Labor Day weekend means outdoor parties and barbecues, which of course means burgers.  This year, take a break from the standard hot dogs and frozen beef patties and make a couple gourmet-style burgers.  It’s super easy, and your guests will think you’re a genius.  Here are a few of my favorite restaurant burger recipes (my own versions, lightened up a little with leaner meat), which you can easily make at home.  Use grass-fed or organic beef if you can find it.

Twisted Root Green Chile, Guac, & Pepperjack Burger

2 lbs 90% lean ground beef (or ground turkey)

1/4 cup finely chopped or grated onion

2 Tbsp Worcestershire sauce

6-7 slices Pepperjack cheese

6-7 large, thick tomato slices

1 7-oz can diced mild green chiles

6-7 whole wheat buns

2 avocados

juice of 1 lime

salt & pepper

In a medium bowl, use a fork to mix the avocados with the lime juice & 1/2 tsp of salt.  Set aside.  In a separate large bowl, gently mix the meat, Worcestershire sauce, onion, 1.5 tsp salt, 1 tsp pepper, and 1 Tbsp very cold water.  Form into 6-7 patties.  Place on grill over medium heat and grill to desired done-ness (3-4 min/side, depending on thickness. Don’t turn burger until it easily releases from grill, and don’t press down on it).  Place a slice of cheese on each burger during last 30 seconds of cooking, then remove each burger to a bun (toast bun if you like).  Place a small pile of diced green chiles, a large dollop of guacamole, and a thick tomato slices on each burger and serve.

Twisted Root Blue Cheese & Jalapeno Burger

2 lbs 90% lean ground beef or turkey

1/4 cup finely chopped or grated onion

2 Tbsp Worcestershire sauce

salt & pepper

8 oz blue cheese (like Maytag or Pt. Reyes), at room temp

1 jar mild jalapeno slices in brine

6 Tbsp Light Mayonnaise

6-7 whole wheat buns

Follow instructions above to prepare meat into patties and grill.  After removing burgers from grill, place a thin slice of blue cheese and 5-6 jalapeno slices on top of each burger and cover with a tinfoil tent (just foil that’s not touching the top of the burgers) so the cheese begins to melt.  Spread a little mayo on each bun then add a burger to each bun and serve.

Father’s Office Burger

2 lbs 90% lean ground beef or turkey

1/4 cup finely chopped or grated onion

2 Tbsp Worcestershire sauce

salt & pepper

4 large onions, thinly sliced

2 slices bacon

3 cups baby arugula

6 thin slices Gruyere cheese

4 oz good blue cheese (like Maytag or Pt. Reyes)

6-7 French rolls

Cut the bacon into small pieces, then place into a large heavy-bottomed pot that’s been heating up on medium heat for a couple minutes.  Saute bacon until fat comes out and pieces begin to get a little crispy.  Remove bacon to a paper-towel lined plate.  Place onion slices in pot along with 1/2 tsp salt and let them cook down for 10-12 minutes (stirring occasionally) until soft and translucent, then turn heat to low and continue to cook for another 10 minutes.  They should be very soft and mushy, almost like an onion jam.  Stir bacon pieces back into onions along with a dash of apple cider or balsamic vinegar and remove from heat.  Prepare & grill ground meat according to instructions above.  When finished cooking, add a thin slice each of Gruyere and blue cheese to the top of each burger, along with a little pile of the onion-bacon mixture.  Place burger on a roll with a small handful of arugula and serve.

Note: any of these recipes can easily be made with veggie burgers, and the result is just as delicious!

If you happen to be in Dallas, visit the real Twisted Root Burger Company — their burgers are phenomenal!  Father’s Office in LA is my other favorite burger spot — they only have one burger but it’s one of the best you’ll ever taste!  (The nutritionist in me can’t help but recommend that you split a burger and fries with someone, as the richness and portion sizes of these burgers are pretty intense).

*Image of Father’s Office Burger taken from www.la-foodie.com