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The World’s Wildest Burgers

The World’s Wildest Burgers

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The origins of the hamburger date back centuries. Named after the German city Hamburg, burgers are an American tradition with worldwide appeal. There was that occasion that music producer Pharrell Williams showed up to a McDonald’s in Paris at breakfast time, and no tune he sang would get the employees to serve him a hamburger. Naturally, Pharrell went on to create and open his own burger joint in Tokyo ( and even named a hamburger after himself), so as never to be deprived again.

The World’s Wildest Burgers (Slideshow)

Usually, though, burgers are easy to come by. From premium, pricey ones to value options, burgers can be over-the-top monstrosities or simple pleasures that make life beautiful. The ingredients for a classic burger are fairly simple: a beef patty (or two) with optional cheese, onions, tomatoes, condiments, and a tasty bun, possibly with some cheese.

While a modest burger made with these ingredients is certainly tasty, there’s something appealing and delicious about a crazy burger made of different kinds of meat and finished with unexpected toppings. The patty can range from ground beef to premium steak, duck, bacon, venison, and other interesting types of meat. Cook the burger to your tastes — rare, medium, well done — or somewhere in between. Then add on extras like eggs, tomato, pickles, truffles, caviar, onion rings, even snails.

The buns aren’t always ordinary, either. Whether dusted in edible gold or coated in rich butter, the breads for burgers are easy to customize, too. One of the latest trends? Swapping out breads and rolls for glazed doughnuts. The perfect combination of sweet and savory, right?

What are the world’s wildest, over-the-top burgers, and where can you find them? Read on.

Big Al

Diners in In New Zealand with adventurous appetites can check out Fergburger, where burger meat options include deer and lamb. Travelers challenge themselves to go for the Big Al, which comes with a double serving (half a pound) of prime New Zealand beef, lashings of bacon, plenty of cheese, two eggs, beets, lettuce, tomato, red onion, relish, and a big wad of aïoli.

Black Ninja Burger

The Black Ninja Burger looks kind of creepy. Also known as the Kuro Ninja, the burger is sold at Burger King in Japan. The ninja has two black buns, an onion ring, and a slice of bacon that looks like an extra-long tongue.

This article was originally published January 13, 2015.

My Favorite Burger

Place the ground beef into a medium mixing bowl. Add 1 teaspoon salt and ½ teaspoon of ground black pepper. Add a few dashes of Tabasco sauce. With your hands, mix the meat and seasoning well. Set aside.

Next, for the onions, heat a medium skillet over low heat. Add in 2 tablespoons butter. Dump in the sliced (not too thick, not too thin) red onions. Now add 2 generous tablespoons brown sugar. Give it a toss to combine the ingredients, and then allow the onions to caramelize over low heat for about twenty minutes, tossing occasionally.

While the onions are caramelizing, make the spicy mayo: Place ¼ cup mayonnaise into a small bowl and simply add a few dashes of Tabasco. Stir together and test for taste.

Next, slice the Kaiser rolls in half and spread each half with about ½ tablespoon of butter. Place them face down on a grill pan or skillet over medium heat. Lightly grill the rolls so they&rsquoll be tough enough to hold the spicy mayo. Let the rolls cool on a plate until you need them.

Form the meat into two patties and place on a grill pan or skillet over medium to medium-low heat. Allow each to cook about 3 minutes, then using a spatula, rotate 45 degrees, leaving it on the same side.

Flip the burger and cook it for a couple of minutes, rotating it 45 degrees again to get the nice grill marks.

Now add a large helping of caramelized onions over top of that glorious patty, followed by an equally generous helping of crumbled blue cheese.

As it finishes cooking, spread the spicy mayo on the Kaiser rolls and transfer the burger onto the bottom half of the bun. Top with a handful of greens and top with the bun.

I&rsquom just going to say it: when it comes to burgers, I&rsquom high maintenance.

First of all, I love a good burger.

Second of all, I don&rsquot want to eat a burger if it&rsquos not going to be a good burger. I don&rsquot crave burgers, is what I&rsquom saying, unless I know the burger is going to be a really, really good burger.

And good burgers are hard to come by. Good burgers are few and far between.

Good burgers, to me, have important qualities:

1. They&rsquore made with 80/20 ground beef.
2. The beef is seasoned before formed into patties.
3. They&rsquore topped with several different ingredients&mdasha slice of American cheese, for me, just won&rsquot do.
4. They&rsquore sandwiched between a crusty/chewy bun.

I just pulled all of those points out of my wazoo, but they&rsquore all I could come up with on such short notice. Plus, I&rsquom hungry. The point is, I&rsquom major-league HM when it comes to burgers. And today, I&rsquom going to show you my current favorite.

*Please note that my favorite burger changes weekly. Will keep you posted. Over and out.

Here&rsquos what you&rsquoll need to make two generous burgers:

2 pounds of 80/20 ground beef. Please don&rsquot buy extra-lean ground beef for a burger. Because then&hellipit will no longer be a good burger.

(And you can use just under 2 pounds if you&rsquore embarrassed to eat a 1-pounder! I got over my embarrassment long, long ago.)

One red onion, sliced not too thick, not too thin. I cut the onion in half from bottom to top, then lay each half on its side, cut off the top, then slice away.

Crumbled blue cheese. If you think you&rsquore not a big blue cheese fan, please give it a try on this burger.

Real Mayo, baby. Please don&rsquot use Miracle Whip for the following two reasons:

1. Miracle Whip is from the devil.
2. Miracle Whip is from the devil.

Thank you for your cooperation.

You&rsquoll also need 2 tablespoons brown sugar.

AND! Kaiser Rolls or other substantial, somewhat crusty hamburger bun. High Maintenance Alert: Soft bread-aisle hamburger buns, in my very, very humble opinion, do not make for a good burger.

I feel strongly about this. I do.

Oh, and notice the salad greens in the background? You&rsquoll need those, too. Any greens/lettuce will do, but I like the mix of dark and light/curly and not curly for this burger.

Oh, and have some salt and pepper nearby.

Okay&mdashhere we go! Throw the hamburger into a medium mixing bowl. And here&rsquos why I use 80/20 for burgers: It&rsquoll stay juicier and more flavorful than lean ground beef will. Lean ground beef is great for pasta sauces, tacos, and things like that. But for burgers? Lean ground beef is mean and uncooperative. And dry. And lacking in oomph.

Never just grab a hunk of ground beef, form it into a patty, and season the outside&mdashsacrilege! You must season all the meat evenly.

So to the bowl, add 1 teaspoon salt.

Next, add 1/2 teaspoon, give or take, of ground black pepper.

Now, I have an important question for you: Are you a man or a mouse? Are you a woman or a wouse? (Name that movie.) Your answer to that question will affect whether you decide to follow my directions and add a few dashes of Tabasco to the meat.

Don&rsquot be afraid! It adds just a tiny bit of spice, but a nice burst of flavor. I added a good five or six dashes.

Reach in one of your claw-like hands, and give it a good mixin&rsquo. Set the meat aside.

Next, for the onions, heat a medium skillet over low heat. Add in 2 tablespoons butter.

Dump in the sliced red onions&hellip

And 2 (generous) tablespoons brown sugar.

Give it a toss to combine the ingredients, then allow the onions to caramelize over low heat for about twenty minutes, tossing occasionally, while we prepare the other ingredients and cook the burger itself.

Note that it&rsquos entirely possible to caramelize onions without the addition of brown sugar&mdashyou could just let the natural sugars do their trick. But in this case, I like the unabashed sweetness the brown sugar brings to the equation it&rsquoll wind up being a great counterbalance to the spiciness of the burger (and sauce.)

While the onions are caramelizing, make the spicy mayo: Place 1/4 cup mayonnaise into a small bowl&hellip

And simply add a few dashes of Tabasco.

Stir it together, and give it a little taste. You&rsquod be surprised at how much Tabasco you can add before the spicy takes over.

I really like the spicy mayo to have some color and kick to it, so I usually wind up adding in more.

Next, slice the Kaiser rolls in half (if they aren&rsquot already halved) and spread each half with about 1/2 tablespoon butter.

Then throw &rsquoem on a skillet or grill pan over medium heat (or a grill, if you live in a climate that allows that kind of Tomfoolery). We just want to lightly grill/toast the rolls so they&rsquoll be tough enough to hold the spicy mayo&hellipand the burger itself.

Let the rolls cool on a plate until you&rsquore ready for &rsquoem.

Meanwhile, back at the onions. They&rsquore coming along nicely!

Reach into the bowl and grab a hunka hunka burnin&rsquo beef.

Well, it&rsquos not burnin&rsquo yet. But it will be.

One day, I&rsquoll give you a video hamburger-patty-forming-lesson. But right now, I&rsquom too hungry. So this will have to suffice: Form a patty and throw it on a grill pan or skillet over medium to medium-low heat. Not too hot or the burger will smoke somethin&rsquo silly.

Allow it to cook about 3 minutes, then use a spatula to rotate it 45 degrees. Continue cooking it for 3 to 4 minutes. Rotating it will cause lovely little grill marks on the burger, which will make you feel neato. You might even fool yourself into thinking it&rsquos summer, which could help your Seasonal Affective Disorder.

Flip the burger over to the other side, giving it a little *smush* with the spatula. The *smush* really doesn&rsquot serve much of a purpose I&rsquove just always done it, and I want company.

Mmmm. Hello, Lover. You are juicy and divine, and I want to know you better. Go ahead and cook for a couple of minutes, then rotate it 45 degrees so it&rsquoll match the other side.

Meanwhile, back at the onions. YOWSA! Look at the caramely goodness.

You knew I was going to do this, didn&rsquot you? Didn&rsquot you? With tongs, add a heapin helpin&rsquo of the gloriously delicious onions to the top of the patty.

Immediately add a nice helping of crumbled blue cheese.

I&rsquom telling you, GIVE BLUE CHEESE A CHANCE. The tanginess/sharpness is like nothing else. Whew.

While the burger is finishing cooking, slather the spicy mayo on both halves of the Kaiser roll.

And remember: the burger is large. The toppings are plentiful. Now&rsquos not the time to go all minimalist. Really lay it on, baby!

When the burger&rsquos done, set it on the bottom half of the bun. The blue cheese won&rsquot be melted, but it&rsquoll be nice and soft.

I really love life. Because life includes this burger.

Now just grab a nice handful of greens and plop them on the top.

And top it off with the bun!

This burger is so flavorful, my friends&mdashSO flavorful. And I&rsquoll just tell you that after half of this baby, I&rsquom usually sufficiently full&hellipand I can really put away some serious food most of the time. So don&rsquot be afraid to share!

There's nothing to be crabby about with these burgers.

Turkey, lamb, beef, and veggie included.

Healthy Memorial Day Burger Ideas Straight From a Chef

This Memorial Day we have so many reasons to celebrate. Thankfully we can once again resume gathering with friends and family over good food and plenty of cheer. Nothing kicks off summer like a delicious burger, complete with all the toppings! And while I have nothing but love for a juicy beef burger, it's nice to switch things up a little and lean into the abundance of produce the season has to offer. These three healthy Memorial Day burger recipes will change the way you think about burgers. The addition of veggies inside and on top adds flavor, texture, and moisture. But no burger is complete without condiments and these all have unique combos that go way beyond ketchup and pickles!They're so easy to make and even better when you make them ahead. I like to freeze them so I have them on hand all summer long. Making your own patties is not only healthier because you're in control of what you put in them, but they're also more affordable since convenience foods can really add up. Ultimately, these burgers bring home the flavor and that's what really counts. So no matter how you choose to celebrate Memorial Day, take the time to surround yourself with delicious, wholesome food that you can indulge in and feel good about starting with these bountiful burgers!After, be sure to check out our list of our other 60 Best Healthy Memorial Day Recipes!Beef&Shroom Burger with Grilled Vidalias&Buffalo Blue CheeseLooking for a way to eat more vegetables but still eat the foods you love, like a juicy burger? This beef and shroom burger recipe has you mixing together beef with different types of mushrooms, pulsed to perfection. The secret ingredients? Add in a little Worcestershire sauce and buffalo hot sauce for a savory and spicy kick to your usual burger! Top it with grilled Vidalia onions and buffalo blue cheese and any other fresh veggies you desire.Get the recipe for our Beef&Shroom Burgers.Quinoa, Green Chile&Cheddar Burgers with Southwest Broccoli SlawYou don't have to endlessly browse the frozen food aisle for a vegetarian burger this summer when we have the perfect quinoa burger recipe right here! This quinoa burger is mixed with fresh vegetables, green chiles, chickpeas, egg, oats, and cheese, making for the ultimate cheesy and flavorful vegetarian burger that instantly rivals all the other burgers on the grill. Top this quinoa burger with a homemade southwestern broccoli slaw on a toasty bun, or enjoy it with a side salad for extra vegetable goodness!Get the recipe for our Quinoa, Green Chile&Cheddar Burgers.Honey Miso Salmon&Spinach Burgers with Watercress, Pickled Ginger&CucumbersBetween the savory fish, the sour pickles, and the sweet honey miso, your taste buds will be doing a little dance when you bite into this salmon and spinach burger. Top with pickled and fresh veggies on a toasted brioche bun, this salmon and spinach burger is going to be the hit of your summer backyard cookout.Get our recipe for Honey Miso Salmon&Spinach Burgers.For even more burger ideas, check out our list of 13+ Best Healthy Hamburger Recipes.

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Elk Meat Taste

When people hear the word “venison” they think of Deer Meat. Can Elk meat be considered venison? We can only find out if we do some research… The truth is that Elk meat is not much different than beef. But, it’s a bit sweeter than beef meat. Interestingly, it doesn’t taste gamey as Deer meat does, and is ideal for making venison stew. The bad thing is, elk meat may be difficult to find in your local grocery store. In case you do find it, it will in all probability be pricy. If in some case you know a hunter who fills your freezer with elk meat, make sure to provide them with a little love at least 😊!

The Impossible Burger

This next burger isn&rsquot an actual beef burger, but it&rsquos unique enough to make it to our list.

Some of the best burger restaurants provide new and exciting spins of the burger.

This is exactly what the Hard Rock Cafe in Angkor is doing.

The restaurant has a variety of different burgers on their menu, but the most unique item is the Impossible burger made with a 100% vegan plant-based patty.

On top of this burger, you&rsquoll be greeted with cheddar cheese, lettuce, tomato, and a large crispy onion ring.

It&rsquos a more exciting choice than black bean burgers.

Grilling Venison Burgers

When you’re ready to grill, crank up the heat to 375 – 400 degrees on your grill of choice.

Divide your seasoned venison mixture into ¼ pound portions. To make those perfectly shaped patties, line the inside of a canning jar lid with plastic wrap and pack the seasoned meat in. Lift the plastic wrap out of the lid, and you’ve got perfectly shaped and seasoned patties ready for the grill!

Give your patties a quick spray or brush of canola, vegetable, or other cooking oil that will take the heat without burning this will keep things from sticking to the grill. Cook your burgers over even heat, placing them on the grill for 2 or 3 minutes for a good sear. For best results, only flip your burgers only once, and for the love of everything delicious don’t smash those jewels down. You’re looking for 160 degrees internal temperature, an instant-read meat thermometer is handy to have here.

Should I use a burger press?

I love using a burger press to form patties because they really do help the burgers cook perfectly and evenly every time.

In addition, you’re not pushing down on the meat squashing everything together by hand and I definitely find that leads to a juicer, more evenly cooked burger.

You can get a great burger without the press, for sure.

But can you get the Best BBQ Burgers EVER?

Honestly a burger press is not just good for burgers though they are good for tuna, crab and salmon patties as well.

There are a lot of different things you can do with them.

The perfect shaped patty simply helps them cook up better and more evenly.

You will wind up with a flavorful, juicy gem every time. Just look how perfect those are!

I was able to adjust the press for a 1/4″ to 1/2″ thick patties, which is nice depending on what I am making.

Plus, I love the idea of buying ground beef in bulk, and making up a big bunch of patties and then freezing them.

This makes it all the easier to do that and then much easier to store them in the freezer.

We Like to Eat Chicken Patties like This

First of all, cold patties taste amazing! That is when we ate them like spitz. I honestly think also due to the lack of a microwave.

For “naked” burger, serve hot ground chicken patties with a side grain plus cucumber tomato salad. Chicken patties also taste very good cold!

If you go for a traditional chicken burger, then use classic fix ins like lettuce, tomato, onion plus funky ones like mashed avocado (or salsa guacamole) and prepared mustard. OMG, so good!


Always follow the season when getting your pheasant from shot to pot. Dryness is a criticism oft leveled at pheasant and this is particularly a problem with older birds. Long, slow cooking is the answer. But with the young birds at the start of the season, you can’t do better than roasting it whole. Our perfect roast pheasant white wine and charlotte potatoes is not too heavy and makes the perfect Sunday lunch before the temperatures drop. Or try our salt-crust baked pheasant with truffle butter for a game twist on the traditional Sunday roast.

A roast is not the only way to use the whole bird. When proper cold weather comfort food is called for, our pheasant Keralan curry is a spicy supper perfect for warming the cockles. It uses all of the meat and the carcass can be saved for stock – follow our recipe for the very best pheasant stock. Or our pheasant chilli with black beans and chocolate makes for a rich weekday offering – spicy, satisfying and makes good use of a surprising ingredient. Or for something quick yet hearty, pheasant carbonara is a long-held Field favourite for good reason. Our rich and creamy pheasant, leek and potato soup with cream and cognac is best saved for the coldest days. And keep the sniffles at bay with our pheasant meatballs in broth with orzo.

If you have smalls to feed, pheasant Kiev is a popular supper. And it shows how pheasant makes an excellent substitute for chicken – as does chorizo, pheasant and prawn paella. Or put a game twist on family favourites, try our pheasant, curly kale and mature cheddar lasagne. Our best pheasant burgers are guaranteed to enthuse smalls, whether served mid-week or saved as summer barbecue fare.

Finally, don’t forget about pheasant for morsels to pocket and take with you into the field. Spicy pheasant samosas are perfect for cheering up a drab day, or pheasant and walnut pasties. And if you are feeling adventurous, our pheasant scotch quails eggs require patience but are a guaranteed crowd-pleaser for elevenses, as is coronation pheasant with clementines and toasted almonds.

My kids love burgers. I swear that if you put something in burger form, they instantly like it. So making things into burgers is a time-honored (and effective) tradition around here.

They already love my tuna cakes. Now it’s time to take tuna to the next level all over again with a delicious tuna burger recipe. It’s easy to make for a quick weeknight dinner, or any other time you feel like putting something really tasty in your mouth.

You’ll want to start out by picking the right tuna. I use Bumble Bee ® Solid White Albacore because of its firm texture, light color, and fresh taste. Its texture makes it much easier to use for tuna burgers than chunk light tuna.

Plus, Bumble Bee ® Solid White Albacore is responsibly wild caught and full of lean protein, healthy fat, vitamins, and minerals. (See full nutrition info.)

Making these tuna burgers is a snap. You only need a few ingredients to make them, and then you can dress them up on a bun any way that you like.

I like to get a little fancy. It’s a good excuse to buy a some good sliced cheese, some pretty greens, and maybe a few slices of avocado and ripe tomato. Talk about good eating!

Of course, you or your family might like to keep it traditional by building a tuna burger with the classic burger toppings. That’s OK, too. Pile on the lettuce, tomato, pickles, and onions!

Bookmark this tuna burger recipe to keep it handy, and keep your pantry stocked with Bumble Bee ® Solid White Albacore so you can whip these up at a moment’s notice.

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