Montana Burger
Mouthwatering sweet gherkins and onion Big Sky Montana burgers are packed with flavor are perfect for your next cookout.
How to make a Montana burger:
Chop the zesty gherkin pickles and onions, add to lean ground beef along with a spice blend of salt, pepper, garlic, Dijon mustard and BBQ sauce. Form into patties. Let rest at room temperature for 30 minutes. This allows all the flavors to blend together. Putting a cold burger directly on a grill will cause the beef to seize up and become tough. Grill burgers for 4-5 minutes on one side then flip and cook another 2-3 minutes depending on how well done you like your burgers.
Ingredients in my Montana burgers:
- lean ground beef
- sweet gherkin pickles
- white onion
- dijon mustard
- BBQ sauce
- salt, papper, granulated garlic
Other great beef recipes to try
- Beef & Cauliflower Rice Keto Bowl
- Philipp’s Excellent Burgers
- Korean Beef Lettuce Wraps
- Luxurious Horseradish Sauce for Beef
Pro tips:
- These burgers freeze very well. Just shape into patties, wrap well in plastic and freeze fro up to one month.
- Use a low sugar BBQ sauce for the best flavor. Look for ingredients with no high fructose corn syrup. I like Lillie’s Carolina BBQ Sauce.
- Use a meat thermometer to temp the burgers for doneness.
- Let burgers rest on a plate coved with foil for 5 minutes.
- Serve with onion buns and caramelized onions for extra onion flavor.
Living in Whitefish, Montana we are surrounded by ranches and the best beef in the country. Try my recipe for a fantastic mouth watering burger packed with Flavors as big and the Big Sky out West. This recipe works well with beef, bison or even turkey.
Ingredients
- 1 lb lean ground beef OR ground turkey
- ¼ cup white onion finely chopped
- 3 TBSP sweet gherkin pickles finely chopped
- 1 tsp ground black pepper
- 1 tsp kosher salt
- 1 tsp granulated garlic
- 2 TBSP dijon mustard
- 2 TBSP BBQ sauce
Instructions
- In a large bowl, combine beef, onion, pickles and all other ingredients
- Shape the beef mixture into 4 large patties, but do not compact too much. Let beef mixture rest for 30 minutes, covered at room temperature. Press a small indentation in the center of the burger with your thumb.
- Heat a grill to medium high heat.
- Grill the burgers for 4-5 minutes on one side then flip, do not press the beef, and grill another 2-4 minutes depending on level of doneness you prefer. Do not flip the burgers more than once per side.
- When the internal temperature of the burgers is 155, remove from the grill, cover with foil and let rest. The burgers will continue to cook and the internal temp will eventually reach 160.
- Serve with buns, tomatoes, and whatever toppings you like.
