Photo: Kowalski’s Markets
With summer in full swing, it’s the perfect time to add a new burger recipe into the mix.
Killer Burgers
Makes 4
- 1 ⅓ lbs. Kowalski’s Certified Akaushi 85 percent Lean Ground Chuck
- kosher salt and freshly ground black peppercorns, to taste
- 4 slices American cheese
- 4 pretzel burger buns, split and toasted
- toppings, to taste: shredded lettuce, sliced pickles, thinly sliced raw red onion and Killer Burger Sauce
Preheat grill to medium-high heat; clean grill grates. Using clean hands, form beef into 4 patties; season with salt and pepper. Grill burgers over direct heat, lid down, for 4–5 minutes on first side. Flip burgers; top each with 1 slice of cheese. Close lid; melt cheese while burgers finish cooking on second side (4–5 minutes). Remove from heat; tent loosely with foil and let rest for 3–5 minutes. Serve burgers on toasted buns with toppings to taste.
Killer Burger Sauce
Makes about ⅔ cup
- ⅓ cup mayonnaise
- 2 Tbsp. ketchup
- 2 Tbsp. dill pickle relish
- 1 Tbsp. horseradish pub mustard
- 1 clove garlic, very finely minced
- ½ tsp. soy sauce or tamari
- ½ tsp. pure honey
In a medium mixing bowl, whisk together all ingredients until combined. Use immediately or store, covered, in the refrigerator for up to 2 days. Try it in our recipe for Killer Burgers.
Rachael Perron is the culinary and branding director for Kowalski’s Markets, where she specializes in product development and selection, culinary education and communications.
