Wisconsin Beef Council: Spicy burger recipes to try on the grill

Angie Horkan shares a twist on the classic burger for the holiday weekend.
Updated: Jul. 4, 2021 at 5:06 AM CDT
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MADISON, Wis. (WMTV) - Nothing says summer quite like the sound of real beef sizzling on the grill, and there is no better time to enjoy a juicy burger than the 4th of July weekend! Angie Horkan from the Wisconsin Beef Council shares recipes to try out at your holiday backyard barbeque.

The Wisconsin Beef Council shares a twist on the classic barbeque burger.
The Wisconsin Beef Council shares a twist on the classic barbeque burger.(Wisconsin Beef Council)



  • 1 pound Ground Beef
  • 1/3 cup mayo
  • 1 tablespoon adobo sauce
  • 4 slices pepperjack cheese
  • 1 cup pineapple - finely diced and well drained of excess juices
  • 1 jalapeno - finely diced
  • 1/4 onion - finely diced
  • 1/4 cup cilantro
  • 4 bacon strips - cooked til near-crisp
  • 1 cup hawaiian bbq sauce - see below for recipe
  • 4 hamburger buns

Hawaiian Hamburger Sauce

  • 1/3 cup teriyaki sauce
  • 1/3 cup ketchup
  • 1/4 cup brown sugar
  • 1 teaspoon minced garlic
  • 1/2 teaspoon crushed red pepper flakes

Hamburger Seasoning

  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • salt and pepper to taste


  1. Stir together pineapple, jalapenos, onions, and cilantro. Set aside.
  2. Stir together mayo and adobo sauce. Set aside.
  3. In a small sauce pan combine teriyaki sauce, ketchup, brown sugar, garlic, and red pepper flakes. Bring to a boil, reduce to simmer and cook for five minutes. Remove from heat and set aside.
  4. Divide Ground Beef into four equal sections. Shape into 5-inch patties. Season with garlic powder, chili powder, and salt and pepper to taste.
  5. Preheat a grill, then grill patties for 5-7 minutes on each side until they reach 160 degrees F as measured by a meat thermometer. Transfer burger patties to a platter and immediately top each with a slice of pepper jack cheese. Allow to melt for 1-2 minutes.
  6. Assemble burgers by spreading chipotle mayo on the bottom half of the bun. Top with grilled burger patty, bacon, pineapple relish, bbq sauce, and top half of bun. Serve immediately.
The Wisconsin Beef Council shares ways to put a twist on the classic barbeque burger.
The Wisconsin Beef Council shares ways to put a twist on the classic barbeque burger.(Wisconsin Beef Council)

Beef & Kimchi Smash Burgers


  • 1 lb. Ground Beef
  • 1/2 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1/4 cup finely chopped fresh kimchi
  • 4 large eggs
  • Toasted hamburger buns

For the sauce:

  • 1/4 cup mayonnaise
  • 1 teaspoon gochujang

For the cucumber pickles:

  • 1 cup sliced English or Persian cucumber
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon toasted sesame seeds

For the sauteed kimchi:

  • 3/4 cup roughly chopped fresh kimchi
  • 1/4 large yellow onion, sliced
  • 2 cloves garlic
  • 1 teaspoon honey


  1. In a large bowl, add the Ground Beef, salt, black pepper, and chopped kimchi. Use your hands to toss everything until the ingredients are combined. Divide the mixture into four equal (4 -ounce) portions, then gently shape the burgers into balls, and transfer to a plate. Cover and refrigerate for the flavors to meld, and you prepare the other ingredients.
  2. Add the mayonnaise and gochujang to a small bowl, then use a fork to stir until the sauce is even in color. Set aside.
  3. Pickle the cucumbers: Add the sliced cucumber, vinegar, sesame seeds, and salt to a small bowl. Toss, then cover and set aside until ready to assemble.
  4. Heat a flat top grill or large cast-iron skillet to medium-high heat. Add the Ground Beef Burgers one by one, pressing them down with your spatula or burger press until relatively thin, about 1 -inch thick. Cook without touching them for a nice crust to form at the bottom, 1 to 2 minutes. Flip, and cook for another 1 minute, then use a spatula to transfer the burgers to a separate plate when a meat thermometer inserted into the center reads 160˚F.
  5. Lower the heat to medium, and add the kimchi, sliced onions, garlic, and honey to the same skillet or flat top. Cook until the onions caramelize and kimchi just starts to crisp around the edges, 2 to 3 minutes. This process will intensify the flavor even more! Transfer the kimchi to a small bowl, and fry your eggs the way you like them.
  6. Place each toasted bottom bun on a plate. Evenly spread about one teaspoon of gochujang mayonnaise onto each bun half, followed by your lettuce, one Beef Burger patty, kimchi, quick-pickled cucumbers, and a fried egg. Or assemble it any way you want! Top with some sesame seeds and chopped green onion, then enjoy!

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