Crab Cake Sandwiches

1 lb. lump crab meat
1/2 C.+ Panko (Japanese bread crumbs)
1/2 C. mayonnaise
2 eggs, lightly beaten
2 Tbsp. fresh lemon juice
1 1/2 tsp. dry mustard
1 Tbsp. Old Bay seasoning
1/2 bundle of chives, thinly sliced
pinch of salt
butter for pan frying
6 soft kaiser or foccacia rolls
lettuce and tomato for serving

Mix all ingredients except crab and Panko. Gently fold in the crab and bread crumbs so that crab does not break up. Portion into 2 1/2 oz. balls and slightly flatten. Coat the crab cakes with additional Panko. Heat butter in a nonstick skillet and pan fry the crab cakes over medium heat until golden brown on both sides (about 3-4 min. per side).

Helpful Tip: For extra flavor, zest the lemons that you juice into the mix, as well.

Salmon Cake Sandwiches

For 6 large cakes:
1/2 lb. fresh salmon
extra virgin olive oil
Kosher salt
freshly ground black pepper
4 Tbsp. unsalted butter
3/4 C. finely diiced red onion (1 small onion)
1 1/2 C. finely diced celery (4 stalks)
1/2 C.  finely diced red bell pepper (1 small pepper)
1/2 C. finely diced yellow bell pepper (1 small pepper)
1/4 C. minced fresh flat-leaf parsley
1 Tbsp. capers, drained
1/4 tsp. hot sauce (I recommend Tobasco)
1/2 tsp. Worcestershire sauce
1 1/2 tsp. crab boil seasoning (I recommend Old Bay)
3 slices stale bread, crusts removed
1/2 C. mayonnaise
2 tsp. Dijon mustard
2 extra-large eggs, lightly beaten
6 of your favorite hamburger buns
Toppings: lettuce and tomato

Preheat the oven to 350 degrees F.

Place the salmon on a sheet pan, skin side down. Brush with olive oil and sprinkle with salt and pepper. Roast for 15 to 20 minutes, until just cooked. Remove from the oven and cover tightly with aluminum foil. Allow to rest for 10 minutes and refrigerate until cold.
Meanwhile, place 2 tablespoons of the butter, 2 tablespoons olive oil, the onion, celery, red and yellow bell peppers, parsley, capers, hot sauce, Worcestershire sauce, crab boil seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature.
Break the bread slices in pieces and process the bread in a food processor fitted with a steel blade. You should have about 1 cup of bread crumbs. Place the bread crumbs on a sheet pan and toast in the oven for 5 minutes until lightly browned, tossing occasionally.
Flake the chilled salmon into a large bowl. Add the bread crumbs, mayonnaise, mustard, and eggs. Add the vegetable mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into 6 cakes of equal size.
Heat the remaining 2 tablespoons butter and 2 tablespoons olive oil in a large saute pan over medium heat. In batches, add the salmon cakes and fry for 3 to 4 minutes on each side, until browned. Drain on paper towels; keep them warm in a preheated 250 degree F oven. Serve hot on your favorite hamburger buns with lettuce and tomato.

Pickled Onion-Chutney Turkey Burgers

For 6 burgers:

2 lb. lean ground turkey breast

1 tsp. salt

1 tsp. lemon zest

1/2 C. mayonnaise

1/4 C. chopped fresh parsley

2 Tbsp. finely chopped red onion

1/3 C. mango chutney

6 of your favorite hamburger buns

Toppings: small wedges of blue cheese, arugula, whole grain Dijon mustard

Red Onion Relish, recipe follows 

Preheat grill to 350° to 400° (medium-high) heat. Combine first 5 ingredients gently. Stir onion and mango chutney into meat mixture. Shape mixture into 6 (5-inch) patties.
Grill, covered with grill lid, 6 to 7 minutes on each side or until a meat thermometer inserted into thickest portion registers 170°. Serve on Homemade Hamburger Buns. Top each burger with a small wedge of blue cheese, arugula, whole grain Dijon mustard, and Red Onion Relish.
red onion relish

Red Onion Relish

1/2 medium-size red onion

2 tsp. cumin seeds

3 Tbsp. fresh lemon juice

2 Tbsp. cider vinegar

1 Tbsp. dark brown sugar

1/2 tsp. kosher salt

Thinly slice onion, and place in a 2-qt. glass bowl.
Heat a medium skillet over medium-high heat until hot; add cumin seeds, and cook, stirring constantly, 1 to 2 minutes or until toasted. Slowly stir in 1/2 cup water, lemon juice, and next 3 ingredients. Stir until brown sugar is melted and mixture comes to a boil.

Pour over red onion slices, and let stand 1 hour. Store in an airtight container in refrigerator up to 1 week.

Cheesy Stuffed Turkey Burgers

1 Tbsp. olive oil
1/2 C. sweet onion, finely minced
1 Tbsp. fresh rosemary, finely minced
1 lb. ground turkey
1/2 tsp. coarse salt
1/4 tsp. freshly ground black pepper
1/2 C. of your favorite shredded cheese
4 whole wheat burger buns

Heat oil in a small skillet over low heat. Add onion and rosemary and saute until tender (8-10 min.). Let onion cool a bit, then place in mixing bowl with turkey, salt and pepper. Combine ingredients well and divide into into eight uniform patties. Place 2 Tbsp. of cheese in the center of 4 of the patties, then place the remaining 4 patties over the cheese, sealing the edges.
Preheat grill to high and cook burgers 4-5 min. on each side or until no pink remains and they are browned and firm.
Serve with your favorite fixings.

Corny Cheeseburgers

For 4 burgers:
1 lb ground beef
kernels cut from 1 ear of sweet corn
2 tsp. cumin
1/2 tsp. salt
1/2 tsp. pepper
sliced cheese(s) (I suggest pepper jack)
olive oil
4 of your favorite hamburger rolls
tomato and avocado slices to top burgers

Combine all ingredients and form into 4 uniform patties. Grill 3 min. on each side or until no longer pink. Add 1-2 slices of your favorite sliced cheese just before removing from the grill.
Brush cut side of rolls with olive oil and place cut side down on grill for the last minute of cooking.

Muffuletta Turkey Burgers

For 6 burgers:

2 lb. lean ground turkey breast

1 tsp. salt

1 tsp. lemon zest

1/2 C. mayonnaise

1/4 C. chopped fresh parsley

1/2 C. chopped pimiento-stuffed Spanish olives

1/2 (16-oz.) jar mixed pickled vegetables (such as Mezzetta Italian Mix Giardiniera) , drained

2 Tbsp. Italian dressing

6 of your favorite hamburger buns

Toppings: salami, ham, and provolone cheese slices

Preheat grill to 350° to 400° (medium-high) heat. Combine first 5 ingredients gently. Stir olives into meat mixture. Shape mixture into 6 (5-inch) patties.
Grill, covered with grill lid, 6 to 7 minutes on each side or until a meat thermometer inserted into thickest portion registers 170°. Pulse pickled vegetables and Italian dressing in a food processor until coarsely chopped. Serve burgers on Homemade Hamburger Buns. Top each burger with vegetable mixture and salami, ham, and provolone cheese slices.

 

Chipotle Barbecue Cheeseburger

For 4 burgers:
1 lb 85% lean ground beef
1/4 C. mayonnaise
1 Tbsp. mustard powder
1 Tbsp. honey
1 tsp. cider vinegar
1 red bell pepper, cored and thinly sliced
1 green bell pepper, cored and thinly sliced
1 yellow pepper, cored and thinly sliced
1/2 tsp. salt
1/2 tsp. pepper
2 chipotle peppers in adobo sauce
1/4 C. your favorite barbecue sauce
2 cloves of garlic
1 C. shredded cheddar cheese, divided
1/4 C. finely chopped black olives, divided
4 lg potato buns
olive oil
1 lg. tomato, thickly sliced

In a medium bowl, whisk together the mayo, mustard powder, honey, and vinegar. Add all of the bell peppers, tossing well to coat. Mix in a pinch of salt and pepper and set aside.
Heat grill or grill pan to medium-high.
In a blender or food processor, combine the chipotle peppers, barbecue sauce, and garlic. Puree until smooth. Transfer to a large bowl and add the ground beef, 1/2 tsp. salt and 1/2 tsp. pepper and mix well.
Divide the meat into quarters. Taking a quarter in your hand, make a well in the center and add 1/4 C. of the cheese and a sprinkling of the olives. Cover the well and carefully form the patty. Repeat with remaining quarters.
Coat the grill grates with oil and grill burgers about 4 min. on each side. Brush cut sides of buns with olive oil and place on grill for the last minute of cooking. Top burgers with pepper mixture and tomato.

Veggie Chicken Burgers

For 8 burgers:
2 lb ground chicken

1 small sweet onion, finely chopped

2 tsp. pressed or minced garlic

1 red bell pepper, finely chopped

1 C. fresh sliced mushrooms  

1 tomato, seeded and chopped

2 carrots, finely chopped

1 egg

1/2 C. fresh bread crumbs

1 Tbsp.  Old Bay ™ Seasoning

1 tsp. kosher salt

1 tsp. black pepper

8 of your favorite hamburger buns

 

Preheat an outdoor grill for medium heat and lightly oil grate.

Lightly spray a saute pan with cooking spray over medium heat. Saute the onion with the garlic first, then add the bell pepper, mushrooms, tomatoes and carrots, 3-5 min. or until carrots are crisp-tender. Set aside and allow all vegetables to cool completely.
In a large bowl, combine the chicken and vegetables. Add the egg, bread crumbs and seasonings. Mix well and form into 8 uniform patties.

Grill over medium heat for 5 to 6 minutes per side, or to until there is no pink remaining.

Pimento Cheese Bacon Burgers

For 6 burgers:

1 lb. ground sirloin

1 lb. ground chuck

1 tsp. salt

1/2 tsp. freshly ground pepper

1/4 C. mixed chopped fresh herbs (such as basil, mint, and oregano)

6 of yoiur favorite hamburger buns

Toppings: pimento cheese (see my recipe posted in May), cooked bacon slices, lettuce, and tomato slices

Preheat grill to 350° to 400° (medium-high) heat. Combine first 4 ingredients gently. Stir fresh herbs into meat mixture. Shape mixture into 6 (5-inch) patties.
Grill, covered with grill lid, 4 to 5 minutes on each side or until beef is no longer pink in center. Serve on your favorite hamburger buns. Top each burger with pimento cheese, cooked bacon slices, lettuce, and tomato slices.

Tangy Turkey Burgers

For 6 burgers:

1 1/2 lb. ground turkey

2 green onions, chopped

2 Tbsp. white wine-and-herb chicken marinade

1 tsp. garlic salt with parsley

1 tsp. pepper

6 French hamburger buns, toasted

Toppings: gourmet mixed lettuce leaves, sliced avocado, mayonnaise

Gently combine first 5 ingredients. Shape mixture into 6 (4-inch) patties.
Heat a cast-iron grill pan over medium-high heat. Cook patties in pan 6 to 8 minutes on each side or until done. Serve burgers on buns with desired toppings.

Bison Burgers

 For 4 burgers:

2 Tbsp. olive oil, divided

3 C. sliced sweet onions (about 2)

3/4 C. Cabernet Sauvignon or other dry red wine

1 lb. ground bison (buffalo)

2 Tbsp. chopped shallots

1/4 tsp. coarse kosher salt

1/4 tsp. dried thyme

4 of your favorite hamburger buns

6 oz. sliced Wisconsin white cheddar cheese

Dijon mustard

1 small head of escarole, leaves separated

Heat 1 Tbsp. oil in heavy skillet over medium-high heat. Add onions, sprinkle with salt, and sauté until tender and golden brown, stirring often, about 10 minutes. Reduce heat to medium and continue to sauté until very tender and well browned, about 15 minutes longer. Add wine and cook, stirring occasionally, until liquid is absorbed, about 5 minutes.

Preheat broiler. Gently mix meat and next 3 ingredients in large bowl. Shape into four 1/2-inch-thick patties. Heat remaining 1 tablespoon oil in heavy large skillet over high heat. Sprinkle burgers with salt and pepper; add to skillet. Cook until well browned, about 2 minutes per side for medium-rare.

Open buns and arrange, cut side up, on rimmed baking sheet. Place cheese slices on bun tops. Broil until cheese melts and bottom halves are lightly toasted, about 1 minute. Spread bottom halves with mustard. Top each with a few escarole leaves, then burger. Spoon onions atop burgers, dividing equally. Cover with bun tops; press lightly.

Helpful Tip: The sauteed onions can be made up to 3 days ahead. Just cool, cover & chill.

Spiced Chicken Sliders with Peanut Sauce

For 12 sliders:
1 lb ground chicken
2 tsp. red curry powder
1 Tbsp. peeled, grated, fresh ginger
1 tsp. salt

cucumber slices to top sliders

12 mini pita rounds

peanut sauce:

1/3 C. smooth peanut butter

1 Tbsp. honey

1 Tbsp. lime juice

1 Tbsp. soy sauce 

2 Tbsp. water

Mix all burger ingredients well and form into 12 balls that are uniform in size and flatten to 1/3 in. thickness. Broil or grill 3-4 min. on each side or until no pink remains and they are lightly browned.
Combine peanut sauce ingredients in a glass bowl and microwave on high for 30 sec., then whisk until smooth.

Split a dozen mini pita rounds, placing the chicken patties inside. Top with a dollop of peanut sauce and cucumber slices.

Ultimate Turkey Burger

For 4 burgers:

1 lb. ground turkey

1/2 C. Italian-seasoned breadcrumbs

1 large egg, beaten

1/4 C. finely chopped green bell pepper

1 Tbsp. minced dried onion

1/2 tsp. salt

1/2 tsp. freshly ground pepper

2 Tbsp. fresh herb marinade, recipe follows

4 hamburger buns

herb grilled onion rings, receipe follows

Toppings: spicy mustard, shaved Parmesan cheese

Combine first 7 ingredients. Shape mixture into 4 equal-size patties.
Grill, covered with grill lid, over medium-high heat (350° to 400°) 5 to 6 minutes on each side or until no longer pink in center, basting each side occasionally with Fresh Herb Marinade.
Grill buns, cut sides down, 2 minutes or until toasted. Serve burgers on buns with Herb-Grilled Onion Rings and desired toppings.
Classic Burgers: Substitute 1 lb. ground chuck for ground turkey. Prepare recipe as directed.

Fresh Herb Marinade:
1/4 C. vegetable oil
2 Tbsp. balsamic vinegar
1 1/2 Tbsp. chopped fresh cilantro
1 Tbsp. chopped fresh rosemary
1/2 tsp. kosher salt
freshly ground pepper to taste

Stir together first 5 ingredients in a small bowl. Season with pepper to taste.

Herb Grilled Onion Rings:
2 lg. Vidalia onions
4 Tbsp. fresh herb marinade, divided

Cut each onion into 1/2-inch-thick slices. Brush slices evenly with 2 1/2 Tbsp. Fresh Herb Marinade.
Grill, covered with grill lid, over medium-high heat (350° to 400°) 4 to 6 minutes on each side or until tender, basting once with remaining marinade.

Pecan Crusted Pork Burgers With Dried Apricot-Chipotle Mayonnaise

For 4 burgers

vegetable cooking spray

1 1/2 lbs. lean ground pork

2 Tbsp. reserved mayonnaise mixture from  dried apricot-chipotle mayonnaise

1 Tbsp. butter, melted

1/2 C. finely chopped pecans

1/2 tsp. salt

1/4 tsp. pepper

4 French hamburger buns, split

4 Bibb lettuce leaves

Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350° to 400°(medium-high) heat.
Gently combine pork and reserved 2 Tbsp. mayonnaise mixture until blended, using hands. Shape into 4 (4-inch-wide, 1-inch-thick) patties.
Stir together butter and next 3 ingredients in a small bowl until well blended. Sprinkle each patty with about 2 Tbsp. pecan mixture (about 1 Tbsp. on each side), gently pressing to adhere.
Grill pecan-covered pork patties, covered with grill lid, over 350° to 400° (medium-high) heat 6 to 8 minutes on each side or until a meat thermometer inserted into centers registers 155°.
Grill buns, cut sides down, 1 to 2 minutes or until lightly toasted. Serve burgers on buns with lettuce and Dried Apricot-Chipotle Mayonnaise.

Dried Apricot-Chipotle Mayonnaise
1/2 C. dried apricots
1/4 C. hot water
2 Tbsp. fresh lime juice
1/2 C. mayonnaise
1 canned chipotle chile pepper in adobo sauce, chopped
2 Tbsp. finely chopped green onion
1 Tbsp. adobo sauce from can

Stir together dried apricots, hot water, and lime juice in a small bowl. Let stand 15 minutes; drain. Pat apricots dry, and coarsely chop.
Stir together mayonnaise and next 3 ingredients; reserve 2 Tbsp. mixture for Pecan-Crusted Pork Burgers. Stir apricots into remaining mayonnaise mixture. Cover and chill until ready to serve.

Green Tomato-Feta Burger

For 6 burgers:

2 lbs. lean ground turkey breast

1 tsp. salt

1 tsp. lemon zest

1/2 C. mayonnaise

1/4 C. chopped fresh parsley

1 (4-oz.) container crumbled feta cheese

1 Tbsp. finely minced red onion

1 tsp. minced oregano

6 of your favorite hamburger buns

Toppings: sliced pickled green tomatoes, lettuce, thinly sliced cucumber, dried crushed red pepper, and fresh dill sprigs

Preheat grill to 350° to 400° (medium-high) heat. Combine first 5 ingredients gently. Stir feta cheese, onion, and oregano into meat mixture. Shape mixture into 6 (5-inch) patties.

Grill, covered with grill lid, 6 to 7 minutes on each side or until a meat thermometer inserted into thickest portion registers 170°. Serve on hamburger buns. Top each burger with sliced pickled green tomatoes, lettuce, thinly sliced cucumber, a pinch of dried crushed red pepper, and a fresh dill sprig.

Sun-Dried Tomato-Pesto Burger

For 6 burgers:

1 lb. ground sirloin

1 lb. ground chuck

1 tsp. salt

1/2 tsp. freshly ground pepper

1 (3-oz.) package sun-dried tomato halves, chopped

1 garlic clove, pressed

6 of your favorite hamburger rolls

Toppings: refrigerated pesto, sliced goat cheese, and sliced pepperoncini salad peppers

Preheat grill to 350° to 400° (medium-high) heat. Combine first 4 ingredients gently. Stir chopped sun-dried tomatoes and garlic into meat mixture. Shape mixture into 6 (5-inch) patties.

Grill, covered with grill lid, 4 to 5 minutes on each side or until beef is no longer pink in center. Serve on hamburger buns. Top each burger with refrigerated pesto, sliced goat cheese, and sliced pepperoncini salad peppers.

Lamb Burgers

For 6 burgers:

1 C. fat-free Greek yogurt

1/2 C. grated cucumber

1 tsp. finely chopped fresh mint

3 garlic cloves, pressed and divided

1 3/4 tsp.salt, divided

2 lbs. ground lamb

1/4 C. minced red onion

1/4 C. finely chopped fresh mint

1 Tbsp. finely chopped fresh oregano

1 Tbsp. whole grain mustard

6 hamburger buns

Toppings: Bibb lettuce, sliced tomatoes, sliced red onion, dill pickle chips

Preheat grill to 350° to 400° (medium-high) heat. Stir together first 3 ingredients, 1 pressed garlic clove, and 1/2 tsp. salt. Cover and chill until ready to serve.
Gently combine lamb, next 4 ingredients, and remaining 2 pressed garlic cloves and 1 1/4 tsp. salt. Shape mixture into 6 (4-inch) patties.
Grill patties, covered with grill lid, 5 to 6 minutes on each side or to desired degree of doneness. Serve burgers on buns with yogurt sauce and desired toppings.

Bacon-Wrapped Barbecue Burgers

For 4 burgers:

8 bacon slices

1 (4.5-oz.) jar sliced mushrooms, drained and chopped

1/2 C. chopped Vidalia or sweet onion

2 tsp. olive oil

1/2 C. bottled honey barbecue sauce, divided

1 1/2 lbs. ground beef

wooden picks

1/4 tsp. salt

4 sesame seed hamburger buns, toasted

Arrange bacon on a paper towel-lined microwave-safe plate; cover with a paper towel. Microwave bacon at HIGH 2 minutes or until edges begin to crinkle and bacon is partially cooked.
Sauté mushrooms and onion in hot oil in a small nonstick skillet over medium heat 4 to 5 minutes or until tender and liquid is absorbed. Remove from heat, and stir in 2 Tbsp. barbecue sauce.
Preheat grill to 350° to 400° (medium-high). Shape ground beef into 8 (5-inch) thin patties. Place 2 Tbsp. mushroom mixture in center of each of 4 patties. Top with remaining patties, pressing edges to seal. Shape into 4-inch patties. Wrap sides of each patty with 2 bacon slices, overlapping ends of each slice. Secure bacon using wooden picks. Sprinkle patties with salt. Cover and chill 10 minutes.
Grill patties, covered with grill lid, over 350° to 400° (medium-high) heat 5 to 6 minutes on 1 side. Turn and baste with half of remaining barbecue sauce. Grill 5 to 6 minutes or until beef is no longer pink in center. Turn and baste with remaining barbecue sauce. Remove from grill, and let stand 5 minutes. Remove wooden picks. Serve burgers on buns, and top with remaining mushroom mixture.

Shrimp Burgers

For 4 burgers:

1 1/4 lb unpeeled, medium-size raw shrimp (31/40 count)

Vegetable cooking spray

1 large egg, lightly beaten

1 Tbsp. mayonnaise

2 tsp. fresh lemon juice

1/2 tsp. salt

1/8 tsp. ground red pepper

3 Tbsp. finely chopped celery

2 Tbsp. chopped green onion

1 Tbsp. chopped fresh parsley

1 1/4 C. crushed cornbread crackers (about 1 sleeve or 24 crackers, such as Town House Bistro Corn Bread Crackers)

4 Kaiser rolls with poppy seeds, split

sweet & spicy tartar sauce, recipe follows

4 Bibb lettuce leaves

garnish with grilled lemon halves, if desired

Peel shrimp; devein, if desired. Cut each shrimp into thirds.

Line a 15- x 10-inch jelly-roll pan with aluminum foil. Coat with cooking spray.
Stir together egg and next 4 ingredients until blended; stir in celery, green onion, and parsley. Fold in shrimp and cracker crumbs (mixture will be very thick). Shape into 4 (4-inch-wide, 1-inch-thick) patties. Place patties on prepared pan. Cover and chill 1 to 24 hours. Transfer to freezer, and freeze 30 minutes.
Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350° to 400° (medium-high) heat. Grill burgers, covered with grill lid, 4 to 5 minutes or until burgers lift easily from cooking grate using a large spatula. Turn burgers, and grill 4 to 5 minutes or until shrimp turn pink and burgers are cooked through and lightly crisp.
Grill buns, cut sides down, 1 to 2 minutes or until lightly toasted. Serve burgers on buns with Sweet 'n' Spicy Tartar Sauce, a good squeeze of lemon juice, if desired, and lettuce. 

Helpful Tip: Freezing the burgers before grilling is the key to ensuring they hold together on the grill.

Sweet & Spicy Tartar Sauce

1 C. mayonnaise

2 Tbsp. chopped fresh parsley

2 Tbsp. horseradish

1 1/2 tsp. Cajun seasoning

1 1/2 tsp. fresh lemon juice

1/4 tsp. paprika

Stir together all ingredients in a bowl. Cover and chill 30 minutes to 24 hours.

Sweet and Savory Burgers

For 8 burgers:

1/4 C. soy sauce

2 Tbsp. light corn syrup

1 Tbsp. fresh lemon juice

1/2 tsp. ground ginger

1/4 tsp. garlic powder

2 green onions, thinly sliced

2 lb. ground beef

1/4 C. chili sauce

1/4 C. hot red pepper jelly

8 hamburger buns, toasted

Toppings: grilled sweet onion and pineapple slices

Stir together first 6 ingredients. Reserve 3 Tbsp. mixture; cover and chill. Pour remaining soy sauce mixture into a shallow pan or baking dish.
Shape beef into 8 (1/2-inch-thick) patties; place in a single layer in soy sauce mixture in pan, turning to coat. Cover and chill 4 hours.
Preheat grill to 350° to 400° (medium-high) heat. Remove patties from marinade, discarding marinade. Grill patties, covered with grill lid, 5 minutes on each side or until beef is no longer pink in center, basting occasionally with reserved 3 Tbsp. soy sauce mixture.

Stir together chili sauce and jelly. Serve burgers on buns with chili sauce mixture and desired toppings.

Portobello Mushroom Burgers

For 6 burgers:

1 1/2 C. mesquite wood chips

1/3 C. olive oil

1 Tbsp. pressed or minced garlic

1 medium-sized red onion, cut into 6 slices

6 large portobello mushroom caps

6 hamburger buns, split

1 C. light mayonnaise

1/3 C. chopped fresh basil

2 Tbsp. Dijon mustard

1 tsp. lemon juice

1/2 tsp. salt

1/2 tsp. pepper

6 romaine lettuce leaves

2 tomatoes, cut into 6 slices each

Soak wood chips in water at least 30 minutes; drain.
Prepare a charcoal fire on grill; scatter wood chips over hot coals.
Whisk together oil and garlic; brush on both sides of onion and mushrooms.
Grill onion and mushrooms, covered with grill lid, over medium-high heat (350° to 400°) 4 minutes on each
side or until tender. Grill bun halves, cut sides down, 2 minutes or until lightly browned.

Stir together mayonnaise and next 5 ingredients. Layer 6 bottom bun halves evenly with lettuce, onion, mushroom, mayonnaise mixture, and 2 tomato slices; top with remaining bun halves.

Big Juicy Burgers

For 10 burgers:

1 (11.5-ounce) can lightly tangy vegetable juice (such as V8)

3 white sandwich bread slices, torn into pieces

3 lb ground chuck or ground round

1 large egg

1 1/2 tsp. salt

1 tsp. pepper

10 of your favorite hamburger buns

vegetable cooking spray

your favorite toppings

Microwave vegetable juice in glass bowl at HIGH 1 minute. Add bread pieces; let cool. Combine, using hands.
Combine vegetable juice mixture, ground chuck, and next 3 ingredients. Shape into 10 patties of equal size.
Grill patties, covered with grill lid, over medium-high heat (350° to 400°) 6 to 8 minutes on each side or until beef is no longer pink.

Spray cut sides of buns with cooking spray; place buns, cut sides down, on grill rack; grill 2 minutes or until lightly browned. Serve hamburgers on buns with your favorite toppings.

Sausage Burgers

For 4 burgers:

2 Tbsp. extra-virgin olive oil

1/2 lb cremini mushrooms, sliced

1 large onion, quartered lengthwise then sliced

2 Cubanelle peppers, seeded and halved lengthwise, then thinly sliced

Salt and freshly ground black pepper

1/2 C. beef stock

1 lb bulk hot Italian sausage

1 lb ground sirloin

1 Tbsp. grill seasoning

2 large cloves garlic, pressed or grated

A handful flat-leaf parsley, finely chopped

8 deli slices provolone cheese

4 sesame Kaiser rolls, split 

Heat 1 Tbsp. olive oil in a medium skillet over medium-high heat. Saute mushrooms, onions and peppers until tender, 7 to 8 minutes then season with salt and pepper. Deglaze the pan with stock.
Combine the sausage and sirloin  with grill seasoning, garlic and parsley. Mix and form 4 patties thinner at the center and thicker at the edges for even cooking and to keep burgers from bulging.

Heat cast iron or nonstick skillet with 1 tablespoon olive oil over medium-high heat, cook patties 6 min. on each side and top with mushrooms, onions and peppers and 2 slices of cheese. Turn heat off and cover pan with foil to melt cheese, 2 minutes. Pile on buns and serve.

Spicy Cheddar-Stuffed Burgers

For 4 burgers:

1 (7-ounce) can chipotle peppers in adobo sauce, undrained

2 lb lean ground beef

2 tsp. steak seasoning (such as Montreal Steak Seasoning)

1/2 (10-ounce) package cheddar cheese, cut into 4 thick slices (Cracker Barrel recommended)  

4 sesame seed hamburger buns

Toppings: tomato slices, red onion slices, romaine lettuce leaves, yellow mustard, mayonnaise

Process chipotle peppers in a blender until smooth. Measure 4 tsp. puree, reserving remainder for another use, if desired.
Combine 4 tsp. puree, ground beef, and steak seasoning in a large bowl until blended. (Do not overwork meat mixture.) Shape mixture into 8 (4-inch) patties; place 1 cheese slice on each of 4 patties. Top with remaining 4 patties, pressing edges to seal. Cover and chill at least 30 minutes.
Grill, covered with grill lid, over medium-high heat (350° to 400°) 7 to 8 minutes on each side or until beef is no longer pink. Serve burgers on buns with desired toppings.

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Thai Pork Burgers

For 4 burgers:
1/2 C. lime juice
2 Tbsp. fish sauce
2 Tbsp. olive oil
2 carrots, shaved into ribbons
1/2 of a red onion, thinly sliced
1/4 C. cilantro, chopped
1/4 tsp. salt
1 tsp. sugar
1 1/2 lb. ground pork
1 tsp. kosher salt
4 of your favorite hamburger rolls
Toppings: mayonnaise and Thai chili sauce (found in the Asian section of the supermarket)

Mix lime juice, fish sauce, and olive oil. Toss half of the dressing with shaved carrots, sliced red onion and cilantro.
Lightly mix ground pork with kosher salt. Form into 4  3/4-inch-thick patties; make an indentation in the center. Preheat a grill to high; brush the grates and burger with canola oil. Season the patty with salt and grill about 4-5 minutes per side, basting with the remaining dressing. Serve on your favorite hamburger rolls with mayonnaise, chili sauce and the slaw.

Helpful Tip: If you are unable to find ground pork, you can ask them to grind it for you. Loin makes a beautiful, lean burger.

Dixie Burgers With Chowchow Spread

For 4 burgers:

1 (13.5-oz.) package frozen onion rings

1 C. grape tomatoes, quartered

1 Tbsp. honey

1/2 tsp. cider vinegar

1/2 C. finely chopped sweet onion, divided

3/4 tsp. salt, divided

1 1/2 lbs ground chuck

1/2 tsp. coarsely ground pepper

1 (8-oz.) package country ham biscuit slices

4 sourdough hamburger buns, split

4 green leaf lettuce leaves

chowchow spread

Prepare onion rings according to package directions; keep warm on a wire rack in a jelly-roll pan at 200° up to 20 minutes.

Stir together tomatoes, honey, cider vinegar, 1/4 cup onion, and 1/4 tsp. salt.
Preheat grill to 350° to 400° (medium-high) heat. Gently combine beef, pepper, and remaining 1/4 cup onion and 1/2 tsp. salt in a large bowl until blended, using hands. Shape mixture into 4 patties of equal size.
Grill, covered with grill lid, over 350° to 400° (medium-high) heat 5 to 6 minutes on each side or until beef is no longer pink in center. Grill ham slices 1 to 2 minutes on each side or until lightly crisp. Grill buns, cut sides down, 1 to 2 minutes or until lightly toasted.
Layer each of 4 bun halves with lettuce, burger, Chowchow, grilled ham slices, and an onion ring. Spoon tomato mixture into centers of each onion ring. Top with remaining bun halves. Serve with remaining onion rings.

Chowchow spread

1/2 C. chowchow (Asian section of supermarket)

3 Tbsp. mayonnaise

Stir together chowchow and mayonnaise in a small bowl. Serve immediately, or cover and chill up to 2 days.

Salmon Burgers

1/2 C. red bell pepper, diced

1/2 C. yellow bell pepper, diced

3/4 cup panko (Japanese bread crumbs)

2 cloves garlic, pressed or minced

2 lbs salmon fillets, skinned and finely chopped

1 large egg, lightly beaten

1 Tbsp. soy sauce

1 tsp. fresh lemon juice

1/2 tsp. salt

cooking spray

Sesame Mayonnaise, recipe follows

8 buttered and toasted sandwich buns

8 lettuce leaves

8 slices tomato

In a medium bowl, combine peppers, panko, garlic, and salmon.

In a small bowl, combine egg, soy sauce, lemon juice, and salt; add to pepper mixture, tossing gently to combine. Form mixture into 8 patties of equal size.

Lightly coat a grill pan or skillet with cooking spray. Heat over medium-high heat until hot. Grill or cook burgers, 5-6 minutes per side, or until desired degree of doneness. Spread Sesame Mayonnaise evenly over toasted buns. Top each with a lettuce leaf, tomato slice, and salmon burger. Cover with tops of buns.

Sesame Mayonnaise
1 C. mayonnaise
2 cloves garlic, pressed or minced
1 tsp. soy sauce

1/2 tsp. sesame oil

In a small bowl, combine all ingredients. Cover and chill.

Greek Turkey Burgers

For 4 burgers:

1 1/3 lb ground turkey breast

1 (4-oz.) package crumbled feta cheese

1/4 C. finely chopped red onion

1 tsp. dried oregano

1 tsp. lemon zest

1/2 tsp. salt

Cucumber Sauce:

1/2 C. grated English cucumber

1 (6-oz.) container fat-free Greek yogurt

1 Tbsp. chopped fresh mint

1/2 tsp. salt

vegetable cooking spray
4 French hamburger buns, split and toasted

Toppings: lettuce leaves, tomato slices, thinly sliced cucumber

Garnish: pepperoncini salad peppers

Stir together first 6 ingredients. Shape mixture into 4 (1/2-inch-thick) patties.
Heat a grill pan over medium-high heat. Coat grill pan with cooking spray. Add patties; cook 5 minutes on each side or until done.
Stir together cucumber, yogurt, mint, and 1/2 tsp. salt in a small bowl. Serve burgers on buns with cucumber sauce and desired toppings. Garnish, if desired

Pineapple Jalapeno Burger

For 4-6 burgers:

1lb ground chuck

1 tsp. salt

1/2 tsp. freshly ground pepper

1/3 C. pickled sliced jalapeño peppers, minced

4 pineapple slices

Cilantro-Jalapeño Cream
4-6 of your favorite hamburger buns
olive oil
Toppings: avocado slices, fresh cilantro sprigs


Preheat grill to 350° to 400° (medium-high) heat. Combine first 4 ingredients gently. Stir minced jalapeño peppers into meat mixture. Shape mixture into 4-6 patties of equal size.
Grill, covered with grill lid, 4 to 5 minutes on each side or until beef is no longer pink in center. Grill pineapple slices over medium-high heat 1 to 2 minutes on each side.
Brush cut side of hamburger buns with olive oil and grill cut side down for the last minute of cooking.
Top each burger with Cilantro-Jalapeño Cream, grilled pineapple, avocado slices, and a fresh cilantro sprig.

Cilantro-Jalapeno Cream:

1/2 C. sour cream

1/4 C. chopped fresh cilantro

1 medium-size jalapeño pepper, seeded and finely minced

2 Tbsp. fresh lime juice

Combine all ingredients, and let stand at room temperature 30 minutes. To make ahead, store mixture in an airtight container in refrigerator up to 2 days.

Sweet and Spicy Red Fez Burger

Marrakesh Carrot Salad:

1 lemon, juiced

2 garlic cloves, pressed or minced

1 tsp. ground cumin

1/4 tsp. ground cinnamon

1/2 tsp. ground paprika

1/4 tsp. red pepper flakes

1 tsp. kosher salt

1 tsp. honey

1 tsp. chopped fresh flat-leaf parsley

2 Tbsp. extra virgin olive oil

1 lb carrots, peeled and grated

Chermoula Mayonnaise:

1/2 C. chopped fresh cilantro leaves

4 garlic cloves, crushed

1 tsp. ground cumin

1 tsp. ground paprika

1 tsp. harissa (North African hot sauce)

1 lemon, juiced

1 tsp. kosher salt

6 Tbsp. extra-virgin olive oil

1 C. mayonnaise

Burgers:

1 1/2 lb ground chuck

1/2 lb merguez (North African-style lamb sausage or hot bulk Italian sausage), out of casing 

2 oz dried apricots, diced

2 oz dried dates, diced

1 1/2 tsp. ground cumin

1 tsp. ground cinnamon

3 Tbsp. chopped fresh cilantro leaves

3 Tbsp. chopped fresh mint leaves

2 tsp. harissa

2 tsp. kosher salt

1/2 tsp. freshly ground black pepper

Vegetable oil, for brushing the grill rack

6 Kaiser rolls, split

3 oz red food coloring

3 C. shredded romaine lettuce

For the Marrakesh Carrot Salad:
Combine the lemon juice, garlic, cumin, cinnamon, paprika, red pepper flakes, and salt in a bowl. Mix well to combine. Add the honey, parsley, olive oil, and carrots. Mix well, cover, and refrigerate until ready to serve.

For the Chermoula Mayonnaise:
Combine the cilantro, garlic, cumin, paprika, harissa, lemon juice, salt, and olive oil in a blender and process until well blended. Put the mixture in a small bowl and fold in the mayonnaise. Cover and refrigerate until ready to serve.

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

For the Burgers:
Coombine the beef, sausage, apricots, dates, cumin, cinnamon, cilantro, mint, harissa, salt, and pepper in a large bowl. Mix well, handling the meat as little as possible to avoid compacting it. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls.

Brush the grill rack with oil. Place the patties on the rack, cover, and grill until browned on the bottoms, 3 to 4 minutes. Turn the patties and continue grilling until done to preference, about 5 minutes longer for medium. During the last few minutes of cooking, brush the tops of the rolls with the red food coloring and carefully place the rolls, cut side down, on the outer edges of the rack to toast lightly.

To assemble the burgers:
Spread a generous amount of the Chermoula Mayonnaise over the cut sides of the rolls. On each roll bottom, place 1/2 cup of the shredded romaine, a burger, and an equal amount of the Carrot Salad. Add the roll tops and serve.

Helpful Tip: In the event that you can't find harissa, here's a recipe for homemade.

3 oz. mild and hot chilies (combine ancho, New Mexican, and guajillo chiles)
1 clove garlic, crushed with salt
1/4 tsp. salt, for above
1 tsp. ground coriander

1 tsp. ground caraway seed
1 red bell pepper, roasted
1 tsp. fine sea salt
olive oil
Stem, seed and break up chilies. Place in a bowl and pour boiling water over to cover. Cover and let stand 30 minutes. Drain; wrap in cheese cloth and press out excess moisture. Do the same for the red bell pepper.

Grind chilies in a food processor with garlic, spices, red bell pepper, and salt. Add enough oil to make a thick paste. Add 1-2 tsp. fresh lemon juice and stir.