Celebrate the Burger

Once a landlubber’s traditional meal choice, now the beef is on board.

Burgers are the classic American food and an easy choice for cooking on the boat. We often cook extra burgers to reheat later for quick meals while underway. While my husband is a fan of the traditional ground beef burger, I like to try other ground meats, like chicken, turkey, pork, lamb, or tuna, shrimp, and salmon, with assorted toppings and exotic add-ins. Below are some of the fun burgers I love to make aboard.

Cajun Chicken Burger

1 lb. ground chicken 

4 tsp. Creole or blackening spice

4 slices each pepper jack cheese, tomato, onion 

4 lettuce leaves

4 hamburger rolls

4 Tbsp. mayonnaise mixed with 2 tsp. hot sauce

Mix chicken with spice mix, cook, and top with pepper jack cheese, tomato, onion, lettuce. Place on rolls spread with spicy mayonnaise.

Horseradish/Blue Cheese Steak Burger

1 lb. ground beef 

4 Tbsp. blue cheese, crumbled

4 tsp. prepared horseradish

1 tsp. garlic powder

1 tsp. each salt and pepper

4 slices each tomato and onion 

4 lettuce leaves

4 hamburger rolls

4 Tbsp. horseradish sauce or blue cheese dressing

Mix first five ingredients and shape into four burgers. Cook and top with onion, tomato, and lettuce. Spread each roll with horseradish sauce or blue cheese dressing and place around burger. 

Tex-Mex Beef Burger  

1 lb. ground beef

4 Tbsp. pepper jack cheese, shredded

1 tsp. each chili and cumin powder

4 hamburger rolls

1 avocado, peeled and quartered

4 tsp. salsa

4 leaves lettuce

Pickled jalapeño peppers, sliced

Mix first three ingredients and form patties. Cook and serve on rolls spread with avocado and salsa, topped with lettuce and peppers. 

French Onion Turkey Burger

1 lb. ground turkey

4 Tbsp. dry onion soup mix

¼ cup breadcrumbs 

¼ cup mayonnaise

4 slices Swiss cheese

1 onion, sliced and sautéed until softened

4 brioche rolls

Mayonnaise, mustard, and ketchup 

Mix first four ingredients and shape into burgers. Top the cooked burgers with Swiss cheese, onions, and serve on brioche rolls with mayonnaise, mustard, and ketchup on the side.

Caprese Pork Burger

1 lb. ground pork  

2 tsp. Italian seasoning

1 tsp. each salt and pepper

4 hamburger rolls

4 slices tomato

4 slices fresh mozzarella

Balsamic vinegar

Mix first three ingredients and form patties. Cook and place on rolls topped with tomato and mozzarella drizzled with a little balsamic vinegar.

Asian Seafood Burgers

1 lb. fresh tuna, salmon, or shrimp, finely diced (or pulsed in a food processor 2-3 times
to coarsely grind)

1 cup panko or breadcrumbs

4 eggs

4 Tbsp. scallion, minced

½ tsp. each salt and pepper

4 hamburger rolls

4 Tbsp. teriyaki sauce or Asian peanut sauce

4 slices cucumber 

Mix first five ingredients and form patties. Cook and place burgers on rolls. Top with teriyaki or peanut sauce and cucumbers. 

Note: When making burgers, fold in the spices and flavoring ingredients and shape them gently to avoid overworking and toughening the meat. The recipes are flexible and may be made with any ground meat or seafood either grilled or sautéed on a stove top. Enjoy as burgers, sliders, or meatballs, served on rolls, on salad, or as lettuce wraps. 

-by Lori Ross