I made these burgers over the 4th of July weekend. Let’s face it no 4th of July is complete without a good burger! I picked this burger to make as I knew it was going to have lots of flavor and I could also caramelize the onions ahead of time as well as mixing up that special sauce leaving me a little more time for other things! Anytime I entertain I do as much in advance as possible and that includes prepping some of the food! We enjoyed these burgers, the caramelized onions and the sauce gave the burger lots of great flavor.  I will say next time I make them I will be adding some pickled jalapeño slices on top of my burger to add a little extra punch of flavor! This burger is one of my top three favorites! I will be making these several more times this summer.

2 Tablespoons vegetable oil, and more for brushing the griddle
2 large onions, chopped
1/4 cup mayonnaise
2 Tablespoons ketchup
1 Tablespoon sweet pickle relish
1/2 teaspoon white vinegar
1 1/2 teaspoon mustard
2 lbs. ground chuck (60%)
8 hamburger buns
Shredded lettuce
4-8 slices of tomato (I left off)
8 slices of American cheese

Heat oil in pan and add the chopped onions. Cook onions covered over medium heat for 30 minutes or until onions begin to turn golden brown and caramelize. Watch not to burn and stir occasionally. Remove lid add 1/2 cup of water. Allow water to evaporate. Remove onions from heat and set aside. Can be made ahead and kept in fridge.
For the sauce – mix together mayo, ketchup, relish and vinegar, mix well and set aside. This can also be done the day before.
Form the meat into 8 patties about 4 inches wide and 1/2 inch thick.  Heat griddle and lightly brush with vegetable oil. Toast buns on the griddle, split side down (or can be done under the broiler watching carefully to not burn.) Remove buns from skillet when lightly browned and set aside. Salt and pepper both sides of your hamburger patties and cook on the griddle 3-5 minutes.
Spread the top of the patties with the mustard and flip. Continue cooking on the second side for an additional 3-5 minutes. Top burger with a slice of cheese to melt. When cooked to your desired doneness remove from pan and place lettuce on the bottom bun, add the burger on top of the lettuce, add the caramelized onions and spread the sauce on the split end of the top bun and top of the burger with the bun!



Print Friendly, PDF & Email

This burger recipe was shared with me a number of years ago from our friends Dick and Lynn. It has been one of their favorite burgers for a long time so I knew I had to try it too! I am so glad I made these as they are delicious and a serious rival to my long time favorite Tex Mex turkey burger!!  I have to say I was slightly skeptical with the cranberry sauce but with the addition to the mayo it really cuts through the tartness of the cranberry sauce. I highly recommend this burger.  It is a favorite of not only Dick and Lynn,  but now a favorite of ours too!

2 small Granny Smith apples
1 celery rib, chopped
1 small onion, chopped
1 teaspoon poultry seasoning
3/4 teaspoon salt
1/4 teaspoon pepper
1 1/4 pounds ground turkey
Lettuce leaves
1 cup organic whole cranberry sauce
4-6 hamburger buns (toasted or not)

Preheat your grill to medium heat. Finely chop ONE of the Granny Smith apples and place in a large bowl with the chopped celery, chopped onion, poultry seasoning, salt, pepper and turkey. Mix well to combine. Depending on how big you want your burger,  form into four or six patties. When your grill is heated, add the patties to your grill and cook until fully cooked through. (meat thermometer should read 165, and juices should run clear)
While your burgers are cooking,  thinly slice your second Granny Smith apple and set aside. Place a piece or two of lettuce on the bottom of one of your hamburger buns, top lettuce with one of the turkey burgers and add a couple pieces of sliced Granny Smith apples. Add some of the cranberry sauce and top the top portion of the hamburger bun with mayonnaise. Add top bun to burger and serve warm.




This recipe originally came from Taste of Home magazine. I have slightly adapted the original recipe.

Print Friendly, PDF & Email




This burger is the best burger I have made! It is sweet from the caramelized pineapple and hot from the jalapeño not to mention the bacon! I don’t think it gets much better than this burger! Jim (Mr. MCYM) not only ate this for dinner… but also for breakfast the next morning!

Makes four burgers



1 pound ground beef
Jarred Jalapeños
8 slices of thick cooked bacon
4 fresh pineapple rings
2 Tablespoons unsalted butter
4 slices of white american cheese
1/2 cup mayo
3 Tablespoons of Franks red hot sweet chili sauce
Your favorite hamburger buns

Preheat your grill to medium heat.
To make the caramelized pineapple, melt the butter in a large skillet over medium heat, add pineapple and cook until slightly golden. It took mine about ten minutes. Mix ground beef with salt and pepper and one tablespoon of the sweet chili sauce. Mix mayo and 2 tablespoons of sweet chili sauce.

Grill your burgers until desired doneness adding cheese at the end to melt. Place burger on top of the bottom of your favorite burger bun (toasted or not). Add your caramelized pineapple, add a few or however many you want of the jarred jalapeños and top with bacon. Add the mayo mixture to the top bun and place on top of your burger!




Print Friendly, PDF & Email



Well, those of you that know me know that I am a faithful and devoted viewer of Food Network, it is on ALL the time! I have even turned my parents cat into a devoted viewer, I bet you wonder how I did that? Well…when my parents go away on vacation I get the job of taking care of their adorable little “Daisy” a cute little Bengal kitty. When they go away they like to leave the television on so daisy has something to listen to.

Well, my Dad likes to leave the golf channel or a news channel on for her, but lets face it, golf??? Really? Can you hear me snore? Well I get right over there and save that poor kitty from the very boring world of golf (sorry golf fans). She is now a dedicated food network viewer!  Such a good cat!


Anyway on to a fantastic, finger licking, oh so delicious, recipe from Ree Drummond, Pioneer Woman! If you are not a foodie but love great recipes go to Ree’s website, The Pioneer Woman, you will not be disappointed! I did not change this recipe at all. You cannot beat perfection! The only note I would make is that I like to use a honey BBQ sauce to temper the heat from the jalapeño slices.

2 pounds ground beef
4 Tablespoons of butter
1 large onion, diced
1/2 cup of whiskey
1 cup of BBQ sauce
1/4 cup of jarred Jalapeño slices (or more if you like)
12 slider buns or dinner rolls, split

Form the meat into 12 (or so) mini patties. salt and pepper both sides.

Melt the butter in a large skillet over medium high heat and cook the patties until just about done in the middle. Remove patties from skillet and set aside. Drain off all but 2 tablespoons of grease, then return skillet to stove top.

Add the diced onion into the skillet, stir to cook for about three minutes. Pour in the whiskey being very careful if you have an open flame, and stir. Allow the whiskey to reduce by half, just takes a couple minutes.

Stir in Jalapeños and BBQ sauce.

Reduce the heat to low and place the patties back into the skillet. turn the patties over allowing the sauce to coat the patties. Let patties simmer until everything is hot and bubbly.

Place patties on individual buns and spoon extra sauce over the top of each one and top with other half of the bun.



Print Friendly, PDF & Email
Stay In Touch


Follow on Bloglovin

Email Subscription
Follow me!
Follow on Bloglovin
Recent Pins
Follow Me on Pinterest