Fancy Schmansy Burgers

August 10th, 2009 | Posted in Bold Beef Recipes, Unexpected Recipes | 1 Comment »
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Recipe: Fancy Schmansy Burgers

Summary: Here’s a way to show off your wood pellet grill, knife skills, and creativity. Fancy Schmansy Burgers are a blend of 3 types of meats and lots of seasoning.


  • 3/4lb – Ground sirloin
  • 1/2lb – Ground bison
  • 1/2lb – Ground pork
  • 2 – Medium-sized shallots, chopped
  • 2 – Garlic cloves, minced
  • 2tbsp – Frank’s hot sauce
  • 2tbsp – Soy sauce
  • 2tsp – Smoked Jalapeno Salt
  • 2 – Serrano peppers, chopped
  • 5 – Rings of pickled jalapeno peppers, chopped
  • 1/4 cup – Chopped cilantro
  • Sliced cheese to top burgers
  • Olive oil
  • Wicked-good buns (get the good stuff from the bakery)


  1. In a large bowl, blend the three meats together. Add hot sauce, jalapeno salt, soy sauce, and cilantro and keep blending the meat mixture until nicely mixed. Saute the serrano peppers, jalapeno peppers, shallots, and garlic in the olive oil until onions are softened (should make the kitchen smell amazing). Add these items to the meat mixture and blend in. Pat out the meat mixture into desired-sized patties.
  2. Turn grill on high (about 425 degrees) and wait until pre-heated. Cook burgers on grill until desired doneness. 1/2 lb burgers should take about 8 minutes each side to be medium-well. Melt cheese on top when almost done.
  3. Serve on a soft potato roll or gourmet bun. Add toppings such as avocado slices, pickles, jalapenos (yes, we eat a lot of these), lettuce, tomato, etc.

Meal type: supper

Culinary tradition: USA (General)

Copyright © 2009 GrillMaster Flash.

  • Colin says:

    Randy –

    Great recipe – we used it as a basis for a recipe yesterday and they turned out fantastic! Here’s what we did:

    Mixed ground sirloin and ground bison together. Added equal parts Dale’s marinade, A1, and Worcestershire sauces (a couple teaspoons each). Sauteed diced fresh Jalapenos, garlic, Montreal Steak Seasoning, pepper, crushed red peppers, oregano and splashes of sauce in olive oil. Mixed the hot mix with the meat thoroughly, added about a shot of Maker’s Mark and mixed once again.

    Pounded into patties and cooked.


    Once again – thanks for the inspiration!

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