Enter your Best Burger Recipe

127 Responses to “Enter your Best Burger Recipe”

1. 1
   Curtis Says:
   

   Double Beecher’s Cheese Burger & Nutter Butter Milkshake

   Double Beecher’s Cheese Burgers

   Makes 5 – 6 Burgers

   Burgers
   3/4 pound Eaton Natural Ground Beef
   ¾ pound Ground Italian Sausage
   1 6 oz. tub of Beecher’s Cheese Curds (plain, herb or chipotle – or any kind of curds)
   ½ Sweet Onion, finely chopped
   ½ Red Bell Pepper, finely chopped
   1/2 cup Sun Dried Tomatoes, chopped
   5 cloves of Garlic, chopped (or more, depending on your love of garlic)
   1 tsp. Salt
   1 tsp. Freshly ground pepper
   1/8 tsp. Chipotle powder
   ½ tsp. Cumin
   ¾ cup Breadcrumbs
   1 Egg
   1 tbsp. Milk

   The Flair:
   Beecher’s Flagship Cheese (or a sharp cheddar)
   2 large sweet onions, caramelized
   Avocado, sliced
   Lettuce
   Tomato
   Chipotle Ketchup (ketchup, chipotle chilies, fresh lime juice & cumin)
   Mayo
   Buns

   Combine all burger ingredients, gently folding in the cheese curds at the end. Form into 5 or 6 patties (more or less if you’re making gigantic burgers or sliders). Refrigerate for about 30 minutes. Grill for about 4 minutes per side. Melt the Flagship cheese over top after the first flip.

   Toast buns on the grill.

   Put out all the toppings and let your guests dress their own burgers. Great served with sweet potato fries.

   Nutter butter Milkshakes

   Makes 2 Shakes

   10 Nutter Butter Cookies
   2 cups vanilla ice cream
   1 cup milk
   Peanut Butter (a few spoonfuls)
   ¼ cup chocolate syrup

   Flair
   Whipped Cream
   Sprinkles
   Straw

   Blend it up, top with whipped cream and sprinkles and serve with a straw in a cold glass!

   June 27th, 2008 at 6:51 pm
2. 2
   Pat Dazis Says:
   

   Ma’s Spicy Ostrich Burgers

   Recipe: 1-1/2 pounds ground ostrich meat
   1 teaspoon lemon pepper
   1/4 teaspoon red pepper flakes
   1-1/2 tablespoons canola oil
   1-1/2 teaspoons sesame oil
   1/2 teaspoon of Worcestershire (optional)
   4 slices provolone cheese (you may use any sliced cheese you desire)
   4 whole wheat buns
   1 teaspoon horseradish
   4 tablespoons mayonnaise
   4 romaine lettuce leaves
   4 thick rings of red onion
   4 slices tomato (optional)

   In medium bowl mix the first five ( 6 if you are using the Worcestershire sauce) ingredients. Divide into 4 burgers. Press a small indentation into the middle of each burger.

   Grill: . Place burgers on a preheated grill (having rubbed a bit of olive oil on the rack to prevent sticking) over medium-high heat, covered, 3 to 4 minutes on each side. Be sure not to press the meat with spatula or the meat will dry out.
   Just before removing meat place one slice of cheese on each burger. Close lid for 30 seconds to allow cheese to melt.

   Broiler: Preheat broiler on high setting. Broil burgers 4 to 5 inches from the heat with oven door partially open for 4 to 6 minutes on each side. Be sure not to press the meat with spatula or the meat will dry out. Turn off broiler. Place one slice or cheese on each burger remove meat when cheese has melted.

   In small bowl mix horseradish, with mayonnaise. Spread mayonnaise mix on both halves of the bun place an onion ring and one leave of romaine on the bottom of each bun ( Add one slice of tomato if you are using them)
   Place meat on Lettuce Cover with top of bun and serve.

   Serves 4

   June 28th, 2008 at 7:42 am
3. 3
   Stephanie Says:
   

   Sun Dried Tomato and Garlic Scape Pesto Buffalo Burgers

   Recipe: For the Pesto:

   1 bunch garlic scapes

   1/2 cup walnuts or pine nuts (walnuts are better, but pine nuts will do in a pinch)

   1/2 cup olive oil

   1/2 cup Parmigiano-Reggiano cheese

   6 ounces sun dried tomatoes, completely drained of the oil and wiped dry

   Salt and pepper to taste

   For the burgers:

   2 lbs ground buffalo meat

   1 batch sun dried tomato and garlic scape pesto

   Cut off the ends of the garlic scapes and place them in a food processor. Add the cheese, nuts and tomatoes (make sure they are completely dry by wiping them with a paper towel…trust me, this is important). Blitz the ingredients in a food processor until they are well combined. Slowly pour in half of the olive oil and check to see if the pesto is a thick but blended consistency. If it is, you do not need to add anymore olive oil. If it’s not, continue to slowly add the oil until it has reached the desired texture. This texture is vital because it will also serve as the binder for the buffalo meat.

   Line a baking sheet with foil and set it aside for the burgers. Place the ground buffalo meat in a bowl and add the pesto. Using either your hands or a wooden spoon, completely incorporate the pesto and the meat. Form patties with the mixture either free form or you can be anal like me and use a round mold. Place the formed patties on the baking sheet. Depending on the size of the patties, this recipe can make up to a dozen burgers. Once you have formed all of the patties, place them in the refrigerator for 30 minutes.

   At this point, you can either grill the burgers, broil them or use a grill pan on the stove top. If you grill them (either on the stove top or the grill), make sure to grill them slowly. Buffalo meat must be cooked at a slower pace than cow beef. If you plan on broiling them, place the baking sheet on the lowest rack in the oven so the patties will cook slowly. I opted to broil them, cooking them for about 3 minutes on each side.

   I topped the burgers with a smoked mozzarella and ate a great mesculin mix salad along with it. And as an aside, save the sun dried tomatoes, burger buns, nuts and Parmigiano-Reggiano cheese, everything used to make this meal came from my local farmers. See how tasty eating local can truly be?

   

   June 30th, 2008 at 8:22 am
4. 4
   Lesley Pew Says:
   

   Wild Harvest Hamburgers

   Recipe: Serves 6
   1 1/2 pounds ground beef using Kobe beef or grass fed beef (also suggest ground beef using some of the venison on your web site if you can do that)
   1 egg (optional)
   1 to 2 tablespoons cocoa spice mix listed below or to taste salt and pepper if desired black truffle oil
   6 egg rolls
   Mix together the ground beef, egg (my mother throws in an egg to hold it together), and spice mix plus salt and pepper (to taste). Divide into six patties. Heat a small amount of the truffle oil in a 12-inch cast iron skillet or other heavy duty pan. Cook to desired degree of doneness (I prefer medium-well). Serve over toasted rolls topped with mushrooms and onions. Also good with Vidalia onions, lettuce, and heirloom tomatoes if you don’t want the mushrooms or onions.

   Mushrooms and Onions
   1/2 pound red onions, sliced
   1/2 pound sliced porcini mushrooms
   2 tablespoons extra virgin olive oil
   1 tablespoon balsamic vinegar
   1 tablespoon brown sugar (optional)
   salt
   pepper
   Saute the onions in the olive oil in a heavy skillet over medium-low heat until the onions become translucent and then begin to turn brown (but not burn), turning frequently. Add the mushrooms and saute, cooking until most of the mushroom liquid evaporates. Add the balsamic vinegar and brown sugar (if desired). Season with salt and pepper. Use as garnish/gravy for hamburgers.

   Cocoa-Cumin-Allspice Rub
   Makes about 1/2 cup.
   1 tablespoon unsweetened cocoa
   4 teaspoons ground cumin
   2 teaspoons ground allspice
   4 teaspoons black peppercorns
   2 teaspoons table salt
   Grind all ingredients in dedicated spice grinder until no whole peppercorns remain. Place into a small bowl. Cover and store in a cool dry place.

   June 30th, 2008 at 10:53 am
5. 5
   Wandering Chopsticks Says:
   

   Bulgogi/Kalbi Burger

   2 pounds ground beef
   ¼ cup soy sauce
   1 tablespoon sesame oil
   4 cloves garlic, minced
   2 tablespoons brown sugar
   2 tablespoon rice wine
   1 tsp black pepper
   2 tsp salt
   1 pear or apple, pureed
   1 onion, sliced and sauteed

   Add all the marinade ingredients into the beef. Shape into patties. Grill. Serve with sauteed onions.

   Of course, you can’t serve a bulgogi burger without kimchee.

   Enjoy!

   June 30th, 2008 at 5:04 pm
6. 6
   Janet Sanders Says:
   

   East Indian Burgers with Chickpea Salad and Cilantro Dressing

   I never measure when I cook, so these are guesstimates, not measurements.(setting aside the beef)

   1 lb Kobe beef
   1 tsp Nutmeg
   t tsp Cumin
   2 tbs Curry
   1 tsp Fresh ginger
   1 tsp Tamarind
   1/2 tsp ground cloves
   1/2 tsp coriander
   5 cloves fresh garlic, chopped
   2 tbs A1 Steak Sauce
   3 tbs Worcestershire sauce
   1 tsp Bragg’s Liquid Aminos

   Add all ingredients to beef, mix with hands, shape into patties and grill until well done.

   Cilantro Dressing

   1 cup cilantro, fresh
   1/2 cup parsley, fresh
   3 tbs olive oil
   2 tbs lemon juice
   3 tbs orange juice
   1/4 cup chicken broth
   2 slices Jalepeno pepper, fresh
   2 cloves garlic

   Combine all ingredients into blender, mix until you form a “dressing- like” consistency. Dressing will be thin.

   “Chick Pea Salad”

   1 Can garbonzo beans
   1 medium tomato,diced
   1 medium zucchini,chopped
   1/2 small vidalia onion, chopped
   2 carrots, thinly sliced
   1 cup fresh raw spinach, chopped
   4 tbs fresh basil, chopped

   *Combine all salad ingredients into a bowl and drizzle Cilantro dressing onto mixture. Serve cold along side burgers (to be enjoyed on toasted ciabatta bread, or alone.)

   Good luck everyone- great looking burgers!

   June 30th, 2008 at 5:51 pm
7. 7
   Sharon Ricci Says:
   

   Double-Jack Spicey Burger

   Recipe: 1 lb.lean ground beef
   1/2 lb.chorizo,finely chopped
   1/2 cup shredded Monterey Pepper Jack cheese
   1/2 t.salt
   1/4 t.black pepper
   1 T.chopped fresh cilantro
   4 slices monterey jack cheese
   4 hearty toasted hamburger buns,brushed with olive oil sliced onions and tomatoes,lettuce for topping
   1/4 cup salsa,combined with 1/2 cup mayonnaise to garnish 1.Combine ground beef through chopped cilantro in large bowl,taking care not to over-work mix.With wet hands,form 4 burgers 2.On preheated medium-high grill,cook burgers 5 minutes on each side.Toast buns on outside edges of grill while burgers cook.
   3.When almost done,top burgers with cheese slices.Top with lettuce,tomato,onions and salsa mayo

   July 1st, 2008 at 8:27 am
8. 8
   Christine Friesenhahn Says:
   

   Bacon and Blue Cheese Stuffed Elk Burgers

   for each burger:
   1/2 pound of ground elk
   2 slices bacon
   3 T. crumbled blue cheese
   2 button mushrooms, sliced (optional)
   2 T diced red onion (optional)
   2 t. butter (if using mushrooms and/or onions)
   your favorite steak house seasoning (I use Montreal)
   favorite steak sauce, for basting (I use A-1)

   Sautee onions and mushrooms in butter until soft. Set aside.
   Divide the the meat into 2 portions and flatten to 1/4 inch. Top one patty with cheese and sauteed vegetables. Top with other patty and seal the edges. Wrap the edges with bacon strips, overlapping both ends of the bacon and securing with toothpicks. Season with steak seasoning and grill over hot coals until done (5-8 minutes per side), basting with sauce.

   Serve with or without bun.

   July 1st, 2008 at 8:42 am
9. 9
   Hillary Omdal Says:
   

   Stuffed Caprese Sirloin Burgers with Roasted Garlic Aioli

   Side dish: Roasted Summer Veggies

   INGREDIENTS

   Burgers (makes six)
   3 pounds ground sirloin (80:20 meat-to-fat ratio)
   2 tsp. sea salt
   1 1/2 teaspoons freshly ground pepper
   2 tsps. each, chopped fresh oregano and basil (buy a full bunch of basil and reserve at least 12 remaining full leaves to top the burgers — two for each burger)
   3 cloves garlic, minced
   1/2 cup finely diced white onion
   3 ounces thinly sliced fresh mozzarella
   2 medium-sized Campari tomatoes, sliced
   Olive oil, for brushing

   Buns
   6 Focaccia burger buns

   Roasted Garlic Aioli
   1 large head garlic
   2 tablespoons extra virgin olive oil
   2 pasteurized egg yolks
   1 raw clove garlic, minced
   Juice of 1 small lemon
   1/4 cup water
   1/4 teaspoon salt
   Pinch of ground cayenne pepper
   1-1/2 cups extra virgin olive oil

   INSTRUCTIONS

   Making the burgers
   Combine all burger ingredients except cheese and tomato slices in large bowl. Mix thoroughly, then shape into 6 thin patties. Put 1/2 ounce mozzarella on three patties. Top with remaining patties and press edges to tightly seal. If a bit misshapen, gently flatten until patties are about 4 1/2 inches in diameter. Refrigerate, covered, until cold, about one hour.

   Making the aioli
   To roast the garlic, preheat the oven to 300 F. Cut a thin slice off the very top of the head to expose the cloves. Set the garlic head in a shallow baking dish and pour the oil slowly over and into the head. Season with the salt and pepper. Cover the pan with aluminum foil and bake for 1-3/4 hours, until the garlic is very soft and tender. Don’t rush; older garlic may take longer. Drain and reserve the oil, and set the garlic aside.
   After the garlic is cool enough to handle, squeeze the pulp into a food processor or blender and add the egg yolks, minced raw garlic clove, lemon juice, water, salt, and cayenne pepper. Puree until smooth. With the motor running, add the reserved roasting oil and the additional 1-1/2 cups oil in a slow, steady stream and continue processing until emulsified. Refrigerate until needed.

   Grilling the burgers
   Preheat a gas grill to medium-high or prepare a charcoal grill. Brush burgers with olive oil and grill to desired doneness, flipping only once, about 3 to 4 minutes per side for medium-rare. To test for doneness, insert an instant-read meat thermometer through the side of a burger into the center. The internal temperature for medium rare is 145 F; 160 F for medium and 170 F for well done.

   Serve burgers on buns with aioli, tomato slices and reserved basil leaves.

   Roasted Summer Veggies

   INGREDIENTS
   1 cup thinly sliced yellow squash
   1 cup thinly sliced zucchini
   1 cup thinly sliced red and yellow peppers
   1 Tbsp. olive oil
   1/2 teaspoon paprika
   1/2 teaspoon coarse sea salt
   1/2 Tbsp. garlic powder
   1/2 teaspoon ground cayenne pepper
   Cooking Spray

   INSTRUCTIONS
   Preheat oven to 450 F.

   Combine first 8 ingredients in a large, zip-top plastic bag. Seal bag; shake to coat squash.
   Place squash on baking sheet coated with cooking spray. Bake for 20 minutes; turning after 10 minutes.

   Serve alongside Stuffed Caprese Sirloin Burgers with Roasted Garlic Aioli.

   July 1st, 2008 at 10:28 am
10. 10
    Tara Shelby Says:
    

    Easiest Veggie Burgers

    This is an out-of-the box recipe…it’s more about the toppings than the burger itself. But, it is so yummy and quick.

    Grill some veggie burgers (we like Praegers the best…but Amy’s are good too). Top the burgers with smoked cheddar, a layer of thick sweet pickles and a good amount of ketchup.

    Serve on a toasted bun and enjoy with a green salad loaded with tomatoes and Goddess Dressing…

    July 1st, 2008 at 11:37 am
11. 11
    Morgan Omdal Says:
    

    Smoked Gouda Chicken Burgers With Grilled Apples; Apple Cranberry Coleslaw

    Serves: 4

    Ingredients
    1 1/2 pounds ground chicken breast (Note: If you can’t find pre-ground chicken breast, ask your butcher to grind boneless, skinless chicken breasts for you.)
    6 slices of thick-cut bacon, diced to 3/8″
    2 cloves garlic, minced
    1 tsp. dried parlsey
    1 tsp. dried basil
    1/4 cup finely chopped red onion, plus one thinly sliced small red onion, reserved for topping
    1/4 tsp. salt
    1/4 tsp. black pepper, plus more to season the apples
    4 thick slices smoked Gouda cheese
    1 large Granny Smith or other green apple, cored and cut into 1/2-inch slices
    1/2 tsp. canola oil
    4 potato buns

    Instructions
    Heat a large nonstick skillet over medium-high heat, then add the bacon and cook until crisp, 4 to 5 minutes. Transfer the bacon to a paper towel-lined plate (use a metal slotted spoon) and drain off all but 1 tablespoon of the fat from the skillet. Return the skillet to medium-low heat and sweat the finely chopped onion in the bacon fat for 2 to 3 minutes. Combine the onion with the reserved bacon in a small bowl and let cool.

    In a large bowl, combine the ground chicken, onion and bacon mixture, garlic, parsley, basil, salt and pepper. Mix thoroughly but do not overwork. Divide and shape the mixture into four 1/2-inch-thick patties. Mixture will be soft. Cover and place into refrigerator until very chilled; at least one hour.

    Preheat a gas grill to medium-high or prepare a charcoal grill.

    Brush the apple slices with oil and season with salt and pepper. Place chicken patties on lightly oiled grill rack and allow to cook for 12-15 minutes, turning once. Place gouda slices on burgers when the burgers are just nearly done, about 30 seconds to melt. When juices run clear, burgers are done (internal temperature of 165-170 F).

    Meanwhile, on a cooler part of the grill, cook the apple slices until browned and tender. Toast the buns on the edge of the grill. Assemble the burgers, top with the cooked apples and thinly sliced red onion.

    Serve with Apple Cranberry Coleslaw.

    Apple Cranberry Coleslaw

    Ingredients
    1 cup fresh, unsweetened, halved cranberries
    1/4 cup white sugar, plus 1 Tbsp. extra for dressing
    2 seedless oranges
    1 red onion, thinly sliced
    4 cups shredded cabbage
    1 large Granny Smith apple — peeled, cored and chopped
    1/4 cup mayonnaise
    2 Tbsp. lemon juice
    1/4 tsp. black pepper

    Instructions
    In a small bowl, toss together the cranberries and 1/4 cup sugar. Cover and refrigerate for at least one hour.

    Whisk together lemon juice, pepper, 1 Tbsp. sugar and mayonnaise. Set aside dressing.

    Remove the peel and pith from the oranges. Cut between the segments to remove the orange supremes from the membranes (supremes are citrus wedges with no skin, pith or membrane). Cut the supremes in half.

    In a large bowl, toss together the oranges, onion, cabbage, apple and dressing until evenly coated. When ready to serve add cranberry mixture and toss again.

    July 1st, 2008 at 12:03 pm
12. 12
    Wolfgang Hanau Says:
    

    All natural Creamy Garlic Beet Dip Burger

    Recipe: 2 Chargrilled Burgers…..

    2 each Kobe burger patties, 6 oz each
    1 tsp Kosher Salt
    1/2 tsp freshly ground black pepper, table grind
    2 each onion buns
    as needed butter
    2 each cheddar cheese slices

    For the creamy Garlic-Beet Dip:

    1/4 cup sour cream
    1/4 cup grapeseed oil Vegenaise
    2 tbsp ground beet chips(”Papa Lena’s”)
    1/2 tsp minced garlic
    1 tsp grated Romano cheese
    1 tbsp diced (1/4″ dice” ) Bread and butter pickles
    1/4 cup

    2 each lettuce leaves
    2 each tomato slices (1/4 inch thick)
    2 each red onion slices, 1/8 inch thick
    12 oz French Fries
    10 each onion rings

    Instructions:
    1. Seaon both sides of the burger patties with salt and pepper. Grill according to preference for doneness 2. Brush both sides of the bun with butter, grill until toasted and place on a platter until needed.When the buirger is almost done, place the cheese slices over the burgers to melt.
    3. In the meantime prepare in a small bowl the creamy ggarlic beet dip: With a whip blend sour cream and Vegenaise until well combined.Gently fold in the remaining ingredients, folding the beet chips in last.
    4. Place the burgers, topped with creamy garlic beet dip, on top of the heel of the bun.Place the lettuce, tomato, red onion on the crown of the bun.5. Mound the French Fries in the upper left hand corner of the plate Top with crisp onion rings.

    July 1st, 2008 at 12:36 pm
13. 13
    Melinda Winner Says:
    

    Mary still has a little lamb; Gyro Bison burger

    This is a really healthy alternative to the Greek gyro!
    1 ½ lb. Ground Bison
    1 Large green onion finely diced (whole onion including top)
    1 ½ tablespoons Cavenderâ’s Greek seasoning
    ½ tsp. Lemon juice
    1 tsp. Black pepper level
    ¼ tsp. Marjoram level
    ¼ tsp. Thyme
    4 T. Heavy Whipping Cream
    2 T. Beef Broth
    ½ tsp. finely chopped mint
    5 Pita pockets

    In a large bowl, mix all ingredients listed above together. Mix with your hands to make sure well blended. Then make into oblong patties. Set aside and make sauce and prepare toppings. Sauce recipe to follow

    Toppings

    1 Vidalia onion Sliced
    1 large tomato diced
    ½ head Lettuce thin slice chop
    ½ c. Feta cheese

    Cucumber Sauce
    1 Large Cucumber (seedless) Peeled and graded.
    2 c. Sour Cream or plain yogurt
    2 tsp. Lemon Juice
    ½ tsp. Kosher Salt
    1/8 tsp. Pepper
    1/8 tsp. Dill
    1/8 tsp. Garlic

    First Peel cucumber, cut in half and with a spoon scrap out the little seeds. Then in a food processor put ½ of the cucumber and make into paste. Pour that into a medium bowl. Then rough chop the other half leaving pieces add that to your bowl Next mix sour cream, Lemon juice, kosher salt pepper, dill and garlic. Stir by hand to mix. Put into refrigerator. Let chill at least 1 hour the longer the better. Next thin slice a Vidalia onion, lettuce and dice your tomato and crumble feta cheese. Cook burgers in a large pan on medium heat covered or on a grill. If you grill the bision place on foil and cover with foil. Bision is really lean so you do not want it to dry out. Bison cooks quickly only a few minutes on each side.Wrap pitas in a slightly damp dish cloth and put in oven on 275 for about 10 minutes. You can warm any way you like I just find this easy. When the burgers are done place a burger on top of warm pita add Cucumber sauce, lettuce, onion, tomato and crumbled feta cheese. Then fold just like a gyro. I serve this with a nice summer fruit salad on top of a bed of greens, enjoy! This is a really healthy alternative to enjoy Greek gyros! The flavor is so good. You will never know you are not at your favorite Greek restaurant eating a lamb gyro. It is wonderful for cookouts and build your own burger sleepovers. My teens and their friends beg for this meal a huge switch from the same ole same ole. The sauce also doubles as a nice veggie, chip dip or cut up the extra pitas then brush with butter and sprinkle grated parmesan cheese and garlic then toast under the broiler.

    When I got sick with RA I knew I had to eat healthly. One problem with that I love full flavored food. I now know that there is a healthly switch for almost everything. I work on new recipes everyday. I will not say they are all good for you. But 8 out of 10 are. I have to have my gyros but my joints should not have fatty foods. So Bision was a good pick for me. Low in fat and the taste is unreal.

    July 1st, 2008 at 3:34 pm
14. 14
    David Daniels Says:
    

    Tasty Taco Burger

    Recipe: Ingredients:

    1 1/2 lb. hamburger ( 22% fat )

    1/2 onion ( fine dice )

    1 teas. salt

    3/4 teas. pepper

    1 teas. onion powder

    1 teas. garlic powder

    1 teas. cumin

    1 tbsp. chili powder

    1/4 head lettuce ( shredded )

    1 to 2 tomatoes ( thin sliced )

    3oz. cheddar cheese ( fine shredded )

    6 hamburger buns ( I’m using kaiser rolls )

    hot sauce

    Method:

    Combine hamburger, salt, pepper, onion powder, garlic powder, chili powder, cumin and onion into a large bowl and mix well ( your hands work best for this ). Shape 6 1/4 pound hamburger patties. An easy way to do this is to divide the mixture into 6 equal balls, this gives you the perfect size every time.

    Grill on medium heat for about 3 minutes a side ( about 6 minutes total ) or when they reach 155 degrees internal temperature. These can also be pan fried or oven baked ( 350 degrees 10 to 15 minutes ).

    Here’s a tip for the buns:

    Wrap your buns in foil and place on your grill away from the flame ( indirect heat ) and warm them up. This only takes a few minutes. I’ve seen a lot of people use cold buns when they bbq and, to me, I always wonder why.

    Assembly:

    Drizzle a little hot sauce on the bottom bun and place a patty on it. Drizzle a little more hot sauce on the top bun and add your cheese, lettuce and tomato and close. Makes 6 delicious burgers.

    Optional ingredients can be guacamole, sour cream, refried beans, pico de gallo or anything you like.

    

    July 2nd, 2008 at 10:17 am
15. 15
    Don Schraier Says:
    

    A Walk on the Wild Side

    Grill ground round, Spanish onion, large green chiles cut in half, serve with lettuce and salsa topping.

    July 2nd, 2008 at 2:25 pm
16. 16
    Carrie Says:
    

    Blue Cheese and Bacon Burgers

    1/2 c. crumbled blue cheese
    1/2 c. crumbled bacon (cooked and cut into pieces)
    2 lbs hamburger
    seasoning salt
    garlic powder
    onion powder

    Mix everything together in the mixer.

    Press into patties, I used my hamburger press and used about a 1/4 c. of meat per burger (I got 6 burgers)

    Fry and enjoy

    

    July 2nd, 2008 at 3:12 pm
17. 17
    Robert Rabinowitz Says:
    

    Honestly - all you need is good hamburger meat - forget the rest!

    July 3rd, 2008 at 8:38 am
18. 18
    Angela Ochoa Says:
    

    Kobe Mini Bun Burgers with Daikon Slaw

    Recipe: *Recommended to make Daikon Radish Slaw a few hours prior to making Kobe mini bun Burgers.

    Daikon Radish Slaw:
    1 cup water
    1/2 cup seasoned rice vinegar
    1/4 cup chili sauce, Mae Ploy sweet chili sauce recommended
    1/3 cup carrot, peeled and julienned into match stick size pieces
    1 1/2 cups daikon radish, peeled and julienned into match stick size pieces

    1. Wash; carrot, daikon radish, and julienne into match stick size pieces.
    2. In a large ziplock baggy pour;
    water, seasoned rice vinegar, and chili sauce. Add julienned vege’s to vinegar mixture. Close baggy, and make sure all vege’s are submerged in liquid. Place into refrigerator for 3-6 hours.

    Kobe mini bun Burgers:
    1 1/2 lbs. kobe ground beef
    1 tablespoon soy sauce
    1/2 teaspoon ground black pepper
    1/2 teaspoon onion powder
    1/2 teaspoon garlic powder
    1/2 teaspoon dry mustard
    1 tablespoon olive oil
    1 medium sweet onion, sliced thin
    12 Pepperidge Farm Soft Party
    White Dinner Rolls
    1/2 stick of butter, softened

    1. Lightly butter both sides of dinner rolls. Place flat side down onto a large skillet placed on medium heat. Cook for 1 minute, or until lightly golden brown; remove, and set aside.
    2. Peel onion, and slice thinly.
    In same skillet on medium heat add olive oil. Gently pull apart onions, and place into skillet; stir until lightly browned on both sides. Remove, and set aside in a microwaveable bowl.
    3. In a large bowl mix together;
    ground kobe beef, soy sauce,
    black pepper, dry mustard, onion powder, and garlic powder. Mix until well combined. Create 12 evenly sized patties; flatten slightly, set aside.
    4. In a large skillet; place on medium-high heat. Add a few kobe patties at a time; cook for 2-3 minutes on each side, or until you’ve reached your desired doneness. Remove onto a plate, and let rest for 2-3 minutes, prior to putting onto bun.
    5. Place onions in microwave, and cook for 1 minute on high. Remove, and set aside.
    6. Remove marinated vege’s from refigerator; drain liquid, and place into a bowl.
    7. Place rested kobe beef buger onto bun; sprinkle desired amount of radish mixture, and grilled onions onto burger, cover with other bun, and enjoy.

    July 3rd, 2008 at 12:58 pm
19. 19
    Joelen Tan Says:
    

    Oh La La! Burgers

    Recipe: This recipe was inspired by a French gourmet food basket I received as a gift. Ground turkey serves as the base and flavors of fig & walnut, shallots combine together for an extremely flavorful burger. To add another delicious surprise, brie cheese is stuffed in the center. Enjoy!

    Oh La La! Burgers
    Serves 4

    1.5 lbs of ground turkey (93% lean)
    1/4 cup caramelized shallots
    1/8 cup fig preserves
    1/8 cup ground walnuts
    4 heaping teaspoons of brie, cheese, divided salt & pepper to taste
    4 whole wheat buns

    In a large bowl, combine the fig preserves and ground walnuts.

    To the bowl, add the ground turkey, carmelized shallots and salt & pepper to taste.

    Mix the mixture with your hands carefully, without overhandling.

    Divide the meat into balls of 4 equal portions. Using your hands, flatten the balls to form four 1-inch thick burgers.

    Make a small indention in the center of each burger.

    Place 1 heaping teaspoon of brie cheese in the indention of the burger.

    Carefully work with the ground turkey mixture to cover the cheese entirely, so that the cheese is stuffed inside.

    Grill the burgers for 5-7 minutes on each side or until cooked to your preference.

    Serve burgers on whole wheat buns and top with your choice of toppings. (Although the burger is so flavorful, no additional toppings aside from lettuce & tomato is really needed!)

    July 3rd, 2008 at 2:47 pm
20. 20
    TIMOTHY BECKEL Says:
    

    1 lb. ground sirloin
    3 portobello mushroom caps medium or large
    sliced mozzerella
    shallots
    balsamic vinegar
    olive oil
    kosher salt
    garlic powder
    onion powder
    mayo
    horseradish
    butter

    Roast the portobello mushrooms in olive oil and shallots about 1/2 hour in a 350 oven for about 20 to 30 minutes until tender. Add the balsamic vinegar when you remove the mushrooms from the oven. Lightly salt and add a slice of mozzerella until melted. Let cool.

    Mix meat with garlic and onion powder to taste.

    Cut mushroom caps if necessary, so they can fit inside your handformed meat patty.

    Cook to desired doness.

    Remove from heat and melt some butter on each side of burger.

    Mix the mayo and horseradish to taste for your topping.

    Place on your favorite bun, bread or tortilla.

    July 3rd, 2008 at 10:01 pm
21. 21
    Barbara Barnhart Says:
    

    Stuffed Tartare Burgers

    4 (1/4 pound each) Eaton Natural Grass- fed beef burger patties, thawed
    2 tablespoons finely chopped onion
    2 tablespoons finely minced shallot
    6 small anchovy fillets, chopped
    2 teaspoons Worcestershire sauce
    2 teaspoons Dijon mustard
    1 teaspoon liquid hot pepper sauce
    2 teaspoons capers, well drained
    4 teaspoons chopped fresh parsley
    1 teaspoon fresh ground black pepper

    Place patties on work surface. In a medium mixing bowl, blend all remaining ingredients until well combined. Place half of mix on one pattie and top with a second pattie. Crimp edges well to seal. Repeat process with remaining mix and patties. Fry in a non-stick skillet over medium-high heat about 5 minutes each side (turn only once), or until desired doneness. Serve with or without a bun. It brings its own condiments! Serves 2.

    July 4th, 2008 at 4:18 pm
22. 22
    Kenneth Barnhart Says:
    

    Kobe Beef Wellington Burgers

    1/2 cup chopped onion
    1 clove garlic, peeled and chopped
    1 tablespoon extra-virgin olive oil
    1 tablespoon Worcestershire sauce
    1/2 teaspoon dry Italian seasoning
    1/2 teaspoon salt
    1/4 teaspoon ground black pepper
    4 (1/2 pound each) Kobe beef burgers, thawed
    1 tablespoon extra-virgin olive oil
    1 cup fresh mushrooms, finely chopped
    1/4 cup finely chopped onion
    1/4 cup walnuts, ground to a puree
    1 (17.25 ounce) package frozen puff pastry, thawed
    1 large egg, beaten well

    Dijon mustard sauce:
    1/4 cup sour cream
    1/4 cup mayonnaise
    1/4 cup Dijon mustard

    Set oven to broil. In a food processor, puree onion and garlic. Add olive oil, Worcestershire sauce, Italian seasoning, salt and pepper. Blend well. Spread on both side of Kobe beef burgers and place on broiler pan covered with foil. Broil about 3 minutes each side, or until burgers are medium-rare to medium (pink inside but no juices running). Drain well on paper towels. Lower oven heat to 400F. Heat 1 tablespoon olive oil in medium skillet over medium heat. Saute mushrooms and onion, stirring occasionally, until brown and almost caramelized. Remove pan from heat. Stir in walnut “pate” (puree). Cut puff pastry into 4 squares and press or roll out each large enough to wrap burger. Spread 1/4 of mushroom mix on each pastry piece, leaving a 1/2-inch uncovered border all around, and top each with a Kobe beef burger. Wrap pastry around burger and seal edges by brushing with beaten egg and pressing gently but well. Use rest of beaten egg to brush tops of pastry. Bake 25-30 minutes or until golden and puffy. While burgers are baking, blend Dijon mustard sauce ingredients well and place into four small ramekins or similar. When burgers are done, cut in half on the diagonal and serve each with its own ramekin of mustard sauce. Serves 4. Enjoy!

    July 5th, 2008 at 3:11 pm
23. 23
    Dawn Onuffer Says:
    

    Hot Hawaiian Teriyaki Burgers

    1/2 cup teriyaki sauce
    1/2 cup chili sauce
    2 pounds ground chuck
    1/4 cup onion, chopped fine
    1/4 cup roasted sweet red peppers (fresh roasted or from a jar), chopped & drained
    1/4 cup crushed pineapple, drained
    2 eggs, beaten
    2 teaspoons salt
    1 teaspoon fresh ground black pepper
    6 slices Colby-jack cheese
    6 pineapple slices
    6 kaiser buns
    lettuce
    tomato slices
    red onion slices

    In a small bowl combine the teriyaki sauce and chili sauce; set aside.
    In a large mixing bowl, combine the ground chuck, onion, red peppers, pineapple, eggs, salt, pepper and 1/4 cup of the teriyaki-chili mixture. Form mixture into 6 patties. Preheat grill to 350º for a gas grill or grill patties over a medium heat until desired level of doneness, flipping once. Place a slice of cheese over each patty and allow to melt. Grill pineapple slices until warmed and slightly charred, flipping once. Place burgers onto bun bottoms and top with pineapple slices, lettuce, tomato and onion slices. Drizzle additional teriyaki-chili mixture sauce over vegetables and top with bun top. Serve immediately.
    Yield: 6 burgers

    July 7th, 2008 at 8:38 am
24. 24
    PETER HALFERTY Says:
    

    JAMAICAN JERK SLIDERS WITH ISLAND SLAW

    Recipe: 10 SLIDERS

    6 ounces packaged broccoli slaw
    3/4 Cup julienned fresh pineapple
    1/4 Cup Greek yogurt
    1 Tablespoon coarsely chopped cilantro
    2 teaspoons toasted sesame seeds
    2 teaspoons key lime juice
    1/2 teaspoon toasted sesame oil
    1/4 teaspoon finely grated key lime peel
    1/4 teaspoon salt
    1/8 teaspoon freshly ground black pepper

    1 Pound MARX ground KUROBUTA pork tenderloin
    1 Tablespoon finely chopped prepared roasted garlic
    1 tablespoon finely chopped pickled jalapeno peppers
    2-3 teaspoons jerk seasoning
    1/4 teaspoon freshly ground pink, white, & black peppercorn melange

    10 Hawaiian sweet rolls, split
    1 tablespoon butter, melted

    Grill or Broil patties for 4 minutes, flip, and broil for an additional 3 minutes, or until cooked as desired. Transfer patties to a plate. Remove parchment or foil from sheet pan.

    Place rolls on edge of grill or on the pan, brush with melted butter, and grill or broil until golden brown.

    Place the burgers on bottom half of rolls, top with slaw, roll tops, and toothpicks to hold together.

    

    July 7th, 2008 at 8:40 am
25. 25
    DIANE HALFERTY Says:
    

    SULTAN’S BURGERS

    4 Servings

    Salsa:
    2 Tablespoons olive oil
    2 Tablespoons fresh lemon juice
    1 Tablespoon honey
    2 beets, boiled, peeled, cut into 1/3-inch cubes
    1 large orange, peel and pith cut away, flesh cut into 1/3-inch cubes
    1 Cup chopped red onion
    1/4 Cup chopped pitted green Greek olives

    Burgers:
    1 large shallot, minced
    2 Tablespoons chopped fresh cilantro
    1 Jalapeno chile, seeded, minced
    1 garlic clove, minced
    1-1/4 teaspoons salt
    3/4 teaspoon ground black pepper
    1/2 teaspoon paprika
    1/2 teaspoon ground cumin
    1-3/4 pounds MARX coarsely chopped OSTRICH Top Loin Meat Nonstick vegetable oil spray
    4 large cracked-wheat hamburger buns, split horizontally
    1-1/3 Cups thinly sliced Bibb lettuce
    Mayonnaise
    For burgers: Stir shallot, cilantro, jalapeño, garlic, salt, black pepper, paprika, and cumin in large bowl to blend. Add Ostrich and mix gently to combine. Shape mixture into four 1/2-inch-thick patties. Arrange on small baking sheet.

    Do ahead: Can be made 8 hours ahead. Cover and chill.

    Spray grill rack with nonstick spray and prepare barbecue (medium-high heat). Grill buns, cut side down, until golden, about 2 minutes; transfer to work surface. Place lettuce and large spoonful of salsa on each bun bottom. Grill burgers until slightly charred and cooked to desired doneness, about 4 minutes per side for medium-rare. Place 1 burger on each bun. Top each with mayonnaise and bun top. Serve with remaining salsa.

    

    July 7th, 2008 at 8:43 am
26. 26
    Robert Simon Says:
    

    Chicken Parm Burger

    8 oz. ground chicken
    1 foccacia Roll
    4 oz. marinara
    1 oz fresh bread crumbs
    s&p
    basil,oreagano
    garlic
    mozzarela cheese
    parmesan cheese

    July 7th, 2008 at 10:50 am
27. 27
    Denise Halferty Says:
    

    MILLION DOLLAR KOBE TRUFFLE BURGER SLIDER

    (Recipe can be increased proportionately)
    Yield: 6 mini burgers

    Butter, softened 3 Ounces
    white truffles, diced 2 teaspoons
    Sea salt to taste
    Mini buns, split 6 each
    Butter for buns
    1 Pound MARX KOBE BEEF BURGERS
    Foie Gras ~ 2 Ounces diced
    Lemon sea salt 1 teaspoon
    Marx Oregon White truffle oil 3 Ounces
    Cheddar cheese, sliced 4 Ounces

    Beef reduction*** 2 Tablespoons
    Red oak leaf lettuce leaves 6 each
    Roma tomato slices 6 each
    Shallots, diced 2 Ounces
    Pickle slices 6 each

    Heat griddle and preheat oven to 375 degrees F.

    Combine butter, truffles and sea salt; spread onto each split bun. Place buns on baking sheet; reserve.
    Combine the Kobe Beef burgers with the diced foie gras, lemon sea salt and 1/2 of the truffle oil, form into 6 patties using a small cookie cutter. On the preheated, oiled grill grate, sear the patties on all sides; then grill to desired doneness.

    After the patties are cooked, toast the buns on the grill edge until browned. Remove from oven and sprinkle with truffle oil.

    Place a slice of cheese on each patty and melt. Remove from grill and place onto bun base. Drizzle with beef reduction****, garnish with lettuce, tomato, shallots and pickle. Top with bun top, drizzle with truffle oil.

    ***Beef reduction or glace can be purchased in any gourmet food store also on line.

    

    July 7th, 2008 at 11:41 am
28. 28
    Bekki Sowerby Says:
    

    Firecracker Burgers

    1 1/2 lbs ground beef
    1 bottle of Chili and Garlic sauce ( it’s red and can be found in your grocers condiment section near the chinese sauces)
    10 saltine crackers crushed into crumbs
    1 egg
    4 slices extra sharp white cheddar cheese
    4 Kiaser rolls
    1 small bermuda onion sliced
    1 small tomato sliced
    Arugula
    1/4 cup horseradish sauce
    1/4 cup Ranch dressing (I prefer Hidden Valley)

    Burgers:
    combine meat, sauce, egg and a small amount of cracker crumbs with your hands, slowly add more crumbs until the mixture holds together. I find the amount needed to be different every time I prepare these burgers. Make sure they are not too wet or they will not hold together when cooked.Form 4 patties.
    Place a frying pan on medium high heat and spray bottom of pan with Pam or any cooking spray. Cook burgers until juices run clear, well done seems to take 6 minutes per side on my stovetop, just to be safe I would cook until juices run clear.
    Split kiaser roll and toast lightly in your oven or broiler.
    Prepare the sauce
    Mix the Ranch dressing and horseradish sauce together and spread over the toasted cut section of the kaiser roll.
    Place one peice of cheese on each patty while they are still on the heat, cover the patties with a lid from a smaller pan, if desired drop a few ice chips under before covering to help melt the cheese.
    Place burgers on bun and top with tomato, onion, and Rocket lettuce ( Arugula ). Enjoy. This recipe makes 4 large burgers but can make sliders or smaller burgers as well the quantity of cheese and buns will need to be increased to make more burgers. Very versatile recipe.

    July 8th, 2008 at 8:13 am
29. 29
    Lyvanh Hanlotxomphou Braak Says:
    

    Venison Burger

    Ingredients:
    1) 1 lb. venison burger (any lean meat; like turkey burger, would also work)
    2) 2 cups of garlic olive oil (crushed garlic & olive oil; bring it slowly to a boil - cool before using)
    3) 2 Tbs of coarsed seasoned salt (sea salt seasoning)
    4) 2 Tbs of black peper
    5) 1/2 cup of teriyake sauce
    6) 1 chopped med. size onion.

    -In a zip-lock bag, combine all ingredient; let sit in the Fridge for 2 hrs or more (the longer the better); then shape into burgers and cook on the grill.

    July 8th, 2008 at 8:14 am
30. 30
    Missy Says:
    

    I-Need-A Pita Slider

    The inspiration behind “I-Need-A Pita Slider” came from a taco recipe I found a few years back. The original recipe was for curried turkey tacos, and once you go curry taco, you never go back! At least I don’t. I loved the unique spice in the meat mixture. Soooo, when I heard about this burger contest I wondered if I could somehow convert curry tacos into curry burgers. Turns out you can — with a little help from Dee Dee, my all-knowing-in-the-kitchen co-worker. She helped me convert the ground meat recipe into a patty by adding and subtracting a few ingredients for taste, texture and binding. We were lucky — our first try went well, and we were both a little shocked at how delicious and spicy the patty turned out. (And this is before 10 a.m. when you should still be thinking about breakfast, that’s how good it was.) Dee Dee suggested using mini pitas that she uses often for sandwiches and she also brought in the winning garnish–Tabasco mayonnaise. We fried up a bunch of pita sliders for the entire staff and got rave reviews, even from our resident picky eater, and another Boston-ite who was very wary of trying curry for the first time (He’s now a fan). Enjoy this yummy, multi-cultural alternative to the all-American burger!

    Meat Mixture:
    1-1/4 pounds ground turkey
    1-1/2 teaspoons dried minced onion
    1/2 can (15 ounces) black beans, rinsed and drained
    1 cup salsa (medium to hot)
    2 heaping teaspoons taco seasoning
    1 teaspoon curry powder
    1 cup shredded Mexican cheese blend
    1 egg lightly whisked
    1 cup corn tortilla chips, crushed
    Garnish:
    Mini pitas, tops sliced for opening (dip tops in guac and pico de gallo while waiting!)
    Tabasco mayonnaise
    Pico de gallo
    Optional: cheese, onion, lettuce, guacamole

    Add all meat mixture ingredients into a big bowl and mix thoroughly, don’t be afraid to squish it with your hands! Form a ball with meat mixture and press out to make even-sized, mini patties. We fried our patties in a skillet with a little oil but you can experiment with grilling and baking. Serve in a warmed mini pita, garnished with Tabasco mayo, pico de gallo and optional ingredients as preferred. Can also be served in-between toasted dinner rolls.

    Makes about 15 sliders.

    

    July 8th, 2008 at 2:39 pm
31. 31
    Richard Boulanger Says:
    

    Grilled Kobe Beef Burgers With Charred Plums, Applewood Smoked Bacon, Mixed Baby Greens & Pink Peppercorn-Plum Vinaigrette

    For Pink Peppercorn-Plum Vinaigrette:
    2 ripe red plums, rinsed, dried, pitted
    2 tablespoons fresh orange juice
    1 medium shallot, minced
    1 teaspoon finely minced garlic
    1 tablespoon honey
    2 tablespoons rice wine vinegar
    1 teaspoon minced flat-leaf parsley leaves
    1/4 cup olive oil
    Kosher salt to taste
    1 teaspoon pink peppercorns, slightly crushed, or as desired

    4 (1/2-pound) Marx Foods Frozen Kobe Beef Burgers Kosher salt to taste Coarsely ground black peppercorns to taste

    Olive oil for brushing on the grill rack and plums

    6 small ripe red plums, rinsed, dried, pitted, quartered
    3 full cups pre-washed mixed baby greens
    4 thin slices red onion, separated into rings

    For Garlic Crostini:
    8 (3×5-inch) slices French sourdough bread, each cut ½ to 3/4-inch-thick Olive oil for brushing both sides of the bread slices, approximately 1 tablespoon per slice
    2 large cloves peeled garlic, each halved

    8 slices (thin or thick-cut) applewood smoked bacon, cooked crisp, drained on paper towels

    Prepare a medium hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
    Make the vinaigrette; puree the pitted plums and orange juice together in a blender or food processor fitted with a steel blade; transfer to a small covered glass salad dressing container. Add minced shallot, garlic, honey, rice wine vinegar, parsley, olive oil, salt and pink peppercorns. Shake together well; set aside.
    Season burgers with salt and pepper to taste; set aside.
    When the grill is ready, brush the grill rack with oil. Cover and cook burgers, turning once, until done to preference, about 5-7 minutes on each side for medium. After turning the burgers, lightly brush the cooked tops with some vinaigrette.
    Meanwhile, lightly brush both cut sides of the plum quarters with oil to coat; sear the plum quarters on the grill, turning as necessary with tongs, to char each cut side, 30 to 60 seconds. Transfer to large plate; set aside.
    Toss mixed baby greens in a medium bowl with enough vinaigrette to just coat; set aside; drizzle onion rings with vinaigrette to taste.
    During the last few minutes of cooking the burgers, prepare the crostini. Lightly brush both sides of each bread slice with olive oil. Place the bread slices on the outer edges of the rack, turning once, to toast lightly. Remove and rub one or both sides of each toast with garlic to desired taste.
    To assemble the burgers, place an equal portion of the mixed baby greens on 4 of the bottom toasts. Layer each with a burger, 6 plum quarters, equal portions of red onion rings, 2 slices of bacon, (if desired, halve each slice,) then top toasts. Cut each in half on a diagonal and serve.

    Yield: 4 servings.

    July 8th, 2008 at 3:03 pm
32. 32
    Kirsten Shabaz Says:
    

    Spicy Turkey Broccoli Bacon Burgers Created by: Kirsten Shabaz

    4 Servings
    Prep Time: 20 minutes
    Cook Time: 15 minutes

    INGREDIENTS
    1 ½ cups fresh broccoli florets
    ¼ cup water
    8 slices thick cut bacon, crisp cooked
    1 large egg, beaten
    2 tablespoons sour cream
    1 (20 ounce) package Jenni-O lean ground turkey
    3 cloves of garlic, peeled, finely chopped, divided ½ cup Italian flavored bread crumbs
    1 tablespoon McCormick Spicy Montreal Steak Seasoning
    1 medium red onion, sliced in 1/8 inch rings, raw, caramelized or coated and fried (onion ring style)
    1 ½ cups White Cheddar Cheese shredded, divided
    ¼ cup mayonnaise
    4 Ciabatta rolls, split and toasted

    COOKING DIRECTIONS
    1. In a 2-quart microwave safe bowl, steam broccoli florets with water for 6-8 minutes on high power, broccoli will be bright green and tender firm when done. Dice the broccoli florets into small pieces and place in a large mixing bowl. Next, place 4 slices of bacon on a microwave plate and cook for 6-8 minutes or until bacon are browned and crispy. Repeat with remaining bacon slices and set bacon aside.
    2. In a small mixing bowl, beat the egg. Add sour cream and mix until well blended and all the sour cream lumps are gone. Add the egg mixture to the diced broccoli. Add the ground turkey, 2 cloves of finely chopped garlic, breadcrumbs, steak seasoning, and 3/4 cup of the shredded white cheddar cheese. Using a wooden spoon or your hands, mix all ingredients until they are well blended. Form meat mixture into 4 patties and place in a 5-quart saute pan with 2 tablespoons of olive oil on medium high heat. Or place on a grill over medium high heat. Cook for about 4-6 minutes each side turning once while pan frying or grilling. Juices will be clear and the meat will no longer be pink when burgers are done. In the last 2 minutes, place 2 slices of bacon on top of each burger, then top with 2-3 tablespoons of the remaining white cheddar cheese and cover skillet to allow cheese to melt.
    3. While the burgers are cooking, mix the remaining clove of finely chopped garlic with the mayonnaise until well blended.
    4. To assemble the burger, spread some garlic mayonnaise on the bottom bun, top with the turkey burger and a few slices of the red onions. Place the top of the bun on and Enjoy!

    Tip: To fry the onion rings, dip them in a beaten egg, then dredge the rings in flour and cook in 1 cup hot oil until golden brown.

    July 8th, 2008 at 4:11 pm
33. 33
    Tony Strothers Says:
    

    Jack and Bitty’s Slaw Burger

    Burger Ingredients:

    1 pound of Ground Chuck
    1 Egg
    3 tbps of plain bread crumbs
    1/4 cup of White onion
    1/2 tsp Cracked Black Pepper
    1/2 tsp Sea Salt (optional)

    Slaw Ingredients:

    1/2 head of cabbage
    2 cups of white vinegar
    1/2 tsp black pepper
    1/2 tsp salt (optional)
    2 tbsp sugar

    Spread:

    1/2 cup mayo
    1 tbsp of cayenne pepper hot sauce (Frank’s Red Hot is a very mild sauce with good flavor)

    Additional items:

    Sliced Tomatoes
    Sliced Onions
    Sliced Pickles
    1 cup of your favorite Barbecue Sauce (Heated)
    Large sesame seed buns

    Start by slicing down the Cabbage to create slaw. Place in large bowl. Pour viegar over the top and add pepper, salt, and sugar. Mix well and push cabbage down into slaw. Refrigerate. (This slaw is better the colder it is, so if it can be made a few hours in advance, it is even better)

    Mix mayo and cayenne pepper hot sauce until combined and refrigerate until ready to use.

    Combine all burger ingredients. Mix with hands lightly. Do not overmix the meat. Allow to sit for at least 15 minutes for the bread crumbs to absorb the necessary moisture. form 4 patties and cook to desired doneness in cast iron skillet if available. Regular pan will work just fine.

    Take a bun and put generous amount of cayenne mayo on each side. Place pickles on the bottom bun, and then place one hamburger patty on top of those pickles. Now spoon a nice amount of barbecue sauce onto the burger. Now remove the cabbage slaw from the fridge and place a genorous helping on the burger. Top that with onion, and tomato slices. Put the top bun on … AND EAT!!!

    July 9th, 2008 at 8:21 am
34. 34
    Greg Says:
    

    Essence of Gregorys aged cheddar burger

    1/3 lb ground chuck patty
    7 year old wisconsin cheddar
    sauteed beer onions
    crumbled wisconsin bratwurst (precooked)and 2 pats of wisconsin butter.
    A soft kaiser bun works best seasoned with essence of gregory’s seasoning.

    July 9th, 2008 at 8:28 am
35. 35
    Teri Tarantino Says:
    

    Burger Surprise

    1 pound chuck
    onion, chopped fine
    tomato chopped fine
    chedar cheese in small cubes
    make thin hamburger patties. on
    take 1 pattie and in center place a small amount of onion tomato and cheese place another patty on top and seal sides of hamburger together and either grill or fry on pan in stove.
    what a treat.

    July 9th, 2008 at 8:33 am
36. 36
    Ruby Says:
    

    Indian Chicken Burger

    Ing:

    1. 1 tray of ground chicken
    2. 1 finelly chopped onion
    3. 3 to 4 pices of chopped garlic
    4. 1 tea spoon of ginger paste
    5. 1/3 cup of fresh corinder
    6. 2 green chillies
    7. 1/4 tea spoon of indian red chilly powder 8. salt to according to taste 9. 1/3 tea spoon of garam masala 10. 1 tea spoon of meat masala
    11 1 tea spoon of chicken tikka masala.

    recipe:

    1. Take a bowl and add chicken,finelly chopped onion,garlic,ginger paste,corinder,green chilly,
    red chilly powder,salt garam masala,meat masala,chicken tikka masala and mix everything evenly.
    once everything is mixed evenly then make patties out of it,and your burger is ready.

    July 9th, 2008 at 8:56 am
37. 37
    Caroline Estes Says:
    

    Newland Bay Burger

    Burgers
    1 lb ground beef and 8 oz backfin crabmeat
    4 egg knot rolls
    1/2 cup frozen spinach, thawed
    2 eggs
    1/4 cup italian bread crumbs, plus 2 tbsp
    2 tbsp cornmeal
    2 tbsp green onions
    1 tbsp parsley
    1 tbsp dijon mustard, plus 1 tsp.2 tbsp thousand island dressing, plus 1 tbsp
    1 tsp salt,
    1/2 tsp garlic pepper
    4 slices of tomato

    For burger: mix drained spinach, 1 egg, and salt and pepper with hamburger. Shape into 4 burgers and cook in skillet with 2 tbsp of olive oil, 4-5 min. each side. Remove and cover with foil when done. For crabcakes: mix 1 egg, 1/4 cup bread crumbs, green onion, parsley, mustard, dressing, and crabmeat. Shape into 4 patties and coat with cornmeal and 2tbsp bread crumb mixture. Cook in skillet with 2 tbsp olive oil, 3 min. each side or until golden brown. For sauce: mix together 3 tbsp mayonaise, 1 tsp old bay seasoning, 1 tbsp worchester sauce, and remaining thousand island dressing and mustard. Assembly: Coat egg knot rolls with sauce, place burger, one tomato slice, and crabcake. Enjoy! 30 min 4 Caroline Estes

    July 9th, 2008 at 9:50 am
38. 38
    Fay Ann Brown Says:
    

    CHILI RELLENO BURGER

    Spicy dressing:
    1 Cup Mayonnaise
    1 Pablano pepper ~ remove half the seeds & stem
    1/2 Teaspoon minced garlic
    1 Tablespoon minced shallot
    Salt and Pepper to taste
    Place all ingredients in food processor and combine well.
    Chill until needed

    Burgers:
    4 ¼ Pound sirloin patties
    1 Tablespoon taco seasoning
    6 Eggs ~ separated
    1 Cup flour
    ¼ Teaspoon salt
    Vegetable oil ~ enough to fry in- either in a deep skillet or a deep fryer
    4 Kaiser rolls ~ split in half
    4 Slices pepper jack cheese ~deli style
    4 Whole green chilies ~ from can- drained and opened so it’s flat
    1 Large Tomato, sliced

    Sprinkle taco seasoning on patties & cook until still slightly red in the middle. Cool on paper towels.
    Whip the egg whites at high speed with an electric mixer, until stiff peaks have formed.
    Heat the oil until a drop of water sizzles when dropped in.
    Beat the egg yolks with one tablespoon flour and the salt. Mix the yolks into egg whites and stir until you have a thick paste.
    Dredge the patties in the remaining flour then dip each one in the egg batter. Coat evenly. Fry until both sides are golden brown. Place on paper towels to drain.

    Assemble burgers as follows:
    Spread chilled dressing on both sides of rolls.
    Bottom bun, sirloin patty, cheese slice, green chili, tomato slice and top bun.

    Serves 4

    July 9th, 2008 at 10:58 am
39. 39
    Jackie Muriel Says:
    

    Chimichurri a la Dominicana Burger

    Recipe: Time: approx. 30 min
    Serve: 4 people

    Ingredients:
    4 Pan De Agua (Water Bread) rolls (recipe below). (if you don’t want to bake cibatta rolls will do fine)
    2 pounds of ground turkey
    ½ teaspoon of crushed garlic
    1 large red onion cut into rings
    1 large red onion cut into small cubes
    1 bell pepper cut into small cubes
    2 large tomatoes cut into slices
    1 cup of shredded white cabbage
    1 cup of shredded purple cabbage
    1 table spoon of Worcestershire sauce
    2 teaspoon of olive oil
    Salt and Pepper to taste
    Oregano to taste
    Sauce:
    2 dashes of soy sauce
    Ketchup
    Mayonnaise
    Pinch of oregano
    Pinch of sugar
    2 garlic cloves (mashed) or a tablespoon of garlic paste
    1 tablespoon of bitter orange
    1 tablespoon of sofrito (recipe below) (you can buy it pre made in the supermarkets)

    Preparation:
    1. Mix meat, Worcestershire sauce, garlic onion cubes, bell pepper, and add a pinch of salt, a pinch of oregano and a pinch of pepper. Divide the meat into 4 patties so that they are thick. Grill the patties until they are well done. If grilling inside brush a stove-top grill with some of olive oil ant heat.
    2. Briefly grill tomatoes.
    3. Saute the mix of the two cabbages and onion rings with olive oil
    4. Mix the ketchup, mayonnaise, soy sauce, oregano, sugar, garlic bitter orange juice and the sofrito in a bowl.
    5. Reapply some olive oil to the grill and place the bread on the grill to get toasty.

    Recipe for Pan de Agua
    Pre-heat oven to 425 F

    Ingredients:
    3 cups of all-purpose flour
    2 ½ packages dry yeast
    1 teaspoon salt
    1 cup of warm water

    Preparation:
    1. Dissolve the yeast in the warm water. Mix in flour and salt. Add the yest mix in with a spatula until it is well mixed. Flour a clean surface and knead the dough until it is smooth and elastic.
    2. Wrap in plastic wrap and let it rise until it doubles in size. Put the dough on a floured surface and punch down to get rid of the excess bubbles. Divide the dough in 8 portions. Shape them into roll, and make a slash in them lengthwise with a knife. Allow to grow before baking (10-15 minutes).
    3. Oil a baking sheet. Bake bread for 15 to 20 minutes, or until golden brown.

    Recipe for Sofrito:

    Ingredients:
    1 bundle of cilantro
    5 pieces of celery
    4-5 heads of garlic (peeled)
    3 medium red onions
    1 large green pepper
    1 large red pepper
    1 16 oz bottle of stuffed olives
    ½ a bottle of capers
    1 medium tomato
    5 tablespoon of oregano
    ½ cup red wine

    Preparation:
    Mix all the ingredients together in a blender and save in the fridge for that next time. If you store it in the fridge it will last like 1 month if you put it in the freezer it can last 2-3 months.

    July 9th, 2008 at 12:15 pm
40. 40
    Elissa Keicher Says:
    

    Sweet Turkey Burgers

    1 lb ground 93% lean turkey
    1/2 cup brown sugar
    2 tbsp yellow mustard
    3 tbsp ketchup
    1 tbsp garlic powder
    1/8 cup thinly diced onion
    1/4 cup italian bread crumbs

    Mix ingredients and portion into 4 patties. Grill until temp reaches 190 degrees. Top with sliced American cheese. Serve on toasted whole wheat buns.

    July 9th, 2008 at 12:17 pm
41. 41
    Rachel Lenhart Says:
    

    Summer Fresh Burger

    4 Ciabatta Rolls

    Burger:
    1-1/2 lbs Kobe beef
    2 tbsp olive oil
    2 cloves garlic, minced
    2 tbsp fresh oregano, finely chopped
    1 tsp ground black pepper

    Corn Salsa:
    3 ears of sweet corn, shucked.
    1 medium red bell pepper, seeded and diced
    ½ medium yellow bell pepper, seeded and diced
    4 tbsp fresh cilantro, chopped
    2 tbsp scallions, chopped
    ¼ cup good olive oil

    4 slices provolone cheese
    1 avocado, sliced
    Lettuce
    1 medium tomato, sliced

    In a medium bowl, combine burger ingredients. Refrigerate for 20-30 minutes.

    While resting make the salsa. Roast ears of corn on the grill by brushing with oil and placing on grill. Turn every few minutes until all corn is slightly browned, about 15 minutes. Once cool enough, cut off kernels, and combine with bell peppers, and other salsa ingredients.

    Grill burgers to nearly desired doneness. Place 2 or 3 slices of avocado on the burger, then 2 heaping spoonfuls of the corn salsa. Top with a slice of provolone cheese. Allow cheese to melt. Remove from grill and place on sliced ciabatta roll. Top with lettuce and a slice of tomato.

    July 9th, 2008 at 12:27 pm
42. 42
    Scott Drake Says:
    

    Buffalo Bill Bison Burger
    Ground Bison 8oz
    Fire Jack Cheese 2 slices
    Fried Jalapeno* 8-10 pieces
    Chipotle Mayo. 1Tbl
    Cornmeal Bun 1ea

    *drain pickled jalapenos and dredge in corn meal and flour(50/50), deep fry until crisp 3-4 min. and drain.

    Season bison patty lightly with seasoned salt and place on grill. Grill to desired doneness, add cheese and remove from grill. Place meat on top of bun and add jalapenos on top of cheese. Spread mayo on bun lid and cover. Enjoy!

    July 9th, 2008 at 1:01 pm
43. 43
    Phil Williams Says:
    

    Himalayan half pounders with honey cilantro yogurt

    2 pounds ground chicken
    1 tablespoon cumin powder
    1 teaspoon turmeric
    1/4 teaspoon grated nutmeg
    1/2 teaspoon pepper
    2 tablespoons lemon juice
    1 tablespoon chili paste
    1 tablespoon garlic paste
    1 tablespoon ginger paste
    Salt and Pepper

    1/2 cup onions
    1/2 cup peppers of your choice
    1/2 cup whites of green onion
    1 teaspoon garlic, minced
    1 teaspoon ginger, grated
    1 tablespoon cumin powder

    1/4 cup cilantro
    1/3 cup honey
    1 cup plain yogurt, drained
    naan bread

    mix chicken with everything from cumin down to salt and pepper. let marinate over night. form 1/2 pound patties and sear until cooked through and juices are clear.

    saute onions, peppers, and green onion whites until soft then add garlic, ginger, and cumin and cook another 10 minutes on low heat.

    mix chopped cilantro, honey, and yogurt and reserve.

    place burger on naan, cover with onion pepper relish, fresh tomato, a small dab of honey-cilantro yogurt and fold over naan and secure with a toothpick.

    aromatic and awesome.

    July 9th, 2008 at 2:26 pm
44. 44
    Carole Resnick Says:
    

    Tropical Mango Burgers

    Mango Ketchup

    2 Tablespoons canola oil
    1/2 medium red onion, finely chopped
    1 clove garlic, finely chopped
    1/2 medium red bell pepper, finely chopped
    1/2 medium yellow bell pepper, finely chopped
    4 medium ripe mangos (peeled, pitted and cut into chunks)
    2 Tablespoons tomato paste
    2 Tablespoons cider vinegar
    1 Tablespoon brown sugar
    1/2 teaspoon salt, or to taste
    1/4 teaspoon freshly ground black pepper, or to taste

    Mango Burgers

    1 pound ground sirloin
    1/2 pound ground round
    3/4 cup dried mango, finely chopped
    3/4 cup panko breadcrumbs
    1 Tablespoon balsamic vinegar
    1 Tablespoon key lime mustard
    1 1/2 teaspoons Worcestershire sauce
    1/2 teaspoon salt, or to taste
    1/4 teaspoon freshly ground black pepper, or to taste

    6 Kaiser Rolls, split
    6 Lettuce Leaves
    6 1/3-inch slices red onion

    Heat oil in a medium saucepan, set over a medium-high heat, until it is hot but not smoking. Add thee chopped onion, the garlic, the red bell pepper and the yellow bell pepper. Cook, stirring occasionally, until vegetables begin to soften (about 8 - 10 minutes). Add the mangos, the tomato paste, the vinegar and the sugar. Continue to cook, stirring occasionally, until the mixture is like syrup. If necessary add cold water, 1 tablespoon at a time, to keep mixture from sticking to the pan. Pour the mango mixture into a blender or food processor, pulse until mixture is pureed and transfer to medium bowl. Add salt and pepper. When completely cool cover bowl and refrigerate until needed.

    Spray the grids of a grill with nonstick cooking spray. Preheat the grill to direct cooking using a medium temperature.

    In a large bowl combine the ground sirloin, the ground round, the dried mango, the breadcrumbs, the vinegar, the mustard, the Worcestershire, the salt and the pepper. Mix until just combined. Form the mixture into six (6) equal sized patties. Place patties on grill and cook, turning once, until burgers reach desired doneness (about 6 minutes per side for medium).

    Meanwhile, arrange the roll bottoms on a serving platter. Top each with a lettuce leaf and a slice of onion..Place a cooked burger on top of each onion slice. Top each burger with a tablespoon of mango ketchup and cover each with a roll top.

    Serve immediately passing remaining ketchup.

    Serves 4 - 6.

    July 10th, 2008 at 8:20 am
45. 45
    Jo Schwartz Says:
    

    Teriyaki Burgers

    2 pounds hamburger
    1/2 cup Kikkoman Teriyaki Glaze
    salt/pepper/garlic to taste

    Mix the teriyak