Brian's Burgers

Ingredients

1 1/2 pounds ground beef chuck

1 tablespoon Lawry's(R) Seasoning salt

1 envelope Lipton(R) onion and mushroom soup mix

1 cup buttermilk ranch dressing

Preparation method

1.		Preheat an outdoor grill for medium-high heat.
2.		Mix beef, seasoning salt. onion soup mix, and ranch dressing well. Shape into 4 patties.
3.		Cook over hot charcoal 7 minutes per side.

**  I like to add a few pickles jalapeños, lettuce, onion and tomato

courtesy of mantestedrecipes.com

Game Day Hamburgers

This hearty recipe yields 6 burgers

Ingredients

• 1 large potato, peeled and shredded
• 1 cup shredded Swiss cheese
• 1 cup chopped fresh mushrooms
• 2 pounds lean ground beef
• 2 (1 ounce) packages dry onion soup mix

Directions

1. Preheat grill for high heat.
2. In a medium bowl, mix together potato, cheese, and mushrooms.
3. In a large bowl, mix ground beef with onion soup mix. Form into 6 large burger patties. Make a pocket in each burger, stuff with potato mixture, and seal.
4. When ready to grill, brush grate with oil. Cook burgers over high heat for 5 minutes on each side, or until well done. Serve hot

courtesy of allrecipes.com

Feta-Stuffed Hamburgers

This is a quick, easy and tasty burger recipe

Ingredients

• 1 pound lean ground beef
• 1/2 teaspoon Worcestershire sauce
• 1 teaspoon dried parsley
• salt and pepper to taste
• 1 cup crumbled feta cheese

Directions

1. Preheat an outdoor grill for medium heat, and lightly oil the grate.
2. Knead together the ground beef, Worcestershire sauce, parsley, salt, and pepper in a bowl. Form the mixture into 8 equal-sized balls; flatten to make thin patties. Place about 1/4 cup of feta cheese onto each of four of the patties. Top each of the patties with cheese with one of the patties without; press the edges together to seal the cheese into the center.
3. Cook on the preheated grill until the burgers are cooked to your desired degree of doneness, 7 to 8 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

I like serving on an onion roll
courtesy of allrecipes.com

Black-Bean Burgers

You don't need to be a meat eater to enjoy a burger.  Here's a tasty great black bean burger recipe with a little Latino flair!

Ingredients

• 2 (14-ounce) cans black beans, rinsed and drained, divided
• 3 tablespoons mayonnaise
• 1/3 cup plain dry bread crumbs
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano, crumbled
• 1/4 teaspoon cayenne
• 1/4 cup finely chopped cilantro
• 3 tablespoons vegetable oil
• 4 soft hamburger buns
• Accompaniments: sour cream; salsa; lettuce

Directions

Pulse 1 can beans in a food processor with mayonnaise, bread crumbs, cumin, oregano, and cayenne until a coarse purée forms. Transfer to a bowl and stir in cilantro and remaining can beans. Form mixture into 4 patties. 

Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Cook burgers until outsides are crisp and lightly browned, turning once, about 5 minutes total. Serve on buns.

courtesy of epicurious.com

Burgers with Mozzarella and Spinach-Arugula Pesto

 Ingredients

• 8 ounces baby spinach leaves (about 10 cups packed)
• 2 garlic cloves, peeled
• 1/2 teaspoon (packed) finely grated lemon peel
• Large pinch of dried crushed red pepper
• 4 cups (packed) fresh arugula leaves, divided (about 5 ounces)
• 3 tablespoons pine nuts
• 1 teaspoon fresh lemon juice
• 1/3 cup extra-virgin olive oil
• 3 tablespoons (packed) freshly grated Parmesan cheese
• 1 3/4 pounds ground beef (20% fat)
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 6 hamburger buns, split horizontally
• 6 1/3-inch-thick slices fresh mozzarella cheese
• 2 large beefsteak tomatoes, cut into 1/4-inch-thick rounds

Directions

Rinse spinach; drain briefly, then place in large glass bowl. Microwave spinach, uncovered, on high just until wilted, 1 to 1 1/2 minutes. Drain, then squeeze out as much liquid as possible. Combine garlic, lemon peel, and crushed red pepper in processor; blend until garlic is finely chopped. Add spinach, 2 cups (packed) arugula, pine nuts, and lemon juice; process until coarse puree forms. With machine running, gradually add oil in thin stream and blend until almost smooth. Mix in cheese. Transfer pesto to small bowl; season with salt. 

Do ahead: Can be made 6 hours ahead. Cover; chill.

Combine ground beef, 1 teaspoon salt, 1/2 teaspoon black pepper, and 6 tablespoons spinach-arugula pesto in large bowl; mix lightly with fingertips or fork just until incorporated. Form meat mixture into six 3/4-inch-thick patties. Place patties on platter.

Do ahead: Beef patties can be made 6 hours ahead. Cover and refrigerate.

Prepare barbecue (medium-high heat). Grill burgers to desired doneness, about 4 minutes per side for medium-rare. Grill buns, cut side down, just until lightly toasted, about 1 minute. Build burgers with pesto, patties, mozzarella cheese, tomatoes, and arugula. Cover with bun tops.

courtesy of epicurious.com

Chipotle Pork Cheeseburgers

In a Southwest mood?  Try this yummy burger

Ingredients

• 1 pound ground pork (not lean)
• 2 teaspoons minced chipotle in adobo plus 1 teaspoon adobo sauce
• 2 garlic cloves, forced through a garlic press
• 4 slices Muenster cheese
• 4 hamburger buns, toasted
• 1/4 cup mayonnaise
• 1 large tomatillo (1/4 pound), husked and rinsed, then sliced
• 1/2 small avocado, sliced
• 1/2 cup cilantro sprigs

Directions

Prepare a gas grill for direct-heat cooking over medium heat

Gently mix pork, chipotle, garlic, and a scant teaspoon salt until just combined. Form into 4 (1/2-inch-thick) patties. 

Oil grill rack, then grill patties, covered, 4 minutes. 

Flip patties and top with a slice of cheese. Grill, covered, until just cooked through, 1 to 2 minutes more. 

Spread buns with mayonnaise and assemble burgers with tomatillo, avocado, and cilantro. 

Cooks' note: Burgers can be grilled in an oiled hot 2-burner grill pan over medium heat, about 10 minutes total.

courtesy of epicurious.com

Portobello Buffalo Burgers with Celery Apple Slaw

Buffalo/Bison is a tasty alternative to ground beef, it's a leaner choice of meet.  I had my first buffalo burger when I was in Catalina Island, CA where buffalo is popular choice.

Ingredients

For burgers:

• 1 medium onion, chopped
• 10 ounces portobello mushrooms, trimmed and quartered
• 2 tablespoons plus 2 teaspoons olive oil, divided
• 1 pound ground buffalo

For slaw:

• 2 celery ribs
• 1/2 Granny Smith apple, cored (left unpeeled)
• 1 tablespoons mayonnaise
• 1 1/2 teaspoons cider vinegar
• 1 teaspoon olive oil
• 1 teaspoon whole-grain mustard
• Rounded 1/4 teaspoon sugar
• Equipment: an adjustable-blade slicer fitted with 1/8-inch julienne blade
• Accompaniment: 4 hamburger buns or kaiser rolls, split and toasted

Directions

Cook vegetables for burgers:
 

Pulse onion and mushrooms in a food processor until finely chopped. 

Heat 2 tablespoons oil in a 10-inch heavy skillet over medium heat until it shimmers. 

Add mushroom mixture, 3/4 teaspoon salt, and rounded 1/4 teaspoon pepper and cook, stirring occasionally, until vegetables begin to brown and liquid has evaporated, 8 to 10 minutes. 

Transfer to a bowl and cool to warm, stirring occasionally, about 15 minutes.

 

Meanwhile, make slaw:
 

Cut celery and apple into 2-inch-long thin julienne with slicer. 

Whisk together mayonnaise, vinegar, oil, mustard, sugar, rounded 1/8 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl. 

Add celery and apple, tossing to coat. 

Let stand 15 minutes to develop flavors. 

Finish and cook burgers:
 

Mix buffalo into cooled mushroom mixture with your hands until well combined. Form into 4 (4-inch) patties. 

Heat remaining 2 teaspoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Cook burgers, turning once, about 8 minutes total for medium-rare. 

Serve burgers, topped with slaw, on buns.

courtesy of epicurious.com