Best Tailgating Burgers and Sandwiches

August 24, 2016
Photo: Nigel Cox
When football season comes around, it’s time to gather up friends and fire up the grill. Healthy tailgating food should involve recipes that satisfy but don't weigh you down for the day. These calorie-conscious burgers and sandwiches are healthy enough to keep you feeling good, but definitely fit in with the indulgent feel of football food. Between bite-size sliders, barbecue sandwiches, Italian hoagies, and hearty burgers, you’re sure to find something for all guests to enjoy. Keep it traditional with beef burgers and Sloppy Joes, or get funky with Sriracha shrimp rolls and chicken parmesan sliders.
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Smoky Caramelized Onion Burgers

Photo: Caitlin Bensel
View Recipe: Smoky Caramelized Onion Burgers

Sometimes we want our grilled beef patties to have a just a little more oomph. These burgers deliver exactly that and more. Caramelized onions and garlic go into the ground sirloin mixture to keep the burgers moist, followed by a bold hit of ground cumin and smoked paprika for a jolt of flavor.

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Korean BBQ Buns

Photo: Greg DuPree
View Recipe: Korean BBQ Buns

Asian steamed buns replace traditional ones for an irresistible fluffy-chewy effect. Meatballs stay juicier than patties. Quick spicy pickles and perky acidic balance the great crunch.

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Habanero-Apricot Chicken Sandwiches

Photo: Caitlin Bensel
View Recipe: Habanero-Apricot Chicken Sandwiches

For slow-simmered flavor without the hassle, reach for your handy slow cooker. Habaneros contain more capsaisin (the compound that contributes spicy heat) than jalapeños, but removing the seeds and membranes lessens that heat considerably.

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All-American Grilled Burger

Photo: Jennifer Causey
View Recipe: All-American Grilled Burger

Here’s your blueprint for a crowd-pleasing backyard barbecue burger complete with special sauce. The sauce is no secret here: Crunchy iceberg lettuce and pickles provide crunch and tang, all mixed in with ketchup, mustard, and a little hot sauce for kick. We like the texture whole-grain mustard adds to the sauce, but creamy Dijon will work just as well. Don’t overwork the beef as you form the patties so the burgers stay moist and juicy.

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Pan Bagnat Tuna Sandwich

Photo: Jennifer Causey
View Recipe: Pan Bagnat Tuna Sandwich

Quality ingredients make all the difference here. Use premium canned or jarred white tuna, the best fruity olive oil you have, and garden-fresh veggies. We chop up the olives and capers and mix them into the tuna for a briny flavor hit that won’t slip out of your sandwich as you eat. Niçoise are small French black olives; kalamata olives will work just fine in their place.

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Blackened Grouper Sandwiches With Rémoulade

Photo: Hector Manuel Sanchez
View Recipe: Blackened Grouper Sandwiches with Rémoulade

Firm white fish like grouper, tilapia, and mahi mahi are perfect for crusty sandwiches because they won't fall apart after cooking.

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Smashed Double Cheeseburger Sliders

Photo: Jennifer Causey
View Recipe: Smashed Double Cheeseburger Sliders

You can easily make these on the grill instead of the stovetop. Just preheat the grill to high, and set a cast-iron skillet on the grill grate to preheat also. Be careful when touching the skillet, as the handle will be extremely hot. A pinch of sugar in the beef patty mixture helps deliver deep-brown, caramelized crust to the burgers without making them taste sweet.

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Kicky Black Bean Burgers

Photo: Hector Manuel Sanchez
View Recipe: Kicky Black Bean Burgers

If you don't have a food processor, you can sub about 2/3 cup plain breadcrumbs for the torn bun.

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Buffalo Tempeh Sliders With Celery Seed Slaw

Photo: Jamie Vespa
View Recipe: Buffalo Tempeh Sliders with Celery Seed Slaw

Yet another reason why we love tempeh: It makes a delicious plant-based riff on a buffalo slider and packs 9g fiber (a third of your daily needs) into just 3 ounces. This soybean-based veggie protein is a great option for vegetarians and meat-eaters alike, as its firm texture and adaptable flavor can renovate just about any meat-based recipe. Here, we braise tempeh in hot sauce to infuse it with buffalo-flavor before tucking it in a toasty whole-wheat bun.

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Chicago-Style Italian Beef Hoagies

Photo: Jennifer Causey
View Recipe: Chicago-Style Italian Beef Hoagies

Chuck roast translates to big flavor when braised until tender for this sandwich. Instead of simmering on your stovetop, you can also place the Dutch oven in a 350° oven and bake for 2½ hours, turning once after 1 hour.

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BBQ Chicken Sandwiches With Coleslaw

Photo: Jennifer Causey
View Recipe: BBQ Chicken Sandwiches With Coleslaw

Our quick homemade BBQ sauce is lower in sodium than bottled versions, and you can put this meal on the table in less than 30 minutes.

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NYC Melting Pot Reubens

Photo: Line T. Klein
View Recipe: NYC Melting Pot Reubens

We capitalized on the Big Apple's mash-up cooking, swapping sauerkraut for spicy Korean fermented cabbage. By using a smartly portioned mix of corned and roast beef, we lower sodium and make a sandwich you can enjoy without unhinging your jaw.

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Grilled Flank Steak Gyros

Photo: Brian Woodcock; Styling: Claire Spollen
View Recipe: Grilled Flank Steak Gyros

You can indulge your fast-food craving with a healthier sandwich that packs the same irresistible meaty-creamy combo you get from a street cart.

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Buffalo Quinoa Burgers

Photo: Jennifer Causey
View Recipe: Buffalo Quinoa Burgers

Make your own veggie burgers—they come together quickly and easily with the help of a food processor. You can form the patties ahead of time: Wrap them in plastic wrap and refrigerate up to two days. They’ll end up holding their shape even better in the pan. If serving to kids or folks with sensitive palates, you can omit the hot sauce mixture and simply serve the patties on buns with the usual burger condiments: ketchup, mustard, mayo. Serve with veggies and ranch dressing for a fun and lighter alternative to fries.

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Parm-Style Chicken Sliders

Photo: Jennifer Causey
View Recipe: Parm-Style Chicken Sliders

Top patties with mozzarella and marinara for a kid-friendly twist on an Italian classic.

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Mushroom-Beef Burger

Photo: Iain Bagwell
View Recipe: Mushroom-Beef Burger

It's time to flip your burger! The protein in your burger, that is. Chefs and major food-service companies alike have had huge success with plant-forward burgers because they're delicious, satisfying, and better for you. We upped the veggie-to-beef ratio in this makeover of a classic burger for a patty that's much lower in fat, yet full of meaty satisfaction.

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Let's Cook Lighter Sloppy Joes

Photo: Jennifer Causey
View Recipe: Lighter Sloppy Joes

While many sloppy joe recipes are very sweet, this version has just a touch of brown sugar and is capped off with crunchy bread-and-butter pickles.


 

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Sriracha Shrimp Rolls

Photo: Jennifer Causey
View Recipe: Sriracha Shrimp Rolls

Buttering and toasting the rolls adds tons of rich flavor; don't be tempted to skip that step.

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Tennessee Burger with Bourbon and BBQ Sauce

Photo: Christina Holmes
View Recipe: Tennessee Burger with Bourbon and BBQ Sauce

You can play with tradition in the South, but best not mess with it. There's no quinoa or fish sauce in this burger. It starts with caramelized onions, cooked low and slow. Some of the onions then get folded into the beef, keeping the patty moist and juicy. Next come salutes to barbecue and bourbon. Bacon adds savory crunch, while a shot of bourbon keeps the made-from-scratch sauce smoky and sweet.

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Open-Faced Meatball Subs

Photo: Jennifer Causey
View Recipe: Open-Faced Meatball Subs

Fresh summer tomatoes become a sauce for smothering turkey meatballs. Grab a knife and for for these mile-high Italian subs.

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Tempeh Reubens

Photo: Alison Miksch Styling: Lindsey Lower
View Recipe: Tempeh Reubens

Why we love tempeh: It makes a delicious plant-based riff on a Reuben and packs 9g fiber (a third of your daily needs) into just 3 ounces.

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Classic Bacon Cheeseburger Sliders

Photo: Johnny Miller
View Recipe: Classic Bacon Cheeseburger Sliders

Though we usually shy away from processed foods, we do love American cheese here for that old-school burger joint flavor; you can certainly substitute cheddar, if you prefer. Rinsing the onion removes some of its harsh bite; use a fine sieve.

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Breaded Fish Sandwiches with Mint-Caper Tartar Sauce

Photo: Romulo Yanes
View Recipe: Breaded Fish Sandwiches with Mint-Caper Tartar Sauce

Spiking tartar sauce with mint and capers improves the classic fish sandwich deliciously. Cutting the fish into a square shape helps it fit the bun better. Be sure to use a sweet onion, and soak it in ice water so that you get the crunch but no harsh bite.

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Beet and Brown Rice Sliders

Photo: Nigel Cox
View Recipe: Beet and Brown Rice Sliders

This bite-size veggie burger will leave you satisfied and craving another. Good news: a serving size is two sliders.

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Buffalo Chicken Sliders

Photo: Johnny Miller
View Recipe: Buffalo Chicken Sliders

For this slider, we tuck the usual Buffalo wing accompaniments—carrots and celery—inside the patty. This gives you all the flavors of a wing plate while also helping to keep the lean breast meat moist. When shredding the celery (so that it incorporates nicely), you’ll have to stop occasionally to pull and discard the strings. Be sure to search for celery bunches with nice, fresh leaves still attached.

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Italian Sausage Hoagies

Photo: John Autry
View Recipe: Italian Sausage Hoagies

The hearty filling of veggies and turkey sausage will get rave reviews from adults and kids alike.

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Southwest Crispy Chicken Sliders

Photo: Nigel Cox
View Recipe: Southwest Crispy Chicken Sliders

Homemade muffins, a crispy panko topping, fresh guacamole—and don't forget the bacon—you've got to try this one. Serve with our Garlic and Herb Oven Fries.

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