Puck Pies: Labor Day Burgers

These burgers aren’t just for Labor Day. Oh, no no no. These are perfection for hockey tailgates, too. Sure, in some locales tailgates are better done in the pre-season or during post-season play, when the frost either hasn’t shown up or has slipped away. No one wants to make ribs and burgers in twenty degree below zero temperature – not even Green Bay Packers fans (I’m assuming). 

Helpful hint: I know everyone likes to either be healthy or pretend to be healthy, but don’t ever use all lean beef in making burgers. Unless you enjoy eating hockey puck shaped lumps of sawdust, cut your beef with something with some fat in it.

These make about 4 servings.

3/4 pound ground chuck, about 80% lean
3/4 ground sirloin, about 90% lean
Vegetable oil
Salt & freshly ground pepper

4 kaiser rolls or buns – split them and toast them on the grill for a bit or some crunch.

Mix the meats and form them into four patties, about an inch and a half thick. Make a half inch deep indentation in the middle of each patty, rub them with the oil, season with salt and pepper, and grill over open flame turning once halfway through. Six minutes is good for medium-rare, which is really reccomended for you to be able to taste the beef. If you get your meat from someplace reputable, it won’t kill you. Swear.

From Blue Eyed Yonder

Bacon makes everything better.


Oh, get away from mayo, mustard, ketchup, and American cheese. Don’t waste these burgers on that hum-drum stuff.

Chorizo-olive burgers w/fried egg:

Add two ounces of cured chorizo (the soft, Mexican type) to a food processor and mince. Mix that, along with a quarter cup of chopped green olives to your meat. Cook the same way, top with some roasted red peppers and a fried egg. Health food? Well, it does involve a veggie.

Pimento cheese stuffed burgers:

Blend 4oz sharp or extra sharp cheddar, 1/2 teaspoon dry mustard (DO NOT use the Coleman’s English unless you like a ton of spice – it will blow the top of your head off), 1/4 teaspoon pepper, 1 tablespoon mayo and 2 tablespoons chopped pimentos. Stuff the burgers with the spread before cooking, top with cole slaw, and enjoy.

Save the leftover pimento cheese for hot dog toppings, or toasted pimento cheese sandwiches. I know it sounds odd, but it works at The Varsity and it’ll work in your kitchen.

Adapted from Food and Wine Magazine 


About Laura Astorian

Laura Astorian is the head editor for the SB Nation blog St. Louis Game Time and has been a Blues fan from childhood. She promises that any anti-Blackhawks bias will be left at the door. Maybe.