Scallop Corn Bacon Burger

Credit Matt Dunigan (Road Grill)

• ½ cup mayonnaise
• Juice and zest of 1 lime
• 1 tsp green Tabasco or more
• Salt and pepper
• 3 ears of corn shucked, silks removed
• Olive oil
• 1 ½ lb(s) sea scallops debearded
• 1 tsp Cajun spice
• ¼ cup green onion minced
• 12 slices cooked crispy bacon, minced
• ½ cup bread crumbs
• Zest of 2 lemons
• 3 green onions minced
• Fresh greens
• Tomatoes sliced
• Avocado sliced
• Hamburger Buns

To Make:

1. In a small bowl combine the mayonnaise with the green Tabasco and lime zest and lime juice. Mix the sauce together and refrigerate until needed.

2. Remove the husks from the corn and lay the cobs on a baking tray. Drizzle them with olive oil and season with salt and pepper.

3. Preheat barbeque to medium high heat (375°F) (190°C).

4. Oil the grill to prevent sticking.

5. Place corn on the grill and cook for approximately 2 minutes turning often.

6. Remove the corn from the grill. Hold the cob upright on the cutting board and using a sharp knife cut downwards removing the corn kernels from the cob. Discard the cobs.

7. In a food processor process half of the corn kernels to a paste. Add 1 third of the scallops, a pinch of salt and pepper and Cajun spice and process again to a paste. Add the remaining scallops a little at a time and pulse lightly so that the scallops are still chunky.

8. Place the mixture into a large bowl.

9. Fold the green onion, remaining whole corn kernels, minced bacon, breadcrumbs and lemon zest into the mixture.

10. With oiled hands pat the mixture into burgers and place them on a clean tray. Cover the burgers with plastic wrap and refrigerate for 30-60 minutes.

11. Preheat grill to medium high heat 375°F (190°C).

12. Remove the burgers from the refrigerator and drizzle them with vegetable oil.

13. Oil the grill to prevent sticking.

14. Place the burgers on grill and cook for 3-4 minutes per side.

15. Toast some soft buns on the warming rack while the second side of the burgers cook.

16. Serve with sliced avocado drizzled with lime juice, lettuce, tomato and Tabasco mayo.

 

Super Burgers

Credit Anna Olson (Fresh with Anna Olson)

• 2 lb(s) lean ground beef
• ½ lb(s) ground pork
• ½ cup breadcrumbs
• 1 large egg
• ½ cup minced onion
• 1 clove garlic, minced
• 1 Tbsp chopped fresh oregano
• 2 Tbsp finely chopped sundried tomato
• 1 Tbsp salt
• 2 cup grated smoked cheddar
• 8 Poppyseed egg buns

To Make:

 1. Blend all ingredients together, except cheddar. Divide mixture into 8 and shape into balls. Press a finger into a ball and press ¼ cup of cheddar into hole. Close opening (so cheese is in the centre) and flatten into a patty. Chill until ready to cook.

2. Grill or pan-fry burgers until cooked through, about 5 minutes on each side. Serve burgers on egg buns and dress as desired.
 

Leftover Pancake Breakfast Sandwich

Recipe by: tiffany13

"A great way to use up leftover pancakes! We made this sandwich one weekend purely by accident. It's more of a knife-and-fork breakfast, rather than a eat-with-your-hands sandwich. There's room for lots of variation! I use the Buttermilk Pancakes II recipe for the pancakes." 

• cooking spray
• 1 egg
• 1 slice ham
• 2 leftover buttermilk pancakes
• 1 slice Cheddar cheese
• 2 tablespoons maple syrup

To Make:

1. Heat frying pan over medium heat and lightly spray with cooking spray. Crack the egg into the pan and break the yolk. Cook the egg to desired firmness. Warm sliced ham in the pan while assembling sandwich.

2. Toast pancakes in toaster and place one pancake on plate. Place egg on top of pancake. Pour 1 tablespoon of maple syrup over egg, place the cheese on top of egg, and a slice of warmed ham on top of the cheese. Top the sandwich with the second pancake and pour another 1 tablespoon of maple syrup over the top of the sandwich.

The S'more Burger

Courtesy of: Food's Greatest Hits

 

This wacky creation combines classic burger ingredients like ground beef, white onions and lettuce with some more unconventional ones like marshmallow, plantains, graham crackers and chocolate.

• ½ lb(s) ground beef
• ¼ cup white onion, finely diced and sauteed
• 2 cloves garlic, minced and sauteed
• 1 egg
• 2 Tbsp breadcrumbs
• Salt and pepper
• 2 oz chocolate
• 4 large marshmallows
• 4 graham crackers
• 3 jalapenos, diced
• 1 cup water
• 2 Tbsp sugar
• 2 burger buns
• Lettuce leaves
• 1 bag plantains, fried
• 4 slices bacon, cooked (optional)

To Make:

1. Preheat oven to 375ºF (190ºC).

2. In a bowl mix beef, onion, and garlic. Next add eggs, breadcrumbs, and a pinch of salt and pepper. Portion the meat into two burger patties.

3. Make an impression in the centre of the patty big enough to place a s’more inside. Layer graham cracker, chocolate, and marshmallow. Pinch the meat around the s’more to completely cover it.

4. Bake the burger for 15-20 minutes. While the burger is cooking make the jalapeno jam. Place jalapenos, water, and sugar into a small pot and simmer for 15 minutes. Place in the fridge to cool.

5. Spread jalapeno jam on the bottom of the burger buns. Add lettuce, the cooked burger, more jam, and fried plantains. Add a few slices of bacon on the top if using.
 

Turkey Burger with Feta and Mushroom Salsa

Turkey Burger with Feta

• 1 ½ lb(s) ground turkey
• 2 clove garlic, minced
• 1 egg
• ½ cup breadcrumbs
• 1 cup crumbled Feta Cheese
• ¼ cup drained, chopped sun-dried tomatoes in oil
• ¼ cup diced onions
• 2 Tbsp chopped flat leaf parsley
• 2 tsp dried oregano
• salt and fresh ground pepper, to taste

Topping

• 2 Tbsp butter
• 1 cup sliced mushrooms
• 2 Tbsp drained capers
• 1 tsp each lemon zest and juice
• 6 burger buns
• Lettuce and sliced tomatoes
• ½ cup tzatziki sauce

To Make:

1. Pre-heat barbecue grill to high for 10 minutes.

2. In a large bowl, combine burger ingredients and mix to combine, being careful not to over mix. Shape into 6 patties, each 1/2–inch (1 cm) thick.

3. Reduce heat to medium and place burgers on lightly greased grill, cover and cook for about 8 minutes on each side or until an instant-read thermometer inserted sideways into the centre reads 165F (74C).

4. Meanwhile, in a skillet melt butter over medium heat and sauté mushrooms until golden. Stir in capers, lemon zest and juice and sauté for 5 minutes.

5. Place burger patties on buns. Top with lettuce, tomato and mushroom mixture. Serve with tzatziki. Enjoy!

Chicken Cordon Bleu Burgers with Japanese Cabbage Salad

Credit Sandi Richard

• ½ onion
• 12 oz (350 g) extra lean ground chicken
• 12 oz (450 g) extra lean minced turkey
• 1 egg
• ⅓ cup Cornflake crumbs
• ¼ tsp paprika
• ½ tsp pepper
• ½ tsp Mrs. Dash Original Seasoning
• 8 oz (225 g) coleslaw mix
• 4 green onions
• ¼ cup almonds
• ¼ cup pecans
• 2 cup steam fried noodles, Chinese style (Sandi uses Farkay brand)
• 1 Tbsp sugar
• 2 Tbsp rice vinegar
• 3 Tbsp canola oil
• 1 tsp sesame oil
• ½ tsp pepper
• 1 pinch salt
• 1 tsp Mrs.Dash Garlic and Herb Seasoning
• 8 slices cooked ham
• 2 Tbsp Deli Sweet Red Chili Spread (The kind you put on crackers)
• 8 slices deli Swiss cheese
• 8 multi-grain buns, split

To Make:

1. Take out equipment and ingredients. Preheat BBQ to medium (approx 350º F) by starting both burners on a low-med setting.

2. Grate onion into a large bowl. Add chicken, turkey, egg, cornflake crumbs and spices to bowl.

3. Use just turkey or chicken if both not available Mix well.

4. Form the mixture into 8 large patties, each 3/4 inch thick. These can be formed and frozen ahead of time, on the weekend to save time.

5. Make sure you put parchment between each burger, just in case you forget to take them out to defrost.

6. Place patties on BBQ. Close lid. Cook each side 5-10 minutes or until center is well cooked.

7. Thermometer should be at least 160-170º F.

8. Meanwhile: Place coleslaw in a large bowl. Slice onions and add to bowl. Add almonds and pecans to bowl. Add noodles to bowl.

9. Whisk sugar, rice vinegar, oils and spices in a small bowl.

10. For the last 2-3 minutes of cooking the burgers, heat ham slices on grill.

11. Spread red chili spread on patties.

12. Place slices of cheese on patties.

13. Place the buns cut side down on the grill.

14. Serve chicken burgers on the buns with ham and fixings of choice.

Buffalo Burger with Oka Cheese

Credit Matt Dunigan (Road Grill)

• 2 ¼ lb(s) ground buffalo meat
• ¼ cup red onion diced
• ¼ cup sun dried cranberries chopped
• 1 tsp fresh ground pepper
• Salt to taste
• Olive oil for brushing
• 6 slices Oka cheese
• 6 hamburger buns
• 1 cup Store bought apple cranberry chutney

Optional: garnish with red onion slices, lettuce and mayonnaise

To Make:

1. In a medium sized bowl mix together ground meat, onion, cranberries, salt and pepper. Knead until well combined. Form into 6 equal patties being careful to work with just the meat until it forms. Brush each side lightly with olive oil. Preheat grill to medium high (375F) (190C). Oil the grill to prevent sticking.

2. Place burgers on the grill and cook for 3-4 minutes per side for medium rare. Buffalo burgers should be served medium rare, as the lean meat doesn’t take well to over cooking. Flip burgers. In the last minute of cooking, top with cheese and close the lid of the barbeque. Remove burgers from grill when cheese has melted. Serve with store bought apple cranberry chutney, and garnish with red onion, lettuce and mayonnaise if desired.

Five Spice Lamb Burgers with Cucumber Relish, Five Spice Aioli, Crispy Onions

Credit Roger Mooking (Food Network Canada)

Lamb Burgers

• 2 lb(s) ground lamb
• 1 shallot, minced
• 1 garlic clove, minced
• 1 Tbsp five spice powder
• 1 egg yolk
• ½ Tbsp ginger, minced
• 1 pinch salt
• pepper

To assemble

• 4 buns
• 1 ripe tomato, sliced
• Five Spiced Aioli
• Cucumber Relish

 
Cucumber Relish

• 1 tsp coriander seeds
• 1 Tbsp vegetable oil
• ½ red onion, small dice
• 1 red finger chili, seeded and diced
• ¼ cup white wine vinegar
• ¼ cup sugar
• 1 English cucumber, seeded and diced
• ½ bunch mint, leaves picked and coarsely chopped
• salt

Five Spice Aioli

• ½ cup mayonnaise
• juice of 1 lime
• 2 tsp five spice powder

Crispy Onions

• 2 sweet onions, cut in half and sliced thinly on a mandolin
• vegetable oil, for frying
• ¼ - ½ cup cornstarch
• Five spice powder
• salt

To Make:

Lamb Burgers
1. Place all ingredients, in a bowl and mix well.
2. Form 4, 8 oz burgers.
3. Place in fridge for 1 hour to allow flavours to infuse.
4. Heat grill.
5. Grill burgers until cooked through.
 
To assemble
1. Toast buns on grill.
2. Serve on toasted bun with Five Spice Aioli, Pickled Cucumber Relish and sliced tomato.
 
Cucumber Relish
1. In a sauté pan, toast coriander seeds over medium to high heat.
2. Add oil and sweat red onions until translucent.
3. Add chili and stir.
4. Add white wine vinegar.
5. Add sugar, stir and allow to dissolve.
6. Add cucumber, cook for 5-7 minutes over medium heat and reduce slightly achieving a light glaze consistency.
7. Season with salt and cool.
8. Add mint and incorporate.
 
Five Spice Aioli
1. In a small bowl, mix mayonnaise, lime juice and five spice powder.
2. Refrigerate until use.
 
Crispy Onions
1. Soak onions in cold water for 10 minutes.
2. In a large wide bottomed pot, heat vegetable oil to 365F.
3. Prepare a tray lined with paper towel.
4. Drain onions and dry well in a kitchen towel.
5. Dredge onions lightly in cornstarch and fry in batches.
6. Move onions around while frying to prevent clumping.
7. Remove onions, place on tray just before turning brown, as onions will continue to colour after removing.
8. Season with five spice powder and salt.

Grilled Turkey Burgers with Pineapple Salsa

Credit Matt Dunigan (Road Grill)

Burger Mix

• 3 lb(s) ground turkey
• ¼ chopped minced green onion
• 2 tsp minced ginger
• 2 Tbsp chopped Thai basil

Salsa

• ½ a pineapple cored and cut into ¼ inch cubes
• 1 red bell pepper cut into ¼ inch dice
• 2 scallions thinly sliced
• 2 Tbsp small dice red onion
• ½ jalapeno pepper minced (optional)
• 2 Tbsp fresh chopped cilantro leaves
• 1 Tbsp fresh lime juice

Other ingredients

• Salt and pepper
• Oil for brushing
• 6 soft buns

Garnish suggestion: Lettuce, red onion, and mayonnaise

To Make:

Burger Mix
1. In a medium bowl, mix together all burger ingredients and combine evenly.

2. Using your hands, gently form the burgers into 6 patties about ¾ of an inch. Take care not to handle the meat too much to keep temperature as cold as possible at all times.

3. Drizzle oil on both sides of the patties and season the outside with salt and pepper.

4. Place patties into the refrigerator for 30 minutes to set up.

5. Preheat barbeque to medium heat. (350- 375°F) (175C-190°C). Oil grill to prevent sticking.

6. Place burgers on the grill and cook for 5-6 minutes per side. Or until turkey is cooked through and nice char marks are achieved.

7. Remove the turkey burgers from the grill. Cool slightly and serve on buns with pineapple salsa. Garnish with burgers with lettuce, red onion and mayo if desired.

Salsa 1. To prepare the salsa, combine all the ingredients in a medium bowl. Mix well until all ingredients are evenly combined. Reserve salsa.

Cowabunga Beef Burgers with Yummy Yammy Fries

Credit Greta and Janet Podlesk

Smoky bacon cheeseburgers with spicy sweet potato wedges.

Tip: Look for small bottles of Club House Mesquite Rub/Marinade in the spice aisle of your grocery store. (It’s a wet paste, not a dry spice mix.)
Per serving (1 cheeseburger with 1/8 fries): 491 calories, 20 g total fat (8.9 g saturated fat), 34 g protein, 48 g carbohydrate, 5.4 g fibre, 87 mg cholesterol, 979 mg sodium
Tip: Chipotle chili powder is a new McCormick spice that adds smoky heat to the seasoning mix. If you don’t like spicy food, leave it out.

Barbecue Sauce

• ½ cup ketchup
• 2 Tbsp molasses
• 2 Tbsp freshly squeezed lemon juice
• 3 Tbsp mesquite spice rub (see Tip)

Mushrooms

• 1 Tbsp olive oil
• 4 cup thinly sliced cremini or button mushrooms

Patties

• 2 lb(s) (907 g) extra-lean ground sirloin
• 3 slices (raw) reduced-salt bacon, finely minced
• 8 soft, whole-wheat hamburger buns
• 8 light cheddar cheese slices
• Other burger toppings as desired: ketchup, mustard, pickles, tomatoes, lettuce, etc.

Yummy Yammy Fries

• 2 Tbsp grated Parmesan cheese
• ½ tsp ground cumin
• ½ tsp chili powder
• ½ tsp paprika
• ½ tsp chipotle chili powder (see Tip)
• ¼ tsp garlic powder
• ¼ tsp onion powder
• 4 medium sweet potatoes
• 3 Tbsp olive oil

To Make:

Barbecue Sauce
1. To make sauce, whisk together all sauce ingredients in a small pot and cook over medium heat, stirring often, for about 5 minutes. Let cool.

Mushrooms
1. Heat olive oil over medium-high heat in non-stick skillet. Add mushrooms and cook until tender, about 6 minutes. Remove from heat and keep warm.

Patties
1. Preheat gas grill to high setting. To make patties, combine beef, minced bacon, and 2 tbsp barbecue sauce in a large bowl. Mix gently using your hands. Shape meat into 8 patties.
2. Brush grill rack lightly with oil or spray with cooking spray. Grill burgers over hot coals until cooked through, about 5 minutes per side. Be careful not to overcook them or they’ll be dry. Baste both sides of burgers with barbecue sauce during last couple minutes of cooking.
3. Top with cheese slices, close lid, count to 10 and remove from heat! Serve burgers on whole wheat rolls with sautéed mushrooms and your favourite burger toppings.

Yummy Yammy Fries
1. Combine all spices: grated Parmesan cheese, ground cumin, chili powder, paprika, chipotle chili powder, garlic powder and onion powder, in a small bowl. Set aside.
2. Preheat oven to 450ºF. Wash potatoes and pat dry with paper towels. Do not peel them.
3. Slice each potato into french-fry-like wedges (about 10 fries per potato, depending on the size of the potato). Toss fries in a large bowl with olive oil until well-coated, then toss with spice blend.
4. Spread fries evenly on a non-stick baking sheet in a single layer. Bake for 8 minutes. Turn fries over and bake an additional 7 minutes, or until tender. The exact cooking time will depend on the thickness of your fries. Make sure you don’t over-bake them, or they’ll be soggy.

Almost-Famous Animal-Style Burgers

Recipe courtesy of Food Network KitchenPhotograph by Kang Kim

• 2 tablespoons vegetable oil, plus more for brushing
• 2 large onions, finely chopped
• Kosher salt
• 1/4 cup mayonnaise
• 2 tablespoons ketchup
• 1 tablespoon sweet pickle relish
• 1/2 teaspoon white vinegar
• 2 pounds ground beef chuck (preferably 60 percent lean)
• 4 hamburger buns, split
• 1/4 cup sliced dill pickles
• 3/4 cup shredded iceberg lettuce
• 4 to 8 thin slices tomato
• Freshly ground pepper
• 1/4 cup yellow mustard
• 8 slices American cheese

To Make:

1. Heat the vegetable oil in a large skillet over medium-low heat. Add the onions and 3/4 teaspoon salt, cover and cook, stirring occasionally, until golden and soft, about 30 minutes. (If the onions brown too quickly, reduce the heat to low.) Uncover, increase the heat to medium high and continue to cook, stirring often, until caramelized, about 8 more minutes. Add 1/2 cup water to the skillet, scraping up any browned bits from the bottom of the pan. Simmer, stirring, until the water evaporates, about 2 more minutes; transfer to a bowl and set aside. (The onions can be made up to 3 days ahead; cover and refrigerate, then reheat before using.)

2. Mix the mayonnaise, ketchup, relish and vinegar in a bowl; set aside. Shape the beef into 8 patties, about 4 inches wide and 1/2 inch thick.

3. Heat a griddle or skillet over medium heat; lightly brush with vegetable oil. Toast the buns on the griddle, split-side down. Spread each toasted bun bottom with about 1 tablespoon of the mayonnaise mixture, then top with a few pickles, some lettuce, 1 or 2 slices tomato and another dollop of the mayonnaise mixture; set aside. (Keep the griddle hot.)

4. Season both sides of the patties with salt and pepper. Working in batches if necessary, put the patties on the griddle and cook 3 minutes. Spread about 1 1/2 teaspoons mustard on the uncooked side of each patty, then flip and top each with 1 slice cheese; continue cooking about 2 more minutes for medium doneness. Top 4 of the patties with caramelized onions, then cover with the remaining patties, cheese-side up. Sandwich the double patties on the buns.

Chicken Taco Burger

"This recipe is quick and easy - good for those nights you don't have a lot of time for dinner preparations.

 

• 1 pound skinless, boneless chicken breast halves, cut into bite size pieces
• 1 cup lemonade
• 2 tablespoons olive oil
• 1 tablespoon lime juice
• 1 1/2 teaspoons Worcestershire sauce
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 bay leaf

Topping

• 4 hamburger buns
• 1 head lettuce, shredded
• 2 large tomatoes, chopped
• 1 (8 ounce) package shredded sharp Cheddar cheese
• 1 (8 ounce) jar hot salsa
• 1 (8 ounce) container sour cream 

To Make:

1. In a large skillet over medium heat, combine chicken, lemonade, olive oil, lime juice, and Worcestershire sauce. Season with garlic powder, onion powder, and bay leaf. Simmer until chicken is no longer pink, and juices run clear, 15 to 20 minutes.  

 

2. Meanwhile, warm the buns in the oven or microwave until soft. When chicken is fully cooked, transfer to serving bowl. Place lettuce, tomatoes, cheese, salsa, and sour cream in serving dishes. Each person can create their own burger, using their preferred ingredients.

Directions for: Hamburger with Double Cheddar Cheese, Grilled Vidalia Onion and Horseradish Mustard

Credit Bobby Flay

• 2 lb(s) freshly ground chuck
• Salt and freshly ground black pepper
• 8 slices white Cheddar, sliced 1/4-inch thick
• 8 slices yellow Cheddar, sliced 1/4-inch thick
• 8 hamburger buns
• Horseradish Mustard
• 8 leaves Romaine lettuce
• Grilled Vidalia Onions
• Dill pickles, sliced
• Ketchup

To Make:

1. Preheat grill or a cast iron skillet to high.

2. Divide the beef into 8 (4-ounce) burgers. Season on both sides with salt and pepper, to taste. Grill or cook in the skillet for 3 to 4 minutes on each side for medium-rare doneness. During last minutes of cooking add 2 slices of cheese to each burger, cover grill and let melt, approximately 1 minute. Place burger on bun and top with Horseradish Mustard, lettuce, Grilled Vidalia Onions, pickles and ketchup.

Horseradish Mustard

½ cup Dijon mustard
2 Tbsp prepared horseradish, drained

To Make:

1. Whisk mustard and horseradish together in a small bowl. 

Grilled Vidalia Onions

• 2 Vidalia onions, sliced crosswise, 1/4-inch thick slices
• 2 Tbsp olive oil
• Salt and freshly ground black pepper

To Make:

1. Brush olive oil on both sides of the onions and season with salt and pepper. Grill the onion slices for 3 to 4 minutes on each side until golden brown.

KGB Burger

Credit Eat Street

Pecans and Bacon make this burger something extra special! Courtesy of Curbside Truck.

Praline Bacon

• Hickory smoked bacon
• 1 sticks butter
• 2 cup brown sugar
• 1 tsp vanilla extract
• 1 cup chopped pecans

Burger

• Burger patty made from high quality ground chuck, sea-salt and black pepper
• Sharp cheddar
• Lettuce
• Tomato
• Pickle
• Hawaiian style Kaiser bun

To Make:
 
1. Melt butter. Add brown sugar and vanilla. Stir as the sugar melts and forms a caramel. Add pecans.

2. Fry up hickory-smoked bacon.

3. Pour praline mixture over bacon and toss like a salad.

4. Assemble by melting the sharp cheddar on the burger patty. Top with praline bacon, lettuce, tomato, pickle on top of a Kaiser bun.

Serve With:
Ultimate Fries

Grilled Turkey Burgers with Pineapple Salsa

Credit Matt Dunigan

• 3 lb(s) ground turkey
• ¼ chopped minced green onion
• 2 tsp minced ginger
• 2 Tbsp chopped Thai basil
• lettuce, red onion and mayo if desired
• Pineapple Salsa

To Make:

1. In a medium bowl, mix together all burger ingredients and combine evenly.

2. Using your hands, gently form the burgers into 6 patties about ¾ of an inch. Take care not to handle the meat too much to keep temperature as cold as possible at all times.

3. Drizzle oil on both sides of the patties and season the outside with salt and pepper.

4. Place patties into the refrigerator for 30 minutes to set up.

5. Preheat barbecue to medium heat. (350- 375°F) (175C-190°C). Oil grill to prevent sticking.

6. Place burgers on the grill and cook for 5-6 minutes per side. Or until turkey is cooked through and nice char marks are achieved.

7. Remove the turkey burgers from the grill. Cool slightly and serve on buns with pineapple salsa. Garnish with burgers with lettuce, red onion and mayo if desired.

Pineapple Salsa II

• ½ a pineapple cored and cut into ¼ inch cubes
• 1 red bell pepper cut into ¼ inch dice
• 2 scallions thinly sliced
• 2 Tbsp small dice red onion
• ½ jalapeno pepper minced (optional)
• 2 Tbsp fresh chopped cilantro leaves
• 1 Tbsp fresh lime juice

To Make:

1. To prepare the salsa, combine all the ingredients in a medium bowl. Mix well until all ingredients are evenly combined. Reserve salsa.

Tandoori Chicken Burgers

Credit Anna Olsen

Bring the flavours of India to your next burger cookout. The kick of tandoori flavours these chicken burgers; garnishing with cucumbers, peaches or mango really makes a colourful and tasty contrast.Photo by Michael Olson.

• 1 lb(s) ground chicken
• ½ cup dry breadcrumbs
• 2 Tbsp prepared Tandoori paste
• 1 large egg
• 1 Tbsp lemon juice
• 1 tsp finely grated lemon zest
• ¾ tsp salt
• ½ tsp ground black pepper
• ½ tsp ground cumin
• 1 dash hot sauce (optional)
• whole grain hamburger buns
• sliced cucumbers and peaches or mango
• yogurt or creamy dressing of your choosing

To Make:

1. Toss the chicken with the breadcrumbs, Tandoori paste, egg, lemon juice, lemon zest, salt & pepper and cumin (and hot sauce, if using). Shape the burgers into 6 patties and chill until ready to grill.

2. Preheat the grill to medium. Grill the burgers for 10 to 12 minutes on each side, or until cooked all the way through, and rotating the burgers 90 degrees halfway through cooking on each side. Serve the burgers on buns and top with sliced cucumbers and peaches (or mango, and serve with the yogurt or creamy dressing.

Steak Burger with Summer Salsa and Swiss Cheese

Summer Salsa

• 1 cup (250 ml) bell peppers, (your choice), diced
• 1 cup (250 ml) tomatoes, seeded and diced
• ¼ cup (60 ml) onion, chopped
• 2 clove garlic, chopped
• ¾ cup (180 ml) strawberries, cut into quarters
• ½ cup (125 ml) peaches, diced
• ½ tsp (2 ml) chili powder

Burgers

• 1 lb(s) (450 g) thin inside round steaks
• ½ tsp (2 ml) ground cumin
• 1 Salt and freshly ground pepper, to taste
• 12 slices crusty bread or 6 thin whole-wheat burger buns
• 6 slices Canadian Swiss cheese
• 6 lettuce leaves

To Make:

1. Preheat the grill to medium heat. Tear off a large square of aluminum foil and add a square of parchment paper to keep food from sticking. Place fruits and vegetables in center and add chili powder. Wrap sides over the food.

2. Fold the foil onto itself, pressing firmly. Tightly seal the papillotes at the ends. Handle carefully so as not to tear the foil. Papillotes are properly sealed when they swell up during cooking.

3. Cook on grill for 7–8 minutes. Sprinkle steaks with cumin and season with salt and pepper. Cook 4–5 minutes on the hot grill, turning them over just once. Heat the buns, fill with steaks and garnish with summer salsa, Swiss cheese and lettuce.

Tip
 
1. Cheese alternatives: Canadian Mozzarella, Cheddar, Provolone.

Turkey Meatloaf Burgers

Recipe by: Melissa Goff
 

"A meatloaf style turkey burger that's moist and flavorful. My kids love these burgers and don't realize it's a lighter alternative to beef burger. My kids just slap on some mayo and head to town. Great served with lettuce, tomato, and your choice of condiments, with a side of chips or raw crispy veggies." 

 

• 2 pounds ground turkey
• 1 1/3 cups seasoned bread crumbs
• 1 small onion - grated, and juice drained
• 2 eggs
• 3 tablespoons applesauce
• 2 teaspoons chili powder
• 1 teaspoon paprika
• 1 teaspoon kosher salt
• 2 tablespoons olive oil
• 8 hamburger buns, split

 

To Make:

 

1. Preheat oven to 375 degrees F (190 degrees C).

2. Mix the turkey, bread crumbs, onion, eggs, applesauce, chili powder, paprika, and kosher salt in a large bowl until thoroughly combined. Divide mixture into 8 equal portions, then shape into patties.

3. Heat olive oil in a large skillet over medium-high heat. Arrange the patties in the skillet and cook until browned, 3 to 5 minutes on each side. Place the browned patties on a paper towel-lined plate to drain. Transfer the patties to a 9x13-inch baking dish.

4. Bake the turkey burgers in the preheated oven until no longer pink in the center and the juices run clear, about 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve the turkey burgers on the hamburger buns.

 

Red, White, and Blueberry Grilled Chicken Burgers

Recipe by: Chef John
 

"These colors don't run, but they do stain, so I recommend eating this delicious, red, white and blueberry chicken outdoors at a barbecue. Smoky, spicy meats have been paired with sweet-and-sour, fruit-based sauces since we've had cooks, so that this combo works beautifully is no big surprise. And yes, other juicy fruit like peaches, or other berries will work nicely."

• 1 tablespoon vegetable oil
• 1 tablespoon kosher salt
• 1 tablespoon paprika
• 1 teaspoon ground dried chipotle pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon freshly ground black pepper
• 2 cloves minced garlic
• 4 skinless, boneless chicken breast halves
• 4 hamburger buns

Blueberry Gastrique:

• 1/3 cup white sugar
• 1/3 cup apple cider vinegar
• 2 cups fresh blueberries
• salt and freshly ground black pepper to taste

To Make:

1. Whisk oil, salt, paprika, chipotle pepper, cayenne pepper, black pepper, and garlic in a bowl to make marinade. Place chicken breasts in marinade and turn to coat evenly. Cover bowl with plastic wrap and refrigerate for at least 2 hours.

2. Spread sugar in a saucepan set over medium heat. Do not stir, but watch closely as sugar begins to melt after about 1 minute. As sugar melts it will gradually turn a golden color. Continue watching but not stirring. When all sugar has melted and golden color just begins to darken a bit (after 1 minute or less), remove pan from heat. Pour in vinegar and stir until sugar dissolves.

3. Place pan over medium-high heat and add blueberries to the sugar-vinegar mixture. Bring to a simmer, reduce heat to medium-low, and simmer until blueberries soften and mixture begins to thicken, 4 or 5 minutes. It should be a syrup-like consistency. If sauce seems too thin, simmer a few more minutes. If it seems too thick, add a splash of water. Stir in salt and pepper. Remove from heat.

4. Set a strainer over a bowl. Strain berries, using a spatula to push through as much juice as possible. Discard skins.

5. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Drain excess marinade from chicken.

6. Place chicken breasts on preheated grill. Cook until no longer pink in the center and the juices run clear, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate and allow to rest a few minutes.

7. Serve breasts on hamburger buns with a swirl of blueberry sauce on the bottom bun and with more sauce drizzled on top.

Brown Sugar Burgers

Printed from COOKS.COM

• 1 lb. very lean (97% lean or better) ground beef
• ½ cup brown sugar (1/4 cup if less sweetness desired)
• 1 tablespoon honey or spicy honey mustard
• maple or honey bbq sauce
• sharp cheddar cheese
• real hickory or maple cured bacon
• hamburger buns

To Make:

1. Mix brown sugar into beef with your hands, gently folding it to ensure complete mixture. Repeat with the mustard. I have found that trying to mix the sugar and the mustard at the same time creates clumps in the beef that inhibit complete mixture.

2. Once the mixture is complete, separate into four equal sized balls. Gently pat out the balls into large patties, being sure to keep the center of the burgers a little thinner than the outer edges. This will keep the burgers from shrinking when you cook them.

3. After the burgers are cooked (I prefer the open grill, but this will also work on a standard skillet or Foreman Grill), build them in the following manner for best flavor mixture:

1. Bottom bun
2. Burger
3. Cheese (you can put this on the burgers while they’re still on the grill if you want it a little melted)
4. Two strips of bacon (either in an ‘X’ or broken up and layed beside each other to cover the whole burger)
5. BBQ sauce
6. Other toppings as desired (tomato, lettuce (shredded works better), onions, etc.
7. Top bun

McDonald's Quarter Pounder with Cheese Copycat Recipe

by Todd Wilbur.
Makes 1 burger

• 1 sesame-seed bun
• 1/4 pound ground beef
• Salt to taste
• 1 tablespoon catsup
• 1/2 teaspoon prepared mustard
• 1 teaspoon chopped onion
• 2 dill pickle slices
• 2 cheddar cheese slices

To Make:

1. Brown the faces of the bun in a large frying pan over medium heat.

2. Roll the ground beef into a ball and then flatten on wax paper until about 1/4 inch thick.

3. Cook the burger for 3 to 4 minues per side. Salt each side during the cooking.

4. Spread catsup and then the mustard on the top bun, then add onion and pickle.

5. Place 1 slice of cheese on the botton bun, then  the beef patty, then the other slice of cheese.

6. Top off the sandwich with the top bun.

7. Microwave on high for 15 seconds.

Bold 'n Saucy Cheeseburger

Credit Kraft Canada

• 1 lb. (450 g) extra-lean ground beef
• 1/4 cup Bull's-Eye Bold Original Barbecue Sauce, divided
• 1 red onion, cut into 4 slices
• 4 Kraft Singles Light Cheese Slices
• 4 whole wheat hamburger buns
• 1 tomato, cut into 4 slices

To Make:

1. Heat barbecue to medium-high heat.

2. Mix meat and 2 Tbsp. barbecue sauce; shape into 4 patties. Spray both sides of onion slices with cooking spray.

3. Grill patties 4 min. on each side or until done (160ºF), adding onions to the barbecue after 2 min. and cooking until crisp-tender, turning occasionally. Cover burgers with Singles; grill 1 min. or until melted. Top with remaining barbecue sauce.

4. Fill buns with burgers, onions and tomatoes.

Inside-Out Cheeseburger

credit Kraft Canada

Cheese on top of the patty is so last summer. Try our juicy Inside-Out Cheeseburger instead, with the melted-cheese goodness nestled right inside. 

• 1 lb. (450 g) extra-lean ground beef
• 4 Kraft Singles Cheese Slices, cut into quarters
• 1 small red onion, sliced
• 4 hamburger buns, toasted
• 1 plum tomato, thinly sliced
• 4 lettuce leaves

 To Make:

1. Heat barbecue to medium-high heat.

2. Shape meat into 8 (1/4-inch thick) patties. Top each of 4 patties with 4 Kraft Singles pieces; cover with remaining patties. Pinch edges together to seal.

3. Grill burgers and onions 6 to 7 min. on each side or until burgers are done (160ºF) and onions are tender.

4. Fill buns with burgers, onions and remaining ingredients.

Quinoa Burgers

Recipe by: uspblu
 

"The perfect size to fit the new sandwich rounds that are sprouting up on the market. Also great to add chopped mushrooms or a handful of grated carrots." 

 

• 2 1/2 cups cooked quinoa (at room temperature)
• 4 eggs, beaten
• 1 sweet yellow onion, finely chopped
• 1/3 cup freshly grated Parmesan cheese
• 3 cloves garlic, finely chopped
• 1/2 teaspoon fine sea salt
• 1 cup whole-grain bread crumbs
• 1 teaspoon butter, or as needed

 

To Make:

 

1. Mix quinoa, eggs, yellow onion, Parmesan cheese, garlic, and sea salt in a bowl; add bread crumbs and stir. Form into 9 small patties. 

 

2. Melt butter in a flat skillet over-medium high heat. Cook the patties in the hot butter until crispy, 8 to 10 minutes per side.

 

Quesadilla Burgers

 
Recipe by: KitchenWitch

 

"This is a great twist on the hamburger that everyone is sure to love! It's a combination of southwest and the classic American hamburger. I have three kids who all eat very differently from one another and this was a hit for them as well as hubby! I like to serve these with either sweet potato fries or green bean fries!" 

 

•  1/2 cup sour cream
• 1/4 cup ranch dressing
• 1/4 cup taco sauce
• 4 (4 ounce) hamburger patties
• 1 dash Worcestershire sauce, or to taste
• 8 flour tortillas
• 2 cups shredded sharp Cheddar cheese
• 2 cups shredded Colby-Jack cheese
• 1/2 head lettuce, shredded, or to taste
• 3 tablespoons picante sauce, or to taste

 

To Make: 

 

1. Mix sour cream, ranch dressing, and taco sauce together in a bowl until Southwest sauce is smooth. Cover bowl and refrigerate for flavors to blend. 

 

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

 

3. Cook hamburger patties in the preheated grill for 5 minutes, seasoning with Worcestershire sauce. Flip patties. Arrange tortillas on the grill and lower heat to medium-low under tortillas. Add Cheddar cheese and Colby-Jack cheese to tortillas; cook until cheeses melt, 2 to 4 minutes. Continue cooking hamburger patties until cooked through, about 5 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). 

 

4. Spread Southwest sauce onto 1/2 of the tortillas; top with lettuce and picante sauce. Place 1 hamburger patty on top of picante sauce layer and top patty with a tortilla, creating a sandwich.

 

Fancy Philly Cheesesteak

Courtesy of: Food's Greatest Hits

 

This upscale version of a good old Philly cheesesteak sandwich uses filet mignon and Brie cheese together with veggies, potato frites and some salt and pepper.

 

• 1/2  lb(s) filet mignon
• Salt and pepper
• ¼ red bell pepper, sliced
• ¼ green bell pepper, sliced
• ¼ red onion, sliced
• Oil, for frying
• 1 russet potato, cut into frites and placed in cold water
• 1 butter croissant
• 1 tsp grainy mustard
• 3 slices Brie cheese

To Make: 

 

1. Heat a grilled frying pan or barbeque to 450ºF (230ºC). Preheat oven to 350ºF (175ºC).

2. Season the filet mignon with salt and pepper. Cook meat for 4 minutes on each side until medium rare, or, as preferred. Place on a wire rack.

3. Sauté the peppers and onion for 2-5 minutes. Heat deep-frying oil to 425 degrees F (220 degrees C). Strain the potatoes, place on towel and pat dry. Carefully add the potatoes to the oil and fry for 5-7 minutes or until golden brown. Remove from the oil and place onto paper towel to catch extra oil. Sprinkle with salt.

4. Cut the croissant in half horizontally. Spread grainy mustard on the top and bottom. Slice the filet mignon on an angle and fan it out on the croissant. Add the fried peppers and onions. Now layer on the sliced Brie cheese. Place into the oven until the cheese melts.
 

Southern Burgers

 
Recipe by: Wayne

 

"This is a quick hamburger recipe that I threw together one night. Pretty good for a guy!" 

 

• 1 pound ground beef
• 1 slice bread, crumbled
• 1 egg
• 2 tablespoons mustard
• 3 tablespoons Worcestershire sauce
• garlic salt to taste
• salt and pepper to taste

 

To Make:

 

1. In a large bowl, combine the beef, bread, egg, mustard and Worcestershire sauce and mix well. Form into 6 to 8 patties and season with garlic salt and salt and pepper to taste. 

 

2. In a large skillet over medium heat, saute the patties for 10 to 15 minutes, or until fully cooked to desired doneness.

Bulgogi Burgers

 
Recipe by: M. Marie

 

"This is an easy, no-fuss way to enjoy the taste of bulgogi without having to marinate for hours or heat the grill. Served with steamed white rice and cabbage kimchee, it makes a tasty Korean-inspired meal, fast." 

 

• 1 tablespoon sesame seeds
• 2 pounds lean ground beef
• 2 green onions, minced
• 3 cloves roasted garlic, mashed
• 1/4 cup mirin (Japanese sweet wine)
• 3 tablespoons soy sauce
• 2 tablespoons white sugar
• 1 tablespoon Asian (toasted) sesame oil
• 1 1/2 teaspoons ground black pepper
• 1 teaspoon salt

 

To Make:

 

1. Cook and stir sesame seeds in a small dry skillet over medium-low heat until they are fragrant and toasted, about 2 minutes. Transfer immediately into a small bowl and let cool. 

 

2. Mix ground beef, green onions, roasted garlic, mirin wine, soy sauce, sugar, sesame oil, black pepper, salt, and toasted sesame seeds together in a large bowl until thoroughly combined. Divide the meat mixture into 8 portions and form each portion into a large beef patty about 1/2 inch thick. 

 

3. Pan-fry the burgers in a large skillet over medium-low heat until browned and the meat is no longer pink inside, about 8 minutes per side. An instant-read meat thermometer inserted into the center of the burgers should read at least 145 degrees F (65 degrees F).

 

Footnotes

Cook's Note:

• Mirin is a sweet rice cooking wine that can usually be found in the Asian foods section of the supermarket. But if you can't get it, sweet cooking sake or sweet vermouth can be substituted, although these will not taste as authentic.

 

Burgers with Green Tomato Salsa

Photograph by Charles Masters

Recipe courtesy of Food Network Magazine

• 2 green tomatoes, diced
• Juice of 2 limes
• 1 tablespoon sugar
• Kosher salt
• 1/2 cup chopped fresh cilantro
• 1/2 small red onion, diced
• 1 red jalapeno pepper, seeded and finely chopped
• 4 ears of corn, husked and halved
• 2 teaspoons vegetable oil, plus more for the grill
• Freshly ground pepper
• 1 1/2 pounds lean ground beef
• 4 sesame hamburger buns
• 1/2 cup prepared guacamole

To Make:

1. Preheat a grill to medium high. Make the salsa: Combine the tomatoes, lime juice, sugar and 1 teaspoon salt in a small microwave-safe bowl. Microwave 2 minutes, then stir in the cilantro, red onion and jalapeno; set aside.

2. Toss the corn with the vegetable oil in a large bowl; season with salt and pepper. Form the beef into four 1-inch-thick patties; season with salt and pepper. Lightly brush the grill grates with vegetable oil. Grill the corn, turning occasionally, until marked and tender, about8 minutes. Meanwhile, grill the burgers about 4 minutes per side for medium rare. Toast the buns on the grill.

3. Sandwich the burgers on the buns with the guacamole and salsa. Serve with the corn.

Kangaroo Burgers

Recipe by: Kathy
 

"Cheap and cheerful. Even my children loved them. Add any burger fillings that you like." 

• 2 pounds ground kangaroo meat
• 1 small onion, minced
• 1 teaspoon caraway seeds
• 1/2 bunch fresh thyme
• 1 egg
• 1 teaspoon lemon zest
• salt and ground black pepper to taste
• 1/4 cup bread crumbs, or as needed
• 1 tablespoon vegetable oil
• 8 sandwich buns, split
• 8 leaves lettuce
• 8 thick slices tomato

 

To Make:

  

1. Mix the kangaroo, onion, caraway seed, thyme, egg, and lemon zest together in a bowl; season with salt and pepper. If mixture is too wet and sticky add breadcrumbs. Shape the mixture into 8 balls and flatten. 

 

2. Heat the oil in a skillet over medium heat; cook the burgers in the hot oil until the burgers are cooked through and no longer pink in the middle, 5 to 7 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Serve the burgers on the split buns with lettuce and tomato.