Recipe report: Best burgers

best burger

Burgers are a tradition at Independence Day cookouts, but even if the July 4th holiday has come and gone, these five recipes should remain on the menu. Each burger variation features a unique twist to tempt customers. 

Photo courtesy of Thinkstock

1. Bacon and Blue Cheese Sliders with Pear Ketchup

Bacon and Blue Cheese Sliders with Pear Ketchup

Housemade condiments are trending as a way to differentiate burgers. At the Renaissance M Street Hotel in Washington, D.C., chef Therres takes sliders to the next level by swapping out the expected tomato ketchup for a scratch-made sweet-sour pear ketchup. Instead of using beef for the patties, the kitchen grinds thick-cut bacon and combines the mixture with blue cheese.

Click here for the recipe.

Photo courtesy of USA Pears

2. Seminole Veggie Burger

Seminole Veggie Burger

Instead of sourcing a ready-made veggie burger, chef Johnson created a plant-based burger from scratch to serve at Florida State University’s JStreet Grill, one of four micro-restaurants within the college’s 1851 dining venue. Cooked grains and pulses were already on the menu in wraps, bowls and at the salad bar, so he combined a cooked sorghum-rice blend with lentils and garbanzos for the burger’s base. A salsa made from local tomatoes and chunks of avocado tops the cooked patty.

Click here for the recipe.

Photo courtesy of Sodexo

3. Porky Burgers

Porky Burgers

Nothing says barbecue season like a charcoal-grilled burger. Chef Symon doubles up on barbecue flavor by layering grilled pork burgers with chili-spiced pulled pork. A topping of melted Gruyere cheese and pickled onions completes the flavor profile.

Click here for the recipe.

Photo courtesy of National Pork Board

4. Spicy Thai Turkey Burger

Spicy Thai Turkey Burger

Ground turkey makes for a lower-fat burger that gets high marks for flavor when seasoned and sauced Thai-style. At Clyde's, chef Meyer tops the burger with a cucumber, carrot and red bell pepper slaw that adds both color and crunch.

Click here for the recipe.

Photo courtesy of National Turkey Federation

5. Smoked Pimento Cheeseburger

Smoked Pimento Cheeseburger

Southern ingredients and preparations are trending on menus, and pimento cheese is one of the favorites. At Illegal Food in Atlanta, chef Lingenfelter menus a housemade smoky version that tops one of his burgers. It's a blend of cream cheese, hot sauce, smoked paprika, fire-roasted red peppers and seasonings. Pickled ramps add color and flavor contrast. The burger itself is ground beef brisket.

Click here for the recipe.

Photo courtesy of California Milk Advisory Board

More From FoodService Director

Industry News & Opinion

A cafeteria worker at Smith High School in Greensboro, N.C., has been credited with helping prevent a school shooting , News & Record reports.

Earlier this week, a man entered the cafeteria during lunch through an unlocked door, where he was confronted by a cafeteria employee. The man pulled out a gun, and the employee immediately radioed for help. The man was taken into custody and no one was harmed.

As shootings continue to take place throughout the country, schools are taking extra safety precautions such as participating in active shooter training to help be better...

Menu Development
student choice

Turkey and cucumber are two ingredients foodservice director Vince Scimone would never have thought to put together. Student judges at Grossmont Union High School District in La Mesa, Calif., however, believe they are a winning combination.

The students selected the combo, which was paired with a spicy Thousand Island dressing and sandwiched between a jalapeno bagel, as the winner of the district’s first Shark Tank competition. The now-annual event pits schools across the district against one another to come up with creative menu items. The new items are judged by students....

Industry News & Opinion

In an effort to address the danger of student allergies , the University of Maryland is looking to make EpiPens available in its dining halls by the time spring break rolls around, The Diamondback reports .

Each dining hall would have multiple two-pack EpiPens on hand, which would cost about $1,000 per eatery, Dining Services Director Colleen Wright-Riva told The Diamondback. The EpiPen initiative would be instituted in partnership with the College Park, Md., school’s University Health Center.

Out of the university’s 9,000 students who are currently enrolled in a meal plan...

Managing Your Business
help wanted

Put down your peashooter for a moment to consider how weaponry has evolved in the battle for foodservice talent.

Restaurants, the perennial rival for key employees such as cooks, cashiers and line servers, have been griping for more than three decades about “Help Wanted” signs becoming permanent fixtures of their front windows. The only break came in the Great Recession, when their hiring pleas were replaced with “Going Out of Business” alerts. But even then, noncommercial foodservice had a tough time convincing potential hires to work inside the operations of hospitals, employee...

FSD Resources