Black Bean Burgers

By ratherbeswimmin'

My vegetarian friend made these and I got to try them. I thought they were delicious and am posting so I can make them for my family. Thanks Claire. Recipe adapted from Southern Living.

• 3 (16 ounce) cans black beans, rinsed and drained
• 1 ¹⁄₂ cups uncooked oats
• 1 medium onion, diced
• 2 jalapeno peppers, seeded and diced
• ¹⁄₂ cup chopped fresh cilantro
• 2 large eggs, beaten
• 1 teaspoon salt
• ¹⁄₄ cup all-purpose flour
• ¹⁄₄ cup cornmeal
• 1 tablespoon vegetable oil
• 8 hamburger buns

To Make:

1. Coarsely mash the beans with a fork or potato masher.
2. Mix together the mashed beans, oats, and next 5 ingredients.
3. Shape mixture into 8 patties.
4. Mix together the flour and cornmeal; dredge patties in flour mixture.
5. Let the oil get hot in a large non-stick skillet over medium-high heat; cook the patties for 5 minutes on each side or until lightly browned; drain on paper towels.
6. Serve on buns ( toasted buns work well).

Grilled Eggplant and Fresh Mozzarella on Ciabatta

By Sharon123

Easy and delicious! The flavors will explode in your mouth. You can add other grilled vegetables with it, such as portobello mushrooms or onions. You could even do this in a grill pan if necessary! From Bobby Flay and his show Grill It! with Bobby Flay, Episode: Grilled Sandwich Showdown.

• ¹⁄₂ cup mayonnaise
• 2 -4 garlic cloves, smashed to a paste
• salt
• fresh ground black pepper
• 1 medium eggplant, sliced crosswise
• canola oil
• 2 red bell peppers
• 1 loaf ciabatta, sliced lengthwise in 1/2 (or you can use French bread)
• ¹⁄₂ lb fresh mozzarella cheese, thinly sliced
• fresh basil leaf
• baby arugula (or spinach or lettuce)

To Make:

1. Combine the mayonnaise and garlic in a small bowl and season with salt and pepper, to taste. Refrigerate for at least 30 minutes before serving.
2. Heat a grill to high(or broiler).
3. Brush the eggplant on both sides with oil and season with salt and pepper, to taste. Grill until golden brown on both sides and just cooked through, about 4 minutes per side.
4. Brush the peppers with oil and season with salt and pepper, to taste. Grill until charred on all sides, remove, place in a bowl, cover and let steam for 10 minutes. Remove the skin and the seeds.
5. Put bread on the grill, cut side down, and grill for 1-2 minutes to warm through and crisp slightly.
6. Spread the bread with the mayonnaise mixture and top the bottom half with eggplant, peppers, cheese, basil and arugula. Cover with the top of the bread and serve.

 

Jamie Oliver's Insanity burger (Ultimate indulgence)

“By brushing these burgers with mustard and Tabasco Chipotle sauce as they cook, you end up with an incredible gnarly layer of seasoning ”

• 800 g minced chuck steak
• olive oil
• 1 large red onion
• 1 splash of white wine vinegar
• 2 large gherkins
• 4 sesame-topped brioche burger buns
• 4-8 rashers of smoked streaky bacon
• 4 teaspoons American mustard
• Tabasco Chipotle sauce
• 4 thin slices of Red Leicester cheese
• 4 teaspoons tomato ketchup
• For the burger sauce:
• ¼ of an iceberg lettuce
• 2 heaped tablespoons mayonnaise
• 1 heaped tablespoon tomato ketchup
• 1 teaspoon Tabasco Chipotle sauce
• 1 teaspoon Worcestershire sauce
• 1 teaspoon brandy , or bourbon (optional) 

To Make:

1. Competition for the best burger in London has gone mad. Some burgers are gourmet and piled high with toppings, whereas others are thinner, simpler, wrapped in paper, steamy and sloppy. All I can say is my insanity burger is going to be right up there – the method is almost ritualistic in what it requires you to do to get close to burger perfection. I’ve also used the brilliant technique of brushing the burgers with mustard and a dash of Tabasco Chipotle sauce as they cook to build up an incredible gnarly layer of seasoning.
2. For the best burger, go to your butcher’s and ask them to mince 800g of chuck steak for you. This cut has a really good balance of fat and flavoursome meat. Divide it into 4 and, with wet hands, roll each piece into a ball, then press into flat patties roughly 12cm wide and about 2cm wider than your buns. Place on an oiled plate and chill in the fridge. Next, finely slice the red onion, then dress in a bowl with the vinegar and a pinch of sea salt. Slice the gherkins and halve the buns. Finely chop the lettuce and mix with the rest of the burger sauce ingredients in a bowl, then season to taste.
3. I like to only cook 2 burgers at a time to achieve perfection, so get two pans on the go – a large non-stick pan on a high heat for your burgers and another on a medium heat for the bacon. Pat your burgers with oil and season them with salt and pepper. Put 2 burgers into the first pan, pressing down on them with a fish slice, then put half the bacon into the other pan. After 1 minute, flip the burgers and brush each cooked side with ½ a teaspoon of mustard and a dash of Tabasco. After another minute, flip onto the mustard side and brush again with another ½ teaspoon of mustard and a second dash of Tabasco on the other side. Cook for one more minute, by which point you can place some crispy bacon on top of each burger with a slice of cheese. Add a tiny splash of water to the pan and place a heatproof bowl over the burgers to melt the cheese – 30 seconds should do it. At the same time, toast 2 split buns in the bacon fat in the other pan until lightly golden. Repeat with the remaining two burgers.
4. To build each burger, add a quarter of the burger sauce to the bun base, then top with a cheesy bacon burger, a quarter of the onions and gherkins. Rub the bun top with a teaspoon of ketchup, then gently press together. As the burger rests, juices will soak into the bun, so serve right away, which is great, or for an extra filthy experience, wrap each one in greaseproof paper, then give it a minute to go gorgeous and sloppy.

Black Bean Burgers

By ratherbeswimmin'

My vegetarian friend made these and I got to try them. I thought they were delicious and am posting so I can make them for my family. Thanks Claire. Recipe adapted from Southern Living. 

• 3 (16 ounce) cans black beans, rinsed and drained
• 1 ¹⁄₂ cups uncooked oats
• 1 medium onion, diced
• 2 jalapeno peppers, seeded and diced
• ¹⁄₂ cup chopped fresh cilantro
• 2 large eggs, beaten
• 1 teaspoon salt
• ¹⁄₄ cup all-purpose flour
• ¹⁄₄ cup cornmeal
• 1 tablespoon vegetable oil
• 8 hamburger buns

To Make:

1. Coarsely mash the beans with a fork or potato masher.
2. Mix together the mashed beans, oats, and next 5 ingredients.
3. Shape mixture into 8 patties.
4. Mix together the flour and cornmeal; dredge patties in flour mixture.
5. Let the oil get hot in a large non-stick skillet over medium-high heat; cook the patties for 5 minutes on each side or until lightly browned; drain on paper towels.
6. Serve on buns ( toasted buns work well).

 

Tasty Turkey Burgers

By Manda

My favorite recipe for turkey burgers. Just enough seasonings to make them so much tastier than just plain old turkey burgers, plus the bread crumbs and other added ingredients "bulk up" the turkey, helping you to get more bang for your buck. I always have a few of these in the freezer for summer barbecues when I don't care to eat beef hamburgers (I have been known to tote one or two of these along with me to family barbecues to throw on the grill whenever I know that beef burgers are going to be the only main dish)

• 1 lb ground turkey
• ¹⁄₂ cup dry breadcrumbs (I use whole wheat)
• 3 tablespoons onions, minced
• 2 tablespoons ketchup
• 1 tablespoon lemon juice
• 1 teaspoon Worcestershire sauce
• 1 teaspoon soy sauce
• ¹⁄₄ teaspoon paprika
• 2 garlic cloves, minced
• ¹⁄₄ teaspoon liquid red pepper seasoning (optional)
• black pepper, to taste
• 6 hamburger buns, to serve

To Make:

1. Combine all ingredients in large bowl.
2. Shape into 6 patties.
3. Pan-fry, broil, or grill until lightly browned and cooked through, about 5 minutes per side.
4. Serve in hamburger buns with desired toppings.
5. My fave toppings: lettuce, tomato, onion, pickles, ketchup, and fat-free/light mayo.

 

Lamb and Mint Patties / Burgers

By **Jubes**

Quick and easy for a weeknight dinner. Serve on burger rolls or with veges or salad on the side. These patties are gluten-free

• 1 onion, finely chopped
• 1 tablespoon olive oil
• 2 garlic cloves, crushed
• 1 small piece ginger, peeled and grated (about1 inch piece)
• salt
• black pepper, freshly ground
• 675 g ground lamb (1.5 lbs ground lamb mince)
• ¹⁄₄ cup fresh mint leaves, finely chopped (one handful of leaves)
• extra vegetable oil (for frying)

To Make:

1. Heat the olive oil over low heat.
2. Add the onion and cook for 5 minutes until soft.
3. Add the garlic, ginger some salt and pepper. No need to cook these off,but you can cook for a further one minute if wished.
4. Remove from the heat and allow to cool.
5. Add the lamb mince to a large bowl along with the cooled onions and the mint. Season again and mix until thoroughly combined.
6. Roll large balls of the mixtureand flatten to make burger/patties.
7. Sit the patties on a plate and chill in the fridge until firm, if time permits.
8. Shallow fry the burger patties in a little vegetable oil. Fry 6-7 minutes each side, or until cooked through. You can also cook on a grill/griddle pan or barbeque.
9. Serve hot on a roll or with veges or salad on the side.

  

Shrimp Burger

By Mimi Bobeck

• 1 lb medium shrimp
• 4 large shallots, chopped (or 1 large onion)
• 1 cup seasoned bread crumbs
• 2 eggs
• 1 ounce grated cheese
• ¹⁄₂ cup chopped fresh flat-leaf parsley

To Make:

1. Take Shrimp and dice in to small pieces, chopped shallots, add seasoned bread crumbs, eggs, parsley and grated cheese.
2. Mix all together well with spoon make into desired size and deep fry or Pan fry or Grill -- Serve on Bun with either tartar sauce or even better, hot sauce.

 

Best Grilled Burgers

By Lisa Gay

Nice moist grilled burgers with just the right amount of seasonings. No more boring burgers! Adjust the seasonings as desired. These won't dry out, and they re-heat nicely! 

• 1 lb lean hamburger
• ¹⁄₄ teaspoon garlic powder
• ¹⁄₄ teaspoon onion salt
• ¹⁄₄ teaspoon seasoning salt
• ¹⁄₂ teaspoon Worcestershire sauce
• 1 egg, beaten
• 8 single saltine crackers, crushed
• 1 slice of your favorite cheese (optional)

To Make:

1. Mix all ingredients and shape into burgers.
2. Grill to desired doneness.
3. Top with a slice of your favorite cheese.
4. We especially like provolone or swiss.
5. Note: You can add oregano if you like Italian, or taco seasoning if you lie Tex-Mex!

 

Chile Con Queso Cheeseburger

By NcMysteryShopper

If you love Chile con Queso, sink you teeth into this cheesy gooey burger for a real taste explosion! Have a napkin and some tortilla chips ready to catch what your mouth misses because you will want to save every bite! Beer Recommendation: A rich malty, roasty beer that absorbs the heat and provides a great counterpart to chilies and grilled meat is a good choice to pair with these burgers. If you happen to find a Noche Buena, a great dark beer from Mexico, this would be my first choice. Second would be Negra Modelo, a slightly sweet brew with some fruitiness, it's malty for a Mexican beer and goes well with Anaheim and Jalapenos.

• 2 anaheim chilies
• 2 jalapenos
• extra virgin olive oil
• 1 large garlic clove, unpeeled
• 1 tablespoon tomatoes, finely diced into very tiny cubes, no seeds or 1 tablespoon juice
• ¹⁄₄ teaspoon cumin
• ¹⁄₄ teaspoon chili powder
• ¹⁄₂ cup monterey jack cheese, Shredded (you can use Caciotta as well)
• ¹⁄₂ cup cheddar cheese or ¹⁄₂ cup longhorn cheese, shredded
• salt & freshly ground black pepper
• 1 ¹⁄₂ lbs ground beef
• 4 kaiser rolls or 4 onion topped hamburger buns, split
• lettuce leaf, for serving
• sliced onion, for serving
• sliced tomatoes, for serving
• mayonnaise, for serving
• ketchup, for serving

 To Make:

1. Light your grill and when it is heated brush the grate with oil. Put the Anaheims in a small bowl with olive oil and toss to coat. Thread the jalapeños and garlic onto a metal skewer or a wooden one that has been soaked in water and grill until blackened all over. Repeat with the Anaheims using grill tongs to turn. Peel and remove stems and seeds from the chilies and discard. Peel garlic. Add tomatoes to a small bowl. Chop the chiles and garlic and add to the tomatoes. Fold in the cheeses, sprinkle with cumin, and chili powder and season with salt and pepper, toss.
2. Cut eight 6"squares of wax paper; divide the beef among them. Pat each portion into a 5" round pattie that is a little thicker in the center. Using a 1/4 cup measure, mound one-fourth of the cheese mixture in the centers of 4 patties. Top with the remaining patties; press the edges to seal and pat smooth. Pat the centers so that the burgers are even. Brush with oil and season with salt and pepper. Brush the insides of the rolls with oil.
3. Brush the grate with a little more oil and grill the burgers over a hot fire, turning once, about 7 minutes for medium to medium-rare meat. Lightly toast the rolls on the grill. Place the burgers on the rolls and top with lettuce leaves, onion and tomato. Serve with mayonnaise and ketchup.

 

Feta Burgers With Grilled Red Onions

By Oolala

From Bon Appetit, July, 2007. These newfangled burgers are stuffed with feta cheese. Pressing the center of the raw hamburger to form a slight indentation prevents the burger from puffing up in the center when cooking. Here for safe keeping and sharing.

• 3 lbs lean ground beef
• 1 cup feta cheese, packed, crumbled
• 2 teaspoons dried oregano
• 1 ¹⁄₂ teaspoons salt
• 1 ¹⁄₂ teaspoons ground black pepper
• 8 large garlic cloves, peeled
• ¹⁄₂ cup extra virgin olive oil
• 1 teaspoon extra virgin olive oil
• nonstick vegetable oil cooking spray
• 2 medium red onions, peeled, each cut crosswise into 4 slices
• 8 hamburger buns
• 2 large tomatoes, each cut crosswise into 4 slices

 To Make:

1. Break up beef in large bowl.
2. Sprinkle feta, oregano, salt, and pepper over (meat); toss.
3. Divide into 8 portions; form each into 4 1/2-inch burgers, pressing in center to form slight indentation. *DO AHEAD Can be made 1 day ahead. Cover; chill.
4. Puree garlic in processor; With machine running, gradually add 1/2 cup oil; process 30 seconds. *DO AHEAD Can be made 1 day ahead. Cover; chill.
5. Spray grill rack with nonstick spray.
6. Prepare barbecue (medium-high heat).
7. Brush onion with 1 tablespoon oil; sprinkle with salt and pepper.
8. Place burgers and onions on grill. Cover; cook 5 minutes.
9. Turn onions and burgers; cook until onions are charred in spots and burgers are medium-well, about 4 minutes longer.
10. Transfer to plate. Brush cut sides of buns with garlic oil and place buns, cut side down, on grill; toast about 1 minute.
11. Turn buns; cook until heated, about 1 minute.
12. Place burgers on bun bottoms and top each with onion, tomato, and bun top.

 

The Towering Inferno! Chilli, Coconut and Coriander Pork Burger

By French Tart
This is one of my own burger recipes; I made this up one evening when we both fancied a burger, but we also wanted one with a bit of a kick, plus I needed to use up some pork sausage meat! It is such an easy recipe and yet it delivers on taste - PLEASE adjust the heat to your own requirements; it is also a very BIG burger, hence the name! Serve this burger in a standard burger bun, maybe in a ciabatta roll, or with flat breads. A side salad and baked jacket potato would also fit the bill if you are very hungry. I am very proud to say that one of my photos of this burger came first in the Bring on the Burgers Photo Competition. The photo was called Blinded by the Light, and the photo taken indoors with the strong back light. I won a Recipezaar apron, which I now wear all the time whilst I grill and barbeque! NB: You MUST use high quality, high meat content sausage meat or sausages for these burgers; the cheaper high fat content ones, will JUST not work at all! 

• 600 g pork sausage or 600 g pork sausages
• 2 garlic cloves, peeled and finely diced
• 1 tablespoon chopped fresh coriander leaves (cilantro)
• 2 tablespoons coconut cream (from a block that has been softened)
• 1 teaspoon dried chipotle powder, to taste
• 1 teaspoon ground coriander
• ¹⁄₂ teaspoon ground cumin
• salt and black pepper, to taste

Sauce

• 4 tablespoons homemade mayonnaise (or good quality commercial mayonnaise)
• 1 lime, juice and zest of, grated
• 2 garlic cloves, peeled and crushed
• 1 tablespoon chopped fresh coriander (cilantro)
• salt and pepper

To Serve

• chili relish
• barbecue sauce
• lettuce
• onion, slices
• cheese slice
• tomatoes
• dill pickle
• hamburger bun

 
To Make:

1. If your coconut cream is very hard, soften it in the microwave for about 10 seconds - or leave it in a warm place until it is malleable.
2. Put the sausage meat or skinned sausages in to a large bowl and add the all the remaining burger ingredients.
3. Mix it all together with your hands, making sure that all the seasonings and herbs have been distributed throughout the burger mix.
4. Shape in to 4 burgers/patties and chill them in the fridge for about 30 minutes to 1 hour to firm up.
5. Meanwhile, make the mayonnaise sauce: mix all the seasonings and herbs into the mayonnaise - set to one side in the fridge until needed.
6. Heat the barbecue or grill and brush the pan or rack with a little oil to prevent the burgers sticking. Cook the burgers for about 5 minutes on each side or until the juices run clear when you pierce the centre. Serve on toasted burger buns with the lime and garlic mayonnaise and your choice of accompaniments.
7. Take a photo and have a glass of wine or beer! Cheers!

Thanksgiving Burger

 

Courtesy of: You Gotta Eat Here!

A festive burger made with all your Thanksgiving favourites.
Note: Cranberry sauce must be refrigerated overnight before serving.
Courtesy of Chef Matthew William Young from The Pink Bicycle Burger Joint.

Cranberry Mayo

• 1 cup whole cranberries
• Juice and zest of 2 oranges
• 1 cup mayonnaise

Cornmeal Pancakes

• 2 cups flour
• 1 ½ cups cornmeal
• 1 Tbsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• ¼ cup white sugar
• 3 eggs
• 4 ¼ cups buttermilk
• ¼ cup butter, melted

Stuffing Patties

• 1 cup uncooked bacon, chopped
• 1 cup white onion, finely chopped
• 2 cloves garlic, finely chopped
• 2 Tbsp butter
• 1 Tbsp chicken soup base
• 2 Tbsp fresh sage, chopped

Turkey Patties

• 44 oz ground turkey
• 2 Tbsp fresh sage
• ½ cup uncooked bacon, chopped

Assembly

• 4 - 6 buns
• Lettuce
• Tomato
• Onion

 To Make:

Cranberry Mayo 1. In a small saucepan over medium high heat, bring cranberries, orange juice, and zest to a boil; reduce heat to a simmer.
2. Stir and cook for 8 to 10 minutes.
3. Remove saucepan from heat and set aside to cool for 10 minutes.
4. Pour mixture into a food processor and blend until smooth.
5. Cover and refrigerate overnight.
6. Stir cranberries into the mayonnaise until incorporated and refrigerate until assembly.

Cornmeal Pancakes 1. To make cornbread pancakes for the stuffing patties, mix together flour, cornmeal, baking powder, baking soda, salt, and white sugar.
2. In a separate bowl, whisk together eggs and buttermilk.
3. Working in batches, mix wet ingredients into dry ingredients until fully incorporated.
4. Whisk in melted butter until smooth and consistent.
5. Preheat a large pan over medium heat.
6. Ladle pancake batter into the pan to create 3-inch pancakes, leaving room for them to expand as they cook.
7. Cook pancakes for 5 to 6 minutes, until bubbles start to form around the edges.
8. Flip pancakes but don't press them down - this will make them tough.
9. Continue cooking for 5 to 6 minutes, until browned on the second side and set pancakes aside to cool.
10. Repeat with remaining batter.
11. Tear six of the pancakes into 1-inch cubes, to be used in the stuffing patties.

Stuffing Patties 1. In a medium pan over medium high heat, stir and cook bacon for 8 to 10 minutes, or until bacon starts to brown.
2. Add onion and garlic and continue stirring and cooking for 5 to 6 minutes, until onions are soft translucent.
3. Stir butter and soup base into the pan.
4. Once butter has melted, remove pan from heat and set aside.
5. In a large bowl, stir reserved cornbread cubes into the bacon mixture until the mixture can be formed into small balls.
6. Cover the ring mold with plastic wrap and set 4 ounces of stuffing in the middle of the mold.
7. Cover the top of the mold with plastic and press the stuffing down into the mold to form patties. Remove the mold and repeat with remaining stuffing.

Turkey Patties 1. In a large bowl, stir together ground turkey, sage, and uncooked bacon.
2. Form mixture into 6-ounce balls and set aside.

Assembly 1. Preheat grill to 450°F.
2. Press turkey patties down onto the grill to form patties; place stuffing patties on the grill.
3. Grill turkey patties for 5 to 6 minutes on the first side, until edges turn grey and juice starts to pool on top; flip burger and continue cooking until juices run clear.
4. Grill stuffing patties for 4 to 5 minutes per side.
5. Slice buns in half and toast on the grill.
6. Once the stuffing patty is done, place on top of the turkey patty; once the turkey patty as it finishes cooking.
7. When the turkey patty is done cooking, remove both patties from the grill.
8. Spread cranberry mayonnaise on both sides of the toasted bun and add lettuce, tomato, and onion to the bottom half of the bun.
9. Place the turkey and stuffing patties on top of the onions and add the top half of the bun.
10. Repeat with remaining patties and serve.
 

Smoky Portabella Burger With Sun-Dried Tomatoes and Basil

By Starrynews

• 2 large portabella mushroom caps
• 4 -6 slices sun-dried tomatoes, depending on size
• 2 slices smoked gouda cheese or 2 slices smoked mozzarella cheese or 2 slices smoked cheddar cheese
• 2 hamburger buns
• 4 -6 basil leaves, depending on size

To Make:

1. Remove mushroom stems and wipe down with a damp cloth.
2. Place on heated grill with gill-side down and grill for 10 minutes.
3. Flip and grill for an additional 10 minutes.
4. Place sun-dried tomatoes on the gill-side of the mushroom.
5. Top with cheese and let grill until cheese is melty, about 2-3 minutes.
6. At the same time, toast hamburger buns on grill, flipping once. They should be done about the same time as the melting cheese.
7. Place one mushroom on each bun and top with basil before enjoying!

Lipton® Onion Burgers

By lauralie41

From Favorite Name Brand Recipes website. Could also use Beefy Onion, Onion Mushroom, Savory Herb with Garlic or Ranch Soup Mix.

• 1 ¹⁄₈ ounces Lipton Recipe Secrets onion soup mix, 1 envelope
• 2 lbs ground beef
• ¹⁄₂ cup water

To Make:

1. In a large mixing bowl add the ground beef, soup mix, and water. With clean hands mix until well combined.
2. Shape into eight patties and grill or broil until done.
3. Serve with your favorite toppings.

 

Jalapeno Popper Burgers

By Julesong

Oh boy, these are good-good-GOOD! If you like stuffed burgers and poppers, you'll love these. :)

• 2 lbs ground beef
• 1 tablespoon Worcestershire sauce
• ¹⁄₂ teaspoon salt
• ¹⁄₂ teaspoon garlic powder
• ¹⁄₄ teaspoon black pepper
• 4 ounces cream cheese, softened
• ¹⁄₂ teaspoon dried ancho chile powder
• ¹⁄₂ teaspoon ground cumin
• 1 tablespoon dried onion flakes
• 1 -2 tablespoon minced jalapeno pepper, seeded,to taste (you can add more if you like 'em HOT)

To Make:

1. Mix meat, Worcestershire sauce, salt, garlic powder, and pepper.
2. Shape the mixture into 12 thin patties, each about 4 inches in diameter.
3. Mix the cream cheese, ancho chili powder, cumin, dried onion, and minced jalapeno.
4. Top 6 patties with the cheese mixture, spreading it to within 1/2-inch of the edge (if the mixture is difficult to spread, try heating in the microwave for about 15 seconds).
5. Cover each patty with one of the remaining 6 patties, sealing the edges well.
6. Broil or grill the patties (4 inches from the heat), turning only once if possible, until preferred doneness and cheese is melted, about 10 to 15 minutes.
7. Low-carb serving: top with a bit of grated cheddar, guacamole, and enjoy!
8. High-carb serving: eat with a bun and other condiments.

 
 

Chickpea Burger

By Chouny

This burger is so delicious, you will not miss the meat, promise! Here's a tip: If you don't want this patties to fall apart, you absolutely need to make a rough chop while processing, also try making thinner patties.

• 1 carrot (medium size grated)
• 1 garlic clove
• 1 (19 ounce) can chickpeas
• 1 ¹⁄₂ teaspoons ground cumin
• 1 ¹⁄₂ teaspoons ground coriander
• salt & pepper
• 1 large egg
• 2 tablespoons plain flour
• oil (for frying)
• 2 slices whole wheat bread (cut in round shapes)
• 1 tomatoes
• 1 red onion

To Make:

1. Peel the carrots, grate them coarsely and set them aside.
2. Peel and roughly chop the garlic.
3. Drain and rinse the chickpeas and put them into a food processor with the garlic, ground spices, salt and pepper. Slightly process to obtain a rough paste then add the carrot, egg, and flour and process briefly until evenly mixed but slightly rugged.
4. Heat the oil in a frying pan and divide the mixture into 8. Fry in batches for 2–3 minutes on each side, until golden, then drain on kitchen paper.
5. Keep opened chickpea can to cut round shapes in bread slices. Toast each slice in toaster or in frying pan.
6. Serve with slices of tomato and red onions and mayonnaise.

 

 

Nif's Chicken Cordon Bleu Burgers

By Nif

Do you like to BBQ and you like to eat healthy too? You'll like this one then. Enjoy!

• ¹⁄₂ cup onion, grated
• 1 ¹⁄₂ lbs extra lean ground chicken (or any combination of the 2) or 1 ¹⁄₂ lbs extra lean ground turkey (or any combination of the 2)
• 1 egg
• ¹⁄₃ cup breadcrumbs
• ¹⁄₄ teaspoon paprika
• ¹⁄₂ teaspoon pepper
• ¹⁄₂ teaspoon seasoning salt (Hy's brand if you have it)
• 8 slices cooked ham
• 8 slices low-fat swiss cheese
• 8 multigrain buns, split

To Make:

1. Preheat BBQ to medium (approx 350º F).
2. In large bowl, add onion, chicken and/or turkey, egg, breadcrumbs and spices. Mix well.
3. Form the mixture into 8 patties. (You can freeze them at this time to make at a later date. Put parchment between each burger.).
4. Place patties on BBQ. Close lid. Cook each side 5-10 minutes or until center is well cooked. Thermometer should be at least 160-170º F.
5. For the last 2-3 minutes of cooking the burgers, heat ham slices on grill.
6. Place the buns cut side down on the grill and brown slightly.
7. Serve chicken/turkey burgers on the buns, topped with ham, then cheese and fixings of choice.

 

Cream Cheese Stuffed Garlic Burgers

By Sarah in New York

I got this recipe from a grilling cookbook. I thought I was in burger heaven when I took a bite of this hamburger. The cream cheese just seeps out of these garlic burgers. Mmmm... their good!

• 2 lbs hamburger meat
• 10 tablespoons instant minced garlic
• ¹⁄₂ teaspoon salt
• ¹⁄₄ teaspoon ground pepper
• 6 ounces cream cheese with garlic and herbs

To Make:

1. Put hamburger meat in a bowl and add garlic, salt and pepper.
2. Mix together with your hands until just blended.
3. Make 12 patties no more than 1 inch thick.
4. Spread cream cheese in the center if 6 patties, approximately 1 oz. per patty. (Don't spread all the way to the edge).
5. Put remaining patties on top of the cream cheese and seal the ends all the way around with your fingers. (Don't pinch too hard or the ends will be too thin).
6. Grill on high to your desired taste. (About 8-10 minutes).

Note: It takes a little longer than normal for the meat to cook inside because of the cream cheese.

Buffalo Sauce Burgers Stuffed With Blue Cheese

By GaylaJ
 Buffalo sauce, a mixture of melted butter and hot sauce, is a big claim to food fame for Buffalo, New York. It is normally served on fried chicken wings (Buffalo wings), but this burger is a great variation of the theme. The recipe is adapted from one published in my local newspaper and credited to David Joachim, author of The Tailgater's Cookbook. It was included in a feature on tailgating, and the idea was to get these ready to grill at home, then grill them at your tailgating affair. The original recipe called for either ground buffalo or ground beef. Since ground buffalo is not available where I live, I used ground beef. I forgot to notice how long prep took, so the time given is a guess. I served these on PaulaG's Sourdough Hamburger Buns--they are excellent and I highly recommend them.

• 4 tablespoons butter, cut in small pieces
• ¹⁄₃ cup mild hot sauce (they mentioned Durkee, I used Frank's RedHot)
• ¹⁄₂ cup finely crumbled blue cheese
• 1 tablespoon minced garlic (you may want to use less if you're not a big fan of garlic)
• 2 lbs 85% lean ground beef or 2 lbs ground buffalo meat
• ¹⁄₂ teaspoon celery seed
• ¹⁄₃ cup finely chopped onion
• 6 hamburger buns, split

To Make:

1. Melt butter and whisk in hot sauce.
2. Mix blue cheese and garlic in a small bowl.
3. Using your hands, gently mix beef (or buffalo), celery seed, onion and 1/4 cup hot sauce mixture in a medium bowl until blended. Form into 12 patties, using a light touch; the patties should be about 4 1/2 inches in diameter and no more than 1/2 inch thick.
4. Spoon about 2 teaspoons of cheese-garlic mixture in center of 6 patties, then top with remaining patties and press together, sealing edges.
5. Cover and refrigerate until ready to grill. (Even if you aren't making these ahead of time, I think they hold together better after a little chill time).
6. Heat grill to medium and oil grate.
7. Grill burgers about 4-5 minutes on each side, or until cooked to taste. (I'll only eat ground beef cooked well, so I cooked a bit longer.) Brush with remaining hot sauce mixture during last 2 minutes of cooking. Toast buns if you like.
8. (I couldn't think of many traditional condiments I wanted on this burger, so I just ate mine with extra buffalo sauce and lettuce).