Jalapeño ’n’ Cheese Cornbread Waffle Burgers

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Reinvent the classic hamburger with these sausage and bacon patties topped with BBQ mayo and a fried egg, all loaded onto a spicy cornbread waffle bun.

Breakfast Sausage Burger

• 1 Tbsp sea salt or Kosher salt
• 1 Tbsp ground dried sage
• 1 tsp crushed red pepper flakes
• ½ tsp ground coriander
• ¼ tsp ground ginger
• ¼ tsp ground dried thyme
• ¼ tsp cayenne pepper
• 2 pounds ground pork
• 1 pound bacon, cut in thick slices
• 6 - 8 very thick slices aged Cheddar cheese
• 6 - 8 eggs
• ¼ cup mayonnaise
• 2 - 4 Tbsp BBQ Sauce or your favourite prepared mustard

Jalapeño ’n’ Cheese Cornbread Waffles

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 Tbsp baking powder
• 2 tsp sea salt or kosher salt
• 1 jalapeno pepper, seeded and finely chopped
• ½ - 1 cup aged Cheddar cheese, grated
• 4 large eggs
• ½ cup vegetable oil
• 1 ½ cups buttermilk

To Make

Breakfast Sausage Burgers

1. Breakfast sausage burgers: Line a baking sheet with waxed paper or parchment paper.

2. In a large bowl, stir together the salt, sage, red pepper flakes, coriander, ginger, thyme and cayenne pepper until well combined. Using your hands, mix the ground pork into the spices until the spices are evenly distributed throughout the meat. Divide the meat mixture into 6 to 8 equal balls, and then form each one into a burger patty.

3. Arrange the patties on the baking sheet, and freeze them for 30 minutes so the flavours can meld while you clean up and then prepare the waffles, the bacon and your grill.

Jalapeño ’n’ Cheese Cornbread Waffles

1. Jalapeño ’n’ cheese cornbread waffles: In a medium bowl, combine the cornmeal, flour, baking powder, salt, jalapeño peppers and cheese until well mixed.

2. In a separate bowl, beat the eggs. Whisk in the vegetable oil and buttermilk until thoroughly blended. Pour the wet ingredients into the cornmeal mixture, and whisk until well blended.

3. Grease and preheat the waffle iron. Add 1 to 2 cups of the batter, close the lid and cook the waffle(s) until it is brown, crisp and cooked. Transfer the cooked waffle(s) to a plate, and keep warm either in your oven or on the cool side of your grill. Repeat with the remaining waffle batter. (You should have 12 to 16 waffles.)

4. Finish burgers: Prepare your grill for direct grilling, medium heat. Line a plate with paper towels.

5. Place the bacon on the grill and cook until the fat starts to render and crisp. Transfer to the paper towels to drain, and set aside.

6. Place the burgers on the grill and cook until colour has been established, 8 to 10 minutes. Flip the burgers, and arrange 2 to 3 strips of bacon and a thick slice of cheese on each patty. Close the lid of your grill and continue to cook the burgers until the internal temperature of the meat reaches 160°F. Remove from the grill and keep warm while you finish the rest of the dish.

7. Preheat a skillet on your grill side-burner or on the stove. Once it is hot, add the eggs and fry, sunny side up, until the whites are set but the yolks are still runny. Remove from the heat.

8. To assemble: In a small bowl, mix the mayonnaise and Slow Smoke Gold together. Smear some of the mixture on a waffle, and add a burger patty and a fried egg. Top with another waffle. Serve immediately—with a stack of napkins!

The 'Auto Strata' Burger

03

Ground pork shoulder patties topped with Gorgonzola cheese, romaine hearts, a sliced Granny Smith apple and spices and sauces, all on a brioche bun.

Courtesy of Jay Souilliere of Motor Burger

• 2 lb(s) ground pork shoulder
• 3 tsp kosher sea salt (2% of pork weight)
• 1 tsp ground black pepper (1% of pork weight)
• 1 Tbsp fresh garlic, minced
• 2 Tbsp dry Italian white wine
• 1 tsp chipotle paste
• 2 Tbsp Gorgonzola cheese
• ½ fennel (anise) bulb, shaved and julienned
• 1 Granny Smith apple, thinly sliced and julienned
• ¼ cup white balsamic vinegar
• 4 Tbsp motor sauce (or mayonnaise to substitute)
• 2 cup Romaine hearts, shredded
• 4 brioche buns

To Make

1. Preheat oven to 350 degrees Fahrenheit.

2. Add salt, pepper, garlic, white wine and mix lightly (don’t overwork meat).

3. Shape patties into 4 equal ½ pound burgers and place on a hot grill or grill pan to ‘char mark’ each side.

4. Place burgers on a baking sheet and spread chipotle paste on top of each burger, bake in oven for 8 – 10 minutes (or until an internal temperature of 165 degrees Fahrenheit is reached).

5. Put ¼ tablespoon of Gorgonzola cheese on each burger and place back in oven for 1-2 minutes.

6. In a bowl, toss julienned fennel and apple with white balsamic vinegar, season with salt and pepper to taste.

7. Cut buns, spread motor sauce or mayo on bottom, top with shredded romaine, place patty, and top with fennel slaw.

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!

Wonnie Burger

credit Allrecipies
Recipe by: MandaSuthrnChf
 

"Absolutely the best modified burgers! My mother invented these and people have asked for these burgers for years and years. There have been many imitators, but the original is Wonnie's. You can adjust any of the ingredients to fit your taste. Remember that the onion mix should be one packet per every 2 pounds of ground beef. Serve with your best buns and toppings! " 

 

• 2 pounds lean ground beef
• 1/2 pound bulk pork sausage
• 1/3 cup grated Parmesan cheese
• 2 eggs, beaten
• 1 large sweet onion, diced
• 2 large cloves garlic, minced
• 1 (1 ounce) envelope dry onion soup mix
• 1 1/2 tablespoons Worcestershire sauce
• kosher salt and ground black pepper to taste

 

To Make:

 

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

2. Mix the ground beef, pork sausage, Parmesan cheese, eggs, sweet onion, garlic, onion soup mix, Worcestershire sauce, kosher salt, and black pepper together in a bowl until evenly incorporated. Shape into 10 patties.

3. Cook on the preheated grill until the burgers are cooked through and no longer pink in the center, about 10 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

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.

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

Pulled Pork Burgers

Makes 16 burgers

• 1 cup "Bold" Style Barbecue Sauce
• 1 cup pineapple juice
• 2 tsp. minced fresh garlic
• 2 tsp. grated ginger-root
• 1 pork shoulder (5 lb./2.2 kg)
• 16 sandwich buns, split
• Mayonnaise

To Make:

1. Mix first 4 ingredients. Place meat in disposable foil pan; cover with 1/3 of the barbecue sauce mixture. Refrigerate 20 min. to marinate. Refrigerate remaining barbecue sauce mixture until ready to use. Meanwhile, heat barbecue to medium heat.

2. Place pan on barbecue grate; cover with lid. Grill 3 to 3-1/2 hours or until meat is done (160ºF). Remove from barbecue; cover with foil. Let stand 10 min. Meanwhile, pour remaining barbecue sauce mixture into large saucepan; cook on medium-low heat until heated through, stirring occasionally.

3. Shred meat with 2 forks or cut into bite-size pieces. Add to saucepan; stir to evenly coat. Spread mayonnaise on buns. Serve in buns.

Bacon-Wrapped Pork with Mango Salsa

• 1 pork tenderloin (1 lb./450 g), cut into 4 pieces
• 4 slices bacon 

Toppings:

• 4 hamburger buns
• 1 tomato cut thinly
• Green leaf lettuce

To Make:

1. Press each meat piece into 3-1/2-inch medallion. Wrap bacon slice around edge of each medallion; secure with wooden toothpicks.

2. Heat large skillet sprayed with cooking spray on high heat. Add meat; cook, partially covered, on medium heat 25 min. or until done (160ºF), turning after 15 min.

4. Remove and discard toothpicks from meat. Serve topped with tomato slices, and lettuce,

5. Serve Mango Salsa. on the side.

Cuban Pork Burgers

(My Favorite Burger)

Makes 4 burgers

• 1 pound lean ground pork
• 1 tsp dried oregano
• 3/4 tsp kosher or sea salt
• 1/2 tsp garlic powder
• 1/4 tsp freshly ground black pepper

Toppings:

• 2 tbsp unsalted butter
• 3 garlic cloves, minced
• 4 French sandwich rolls, each about 4 1/2 inches long, split
• 2 tbsp Dijon mustard
• 8 slices Swiss cheese, each about 1 oz
• 8 slices Black Forest deli ham
• 16 dill pickle chips
• 8 tbsp Bacon Jam

To Make:

1. Prepare the grill for direct cooking over medium heat (350°F to 450°F) and preheat a grill-proof griddle.

2. Mix the patty ingredients, and then gently form 4 oblong patties, each about 3/4 inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide and 2 inches long in the center of the patties to prevent them from forming a dome as they cook. Refrigerate the patties until ready to grill.

3. In a skillet over medium heat, melt the butter. Add the garlic and cook until lightly browned, 3-4 minutes, stirring occasionally. Remove from the heat.

4. Grill the patties over direct medium heat, with the lid closed until cooked to medium doneness (160°F), 8 to 10 minutes, turning once.

5. Spread the cut sides of the rolls with the mustard. Top the bottom half of each of each roll with a slice of cheese, two ham slices, a patty, 2 tbsp Bacon Jam, 4 pickle chips and one more slice of cheese, and the top half of the roll.

6. Brush the burgers on both sides with the garlic butter, and put a sheet pan on top of the burgers. Weigh the sheet pan with 2 bricks wrapped in foil.

7. Grill over direct medium heat, with the lid closed, until the rolls are toasted and the cheese is melted, 2-4 minutes, turning once. Serve immediately.

Serving Suggestion:

Tropical Fruit salad with Honey and Lime

Caribbean Pork Burgers

Makes 4 burgers

• 450g well trimmed, coarsely minced pork
• 100g good quality spiced sausage meat
• 1 onion finely chopped
• 1 tbsp chopped fresh oregano
• 3 tbsp prepared Jerk Base
• Salt and freshly ground black pepper
• Vegetable or sunflower oil for brushing

Toppings:

• 4 sesame burger buns
• 4 slices beefsteak tomatoes
• Green salad leaves dressed in French Dressing
• Calypso Mojo Relish
• Fresh coriander leaves

To Make:

1.      Place the meat and sausage meat in a bowl, add 45ml water, the onion, oregano and 3 tbsp of Jerk Baste.  Adjust the seasoning, cover with cling film and chill in the refrigerator for 1 hour.

2.       Divide the mix into 8 evenly sized burgers and brush both sides with oil

3.       Heat a chargrill or pan grill until hot, add the burgers and grill for 8-10 minutes, turning once, until cooked through, all the while brushing them with the Jerk Baste.

4.       Toast the buns, top the bases with a slice of tomato, a few dressed leaves, then 2 burgers.

5.       Spoon the Calypso Mojo Relish over the top with fresh coriander leaves to garnish.