Fuddruckers is an American fast casual, franchised, restaurant chain that specializes in hamburgers. In 2011, Fuddruckers had 56 company-operated restaurants and 129 franchises.

Fuddruckers is about The Worlds Greatest Burger, hot off the grill. Fuddruckers is about our Fresh Toppings Bar where you can finish your burger off exactly the way you want it with tomatoes, lettuce two ways, pickles, sweet relish, pico de gallo, hot peppers, banana peppers and onions. Steaming hot cheese, three kinds of mustard, mayo and ketchup ready to pile on your burger turning it into that creation that only you envision.

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Jameson Whiskey Blue Cheese Burger


JAMESON WHISKEY BLUE CHEESE BURGER  
Makes 4 burgers

Crispy Onions:
2 large white onions, halved and then sliced very thin
2 cups buttermilk
2 cups flour
1 tablespoon kosher salt
pinch of pepper + cayenne pepper
oil, for frying

Whiskey Glaze:
1/4 cup whiskey
1/4 cup ketchup
2 tablespoons soy sauce
2 tablespoons honey
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon cayenne pepper, or to taste
1/4 teaspoon pepper

Burgers:
1 1/2 pounds ground beef
4 ounces blue cheese, cut into 4 cubes
salt and pepper, for sprinkling
4 good quality buns, toasted

Guinness Cheese Sauce:
4 tablespoons unsalted butter
4 tablespoons flour
1/2 cup Guinness beer
1/2-1 cup milk
8 ounces sharp cheddar cheese
salt and pepper, to taste

To make the crispy onions, add the sliced onions to a large bowl and pour the buttermilk over top. Use your hand to submerge the onions in the buttermilk. Allow the onions to sit in the buttermilk 10-30 mins. Meanwhile add the flour, salt and a pinch of both cayenne and pepper to a bowl and give it a good toss. When ready to fry the onions heat a large pot of oil until it reaches 375 degrees  or until a pinch of flour sizzles when sprinkled over the pot. Remove a handful of onions from the buttermilk and place them into the flour mixture. Coat the onions in the flour mixture, and then tap them on the inside of the bowl to shake off the excess. 

Carefully drop the onions into the hot oil. With a spoon, fiddle with them a bit just to break them up. Watch the onions closely as they cook quick! After about 1 or 2 minutes, they should be golden brown, remove from the oil and place on a paper towel-lined plate. Repeat with the remaining onion slices. Onions are best served right away, but can be reheated in a 300 degree oven for 5 minutes, watching them closely and making sure they do not burn.

To make the whiskey glaze, add the whiskey, ketchup, soy sauce, honey, mustard, Worcestershire, cayenne and pepper to a small saucepan. Bring to a boil and then reduce the heat to a simmer. Simmer 5 minutes or until the sauce has thickened slightly. Keep warm over low heat until read to serve (or store in the fridge and warm before serving).To make the burgers, divide the meat into 4 sections. Place a cube of blue cheese in the center of each and then enclose the cheese in the meat forming 4 patties. Place the patties on a plate. Preheat the grill or a grill pan to medium high heat, once hot, season the burgers with salt and pepper and then grill until your desired doneness. About 4-5 minutes per side for medium rare. Remove the burgers from the grill and and cover with foil to allow the burgers to rest while you prepare the cheese sauce.

To make the cheese sauce, heat a medium saucepan over medium heat. Add the butter, and once it’s melted and bubbly add the flour. Whisk together to create a roux and cook for 1-2 minutes until mixture gets a bit golden in color. Add the beer and 1/2 cup milk, stir and turn down heat to low. Continue stirring until milk thickens. Add in the cheddar cheese and continue to stir until mixture is smooth. If the sauce seems too thick, thin with more milk. Season with salt and pepper.

To serve, place each burger on a toasted bun. Top with a good amount of whiskey glaze and cheese sauce. Add those crispy onions and then the top bun.

Gourmet Turkey Burger


GOURMET TURKEY BURGER

Fuddruckers is celebrating the season with the introduction of its “Autumn in a Bun” promotion, which showcases a freshly grilled, half-pound turkey burger topped with the soft bite of crumbled blue cheese and a generous serving of house made cranberry and apple chutney.  The specialty item is available at all 62 locations around the country through December 31st, 2013.  And guests can complete their feast with a fall centric side of sweet potato fries for an additional charge.

As with all Fuddruckers burgers, diners can choose between a sesame-topped, white or wheat bun baked from scratch on-site throughout the day to achieve the perfect combination of crisp crust and melt in your mouth texture.  The legendary “Build Your Own” produce bar features fixings ranging from sun-ripened tomatoes and onions to pico de gallo, as well as an array of sauces to further customize a meal.

Bourbon Burger



Fuddruckers adds Bourbon Burger to summer menu

Fuddruckers recently announced that it will add a Bourbon Burger to its summer menu.

The Bourbon Burger features a seasoned, grilled to order beef patty glazed in a sweet bourbon sauce and is topped with bacon, bourbon caramelized onions and crumbled blue cheese.

Toppings Bar


TOPPINGS BAR

Fuddruckers is about our Fresh Toppings Bar where you can finish your burger off exactly the way you want it with tomatoes, lettuce two ways, pickles, sweet relish, pico de gallo, hot peppers, banana peppers and onions.   Steaming hot cheese, three kinds of mustard, mayo and ketchup ready to pile on your burger turning it into that creation that only you envision.

Buffalo Wing Burgers




Buffalo Wing Burgers
Recipe

Serves 4


Burgers:
1/2 small yellow onion
2 medium cloves garlic
1 tablespoon unsalted butter
1 tablespoon olive oil, plus more for cooking the burgers
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 teaspoons hot sauce, preferably Frank’s
1/2 teaspoon dried thyme
1/2 teaspoon crushed red pepper flakes
1 1/4 pounds raw, coarsely ground turkey or chicken (white meat)
4 whole-wheat potato hamburger buns

Mayonnaise:
1/2 lemon
1/2 cup mayonnaise
1 tablespoon hot sauce, preferably Frank’s
2 teaspoons honey
1/2 teaspoon ground cayenne pepper

For the burgers: Mince the onion to yield 1/3 cup. Mince the garlic. Heat the butter and oil in a large skillet over medium heat. Once the butter has melted, add the onion and salt, stirring to coat. Cook for 2 minutes, then stir in the garlic. Cook for about 8 minutes or until the onion has turned lightly golden, then add the black pepper, hot sauce, thyme and crushed red pepper flakes, stirring to incorporate. Transfer to a mixing bowl and cool for 5 minutes.

Add the ground turkey or chicken; use slightly dampened hands to gently combine the mixture. Form into 4 patties of equal size. Use a little oil to film the bottom of the skillet (the same one used to cook the onion and garlic). Place over medium-high heat. Add the burgers and cook for 3 to 5 minutes or until browned on the bottom, then turn the burgers over and cook for 3 to 5 minutes or until cooked through; you can tell because the juices will run clear.

Make the mayonnaise: Squeeze a tablespoon of lemon juice into a medium bowl. Add the mayonnaise, hot sauce, honey and cayenne pepper, stirring to combine. The yield is a generous 1/2 cup. Refrigerate until ready to use.

To assemble:  Spread a tablespoon or so of the mayo on the inside tops and bottoms of the buns. Place the burgers on the bottom buns and complete the sandwiches with the top buns. Serve warm.