Blue Cheese Burgers

From Ina Garten

Ingredients

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• 2 pounds ground chuck
• 1 pound ground sirloin
• 1/2 cup seasoned dry bread crumbs
• 1/4 cup steak sauce (recommended: Crosse and Blackwell)
• 3 extra-large eggs
• 1 1/2 teaspoons kosher salt
• 3/4 teaspoon freshly ground black pepper
• 8 to 10 hamburger buns
• 8 ounces blue cheese, sliced (recommended: Danish Blue)
• Arugula and sliced tomatoes, for serving, optional

Directions

Carefully mix the meats, bread crumbs, steak sauce, eggs, salt, and pepper with the tines of a fork, but do not mash them. Lightly form hamburger patties and press lightly into shape.

Prepare a charcoal or a stove-top grill.

Cook the hamburgers for 4 minutes on 1 side, then turn and cook 3 minutes on the other side for medium-rare. Remove to a plate and cover with aluminum foil. Allow the hamburgers to rest for 5 minutes. Meanwhile, grill the buns, cut side down, for 1 minute, until toasted. Place a hamburger and a slice of blue cheese in each bun, plus arugula and tomato, if desired, and serve hot.

Southwest "Chili" Burgers with Avocado Crema and Lime-Marinated Slaw

Ingredients

•  Compliments of Tom Wickham, Portland, OR

Slaw:

• 1/4 head Napa cabbage, thinly sliced (about 3 cups)
• 1/2 sweet onion, thinly sliced (about 1 cup)
• 1 bunch fresh cilantro, leavesfinely chopped
• 1 lime, juiced
• 1/2 teaspoon ground cumin
• Salt and pepper

Chile Rojo:

• 1 dried ancho chile and 1 dried pasilla chile, seeded, stemmed, and soaked in warm water for at
• least 30 minutes, or 4 tablespoons good-quality ground chile powder
• 1/2 to 1 minced fresh jalapeno chile pepper
• 1/4 cup minced onion
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 chipotle chile in adobo sauce
• 1 teaspoon salt
• 2 tablespoons tomato paste
• 1/4 cup hearty red wine (like Zinfindel or Cabernet Sauvignon), plus more if needed

Burger Patties:

• 2 pounds freshly ground beef (*see cook's note below)
• 6 tablespoons Chili Rojo, recipe follows
• Salt and pepper

Avocado Crema:

• 2 ripe avocados, peeled and pitted
• 1/2 cup sour cream
• 1/2 jalapeno chile pepper, finely minced, optional
• 1/4 cup minced red bell pepper
• 1 lime, zested
• 1 lime, juiced
• 1 large ripe tomato or 2 Roma tomatoes, diced
• Salt and pepper

To assemble:

• 6 (1-ounce) slices sharp Cheddar
• 6 good-quality soft hamburger buns
• 1/3 cup of remaining Chili Rojo, recipe follows, mixed with 1/2 cup ketchup

Directions

To make the slaw: mix all the slaw ingredients together. Set aside for at least 30 minutes to let flavors meld.


Prepare charcoal grill for medium-hot direct-heat cooking.

To make the Chile Rojo: add all chili ingredients, except extra wine, to a blender or food processor. Puree thoroughly, using extra wine if necessary to make a thick, smooth sauce.


To make the burger patties: take 6 tablespoons ground beef and mix with 6 tablespoons Chile Rojo. Make 6 equal hand-formed patties with the remaining ground beef. Place 2 tablespoons of the chile mixture onto the center of each patty. Carefully enclose each patty around the chile mixture to form a ball. Carefully flatten each ball back into a thick patty, keeping the chile mixture inside. Season the patties liberally with salt and pepper.


To make the Crema: mash the avocados in a food processor or with a potato masher. Add the rest of the ingredients and fold gently until thoroughly mixed.

When the grill is hot, oil the grill rack and cook the burgers over a medium-high flame until done, about 3 minutes per side for medium rare. If the exterior of the patties begins to burn, move them to a cooler side of the grill until the centers have had a chance to cook. Add a slice of cheese to each patty about 1 minute before they are done. Let patties rest off the heat for 1 or 2 minutes after cooking, and meanwhile toast the buns on a cooler side of the grill.


To assemble the burgers: spread each bun bottom with a layer of Avocado Crema. Add about 1/3 cup slaw, a patty with melted cheese, then a tablespoon of chili ketchup, and finally the bun top.


Cook's Note: I like the "whole cow" approach to ground beef and use 2 parts chuck to 1 part rib meat to 1 part sirloin or round. This gives the mixture a variety of texture and beefy flavor. If you are limited in choices, chuck is by far the best meat for grinding and for burgers.

Feta Sun-Dried Tomato Stuffed Prosciutto Burgers

Ingredients

• 3/4 cup mayonnaise
• 8 to 10 basil leaves, finely chopped
• 6 ounces feta cheese, crumbled
• 1/2 cup drained and chopped sun-dried tomatoes (oil-packed)
• 2 pounds ground sirloin
• 2 medium eggs, slightly beaten
• 1 tablespoon hot pepper sauce (recommended: Tabasco Pepper Sauce)
• 2 tablespoons dried Italian seasoning, crushed
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
• 3 garlic cloves, minced
• 1/2 cup dried Italian bread crumbs
• 1/2 cup freshly grated Parmesan
• Vegetable oil, for brushing grill rack
• 12 sandwich-size focaccia bread squares, about 1/2-inch thick
• 6 thin slices prosciutto
• 6 romaine lettuce leaves
• 6 large paper-thin red onion slices, separated into rings

Directions

In a grill with a cover, prepare a medium-hot fire for direct-heat cooking.

In a small bowl, mix together the mayonnaise and basil. Set aside. In another small bowl, combine the feta cheese and tomatoes. Divide into 6 equal portions, forming balls. Set aside. In a large bowl, combine the ground sirloin, eggs, pepper sauce, Italian seasoning, salt, pepper, garlic, bread crumbs, and Parmesan. With hands or a large spoon, gently bring all ingredients together; do not overmix. Form meat mixture into 12 patties. On 6 of the patties, gently place the feta and tomato mixture onto patties, pressing down lightly. Place remaining patties on top, press, and seal edges to totally enclose filling, forming 6 total patties.

When the fire is ready, brush the grill rack with vegetable oil. Place patties on grill, cover, and cook for 4 minutes, until bottom is brown. With spatula, turn over patties and cook an additional 4 minutes, or until done to your preference. During the last few minutes of grilling, place focaccia, cut side down, on outer edges of grill to lightly toast.

Spread generous portions of basil mayonnaise on cut sides of bread. Place patties on bottom pieces of bread, then top with a slice of prosciutto, a lettuce leaf, and red onion rings. Top with remaining bread and serve.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Kentucky Burgoo Burgers and Southern Succotash

I Love burgers served on an English Muffin!

Ingredients

• 1 pound ground sirloin
• 1 pound ground pork
• 2 teaspoons paprika
• 2 cloves garlic, grated or minced
• 1 tablespoon Worcestershire sauce, eyeball it
• Handful fresh flat-leaf parsley, chopped
• Salt and freshly ground black pepper
• 4 tablespoons extra-virgin olive oil, divided
• 1 small onion, finely chopped
• 1 green bell pepper, seeded and chopped
• 3 tablespoons cider vinegar
• 2 tablespoons dark brown sugar
• 1 cup tomato sauce
• 1 cup frozen lima beans
• 1 cup frozen corn
• 1 cup chopped frozen okra
• 1/2 cup chopped pickled green beans plus 1 tablespoon pickling juice
• 1 tablespoon hot sauce
• 2 tablespoons freshly chopped thyme leaves, from about 5 to 6 sprigs
• 2 to 3 scallions, chopped
• 4 sandwich-sized English muffins, split and buttered

Directions

Mix the meat with paprika, garlic, Worcestershire, parsley, salt and pepper. Heat a large skillet over medium high heat with a tablespoon extra-virgin olive oil, a turn of the pan. Form 4 large patties and make a indentation in the center of each burger to counteract the burger bulge that happens as the meat cooks. Cook burgers 6 minutes on each side, turning once.


Heat a small pot over medium heat with 2 tablespoons extra-virgin olive oil, eyeball it. Add onions and peppers, cook 8 to 10 minutes then add salt, pepper, vinegar and brown sugar. Stir 1 minute, add tomato sauce and reduce heat to low. Simmer 5 minutes.


Heat a medium skillet over medium high heat. Add 1 tablespoon extra-virgin olive oil, a turn of the pan. Add limas, corn, okra, pickled beans, hot sauce, thyme, salt and pepper and cook to heat through 5 to 6 minutes. Toss in scallions and turn off heat.


Serve burgers on buttered toasted muffins with pepper and onion topping.

Serve succotash alongside.

Mirin Glazed Burgers with Sesame-Ponzu Spinach and Wasabi-Ginger Mayonnaise

Ingredients

For the Mirin Glaze:

• 2/3 cup mirin
• 1/2 cup sake
• 1/4 cup soy sauce

For the Wasabi-Ginger Mayonnaise:

• 2/3 cup mayonnaise
• 2 tablespoons finely grated ginger, with juices
• 1 tablespoon plus 1 teaspoon wasabi paste

For the Sesame-Ponzu Spinach:

• 1/4 cup prepared Japanese sesame dressing
• 1/4 cup prepared ponzu sauce (citrus-soy sauce)
• 6 cups baby spinach

For the Patties:

• 1 tablespoon mirin
• 1 tablespoon sake
• 1 tablespoon soy sauce
• 3 tablespoons miso
• 2 1/2 pounds ground chuck
• 1/3 cup sliced green onion
• 2 teaspoons finely grated ginger, with juices
• 2 tablespoons minced garlic
• 2 teaspoons coarsely ground black pepper
• 1 teaspoon sea salt
• Vegetable oil, for brushing on the grill rack
• 6 sesame seed buns, split

Directions

Prepare a medium fire in a charcoal grill with a cover, or preheat a gas grill to medium.

For the glaze:

Mix the mirin, sake, and soy sauce in a small, heavy fire-proof saucepan. Place the pan on the grill rack, bring the mixture to a simmer, and cook until reduced to a slightly thicker consistency, 15 to 20 minutes. Set the glaze aside (it will thicken slightly as it cools).

• For the mayonnaise

To make the mayonnaise, mix all of the ingredients in a small bowl. Cover and refrigerate until serving.

• For the spinach

Mix the sesame dressing and ponzu sauce in a small bowl. Place the spinach in a large bowl and toss lightly with the dressing. Cover and refrigerate until serving.

For the patties:

Mix the mirin, sake, and soy sauce in a small bowl. Stir in the miso and blend evenly. Spread the chuck out in a large, shallow pan. Distribute the miso mixture over the meat and sprinkle evenly with the green onion, ginger, garlic, pepper, and salt. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and, with cupped hands, toss 1 portion of the meat back and forth from hand to hand to form a loose ball. Pat the meat portion lightly on a flat surface to form a patty to fit the buns. Press the center of the patty down with your fingertips to create a slight indention in the center of the patty. Repeat with the remaining meat portions.

When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack and baste each patty with the glaze. Cover and cook until browned on the bottom, 3 to 4 minutes, basting each patty again with the glaze. Turn the patties and brush the cooked side with the glaze. Cook, brushing frequently with the glaze, until done to preference, 4 to 5 minutes longer for medium. During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly.


To assemble the burgers, place an equal portion of the spinach on each bun bottom and top with a patty. Spread the mayonnaise over the cut sides of the bun tops.

Add the bun tops and serve.

Honey-Chipotle Glazed Beef Burgers with Mint-Avocado Sauce

Ingredients

For the Patties:

• 1 1/2 pounds ground chuck
• 1 1/2 pounds ground sirloin
• 1 tablespoon Caribbean jerk seasoning
• 1/4 cup Zinfandel (recommended: Sutter Home)
• 2 teaspoons kosher salt

For the Avocado-Mint Sauce:

• 1 ripe avocado, peeled and pitted
• 2 tablespoons fresh lime juice
• 1 cup mayonnaise
• 1/2 teaspoon kosher salt
• 1/2 cup chopped fresh mint leaves

For the Honey-Chipotle Glaze:

• 3/4 cup Zinfandel (recommended: Sutter Home)
• 3/4 cup wine vinegar
• 1 cup honey
• 3 chipotle chiles in adobo sauce, finely minced
• 1 teaspoon kosher salt
• 3 tablespoons vegetable oil, for brushing on the grill rack
• 6 bakery sandwich rolls, split
• 6 red leaf lettuce leaves
• 2 ripe tomatoes, sliced

Directions

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

For the patties:

Combine the chuck, sirloin, jerk seasoning, wine, and salt in a large bowl. Mix lightly and form into 6 patties. Refrigerate until ready to grill.

For the sauce:

Mash the avocado with the lime juice in a bowl. Stir in the mayonnaise and salt. Gently fold in the mint leaves. Cover and refrigerate until ready to serve.

For the glaze:

Combine the wine, vinegar, honey, chiles, and salt in a fire-proof saucepan. Place on the grill rack and cook, stirring often, until the mixture is reduced by half.


When the grill is ready, brush the grill rack with the oil. Place the patties on the rack over direct heat. Cook for 4 to 5 minutes per side, basting often with the glaze until the desired doneness is reached.


Brush some of the glaze on the cut sides of the rolls. Place the rolls, cut side down, on the rack and grill until lightly toasted. Remove the rolls and place on a serving plate.


To assemble the burgers, place a lettuce leaf on each roll bottom. Top with a tomato slice. Add a patty, a dollop of the sauce, and a roll top.

Masala Burgers with Tangy Tamarind Sauce and Red Onion-Mint Relish

Ingredients

For the Tamarind Sauce:

• 1 (14-ounce) package frozen tamarind pulp, thawed (recommended: Goya or La Fe brand)
• 3/4 cup light brown sugar
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cayenne
• 2 teaspoons kosher salt

For the Patties:

• 2 ounces fresh ginger, chopped
• 2 ounces garlic cloves, chopped
• 1/4 cup extra-virgin olive oil (recommended: Colavita)
• 2 tablespoons garam masala
• 2 teaspoons ground cayenne
• 2 teaspoons kosher salt
• 2 pounds ground sirloin

For the Red Onion-Mint Relish:

• 2 cups thinly sliced red onion
• 2 medium-sized Roma tomatoes, thinly sliced lengthwise
• 1/2 cup chopped fresh mint leaves
• 1/2 teaspoon kosher salt
• 2 tablespoons fresh lemon juice
• 1/4 cup extra-virgin olive oil, for brushing on the grill rack and buns (recommended: Colavita)
• 6 whole-wheat hamburger buns, split
• 1/2 head iceberg lettuce, sliced

Directions

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

For the sauce:

Place the thawed pulp in a non-reactive (stainless steel or anodized aluminum) 3-quart fire-proof saucepan. Add the brown sugar, cumin, cayenne, and salt and mix well. Place the pan on the grill and let the mixture simmer for 10 to 15 minutes, stirring occasionally. The mixture will thicken and result in about 1 cup of sauce. Transfer the sauce to a small glass bowl and let it cool.

For the patties:

Place the ginger and garlic in the bowl of a food processor. Pulse a few times until finely chopped.

Place the oil in a medium-sized nonstick fire-proof skillet. Place the skillet on the grill and let heat for a few minutes. Transfer the chopped garlic and ginger to the skillet and cook, stirring occasionally, until golden brown, just a few minutes. Add the garam masala and cayenne and cook until the mixture turns brown. Remove from the heat and set aside to cool for a few minutes. Add the salt and mix well. Transfer the spice mixture to a large bowl. Add the beef and mix well. Divide the mixture into 6 equal portions and form 6 patties. Transfer the patties to a large baking dish and refrigerate.

For the relish:

Combine the onion, tomatoes, mint, salt, and lemon juice in a medium-sized glass bowl, mix well, and refrigerate.


When the grill is ready, brush the grill rack with oil. Place the patties on the rack, cover, and grill for 3 to 4 minutes. Turn the patties over, cover, and grill for another 3 to 5 minutes or until done to your liking. Transfer the patties to a serving platter.

Brush the cut sides of the buns with oil and grill them until lightly browned, 1 to 2 minutes.


To assemble the burgers, place enough lettuce to cover the browned side of the bottom buns. Spread about 2 tablespoons of the sauce on each of them. Add the patties and then add a few tablespoons of relish on each patty. Add the top buns and serve.