Build the Best Burger Bar Ever!

Building a burger bar is more than throwing packaged patties onto a gas grill, but conversely, grilling doesn’t need to include peach woodchips, an expensive egg smoker or extravagant equipment. Follow our tips, and with a bit of preparation and pizazz, you can turn homemade into artisanal chic. Here's a quick and easy griller's guide to the modern burger bar. 

The Burgers

Memorize this: burgers don’t always mean beef. This summer, take your burger bar one step further and create seafood, shellfish, poultry, game, and vegetarian burgers.

Any quality burger shop or chef will tell you to grind your own meat. This task is no longer butcher specific, in fact, buying cuts of meat to grind at home is not only more delicious, it’s often healthier (you control the fat content), cheaper, and more sanitary. And you can use any protein (or combination) you like: turkey breast, salmon filets, shrimp, pork, bison, lamb… 

There are two options to grinding your own meat; the first is using a food processor, the second is a meat grinding attachment for a stand mixer. For a food processor, add meat and using short pulses create your desired texture. For an attachment, follow the package instructions. Just combine ground meat with salt, pepper, spices, herbs, and binders (such as egg, yogurt, breadcrumbs, etc.). Vegetarian more your speed? Use the same technique above for cooked beans, lentils, or grains.

Here are a few of our favorites to help you get started:

• Grind 8 ounces sushi grade tuna and combine with 1 tablespoon grated ginger, 1 grated garlic clove, 1 finely chopped chili, 2 tablespoons fish sauce, and 1/4 cup chipotle puree. Form into patties and grill 3-4 minutes per side.
• Grind 4 ounces pork tenderloin with 4 ounces pork sausage and combine with 1 small Spanish onion finely chopped, 1 teaspoon smoked paprika, and 1 pinch saffron. Form into patties and grill 4-5 minutes per side until there’s an internal temperature of 165 degrees.
• Grind 1 pound bison with salt, pepper, and 1 finely chopped shallot. Form into patties and grill for 3-4 minutes or for medium.

Next, we build the bar… [pagebreak]

The Toppings Bar

For a true restaurant style burger bar, you also need to plan for the toppings. It's more than just cheese and sliced tomatoes. After all, dressing your burger is half the battle! To create a unique burger bar, it’s all about the toppings. Lay out a variety of spreads, cheese, buns, and condiments so guests can build their own mouthwatering creations. Here are some of our favorites:

Spreads: 

• Sriracha Mayo: combine 1/2 cup mayo with 1/4 cup Sriracha.
• Spicy Mustard: combine 1 finely chopped jalapeno pepper with 1/4 cup Dijon mustard, 1/4 cup whole grain mayo, a dash of hot sauce, and 1 teaspoon lemon juice.
• Chimichurri Spread: combine 1 tablespoon chives, 1 tablespoon parsley, 1 tablespoon cilantro, zest and juice of 1 lemon, 1 finely chopped jalapeno, and 1 tablespoon extra virgin olive oil.

Toppings

• For a Mexican inspired burger try: cotija, fresh guacamole, roasted poblanos, and pico de gallo. 
• For a Spanish burger: Manchego cheese, jamon, roasted red peppers, and aioli 
• Extras to mix and match: chimichurri and slices of beefsteak tomato; bacon; fried eggs; grilled onions, peppers, and eggplant; pineapple jalapeno salsa; sliced avocado; deli sliced hams and cheeses. 

Suggested Buns:

• Texas Toast: Try thick slices of butter toast to sandwich beefy burgers or succulent salmon burgers.
• Whole Grain English Muffins: Easy, affordable and those “nooks and crannys” hold juices perfect for catching.
• Brioche: char everyone’s favorite burger bun option on the grill before serving for an extra special grill flavor.
• Lettuce! It is swimsuit season after all. 

Remember, grilling and burgers are meant to be fun! So make your burger bar exciting by using color, spice, and texture. Grind several meats in advance and allow guests to “add in” their own flavors and form patties. Then cook based on the protein and dress as desired. No two burgers will be alike, just like your guests.