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.

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.

Sliders

07
Ina Garten 
Barefoot Contessa: Back to Basics

These aren’t your backyard barbecue burgers. Fresh thyme, grated Gruyère and baby arugula make these bite-sized burgers an elegant hors d'oeuvre.

• 2 lb(s) premium ground beef (80% lean and 20% fat)
• 1 Tbsp good Dijon mustard
• 3 Tbsp good olive oil, plus extra for brushing the grill
• 1 tsp thyme leaves, chopped
• 3 tsp garlic, chopped
• 1 tsp kosher salt
• 1 tsp black pepper, freshly ground
• 6 oz Gruyère, grated
• 12 Brioche buns
• 4 oz baby arugula
• 3 tomatoes, sliced in 1/8-inch-thick rounds
• 2 red onions, sliced in 1/8-inch-thick rounds
• Ketchup, for serving

To Make

1. Build a charcoal fire or heat a gas grill.

2. Place the ground beef in a large bowl and add the mustard, olive oil, thyme, garlic, salt, and pepper. Mix gently with a fork to combine, taking care not to compress the ingredients. Shape the meat into 12 (2-inch) patties of equal size and thickness.

3. When the grill is medium-hot, brush the grill grate with oil to keep the sliders from sticking. Place the sliders on the grill and cook for 4 minutes. Turn the sliders over with a spatula and cook for another 4 to 6 minutes, until medium-rare, or cook longer if you prefer the sliders more well done. For the last 2 minutes of cooking time, place 1/2-ounce Gruyère on the top of each burger and close the grill lid. Remove the sliders to a platter and cover with foil.

4. Slice the buns in half crosswise and toast the halves cut side down on the grill.

5. Divide the baby arugula among the 12 bottom buns, top each with a slider, and finish with a slice of tomato and red onion. Cover with the top of the bun and serve hot with ketchup.

Everything Salmon Burgers with Scallion Sour Cream-Cream Cheese Sauce

02
Rachael Ray
30 Minute Meals

• 4 (6-oz) skinless salmon fillets, cut into large chunks
• 1 Tbsp grill seasoning (recommended: Montreal Seasoning by McCormick)
• 1 Tbsp poppy seeds
• 1 Tbsp sesame seeds
• 3 Tbsp chopped fresh dill
• Extra-virgin olive oil for drizzling
• ½ cup softened cream cheese
• 3 scallions, whites and greens, chopped
• ½ cup sour cream
• 1 tsp lemon juice
• Green leaf lettuce, for topping
• Sliced beefsteak or vine ripe tomato, for topping
• Sliced red onion, for topping
• Crusty kaiser rolls, split and toasted

To Make

1. Preheat outdoor grill if using to medium high. Prepare hot grill with cooking spray. Indoors, use a large skillet rather than a grill pan and preheat with a drizzle of extra-virgin olive oil to medium-high heat.

2. Place salmon in food processor and pulse to coarse grind meat to form burgers. Transfer fish to a mixing bowl and season with grill seasoning, poppy seeds, sesame seeds, and dill. Mix and form 4 patties. Drizzle the burgers with extra-virgin olive oil.

3. Cook burgers 3 minutes on each side for a pink center, 4 to 5 minutes on each side for fully cooked fish.

4. While burgers cook, combine in a bowl the cream cheese and the scallions and fold in sour cream and lemon juice.

5. Top the burgers with lettuce, tomato, onion and sauce on crusty, toasted buns.

Low Carb Lettuce Burgers

62

Ree DrummondThe Pioneer Woman

Get the satisfaction of a delicious burger without the usual carbs that come with it. Veggies top a beef patty drizzled with a tasty sauce and served between two "buns" of lettuce.

Sauce

¼ cup Greek yogurt
2 Tbsp adobo sauce (from canned chipotles in adobo)
1 Tbsp Dijon mustard
2 dashes Worcestershire sauce

Burgers

2 pounds ground chuck
1 tsp kosher salt
½ tsp freshly ground black pepper
5 dashes Worcestershire sauce

Toppings

1 head iceberg, green leaf or butter lettuce
2 avocados, sliced
1 tomato, sliced
¼ red onion, thinly sliced into rings

12 small sweet pickles, chopped

To Make

Sauce

1.Mix together the yogurt, adobo sauce, mustard and Worcestershire sauce in a small bowl. Set aside.

Burgers

1. In a bowl, combine the ground chuck, salt, black pepper and Worcestershire sauce. Form four patties and set aside.

2. Heat a skillet over medium-high heat. Cook the patties until done in the middle, 4 to 6 minutes per side.

Toppings

1. For the toppings: Cut the base of each lettuce leaf on the head and carefully peel it away so that it stays as intact as possible.

2. Top the patties with avocado slices, tomato slices, red onion rings and chopped pickles, then drizzle with the sauce to taste. Use two or three lettuce leaves per patty and wrap them around the patty as tightly as you can. Slice in half and serve immediately!

60

Ree DrummondThe Pioneer Woman

You can use either a skillet or a griddle to whip up these tasty burgers in just 20 minutes.

• 56oz (3 1/2 lbs) ground beef
• Kosher salt and freshly ground black pepper
• 14 slices American cheese
• 14 small soft hamburger buns

Serving suggestions: shredded lettuce, pickles and tomatoes

To Make

1. Divide the beef into 2-oz portions and form into balls; you will have 28.

2. Heat a large skillet or griddle over medium-high heat. Working in batches, place the beef balls on the surface and use a large spatula to smash them as flat as they can possibly go. Sprinkle with salt and pepper. Cook for 2 minutes.

3. Flip and immediately place a slice of cheese on half of the patties. Thirty seconds later, transfer the other patties onto the ones with the cheese. Wait a few seconds, then place on the buns. Keep going until you have 14 burgers.

4. Serve with lettuce, pickles and tomatoes on the side.

Asian Chicken Burgers

59

Matt DuniganRoad Grill

Marinated in a mixture of lemon grass, green chillies, lime, ginger, fish sauce and a medley of spices, these flavorful chicken burgers are topped with a spicy mango salsa for a burst of freshness.

Asian Chicken Burgers

6 skinless, boneless chicken breasts
Vegetable oil for brushing
Salt and pepper to taste
6 mini crusty baguette loafs
2 cup mescaline greens

Marinade

2 lemon grass stalks
3 fresh green chillies, seeded and chopped
3 green onions chopped
½ tsp cumin
½ tsp ground turmeric
1 tsp ground coriander
Zest of one lime
3 Tbsp fresh limejuice
2 tsp grated fresh ginger
1 Tbsp fish sauce

2 tsp sugar

To Make

Asian Chicken Burgers

1. Vegetable oil for brushing

2. Remove and discard the tough outer skin from the lemon grass stalks and roughly chop.

3. Using a food processor, mix all the marinade ingredients and process until smooth.

4. Place the chicken in a large plastic sealable bag.

5. Pour the marinade over the chicken. Ensure that the chicken in evenly coated.

6. Place the bag in the refrigerator for 1 hour.

7. Preheat the barbeque to medium high (375°F/190°C).

8. Oil the grill to prevent sticking.

9. Remove the chicken from the marinade and wipe off excess moisture. Place the chicken on a tray, drizzle with vegetable oil and season with salt and pepper.

10. Place chicken on the grill and cook for 3-4 minutes per side with the lid of the barbeque open. Chicken is cooked when the flesh is opaque and the juices run clear.

11. Serve on a toasted baguette with mescaline greens and spicy mango salsa.

Grilled Lamb Burgers

58

Michael SmithChef at Home

A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don’t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!

• 1 Tbsp of olive oil
• 1 lb(s) of ground lamb
• 1 small onion, finely minced
• 1 tsp of ground cumin
• Salt and pepper
• 4 whole grain hamburger rolls

To Make

1. Mix everything together and form into 4 large patties.
2. Heat a grill to high and grill the patties for 6 minutes per side. Season.

3. Serve on rolls with condiments.

Chicken Cobb Burger

57

Bobby Flay
Boy Meets Grill

Juicy homemade chicken burgers topped with bacon, blue cheese, lettuce, tomato and a delicious vinaigrette. It's a salad in a burger!

Burgers

8 strips (1/2-inch thick) strips bacon
1 ½ lb(s) ground chicken (90% lean)
2 Tbsp canola oil
Salt
Freshly ground black pepper
½ cup crumbled blue cheese
4 burger buns, split
1 large ripe beefsteak tomato, cut into 4 slices
1 ripe avocado, peeled, pitted and cut into 8 slices

Vinaigrette

2 Tbsp red wine vinegar
1 Tbsp fresh lemon juice
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1 clove garlic, finely chopped
¼ tsp sugar
¼ tsp kosher salt
¼ tsp freshly ground black pepper
3 Tbsp olive oil

1 cup finely shredded romaine lettuce.

To Make

Burgers

1. Heat the grill to medium.

2. Place the strips of bacon on the grill (lay them across the grate so they don't fall through) and grill for 3 to 4 minutes on each side, until golden brown and slightly crispy. Remove the bacon to a plate lined with paper towels. Increase the heat of the grill to high.

3. Form the meat into 4 (8-ounce) burgers, brush with the oil and season with salt and pepper on both sides. Grill the burgers until golden brown on both sides and cooked completely through, about 5 minutes per side. Top the burgers with the blue cheese, close the cover, and continue cooking until the cheese begins to melt, about 1 minute longer.

4. Place the burgers on the bottom half of each bun and top with a slice of tomato, 2 slices of avocado, 2 slices of bacon and some of the dressed romaine. Cover each burger with the bun tops and serve.

Vinaigrette

1. Whisk together the vinegar, lemon juice, mustard, Worcestershire, garlic, sugar, salt, pepper and oil in a small bowl. Cover and refrigerate for at least 30 minutes before using to allow the flavors to meld.

2. Just before assembling the burgers, place the romaine in a medium bowl and toss with the vinaigrette.

Chicken Burgers with Garlic-Rosemary Mayonnaise

53

Giada De LaurentiisGiada at Home

Mayonnaise

1 cup mayonnaise

¼ cup chopped fresh rosemary leaves

1 clove minced garlic

Burgers

1 lb(s) ground chicken

½ tsp kosher salt

¼ tsp freshly ground black pepper

4 sandwich rolls

¼ cup olive oil

1 cup arugula, divided

To Make

Mayonnaise

1. In a small bowl, mix together mayonnaise, garlic, and rosemary. Set aside.

Burgers

1. Preheat a gas or charcoal grill or place a grill pan over medium-high heat. In a large bowl, add the ground chicken, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 of the mayonnaise mixture. Using clean hands, gently combine the ingredients and form the chicken mixture into 4 patties. Place the burgers on the grill and cook for about 7 minutes on each side. Transfer to paper towels and let rest for a few minutes.

2. Brush the cut side of each roll with the olive oil and 1 teaspoon of the mayonnaise mixture. Grill for 1 to 2 minutes until slightly golden.

3. To assemble the burgers, spread a dollop of the remaining mayonnaise mixture on the tops and bottoms of the toasted buns. Place the chicken burgers on the bottom halves of the buns. Top each with 1/4 cup of arugula and finish with the top half of the bun.

Rachael Ray's Salmon Burgers with Caesar Slaw

51

Rachael Ray30 Minute Meals

Fresh salmon tops off these burgers, served with a homemade, creamt Caesar-inspired slaw made with radicchio and romaine lettuce.

1 (14-oz) can Alaskan salmon, drained and flaked
2 egg whites, lightly beaten
1 handful parsley leaves, finely chopped
2 lemons, zested and juiced, divided
3 cloves garlic, finely chopped
¾ cup Italian bread crumbs, 3 generous handfuls
Salt and pepper
4 anchovies, finely chopped optional
2 tsp Dijon mustard
1 Tbsp Worcestershire sauce, eyeball it
2 Tbsp extra-virgin olive oil, divided
Couple handfuls grated Parmigiano-Reggiano
2 hearts romaine lettuce, shredded
1 head radicchio, shredded

To Make

1. To flaked salmon, add egg whites, parsley, the zest and juice of 1 lemon, 2/3 of the total amount of chopped garlic, the bread crumbs and lots of black pepper and a little salt. Mix together and form 4 large patties or 8 mini patties.

2. To a salad bowl add the remaining zest and lemon juice, remaining garlic, chopped anchovies, Dijon mustard, and Worcestershire. Whisk in about 1/4 cup extra-virgin olive oil and cheese. Add lots of black pepper, no salt. Add shredded lettuces to the bowl and toss to coat evenly. Now, season the slaw with salt to taste, if necessary.

3. Preheat 2 tablespoons, of extra-virgin olive oil, 2 turns of the pan, in a nonstick skillet over medium to medium high heat. Cook salmon patties 2 to 3 minutes on each side for mini patties, 4 minutes on each side for large patties. Serve salmon patties atop Caesar Slaw.

Rachel Ray's BBQ Chicken Burgers with Slaw

50

Rachael Ray30 Minute Meals

1 Tbsp butter, cut into pieces
1 small red onion, 1/2 finely chopped, 1/2 thinly sliced
2 cloves garlic, finely chopped
2 Tbsp tomato paste
1 tsp sugar
1 Tbsp Worcestershire sauce (eyeball it)
1 Tbsp hot sauce (eyeball it)
1 ¼ lb(s) ground chicken
1 Tbsp grill seasoning (recommended: McCormick brand) a palm full
3 Tbsp extra-virgin olive oil, divided
2 Tbsp honey (eyeball it)
1 lemon, juiced
3 heaping Tbsp sweet pickle relish
2 cups shredded cabbage mix
Salt and pepper
4 cornmeal Kaiser rolls, split

To Make

1. In a small skillet over medium heat, melt butter. Add chopped onions, garlic and tomato paste and sweat them for 5 minutes to soften and sweeten. Sprinkle in sugar and remove from heat. Cool in a bowl, 5 minutes. Add tomato paste mixture, Worcestershire, hot sauce to bowl and combine. Add chicken to the bowl then grill seasoning and combine the burgers well to evenly distribute the flavors and form 4 patties. Wash up.

2. Heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a nonstick skillet over medium-high heat. Cook patties 6 minutes on each side.

3. Combine the honey, lemon juice, and remaining extra-virgin olive oil in a bowl. Add relish, cabbage mix and sliced onions and season with salt and pepper. Toss the slaw to coat and reserve.

4. Serve burgers on bun bottoms topped with slaw and bun tops.

Giada De Laurentiis' Cranberry BBQ Sauce Turkey Sliders

47

Giada De LaurentiisGiada at Home

Celery Apple Slaw
2 Tbsp apple cider vinegar
1 tsp Dijon mustard
1 tsp olive oil
¼ tsp kosher salt
¼ tsp freshly ground black pepper
2 celery ribs, thinly sliced
1 Granny Smith apple, cored but not peeled, cut into 2-inch matchsticks

Cranberry BBQ Sliders
1 Tbsp extra virgin olive oil
1 large shallot, diced
1 clove garlic, minced
½ cup Cranberry Sauce, recipe follows
¼ cup ketchup
2 Tbsp apple cider vinegar
2 tsp Dijon mustard
2 tsp Worcestershire sauce
1 tsp kosher salt
¼ tsp freshly ground black pepper
3 cups shredded turkey
12 sweet dinner rolls

Cranberry Sauce
1 (1-lb) bag fresh or frozen cranberries
½ cup maple syrup
1 stick cinnamon
1 orange, zested and juiced

To Make:

Celery Apple Slaw
1. Whisk together the vinegar, mustard, oil, celery, apples, salt and pepper in a large bowl. Set aside while you make the sliders.

Cranberry BBQ Sliders
1. Heat the oil in a medium saucepan over medium-high heat. Add the shallots and cook until softened, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Stir in the cranberry sauce, ketchup, vinegar, Dijon, Worcestershire, salt and pepper. Bring to a boil, then reduce the heat to low and simmer until the sauce has thickened, about 5 minutes. Turn off the heat and carefully pour the sauce into a food processor or blender and process until smooth.

2. Place the turkey into a large bowl and pour the sauce over the turkey, stirring to coat evenly with the sauce. To serve, spoon a 1/4 cup of the turkey onto the bottom half of the rolls, garnish with 2 tablespoons of the slaw and top with the top half of the roll.

Cranberry Sauce
1. Combine the cranberries, maple syrup cinnamon, orange zest and orange juice in a medium saucepan. Bring the mixture to a boil. Lower the heat and simmer for 10 minutes, stirring occasionally with a wooden spoon. Turn the burner off. Using the back of your spoon, lightly mash the cranberries to desired consistency. Chill until ready to serve.

Vegetarian Burgers

46

Bal Arneson

 Spice Goddess

This is no regular veggie burger! Filled with refried beans and chickpea flour, this burger is bursting with flavour.

Vegetarian Burgers
¾ cup chopped red onion
½ Tbsp chopped ginger
1 14 oz can of refired beans
¼ cup chick pea flour
1 tsp salt
2 Tbsp chana masala (recipe follows)
2 Tbsp grape seed oil
a few slices of avocado, for garnish
fresh garden sprouts, for garnish
a few slices of tomato, for garnish

Chana Masala
2 Tbsp garam masala
2 tsp pomegranate powder
2 tsp mango powder
1 tsp turmeric
½ tsp ground red chili pepper
2 Tbsp dried fenugreek leaves, crushed with hands

pinch of salt

To Make:

Vegetarian Burgers

1. Put the onion into a large bowl along with the ginger, refried beans, chickpea flour, salt and chana masala and mix well with hands.

2. Heat a non-stick skillet over medium-high heat and add oil. Form bean mixture into 4 patties and when oil is hot, fry them until they are golden brown on all sides, about 4 to 5 minutes.

3. Serve on whole wheat buns with sliced avocado, sprouts and tomatoes.

Chana Masala

1. Place spices in a jar with a lid and shake well.

My Best Burger

Recipe courtesy of Katie Lee

Show: The Kitchen

Episode: Up Your Grill Game

Butter, at room temperature, for the buns and griddle

8 sesame burger buns 

1 pound ground brisket 

1 pound ground chuck 

2 teaspoons kosher salt, plus more for sprinkling

1 teaspoon garlic powder 

1 teaspoon freshly ground black pepper 

8 slices Cheddar

8 slices yellow American cheese 

1 sweet onion, thinly sliced 

1 tomato, thinly sliced 

Hamburger pickles, for topping

1/2 head iceberg lettuce, finely shredded 

Mayonnaise, for spreading

To Make:

Generously butter the flat sides of the burger buns. Set aside.

In a large bowl, use your hands to combine the brisket, chuck, salt, garlic powder and pepper. Divide the mixture into 8 even portions and form into patties.

Heat a cast-iron griddle or skillet over high heat and brush with butter. Put the burgers on the hot griddle and season with a sprinkle of salt. Cook until browned, about 2 minutes, then flip and top each with a slice of Cheddar and a slice of American (form a "star" with the cheese slices so the cheese completely envelopes the burger patty). Cook, using a large metal bowl to dome the burgers and allow the cheese to melt, 1 to 2 minutes. Transfer the burgers to a baking sheet and dome with the bowl to keep hot. Place the buns on the griddle butter-side down to quickly toast.

Place the patties on the bottom buns and top with onions, tomatoes, pickles and a pile of lettuce. Spread a generous dollop of mayo on the top buns and place the buns on the burgers. Eat and enjoy!

Guy Fieri's Turkey Burger Patty Melts

43

Guy Fieri

Toasted rye bread is topped with a slice of Gruyère, juicy turkey burgers and piled with caramelized onions and mushrooms. Serve with mustard and hot cherry peppers for a nice kick.

1 lb(s) ground turkey

1 cups panko bread crumbs

⅓ cup milk

1 egg

1 Tbsp sage

1 Tbsp fresh thyme

1 tsp salt

1 tsp pepper, freshly cracked

1 cup cremini mushrooms, sliced

1 Tbsp olive oil

½ cup butter, unsalted

3 Tbsp canola oil

1 red onion, sliced

1 yellow onion, sliced

8 pieces rye bread

8 pieces Gruyere

To  Make:

1. In a large bowl, add the panko, milk, egg, sage, thyme and salt and pepper. Combine and let sit for a few minutes. Add in the turkey and combine well. Form into oblong patties (same size as the rye bread) Place on a parchment paper lined sheet pan and refrigerate for 20-30 minutes.

2. While burgers are resting, in a large sauté pan, heat 1/4 cup of the butter and 1 Tbsp canola oil. Add onions and sauté 15 to 20 minutes or until nicely caramelized. Set aside, but keep warm.

3. In the same pan as the sautéed onions, add 3 Tbsp canola oil and the mushrooms and sauté 6-8 minutes over medium high heat until softened. Set aside, but keep warm.

4. Heat a griddle or cast iron skillet to medium high heat, add 1 Tbsp canola oil and spread evenly. Add in the turkey burgers and cook for 4 to 5 minutes per side. Remove from heat, cover and keep warm.

5. Butter the rye bread and add to the pan, place the Gruyere on bread, then place the turkey burgers on the cheese, pile with onions and the other piece of rye, repeat for all four burgers. After 2 to 3 minutes, turn sandwich over carefully and brown on other side. Remove to cutting board and cut on the diagonal. Serve with mustard and hot cherry peppers.

Read more at http://www.foodnetwork.ca/recipe/turkey-burger-patty-melts/16141/#X4ky12pfSdD08VmY.99

Turkey Bacon Double Cheese Burgers with Fire Roasted Tomato Sauce

42

Rachael Ray

 30 Minute Meals

Turkey burgers served on a English muffin with spicy roasted tomato sauce.

1 Tbsp extra-virgin olive oil, for drizzling

8 slices turkey bacon

2 ½ lb(s) ground turkey breast

2 green onions, finely chopped

1 handful cilantro, leaves finely chopped

1 Tbsp chipotle chili powder

1 ½ tsp smoked sweet paprika

Salt and freshly ground black pepper

2 teaspoons zest and the juice of 2 limes

1 red onion, chopped

1 Tbsp Worcestershire sauce

2 Tbsp brown sugar

1 (15-ounce) can fire-roasted diced tomatoes, lightly drained

2 Tbsp grainy mustard, rounded

8 slices pepper jack cheese, from the deli counter

4 sandwich size English muffins, lightly toasted

To Make:

1. Heat a drizzle of olive oil in a large nonstick skillet over medium to medium-high heat and add the turkey bacon. Cook until crisp, 3 minutes on each side, remove to plate.

2. While the bacon cooks, combine the turkey breast, green onions, cilantro, chipotle, paprika, salt and pepper, lime zest and juice. Mix the turkey breast with seasonings and form 4 sections, from each, 2 patties. Place the first 4 patties in the pan; cook 3 to 4 minutes on each side. Remove from the skillet and place onto a plate and loosely cover with foil to keep warm

3. While the first batch of burgers cook heat 1 tablespoon oil in a sauce pot over medium-high heat. Add onions and soften 3 to 4 minutes, season with salt and pepper and then add Worcestershire, brown sugar, tomatoes, and mustard. Let the sauce cook on low.

4. Add the second batch of burgers to the skillet and cook 3 to 4 minutes on each side. Top with a slice of cheese and 2 pieces bacon. Tent skillet with foil and cook on low to moderate heat to melt cheese, about 1 minute.

5. Place burgers on muffin bottoms. Top with bacon double cheese burgers, fire roasted tomato sauce and English muffin top.

Katie Lee's BLT Ranch Burgers

makes 4 burgers

Did I say BLT and ranch and burger? All three in one recipe? Yep. I made these burgers for a group of friends one afternoon and they pretty much lost their minds. The ranch dressing is rich and creamy next to the beefy burger with that crispy bacon, lettuce, and tomato. They are truly indulgent!

For the dressing:
• 1 cup (240 ml) mayonnaise
• ½ cup (120 ml) plain yogurt
• ¼ cup (60 ml) buttermilk
• 2 tablespoons minced fresh chives
• 2 tablespoons minced fresh flat-leaf parsley
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ¼ teaspoon garlic powder

Make the dressing. Combine all the dressing ingredients and mix well. Refrigerate until ready to serve.

For the burgers:
• 1 pound (455 g) lean ground beef
• 1 tablespoon Worcestershire sauce
• 1 large egg, lightly beaten
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 8 pieces cooked bacon, cut in half
• 1 ripe tomato, sliced
• Bibb lettuce leaves
• 4 potato buns, buttered and toasted

Make the burgers. Preheat an outdoor grill to medium high.

In a bowl, combine the beef, Worcestershire sauce, egg, salt, and pepper. Shape into four patties.

Grill the patties for about 3 minutes per side for medium doneness.

Place each patty on a bun and top with bacon, tomato, lettuce, and a generous dollop of dressing. Close the burgers with the top bun half and serve immediately.