The Best Juicy Hamburgers

With hamburgers being the best All-American dish, I could not overlook that May is National Hamburger Month. Talk about an excuse to get the grill out and the family eating outside on the patio instead of inside. Soak up some sunshine with these three finger-licking burger recipes that you’ll family will love Juicy All-American Burger, Cheese-Stuffed Burger, and Southwest Turkey Burger.

Juiciest All-American Burger

Ingredients needed:

8 ounces of Kelapo Ghee (hardened)

3 pounds ground beef (preferably sirloin)

1 tablespoon of Kosher salt

1 tablespoon of black pepper

8 slices of Swiss Cheese

Once the Kelapo Ghee is completely hardened, try to grate the cold ghee into large, thin pieces. Season the ground beef with salt and black pepper then sprinkle the ghee pieces on top. Be generous when seasoning but you might not use all of it. Using your hands, quickly and gently fold the Kelapo Ghee into the beef and shape the burgers into 8 patties about 4 inches in diameter and ¾ inch-thick. Set burgers aside while you prepare the grill. Prepare the grill for medium-high heat. Heat an outdoor grill to direct, medium-high heat. Scrape the grill grates clean if needed. Grill the patties for 4 minutes on each side. Using a thin metal spatula, flip the burgers and grill until the burgers are browned and crisp on the outside, about 4 minutes more. Place Swiss cheese on each patty during the last minute of grilling then serve immediately with your choice on condiments.

Cheese-Stuffed Burger

Ingredients needed:

8 slices thick-cut bacon

1 medium sweet yellow onion (sliced)

1 ½ lb. of ground beef

1 cup of sharp cheddar cheese (shredded)

¼ teaspoon of kosher salt

¼ teaspoon of black pepper

drizzle of olive oil

½ tablespoon of Kelapo Ghee

your favorite all-natural barbecue sauce

4 brioche buns

On a large skillet, add bacon strips and heat over medium-low heat.  Cook until bacon is cooked to your desired crispness, then transfer bacon to a paper-towel-lined plate to cool.  Drain all but about a tablespoon of the bacon grease, reserving that last tablespoon in the skillet. Increase the heat on that same skillet to medium heat and add the sliced onions. Cook for about 8 to 10 minutes or until golden brown then remove from heat. Divide the beef into 8 equal portions and shape into balls.  On a flat surface, lay down a sheet of wax paper and top with a ball of ground beef.  Top with another sheet of wax paper and use a flat-bottomed pan to press the meat into ¼ – ½ inch patties.

To one of the thin patties, top with ⅛ cup cheddar cheese, a tablespoon or two of the onions, and another ⅛ cup cheese.  Leave a border around the patty.  Top with another thin patty, pressing the edges of the top and bottom patty together to seal well.  Shape into a thick burger patty. Double-check burger to make sure there are no holes, then season well with salt and pepper.

In the same skillet, add a drizzle of olive oil and the Kelapo Ghee and heat over medium heat.  Add burgers to the pan and cook approximately 8 minutes, until burgers are brown up the sides.  Flip to the next side and cook for another 5 minutes. Serve with brioche bun, top with burger, the extra caramelized onions and drizzle your favorite barbecue sauce.

Stuffed Southwest Turkey Burgers

Ingredients needed:

1 lb. of ground turkey

6 ounces of Pepper Jack cheese (diced into ¼ inch cubes)

1 4oz can of diced green chiles

½ teaspoon of ground cumin

½ teaspoon of garlic powder

¼ teaspoon of cayenne pepper

1 teaspoon of Kosher salt

1 teaspoon of ground black pepper

Kelapo Coconut Oil for brushing the grill

Avocado Mash

2 medium avocados (halved & pitted)

1 lemon (juiced)

1 lime (juiced)

½ teaspoon of Kosher salt

¼ cup of chopped cilantro

¼ teaspoon of garlic powder

¼ teaspoon of cayenne pepper

Preheat the grill to about 500 degrees. To season the turkey add into a large bowl with the cheese cubes, diced green chiles, cumin, garlic powder, salt, pepper and cayenne pepper. Using your hands, combine the mixture until the pepper jack & chiles are evenly dispersed. Be careful not to overmix. Using a burger press or mold, form into 4 equally sized burger patties. Just before throwing the burgers on the grill, use grill tongs to swipe a piece of paper towel that’s been drizzled with Kelapo Coconut Oil over the grates to prevent sticking. Grill the burgers over direct heat for 8-10 minutes, flipping halfway through, until a thermometer inserted into the center of the burger registers 165 degrees F. The burgers should have beautiful grill marks & tons of melty cheese oozing out!

To make the avocado mash, add the avocado to a medium bowl with lemon juice, lime juice, and salt, seasoning with cilantro, garlic powder and cayenne pepper as desired. Mash to your desired consistency. Set aside. Once the turkey burgers are ready, toast the buns, add the avocado mash, burgers and any extra condiments you prefer!

Let us know which recipe was the juiciest in the comments below.

Peace, love and Kelapo

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