The Burger Diva!

Taco Cheeseburgers

noreply@blogger.com (Unknown) — Wed, 23 Feb 2011 13:28:00 +0000

Simple and tasty!

Ingredients

1 pound ground beef

1 pkg. Old El Paso(R) taco seasoning mix

8 slices American cheese

4 kaiser rolls or hamburger buns, split, and toasted

lettuce leaves

sliced onions

sliced tomatoes

Old El Paso(R) salsa

Preparation method

1.		Mix meat and seasoning mix. Shape into 4 patties

2.		Place patties on the grill. Grill 7-9 minutes on each side or until cooked through (160 degrees)

3.		Top each patty with two slices of cheese and continue grilling until cheese begins to melt. Fill rolls with lettuce, onions, tomatoes, burgers and salsa.

courtesy of mantestedrecipes.com

Jalapeno Burgers

noreply@blogger.com (Unknown) — Wed, 23 Feb 2011 13:23:00 +0000

Ingredients

3 1/2 pounds ground beef (80/20)
3 1/2 tablespoons heavy cream
1 3/4 teaspoons salt
14 teaspoons salsa
4 tablespoons diced onions
3 1/2 garlic cloves, minced
1 3/4 teaspoons black pepper
14 jalapeño peppers, chopped
1 3/4 cups shredded Monterey Jack cheese

Preparation method

1.		Mix together ground beef, onions, cream, garlic, salt and pepper.

2.		Form into patties and divide patties into equal amounts.

3.		With first set of patties, top with salsa, jalapeños and cheese.

4.		Then top with remaining patties and press edges together to seal the patties.

5.		Grill over medium heat for 12 minutes, turning once after 7 minutes.

6.		Then serve on a bun or without, topping with salsa, jalapeños and cheese.

***add lettuce and raw onion if desired

***this recipe yields quite a few burgers, you can cut back the recipe

courtesy of mantestedrecipes.com

The Perfect Burger

noreply@blogger.com (Unknown) — Tue, 22 Feb 2011 13:43:00 +0000

Simple and yummy!

Ingredients

1 pound ground beef or sirloin

3 tablespoons finely chopped yellow onion

1 teaspoon minced garlic

1 teaspoon salt

1 teaspoon black pepper

3 - 4 dashes Worcestershire sauce

Preparation method

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

2.		Combine beef and all of the ingredients in a bowl, mix together, and form into patties. Grill them and eat them.

courtesy of mantestedrecipes.com

Westside Cajun Buffalo Bleu Burger

noreply@blogger.com (Unknown) — Tue, 22 Feb 2011 13:35:00 +0000

Quite a few ingredients but well worth it!

Ingredients

2 ½ lbs fresh ground chuck (80-85% fat)

2 tablespoons Worcestershire sauce

1 teaspoon liquid smoke

6 tablespoons Frank’s(R) Red Hot sauce (split 2tbsp/4tbsp)

1 teaspoon crushed red pepper flakes

2 eggs

2 jalapenos (seeds removed), minced

4 cloves garlic, minced

4 tablespoons melted butter

2 tablespoons Cajun seasoning

2 tablespoons olive oil (either applied with a spray mister or use w/ basting brush)

4-5 ounces bleu cheese

6 fresh Italian rolls

Toppings (all optional)

6 leaves of lettuce

6 slices of tomato

6 slices red onion

yellow banana peppers

cut green onions

Preparation method

1.		Prepare gas grill for medium-high to high heat and let warm up during preparation.

2.		Mix the ground chuck with the Worcestershire, liquid smoke, 2 tablespoons of the hot sauce, red pepper, eggs, jalapenos and garlic until everything is mixed well. Then form into six equal size balls and pat into patties until they are about one inch thick. Make an indentation in the center of each patty to help prevent swelling in the center. Brush or spray one side of each patty with the olive oil and then sprinkle the Cajun seasoning on each burger (you will do the other side after you have placed the burgers on the grill).

3.		Place patties on the grill, seasoning side down, and let grill for 4 minutes with cover down. Open cover, spray or brush the olive oil on the uncooked side of the patties, sprinkle with the Cajun seasoning and flip the burger. Let cook again for 4-5 minutes (for a medium to medium well done burger).

4.		While the burgers are cooking, brush rolls with melted butter and then mix the remaining butter with the 4 tablespoons of hot sauce.

5.		During the last minute of cooking, place equal amounts of bleu cheese on each patty, then place the rolls, buttered side down, over the flame and let toast for 30 seconds to one minute. Lower the cover one last time to help melt the bleu cheese.

6.		Remove rolls first, then place patties on the bottom portion of the toasted buns. Brush top of the rolls with the hot sauce/butter mixture, then top with your favorite toppings and serve.

courtesy of mantestedrecipes.com

Spanish Grilled Hamburgers

noreply@blogger.com (Unknown) — Sun, 20 Feb 2011 14:23:00 +0000

A nice Spanish twist to the burger

Ingredients

2 pounds hamburger meat

1 (8 ounce) jar salsa

1 (11 ounce) bag nacho cheese tortilla chips, crushed

6 to 8 slices of cheese to your liking(I like Pepper Jack)

Preparation method

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

2.		Mix all ingredients together. Form mixture into 8 patties. Remember to not over-work your meat

3.		Place patties on preheated grill and cook until juices run clear, about 5 minutes per side.

4.		Add cheese, put on bun and serve.

courtesy of mantestedrecipes.com

Spicy Beef Burger

noreply@blogger.com (Unknown) — Sat, 19 Feb 2011 21:14:00 +0000

A burger creation including black beans, sausage and creole

Ingredients

1 lbs. Hamburger meat (80/20)

1/2 lbs. Sausage

1/2 C. Cheddar Cheese

1/4 C. Black Beans

1 Tbsp. Worcestershire Sauce

1 Tbsp Creole Seasoning

1 tsp. Cayenne Pepper

1/2 tsp. Garlic Powder

1/4 tsp Black Pepper

Chopped Onion

Barbeque Sauce

Preparation Method

1.		Mix all ingredients together except onion and bbq sauce.

2.		Form 1/3 lb patties (Patties will shrink considerably).

3.		Cook under broiler or on grill until burgers are well done.

4.		Brush burgers with barbeque sauce and cook for a additional minute or so.

5.		Place burger onto bun. Pour additional sauce onto burger and top with chopped onion.

courtesy of mantestedrecipes.com

J&D's Bacon Ranch Burger

noreply@blogger.com (Unknown) — Sat, 19 Feb 2011 13:31:00 +0000

Very beefy and hearty

Ingredients

2 pounds lean ground beef (I prefer 80/20 for a juicy burger)

1 package J&D's Bacon Ranch Dressing & Dip Mix

1 egg lightly beaten

3/4 cup crushed saltine crackers

1 onion chopped

to taste fresh ground black pepper

Prep Method

1.		Preheat a grill on high until very hot.

2.		In a bowl, mix the ground beef, J&D's Bacon Ranch Dressing & Dip Mix, egg, crushed crackers, onion and fresh ground black pepper to taste, and form into hamburger patties.You can leave these in the fridge for an hour or 2 to let the flavors come together, or cook them right away if you're in a hurry.

3.		Lightly oil the grill (we use a paper towel, tongs and vegetable oil to do this). Place patties on the grill, and cook 3-5 minutes per side, or until well done.

courtesy of mantestedburgers.com

Brian's Burgers

noreply@blogger.com (Unknown) — Fri, 18 Feb 2011 16:13:00 +0000

Ingredients

1 1/2 pounds ground beef chuck

1 tablespoon Lawry's(R) Seasoning salt

1 envelope Lipton(R) onion and mushroom soup mix

1 cup buttermilk ranch dressing

Preparation method

1.		Preheat an outdoor grill for medium-high heat.

2.		Mix beef, seasoning salt. onion soup mix, and ranch dressing well. Shape into 4 patties.

3.		Cook over hot charcoal 7 minutes per side.

** I like to add a few pickles jalapeños, lettuce, onion and tomato

courtesy of mantestedrecipes.com

Game Day Hamburgers

noreply@blogger.com (Unknown) — Fri, 18 Feb 2011 13:25:00 +0000

This hearty recipe yields 6 burgers

Ingredients

1 large potato, peeled and shredded
1 cup shredded Swiss cheese
1 cup chopped fresh mushrooms
2 pounds lean ground beef
2 (1 ounce) packages dry onion soup mix

Directions

Preheat grill for high heat.
In a medium bowl, mix together potato, cheese, and mushrooms.
In a large bowl, mix ground beef with onion soup mix. Form into 6 large burger patties. Make a pocket in each burger, stuff with potato mixture, and seal.
When ready to grill, brush grate with oil. Cook burgers over high heat for 5 minutes on each side, or until well done. Serve hot

courtesy of allrecipes.com

Feta-Stuffed Hamburgers

noreply@blogger.com (Unknown) — Thu, 17 Feb 2011 14:16:00 +0000

This is a quick, easy and tasty burger recipe

Ingredients

1 pound lean ground beef
1/2 teaspoon Worcestershire sauce
1 teaspoon dried parsley
salt and pepper to taste
1 cup crumbled feta cheese

Directions

Preheat an outdoor grill for medium heat, and lightly oil the grate.
Knead together the ground beef, Worcestershire sauce, parsley, salt, and pepper in a bowl. Form the mixture into 8 equal-sized balls; flatten to make thin patties. Place about 1/4 cup of feta cheese onto each of four of the patties. Top each of the patties with cheese with one of the patties without; press the edges together to seal the cheese into the center.
Cook on the preheated grill until the burgers are cooked to your desired degree of doneness, 7 to 8 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

I like serving on an onion roll
courtesy of allrecipes.com

Black-Bean Burgers

noreply@blogger.com (Unknown) — Mon, 14 Feb 2011 01:05:00 +0000

You don't need to be a meat eater to enjoy a burger. Here's a tasty great black bean burger recipe with a little Latino flair!

Ingredients

2 (14-ounce) cans black beans, rinsed and drained, divided
3 tablespoons mayonnaise
1/3 cup plain dry bread crumbs
2 teaspoons ground cumin
1 teaspoon dried oregano, crumbled
1/4 teaspoon cayenne
1/4 cup finely chopped cilantro
3 tablespoons vegetable oil
4 soft hamburger buns
Accompaniments: sour cream; salsa; lettuce

Directions

Pulse 1 can beans in a food processor with mayonnaise, bread crumbs, cumin, oregano, and cayenne until a coarse purée forms. Transfer to a bowl and stir in cilantro and remaining can beans. Form mixture into 4 patties.

Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Cook burgers until outsides are crisp and lightly browned, turning once, about 5 minutes total. Serve on buns.

courtesy of epicurious.com

Burgers with Mozzarella and Spinach-Arugula Pesto

noreply@blogger.com (Unknown) — Mon, 14 Feb 2011 00:39:00 +0000

Ingredients

8 ounces baby spinach leaves (about 10 cups packed)
2 garlic cloves, peeled
1/2 teaspoon (packed) finely grated lemon peel
Large pinch of dried crushed red pepper
4 cups (packed) fresh arugula leaves, divided (about 5 ounces)
3 tablespoons pine nuts
1 teaspoon fresh lemon juice
1/3 cup extra-virgin olive oil
3 tablespoons (packed) freshly grated Parmesan cheese
1 3/4 pounds ground beef (20% fat)
1 teaspoon salt
1/2 teaspoon ground black pepper
6 hamburger buns, split horizontally
6 1/3-inch-thick slices fresh mozzarella cheese
2 large beefsteak tomatoes, cut into 1/4-inch-thick rounds

Directions

Rinse spinach; drain briefly, then place in large glass bowl. Microwave spinach, uncovered, on high just until wilted, 1 to 1 1/2 minutes. Drain, then squeeze out as much liquid as possible. Combine garlic, lemon peel, and crushed red pepper in processor; blend until garlic is finely chopped. Add spinach, 2 cups (packed) arugula, pine nuts, and lemon juice; process until coarse puree forms. With machine running, gradually add oil in thin stream and blend until almost smooth. Mix in cheese. Transfer pesto to small bowl; season with salt.

Do ahead: Can be made 6 hours ahead. Cover; chill.

Combine ground beef, 1 teaspoon salt, 1/2 teaspoon black pepper, and 6 tablespoons spinach-arugula pesto in large bowl; mix lightly with fingertips or fork just until incorporated. Form meat mixture into six 3/4-inch-thick patties. Place patties on platter.

Do ahead: Beef patties can be made 6 hours ahead. Cover and refrigerate.

Prepare barbecue (medium-high heat). Grill burgers to desired doneness, about 4 minutes per side for medium-rare. Grill buns, cut side down, just until lightly toasted, about 1 minute. Build burgers with pesto, patties, mozzarella cheese, tomatoes, and arugula. Cover with bun tops.

courtesy of epicurious.com

Chipotle Pork Cheeseburgers

noreply@blogger.com (Unknown) — Sun, 13 Feb 2011 19:40:00 +0000

In a Southwest mood? Try this yummy burger

Ingredients

1 pound ground pork (not lean)
2 teaspoons minced chipotle in adobo plus 1 teaspoon adobo sauce
2 garlic cloves, forced through a garlic press
4 slices Muenster cheese
4 hamburger buns, toasted
1/4 cup mayonnaise
1 large tomatillo (1/4 pound), husked and rinsed, then sliced
1/2 small avocado, sliced
1/2 cup cilantro sprigs

Directions

Prepare a gas grill for direct-heat cooking over medium heat

Gently mix pork, chipotle, garlic, and a scant teaspoon salt until just combined. Form into 4 (1/2-inch-thick) patties.

Oil grill rack, then grill patties, covered, 4 minutes.

Flip patties and top with a slice of cheese. Grill, covered, until just cooked through, 1 to 2 minutes more.

Spread buns with mayonnaise and assemble burgers with tomatillo, avocado, and cilantro.

Cooks' note: Burgers can be grilled in an oiled hot 2-burner grill pan over medium heat, about 10 minutes total.

courtesy of epicurious.com

Portobello Buffalo Burgers with Celery Apple Slaw

noreply@blogger.com (Unknown) — Sat, 12 Feb 2011 21:53:00 +0000

Buffalo/Bison is a tasty alternative to ground beef, it's a leaner choice of meet. I had my first buffalo burger when I was in Catalina Island, CA where buffalo is popular choice.

Ingredients

For burgers:

1 medium onion, chopped
10 ounces portobello mushrooms, trimmed and quartered
2 tablespoons plus 2 teaspoons olive oil, divided
1 pound ground buffalo

For slaw:

2 celery ribs
1/2 Granny Smith apple, cored (left unpeeled)
1 tablespoons mayonnaise
1 1/2 teaspoons cider vinegar
1 teaspoon olive oil
1 teaspoon whole-grain mustard
Rounded 1/4 teaspoon sugar
Equipment: an adjustable-blade slicer fitted with 1/8-inch julienne blade
Accompaniment: 4 hamburger buns or kaiser rolls, split and toasted

Directions

Cook vegetables for burgers:

Pulse onion and mushrooms in a food processor until finely chopped.

Heat 2 tablespoons oil in a 10-inch heavy skillet over medium heat until it shimmers.

Add mushroom mixture, 3/4 teaspoon salt, and rounded 1/4 teaspoon pepper and cook, stirring occasionally, until vegetables begin to brown and liquid has evaporated, 8 to 10 minutes.

Transfer to a bowl and cool to warm, stirring occasionally, about 15 minutes.

Meanwhile, make slaw:

Cut celery and apple into 2-inch-long thin julienne with slicer.

Whisk together mayonnaise, vinegar, oil, mustard, sugar, rounded 1/8 teaspoon salt, and 1/8 teaspoon pepper in a medium bowl.

Add celery and apple, tossing to coat.

Let stand 15 minutes to develop flavors.

Finish and cook burgers:

Mix buffalo into cooled mushroom mixture with your hands until well combined. Form into 4 (4-inch) patties.

Heat remaining 2 teaspoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Cook burgers, turning once, about 8 minutes total for medium-rare.

Serve burgers, topped with slaw, on buns.

courtesy of epicurious.com

Turkey Cheddar Burgers

noreply@blogger.com (Unknown) — Sat, 12 Feb 2011 21:21:00 +0000

You can substitute cheddar for just about any cheese of your preference. But.... there are times when cheddar is better....

Ingredients

For burgers

1 large shallot, finely chopped (1/4 cup)
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 pounds ground turkey (not labeled "all breast meat")
5 ounces extra-sharp Cheddar, cut into 4 (1/2-inch-thick) slices
4 hamburger or kaiser rolls

For sun-dried tomato mayonnaise

1/4 cup oil-packed sun-dried tomatoes, drained
1 tablespoon water
2 teaspoons cider vinegar
1/4 teaspoon salt
1/4 cup mayonnaise
Accompaniment: lettuce leaves

Directions

Make burgers:
Put oven rack in middle position and preheat oven to 350°F.

Cook shallot in oil with salt and pepper in an 8-inch skillet over moderate heat, stirring occasionally, until golden, 2 to 3 minutes, then transfer to a bowl. Add turkey and mix gently but thoroughly.

Turn out turkey mixture onto a sheet of wax paper and divide into 8 equal mounds. Pat 1 mound into a 4-inch patty and top with 1 piece of cheese, then put a second mound on top, patting it onto other patty to enclose cheese. Pinch edges together to seal and shape into a single patty. Make 3 more burgers in same manner.

Heat an oiled well-seasoned ridged grill pan over moderately high heat until hot but not smoking, then grill burgers, turning over once, until just cooked through (no longer pink), 8 to 9 minutes total.

While burgers are cooking, heat rolls on a baking sheet in oven until crusty, about 5 minutes. Transfer rolls to a rack to cool slightly.

Make mayonnaise and assemble burgers:
Purée tomatoes with water, vinegar, and salt in a blender or mini food processor, scraping down sides as necessary, then blend in mayonnaise.

Cut rolls in half horizontally (if necessary) and spread cut sides with tomato mayonnaise.

Serve burgers on rolls with lettuce.

courtesy of epicurious.com

Venison Burger

noreply@blogger.com (Unknown) — Sat, 12 Feb 2011 18:32:00 +0000

Ingredients:

6 slices bacon
2 minced shallots
2 lbs. ground venison
1 teaspoon minced garlic
1 tablespoon Worcestershire sauce
1 tablespoon chopped fresh parsley
1 beaten egg
6 hamburger buns
salt and pepper

Directions

Cook the bacon in a skillet over medium heat until brown and crispy. Pour the bacon drippings (reserve some to cook garlic and shallots in) and crumble the bacon and place in a large mixing bowl to let it all cool down.

Use the reserve bacon drippings and sauté the garlic and shallots until softened. Add to the bacon and reserved bacon drippings.

Once cooled, add the ground venison, Worcestershire, parsley, salt, pepper, and the beaten egg until evenly combined. Refrigerate the whole mixture for about 20 minutes.

Preheat your outdoor grill or frying pan for medium-high heat.

Shape the meat into 6 patties ( this will make 6 LARGE patties) and grill until desired doneness.

Just a side note: Another great way to cook venison is to slow-cook it by either braising or crock pot. Cooking it this way makes a great base for ground venison sloppy joe-type burgers, or a venison bbq - just add barbecue sauce!

courtesy of bestburgerrecipes.com

Pizza Burger Recipe

noreply@blogger.com (Unknown) — Sat, 12 Feb 2011 18:23:00 +0000

WOW! This burger is MASSIVE! I hope you are hungry!

Ingredients

1 lb. ground beef
1/4 lb. bacon
4 slices mozzarella cheese
1/3 cup shredded Gouda cheese (for a little taste zest)
1 8 oz. can of marinara sauce
2 cloves minced garlic
2 tbsp. butter (salted or unsalted)
hamburger buns

Directions

Preheat your oven to 375 degrees.
In a hot frying pan (medium high heat), cook the bacon thoroughly, but before it becomes crispy. Drain most of the bacon fat and set the rest aside to cool.
In a large bowl, combine the ground beef, bacon, shredded gouda and about 3 tbsp. of the marinara sauce. Mold the mixture into 4 large patties.
Heat up your frying pan to the same temperature as before and place as many patties as you can to fit in the pan.
While the patties are cooking, melt the garlic and butter in another pan.
Cut the hamburger buns in half. Dip each bun half into the melted garlic butter as place them face-up on a cookie sheet.
After the burgers have cooked for about 4 minutes, flip em' over in the pan. Top each patty with a tbsp. of marinara sauce and one slice of mozzarella.
Place in the oven the cookie sheet with the bun halves and the entire frying pan containing your pizza burger patties.
Let them all bake for about 5 minutes.
Take everything out of the oven, put the burgers on the buns and you're done!

courtesy of bestburgerrecipes.com

GIANT NORTHWEST CHEESEBURGER

noreply@blogger.com (Unknown) — Sat, 12 Feb 2011 06:38:00 +0000

Ingredients

1 pound ground beef
1 slice rye bread torn into pieces (optional)
4 teaspoons minced onion or 1 t dried onion flakes
1 clove garlic, minced
1 teaspoon Worcestershire sauce
1 teaspoon A-1 steak sauce
1 teaspoon seasoning salt
1 teaspoon black pepper
1/2 teaspoon dried oregano
1 pinch red pepper flakes
2 dashes hot sauce
1 egg

Toppings:

onion hamburger buns
Cheddar cheese
Gorgonzola
sautéed red onion rings
sautéed red and green peppers
sliced avocado
lettuce leaves
sliced zesty dill pickles
sliced tomato
Dijon mustard
ketchup

mayonnaise

Directions

Mix all of the hamburger mix ingredients in a bowl until thoroughly blended.

Form into 1/4" thick patties.

Grill on barbeque to desired doneness.

Sprinkle with all of the toppings and enjoy!

courtesy of cooks.com

The Diane Burger

noreply@blogger.com (Unknown) — Thu, 03 Feb 2011 12:07:00 +0000

Steak Diane is a popular 70's Europe classic dish. This recipe for Burgers Diane replaces a beef steak with a burger patty and keeps the rich flavors of mustard, peppercorns and shallots. Takes a little time to prepare but well worth it!

Ingredients:

1 lb of ground beef
1/2 tablespoon of cornstarch
1/2 tablespoon of Dijon mustard
2 tablespoons of ground black peppercorns
1/2 tablespoon of olive oil
1/4 teaspoon of soy sauce
1/2 cup of beef stock
1/4 cup of minced shallots
1/4 cup of Worcestershire sauce
1/4 cup of flat leaf parsley, finely chopped
1 tablespoon of lemon juice
1 teaspoon of Madeira or Port

Instructions:

In a small bowl, combine the beef stock, cornstarch and mustard together and stir. Then, set it aside.

Take the ground beef and form them into 2 patties that are about an inch thick.

Put the ground peppercorns on a plate and add the soy sauce and olive oil. We are going to coat the patties with this mixture.

Dip both sides of the patty in the peppercorn mixture. Make sure all sides are evenly coated and all the peppercorns are used. Pour a tablespoon of olive oil in a pan over high heat.

Once the oil is hot, sear the burger patties, cooking each side for about a minute or two. Remove from the pan, set aside and reduce the heat.

Using the same oil and pan, add the shallots and parsley and stir.

Then, add the cornstarch mixture, lemon juice, Worcestershire sauce and Madeira (or Port). Stir for about a minute.

In another frying pan, pour the sauce and stir. Then add the burger patties and spoon some sauce on top. Let it simmer for about 7-9 minutes. If it’s necessary to turn the burgers over to keep from burning, do so.

Serve the patties on sesame seed buns and enjoy!

Ecuadorian Parrilla Burger

noreply@blogger.com (Unknown) — Thu, 03 Feb 2011 11:58:00 +0000

Ingredients

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 parsley finely chopped.
1/2 tsp. salt and pepper.
4 slices of pepper jack jalapeño cheese.

Directions

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 over-mix 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…

"Thai One On" Peanut Turkey Burger

noreply@blogger.com (Unknown) — Wed, 02 Feb 2011 19:00:00 +0000

Ingredients

Cucumber Relish
1/3 cup seasoned rice vinegar
1 tablespoon sugar
1 tablespoon minced carrot
teaspoon finely minced red onion
1 English cucumber
Burgers
½ cup finely chopped green onions
2 tablespoons peanut butter
2 tablespoons soy sauce
1 teaspoon sesame oil
1 garlic clove, minced
1 tablespoon chile paste with garlic
2 teaspoons grated peeled fresh ginger
1 ½ pound ground turkey
1 ½ teaspoons salt
6 Hamburger buns
6 curly red lettuce leaves
Oil for grill

Instructions

Make cucumber relish: In a bowl stir together vinegar and sugar until sugar is dissolved. Add minced carrot and red onion. Slice enough cucumber crosswise into 1/8-inch-thick slices to measure 1 1/2 cups and add to vinegar mix, tossing well. Marinate mixture at least 30 minutes and up to 3 hours.

Prepare grill. In a bowl mix green onions, peanut butter, soy sauce, sesame oil, chile paste, and ginger until thoroughly mixed. Add the ground turkey and salt and using your hands mix until just combined (do not overmix) and form into six 1-inch-thick patties.

Grill on a lightly oiled rack set 5 to 6 inches over glowing coals about 5 minutes on each side, or until just cooked through.

Lightly toast hamburger buns and transfer burgers to buns. Top each burger with lettuce leaf and drained cucumber relish. Serves 6.

courtesy of sutterhome.com

Cumin Turkey Burgers

noreply@blogger.com (Unknown) — Wed, 02 Feb 2011 18:30:00 +0000

These cumin turkey burgers are very flavorful and packed with some heat!

Ingredients

1 egg
2 jalapeno peppers, seeded and minced
2 cloves garlic, minced
1/4 cup low-sodium soy sauce
1/4 cup Worcestershire sauce
2 teaspoons ground cumin
1 teaspoon mustard powder
1 teaspoon paprika
1/2 teaspoon chili powder
1/4 teaspoon kosher salt
1/4 cup dry bread crumbs
1 1/2 pounds ground turkey
6 hamburger buns, split and toasted

Directions

Mix the egg, jalapeno peppers, and garlic in a large mixing bowl until the egg is well blended. Add the soy sauce, Worcestershire sauce, cumin, mustard, paprika, chili powder, salt, bread crumbs, and turkey; mix well and form into 6 patties.
Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
Cook the turkey burgers on the preheated grill until no longer pink in the center and the juices run clear, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve on the toasted hamburger buns.

add some cheese, roasted red peppers, mushrooms, sliced onions, etc...

courtesy of allrecipes

Garlic and Ranch Turkey Burgers

noreply@blogger.com (Unknown) — Wed, 02 Feb 2011 18:19:00 +0000

In honor of the groundhog not seeing his shadow and hopefully only 6 more weeks of winter, a yummy and light turkey burger

Ingredients

1 pound ground turkey
1 (1 ounce) package ranch dressing mix
1 egg
3 cloves garlic, minced
1/4 cup Worcestershire sauce
seasoned salt and pepper to taste

I like to add provolone cheese, red onion and some greens for garnishment

Directions

Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
Knead together the turkey, ranch mix, egg, garlic, Worcestershire sauce, seasoned salt, and pepper in a bowl until evenly combined; divide into 4 equal portions and form into patties.
Cook on the preheated grill about 5 minutes per side for well done. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).

courtesy of allrecipes.com

Tapenade-Filled Burgers

noreply@blogger.com (Unknown) — Sun, 23 Jan 2011 14:31:00 +0000

Ingredients

2 1/4 pound lean ground beef chuck
9 tablespoons black or green olive tapenade (sometimes labeled "olive paste")
3/4 teaspoon salt
1 teaspoon black pepper
6 grilled or toasted hamburger buns or kaiser rolls
Accompaniments: mayonnaise; coarse-grain mustard; thinly sliced red onion; thinly sliced sweet gherkin pickles; about 2 cups baby romaine lettuce

Directions

Divide beef into 6 portions. Divide 1 portion in half, then flatten 1 half into a 4-inch patty and form a 1/4-inch rim around patty. Spread 1 1/2 tablespoons of tapenade onto patty within rim. Flatten remaining half into a 4-inch patty, then lay on top of tapenade-covered half and pinch edges together to seal. Pat side to form a straight-sided edge and transfer to a large tray. Make 5 more tapenade patties in same manner and transfer to tray, then refrigerate patties, covered, until ready to grill.

Prepare grill for cooking over direct heat with medium-hot charcoal (moderately high heat for gas)

Sprinkle patties on both sides with salt and pepper. Lightly oil grill rack, then grill patties (covered only if using a gas grill), turning over once, 3 minutes total for medium-rare. (Burgers will continue to cook slightly after being removed from grill.)

Spread mayonnaise and mustard on buns, then assemble burgers with onion, pickles, and romaine.

courtesy of epicurious.com

Chimichurri Burgers with Gouda Cheese

noreply@blogger.com (Unknown) — Sun, 16 Jan 2011 14:20:00 +0000

Chimichurri Sauce:
2 cloves garlic, peeled
1 jalapeño pepper, stemmed, halved, and seeded (or more, to taste)
3/4 cup packed stemmed parsley leaves
1/2 cup olive oil
2 tablespoons red wine or sherry vinegar
1/4 teaspoon salt
1 1/2 teaspoons dried oregano leaves
1/2 teaspoon dried red pepper flakes (optional)

Burgers:
1 1/2 pounds ground beef chuck
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
4 ounces Gouda cheese, diced
4 Kaiser rolls or hamburger buns, split

For Sauce: Combine the garlic and jalapeño in a food processor. Process until finely minced. Add the parsley; process until finely minced. Scrape down the work bowl. Add the oil, vinegar, and salt; process until well-combined. Transfer to a small bowl. Stir in the oregano and red pepper flakes. Let the sauce rest for 2 hours, if possible, to blend the flavors.
For Burgers: Prepare a barbecue grill or preheat a ridged grill pan.
Spoon 3 tablespoons of the chimichurri sauce into a large bowl. Add the meat, salt, and pepper; mix well. Divide the mixture into 8 balls. Form each ball into a thin patty, about 5-inches in diameter.
Divide the cheese over four of the patties, and top with the remaining patties. Seal the edges well, enclosing the cheese.
Grill the patties over medium-hot coals (or follow ground meat directions if using a gas grill) or in the preheated grill pan for 5 minutes per side or until the internal temperature of the meat reaches 160°F (70°C).
If desired, place the buns, cut sides down, on the grill during the last 1 minute of cooking, or toast the buns in the oven or under the broiler.
Place the cooked patties in the buns and serve with the remaining chimichurri sauce.

Makes 4 servings.

Note: If desired, additional Gouda cheese, thinly sliced, may be placed over the patties during the last minute of cooking.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.