste. BRING to a simmer over medium-low heat. ADD garlic powder, chili seasoning, salt & pepper to the pot. STIR to combine. DRAIN the beans and add them to the pot and mix. Bring the chili to a boil, stirring constantly. Reduce heat to a low simmer, season with salt and black pepper to taste. COVER and let simmer for 2 hrs. PREHEAT grill to medium-high. FORM patties with the remaining beef and season well with salt & pepper. GRILL for 4-5 min. per side depending on desired doneness. TOP with cheddar cheese until the cheese just melts. BRUSH the buns with mustard or mayo and grill for 1-2 min. BUILD your burger and top the patty with chili. SERVE with fries.

TIPS & TRICKS: You can use a prepared chili to save time.

ASIAN BAHN MI TURKEY BURGER

SERVINGS: 4 | PREP: 20 MIN. | COOK: 1 HR. 15 MIN. | TOTAL: 1 HR. 35 MIN.

INGREDIENTS: 1 lb. ground turkey | 1 tsp. kosher salt | ½ tsp. black pepper | 1 Tbsp. chopped cilantro | 1 tsp. garlic powder | ½ tsp. Chinese 5 spice | ½ tsp. sesame oil | Avocado or olive oil for grilling Pickled Vegetables: 1½ cups water | 1½ Tbsp. sugar | 1 cup rice vinegar | ½ white distilled vinegar | 2 tsp. kosher salt | 1 bunch radish, sliced | 1 cup English cucumbers, sliced | 1 cup matchstick carrots Extras: 4 sesame burger buns | Fresh cilantro | 1 bunch of scallions | 4 eggs, fried (optional) | Sriracha Mayo

DIRECTIONS: MAKE chili first. HEAT olive oil in a medium sauté pan over medium-high heat. ADD the onion and peppers, then reduce the heat. SWEAT onions until translucent and peppers are softened. ADD 1 ½ lbs. ground beef and sauté until browned. DRAIN beef, onion, and pepper mixture. PL ACE beef mixture in a large stock pot and season with salt and black pepper. ADD crushed tomato, diced tomatoes, and paste. BRING to a simmer over medium-low heat. ADD garlic powder, chili seasoning, salt & pepper to the pot. Stir to combine. DRAIN the beans and add them to the pot and mix. BRING the chili to a boil, stirring constantly. REDUCE heat to a low simmer, season with salt and black pepper to taste. COVER and let simmer for 2 hrs. PREHEAT grill to medium-high. FORM patties with the remaining beef and season well with salt & pepper. GRILL for 4-5 min. per side depending on desired doneness. TOP with cheddar cheese until the cheese just melts. BRUSH the buns with mustard or mayo and grill for 1-2 min. Build your burger and top the patty with chili. SERVE with chips.

TIPS & TRICKS: Add ingredients you like and remove the ones you don’t. You could substitute pickled red onions, mushrooms, prosciutto, garbanzo beans, cucumbers, and/or bell peppers. Try different cheeses, too.

CHICKEN AVOCADO BURGER

SERVINGS: 4 | PREP: 10 MIN. | COOK: 15 MIN | TOTAL : 25 MIN.

INGREDIENTS: 1 lb. ground chicken | 1 Tbsp. garlic powder | 3 Tbsp. Dijon, divided | ¼ cup Panko crumbs | 1 egg | 1 minced poblano pepper (optional) | ½ tsp. salt | ¼ tsp. pepper | 1 large ripe avocado – sliced or smashed Extras: 4 brioche buns, toasted | 4 slices provolone | 1 beefsteak tomato, sliced | 5 oz. arugula | ½ red onion, sliced into rounds

DIRECTIONS: PREHEAT grill or grill pan to medium heat. ADD chicken, garlic, 2 Tbsp. Dijon, breadcrumbs, egg, poblano, salt, and pepper to a large bowl. MIX gently until combined. SHAPE into desired patties. GRILL for 4-5 min. per side on an indoor grill pan or an outdoor grill over medium heat, or until the internal temperature reaches 165°. TOP with provolone until cheese just melts. BRUSH buns

with the remaining 1 Tbsp. of Dijon and toast on the grill. BUILD your burger. SERVE with your favorite pickles or salad.

TI P S & TRICKS: Keep hands wet when working with the ground chicken. It will make it less sticky and easier to form the patties.

ABOUT OUR CHEF

Jennifer is a private chef in Dallas, TX, with a passion for home-cooked meals with a global influence.

In addition to cooking, she hosts an Italian cooking show on national streaming television. To follow

her, go to JenniferBajsel.com or find her on Instagram @JENNIFER_BAJSEL