Posted by Nydia Streets of Streets Law in South Florida Family Events and Recipes

September 18 is National Cheeseburger Day, and in celebration, we’ve curated some recipes that provide a delicious take on this classic.

• Sun-Dried Tomato and Blue Cheese Burger (found on Allrecipes.com)

Ingredients:

• 3 pounds uncooked lean ground beef 

• 1 cup diced sun-dried tomatoes

• 4 ounces blue cheese

• ½ cup minced fresh chives

• 1 tablespoon steak sauce

• ¼ teaspoon hot pepper sauce

• ¼ tablespoon Worcestershire sauce

• 1 teaspoon coarsely ground black pepper

• 1 ½ teaspoons salt

• 1 teaspoon dry mustard

• 12 hamburger rolls

Preparation

• In a large bowl, mix the ground beef, sun-dried tomatoes, blue cheese, chives, steak sauce, hot pepper sauce, Worcestershire sauce, black pepper, salt, and mustard. Cover and refrigerate for two hours.

• Preheat an outdoor grill for high heat. Gently form mixture into twelve equally-sized patties.

• Grill burgers for five minutes per side, or to desired doneness. Serve on rolls.

• Cream Cheese Jalapeno Burgers (found on Allrecipes.com)

Ingredients

• 2 cups seeded and chopped jalapeno pepper

• 2 (8 ounce) packages cream cheese, softened

• 2 pounds ground beef 

• 8 hamburger buns, split

• Salt and pepper to taste

Preparation

• Preheat a grill for medium heat. When hot, lightly oil the grate. In a medium bowl, stir together the jalapenos and cream cheese.

• Divide the ground beef into 16 portions and pat out each one to 1/4 inch thickness. Spoon some of the cream cheese mixture onto the center of 8 of the patties. Top with the remaining patties, pressing the edges together to seal. Season with salt and pepper.

• Grill for about 10 minutes per side, or until well done, taking care not to press down on the burgers as they cook. This will make the cheese ooze out. Serve on buns with your favorite toppings.

• Chorizo Burger (found on Allrecipes.com)

Ingredients

• 1 pound ground sirloin

• 1 pound chorizo sausage

• 1 tablespoon vegetable oil

• 1 medium onion, chopped

• 1 roasted red pepper, quartered

• 1 cup Ranch dressing 

• 1 pinch powdered saffron

• 1 teaspoon Spanish paprika

• 1 tablespoon vegetable oil

• 3 medium onion, sliced

• 1 tablespoon brown sugar

• salt and pepper to taste

• 4 rolls, soft egg buns or brioche

• 1 tablespoon softened butter 

• 4 ounces manchego cheese, grated

Preparation

• In a large bowl, mix together the ground sirloin and chorizo using your hands. Set aside to let the flavors blend.

• Heat one tablespoon of oil in a skillet over medium-high heat. Add one chopped onion, and saute until tender. Transfer the onion to a blender, and add the red pepper, Ranch dressing, saffron, and paprika. Pulse until fairly smooth. Refrigerate until needed.

• Heat the remaining oil in a large skillet over medium heat, and add the remaining onions, brown sugar, salt and pepper. Cook and stir for about 15 minutes until the onions are golden brown. Set aside.

• Preheat the grill for high heat. Form the meat into four patties, slightly larger than the buns.

• Place burgers on the grill, and cook for 5 minutes per side, or until well done. Split buns in half, and spread butter on the inside. Place on the grill to toast briefly.

• Place burgers onto buns, and top with caramelized onion and the roasted pepper ranch sauce. Sprinkle with a few shavings of manchego cheese, and place the top of the bun on top.

Enjoy your weekend!