Gordon Ramsay's Ultimate Burger

• 1 lb ground sirloin
• 1 onion, minced
• 1 tablespoon ketchup
• 1 tablespoon sun-dried tomato, cut thinly
• ¹⁄₄ cup garlic, chopped
• ¹⁄₂ teaspoon Worcestershire sauce
• ¹⁄₂ teaspoon Tabasco sauce
• ¹⁄₂ teaspoon honey mustard

To Make:

1. Combine all ingredients.
2. Form into patties, cook as desired.

Super-Healthy Tuna Burgers with Lemon-Garlic Mayonnaise

By iqspam

Make healthy burgers out of canned tuna, and spice them up with a lemon garlic mayonnaise! Use whole wheat sandwich thins and low fat mayonnaise to bring this down to 250 calories per burger.

• 35 ounces canned tuna, drained (see note)
• 1 bunch scallion, thinly sliced
• 1 red bell pepper, diced
• 2 eggs, beaten
• 8 whole wheat hamburger buns
• ¹⁄₂ cup mayonnaise
• 2 tablespoons garlic
• 1 tablespoon lemon juice

To Make:

1. Sautee garlic in pan until brown.
2. Combine garlic, lemon juice and mayonnaise.
3. Combine tuna, scallions, bell pepper and eggs in a bowl.
4. Separate tuna mixture into 8 patties.
5. Grill patties.
6. Put a patty on each sandwich thin with about a tbsp of the mayonnaise mixture.

Note: You may want to put the tuna in a sieve with something heavy on top for a couple of hours to get it to drain, otherwise it's harder to get these burgers to stick together.
 

Canadian Burger With Beer-Braised Onions and Cheddar

By ~Leslie~

A Classic Canadian Burger, with a slight twist. Serve with your favourite accompaniments, on grilled buns or bread. Recipe by Ruth Gangbar from Food and Drink.

• 1 tablespoon butter
• 1 large onion, thinly sliced
• 1 tablespoon sugar
• ³⁄₄ cup beer
• 1 ¹⁄₂ lbs fresh ground beef or 1 ¹⁄₂ lbs ground round
• 2 garlic cloves, minced
• ¹⁄₄ cup finely diced red pepper
• ¹⁄₄ cup beer
• 2 tablespoons Dijon mustard
• salt & freshly ground black pepper
• 2 cups grated cheddar cheese

To Make:

For the Beer-Braised Onions:.

1. Melt the butter in a large heavy skillet.
2. Add the onions and cook while stirring frequently over medium heat for 5 to 6 minutes, or until tender.
3. Add 3/4 cup beer and the sugar, and cook until beer is absorbed and the onions become lightly browned, about 15 minutes.

For the burgers:.

1. Pre-heat the barbeque on high.
2. In a large bowl, gently but thoroughly combine the beef, garlic, red pepper, 1/4 cup beer, dijon, salt and pepper.
3. Form into 4 patties 1" thick, and place on the grill, turning heat down to medium.
4. Grill them for 4-6 minutes per side, or until nearly the desired doneness.
5. Top each burger with 1/2 cup grated cheese, and heat till slightly melted.
6. Serve on toasted buns and top each with the beer-braised onions.

Korean Hamburgers

By wildheart

Yes, it is one TABLESPOON of minced garlic! These are absolutely wonderful. Serve on a bun with teriyaki sauce..... -------------- If freezing in advance, you might want to lessen the garlic just a little as the flavor intensifies. Unless you're like me and LOVE the taste!

• 1 lb ground beef
• 4 tablespoons soy sauce
• 2 tablespoons sugar
• 1 tablespoon sesame seeds
• 1 tablespoon vegetable oil
• 3 tablespoons chopped green onions
• 1 tablespoon minced garlic
• 1 dash black pepper

To Make:

1. Mix thoroughly.
2. Shape into 4 patties.
3. Grill or fry as usual.
4. To use in once a month cooking or stocking up:.
5. To Freeze: Freeze uncooked in a single layer on plastic wrap, then wrap the stack in aluminum foil.
6. To cook: Grill or fry from frozen until done.

 
 

Portabella Mushroom Burgers

By PaulaG

 Where's the beef? No one will miss it with these delictable burgers. Serve on lightly toasted whole wheat rolls with grilled onions for a healthy lunch or dinner meal.

• 4 large portabella mushrooms
• ¹⁄₄ cup balsamic vinegar
• 2 tablespoons olive oil
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 2 -4 cloves garlic, finely minced
• salt and pepper
• 4 ounces sliced provolone cheese
• 4 whole wheat rolls
• sliced tomatoes (optional)
• romaine lettuce leaf (optional)
• sliced grilled onion (optional)
• Dijon mustard (optional)

 To Make:

1. Cut stems off of mushrooms and place smooth side up in a shallow dish.
2. Sprinkle lightly with salt and pepper.
3. Prepare the marinade by whisking together the vinegar, oil, basil, oregano, and garlic.
4. Pour the marinade over the mushrooms and allow to stand at room temperature for 10 to 15 minutes, turning once or twice.
5. Preheat grill to medium-high heat.
6. Place the mushrooms on the preheated grill, reserving the marinade for basting
7. Grill mushrooms for 5 to 8 minutes per side, basting frequently with marinade.
8. During the last 2 minutes of grilling, top with cheese.
9. Serve with the whole wheat rolls and condiments of your choice.

Thai Turkey Burgers With Cucumber Pepper Relish and Spicy Mayo

By Simply Fresh Cooking

Relish ingredients

• ¹⁄₂ cup cucumber, cut into 1/4 inch cubes
• ¹⁄₂ cup red bell pepper, cut into 1/4 inch cubes
• 1 teaspoon lime juice, freshly squeezed

Thai mayo ingredients

• 1 cup canola oil mayonnaise
• 2 tablespoons sriracha sauce
• 3 scallions, minced
• 1 tablespoon cilantro, chopped
• 1 teaspoon lime juice, freshly squeezed
• ¹⁄₈ teaspoon turmeric
• ¹⁄₄ teaspoon ground coriander
• ¹⁄₄ teaspoon ground cumin
• ¹⁄₈ teaspoon fresh ginger, grated
• ¹⁄₈ teaspoon fresh ground black pepper
• 1 pinch ground cloves
• ¹⁄₄ teaspoon crushed red pepper flakes

Burger ingredients

• 4 whole grain buns
• 1 lb ground turkey, 93% lean
• 4 scallions, minced
• 2 tablespoons cilantro, chopped
• 2 teaspoons soy sauce
• 2 teaspoons fish sauce
• 1 teaspoon fresh ginger, grated
• ¹⁄₂ teaspoon fresh ground black pepper
• ¹⁄₂ cup bean sprouts

 To Make:

1. Combine all relish ingredients and refrigerate until ready to use.
2. Combine all Thai mayo ingredients and whisk. (There will be extra. If you only want enough for the burgers, cut recipe in half). Refrigerate for at least 1 hour.
3. Combine all burger ingredients in a large bowl and form into 4 patties, being careful not to overwork meat. Grill until cooked thoroughly, about 4 minutes per side. Once cooked, remove and set aside.
4. Place buns on grill cut side down and toast until lightly browned, being careful not to burn.
5. Spread mayo on top part of bun. Place burgers on bottom part of bun and top the burger with relish and a handful of bean sprouts.

A Doozie of a Floozie Burger

By Auntie Jan
A burger to tempt your senses--from clear down south--you never had it so good! One taste of our burger and you're going to declare yourself an Honorary Floozie. The ultimate open-faced burger, but don't hesitate to put your top bun on if you're feeling a little shy (we didn't get the nickname Floozie for nuthin' ya know!). 

• ¹⁄₃ cup sweet onions or ¹⁄₃ cup vidalia onion, is best
• ¹⁄₃ cup dill pickle
• ¹⁄₂-1 cup mayonnaise
• 2 cups finely chopped lettuce
• 2 lbs ground beef
• 2 teaspoons cajun seasoning
• 1 teaspoon pepper
• 8 slices tomatoes
• 8 ounces sliced mushrooms, sauteed in
• butter
• 8 slices cheese
• 8 fried eggs (One for each burger)
• 4 -8 hamburger buns (if you're a floozie, you only need 4)

To Make:

1. Mix together your sweet onion, dill pickle, mayonnaise and finely chopped lettuce and set aside (In Amy's words, "you want the ingredients to marry").
2. Fry your eggs until no longer runny and set aside. (Very Important Ingredient) You do want the whole Floozie Experience don't you?.
3. Mix together your ground beef, cajun seasoning and pepper, forming into 8 burgers.
4. Fry your burgers until they are no longer pink inside. Set aside and place a slice of tomato on top.
5. Saute your mushrooms in butter and portion out onto your burgers and immediately top with cheese and your Fried Egg.
6. Top with the slaw toppings (*in memory of Amy*) then declare yourself a Floozie – Remember, this is a topless…ummm…open faced burger. I ask you -- would a Floozie want it any other way?.
7. We can't help it if you want your extra bun on top, but take it from us, its a whole lot more fun without.

 

Chicken Pita Burger

By Berg

This is a very satisfying lunch. The recipe is from a Chatelaine Magazine with several adaptations by me. If you are making these for kids buy the small pitas and just put one burger in each

• 1 small tomatoes, cut in half, seeds squeezed out and finely chopped (not pureed)
• 2 jalapeno peppers, seeded, membranes removed, finely minced
• 2 green onions, finely chopped
• 1 ¹⁄₂ lbs ground chicken or 1 ¹⁄₂ lbs ground turkey
• ¹⁄₄ cup plain fat-free yogurt
• ¹⁄₄ cup fresh coriander, finely chopped
• 1 teaspoon fresh ginger, grated
• ¹⁄₂ teaspoon curry
• ¹⁄₄ teaspoon dried coriander
• ¹⁄₄ teaspoon cumin
• ¹⁄₄ teaspoon cayenne
• salt
• ¹⁄₄ cup dry breadcrumbs (optional)
• 3 large whole wheat pita bread

Topping

• shredded lettuce
• chopped tomato
• tzatziki (your choice any, all, or others of your choice)

 To Make:

1. Heat oven to 400°F.
2. In a large bowl mix the chicken with, yogurt, fresh coriander,ginger, curry, salt, dry coriander, cumin and cayenne. Use your hand to really mix spices, yogurt and chicken together.
3. Sprinkle with tomato, jalapeno, and onions.
4. Mix until everything is evenly blended.
5. If the mixture is so wet that it clings to your hands stir in some bread crumbs Form the mixture into patties approx 2 1/2" by 1/2" thick.
6. Spray a baking sheet with veggie oil.
7. Place patties on the baking sheet single layer and bake in 400°F oven for approx 8 minutes. Turn patties over and bake for another 8 minutes or until they are cooked. Slice the pitas in half, wrap in foil and warm in the oven during the last few minutes that the patties are baking. Place 2 patties in each pita and top with your favorites (I love chopped sweet onion, lettuce, tomatoes, feta cheese and sliced olives).

 

Mushroom Swiss Burger

By MarraMamba

This is a simple but great tasting burger. Recipe is for 1, but double or quadruple ingredients for more.

• 1 teaspoon extra virgin olive oil
• 2 ounces mushrooms, finely chopped
• 1 small garlic clove, sliced
• ¹⁄₈ teaspoon kosher salt
• 4 ounces 90% lean ground sirloin
• 1 scallion, finely chopped
• 1 tablespoon soy sauce
• ¹⁄₄ teaspoon fresh ground black pepper
• 1 slice swiss cheese (1/2 ounce)
• 1 seeded hamburger bun, toasted
• 1 tablespoon Dijon mustard
• 2 small romaine lettuce leaves
• 2 slices tomatoes (1/4 inches thick)

To Make:

1. Form into a patty and place on a broiler pan.
2. Broil until cooked to desired doneness, 3 minutes on each side for medium, and top with Swiss cheese while hot.
3. Spread each side of the bun with mustard, top with lettuce, tomato and the burger.

Naughty but Nice Crab Burger

By Chef floWer

New England in the North Eastern region of the USA is well known for it's emphasis on seafood and the Naughty But Nice Gang would like to invite you to feast on our Nutty for New England Naughty but Nice Crab Burger burger. Combining a luscious crabcake with shrimp, tartare and the best fresh dressings from the region this is one burger that is sure to please and impress. We suggest pairing with a glass of Snow Farm Vineyard '05 Estate Seyval Blanc or an Atlantic Amber beer from New England Brewing - Created for Build A Burger - Team Challenge - Zaar World Tour III. Thanks to LittleBee for her kind contribution to this recipe. (Hers is found here-- Classic Old Bay Crab Cakes) http://www.recipezaar.com/bb/viewtopic.zsp?p=3041468 


Crab Cakes

• 1 slice bread, dried and crusts removed
• ¹⁄₈ cup milk
• ¹⁄₂ tablespoon mayonnaise
• ¹⁄₂ tablespoon Worcestershire sauce
• ¹⁄₂ tablespoon parsley flakes
• ¹⁄₂ tablespoon baking powder
• ¹⁄₂ teaspoon Old Bay Seasoning
• ¹⁄₈ teaspoon salt
• ¹⁄₂ tablespoon lemon juice
• 1 egg, beaten
• ¹⁄₂ lb fresh crabmeat
• 1 tablespoon butter 
• 1 tablespoon oil (vegetable)

 Fillings

•  2 ounces cheddar cheese, 2 x 0 . 5 slices
• 6 tablespoons onions, caramelized
• 3 ¹⁄₂ ounces shrimp, boiled
• 2 slices tomatoes, fresh sliced
• 4 pieces frisee (eg oakleaf etc) or 4 pieces other curly leaf lettuce (eg oakleaf etc)

  Tartar Sauce

•  ¹⁄₄ cup mayonnaise
• ¹⁄₈ cup sweet pickle relish, drained
• ²⁄₃ teaspoon instant minced onion
• ²⁄₃ teaspoon lemon juice
• ¹⁄₄ tablespoon sugar
• ¹⁄₂ teaspoon celery seed
• ¹⁄₂ teaspoon garlic powder
•  

Bread

•  4 slices white bread, thick slices toasted (Wonder hot dog buns)

To Make:

1. Carefully run fingers through crab meat, being sure not to break lumps, picking out excess shell.
2. Break up bread pieces, and add milk and toss in bowl.
3. Beat eggs, in a mixing bowl.
4. Add mayonnaise, Worcestershire sauce, lemon juice, baking powder, and seasonings to this mix, thoroughly stir this.
5. Add crab meat carefully to bowl of mixed ingredients, and with spatula or hands, mix just until moistened.
6. Form a burger gently, and let sit for at least 30 minutes in a refrigerator.
7. Melt butter and oil in skillet, just until melted. Carefully add crab burger to skillet, and brown on each side, and just heat through.
8. Serve sitting a top a Wonder hot dog roll, or two pieces of white bread, coupled with side additions. Feel free to add, caramelized onion, a couple of steamed shrimp, tomato, cheddar cheese, (Vermont), Boston lettuce and tartar sauce.

 

Taco Burgers With Chipotle Mayonnaise

By FLUFFSTER

Another variation of the classic hamburger! It goes on and on! This will become one of your favorites.Chop up some jalapeños for those with the cast iron stomach. Chipotle peppers are smoked jalapeños. They usually come in cans and have a vinegar based sauce. You can omit the egg if you serve your meat rare or medium-rare.Ole'. To add as note re: the burger patties not holding together, after reviewing all of the reviews, it is my decision not to change the recipe. I make these often and have never had the problem. If recipes like meatloaf, etc.and this one don't hold together, more breadcrumbs are needed. If too dry, add some more liquid such a a few drops of water.

• 1 lb lean ground beef
• ¹⁄₂ cup of your favorite salsa (or try mine #21831)
• 1 large egg
• 0.5 (1 1/4 ounce) package taco seasoning mix
• ¹⁄₃ cup mayonnaise (I use best Foods, or in the east, Hellmans(sp)
• 1 chipotle chile in adobo (from a 4 oz.can of chipotle peppers in adobo sauce)

• Garnishes include
   
  
• sliced tomatoes
• chopped fresh cilantro
• chopped red onion
• monterey jack pepper cheese

To Make:

1. Combine the beef, 1/2 cup salsa, egg (if using) and the 1/2 packet of taco seasoning.
2. Mix in large bowl.
3. Shape into 4 even burgers. Place the mayonnaise and chipotle chile in blender. Cover and blend until nice and smooth.
4. Grill or broil burgers, turning once, until desired doneness. Serve on buns topped with chipolte chile mayonnaise and choice of toppings.
5. Serve with your favorite corn tortilla chips.

Uncle Bill's Hamburger Patties

 

 By William (Uncle Bill) Anatooskin

I cooked these patties for a Fund Raiser and served over 260 persons, both young and mature. They were a tremendously big hit with all.

Serves 6

• 2 lbs lean ground beef
• 2 large eggs, beaten
• ¹⁄₂ cup finely chopped onion
• ¹⁄₂ cup crushed soda crackers or ¹⁄₂ cup fine dry breadcrumb
• ³⁄₄ teaspoon granulated garlic powder
• ¹⁄₂ teaspoon salt
• ¹⁄₂ teaspoon black pepper
• 4 tablespoons hickory barbecue sauce
• 6 tablespoons olive oil (for frying)

To Make:

1. In a large mixing bowl, mix together ground round, beaten eggs, onions, soda crackers, garlic powder, salt, pepper and barbecue sauce. Mix until well incorporated.
2. Weigh out hamburger patties to 6 - 7 ounce each.
3. Press together and flatten to about 3 1/2" in diameter or use a mold.
4. The patties should be about 3/4" thick.
5. Using a round wooden spoon handle (about 1/4" round), make a hole in the center of the hamburger pattie.
6. In a frying pan over medium-high heat, heat olive oil.
7. Place 3 patties into the hot oil and fry for about 2 to 3 minutes, the hole will begin to close.
8. Turn patty over and continue to fry for about 2 to 3 minutes.
9. The hole that was made in the pattie will fill in when the hamburger is cooked through properly.
10. Check for doneness to make sure there is no pink showing.
11. NOTE: If the burger mixture does not hold together when squeezed, add some milk and mix to blend.
12. Serve in a nice large bun that is warmed and buttered with a spread of mayonnaise, Dijon mustard, a slice of sweet onion, a slice of a large tomato, and a leaf of lettuce.
13. A slice of Swiss cheese layered on the burger patty is great.
14. A pickle of your choice adds an additional touch.
15. Fry some mushrooms and spread some over the top of the bun.
16. Fried caramalized onions are a good added touch.
17. This makes a fantastic hamburger.

Boston Turkey Burger with Cranberry Ketchup Sauce

By Dib's

"This is one tasty burger. I love the cranberry ketchup sauce!"

-Dib's

• 1 lb ground turkey
• 1 large egg, beaten
• 2 green onions, sliced thin
• ¹⁄₂ cup progresso Italian style breadcrumbs
• ¹⁄₂ teaspoon garlic powder
• ¹⁄₂ teaspoon sea salt
• ¹⁄₂ teaspoon fresh ground black pepper
• 1 tablespoon Dijon mustard
• ¹⁄₄ cup ketchup
• ¹⁄₄ cup whole berry cranberry sauce
• 4 hamburger buns with sesame seeds
• red leaf lettuce

To Make:

1. In a medium bowl mix together the turkey, egg, onions, bread crumbs, garlic powder, salt, pepper and Dijon Mustard.
2. Form into 4 patties and either grill for fry until done, around 4 minutes on each side over medium high heat.
3. Meanwhile, in a small bowl whisk together the ketchup and cranberry sauce.
4. On the bottom bun place 1 cooked burger, top with the sauce and lettuce.
5. Serve.

Brew Burgers

By Pepper #2 (using Kraft products)

"This burger was excellent. The bit of beer mixed with the Heinz 57 sauce was really tasty. This goes on my list of favorite burgers for sure!"

-Bergy

• 1 ¹⁄₂ lbs ground beef
• 1 large vidalia onion, cut in slices
• 4 slices swiss cheese
• 4 slices tomatoes
• lettuce
• 4 hamburger buns

• Brew Sauce

• ¹⁄₄ cup Heinz 57 steak sauce
• ¹⁄₄ cup beer

 To Make:

1. In a 1 cup glass measuring cup, combine sauce ingredients.
2. Microwave on high for 1 to 1 1/2 minutes until bubbly.
3. Set aside.
4. Shape ground beef into patties (approx. 3/4" thick).
5. Place onion slices on grill over medium coals.
6. Grill onions, uncovered, for about 4 minutes.
7. Add patties, continuing to grill uncovered for 13 to 15 minutes or until onions are tender and burger centers are no longer pink, turning occasionally.
8. Season burgers with salt.
9. Approximately 2 minutes before the burgers are done, brush generously with sauce mixture, but reserve a small amount.
10. Top with cheese.
11. Remove from grill.
12. Place in buns and top burgers with some of reserve sauce and other toppings.

 

The Texas Squealer Burger

By MacChef

This is my version of a Texas classic. This burger is moist, flavorful and stays together well when grilling!

• 1 ¹⁄₂ lbs 80% lean ground beef
• 12 slices bacon, uncooked
• 1 -1 ¹⁄₂ tablespoon grill seasoning (I use McCormicks Mesquite)
• 1 teaspoon garlic powder
• 1 tablespoon minced dried onion
• ¹⁄₄ cup Worcestershire sauce
• salt and pepper

 To Make:

1. Begin by chopping the raw bacon finely with a sharp knife. I slice it in half, then in strips, then dice it. The key is to make it small. I do not recommend a food processor because it heats the bacon up too much and can become gummy.
2. Gently mix all ingredients in a large bowl and add the bacon. Form into 6-8 patties and put in the freezer for 30 minutes before grilling. This is not a necessary step, but I think the meat holds together nicely when the patties go on cold.
3. Grill patties approximately 5 minutes on each side. Allow them to rest 5 minutes before serving.
4. Top with cheese if you wish and any of your favorite toppings.

Portobello Burger Stack

 Matt Dunigan ( Road Grill)

• 12 large Portobello mushroom caps, stemmed and cleaned
• 2 Tbsp balsamic vinegar
• 2 Tbsp olive oil
• 2 tsp minced garlic
• 1 Tbsp fresh basil
• 2 large slices of feta cheese
• 1 cup grated provolone
• 2 slices of Cambozola cheese
• 6 whole-wheat buns
• ½ cup olive tapenade
• Jarred roasted peppers drained
• Sprouts arugula or your favourite greens
• Tomato slices
• Red onion slices

To Make:

1. Trim the stem and clean mushrooms*. Note it’s not necessary to remove the gills, as this is a dark marinade.

2. Place the mushrooms gills up on a clean baking tray.

3. Mix oil, garlic, balsamic vinegar and basil together in a bowl.

4. Pour this mixture over the caps and leave for 15-20 minutes to allow the flavours to infuse in the meat of the mushrooms.

5. Preheat grill to 350°F-400°F (175°-200°C), medium high heat.

6. Oil the grill well to prevent sticking.

7. Place the mushroom caps gill side up on the bbq. Cook for 3-4 minutes or until nice char marks are achieved. Flip and cook 2 more minutes.

8. Place the buns on the warming rack to heat through.

9. Top two caps with the feta, top the next two caps with the Cambozola cheese and finish with remaining grated provolone. Close the lid and cook until cheese has melted.

10. Remove the mushrooms and buns from grill.

11. Spread olive tapenade on the toasted buns, top with two cheesy mushroom caps, roasted peppers, sprouts, and red onion.

12. Serve and enjoy!


 

Houston's Restaurant Copycat Veggie Burgers

By Claire #3

This is a recipe I am slowly trying to clone. So far, this is the closest I've come. I'm not so sure Houston's uses an egg white, but I added one to help bind the mixture together. Also, the cheese is optional. Houston's definitely grills their buns in butter, so that's probably another reason why their burgers are so good. If you try this and have any tips for me, please let me know. Thanks!! P.S. Thanks for the reviews. I don't have premium (yet) and can't email you all thank yous, but I'm reading the reviews and appreciate the input.

• 4 tablespoons hickory barbecue sauce
• 1 tablespoon molasses
• 1 (15 ounce) can black beans, drained
• 2 cups cooked brown rice
• 1 tablespoon oat bran
• 2 tablespoons onions, finely chopped
• 1 tablespoon finely chopped canned beets
• 1 teaspoon beet juice
• 1 teaspoon chili powder
• ¹⁄₄ teaspoon ground cumin
• ¹⁄₄ teaspoon black pepper
• 1 teaspoon kosher salt
• 1 tablespoon pickled jalapeno pepper, chopped
• 1 egg white, add more if needed (to bind)
• 2 teaspoons olive oil
• 4 slices monterey jack cheese (optional)

To Make:

1. Stir together barbecue sauce and molasses. Set aside.
2. In a large bowl, mash beans. Stir in 3 tablespoons of the barbecue mixture (reserving remaining for brushing) and remaining ingredients -- rice through egg white. Form into four 6 oz patties.
3. Heat olive oil in a cast iron or non-stick skillet over medium. Grill burgers for 2 minutes on one side. Turn and brush with remaining barbecue/molasses mixture. Top with Monterey Jack and grill for another 2 minutes or until cheese is melted.
4. Serve with lettuce, tomatoes, pickles, onions and mustard on a bun which has been grilled in butter.

Cowboy Burgers

This recipe is from Kraft.

• 2 tablespoons olive oil
• 3 onions, thinly sliced, separated into rings
• 8 hamburger patties (1/4 lb. each)
• 3 tablespoons A.1. Original Sauce
• 2 tomatoes, sliced
• 8 hamburger buns, partially split
• 8 slices cheddar cheese

 To Make:


Preheat grill to medium heat.

Meanwhile, heat oil in large nonstick skillet on medium-high heat.

Add onions; cook 5 minutes, stirring frequently.

Cover with lid. Simmer 20 minute or until onions are golden brown, stirring frequently.

Meanwhile, grill patties 5 minute on each side or until medium doneness (160ºF). Stir steak sauce into onion mixture.

Place 1 tomato slice and burger on bottom half of each bun; cover with 1 slice cheese, 3 tablespoons of the onion mixture and top of bun.

reheat grill to medium heat.

Meanwhile, heat oil in large nonstick skillet on medium-high heat.

Add onions; cook 5 minutes, stirring frequently.

Cover with lid. Simmer 20 minute or until onions are golden brown, stirring frequently.

Meanwhile, grill patties 5 minute on each side or until medium doneness (160ºF). Stir steak sauce into onion mixture.

Place 1 tomato slice and burger on bottom half of each bun; cover with 1 slice cheese, 3 tablespoons of the onion mixture and top of bun.

Devious Diners Devilishly Delicious Southwest Burger

Credit to By Kim127

This burger is posted for the Zaar World Tour Burger Challenge 2007. In honor of my teammates, the awesome and outstanding Devilishly Devious Diners, I would dedicate this recipe to the friends I have made! I found that it was better to grill the bison burger on top of foil to ensure the burger stays together. The amounts used for the toppings on each burger would depend on the individual. I think these burgers would be outstanding with Bergy's recipe for Jalapeno Burger Buns

• 1 lb ground buffalo meat
• 2 teaspoons taco seasoning
• ¹⁄₃ cup salsa
• ¹⁄₄ cup guacamole
• ¹⁄₄ cup sour cream
• 3 slices jalapeno jack cheese
• canned green chili
• lettuce, shredded
• 1 tomatoes, diced
• French fried onion rings
• 3 buns

To Make:

1. Mix together bison burger, taco seasoning and salsa. Shape into 3 burgers.
2. Grill on medium heat on foil for 6-8 minutes each side.
3. Meanwhile mix together sour cream and guacamole.
4. Top burgers with cheese, grill an additional 2 minutes to melt cheese.
5. Place burger on bun, top with green chilies, diced tomatoes, french fried onions, and shredded lettuce.
6. Spread sour cream/guacamole mixture on top of bun and place on top of burger.
7. Enjoy.

Blue Moon Burgers

• 4 large toasted hamburger buns
• 4 ounces crumbled blue cheese
• 4 ounces softened cream cheese
• 4 slices monterey jack cheese

• Toppings

• mayonnaise
• shaved onion (i prefer bermuda)
• lettuce
• tomatoes

ToMake:

1. Combine blue cheese and cream cheese and beat well.
2. Set aside to give the flavors time to meld.
3. Form the ground beef into 4 patties.
4. Salt and pepper, if desired, and cook as desired (we grill EVERYTHING in Arizona!).
5. When burgers are done, add 1/4 of the blue cheese mixture to the top of each burger.
6. Top with a slice of jack cheese.
7. Spread mayo on toasted buns.
8. When jack cheese is somewhat"gooey," place burgers on buns.
9. Add remaining toppings.

Don't use ketchup! Ketchup and blue cheese do NOT go together

Almost White Castle Hamburgers

Credit Chef Doozer

 These are really close to the real thing. My family was in heaven! They're great for dinner, football parties, or kid's birthday parties. I'm not real fond of White Castle myself but I gobbled these up. Note: To freeze: Assemble hamburgers less the condiments. Flash freeze, wrap in plastic wrap, put in a ziplock bag and label. To heat: Microwave until heated through.

• 1 ¹⁄₂ lbs ground chuck
• 1 (4 tablespoon) envelope onion soup mix
• 1 egg
• ¹⁄₂ teaspoon pepper
• 2 tablespoons water
• ¹⁄₃ cup breadcrumbs
• 24 small square dinner rolls
• American cheese (optional)
• pickle (optional)

• Sauce

• ¹⁄₂ cup mustard
• ¹⁄₂ cup ketchup

To Make:

1. Preheat oven to 400°F.
2. Hamburgers: Mix first 6 ingredients and press into an ungreased 10 by 15 inch jelly roll pan.
3. Prick with a fork.
4. Bake for 10 minutes.
5. Drain off juices (if there's a lot of excess).
6. Cool.
7. Cut into 24 squares.
8. Place squares on dinner rolls.
9. Combine mustard and ketchup and spread on rolls.
10. Top with pickles and cheese, if desired.
11. This makes 12 servings of 2 hamburgers each.

The Burger Bar

Courtesy of Tyler Florence from Tyler's Ultimate

• BURGERS

• 2 lbs beef brisket, ground
• kosher salt
• fresh ground black pepper
• 4 slices swiss cheese (thin slices)
• 4 hamburger buns, split (or other type of bun)

• SAUTEED MUSHROOMS

• 1 lb thickly sliced mushroom
• ¹⁄₄ cup olive oil
• 2 sliced garlic cloves
• 1 tablespoon fresh thyme leave
• lemon juice (2 squeezes)

• CARAMELIZED ONIONS

• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 2 onions, cut into 1/2-inch slices
• salt and pepper, to taste

• TOMATOES WITH SEA SALT AND CHIVES

• 2 lbs red and yellow beefsteak tomatoes
• olive oil (drizzle)
• sea salt
• ³⁄₄ cup chopped fresh chives

• BACON AND ROSEMARY

• ¹⁄₂ lb sliced bacon
• 1 sprig rosemary (strip the leaves)
• cracked black pepper

• HERBED HORSERADISH MAYONNAISE

• 1 cup mayonnaise
• 1 tablespoon prepared horseradish
• ¹⁄₄ cup freshly minced herbs (parsley, basil, chives or scallion)
• 2 tablespoons olive oil
• salt
• freshly cracked pepper
• 1 lemon, juice of

To  Make:

CARAMELIZED ONIONS:.
Heat butter and olive oil in a large pan over medium heat.
Add onion slices, sprinkle with salt and pepper.
Cook slowly until well caramelized, 15 to 20 minutes.

HERBED HORSERADISH MAYONNAISE:.
Stir together mayonnaise, horseradish, minced herbs, olive oil, a squeeze of lemon juice, salt and pepper.

SAUTEED MUSHROOMS:.
Saute mushrooms in olive oil with sliced garlic and thyme leaves over super-high heat until nicely browned, 8 to 10 minutes. Stir in a couple of drops of fresh lemon juice.

BACON WITH ROSEMARY:.
Lay the sliced bacon on baking sheet, strip leaves from the sprig of rosemary and throw them on top of the bacon with lots of black pepper and roast at 400ºF till bacon is crisp, 10 minutes.

TOMATOES WITH SEA SALT AND CHIVES:.
Slice tomatoes, drizzle with olive oil, and sprinkle with sea salt and chopped chives.

ASSEMBLE THE BURGERS:.
Preheat a large cast-iron skillet to medium hot.

Blot a small amount of oil on paper towel and CAREFULLY and quickly wipe the hot skillet to make a non-stick surface.

Season the ground meat in a bowl with salt and pepper.

Give it 3 turns in the bowl with your hands or a big spoon and it's done.

Shape into 4 patties.

When the skillet is hot, put the burgers on the skillet and cook 4 minutes on the first side and 5 on the second side for rare; 7 minutes per side for medium, adding the cheese during the final minute or two, to melt.

Remove the burgers to a platter.

Rub the skillet with paper towel to clean it again.

Then toast the buns cut side down for 1 minutes.

Serve the hamburgers in the buns with accompaniments above.
Enjoy!

Portobello Burger Stack

Credit Matt Dunigan (Road Grill)

• 12 large Portobello mushroom caps, stemmed and cleaned
• 2 Tbsp balsamic vinegar
• 2 Tbsp olive oil
• 2 tsp minced garlic
• 1 Tbsp fresh basil
• 2 large slices of feta cheese
• 1 cup grated provolone
• 2 slices of Cambozola cheese
• 6 whole-wheat buns
• ½ cup olive tapenade
• Jarred roasted peppers drained
• Sprouts arugula or your favorite greens
• Tomato slices
• Red onion slices

To Make:

1. Trim the stem and clean mushrooms*. Note it’s not necessary to remove the gills, as this is a dark marinade.

2. Place the mushrooms gills up on a clean baking tray.

3. Mix oil, garlic, balsamic vinegar and basil together in a bowl.

4. Pour this mixture over the caps and leave for 15-20 minutes to allow the flavours to infuse in the meat of the mushrooms.

5. Preheat grill to 350°F-400°F (175°-200°C), medium high heat.

6. Oil the grill well to prevent sticking.

7. Place the mushroom caps gill side up on the bbq. Cook for 3-4 minutes or until nice char marks are achieved. Flip and cook 2 more minutes.

8. Place the buns on the warming rack to heat through.

9. Top two caps with the feta, top the next two caps with the Cambozola cheese and finish with remaining grated provolone. Close the lid and cook until cheese has melted.

10. Remove the mushrooms and buns from grill.

11. Spread olive tapenade on the toasted buns, top with two cheesy mushroom caps, roasted peppers, sprouts, and red onion.

12. Serve and enjoy!
 

Chicken Sandwiches with Zang

Recipe by: Heather
 

"Chicken sandwiches are just great for any time of the day. Lunch or dinner makes a great meal for you to eat with your family, outside or in." 

 

• 4 skinless, boneless chicken breast halves
• 3 tablespoons Italian seasoning
• 3 tablespoons grill seasoning (such as Montreal Steak Seasoning)
• 1/2 cup barbecue sauce (such as Big Moe's®)
• 1 teaspoon butter
• 1 onion, thinly sliced
• 1 green bell pepper, sliced
• 4 mushrooms, sliced
• 4 hamburger buns, split and toasted
• 4 slices Swiss cheese

 

To Make:

 

1. Preheat an outdoor or indoor grill for low heat, and lightly oil the grate.

2. Sprinkle the chicken breasts generously on all sides with the Italian and grill seasonings. Slowly cook on the preheated grill, turning every 10 minutes; brush the chicken with the barbeque sauce each time you turn it. Cook until the chicken is no longer pink in the center and the juices run clear. Once done, an instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

3. While the chicken is cooking, melt the butter in a skillet over medium-low heat. Cook the onions, bell peppers, and mushrooms in the butter, stirring frequently until the vegetables are tender.

4. To make the sandwiches, place a chicken breast on each hamburger bun half. Spoon the pepper and onion mixture overtop, and top with a slice of Swiss cheese. Cover with the hamburger bun tops.
 

The Perfect Burger

By CountryLady

Ingredients Nutrition

Servings 4 Units US

• BURGER

• 1 egg
• 1 teaspoon mustard (regular or Dijon)
• 1 teaspoon Worcestershire sauce
• 1 small onion, finely grated
• 1 clove garlic, minced
• ¹⁄₂ teaspoon salt
• ¹⁄₂ teaspoon pepper
• 1 lb medium ground beef

• FLAVOUR PERK STIR-INS

• 1 tablespoon creamy Caesar salad dressing or 1 tablespoon Greek salad dressing
• 1 tablespoon chopped sun-dried tomato
• 1 tablespoon sour cream or 1 tablespoon yogurt
• 1 tablespoon grated fresh lemon rind or 1 tablespoon lime rind
• 1 tablespoon grated ginger root
• 1 tablespoon ketchup or 1 tablespoon barbecue sauce
• 1 teaspoon lemon pepper
• 1 teaspoon curry powder
• 1 teaspoon dried oregano or 1 teaspoon dried thyme or 1 teaspoon dried rosemary
• 1 tablespoon fresh herb
• 2 teaspoons Cajun seasoning
• 1 teaspoon sesame oil
• 1 teaspoon teriyaki sauce or 1 teaspoon hoisin sauce
• 1 fresh jalapenos or 1 pickled jalapeno pepper, chopped

To Make:

1. Lightly oil grill& heat BBQ to medium.

2. Whisk egg in a bowl& add next 6 ingredients.

3. Add any of the “stir-ins” that appeal to you.

4. Crumble in beef& using your hands or a fork, gently mix together.

5. Handle the meat as little as possible – the more you work it, the tougher it gets.

6. Gently shape (don’t firmly press) mixture into burgers about ¾ inch thick.
Using your thumb, make a shallow depression in the centre of each burger to prevent puffing up during cooking.

7. Place burgers on the grill, close lid& BBQ until NO LONGER PINK INSIDE, turning once, about 6 – 8 minutes per side. An instant read thermometer should read 160F.

8. Don't abuse your burgers by pressing with a spatula, pricking with a fork or turning frequently as precious juices will be lost!

9. Tuck into a warm crusty bun& add your favourite toppings.
 

Cowboy Burgers

Credit to Lainey6605

• 2 tablespoons olive oil
• 3 onions, thinly sliced, separated into rings
• 8 hamburger patties (1/4 lb. each)
• 3 tablespoons A.1. Original Sauce
• 2 tomatoes, sliced
• 8 hamburger buns, partially split
• 8 slices cheddar cheese

To Make:

1. Preheat grill to medium heat.

2. Meanwhile, heat oil in large nonstick skillet on medium-high heat.

3. Add onions; cook 5 minutes, stirring frequently.

4. Cover with lid. Simmer 20 minute or until onions are golden brown, stirring frequently.

5..  Meanwhile, grill patties 5 minute on each side or until medium doneness (160ºF). Stir steak sauce into onion mixture.

6. Place 1 tomato slice and burger on bottom half of each bun; cover with 1 slice cheese, 3 tablespoons of the onion mixture and top of bun.

The Labor Day Burger

Recipe by: The Bachelor Chef
 

"Enjoy the end of summer with a burger with kick with The Labor Day Burger, my own creation. The bacon grease acts as a 'glue' and will cook out on the grill, leaving the flavor in the beef. Excellent with grilled portobello caps! Note: this is a flammable burger due to the grease. It requires constant attention when grilling due to flare-ups." 

 

• 6 slices bacon
• 1 tablespoon bacon drippings
• 1 pound ground beef
• 1 cup dry bread crumbs
• 1 tablespoon red pepper flakes
• 1 pinch freshly ground black pepper
• 1/2 cup shredded Colby-Jack cheese, or more to taste
• cooking spray
• 2 slices Colby-Jack cheese (optional)
• 2 thin tomato slices
• 2 slices avocado
• 2 hamburger buns, split

 

To Make:

1. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned but not totally crisp, about 8 minutes. Drain on paper towels. Retain 1 tablespoon bacon drippings.

2. Mix ground beef, bread crumbs, red pepper flakes, black pepper, and retained bacon drippings in a bowl until thoroughly combined; divide meat mixture into 4 equal portions. Form each portion into a large patty, making them as thin as possible. Sprinkle shredded Colby-Jack cheese onto 2 of the patties, leaving an edge about 3/4 inch wide uncovered. Place second patty onto the cheese and press the edges of the patties together to create 2 cheese-stuffed burgers. Place stuffed patties into freezer to chill slightly, about 10 minutes.

3. Preheat an outdoor grill for high heat.

4. Spray the grill grate with cooking spray and place burgers onto grill; turn heat to low, place lid over grill, and cook until outsides of burgers are lightly charred and cheese has melted, about 10 minutes per side. Maintain grill temperature at about 300 degrees F (150 degrees C). Use a spray bottle of water to control flames; flames should just lightly contact the bottoms of the burgers to create a slight char. After the first flip, place 3 partially-cooked bacon slices onto each burger.

5. About 2 minutes before burgers are done, place a Colby-Jack cheese slice onto each burger; top with tomato and avocado slices and transfer burgers to plate to rest for 1 or 2 minutes. Serve burgers on hamburger buns.

Hawaiian Burger (3)

Credit Nadia G. Bitchin' Kitchen

Hawaiian Burger

• ¼ cup Italian flat leaf parsley, minced
• 1 bunch of chives, minced
• 1 clove garlic, minced
• 1 egg
• 1 tsp steak spice
• 1 big pinch of Greek oregano
• 1 big pinch of hot chili flakes
• 1 big pinch of sea salt and black pepper
• ½ lb(s) fresh ground organic chuck
• 1 Tbsp canola oil

Mayonnaise

• ⅓ cup mayonnaise
• 2 chipotle peppers in adobo sauce
• 1 pinch sea salt & freshly cracked pepper

Toppings and Assembly

• 4 slices Applewood smoked bacon
• 2 fresh pineapple slices, 1/2” thick
• ¼ cup unsalted butter, melted
• ¼ cup brown sugar
• 2 slices mozzarella cheese
• 2 brioche buns, toasted and cut in half
• 2 challah buns, toasted and cut in half
• boston lettuce
• 1 ripe tomato, sliced into rounds
• 2 pickles, sliced

To Make:

Hawaiian Burger

1. In a bowl, mix egg, parsley, chives, garlic, steak spice, Greek oregano, chili flakes and sea salt.

2. Add beef and squish together for a minute to season beef, don’t over-mix, cover and refrigerate.

3. Shape beef into 2 wide 1-inch thick patties.

4. Heat canola oil in a pan on medium-high.

5. Sear patties for 2 minutes on each side, until they develop a nice crust. Reduce heat to medium-low and cook for an additional 4 minutes per side.

6. Top each patty with a slice of mozzarella cheese and melt.
 
Mayonnaise

1. In a food processor, blend together mayonnaise, chipotle peppers, salt and pepper.
 
Toppings and Assembly

1. Heat a big pan on medium and line up the bacon slices. Cook until golden and crispy. Drain.

2. Line a baking sheet with parchment paper. Brush both sides of the pineapple with butter and lightly sprinkle with brown sugar. Place on baking sheet and broil for 5 minutes, until caramelized.

3. Slather chipotle mayo on toasted broche buns, add lettuce, tomato, pickles, burger patty with melted cheese, bacon and a slice of caramelized pineapple.

 

Vegetarian Burgers with Chana Masala

Credit Bal Arneson Spice Goddess

This is no regular veggie burger! Filled with refried beans and chickpea flour, this burger is bursting with flavour.

Vegetarian Burgers

• ¾ cup chopped red onion
• ½ Tbsp chopped ginger
• 1 14 oz can of refired beans
• ¼ cup chick pea flour
• 1 tsp salt
• 2 Tbsp chana masala (recipe follows)
• 2 Tbsp grape seed oil
• a few slices of avocado, for garnish
• fresh garden sprouts, for garnish
• a few slices of tomato, for garnish

Chana Masala

• 2 Tbsp garam masala
• 2 tsp pomegranate powder
• 2 tsp mango powder
• 1 tsp turmeric
• ½ tsp ground red chili pepper
• 2 Tbsp dried fenugreek leaves, crushed with hands
• pinch of salt

To Make:

Vegetarian Burgers

1. Put the onion into a large bowl along with the ginger, refried beans, chickpea flour, salt and chana masala and mix well with hands.

2. Heat a non-stick skillet over medium-high heat and add oil. Form bean mixture into 4 patties and when oil is hot, fry them until they are golden brown on all sides, about 4 to 5 minutes.

3. Serve on whole wheat buns with sliced avocado, sprouts and tomatoes.
 
Chana Masala

1. Place spices in a jar with a lid and shake well.