Recipe for Super Summer Burgers | Almanac.com

Super Summer Burgers

Photo Credit
Becky Luigart-Stayner
Makes 12 sliders.
Veronica Callaghan, Glastonbury, Connecticut

Super Summer Burgers

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These amazing gourmet burgers will have your mouth watering with delicious toppings, including applewood bacon. It’s so juicy and flavorful that we published the recipe in The Old Farmer’s Almanac Reader’s Best Recipes.

Warning: These aren’t everyday burgers. See our Basic Burgers recipe. Rather, these super summer burgers are for a time when the grillmaster wants to invest time cooking a meal and create a “gourmet” feast.

Add more toppings if you wish—onions, pickles, your choice.

Bacon Topping

6 slices Applewood smoked bacon

Preheat oven to 400°F. Line a rimmed baking sheet with aluminum foil. Preheat grill to medium-high.

Arrange bacon in single layer on baking sheet. Cook in oven for 10 to 12 minutes, or until brown and crispy.

Relish & Mayonnaise

3 tablespoons butter
2 Gala apples, peeled, cored, and finely diced
1 yellow onion, finely diced
1 teaspoon chili paste or sambal oelek (near hot sauces in most large supermarkets)
1/2 teaspoon kosher salt
1 lemon
1/2 cup mayonnaise
2 tablespoons thinly sliced scallions

For relish: In a skillet over medium heat, melt butter.
Add apples and onions and cook for 5 to 10 minutes, or until tender. Add chili paste and salt. Remove from heat and cover to keep warm.

For mayonnaise: Remove zest from lemon and set aside. Juice half of lemon. In a bowl, combine zest and lemon juice. Add mayonnaise and scallions and
stir to combine.


2 pounds freshly ground beef chuck
1/4 cup finely chopped fresh Italian parsley
2 teaspoons salt
1 tablespoon Worcestershire sauce
1 tablespoon Balsamic Glaze
1 tablespoon melted butter
2 teaspoons dark-brown sugar
1 teaspoon chili paste
12 slices sharp white cheddar cheese
12 brioche slider rolls or dinner rolls, split in half
1 cup coarsely chopped red leaf lettuce

For sliders: Break beef into clumps by hand and put into a bowl. Add parsley and salt.

In another bowl, whisk together Worcestershire sauce, Balsamic Glaze, melted butter, brown sugar, and chili paste.

Add to beef and gently mix to combine. Form into 12 patties.

Cook on grill for 3 minutes. Turn over, top each with slice of cheddar, and cook for 3 minutes more. Transfer patties to a plate.

Place rolls split side down on grill for 1 minute, or until lightly toasted.

To assemble: Spread mayonnaise on bottom half of each roll. Arrange lettuce on top. Add patty, cheese side up. Halve each bacon slice. Put one half on each patty. Top with relish and remaining roll halves.