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Braggin' Rights Burgers

Southwest Chipotle Burger
Texas Barbeque Bacon Burger
Shanghai Burger

(Family Features) - It's summertime. Can't you just smell the mouthwatering aroma of burgers on the grill, wafting over the backyard fence? As we all know, a grilled burger is simply delicious. But sometimes you want a burger that is more.

As a treat for Dad on his special day, party fare for your favorite graduate or the hit of your next cookout, grill a great burger, then add extra touches that are the hallmark of bistro-style cooking. You know - special sauces and condiments, intriguing flavors and bold colors that will transform your backyard burger into a signature dish.

For the best taste and texture, start off with premium, grain-fed Midwestern beef that is well-marbled and aged to perfection. You'll want burgers that will keep their shape and not shrink during grilling, and come to the table juicy and tender.

Next, for accompaniments, go beyond the standard ketchup and mustard. Complement the aged beef with crisp lettuce and juicy red tomatoes from the garden. Bakery-fresh buns. Chipotle mayonnaise. Mellow or sharp cheeses. Sautéed onions. Strips of bacon. Your favorite barbeque sauce. Or delicate shiitake mushrooms and grilled pineapple. For the best braggin' rights burgers, as with any great dish, it's all in the details.

For a free "Good Life Guide and Cookbook" from Omaha Steaks, filled with more mouthwatering ways to enjoy great burgers and steaks, call 1-800-228-9055 or visit www.omahasteaks.com.

Burger Tips

Cook burgers by grilling, broiling, contact grilling or pan-frying.
Season burgers with salt and pepper.
Cook burgers to an internal temperature of 160°F; the center may still be slightly pink, but the juices will run clear.
Avoid patting down burgers with a spatula because this will push out the juices and cause flame-ups.
If serving with cheese, melt on burgers for 1 to 2 minutes before removing from the grill.
Thaw frozen Omaha Steaks burger patties overnight in the refrigerator, or for a quick method, place the vacuum-packaged burgers in cold water for 30 to 45 minutes.
To toast hamburger buns, either place face down on the grill or face up in the broiler or toaster oven for approximately 1 minute.
Try other hamburger "bun" options: lettuce leaves, sliced French bread, tortillas or pita bread.

Southwest Chipotle Burger

1 (5-ounce) Omaha Steaks burger
1 burger bun
2 tablespoons Chipotle Mayonnaise (recipe follows)
2 tablespoons Corn & Black Bean Salsa (recipe follows)
Salt and pepper, to taste
1 slice pepper jack cheese (optional)
1 leaf iceberg lettuce
1 slice red onion (optional)

Prepare Chipotle Mayonnaise and Corn & Black Bean Salsa. Refrigerate.

Preheat grill. Season burger with salt and pepper. Grill until juices run clear; do not overcook. Place cheese on top of burger to melt. Toast bun halves on grill. Generously spread Chipotle Mayonnaise on both halves. Place burger on bun; garnish with Corn & Black Bean Salsa, lettuce and red onion.

Chipotle Mayonnaise

1/2 cup mayonnaise
1 teaspoon puréed chipotle chiles canned in adobo
1/2 teaspoon salt

Combine all ingredients and mix well. Refrigerate until ready to use.

Corn & Black Bean Salsa
Makes 1 1/2 quarts

1 (15-ounce) can black beans, rinsed and drained
16 ounces frozen corn, thawed and drained
1 (29-ounce) can petite diced tomatoes, drained
1/2 cup fresh cilantro, finely chopped
1 (4-ounce) jar pimentos, drained and diced
Juice of 1 lime
1 medium jalapeño, finely minced
1 teaspoon ground cumin
1 teaspoon puréed chipotle chiles canned in adobo
1/2 teaspoon salt

Combine all ingredients and mix well. Refrigerate until ready to use.

Texas Barbeque Bacon Burger

1 (5-ounce) Omaha Steaks burger
Salt and pepper, to taste
1 slice Cheddar cheese
1 burger bun
2 strips cooked bacon
3 tablespoons chopped and sautéed onions
2 tablespoons barbeque sauce
1 lettuce leaf
2 slices beefsteak tomatoes

Preheat grill. Season burger with salt and pepper. Grill until juices run clear; do not overcook. Place cheese on top of burger to melt. Toast bun on grill. Place burger on bun; garnish with bacon strips, sautéed onions, barbeque sauce, lettuce and tomato.

Shanghai Burger

1 (5-ounce) Omaha Steaks burger
2 tablespoons teriyaki sauce and glaze
1 leaf iceberg lettuce (or favorite bun)
2 to 3 shiitake mushrooms
1 pineapple slice
1 tablespoon Curry Mayonnaise (recipe follows)
1 teaspoon sesame seeds
1 tablespoon chopped roasted red peppers
1 tablespoon chopped green onions
1 tablespoon chopped peanuts (optional)

Prepare Curry Mayonnaise. Refrigerate.

Preheat grill. Grill burger until juices run clear; do not overcook. Grill mushrooms and pineapple slice. Remove burger, mushrooms and pineapple from grill; brush all generously with teriyaki sauce and glaze. Place lettuce leaf on plate and spread with Curry Mayonnaise. Top with burger; garnish with mushrooms and pineapple slice. Sprinkle with sesame seeds, red peppers, green onions and chopped nuts. (If using burger bun, toast on grill and spread Curry Mayonnaise on one side and teriyaki sauce and glaze on other.)

Curry Mayonnaise

1/2 cup mayonnaise
1 teaspoon curry powder
1/2 teaspoon ground ginger
1 teaspoon sugar

Combine all ingredients and mix well. Refrigerate until ready to use.

SOURCE: Omaha Steaks