Dallas Farmers Market Burger – Angry BBQ Guest Post

If you are like me, Father’s Day is one of the best weekends to be out on your grill. I typically make the meal for the whole family. Every year I try to switch it up with something new and delicious. Last year I made a 15lbs brisket; which was a hit. It takes a lot of time, but it is worth it. If you have not tried making your own brisket before, I provide a detailed guide here. If you haven’t gotten a Father’s Day gift yet, check out my top Father’s Day Gift Ideas for the grilling dad.

This year I am switching things up. I am going to make burgers from scratch. We are going to source most of the ingredients right from the Dallas Farmers Market, hence the name Farmers Market Burger.

This recipe is a bit more work, but it is worth the time. One of the keys to making an amazing homemade burger, is making your own ground beef. We are going to source two different cuts of beef: sirloin and short rib. These two cuts will give you an amazing tasting burger because we have a little higher fat content vs buying lean ground beef. The goal is to get an 80/20 ratio. 20% being fat content. This ratio creates the juiciest burger. You will need a meat grinder to do this recipe. If you do not have one, ask one of the friendly vendors for some ground beef with an 80/20 ratio.

We are also going to make our own burger sauce. It is easy and it takes this burger to a new level. It is the little things like making your own sauce that can take a burger from good to great. There is also a pride factor that comes with making your own sauce. A lot of these ingredients can be purchased right at the Dallas Farmers Market as well.

Burger toppings are totally up to you. You can change this up depending on the season and what is available at the market. I always like to add some fresh lettuce, tomatoes, and pickles to my burgers. Depending on how much time I have, I will sauté some sweet onions with butter and garlic or fry up some bacon. Everyone has a different preference for toppings, so maybe just leave some options on a plate so people can dress their own burger.

Two more crucial parts to make a great burger is the bun and a quality cheese. The market has a lot of bakery providers. I suggest getting a nice brioche style bun. I prefer putting an American cheddar cheese on my burgers, but you can experiment with any other cheese you want.

Enough talk, it is time to begin.

Serves: 6

Ingredients:

Burger Sauce:

  • 1/2 cup Mayo
  • 1/4 cup Ketchup
  • 2 TBSP Mustard – Patsy G
  • 1 Tsp (or to taste) Mild Hot Sauce – Wicked Sauce Company, Klowns on Fire
  • Diced Dill Pickle: 1 medium diced – T-Rex Pickles

Burgers:

  • Butter
  • Salt – Revive Spices
  • Brioche Bun: 6 buns – Ds Breads
  • Sirloin: 1lbs – North Star Ranch, and more
  • Short Rib: 0.5lbs – North Star Ranch, and more

Equipment:

Instructions (Making the Patties):

  1. Let us start with making the ground beef. I do a coarse grind for my homemade burger. I find it gives the right consistency. Make sure the beef is cool as it will go through the grinder better. Cut the beef cuts to sizes that will fit in your grinder. Simply start grinding each meat.
  2. After the first grind is complete, lightly mix the burger with your hands. Do not overwork it. When you have finished mixing the burger, put it through your grinder a second time. This helps make sure the burger is mixed well.
  3. This recipe was written for to make 6 x ¼-pound patties. I weigh my patties to make sure they are all the same weight. After weighing the burger, form it into a patty ball (you will flatten later). Lightly salt both sides of the patty. Place the patties on an oiled baking tray.
  4. Store in the fridge until you are ready to grill.

Instructions (Making the Sauce):

  1. Dice the pickle into small pieces.
  2. In a bowl add the mayo, ketchup, mustard, diced pickle and some hot sauce to taste. Mix.
  3. The sauce is complete

Instructions (Burger Time):

  1. Heat up your grill to a medium/high heat, approximately 15 minutes before grilling time.
  2. Cut open your buns and butter them. We will put these on the grill later.
  3. Before placing the burgers on the grill, I flatten the burgers. I prefer a thin patty vs. a ball shaped patty. Use a spatula or burger flipper to help with this.
  4. Place the burgers on the grill. Burgers cook very quickly. Once the burgers start to turn brown on the edges and the tops are getting wet, it is time to flip.
  5. Add the cheese on top of the flipped burgers.
  6. I use a meat thermometer to know exactly how my burgers are done. I typically shoot for 135-140 Fahrenheit. The burgers are still juicy, and no one complains about the burgers being to rare or overdone.
  7. Remove the burgers and let them rest under foil for 5 minutes. Resting is crucial to allow all the juices and flavor soak back into the burger. While the burgers are resting, throw your buns on the grill for a couple minutes to get them lightly toasted (Buttered side down)
  8. After the 5-minute rest you are ready to build your burger. Take the lightly toasted buns and generously add the burger sauce to both sides. Add the patties and whatever other toppings you desire.
  9. You have just completed your first Dallas Farmer’s Market Burger.

Making your own Dallas Farmer’s Market Burger is without a doubt more work, but wasn’t it worth it? Now that I have made these burgers for the family, they have become burger snobs.  It was the first time my 8 year old ate an entire burger herself!  It is hard to find a burger that compares.

In the future to save time, you can grind extra ground beef, make the patties and save for future use. This will save you a lot of time and you will have a great quick-to-make dinner for a weeknight.

I hope you enjoyed the recipe. Check out our site angrybbq.com for more grilling and smoking recipes.

Happy Grilling!

Michael Haas
Co-Founder of AngryBBQ