Whether you’re a BBQ veteran or this your first time firing up the grill, a DIY burger bar is the perfect way to impress your family this summer. To help you get grilling, we teamed up with Chef Shahir Massoud to share his gourmet burger bar tips and recipes, using Butterball Turkey Burgers.
Start with the perfect patty – It all starts with the perfect patty. A lean source of protein, Butterball Turkey Burgers are the perfect canvas for your gourmet burger toppings. With less than half the fat of beef burgers, you’ll feel good knowing you made a healthy choice.
Serve a variety of tasty toppings – When it comes to the ultimate burger, balance is key. Serve a selection of toppings with different textures, flavours and colours. This will allow everyone to get creative with their flavour combinations. Here are some ingredient profiles and recipe ideas to keep in mind when shopping for your burger bar toppings:
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- Colourful toppings : roasted Roma tomatoes, avocado spread, grilled veggies
- Crunchy toppings: pickled cucumbers, creamy coleslaw, crisp grilled kale
- Sweet toppings: grilled chili lime pineapple
- Savory toppings : a variety of cheeses
- Spicy toppings: chipotle mayo
Don’t forget the buns – From bagels and bread to pretzel rolls and sesame seed buns, there are many bun options to choose from. Put together a bun basket with some lighter alternatives, such as thin pitas and lettuce wraps as well as some more indulgent options like ciabatta rolls and cheese buns. This will help take the customized burger experience to a whole other level. Check out these gourmet burger bar recipes for more inspiration.
Don’t forget to share your #ButterballEasy burger bar creations on Instagram and Facebook, tagging @Butterball_ca.
Gourmet Burger Bar Recipes
Roasted Roma Tomatoes
- 8 Roma tomatoes, sliced
- 3 Tbsp. olive oil
- 1tsp oregano
- Salt and pepper to taste
- Set your oven to 275 degrees. Coat the sliced tomatoes in the olive oil, oregano, salt and pepper. Place on a parchment lined sheet tray and slowly roast for 2 1/2 – 3 hours.
Grilled Veggies
- 4 portobello mushrooms
- 1 large red onion, sliced thick
- 3 Tbsp. olive oil
- Salt and pepper to taste
- Coat the veggies in the olive oil, then grill on medium high for 5-6 minutes, until softened. Remove and slice the mushrooms.
- This simple grilling method can be used for any vegetables (red peppers, zucchini, etc.)
Grilled Chili Lime Pineapple
- 1 pineapple, cut into 1/2-inch slices
- 1/4 tsp chili flake
- 1 Tbsp. olive oil
- 1 lime zested
- 1/4 cup parsley, finely chopped
- Coat pineapple slices in chili, olive oil, lime zest, and parsley. Grill on medium high heat for 2-3 minutes, flipping halfway to caramelize.
Pickled Cucumbers with Cilantro
- 1 cucumber, thinly sliced
- 1 Tbsp. white vinegar
- 2 tsp sugar
- 1/4 cup cilantro, finely chopped
- Coat cucumber slices in the vinegar, sugar, and cilantro. Set aside and allow to quick pickle for an hour. Keep in the fridge for up to 3 days.
Chipotle Mayo
- 1 cup mayo
- 2 tsp adobo, from chipotle can
- Pinch of salt
- Combine mayo and adobo in a bowl, with a pinch of salt. If you like extra heat, take an actual chipotle pepper, finely chop it, and add it in as well.
Truffle Mayo
- 1 cup mayo
- 1 Tbsp. truffle paste or 1 tsp truffle oil
- Pinch of salt
- Combine in a bowl and set aside. Keep in fridge for up to one week.
Simple Avocado Spread
- 1 avocado, mashed
- 1 lemon, juiced
- Pinch of salt
- Combine in a bowl, right before serving.
Creamy Slaw
- 1/2 head cabbage, shredded
- 1/2 cup mayo
- 2 tsp sugar
- 2 Tbsp. olive oil
- 1 Tbsp. apple cider vinegar
- 3/4 tsp salt
- 1/2 tsp pepper, freshly cracked
- Toss well in a bowl to combine, set aside until ready to serve.
Grilled Kale
- 1 head of kale, stems removed
- 2 Tbsp. olive oil
- Brush some olive oil on to the kale and place on the grill on high heat. Grill, turning when necessary, until the kale leaves are charred and crispy about 2 minutes. Set aside.
Cheeses
- Gouda, cheddar, goat, feta, pecorino, and mozzarella.