Local Burger Recipes

 In Food, Grilling
Main Photo: JK’s Restaurant lines up rows of delicious burgers on the flame grill. Photo provided by JK’s Restaurant

Fresh Off The Grill…

That’s right. It’s fall. And it’s the perfect time to fire up the grill. Here, when we’re talking about Outer Banks burgers, there is no shortage of inspiration. Now, if it’s local burger recipes you want, it’s local burger recipes you’re going to get.

From prime cuts of beef to succulent seafood to vegetarian options. The burgers at our local Outer Banks restaurants keep us coming back again and again. Here are four of our favorite recipes from JK’s, Sam & Omie’s, Mulligan’s, and Freshfit Cafe. Of which you can make in your own kitchen for a taste of the Outer Banks burgers at home!

Local Burger Recipes from the Outer Banks


JK’s Restaurant

Outer Banks Steaks, Ribs, Seafood

local burger recipes

Photo from JKs Restaurant

Beef Burger


  • 10 oz. ribeye steak
  • 2 10 oz. sirloin steaks
  • 4 Kaiser rolls or buns of your choice
  • 4 slices of Tillamook cheddar
  • 8 strips of bacon, cooked
  • 4 large romaine leaves
  • 4 slices of tomato
  • onions sliced to desired thickness


  • hardwood lump charcoal


  1. Attach a 3/8” plate to your meat grinder. Run the ribeye and sirloins through once, then switch to the 1/4” plate and run the meat through again. (Note: You can also incorporate extra fat purchased from your local grocery store butcher if the meat does not have enough fat, as lean meat will not stick together well.)

  2. Hand patty the ground meat into 4 patties (7 to 8 oz. each).

  3. Cook burgers on the grill over hardwood lump charcoal, making sure to flip a few more times than you would when cooking on a gas grill.

  4. Place burgers on Kaiser rolls with cheese, bacon, lettuce, tomato, and onions. Pair with hand-cut French fries if desired. Serves 4.

local burger recipes

Sam and Omies

Natural Fishermen Turned Long Time Running Seafood Restaurant.

obx burger recipe

Photo from Sam & Omie’s

Shrimp Burger


  • 8 to 10 medium-sized fresh shrimp (from 41 to 50 count lb.), tail off and peeled
  • slice of sharp cheddar cheese
  • hamburger bun
  • coleslaw
  • House of Autry seafood breading
  • Your choice of cocktail or tartar sauce


  1. Dredge shrimp in House of Autry seafood breading and fry to a light golden brown.

  2. Lightly steam hamburger bun and melt cheddar cheese on the top lid.

  3. Place shrimp on the bottom half of the bun, and top the melted cheese with coleslaw. Serve open-faced with cocktail or tartar sauce. Serves 1.

  4. Place burgers on Kaiser rolls with cheese, bacon, lettuce, tomato, and onions. Pair with hand-cut French fries if desired. Serves 4.

local burger recipes
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Mulligan’s Grille

In Historic Cottage Row

local burger recipes

Photo from Mulligan’s

The Mulligan’s Burger


  • 2 lbs. 80/20 ground chuck
  • salt and pepper
  • 4 brioche buns
  • Duke’s mayo
  • 4 large romaine leaves
  • 4 thick slices of vine-ripened tomato
  • Vidalia or sweet yellow onions sliced to desired thickness
  • 8 oz. blue crab meat, preferably claw
  • 8 strips of bacon, cooked
  • 4 slices of American cheese or your cheese of choice


  1. Hand patty the ground chuck into 4 patties (8 oz. each), and salt and pepper liberally. Once your grill or pan is hot, place burgers and gently push your thumb print into the center of each to keep them from puffing up for an even cook.

  2. While the burgers are cooking, spread Duke’s mayonnaise on the brioche buns, and place the buns face down on a grill or hot pan to toast. Watch closely and pull off the pan when toasted nicely.

  3. On the bottom half of the bun, place your romaine leaves, sliced tomato, and onion.

  4. Heat the crab meat in a hot pan. (Note: The claw meat needs nothing extra added to make it delicious.)

  5. After 6 minutes on one side, or longer if you like them cooked medium well or more, flip your burgers. Hit them with salt and pepper again, and grill for about 4 minutes for medium rare. Once you have them at your desired cook, top with bacon, crab meat, and cheese and let rest until the cheese is melted. You can cover with a bowl or larger pan to expedite the cheese melting process. Serves 4.

local burger recipes

Freshfit Café

Nutrition-Oriented Waterfront Restaurant

veggie burger outer banks

Photo from Freshfit Cafe

Veggie Burger


  • portabella mushroom cap
  • olive oil
  • quarter of a medium-sized onion, sliced
  • half of a medium-sized green pepper, sliced
  • pinch of salt
  • pinch of black pepper
  • teaspoon of paprika
  • teaspoon of cumin
  • multi-grain thin-sliced burger bun
  • 10 large leaves of spinach
  • slice of tomato
  • half of an avocado, sliced


  1. Heat 2 to 3 tablespoons of olive oil in a frying pan. Salt and pepper the portabella mushroom cap and add to pan. Cook 3 to 4 minutes over medium heat until you see moisture coming from the middle of the mushroom.

  2. Add green peppers and onions to the same pan. Reduce heat and put a lid on the pan to cook mushroom all the way through, about 6 to 8 minutes. When the green peppers and onions look soft, add paprika and cumin.

  3. Serve veggie burger open-faced with mushroom cap, green peppers, and onions on the bottom half of the bun and spinach, tomatoes, and avocado on the top half. Serves 1.

local burger recipes
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