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The following recipes and photography are courtesy of Graham R. and his dog, Carl. For more of their delicious food ventures, visit them on Instagram @cookingwithcarrrl.
This is your sign to fire up the grill and head to Heinen’s to check out their incredible selection of gourmet burgers!
No matter what your taste buds are craving, Heinen’s has you covered. They have Turkey Bruschetta Burgers, Black Bean Burgers and BBQ Cheddar Burgers, just to name a few!
Add a simple ranch slaw to their buffalo chicken burger and you’ve got a hit. The possibilities are endless. What’s even better is the fact that these are made fresh in-house at each Heinen’s location! You won’t find these in the freezer section, ever!
On my most recent trip to Heinen’s, I decided to try the Santa Fe Chickpea Burger, Chicken Parmesan Burger and the Steak and Tenderloin Burger. Follow along for how I prepared each of them, then try to get creative on your own!
Ain’t no party like a burger party, ‘cause a burger party don’t stop!
- Total time:
- 0min
- Servings:
- 4
Ingredients
For the Santa Fe Chickpea Burger with Sweet Lemon Vinaigrette
- 4 Heinen’s Santa Fe Chickpea Burgers
- 1 package of microgreens
- 1 Tbsp. parmesan cheese
- 1/3 cup freshly squeezed lemon juice
- 1/4 cup olive oil
- 1/2 Tbsp. maple syrup
- 2 tsp. Dijon mustard
- 1/4 tsp. salt
- 1 tsp. freshly cracked pepper
- 1 garlic clove, minced
- 4 Tbsp. mayo
For the Chicken Parmesan Burger
- 4 Heinen’s Chicken Parmesan Burgers
- 1/2 fresh mozzarella ball, sliced
- 3/4 cup Heinen’s pizza sauce
- 4 basil leaves
- 5 Tbsp. butter, at room temperature
- 3 garlic cloves, minced
- 1 Tbsp. fresh parsley
- 4 brioche buns
For the Prime Rib Dip
- 4 Heinen's Ground Steak & Tenderloin Burgers
- 2 white onions, thinly sliced
- 1 Tbsp. butter
- ½ cup sour cream
- 2 ½ Tbsp. premade horseradish, drained
- 1 Tbsp. mayo
- ½ tsp. apple cider vinegar
- ½ Tbsp. chopped chives
- 1 ½ tsp. salt, divided
- 1 tsp. black pepper, divided
- 1 au jus packet
- 4 brioche buns
Instructions
For the Santa Fe Chickpea Burger with Sweet Lemon Vinaigrette
Use a Mason jar to make the sweet lemon vinaigrette. It will save you time, dishes and you get a little workout, too!
- While the grill preheats, combine 1/3 cup lemon juice, olive oil, syrup, mustard, garlic, salt and 1/4 tsp. pepper in a Mason jar. Now shake what your momma gave you (assuming she gave you that Mason jar). Store in the jar until ready to use.
- Combine mayo, 3/4 tsp. pepper and 1 tsp. of lemon juice in a bowl. Whisk together and set aside. This is the lemon pepper Mayo.
- Heinen’s chickpea patties are perfect for the grill. I seasoned mine with Heinen’s sweet & smokey seasoning. It’s a perfect complement to the sweet vinaigrette. Grill for 7 minutes on each side.
- To assemble the burger, smother the bottom bun with the lemon pepper mayo. Add the chickpea burger, then mix 4 Tbsp. of the vinaigrette with the microgreens and parmesan cheese. Toss and top each burger with 1/2 cup of the salad. Top bun is optional.
For the Chicken Parmesan Burger
These chicken patties are full of freshly grated parmesan cheese, fresh herbs and fresh chicken, of course! Now add fresh pizza sauce and garlic bread and you’re in for a treat!
- While the grill preheats, make the garlic butter by mixing together the butter, garlic and parsley. Smear 1/2 Tbsp. on each bun.
- Grill the chicken burgers over high, direct heat. Cook for 4 minutes, then rotate the burger 180˚F and cook for another 4 minutes.
- Flip and grill for 4 more minutes, rotate the burger again and top with 2 Tbsp. of pizza sauce. Cook for 2 minutes, then add a slice of fresh mozzarella.
- Add the buns to the grill and cook for another 2 minutes.
- When the cheese is starting to melt, remove the burgers from the grill.
- Place the burger on the bottom bun, top with a piece of fresh basil and add the top bun.
For the Prime Rib Dip
We are ending this burger journey with a bang! For dessert, we have the Prime Rib Dip Burger – a Heinen’s Steak and Tenderloin Burger topped with caramelized onions, tangy horseradish sauce, on a grilled brioche bun. Served with a side of au jus!
- While the grill preheats, add the onions, butter, 1 tsp. of salt and ¾ tsp. of pepper to a skillet over medium heat. Cook for 25 minutes, stirring often. When the onions become golden, remove them from the heat.
- Add the sour cream, horseradish, mayo, apple cider vinegar, chives, ½ tsp. salt and ¼ tsp. pepper to a bowl. Mix well and keep in the refrigerator until ready to use.
- Season the patties with salt and pepper only. When the grill is ready, add the burgers and grill for 5 minutes per side for medium doneness or 7 minutes per side for well done.
- To assemble the burger, slather a grilled bun with 1 Tbsp. of the horseradish sauce. Add the juicy burger and ½ cup of the caramelized onions. Finally, smother the top bun with another helping of the horseradish sauce.
- Serve with individual ramekins of au jus and start dunking!
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