Lean Grassfed Beef Burger

July 11th, 2011 § 0 comments § permalink

Serves 4

Ingredients

1 pound lean ground beef (grass fed)
1 tablespoon fresh thyme leaves, chopped
1 tablespoon fresh chives, chopped fine
1 tablespoon fresh marjoram, chopped fine
1 tablespoon fresh parsley, chopped fine
1 tablespoon ground mustard powder
2 tablespoon Worcestershire sauce
Salt/pepper

Directions

Combine all ingredients together in a large mixing bowl and form out patties. Place on wax paper and place in freezer for approximately 10 minutes on each side until hard but not totally frozen. Preheat the grill making sure that it is well oiled and clean. Make sure heat is steady and high while cooking burgers. Do not flip burgers multiple times. The key is to flip the burger once or twice but no more. Minimizing flipping also ensures that the burgers stay well formed. Generally speaking, cook meat for two minutes per side for rare burgers, three minutes per side for medium, and four minutes per side for well done burgers. Top with cheese or the condiments of your choice.

Zesty, Free Range Chicken Burger

July 11th, 2011 § 0 comments § permalink

Serves 4

Ingredients

1 pound chicken breasts (free Range) cut into cubes
1 teaspoon salt
Zest of 1 lime
Juice of 2 limes
¼ cup red onion, chopped fine
¼ cup red peppers, chopped fine
¼ cup cilantro, chopped fine
1 jalapeño, deseeded and chopped fine
1 tablespoon cumin powder

Directions

Grind all ingredients in the food processor using the pulse button until the meat is coarsely ground. Form patties, place on wax paper and freeze for about six minutes on each side or until par frozen. Grill on high heat on a very clean grill, flipping only once per side. Cook for about four minutes per side for a well done burger and three minutes per side for medium burgers. Serve with pepper jack cheese and avocado slices.

Portobello Herb Burger

November 5th, 2009 § 0 comments § permalink

INGREDIENTS

4 portabello mushrooms
¼ c chopped fresh thyme
¼ cup chopped fresh roseamry
¼ c olive oil
¼ c tamari
¼ c red wine vinegar
Salt/pepper
Mustard (optional)

PREPARATION

The easiest veggie burger of them all! Marinate mushrooms in remainder of ingredients for about one to three hours. Grill on medium heat on a greased grill until desired consistency, usually about 10 minutes, flipping a few times. Serve with asiago cheese and a bun.

Black Bean Cilantro Burger

November 5th, 2009 § 0 comments § permalink

INGREDIENTS

1 c black beans rinsed and drained
½ cup chopped red onion
½ cup chopped cilantro
½ c chopped red onion
½ c chopped green pepper
1 jalapeño chopped
juice of 2 limes
2 T cumin
salt/pepper
1 c dried whole wheat bread crumbs or kasha or grape nuts cereal.
2 T olive oil

PREPARATION

Mash all ingredients up in a bowl until well blended. Form patties. If mixture is too dry, add water 2 T at a time until patties form well and hold together. Freeze patties after placing on wax paper for 8 minutes on each side until just about frozen. Grill on very hot, clean and greased gill for 3-5 minutes on each side flipping only once. Serve with cheese, avocado and sour cream.

Veggie Herb Burger

November 5th, 2009 § 0 comments § permalink

INGREDIENTS

½ c corn kernels
½ cup chopped red onion
½ cup chopped mushrooms
½ c chopped broccoli
½ c chopped cauliflower
½ c chopped carrot
¼ cup each of chopped fresh thyme, tarragon, chives and parsley.
2 T chopped fresh summer savory
1 ½ c cooked brown rice
½ cup tomato juice
2 T olive oil
2 T tahini
salt/pepper

PREPARATION

Place all dry ingredients in a food processor and chop until coarsely grated. Add wet ingredients and rice and form into patties. Freeze patties for approximately five minutes on each side, and grill on high on a preheated, clean and greased grill for about 3-4 minutes per side. Serve with lettuce, tomatoes and mayonnaise for a classic veggie burger.

Andouille Beef Burger with Sundried Tomato Herb Aioli

November 5th, 2009 § 0 comments § permalink

INGREDIENTS

¾ lb ground beef
¼ lb ground Andouille sausage
¼ c sundried tomatoes chopped fine
¼ cup red onions chopped fine
1 T mustard powder chopped fine
¼ c chopped fresh thyme
1 T fennel seeds

For aioli
2 T sundried tomatoes
¼ cup basil
¼ c olive oil
1 T mustard
¼ cup mayonnaise blended well
red onions & Asiago cheese for serving

PREPARATION

Top with the sundired tomato aioli and roasted red onions and asiago cheese Grind all ingredients in the food processor using the pulse button until the meat is coarsely ground. Form patties, place on wax paper and freeze for about six minutes on each side or until par frozen. Grill on high heat on a very clean grill, flipping only once per side. Cook for about four minutes per side for a well done burger and three minutes per side for medium burgers.

Greek Lamb Burgers with Rocolla

November 5th, 2009 § 0 comments § permalink

INGREDIENTS

1 lb lamb cubed and pre salted and refrigerated
1 T chopped fresh rosemary
¼ c chopped fine red onion
¼ c chopped fine red pepper
1 T olive oil
salt/pepper
feta, cucumbers, roasted red peppers, and rocolla for serving.

PREPARATION

Mix all ingredients together and form patties. Place on wax paper and put in freezer for approximately 10 minutes on each side until hard but not totally frozen. Preheat grill and make sure that it is well oiled and clean. Make sure heat is steady and high while cooking burgers. Do not flip burgers multiple times. The key is to flip once or twice but no more. This also ensures that the burgers stay well formed. Generally speaking, cook two minutes per side for rare, three minutes per side for medium, and four minutes per side for well done. Serve with feta cheese, cucumbers, roasted peppers and rocolla.

Southwest Turkey Burger with Cilantro Avocado

November 5th, 2009 § 0 comments § permalink

INGREDIENTS

1 lb chicken breasts cut into cubes
zest of 1 lime
juice of 2 limes
¼ cup red onion chopped fine
¼ cup red peppers chopped fine
¼ cup cilantro chopped fine
1 jalapeño chopped fine
1 T cumin powder

PREPARATION

Grind all ingredients in the food processor using the pulse button until the meat is coarsely ground. Form patties, place on wax paper and freeze for about six minutes on each side or until par frozen. Grill on high heat on a very clean grill, flipping only once per side. Cook for about four minutes per side for a well done burger and three minutes per side for medium burgers. Serve with butter leaf lettuce for a delicious fresh BBQ burger! Serve with pepper jack cheese and avocado slices.

BBQ Mango Chicken Herb Burger

November 5th, 2009 § 0 comments § permalink

INGREDIENTS

1 lb chicken breasts cut into cubes
2 cloves chopped garlic
zest of 1 lime and 1 tsp orange zest
juice of 1 lime and 1 orange
1 T brown sugar
¼ cup red onion chopped fine
¼ cup red peppers chopped fine
¼ cup mango chopped fine
¼ c BBQ sauce
¼ c chopped chives
¼ cup chopped thyme

PREPARATION

Grind all ingredients in the food processor using the pulse button until the meat is coarsely ground. Form patties, place on wax paper and freeze for about six minutes on each side or until par frozen. Grill on high heat on a very clean grill, flipping only once per side. Cook for about four minutes per side for a well done burger and three minutes per side for medium burgers. Serve with butter leaf lettuce for a delicious fresh BBQ burger!

Salmon Burger with Mustard Dill Sauce

November 5th, 2009 § 0 comments § permalink

INGREDIENTS

1 lb salmon fillet cut in 2 inch cubes
2 cloves chopped garlic
zest of one lemon
juice of 2 lemons
2 T mustard powder
½ cup chopped fresh dill
½ cup chopped fresh dill
salt/pepper
¼ c chopped fresh dill
¼ c chopped fresh chives
¼ c stone ground mustard
¼ c mayonnaise

PREPARATION

Grind all ingredients in the food processor using the pulse button until the meat is coarsely ground. Form patties, place on wax paper and freeze for about six minutes on each side or until par frozen. Grill on high heat on a very clean grill, flipping only once per side. Cook for about four minutes per side for a well done burger and three minutes per side for medium burgers. Top with veggies of your choice and red basil wasabi aioli.

For mustard dill sauce mix ¼ c chopped fresh dill, ¼ c chopped fresh chives and ½ c stone ground mustard with ½ c mayonnaise and mix well. Serve with lettuce, tomatoes and mustard dill sauce.

Tuna Burgers with Red Basil Wasabi Aioli

November 5th, 2009 § 0 comments § permalink

INGREDIENTS

1lb tuna (yellow fin) ground course
¼ cup chopped fine red onion
2 cloves chopped garlic
1 T chopped ginger
2 T tamari or soy sauce
2 T sesame oil
1 T black sesame seeds

PREPARATION

Mix 2 T chopped red basil, 1 tsp wasabi powder and ½ c mayonnaise in a food processor until smooth.

Grind all ingredients in the food processor using the pulse button until the meat is coarsely ground. Form patties, place on wax paper and freeze for about six minutes on each side or until par frozen. Grill on high heat on a very clean grill, flipping only once per side. Cook for about four minutes per side for a well done burger and three minutes per side for medium burgers. Top with veggies of your choice and red basil wasabi aioli.

Horseradish Tarragon Beef Burger

November 4th, 2009 § 0 comments § permalink

INGREDIENTS

1lb ground beef
2 T chopped fresh tarragon
1 T fresh grated horseradish
1 T red wine vinegar
salt/pepper

PREPARATION

Mix all ingredients together and form patties. Place on wax paper and place in freezer for approximately10 minutes on each side until hard but not totally frozen. Preheat the grill making sure that it is well oiled and clean. Make sure heat is steady and high while cooking burgers. Do not flip burgers multiple times. The key is to flip the burger once or twice but no more. Minimizing flipping also ensures that the burgers stay well formed. Generally speaking, cook meat for two minutes per side for rare burgers, three minutes per side for medium, and four minutes per side for well done burgers. Top with cheese or the condiments of your choice. A simple delicious burger.

Herbed Beef Burger

November 4th, 2009 § 0 comments § permalink

INGREDIENTS

1lb ground beef
2 T chopped fresh thyme
2 T chopped fresh chives
2 T chopped fresh marjoram
1 T ground mustard powder
2 T Worcestershire sauce
salt/pepper

PREPARATION

Mix all ingredients together and form patties. Place on wax paper and place in freezer for approximately10 minutes on each side until hard but not totally frozen. Preheat the grill making sure that it is well oiled and clean. Make sure heat is steady and high while cooking burgers. Do not flip burgers multiple times. The key is to flip the burger once or twice but no more. Minimizing flipping also ensures that the burgers stay well formed. Generally speaking, cook meat for two minutes per side for rare burgers, three minutes per side for medium, and four minutes per side for well done burgers. Top with cheese or the condiments of your choice.

Salmon Burgers with Spring Pea Herbed Mayo

November 1st, 2009 § 0 comments § permalink

INGREDIENTS

2 cups chopped fresh salmon (chopped into little cubes)
Juice of 1 lemon
¼ c chopped mint
Salt and pepper
½ c mayonnaise
½ c fresh cooked peas
½ c chopped mint, parsley and chives

PREPARATION

Mix the first four ingredients in a large bowl and form patties. Grill the patties on a well oiled grill on high heat until done. Mix the next four ingredients in a bowl and mash together well. Serve the mayo on bread with salmon burgers.

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