Veggie-Turkey Burgers

Not only are these turkey burgers topped with plenty of fresh veggies, but they have a few hidden inside, too! To make this burgers so veggie-ful, add shredded carrot and green onion to the ground turkey patties.

• 1/2 cup finely shredded carrot
• 1/4 cup soft whole wheat bread crumbs
• 1/4 cup thinly sliced green onions
• 2 tablespoons milk
• 1/4 teaspoon dried Italian seasoning, crushed
• 1/4 teaspoon garlic salt
• Dash cayenne pepper
• 12 ounces lean ground turkey or chicken
• Nonstick cooking spray
• 1/4 cup Dijon-style mustard
• 1/2 teaspoon curry powder
• 4 whole wheat or white hamburger buns, split and toasted
• Lettuce leaves (optional)
• Shredded or thinly sliced zucchini (optional)
• Sliced tomato (optional)

To Make

In a medium bowl combine first seven ingredients (through cayenne pepper). Add ground turkey; mix well. Shape mixture into four 1/2-inch-thick patties.

Coat a grill pan with cooking spray; heat over medium heat. Add patties; cook 10 to 13 minutes or until no longer pink (165 degrees F), turning once.

Meanwhile, stir together mustard and curry powder.
Fill buns with burgers and, if desired, lettuce, zucchini, tomato, and mustard mixture.

Lamb and Lobster Burger

16

A surf n' turf meal served with homemade Guacamole and Roasted Corn Sundried Tomato Salsa.

Equipment needed: Tin foil, food processor, BBQ

Courtesy of Dwayne Ennest of Big Fish

Roasted Onions & Jalapeno

• 2 large white onions
• 3 clove garlic, peeled
• 6 jalapeno peppers

Roasted Corn Sundried Tomato Salsa

• 4 corn on the cob
• 1 cup sundried tomatoes
• 1 large red onion, diced finely
• 2 Tbsp lime juice
• 2 Tbsp cilantro, chopped
• 1 English cucumber, diced
• 3 roasted jalapenos, diced
• 1 Tbsp coarse sea salt

Guacamole

• 6 ripe avocados
• 1 large red onion, finely diced
• ¾ cup lime juice
• 2 Tbsp cilantro, chopped
• 1 Tbsp ground cumin
• 3 roasted jalapenos
• 1 Tbsp coarse sea salt

Lobster

• 1 lobster (approx. 1.5 lbs)

Lamb Patties

• 2 large roasted white onions
• 3 clove roasted garlic
• 5 lb(s) ground lamb
• ¼ cup chopped parsley
• ¼ cup HP sauce
• 2 Tbsp Worcestershire sauce
• 1 Tbsp Tabasco sauce
• 2 eggs
• 1 tsp ground chilli powder
• 1 cup Panko bread crumbs
• 2 Tbsp coarse sea salt

Lamb and Lobster Burger

• salt and pepper, to taste
• 10 slices (1-oz each) cambozola cheese
• 10 ciabatta buns (or substitute with 10 hamburger buns)

To Make

Roasted Onions & Jalapeno

1. Preheat oven to 400 degrees Fahrenheit.

2. Wrap onions, garlic, and jalapeno peppers in foil.

3. Place in oven and roast for 30 minutes.

Roasted Corn Sundried Tomato Salsa

1. Preheat grill to medium-high heat.

2. Heat large pot of water and bring to boil. Blanch corn in boiling water for 2 minutes. Remove corn from water and grill on hot BBQ for 5 minutes or until kernels turn a golden yellow. Shave kernels off cob. Caution, corn will be hot. Set aside.

3. Soak sundried tomatoes in warm water until soft. Drain tomatoes and dice.

4. Add corn kernels, diced red onion, lime juice, cucumber, cilantro, roasted jalapeno, and sea salt to sundried tomatoes.

5. Let stand 30 minutes.

Guacamole

1. Peel and dice avocados.

2. Combine all ingredients and let stand for 30 minutes.

Lobster

1. Bring pot of water to a boil.

2. Place lobster in pot. Allow for 6 minutes of cook time per pound of meat.

3. Note: Lobster will turn bright red once cooked through.

4. Declaw meat and set aside.

Lamb Patties

1. Puree roasted onion and garlic.

2. Combine all ingredients in food processor.

3. With hands form mixture into even 7-ounce balls. Press down gently to form 10 even patties.

Lamb and Lobster Burger

1. Preheat grill to medium high.

2. Season lamb patties with salt and pepper to taste. Grill for 10 minutes on each side or to desired doneness.

3. Remove patties from grill and top with 2-ounces of lobster meat and 1 slice cambozola cheese each. Place patties in oven for 2-3 minutes until cheese has melted.

4. Grill ciabatta buns for 30 seconds on each side until golden.

5. Remove from oven and place each patty on open ciabatta bun. Top with 1 tablespoon salsa and guacamole each. Close bun and serve.

Beef and Chicken Fajita Burgers

15

Rachael Ray30 Minute Meals

This scrumptious dinner consists of two different types of burgers for those nights when you're trying to please everyone in the family!

Beef Fajita Burgers

• 1 ⅓ lb(s) ground sirloin
• 2 Tbsp Worcestershire sauce, eyeball it
• 1 Tbsp chili powder, a palm full
• 1 ½ tsp ground cumin, half a palm full
• 3 Tbsp thyme leaves, picked several sprigs
• Several drops of hot sauce
• 1 Tbsp grill seasoning (recommended: Montreal Steak Seasoning by McCormick)
• extra-virgin olive oil, for drizzling

Chicken Fajita Burgers

• 1 ⅓ lb(s) ground chicken
• 1 Tbsp ground chipotle, (smoky flavor) chili powder, a palm full
• 2 - 3 Tbsp fresh cilantro leaves, chopped
• Several drops of hot sauce
• 1 Tbsp grill seasoning, (recommended: Montreal Steak Seasoning by McCormick)
• Extra-virgin olive oil, for drizzling

Seared Peppers and Onions

• 1 Tbsp extra-virgin olive oil, 1 turn of the pan
• 2 red or green bell peppers, seeded and thinly sliced lengthwise
• 1 medium yellow skinned onion, thinly sliced lengthwise, reserve 1/4 of a piece, uncut
• 1 jalapeño or serrano, seeded and chopped
• 2 cups tomatillo,green chili salsa or chipotle-tomato salsa, your choice
• 8 crusty rolls, split

Bacon and Black Bean Smash

• 1 Tbsp extra-virgin olive oil, 1 turn of the pan
• 3 slices bacon, chopped
• 1 onion, finely chopped
• 2 cloves garlic, chopped
• 1 jalapeño, seeded and chopped
• 2 cans black beans, drained
• Salt and pepper
• 1 Tbsp ground cumin
• 1 - 2 tsp hot sauce
• 2 - 3 Tbsp cilantro leaves or scallions, chopped (optional garnish)
• Sour cream (optional garnish)

To Make

Beef Fajita Burgers

1. Heat a grill pan or large skillet over medium high heat. Combine sirloin, Worcestershire, spices, thyme, hot sauce and grill seasoning. Mark meat into 4 sections and make 4 patties, 1-inch thick. Using the reserved 1/4 onion piece, grate half of it on the burgers. Drizzle extra-virgin olive oil on the patties. Cook patties 4 minutes on each side for medium or, until desired doneness.

Chicken Fajita Burgers

Combine chicken, chipotle powder, cilantro, hot sauce and grill seasoning. Score and divide meat into 4 sections and form big patties, 1-inch thick. Using the rest of the 1/4 reserved onion piece, grate the other half of it on the burgers. Drizzle patties with extra-virgin olive oil and cook 6 minutes on each side or until meat is firm and cooked through.

Seared Peppers and Onions

Heat a medium skillet over high heat. Add extra-virgin olive oil and peppers and onions. Stir-fry the veggies tossing them with tongs to sear them at edges. Add the jalapeno or serrano pepper. Toss and turn the mixture about 3 minutes, then add salsa of choice and toss a minute longer. Place burgers on each bun bottom and top with 1/4 of the pepper and onion mixture and bun top. Serve Bacon and Bean Smash on the side.

Bacon and Black Bean Smash

Heat a medium skillet over medium high heat. Add extra-virgin olive oil and bacon. Render fat 2 minutes then add onion and garlic, cook 5 minutes. Add 1 can of beans to the pan and season them with salt, pepper and cumin then smash them with a potato masher, combining them with bacon and onions. When they are combined, add remaining can of beans and combine with smashed beans. Add hot sauce to your taste and serve. Chopped cilantro or scallions and sour cream are optional garnishes to this smash.

Tur-Chicken Club Burgers

12

Rachael Ray30 Minute Meals

Can't decide if you want chicken or turkey? This hearty sandwich, topped with bacon, lettuce, tomatoes, avocado and a buttermilk dressing, lets you have both!

• 8 slices bacon, good quality
• 1 lb(s) ground turkey breast
• 1 lb(s) ground chicken
• 1 tsp paprika or smoked sweet paprika
• 2 tsp poultry seasoning, 2/3 palm full
• 1 Tbsp grill seasoning, a palm full
• 1 handful flat-leaf parsley, chopped
• 1 large shallot, finely chopped
• 2 Tbsp extra-virgin olive oil
• 1 cup buttermilk
• ¼ cup sour cream
• 1 clove garlic, grated or minced
• 1 Tbsp lemon juice
• 1 tsp hot sauce
• 3 Tbsp chives, finely chopped
• 1 Tbsp dill, finely chopped
• Salt and pepper
• 4 crusty whole wheat Keiser rolls
• 12 pieces green leaf lettuce
• 8 slices ripe tomato
• 8 slices avocado

To Make

1. Preheat oven to 375ºF.

2. Bake bacon on slotted broiler pan until crisp 15 to 20 minutes.

3. Combine meat with paprika, poultry seasoning, grill seasoning, parsley and shallots. Mix well and form into 4 (1/2 pound) patties. Heat the extra-virgin olive oil in a large skillet over medium to medium-high heat. Cook meat patties 14 to 15 minutes, turning once.

4. Mix buttermilk with the sour cream, garlic, lemon juice, hot sauce, chives, dill, salt and pepper, to taste.

5. Split and toast rolls. Place burgers on bun bottoms and top with 2 slices bacon, lettuce, season tomatoes and set in place, arrange avocado on top of tomatoes. Top bun tops with buttermilk dressing and set in place.

Jalapeño ’n’ Cheese Cornbread Waffle Burgers

13

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!

Tandoori Chicken Burgers

Anna Olson

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.

Read more at http://www.foodnetwork.ca/recipe/tandoori-chicken-burgers/12554/#MPBBcAyha8uJKcSM.99

Family-Sized Bacon Cheese Burger

11
Courtesy of Amanda Riva of The Hot Plate.

prep time20 min
total time 55 min
serves 6

Have some fun on the barbecue this summer with this impressive burger that is literally big enough to feed a crowd!

Big Bun

• 14 oz pizza dough

Horseradish Mayonnaise

• 3 Tbsp mayonnaise
• 3 Tbsp sour cream
• 4 tsp prepared horseradish
• 1 Tbsp fresh chives, chopped
• ¼ tsp each salt and freshly ground pepper

Family-Sized Burger

• 1 lb(s) lean ground beef
• ½ lb(s) medium ground beef
• ½ cup dry breadcrumbs
• ⅓ cup onion, grated
• 2 eggs
• 2 cloves garlic, minced
• 1 Tbsp steak spice
• 1 Tbsp Worcestershire sauce
• 2 tsp Dijon mustard
• 2 tsp tomato paste
• 1 tsp smoked paprika

Toppings

• 5 slices Cheddar cheese
• 5 leaves lettuce
• 1 beefsteak tomato, sliced
• 6 slices thick-cut bacon, cooked
• ½ red onion, sliced
• pickles
• waffle fries

To Make

Big Bun

1. Preheat the oven to 425°F.

2. On a lightly floured surface, roll and shape pizza dough into 9-inch round.

3. Place on a parchment-lined pan. Let stand, in a warm place, for 15 minutes or until room temperature.

4. Bake for 18 to 20 minutes or until golden brown and cooked through. Cool completely.

Horseradish Mayonnaise

1. Meanwhile, stir mayonnaise with sour cream, horseradish, chives, salt and pepper. Cover and refrigerate for up to 5 days.

Family-Sized Burger

1. Gently combine lean ground beef with medium ground beef, breadcrumbs, onion, eggs, garlic, steak spice, Worcestershire, mustard, tomato paste and paprika. Shape into a large patty, about 9-inch in diameter and about 1 1/4-inches thick. Transfer to greased rimless plate or baking tray.

2. Preheat the grill to medium-high heat; grease the grate well. Slide patty onto grill. Grill for 8 to 10 minutes or until well marked. Slide the patty onto a clean plate and cover with a second clean plate. Invert the patty and slide, raw side down, back onto the grill.

3. Reduce the temperature to medium heat. Cook for 15 minutes or until an instant-read thermometer registers 165°F when inserted into the centre of the patty. Top with cheese; cook for 1 to 2 minutes or until melted.

4. Slice the Big Bun in half, horizontally. Spread Horseradish Mayonnaise on both bread halves. Fill with lettuce, tomato, burger, bacon and onion. Cut into 6 wedges. Serve with pickles and waffle fries.

Chicken Cordon Bleu Burgers

Rachael Ray30 Minute Meals

Chicken patties topped with salty Canadian bacon and melted Swiss cheese.

• 2 tsp vegetable oil, plus more for drizzling
• 4 slices Canadian bacon
• 2 lb(s) ground chicken breast
• 2 tsp sweet paprika, eyeball it in your palm
• 2 tsp poultry seasoning
• 2 tsp grill seasoning blend (recommended: Montreal Steak Seasoning)
• 1 shallot, finely chopped
• 4 slices Swiss cheese
• ⅔ cup mayonnaise or reduced fat mayonnaise, eyeball it
• 3 Tbsp Dijon mustard, rounded
• 2 Tbsp (about 4 sprigs) tarragon leaves, freshly chopped
• 4 kaiser rolls or sandwich size sour dough English muffins, split and toasted
• 8 leaves leaf lettuce
• 1 vine ripe tomato, thinly sliced

To Make

1. Preheat grill pan, nonstick griddle, large nonstick skillet or table top electric grill to medium high heat.

2. Add 2 tablespoons of oil and Canadian bacon. Warm bacon and caramelize it at edges, 1 to 2 minutes on each side. Remove to a piece of foil. Fold foil over loosely to keep warm.

3. Combine chicken, paprika, poultry seasoning, grill seasoning, shallot. Score meat with the side of your hand to separate into 4 equal amounts. Make 4 large patties, 3/4 to 1 inch thick. Drizzle patties with oil and place on hot grill pan, griddle or in skillet. Cook 5 minutes on each side, until chicken is cooked through.

4. Top patties with reserved cooked Canadian bacon and Swiss cheese. Fold each slice of cheese in half to fit the burger. Cover loosely with tin foil. Turn off pan and let cheese melt, 2 minutes.

5. Combine mayonnaise, mustard, tarragon. Slather bun tops or English tops with sauce. Place Cordon Bleu burgers on bun bottoms and top with lettuce and tomato. Put bun or muffin tops in place. Serve with oven fries.

Spicy Cheeseburger Chip Butties

Gordon Hamilton

*NOTE - Chips = French Fries

The chip butty was once a major culinary institution in the UK, and even if to some slightly lesser extent, probably remains so to this day. These sandwiches are typically made of middle-finger-sized potato pieces, which are traditionally deep-fried in beef fat, served between two heavily buttered slices of white bread or buns. 

• ½ pound minced (ground) beef
• 2 red birds eye chillies
• 1 large clove of garlic
• Cracked black pepper
• Salt
• Vegetable oil for frying
• 6 slices cheddar cheese (or as required)
• ¼ small red onion
• Generous handful mixed green salad leaves
• 2 bread rolls
• Butter
• Chips
• Tomato ketchup

To Make

Put the minced beef in to a large mixing bowl along with the finely chopped chillies (seeding is optional), the peeled and grated garlic clove and some cracked black pepper and salt. Use your hands to very thoroughly mix and combine.

Divide the combination in two and roll each portion in to a ball before flattening in to patties around three-quarters of an inch thick.

Pour a little vegetable oil in to a non-stick frying pan and fry the burgers over a low to medium heat for eight to ten minutes each side.

A couple of minutes before the burgers are due to be ready, put your kitchen grill (broiler) on to preheat to its highest setting. Put the salad leaves in to a colander, wash under running cold water and shake dry.

When the burgers are ready, top with the cheese slices before placing the pan under the heat of the grill for a minute or so until the cheese is melted and bubbling.

Lift the burgers to a plate with a spatula and let them rest for a minute or two while you fry the sliced onion in the vacated pan.

Cut the bread rolls in half and lightly toast before arranging half the salad leaves on the base of each one.

Lift a burger on to each salad bed and lightly butter the top halves of the rolls.

Top each burger with some chips followed by fried onions, some tomato ketchup and some cracked black pepper before laying the roll tops in place.