How to Create Epic Burgers + Giveaway

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burger month

Hey hey hey it’s May, which means it’s #BurgerMonth! A month dedicated to meat, buns and sexy toppings.

Every year, I take part in the annual Girl Carnivore #BurgerMonth Challenge where 100 talented foodies come up with epic burgers for you to drool over. And if that’s not enough, we give away killer grill swag just in time for BBQ season.

This year’s $800 prize package includes:

Amazing right? Be sure to enter over at

What does it take to make an epic burger?

To some, an epic burger may be topped with macaroni and cheese, a fried egg and jalapeno poppers. While that would be a sinful delight, I’m learning from the masters to go back to the basics.

True culinary genius is not dumping the kitchen sink on a patty. It is appreciating the flavor of the beef, cooking it to perfection and accentuating it with thoughtful ingredients.

So in order to fulfill my promise of epicness, I pulled my #BurgerMonth inspiration from world-renowned “On Fire” chef Francis Mallmann. The Argentina native has a gift of using fire to create masterful, yet simplistic meals.

The Argentina Technique

I grew up eating burgers cooked two ways – either grilled or pan-fried on the stove. The grill provides that familiar backyard barbecue smokiness, but the pan creates the caramelized beefy crust.

In Argentina, cooks have found a way to combine the best of both of these methods. They use a chapa or plancha, which is essentially a piece of tin or cast iron placed over the coals.

The coals heat the metal just as a stove heats a pan, but when you close the lid over the pan and coals, the familiar smoky taste of barbecue is encapsulated into the meat. Again, best of both worlds.

Grilling Burgers on a Plancha

Grill Your Cheese

The plancha also makes it possible to grill your cheese. You heard me right. I’m not talking about white bread and American cheese sandwiches. I’m talking about half-inch slices of crispy, melty cheesy goodness.

You place the cheese on the plancha. The bottom will form a crust similar to Parmesan crisps and the top will melt into itself. It’s a messy technique that takes a little practice, but eating your mistakes is your A-for-effort reward.

Keep Your Toppings Fresh

With a third of a pound of beef and a half–inch slice of cheese, your burger doesn’t need anymore heavy flavors. Instead, brighten everything up with seasonal vegetables and an herbaceous chimichurri sauce.

Buns Matter

Lastly but equally important, pay attention to your buns. They are merely a vessel to hold all of this goodness together. If you go with something too thick or dense, you’ll have a mouthful of bread and you won’t be able to appreciate your crispy patty, melty cheese and fresh veg. My go to burger bun is brioche. It’s airy, but strong enough to hold a hefty burger.

argentina burger

Show Me Your Burgers

Now Jedi, take this fire wizardry and create your own epic burger. Be sure to use #BurgerMonth, and follow the hashtag to see all the recipes my fellow epic burger creators will be sharing all month long.

And don’t forget to ENTER to win that $800 prize package from American Lamb Board, Anolon, Beef, It’s What’s For Dinner, Char-Broil, Curly’s BBQ,, Melissa’s Produce, Primal Stone, Spiceologist, Thermoworks , & Veal Made Easy.

More Burgers

Classic Hamburgers
Steakhouse Burger from Girls Can Grill
Gochujang Teriyaki Burgers | #GirlsCanGrill
Gentleman Jack Whiskey Burger
How to Create Epic Burgers

About the Author:

I love to cook outdoors. Give me a smoker, a grill or even a campfire, and I’ll serve you up a meal you won’t forget.


  1. spiffycookie May 4, 2017 at 6:25 am - Reply

    You’re absolutely right, you can top your burger with all kinds of awesomeness but if the base stinks then why bother. I love that you shared the argentina technique!

  2. colleen kennedy May 5, 2017 at 8:02 am - Reply

    Chimichurri on a burger??? Sign me up!

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