20 Burger Recipes for Backyard Barbecues
Nothing feels like the start of summer quite like the warmth of the sun on your skin and the smell of barbecue wafting through the air. And chances are, when you follow your nose to the grill, you'll probably see a few burgers, hot dogs, and even some ears of corn charring up.
While traditionally burgers are made out of beef, most types of meat, and grain for that matter, can be transformed into a burger patty. Whether you're a meat-eater or a vegetarian, we've gathered 20 of our favorite burger recipes to enjoy all summer long. And when summer is long gone, you can still savor these recipes by using your stovetop!
Photo Courtesy of Co+op
Smoky Grilled Burgers
When it comes to traditional beef burgers, sometimes simple is best. And the smokiness of these burgers makes them extra special.
This burger only calls for 6 ingredients, but you can always add your favorite toppings if you feel the urge.
Ingredients
4 slices smoked bacon
2 pounds ground beef
1 teaspoon salt or smoked salt
1/2 teaspoon pepper
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
8 whole-wheat hamburger buns
Smoky barbecue sauce, ketchup, lettuce, pickles and other desired condiments
Materials
2 cups woodchips, soaked in water
Spray bottle filled with water
Smoker box or foil to make a pouch
1 instant read thermometer
Directions
Chop the bacon and fry in a large saute pan over medium heat until crisp. Drain on paper towels and discard the fat. In a large bowl, combine the beef with cooked bacon, salt, pepper, Worcestershire sauce and garlic powder. Stir gently to combine. Divide in eight even portions and form patties just a little larger than the width of the buns. Use your thumb to make a shallow indentation the middle in each patty to allow for expansion on the grill. Let come to room temperature.
Prepare the grill for smoking (see Tips & Notes for instructions).
When the grill is ready and the cool side of the grate is oiled, place the burgers on the grate and close the lid. Let the burgers smoke for about half an hour, less if your grill is very hot. Test the burgers with an instant-read thermometer; it should reach 150⁰ F when patties are done.
Serve on buns with your condiments of choice.
Photo Courtesy of Co+op
Rice Bean Burgers
Adding brown rice, sunflower seeds, and oats to black bean burgers provides them with more texture and flavor.
Ingredients
1 1/2 cups cooked black beans, drained and rinsed
1/2 cup sunflower seeds
1/2 cup cooked brown rice
1/2 cup quick oats
1 tsp. red wine vinegar
2 tbsp. soy sauce
2 tbsp. water
2 tbsp. whole wheat flour
1/2 tsp. cumin
1 tsp. chili powder
Salt and pepper to taste
1/2 cup red onion, minced
1/2 cup grated sweet potato
1/2 cup breadcrumbs
1-2 tbsp. vegetable oil, for cooking
Directions
Place the beans into a medium-sized bowl. Using a potato masher or large spoon, mash beans to a coarse paste.
Add the remaining ingredients (except the bread crumbs and oil) and mix well. If mixture is dry, add a little more water until mixture binds together.
Shape the sticky bean mixture it into four large patties. Coat both sides of the patties in the bread crumbs and set aside.
Heat the oil in a non-stick skillet over medium-high heat, and fry patties 1-2 minutes on each side until very crisp and brown.
Photo Courtesy of Co+op
Garnet Yam Burgers
And, if you're not a fan of black beans or lentils, here's a plant-based burger made out of yams and chickpeas.
Top it with sriracha mayo and pickled jalapenos for an extra kick of heat to balance out the sweet yams.
Ingredients
1 1/2 cups vegetable broth
1 cup peeled and diced garnet yams or sweet potatoes
1/4 cup diced yellow onion
2 cloves garlic, minced
1/2 cup canned chickpeas, rinsed, drained and smashed
1/2 cup millet
1 teaspoon cumin
1 1/2 teaspoons chili powder
2 teaspoons vegetarian Worcestershire
Salt
1 cup bread crumbs, divided
1 egg, beaten
1 to 2 tablespoons vegetable oil
Directions
Bring the vegetable broth to a boil in a medium soup pot. Add the yams and simmer for about 8 minutes, just until the yams are getting tender. Add the onion, garlic, chickpeas, and millet, cover the pot and simmer for another 20 minutes, stirring occasionally. The millet should be tender and the liquid should be entirely absorbed when done.
Remove from heat and stir in the cumin, chili powder, Worcestershire, a pinch of salt, and half of the bread crumbs. Stir well and form into 6 even burgers.
Put the beaten egg in a small dish and the remaining bread crumbs in another small dish or plate. Gently dip each burger in the egg, and then coat well in bread crumbs. Place the burgers on a sheet pan or plate and refrigerate for about 30 minutes.
Heat the vegetable oil over medium-high heat in a large skillet. Add the yam burgers to the pan and cook for 4 to 5 minutes until browned well on one side. Gently flip the burgers and cook another 4 to 5 minutes.
Photo Courtesy of Co+op
Mushroom Swiss Burgers
If you've only had sloppy, greasy mushroom swiss burgers, here's a much better, less-greasy version to enjoy at home.
If you want to make it even leaner, sub in ground turkey or chicken, or a plant-based patty, for beef.
Ingredients
8 ounces button mushrooms
1/2 tsp. olive oil
1 pound grass-fed ground beef
1 large egg
1 tsp. Worcestershire sauce
1/2 tsp. salt
1/2 tsp. black pepper
4 slices Swiss cheese
4 hamburger buns
Directions
Place half of the mushrooms in a food processor and pulse several times to mince. Place a large skillet over medium-high heat and add the olive oil, then scrape the mushrooms into the hot pan. Add the remaining mushrooms to the food processor and mince, then add to the pan. Stir, scraping the bottom of the pan, until the mushrooms are sizzling and give up their liquids. Add the Worcestershire sauce, salt and pepper and reduce the heat to medium. Stir until the pan is dry, about 5 minutes. Transfer to a large bowl and let cool.
Add the ground beef to the mushroom mixture and stir with your hands to combine. Divide the mixture into 4 equal portions and gently shape into patties. Refrigerate until time to cook.
Grill or pan-fry the patties for about 3 minutes per side. When the burgers are done, top each with a slice of Swiss cheese and let sit in the hot pan for a few seconds to melt the cheese, then serve on toasted buns.
Recipe and photo adapted from Co+op
Seattle Salmon Burger
If you're from the Pacific Northwest, you know how good a salmon burger can be.
In this recipe, a salmon fillet is lightly combined in a food processor with scallions, garlic, ginger, tamari, and sesame oil before being formed into patties.
Season them with salt and pepper, roll them in sesame seeds and breadcrumbs, and toss them on the grill.
This is a simple recipe featuring ingredients that complement the salmon rather than overpowering it.
Honey-Mustard Turkey Burgers
Ground turkey is a leaner alternative to ground beef, but that doesn't mean it can't be just as flavorful.
Honey mustard adds a flavorful element to turkey that also makes it moister.
Chile-Stuffed Cheeseburger
The stuffing for this cheeseburger is inspired by that delicious queso that you find at Mexican restaurants.
Here, it serves as a wonderful ooey-gooey warm center for burgers.
Cherry Burgers
You might not think about fruit when you imagine a juicy burger straight off the grill, but this recipe is sure to change your perception.
In this recipe, dried cherries are mixed into the ground beef to add a touch of sweetness to contrast with savory beef.
Some hot sauce on top would add another kick of flavor to this dish.
Spicy Mexican Burger
You know a burger is good when it doesn't even really require toppings to be a complete meal.
This burger is particularly spicy with the incorporation of chile, cumin, and apple cider vinegar.
Mini Burgers with Caramelized Onions
These mini burgers would work well as an appetizer, but feel free to eat 2 or 3 as your main course.
A simple topping of caramelized onions brings a big punch of sweet flavor to complement salty, savory burgers.
Smoky Chipotle Black Bean Burgers
Another alternative to traditional beef burgers is veggie-friendly black bean burgers.
This black bean burger in particular features spicy chipotle powder and cumin for a flavorful vegetarian meal.
Lentil Burgers
If you're not a fan of black bean burgers, here's another plant-based burger to try out.
Lentil, Greek yogurt, miso, and mushrooms come together in this lentil burger that has a bit of a Mediterranean flair.
BLT Burger
Bacon, lettuce, and tomato is an iconic combo for a reason.
It's salty, sweet, and crunchy, and is a classic topping for burgers.
French Fry Bourbon Burgers
Why settle for fries on the side when you can just add them to the top of the burger?
This is definitely not your average backyard BBQ burger! You'll want to serve it with a big side salad.
Thai Turkey Burgers with Asian Slaw
The incorporation of lemongrass, basil, and fish sauce turns ground turkey into something reminiscent of your favorite Thai food restaurant.
Asian slaw adds a nice crunch while spicy aioli balances out the whole meal.
Black Bean and Beet Burgers
When you incorporate beets into black bean burgers, they tend to look a little more like your traditional beef burger, if that's something you're interested in.
This recipe features a whole lot of cheese, juicy-lucy style, but if you wanted to make it vegan, you could definitely leave the cheese out or sub in a plant-based alternative.
Crispy Quinoa Burgers Topped with Sweet Potato Fries and Beer Caramelized Onion
Remember that burger recipe from earlier with the fries piled on top?
Here is a plant-based vegetarian approach to that recipe, featuring sweet potato fries and a quinoa burger.
And of course, some sweet and juicy caramelized onions.
Green-Chile Burgers with Fried Eggs
Fried eggs as burger toppings are one of those things you either love or hate.
If you're in the loves-fried-eggs camp, here's a burger recipe that features a subtly-spicy green chile relish and a beautifully fried egg.
Southwestern Pumpkin Burgers
Here's a vegetarian burger that has a little southwestern flair with the use of cumin, chili powder, bell pepper, and parsley.
Though you can serve these on a traditional burger bun, wrapping them in a tortilla makes them that much more unique!
Chicken and Lentil Burger
If you eat meat but want to add a little more protein and fiber to your burger, consider this recipe that utilizes both chicken and lentils.
You could also sub in ground turkey or beef if you'd prefer to go that route.
Other Recipes To Enjoy With Burgers
Are you looking for some side dishes or toppings to pair with your burger? Make sure to check out our other recipe blog posts: