Caprese Burger

Credit Allrecipies
Recipe by: Sarah Stephan
 

"I am always looking for ways to jazz up the boring burger and came up with this after having a delicious caprese salad. Be sure to use fresh basil and the marinated tomatoes are a must!" 

 

• 1 tablespoon balsamic vinegar
• 1 tablespoon extra virgin olive oil
• salt and pepper to taste
• 4 thick slices tomato
• 1 1/3 pounds lean ground beef
• 1 tablespoon tomato paste
• 1/4 cup chopped fresh basil
• 1/4 cup grated Parmesan cheese
• 1 clove garlic, minced
• 1/4 teaspoon black pepper
• 4 ounces fresh mozzarella cheese, sliced
• 4 hamburger buns, split

 

To Make:

 

1. Whisk the balsamic vinegar, oil, salt, and pepper in a small bowl. Pour over tomato slices to marinate.

2. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.

3. Mix ground beef, tomato paste, basil, Parmesan cheese, garlic, and 1/4 teaspoon pepper in a large bowl. Form beef mixture into 4 equal patties.

4. Cook on the preheated grill until the burgers are cooked to your desired degree of doneness, about 5 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Top each burger with mozzarella cheese; allow to melt. Serve on hamburger buns with marinated tomato slices.

 

Fresh Salmon Burgers with Lemon-Yogurt Sauce

Credit Allrecipies

Recipe by: RuthE
 

"These are a little like crab cakes, but they're made with fresh salmon and grilled. The secret to juicy (not pasty!) salmon burgers is to chop the salmon coarsely with a knife."

Patties:

• 2 1/2 pounds salmon filet, skin and pin bones removed
• 2 eggs, beaten
• 2/3 cup finely chopped parsley
• 1/4 cup finely chopped green onions
• 2 tablespoons fresh lemon juice
• 1/2 cup plain dried bread crumbs
• 1 tablespoon seafood seasoning (such as Old Bay®)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

Sauce:

• 1/2 cup plain yogurt
• 2 tablespoons light mayonnaise
• 2 tablespoons finely chopped parsley
• 2 tablespoons finely chopped green onion
• 1 tablespoon fresh lemon juice
• 1/8 teaspoon salt
• 1/8 teaspoon black pepper

   
Burgers:

• 2 tablespoons olive oil
• 8 brioche buns, split and toasted
• 2 cups fresh arugula

To Make:

1.Chop salmon into 1/8- to 1/4-inch pieces. Transfer to a bowl with 2/3 cup parsley, 1/4 cup green onions, 2 tablespoons lemon juice, bread crumbs, seafood seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper; mix together with your hands. Divide into 8 equal portions and pat into 3 1/2-inch patties (1/2 inch thick). Chill, covered, at least 30 minutes or up to 4 hours.

2. Stir together yogurt, mayonnaise, 2 tablespoons parsley, 2 tablespoons green onion, 1 tablespoon lemon juice, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a small bowl.

3. Preheat an outdoor grill to medium heat (325 degrees F to 375 degrees F).

4. Brush patties with oil. Oil grate. Grill patties, turning carefully, until cooked through and a thermometer inserted in center of each patty registers 160 degrees F, 2 to 3 minutes per side. Serve on buns with sauce and arugula. 

Cook's Note:

• Avoid the temptation to use your food processor to chop the salmon. The secret to juicy (not pasty!) salmon burgers is to chop the salmon coarsely with a knife.

Spicy Chipotle Turkey Burgers

 Credit Allrecipes
Recipe by: mbaucum
 

"With a chipotle chile pepper, mozzarella cheese and other seasonings, you will absolutely love this spicy, yet flavorful, burger!"

• 1 pound ground turkey
• 1/2 cup finely chopped onion
• 2 tablespoons chopped fresh cilantro
• 1 chipotle chili in adobo sauce, finely chopped
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon seasoned salt
• 1/4 teaspoon black pepper
• 4 slices mozzarella cheese
• 4 hamburger buns, split and toasted

To Make:

1. Preheat an outdoor grill for medium-high heat, and lightly oil grate. Place the ground turkey, onion, cilantro, chipotle chile pepper, garlic powder, onion powder, seasoned salt, and black pepper in a mixing bowl; mix well. Form into 4 patties.
 

2. Cook the hamburgers on the preheated grill until the turkey is no longer pink in the center, about 4 minutes per side. Place the mozzarella slices on the patties 2 minutes before they are ready. Serve on the toasted buns.

Venison Burgers

Credit: Allrecipies
Recipe by: egardenut 

"A co-worker of my son gave us some freshly-killed venison earlier this year. I had sectioned it and frozen it. I had some I had marked 'for grind' that I wanted to use. My husband and son raved about these delicious burgers!"

Burgers:

• 1 1/2 pounds venison meat, cut into 1-inch chunks, partially frozen
• 3/4 pound fatty pork butt, cut into 1-inch chunks, partially frozen
• 2 tablespoons unsalted butter
• 1 1/2 cups diced onion
• 1 cup diced button mushrooms
• 1 pinch salt
• 1/2 cup plain Greek yogurt
• 1 tablespoon Worcestershire sauce
• 1 tablespoon coarsely ground black pepper

Sauce:

• 1/2 cup mayonnaise
• 2 tablespoons steak sauce
• 1 tablespoon Worcestershire sauce
• 1 1/2 teaspoons lime juice

Sandwich Fixings:

• 6 teaspoons softened butter, or as needed
• 6 hamburger buns, split
• 1 pinch salt
• 12 slices pepper Jack cheese
• 6 (1/4 inch thick) slices tomato

To Make:

1. Grind partially frozen venison meat and pork butt together using a meat grinder or food processor; transfer to a large bowl and cover with plastic wrap. Refrigerate for at least 1 hour.
   
2. Heat unsalted butter in a skillet over medium-low heat; cook and stir onion, mushrooms, and 1 pinch salt in the melted butter until onion is soft and translucent, 5 to 10 minutes. Remove from heat and cool.
   
3. Gently mix ground venison-pork mixture, onion mixture, yogurt, 1 tablespoon Worcestershire sauce, and black pepper together in a bowl until just combined. Form into 6 patties and arrange on a large plate. Cover plate with plastic wrap and refrigerate for at least 1 hour.
   
4. Mix mayonnaise, steak sauce, 1 tablespoon Worcestershire sauce, and lime juice together in a bowl until smooth. Cover bowl with plastic wrap and refrigerate until serving time.
   
5. Preheat oven to 225 degrees F (110 degrees C).
   
6. Spread 1/2 teaspoon butter onto the inside of each split bun.
   
7. Heat a non-stick pan over low heat; cook buns, buttered sides down, in the heated pan until lightly browned, 3 to 5 minutes. Transfer buns to a baking sheet and keep warm in the preheated oven.
   
8. Heat a non-stick skillet over medium heat; cook burgers, sprinkling each side with a pinch of salt, in the hot skillet until your desired degree of doneness is reached, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
   
9. Top each burger with a tomato slice and two slices pepper Jack cheese. Remove skillet from heat and cover pan until cheese is slightly melted, about 5 minutes. Spread 1 to 2 tablespoons of sauce onto the inside of each bun bottom. Add a cheese-tomato burger to each bun bottom; top each burger with bun top.

Fritas with Cuban avocado salsa and tomato sofrito

Fritas are the name of small burgers served all over Cuba. They are sold by street vendors and make the ideal snack food. Allow for 2 burgers per person.

Makes 8 burgers (2 per person)

• 125g fresh bread crumbs
• 100ml milk
• 600g well trimmed, coarsely minced beef
• 200g minced pork
• 1 egg lightly beaten
• 1 onion peeled, finely chopped
• 2 garlic cloves, crushed
• 1 tbsp light soy sauce
• 2 tsp tomato ketchup
• 1 tsp Worcestershire sauce
• pinch of paprika
• salt and freshly ground black pepper
• vegetable or sunflower oil to cook

Toppings:

8 small burger buns, split
50g shredded iceberg lettuce
Cuban avocado salsa
Tomato sofrito
Spicy plantain chips

To Make:

1. Soak the breadcrumbs in the milk for 5 minutes, or until all the liquid is absorbed. In a bowl gently combine both meats with the breadcrumbs. Add all the remaining burger ingredients. Mix well but do not overwork. Place in the refrigerator for 1 hour.

2. Divide the mix into 8 small evenly sized patties; brush liberally with the oil.

3. Heat a chargrill or pan grill until very hot, add the patties and cook for 2-3 minutes on each side, or longer if preferred.

4. Toast the buns, top the bases with the shredded iceburg, followed by the salsa. Top each with a patty, then spoon some hot tomato sofrito over.

5 Replace the burger lids, serve with the spicy plantain chips and remainder of salsa on the side.

Spicy Plantain Chips (Chilli Willies)

• 2 large green plantains
• vegetable oil for frying
• coarse sea salt
• large pinch of chilli powder

Dipping Sauce:

• 1/2 cup sour cream
• 1 tbsp paprika

To Make:

1. Green plantains can be difficult to peel - here is how you do it. Fill a sink with warm-hottish water. Cut the ends off the plantains , make 3-4 slits lengthways through the skin, then leave to soak in the water for 20-25 minutes. Once soaked, you can easily peel them by running your fingers under the skin. Slice the plantains 0.3cm thick

2. Half fill a deep fat fryer or deep heavy based saucepan with the oil and heat it to 180C.

3. Drop the plantains slices, a few at a time, into the oil and fry until golden and crisp. Drain on kitchen paper; season with salt and a touch of chilli powder, toss gently

4. Mix sour cream and paprika thoroughly.

5. Serve with dipping sauce.

Cuban Avocado Salsa

• 1 peeled, stoned avocado, diced
• 2 tbsp chopped fresh coriander
• 100g pineapple rings, chopped
• 1 small red onion, chopped
• Juice of two limes
• 60ml olive oil
• 2 tbsp maple syrup.

To Make:

1. Mix all ingredients together in a bowl. Let stand and let the flavors meld together about 1 hour

Fresh Tomato Salsa

• 6 tomatoes, deseeded, chopped
• 1 small red onion, peeled, chopped
• 1 small green chilli, deseeded, finely chopped
• 2 tbsp freshly ground coriander
• 2 tbsp freshly squeezed lime juice
• 2 tbsp maple syrup
• 2 tbsp tomato ketchup (optional)
• 1 tsp balsamic vinegar
• salt and freshly ground black pepper

To Make:

1. Combine all the ingredients together in a bowl; mix thoroughly, then season to taste with salt and pepper. Set aside until ready to use to let the flavors meld together.

Tomato Sofrito

• 30ml olive oil
• 1 onion, peeled, finely chopped
• 2 garlic cloves, crushed
• 1/2 tsp dried oregano
• 1/2 tsp ground cumin
• 2 tbsp hot pepper sauce
• 1 x 400g can peeled plum tomatoes or 500g fresh tomatoes, chopped
• 1 tbsp tomato purée

To Make:

1. Heat the olive oil in a pan, add the onion, garlic and dried oregano; cook over low heat for 5-6 minutes until softened.

2. Add the cumin, hot pepper sauce and cook for a further 2 minutes

3. Add the chopped tomatoes, tomato purée and cook for 10-15 minutes until all the juices have evaporated and the sofrito is thick in consistency. This will keep covered in the refrigerator for 2 weeks.

The Bick's® High-Flyer Burger

Makes 1 burger

• 1 brioche bun, lightly toasted
• 2 tbsp (30 ml) cream cheese
• ¼ cup (50 ml) micro greens or salad greens
• 1 slice red onion
• ¼ avocado, sliced
• 3 slices bacon, cooked crisp
• 1 burger (beef), cooked
• 1 tbsp (15 mL) Bick's Sweet Green Relish
• 1 slice pineapple
• 2 tbsp (30 mL) Bick's Hot Pepper Rings
• 2 Bick's Sandwich Savers Hot'n Spicy Pickles
• 1 tsp each (5 mL) mustard and mayonnaise, optional

To Make:

1. Spread cream cheese evenly on top and bottom buns. Layer remaining ingredients. Enjoy.

Veggie Burgers

Credit Allrecipes 
 

Recipe by: Jen Parmer
 

"Burgers that taste like hamburgers, but without meat! You can replace the Cheddar cheese with Monterey Jack or any other cheese you like. If you prefer, you may use a 1.4 ounce packet of brown broth in place of the soy sauce." 

 

• 2 teaspoons olive oil
• 1 small onion, grated
• 2 cloves crushed garlic
• 2 carrots, shredded
• 1 small summer squash, shredded
• 1 small zucchini, shredded
• 1 1/2 cups rolled oats
• 1/4 cup shredded Cheddar (or Monterey Jack cheese)
• 1 egg, beaten
• 1 tablespoon soy sauce (or 1.4 ounce packet of brown broth)
• 1 1/2 cups all-purpose flour 

To Make:

1. Heat the olive oil in a skillet over low heat, and cook the onion and garlic for about 5 minutes, until tender. Mix in the carrots, squash, and zucchini. Continue to cook and stir for 2 minutes. Remove pan from heat, and mix in oats, cheese, and egg. Stir in soy sauce, transfer the mixture to a bowl, and refrigerate 1 hour.

2. Preheat the grill for high heat.

3. Place the flour on a large plate. Form the vegetable mixture into eight 3 inch round patties. Drop each patty into the flour, lightly coating both sides.

4. Oil the grill grate, and grill patties 5 minutes on each side, or until heated through and nicely browned.

Steak Tartare Burger with herb-mustard and blue-cheese aioli, and matchstick fries

• 800g well trimmed, coarsely beef, chilled
• 2 small shallots, finely chopped
• 2 tbsp chopped fresh parsley
• 6 cocktail gherkins, rinsed, dried, finely chopped
• 2 tbsp superfine capers, rinsed, finely chopped
• 2 egg yolks
• salt and freshly ground black pepper
• vegetable or sunflower oil for cooking

Toppings:

• 4 burger buns, split
• 2 beef tomatoes, thinly sliced
• 50g watercress
• Herb-mustard and Blue Cheese Aioli
• Matchstick Fries

To Make:

1. place the meet in a large bowl, add the shallots, parsley, gherkins and capers. Beat in the egg yolks and season with salt and pepper; do not overwork the mix.

2. Leave in the refrigerator for 1 hour before use.

3. Divide the mix, using wet hands, into 4 x 200g evenly sized patties.

4. Heat a chargrill or pan grill until very hot. Brush the burgers liberally all over with the oil.

5. Place on the grill, and cook for 3-4 minutes on each side until cooked.

6. Toast the burger buns; cover the bases with the sliced tomatoes, watercress, then a patty.

7. Spoon the herb-mustard and blue-cheese aioli over, and cover with the top bun.

8. Serve with Matchstick Fries

Herb-mustard and Blue-cheese Aioli

• 2 tbsp herb mustard
• 100ml basic mayonnaise
• 1 garlic clove, crushed
• 2 tbsp chopped fresh chives
• 75g of your favorite blue cheese (e.g. Stilton, Gorgonzola, Roquefort), crumbled
• Salt and freshly ground black pepper

To Make:

1. In a bowl, blend together the mustard, mayonnaise, garlic, and chives; fold in the crumbled cheese, blend well and season to taste.

Matchstick Fries

• 2 medium-large potatoes
• Vegetable oil for frying
• 1/4 tsp caraway seeds, toasted (optional)
• 1/4 tsp coarse sea salt

To Make:

1. Peel the potatoes, then using a Japanese vegetable mandolin, cut into julienne strips. Wash in cold water to remove starch.

2. Dry in a clean cloth

3. Heat the oil to 180C, add the potatoes and fry until golden and crispy.

4. Drain on kitchen paper.

5. Place the caraway seeds and seeds in a mortar and pestle and crush fine. Sprinkle over fries and serve hot or cold.

Horseradish Burgers

Credit Allrecipes 
 
Recipe by: WENDEE_H

"Burgers with a horseradish / steak sauce mixture."

• 1 1/2 pounds ground beef
• 1/2 cup steak sauce, divided
• 2 tablespoons prepared horseradish
• 2 tablespoons finely chopped fresh parsley
• 2 tablespoons finely chopped green onion
• 4 slices Muenster cheese
• 4 hamburger buns, split and toasted

To Make:

1. Heat an outdoor grill for high heat.

2. In a bowl, mix 6 tablespoons steak sauce, horseradish, parsley, and green onion. Form the ground beef into 4 patties. Brush the patties with the remaining steak sauce.

3. Place patties on the grill, and brush with the remaining steak sauce. Grill for 6 to 8 minutes per side, or until meat is no longer pink. Top with Muenster cheese and the horseradish sauce, and serve on buns.

   

Steak Sauce

This sauce tastes just like my favorite store bought brand.

• 1 1/4 cups ketchup
• 2 tablespoons prepared yellow mustard
• 2 tablespoons Worcestershire sauce
• 1 1/2 tablespoons apple cider vinegar
• 4 drops hot pepper sauce
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper

To Make:

1. In a medium bowl, mix together the ketchup, mustard, Worcestershire sauce, vinegar, hot pepper sauce, salt and pepper. Transfer to a jar and refrigerate until needed.

Grilled Basa Po'Boys

one of My Favorite Recipes

• 2 (x12 oz) Basa (or catfish) fillets
• 2 tbsp plus 1 tsp fresh lemon juice, divided
• 1/2 cup mayonnaise
• 2 tbsp plus 1 tsp Cajun or Creole seasoning, divided
• 4 french rolls. split, lightly toasted
• 1 heart (4 cups) of romaine lettuce, thinly sliced
• 8 tomato slices

To Make:

1. Place fillets in shallow rimmed dish; sprinkle with 2 tbsp of the lemon juice. Let stand 10 to 15 minutes, turning once.

2. Meanwhile, for the sauce, in a small bowl combine mayonnaise, remaining 1 tsp lemon juice and 1 tsp of the seasoning. Cover and refrigerate until ready to use.

3. Preheat grill to medium (300°F to 350°F). Sprinkle remaining 2 tbsp of seasoning on both sides of fillets and gently rub in.Place fillets on grill, and grill for 3-4 minutes per side or until fish flakes easily with a fork. Remove from grill and slice in half crosswise.

4. Spread 2 tbsp of the sauceon the bottom half of each bun. Top with 1 cup lettuce, 1 fillet half and 2 tomato slices and serve.

Betty's Pizza Burgers

• 1 lb. ground beef, browned
• 1/2 lb. Italian sausage, browned
• 1 tsp. salt
• 1/2 tsp. sage
• 1 tbsp. sugar
• 4 tsp. parsley
• 1/4 tsp. oregano
• 1 lg. can tomato sauce
• Pizza cheese blend

To Make:

 

1. Mix together, except cheese, spoon on buns.

.

2. Sprinkle (open faced) with cheese.

 

3. Bake 10 to 12 minutes in 400 degree oven. 

Credit www.cooks.com

Bacon & Mushroom Stuffed Burgers

• 4 slices bacon
• 1/4 c. onions, chopped
• 1 (4 oz.) can mushroom pieces, drained & diced
• 1 lb. lean ground beef
• 1 lb. pork sausage
• 2 tbsp BBQ Sauce
• 1/4 c. grated Parmesan cheese (optional)
• 1/2 tsp. pepper
• 1/2 tsp. garlic powder
• 8 hamburger buns

Toppings: (If desired)

• Lettuce
• Tomato 
• Pickle
• Ketchup
• Mustard
• Relish 

To Make:

1. Cook bacon until crisp. Drain all but 2 tablespoons drippings and saute onions in drippings. Crumble bacon and add with mushrooms to skillet. Set aside.

2.Combine beef, pork, cheese, pepper, garlic powder and steak sauce in a large bowl. Shape into 16 patties. Divide bacon mixture and place over eight of the patties. Place remaining patties on top and press edges tightly to seal.

3. Grill over medium coals until well done.

4. Serve on buns, with any toppings, if desired.

Chili Burgers

Credit Allrecipes
Recipe by: MEHUNGRY98
 

"Sausage and chili sauce add to the usual ground beef to make a great consistency and flavor for burgers."

• 1 1/2 pounds ground beef
• 1/2 pound Italian sausage
• 1/3 cup tomato-based chili sauce

Toppings:

• Chilli Mayonnaise
• Ketchup
• Mustard
• Relish
• Lettuce
• Tomato
• Pickles

To Make:

1. Preheat a grill for high heat. When the grill is hot, lightly oil the grate.

2. In a medium bowl, mix together the ground beef, Italian sausage, chili sauce, salt and pepper. Form 8 balls out of the meat, and flatten into patties.

3. Grill patties for 5 minutes per side, or until well done. Serve on buns with your favorite toppings.

Serve with  Barbecue Coleslaw

Posh Fillet Burger Rossini with foie gras, truffle glaze and celeriac rémoulade

• 400g well trimmed, coarsely minced beef, chilled
• 1/2 tbsp fresh thyme leaves
• Salt and freshly ground black pepper
• vegetable or sunflower oil for cooking
• 4 x 120g fillet steaks

Toppings:

• 4 burger buns or English muffins, split
• Celeriac Rémoulade
• 50g watercress
• 90g foie gras, in four slices
• 8 slices fresh truffle (optional)
• Truffle Glaze
• Mixed micro-greens salad
• The Ultimate Fries

To Make:

1. Mixed the minced beef, thyme and seasoning in a bowl, cover and chill for 1 hour. Divide the mix into 4 evenly sized patties, brush liberally with oil.

2. Heat a chargrill or pan grill until very hot, add the patties and fillet steaks, and cook for 2-3 minutes on each side.

3. Toast the buns, place a good dollop of Celeriac Rémoulade on the bun bases, then top with the grilled fillet steaks, a little watercress, followed by the patties. Heat a non-stick pan with no oil and when very hot, saute the fois gras for 30 seconds each side.

4. Place the fois gras on the burgers, top with truffle slices if using, and spoon the truffle glaze over.
Serve with a mixed micro-leaf salad and the ultimate fries along side.

Truffle Glaze

• 1 tbsp honey
• 150 ml medium sweet Madeira wine
• 1 tbsp Champagne vinegar
• 75 ml olive oil
• 1 tbsp truffle oil or truffle paste
• salt and freshly ground black pepper

To Make:

1. Place the honey and the Madeira in a small pan and bring to the boil.

2. Reduce the liquid down until only 2 tbsp remain.

3. Add the vinager, then whisk in the oils to form an emulsion; season to taste.

Celeriac Rémoulade

• 1 celeriac*, peeled, cut into matchsticks
• 120ml mayonnaise
• 2 tbsp mixed chopped herbs
• 1/2 tsp Dijon mustard
• 1/8 tsp anchovy paste (optional)
• salt and freshly ground black pepper

* Celeriac, also called turnip-rooted celery or knob celery, is a variety of celery cultivated for its edible roots, hypocotyl, and shoots. It is sometimes called celery root 

To Make:

1. Mix all ingredients in a bowl and season to taste



 

Burger Sauce

Credit Allrecipes

Recipe by: Kayla
 

"This is a recipe my father used when we were kids. I have acquired the ingredients list, and my own children love it just as much as I did when I was little." 

 

• 1/4 cup mayonnaise
• 2 tablespoons French salad dressing
• 2 teaspoons relish
• 1 teaspoon vinegar
• 1/2 teaspoon white sugar
• 1/4 teaspoon lemon juice
• 1/8 teaspoon paprika

To Make:

1. Stir mayonnaise, salad dressing, relish, vinegar, sugar, lemon juice, and paprika together in a small bowl until smooth.

Venison Burgers

Credit Allrecipes

Recipe by: egardenut
 

"A co-worker of my son gave us some freshly-killed venison earlier this year. I had sectioned it and frozen it. I had some I had marked 'for grind' that I wanted to use. My husband and son raved about these delicious burgers!"

Burgers:

• 1 1/2 pounds venison meat, cut into 1-inch chunks, partially frozen
• 3/4 pound fatty pork butt, cut into 1-inch chunks, partially frozen
• 2 tablespoons unsalted butter
• 1 1/2 cups diced onion
• 1 cup diced button mushrooms
• 1 pinch salt
• 1/2 cup plain Greek yogurt
• 1 tablespoon Worcestershire sauce
• 1 tablespoon coarsely ground black pepper

Sauce:

• 1/2 cup mayonnaise
• 2 tablespoons steak sauce
• 1 tablespoon Worcestershire sauce
• 1 1/2 teaspoons lime juice

Sandwich Fixings:

• 6 teaspoons softened butter, or as needed
• 6 hamburger buns, split
• 1 pinch salt
• 12 slices pepper Jack cheese
• 6 (1/4 inch thick) slices tomato

To Make:

1. Grind partially frozen venison meat and pork butt together using a meat grinder or food processor; transfer to a large bowl and cover with plastic wrap. Refrigerate for at least 1 hour.

2. Heat unsalted butter in a skillet over medium-low heat; cook and stir onion, mushrooms, and 1 pinch salt in the melted butter until onion is soft and translucent, 5 to 10 minutes. Remove from heat and cool.

3. Gently mix ground venison-pork mixture, onion mixture, yogurt, 1 tablespoon Worcestershire sauce, and black pepper together in a bowl until just combined. Form into 6 patties and arrange on a large plate. Cover plate with plastic wrap and refrigerate for at least 1 hour.

4. Mix mayonnaise, steak sauce, 1 tablespoon Worcestershire sauce, and lime juice together in a bowl until smooth. Cover bowl with plastic wrap and refrigerate until serving time.

5. Preheat oven to 225 degrees F (110 degrees C).

6. Spread 1/2 teaspoon butter onto the inside of each split bun.

7. Heat a non-stick pan over low heat; cook buns, buttered sides down, in the heated pan until lightly browned, 3 to 5 minutes. Transfer buns to a baking sheet and keep warm in the preheated oven.

8. Heat a non-stick skillet over medium heat; cook burgers, sprinkling each side with a pinch of salt, in the hot skillet until your desired degree of doneness is reached, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

9. Top each burger with a tomato slice and two slices pepper Jack cheese. Remove skillet from heat and cover pan until cheese is slightly melted, about 5 minutes. Spread 1 to 2 tablespoons of sauce onto the inside of each bun bottom. Add a cheese-tomato burger to each bun bottom; top each burger with bun top.

Brontosaurus Burgers

Credit Allrecipes
Recipe by: Ashley
 

"These burgers got their name from their colossal size. They are absolutely delicious! My family makes them at almost every game day cookout. Top with desired toppings (lettuce, tomato, pickles, cheese, onion, ketchup, mustard, mayonnaise, if desired) and serve on sesame buns. " 

 

• 2 slices bread, torn into bite size pieces
• 1 egg, beaten
• 1 pound ground beef chuck
• 1 pound ground beef sirloin
• 1 (1 ounce) package dry onion soup mix
• 1/4 cup Worcestershire sauce
• 1/4 cup steak seasoning sauce
• 3 tablespoons hot pepper sauce
• salt and pepper to taste
• 1/2 (18 ounce) bottle barbecue sauce

To Make:

1. Preheat an outdoor grill for medium heat, and lightly oil the grate.  

2. Place the torn-up bread into a large bowl, and mix with the egg. Lightly mix in the ground chuck, ground sirloin, onion soup mix, Worcestershire sauce, steak seasoning sauce, hot sauce, and salt and pepper. Form the meat mixture into 6 large patties, 6 inches across by 1 inch thick. 

3. Place the burgers on the preheated grill, and cook 10 to 15 minutes per side, until the burgers are browned and no longer pink in the middle. Brush each burger with barbecue sauce, flip them and grill for 5 minutes to slightly char the sauce. Brush the other sides with sauce, flip, and grill for 5 more minutes to cook the other side.

Pig Burger

Credit Allrecipes

Recipe by: Geoff Small
 

"This is a unique burger, invented in Australia. The burger consists of: Grilled chicken fillet, grilled bacon, lettuce and tomato on a toasted foccacia bun, with herbed mayo on the base and guacamole on the crown. The burger got its name due to the strange range of ingredients. They taste fantastic, however you may need a few napkins to clean up afterwards, depending on the amount of guacamole." 

• 2 slices focaccia bread
• 1 tablespoon herb mayonnaise
• 1/8 cup shredded lettuce
• 2 slices ripe tomato
• 1/4 pound grilled chicken breast
• 3 slices bacon
• 2 tablespoons guacamole 

Guacamole

• 2 ripe Hass avocados
• 1 tbsp fresh lime juice
• 2 tsp minced garlic

To Make:

1. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. 

2. Toast focaccia. Spread mayonnaise on one side of one slice, then top with lettuce, tomato, chicken, bacon and guacamole. Top with second slice of focaccia.

Spicy Burgers

Credit Allrecipes

Recipe by: Tom 

"These burgers are chock full of spicy peppers. When handling the chile peppers be sure to wear gloves, and don't let the pepper oils come in contact with your eyes. Serve on buns with your favorite toppings."

• 2 pounds ground beef
• 2 teaspoons minced garlic
• 2 fresh jalapeno peppers, seeded and minced
• 1 small fresh poblano chile pepper, seeded and minced
• 1 fresh habanero pepper, seeded and minced (optional)
• 1 teaspoon crushed red pepper flakes
• 2 tablespoons chopped fresh cilantro

To Make:

1. Preheat grill for high heat. 

2. In a large bowl, mix together the beef, garlic, jalapeno peppers, poblano pepper, habanero pepper, red pepper flakes, cilantro, and cumin. Form into burger patties. 

3.Lightly oil the grill grate. Place burgers on grill, and cook for 5 minutes per side, or until well done.

Stuffed Burgers

Credit Allrecipes
Recipe by: PECOS-DON

"Big juicy burgers filled with chilies, cheese and mushrooms, then grilled and basted with steak sauce. Use any type of cheese you like. When I have a cook out, and I'm making burgers, this is what my wife asks for all the time!" 

• 2 pounds ground beef
• 1 (10 fluid ounce) bottle steak sauce, (e.g. A-1), divided
• 2 tablespoons fajita seasoning
• 2 tablespoons dried minced onion
• 8 slices American cheese, divided
• 2 (4 ounce) cans chopped green chiles, drained
• 1 (4 ounce) can sliced mushrooms, drained

To Make:

1. In a medium bowl, mix together the ground beef, 1/4 cup of the steak sauce, fajita seasoning, and dried onion until well blended. Form the mixture into 8 patties. Set aside 4 of the patties. On the other 4 patties, place one slice of cheese, some of the green chilies, and some mushrooms. Place the other 4 patties over the top, press down, and seal the edges so the goodies do not escape. 

2. Preheat an outdoor grill for low heat. Lightly oil grate. 

3. Place patties on the grill, and let them brown on both sides. Once they begin to brown, brush the tops with remaining steak sauce. Continue to grill for about 30 minutes, basting frequently with steak sauce, until meat is no longer pink, and the juices run clear. When the meat is ready to come off the grill, place the remaining 4 slices of cheese over the tops of the patties. Serve on buns, or just by themselves.

Big Spicy Mac

Credit Rachael Ray

Makes 4 Burgers

Burgers:

• 2 1/2 pounds ground beef chuck
• 2 tbsp chili powder
• 1 tbsp ground coriander
• 1 tbsp ground cumin
• 1/4 Worcestershire sauce
• extra-virgin olive oil, for drizzling

Toppings:

• 8 slices deli-sliced cheddar cheese
• 6 sesame seed buns, split (2 of the bun tops will be flipped over and put into the middle of the burgers)
• leaves from 1 head green-leaf lettuce
• sandwich-sliced dill pickles
• 1 small onion, chopped

Sauce:

• 1 cup ketchup
• 2 tbsp dill relish
• 1 (4 once) can diced green chilies, drained and finally chopped
• 1 cup sour cream
• Kosher salt and pepper

To Make:

1. Make the sauce: In a bowl, stir together all ingredients, season with salt and pepper.

2. Make the burgers: In a large bowl. mix together burger ingredients, season with salt and pepper. Score the mixture into 4 equal portions and form 2 thin patties out of each section, create 8 patties total.

3. Heat a drizzle of olive oil in a skillet or griddle over medium high heat. Cook half the burgers until browned and cooked through, about 2 minutes on each side. When you flip the burgers, top each with a slice of cheese. Set the first batch aside on a plate and cook the remaining burgers.

4. When the burgers are ready, assemble them in a double decker style: Lay down 4 bun bottoms and top them with some of the sauce, a lettuce leaf, a burger, a couple of pickle slices, and a sprinkle of onions. Repeat with another layer (using 2 bun bottoms and 2 bun tops) of the same order. Add some sauce to the top buns too, before you cap off each burger.

Seahawk Burger

Credit Allrecipes

Recipe by: Lorem Ipsum

• 1 teaspoon vegetable oil
• 1 sweet onion, sliced
• 8 ounces mushrooms, sliced
• salt and ground black pepper to taste
• 1/2 cup red wine (such as a Merlot)
• 4 (6 ounce) grass-fed ground beef patties

Seattle Aioli:

• 1/2 cup mayonnaise
• 1/2 teaspoon Sriracha sauce
• 1/2 shot brewed espresso
• 4 whole grain or artisan hamburger buns
• 4 slices Monterey Jack cheese
• 1 cup arugula, or more to taste 

To Make:

1. Heat oil in a large skillet over medium-high heat. Saute onion and mushrooms in hot oil until onion begins to soften, about 5 minutes. Season vegetable mixture with salt and pepper; continue to saute until onions and mushrooms brown, about 5 minutes more.

2. Pour the red wine into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cook and stir until wine evaporates, about 2 minutes; remove from heat.

3. Preheat an outdoor grill for medium-high heat and lightly oil the grate.

4. Cook burgers until they are firm, hot in the center, and just turning from pink to grey, 8 to 10 minutes per side for medium well. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).

5. Whisk mayonnaise, Sriracha sauce, and espresso together in a bowl until aioli is smooth.

6. Spread aioli on each hamburger bun. Place a beef patty on the bottom bun, top with a slice of Monterrey Jack cheese, 1/4 the onion-mushroom mixture, 1/4 cup arugula, and cover burger with the top bun. Repeat with remaining burgers.

Burly Burger

Credit Allrecipes
Recipe by: Chef_Danielson

 "An all around, eat anytime burger with cheese and a fried egg. Feel free to add your other favorite toppings to this satisfying sandwich." 

• 2 slices white bread
• 1 (4 ounce) beef hamburger patty
• 1 teaspoon mayonnaise
• 1 egg
• 1 slice American cheese

To Make:

1. Place the bread in a toaster set to your desired level of darkness. Heat a skillet over medium-high heat. Fry the hamburger patty for about 5 minutes per side, until cooked through. While the patty is cooking, spread mayonnaise on one side of each piece of toasted bread and place them on a plate, mayonnaise side up.

2. Once the patty is cooked through, transfer it to one slice of bread. Crack the egg into the skillet and fry until the yolk is firm, about 3 minutes if you cover the pan. Place the egg onto the patty when done and top with a slice of cheese. Top with the other slice of bread. When finished, it should look like a sandwich.

Bronco Burger

Credit Allrecipes
Recipe by: Jeff

• 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

To Make:

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(R). Divide into 8 balls, and flatten into patties.
  
3. Grill patties for 10 to 15 minutes, turning once, or until well done. I always drink one beer, then flip, drink another beer, then remove from the grill and place on buns. Top each one with a slice of pepperjack cheese and pig out!

Hot Roast Beef Sandwiches

Credit Food Network

Ree Drummond The Pioneer Woman

• ¼ cup mayonnaise
• ¼ cup spicy mustard
• 3 - 4 Tbsp poppy seeds
• 3 Tbsp grated onion
• 1 Tbsp horseradish mayonnaise
• Dash of Worcestershire Sauce
• 12 soft hamburger buns, sliced in half
• 1 lb(s) thinly shaved roast beef
• 8 oz sliced provolone
• 8 oz American (or cheddar)  cheese

To Make:

 1. Preheat the oven to 350ºF.

2. Mix together the mayo, mustard, poppy seeds, grated onion, horseradish mayo and Worcestershire. Taste the dressing and adjust the ingredients however you wish.

3. To assemble, spread the dressing on the top and bottom buns. On the bottom bun, lay on some provolone, roast beef and American cheese, and place the top bun on top. Repeat with the next sandwich.

4. Wrap each sandwich in a foil square, and either bake right away or keep in the fridge. To bake right away, put them on a baking sheet in the oven until the buns are slightly crusty and the cheese is melted, 15 to 20 minutes. Great for a crowd!

 

LT Backyard Burger

• 7 ounces ground prime beef (20 percent fat), at room temperature
• Softened butter
• Kosher salt and freshly ground black pepper
• Potato bun, sliced in half
• Iceberg lettuce leaf
• Slice beefsteak tomato
• Slice dill pickle
• 1 tablespoon LT Pickled Mayo

To Make:

1. Heat a griddle or chargrill to medium hot.

2. Using your hands, form the beef into a 1/4-inch-thick patty, trying not to press the patty too much or the meat becomes tough and the patty does not cook properly in the center. Brush some butter on both sides of the patty, season with salt and pepper and cook on the griddle for 2 to 3 minutes on each side for medium rare.

3. Meanwhile, brush softened butter on both slices of the bun and place on the griddle until toasted.

4. To assemble, place the hamburger on the bottom slice of the bun, and the lettuce, tomato and pickle on top of the hamburger. Spread the LT Pickled Mayo on the top bun and then put the sandwich together and serve.

 Credit FoodNetwork.com
2011, Laurant Tourondel, All Rights Reserved

LT Pickled Mayo

Credit foodnetwork.com

• 6 tablespoons mayonnaise
• 3 tablespoons ketchup
• 2 tablespoons sweet relish, drained and rinsed
• 1 tablespoon chopped cornichons
• 2 tablespoons chopped pickled jalapeno
• 1 tablespoon Cognac
• Salt and pepper, to taste

To Make:

Yield: about 1/2 cup. 

1. Place the ingredients in a small bowl and mix together.

2011, Laurant Tourondel, All Rights Reserved

Hamburgers with Grilled Red Onions

• 1 lb. (450 g) extra-lean ground beef
• 2 Tbsp."Bold" Barbecue Sauce
• 1 Tbsp. Dijon mustard
• 1 clove garlic, minced
• 4 red onion slices (1/2 inch thick)
• 4 Cheddar Cheese Slices, torn
• 4 hamburger buns, split
• 1/4 cup mayonnaise
• 4 lettuce leaves
• 1 tomato, cut into 4 slices 

To Make:

1. Heat barbecue to medium heat.

2. Mix ground beef, barbecue sauce, mustard and garlic just until blended; shape into 4 (1/2-inch-thick) patties.

3. Place meat patties and onion slices on barbecue grate. Grill 5 to 6 min. on each side or until burgers are done (160°F) and onions are tender. Remove onions from barbecue. Top burgers with cheese pieces; grill 1 min. or until melted. Meanwhile, toast cut sides of buns on barbecue.

4. Spread buns with Miracle Whip; fill with lettuce, tomatoes, cheeseburgers and onions.

Bistro Burger

• 1 lb. (450 g) extra-lean ground beef
• 4 Cheddar Cheese Slices
• 4 thick onion slices
• 4 hamburger buns
• 3 Tbsp. Mayonnaise
• 1 Tbsp. Dijon mustard
• 1 tsp. horseradish

To Make:

1. Heat barbecue to medium-high heat.

2. Shape meat into 4 (1/2-inch-thick) patties.

3. Grill 4 to 6 min. on each side or until done (160°F). Top with cheese; grill 1 min. or until melted. Meanwhile, place onions and buns, cut-sides down, on grill; cook 1 to 2 min. or until onions are lightly browned and buns are lightly toasted, turning onions once.

4. Mix remaining ingredients; spread onto bottom halves of buns. Fill buns with cheeseburgers and onions.