Food
August 5, 2022
Hosting A Summer BBQ? Here Are Our Best Burgers & Flavor-Packed Sides
Over the years, H&H food editors and guest chefs have created signature burger recipes and sides you’ll want to make over and over again. All of our burger masters agree that perfection lies in this trinity of burger magic: the cut of meats used, the method of cooking and, of course, the seasonings and quality of condiments. And let’s not forget delicious sides dishes to fill up your plate!
Scroll down for our best burgers and flavor-packed sides!
Chipotle BBQ Pulled Carrot Sloppy Joe Sliders
If you’re looking for a change from the typical plant-based burger, or even a new take on sliders, these Sloppy Joe sliders are definitely worth serving at your next backyard bash. They’re packed with veggies and call for their own homemade BBQ sauce.
Get the recipe here.
dbar by Daniel Boulud’s dBurger
The secret to this burger (served in Toronto’s Four Seasons Hotel) is the perfect ratio of meat to fat: five parts top sirloin to one part fat. It’s topped with French morbier cheese, truffle aioli and a thick slab of bacon.
Get the recipe for the burger here.
Eric Vellend’s Grind-Your-Own-Beef Burgers
This is a very juicy burger. The secret is in the boneless beef chuck that Eric grinds at home after it’s been frozen for 20 minutes, using a medium grind. He grills them on a gas grill for maximum control and piles his burgers high with sharp cheddar, Balsamic Onions and shredded lettuce. Amazing!
Get the recipe for Grind-Your-Own-Beef Burgers.
Amy Rosen’s Classic Beef Burger
This is Amy’s take on In-N-Out Burger’s “Animal Style” burger, from their secret menu. The patty is spread with mustard just before it’s fried, then placed on a bun spread with a generous dollop of “special sauce,” and topped with slow-cooked onions, cheese, pickles, lettuce and tomatoes.
Get the recipe for this Classic Beef Burger.
Kristen Eppich’s All-American Smash Burgers
Another incredible burger — this time it’s medium ground beef with only salt and pepper seasoning, rolled into a ball and smashed down with a spatula on a cast-iron, searing-hot pan, and placed on the barbecue to cook to perfection. Add American cheese, your fave condiments, crisp lettuce and pile onto a soft potato bun. Welcome, summer!
Get the recipe for All-American Smash Burgers.
The ShackBurger
We were so excited when Shake Shack gave us permission to print the recipe for their iconic burger, excerpted from the cookbook Shake Shack: Recipes & Stories (by Randy Garutti and Mark Rosati). The secret to these deceptively simple griddle-fried burgers is fresh ground beef, Not Quite Our Shack-Sauce, seasoning, American cheese, and ShackMeister Fried Shallots, all served on a potato bun. Simply perfection!
Get the recipe for The ShackBurger.
Apple, Cheddar, Celery and Kale Salad
Food blogger and recipe developer, Devin Connell, was inspired to come up with this recipe by her mom who used to serve an apple and cheddar sandwich at the Ace Bakery Cafe. Devin turned the sandwich into a salad that she says even her kids enjoy. Serve this satisfying salad at your next barbecue and see what your family has to say!
Check out the recipe here.
Pickled Red Onions
Nothing beats a generous topping of pickles and onions on a burger, and this recipe offers the best of both worlds. Add a scoop of these to burgers, salads or even on their own. ““This is a simple pickle that has a distinct heat from the habanero pepper,” says chef Matt Horn.
Get the recipe here.
Jalapeño Mac and Cheese
Spice up your next barbecue with Mary Berg’s Jalapeño Mac and cheese. The dish has become a staple of Berg family celebrations because the spice of the dish is mellowed by the creamy cheesy sauce, while still providing a zing.
Get the recipe here.
Kale Salad with Caper Vinaigrette, Crotonese Cheese and Bacon
To get the most delicious kale salad, Steven Wall of Supply & Demand says the key is to massage the kale. That breaks down the fibres to create a tender base, then mix it with a tart vinaigrette and rich bacon and cheese for the perfect salad.
Get the recipe here.
Chef Lora Kirk’s Famous Potato Salad
Lynn Crawford credits her co-chef Lora for this addictive potato salad recipe. Sweet caramelized onions, fiery pickled jalapeños and chopped fresh dill combine to produce a potato salad so delicious it’ll be hard to go back to the classic mayo and vinegar version.
Get the recipe for Chef Lora’s Famous Potato Salad.
Chris Nuttall-Smith’s Creamy Polenta With Roasted Corn
The Top Chef Canada judge shared his winning recipe for fresh grilled-in-the-husk sweet corn, mixed with creamy polenta and sweet Italian mascarpone cheese. Need we say more? Delicioso!
Get the recipe for Creamy Polenta With Roasted Corn.
Amy Rosen’s Grilled Mexican Corn
Who doesn’t love fresh corn on the grill with the smoky taste of a toasted husk? This recipe from Amy Rosen brings the tangy combo of lime and queso blanco cheese.
Get the recipe for Grilled Mexican Corn.
Eric Vellend’s Famous Coleslaw
Red finger chilis and both cider and red wine vinegar, plus Dijon mustard are what gives this slaw its tangy bite. It’s mayo free and famous because to taste it is to love it.
Get the recipe for Eric’s Famous Coleslaw.
Amy Rosen’s Spicy Slaw
The secret to this zesty slaw is brining the cabbage. This turns it into a flavor sponge for the spicy-and-sweet dressing, which features yellow mustard, fresh ginger, Sriracha, Tabasco Chipotle Pepper sauce and a dash of sugar.
Get the recipe for this Spicy Slaw.
Coleslaw À La Joe’s Stone Crab
The landmark Miami Beach restaurant has been serving up this slaw since 1913. There are whole blogs dedicated to recreating the signature recipe. We think this one is spot on! Top it with sweet-pickle relish and a dollop of mayo and feel like you’re in the Deep South.
Get the recipe for Coleslaw À La Joe’s Stone Crab.
House & Home July/August 2021