Does the swiss cheese and arugula make this American burger acceptable for Bastille Day? Ohh well, not quite on-theme but I once went to Bastille Day at the French Library in Boston and the crepe toppings included M&Ms so this is wayyy more appropriate for this French holiday (or my fav Parisian Burger). This burger has the buttery sautéed mushrooms that remind me of a steakhouse side dish. They are little sponges to soak up the butter and give an earthy flavor. Some melted swiss + herb aoli + arugula round this out perfectly. This is soooo good as a burger, but could easily be a piece of chicken or steak on the grill then topped with the mushrooms & swiss.
2 burger patties seasoned with salt & pepper (mine was ground chicken & Mr. J’s was ground beef)
1 cup of baby portobello mushrooms, sliced
2 tbs butter
2-3 tbs mayo
fresh herbs of your choosing: I used: oregano; basil; chives; & rosemary
2 slices of swiss
arugula or spinach
Heat the grill or a grill pan and begin cooking the burgers to your preferred done-ness.
Warm a skillet to medium-low heat. Add the butter to melt.
Sauté the mushrooms for about 3 minutes, stirring regularly.
Mix together the mayo & herbs. I have a bunch of thriving herbs so I grabbed some of a bunch of them. You could easily just use whatever 2 you might have on hand. I had a 1:1 ratio of the mayo so it was suuuuper herby.
Lightly grill the buns at the end and top the burgers with the mushrooms then the cheese.
Assemble each burger with bun > arugula > burger > mushrooms > swiss > herb aoli on the top bun.
It was Mr. J’s idea, our grillmaster, to hold the mushrooms on with the cheese. They were so good on this burger. I love mushrooms but not everyone is such a fan. I think because these are baby portobellos with a bit more flavor and after they’ve bathed in butter, anyone would like them!
I began making Mr. J a special Birthday Burger back along the same time the blog started. I’ve made a lot of fun burgers so I have to be sure I save an idea or two when his bday rolls around mid June. This year’s picnic burger was very fun and all about the toppings.
In 2015 it is a Picnic Burger with potato sticks and coleslaw.
In 2014 it was a German Burger with horseradish, caramelized onions, pickles and a pretzel roll.
In 2013 it was a Vermont Burger with maple mayo, cheddar, bacon, and spinach.
In 2012 it was a Bacon Wrapped Burger enough said.
In 2011 it was a Stuffed Burger stuffed with bacon & cheddar or bacon & blue cheese.
colby jack cheese
special sauce: 1 part mayo, 1 part ketchup, a touch of dijon mustard, a touch of sesame oil (optional)
I had no idea if it was going to be hard to find potato sticks, or if they’re not just a snack from the 1990s. Turns out, they were just in the snack aisle and I could buy just a single can. It is so funny to me that they come in a can. You pull the plastic ribbon around the top and pop the aluminum top off. Really, opening them is half the fun, but they had so much more potato flavor than chips do. They conveniently stuck to the cheese to stay on the burger while the cole slaw provided a crunch and a creaminess.
Need other burger topping ideas? Find ‘em all here!
I found pretzel rolls at my regular grocery store and was super excited. Maybe more excited than I should have been! The last time I wanted pretzel rolls I had to pop into Whole Paycheck and they weren’t that great. I knew these would be perfect for a burger (and they were). I’m grinning and twiddling my fingers to scheme up the use for the 2 I stashed in the freezer for future use muah-ha-ha-ha.
smokey aoli (mayo & liquid smoke)
I love pretzel rolls. The grocery store had long ones too and I hope both sizes are here to stay. The liquid smoke is a staple in my chili and I figured a dribble would be good in a spread on this burger. It lasts forever and the mayo only needed a little to become something special. I didn’t season the burger meat, but a dusting of some bbq rub might have been tasty.
To kickoff the New Year, Mr. J and I came up with a last minute menu of sliders & frappes. Who would have thought January would be the time I’d post some new burger toppings?! It was a freezing night so we cooked the sliders inside and it was so fun.
We both cook but don’t always cook together. Mr. J did the burger cooking and I helped prep the toppings. I was really happy to settle in with a fire, sliders, and yoga pants…especially at the start of 39-weeks preggers at that point. Seriously, I can’t believe that I’m still pregnant…40 weeks + 6 days. Holy Moly. Anyyyytime now little one – come on out!
Just a little googling for inspiration and we came up with toppings for 3 different sliders.
Chicken Burger Slider with Boursin cheese spread and caramelized onions:
This one was our fancy-ish one. I loved the spreadable cheese on here and it was definitely handy for Mr. J to do the burgers and for me to let the onions caramelize on their own time. I often am rushing them, or get distracted and they crisp too much. The onions were perfectly sweet with the herbed spread.
Chicken Burger Slider with bacon, cheddar cheese, sour cream & chives:
This one was the all-American one. We cooked the bacon first, then cooked the burgers in the same pan in some bacon fat. Yes. Delicious. The tang of the sour cream was good with the cheddar and smokey bacon.
Italian Slider with Marinara & mozzarella:
This one had a schmear of marinara on the roll and then the burger was topped with a slice of fresh mozzarella. My basil had wilted but that would have been good too. I liked the all encompassing cheese on here.
I had this idea for a Thanksgiving inspired burger but it didn’t seem right for Mr. J’s annual birthday burger, since that’s for June. Now that the air is cooler it seemed perfect! A turkey burger, sharp cheddar, cranberry spread, and one special ingredient boarders the line of grilling season and holiday flavors.
Ingredients: (for 2 burgers)
1/2 pound ground turkey
1/2 cup stuffing mix
salt & pepper
1/2 tsp dried thyme or dried sage
cranberry sauce or raspberry jam
2 burger buns
Preheat a grill or grill pan.
Prepare stuffing according to the package.
Mix ground turkey, stuffing, salt, pepper, and thyme.
Form into patties and grill. Spray the grill with non-stick spray since turkey has a lower fat than ground beef, ground pork, etc.
Serve the burgers with cheddar, and cranberry spread.
I didn’t end up getting cranberry sauce because I had some lingonberry jam which has a tartness like cranberries. I mixed it with a touch of mayo for a spread. I also was thinking that chopping up some craisins into the burger would give that flavor too.
The stuffing really wasn’t too much. I thought it might make the the burger heavy but I think the amount was spot-on. Serve with some sweet potato fries for all the flavors you love later in the fall while it is still burger season!
These flavors would be good as turkey meatloaf before Thanksgiving without having to cook a whole turkey.
Or this Thanksgiving Sandwich is fun
or a panini with turkey, brie, and cranberry
The Spice Girls may have formed 20 years ago, not to make you feel old, but today I’m talking about spices. I got some spice mixes from Healthy Solutions to try and I loved them. You can love them too by entering my giveaway below! I tried the Encrusted Haddock and the Ultimate Burger. Both were so good.
I tried the Encrusted Haddock mix too. I used this on a tilapia filet I had and it was wonderful.
I put the fish in a little packet with a little panko and Mr. J grilled it on a his/hers night.
The Encrusted Haddock mix had some garlic and onion flavors with a sweet touch. I served it over a couscous, tomato, and chopped arugula with a touch of mustard.
For the Ultimate Burger I mixed some into my chicken burger and into Mr. J’s beef burger. It absolutely amped up an everyday burger into something really special.
I loved the onion, garlic, and pepper flavors. Every burger needs a kicker to come alive. Grill it up and you won’t want your ground meat to be naked again.
Now, enter to win your choice of 3 mixes shipped right to you! Enter before Wednesday!
a Rafflecopter giveaway
Full 3 Bite Rule Disclosure: Healthy Solutions Spice Blends were completely complimentary but my thoughts, opinions, and words are entirely my own.
This burger became something more special than I thought it was going to be. It’s nice how dinners can still surprise me.
1/4 pound ground beef/chicken/turkey
2-3 tbs sundried tomato pesto
2 tbs minced garlic
2 slices of bacon per burger
Mix together the ground meat, sundried tomato pesto, garlic, salt & pepper. (I had ground chicken, Mr. J had ground beef)
Form into patties and grill until cooked to your liking.
Meanwhile, pan fry the bacon until crisp.
Optional: mix up some garlic aoli with mayo, garlic powder, minced garlic, salt & pepper
Assemble the burgers with sliced cheddar, bacon, tomato & lettuce.
I loved this one! The sundried tomato pesto MADE this burger. It wouldn’t have been as delicious without it. I had in the fridge and can’t remember what I had used it for. The expiration date said it was good-to-go so in it went!
BLT Burger – burger patty + chicken breast marinated with tomato pesto = chicken BLT
BLT Burger + chopped bacon into the burger + tomato pesto as a spread on the roll = tweak on the BLT burger
I was worried I wouldn’t come up with a birthday burger theme for Mr. J. It is now a tradition and I’ve made a bunch of burgers in between, so I wasn’t sure what this year would be. Ms. L is to thank for this one. The German burger all starts with the pretzel rolls.
In 2013 it was a Vermont Burger
In 2012 it was a Bacon Wrapped Burger
In 2011 it was a Stuffed Burger
1/2 pound ground beef/chicken/pork
1 -2 tsp prepared horseradish
salt & pepper
1/4 of a white onion, cut into slices
2 pretzel rolls
2 slices swiss cheese
2 tbs ground mustard
2 sliced pickles, or pickle chips
Mix together the ground meat, horseradish, salt and pepper. Then form into patties.
Heat up the grill, or a grill pan.
In a small pan, caramelize some onions over medium-low heat.
Grill the burgers until cooked to your liking adding the cheese at the end.
Top the pretzel rolls and burgers with mustard, caramelized onions, and some thin sliced pickles.
This burger was really good. The pickles and the horseradish gave it a little kick, the creamy mustard and the caramelized onions added a touch of sweetness. It was a good one! I wasn’t sure how strong the horseradish would seem after being cooked, so I went easy on it. You could always add it as a topping too!
Next came the side. I realized parmesan truffle fries were just so easy and I couldn’t believe I hadn’t ever made them before! I kept it easy using frozen fries and they were tossed together in just a few minutes.
Parmesan Truffle Fries
2 “handfulls” of fries
2 tbs grated Parmesan
1 tbs truffle oil
salt & pepper
Bake the fries according to the package.
Remove from the oven and toss with salt and pepper.
Then add parmesan & truffle oil.
Toss gently to coat.
This is how to eat fries. I love truffle oil and the parmesan is a great salty balance. I chopped up a tiny bit of chives for a little fresh/oniony flavor.
I really shouldn’t exhaust all my burger toppings before Mr. J’s bday in June. I always make a special never-before-had burger and I just made this Parisian Burger which was unbelievable. Now a rockstar bruschetta topped burger? How am I gonna top this one too? Seriously. I’m asking. How am I gonna come up with a special one in June?
1/2 pound ground beef, chicken, turkey
2 burger buns
sea salt & black pepper
1/2 tsp garlic, chopped
6-8 fresh basil leaves, rolled up and chopped chiffonade
1 tsp Italian Dressing
2 slices fresh mozzarella
3 tbs mayo
1 tsp balsamic vinegar
Heat the grill, or grill pan.
Mix the ground meat with a teaspoon of the chopped basil, garlic, salt and pepper.
Form into two patties.
Grill the burgers.
While burgers are cooking, mix together the tomato, basil, and salad dressing.
Mix together the mayo and balsamic.
Top the burgers on the grill with the mozzarella until melted.
Assemble the burgers with bruschetta topping and spread balsamic mayo onto the bun.
I loved this burger. I used ground chicken which cooked perfectly. It was juicy and the tomato and basil are a perfect match. The mozzarella stretched as far as a bite could take it, and the mayo had this fantastic tang. It was such an easy burger theme for anytime.
Leftover basil? Use it for creamy tomato basil pasta, or white bean and basil dip/spread, or strawberry basil sangria, or caprese stuffed chicken.
Any burger topping ideas I haven’t tried yet?
Ohh my goodness. This might have been one of my best burgers yet. Seriously. Mr. J agreed. This burger itself packs some seriously sophisticated flavor with dijon and rosemary, and then the toppings just perfect it with truffle mayo & egg yolk. I love the menu at Met Burger Bar so I adapted one of their burgers from the international section. I humbly think mine may rival theirs…or top it.
Ingredients (for 2 burgers):
3/4 pound ground beef/chicken
1 tsp fresh rosemary, chopped
1 tsp minced garlic
1 tsp dijon mustard
2 slices of swiss
2 tbs mayo
1/2 tsp truffle oil/truffle butter
Preheat grill, or grill pan if cooking inside.
Mix together ground meat (I did chicken, Mr. J did beef), rosemary, garlic, and mustard.
Gently form into patties sprinkling with salt & pepper on each side.
Grill until chicken is cooked through, or beef is cooked to your liking. Top with cheese.
Mix together mayo, truffle oil, salt & pepper.
Heat a flat pan to medium high heat when the burgers are almost cooked.
Reduce pan to medium heat, and fry 2 eggs.
Cover the eggs with small pot lids to cook the white through, keeping the yolk intact, cooking for about 4 minutes.
Lay arugula onto the bottom bun, top with the burger, then add the fried egg, and spread truffle mayo onto the top bun.
Ooo la la. This was so good. The garlic and rosemary in the burger makes it really flavorful. I loooove peppery arugula. The yolk acts like a condiment. I almost did truffle ketchup which would also be good for some acidity. The decadence of this burger was not lost on us. Every flavor is rich, powerful, and spot-on.
My chicken burger was cooked per-fect-ly. That’s tough to do. One more minute and it would have been dry. It probably needs about 5-6 minutes per side. It really depends on the grill temperature, flame, etc. A meat thermometer is a good idea. Mr. J finds them to stick, since there isn’t as much fat as beef to keep it off the grill. The recent method has been spraying heavy duty aluminum foil to help it from crumbling.
This is one for the record books and one I’ll make again, for sure.
Some of my other favs include:
and the Rodeo Burger
and of course stuffed burgers like the Greek Stuffed Burgers