Sunny Anderson’s Spicy Green Goddess Burgers Have a ‘Lot of Herby Moments’
Food Network star Sunny Anderson’s fresh and spicy Green Goddess Burger is the perfect grilling recipe, accenting the brightness of the season along with a juicy burger.
Anderson’s recipe might just become your zesty go-to dish for summer get-togethers.
Anderson recommends mixing the ground meat with your ‘less dominant hand’
The culinary personality’s spin on the meaty part of this classic summertime staple calls for just four ingredients: ground chuck, kosher salt, ground cumin, and freshly ground black pepper.
She reveals in the Food Network video, below, for this recipe that the secret to mixing the meat is all in the hands: “The way I mix this is with my less dominant hand in a mixing bowl. I kind of make pitchforks [with her fingers] and just kind of fold it together, not squeezing and mixing like I saw growing up.”
The co-host of The Kitchen adds that she makes four patties out of a pound and a half of meat. “You make them whatever size you want,” she continues.
On a grill heated to about 400 degrees, Anderson places the patties “over the direct heat.”
Sunny Anderson’s burgers are all about their verdant topping
What takes Anderson’s burger recipe to a whole other level is its zippy Green Goddess glaze made by stirring together jalapeño jelly, chopped scallion, diced jalapeño, and chopped fresh cilantro, dill, parsley, and mint.
“To these, I’m going to add a luscious glaze that’s very simple to make … it’s going to be everything you get from Green Goddess flavors, which is going to be a lot of herby moments,” the Cooking for Real host says. “This is what’s going to go on top of the burger while it’s on the grill.”
Adding to the green-ness of these burgers is an avocado cream that Anderson seasons, mashes, and smears into each toasted bun, “kind of like mayo or something like that; man, every single bite is going to get that avocado love.”
Get the complete recipe on Food Network’s site.
The chef’s secret to great burgers
Among the stand-out tips from Anderson for preparing unforgettable burgers are:
- Don’t overmix the raw meat; just blend it enough to mix the seasonings in.
- Once you’ve rolled the meat into balls and pressed them into patties, allow the meat to rest at room temperature for two hours.
- “Don’t press the burgers down,” Anderson says in the recipe video. “They are friends with the grill, but you don’t want them to be friends with the grill. All that fat is just going to seep through if you press them.”
- Flip the burgers just once on the grill. “If you’re having trouble flipping, it means the meat’s not ready to be flipped, so it should come off pretty easy for you.”
- Lastly, “You can always do a quick check on your burger,” she explained. “If it’s not looking good, it’s not dark enough for you, just turn it back over and you’re going to get those hash marks right there.”
