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    You are in: Home / Cookbooks / Burgers in Paradise
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    11 recipes in

    Burgers in Paradise


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    5 Reviews |  By Laudee

    I got these crazy, wonderful burgers from My Great Recipes card club collection many years ago. Don't even know if the club is still in existence or not. They were named "Smoky Surprise Burgers" originally. Because they're slippy and slide all over when you cook them my son dubbed them "Slippy Burgers" and that's what we've called them since. Thought it'd be nice to share the recipe now as July 4th. is coming and they're great for an outdoor get together. Add your favorite Tater Salad, Chips, pickles, etc. Anything goes well with these burgers and they're good served any time of the year. ENJOY!

    Recipe #32779

    Although you will not find these turkey burgers at a local cantina in Oaxaca, I can vouch that they certainly did conjure up fond memories of the flavors in dishes I ate on some of my many journeys to Oaxaca. I could even imagine these burgers served at one of the open air market’s concessions. I tip my hat once again to Steven Raichlen, my grilling hero, for yet another impressively creative and delicious burger. Minus some personal modifications to the recipe, this is the recipe that appeared in Burger. Make Ahead: The salsa makes about 2 cups and can be made ahead of time and stored in the refrigerator in a sealed container for 2 days. Beer Recommendation: A rich malty, roasty beer that absorbs the heat and provides a great counterpart to chipotles and grilled meat is a good choice to pair with these burgers. If you happen to find a Noche Buena, a great dark beer from Mexico, this would be my first choice. Second would be Negra Modelo, a slightly sweet brew with some fruitiness, it's malty for a Mexican beer and goes well with chipotles.

    Recipe #153358

    A great burger with toppings that lend a chile induced kick to the taste buds. The New Mexico Chile that is used in this recipe has a mild to medium hot flavor that is similar to an Anaheim Chile, but is a bit hotter. If you prefer a little more heat then the New Mexico Chiles use Poblano Chiles instead. This recipe was adapted from the king of the grill, Steven Raichlen's Burgers. Serve these spicy burgers with ale that accents the underlying flavors in the food while still quelling some of the chilies heat such as Harpoon India Pale Ale or for a complimentary beer that is light on the palate try a Shiner Bock.

    Recipe #153363

    The classic American cheeseburger is taken to new heights with this Tex-Mex version that includes jalapeño-laced Monterey Jack cheese. Mixing the cheese right in to the burger is the secret to keeping the burgers moist even when cooked through. The burgers do have a tendency to stick to the grill so be sure to oil the grate before cooking. This recipe was adapted from the king of the grill, Steven Raichlen. Beer Recommendations: The heat from the peppers and the richness of the cheese calls for a solid ESB with a hoppy aroma and slightly sweet & citrusy tang like Young’s Special London Ale. If you are searching for a beverage that is not quite so hoppy try a dark lager like Negra Modello for a smooth finish that is sure to please all.

    Recipe #153365

    I love pulled pork and had my doubts about a burger recipe with claims to compare. I was pleasantly surprised that this burger definitely does resemble the taste of our southern pulled pork and is actually a quite delicious & quick way to serve ground pork. I was impressed with the inventiveness of this recipe and how the bland taste of the ground pork was elevated by simply adding bits of smoky bacon and smearing with a rub. Obviously this will never be a substitute for real pulled pork, but in a pinch, when the mood strikes but lack of time persists, this succulent burger will certainly fit the bill! I have made these twice now, once using my George Forman Grill with excellent results. Steven Raichlen has done it again with this recipe! Other then a few personal changes, this is his recipe from Burgers. Although Pale Ales are the usual choice for BBQ dishes, I tend to lean more towards the Brown Ales with pulled pork (or versions of it); try it with an Abita Turbo Dog or Sam Smith’s Nut Brown. Make Ahead: The honey-mustard sauce can be made a day ahead of time and refrigerated, just reheat on low before serving.

    Recipe #153361

    If you love Chile con Queso, sink you teeth into this cheesy gooey burger for a real taste explosion! Have a napkin and some tortilla chips ready to catch what your mouth misses because you will want to save every bite! Beer Recommendation: A rich malty, roasty beer that absorbs the heat and provides a great counterpart to chilies and grilled meat is a good choice to pair with these burgers. If you happen to find a Noche Buena, a great dark beer from Mexico, this would be my first choice. Second would be Negra Modelo, a slightly sweet brew with some fruitiness, it's malty for a Mexican beer and goes well with Anaheim and Jalapenos.

    Recipe #153350

    No matter what the story is behind this burger, first or not, it is sheer perfection on a bun. This recipe is loosely based on the original hamburger that was invented and still served at Louis’ Lunch in Connecticut. One visit to the quaint little corner burger joint and you will see first hand how this burger phenomenon has captivated the regulars. The recipe, which has not changed since its invention in 1900, uses 5 different combinations of ground chuck and can only be topped with cheese, onion and tomato. In fact Louis’ Lunch refuses to serve ketchup or mustard saying it would corrupt the taste. This recipe yields a similar moist burger by combining chuck and grilled sirloin and uses a version of the restaurant’s cheddar cheese sauce spiked with lager. Surprisingly, the burger really does not need ketchup or other condiments; it definitely holds its own. The recipe was adapted from Steven Raichlen. Beer Recommendation: Samuel Adams Boston Lager was suggested to me for the cheese sauce and to drink with this recipe. There was a strong, but not overpowering, beer taste to the cheese sauce that I enjoyed.

    Recipe #153354

    Josh DeChellis of Manhattan's Japanese-inspired Sumile flavors these incredibly simple but hugely satisfying beef burgers with miso, soy sauce, wasabi powder, sesame oil and other Asian staples. Make Ahead: The ginger-pickled onions, wasabi mayonnaise and miso sauce can be refrigerated separately in airtight containers overnight. Wine: rich, velvety merlot.

    Recipe #136246

    These burgers are tasty, hearty, moist and very easy to make. The flavors are simply fabulous. The recipe comes from Rachael Ray. Tip: Put the cheese in the freezer while you prep everything - just 10 minutes in a deep freeze makes the dicing a lot easier.

    Recipe #136553

    "Hamburgers with "Eggs on Horseback" - Hamburgers served with Fried Eggs. I had these at a bistro in Paris and loved them! Very Low Carb!

    Recipe #131833

    If you like Roquefort cheese and burgers you will love this tasty combination. I have made these under the broiler with great results and can't wait for summer to try them on the grill. The butter needs to chill for one hour before using so plan accordingly. MAKE AHEAD: The uncooked burgers can be prepared and put in refrigerator for up to 6 hours before grilling. WINE: The perfect match for this burger is that wonderfully sweet but bold wine from Bordeaux, Sauterne. This is one of those cases where the perfect marriage is based on the wine’s similarity to the cheese and the wine’s complexity to pair with beef, a balance anyone would appreciate. We enjoyed this recipe with a great bottle of Château d'Yquem, 1989. Look for a Sauternes such as a Château Suduirat Sauternes 1er Cru 1997 or a Château Lamothe-Guignard Sauternes 2001. This recipe was adapted from Steven Raichlen the king of the Barbeque!

    Recipe #150427


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