15 Non-Traditional Burger Recipes For Your Memorial Day Weekend

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Memorial Day, the official kick off for summer, is a time for the three B’s: barbecue, beaches, and burgers. And while anyone can buy a few frozen patties and throw them on the grill, you read Chowhound for a reason!

So to help celebrate Memorial Day weekend, we’ve pulled together a list of 15 non-traditional burgers that will top anything you could buy in the freezer isle. They may take a little extra time or force you to plan a trip to the grocery store, but trust us, it will be worth the extra effort.

1. Black Eyed Pea Vegan Burger

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Vegans rejoice! The luck of black eyed peas is on your side. You can now enjoy a delicious burger that rivals those of your meat-eater friends. Featuring mushrooms, beans, and a bevy of fresh herbs and seasonings, this healthy concoction will be your go-to recipe for alternative summer grilling. Get our Black Eyed Pea Vegan Burger recipe.

2. Falafel Burger

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If you’re a fan of the almighty garbanzo, look no further than this creative take on a Middle Eastern classic. Serve with tomato jam and an herb-infused Greek yogurt to kick up your condiment game and wow your partygoers. Get our Falafel Burger recipe.

3. Meatloaf Burger

The idea of meatloaf anything may be a scary one, but we guarantee the dreaded lunchtime classic gets an amazing, modern-day upgrade with this delicious recipe. The addition of hoisin and sriracha gives the meat a slight Asian-inspired taste, but don’t skimp on the ketchup. That’s where it gets all the moisture. Get our Meatloaf Burger recipe.

4. Kimchi Chicken Burger

Spice things up with fiery kimchi served on a chicken patty doused in spicy mayonnaise. It’s the perfect excuse to ditch conversation with the in-laws as you fetch a glass of ice water. Get our Kimchi Chicken Burger recipe.

5. Juicy Lucy Burger

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Standard cheeseburgers are great. Our Juicy Lucy, where the cheese is INSIDE the burger, is even better. Adapted from a Minneapolis bar favorite (two bars have competing claims for the invention), the Juicy Lucy is a traditional hamburger stuffed with your choice of cheese – just make sure you go with a soft, meltable one. Get our Juicy Lucy Burger recipe.

6. Chowhound Veggie Burger

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Fresh is always better, so ditch the frozen veggie patty and try out the recipe for our official Chow Veggie burger. It’s packed full of veggies, brown grains and flavor. Get our Chowhound Veggie Burger recipe.

7. Mediterranean Lamb Burger

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With flavors reminiscent of a gyro, our burger is an easy entry point for anyone looking to incorporate lamb into their protein repertoire – just treat it like ground beef and you’ll be food to go.  You may have a little trouble finding Harissa in smaller grocery stores, so feel free to substitute Sriracha. Get our Mediterranean Lamb Burger recipe.

8. Bull Market Burger

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If you’re spending your memorial day in the Hamptons or on your boss’s yacht, this might be the recipe for you. Inspired by the DB burger from French god chef Daniel Boulud (which originally cost $32), the Bull Market burger is a decadent way to impress this Memorial Day weekend.  Get our Bull Market Burger recipe.

9. Bison Burger with Mushrooms and Spring Onions

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Get your Oregon Trial on with our recipe for bison burgers! Bison, a throwback animal from the days of wagon rides and dysentery, has found a nice resurgence thanks to the health conscious movement (and all those Paleo practitioners). And thats not without reason – it’s flavorful, lean and high in protein. Get our Bison Burgers with Mushrooms and Spring Onions recipe.

10. BBQ Bacon Turkey Burger

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Usually, turkey burgers suck. Thanks to your friends at Chow [can we link to the turkey burger article here?], however, they don’t have to. Take for example, our BBQ Bacon Turkey Burger. Covered in BBQ sauce and topped with bacon, it could go 12 rounds with any beef burger in a flavor fight.  Get our BBQ Bacon Turkey Burgers recipe.

11. Pork and Apple Burger

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Pork, apple, and rosemary make a pretty solid combo, so we know that this recipe is a winner. We recommend serving them as sliders – any leftovers could be used to make a mean sausage, egg and cheese sandwich the next day. Get our Pork and Apple Burgers recipe.

12. Banh Mi Chicken Burger

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If everyone in America knew the unbridled joy that is a good Banh Mi’s, there would be Banh Mi shops dotting every rest stop and shopping plaza in the country. Unfortunately, that isn’t the case so it’s up to you, our loyal Chow reader, to spread the joy that is a Banh Mi, in burger form! Get our Banh Mi Chicken Burgers recipe.

13. Grilled Salmon Burger

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Salmon is one of our favorite fishes to throw on the grill – it’s hearty, healthy and much easier to grill than some of the other, lighter or whiter fishes (hey that rhymed). Follow the recipe and you can top it with anything, from storebought tartar sauce to your favorite homemade concoction.  Get our Grilled Salmon Burgers recipe.

14. Double-Decker Marinated Portobello Burger

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Big Mac’s aren’t the only double decker burger in town. Try our marinated portabello burger for a healthier version of the Mickey D’s classic. Portobellos are one of the easiest vegetables to use when converting a non believer – they taste exactly like steak when grilled. Get our Double-Decker Marinated Portobello Burger recipe.

15. Pork and Chorizo Chile Burger

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Pork can be a little dry and bland on it’s own, which is why our recipe ups the flavor ante with the addition of Mexican chorizo. Spicy and salty, the burger is paired with fresh avocado and roasted Anaheim chilies. This is the perfect burger to serve if you need an excuse – editor’s note: you should never need an excuse – to have a cold beer with lunch. Get our Pork and Chorizo Chile Burger recipe.

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Can You Milk a Cockroach?

There are a lot of milk alternatives on the market. Oat, soy, and almond milk are pretty commonplace now, but what if there’s one alternative that we haven’t thoroughly explored—cockroach milk.

Thanks to the power of social media, a 2016 article from Marie Claire recently resurfaced. The piece extols the virtues of this unorthodox beverage as a superfood of the future. But is it enough to make you get on board with it? Let’s explore!

First of all, what exactly is cockroach milk? Is it even possible to milk a cockroach? It’s not like they have nipples or udders, right? Well here’s how it works. The “milk” is actually a protein-dense combination of liquid and crystals produced by the female Pacific beetle cockroach. (Supposedly, it looks like glitter.) The pale, yellow liquid is typically used to feed her embryos inside her. Sounds delicious, right?

You’re probably not salivating over the prospect of drinking something meant for baby bugs, but there are some amazing health benefits to cockroach milk. It boasts four times the amount of protein as milk from cows. Plus it contains essential amino acids that help promote cell growth, along with lipids and sugars that boost energy.

While cockroach milk has a ton of nutritional potential, it faces more than a few obstacles in terms of getting to market just yet. Scientists have yet to figure out a way to commercially harvest the fluid from the insect on a mass scale. And even if the technology was perfected, there’s the pesky issue of branding. I don’t envy the marketing task that has to come up with that ad campaign.

For most of the planet, eating insects is nothing new, yet the Western world still has a major aversion to adding creepy crawlers to their diet, in milk and non-milk form. However, progress is slowly being made to erode their icky reputation. With new brands of cricket flour emerging and the addition of insect meatballs at IKEA’s test kitchen, bugs are gradually crawling their way into the mainstream. Maybe we’ll be drinking roaches sooner than we think.

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19 Memorial Day Hacks from Your Favorite Famous Chefs

Memorial Day is almost upon us, which means it’s time to start thinking about firing up the grill for the first official cookout of summer. These tips and tricks from some of the nation’s top chefs will save you time and effort, so you can actually enjoy your backyard bash!

Crank up the grill

Preheating the grill is critical to achieving that smoky, savory sear on big chunks of meat. “Always make sure the fire is hot. For gas grills, turn it on about 15 minutes before you’re ready to cook. If you’re using charcoal, light it about 45 minutes ahead of time to let the coals burn down,” says Vanderlei Melchior, head gaucho chef for the upscale Brazilian steakhouse chain Fogo de Chão.

Hack your cooler

“Don’t forget that your cooler can double as an insulated ‘warmer.’ Use it to keep things warm in transit to a cookout,” says Sunny Anderson, celebrity chef, cookbook author, and co-host of “The Kitchen” on Food Network.

Form the perfect burger

If you’re going to serve hamburgers (because let’s face it, they’re pretty much the quintessential Memorial Day grub!), make sure you do it right. “It’s important to know how to choose the right burger for grilling. It should be at least 80/20 lean to fat ratio ground chuck. Too much fat can cause it to shrink,” says Jon Lemon, Bareburger culinary director. “Form into 6-oz. patties and press a ½ inch dimple into the middle of the patty so it keeps its form.”

Invest in a meat thermometer

Using a meat thermometer to ensure your cuts are perfectly cooked doesn’t make you less of a grill master. “Purchase a digital thermometer. You’ll be more confident when grilling and won’t waste any money on over- or under-cooked protein,” says Geoffrey Zakarian, chef and partner of Point Royal at the Diplomat Beach Resort in Hollywood, Fla.

Spray your meat

That’s right—filling a spray bottle with marinade or loose barbecue sauce is an easy and mess-free way to glaze your meat more evenly, says Michael Schulson, founder and CEO of Schulson Collective restaurant group.

Elevate the classics

There’s nothing wrong with a plain ol’ hot dog with mustard—but putting a new twist on Memorial Day favorites is sure to wow your guests. “Adding unexpected flavors and ingredients always impresses and kicks a dish up a notch,” says Ayesha Curry, chef and cookbook author.

Grill in sessions

“To spend as much time with your guests as you can, get some veggies on the grill before they arrive. I love making grilled veggie salads, which you can build with seasonal ingredients such as corn or zucchini and prepare ahead of time,” says Ryan Farr of San Francisco’s 4505 Burgers and BBQ, named “Hottest Barbecue Joint in America” by Zagat.

Let your protein rest

“One of the top mistakes when grilling any meat or fish is not letting it come to room temperature before starting. This ensures more even cooking and the juiciest results—just don’t leave it out longer than two hours,” says Anderson.

Opt for sliders

Grilling up miniature sliders instead of regular-sized burgers will allow you and your guests to sample all your summery mains and sides. “Sliders are so great because there are simple and easy options you can throw together. For a break from beef, buy a pre-roasted rotisserie chicken, pull apart the meat, toss it with barbecue sauce, and top it with coleslaw or jalapeños,” says Beau Houck, executive chef of Noi Due Carne on New York City’s Upper West Side.

Make a shopping list

Look at your recipes beforehand and shop according to the exact amounts you’ll need—this will prevent you from wasting money and food by overbuying. “Buying pre-packaged perishable items often leads to extra ingredients that wind up going to waste because they don’t keep,” says Stephanie Izard, a Food Network Iron Chef, founder of several Chicago area restaurants, and spokesperson for Morton Salt’s Erase Food Waste campaign.

Make a batch of drinks

Mixing a cocktail or sangria in bulk is a little more fun than a cooler full of beer or wine. “Batching cocktails allows you to spend more time entertaining your guests, but it’s very important to know your proportions before mixing everything together,” says Mo Ghanem, brand manager for the tequila brand Riazul. Multiply the amounts for one drink by the number of guests you expect.

Keep the kids happy

“Create a play area where the little ones can all hang out. Fill it with crafts, toys, and games so they have a dedicated area, just for them,” says Curry. “This is always my go-to so the adults can mingle.”

“Grease” the grill with an onion

That’s right—rubbing half an onion down the length of the grill will prevent meat from sticking, says Adrian Davila of Davila’s BBQ in Seguin, Texas and third-generation pitmaster.

Utilize skewers

Stacking protein and veggies on skewers makes for a fun presentation and easy way to serve a variety of flavors—plus, you don’t have to worry about smaller cuts of meat or vegetables falling through the grill grate. “My Jerk Rubbed Chicken Skewers with Mango Salsa is great as a side dish or main, and it comes together so quickly,” says Curry.

Have vegetarian options

Don’t forget about your herbivore guests! Be sure to have side dishes or mains that are meat-free. For something besides veggie or pasta salads, Houck suggests grilling up a hearty olive oil-brushed bread and serving with a nice cheese (such as burrata or fresh mozzarella), tomatoes, and fresh basil.

Do dessert on the grill

As long as it’s fired up, grill seasonal fruits for an easy dessert. “Pears, peaches, and seasonal fruits actually sweeten up once grilled—just add ice cream!” says Anderson.

Safety first

“Place your grill at least 15 feet away from your house and always have a fire extinguisher on hand,” says Anderson.

Pay attention to marbling

If you want a premium cut of meat, look for consistent marbling, red color, and don’t be afraid to ask your grocery store’s butcher for advice,” says Davila.

Hack your skewers

To keep your kebabs from rolling and flipping all over the grill—which can lead to uneven cooking—use two skewers per serving, says Schulson. This helps holds them steady.

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