Giant Stuffed Picnic Burger

Ingredients

• 2 pounds ground beef
• 1 teaspoon salt
• 1 teaspoon Worcestershire sauce
• 3/4 cup crushed seasoned stuffing mix
• 1 (4 ounce) can mushroom stems and pieces, drained
• 1/4 cup beef broth
• 1/4 cup minced fresh parsley
• 1/4 cup sliced green onions
• 1 egg, beaten
• 1 tablespoon butter or margarine, melted
• 1 teaspoon lemon juice

Directions

1. Combine beef, salt and Worcestershire sauce. Divide in half; pat each half into an 8-in. circle on waxed paper. Combine the remaining ingredients; spoon over one patty to within 1 in of the edge. Top with second patty; press edges to seal. Grill, covered, over medium heat for 12-13 minutes on each side or until the juices run clear. Cut into wedges.

courtesy of allrecipes.com

Bronco Burger

This burger is AMAZING and definitely a BRONCO! 

When mixing be careful not to "over work" the meet.  A quick short cut is to use canned Jalapenos

Ingredients

• 5 fresh jalapeno peppers
• 4 pounds ground beef
• salt and pepper to taste
• 1 egg
• 1/4 cup steak sauce, (e.g. Heinz 57)
• 1/4 cup minced white onion
• 1 teaspoon hot pepper sauce (e.g. Tabasco™)
• 1 pinch dried oregano
• 1 tablespoon Worcestershire sauce
• 1 teaspoon garlic salt
• 1/4 cup crushed Fritos® corn chips
• 8 large potato hamburger buns
• 8 slices pepperjack cheese

Directions

1. Preheat a grill for high heat. When the grill is hot, roast the jalapeno peppers until blackened on all sides. Place in a plastic bag to sweat and loosen the blackened skin. Rub the skin off, then seed if desired, and chop.
2. In a large bowl, use your hands to mix together the chopped jalapenos, ground beef, salt, pepper, egg, steak sauce, onion, hot pepper sauce, oregano, Worcestershire sauce, garlic salt and Fritos®. Divide into 8 balls, and flatten into patties.
3. Grill patties for 10 to 15 minutes, turning once, or until well done. Top each one with a slice of pepperjack cheese and pig out!

courtesy of allrecipes.com

The Twenty Dollar Burger

Ingredients

• 1 tablespoon butter
• 1 small red onion, diced
• 1 tablespoon minced garlic
• 3/4 cup plain lowfat yogurt
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon cayenne pepper
• 1 teaspoon mustard powder
• 1 teaspoon garlic powder
• 1 tablespoon horseradish
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh cilantro
• 2 tablespoons Worcestershire sauce
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon chipotle-flavored hot sauce
• 2 pounds lean ground beef

Directions

1. Melt butter in a skillet over medium heat. Add red onion and garlic; cook and stir until the onion softens and begins to turn brown, about 8 minutes. Scrape onion into a large bowl. Add yogurt, salt, black pepper, cayenne pepper, mustard powder, garlic powder, horseradish, parsley, cilantro, Worcestershire sauce, soy sauce, and hot sauce. Whisk together until smooth. Mix in the ground beef until evenly blended with the yogurt mixture. Cover, and refrigerate at least 1 hour.
2. Preheat an outdoor grill for medium-high heat. Shape mixture in to 6 patties 1/2 inch thick, and 5 inches across.
3. Grill burgers until no longer pink in the center, about 6 minutes per side. 

courtesy of allrecipes.com

Chris' Bay Area Burger

 

Ingredients

• 1 pound ground beef
• 2 cloves garlic, minced
• 2 tablespoons extra virgin olive oil
• 1 1/2 teaspoons salt
• 1 teaspoon freshly ground black pepper
• 1/2 teaspoon dried basil leaves
• 4 hamburger buns, split

Directions

1. Preheat an outdoor grill for high heat. Mix together the ground beef, garlic, olive oil, salt, pepper, and basil. Divide into four balls, and flatten into patties.
2. Cook the patties for about 3 to 5 minutes on each side, or to desired doneness. The internal temperature should be at least 160 degrees F (70 degrees C). Remove from grill and place onto hamburger buns. Top with desired toppings and condiments.

compliments of allrecipes.com
 

Mediterranean Lamb Burgers

 

Courtesy of HerbenSpoons

Ingredients

• 1 pound ground lamb
• 1/2 pound ground beef
• 3 tablespoons chopped fresh mint
• 1 teaspoon minced fresh ginger root
• 1 teaspoon minced garlic
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 (16 ounce) container Greek yogurt
• 1/2 lemon, zested
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1 large sweet onion, cut into 1/2-inch slices
• 4 slices green tomato
• 4 ciabatta sandwich rolls, sliced horizontally
• 1 (8 ounce) package feta cheese, sliced
• 8 baby arugula leaves

Directions

1. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
2. Mix the ground lamb, ground beef, mint, ginger, 1 teaspoon garlic, 1 teaspoon salt, and pepper in a large bowl until just combined. Divide evenly into four portions and shape in to large patties. Set aside. Mix Greek yogurt, lemon zest, 1 clove garlic, and 1/2 teaspoon salt in a bowl; cover and refrigerate. 
3. Cook the lamb and beef patties on the preheated grill until the burgers are cooked to your desired degree of doneness, 3 to 4 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Place the slices of onion and green tomato on the grill. Cook until lightly charred, about 1 minute on each side.
4. Spread yogurt sauce over the sliced ciabatta rolls. Assemble each burger by placing the patty on the the roll, and dividing the feta cheese slices over the patties. Top with a slice of grilled tomato, grilled onion, and 2 leaves of arugula, followed by the top half of the roll.

German Reuben Cuban Pork Burger

 

This is a seasoned fresh-ground pork burger topped with traditional German ingredients along with items from a Cuban sandwich. It is put on a freshly toasted pretzel roll.

Ingredients

4 lbs ground pork

3 tbsp sweet pickle relish

1 (12 ounce) jar spicy brown mustard

6 bratwurst links

1 (14 ounce) can sauerkraut

2 large sliced dill pickles

1 lb bacon, diced

1 onion, diced

1/2 lb sliced Swiss cheese

1 cup unsalted butter (room temp)

6 pretzel buns or regular hamburger buns

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▲ Less

Preparation method

1.		In a bowl, mix ground pork, relish and a tablespoon of mustard. Do not overwork, but mix until ingredients are evenly spread out. The relish keeps the pork moist. Form six burgers and begin to grill.
2.		While burgers are cooking, put the bratwurst on the grill also. In an iron skillet, on the grill, render the bacon. Add chopped onion directly in skillet with bacon and fat. Cook until opaque.
3.		Drain the sauerkraut and add it to bacon and onions. Let cook down until burgers and brats are ready, about 12 to 15 minutes.
4.		In a bowl, mix room temperature butter and remaining mustard together until completely combined. Spread on pretzel buns and place on cooler side of the grill to toast.
5.		When burgers are cooked, top with sliced bratwurst (quarter sized slices), sliced dill pickles, kraut , bacon and onion mixture and Swiss cheese. Close grill to melt cheese.
6.		Serve burgers on toasted buns.

Espresso Rubbed Barbecued Burgers

Ingredients

• 1 pound ground beef
• 1 teaspoon espresso powder or instant coffee powder
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons hickory brown sugar barbecue sauce
• 4 slices SARGENTO® Sliced Reduced Sodium Colby-Jack Cheese
• 4 hamburger buns, split
• 4 lettuce leaves
• 4 slices large tomato

Directions

1. Form meat into four patties 5 inches in diameter and about 1/3-inch thick. Combine espresso powder and pepper; sprinkle over both sides of patties.
2. Grill patties, covered, on preheated medium-hot grill, 4 to 5 minutes per side or until no longer pink in center. Brush barbecue sauce over patties; place cheese over patties. Place rolls, cut sides down, on grill. Continue to grill 1 minute or until cheese is melted and rolls are lightly toasted.
3. Serve patties in rolls with lettuce and tomato. 

 courtesy of Sargento
 
 

Old Chinatown Pork Burgers

Ingredients

• 2 pounds bulk mild pork sausage
• 1 cup soft bread crumbs
• 1/3 cup finely diced onion
• 1 (5 ounce) can water chestnuts, drained and finely chopped
• 1 egg
• 2 tablespoons dry sherry
• 2 tablespoons soy sauce
• 1 clove garlic, minced
• 1/4 teaspoon ground ginger
•  
• 6 sesame seed burger buns
• 1 cup bean sprouts
• 3/4 cup sweet and sour sauce

Directions

1. Mix together the pork sausage, bread crumbs, onion, water chestnuts, egg, sherry, soy sauce, garlic, and ginger in a bowl until evenly combined. Chill in the refrigerator for 30 minutes to make the mixture easier to handle, then form into 6 patties.
2. Preheat an outdoor grill for medium-high heat, and lightly oil grate.
3. Cook the burgers on the preheated grill until no longer pink in the center, about 7 minutes. Lightly toast the buns on the hot grill. Serve the burgers on the toasted buns, and top with bean sprouts and sweet and sour sauce. 

courtesy of allrecipes.com

Firecracker Burgers

Ingredients

• 1 pound ground beef
• 1 (4 ounce) can diced green chilies, drained
• 1 teaspoon beef bouillon granules
• 4 slices Monterey Jack cheese

Directions

1. Preheat grill for high heat.
2. In a medium bowl, mix the beef, diced green chilies, and bouillon. Shape into 4 patties.
3. Lightly oil the grill grate. Grill patties 5 minutes per side, or until well done. Top each patty with cheese about 2 minutes prior to removing from grill.

Adobo Quesadilla Burger with Grilled Corn Salsa

Growing up in California I have a special place in my heart for Mexican food

Recipe courtesy Sonya Goergen 

Ingredients

Patties:

• 2 pounds ground chuck
• 3/4 cup black beans
• 1/2 cup chopped cilantro leaves
• 1/2 cup grated onion
• 3 garlic cloves, pressed
• 2 tablespoons adobo sauce
• 1 tablespoon ground cumin
• 2 teaspoons seasoned salt
• 1/2 teaspoon black pepper

Grilled Corn Topping:

• 3 to 4 tablespoons vegetable oil, for brushing on the grill pan
• 1 ear corn on the cob
• 1/4 cup red onion, diced
• 2 tablespoons chopped cilantro leaves
• 2 tablespoons chicken stock
• 2 tablespoons pineapple juice
• 1 teaspoon ground cumin
• Dash hot sauce
• Salt and freshly ground black pepper
• 6 large tortillas
• 6 slices queso fresco cheese
• Toothpicks
• Cilantro leaves, for garnish

Directions

Preheat grill pan on medium-high.

To make the patties, combine the chuck, beans, cilantro, onion, garlic, adobo, cumin and seasoned salt and pepper in a large bowl. Mix to combine, handling as little as possible. Shape into 6 patties. Loosely cover with plastic wrap and set aside. 

To prepare the corn topping, brush grill pan with 1 tablespoon oil. Grill 1 ear of corn on grill pan until golden and has grill marks. Transfer to cutting board and allow to cool a bit. In a medium bowl, combine red onion, cilantro, chicken stock, pineapple juice, cumin, hot sauce and salt and pepper. Cut corn off of cob and toss with mixture. Transfer mixture to a sheet of foil and wrap to keep warm.

Brush grill pan with 1 tablespoon additional oil. Place the patties on the pan and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. Remove burgers from pan and place on platter. 

On each flour tortilla, layer burger, queso fresco and an equal amount of corn topping. Fold in sides of tortilla and roll like a burrito, securing with toothpicks. Brush grill again with oil. Place each tortilla wrapped burger on grill and grill until tortilla is golden brown and crispy.

Cut in half diagonally. Garnish with cilantro leaves. Serve immediately.

Mini Cuban Burgers (Fritas)

Courtesy of Ingrid Hoffman

Ingredients

• 1 1/2 cups dried bread crumbs
• 1/4 cup plus 2 tablespoons whole milk
• 1 large yellow onion, grated on the large-hole side of a box grater
• 1 large egg, lightly beaten
• 2 pounds lean ground beef
• 2 tablespoons fresh lime juice (from about 1 lime)
• 3 tablespoons ketchup, plus extra for serving
• 3 garlic cloves, finely minced
• 1 tablespoon salt
• 3/4 teaspoon paprika
• 1 tablespoon olive oil
• 12 mini hamburger rolls or Cuban rolls

Directions

Place the bread crumbs in a large bowl. Cover with milk and soak for 2 minutes. Add the onion, the beaten egg, ground beef, lime juice, ketchup, garlic powder, salt, and paprika and work the ingredients together with your hands or a wooden spoon just until combined. Form the mixture into 12 small 1-inch thick patties and refrigerate them for at least 45 minutes or up to 8 hours.

Heat the olive oil in a large skillet over medium-high heat. Add about 1/2 of the burgers and brown them on each side, flipping with spatula, 5 to 7 minutes. Set the fritas on the rolls and cook the remaining burgers. Serve with generous amounts of ketchup.

Home-Ground Burgers with Bacon, Cheese and Fresh Thyme

Courtesy of Emeril

Ingredients

• 2 pounds chuck, diced into 1-inch cubes
• 6 ounces bacon, chopped
• 1 cup finely chopped onion
• 3 tablespoons thinly sliced garlic
• 1 tablespoon chopped fresh thyme leaves
• 2 tablespoons Worcestershire sauce
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 8 slices Cheddar
• 4 sesame seed hamburger rolls, lightly toasted
• 1 1/2 cups shredded iceberg lettuce
• 8 thin slices tomato
• Mayonnaise, for serving
• Ketchup, for serving
• Mustard, for serving
• Pickles, for serving

Directions

In a large bowl, place the diced chuck. Set a 10-inch saute pan over medium heat and add the bacon. Cook, stirring occasionally until the bacon is crispy and most of the fat has rendered, about 7 to 8 minutes. Add the onions to the pan and continue to cook until they are softened, about 4 to 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Place the thyme in the pan and toss to combine. Remove the pan from the heat and pour over diced beef. Drizzle the beef with the Worcestershire and season with the salt and pepper. Toss the contents of the bowl to combine and set aside to marinate for 1 hour.

Assemble a home grinder according to the manufacturer's instructions using a medium die for grinding. Grind the meat mixture and gently form into 4 patties, being sure not to handle the meat too much. Refrigerate until chilled, about 1 hour.

Preheat and season a grill to medium heat. Remove the patties from the refrigerator and place on the grill. Cook for 7 to 8 minutes, turn over and place 2 slices each of the Cheddar on the burger. Continue to cook another 7 to 8 minutes for medium to medium rare, or until the burgers are cooked to the desired degree of doneness. Place the burgers on the bottom of each of the 4 toasted buns. Dress with the lettuce and tomatoes, and add the mayonnaise, ketchup, mustard and pickles according to taste.

Jerk Pork Cheeseburgers with Green Apple Slaw

Compliments of Rachel Ray

Ingredients:

• 2 granny smith apples, peeled, grated and patted dry
• Grated peel of 1 lemon plus 1-1/2 tablespoons juice
• 1/2 cup mayonnaise
• 1/3 cup chopped chives
• 3 tablespoons pure maple syrup
• 2 tablespoons Jamaican jerk seasoning, such as McCormick
• 1-1/2 pounds ground pork
• 8 slices applewood smoked bacon
• 4 ounces smoked cheddar cheese, thinly sliced
• 4 kaiser rolls, split and toasted

Directions:

1. In a medium bowl, toss the apples with the lemon peel and juice. Add the mayonnaise, chives, 1 1/2 tablespoons maple syrup and 1/2 tablespoon jerk seasoning; stir to combine; refrigerate.
2. In a large bowl, whisk together the remaining 1 1/2 tablespoons maple syrup and 1 1/2 tablespoons jerk seasoning. Add the ground pork and combine. Shape into four 1-inch-thick patties, pressing your thumb in the center of each to prevent it from bulging.
3. In a large nonstick skillet, cook the bacon over medium heat until crisp, about 8 minutes. Transfer to paper towels to drain, reserving the skillet with the drippings. Cover the bacon with foil to keep warm. Heat the bacon drippings over medium-high heat until sizzling. Add the pork patties and cook for 4 minutes; flip, lower the heat to medium and cook for 3 minutes more. Lower the heat to low and top each patty with a quarter of the cheese; cover the skillet and cook until the cheese is melted and the patties are cooked through, about 2 minutes more.
4. Place a pork patty on each toasted roll bottom; top with 2 bacon slices, a quarter of the apple slaw and a roll top.

Cheeseburger Caps

These tasty tidbits are not quite burgers but a nice spin and party food!

Compliments of Rachel Ray

Ingredients:

• 1/4 cup finely chopped onion
• 1 tablespoon olive oil
• 1/2 pound ground beef
• 2 tablespoons Worcestershire sauce
• Salt and pepper
• 16 white stuffer mushrooms
• Sliced cheddar cheese
• Ketchup

Directions:

1. Cook 1/4 cup finely chopped onion in 1 tablespoon olive oil until softened. Stir in 1/2 pound ground beef and 2 tablespoons Worcestershire sauce; season with salt and pepper and cook until barely pink. Fill 16 white stuffer mushrooms. Top each with a 2-inch square of sliced cheddar cheese. Bake in a 375° oven for 15 minutes. Dollop with ketchup.

Don't-Kiss-Me Garlic Burgers

I love anything with garlic and burgers are no exception, two of my favorite guilty pleasures together in one wonderful bite!

Compliments of Rachel Ray

Ingredients:

• 4 cloves garlic
• 1/3 cup fresh basil leaves
• 2 tablespoons pine nuts
• 3/4 cup plus 1 tablespoon extra-virgin olive oil
• 1 onion, thinly sliced
• 1 pound ground beef chuck
• 3/4 teaspoon crushed red pepper
• Salt
• 1/2 pound brie cheese, sliced
• 4 Kaiser rolls, split

Directions:

1. Using a food processor, chop the garlic. Add the basil and pine nuts and, with the machine on, pour in 1/2 cup olive oil and process until almost smooth.
2. In a medium skillet, heat 1/4 cup olive oil over medium heat. Add the onion and cook, stirring occasionally, until softened and browned, 15 minutes.
3. Meanwhile, preheat a grill or grill pan to high. In a medium bowl, combine the beef, crushed red pepper and 1 teaspoon salt. Shape into 4 patties; brush with the remaining 1 tablespoon olive oil, then grill for 5 minutes. Flip and grill for another 5 minutes; top with the cheese for the last 3 minutes of cooking. Grill the rolls until golden.
4. Spread the pesto on the roll bottoms; top each with a beef patty and some onions and cover with a roll top.

Green Chile Cheeseburger

Compliments of LaCasa Sena

Ingredients

• 2 pounds Angus-quality ground beef
• 2 tablespoons kosher salt
• 1 tablespoon fresh ground black pepper
• 4 pounds mild green chiles, (recommended: New Mexico Hatch Chiles)
• 2 pounds hot green chiles, (recommended: New Mexico Hatch Chiles)
• 3 large white onions, peeled
• 6 garlic cloves, peeled
• 1 tablespoon fresh epazote
• 1/2 tablespoon dried Mexican oregano
• 1/2 cup grapeseed oil
• 1 cup water
• Oil, for brushing grill
• 4 hamburger buns
• 1 pound Asadero cheese, sliced 1/4-inch thick
• 1 pound mozzarella cheese, sliced 1/4-inch thick

Directions

Preheat the grill to high.

In a large bowl, mix the ground beef with the salt and pepper and set aside.

Next, brush the green chiles with oil and place them on the hottest part of the grill. Cook the chiles until they are charred on all sides about 5 minutes. Then remove them from the grill and put them in a bowl of ice water to cool. Remove the chiles from the ice water and carefully peel off the charred skin. Cut the stem off, remove the seeds and set aside. Take the onions and place them on the grill. Cook the onions until charred on all sides about 10 minutes and set aside.

In a blender, add half the peeled chiles and half of the charred onions. Then add in the garlic, epazote, and oregano. Blend until the ingredients come together. Add the grapeseed oil and water and continue blending until the mixture is smooth about 30 seconds. Remove mixture to a large bowl.

Roughly chop the remaining chiles and onions and mix them into the chile puree. Season, to taste.

Form the ground beef into 4 (8-ounce) patties. Brush the grill with oil and cook the patties to desired doneness, 5 minutes for medium rare, 15 minutes for well done. Put the hamburger buns on the grill until lightly toasted. Just before removing the burgers, top them with the cheese and chile mixture. Remove the patties from the grill once the cheese begins to melt and place them on the hamburger buns. Garnish with your favorite toppings and enjoy!

King Burger

Bring your appetite for this Gi-Normous cheeseburger!

Compliments of Bobby Flay

Ingredients

• 5 pounds ground beef
• 3 tablespoons seasoning salt
• 2 ounces steak sauce (recommended: A-1 Steak Sauce)
• 3 ounces onions, finely chopped
• 5 large hamburger buns

Directions

Preheat barbecue to 400 degrees F.

In a large bowl combine the ground beef, seasonings salt, sauce, and onions. Thoroughly mix all the ingredients together. Divide the meat into individual 1 pound patties.

Once the barbecue has reached 400 degrees F, place the patties directly onto the grill above the direct heat. Cook the patty on 1 side for at least 5 minutes, then turn the patty over and cook for another 5 minutes. Repeat this process for about 20 to 25 minutes or until desired doneness is reached.

Place beef patty on a hamburger bun dressed with your favorite condiments and enjoy!

Green Chile Cheeseburgers

Compliments of Bobby Flay

Ingredients

• 2 pounds ground chuck, 80 percent to 85 percent lean
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 8 thin slices Chihuahua or provolone
• 4 good-quality hamburger buns, toasted
• Green Chili Sauce, recipe follows
• Romaine lettuce leaves, optional
• 4 thick slices beefsteak tomatoes, optional
• Pickled jalapenos, optional

Directions

Heat grill to high. Form meat into 4 (8-ounce) burgers and season each burger on both sides with 1/4 teaspoon of salt and a 1/4 teaspoon of pepper. Grill until charred on both sides and cooked to desired doneness.

Place 2 slices of the cheese on each burger, close the lid or tent with foil, and cook until the cheese has just melted, about 1 minute. Place burgers on buns and top with a few tablespoons of Green Chile Sauce and lettuce, tomato, and pickled jalapeno, if desired.

Green Chile Sauce:

2 poblano chiles, grilled, peeled, seeded, and chopped

1 medium white onion, grilled and chopped

1 to 2 cloves garlic, chopped

2 tablespoons chopped fresh epazote, or fresh oregano leaves

1/4 cup cold water

1 tablespoon honey

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Place all ingredients in a blender and blend until smooth. Season with salt and pepper, to taste.

Big Daddy's Sloppy Joe Burgers

Compliments of Aaron McCargo, Jr

Ingredients

nocoupons

• 2 tablespoons grapeseed oil
• 1 pound beef tenderloin, diced
• 1 teaspoon cracked black pepper
• 1 teaspoon salt
• 1/4 cup Vidalia onion, minced
• 1/4 cup green pepper, minced
• 2 cloves garlic, minced
• 3 tablespoons steak sauce (preferred: A1 Steak Sauce)
• 2 tablespoons dark brown sugar
• Dash hot sauce
• 1 teaspoon dry mustard
• 6 brioche buns, toasted

Directions

In a large skillet over medium-high heat, add oil. Add beef tenderloin, pepper and salt. Mix together. Allow to cook for a few minutes. Add onions, peppers and garlic and stir. Mix in steak sauce, brown sugar, hot sauce and dry mustard. Cook until browned.

Serve on toasted brioche.

Cheeseburger in Paradise

Blamburgers

Compliments of Isabel and Stuart Mace

Ingredients

• 1 tablespoon plus 1/2 cup vegetable oil
• 1 large garlic clove, minced
• 1 1/2 cups chopped fresh parsley leaves
• 1 cup wheat germ
• 1/2 cup sesame seeds
• 1 pound lean ground beef
• l/2 pound ground lamb
• 1/2 teaspoon salt
• 2 tablespoons high-grade steak sauce
• 3 eggs, lightly beaten

Directions

In a skillet, lightly saute the minced garlic clove in 1 tablespoon of oil. Add parsley, wheat germ, and sesame seeds and saute lightly again. Remove from heat and let cool.

Put ground beef and ground lamb in a mixing bowl. Add the cooled sauteed ingredients, salt, steak sauce, 1/2 cup vegetable oil, and eggs. Form into 3-inch patties. Place patties on grill and cook about 5 minutes on each side, or until cooked to desired doneness.

Big Bacon Burger

I sometimes add Pepper Jack Cheese to add a little kick!

Compliments of Aida

Ingredients

• 1 (10-ounce) package frozen chopped spinach, thawed and water squeezed out
• 1 tablespoon Worcestershire sauce
• 1 egg
• Salt and freshly ground black pepper
• 1 1/2 pounds ground chuck
• 1 tablespoon oil, plus more for grill grate
• 4 slices Jack cheese
• 4 kaiser rolls, halved and toasted
• Chili Mayo, recipe follows
• 8 slices crisped bacon
• Quick-Pickled Onions, recipe follows

Directions

In a large bowl, combine the spinach, Worcestershire, egg, and salt and pepper, to taste. With a whisk, mix the ingredients until egg is broken up and incorporated. Add the meat and with your hands, mix until thoroughly combined. Shape the meat mixture into 4 even patties, to fit the size of the kaiser roll, and put a 1/4-inch slight dimple in the middle of each patty to allow it to cook evenly.


Heat the oil in a large skillet over medium-high heat. Alternately, heat a grill to medium (350 degrees F) and rub the grate with a towel dipped in oil.
Heat the broiler on low heat.


Add the patties to the skillet, and cook for about 4 to 6 minutes. Flip the burgers and cook another 4 to 6 minutes for medium-rare burgers. Alternately, grill the patties uncovered for 4 to 6 minutes, then flip and grill for another 4 to 6 minutes. Top each patty with a piece of cheese and put under the broiler to melt the cheese. Alternately, close the grill top, and cook until the cheese is melted.


For the each burger, spread the bottom of the roll with 1/4 of the mayonnaise. Put the burger on the mayonnaise and top with 2 slices of the bacon and some of the onions. Cover with the top of the roll and serve.

Quick-Pickled Onions:

• 1 cup apple cider vinegar
• 2 tablespoons sugar
• 1/4 cup orange juice
• 1/2 teaspoon kosher salt
• 2 medium red onions, halved and sliced paper thin
• 1 bay leaf

Combine all the ingredients, except the onions and bay leaf, in a medium saucepan over medium heat. Stir until the sugar is dissolved, and then bring to a boil. When the mixture comes to a boil, stir in the onion. Remove the pan from the heat and add the bay leaf. Let sit at room temperature until cool, at least 1 hour.

Chili Mayo:

• 1/4 cup mayonnaise
• 2 tablespoons minced fresh cilantro leaves
• 1 teaspoon chili powder

Combine all the ingredients in a small bowl until evenly mixed. Cover and refrigerate until ready to use.

Swiss Cheeseburger Sliders

These swiss sliders are very tasty

Compliments of Aida

Ingredients

• Vegetable oil, for brushing and coating grill
• 1 pound ground chuck
• 1 tablespoon kosher salt
• 1 1/2 teaspoons freshly ground black pepper
• 2 thin slices Swiss cheese, cut into small squares to fit the sliders
• 8 slider buns, halved and toasted

Toppings Bar, optional:

• Crisp bacon
• Chive sour cream
• Honey mustard
• Guacamole
• Mayonnaise and ketchup mixture (1/2 mayonnaise, 1/2 ketchup)
• Dill pickles
• Grilled pineapple slices
• Mango salsa
• BBQ sauce
• Black bean salsa
• Pico de gallo salsa
• Hummus

Directions

Heat the grill or grill pan to medium heat (350 degrees F) and rub the grate with a towel dipped in oil.


In a large bowl, mix together the meat, salt, and pepper until well combined. Shape into 8 (1/4-inch thick) patties and brush the patties with vegetable oil.

Cook the patties until browned on first side, about 1 to 2 minutes. Flip, top with cheese, close grill top and cook until cheese is melted and patty is cooked through, about 1 to 2 more minutes. If you are using a grill pan, tent the burgers with foil to melt the cheese.


Serve the patties on the slider buns with optional toppings.

Better Burger with Green Olives

This is a healthy alternative to beef or pork and an interesting combination of flavors.  The olives really add to the flavor and texture of the ground turkey

Compliments of Ellie Krieger

Ingredients

• 1 pound lean ground turkey or beef (at least 90 percent lean)
• 1/2 cup coarsely chopped pitted green olives (2 ounces)
• 2 tablespoons finely chopped fresh flat-leaf parsley
• 1/2 teaspoon ground cumin
• 1/4 teaspoon freshly ground pepper
• Cooking spray

Directions

Combine the turkey or beef, olives, parsley, cumin, and pepper in a mixing bowl and mix until well incorporated. Shape into 4 burgers.

Spray a grill pan with cooking spray and preheat over a medium-high heat or prepare an outdoor grill. Cook for about 5 minutes on each side, until cooked through. 

Serving suggestion: Serve on whole-wheat buns, garnished with slices of tomato and lettuce, with ketchup and mustard on the side.

MOP Sausage Burgers

Compliments of Rachel Ray

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1/2 pound cremini mushrooms, sliced
• 1 large onion, quartered lengthwise then sliced
• 2 Cubanelle peppers, seeded and halved lengthwise, then thinly sliced
• Salt and freshly ground black pepper
• 1/2 cup beef stock
• 1 pound bulk hot Italian sausage
• 1 pound ground sirloin
• 1 tablespoon grill seasoning
• 2 large cloves garlic, grated
• A handful flat-leaf parsley, finely chopped
• 8 deli slices provolone cheese
• 4 sesame Kaiser rolls, split

Directions

Heat 1 tablespoon olive oil in a medium skillet over medium-high heat. Saute mushrooms, onions and peppers until tender, 7 to 8 minutes then season with salt and pepper. Deglaze the pan with stock.

Combine the sausage and sirloin with grill seasoning, garlic and parsley. Mix and form 4 patties thinner at the center and thicker at the edges for even cooking and to keep burgers from bulging. Heat cast iron or nonstick skillet with 1 tablespoon olive oil over medium-high heat, cook patties 12 minutes turning once and top with mushrooms, onions and peppers and 2 slices of cheese. Turn heat off and cover pan with foil to melt cheese, 2 minutes. Pile on buns and serve.

A Burger for Rachael

Compliments of Rachel Ray

Ingredients

• 4 large Idaho potatoes, scrubbed
• 1/3 to 1/2 cup extra-virgin olive oil, divided
• 4 to 5 sprigs fresh rosemary, finely chopped
• Salt
• Freshly ground black pepper
• 2 teaspoons crushed red pepper flakes, divided
• 4 to 5 cloves garlic
• 1/2 pound ground sirloin
• 1/2 pound ground pork
• 1 tablespoon grill seasoning
• 2 teaspoons fennel seed
• 2 teaspoons Worcestershire sauce
• 3 tablespoons capers
• Handful fresh flat-leaf parsley
• 2 teaspoons anchovy paste
• 1 teaspoon lemon zest
• 3/4 cup pitted black or green olives
• 4 slices sharp provolone or thinly sliced smoked mozzarella
• 4 crusty rolls, such as sesame Keiser rolls, split
• 2 vine ripe tomatoes, thinly sliced
• 10 to 12 basil leaves, torn or shredded
• 1/2 red onion, thinly sliced

Directions

Heat oven to 500 degrees F.

Cut 10 wedges from each potato and place on a baking sheet. Drizzle a couple tablespoons of oil over the potatoes to coat them lightly then season with rosemary, salt and pepper and 1 teaspoon crushed red pepper flakes. Throw a couple of cloves of cracked garlic on the sheet with potatoes. Roast 25 minutes, turning once.

Heat 1 tablespoon oil in a large skillet over medium-high heat. Place ground meats in a bowl and add a 2 to 3 cloves of grated garlic, grill seasoning fennel seed, 1 teaspoon crushed red pepper flakes, Worcestershire sauce. Mix the burgers and form 4 patties. Make patties thinner in the center - burgers bulge as they cook. Cook burgers 5 to 6 minutes on each side.

While burgers cook, sliced cheese and tomatoes, onions and basil and reserve.

In a food processor, combine capers, parsley, anchovy paste, lemon zest and olives. Turn processor on and drizzle in 3 to 4 tablespoons oil until a thick paste forms.

Melt cheese on burgers.

Toast buns.

Place burgers on buns and top with tomato, basil, red onions and slather the bun tops with some olive tapenade and serve with oven fries.

Blue-rugula Burgers

Compliments of Rachel Ray

Ingredients

• 2 tablespoons extra-virgin olive oil, divided
• 2 tablespoons butter
• 1 large onion, sliced
• Salt and freshly ground black pepper
• 1 tablespoon brown sugar
• Splash water
• 1/4 cup spicy brown mustard
• 1 1/2 pounds ground sirloin
• 2 cloves garlic, grated
• 3 tablespoons Worcestershire sauce, eyeball it
• A handful fresh parsley, finely chopped
• 1/2 pound Cambazola blue cheese, thinly sliced
• 4 crusty rolls, split, lightly toasted
• 2 handfuls arugula leaves, coarsely chopped

Directions

Heat 1 tablespoon of olive oil and 1 tablespoon butter over medium heat. Add onions, season with salt and pepper and cook until caramelized and sweet, about 20 minutes. Stir sugar and water into onions then add mustard, combine and turn off heat.

Combine meat with garlic, Worcestershire, parsley, salt and pepper, form 4 patties thinner at the center and thicker at the edges for even cooking. Also, the burgers will bulge as they cook, this will give the cooked burgers an even thickness. Cook patties 8 minutes turning once for medium doneness, 1 to 2 minutes less for rare patties, 1 to 2 minutes more for burgers that are medium well. In the last minute of cooking time, top burgers with a few slices of Cambozola blue.

Place burgers on bun bottoms and top with some arugula and mustard glazed onions, set tops in place.