6 Classic and Creative Burger Recipes from Across America

By ediblefeast.com

What goes into building the perfect burger? In Marin and Wine Country, it starts with using 100% grass-fed beef to make the patty. In Long Island, the key is to smoke the beef. And in New Orleans, it’s about blanketing the beef in tangy southern comeback sauce.  Here, the editors and publishers of Edible magazines share their favorite recipes to take your burger to the next level.

Photo by Kristen Loken

LMR’s Grass-Fed Cheeseburger – Marin and Wine Country

The grass-fed burger at St. Helena, California’s Farmstead at Long Meadow Ranch is the quintessential Wine Country burger. Executive Chef Stephen Barber uses 100% grass-fed Highland cattle beef to make the patty topped with cheddar cheese, pickles made with organic vegetables, lightly-dressed wild arugula, house-made ketchup, mustard and mayonnaise, and served on a cushiony soft potato bun. The key to making this at home is using grass-fed beef, available in most farmers’ markets, butcher shops and large grocers. Pair it with a full-bodied wine like a Pinot Noir, Cabernet Sauvignon, Zinfandel or Syrah to punctuate its flavor.

Photo by Matthew Noel

Balise Burger — New Orleans
James Beard-nominated chef and owner of Balise, Justin Devillier, is known in New Orleans for his refined French bistro fare that has just the right amount of Southern decadence. The burger at Balise features a soft brioche bun cradling a freshly ground chuck patty lightly blanketed in “comeback sauce.”

Comeback sauce, originally from central Mississippi and now common all over the south, is a mayonnaise and ketchup mixture spiked with tangy pickles and apple cider vinegar and a bit of paprika and cayenne. If you have extra, it makes a great dipping sauce for fried shrimp too.

Photo by Doug Young

George Motz’ Smoked Burger with Homemade Barbecue Sauce — Long Island
If an award-winning documentary film, Hamburger America, followed by a state-by-state guidebook on burgers, a stint hosting a show on the Travel Channel on burgers and a soon-to-be-released burger cookbook makes you an expert, then George Motz may be the country’s leading authority.When asked to prepare one of his faves, the native Long Islander fired up the smoker to show that smoking burgers is actually easier (and tastier) than grilling. Top off the burger with some homemade BBQ sauce, sautéed Vidalia onions, bread and butter pickles, and serve it on a toasted and buttered bun.

Photo by Charlotte Abrams

Spiced Cauliflower Burger – Sarasota, Florida
No barbecue is complete without a veggie dish that impresses vegetarians and carnivores alike. When the spice rub on the cauliflower meets the flames of the grill, plain ol’ cauliflower reaches ultimate burger status. Add some cooling, garden fresh cilantro and cucumber and you’ll be eating Florida style at your next barbecue.

Photo by Kevin Plumb

Cape Cod Burger with Creamy Tarragon Sauce — Cape Cod, MA
At the edge of the Great Marsh in Dennis Village, Seawind Meadows sits on ten acres and is home to pigs, goats, chickens, a pony and a majestic herd of Highland cattle. The meat from those animals has a nice flavor because the beef is slow grown and grass fed. Grass-feed beef is lower in both calories and saturated fat, which means the meat is inherently leaner. Make this Cape Cod burger at home with grass-raised beef from your local farmers’ market or grocer along with sharp cheddar, crispy, thick-sliced bacon and a creamy tarragon sauce.

Photo by Kami Noland

BBQ Party Sliders with Honey Butter Sauce – Indianapolis, IN
Indiana has some of the best local cheese makers in the country, which take these party sliders to the next level. Use your favorite cheddar or pepperjack cheese on these versatile burgers that can also be made with sirloin, pork or even chicken. For a vegetarian twist use a Portabella mushroom or tofu.