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.

Blue Cheese Stuffed Burgers

For 4 burgers:
1 lb ground beef
1 Tbsp. Worchestershire sauce
1/2 tsp. salt
1 tsp. freshly ground black pepper
1/3 to 1/2 C. cumbled blue cheese (2 oz.)
1 medium red onion, sliced crosswise
olive oil
1 C. fresh baby spinach
4 hamburger rolls, split

In a bowl, combine beef, Worchestershire sauce, salt and pepper. On waxed paper, shape into eight thin, 4in. diameter patties. Place 1 Tbsp. of the blue cheese in the center of 4 patties. Top with remaining patties and pinch edges to seal.
Brush onion slices with olive oil and sprinkle with salt.
Place burgers and onions directly over medium-high grill. Grill 5 min. per side or until burger is no longer pink.
Brush cut sides of buns with olive oil and grill cut side down the last minute of grilling.
Serve burgers on buns with grilled onions, spinach, and remaining cheese.