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