Burgers Recipes

• 1 1/2 pounds ground beef chuck
• 4 ounces cheddar, cut into 4 slabs
• Vegetable oil, for grates
• Coarse salt and ground pepper
• 4 hamburger buns, lightly toasted
• Toppings, such as lettuce, tomato, red onion, bread-and-butter pickles, and ketchup

Cheddar-stuffed Burgers

Food & Cooking , Ingredients , Meat & Poultry , Beef Recipes , Ground Beef Recipes

Author: Martha Stewart

Bite Into One Of These Extra-juicy Burgers To Reveal A Delicious Surprise: A Gooey Melted-cheese Center.

Time: 20m

Number Of Ingredients: 6

• Divide beef into 4 equal portions, and gently form each into a ball. Insert a piece of cheese in the center of each ball, and flatten into 1-inch-thick patties, pinching beef to enclose cheese. Transfer to a plate; with thumb, make a shallow indentation in center of patties, taking care not to expose cheese.
• Heat grill to high; lightly oil grates. Just before grilling, season patties with salt and pepper. Place on grill; cover, and cook to desired doneness, 2 to 4 minutes per side for medium-rare. Let burgers rest 3 to 4 minutes; serve on buns with desired toppings.

Calories 463 g, Fat 19 g, Protein 48 g

• 1 tablespoon vegetable oil, plus more for grilling
• 1 medium sweet onion, such as Vidalia, diced small
• 2 cloves garlic, minced
• 2 pounds ground dark turkey
• 3 tablespoons plain dried breadcrumbs
• 2 tablespoons grainy mustard
• 1/4 cup chopped fresh parsley
• Salt and pepper
• 8 slices sharp cheddar (8 ounces)
• 8 hamburger buns
• Toppings, such as mayonnaise, mustard, tomato, and lettuce (optional)
• Vegetable oil

Turkey-cheddar Burgers

Food & Cooking , Ingredients , Meat & Poultry , Turkey Recipes , Ground Turkey Recipes

Author: Martha Stewart

Ground Dark Turkey Meat Has A More Bold Flavor Than Its White Meat Counterpart And Is Ready To Stand Up To Sharp Cheddar In These Deliciously Classic Cheeseburgers With A Twist.

Number Of Ingredients: 12

• In a large skillet, heat oil over medium-high. Add onion and saute until translucent, 6 to 7 minutes. Add garlic and cook until fragrant, 1 minute. Transfer to a medium bowl and add turkey, breadcrumbs, mustard, and parsley. Gently mix until combined and form into 8 thin patties.
• Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Season patties with salt and pepper, then brush with oil. Grill, covered, until cooked through, about 4 minutes per side; during last minute of cooking, top each burger with cheese and cover grill. Serve burgers on buns with desired toppings.

Calories 459 g, Fat 23 g, Fiber 2 g, Protein 34 g, SaturatedFat 10 g

• 1/2 cup purchased pesto
• 1/4 cup mayonnaise
• 4 sourdough, whole grain, or ciabatta rolls, split horizontally
• 4 portobello mushrooms, stemmed, dark gills scraped out
• Olive oil
• Roasted red peppers from jar, drained
• 4 cups arugula (about 2 ounces)
• 4 slices provolone cheese

Portobello Burgers With Pesto, Provolone, And Roasted Peppers

Vegetarian , Peanut Free , Soy Free , Kosher , Bon Appétit , Lunch , Sandwich , Cheese , Pepper , Grill/Barbecue , Sugar Conscious , Summer , Quick & Easy , Healthy , High Fiber , Low Cal , Mushroom , Backyard BBQ , Grill

Author: Jill Silverman Hough

Yield: Makes 4 servings

Number Of Ingredients: 8

• Stir pesto and mayonnaise in small bowl to blend. Season with salt and pepper.
• Prepare barbecue (medium-high heat). Grill rolls, cut side down, until lightly toasted. Transfer to plates. Spread grilled side of rolls with pesto mayonnaise.
• Brush mushrooms on both sides with oil; sprinkle with salt and pepper. Grill, rounded side up, 4 minutes. Turn mushrooms over. Cover and grill until mushrooms are tender, about 4 minutes. Place 1 mushroom on each roll bottom. Top each with enough red pepper pieces to cover, then with arugula and cheese. Press roll tops over and serve.

• 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

Turkey Cheddar Burgers

Kid-Friendly , Gourmet , Lunch , Tomato , Grill/Barbecue , Small Plates , Turkey , Pan-Fry , Sugar Conscious , Quick & Easy , Backyard BBQ , Blender , Cheddar , Mayonnaise

Yield: Makes 4 servings

Number Of Ingredients: 15

• 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.

• 1 pound lump crabmeat, picked over
• 1/4 cup mayonnaise
• 3 scallions, thinly sliced
• 1 large egg, lightly beaten
• 1 teaspoon Worcestershire sauce
• 3/4 teaspoon dry mustard
• 1/2 teaspoon cayenne
• 1 3/4 cups fine dry bread crumbs, divided
• 3/4 cup vegetable oil
• 4 kaiser rolls or hamburger buns, split and toasted
• Accompaniments: tartar sauce; iceberg lettuce

Creole Crab Burgers

Gourmet , Sandwich , Onion , Fry , Summer , Quick & Easy , Mayonnaise , Crab

Author: Alexis Touchet

Food Lovers On America's Coasts Have Long Known That Crab Cakes Make Wonderful Sandwiches. Here, Tender Lumps Of Sweet Crab Are Seasoned (in The Manner Of Traditional Louisiana Deviled Crabs) And Lightly Bound With Egg And Bread Crumbs, Then Panfried Until The Cakes Have A Golden Crust. A Thin Layer Of Tangy Tartar Sauce And Crisp Lettuce Is All The Accompaniment They Need.

Yield: Makes 4 servings

Number Of Ingredients: 11

• Stir together crabmeat, mayonnaise, scallions, egg, Worcestershire sauce, mustard, cayenne, 1/4 teaspoon salt, and 3/4 cup bread crumbs in a bowl until just combined. Form into 4 (1-inch-thick) patties (3 1/2 inches in diameter; patties will be soft but will firm up when fried). Spread remaining cup bread crumbs on a plate, then dredge patties in crumbs, knocking off excess, and transfer to a platter.
• Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then fry patties, turning over once, until golden, 5 to 6 minutes total. Transfer to paper towels to drain.
• Assemble burgers with buns and accompaniments.

• 2 tbsp olive oil
• 1 large onion, finely chopped
• 2 garlic cloves, crushed
• 85g porridge oats
• 450g/1lb minced turkey
• 100g dried apricot, finely chopped
• 1 large carrot, grated
• 1 egg, beaten
• cucumber slices, to serve

Easy Turkey Burgers

Snack , Dinner , Lunch , Main course , Supper

Author: Lesley Waters

These Easy, Healthy Turkey Burgers Are Perfect For Feeding The Whole Family, Kids Included. Our Tasty Burgers Are Great For Summer Entertaining

Time: 40m

Yield: Makes 8 burgers

Number Of Ingredients: 9

• Heat 1 tbsp oil in a pan and gently fry the onion for 5 mins until soft. Add the garlic and cook for 1 min. Add the oats and fry for 2 mins more. Tip into a bowl and set aside to cool.
• Add the rest of the ingredients to the cooled mixture and mix well with your hands. Season to taste and shape into 8 patties.
• Heat oven to 200C/fan 180C/gas 6. Heat the remaining olive oil in a large, non-stick frying pan and sear the burgers on each side until well coloured (3-4 mins). Transfer to a baking sheet and cook in the oven for 10-15 mins. Serve in rolls with Tangy tomato chutney (see 'goes well with') and cucumber slices.
• For the chutney heat 1 tbsp of olive oil in a pan and add 1 finely chopped onion. Cook for 5 mins until softened. Stir in 1 crushed garlic clove and cook for a further min. Add 1 tbsp sundried tomato paste, a 400g can good-quality chopped tomatoes and a pinch of sugar. Gently cook for 20-25 mins until rich and thick. Season to taste, then leave to cool before serving.

Calories 179 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 17 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 16 grams protein, Sodium 0.17 milligram of sodium

• 1/2 cup mayonnaise
• 1 tablespoon plus 1 teaspoon Dijon mustard
• Kosher salt and black pepper
• 2 limes, 1 juiced (about 2 tablespoons), 1 cut into wedges
• 1 1/4 packed cups flat-leaf parsley, leaves and tender stems, roughly chopped
• 1/3 cup grated Cheddar, plus 1/4 cup cubed, plus 8 slices for topping
• 1 small shallot, minced (about 1/4 cup)
• 3 large garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon red-pepper flakes
• 1 pound ground chicken, preferably dark meat
• 2 tablespoons neutral oil, such as canola oil, or ghee
• 3 tablespoons olive oil
• 1 large head butter or Boston lettuce, leaves torn into bite-size pieces
• 1 ripe Hass avocado, diced
• 4 brioche or burger buns, lightly toasted

Smashed Chicken Burgers With Cheddar And Parsley

Dinner , Main course , weekday , sandwiches , burgers

Author: Yasmin Fahr

These Fresh, Flavorful Chicken Burgers Have A Crunchy Exterior, A Tender Interior And A Healthy Slathering Of Limey Dijon Mayonnaise. They're Paired With Salad That's Prepared Using Leftover Burger Ingredients, And A Little Avocado And Lettuce. Serve The Burgers Between Lightly Toasted Buns, As The Recipe Suggests, Or Skip The Bread And Enjoy Them Without For A Lighter Dinner.

Time: 20m

Yield: 4 servings

Number Of Ingredients: 16

• In a small serving bowl, combine the mayonnaise with 1 tablespoon mustard. Season to taste with salt and the juice of 1 lime wedge.
• In a medium bowl, thoroughly combine 1 cup parsley with the grated cheese, shallot, garlic, cumin and red-pepper flakes. Stir in 1 tablespoon of the Dijon mayonnaise, 1 teaspoon salt and 1/4 teaspoon pepper. Add the chicken and gently combine. Form into 4 large, round balls.
• Heat a 12-inch cast-iron or heavy skillet over medium-high until very hot, 1 1/2 to 2 minutes. Add the neutral oil or ghee, then add the chicken meatballs, spacing them out in the pan. Use a metal spatula or the back of a wooden spoon to press them until they form 1/2-inch thick patties. Cook without moving for 3 to 4 minutes, until a deep golden crust has formed on the bottom and they easily release from the pan. Flip the patties using a sturdy spatula and cook until cooked through with a nice crust on both sides, about 3 minutes more. If the patties need more time, you can cover the pan and cook for 1 to 2 more minutes, adjusting the heat as needed to avoid scorching. A minute or two before they're done, set 2 slices of Cheddar cheese on top of each patty to melt.
• While the burgers are cooking, in the bottom of a serving bowl, mix the 2 tablespoons lime juice with the remaining 1 teaspoon mustard; whisk in the olive oil until smooth and season with salt and pepper. Add the torn lettuce leaves, avocado, remaining parsley and cubed Cheddar, and toss to coat with the dressing.
• Place the burgers on the buns, slather with Dijon mayonnaise, and top with a little of the greens and avocado from the salad. Serve with the salad, plus the lime wedges and any remaining Dijon mayonnaise on the side.

• 2 cans black beans, rinsed and drained
• 1 onion, minced
• 3 cloves garlic, minced
• 2 carrots, shredded
• ½ cup quick-cook oats
• 1 tablespoon soy sauce
• 1 tablespoon olive oil
• 1 teaspoon cumin
• ½ teaspoon coriander
• ½ teaspoon chili powder
• ¼ teaspoon cayenne pepper
• salt, to taste
• pepper, to taste
• 4 buns, we did not use vegan buns, but you can

Black Bean Burgers Recipe By Tasty

Dinner

Author: Tasty

Whether You're Vegetarian Or Not, This Black Bean Burger Recipe Will Hit Every Spot. Made With Black Beans, Oats, Onion, And Carrots, And Spiced Up With Cumin, Coriander, And Cayenne, This Burger Is So Good You'll Wonder Whether You Ever Want To Go Back To The Carnivore Version. Cook The Patties On A Pan Covered In Cooking Spray, Or Use A Slightly More Generous Pour Of Cooking Oil For A Crispier Finish.

Time: 15m

Yield: 4 servings

Number Of Ingredients: 14

• Heat one tablespoon of olive oil in a pan. Combine onions, garlic, salt, and pepper and cook until onions are translucent.
• Add carrots, cumin, coriander, chili powder, and cayenne pepper until carrots are tender. Remove pan from heat.
• In a bowl, mash the beans and then add the contents of the pan along with the soy sauce and quick oats.
• Mix and form four patties. Place in freezer for 30 minutes to set.
• Cook patties on a pan coated in cooking spray over medium heat, flipping halfway.
• Use patties to create your dream veggie burger.
• Enjoy!

Calories 533 calories, Carbohydrate 93 grams, Fat 8 grams, Fiber 18 grams, Protein 22 grams, Sugar 9 grams

• 4 large portobello mushrooms (about 1 1/4 to 1 1/2 pounds)
• 3 tablespoons extra virgin olive oil (1 tablespoon for the pan)
• 1 garlic clove, crushed
• 2 tablespoons finely chopped basil
• 4 heaped tablespoons pesto
• Salt
• Freshly ground pepper
• Hamburger buns for serving (optional)

Pesto-stuffed Portobello Burgers

Dinner , Lunch , Main course , easy , weekday , quick , for two , burgers

Author: Martha Rose Shulman

Time: 30m

Number Of Ingredients: 8

• Carefully remove the stems from the portobellos and scoop out the gills using a spoon. In a large bowl, toss the portobellos with 2 tablespoons olive oil, salt, pepper, crushed garlic and chopped basil. Marinate for 30 minutes.
• Heat remaining oil in a large, heavy skillet over medium-high heat. Add the portobellos (in batches if necessary), rounded side down, and cook 7 minutes. Flip the mushrooms over and cook another 5 to 7 minutes. The mushrooms should be releasing liquid. Flip over again so the cavity is up, and spread a heaped tablespoon of pesto in each cavity. Cook another 2 minutes, until the mushrooms are tender and juicy and the pesto is warm. The mushrooms will release more liquid into the pan, then the liquid will evaporate. Serve on hamburger buns if desired.

@context http, Calories 182, UnsaturatedFat 9 grams, Carbohydrate 8 grams, Fat 16 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 432 milligrams, Sugar 4 grams, TransFat 0 grams

• 2 tablespoons finely chopped onion
• 2 tablespoons ketchup
• 1 garlic clove, minced
• 1 teaspoon sugar
• 1 teaspoon Worcestershire sauce
• 1 teaspoon steak sauce
• 1/4 teaspoon cider vinegar
• 1 pound ground beef
• 4 slices sharp cheddar cheese
• 4 hamburger buns, split and toasted
• 8 cooked bacon strips
• Optional toppings: lettuce leaves and tomato, onion and pickle slices

All-american Bacon Cheeseburgers

Dinner , Lunch

Author: Taste Of Home

Where Can You Get A Juicy Bacon Burger That Is So Superior To Drive-thru Fare? Right In You Backyard With This Delicious Cheeseburger Recipe. -jackie Burns, Silverdale, Washington

Time: 25m

Yield: 4 servings.

Number Of Ingredients: 12

• In a large bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Shape into four patties., Grill burgers, covered, over medium heat or broil 3 in. from the heat for 4-7 minutes on each side or until a thermometer reads 160° and juices run clear. Top with cheese. Grill 1 minute longer or until cheese is melted. Serve on buns with bacon and toppings of your choice.

Calories 472 calories, Fat 25g fat (10g saturated fat), Cholesterol 98mg cholesterol, Sodium 947mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 1g fiber), Protein 33g protein.