- Tex-Mex Burgers
- Bacon and Blue Burgers
- Mediterranean Burgers
- Brie Burgers
- Asian-Style Mushroom Burgers
- Grilled Portabello Burgers
- Potato Mushroom Burgers
- BBQ Burgers
- Refried Bean Burgers
- Garden Burger
- Making Stuffed Burgers
Tex-Mex Burgers
A couple of canned products from the Mexican section of your supermarket make these Southwestern-style burgers a cinch to make.
Ingredients:
1-1 1/2 lbs (450-675 g) ground beef, preferably chuck
1 canned chipotle chile in adobo, chopped, or to taste
1/2 cup (125 ml) shredded Monterey Jack or other mild cheese
1/4 cup (60 ml) canned roasted green chili peppers
1/4 cup (60 ml) finely chopped onion1/4 cup (60 ml) chopped cilantro (coriander leaves) (optional)
1 tsp (5 ml) chili powder1/2 tsp (2 ml) ground cumin
Salt and freshly ground pepper to taste
Method:
Combine all the ingredients in a mixing bowl and mix thoroughly with your hands. Form gently into 4 to 6 patties and grill over hot coals, pan-fry, or broil until cooked through, turning once halfway through cooking.
Serves 4 to 6.
If you agree with me that blue cheese makes just about anything taste better and that crispy bacon belongs to the candy food group, you'll love these stuffed burgers.
Ingredients:
1-1 1/2 lbs (450-675 g) ground beef, preferably chuck
2 Tbs (30 ml) Worcestershire or soy sauce
Salt and freshly ground pepper to taste
2-3 strips bacon, fried crisp and crumbled
1 cup (250 ml) crumbled blue cheese
Method:
Mix the meat with the Worcestershire sauce, salt, and pepper and form into 8 or 12 patties. Combine the bacon and blue cheese and divide between half the patties. Place the remaining patties on top and press the edges to seal. Grill over hot coals, pan-fry, or broil until cooked through, turning once halfway through cooking.
Serves 4 to 6.
Ingredients:
1-1 1/2 lbs (450-675 g) ground beef, preferably chuck
Salt and freshly ground pepper to taste
1/4 cup (60 ml) shredded mozzarella or fontina cheese
3 Tbs (45 ml) chopped green or black olives2 Tbs (30 ml) freshly grated Parmesan cheese
2 Tbs (30 ml) chopped capers
2 Tbs (30 ml) chopped pine nuts (pignoli)
2 Tbs (30 ml) chopped fresh parsley
Method:
Mix the meat with the salt and pepper and form into 8 or 12 patties. Combine the remaining ingredients and divide between half the patties. Place the remaining patties on top and press the edges to seal. Grill over hot coals, pan-fry, or broil until cooked through, turning once halfway through cooking.
Serves 4 to 6.
Here is a sophisticated take on the classic cheeseburger. You can use any cheese you like in this recipe, but you'll be hard pressed to improve on the creamy texture and bold flavor of Brie.
Ingredients:
1-1 1/2 lbs (450-675 g) ground beef, preferably chuck
Salt and freshly ground pepper to taste
4-6 oz (100-150 g) Brie cheese with rind, cut into slices
Method:
Form the meat into 8 or 12 patties. Season generously with salt and pepper and divide the sliced Brie between half the patties. Place the remaining patties on top and press the edges to seal. Grill over hot coals, pan-fry, or broil until cooked through, turning once halfway through cooking.
Serves 4 to 6.
Ingredients:
1-1 1/2 lbs (450-675 g) ground beef, preferably chuck
6-8 dried shiitake or black mushrooms, soaked in hotwater for 30 minutes, stems removed, finely chopped
2-3 cloves garlic, finely chopped1 scallion (spring onion), green and white parts, finely chopped
1/4 cup (60 ml) chopped cilantro (coriander leaves)
3 Tbs (45 ml) soy sauce1 Tbs (15 ml) sesame oil
1 Tbs (15 ml) chopped fresh ginger
1 tsp (5 ml) Chinese five-spice powderSalt and freshly ground pepper to taste
Method:
Combine all the ingredients in a mixing bowl and mix thoroughly with your hands. Form gently into 4 to 6 patties and grill over hot coals, pan-fry, or broil until cooked through, turning once halfway through cooking.
Serves 4 to 6.
Ingredients:
8 md Portobello mushrooms
1 c Olive oil1/3 c Fresh lemon juice
5 Cloves fresh minced garlic2 bn Fresh basil, chopped
1 bn Fresh oregano, chopped3 tb Fresh parsley, chopped
1 t Fresh thyme, choppedSalt and freshly ground black pepper to taste
8 slices mozzarella cheese8 kaiser rolls (or 2 loaves of Italian Bread)
8 romaine lettuce leaves8 slices large, fresh tomato.
Method:
Peel the mushrooms; brush away any dirt before you cut away the stems.
Combine the oil, lemon juice, garlic, fresh herbs, salt and pepper to make a marinade.
Add the mushrooms and the sliced mozzarella; marinate at room temperature for about an hour.
Grill the mushrooms over hot coals for about 2 minutes on each side.
Remove from the grill and allow to rest for 5 minutes.
Serve the mushrooms on lightly toasted kaiser rolls with the lettuce, sliced tomatoes and marinated mozzarella cheese.
Cut each roll into quarters and serve.
Makes 8 burgers
Potato Mushroom Burgers
Ingredients:
3 Garlic cloves; minced
1/2 c Mushrooms; finely chopped
4 Scallions; thinly sliced1 tb Canola oil
1/2 c Cashews, raw; unsalted2 1/2 c Potatoes; mashed
3/4 c Carrots; grated
2 ts Ginger root, fresh; grated
Salt and pepper to taste
1/4 c Bread crumbs; dry
1/2 c Sesame seeds
Method:
Sauté garlic, mushrooms and scallions in oil until vegetables are limp, about 5 minutes.
Meanwhile, place cashews in a blender or food processor and grin to a coarse meal.
Transfer mushroom mixture and ground cashews to a large bowl and add potatoes, carrots, ginger, salt and pepper. Add bread crumbs a mix well. The mixture will be soft and moist.
On a large baking sheet or bread board, make 8 to 10 beds of sesame seeds for patties.
Using a large spoon, scoop out vegetable mixture and form 8 to 10 patties; place on sesame beds. Flip to coat both sides generously.
Gently transfer to a well-oiled vegetable grill and grill for 3 to 4 minutes on ea side, until medium brown.
Makes 8 to 10 patties.
Variation: Sauté burgers in olive oil until golden brown.
Ingredients:
1/2 cup walnuts
3/4 cup cooked rice
1/2 onion, chopped
2 tsp. oil
1 Tbsp. chopped mushrooms
1/2 Tbsp. barbecue sauce
salt and pepper to taste
dash garlic powder flour
Method:
Process walnuts in food processor and pour into a bowl.
Process rice and pour in with walnuts.
Sauté onion in oil until tender and add to walnuts and rice along with the rest of ingredients except flour.
Add enough flour to make patties. Make the patties and refrigerate for 1 hour.
Fry in a little oil for several minutes, turning occasionally.
Serve on a bun with barbecue sauce and pickles.
Makes 3 burgers
Ingredients:
2 cups instant refried beans, prepared according to package instructions
1/2 cup stock or water, ONLY if needed
1 cup cooked rice 1 cup toasted seeds
2 Tbsp. nutritional yeast
1/4 cup tamari
1/4 tsp. oregano
1/4 tsp. thyme
1/2 cup raw grated carrots
2 cups rolled oats or bread crumbs
Method:
Mix all ingredients together and form into patties. Freeze, then take out and fry or bake. Mustard can be added for a different taste.
Makes 10-12 burgers
Garden Burger
Made using garden fresh summer veggies
Ingredients:
1 medium eggplant, sliced crosswise into six
3/4 inch slices. 1 large Bermuda onion, peeled and sliced into
6 disks 1 large zucchini squash, sliced lengthwise into 6 strips
1 large yellow summer squash, sliced lengthwise into 6 stripes
six 1/2 inch slices of beefsteak tomato
Marinade:
3/4 cup virgin olive oil
3 cloves garlic, crushed
1 Tbs parsley, chopped
1 Tbs crushed basil
1 Tbs oregano
1 Tbs rosemary
1 tsp thyme
6 oz V-8 Juice
1/3 cup herb-flavored wine vinegar (such as tarragon vinegar)
6 whole wheat pitas or 6 sliced Italian rolls
Celery salt
Method:
Marinate the vegetables in the marinade for at least 2 hours. Grill vegetables on both sides over medium-hot coals until they are tender and slightly charred. Lightly grill the bread. Layer the vegetables in the bread. Sprinkle with celery salt.
How to Make Stuffed Burgers
'Stuffed' burgers are actually 'Stuffed' Patties. A filling of your choice is stuffed between two patties, thereby making a mini patty burger within the actual burger. Here are some tips to make these exquisite Stuffed Burgers.
1. Take a Burger Patty and top it with a filling of your choice. Then top it with another patty. Seal the edges and cook.
2. Make thin patties or the double patty will make the resultant bigger patty and the burger large and unmanageable.
3. If cooking, use a WIDE spatula to flip and don't flip too much. Cook on low temperature and for a longer time to avoid getting burned outer skin and raw insides.
4. Mustard ketchup pickle cheese can be mixed and matched with other ingredients to make the stuffings. Some popular suggestions are:
Fresh mushrooms and Swiss cheese
Pepperoni with Sauce
Grated cheddar cheese, pickles slices and chopped onions
Mozzarella cheese, pizza sauce and pepperoni
Cooked pieces of mushrooms or other veggies with diced tomato and shredded cheese
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