Building a Better Burger

Burgers: Level 1

The California Crisp

Click for Recipe

The California Crisp

The California Crisp is a bright, refreshing burger built around creamy avocado, crisp vegetables, and melted Swiss cheese. It is an easy burger to assemble and a great choice when you want something fresh, balanced, and satisfying.

Print Recipe Pin Recipe

Ingredients Method

Ingredients

4 Richwood Meat burger patties
Salt to taste
Black pepper to taste
4 slices Swiss cheese
4 brioche buns
1/4 cup mayonnaise
1 avocado sliced
1 large tomato sliced
4 leaves lettuce
1/4 red onion thinly sliced

Method

Directions

Preheat a grill or skillet/griddle over medium-high heat.
Season the burger patties lightly with salt and black pepper.
Cook the patties over medium-high heat until browned and cooked to your preferred doneness, turning once or as needed. Cook time may vary depending on patty thickness, cooking method, and whether cooking from frozen.
During the last 1 to 2 minutes of cooking, top each patty with a slice of Swiss cheese.
Avoid pressing down on the patties while they cook, as this can squeeze out flavorful juices.
Lightly toast the brioche buns until warm and lightly crisp. Toasting helps the buns hold up better and adds texture.
Let the patties rest for 3 to 5 minutes.
Spread mayonnaise on the toasted buns.
Assemble the burgers with the patty on the bottom bun, then top with avocado slices, tomato, lettuce, and red onion. Add the top bun and serve right away.

Cooking Details

Prep: 10 minutes
Cook: 12 minutes
Yield: 4 burgers

The Classic Deli Stack

Click for Recipe

The Classic Deli Stack

The Classic Deli Stack is a familiar, crowd-pleasing burger layered with cheddar, crisp lettuce, tomato, pickles, mustard, and mayo. It delivers classic deli-style flavor with a juicy burger at the center.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 12

Servings: 4

Ingredients Method

Ingredients

4 Richwood Meat burger patties
Salt to taste
Black pepper to taste
4 slices cheddar cheese
4 sesame buns
2 tablespoons yellow mustard
1/4 cup mayonnaise
1 large tomato sliced
1 cup shredded lettuce
16 dill pickle slices

Method

Directions

Preheat a grill or skillet/griddle over medium-high heat.
Season the burger patties lightly with salt and black pepper.
Cook the patties until browned and cooked to your preferred doneness, turning once or as needed. Cook time may vary depending on patty thickness, cooking method, and whether cooking from frozen.
During the last 1 to 2 minutes of cooking, top each patty with a slice of cheddar cheese.
Avoid pressing down on the patties while they cook, as this can squeeze out flavorful juices.
Lightly toast the sesame buns until warm and lightly crisp. Toasting helps the buns hold up better and adds texture.
Let the patties rest for 3 to 5 minutes.
Spread mustard and mayonnaise on the toasted buns.
Assemble the burgers with the patty on the bottom bun, then top with shredded lettuce, tomato slices, and dill pickle slices. Add the top bun and serve right away.

Cooking Details

Prep: 10 minutes
Cook: 12 minutes
Yield: 4 burgers

The Backyard BBQ Fresh

Click for Recipe

The Backyard BBQ Fresh

The Backyard BBQ Fresh brings together sharp cheddar, fresh vegetables, and barbecue sauce for a clean, cookout-ready burger. It keeps the build simple while still delivering that sweet and smoky backyard burger flavor.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 12

Servings: 4

Ingredients Method

Ingredients

4 Richwood Meat burger patties
Salt to taste
Black pepper to taste
4 slices sharp cheddar cheese
4 potato buns
1/3 cup barbecue sauce
1 large tomato sliced
4 leaves lettuce
1/4 red onion thinly sliced

Method

Directions

Preheat a grill or skillet/griddle over medium-high heat.
Season the burger patties lightly with salt and black pepper.
Cook the patties until browned and cooked to your preferred doneness, turning once or as needed. Cook time may vary depending on patty thickness, cooking method, and whether cooking from frozen.
During the last 1 to 2 minutes of cooking, brush the patties lightly with barbecue sauce and top each with a slice of sharp cheddar cheese.
Avoid pressing down on the patties while they cook, as this can squeeze out flavorful juices.
Lightly toast the potato buns until warm and lightly crisp. Toasting helps the buns hold up better and adds texture.
Let the patties rest for 3 to 5 minutes.
Spread additional barbecue sauce on the toasted buns if desired.
Assemble the burgers with the patty on the bottom bun, then top with tomato, lettuce, and red onion. Add the top bun and serve right away.

Cooking Details

Prep: 10 minutes
Cook: 12 minutes
Yield: 4 burgers

The Simple Caprese

Click for Recipe

The Simple Caprese

The Simple Caprese is an Italian-inspired burger layered with fresh mozzarella, tomato, basil, and balsamic glaze. It is a clean, flavorful build that feels fresh and just a little elevated without requiring extra prep.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 12

Servings: 4

Ingredients Method

Ingredients

4 tablespoon Richwood Meat burger patties
1 tablespoon Salt to taste
1 tablespoon Black pepper to taste
4 slices fresh mozzarella
4 tablespoon ciabatta rolls
1 tablespoon large tomato sliced
16 tablespoon fresh basil leaves
2 tablespoons balsamic glaze

Method

Directions

Preheat a grill or skillet/griddle over medium-high heat.
Season the burger patties lightly with salt and black pepper.
Cook the patties until browned and cooked to your preferred doneness, turning once or as needed. Cook time may vary depending on patty thickness, cooking method, and whether cooking from frozen.
During the last 1 to 2 minutes of cooking, top each patty with a slice of fresh mozzarella.
Avoid pressing down on the patties while they cook, as this can squeeze out flavorful juices.
Lightly toast the ciabatta rolls until warm and lightly crisp. Toasting helps the rolls hold up better and adds texture.
Let the patties rest for 3 to 5 minutes.
Assemble the burgers with the patty on the bottom roll, then top with tomato slices, fresh basil, and a drizzle of balsamic glaze. Add the top roll and serve right away.

Cooking Details

Prep: 10 minutes
Cook: 12 minutes
Yield: 4 burgers

The Southwest Fresh

Click for Recipe

The Southwest Fresh

The Southwest Fresh is a zesty burger layered with pepper jack, fresh jalapeños, crisp vegetables, and lime crema. It delivers bright Southwestern flavor with just enough heat and crunch to keep every bite interesting.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 12

Servings: 4

Ingredients Method

Ingredients

4 tablespoon Richwood Meat burger patties
Salt to taste
Black pepper to taste
4 slices pepper jack cheese
4 brioche buns
1 large tomato sliced
4 leaves lettuce
1 to 2 fresh jalapeños thinly sliced
For the Lime Crema
1/2 cup sour cream
1 tablespoon mayonnaise
1 tablespoon fresh lime juice
1/4 teaspoon garlic powder
Pinch of salt

Method

Directions

In a small bowl, stir together the sour cream, mayonnaise, lime juice, garlic powder, and salt until smooth. Refrigerate until ready to use.
Preheat a grill or skillet/griddle over medium-high heat.
Season the burger patties lightly with salt and black pepper.
Cook the patties until browned and cooked to your preferred doneness, turning once or as needed. Cook time may vary depending on patty thickness, cooking method, and whether cooking from frozen.
During the last 1 to 2 minutes of cooking, top each patty with a slice of pepper jack cheese.
Avoid pressing down on the patties while they cook, as this can squeeze out flavorful juices.
Lightly toast the brioche buns until warm and lightly crisp. Toasting helps the buns hold up better and adds texture.
Let the patties rest for 3 to 5 minutes.
Spread the lime crema on the toasted buns.
Assemble the burgers with the patty on the bottom bun, then top with tomato, lettuce, and sliced jalapeños. Add the top bun and serve right away.

Cooking Details

Prep: 10 minutes
Cook: 12 minutes
Yield: 4 burgers

The Garden Crunch

Click for Recipe

The Garden Crunch

Print Recipe Pin Recipe

Prep Time 10

Cook Time 12

Servings: 4

Ingredients Method

Ingredients

4 Richwood Meat burger patties
Salt to taste
Black pepper to taste
4 slices provolone cheese
4 wheat buns
1/4 cup ranch dressing
8 cucumber slices
1 large tomato sliced
4 leaves lettuce
1 cup sprouts

Method

Directions

Preheat a grill or skillet/griddle over medium-high heat.
Season the burger patties lightly with salt and black pepper.
Cook the patties until browned and cooked to your preferred doneness, turning once or as needed. Cook time may vary depending on patty thickness, cooking method, and whether cooking from frozen.
During the last 1 to 2 minutes of cooking, top each patty with a slice of provolone cheese.
Avoid pressing down on the patties while they cook, as this can squeeze out flavorful juices.
Lightly toast the wheat buns until warm and lightly crisp. Toasting helps the buns hold up better and adds texture.
Let the patties rest for 3 to 5 minutes.
Spread ranch dressing on the toasted buns.
Assemble the burgers with the patty on the bottom bun, then top with cucumber slices, tomato, lettuce, and sprouts. Add the top bun and serve right away.

Cooking Details

Prep: 10 minutes
Cook: 12 minutes
Yield: 4 burgers

The Mediterranean Fresh

Click for Recipe

The Mediterranean Fresh

The Mediterranean Fresh brings together feta, cucumber, tomato, red onion, and tzatziki for a bright, crisp burger with a fresh Mediterranean feel. It is a clean, flavorful option that stands out while staying easy to build.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 12

Ingredients Method

Ingredients

4 Richwood Meat burger patties
Salt to taste
Black pepper to taste
1/2 cup crumbled feta cheese
4 toasted pita buns
1/3 cup tzatziki sauce
8 cucumber slices
1 large tomato sliced
1/4 red onion thinly sliced

Method

Directions

Preheat a grill or skillet/griddle over medium-high heat.
Season the burger patties lightly with salt and black pepper.
Cook the patties until browned and cooked to your preferred doneness, turning once or as needed. Cook time may vary depending on patty thickness, cooking method, and whether cooking from frozen.
Avoid pressing down on the patties while they cook, as this can squeeze out flavorful juices.
Lightly toast the pita buns until warm and lightly crisp. Toasting helps the buns hold up better and adds texture.
Let the patties rest for 3 to 5 minutes.
Spread the tzatziki sauce on the toasted buns.
Assemble the burgers with the patty on the bottom bun, then top with crumbled feta, cucumber slices, tomato slices, and red onion. Add the top bun and serve right away.

Cooking Details

Prep: 10 minutes
Cook: 12 minutes
Yield: 4 burgers

The Avocado Ranch

Click for Recipe

The Avocado Ranch

The Avocado Ranch is a cool, creamy burger that keeps things simple with ranch, fresh avocado, crisp lettuce, and tomato. It is an easy, crowd-friendly build that feels fresh and satisfying without needing extra prep.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 12

Servings: 4 Burgers

Ingredients Method

Ingredients

4 Richwood Meat burger patties
Salt to taste
Black pepper to taste
4 slices Monterey Jack cheese
4 brioche buns
1/4 cup ranch dressing
1 avocado sliced
1 large tomato sliced
4 leaves lettuce

Method

Directions

Preheat a grill or skillet/griddle over medium-high heat.
Season the burger patties lightly with salt and black pepper.
Cook the patties until browned and cooked to your preferred doneness, turning once or as needed. Cook time may vary depending on patty thickness, cooking method, and whether cooking from frozen.
During the last 1 to 2 minutes of cooking, top each patty with a slice of Monterey Jack cheese.
Avoid pressing down on the patties while they cook, as this can squeeze out flavorful juices.
Lightly toast the brioche buns until warm and lightly crisp. Toasting helps the buns hold up better and adds texture.
Let the patties rest for 3 to 5 minutes.
Spread ranch dressing on the toasted buns.
Assemble the burgers with the patty on the bottom bun, then top with avocado slices, tomato, and lettuce. Add the top bun and serve right away.

Cooking Details

Prep: 10 minutes
Cook: 12 minutes
Yield: 4 burgers

The Fresh Jalapeño Jack

Click for Recipe

The Fresh Jalapeño Jack

The Fresh Jalapeño Jack brings together creamy Monterey Jack, crisp vegetables, and fresh jalapeño slices for a burger with clean flavor and a little kick. It is simple to assemble and great for anyone who likes fresh heat without extra cooking steps.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 12

Servings: 4

Ingredients Method

Ingredients

4 Richwood Meat burger patties
Salt to taste
Black pepper to taste
4 slices Monterey Jack cheese
4 sesame buns
1/4 cup mayonnaise
1 to 2 fresh jalapeños thinly sliced
1 large tomato sliced
4 leaves lettuce
1/4 red onion thinly sliced

Method

Directions

Preheat a grill or skillet/griddle over medium-high heat.
Season the burger patties lightly with salt and black pepper.
Cook the patties until browned and cooked to your preferred doneness, turning once or as needed. Cook time may vary depending on patty thickness, cooking method, and whether cooking from frozen.
During the last 1 to 2 minutes of cooking, top each patty with a slice of Monterey Jack cheese.
Avoid pressing down on the patties while they cook, as this can squeeze out flavorful juices.
Lightly toast the sesame buns until warm and lightly crisp. Toasting helps the buns hold up better and adds texture.
Let the patties rest for 3 to 5 minutes.
Spread mayonnaise on the toasted buns.
Assemble the burgers with the patty on the bottom bun, then top with tomato, lettuce, red onion, and sliced jalapeños. Add the top bun and serve right away.

Cooking Details

Prep: 10 minutes
Cook: 12 minutes
Yield: 4 burgers

The Creamy BBQ Stack

Click for Recipe

The Creamy BBQ Stack

The Creamy BBQ Stack blends barbecue sauce with a creamy spread and crisp fresh toppings for a burger that feels familiar, easy, and full of backyard flavor. It keeps the build simple while still giving the burger a little more personality. Ingredients

Print Recipe Pin Recipe

Prep Time 10

Cook Time 12

Servings: 4

Ingredients Method

Ingredients

4 Richwood Meat burger patties
Salt to taste
Black pepper to taste
4 slices cheddar cheese
4 potato buns
1 large tomato sliced
4 leaves lettuce
16 dill pickle slices

For the BBQ Mayo

1/2 cup mayonnaise
2 tablespoons barbecue sauce

Method

Directions

In a small bowl, stir together the mayonnaise and barbecue sauce until fully blended.
Preheat a grill or skillet/griddle over medium-high heat.
Season the burger patties lightly with salt and black pepper.
Cook the patties until browned and cooked to your preferred doneness, turning once or as needed. Cook time may vary depending on patty thickness, cooking method, and whether cooking from frozen.
During the last 1 to 2 minutes of cooking, top each patty with a slice of cheddar cheese.
Avoid pressing down on the patties while they cook, as this can squeeze out flavorful juices.
Lightly toast the potato buns until warm and lightly crisp. Toasting helps the buns hold up better and adds texture.
Let the patties rest for 3 to 5 minutes.
Spread the BBQ mayo on the toasted buns.
Assemble the burgers with the patty on the bottom bun, then top with lettuce, tomato slices, and dill pickle slices. Add the top bun and serve right away.

Cooking Details

Prep: 10 minutes
Cook: 12 minutes
Yield: 4 burgers

The Peppery Swiss

Click for Recipe

The Peppery Swiss

The Peppery Swiss is a clean, straightforward burger with melted Swiss cheese, peppery greens, and fresh tomato. It is a simple build that feels balanced, crisp, and easy to enjoy.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 12

Servings: 4

Ingredients Method

Ingredients

4 Richwood Meat burger patties
Salt to taste
Black pepper to taste
4 slices Swiss cheese
4 brioche buns
1/4 cup mayonnaise
1 large tomato sliced
2 cups arugula
1/4 red onion thinly sliced

Method

Directions

Preheat a grill or skillet/griddle over medium-high heat.
Season the burger patties lightly with salt and black pepper.
Cook the patties until browned and cooked to your preferred doneness, turning once or as needed. Cook time may vary depending on patty thickness, cooking method, and whether cooking from frozen.
During the last 1 to 2 minutes of cooking, top each patty with a slice of Swiss cheese.
Avoid pressing down on the patties while they cook, as this can squeeze out flavorful juices.
Lightly toast the brioche buns until warm and lightly crisp. Toasting helps the buns hold up better and adds texture.
Let the patties rest for 3 to 5 minutes.
Spread mayonnaise on the toasted buns.
Assemble the burgers with the patty on the bottom bun, then top with tomato slices, arugula, and red onion. Add the top bun and serve right away.

Cooking Details

Prep: 10 minutes
Cook: 12 minutes

Yield: 4 burgers

The Fresh Mushroom Melt

Click for Recipe

The Fresh Mushroom Melt

The Fresh Mushroom Melt keeps the mushroom flavor simple and easy by pairing the burger with fresh sliced mushrooms, melted provolone, and crisp vegetables. It is a straightforward burger with a slightly earthy twist that still fits the fresh-toppings-only Level 1 style.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 12

Ingredients Method

Ingredients

4 Richwood Meat burger patties
Salt to taste
Black pepper to taste
4 slices provolone cheese
4 wheat buns
1/4 cup mayonnaise
1 cup thinly sliced fresh mushrooms
1 large tomato sliced
4 leaves lettuce

Method

Directions

Preheat a grill or skillet/griddle over medium-high heat.
Season the burger patties lightly with salt and black pepper.
Cook the patties until browned and cooked to your preferred doneness, turning once or as needed. Cook time may vary depending on patty thickness, cooking method, and whether cooking from frozen.
During the last 1 to 2 minutes of cooking, top each patty with a slice of provolone cheese.
Avoid pressing down on the patties while they cook, as this can squeeze out flavorful juices.
Lightly toast the wheat buns until warm and lightly crisp. Toasting helps the buns hold up better and adds texture.
Let the patties rest for 3 to 5 minutes.
Spread mayonnaise on the toasted buns.
Assemble the burgers with the patty on the bottom bun, then top with sliced mushrooms, tomato, and lettuce. Add the top bun and serve right away.

Cooking Details

Prep: 10 minutes
Cook: 12 minutes
Yield: 4 burgers

Burgers: Level 2

The Caramelized Classic

Click for Recipe

The Caramelized Classic

The Caramelized Classic is a rich, steakhouse-style burger built around sweet, slow-cooked onions, melted Gruyère, and a simple Dijon mayo. It takes a little more prep, but the finished burger feels deep, savory, and well worth the extra step.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 12

Ingredients Method

Ingredients

4 Richwood Meat burger patties
Salt to taste
Black pepper to taste
4 slices Gruyère cheese
4 brioche buns

For the Dijon Mayo

1/2 cup mayonnaise
1 tablespoon Dijon mustard
For the Caramelized Onions
2 medium yellow onions thinly sliced
2 tablespoons butter
1 tablespoon olive oil
Pinch of salt

Method

Directions

In a small bowl, stir together the mayonnaise and Dijon mustard until smooth. Set aside.
Heat the butter and olive oil in a skillet over medium-low heat.
Add the onions and a pinch of salt. Cook, stirring occasionally, for 25 to 30 minutes until soft, deep golden, and caramelized.
Preheat a grill or skillet/griddle over medium-high heat.
Season the burger patties lightly with salt and black pepper.
Cook the patties until browned and cooked to your preferred doneness, turning once or as needed. Cook time may vary depending on patty thickness, cooking method, and whether cooking from frozen.
During the last 1 to 2 minutes of cooking, top each patty with a slice of Gruyère cheese.
Avoid pressing down on the patties while they cook, as this can squeeze out flavorful juices.
Lightly toast the brioche buns until warm and lightly crisp. Toasting helps the buns hold up better and adds texture.
Let the patties rest for 3 to 5 minutes.
Spread the Dijon mayo on the toasted buns.
Assemble the burgers with the patty on the bottom bun, then top with the caramelized onions. Add the top bun and serve right away.

Cooking Details

Prep: 10 minutes
Cook: 35 minutes
Yield: 4 burgers

The Cowboy Sizzler

Click for Recipe

The Cowboy Sizzler

The Cowboy Sizzler is a smoky, bold burger layered with grilled peppers and onions, melted cheddar, and barbecue mayo. It brings classic cookout flavor with a little more depth and texture from the grilled vegetables.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 12

Servings: 4

Course: Main Course

Ingredients Method

Ingredients

4 Richwood Meat burger patties
Salt to taste
Black pepper to taste
4 slices cheddar cheese
4 potato buns
For the BBQ Mayo
1/2 cup mayonnaise
2 tablespoons barbecue sauce
For the Grilled Peppers and Onions
1 red bell pepper sliced
1 green bell pepper sliced
1 medium yellow onion sliced
1 tablespoon olive oil
Pinch of salt
Pinch of black pepper

Method

Directions

In a small bowl, stir together the mayonnaise and barbecue sauce until fully blended. Set aside.
Toss the peppers and onion with olive oil, salt, and black pepper.
Grill or sauté over medium-high heat for 8 to 10 minutes until tender and lightly charred. Set aside.
Preheat a grill or skillet/griddle over medium-high heat.
Season the burger patties lightly with salt and black pepper.
Cook the patties until browned and cooked to your preferred doneness, turning once or as needed. Cook time may vary depending on patty thickness, cooking method, and whether cooking from frozen.
During the last 1 to 2 minutes of cooking, top each patty with a slice of cheddar cheese.
Avoid pressing down on the patties while they cook, as this can squeeze out flavorful juices.
Lightly toast the potato buns until warm and lightly crisp. Toasting helps the buns hold up better and adds texture.
Let the patties rest for 3 to 5 minutes.
Spread the BBQ mayo on the toasted buns.
Assemble the burgers with the patty on the bottom bun, then top with the grilled peppers and onions. Add the top bun and serve right away.

Cooking Details

Prep: 10 minutes
Cook: 20 minutes
Yield: 4 burgers

The Bacon-Blue Bistro

Click for Recipe

The Bacon-Blue Bistro

The Bacon-Blue Bistro is a bold, upscale burger with crispy bacon, caramelized onions, softened blue cheese, and peppery arugula. It has rich, layered flavor that feels restaurant-inspired while still being easy to make at home.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 35

Servings: 4

Ingredients Method

Ingredients

4 Richwood Meat burger patties
Salt to taste
Black pepper to taste
1/2 cup blue cheese crumbles
4 brioche buns
8 slices bacon
2 cups arugula
For the Caramelized Onions
2 medium yellow onions thinly sliced
2 tablespoons butter
1 tablespoon olive oil
Pinch of salt

Method

Directions

Heat the butter and olive oil in a skillet over medium-low heat.
Add the onions and a pinch of salt. Cook, stirring occasionally, for 25 to 30 minutes until soft, deep golden, and caramelized.
In a separate skillet, cook the bacon until crisp. Transfer to paper towels and set aside.
Preheat a grill or skillet/griddle over medium-high heat.
Season the burger patties lightly with salt and black pepper.
Cook the patties until browned and cooked to your preferred doneness, turning once or as needed. Cook time may vary depending on patty thickness, cooking method, and whether cooking from frozen.
During the last 1 to 2 minutes of cooking, top each patty with blue cheese crumbles so they begin to soften.
Avoid pressing down on the patties while they cook, as this can squeeze out flavorful juices.
Lightly toast the brioche buns until warm and lightly crisp. Toasting helps the buns hold up better and adds texture.
Let the patties rest for 3 to 5 minutes.
Assemble the burgers with the patty on the bottom bun, then top with the caramelized onions, crispy bacon, and arugula. Add the top bun and serve right away.

The Hatch Green Chile Burger

Click for Recipe

The Hatch Green Chile Burger

The Hatch Green Chile Burger brings mild heat and Southwestern flavor together with roasted green chiles, pepper jack, and chipotle mayo. It is a bold burger that feels a little elevated without becoming complicated.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Servings: 4

Ingredients Method

Ingredients

4 Richwood Meat burger patties
Salt to taste
Black pepper to taste
4 slices pepper jack cheese
4 sesame buns
1 cup roasted Hatch green chiles
For the Chipotle Mayo
1/2 cup mayonnaise
1 to 2 teaspoons chipotle sauce or adobo sauce
1 teaspoon lime juice

Method

Directions

In a small bowl, stir together the mayonnaise, chipotle sauce, and lime juice until smooth. Set aside.
Warm the roasted Hatch green chiles in a skillet over medium heat for 2 to 3 minutes, then set aside.
Preheat a grill or skillet/griddle over medium-high heat.
Season the burger patties lightly with salt and black pepper.
Cook the patties until browned and cooked to your preferred doneness, turning once or as needed. Cook time may vary depending on patty thickness, cooking method, and whether cooking from frozen.
During the last 1 to 2 minutes of cooking, top each patty with a slice of pepper jack cheese.
Avoid pressing down on the patties while they cook, as this can squeeze out flavorful juices.
Lightly toast the sesame buns until warm and lightly crisp. Toasting helps the buns hold up better and adds texture.
Let the patties rest for 3 to 5 minutes.
Spread the chipotle mayo on the toasted buns.
Assemble the burgers with the patty on the bottom bun, then top with the warm roasted Hatch green chiles. Add the top bun and serve right away.

The French Onion Burger

Click for Recipe

The French Onion Burger

The French Onion Burger brings the rich, savory flavor of classic French onion soup into burger form. Deeply caramelized onions, melted Gruyère, and a spoonful of onion reduction give this burger a bold, comforting finish.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 35

Servings: 4

Ingredients Method

Ingredients

4 Richwood Meat burger patties
Salt to taste
Black pepper to taste
4 slices Gruyère cheese
4 French rolls
For the Onion Reduction
2 medium yellow onions thinly sliced
2 tablespoons butter
1 tablespoon olive oil
1/2 cup beef broth
1 teaspoon Worcestershire sauce

Method

Directions

Heat the butter and olive oil in a skillet over medium-low heat.
Add the onions and cook, stirring occasionally, for 25 to 30 minutes until caramelized.
Stir in the beef broth and Worcestershire sauce.
Simmer for 3 to 4 minutes until slightly reduced and spoonable. Set aside.
Preheat a grill or skillet/griddle over medium-high heat.
Season the burger patties lightly with salt and black pepper.
Cook the patties until browned and cooked to your preferred doneness, turning once or as needed. Cook time may vary depending on patty thickness, cooking method, and whether cooking from frozen.
During the last 1 to 2 minutes of cooking, top each patty with a slice of Gruyère cheese.
Avoid pressing down on the patties while they cook, as this can squeeze out flavorful juices.
Lightly toast the French rolls until warm and lightly crisp. Toasting helps the rolls hold up better and adds texture.
Let the patties rest for 3 to 5 minutes.
Assemble the burgers with the patty on the bottom roll, then top with the onion reduction. Add the top roll and serve right away.

The Teriyaki Pineapple Grill

Click for Recipe

The Teriyaki Pineapple Grill

The Teriyaki Pineapple Grill is a sweet-savory burger with tropical flavor and a lightly glazed finish. Grilled pineapple, teriyaki mayonnaise, Swiss cheese, and scallions give it a bold but balanced burger profile.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Servings: 4

Ingredients Method

Ingredients

4 Richwood Meat burger patties
Salt to taste
Black pepper to taste
4 slices Swiss cheese
4 brioche buns
2 green onions thinly sliced
For the Teriyaki Mayonnaise
1/2 cup mayonnaise
2 tablespoons teriyaki sauce
For the Grilled Pineapple
4 pineapple rings
1 tablespoon oil

Method

Directions

In a small bowl, stir together the mayonnaise and teriyaki sauce until fully combined. Set aside.
Lightly brush the pineapple rings with oil.
Grill over medium-high heat for 2 to 3 minutes per side until lightly charred. Set aside.
Preheat a grill or skillet/griddle over medium-high heat.
Season the burger patties lightly with salt and black pepper.
Cook the patties until browned and cooked to your preferred doneness, turning once or as needed. Cook time may vary depending on patty thickness, cooking method, and whether cooking from frozen.
During the last 1 to 2 minutes of cooking, top each patty with a slice of Swiss cheese.
Avoid pressing down on the patties while they cook, as this can squeeze out flavorful juices.
Lightly toast the brioche buns until warm and lightly crisp. Toasting helps the buns hold up better and adds texture.
Let the patties rest for 3 to 5 minutes.
Spread the teriyaki mayonnaise on the toasted buns.
Assemble the burgers with the patty on the bottom bun, then top with a grilled pineapple ring and sliced green onions. Add the top bun and serve right away.

The Bourbon Bacon Burger

Click for Recipe

The Bourbon Bacon Burger

The Bourbon Bacon Burger layers smoky bacon, cheddar, bourbon onions, and smoky aioli for a burger with deep, sweet-savory flavor. It feels rich and indulgent while still staying practical to make at home.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 25

Servings: 4

Ingredients Method

Ingredients

4 Richwood Meat burger patties
Salt to taste
Black pepper to taste
4 slices cheddar cheese
4 brioche buns
8 slices bacon
For the Bourbon Onions
2 medium yellow onions thinly sliced
2 tablespoons butter
1 tablespoon bourbon
Pinch of salt
For the Smoky Aioli
1/2 cup mayonnaise
1 teaspoon smoked paprika
1 teaspoon lemon juice
1/4 teaspoon garlic powder
Pinch of salt

Method

Directions

In a skillet over medium heat, cook the bacon until crisp. Transfer to paper towels and set aside.
Melt the butter in a skillet over medium-low heat.
Add the onions and a pinch of salt.
Cook for 15 to 20 minutes until softened and golden.
Stir in the bourbon and cook for 1 to 2 minutes more until slightly reduced. Set aside.
In a small bowl, stir together the mayonnaise, smoked paprika, lemon juice, garlic powder, and salt until smooth. Set aside.
Preheat a grill or skillet/griddle over medium-high heat.
Season the burger patties lightly with salt and black pepper.
Cook the patties until browned and cooked to your preferred doneness, turning once or as needed. Cook time may vary depending on patty thickness, cooking method, and whether cooking from frozen.
During the last 1 to 2 minutes of cooking, top each patty with a slice of cheddar cheese.
Avoid pressing down on the patties while they cook, as this can squeeze out flavorful juices.
Lightly toast the brioche buns until warm and lightly crisp. Toasting helps the buns hold up better and adds texture.
Let the patties rest for 3 to 5 minutes.
Spread the smoky aioli on the toasted buns.
Assemble the burgers with the patty on the bottom bun, then top with the bourbon onions and crispy bacon. Add the top bun and serve right away.

The Truffle Melt

Click for Recipe

The Truffle Melt

The Truffle Melt is a rich, indulgent burger with earthy mushrooms, melted provolone, and a layer of truffle aioli. It is bold and savory, with a steakhouse-style feel that works well for a more elevated burger night.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 18

Servings: 4

Ingredients Method

Ingredients

4 Richwood Meat burger patties
Salt to taste
Black pepper to taste
4 slices aged provolone cheese
4 brioche buns
For the Sautéed Mushrooms
8 ounces mushrooms sliced
2 tablespoons butter
1 garlic clove minced
Pinch of salt
Pinch of black pepper
For the Truffle Aioli
1/2 cup mayonnaise
1 teaspoon truffle oil
1 teaspoon lemon juice
Pinch of salt

Method

Directions

Melt the butter in a skillet over medium heat.
Add the mushrooms and cook for 6 to 8 minutes until browned and tender.
Stir in the garlic, salt, and black pepper, then cook for 30 seconds more. Set aside.
In a small bowl, stir together the mayonnaise, truffle oil, lemon juice, and salt until smooth. Set aside.
Preheat a grill or skillet/griddle over medium-high heat.
Season the burger patties lightly with salt and black pepper.
Cook the patties until browned and cooked to your preferred doneness, turning once or as needed. Cook time may vary depending on patty thickness, cooking method, and whether cooking from frozen.
During the last 1 to 2 minutes of cooking, top each patty with a slice of aged provolone cheese.
Avoid pressing down on the patties while they cook, as this can squeeze out flavorful juices.
Lightly toast the brioche buns until warm and lightly crisp. Toasting helps the buns hold up better and adds texture.
Let the patties rest for 3 to 5 minutes.
Spread the truffle aioli on the toasted buns.
Assemble the burgers with the patty on the bottom bun, then top with the sautéed mushrooms. Add the top bun and serve right away.

The Chile-Crunch Burger

Click for Recipe

The Chili-Crunch Burger

The Chili-Crunch Burger brings heat, texture, and deep savory flavor together in one bold bite. Caramelized onions, American cheese, garlic mayo, and chili crisp make this burger stand out while still keeping the build clean and manageable.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 35

Servings: 4

Ingredients Method

Ingredients

4 Richwood Meat burger patties
Salt to taste
Black pepper to taste
4 slices American cheese
4 sesame buns
For the Garlic Mayo
1/2 cup mayonnaise
1 garlic clove finely minced or grated
1 teaspoon lemon juice
Pinch of salt
For the Chili-Crisp Onions
2 medium yellow onions thinly sliced
2 tablespoons butter
1 tablespoon olive oil
1 to 2 tablespoons chili crisp

Method

Directions

In a small bowl, stir together the mayonnaise, garlic, lemon juice, and salt until smooth. Let sit for 5 to 10 minutes so the garlic flavor can develop.
Heat the butter and olive oil in a skillet over medium-low heat.
Add the onions and cook, stirring occasionally, for 25 to 30 minutes until deep golden and caramelized.
Stir in the chili crisp just before serving and set aside.
Preheat a grill or skillet/griddle over medium-high heat.
Season the burger patties lightly with salt and black pepper.
Cook the patties until browned and cooked to your preferred doneness, turning once or as needed. Cook time may vary depending on patty thickness, cooking method, and whether cooking from frozen.
During the last 1 to 2 minutes of cooking, top each patty with a slice of American cheese.
Avoid pressing down on the patties while they cook, as this can squeeze out flavorful juices.
Lightly toast the sesame buns until warm and lightly crisp. Toasting helps the buns hold up better and adds texture.
Let the patties rest for 3 to 5 minutes.
Spread the garlic mayo on the toasted buns.
Assemble the burgers with the patty on the bottom bun, then top with the chili-crisp onions. Add the top bun and serve right away.

The Peppercorn Steakhouse Burger

Click for Recipe

The Peppercorn Steakhouse Burger

The Peppercorn Steakhouse Burger has a bold, savory flavor built around cracked black pepper, melted Swiss, crispy onions, and a creamy steakhouse aioli. It feels hearty and upscale while still delivering a classic burger experience.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 12

Servings: 4

Ingredients Method

Ingredients

4 Richwood Meat burger patties
Salt to taste
1 tablespoon cracked black pepper
4 slices Swiss cheese
4 brioche buns
1 cup crispy fried onions
1 large tomato sliced
For the Steakhouse Aioli
1/2 cup mayonnaise
1 tablespoon prepared horseradish
1 teaspoon Dijon mustard
1 teaspoon lemon juice
Pinch of black pepper

Method

Directions

In a small bowl, stir together the mayonnaise, horseradish, Dijon mustard, lemon juice, and black pepper until smooth. Set aside.
Preheat a grill or skillet/griddle over medium-high heat.
Season the burger patties lightly with salt and the cracked black pepper.
Cook the patties until browned and cooked to your preferred doneness, turning once or as needed. Cook time may vary depending on patty thickness, cooking method, and whether cooking from frozen.
During the last 1 to 2 minutes of cooking, top each patty with a slice of Swiss cheese.
Avoid pressing down on the patties while they cook, as this can squeeze out flavorful juices.
Lightly toast the brioche buns until warm and lightly crisp. Toasting helps the buns hold up better and adds texture.
Let the patties rest for 3 to 5 minutes.
Spread the steakhouse aioli on the toasted buns.
Assemble the burgers with the patty on the bottom bun, then top with tomato slices and crispy fried onions. Add the top bun and serve right away.

The Patty Melt Deluxe

Click for Recipe

The Patty Melt Deluxe

The Patty Melt Deluxe gives the classic diner-style patty melt a richer, more loaded finish with caramelized onions, Swiss cheese, and buttery toasted rye bread. It is comforting, savory, and perfect when you want something between a burger and a grilled sandwich.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 35

Servings: 4

Ingredients Method

Ingredients

4 Richwood Meat burger patties
Salt to taste
Black pepper to taste
4 slices Swiss cheese
8 slices rye bread
For the Caramelized Onions
2 medium yellow onions thinly sliced
2 tablespoons butter
1 tablespoon olive oil
Pinch of salt

Method

Directions

Heat the butter and olive oil in a skillet over medium-low heat.
Add the onions and a pinch of salt. Cook, stirring occasionally, for 25 to 30 minutes until soft, deep golden, and caramelized.
Preheat a grill or skillet/griddle over medium-high heat.
Season the burger patties lightly with salt and black pepper.
Cook the patties until browned and cooked to your preferred doneness, turning once or as needed. Cook time may vary depending on patty thickness, cooking method, and whether cooking from frozen.
During the last 1 to 2 minutes of cooking, top each patty with a slice of Swiss cheese.
Avoid pressing down on the patties while they cook, as this can squeeze out flavorful juices.
Butter the outside of each slice of rye bread, then toast until golden. Toasting helps the bread hold up better and adds texture.
Let the patties rest for 3 to 5 minutes.
Assemble each patty melt with a patty on one slice of rye, top with caramelized onions, then finish with the second slice of rye. Serve right away.

The Jalapeño Popper Burger

Click for Recipe

The Jalapeño Popper Burger

The Jalapeño Popper Burger is creamy, spicy, and rich, with crisp bacon, jalapeños, and a smooth cheese spread layered over a juicy burger. It captures the flavor of a jalapeño popper in a burger that feels bold and fun.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 15

Servings: 4

Ingredients Method

Ingredients

4 Richwood Meat burger patties
Salt to taste
Black pepper to taste
4 brioche buns
8 slices bacon
2 jalapeños sliced
For the Jalapeño Popper Spread
1/2 cup cream cheese softened
1/2 cup shredded cheddar cheese
1 tablespoon chopped green onions

Method

Directions

In a skillet over medium heat, cook the bacon until crisp. Transfer to paper towels and set aside.
In a small bowl, stir together the cream cheese, shredded cheddar cheese, and chopped green onions until evenly combined.
Preheat a grill or skillet/griddle over medium-high heat.
Season the burger patties lightly with salt and black pepper.
Cook the patties until browned and cooked to your preferred doneness, turning once or as needed. Cook time may vary depending on patty thickness, cooking method, and whether cooking from frozen.
Avoid pressing down on the patties while they cook, as this can squeeze out flavorful juices.
Lightly toast the brioche buns until warm and lightly crisp. Toasting helps the buns hold up better and adds texture.
Let the patties rest for 3 to 5 minutes.
Spread the jalapeño popper mixture on the toasted buns.
Assemble the burgers with the patty on the bottom bun, then top with crispy bacon and sliced jalapeños. Add the top bun and serve right away.

The Garlic-Parmesan Burger

Click for Recipe

The Garlic-Parmesan Burger

The Garlic-Parmesan Burger is a savory, rich burger with garlic aioli, melted provolone, and roasted Parmesan onions. It has a deep, comforting flavor that feels a little elevated without becoming overly complicated.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Servings: 4

Ingredients Method

Ingredients

4 Richwood Meat burger patties
Salt to taste
Black pepper to taste
4 slices provolone cheese
4 brioche buns
For the Garlic Aioli
1/2 cup mayonnaise
1 garlic clove finely minced or grated
1 teaspoon lemon juice
Pinch of salt
For the Roasted Parmesan Onions
1 medium yellow onion thinly sliced
1 tablespoon olive oil
2 tablespoons grated Parmesan cheese
1/4 teaspoon black pepper

Method

Directions

In a small bowl, stir together the mayonnaise, garlic, lemon juice, and salt until smooth. Let sit for 5 to 10 minutes so the garlic flavor can develop.
Preheat the oven to 425°F.
Spread the sliced onion on a small baking sheet, drizzle with olive oil, and season with the black pepper.
Roast for 15 minutes, then sprinkle with the Parmesan cheese and roast for 5 minutes more until the onions are tender and lightly crisp at the edges.
Preheat a grill or skillet/griddle over medium-high heat.
Season the burger patties lightly with salt and black pepper.
Cook the patties until browned and cooked to your preferred doneness, turning once or as needed. Cook time may vary depending on patty thickness, cooking method, and whether cooking from frozen.
During the last 1 to 2 minutes of cooking, top each patty with a slice of provolone cheese.
Avoid pressing down on the patties while they cook, as this can squeeze out flavorful juices.
Lightly toast the brioche buns until warm and lightly crisp. Toasting helps the buns hold up better and adds texture.
Let the patties rest for 3 to 5 minutes.
Spread the garlic aioli on the toasted buns.
Assemble the burgers with the patty on the bottom bun, then top with the roasted Parmesan onions. Add the top bun and serve right away.