Food Network star Sunny Anderson’s fresh and spicy Green Goddess Burger is the perfect grilling recipe, accenting the brightness of the season with a juicy burger.
Anderson’s recipe just might become your hot summer get-together dish.
Anderson recommends mixing ground meat with your “less dominant hand”
The culinary personality of the meaty part of this classic summer staple requires just four ingredients: ground chuck, kosher salt, ground cumin, and freshly ground black pepper.
She reveals in the Food Network video below for this recipe that the secret to mixing meat is in the hands: “The way I mix is with my less dominant hand in a mixing bowl. I make forks [with her fingers] and just kind of bend it together, not squeeze and shuffle like I’ve seen it grow.
The co-host of The kitchen adds that she makes four patties with a pound and a half of meat. “You make them whatever size you want,” she continues.
On a grill heated to about 400 degrees, Anderson places the patties “over direct heat.”
Sunny Anderson’s burgers are all about their leafy toppings
What takes Anderson’s burger recipe to a whole new level is her bright green green goddess glaze made by mixing together jalapeño jelly, chopped green onion, diced jalapeño and chopped fresh cilantro, dill, parsley and mint.
“To these I’m going to add a scrumptious frosting that’s really simple to make…that’s going to be all you get from the flavors of Green Goddess, which is going to be a lot of herbal moments,” the cooking for real said the host. “It’s what will go on top of the burger while it’s on the grill.”
To add to the greenness of these burgers, an avocado cream that Anderson seasons, mashes, and spreads into each toast, “much like mayo or something; man, every bite is gonna get that avocado love.
Get the full recipe on the Food Network website.
The chef’s secret to great burgers
Some of Anderson’s most notable tips for making unforgettable burgers include:
- Do not over-mix raw meat; mix it just enough to blend the seasonings.
- Once you’ve rolled the meat into balls and pressed them into patties, let the meat rest at room temperature for two hours.
- “Don’t press the burgers,” Anderson says in the recipe video. “They’re friends with the grill, but you don’t want them to be friends with the grill. All that grease will just seep out if you squeeze them.
- Flip the burgers only once on the grill. “If you’re having trouble flipping, that means the meat isn’t ready to flip, so it should come off fairly easily for you.”
- Finally, “you can always do a quick check on your burger,” she explained. “If it’s not pretty, it’s not dark enough for you, just flip it over and you’ll get those hash marks right there.”
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