T here’s nothing like the “grate” taste of a big, juicy burger hot off the grill to signify the start of the summer cookout season. It’s no wonder that Americans’ love affair

with burgers has been going strong for more than

100 years.

Burgers always top the menu for every gathering from Memorial Day to Labor Day, and it wouldn’t even seem like Father’s Day if Dads across America didn’t take to the grill to prepare the traditional cookout favorites.

Variety is the spice of life, so why not break away from the traditional ketchup, mustard and pickle burger this year and try something new? Omaha Steaks Executive Chef Karl Marsh offers a few of his favorite recipes for elevating the burger to the next level of cookout enjoyment. Fire up the grill and give these “grate” new burgers a try!

For a free “Great Gathering Guide and Cookbook” filled with more mouth-watering ways to enjoy great steaks, burgers and gourmet foods from Omaha Steaks, call
Southwestern Chipolte Burgers
1 Omaha Steaks Burger
1 hamburger bun, wheat or white
2 tablespoons chipotle mayonnaise (recipe follows)
2 tablespoons pico de gallo (recipe follows)
1/4 avocado, sliced
Omaha Steaks Southwest Chipotle Seasoning,
to taste
Prepare chipotle mayonnaise and pico de gallo.

Season burger with Southwest Chipotle Seasoning or your favorite blend.

Grill, broil or pan-fry burger until internal temperature reaches 160°F.

Slice bun in half and toast on grill or broiler.

Spread 1 tablespoon of chipotle mayonnaise on each half of bun. Place cooked burger on bun and top with pico de gallo and avocado slices. Place remaining bun on top.
Chipotle Mayonnaise
Makes 8 servings
1 cup mayonnaise
1 tablespoon garlic, chopped
1 tablespoon canned chipotle chile in adobo sauce,
puréed
2 tablespoons lime juice, freshly squeezed
1 teaspoon kosher salt
Combine all ingredients and mix well.

Can be stored for 1 week in the refrigerator.
Bourbon Barbeque Cheeseburger
1 Omaha Steaks Burger
1 onion kaiser roll
3 tablespoons Bourbon
Onions (recipe follows)
1 slice sharp cheddar cheese
2 tablespoons barbeque sauce
2 slices Omaha Steaks thick
cut bacon Omaha Steaks All Natural
Seasoning, to taste
Prepare Bourbon Onions. Season burger with All Natural Seasoning or your favorite blend.

Grill, broil or pan-fry burger until internal temperature reaches 160°F.

While burgers are cooking, heat bacon and Bourbon Onions.

Place cheddar cheese on top of burger to melt.

Place bacon and Barbeque Sauce on top of cheese.

Place Bourbon Onions on bun then top with burger. Place remain ing half of bun on burger.
Grilled French Dip Burger
1 Omaha Steaks Burger
1 ciabatta sandwich bun
1 teaspoon mayonnaise
2 ounces brie cheese, sliced
3 tablespoons caramelized onions
(see Bourbon Onion 1recipe)
1/2 cup beef au jus*, warmed
Omaha Steaks All Natural Seasoning, to
taste
Prepare caramelized onions ahead of time using Bourbon Onion recipe, omitting the bourbon.

Trim a thin slice of the top and bottom off the ciabatta bun to create a flat surface area. Then slice each bun in half horizontally.

Lightly spread mayonnaise on the outside of the ciabatta bun, to enhance browning.

Place bun, with mayonnaise side down, on grill or in pan. Top each bun with cheese slice to toast bun and melt cheese.

Season burger with All Natural Seasoning or your favorite blend.

Grill, broil or pan-fry burger until internal temperature reaches 160°F.

Top burger with the caramelized onions. Place burger on one of the toasted buns then top with remaining bun.

Cut in half and serve with hot beef au jus for dipping.

* For simple au jus, mix 2 bouillon cubes with 1 cup of boiling water.

Safe Burger Handling Tips

• To prevent cross-contamination,

keep raw and cooked meat separate, using separate

cooking utensils and

plates.

• Always wash hands, utensils,

cutting boards and

counters that contact raw

meat.

• Cook all burgers until

the internal temperature

reaches 160°F, as measured

with a kitchen thermometer.

• Use a thermometer to

take the guesswork out of cooking ground beef. Insert a kitchen thermometer sideways into the center of the burger to ensure the correct internal temperature.