Burger Recipes

The below recipes were submitted by customers & readers of our blog. Our executive chef has also created some professional burger recipes.

Browse Recipes By Food Type

Beef Burger Recipes

A Walk on the Wild Side
All Natural Creamy Garlic Beet Dip Burger
Avocado Burger
Badger Burger
Best Basic Burger
Best Darn Burger Ever
Blue Cheese & Bacon Burgers
Blue Cheese Burgers
Bulgogi / Kalbi Burger
Burger Surprise
Cabernet Blue Burger
Cheeseburger Wellington
Cheesy Goodness
Cheezy Fiesta Burgers
Chef Sands Gluten Free Spicy Smoked Cheddar Burgers
Chili Relleno Burger
Double Beecher’s Cheese Burger
Double-Jack Spicy Burger
East Indian Burgers w/ Chickpea Salad & Cilantro Dressing
Ecuadorian Parrilla Burger
Espresso Infused Hyper Ribeye Burger
Essence of Gregory’s Aged Cheddar Burger
Firecracker Burgers
Frydaddy’s Southern Deep Fried Burger
Good ol’ Butter Burger
Grilled Kobe Beef Burgers w/ charred Plums & Applewood Smoked Bacon
Ham Burgers
Hoisin Ginger Burger w/ Lime Pickled Onions
Hondo Steaks
Hot Hawaiian Teriyaki Burgers
Hot Wing Burgers
Humbert’s Hungry Mans Hamburger
Inside Out Cheeseburger
Jack & Bitty’s Slaw Burger
Kobe Beef Wellington Burgers
Kobe Mini Bun Burgers
Kobe Quesadilla Burgers
Mama Knows Best! PB&J Burger
Meatloaf Burger
Mediterranean Sliders
Million Dollar Kobe Truffle Burger Slider
Montreal Hamburgers
Mozzarella Mushroom Burger
Newland Bay Burger
Organic Hanger Steak Burgers w/ Point Reyes Blue Cheese
Pleasin’ Pesto Burger
Raging Bull Burgers
Rye Cream Puffs w/ Beef & Horseradish Filling
San Francisco Hamburger
Spicy Stuffed Burgers
Steak Burger
Stuffed Caprese Sirloin Burgers w/ Roasted Garlic Aioli
Stuffed Tartare Burgers
Summer Fresh Burger
Sweet & Savory Burger
Taco Burger
Tasty Taco Burger
Tender of the Loin Burger
Teriyaki Burgers
Tex Mex Burger
The Beer Fondue Burger
The French Onion Burger
The Great Italian Burger
The Loaded Cannon
Three Napkin Burger
Tomato Bruschette Style Ciabatta Burger
Tropical Mango Burgers
Wild Harvest Hamburgers

Buffalo/Bison Burger Recipes

Buffalo Bill Bison Burger
Buffalo Buffalo Burger
Humbert’s Hungry Mans Hamburger
Mary Still has a Little Lamb; Gyro Bison Burger
Sun Dried Tomato & Garlic Scape Pesto Buffalo Burgers

Chicken/Poultry Burger Recipes

Asian Burgers w/ Spicy Topping
Chicken Parmesan Burger
Chicken-Turkey Burgers
Fire Cracked Chicken Burger
Himalayan ½ Pounders w/ Honey Cilantro Yogurt
Indian Chicken Burger
Mexi-Chicken Mini-Burgers
Poussin Pocket Burgers
Smoked Gouda Chicken Burger w/ Grilled Apples
Zesty Fiesta Burgers

Elk Burger Recipes

Bacon & Blue Cheese Stuffed Elk Burgers

Lamb Burger Recipes

Avocado Burger
Greek Gyro Burger
Mediterranean Burger
My Big Fat Greek Burger

Ostrich Burger Recipes

Ma’s Spicy Ostrich Burgers
Sultan’s Burgers

Pork Burger Recipes

Double Beecher’s Cheese Burger
Ecuadorian Parrilla Burger
Jamaican Jerk Sliders w/ Island Slaw
Pineapple Brown Sugar Glazed Hawaiian Pork Burgers
Pleasin’ Pesto Burger
Thai One On Pork Burgers
The Great Italian Burger
Under the Tuscan Sun Burger

Seafood Burger Recipes

Cajun Crawfish Burger
Cowboy Crab Cake Burgers
Proscuitto Wrapped Ling Cod Burgers w/ Avocado & Lemon & Chive Aioli
Spicy Sweet Salmon Burger

Turkey Burger Recipes

BBQ Turkey Burgers
Blackened Turkey Burger w/ Mango Chutney
Bloody Mary Turkey Burgers w/ Horseradish Mayo
Chicken-Turkey Burgers
Chimichurri a la Dominicana Burger
Ecuadorian Parrilla Burger
I-Need-A Pita Slider
Oh La La! Burgers
Spicy Cool Bacon Cheddar Turkey Burger
Spicy Turkey Broccoli Bacon Burgers
Stuffed Turkey Burger
Sweet Turkey Burgers
Taste of Italy Burger
Turkey Burgers
Turkey Meatloaf Burgers

Veal Burger Recipes

Greek Gyro Burger
The Great Italian Burger

Veggie Burger Recipes

Easiest Veggie Burger
Quick & Healthy Black Bean Burgers
Vegetarian Oat Burgers

Venison Burger Recipes

Venison Burger
Walnut-Crusted Venison Burger w/ Cherry Salsa

Wild Boar Burger Recipes

Asian Wild Boar-B-Que Burgers
Not-So-Boaring Boar Burgers
Thai Burger

Sides Burger Recipes

Apple Cranberry Coleslaw
Chick Pea Salad w/ Cilantro Dressing
Daikon Radish Slaw
Granny’s Cabbage Apple Slaw
Island Slaw
Mixed Baby Greens & Pink Peppercorn-Plum Vinaigrette
Roasted Summer Veggies
Spiked Coleslaw


Beef Burger Recipes


A Walk on the Wild Side
by Don Schraier

# 1

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




All Natural Creamy Garlic Beet Dip Burger
by Wolfgang Hanau

# 2

6 Eggs
1 Whole onion
1lb of Chanterelles
2 Large Tomatoes
¼ Cup of Green Olives W/Pimento
½ Cup Sharp White Cheddar Cheese
2T Olive Oil
Salt and Pepper to taste
Heat oven to 350 degrees

Heat Olive Oil in large skillet over medium heat. Add sliced onion and sauté until onions are clear. Slice Chanterelles and remove caps. Add to onions and continue to sauté until Chanterelles are tender. Beat 6 eggs and add salt and pepper to the eggs. Add beaten eggs to the skillet covering the onions and Chanterelles. Add diced tomatoes and sliced olives with pimento into the eggs. Once the eggs begin to come together and pull from the sides, but are still runny in the middle, remove from the stove. Cover with shredded Cheddar and place into your heated oven. Cook for 15 to 20 minutes until golden brown and the eggs are completely cooked and the cheese is melted.

Perfect for a hearty brunch dish or even dinner.




Avocado Burger
by Sharmane McKinney

# 3

Recipe: Avocado Garlic Mayo
2 garlic cloves
2 eggs
2 tbs fresh lime juice
2 tsp yellow mustard
1 c olive oil
to taste salt and pepper
2 ripe avocados

Combine ingredients in a food processor or blender. On low speed at oil in a slow stream. Blend until thickened. Incorporate 2 mashed avocados.

Ground Lamb 1 lb
Ground Beef 1 lb

1 tbs garlic powder
1 tbs onion powder
1 tbs seasoned salt
1 tbs worchestire sauce
1 tbs liquid smoke
2 eggs, beaten
1 c japanese pekoe bread crumbs

Blend all ingredients together. Either pan fry or grill.

1 grilled yellow heirloom tomato, sliced Bibb lettuce Havarti cheese, sliced

For the Bun:

Roasted Sweet Vidalia Onions

1 ½ c warm water (105 f)
1 ½ tsp kosher salt
1 tsp white sugar
1 tbs olive oil
3 ¼ c bread flour
1 ½ tsp dry active yeast

Combine yeast and water and let ferment.About 10 minutes. Bread flour, white sugar, add to yeast mixture. Roast a vidalia onion and then saute in 1 tbs butter. Let dough proof until doubled in size. Roll dough onto greased cookie sheet. Top with roasted onions and salt. Bake for 20 to 25 minutes at 400 f.

For extra enjoyment, place cheese on top of burger when on grill to melt.

Assemble burger and enjoy!




Badger Burger
by Julie Fraser

# 4

1 lb. ground hamburger
3 TBL dried morel mushrooms
¼ C. soy sauce
1 Egg (beaten)
1 med. white onion (finely chopped)
½ garlic clove (finely chopped)
2 tsp honey

Mix all in a large bowl. Form 4 patties. Fry, Bake or Grill patties.

Toast Hamburger buns. Set aside

Topping - Place a slice of Cheddar Cheese on each patty, cook 2 more minutes. For an additional treat add freshly fried morels to the cheese.

Serves 4 - We hope you enjoy




Best Basic Burger
by Shauna

# 5

Burger Ingredients

2 lbs. Ground beef (80/20)
2 slices white bread toasted
1/3 cup white onions finely chopped
2 tsp. Italian seasoning
2 tsp. garlic minced (fresh is best)
1.5 tbsp. Worcestershire sauce
1.5 tsp. stone ground mustard
1 tsp. salt
1 tsp. black pepper

Toppers and Extras

6 Kaiser Rolls
6 slices Swiss cheese
½ Red onion finely sliced
mayo and ketchup to your liking

Directions

In a large bowl add ground beef, onions, Italian seasoning, garlic, Worcestershire, mustard, salt and pepper. Crumble bread over mixture (large bread crumb size). In a small bowl beat egg and add to hamburger mixture. Gently work all ingredients together until mixed well. Be careful not to overwork the meat or it will get tough.

Form into six 1/3 lb. patties and grill for approx. 4 minutes per side (medium-well). Charcoal grilling will result is the best tasting burgers. When burgers have about 1 minute left, place buns on grill and cheese on the burgers. Once removed from grill add mayo and ketchup to top and bottom buns and top burgers with red onion.

Serves 6- VERY WELL!!




Best Darn Burger Ever
by Karen Keefe

# 6

1 lb. ground beef
1 egg
1 t. garlic powder
½ t. each salt & pepper
1 T. Worchestire Sauce
Dash cayenne pepper
Mix together well.

Filling - Saute:
12 chopped mushrooms
1 medium chopped red onion
1 medium chopped red bell pepper
1 c. spinach

Asiago Cheese

Cut slit in hamburger. Fill with above mixture. Place several slices of Asiago Cheese in center as well. Seal.

Grill on medium heat until desired wellness.




Blue Cheese and Bacon Burgers
by Carrie

# 7

½ c. crumbled blue cheese
½ 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 ¼ c. of meat per burger (I got 6 burgers)

Fry and enjoy

Blue Cheese and Bacon Burgers




Blue Cheese Burgers
by Sharon C

# 8

4 Burgers
1.5 lbs ground sirloin (if beef is not your choice then use ground turkey) ¼ cup sliced garlic spears (If not available then use garlic chives) Mix together and grill until your preferred doneness. Salt and Pepper to taste.

Two medium onions sliced grilled in Olive or Grapeseed oil, just before complete add 2 TBSP white wine and finish grilling.

4 Whole Wheat Hamburger Buns (if you can get Hoffman’s Bakery in Kirkland to make their whole wheat buns into burger buns all the better). Lightly toast the inside under the broiler.

4 whole lettuce leaves

Sauce:
3 TBSP Mango Chutney,
3 TBSP Vegenaise, 1 TBSP Cream Cheese Mix together and spread on the Buns.
Layer the lettuce, burger, and grilled onions and crumbled blue cheese (if using Turkey use Gorgonzola instead) Then serve with home fry’s made with Yellow potatoes and sweet potatoes and serve with an iced cold bottle of Red Hook ESB




Bulgogi/Kalbi Burger
by Wandering Chopsticks

# 9

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!




Burger Surprise
by Teri Tarantino

# 10

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.




Cabernet Blue Burger
by Ken Harman

# 11

Recipe: 1 lb lean ground beef
1 cup cabernet sauvignon
1 shallot diced
3 oz Maytag blue cheese
Arugula
Salt
Pepper
4 Burger Buns
Olive Oil

First take 1 cup of cabernet sauvignon with diced shallot and reduce by half to three quarters.

Take ground beef season with salt and pepper to taste. Add some of the reduction sauce to moisten and flavor. Grill the burgers and baste with reduction if desired.

Toast the buns and brush the inside with olive oil.

Take bottom of bun place small amount of arugula, then burger, add crumbled blue cheese top with remaining bun.




Cheeseburger Wellington
by Mike Farley

# 12

Ingredients
1 pound lean ground beef (use fattier cuts at your own risk - too much juice can mess this up)
1 portion puff pastry (9 oz.), thawed to room temperature
¼ cup shredded cheddar cheese
1 dill pickle, sliced thin
¼ cup homemade Thousand Island dressing (mix equal parts mayo and chili sauce or ketchup with a Tbsp. chopped pickle)
Salt and pepper

Directions
Preheat oven to 400 degrees. Put some flour on a clean work surface and on a rolling pin. Divide the pastry dough into 4 equal parts and roll out six-inch circles. Put 1 Tbsp. cheese, a few pickles slices, and 1 Tbsp. dressing in center of each circle. Set aside. Divide the beef into four patties, sprinkle with salt and pepper, and sear in a hot skillet for 2 minutes per side to seal juices in. Lay each patty on top of condiments on pastry, and fold up ends to the top, sealing with your fingers. Turn over, and place on a baking sheet coated with cooking spray. Pierce a few slits in each pastry, and bake for 20 minutes, or until each Wellington is golden on top and the pastry is cooked through. Let sit for a few minutes before serving. Serves 4.




Cheesy Goodness
by Karen Bernards

# 13

8 ounces applewood smoked bacon, cut into ½ inch pieces
10 large shallots
1 head garlic, broke into cloves
4 ounces gorgonzola, crumbled
4 ounces cream cheese
2 teaspoons fresh rosemary
2-3 teaspoons kosher salt
1-2 teaspoons fresh ground black pepper
2 pounds fresh ground hamburger
6 good quality hamburger buns

In a large skillet cook bacon over medium heat until crisp. Remove bacon from skillet, transfer to paper towels to drain. Add the shallots and garlic to the bacon drippings. Cook until the shallots and garlic are soft. Remove from skillet, let cool, peel, then place in food processor. Pulse 5 times. Add gorgonzola, cream cheese, and rosemary, pulse until well blended. Remove from food processor and place in small bowl. Add the bacon; stir well. Season with salt and pepper, if needed. Make patties out of the ground beef. Place patties on a preheated grill. Season with salt and pepper. Cook for about 5 minutes per side. Lightly toast the buns on the grill. Spread the shallot mixture on cut sides of buns. Place burger on bottom bun, add the top bun and serve.




Cheezy Fiesta Burgers
by Amber Miller

# 14

Recipe: Cheezy Fiesta Burgers- Amber Miller
1 lb ground beef, chicken, or turkey (according to preference)
1Tbsp dried minced onion (rehydrated in water)
1 tsp ground cumin
1 tsp chili powder
½ tsp salt
½ tsp ground black pepper (or cayenne pepper if desired)
1 tsp garlic powder or 1 clove fresh garlic (chopped)
2 cups shredded Mexican cheese blend (divided)
Salsa, sour-cream, refried or black beans, shredded lettuce
*all dry ingredients can be substituted with 1pkg taco seasoning mix
Mix ground meat with all ingredients except for cheese. Mix in 1 cup of cheese. Shape into desired size hamburger patties. Grill patties to desired doneness. Add last cup of cheese evenly to each patty while still on grill, to melt cheese. Put onto bun. Top with salsa, sour cream, beans, and lettuce as desired. Serve with tortilla chips and cheese or salsa.

Enjoy!




Chef Sands Gluten Free Spicy Smoked Cheddar Burgers
by Allen Sands

# 15

makes 5 large burgers

1 TBS. Balsamic vinegar
1 tsp. Apple Cider Vinegar
2 TBS. Wheat Free Tamari
1 tsp. lime juice
1 Large egg
Five Cloves of Garlic, finely chopped
Medium Sized Shallot, finely chopped
1 tsp. sugar
1 TBS. Horseradish Mustard
¼ tsp. paprika
1/8 tsp. ground sage
½ tsp. chili powder
¼ tsp. cayenne
¼ tsp. ancho powder
approximately 20 leaves of chopped cilantro
2 pounds Marx Grass-Fed Beef
2 oz. Extra Sharp Cheddar Cheese, cut into ¼″ cubes

Mix the liquids in a large bowl
Add all of the ingredients besides the beef and the cheese Stir to incorporate the flavors Add the beef and the cheese and mix all the ingredients together using your clean hands Form 5 patties Smoke (or Grill if you don’t have a way to smoke) the burgers until medium.
Garnish with your favorite gluten free burger toppings and Enjoy!
To keep this recipe gluten free, be sure to use a Gluten Free hamburger bun




CHILI RELLENO BURGER
by Fay Ann Brown

# 16

Spicy dressing:
1 Cup Mayonnaise
1 Pablano pepper ~ remove half the seeds & stem
½ 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




Double Beecher’s Cheese Burgers
by Curtis

# 17

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
½ 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.




Double-Jack Spicey Burger
by Sharon Ricci

# 18

Recipe: 1 lb.lean ground beef
½ lb.chorizo,finely chopped
½ cup shredded Monterey Pepper Jack cheese
½ t.salt
¼ 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
¼ cup salsa,combined with ½ 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




East Indian Burgers with Chickpea Salad and Cilantro Dressing
by Janet Sanders

# 19

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
½ tsp ground cloves
½ 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
½ cup parsley, fresh
3 tbs olive oil
2 tbs lemon juice
3 tbs orange juice
¼ 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
½ 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!




Ecuadorian Parrilla Burger
by Delmy Arias

# 20

Recipe: Quarter pound of ground:
- Turkey
- Pork
- Beef
2 Chorizo links (fresh) casings removed.
3 strips of bacon (cooked and chopped)
1/3 cup chopped scallions
2 tbs. crushed garlic
2 tbs. ketchup
1 tsp. cumin
1 tsp. of spanish paprika
1/3 cup of diced red bell pepper
1/3 cup of diced red onion
Half a cup of cilantro and flat leaf parsely finley chopped.
½ tsp. salt and pepper.
4 slices of pepper jack jalepeno cheese.

1. Combine everything except the cheese in a bowl and mix with hands until all the ingredients are mixed together well. Be careful not to overmix or burgers will be tough.

2. Make 4 burgers. Cook them on a medium high grill for about 7 minutes on each side. Put the pepper jack cheese on them the last 2 minutes of grilling.

3. Put them on a roll or hamburger bun. I would use a roll because they are big! Top it with sliced tomato’s lettuce and dig in...

This burger is moutherwatering and juicy. It kind of reminds me of a South American style barbecue. The best part is all of the ingredients are in the burger so its not so messy to eat. ENJOY...




Espresso Infused Hyper Ribeye Burger
by Chef John

# 21

1 Cup Fresh Brewed Espresso Coffee
1 Red Onion Finely Chopped and sauteed in EVOO (extra virgin olive oil)
6 Garlic Cloves finely chopped and added to the sauteed onions for the last few minutes ¾ Cup soy sauce
4 Tblsp Rice Wine Vinegar
3 Tblsp Worcestershire
3 Tblsp Black Sesame Seeds
Salt and Pepper to taste
½ # of Danish Blue Cheese (set aside for topping after steak burgers is cooked)
1 to 1.5# Ribeye steak ground
6 to 8 Onion Buns or Chibata Buns
Romaine Lettuce Leaf for Garnish

Saute the onion until soft and translucent, ad the garlic and making sure not to burn it for approximately 1 to 2 minutes. In a large bowl or in a zip lock style bag, place all the ingredients, adding the ground steak last. Be sure to ball the ground steak as to not get to much moisture from the marinade. You may also salt and pepper the meat before balling as additional seasoning, only if you like. Place everything in a tightly sealed bag and/or seal the bowl tightly with plastic rap and refrigerator for at least 3 hours or overnight if possible. Remove the ground steaks and discard the marinade if you like, or you can ad the mixture to a saute pan and reduce it by ½ to ¾ after reduction remove from heat and ad in 1 stick of butter cut into small pieces, one piece at a time until each piece is dissolved into the mixture and then ad the next piece, be certain to stir or whisk constantly. This will make a great topanade for the finished steak burgers. For the ground steak, remove from marinade and drain well. Be sure to not mix the meat too much with the marinade or the bugers will fall apart before they hit the grill. Grill ground steak burgers over a medium high heat gas grill or a charcoal grill for at least 7 to 8 minutes per side for medium rare (my suggested doneness) or grill until you have reached your desired doneness. Do not cook over Medium Well, they just won’t taste good!

Place one romaine leaf on the bottom bun and the ground steak burgers on top of the bun and place a heaping teaspoon of the sauteed onions and drizzle with crumbled blue cheese and the topanade you made from the meat marinade. Place the top bun on slightly tilted for affect and visual appeal and serve!

You may also top it, in place of the reduction of the marinade with a balsamic reduction!




Essence of Gregorys Aged Cheddar burger
by Greg

# 22

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.




Firecracker Burgers
by Bekki Sowerby

# 23

1 ½ 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
¼ cup horseradish sauce
¼ 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.




FRYDADDY’S SOUTHERN DEEP FRIED BURGER
by J R Guffey

# 24

BURGER MIXTURE:
2 Pounds Fresh Ground Chuck
2 teaspoons Onion Powder
2 teaspoons Celery Salt
1 Tablespoon Garlic Powder
¼ cup of ketchup
Salt & Pepper, as you like them
Mix all ingredients well & divide into 16 equal size patties.(about 2 oz. each) Set aside.

FILLING:
Small Block of Pepper Jack Cheese- cut into ½ inch slices
2 unripe Tomatoes(still slightly green)
1 Yellow Onion
Slice tomatoes & onions & then dice into small pieces (about ¼ inch cuts)

BATTER:
3 Large Eggs, beaten in a bowl, with 2 Tablespoons Hot Sauce ( Texas Pete red style)
1 Cup All Purpose Flour
1 Cup Corn Meal
2 Teaspoons Garlic Powder
1 Teaspoon Celery Salt
Mix flour, corn meal, & spices together on a large plate. Set aside.

Take 8 burger patties from previous instructions , making sure they are flattened well. On top of each patty,near the center, place 1 slice of cheese, about 1 oz. each of chopped tomatoes and onions. Top each patty with remaining patties, also flattened, and seal around edges with water moistened fingers. Patties should be more flat than lumpy.

Heat peanut oil to fill line in a deep fat fryer. Heat to 350 degrees.

Dip each sealed burger in the beaten egg, hot sauce mix. Then coat it in the flour, corn meal , spice mixture, making sure to coat it completely. Drop patty into deep fat fryer & fry at 350 degrees until outside is beautiful brown. (about 4-5 minutes)Drain on paper towels
Place burger on your choice of bun, top with mayo, mustard, or BBQ sauce, as you prefer, and enjoy the “ULTIMATE STUFFED DEEP FRIED BURGER”- crunchy on the outside and moist and meaty on the inside.
American By Birth,
Southern by the Grace of God !




Good Ol’ Butter Burger
by Claire Stanford

# 25

(Makes 8 quarter-lb. burgers)

This is a very easy way to turn out really, really juicy burgers that can be used with any kind of ground meat. The idea behind the butter burger is that the butter melts during cooking, making the meat even more juicy and luscious-tasting than it already would have been. So you can use this in fattier ground beef and give it all the more mouth-feel, or you can use it in leaner beef to up the ante a little. You can also mix herbs or flavorings in with the butter.

This, though, is the most basic butter burger, livened up still with minced onions in the meat, because really, who can do without onions in their burger? And since you’re mincing up butter and mixing that in with the meat anyway, you might as well add onions in, too. To make this the fattiest burger possible, you should also melt some Swiss cheese on top and serve with ripe avocado, in addition to lettuce and tomato. But the point is not the toppings; it’s the butter. It’s a basic burger that can be dressed up in any way you want, but with this one, it’s really what’s inside that counts. This recipe has been immensely popular on my food blog, Food Junta (www.foodjunta.com), which I think goes to show that people are just looking for a really good, reliable, unfancy burger, but gussied up just enough – and secretly – that everyone will think the burger-maker is an excellent grillmaster.

2 lb. ground beef, preferably ground chuck, 80% lean
8 tbsp. unsalted butter, cut into small dice
1 red onion, chopped
Salt and freshly ground pepper pepper, to taste

1. Using hands, combine all ingredients. Don’t overwork mix, but try to distribute butter throughout.
2. Form into 8 patties.
3. Grill!
4. Serve with avocado, tomato, lettuce and usual condiments. Melting Swiss or Cheddar cheese on at the end is optional. Toasted bun is compulsory!

Good Ol’ Butter Burger




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

# 26

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
¼ cup olive oil
Kosher salt to taste
1 teaspoon pink peppercorns, slightly crushed, or as desired

4 (½-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.




Ham Burgers
by Jena Simms

# 27

2 ½ lb. ground ham
1 lb. ground beef
2 lb. ground pork
3 eggs
3 cups crushed graham crackers
2 c milk
Mix the ground ham, beef, and pork together set aside. In a medium missing bowl combine eggs, graham crackers and milk together and pour over meat mixture. Combine and form into patties. Cook on a George Forman type grill or in a large fry pan until juices run clear. Drizzle sauce over ham burgers after cooking. Enjoy these ham burgers on a roll with condiments of your choice.

Sauce: Combine 1can tomato soup, 1/3 cup apple cider vinegar, 1 cup brown sugar and 1 tsp. dry mustard. Wisk together thoroughly.

Recipe by: Jena Simms




Hoisin Ginger Burgers with Lime Pickled Onions
by Marc @ NoRecipes

# 28

This highfalutin Asian burger loaded with garlic, ginger cilantro and hoisin sauce with mizuna, tomato, lime pickled red onions and Thai chili sauce all snuggled between a toasted brioche roll with melted gruyere. The Asian spices combined with the sweet hoisin sauce go well with the nutty gruyere, the pickles added some southeast Asian zing and the sweet Thai chili sauce makes the perfect substitute for ketchup.

This makes enough for 4 smaller burgers (perfect for a brioche roll), or 2 large ½ lb burgers. It took me about 45 minutes from start to finish but your mileage may vary.

for the patty
1 lb of lean organic ground beef
1 green onion minced
2 cloves garlic minced
1 Tbs minced cilantro
1 tsp minced ginger
1 Tbs hoisin sauce
1 tsp sesame seed oil
1 tsp soy sauce
1/8 tsp ground white pepper

for the pickled onions
½ red onion sliced into thin rings
1 tsp kosher salt
2 tbs water
juice from ½ a lime

for assembly
brioche rolls (or other slightly sweet soft rolls)
sliced gruyere cheese
sliced tomato
mizuna greens
sweet Thai chili sauce

Combine the ingredients for the patty with your hand; be careful not to over mix it. Form the patties and stick them on parchment paper until you’re ready to cook them.

For the pickles, just separate the onion into rings, cover with the salt and water and let it sit for about 15 minutes. When they’re starting to wilt give them a little “massage” to until they’re translucent. Sqeeze out any excess water and dump out the brine. Return the onions to the bowl and squeeze half a lime onto the onions.

Grill/fry/broil the patty’s to your desired level of done-ness and while the burgers are cooking, cut the rolls down the center and toss them in a toaster oven with a layer of gruyere on the bottom half of each bun.

To assemble, just spread a little Thai chili sauce on the top half of the toasted bun. Place a burger on the cheese half of each bun, top with pickled onions, tomato and mizuna then figure out how you’re gonna fit it all in your mouth:-)

Hoisin Ginger Burgers with Lime Pickled Onions




"Hondo Steaks"
by Roger Dillard

# 29

Ingredients
2 lbs 85% Lean Ground Beed
8 Oz Sharp Cheddar Cheese
4 Oz Blue Cheese
½ Bunch Cilantro
1 Small Onion
1 Small can Mild Jalapenos
Salt and Pepper

Directions
Press ¼ lb burger between two small salad plates to form thin patties approx 4 inches in diameter. Top patty with chopped onion, chopped cilantro, chopped jalapeno and grated blue and cheddar cheese, place a second thin patty on top of ingredients and seal the edges of the two patties shut. Salt and pepper to taste and place in freezer for approx 30-45 min. Grill over charcoal grill 5-7 min per side or until desired doneness.




Hot Hawaiian Teriyaki Burgers
by Dawn Onuffer

# 30

½ cup teriyaki sauce
½ cup chili sauce
2 pounds ground chuck
¼ cup onion, chopped fine
¼ cup roasted sweet red peppers (fresh roasted or from a jar), chopped & drained
¼ 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 ¼ cup of the teriyaki-chili mixture. Form mixture into 6 patties. Preheat grill to 350° 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




Hot Wing Burgers
by Mary Lynn Hayes

# 31

Mix 1 cup finely chopped celery in 3 lbs ground beef. Make and grill patties. Spread bleu cheese and hot wing sauce on buns and toast until crispy. Add burgers and enjoy!




Humbert’s Hungry Mans Hamburger
by Dustin L. Humbert

# 32

Ingredients:
BURGERS
1 lbs Ground Beef
1 lbs Ground Bison
¼-teaspoon Danish Viking-Smoked Salt
½ teaspoon Four Peppercorn Blend Pepper, freshly ground
1 oz Dried Chanterelle Mushrooms Chopped
½ Small Chopped Red Onion
2 Garlic Cloves Chopped
¼ Cup Gourmet Extra Virgin Olive Oil

BURGER TOPPINGS
4 Portabella Mushroom Caps
2 cups Arugula
1 Cup Gourmet Extra Virgin Olive Oil
¼ Cup Traditional Balsamic Vinegar, Aged at least 12 years
1 Large Jar of Roasted Red Peppers, drained
4 Thick Slices of Manchego Cheese

BASIL MAYONNAISE
2 Cups Fresh Basil Leaves
1 ½ Cups Mayonnaise
2 Tablespoons Fresh Lemon Juice
1 Tablespoon Dijon Mustard

BUN
Ciabatta Bread
Gourmet Extra Virgin Olive Oil

Topping Preparation:
Prepare the burger topping first. Clean the Portabella Mushrooms and Arugula. In a medium flat dish, place the Arugula, Portabella Mushrooms (gills up), and Roasted Red Peppers. In a separate bowl mix the Traditional Balsamic Vinegar and Gourmet Extra Virgin Olive Oil; then pour over vegetables. Allow to sit open on counter.

Burger Preparation:
Wash hands thoroughly before starting. In a large bowl, combine Ground Sirloin, Ground Bison, Salt, Ground Pepper, Chopped Mushrooms, Chopped Onion, Chopped Garlic and Olive Oil. Mix well for about two minutes. Divide mix into four equal parts. Form each section into rectangles, about four inches wide. Plate the burgers and set aside. Wash hands when done handling meat.

Basil Mayonnaise Preparation:
Combine all ingredients into food processor and blend until smooth.

Bun Preparation:
Cut Ciabatta bread to the length of the burgers. Cut the bread in half to form a bun. Brush inside f bread with Olive Oil.

Cooking Instructions:
Heat a heavy-duty non-stick frying pan on the stove on high. Place the burgers in one at a time to sear the outside of then and then set aside. On a heated grill place the seared burgers; cook to desired doneness (caution: The longer the burgers cook, the more dry they become). Place the Portabella Mushrooms on the grill and cook for 3 minutes on each side. Cook the Buns on the grill, olive oil side down for about 20-30 seconds.

Drain remaining toppings and set aside.

Remove the burgers, mushrooms and buns from the grill. Brush one side of the bun with the basil mayonnaise. On the other side of the bun, place the burger, a slice of Manchego cheese, a mushroom, ¼ of the remaining toppings, and the bun with the mayonnaise. Enjoy!




Inside Out Cheeseburger
by Denis Wise

# 33

You Will Need:
1. 2 - 8oz ground beef patties per sandwich
2. about 1/3 cup of worcestirsire sauce
3. about ¼ cup of your fave bbq sauce (prefer KC Masterpiece or Open Pit)
4. ½ tsp. of salt and pepper
5. ½ tsp. seasoning salt
6. 2 slices of favorite cheese per sandwich (I prefer Mozzarella)
8. 2 slices of bacon per sandwich
7. 1 corn dusted bun per sandwich

Combine wet ingredients with ground beef. Form 2 patties out of mix. SAVE LEFT OVER SAUCE!!! Slice the cheese into smaller squares and place IN BETWEEN two patties. Season with salt, pepper, and seasoning salt. Grill over HOT CHARCOAL. Add left over sauce to patties while cooking. Some cheese will ooze out of sides. Use your grill to cook your bacon. Serve medium well to well done or however you prefer cooked on corn dusted bun. Add bacon on top. ENJOY!
ONE OF THE BEST BURGERS YOU WILL EVER EAT AND SO SIMPLE TO MAKE!




Jack and Bitty’s Slaw Burger
by Tony Strothers

# 34

Burger Ingredients:

1 pound of Ground Chuck
1 Egg
3 tbps of plain bread crumbs
¼ cup of White onion
½ tsp Cracked Black Pepper
½ tsp Sea Salt (optional)

Slaw Ingredients:

½ head of cabbage
2 cups of white vinegar
½ tsp black pepper
½ tsp salt (optional)
2 tbsp sugar

Spread:

½ 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!!!




Kobe Beef Wellington Burgers
by Kenneth Barnhart

# 35

½ cup chopped onion
1 clove garlic, peeled and chopped
1 tablespoon extra-virgin olive oil
1 tablespoon Worcestershire sauce
½ teaspoon dry Italian seasoning
½ teaspoon salt
¼ teaspoon ground black pepper
4 (½ pound each) Kobe beef burgers, thawed
1 tablespoon extra-virgin olive oil
1 cup fresh mushrooms, finely chopped
¼ cup finely chopped onion
¼ cup walnuts, ground to a puree
1 (17.25 ounce) package frozen puff pastry, thawed
1 large egg, beaten well

Dijon mustard sauce:
¼ cup sour cream
¼ cup mayonnaise
¼ 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 ¼ of mushroom mix on each pastry piece, leaving a ½-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!




Kobe Mini Bun Burgers with Daikon Slaw
by Angela Ochoa

# 36

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

Daikon Radish Slaw:
1 cup water
½ cup seasoned rice vinegar
¼ cup chili sauce, Mae Ploy sweet chili sauce recommended
1/3 cup carrot, peeled and julienned into match stick size pieces
1 ½ 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 ½ lbs. kobe ground beef
1 tablespoon soy sauce
½ teaspoon ground black pepper
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon dry mustard
1 tablespoon olive oil
1 medium sweet onion, sliced thin
12 Pepperidge Farm Soft Party
White Dinner Rolls
½ 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.




Kobe Quesadilla Burgers
by Beth Smart

# 37

Recipe: My family has two loves: burgers and Mexican food. I came up with this recipe to bring our two favorite foods together. This recipe is very simple and fun for the whole family.

Kobe Quesadilla Burgers
2 lb. ground Kobe
1 large tomato, cored, seeded, and coarsely chopped
1 white onion, coarsely chopped
2 limes, juiced
¼ cup chopped cilantro
½ lb. shredded Monterey Jack cheese
8 (7 in) flour tortilla shells
Salt and freshly ground black pepper

Preheat the grill to high. Form the meat into 4 (¼-inch thick) burgers. Season the meat with salt and pepper on both sides. Grill for 2 to 3 minutes on both sides for medium doneness. When the burgers are done, remove from the heat and reduce heat to medium-low.
Mix tomato, white onion, lime juice, and cilantro together and season, to taste, with salt and pepper.
Place burger on one tortilla, top with tomato mixture and ¼ of the cheese, and place second tortilla on top of cheese. Grill for 2 to 3 more minutes or until cheese is melted.




MAMA KNOWS BEST! PB&J BURGER
by Patrice Guffey

# 38

1 pound ground beef
½ cup bread crumbs
½ cups dried, minced onion
¼ cup milk
1 beaten egg
½ Tablespoon dried Parsley
1 teaspoon salt
½ teaspoon Worstershire Sauce
1/8 teaspoon pepper
¼ cup creamy peanut butter
Mix all ingredients together well. Make into patties. When they were much younger, I made mini burgers, but now they love the full size ones.
Fry patties in ¼ cup solid shortening, or grill or bake- whatever you prefer.
Drain on paper towels
In a small saucepan, mix together 6 oz. of ketchup & 8 oz. of grape jelly & heat slowly until jelly is melted. Keep warm. When burgers are drained, dip them , one at a time, in the jelly sauce, using a slotted spatula, and allow to drain off excess sauce. Place on bun that has been toasted on the inside & lightly spread with creamy peanut butter. Even adults love these!
When the kids were much smaller, they refused to eat crust on pie, pizza, and of course bread. I bought regular buns, and cut out a small hole in the center of the top piece and the bottom piece with a biscuit cutter or a clean, empty soup can. Then I made mini burgers & proceeded the same way. No crusts on the buns & they were totally happy! Hurray for Mom!




The Meat Loaf Burger
by Serina Stabenow

# 39

3 lb of lean hamburger
2 eggs
10 crakers
½ cup of ketchup
squirt of musturad
½ cup of brown sugar

Mix all of the above ingredients together. Make into hamburger patties, and put on the grill.
Side dishes corn on the cob, along with yams. Toasted buns. Along with all the toms, cheese, ect. Sit bake and enjoy.




Mediterranean Sliders
by Cindy Haroian

# 40

Recipe: Patties:

1 pound Kobe Ground Beef
¼ cup Greek plain nonfat yogurt
1 Tbl Basil Pesto (prepared)
1 tsp finely chopped fresh Rosemary
2 tsp finely chopped fresh mint
1 tsp Kosher salt
¼ tsp fresh ground black pepper
¼ cup crumbled feta cheese

Roasted Red Pepper Aioli:

2 small roasted red peppers (from supermarket)
1 small garlic clove, sliced
1 cup mayonnaise
½ tsp Kosher salt
¼ tsp fresh ground black pepper

Vegetable Oil for grill
6 Potato dinner rolls, split
Olive oil for brushing on rolls
1 small bunch watercress, rinsed and dried
1 Baby, seedless cucumber, sliced in 18 thin rounds
6 thin slices red onion (from small onion)
6 6″ Wooden Skewers

Preparation

To make patties, combine the ground beef, yogurt, pesto, rosemary, mint, salt and pepper in a medium bowl. Gently fold in the feta cheese. Form meat mixture in six even portions and shape into small patties. Set aside.

To make the aioli, place roasted red peppers, garlic, in the bowl of a food processor. Pulse until the peppers and garlic are finely chopped. Add the mayonnaise, salt and pepper. Process until smooth. Place in a bowl, cover and refrigerate until ready to use. This can be made early in the day.

Preheat a gas grill to medium-high heat. When grill is ready brush grates with vegetable oil to prevent sticking. Place patties on grill, cover and grill for 4-5 minutes, adjusting heat to prevent burning of meat. Turn patties over and continue grilling, covered, for 3-5 minutes, for medium doneness. The last 2 minutes of cooking, brush split side of rolls with olive oil. Place rolls, split side down, on grill and toast lightly.

To assemble sliders, spread roasted red pepper aioli on both sides of rolls, generously. On the bottom side of the roll, place a good amount of watercress then a patty. Place 3 rounds of cucumber and one slice of onion on top of the patty. Place top roll on top and secure with wooden skewer. Enjoy!




MILLION DOLLAR KOBE TRUFFLE BURGER SLIDER
by Denise Halferty

# 41

(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
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 ½ 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.

MILLION DOLLAR KOBE TRUFFLE BURGER SLIDER




Montreal Hamburgers
by Charlene Kuser

# 42

1 pound ground beef
½ cup minced onion
2 garlic cloves, pressed
Montreal Steak Seasoning
2 avocados
1 red onion, sliced thin
1 jar roasted red peppers
6 large onion rolls

Mix together ground beef, minced onion and pressed garlic. Pat into patties and sprinkle with Montreal Steak Seasoning. Grill to your liking. Place hamburger patties on an onion roll and top with red onion, lots of roasted red peppers, and avocado slices.




Mozzarella Mushroom Burger
by TIMOTHY BECKEL

# 43

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 ½ 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.




Newland Bay Burger
by Caroline Estes

# 44

Burgers
1 lb ground beef and 8 oz backfin crabmeat
4 egg knot rolls
½ cup frozen spinach, thawed
2 eggs
¼ 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,
½ 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, ¼ 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




Organic Hanger Steak Burgers with Point Reyes Blue Cheese, Hot Pickled Goathorn Peppers, and Peppered Bacon
by Violet Blanchard

# 45

1 lb groundhanger steak (ask your butcher to grind them for you)
4 kaiser rolls
½ lb Point Reyes Blue Cheese (or Roquefort), sliced thin
1 9oz jar Mama Lils hot pickled peppers, drained ( Mama Lils)
8 strips (3/4 lb) peppered bacon, cooked
1 Tbsp shallots, minced
1 clove garlic, minced
2 tsp hot sauce (I use Tapatio)
2 tsp worcestershire sauce
1 tsp adobo spice (optional)
2 Tbsp mayonnaise
2 Tbsp dijon mustard
2 Tbsp butter
olive oil
kosher salt and fresh ground black pepper

In a bowl mix together the ground steak, shallots, garlic, hot sauce, worcestershire, adobo spice, and salt and pepper. Don’t over work the meat though, just incorporate everything. Separate into 4 equal portions. Take a portion and roll it into a ball. Then with the palm of your hand, push it down to form a 1″ thick patty. With your knuckles, form a little indentation in the center (this helps keep the burger flat when it cooks). Over high heat brush a grill or grill pan with a little olive oil. Place the burgers on the grill and cook 2 to 3 minutes each side. Toast the kaiser rolls in the oven for a few minutes and then spread a thin layer of butter on the inside of the top and bottom halves. Spread some mayonnaise on the inside of the top half and dijon on the inside of the bottom half. Place a burger on the bottom half of the bun. Cover with 2 slices of bacon, a few slices of blue cheese, and I Tbsp of pickled peppers. Cover with the top half of the bun. Serve with a salad or fries or whatever you fancy.




Pleasin’ Pesto Burger
by Lisa LeBlanc

# 46

Recipe: 3/4 lb. ground chuck
½ lb. ground pork
1 egg yolk
1 T. Grill seasoning ( I use McCormick brand)
1 clove garlic, chopped
1 Beefsteak tomato
1 vidalia onion
8 basil leave
½ pesto sauce ( store brand or homemade)
½ to 1 lb. fresh mozzerella
1 cup mayonaise
4 FRESH kaiser rolls

Combine meats, egg yolk, grill seasoning, and garlic until just mixed together. Don’t over mix. Set aside. Combine mayonasie and pesto sauce. Slice tomato and onion to personal preference. Divide meat mixture into 4 burger patties. Grill to preferred doneness. Just before removing from grill, slice mozzerella and place a slice on each burger until slightly melted. To assemble burgers, place rolls cut side down on grill for 1-2 minutes to toast. Remove rolls and spread mayo-pesto mixture on each side liberally. Place burger on bottom half of roll and top with slice of tomato and 2 basil leaves, then slice of onion. Close burger and enjoy!!!

Raging Bull Burgers
by Donna Cowley

# 47

2lbs grnd chuck,2lbs grnd sirloin,¼ cup worstershire sauce,1 pkg french onion soup mix,1 tsp cracked white pepper,1 tsp cayenne pepper,2 cps diced halepenos,½ cp grn pepper,½ cp red pepper,½ cp yellow.if looks to bulky reduce pepper by ¼ cup each depends on how small you dice.Combine all ingredients and let sit for @ 30 min in refrigerator,and then patty up and watch your man’s mouth water.




RYE CREAM PUFFS WITH BEEF & HORSERADISH FILLING
by Barbara Greiner

# 48

Recipe: Horseradish Sauce

l/4 cup sour cream
2 Tablespoons prepared horseradish
¼ cup minced onion
¼ teaspoon white wine vinegar or lemon juice dash hot red pepper sauce, such as Tabasco

Mix all ingredients. Set aside to meld flavors

Rye Cream Puffs

½ cup water
é ¼ cup butter or margarine
½ cup rye flour
¼ teaspoon garlic powder
l/4 teaspoon salt
2 teaspoons caraway seeds
2 eggs

Heat water and butter in a saucepan to boiling. Add flour and seasonings all at once. Stir until smooth ball forms. Remove from heat and beat in eggs, one at a time, until mixture leaves the side of the pan and is smooth. To make 6 cream puffs: Drop batter in 6 portions, 3 inches apart, onto greased cookie sheet Bake 25 minutes at 400 degrees. Cool thoroughly. (cream puffs may be made as large or as small as the occasion or appetite requires)

Beef

l/2 pound ground, grass fed beef
olive oil
salt
pepper

Preheat skillet. Add a little olive oil. Brown meat, crumble to break up any large chunks. Salt and pepper to taste. Drain any excess grease. Combine with horseradish sauce. Cut open cream puffs and fill with beef-horseradish mixture. Serves 2-3

“Any time burgers” They’re always impressive whether petite for parties or large for lunches. I bake the cream puffs at my leisure and freeze them, unfilled –they freeze beautifully.




San Francisco Hamburger
by Ron Green

# 49

Recipe: ½ lb. natural ground beef, ~80% lean
¼ lb. sliced crimini (brown) mushrooms
3 green onions, chopped
2 cloves garlic, minced
½ bunch Italian parsley, chopped
1 cup zinfandel
1 Tbsp soy
2 Tbsp Worcestershire
2 Tbsp butter
black pepper to taste
1 small ice cube
1 favorite sourdough bun

Before doing anything, fire up your BBQ grill, get a hot fire going.
Put mushrooms, onions, garlic, parsley, wine, soy and Worcestershire in a small man and boil down to about half. It should be relatively thick with the veggies that are in it. Add black pepper to taste. Set aside (leave in the pan).
Form a hamburger patty around the ice cube, enveloping it completely. The patty should be kind of fat. form it to best fit the shape of the bun.
Stoke the grill up, find a hot spot, and put the meat on. Cook it until the outside is quite dark and beginning to char. The ice cube in the center will keep the inside from overcooking, so you want the outside quite well done.
Just before the burger is done, toast the bottom half of the bun. Put the pan with the sauce back on the fire and bring to a boil. Shut it off, and finish with the butter, stirring it in as you would with a butter sauce, off heat.
Place the burger on the toasted bottom bun, smother with the sauce and enjoy.
I usually take the top bun and make garlic bread out of it to enjoy with the burger and dip in the sauce.




Spicy Stuffed Burgers
by Jennifer Pitchke

# 50

Recipe: 2 pounds hamburger meat
½ cup crumbled pepper jack cheese
¼ cup chopped jalapenos
¼ cup blue cheese, crumbled

Take your hamburger meat and season with a little salt, pepper and garlic salt.
You will need to flatten out two patties per hamburger. Depending on how thick and big you make them you are looking at making four to eight hamburgers.
After they are pounded out you will top one burger with a portion of the pepper jack cheese, jalapenos and crumbled blue cheese (to cool it off a little). Then top the other half of the burger and seal the edges.
Grill burger to clients preference and add ranch mayo, romaine lettuce and red onions to bun and serve.




Steak Burger
by Chris Knight

# 51

2 pounds of ground sirloin
1 small chopped onion
3 table spoons of Hinze 57
1 tea spoon of ground black pepper
1 teaspoon of Tony’s seasoning salt

Mix all of the above in a large mixing bowl.
Make tennis ball size balls and patty out.
Grill 30 on each side. Use med. Heat.
Add extra sharp cheddar cheese to each patty 5 min before removing.
Toast wheat bun, Use Dukes Mayo,& Yellow Mustard

Top with tomatoes, lettuce, and Dill pickles
Yield: 5-6 Burgers




Stuffed Caprese Sirloin Burgers with Roasted Garlic Aioli
by Hillary Omdal

# 52

Side dish: Roasted Summer Veggies

INGREDIENTS

Burgers (makes six)
3 pounds ground sirloin (80:20 meat-to-fat ratio)
2 tsp. sea salt
1 ½ 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
½ 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
¼ cup water
¼ teaspoon salt
Pinch of ground cayenne pepper
1-½ 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 ½ 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 ½ 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 1-½ 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
½ teaspoon paprika
½ teaspoon coarse sea salt
½ Tbsp. garlic powder
½ 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.




Stuffed Tartare Burgers
by Barbara Barnhart

# 53

4 (¼ 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.




Summer Fresh Burger
by Rachel Lenhart

# 54

4 Ciabatta Rolls

Burger:
1-½ 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.




Sweet and Savory Burger
by Katherine Cheng

# 55

Hawaiian Sweet Buns
with Kobe beef topped with grilled pineapple and a sweet terriaki glaze.




Taco Burger
by Betty Shoemaker

# 56

1 lb hamburger
1 pkg taco seasoning
¼ cup mushrooms
1 egg
mix and place on grill very good




Tasty Taco Burger
by David Daniels

# 57

Recipe: Ingredients:

1 ½ lb. hamburger ( 22% fat )

½ 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

¼ 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 ¼ 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.

Tasty Taco Burgers




Tender of the Loin Burger
by Jason Walker

# 58

2 Lbs Ground Tenderloin Beef
Onion Buns as needed for your dinner
5 tbl spn Minced Garlic
Onion Powder
Lawry’s Season Salt
Smoked Paprika
Cumin
Black Pepper
2 Med red onions
1 Pint of standard mushrooms
Tomatos as needed for your sandwiches
Worcestershire sauce
Teriyaki Sauce
Texas Pete Hot Sauce
Sliced Sharp White cheddar and Jack cheese ( 8 oz each)

Combine Ground Tenderloin beef, 3 tbls spoons minced garlicand the following to taste– Lawrys,Onion Powder, Paprika, Cumin and Black Pepper. Mix well. Then you seperate meat into ¼ to ½ pound burgers patties, then you want to add a little more to allow for shrinkage.

Coat a pan with a little olive oil and the remaining garlic and heat on Medium high. Sear you burgers for one minute per side, immediatly transfer them to the fridge once seared. Save the burger grease.

In a bowl combine ¼ cup worchestershire, ¼ cup teriyaki, ¼ cup texas pete, mix well.

Get a deep pan that can hold your burgers flat, pour in ½ of liquid mix from above, lay burgers down over mixture, then add remaining mixture on top of burgers. Marinate the burgers for one hour per side.

Slice 2 onions,set aside.

Slice the third onion for serving, set aside.

Slice your mushrooms set aside in fridge.

Slice tomatoes, set in fridge

Put the burgers on the grill medium temp, shoot for your desired temp.

While burgers are on grill, saute your 2 onions. Then saute your mushrooms, in the burger oil from earlier, set aside.

When burger are 3/4 of the way done transfer them to your top rack to finish, place the buns on the grill to toast where the burgers were, when complete,
take a bottom bun slide a burger on, then the top bun put these on a nice big plate DO NOT stack the burgers.

Now prepare the burgers for eating in the manner that you or your guest see fit in other words make arrangements for the condiments.

Thank You.




Teriyaki Burgers
by Jo Schwartz

# 59

2 pounds hamburger
½ cup Kikkoman Teriyaki Glaze
salt/pepper/garlic to taste

Mix the teriyaki glaze into ground beef. Form patties. Fry/broil/barbecue until juices run clear. Season with salt, pepper and garlic while cooking. Season again after turning. These burgers are good warmed up the next day when prepared in this manner.




Tex Mex Smoke Burger
by Juan Del Moral

# 60

½ pound of beef
¼ cup fine chop green onion
¼ cup cilantro
½ tsp ginger
pinch of sugar, salt, and peper

mix all in large bowl
cook on grill (misket wood)

Top with tomato, lettuce, ciabatta bread, mayo, and salsa




The Beer Fondue Burger
by Rosalind Pope

# 61

1 Marx Foods Kobe beef burger patty
½ teaspoon Worcestershire sauce

1 large crispy bun
Curly Green Lettuce
Tomato slices

For the Fondue Sauce :

2 oz. Emmenthal cheese, grated
4 oz. Gruyere cheese, grated
¼ cup beer
½ teaspoon red pepper flakes

For the Fried Onions :

Vegetable oil
1 large sweet onion, sliced into ¼ inch rounds
3 oz. self-raising flour
¼ pint beer

To make the fondue sauce :

Heat all ingredients in a saucepan over a slow to medium heat until the cheeses have melted and the sauce is bubbling slowly. Set aside and keep warm.

Preheat grill to medium/high heat.

Brush beef patty with Worcestershire sauce on either side.

Grill the burger for 4-5 minutes each side. Toast bun halves.

To make the fried onions :

Pour oil into a medium sized saucepan to a depth of 3 inches and heat to 360°F. In a medium bowl, mix the beer into the flour to make a stiff batter. Separate onion rounds into rings and dip onion slices in the batter. Cook, a few at a time, in the hot oil until golden and crunchy about 3 to 4 minutes. Drain on paper towels.

To assemble :

Spread some fondue sauce on the lower bun half. Top with lettuce and tomato and the burger patty. Pour a little sauce over the top. Top with bun half and insert a long wooden skewer through the middle. Thread the fried onions onto the skewer extending out of the bun and serve with the extra fondue sauce in a small bowl alongside for dipping.




The French Onion Burger
by Julie Dubois

# 62

serves 4
1 pound ground ends of beef tenderloin
1 Vidalia Onion
2 TBS unsalted butter
1 cup shredded gruyere cheese
salt and pepper
French bread
Melt butter in saute pan over medium heat, add in sliced vidalia onion, stir to coat continue cooking onions until they are caramelized to a beautiful brown color, set aside.
Separate beef into 4 equal sections, form into patties, put a generous amount of salt and pepper and both sides and grill to 145 degrees, beef should be pink in center (beef tenderloin does not need to be cooked to 160 degrees)
Before burgers are finished, add caramelized to each and add a generous portion of gruyere cheese.
Slice the french bread loaf lengthwise, and then cut into individual pieces to fit the burgers and enjoy!

The Great Italian Burger
by Cindy Canas

# 63

Ingredients:
1. 1/3 lb ground veal
2. 1/3 lb ground beef
3. 1/3 lb ground pork
4. ½ cup finely diced yellow onion
5. olive oil
6. salt
7. pepper
8. 1 tbsp crushed garlic
9. 1/8 cup fresh oregano leaves chopped fine
10. 1/8 cup fresh basil leaves chopped fine
11. four slices provolone
12. ¼ cup fresh grated parmesan cheese
13. 4 hamburger size focaccia rolls
14. 1 cup spaghetti sauce
15. 1 ½ cups diced mushrooms
16. 2 tbsp butter

Directions:
First, saute onions with enough olive oil to cover bottom of saucepan on medium heat for 20 minutes. Remove from heat and cool. Then mix all meat, garlic, 1 tsp salt, and ½ tsp pepper well. Add onions and mix well.
Next, saute mushrooms in butter on medium heat with ¼ tsp salt for 10 minutes. Then set aside.
Form 4 ¼ lb bugers and grill burgers to your liking (as far as how done you would like). Top each burger with ¼ of fresh basil and oregano. Place ¼ of the parmesan and a slice of provolone on each burger. Place burgers on rolls and top with sauteed mushrooms and spaghetti sauce. Enjoy while they’re hot!




The Loaded Cannon
by Anya Cannon

# 64

Recipe: 1 lb.ground chuck
¼t onion salt
1t garlic powder
1 large potato
3 slices of cheese your choice of kind
5T sour cream
beacon bits
¼ C chopped jalapenos
¼t cayenne powder
1 portabella mushroom cap
½C onion
olive oil
funyons

mix meat,onion salt and garlic powder into 3 patties
bake potato in microwave until done
in bowl mix cooked potato 2T s cream bacon bits and salt to taste set aside
put burgers on grill low heat while burgers cook mix ur sauces in small bowl mix remaining s cream peppers and cayenne powder set aside in skillet mix mushrooms,onion salt to taste cook in olive oil untill done take finished burger off the grill and build ur masterpiece add potato mix to top of burger add cheese and microwave untill cheese melts remove then top with mushroom mix s.cream sauce and finish off with handful of funyons




Three Napkin Burgers
by John Reynolds

# 65

1 lb. lean Ground Beef
1 small onion, chopped fine
1 T. Worchestershire sauce
¼ C. Franks Original Hot sauce
¼ C. Italian style bread crumbs
1 egg yolk
4 slices swiss cheese
4 deli style burger buns
French’s Classic Yellow Mustard
Open Pit Original BBQ sauce

mix top 6 ingredients by hand and mold into a round loaf. Cut into four equal parts. Roll each into round ball. Place meat ball onto hot griddle and LEAVE IT ALONE FOR TWO MINUTES. Then with spatula FLATTEN BALL to approximately 3/4 inch thick. DON’T FLIP for another two minutes. After turning, place cheese and bun top on the burger. While other side is grilling, pour a circle of mustard on the bottom bun, and fill in the circle with BBQ sauce. Cook burgers for approximately 4 minutes and place on bottom bun. Serve with AT LEAST three napkins and enjoy!!




Tomato Bruschetta style Ciabatta Burger
by Aaron Henderson

# 66

Inspired by Tomato Bruschetta; made with grilled ciabatta bread, tomatoes, basil, aged provolone, and topped with sherry vinaigrette.

Meat:
¾ lb ground chuck
¼ lb ground sirloin
¼ Tsp. Italian seasoning
¼ Tsp. Paprika
¼ Tsp. Garlic powder
1 Tsp. Kosher salt
1 Tsp. Fresh cracked pepper
¼ Cup Olive Oil (not evoo)
Bruschetta mix:
¾ Cup diced plum tomatoes
3 Cloves Crushed garlic
On the bun:
4 Fresh ciabatta rolls
¼ Cup real mayonnaise

Toppings:
8 Slices aged provolone
15 Leaves of basil
1 Bunch of red leaf ruby lettuce
¼ Cup sherry vinaigrette
2 Grilled red onions cut in half

Combine ground meats with ¼ tsp. of combined seasonings (Italian, paprika, garlic power and cracked pepper) (don’t over work). Divide into four even patties and lightly season with about ¼ tsp. of combined seasonings (Italian, paprika, garlic power and cracked pepper) on top of each patty. Lightly drizzle patty with olive oil, place on grill. Cook at medium high till medium rare. Place a slice of aged provolone on the patty and move patty to cooler side of grill.
Peel 2 red onions and cut in half drizzle with olive oil and a pinch of salt place on grill. After soft, remove grilled red onion and slice thin.
Chop plum tomatoes, and crush garlic combine and drizzle with olive oil, and a pinch of salt and pepper. Set aside.
Take sliced ciabatta roll and brush with olive oil, lightly salt and pepper place on grill. Split side down and toast about 30 seconds, remove and add mayo to each side. Add 1 tbsp of tomato mixture on top of burger and add second slice of aged provolone, leave on grill till warm and melting.

Building the burger, spread mayo on both sides of ciabatta bread, place burger on bottom slice of ciabatta (provolone side up), add red leaf lettuce, fresh basil, and 2-3 rings of grilled onion and drizzle with sherry vinaigrette. Lightly add cracked pepper on top. Top with other half of ciabatta roll, and enjoy my version of the Tomato Bruschetta made into a burger!




Tropical Mango Burgers
by Carole Resnick

# 67

Mango Ketchup

2 Tablespoons canola oil
½ medium red onion, finely chopped
1 clove garlic, finely chopped
½ medium red bell pepper, finely chopped
½ 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
½ teaspoon salt, or to taste
¼ teaspoon freshly ground black pepper, or to taste

Mango Burgers

1 pound ground sirloin
½ 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 ½ teaspoons Worcestershire sauce
½ teaspoon salt, or to taste
¼ 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.




Wild Harvest Hamburgers
by Lesley Pew

# 68

Recipe: Serves 6
1 ½ 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
½ pound red onions, sliced
½ 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 ½ 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.



Buffalo/Bison Burger Recipes


Buffalo Bill Bison Burger
by Scott Drake

# 69

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!




Buffalo Buffalo Burger
by John Doddridge & Jocelyn Grooms

# 70

1 pound ground buffalo
1 tablespoon hot sauce
salt & pepper
crumbled blue cheese
lettuce
tomato slices

buffalo mayo:
1 cup mayonnaise
¼ cup hot sauce

Combine ground buffalo and 1 tablespoon of hot sauce. Season with salt and pepper. Form into four patties. Allow to sit in refrigerator 30-45 minutes. Grill until preferred doneness. Sprinkle crumbled blue cheese on top of each burger and allow cheese to melt a little.
Place each burger on bun and top with lettuce and tomato slice. Spread buffalo mayo on top bun and place on top of finished burger.




Humbert’s Hungry Mans Hamburger
by Dustin L. Humbert

# 71

Ingredients:
BURGERS
1 lbs Ground Beef
1 lbs Ground Bison
¼-teaspoon Danish Viking-Smoked Salt
½ teaspoon Four Peppercorn Blend Pepper, freshly ground
1 oz Dried Chanterelle Mushrooms Chopped
½ Small Chopped Red Onion
2 Garlic Cloves Chopped
¼ Cup Gourmet Extra Virgin Olive Oil

BURGER TOPPINGS
4 Portabella Mushroom Caps
2 cups Arugula
1 Cup Gourmet Extra Virgin Olive Oil
¼ Cup Traditional Balsamic Vinegar, Aged at least 12 years
1 Large Jar of Roasted Red Peppers, drained
4 Thick Slices of Manchego Cheese

BASIL MAYONNAISE
2 Cups Fresh Basil Leaves
1 ½ Cups Mayonnaise
2 Tablespoons Fresh Lemon Juice
1 Tablespoon Dijon Mustard

BUN
Ciabatta Bread
Gourmet Extra Virgin Olive Oil

Topping Preparation:
Prepare the burger topping first. Clean the Portabella Mushrooms and Arugula. In a medium flat dish, place the Arugula, Portabella Mushrooms (gills up), and Roasted Red Peppers. In a separate bowl mix the Traditional Balsamic Vinegar and Gourmet Extra Virgin Olive Oil; then pour over vegetables. Allow to sit open on counter.

Burger Preparation:
Wash hands thoroughly before starting. In a large bowl, combine Ground Sirloin, Ground Bison, Salt, Ground Pepper, Chopped Mushrooms, Chopped Onion, Chopped Garlic and Olive Oil. Mix well for about two minutes. Divide mix into four equal parts. Form each section into rectangles, about four inches wide. Plate the burgers and set aside. Wash hands when done handling meat.

Basil Mayonnaise Preparation:
Combine all ingredients into food processor and blend until smooth.

Bun Preparation:
Cut Ciabatta bread to the length of the burgers. Cut the bread in half to form a bun. Brush inside f bread with Olive Oil.

Cooking Instructions:
Heat a heavy-duty non-stick frying pan on the stove on high. Place the burgers in one at a time to sear the outside of then and then set aside. On a heated grill place the seared burgers; cook to desired doneness (caution: The longer the burgers cook, the more dry they become). Place the Portabella Mushrooms on the grill and cook for 3 minutes on each side. Cook the Buns on the grill, olive oil side down for about 20-30 seconds.

Drain remaining toppings and set aside.

Remove the burgers, mushrooms and buns from the grill. Brush one side of the bun with the basil mayonnaise. On the other side of the bun, place the burger, a slice of Manchego cheese, a mushroom, ¼ of the remaining toppings, and the bun with the mayonnaise. Enjoy!




Mary still has a little lamb; Gyro Bison burger
by Melinda Winner

# 72

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.




Sun Dried Tomato and Garlic Scape Pesto Buffalo Burgers
by Stephanie

# 73

Recipe: For the Pesto:

1 bunch garlic scapes

½ cup walnuts or pine nuts (walnuts are better, but pine nuts will do in a pinch)

½ cup olive oil

½ 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?

Sun Dried Tomato and Garlic Scape Pesto Buffalo Burgers



Chicken/Poultry Burger Recipes


Asian Burgers with Spicy topping
by Renee Dedrick

# 74

For Burgers
1 pound ground chicken
6 scallions sliced
1 tablespoon Emeril’s Asian Essence
1 teaspoon Thai Chili-Garlic Paste
2 tablespoons Sesame Oil
2 Cloves Garlic
palm full unseasoned bread crumbs
one inch fresh ginger -grated/finely chopped

½ cup Gyoza Dipping Sauce (preferred brand - Trader Joe’s)

Salt & Pepper to taste

Combine all ingredients except Dipping sauce and press into even size patties (should make about 3 healthy sized patties)

Grill over medium/high heat until cooked through (about 4 minutes each side) - immediately baste both sides of each patty with Gyoza Dipping Sauce when removed from the grill to cool and serve, this will create a nice glaze on each patty as they cool.

Serve with choice of hamburger buns (Wheat preferred)

For Asian Burger topping:

1 cup coleslaw

handful of fresh snap peas

½ cup ginger dressing

handful of cashews

1 teaspoon (more if you like it spicy) Crushed Red Pepper Flakes

handful of Won ton Strips -Garlic Ginger flavor (Preferred Brand -Fresh Gourmet)

Combine all ingredients and let chill for 30 minutes before serving burgers. Top each burger with a large spoonful of the Asian Burger Topping and enjoy!




Chicken Parm Burger
by Robert Simon

# 75

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




Chicken-Turkey Burgers
by Cristina Vives

# 76

A healthy burger alternative!

INGREDIENTS: Yield: About 12 Patties
1. 1 Package Ground Chicken Defrosted (1LB) Prep Time: 15 Minutes
2. 1 Package Ground Turkey Defrosted (1LB) Cook Time: 15 Minutes
3. 1 Large Onion
4. 3-4 Cloves Garlic
5. 1 Jalapeno Pepper (optional)
6. 1 Bundle Cilantro
7. 1 Tsp. Salt
8. 1 Tsp. Pepper
9. 1 TBSP Garam Masala
10. 1 TBSP Tumeric Powder
11. 1 Tsp. Red Chili Powder
12. 1 Tsp. Garlic Powder
13. 1 Tsp. Olive Oil
14. 1-2 Limes
15. 1 Egg
16. 1 Tsp. Olive Oil
17. Seasoned Bread Crumbs (for dredging)
PREP:
1. In a bowl combine chicken and Turkey, set aside
2. In a food processor, combine the remaining Ingredients (excluding remaining olive oil Limes, egg, and bread crumbs ), pulse until ingredients are minced .
3. Mix the chicken and turkey with the ingredients from food processor.
4. Add in the egg and incorporate to mixture
5. Let rest in refrigerator for 10 minutes
6. Before it is done resting, heat a skillet to med/high heat
7. Add olive oil to hot pan
8. After taking mixture out of refrigerator , shape into patties and dredge in bread crumbs
9. Place 2-4 patties on skillet and cook for 3-4 minutes on each side.
10. When done, sprinkle with lime juice for an added zing.




Fire Cracked Chicken Burger
by Cynthia Whitehead

# 77

Four boneless, skinless chicken breast seasoned with rub (followed) Cook on grill *Rub 1tbsp fresh ground black pepper, 1 tsp Cajun spice, ½ tsp nutmeg, 1 tbsp garlic salt

Four thick slices pepper jack or jalapeno cheese Four thick slices Swiss cheese * add cheese at end of cooking so it melt on top

Four onion buns

Dressing
4tsbp mayonnaise
1tbsp Cajun seasoning
2 tbsp ketchup prefer (habanera type)
1tsp mustard spicy brown
1tsp sweet pickle relish

Eight slices cooked peppered bacon cooked crisped and drained *use regular bacon and pepper well while cooking * Bread and butter pickle slices Tomato Lettuce Red onion rings

Rub chicken and grill until done, add cheese until melting then build the burger start with onion buns slather with dressing then add bacon over melted cheese pickle slices tomato lettuce and red onion rings this is chicken burger has a kick best.




Himalayan Half Pounders with Honey Cilantro Yogurt
by Phil Williams

# 78

2 pounds ground chicken
1 tablespoon cumin powder
1 teaspoon turmeric
¼ teaspoon grated nutmeg
½ teaspoon pepper
2 tablespoons lemon juice
1 tablespoon chili paste
1 tablespoon garlic paste
1 tablespoon ginger paste
Salt and Pepper

½ cup onions
½ cup peppers of your choice
½ cup whites of green onion
1 teaspoon garlic, minced
1 teaspoon ginger, grated
1 tablespoon cumin powder

¼ 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 ½ 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.




Indian Chicken Burger
by Ruby

# 79

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. ¼ 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.




Mexi-Chicken Mini-Burgers
by Josette Fleming

# 80

For burgers:
1 pound ground chicken
½ cup crushed cheese crackers (such as Cheez-Its)
1 egg, beaten
1 tbsp. finely chopped pickled Jalapenos
1 tsp. ground cumin
1 tbsp. chopped fresh cilantro
1 tsp. minced fresh garlic
½ tsp. salt
¼ tsp. black pepper
Mix all ingredients well and form into a 2 inch diameter log. Place on a foil-lined baking sheet and bake at 350 degrees for 25 minutes or until cooked through.
Buns:
Prepare one package refrigerator buttermilk biscuits according to package directions. Slice in half.
Topping:
1 medium yellow onion, thinly sliced
1 fresh poblano chili pepper, stem and seeds removed and sliced in strips
1 tbsp. olive oil
Sautee onions and chili pepper until softenend.
To build burgers, spread split biscuits with mustard, mayonnaise, ketchup or other of your favorite condiments. Cut cooked chicken log into l inch slices and stack on bottom of biscuit, then top with sliced cheese, such as pepper jack, and sauteed onions and peppers and top of biscuit.




Poussin Pocket Burgers
by Loretta D. Doty

# 81

4 5 oz. poissin breasts, boned and skinned

non-stick cooking spray
2 Tbsp. extra virgin olive oil

½ c. red onion, chopped
½ c. red bell pepper, chopped
½ c. morel mushrooms, chopped
½ tsp. sea salt
½ tsp. garlic

4 slices Trailhead cheese
1 avocado, quartered and sliced
4 whole grain white hamburger buns
1/3 c. mayonnaise

To make stuffing, coat large skillet with cooking spray and add 1 tablespoon olive oil. Swirl pan to coat bottom and add onion. Cook onion over medium-high heat until transparent, stirring occasionally. Add bell pepper and cook until toasted and softened. Stir in mushrooms, salt, and garlic. Cook for 2 minutes and remove skillet from heat.

Place poissin breast between folded parchment paper or plastic wrap, and flatten with mallet. Spoon one-fourth of the stuffing onto the breast and fold over. Secure with toothpicks on open sides. Continue this with each breast until all four are stuffed.

Add the other tablespoon of the olive oil to the same skillet that the stuffing was made in and place the four stuffed breasts in the skillet. Cook on medium-high heat for 3 minutes. Turn breasts over and cook other side for 3-4 minutes or until thoroughly cooked.

Spread 1 tablespoon mayonnaise on the inside of both the top and the bottom of the hamburger bun.

Transfer a stuffed breast to a bottom bun. Place cheese slice on top of it and top with one-fourth of the avocado slices. Cover with top bun. Continue to make each burger in the same way.
Makes: 4 burgers




Smoked Gouda Chicken Burgers With Grilled Apples; Apple Cranberry Coleslaw
by Morgan Omdal

# 82

Serves: 4

Ingredients
1 ½ 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
¼ cup finely chopped red onion, plus one thinly sliced small red onion, reserved for topping
¼ tsp. salt
¼ 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 ½-inch slices
½ 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 ½-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
¼ 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
¼ cup mayonnaise
2 Tbsp. lemon juice
¼ tsp. black pepper

Instructions
In a small bowl, toss together the cranberries and ¼ 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.




Zesty Fiesta Burgers
by Dana Campbell

# 83

Burgers (8 large patties):
2 lbs. lean ground chicken
½ cup red onions minced
¼ cup cilantro finely chopped
1 egg
1/3 cup bread crumbs
1 clove garlic minced
1 jalapeno finely chopped (seeds removed)
2 tbsp. soy sauce
1.5 tsp. stone ground mustard
1 tsp. salt
1 tsp. black pepper
1.5 tsp. smoked paprika
1 tsp. lime zest
1 lime juiced

Toppings:
Grilled Corn Salsa
2 ears sweet corn
2 tbsp. cilantro, finely
chopped
1/8 tsp. garlic, minced
2 tbsp. lime juice
1/8 cup red onion, finely diced
¼ Jalapeno, finely diced
pinch of salt
Zesty Chipotle Mayo dressing
1 cup Mayo
½ cup sour cream
2 chipotles in adobo
pinch of salt
1 tsp. lime zest
2 tbsp. lime juice
½ tsp. Tabasco
Avocado, nice sized slices
Pepper Jack or Monterey Jack Cheese (how spicy do you want it!)
8 Sourdough Rolls

Directions:

Burgers

Combine salt, pepper, garlic, paprika, bread crumbs, cilantro, jalapeno, onion and lime zest in a small bowl. In a large bowl combine ground chicken, lime juice, egg, mustard and soy sauce. Once meat mixture is well combined add the contents from the small bowl and gently work the ingredients together. Mixture will form about 8 large patties.
Grill about 5 minutes per side (can be done on an indoor or outdoor grill). When burgers are almost done add cheese to melt. Toast rolls until they are golden brown and slather with chipotle mayo dressing. Top with grilled corn salsa and avocado slices.

Grilled Corn Salsa

Grill two ears of corn for about 6 minutes or until they begin to get nice grill marks. Remove corn from the cob and refrigerate until cool. In a medium bowl combine corn, garlic, onion. jalapeno, salt, cilantro and lime juice. Mix until lime juice coats entire mixture. This salsa can be made up to a day in advance…it improves as the ingredients combine.

Zesty Chipotle Mayo dressing

In a food processor blend chipotles, sour cream, lime zest, lime juice, salt, tabasco and mayo until smooth. If more heat is desired simply add Tabasco slowly until taste is correct. Make this dressing at least 6 hours in advance so all the flavors can sharpen.



Elk Burger Recipes


Bacon and Blue Cheese Stuffed Elk Burgers
by Christine Friesenhahn

# 84

for each burger:
½ 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 ¼ 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.



Lamb Burger Recipes


Avocado Burger
by Sharmane McKinney

# 85

Recipe: Avocado Garlic Mayo
2 garlic cloves
2 eggs
2 tbs fresh lime juice
2 tsp yellow mustard
1 c olive oil
to taste salt and pepper
2 ripe avocados

Combine ingredients in a food processor or blender. On low speed at oil in a slow stream. Blend until thickened. Incorporate 2 mashed avocados.

Ground Lamb 1 lb
Ground Beef 1 lb

1 tbs garlic powder
1 tbs onion powder
1 tbs seasoned salt
1 tbs worchestire sauce
1 tbs liquid smoke
2 eggs, beaten
1 c japanese pekoe bread crumbs

Blend all ingredients together. Either pan fry or grill.

1 grilled yellow heirloom tomato, sliced Bibb lettuce Havarti cheese, sliced

For the Bun:

Roasted Sweet Vidalia Onions

1 ½ c warm water (105 f)
1 ½ tsp kosher salt
1 tsp white sugar
1 tbs olive oil
3 ¼ c bread flour
1 ½ tsp dry active yeast

Combine yeast and water and let ferment.About 10 minutes. Bread flour, white sugar, add to yeast mixture. Roast a vidalia onion and then saute in 1 tbs butter. Let dough proof until doubled in size. Roll dough onto greased cookie sheet. Top with roasted onions and salt. Bake for 20 to 25 minutes at 400 f.

For extra enjoyment, place cheese on top of burger when on grill to melt.

Assemble burger and enjoy!




Greek Gyro Burger
by Alfred Bellini

# 86

½ pound ground veal
½ pound ground lamb
1 teaspoon onion powder
1 teaspoon coriander
½ teaspoon black pepper
1 teaspoon garlic powder
½ teaspoon salt
1 egg
1 package feta cheese
1 white onion
1 tomatoe
1 package of shredded lettuce
1 package pita bread
1 bottle cucumber dressing

Mix veal, lamb, egg, garlic, onion powder, coriander, black pepper, and salt all together. Make patties up, cook patties. After patties are cooked, cut patties in half, cut pita bread in half. Place half pattie in pita pouch, place some cucumber dressing in pouch, crumble some feta cheese in pouch, along with a slice of tomatoe, slice of onion, and some shredded lettuce. A truly mouth watering treat.




Mediterranean Burger
by Sarah Marolf

# 87

Lamb Burger with Tabbouleh Topping & Feta served on Eliopsomo

Lamb Patties
2 lb Ground Lamb
½ cup chopped fresh flat-leaf parsley
½ cup chopped fresh coriander (cilantro)
3 teaspoons ground cumin
½ teaspoon ground coriander
2 teaspoons paprika
¼ teaspoon cayenne pepper
4 garlic cloves, minced

Tabbouleh Topping
3 ripe tomatoes
1 cucumber
4 green onions, sliced
3 cups chopped parsley
½ cup fresh mint, chopped
1/3 cup lemon juice
¼ cup olive oil

1 cup crumbled feta cheese
1 loaf Eliopsomo (Greek Olive Bread) sliced

Method:
1.Combine ingredients in a large bowl and mix together. Make patties and refrigerate.
2.Cut the tomatoes in half; squeeze gently to remove excess seeds. Cut into ½ inch cubes. Cut cucumber in half lengthways, remove seeds and cut the flesh into ½ inch cubes.
3.Whisk the lemon juice and 1 ½ teaspoon salt in a small bowl until well combined. Season with freshly ground black pepper and slowly whisk in olive oil.
4.Combine tomato, cucumber, green onions and herbs toss lightly to combine. Pour over lemon/olive oil mixture and toss until evenly coated.
5.Grill Lamb patties until desired doneness and remove from grill. Lightly toast Eliopsomo on grill. Generously cover burgers with Tabbouleh topping and feta cheese and serve.




My Big Fat Greek Burger
by Helen Davis

# 88

Use pita bread as substitute for buns

Patties
1 pound ground lamb
1 small onion
2 gloves garlic
2 tablespoons fresh mint, chopped finely
1 tablespoon fresh rosemary, chopped finely
1 tablespoon lemon juice
½ teaspoon marjoram
½ teaspoon pepper
½ teaspoon salt

2 tablespoons olive oil for cooking patties

Dressing
Cup of plain yogurt
1 tablespoon fresh mint, finely chopped
1 clove garlic, finely chopped
1 tablespoon lemon juice
½ cup cucumber, peeled and finely chopped

Garnish
Arugula leaves
Sliced tomato
Sliced red onion
1 cup feta cheese

6 pita breads

Combine patty ingredients together in a bowl, mix together and form into 6 oval shaped patties, small enough to fit in pita bread pockets.

Wrap pita breads in foil and heat until warm, approximately 6 minutes.

Add 2 tablespoons of olive oil to frying pan, cook patties on medium heat until cooked through, approximately three minutes on each side.

Combine dressing ingredients together in a bowl and mix well.

Gently ease open one side of each warm pita and layer arugula, burger, tomato and onion. Topping with two tablespoons of dressing and a generous sprinkle of feta cheese.



Ostrich Burger Recipes


Ma’s Spicy Ostrich Burgers
by Pat Dazis

# 89

Recipe: 1-½ pounds ground ostrich meat
1 teaspoon lemon pepper
¼ teaspoon red pepper flakes
1-½ tablespoons canola oil
1-½ teaspoons sesame oil
½ 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


SULTAN’S BURGERS
by DIANE HALFERTY

# 90

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
¼ 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
1-¼ teaspoons salt
3/4 teaspoon ground black pepper
½ teaspoon paprika
½ 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 ½-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.

SULTAN’S BURGERS



Pork Burger Recipes


Double Beecher’s Cheese Burger & Nutter Butter Milkshake
by Curtis

# 91

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
½ 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!


Ecuadorian Parrilla Burger
by Delmy Arias

# 92

Recipe: Quarter pound of ground:
- Turkey
- Pork
- Beef
2 Chorizo links (fresh) casings removed.
3 strips of bacon (cooked and chopped)
1/3 cup chopped scallions
2 tbs. crushed garlic
2 tbs. ketchup
1 tsp. cumin
1 tsp. of spanish paprika
1/3 cup of diced red bell pepper
1/3 cup of diced red onion
Half a cup of cilantro and flat leaf parsely finley chopped.
½ tsp. salt and pepper.
4 slices of pepper jack jalepeno cheese.

1. Combine everything except the cheese in a bowl and mix with hands until all the ingredients are mixed together well. Be careful not to overmix or burgers will be tough.

2. Make 4 burgers. Cook them on a medium high grill for about 7 minutes on each side. Put the pepper jack cheese on them the last 2 minutes of grilling.

3. Put them on a roll or hamburger bun. I would use a roll because they are big! Top it with sliced tomato’s lettuce and dig in…

This burger is moutherwatering and juicy. It kind of reminds me of a South American style barbecue. The best part is all of the ingredients are in the burger so its not so messy to eat. ENJOY….


JAMAICAN JERK SLIDERS WITH ISLAND SLAW
by PETER HALFERTY

# 93

Recipe: 10 SLIDERS

6 ounces packaged broccoli slaw
3/4 Cup julienned fresh pineapple
¼ Cup Greek yogurt
1 Tablespoon coarsely chopped cilantro
2 teaspoons toasted sesame seeds
2 teaspoons key lime juice
½ teaspoon toasted sesame oil
¼ teaspoon finely grated key lime peel
¼ 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
¼ 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.

JAMAICAN JERK SLIDERS WITH ISLAND SLAW


Pineapple Brown Sugar Glazed Hawaiian Pork Burgers
by Sally Sibthorpe

# 94

1 pound ground pork
1/3 cup crushed pineapple, drained
¼ cup finely diced red bell pepper
¼ cup minced onion
1 teaspoon salt
¼ teaspoon ground pepper
½ teaspoon garlic powder
½ cup pineapple juice
3 tablespoons brown sugar
3 tablespoons soy sauce
¼ teaspoon Chinese hot mustard
4 buns
4 lettuce leafs
4 tablespoons mayonnaise

Place ground pork, pineapple, red bell pepper, onion, salt, pepper, and garlic powder in a medium-sized bowl, and mix lightly. Divide into 4 equal portions, and form into patties. Let sit for 10 minutes for flavors to blend.

While burgers are resting, place pineapple juice, brown sugar, soy sauce and mustard in a small saucepan. Bring to a boil, and cook until reduced by half, about 4 minutes. Reserve until needed.

Heat grill to medium setting. Place burgers on grill, and cook for 3 minutes with grill closed. Open lid, and flip burgers. Brush cooked side with the pineapple brown sugar glaze. Grill for 3 more minutes, then flip burger again. Brush top with glaze. Grill for 2 more minutes, or until done (157 degrees on a meat thermometer). Brush burgers with any remaining glaze. Serve on crusty buns with lettuce and mayonnaise, if desired.


Pleasin’ Pesto Burger
by Lisa LeBlanc

# 95

Recipe: 3/4 lb. ground chuck
½ lb. ground pork
1 egg yolk
1 T. Grill seasoning ( I use McCormick brand)
1 clove garlic, chopped
1 Beefsteak tomato
1 vidalia onion
8 basil leave
½ pesto sauce ( store brand or homemade)
½ to 1 lb. fresh mozzerella
1 cup mayonaise
4 FRESH kaiser rolls

Combine meats, egg yolk, grill seasoning, and garlic until just mixed together. Don’t over mix. Set aside. Combine mayonasie and pesto sauce. Slice tomato and onion to personal preference. Divide meat mixture into 4 burger patties. Grill to preferred doneness. Just before removing from grill, slice mozzerella and place a slice on each burger until slightly melted. To assemble burgers, place rolls cut side down on grill for 1-2 minutes to toast. Remove rolls and spread mayo-pesto mixture on each side liberally. Place burger on bottom half of roll and top with slice of tomato and 2 basil leaves, then slice of onion. Close burger and enjoy!!!


Thai One On Pork Burgers with Spiked Coleslaw
by Athena Russell

# 96

Spiked Coleslaw:
4 cups (12 oz pkg) broccoli slaw mix
2 green onions, chopped
2 tablespoons mayonnaise
2 tablespoons Sake
2 teaspoons sugar
¼ teaspoon ground ginger
Salt to taste
Freshly ground black pepper to taste

Peanut Sauce:
¼ cup sugar
1/3 cup smooth or chunky peanut butter
3 tablespoons soy sauce
2 tablespoons water
1 tablespoon canola oil
1 garlic clove, minced

Patties:
1 ½ pounds ground pork
¼ cup finely chopped red onion
1 tablespoon Sake
2 teaspoons soy sauce
2 garlic cloves, minced
2 tablespoons fresh coriander, chopped
2 teaspoons fresh ginger, grated
½ teaspoon red pepper flakes

Canola oil, for brushing on the grill rack
4 Kaiser rolls

Directions:

To make the coleslaw, combine the coleslaw mix and onions in a large bowl and toss well. Combine the mayonnaise, Sake, sugar, ground ginger, salt and pepper in a small bowl and stir until well blended. Pour over the coleslaw mixture, tossing to blend. Cover and refrigerate until serving.

To make the sauce, combine ¼ cup sugar, peanut butter, 3 tbsp soy sauce, water, 1 tablespoon canola oil, and minced garlic in small saucepan. Heat until sugar is dissolved, stirring frequently. Set aside.

To make the patties, combine pork, onion, Sake, soy sauce, minced garlic, coriander, fresh ginger and red pepper flakes in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 4 equal portions and form the portions into patties to fit the buns.

When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once and basting with the peanut sauce, until done to preference, 4 to 5 minutes on each side for medium. During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly.

To assemble the burgers, on each roll bottom, place a patty and an equal portion of the coleslaw. Add the bun tops and serve. Makes 4 Burgers.


The Great Italian Burger
by Cindy Canas

# 97

Ingredients:
1. 1/3 lb ground veal
2. 1/3 lb ground beef
3. 1/3 lb ground pork
4. ½ cup finely diced yellow onion
5. olive oil
6. salt
7. pepper
8. 1 tbsp crushed garlic
9. 1/8 cup fresh oregano leaves chopped fine
10. 1/8 cup fresh basil leaves chopped fine
11. four slices provolone
12. ¼ cup fresh grated parmesan cheese
13. 4 hamburger size focaccia rolls
14. 1 cup spaghetti sauce
15. 1 ½ cups diced mushrooms
16. 2 tbsp butter

Directions:
First, saute onions with enough olive oil to cover bottom of saucepan on medium heat for 20 minutes. Remove from heat and cool. Then mix all meat, garlic, 1 tsp salt, and ½ tsp pepper well. Add onions and mix well.
Next, saute mushrooms in butter on medium heat with ¼ tsp salt for 10 minutes. Then set aside.
Form 4 ¼ lb bugers and grill burgers to your liking (as far as how done you would like). Top each burger with ¼ of fresh basil and oregano. Place ¼ of the parmesan and a slice of provolone on each burger. Place burgers on rolls and top with sauteed mushrooms and spaghetti sauce. Enjoy while they’re hot!


Under the Tuscan Sun Burger
by Heather Valdespino

# 98

12 slices toasted ciabatta bread
half a cup of garlic-infused olive oil
6 large fresh basil leaves
1-2 large heirloom tomatoes
third of a pound of parmesano reggiano
ground black pepper to taste
half a cup of chopped fresh basil
half a cup of chopped sun-dried tomatoes soaked in olive oil
5 large cloves of garlic chopped finely
half a pound of pancetta
3 pounds ground pork

Combine the pork, pancetta, garlic, sun-dried tomatoes, chopped basil, and pepper together well.

Form into 6 burger patties about 3/4 inch thick. Place pattied on a hot-oiled grill and cook each side for about 4 minutes.

When burger have been flipped and are 2 minutes from being finished, place slices of the parmesano reggiano on top of them to melt slightly.

Toast the ciabatta bread while the burgers are cooking. After the burgers and bread are done, assemble the burger. From the bottom to the top: ciabatta bread brushed with the garlic-infused olive oil, a tomato slice, the burger patty, basil leaf, ciabatta bread brushed with the garlic-infused olive oil.



Seafood Burger Recipes


Cajun Crawfish Burger
by Lee Dugas

# 99

½ stick of butter
½ cup of bell pepper - finely chopped
½ cup of onion - finely chopped
½ cup of celery - finely chopped
2 lbs of crawfish meat - divided
2 slices of bacon crisp - crumbled
1 Tblsp parsley - finely chopped
¼ tsp of basil
1 dash of thyme
Creole seasoning to taste
5 dashes of Tabasco
2 cups of bread crumbs
Flour for dusting
2 cups of heavy cream
3 eggs - well beaten

Place butter in large skillet & saute bell pepper, onion, and celery ‘till wilted
Add one 1 lb of Crawfish and sautee 2-3 minutes till cooked - season all with creole seasoning.

Place other lb of crawfish meat in food processor until a paste.

Combine all ingredients except flour, cream and eggs; and mix well.

Mix cream & eggs well.

Form into patties - dip into cream/egg mixture & dust in flour.

Fry 3-4 min on each side until golden brown - serve with Creole Tartar Sauce

Creole Tartar Sauce:

1 egg
1 Tblsp minced garlic
2 Tblsp fresh Lemon juice
1 Tblsp fresh chopped parsely
1 Tblsp chopped green onion
1 cup of olive oil (EEVO)
1 Tblsp of creole mustard

Put the egg, garlic, lemon juice, parsley & green onions in a food processor & puree for 15 sec. While processor running - add in the EEVO slowly, steady stream, until complete mixture should be smooth & thick. Add the mustard & pulse once or twice to blend. Cover & let sit at least 1 hr in fridge before using.

Dress with Lettuce, Tomato.

Serve on soft French bread.


Cowboy Crab Cake Burgers
by Megan Fox

# 100

Ingredients:
Relish-15 oz. Black-eyed peas, rinsed and drained
¼ cup sliced green onions
2 jalapeno peppers, seeded and chopped
2 medium red tomatoes, chopped
12 oz. Sweet corn
2 T. cooking oil
2 T. cider vinegar
¼ t. black pepper
pinch of salt
2 cloves garlic, minced

Crab Cakes- 2 pounds crab meat
2 eggs
1 teaspoon lemon juice
¾ cup Miracle Whip
1 cup saltine crackers, crushed
1 t. Tabasco sauce
2 t. Worcestershire sauce
1 ½ t. Old Bay seasoning

1.In a bowl combine, black-eyed peas, green onions, jalapenos, tomatoes, sweet corn, cooking oil, cider vinegar, black pepper, salt, and garlic. Cover and chill overnight.
2.In a bowl combine, crab meat, eggs, lemon juice, miracle whip, saltine crackers, Tabasco sauce, Worcestershire sauce, and old bay seasoning.
3.Form into patties and cook in 2 T olive oil over medium-high heat for 5-6 minutes or until brown.
4.Place crab cake on a toasted crusty roll and top with relish.
5.Enjoy!


Proscuitto Wrapped Ling Cod Burgers with Avocado and a Lemon and Chive Aioli
by Alexandra L. Getz

# 101

Yields 6-8 servings)

3 lb. Ling Cod (or any white
Cod)
1 pack Sliced Proscuitto
2 Avocados cut into
¼ and sliced
1pack Potato Hamburger
Buns
1 head Bibbed Butter Lettuce

3 Roma Tomatoes

Lemon and Chive Aioli

1 Lemon juiced
1 Large Clove of Garlic minced
¼cup Fresh Chive Sliced small
½cup Mayonnaise
(Salt and Pepper to
taste)

Procedure
Before cutting the Fish, Cut slices of tomato, Avocado, and leaves of lettuce as the burger setups. Mix all the ingredients for the Aioli in a bowl and set aside. Also pre-heat an oven at 400 degrees.
Cut the Ling Cod into 1 ½ inch steaks like pieces or piece together to shape large enough for the Buns. Season with Salt and Pepper. You should get at least 6 pieces.
Lay 2 pieces of Proscuitto flat on a cutting board forming the shape like a cross. Then set a portion of fish on top and in the center of the cross shaped proscuitto. Wrap the fish by fold over the ends.
Warm a non-stick pan with a light coat of oil in it on medium heat. Place a couple of wrapped pieces of fish down on the side that has the flaps of proscuitto. Let the fish crisp up then repeat with the other side.
Lay each piece of fish on a cookie sheet and finish in the oven for 5-8 minutes on the top rack at 400 degrees.
Assemble your Succulent Burger with the Aioli and all the fixings.


Spicy Sweet Salmon Burger
by Alan Feuerlein

# 102

This burger is a combination of one of my favorite glazes for seafood, and some simple greens, mayonnaise, and goat cheese to make an amazing seafood burger.

Ingredients:
1 4oz Piece of fresh salmon
½ cup spinach
¼ cup argula
1 Kaiser roll (soft as possible)
1 oz soft goat cheese

Salmon Glaze:
1 tbsp. cayenne pepper
1 tbsp. lemon juice
½ cup light corn syrup
1 tsp cinnamon
1 tsp chili powder
1 tsp paprika
½ cup orange juice

Mayonnaise:
1 egg yolk
1tbsp spicy brown mustard
¼ tsp cayenne pepper
1 tbsp lemon juice
3 tbsp corn oil
1 tbsp white vinegar

First prepare the mayonnaise by whisking the egg yolk, mustard, and cayenne in one small bowl with a pinch of salt. Combine the oil, vinegar, and lemon juice together in a bowl. Now, slowly adding the oil mixture to the egg yolk mixture, whisk quickly while slowly adding the mixtures together. Whisk until well incorporated and let sit for 20 minutes.

To begin making the glaze for the salmon, add light corn syrup, lemon juice, and orange juice to a small sauce pot over medium low heat. When the glaze is slightly warm, add the cayenne, paprika, and chili powder. Turn the heat up to a medium high just until the mixture begins to bubble and then turn the heat down and let the sauce thicken into a glaze. Set aside in a small dish, ready to add to the salmon.

Begin by adding a small pinch of salt and pepper to both sides of the salmon. Add olive oil to a saute pan and turn the heat to medium high. Add the salmon and let it begin to brown and caramelize on one side, about 30 seconds. Turn down the heat to medium and let the salmon cook for about 3 more minutes. Turn the salmon and let it cook for 3 more minutes. Make sure the skin of the salmon is no longer opaque and it is just cooked through, although not totally. Remove the salmon from the pan and immediately apply the warm glaze on both sides of the salmon. Let the glaze cover the salmon, being careful it is not too drenched.

Now to finish the burger, add the salmon to the lower patty, and then the goat cheese right on top. Then add spinch and arugula as desired, with about 1 tbsp of the mayonnaise mixture covering the top bun. Enjoy!



Turkey Burger Recipes


BBQ Turkey Burgers
by Jean Schafer

# 103

1 lb ground turkey, 1scallion finely chopped 1tsp worchestshire sauce, 1 tsp dijon mustard, 1tsp finely minced garlic…..combine all ingredients and shape into 4 burgers, grill on med until cooked through(spray or coat grates as these will stick. meanwhile combine slaw ingredients…. combine one bag purchased slaw mix(green, red cabbage and carrots) with dressing…..1 8oz container yogurt, 1tbs mayo, 1tb sour cream, 1 tsp dijon mustard, ½ tsp dried dill, salt and pepper dashes as well as ½ tsp sugar. blend dressing well and coat slaw mix with it. refrigerate at least one hour (if you can spare it) prepare hamburger buns with a spread of prepared bbq sauce and then top with turkey burger and then slaw mix, top off with bun and serve...


Blackened Turkey Burger with Mango Chutney
by Whitney Miller

# 104

Mango Chutney
1 mango, chopped in (1-inch cubes)
1/3 cup chopped red bell pepper
1/3 cup chopped yellow onion
1/3 cup golden raisin and cranberries
2 tsp. diced jalapenos
½ tsp. crushed garlic
¼ tsp. ground ginger
¼ tsp. salt
¼ tsp. pepper
3 tbsp. brown sugar
1 ½ tbsp. lime juice
1 tsp. white vinegar
1 tsp. balsamic vinegar
¾ cup water

Blackened Turkey Burger
1 lb. ground turkey
½ tsp. garlic powder
½ tsp. ground cumin
½ tsp. paprika
½ tsp. red pepper
½ tsp. thyme
½ tsp. cilantro
¼ tsp. salt
¼ tsp. pepper

Topping
Pepper jack cheese, sliced

4 whole wheat hamburger buns

Mango Chutney: Combine all ingredients in a medium saucepan. Cook on medium heat for 25-30 minutes, stirring occasionally to prevent mixture from sticking to the bottom of the pan. After mixture has cooked, use a masher to mash the mixture. Remove chutney from heat.

Blackened Turkey Burger: Mix ground turkey and rest of ingredients together. Make into 4 patties.

Heat grill pan coated with extra virgin olive oil over medium-high heat. Grill burgers until cooked, about 5-6 minutes on each side. Melt a slice of pepper jack cheese on patties.

Toast buns and assemble burgers.


Bloody Mary Turkey Burgers with Horseradish Mayo
by Heather Baker

# 105

Serves 4

1 Tbs Olive Oil
3 Celery Ribs, Diced
½ Medium Yellow Onion, Chopped
2 Cloves of Garlic, Chopped
2 Tbs Tomato Paste
1 Lb Lean Ground Turkey
2 Tbs Worcestershire Sauce
½ tsp Celery Salt
¼ tsp Tabasco Sauce
½ Cup Light Mayonnaise
3 tsp Creamed Horseradish
1 tsp Lemon Juice
1 tsp Dijon Mustard
12-16 Pickled Green Beans
1 Large Tomato, Sliced
4 Wheat Hamburger Buns

Preheat grill.

Heat olive oil in a medium skillet. Add celery, onion, garlic and tomato paste and sauté 5-7 minutes, until onions have softened. Remove from heat. Put ground turkey in a large bowl and add sautéed vegetables, Worcestershire, celery salt, and Tabasco and stir to mix. Divide mixture into 4 equal portions and shape into patties. Grill until burgers have cooked through.

To make the horseradish mayo, mix mayonnaise, horseradish, lemon juice and Dijon mustard in small bowl. If you like horseradish, feel free to add more to taste! Spread on buns.

Place burgers on buns and top with 3-4 pickled green beans and a tomato slice. Enjoy!

Hoisin Ginger Burgers with Lime Pickled Onion


Chicken-Turkey Burgers
by Cristina Vives

# 106

A healthy burger alternative!

INGREDIENTS: Yield: About 12 Patties
1. 1 Package Ground Chicken Defrosted (1LB) Prep Time: 15 Minutes
2. 1 Package Ground Turkey Defrosted (1LB) Cook Time: 15 Minutes
3. 1 Large Onion
4. 3-4 Cloves Garlic
5. 1 Jalapeno Pepper (optional)
6. 1 Bundle Cilantro
7. 1 Tsp. Salt
8. 1 Tsp. Pepper
9. 1 TBSP Garam Masala
10. 1 TBSP Tumeric Powder
11. 1 Tsp. Red Chili Powder
12. 1 Tsp. Garlic Powder
13. 1 Tsp. Olive Oil
14. 1-2 Limes
15. 1 Egg
16. 1 Tsp. Olive Oil
17. Seasoned Bread Crumbs (for dredging)
PREP:
1. In a bowl combine chicken and Turkey, set aside
2. In a food processor, combine the remaining Ingredients (excluding remaining olive oil Limes, egg, and bread crumbs ), pulse until ingredients are minced .
3. Mix the chicken and turkey with the ingredients from food processor.
4. Add in the egg and incorporate to mixture
5. Let rest in refrigerator for 10 minutes
6. Before it is done resting, heat a skillet to med/high heat
7. Add olive oil to hot pan
8. After taking mixture out of refrigerator , shape into patties and dredge in bread crumbs
9. Place 2-4 patties on skillet and cook for 3-4 minutes on each side.
10. When done, sprinkle with lime juice for an added zing.


Chimichurri a la Dominicana Burger
by Jackie Muriel

# 107

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.


Ecuadorian Parrilla Burger
by Delmy Arias

# 108

Recipe: Quarter pound of ground:
- Turkey
- Pork
- Beef
2 Chorizo links (fresh) casings removed.
3 strips of bacon (cooked and chopped)
1/3 cup chopped scallions
2 tbs. crushed garlic
2 tbs. ketchup
1 tsp. cumin
1 tsp. of spanish paprika
1/3 cup of diced red bell pepper
1/3 cup of diced red onion
Half a cup of cilantro and flat leaf parsely finley chopped.
½ tsp. salt and pepper.
4 slices of pepper jack jalepeno cheese.

1. Combine everything except the cheese in a bowl and mix with hands until all the ingredients are mixed together well. Be careful not to overmix or burgers will be tough.

2. Make 4 burgers. Cook them on a medium high grill for about 7 minutes on each side. Put the pepper jack cheese on them the last 2 minutes of grilling.

3. Put them on a roll or hamburger bun. I would use a roll because they are big! Top it with sliced tomato’s lettuce and dig in…

This burger is moutherwatering and juicy. It kind of reminds me of a South American style barbecue. The best part is all of the ingredients are in the burger so its not so messy to eat. ENJOY….


I-Need-A Pita Slider
by Missy

# 109

Meat Mixture:
1-¼ pounds ground turkey
1-½ teaspoons dried minced onion
½ 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.

I-Need-A Pita Slider


Oh La La! Burgers
by Joelen Tan

# 110

Serves 4

1.5 lbs of ground turkey (93% lean)
¼ 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!)


Spicy Cool Bacon Cheddar Turkey Burger
by Cathy Jenkins

# 111

Recipe: Spicy Cool Bacon Cheddar Turkey Burger
By Cathy Jenkins

Ingredients:
Buns
4 Sliced Kaiser rolls

Patties
1 lb ground turkey (not previously frozen)
1 teaspoon caraway seeds
1 tablespoon deli mustard

Toppings
8 cheddar cheese slices
8 bacon strips
16 cucumber slices
2 ½ tablespoons sour cream

Spicy Ketchup
4 tablespoons ketchup
1 teaspoon Worcestershire sauce
½ teaspoon finely diced cayenne pepper (remove seeds)

Directions:
Turkey Burgers
Mix the ground turkey with the caraway seed and deli mustard until fully distributed. Divide meat evenly into four sections and form four round patties. Grill on medium heat (appx. 3 min. each side) until browned on the outside. Burgers should not be pink inside. Remove burgers from heat when done. Top each burger with two slices of cheddar cheese and two strips of bacon. Cover loosely with foil and set aside. The cheese will melt while you prepare the spicy ketchup.

Spicy Ketchup
Put ketchup into a small bowl and mix in the Worcestershire sauce and cayenne pepper. Set aside.

Assembling Burgers
Place a turkey burger with cheddar cheese and bacon on the bottom half of each Kaiser roll. Top each burger with ¼th of the spicy ketchup. Then layer each burger with four cucumber slices. Spread two teaspoons of sour cream atop the cucumbers. Cover with the top half of the Kaiser roll and enjoy!


Spicy Turkey Broccoli Bacon Burgers
by Kirsten Shabaz

# 112

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.


Stuffed Turkey Burger
by Melissa VanEyll

# 113

- 3 pounds ground turkey
- ¼ cup Italian seasoned bread crumbs
- ¼ cup finely diced onion
- 2 egg whites, beaten
- ¼ cup chopped fresh parsley
- 1 clove garlic minced garlic.
- 1 teaspoon salt
- ¼ teaspoon fresh ground black pepper
- 6 oz of grated provolone cheese

DIRECTIONS

1. In a large bowl, mix ground turkey, seasoned bread crumbs, onion, egg whites, parsley, garlic, salt, pepper, and provolone cheese.
2. Form into 12 patties.
3. Cook the patties in a medium skillet over medium heat, turning once, to an internal temperature of 180 degrees F.


Sweet Turkey Burgers
by Elissa Keicher

# 114

1 lb ground 93% lean turkey
½ cup brown sugar
2 tbsp yellow mustard
3 tbsp ketchup
1 tbsp garlic powder
1/8 cup thinly diced onion
¼ 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.


Taste of Italy Burger
by Tera Barrowman

# 115

Recipe: 8 servings

4 lbs ground turkey breast or a lean ground sirlion
1 teaspoon fennel seeds
2 cloves finely chopped garlic
salt & peper
½ cup grated parmigan cheese
handfull of fresh parsley finely chopped or 2 tbsp. of dried parsely
1 teaspoon red pepper flakes
2 tablespoon of olive oil
*******************
1 red bell pepper seeded and sliced
1 green bell pepper seeded and sliced
1 yellow bell pepper seeded and sliced
1 large onion sliced

8 crusty rolls
½ pound deli-sliced provolone cheese

********************************

In a bowl add first 8 ingrediants, mix well and form 8 patties. Place on a medium/high
grill and cook 4-6 minutes each side.

Place sliced peppers and onion seasoned with salt and pepper into a foil package
and let cook with burgers.
(keep close to flame to get the roasted flavors)

Place sliced provolone over the patties at the last minute or so of cooking.

Place burger on bottom of split roll and top generously with the pepper and onions and roll
top.

Enjoy!


Turkey Burgers
by Karen Ellis

# 116

Serves 4

1 pound 93 percent lean ground turkey

2 teaspoons Worcestershire sauce

½ cup sour cream..

2 teaspoons Dijon mustard

1 tablespoon vegetable oil

1 tablespoon butcher rub

1. Transfer ground meat to medium bowl. Stir in salt, pepper, Worcestershire sauce, sour cream, and mustard and spice ru) until blended, and divide meat into 4 portions. Lightly toss one portion from hand to hand to form a ball, then lightly flatten ball with fingertips into 1-inch-thick patty. Repeat with remaining portions.

2. To Grill: grill burgers over medium-low fire (you can hold your hand about 5 inches above grill surface for 5 seconds) until dark spotty brown on bottom side, 7 to 9 minutes. Turn burgers over; continue grilling 7 to 9 minutes longer or until bottom side is dark spotty brown and center is completely cooked or instant-read thermometer registers 160 degrees. Remove from grill and serve immediately.

Turkey Burgers


Turkey Meatloaf Burgers
by Maria A. Precissi

# 117

1 lb. lean ground turkey
1/3 C Italian bread crumbs
1/3 C Parm. Cheese
1 egg
1 Lrg. Shallot minced
dash worchestershire sauce
2 Tbs. minced garlic
2 Tbs. Dijon mustard
¼ shredded carrott
¼ C finely chopped roasted red peppers salt and pepper to taste
4 slices swiss cheese
4 whole wheat buns
4 lettuce leaves

Sauce:
1 C Katchup
1 C Mayonaise
Divide into 4 servings for buns

1. Mix first 10 ingredients well
2. Divide meat mixture into 4 equal balls (¼ lb. each) 3. Flatten into patties 4. Grill 6-8 min. per side 5. Melt cheese 6. Toast buns and serve with sauce and lettuce



Veal Burger Recipes


Greek Gyro Burger
by Alfred Bellini

# 118

½ pound ground veal
½ pound ground lamb
1 teaspoon onion powder
1 teaspoon coriander
½ teaspoon black pepper
1 teaspoon garlic powder
½ teaspoon salt
1 egg
1 package feta cheese
1 white onion
1 tomatoe
1 package of shredded lettuce
1 package pita bread
1 bottle cucumber dressing

Mix veal, lamb, egg, garlic, onion powder, coriander, black pepper, and salt all together. Make patties up, cook patties. After patties are cooked, cut patties in half, cut pita bread in half. Place half pattie in pita pouch, place some cucumber dressing in pouch, crumble some feta cheese in pouch, along with a slice of tomatoe, slice of onion, and some shredded lettuce. A truly mouth watering treat.


The Great Italian Burger
by Cindy Canas

# 119

Ingredients:
1. 1/3 lb ground veal
2. 1/3 lb ground beef
3. 1/3 lb ground pork
4. ½ cup finely diced yellow onion
5. olive oil
6. salt
7. pepper
8. 1 tbsp crushed garlic
9. 1/8 cup fresh oregano leaves chopped fine
10. 1/8 cup fresh basil leaves chopped fine
11. four slices provolone
12. ¼ cup fresh grated parmesan cheese
13. 4 hamburger size focaccia rolls
14. 1 cup spaghetti sauce
15. 1 ½ cups diced mushrooms
16. 2 tbsp butter

Directions:
First, saute onions with enough olive oil to cover bottom of saucepan on medium heat for 20 minutes. Remove from heat and cool. Then mix all meat, garlic, 1 tsp salt, and ½ tsp pepper well. Add onions and mix well.
Next, saute mushrooms in butter on medium heat with ¼ tsp salt for 10 minutes. Then set aside.
Form 4 ¼ lb bugers and grill burgers to your liking (as far as how done you would like). Top each burger with ¼ of fresh basil and oregano. Place ¼ of the parmesan and a slice of provolone on each burger. Place burgers on rolls and top with sauteed mushrooms and spaghetti sauce. Enjoy while they’re hot!



Veggie Burger Recipes


Easiest Veggie Burgers
by Tara Shelby

# 120

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…


Quick and Healthy Black Bean Burgers
by Amy

# 121

1 can (15 ounce) of black beans
½ cup of dry bread crumbs
1 egg
1 tsp dried oregano
½ tsp powdered cumin
¼ cup of finely chopped onion
¼ cup of finely chopped bell pepper

Slightly mash the beans then add the rest of the ingredients. Shape into 4 patties then broil in the oven for 5 minutes. Flip the burgers over and broil for 5 more minutes. Serve on buns with desired toppings. Enjoy!


Vegetarian Oat Burgers
by Carolyn Molyneux

# 122

Recipe: 3 cups water
2 TBS soy sauce
1 TBS Molasses
1 TBS Tomato paste
1 tsp Italian seasoning
½ tsp salt
1 tsp garlic powder
½ cup finely chopped onion
2 cups quick oatmeal
1 cup bulgur wheat
½ cup ground pecans

Place all ingredients in a saucepan except oats, bulgur and nuts and simmer for 5 minutes.Remove from heat and stir in oats, bulgur and nuts. Allow to cool.

Using an ice cream scoop, shape into patties and place on a cookie sheet that has been sprayed with Pam.

Bake at 375 degrees until browned on both sides. (Turn after about 15 minutes).



Venison Burger Recipes


Venison Burger
by Lyvanh Hanlotxomphou Braak

# 123

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) ½ 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.


Walnut-Crusted Venison Burger with Cherry Salsa and Granny’s Cabbage Apple Slaw
by helen conwell

# 124

½ cup dried cherries, coarsely chopped
½ cup prepared medium picante sauce
2 tablespoons dehydrated minced onion
¼ cup orange juice
1 pound ground venison
½ pound pork sausage
½ cup apple sauce
1 teaspoon salt or to taste
2/3 cup finely chopped walnuts
¼ cup mayonnaise
1 teaspoon Dijon mustard
6 large whole wheat hamburger buns
Curly leaf lettuce or Boston lettuce
Granny’s Cabbage Apple Slaw*

Place first 4 ingredients in small non-reactive saucepan and heat over low fire for 5 minutes, covered. Remove from heat and let stand.

Lightly mix venison, sausage, apple sauce and salt. Form into 6 patties to fit buns. Dip both sides of patties into walnuts and press to adhere.

Make medium fire in grill. Grill patties on oiled rack about 6 minutes per side or until juices run clear.

Mix mayonnaise with mustard and spread onto cut surfaces of buns. Toast buns cut side down on grill. Place each patty on bottom half of a bun, add a lettuce leaf, top with salsa and close bun. Serve with slaw alongside. Makes 6 servings.

*Granny’s Cabbage and Apple Slaw with Honey Balsamic Dressing

4 tablespoons raisins
2 tablespoons apple juice
½ cup mayonnaise
1 tablespoon balsamic vinegar
2 tablespoons honey
2 tablespoons finely chopped candied ginger
1 teaspoon salt or to taste
1 teaspoon caraway seeds
1 Granny Smith apple, cored, cut in ½″ dice
2 stalks celery, sliced thin
1 small red onion, minced
1 small head savoy cabbage

Soften raisins in heated apple juice 5 minutes.
Mix drained raisins, mayonnaise, vinegar, honey, ginger, salt, and caraway seeds. Pour over apple, celery, and onion. Chill.

Shred cabbage, cover and chill. Just before serving add cabbage to apple mixture and blend well. 6 servings.

What could be more fitting for cooking on an outdoor grill than burgers made from the meat of the king of the woods – the deer? The wonderful flavor, with just a touch of the wild, is enhanced in this recipe by pairing it with fruits, and there is increased tenderness from the addition of sausage.

The slaw recipe is a happy combination of classical Waldorf salad and old-fashioned slaw. The added touches of candied ginger and red onion provide nice contrast. Although the name “Granny’s….” is an intentional spin on the name of Granny Smith, the recipe is actually one that any “granny” would be prou



Wild Boar Burger Recipes


Asian Wild Boar-B-Que Burgers
by Samantha King

# 125

Ingredients:

2 lbs. ground wild boar meat

2 cloves garlic, minced

¼ cup Hoisin Sauce (Asian BBQ sauce)

2 tablespoons Soy Sauce

8 tablespoons Rice Wine Vinegar, divided

2 teaspoons Five-Spice Powder

1 teaspoon salt

2 teaspoon pepper (white or black)

8 buns, split

2 cups Asian Slaw (recipe to follow)

Directions:
Heat grill pan or barbecue grill to medium high heat.
In a large bowl, combine Wild Boar, Garlic, Hoisin Sauce, Soy Sauce, 1 tablespoon Rice Wine Vinegar, Five-Spice Powder, Salt, and Pepper. Mix until combined.

Form eight (8) Boar patties and grill 4-6 minutes on each side.
Place about 2 tablespoons of slaw on each half of the buns, bottom and top. Nestle burger inside and enjoy!

Asian Slaw:

Ingredients:

½ cup Red Onion, thinly sliced

½ cup Carrot, peeled into ribbons

1 cup English Cucumber, peeled into ribbons

7 tablespoons Rice Wine Vinegar

2 teaspoons Sesame Oil

2 Tablespoons black Sesame Seeds

1 teaspoon Salt

In a medium bowl, combine Rice Wine Vinegar, Sesame Oil, Sesame seeds, and Salt. Whisk to emulsify. Add Red Onions, Carrots, and Cucumber, and toss to coat. Chill while burgers are cooking. Place on both halves of burger buns.


“Not-So-Boaring Boar Burgers”
by Sheila Christensen

# 126

1 lb. ground wild boar meat
½ cup freshly made dry bread crumbs
1/3 cup white, sweet onion, finely chopped
¼ cup milk
1 egg
1 Tb. plus ½ tsp. Worcestershire Sauce
1 TB. dried parsley
1 tsp. Kosher or sea salt
1/8 tsp. coarse ground black pepper
1 pint apricot or apricot and pineapple preserves
¼ cup soy sauce
1 TB. fresh lemon juice
1/8 TB. cornstarch
¼ cup water

Mix the ground wild boar meat with the bread crumbs, onion, milk, egg, parsley, salt, ½ tsp. Worcestershire Sauce, and ground black pepper until well mixed. However, be careful not to over-handle the meat. Next, shape meat mixture into six balls, and then flatten into burger shape. Cook the burgers, a couple at a time, in a 12-inch skillet that has been lightly oiled until burgers are dark brown.

Remove burgers from the pan and drain on paper towels. Heat preserves, soy sauce, lmeon juice, ginger and 1 TB. Worcestershire sauce in large heavy pan until bubbling. In a small bowl, whisk together cornstarch and water until smooth. Add slowly to preserve mixture, stirring constantly, until bubbling again. Simmer for 15 minutes.

Pour half of the preserve mixture in the bottom of a large, oval crockpot. Layer burgers over the top of the preserves, and then pour the rest of the preserves over the tops of the burgers. Simmer the preserves and burgers on low or medium crockpot setting for 45 minutes.

Serve the burgers on fresh toasted french rolls with grilled spears of pineapple and red leaf lettuce.

Serves six. Easy. The robust flavor of these burgers make them a high demand item at any party.

I created this recipe one night when we had a neighborhood block party in honor of the “big game.” One of the guys at the party took a bite and said, “Okay, fess up. Who did it? These are the most delicious things I’ve ever eaten.” Other guys came running over to see what he was eating, and the burgers were soon gone. I figured I’d created a hit and a keeper.

When you serve them, be prepared. Some people might just might want more!


Thai Burger
by Olivia Barker

# 127

BURGER
1 lb.-wild boar burger meat
1/3 cup-green onion, finely chopped
1 tbsp. soy sauce
1 tsp. red curry paste
1-lime rind, grated
1-thai chili, finely chopped
¼ coconut milk
3 tbsp.-cashew, finely chopped
½ tsp.-fish sauce
1 clove-garlic, minced
1 tsp.-basil, chopped fresh
1 tbsp.-cilantro, chopped fresh

RICE
2 cups jasmine rice, dry
14. oz-coconut milk, canned
1 cup-water
½ cup-green onion, finely chopped
½ tsp.-salt

GARNISH
4 slices-pineapple rounds, fresh and peeled cilantro-fresh whole Thai sweet chili sauce

Mix all ingredients well. Seperate into 4 burgers. Grill or pan saute until medium well. Place cooked rice on plate in center in a mound. Place burger on rice. Place pineapple on top of burger. Garnish top with whole cilantro. Garnish plate with sweet chili sauce in decorative pattern.

Eat. Go “mmmm” as you chew.



Sides


Smoked Gouda Chicken Burgers With Grilled Apples; Apple Cranberry Coleslaw
by Morgan Omdal

# 128

Serves: 4

Ingredients
1 ½ 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
¼ cup finely chopped red onion, plus one thinly sliced small red onion, reserved for topping
¼ tsp. salt
¼ 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 ½-inch slices
½ 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 ½-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
¼ 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
¼ cup mayonnaise
2 Tbsp. lemon juice
¼ tsp. black pepper

Instructions
In a small bowl, toss together the cranberries and ¼ 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.


East Indian Burgers with Chickpea Salad and Cilantro Dressing
by Janet Sanders

# 129

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
½ tsp ground cloves
½ 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
½ cup parsley, fresh
3 tbs olive oil
2 tbs lemon juice
3 tbs orange juice
¼ 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
½ 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!


Daikon Slaw
by Angela Ochoa

# 130

Daikon Radish Slaw:
1 cup water
½ cup seasoned rice vinegar
¼ cup chili sauce, Mae Ploy sweet chili sauce recommended
1/3 cup carrot, peeled and julienned into match stick size pieces
1 ½ 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.


Walnut-Crusted Venison Burger with Cherry Salsa and Granny’s Cabbage Apple Slaw
by Helen Conwell

# 131

½ cup dried cherries, coarsely chopped
½ cup prepared medium picante sauce
2 tablespoons dehydrated minced onion
¼ cup orange juice
1 pound ground venison
½ pound pork sausage
½ cup apple sauce
1 teaspoon salt or to taste
2/3 cup finely chopped walnuts
¼ cup mayonnaise
1 teaspoon Dijon mustard
6 large whole wheat hamburger buns
Curly leaf lettuce or Boston lettuce
Granny’s Cabbage Apple Slaw*

Place first 4 ingredients in small non-reactive saucepan and heat over low fire for 5 minutes, covered. Remove from heat and let stand.

Lightly mix venison, sausage, apple sauce and salt. Form into 6 patties to fit buns. Dip both sides of patties into walnuts and press to adhere.

Make medium fire in grill. Grill patties on oiled rack about 6 minutes per side or until juices run clear.

Mix mayonnaise with mustard and spread onto cut surfaces of buns. Toast buns cut side down on grill. Place each patty on bottom half of a bun, add a lettuce leaf, top with salsa and close bun. Serve with slaw alongside. Makes 6 servings.

*Granny’s Cabbage and Apple Slaw with Honey Balsamic Dressing

4 tablespoons raisins
2 tablespoons apple juice
½ cup mayonnaise
1 tablespoon balsamic vinegar
2 tablespoons honey
2 tablespoons finely chopped candied ginger
1 teaspoon salt or to taste
1 teaspoon caraway seeds
1 Granny Smith apple, cored, cut in ½″ dice
2 stalks celery, sliced thin
1 small red onion, minced
1 small head savoy cabbage

Soften raisins in heated apple juice 5 minutes.
Mix drained raisins, mayonnaise, vinegar, honey, ginger, salt, and caraway seeds. Pour over apple, celery, and onion. Chill.

Shred cabbage, cover and chill. Just before serving add cabbage to apple mixture and blend well. 6 servings.

What could be more fitting for cooking on an outdoor grill than burgers made from the meat of the king of the woods – the deer? The wonderful flavor, with just a touch of the wild, is enhanced in this recipe by pairing it with fruits, and there is increased tenderness from the addition of sausage.

The slaw recipe is a happy combination of classical Waldorf salad and old-fashioned slaw. The added touches of candied ginger and red onion provide nice contrast. Although the name “Granny’s….” is an intentional spin on the name of Granny Smith, the recipe is actually one that any “granny” would be proud.


JAMAICAN JERK SLIDERS WITH ISLAND SLAW
by PETER HALFERTY

# 132

Recipe: 10 SLIDERS

6 ounces packaged broccoli slaw
3/4 Cup julienned fresh pineapple
¼ Cup Greek yogurt
1 Tablespoon coarsely chopped cilantro
2 teaspoons toasted sesame seeds
2 teaspoons key lime juice
½ teaspoon toasted sesame oil
¼ teaspoon finely grated key lime peel
¼ 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
¼ 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.

JAMAICAN JERK SLIDERS WITH ISLAND SLAW


Mixed Baby Greens & Pink Peppercorn-Plum Vinaigrette
by Richard Boulanger

# 133

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
¼ cup olive oil
Kosher salt to taste
1 teaspoon pink peppercorns, slightly crushed, or as desired


Roasted Summer Veggies
by Hillary Omdal

# 134

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
½ teaspoon paprika
½ teaspoon coarse sea salt
½ Tbsp. garlic powder
½ 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.


Thai One On Pork Burgers with Spiked Coleslaw
by Athena Russell

# 135

Spiked Coleslaw:
4 cups (12 oz pkg) broccoli slaw mix
2 green onions, chopped
2 tablespoons mayonnaise
2 tablespoons Sake
2 teaspoons sugar
¼ teaspoon ground ginger
Salt to taste
Freshly ground black pepper to taste

Peanut Sauce:
¼ cup sugar
1/3 cup smooth or chunky peanut butter
3 tablespoons soy sauce
2 tablespoons water
1 tablespoon canola oil
1 garlic clove, minced

Patties:
1 ½ pounds ground pork
¼ cup finely chopped red onion
1 tablespoon Sake
2 teaspoons soy sauce
2 garlic cloves, minced
2 tablespoons fresh coriander, chopped
2 teaspoons fresh ginger, grated
½ teaspoon red pepper flakes

Canola oil, for brushing on the grill rack
4 Kaiser rolls

Directions:

To make the coleslaw, combine the coleslaw mix and onions in a large bowl and toss well. Combine the mayonnaise, Sake, sugar, ground ginger, salt and pepper in a small bowl and stir until well blended. Pour over the coleslaw mixture, tossing to blend. Cover and refrigerate until serving.

To make the sauce, combine ¼ cup sugar, peanut butter, 3 tbsp soy sauce, water, 1 tablespoon canola oil, and minced garlic in small saucepan. Heat until sugar is dissolved, stirring frequently. Set aside.

To make the patties, combine pork, onion, Sake, soy sauce, minced garlic, coriander, fresh ginger and red pepper flakes in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 4 equal portions and form the portions into patties to fit the buns.

When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once and basting with the peanut sauce, until done to preference, 4 to 5 minutes on each side for medium. During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly.

To assemble the burgers, on each roll bottom, place a patty and an equal portion of the coleslaw. Add the bun tops and serve. Makes 4 Burgers.