To kick off the summer season, National Burger Day falls on May 28th. As we start off a non-typical summer, with much of the United States still under stay at home orders, we’re all in need for something to celebrate.

The Symrise team has extensively researched the need to know trends when it comes to burgers. Our research encompasses the top ingredients, condiments, vegetables and cheeses paired with burgers on menus over the last year and the top and emerging flavors and ingredients in retail.

Overall we've seen an array of familiar flavors growing on burger menus, from barbecue to ranch and smoke to pepperjack. Recently some interesting Latin flavors like chipotle mayo, green chili and queso have seen growth as well as other global flavors, some of which are featured in the recipes below. You can learn more about burger trends by contacting us HERE.

To help you celebrate the national holiday properly and give you the opportunity to experience these trends firsthand, Symrise Chefs Vince Fazi, Noah Michaels and Steven Winka customized burger recipes that tap into our research on the top flavor and ingredient trends. Have a taste for yourself!

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ULTIMATE BARBEQUE SMOKED BURGERS | Recipe by Chef Vince Fazi

Burger Ingredients: Serves 6 – 5oz Patties
• 1 lb Chuck, trimmed, cut into 1 1/2-inch cubes
• 1 lb Sirloin, trimmed, cut into 1 1/2-inch cubes
• 1 tsp BBQ Seasoning plus ½ Cup for sprinkling the outside of burgers (recipe below)
• 8 oz Grated cheddar cheese, large grate
• BBQ sauce (store bought or your personal recipe)
• 1-2 Cups Hardwood smoke chips or 1 medium sized wood chunks

Barbeque Seasoning Ingredients:
• ½ Cup Coarse Ground Black Pepper
• ¼ Cup Kosher Salt
• 1 tbsp Smoked Paprika
• 1 tbsp Granulated Garlic
• 1 tbsp Granulated Onion
• 6 Burger buns

Burger Toppings to explore: Smoked Cheddar or Gouda Cheese Slices, Pickles, Red Onion, Tomato, Lettuce, Bacon, Mayonnaise, Crispy Onion Straws (store bought)

Special equipment: Chimney starter, all-natural lump charcoal and kettle grill
1. Pass the meat through the coarsest die of a food grinder. Place the ground meat into a bowl.
2. Alternatively, (if you do not have a meat grinder) in separate batches pulse the chuck and the sirloin in a food processor 10 times. Place the meat into a bowl.
3. Add 1 tsp BBQ seasoning to the meat mixture along with the grated cheddar and mix everything together until just distributed. You do not want to overmix or the burgers will be tough.
4. Form into 5 oz patties and place on a parchment line sheet tray. Keep in refrigerator for up to 2 hours or while you preheat the grill.
5. Fill a large chimney starter with charcoal and light. Once the coals are ashy white, transfer to a kettle grill and spread evenly. Set grate over coals.
6. While the coals are heating, sprinkle each patty on both sides with BBQ seasoning enough to coat the outside. You most likely won’t need all of the seasoning.
7. Right before you cook burgers on the grill, remove grate and spread 1 cup or place 1 chunk of hardwood over the coals. Place the grate back on the grill. Add the burger patties and baste the top with BBQ sauce. Do not move for 2 minutes.
8. Flip the burgers every 2 minutes, basting each time with BBQ sauce, until they reach an internal temperature of 135 degrees on an instant-read thermometer.
9. Remove the burgers from the heat to a plate and prepare the buns by placing them on the grill, cut side down for 1 to 2 minutes. Remove and place them cut side up on a platter.
10. Serve with extra BBQ sauce, cooked bacon, smoked cheese, lettuce, tomato, pickles or even crispy onion straws!

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KOREAN STYLE GALBI BURGERS | Recipe by Chef Noah Michaels

Galbi Burger Ingredients: Serves 2-3 Depending on Burger Size
• 1 LB Short Rib Blended Ground Beef
• 1 Tablespoon Mirin
• 2 Tablespoons Brown Sugar
• 1 Tablespoon Ginger, Grated on Microplane
• 1 teaspoon Garlic, Grated on Microplane
• 1 each of Scallion, White and Green, Minced
• ½ teaspoon Salt
• 1 teaspoon Gochujaru Chili Flakes

Burger Instructions:
1. Blend meat with seasoning ingredients.
2. Shape into burgers (5ish Oz for 3 or 1/2 lb. if you're hungry).
3. Refrigerate while grill heats and remaining ingredients are prepared.

Galbi Glaze Ingredients:
• 1 Tablespoon Doenjang (or other Soy Miso Paste)
• 1 Tablespoon Gochujang
• 1 Tablespoon Toasted Sesame Oil
• 2 Tablespoons Honey

Glaze Instructions:
1. Blend all ingredients and reserve.

Kimchi Slaw Ingredients:
• ½ Cup Kimchi, Prepared, Sliced
• 2 Each Scallion, Sliced
• ¼ Each Frisee
• 1 Tablespoon Mayonnaise, Japanese Type
• 1 Tablespoon Kimchi Juice
• 1 Tablespoon Rice Wine

Slaw Instructions:
1. Blend ingredients to mix well and reserve.

Ingredients for Final Assembly:
• Galbi Burgers, Above
• Galbi Glaze, Above
• Kimchi Slaw, Above
• 3 each Hawaiian Style Rolls
• 1 Tablespoon Toasted Sesame Oil
• 1 Tablespoon Sesame Seeds
• As Needed American Cheese
• As Needed Spam, Sliced Thin, Optional

Instructions for Final Assembly:
1. Brush Hawaiian Rolls with Sesame Oil and Sprinkle with Sesame Seeds.
2. Heat Rolls Per Manufacturer’s Instructions.
3. Grill Burgers, Brushing with Galbi Glaze to Personal Liking and Top with Cheese.
4. Grill Spam Slices, If Using
5. Assemble and Eat Like No One is Looking.
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SOUTHERN SMASHED BURGER WITH PIMENTO CHEESE, FRIED GREEN TOMATOES AND CHOW CHOW MAYO | Recipe assembled by Chef Steven Winka

First assemble the toppings and condiments according to recipes below:
• Pimento Cheese Recipe
• Chow Chow Recipe: once chow chow is made and cooled down (we don’t want to heat the mayo) we can put together the chow chow mayo! Combine 2 cups of mayo (preferably Duke’s) and 1 cup of cooled Chow Chow in a food processor or blender and mix until smooth.
• Fried Green Tomatoes Recipe: if you can’t find green tomatoes you can substitute tomatillos…or you can just go with a simple plain ripe red tomato and the burger will still taste great

The Burger Recipe: As far as the burger itself, I can’t help myself when it comes to a good smashed burger. If you haven’t been introduced to this amazing style of cooking a burger, or haven’t tried making one yourself, you’re in for a treat. The above linked recipe is from J. Kenji Lopez Alt and I promise it couldn’t be any simpler to replicate!

Just a quick side note about ground beef…if you have a meat grinder (or attachment for the stand mixer), I highly suggest grinding your own beef. It will absolutely change your love for burgers if you go that extra step. There are a million directions you can go with different blends, but in general you want something that is going to deliver a higher fat content, especially with a smashed burger. I like to keep things simple and do a 50/50 blend of chuck and boneless short rib. However, if you don’t have the equipment or don’t want to go that extra step it’s no problem at all. You can still make an amazing smashed burger with store bought ground beef; just try to stay somewhere in the 80/20 or 85/15 range.

Other ingredients:
• Soft burger buns (preferably Martin’s Potato Buns)
• Shredded iceberg lettuce

Once everything is cooked up, assembled the burger as follows (or get creative):
• Spread a layer of chow chow mayo on top and bottom of bun
• Place a handful of shredded iceberg on bottom bun
• While they are still hot, place a large scoop of pimento cheese in between two burgers and place on top of iceberg
• Lay one or two of the fried green tomatoes on top of the burger
• Close and enjoy!
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We're committed to providing helpful content during these tough times in the weeks to come. Check back on In-Sight for regular updates. Until then, happy home cooking!

_{Photos courtesy of The Cozy Apron and Serious Eats.}