Wisconsin Beef Council shares tasty burger recipes sure to impress this summer

WAUSAU, Wis. (WSAW) – Wisconsin Beef Council Director of Marketing Angie Horkan joined NewsChannel 7 at noon and 4 p.m. on Thursday to share two burger recipes that are sure to impress your friends and family this summer.

The sound of beef sizzling on the grill is about as summer as it gets, and there’s no better time to enjoy a juicy burger than now during National Burger Month.

Explore these recipes for French onion open-faced burgers and old south burgers with peach compote below, or get inspired to create your own:

French Onion Open-Faced Burgers

Ingredients:

• 1 pound Ground Beef (80% lean or leaner)
• Salt and pepper, to taste
• 1/4 cup butter, divided
• 4 brioche sandwich buns, bottoms removed and toasted, tops cut into 1/2-inch pieces
• 3 sprigs fresh thyme
• 2 cloves garlic, crushed
• 3/4 cup shredded Gruyere cheese (about 12 ounces)

Caramelized Onions

• 2 tablespoons butter
• 1 small Spanish onion, thinly sliced
• 1 cup water
• 1/2 cup sherry or vegetable broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon low-sodium beef base
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper

Peppercorn Sauce

• 3 tablespoons butter
• 1/2 cup shallots
• 2 tablespoons brandy
• 1/2 cup dry red wine
• 1/2 cup demi-glace
• 1 tablespoon Dijon-style mustard
• 1 tablespoon whole green peppercorns or peppercorn medley
• 1-1/2 teaspoons ground black pepper
• 1 teaspoon Worcestershire sauce
• 1/2 cup heavy cream

Cooking:

1. To prepare caramelized onions, melt 2 tablespoons butter in large saucepan over medium heat. Add onion, water, sherry, Worcestershire sauce, beef base, salt and pepper. Cook 10 to 15 minutes, stirring occasionally, or until onions are tender and browned. Set aside.
2. Meanwhile, in a second saucepan prepare peppercorn sauce. Melt 2 tablespoons butter over medium heat; add shallots, cook and stir 1 to 2 minutes or until tender. Add brandy; cook 1 to 2 minutes or until alcohol burns off. Add wine; cook until liquid is reduced by half. 
3. Add demi-glace, mustard, whole peppercorns, ground pepper, Worcestershire sauce and heavy cream. Cook 2 minutes or until sauce thickens slightly. Remove from heat, swirl in remaining tablespoon of butter. Set aside and keep warm.
4. Combine Ground Beef, salt and pepper in large bowl, mixing lightly but thoroughly. Lightly shape into four 1/2-inch thick patties. Set aside. 
5. Heat cast-iron skillet over medium heat until hot. Place patties in skillet; cook 2 to 3 minutes on each side, turning occasionally. Add 2 tablespoons butter, thyme and garlic to skillet. Baste patties until an instant-read thermometer inserted horizontally into center registers 160°. Remove patties from skillet; set aside. Remove and discard thyme and garlic.
6. Add remaining 2 tablespoons butter and brioche pieces to skillet. Toast 3 to 5 minutes or until crisp and browned.
7. To serve, place beef patties on bottom buns. Top each with Gruyere cheese, caramelized onions and croutons. Drizzle with peppercorn sauce.
   1. Cook’s Tip: If desired, place under broiler to melt and caramelize cheese.

Old South Burgers with Peach Compote

Ingredients:

• 1 pound Ground Beef (93% lean or leaner)
• 1 cup diced peaches, fresh or frozen
• 1 cup diced sweet onion
• 1 cup Budweiser beer
• 1/4 cup packed brown sugar
• 2 teaspoons chopped fresh rosemary
• 1/4 cup goat cheese
• 4 pre-baked biscuits, split

Cooking:

1. To prepare peach compote, heat large skillet over medium heat until hot. Add peaches and onion; cook and stir until lightly browned about 5 minutes. Add beer, brown sugar and rosemary; bring to a boil.  Cook until peaches and onion are soft and liquid is almost gone, 13 to 15 minutes;  keep warm.
2. Lightly shape ground beef into four 1/2-inch patties. Place patties on grid over medium, ash-covered coals. Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, covered, 7 to 9 minutes) until instant-read thermometer inserted horizontally into center registers 160°F, turning occasionally.
   1. Cook’s Tip: Cooking times are for fresh or thoroughly thawed ground beef. Color is not a reliable indicator of ground beef doneness.
3. Evenly spread goat cheese on bottom half of each biscuit; top with burgers. Evenly spoon peach compote over burgers. Close sandwiches.

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