Christmas recipes from around the world

Amaretti (Italian macaroons)

Ingredients

    

500g almond meal

 1 3/4 cups (400g) caster sugar

 4 egg whites

1 tablespoon vanilla essence

30 whole blanched almond

  30 red glace cherries, halved

Method

    

Step 1

Preheat oven to 160°C. Line two baking trays with non-stick baking paper. Place almond meal, sugar, egg whites and vanilla essence in a large bowl. Beat with a wooden spoon until well combined.

Step 2

Roll 2 teaspoonfuls of the mixture into balls. Place on the trays. Press a blanched almond into the top of half of the biscuits and a glace cherry into the remaining balls.

       Step 3

Bake for 15-18 minutes or until light golden. Set aside to cool slightly on the trays before transferring to a wire rack to cool completely

Honey biscuits

 Ingredients   

250ml (1 cup) olive oil

80ml (1/3 cup) fresh orange juice

1 1/2 tablespoons brandy

315g (1 1/2 cups) caster sugar

525g (3 1/2 cups) plain flour, sifted

1 teaspoon baking powder

1/2 teaspoon bicarbonate of soda

185ml (3/4 cup) water

185ml (3/4 cup) good-quality honey

60g (1/2 cup) finely chopped walnuts

              Method               

Step 1

Preheat oven to 175°C. Line 2 baking trays with non-stick baking paper.

Step 2

Whisk the olive oil, orange juice, brandy and one-third of the sugar in a large bowl. Add flour, baking powder and bicarbonate of soda. Mix until well combined.

Step 3

Roll tablespoonfuls of the mixture into balls. Place, about 4cm apart, on the prepared trays. Use a fork to flatten. Bake, swapping trays halfway through cooking, for 30-35 minutes or until golden.

Step 4

Meanwhile, place the water, honey and remaining sugar in a medium saucepan over medium heat. Stir until the sugar dissolves. Increase heat to high. Bring to the boil. Boil for 5 minutes or until syrup thickens. Set aside to cool slightly.

Step 5

Remove the biscuits from oven. Pour over the syrup. Set aside on the trays, turning once, for 20 minutes to infuse. Transfer the biscuits to a serving plate. Top with the walnut to serve.

Baked brussels sprouts

                                         Ingredients                            

   Melted butter, to grease

 50g brussels sprouts

 40g butter

 40g (1/4 cup) plain flour

 600ml ctn milk

 Ground white pepper

 65(3/4 cup coarsely grated gouda                              

 0g (1 cup) fresh breadcrumbs (made from day-old bread)

           Method              

              

Step 1

Preheat oven to 180ºC. Brush a 2L (8-cup) capacity baking dish with melted butter.

Step 2

Cook brussels sprouts in a saucepan of boiling water for 4 minutes or until tender crisp. Transfer to prepared dish.

Step 3

Melt butter in a saucepan over medium-high heat until foaming. Add flour. Cook, stirring, for 1-2 minutes or until mixture bubbles. Remove from heat. Gradually whisk in the milk until smooth. Boil over medium-high heat, stirring, for 3 minutes or until sauce thickens. Season with white pepper.

    Step 4

Pour sauce over brussels sprouts. Sprinkle over gouda and breadcrumbs. Bake for 30-40 minutes or until golden.

Baked salmon with corn and spices

Ingredients    

            

    4 cobs corn, husks removed                          

     1 tablespoon coriander seeds                             

     1 tablespoon cumin seeds                            

    3/4 teaspoon ground ginger

      3/4 teaspoon ground turmeric

      1.2kg salmon fillet, skinned, pin-boned

      2 long red chilli, seeded, finely chopped

   4 limes, juiced                            

      2 tablespoons extra virgin olive oil

       1/4 cup coriander leaves

Method

Step 1

Preheat a chargrill pan over high heat. Cook corn, turning frequently, for 12 minutes or until lightly charred. Cool.

Step 2

Preheat oven to 200°C. Meanwhile, preheat a small frying pan over medium heat. Add coriander and cumin seeds, and stir for 2 minutes or until fragrant. Using a mortar and pestle, finely grind. Transfer to a medium bowl, then stir in ginger, turmeric and 1 teaspoon salt.

Step 3

Place 2 sheets of baking paper widthwise, slightly overlapping, on a large oven tray. Place 2 more sheets lengthwise, slightly overlapping, on top. Place salmon on tray, then rub top of salmon with half the spice mixture.

Step 4

Place 1 corn cob horizontally on a chopping board. Holding knife parallel to cob, cut kernels, in large pieces, away from cob. Repeat with a second cob. Place kernel pieces over salmon, then scatter with half the chilli. Drizzle with half each of the lime juice and oil.

Step 5

To make corn salsa, cut kernels from remaining cobs (don’t worry about keeping them in pieces). Add to remaining spice mixture with remaining chilli, lime juice and oil. Toss to combine.

Step 6

Place a sheet of baking paper over salmon. Fold up edges of the bottom layers of paper over the top layer, then fold over several times to create a parcel. Bake for 15 minutes for medium or until cooked to your liking. Stand for 5 minutes, then unwrap and transfer salmon to a platter.

Step 7

Scatter salmon with coriander leaves and serve with corn salsa.

Basic almond nougat

Ingredients

    

4 sheets (about 15.5 x 23.5cm each) edible rice paper

200g blanched almonds

560g (2 1/2 cups) sugar

80ml (1/3 cup) water

1 500g jar glucose syrup (Colonial Farms brand)

2 egg whites, at room temperature

1 teaspoon vanilla essence

Method               

Step 1

Preheat oven to 170°C. Line an 18 x 28cm slab pan with non-stick baking paper or greased foil, allowing it to overhang the sides. Lay 2 sheets of rice paper side by side on a clean work surface. Use the base of the pan as a guide to cut an 18 x 28cm rectangle. Repeat with remaining 2 sheets of rice paper. Place 2 sheets of the rice paper in the base of the lined pan. Spread the almonds evenly over a baking tray and toast in preheated oven for 7-10 minutes or until light golden. Set aside for 5 minutes to cool slightly. Chop and set aside.

Step 2

Place the sugar and water in a medium saucepan. Use a wet spoon to spoon the glucose syrup into the pan. (To soften glucose in the microwave, see microwave tip.) The glucose prevents crystallisation and helps to ensure the nougat has the correct texture. Place the pan over medium-low heat. Stir with a wooden spoon, brushing down the sides of the pan occasionally with a pastry brush dipped in warm water, until the sugar dissolves (this will take about 10 minutes). Fill the sink with 10cm of cold water. Place the egg whites in a large, clean, dry heatproof bowl. Place a sugar (candy) thermometer in the pan. Increase heat to high and bring to the boil. Reduce heat to medium-high and boil, uncovered, without stirring. When the syrup reaches about 120°C, use the whisk attachment on an electric stand beater to whisk the egg whites until firm peaks form. It is important to use a stand mixer because, unlike a hand-held electric beater, it has a motor powerful enough to beat the nougat mixture.

Step 3

When the sugar syrup reaches 140°C, immediately remove the pan from heat and place the base of the pan in the sink of cold water for 5 seconds, or until the bubbles subside. This stops the syrup temperature increasing � the temperature of the syrup determines the texture of the nougat. When the syrup is cooked to 140°C, a chewy nougat results; if the syrup is cooked to 150°C, a harder nougat results. With the beater on medium speed, slowly pour hot syrup into the egg whites in a thin, steady stream. Don't pour the syrup down side of the bowl or onto the whisk as it may set before being incorporated into egg whites.

Step 4

Once all the syrup is incorporated, whisk for a further 3 minutes or until the mixture is thick and glossy. Use a wooden spoon to mix the almonds and vanilla essence into egg white mixture until well combined. It is important to work quickly or the nougat will begin to set. Also make sure the nuts and vanilla essence are at room temperature - if they are cold, the mixture will set too rapidly, making it difficult to transfer to the pan.

Step 5

Quickly pour the nougat evenly into the lined pan using a spatula to scrape down the side of the bowl. Use the spatula or the back of a spoon dipped in hot water to spread the nougat evenly into the pan and smooth the surface. Place the remaining rice paper or piece of greased foil over the top of the nougat and press down gently. Set aside in a cool, dry place for 6 hours or until set.

Step 6

Lift the nougat from the pan and place on a cutting board. Remove baking paper or foil (if using rice paper, don't remove it, as it is edible). Use a serrated knife in a sawing motion to cut the nougat crossways into 3cm-wide pieces and then cut each piece into about 4cm lengths. Place nougat in a clean, dry airtight container, separating layers with non-stick baking paper. Keep in a cool, dry place for 1-2 weeks or in the fridge for up to 3 weeks. If storing nougat in the fridge, bring to room temperature before serving.

BBQ Thai prawns with tamarind and coconut

                                 

Ingredients

1kg raw Australian banana prawns, from the deli

1 tablespoon garlic, chopped

1/2 cup coriander stalks (1 bunch)

1 stick lemongrass, white part only

 2 tablespoons palm sugar, roughly chopped

1 teaspoon shrimp paste

2 teaspoons tamarind puree

1 tablespoon fish sauce

1/2 cup coconut milk

Method

               

Step 1

To prepare prawns, if serving as a canape, remove head, peel prawn shell leaving tail intact and devein, pierce prawn meat onto a skewer with the tail at the end of the skewer. Alternatively, if serving as part of a shared feast, remove head and butterfly prawn by splitting the prawn meat lengthways on the leg side leaving shell intact, remove vein.

Step 2

Place garlic, coriander, lemongrass, palm sugar, shrimp paste, tamarind paste and fish sauce in a small food processor and blend until a rough paste forms, alternatively pound in a mortar and pestle.

Step 3

Add coconut milk and continue blending to a sauce.

Step 4

Place prawns on a plate and pour a little sauce over each prawn, reserving some sauce for basting during cooking. Wrap prawns with plastic wrap refrigerate for 30 minutes.

Step 5
Remove from the fridge, heat a BBQ grill or flat plate to high heat, add prawns and cook prawns for 1 minute per side




Braised red cabbage with apples







 Ingredients               


2 teaspoons olive oil
20g butter
1 brown onion, coarsely chopped
 2 Granny Smith apples, peeled, cored, coarsely chopped                            
1/2 red cabbage, cored, thinly shredded
125ml (1/2 cup) red wine
2 teaspoons fresh thyme leaves
2 tablespoons redcurrant jelly

Method       

                        

Step 1

Heat the oil and butter in a large saucepan over medium heat. Cook the onion and apple, stirring, for 5 minutes or until golden. Add the cabbage and wine. Simmer for 3 minutes or until reduced. Stir in the thyme.

Step 2

Reduce heat to low. Cover. Simmer, stirring, for 15-20 minutes or until tender. Stir in redcurrant jelly until melted.               

Bratkartoffeln  (Potatoes with bacon)




Ingredients            


1.5kg potatoes, peeled
40g butter
2 tablespoons olive oil
2 brown onions, coarsely chopped
175g pkt rindless bacon, coarsely chopped                            
1/3 cup chopped fresh continental parsley

                                      Method                                          


Step 1
Cook potatoes in a large saucepan of salted water over medium-high heat for 15-20 minutes or until just cooked through. Drain and set aside to cool. Cut into 2cm pieces.
Step 2
Heat the butter and oil in a large non-stick frying pan. Cook the onion and bacon, stirring, for 5 minutes or until the bacon is crisp. Add the potato. Cook, stirring, for 15 minutes or until potato is crisp. Stir in the parsley.

Pozole

Ingredients

Soup

Pork shoulder or roast -- 1 1/2 to 2 pounds

Canned or fresh hominy, rinsed -- 2 to 3 cups

Garlic -- 3 to 5 cloves

Ground cumin -- 2 teaspoons

Salt -- 2 teaspoons

Water or stock -- 6 cups

Garnishes

Cabbage or iceberg lettuce, shredded

Onion, finely diced

Radishes, thinly sliced

Limes, cut into wedges

Avocado, diced

Cilantro, chopped

Oregano, dried

Chile piquín, ground

Method

1. Add the pork, hominy, garlic, cumin, salt and stock or water to a large pot. Bring to a boil over medium-high heat, and then reduce heat to low and simmer for 1 1/2 to 2 hours, or until the meat is very tender.
2. Remove the pot from heat. Take the pork from pot and set aside to cool. When cool enough to handle, remove the meat from its bones and shred it with your hands.
3. Add the meat back to the pot and simmer for another 10 to 15 minutes. Adjust seasoning and serve with little bowls of your choice of garnishes so each dinner can garnish his or her own serving.

Pasteles

Ingredients

Masa (dough)

Green bananas, peeled and chopped -- 5

Green plantain, peeled and chopped -- 1

Yautía (taro root), peeled and chopped -- 1 1/2 pounds

Russet potato, peeled and chopped -- 1

Salt -- to taste

Filling

Onion, chopped -- 1

Green pepper, seeded and chopped -- 1

Garlic, peeled and chopped -- 3 to 4 cloves

Oil -- 2 to 3 tablespoons

Pork butt or shoulder, cut into small cubes -- 2 pounds

Tomato sauce -- 1 cup

Water -- 1/2 cup

Cilantro, chopped -- 1/2 bunch

Oregano, dried -- 2 teaspoons

Salt and pepper -- to taste

For Assembly

Banana leaves, hard spine removed and cut into 12x6-inch rectangles -- 15 pieces

Parchment paper, cut into 12x6-inch rectangles -- 15 pieces

Kitchen string --15 (20-inch long) pieces and 30 (10-inch long) pieces

Achiote or vegetable oil -- 1/4 cup

Method

Masa: As you chop the bananas, plantain, yautía and potato, place the chunks into a large pot of cold, salted water to keep them from browning.

Drain the water and puree the chopped ingredients in batches in a food processor. Add a little water or milk as needed to make a soft dough with the consistency of cooked oatmeal. You may have to let the processor run for a while, and make sure to scrape down the sides. Remove the masa to a large bowl and season with salt. Chill in the refrigerator while you make the filling.

Filling: Add the onion, pepper and garlic to a food process and pulse to chop finely.

Heat the oil in a large saucepan over medium flame. Add the onion-pepper mixture and sauté for 3 to 4 minutes. Add the rest of the filling ingredients and simmer over medium-low heat for 20 minutes. Remove from heat, adjust seasoning and allow to cool.

Assembly: Get the masa, the pork filling and all of your assembly ingredients together in a workspace. Lay out a piece of parchment paper, then center a piece of banana leaf over it. Wipe the banana leaf dry and then brush the top side with achiote or vegetable oil.

Scoop up 1/2 cup of the masa and place in the middle of the banana leaf. Spread evenly over the leaf, leaving a 1-inch border around the edges. Place 2 to 3 tablespoons of pork filling in the middle of the masa.

Fold the top edge down over the filling. Bring the bottom edge up over this. Then fold in both sides to make a rectangular packages. Be careful not to wrap it too tightly or the filling will squeeze out. Flip the package over on the parchment so it is seam side down.

Fold the bottom of the parchment up over the wrapped package. Fold in each side, then roll up, burrito-like, to complete the package. Tie one of the 20-inch pieces of string around the pastel lengthwise and then three 10-inch pieces across the short side.

Bring a large pot of well salted water to boil on the stove. Drop in the prepared pasteles and boil gently for 1 to 1 1/2 hours.

Remove from the water with tongs, remove the outer parchment and serve the pasteles with or without their banana leaf wrapping. Goes well with arroz con gandules.

American cuisine - burger recipes

Parmesan Buffalo Burgers with Balsamic Ketchup

 

 

 

Ingredients

Burgers:

1 tablespoon extra-virgin olive oil

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 pound lean ground buffalo or bison

1 ounce grated Parmigiano-Reggiano cheese (about 1/4 cup)

Cooking spray

4 (1 1/2-ounce) hamburger buns, toasted

1 cup baby arugula

4 thin slices red onion

4 tablespoons Balsamic Ketchup

 

Preparation

1. Preheat grill to high heat.

2. Combine first 5 ingredients in a bowl. Divide buffalo mixture into 4 equal portions, gently shaping each into a 1/2-inch-thick patty. Press a nickel-sized indentation in the center of each patty.

3. Place patties on grill rack coated with cooking spray; grill 3 minutes on each side or until desired degree of doneness.

4. Place bottom bun halves on plates. Top each with 1/4 cup arugula, 1 onion slice, and 1 patty. Spread 1 tablespoon ketchup on top half of each bun; place on top of burgers.

 

 

 

Burgers with Green Tomato Mayonnaise

 

 

Ingredients

2 1/2 pounds ground chuck

1/2 cup Worcestershire sauce

1 1/4 teaspoons freshly ground black pepper, divided

1 teaspoon kosher salt

8 whole wheat hamburger buns

Tomato slices

Green Tomato Mayonnaise

Fresh baby spinach

 

Preparation

1. Preheat grill to 350° to 400° (medium-high) heat. Gently combine ground chuck, 1/4 cup Worcestershire sauce, and 1/4 tsp. pepper in a large bowl. Using your hands, gently shape meat into 8 (4-inch) patties (about 3/4 inch thick). Transfer patties to a jelly-roll pan, and drizzle with remaining 1/4 cup Worcestershire sauce. Sprinkle with 1/2 tsp. each salt and pepper. Turn patties over, and sprinkle with remaining salt and pepper.
2. Grill patties, covered with grill lid, 6 to 8 minutes on each side. Transfer burgers to a platter, and cover loosely with aluminum foil. Let stand 5 minutes.
3. Meanwhile, grill buns 1 to 2 minutes or until grill marks appear. Serve burgers on buns with tomato slices, Green Tomato Mayonnaise, and baby spinach.

 

Serrano Pepper Burgers

 

 

Ingredients

• Add to Menu

1 pound serrano peppers

2 tablespoons olive oil

Kosher salt

3 pounds ground chuck

Freshly ground black pepper

1 pound pepper Jack cheese, thinly sliced

Butter

12 hamburger buns

Toppings: mayonnaise, ketchup, mustard, lettuce, tomato slices

 

 

Preparation

1. Light 1 side of grill, heating to 350° to 400° (medium-high) heat; leave other side unlit. Toss together peppers and olive oil. Arrange peppers in a grill basket or on an aluminum-foil tray over unlit side, and grill, covered with grill lid, 10 to 15 minutes or until peppers begin to shrivel. Transfer peppers to lit side of grill, and grill, covered with grill lid, 8 to 10 minutes or until lightly charred, turning halfway through. Remove from grill to a wire rack, and cool completely (about 15 minutes).
2. Remove and discard stems; slice peppers in half lengthwise. Remove seeds, and sprinkle peppers with desired amount of salt.
3. Preheat both sides of grill to 350° to 400° (medium-high) heat. Shape ground chuck into 12 patties; sprinkle with desired amount of salt and pepper. Grill patties, without grill lid, 4 to 5 minutes on each side or to desired degree of doneness. Place 2 to 3 pepper halves on each patty; top with cheese. Grill, covered with grill lid, 1 to 2 minutes or until cheese melts.
4. Butter buns, and toast on grill. Serve patties on toasted buns with desired toppings.

 

Ultimate Burgers

 

Ingredients

3 pounds ground brisket or chuck

Kosher salt and freshly ground black pepper

freshly ground black pepper

8 hamburger buns, split

8 thin slices Swiss cheese

Sautéed Mushrooms   

Caramelized Onions

Tomatoes with Sea Salt and Chives

Bacon with Black Pepper and Rosemary

Herbed Horseradish Mayonnaise

Chile Ketchup

 

 

Preparation

1. In a large bowl, lightly season ground meat with salt and pepper if you like (optional) and mix in gently with your hands. To shape the burgers, take about 1/8 of meat and form it into a meatball; then flatten it a between your hands until it's about 1/2 in. thick. Turn the patty on your palm while firming up its edges with the thumb and forefingers of your other hand (your goal is to get rid of a crumbly edge). Repeat with remaining meat. Let burgers rest at least 30 minutes in the refrigerator.
2. Prepare a gas or charcoal grill for high heat (450° to 550°; you can hold your hand 5 in. above grate level only 2 to 4 seconds). Wipe grate with oiled paper towels.
3. Sprinkle burgers with salt and pepper (especially if you chose not to season the meat in Step 1). Grill burgers 4 to 6 minutes, turning once, for rare*, topping with cheese during the final minute or two.
4. Transfer burgers to a plate. Clean grate with oiled paper towels. Toast buns on grill 1 minute and serve with burgers.

 

 

Bloody Mary Burgers

 

 

 

Ingredients

1/4 cup unsalted ketchup

2 teaspoons prepared horseradish

2 tablespoons Worcestershire sauce

1 teaspoon garlic powder

1/2 teaspoon celery salt

1/2 teaspoon freshly ground black pepper

3/8 teaspoon kosher salt

1 pound 90% lean ground sirloin

Cooking spray

4 (1 1/2-ounce) whole-grain hamburger buns

8 romaine lettuce leaves

1 dill pickle spear, thinly sliced crosswise

 

 

Preparation

1. Combine ketchup and horseradish in a small bowl, stirring with a whisk.
2. Combine Worcestershire, garlic powder, celery salt, pepper, salt, and beef in a bowl; gently blend with your hands. Form mixture into 4 (3 1/2-inch-diameter) patties.
3. Heat a large cast-iron skillet over medium-high heat. Coat pan with cooking spray. Add burgers to pan; cook 2 to 3 minutes on each side or until desired degree of doneness. Place 1 burger on bottom half of each bun. Top burgers with ketchup mixture, lettuce, and pickle. Top with top halves of buns.

 

 

 

Cheesesteak Burgers with Pickled Peppers, Onions, and Cucumber

 

 

Ingredients

1/2 cup cider vinegar

1/2 cup water

2 teaspoons sugar

3/4 cup thinly sliced red bell pepper rings

3/4 cup thinly sliced yellow bell pepper rings

3/4 cup thinly sliced green bell pepper rings

1/2 cup thinly sliced English cucumber

1/2 cup thinly sliced onion

3 tablespoons chopped fresh dill, divided

1 pound 93% lean ground beef

3/8 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

Cooking spray

4 (1/2-ounce) slices reduced-fat colby-Jack or cheddar cheese

1/4 cup canola mayonnaise

4 whole-wheat hamburger buns, toasted

 

Preparation

1. Bring vinegar, 1/2 cup water, and sugar to a boil in a small saucepan, stirring to dissolve sugar. Place bell peppers, cucumber, onion, and 2 tablespoons dill in a large bowl; pour hot vinegar mixture over vegetables. Let stand 30 minutes, stirring occasionally. Drain and discard liquid.
2. Combine remaining 1 tablespoon dill, beef, salt, and pepper. Shape beef mixture into 4 (1/2-inch-thick) patties. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add patties to pan; cook 3 minutes. Turn patties over; cook 2 1/2 minutes. Top patties with cheese; cook 1 1/2 minutes or until desired degree of doneness.
3. Spread mayonnaise over bottom halves of buns. Top with patties. Divide vegetable mixture over patties; top with top halves of buns.

 

 

Pimiento Cheese-Bacon Burgers

 

 

Ingredients

1 pound ground sirloin

1 pound ground chuck

1 teaspoon salt

1/2 teaspoon freshly ground pepper

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

Homemade Hamburger Buns   

Toppings: pimiento cheese, cooked bacon slices, lettuce, and tomato slices

 

 

Preparation

1. 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.
2. Grill, covered with grill lid, 4 to 5 minutes on each side or until beef is no longer pink in center. Serve on Homemade Hamburger Buns. Top each burger with pimiento cheese, cooked bacon slices, lettuce, and tomato slices.



Gold Nugget Burger

Ingredients

1 1/2 pounds ground beef sirloin or chuck (10% fat; see notes)

About 1/2 teaspoon salt

About 1/4 teaspoon pepper

8 slices (2 in. by 1 in. and 1/4 in. thick) cheddar cheese

1 red onion (about 8 oz.), peeled and cut into 1/2-inch-thick slices

4 Kaiser, onion, or crusty round rolls (4 in. wide), split

Sweet-and-Spicy Sauce

1 1/2 cups shredded iceberg lettuce (4 oz.)

1 firm-ripe tomato (about 8 oz.), cored and thinly sliced

Guacamole

 

Preparation

1. In a bowl, gently mix ground beef, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

2. Divide meat mixture into eight equal portions and shape each into a 4-inch round. Top each of four rounds with 2 slices of cheese. Lay another patty on top of each and press edges together to seal.

3. Lay burgers and onion slices on an oiled barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook burgers, turning once, until browned on both sides and done to your liking (cut to test), about 7 minutes total for medium-rare. Cook onions, also turning once, until browned on both sides, 7 to 8 minutes total. Remove from grill.

4. Lay buns, cut side down, on grill and cook until lightly toasted, 30 seconds to 1 minute.

5. Spread Sweet-and-Spicy Sauce on bun bottoms. Add lettuce, tomato, burger, onion, and Guacamole. Set bun tops in place. Serve with remaining Guacamole, sauce, and salt and pepper to add to taste.

 

 

Caramelized Onion–and–Blue Cheese Mini

Burgers

 

 

Ingredients

1 medium onion, thinly sliced

Cooking spray

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 pound ground sirloin

2 tablespoons canola mayonnaise

1 1/2 tablespoons crumbled blue cheese

8 slider buns, toasted

1 1/2 cups arugula

8 thin tomato slices

 

 

Preparation

1. Heat a medium nonstick skillet over medium-high heat. Add onion to pan; coat onion with cooking spray. Cook 15 minutes, stirring frequently, until tender and browned. Remove pan from heat. Finely chop 1/4 cup onion, and place in a medium bowl, reserving remaining onion in pan.
2. Add salt, pepper, and beef to caramelized onion in bowl; mix well. Divide beef mixture into 8 equal portions, shaping each into a 1/4-inch thick patty.
3. Heat a grill pan over medium-high heat. Place patties on grill pan. Grill 3 minutes on each side, until a thermometer registers 160° or until desired degree of doneness.
4. Place mayonnaise and blue cheese in a food processor; process until smooth. Spread blue cheese mixture evenly on bottom halves of buns. Place 1 patty on bottom half of each bun. Top patties evenly with arugula, tomato slices, and remaining caramelized onion; cover with bun tops.



Spicy Cheddar-Stuffed Burgers

Ingredients

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

2 pounds lean ground beef

2 teaspoons steak seasoning

1/2 (10-ounce) package Cheddar cheese, cut into 4 thick (1.25-ounce) slices

4 sesame seed hamburger buns

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

 

Preparation

Process chipotle peppers in a blender until smooth. Measure 4 teaspoons puree, reserving remainder for another use, if desired.

Combine 4 teaspoons 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.

 

 

 

Tennessee Burger with Bourbon and BBQ Sauce

 

 

Ingredients

 

3 bacon slices

1 teaspoon extra-virgin olive oil

3 cups vertically sliced red onion

5 tablespoons bourbon, divided

1 tablespoon balsamic vinegar

1/2 teaspoon kosher salt, divided

1/2 cup lower-sodium ketchup

1 tablespoon Dijon mustard

2 teaspoons honey

2 teaspoons hot pepper sauce

2 teaspoons Worcestershire sauce

1/4 teaspoon smoked paprika

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1 1/2 pounds 90% lean ground sirloin

Cooking spray

6 (1 1/2-ounce) French bread hamburger buns

6 (1/4-inch-thick) slices tomato

 

Preparation

1. Cook bacon in a large skillet over medium heat until crisp. Remove bacon from pan. Add oil and onion to drippings in pan; cook 15 minutes or until onion is browned and very tender, stirring occasionally. Add 3 tablespoons bourbon, vinegar, and 1/4 teaspoon salt. Cook 2 minutes or until liquid almost evaporates, stirring constantly. Remove mixture from pan. Cool 5 minutes.
2. Combine remaining 2 tablespoons bourbon, ketchup, and next 7 ingre­dients (through onion powder) in a small saucepan. Bring to a boil, stirring frequently. Reduce heat; simmer 5 minutes or until sauce thickens. Remove from heat.
3. Preheat grill to medium-high heat.
4. Coarsely chop 3/4 cup onion mixture; stir into beef. Divide beef mixture into 6 equal portions, gently shaping each portion into a 1/2-inch-thick patty. Press a nickel-sized indentation in center of each patty. Sprinkle evenly with remaining 1/4 teaspoon salt. Place patties on grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness.
5. Spread each top and bottom bun half with 1 tablespoon sauce. Place patties on bottom halves; top each patty with 1 tomato slice. Divide remaining onion mixture evenly among servings. Top each serving with 1/2 bacon slice and top half of bun.

Sloppy Joe Carolina-Style Burgers

Ingredients

1/3 cup mayonnaise

1/3 cup sour cream

1 tablespoon apple cider vinegar

1 1/2 teaspoons kosher salt, divided

3/4 teaspoon freshly ground black pepper, divided

1 (16-oz.) package 3-color deli coleslaw mix

1 pound ground sirloin

2 tablespoons steak sauce

4 hamburger buns, toasted

1 (16-oz.) can chili, warmed

Preparation

1. Preheat grill to 350° to 400° (medium-high) heat. Whisk together mayonnaise, sour cream, apple cider vinegar, 1/2 tsp. salt, and 1/4 tsp. pepper in a large bowl. Add coleslaw mix; toss to coat. Cover and chill until ready to serve.
2. Combine ground sirloin, steak sauce, and remaining 1 tsp. salt and 1/2 tsp. pepper. Gently shape mixture into 4 (4-inch) patties.
3. Grill patties, covered with grill lid, 4 to 5 minutes on each side or until beef is no longer pink in center. Serve on hamburger buns, and top burgers with chili and coleslaw mixture.
Note: We tested with Fresh Express 3-Color Deli Cole Slaw.



Italian Meatball Burgers

Ingredients

6 (1.5-ounce) frozen ciabatta rolls with rosemary and olive oil

8 ounces sweet turkey Italian sausage

1 tablespoon chopped fresh basil

2 teaspoons chopped fresh oregano

1/2 teaspoon fennel seeds, crushed

1/4 teaspoon salt

1/8 teaspoon garlic powder

1 pound ground sirloin

Cooking spray

1/2 cup (2 ounces) shredded sharp provolone cheese

6 large basil leaves

6 tablespoons lower-sodium marinara sauce

Preparation

1. Preheat grill to medium-high heat.
2. Bake rolls according to package directions. Split rolls.
3. Remove casings from sausage. Combine sausage, chopped basil, and next 5 ingredients (through ground sirloin) in a medium bowl. Divide beef mixture into 6 equal portions with moist hands, shaping each into a 1/2-inch-thick patty. Press thumb in center of each patty, leaving a nickel-sized indentation.
4. Place patties on grill rack coated with cooking spray; grill 6 minutes. Turn patties over; grill 2 minutes. Sprinkle cheese evenly over patties, and grill 6 minutes or until a thermometer registers 160°. Remove from grill; let stand 5 minutes.
5. Place 1 basil leaf on bottom half of each roll; top each with 1 patty, 1 tablespoon marinara sauce, and roll top.



Grilled Blue Cheese Burgers

Ingredients

2 (1-ounce) slices country white bread

2 tablespoons fat-free milk

1/2 teaspoon salt

1/2 teaspoon black pepper

2 pounds lean ground sirloin

1/2 cup (2 ounces) crumbled blue cheese

Cooking spray

8 hamburger rolls, halved

Preparation

Prepare grill.
Place bread in a food processor; process 30 seconds or until finely ground. Place breadcrumbs in a large bowl. Add milk to breadcrumbs; toss with a fork to moisten. Add salt, pepper, and beef to breadcrumb mixture, stirring just until combined. Divide meat mixture into 16 equal portions, shaping each into a 3 1/2-inch patty. Spoon 1 tablespoon cheese in the center of each of 8 patties; top each with 1 remaining patty, pinching edges to seal.
Place patties on grill rack coated with cooking spray; grill 4 minutes on each side or until desired degree of doneness. Remove from heat; keep warm.
Lightly coat cut sides of rolls with cooking spray; place cut sides down on grill rack, and grill 30 seconds or until toasted. Serve patties on toasted rolls with desired toppings.
Wine note: Enjoy a bottle of American zinfandel with this menu. Pietra Santa Zinfandel 2003 ($16) is loaded with jammy blackberry and raspberry fruit, along with smoky oak and hints of Chinese five spice that go great with grilled flavors, yet the typically soft tannins make it versatile enough to sip throughout the meal. --Jeffery Lindenmuth



Korean Barbecue Burgers

Ingredients

1/2 cup chopped green onions

1 1/2 tablespoons brown sugar

1 1/2 tablespoons minced peeled fresh ginger

3 tablespoons low-sodium soy sauce

1 tablespoon dark sesame oil

1/2 teaspoon freshly ground black pepper

2 garlic cloves, minced

1 1/2 pounds ground sirloin

Cooking spray

6 (1 1/2-ounce) whole wheat hamburger buns, split

6 red leaf lettuce leaves

6 tablespoons thinly sliced radishes

 

Preparation

Prepare grill.
Combine first 8 ingredients. Divide the mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty.
Place patties on a grill rack coated with cooking spray; grill 6 minutes on each side or until a thermometer registers 160°. Remove from grill; let patties stand 5 minutes.
Place buns, cut sides down, on grill rack; grill 1 minute or until toasted. Place 1 patty on bottom half of each bun; top each serving with 1 lettuce leaf, 1 tablespoon radishes, and top half of bun.



Fajita Turkey Burgers

Ingredients

1/4 cup bottled tomatillo salsa

2 tablespoons chopped avocado

1 tablespoon chopped fresh cilantro

2 (1-ounce) slices white bread

Cooking spray

1/2 cup finely chopped onion

1/2 cup finely chopped red bell pepper

1/2 cup finely chopped green bell pepper

2 teaspoons fajita seasoning, divided

1/4 teaspoon salt, divided

1 tablespoon tomato paste

1 pound ground turkey

1 egg white

4 (1 1/2-ounce) whole wheat hamburger buns, toasted

 

 

Preparation

Combine tomatillo salsa, chopped avocado, and cilantro; set aside.
Place bread in a food processor; pulse 10 times or until crumbs measure 1 cup.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and bell peppers; sauté 5 minutes or until tender. Stir in 1/2 teaspoon fajita seasoning and 1/8 teaspoon salt. Cool.
Combine breadcrumbs, onion mixture, remaining 1 1/2 teaspoons fajita seasoning, remaining 1/8 teaspoon salt, tomato paste, turkey, and egg white in a large bowl. Using damp hands, divide turkey mixture into 4 equal portions, shaping each into a 3/4-inch-thick patty. Heat pan over medium heat. Recoat pan with cooking spray. Add patties; cook 4 minutes on each side or until done. Place 1 patty on bottom half of each bun. Top each serving with 1 1/2 tablespoons salsa mixture; top with remaining halves of buns.


Bacon-Wrapped Barbecue Burgers

Ingredients

8 bacon slices

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

1/2 cup chopped Vidalia or sweet onion

2 teaspoons olive oil

1/2 cup bottled honey barbecue sauce, divided

1 1/2 pounds ground beef

Wooden picks

1/4 teaspoon salt

4 sesame seed hamburger buns, toasted

Preparation

1. 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.
2. 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.
3. 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.
4. 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.



BLTA Burger

Ingredients

16 slices bacon

3 pounds lean ground beef

2 teaspoons salt

8 leaves green-leaf lettuce

2 large tomatoes, thickly sliced

2 ripe avocados, peeled, thickly sliced

8 hamburger buns, toasted

 

Preparation

1. In a large skillet, cook bacon until crisp. Remove bacon; drain on paper towels.
2. In a large bowl, combine beef and salt. Mix gently and form into 8 1-inch-thick patties.
3. Preheat grill to medium; oil grates. Cook burgers for 7 to 8 minutes for medium rare, turning once halfway through.
4. Stack lettuce, tomato, burgers, avocado and bacon between buns and serve.



Mediterranean Burgers

Ingredients

6 ounces crumbled feta cheese

2 teaspoons minced fresh oregano

2 teaspoons fresh rosemary

3/4 teaspoon freshly ground black pepper, divided

1 tablespoon finely grated lemon zest

1 1/2 pounds ground lamb or beef

1/2 cup kalamata olives, pitted and chopped

1 tablespoon chopped fresh dill

1 tablespoon chopped fresh parsley

2 tablespoons fresh lemon juice

1/4 teaspoon sugar

4 tablespoons olive oil, divided

4 kaiser or other sandwich rolls

1 large tomato, sliced

1/4 medium English cucumber, thinly sliced

1/2 medium red onion, thinly sliced

8 romaine lettuce leaves

Preparation

1. In a bowl, combine feta cheese, oregano, rosemary, 1/2 tsp. pepper, and the lemon zest. Add ground meat and mix gently. Form into four 1-in.-thick patties.
2. In a blender, whirl olives, dill, parsley, lemon juice, sugar, and remaining 1/4 tsp. pepper. Add 3 tbsp. olive oil, 1 tbsp. at a time, to make a smooth paste.
3. Heat a gas or charcoal grill to medium-hot (you can hold your hand 1 to 2 in. above cooking grate only 3 to 4 seconds). Grill burgers, turning once, until browned on both sides and cooked through (cut to test), 10 to 12 minutes total.
4. Split rolls and toast cut sides on the grill. Brush toasted sides with remaining 1 tbsp. olive oil and spread each with about 1 tsp. of the olive spread. Top with burgers, tomato, cucumber, red onion, and romaine.



SoCal Guacamole Burger

Ingredients

1 ripe peeled avocado, divided

1 tablespoon light sour cream

1 tablespoon canola mayonnaise (such as Hellmann's)

2 teaspoons fresh lime juice

1/4 teaspoon ground cumin

1/3 cup chopped seeded tomato

1 jalapeño pepper, seeded and chopped

1/2 teaspoon kosher salt, divided

1 pound 90% lean ground sirloin

1/4 teaspoon freshly ground black pepper

Cooking spray

4 (1 1/2-ounce) whole-grain hamburger buns

1 cup alfalfa sprouts

 

Preparation

1. Preheat grill to medium-high heat.
2. Place half of avocado in a bowl; mash with a fork until almost smooth. Add sour cream and next 3 ingredients to bowl; stir to combine. Dice remaining half of avocado. Add diced avocado, tomato, jalapeño, and 1/8 teaspoon salt to bowl; stir gently to combine.
3. Divide beef into 4 equal portions. Gently shape each portion into a (1/2-inch-thick) patty. Press a nickel-sized indentation in center of each patty. Sprinkle evenly with remaining 3/8 teaspoon salt and pepper. Place burgers on a grill rack coated with cooking spray. Grill 3 minutes on each side or until desired degree of doneness. Lightly coat cut sides of buns with cooking spray. Place buns, cut sides down, on grill rack; grill 1 minute or until toasted.
4. Place 1/4 cup sprouts on bottom half of each bun; top each with 1 patty, about 3 tablespoons guacamole, and top half of bun.



Lamb Burgers

Ingredients

1 1/2 pounds ground lamb

1 tablespoon chopped fresh rosemary leaves

1/4 cup chopped roasted piquillo or other red peppers (see Notes)

1 1/4 teaspoons salt

Freshly ground black pepper

1 wide, crusty loaf, such as a bâtard

2 tablespoons olive oil

Pea and Mint Relish

 

Preparation

1. In a large bowl, mix lamb, rosemary, roasted peppers, salt, and pepper to taste. Form into 6 burgers about 3/4 in. thick. Put on a plate, cover, and refrigerate 2 hours.
2. Cut 12 slices, each about 1/2 in. thick, from bread and save the rest for another use. Lightly brush slices all over with olive oil.
3. With a silicone brush or oiled paper towels, lightly oil a charcoal grill over a solid bed of hot coals or a gas grill on high heat (you can hold your hand 1 to 2 in. above cooking grate only 2 to 3 seconds). Lightly toast bread on grill, turning once, and transfer to a platter.
4. Lay burgers on grill; close lid on gas grill. Cook burgers, turning once, until they're done the way you like, about 6 minutes for medium-rare. Set each burger on a slice of grilled bread. Top with pea relish, then remaining bread.



Shrimp Burgers With Sweet 'n' Spicy Tartar
 Sauce

Ingredients

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

Vegetable cooking spray

1 large egg, lightly beaten

1 tablespoon mayonnaise

2 teaspoons lemon juice

1/2 teaspoon salt

1/8 teaspoon ground red pepper

3 tablespoons finely chopped celery

2 tablespoons chopped green onion

1 tablespoon chopped fresh parsley

1 1/4 cups crushed cornbread crackers (about 1 sleeve or 24 crackers)

4 Kaiser rolls with poppy seeds, split

Sweet 'n' Spicy Tartar Sauce

4 Bibb lettuce leaves

Garnish: grilled lemon halves

 

Preparation

1. Peel shrimp; devein, if desired. Cut each shrimp into thirds.
2. Line a 15- x 10-inch jelly-roll pan with aluminum foil. Coat with cooking spray.
3. 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.
4. 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.
5. Grill buns, cut sides down, 1 to 2 minutes or until lightly toasted. Serve burgers on buns with Sweet 'n' Spicy Tartar Sauce and lettuce. Garnish, if desired.



BLT Chicken Burgers

Ingredients

1 pound ground chicken, preferably a mixture of 1/2 white and 1/2 dark meat

1/2 cup shredded sharp cheddar cheese

1/3 cup grated parmesan cheese

1 teaspoon minced garlic

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/3 cup mayonnaise

1/4 cup finely chopped fresh basil

1 tablespoon each fresh lemon juice and finely shredded lemon zest

4 onion kaiser rolls, split

8 strips bacon (about 8 oz.), cooked until crisp

1 large tomato, thinly sliced

4 leaves romaine lettuce

 

Preparation

1. Prepare a charcoal or gas grill for medium heat (350° to 450°; you can hold your hand 5 in. above cooking grate only 5 to 7 seconds).
2. Meanwhile, in a large bowl, gently mix chicken, cheeses, garlic, salt, and pepper. Form into 4 burgers about 3/4 in. thick, making a slight depression in center of each patty (this helps keep burgers flat as they cook). Put on a plate, cover, and refrigerate until ready to grill.
3. In a blender, whirl mayonnaise, basil, lemon juice, and lemon zest together and refrigerate until ready to use. With a silicone brush or oiled paper towels, lightly oil cooking grate.
4. Grill burgers, covered, turning once, until browned and no longer pink inside (cut to test), 8 to 10 minutes total. Transfer burgers to a clean plate and place buns, cut sides down, on grill until lightly browned, 30 seconds.
5. Spread toasted sides of buns with basil mayonnaise. Set a chicken patty on each bun bottom and top each with 2 strips bacon, a tomato slice, and a lettuce leaf. Cover with bun top.




Hoisin-Glazed Salmon Burgers with Pickled
Cucumber

Ingredients

• Add to Menu

1/3 cup water

1/4 cup cider vinegar

1 teaspoon sugar

1/2 teaspoon minced garlic

1/2 teaspoon minced peeled fresh ginger

1/4 teaspoon crushed red pepper

24 thin English cucumber slices

1/2 cup panko (Japanese breadcrumbs)

1/3 cup thinly sliced green onions

2 tablespoons chopped fresh cilantro

1 tablespoon lower-sodium soy sauce

1 1/2 teaspoons grated peeled fresh ginger

1 teaspoon grated lime rind

1 (1-pound) skinless wild fresh or frozen Alaskan salmon fillet, finely chopped

1 large egg white

1 1/2 teaspoons dark sesame oil

1 tablespoon hoisin sauce

4 (1 1/2-ounce) hamburger buns with sesame seeds, toasted

 

 

Preparation

1. Combine the first 6 ingredients in a small saucepan; bring to a boil. Remove from heat; add cucumber. Let stand 30 minutes. Drain.
2. Combine panko and the next 7 ingredients (through egg white) in a bowl, and stir well. Divide the mixture into 4 equal portions, gently shaping each into a 1/2-inch-thick patty. Press a nickel-sized indentation in the center of each patty.
3. Heat a large cast-iron skillet over medium-high heat. Add sesame oil to pan; swirl to coat. Add patties; cook patties for 3 minutes on each side or until desired degree of doneness. Brush tops of patties evenly with hoisin; cook for 30 seconds.
4. Place 1 patty on bottom half of each bun; top each patty with 6 cucumber slices and top half of bun.



Bruschetta Burgers

Ingredients

1 pound 90% lean ground sirloin

1/2 teaspoon kosher salt, divided

1/2 teaspoon freshly ground black pepper, divided

1 tablespoon extra-virgin olive oil, divided

1 ounce part-skim mozzarella cheese, shredded (about 1/4 cup)

8 (1-ounce) slices Italian bread

Cooking spray

2 garlic cloves, divided

1 cup diced tomato

1/4 cup chopped basil

Preparation

1. Divide beef into 4 equal portions; shape into patties. Flatten each patty to a 1/4-inch thickness. Sprinkle evenly with 1/4 teaspoon salt and 1/4 teaspoon pepper.
2. Heat a large cast-iron skillet over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Add patties to pan; cook 2 minutes. Turn patties; top evenly with mozzarella cheese. Cook 2 minutes or until cheese melts. Remove patties from pan. Coat bread slices with cooking spray. Add 4 bread slices to pan; cook 30 seconds on each side or until toasted. Repeat procedure with remaining bread slices and cooking spray. Cut 1 garlic clove in half; rub cut sides of garlic on both sides of bread slices.
3. Mince remaining garlic clove. Combine minced garlic, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, remaining 1 teaspoon oil, tomato, and basil in a bowl; toss to coat. Top each of 4 bread slices with 1 patty. Divide tomato mixture evenly among patties. Top with remaining 4 bread slices.

 

Cherry and Brie Burgers with Rosemary and Grilled Onion

Ingredients

2 tablespoons coarse or fine bulgur wheat

1 cup finely chopped onion plus 1 medium onion sliced 1/3 in. thick

2 tablespoons olive oil, divided

1 large garlic clove, minced

1/3 cup mayonnaise

Zest of 1/2 lemon

2 1/2 teaspoons chopped fresh rosemary leaves, divided

3/4 teaspoon pepper, divided

1 cup dried tart cherries

1 teaspoon kosher salt

1 pound lean ground beef or bison (90 percent lean)

4 ounces brie cheese, thinly sliced to fit burgers

4 sesame hamburger buns, split

Lettuce

Preparation

1. Combine bulgur and 1/3 cup boiling water in a 2-cup glass measure. Let stand 10 minutes, then microwave until liquid is absorbed, 2 to 3 minutes. Let cool.
2. Meanwhile, cook chopped onion in 1 tbsp. oil in a large frying pan over medium heat until deep golden, stirring often, 10 to 15 minutes. Stir in garlic, scrape into a large bowl, and let cool. Brush sliced onion with remaining 1 tbsp. oil and set aside. In a bowl, combine mayonnaise, lemon zest, 1/2 tsp. rosemary, and 1/4 tsp. pepper; chill.
3. Heat grill to medium (350° to 450°). Whirl cherries in a food processor until they're finely ground and form a ball. Add them to chopped onion with remaining 2 tsp. rosemary and 1/2 tsp. pepper, the salt, and bulgur; blend well with your fingers. Add ground beef and mix gently but thoroughly. Shape into 4 patties, 1/2 in. thick.
4. Grill onion slices, turning occasionally, until well browned, 10 to 15 minutes. Grill burgers, turning once with a wide spatula, until they no longer stick to grate and grill marks appear, 10 to 12 minutes total; about 2 minutes before burgers are done, top them with brie and grill the buns.
5. Spread buns with mayonnaise; add lettuce, burgers, and onions.


Mexican Green Chile Cheeseburgers

Ingredients

 

Relish: 

   

4 garlic cloves

1 Cubanelle pepper

1 serrano chile

1 medium tomatillo, papery skin removed

Cooking spray

2 tablespoons chopped fresh cilantro

1 tablespoon finely diced red onion

1 tablespoon fresh lime juice

1 tablespoon olive oil

1/2 teaspoon sugar

1/4 teaspoon kosher salt

   

Burgers: 

   

6 (1/2-inch-thick) slices small red onion

1 1/2 tablespoons olive oil, divided

4 ounces cremini mushrooms

2 garlic cloves

1 (15-ounce) can unsalted black beans, rinsed and drained

1/2 cup plus 1 tablespoon whole-wheat panko (Japanese breadcrumbs)

1 tablespoon chopped fresh oregano

1 teaspoon ground cumin

1/2 teaspoon kosher salt

1/4 teaspoon ancho chile powder

1 large egg

2 ounces aged white cheddar cheese, thinly sliced

6 romaine lettuce leaves

6 whole-wheat hamburger buns, toasted

Preparation

1. Preheat broiler to high.
2. To prepare relish, place first 4 ingredients on a foil-lined baking sheet. Coat vegetables with cooking spray. Broil 14 minutes, turning vegetables once. Wrap Cubanelle and serrano in foil; let stand 10 minutes. Peel and cut into 1-inch strips; discard peels and seeds. Combine tomatillo, Cubanelle, serrano, garlic, cilantro, and next 5 ingredients (through 1/4 teaspoon salt) in a mini food processor; pulse until combined.
3. To prepare burgers, brush onion slices with 1 1/2 teaspoons oil. Arrange onion in a single layer on a foil-lined baking sheet. Broil 6 minutes or until lightly charred, turning once.
4. Combine mushrooms, 2 garlic cloves, and black beans in a food processor; pulse until mixture is coarsely chopped. Add panko and next 5 ingredients (through egg); pulse until combined. Divide mixture into 6 equal portions; shape each portion into a 1/2-inch-thick patty.
5. Heat a large cast-iron skillet over medium heat. Add remaining 1 tablespoon olive oil to pan; swirl to coat. Add patties; cook 12 minutes, turning once. Add cheese to patties during last 2 minutes of cooking; cover pan to melt cheese. Place 1 lettuce leaf on bottom half of each bun. Top each lettuce leaf with 1 patty, 1 charred onion slice, and about 1 1/2 tablespoons relish. Top with top halves of buns.

Cabernet-Balsamic Burgers with Sautéed
Mushrooms & Onions

Ingredients

5 teaspoons olive oil, divided

4 cups thinly sliced red onion

1 1/2 teaspoons chopped fresh thyme

1/2 cup cabernet sauvignon or other dry red wine

2 tablespoons balsamic vinegar

3/4 teaspoon salt, divided

1 (8-ounce) package sliced mushrooms

1 1/2 pounds ground sirloin

Cooking spray

1/3 cup light mayonnaise

1 ounce blue cheese, crumbled (about 1/4 cup)

1 garlic clove, minced

6 (1 1/2-ounce) whole-wheat hamburger buns

1 1/2 cups baby arugula

Preparation

1. Heat a large nonstick skillet over medium-low heat. Add 2 teaspoons olive oil to pan; swirl to coat. Add onion and thyme; cook 17 minutes or until golden and very tender, stirring occasionally. Increase the heat to medium-high; add wine, vinegar, and 1/4 teaspoon salt. Cook for 6 minutes or until the liquid almost evaporates, stirring occasionally. Remove onion mixture from pan.
2. Wipe pan clean with paper towels. Heat pan over medium-high heat. Add the remaining 3 teaspoons oil to pan; swirl to coat. Add mushrooms and 1/4 teaspoon salt; sauté for 8 minutes or until mushrooms brown and liquid mostly evaporates.
3. Preheat grill to medium-high heat.
4. Coarsely chop 1 cup onion mixture, and stir chopped onion mixture into beef. Divide the beef mixture into 6 equal portions, gently shaping each into a 1-inch-thick patty. Press a nickel-sized indentation in center of each patty. Sprinkle the patties with remaining 1/4 teaspoon salt. Place patties on a grill rack coated with cooking spray, and grill for 4 minutes on each side or until done.
5. Combine mayonnaise, blue cheese, and garlic in a bowl, and mash well with a fork. Spread the top halves of buns evenly with mayonnaise mixture. Arrange 1/4 cup arugula on bottom half of each bun; top each bottom half of bun with 1 patty, about 2 tablespoons remaining onion mixture, about 1/4 cup mushrooms, and top half of bun.

Cilantro Burgers with Sriracha Mayo

Ingredients

1 pound 90% lean ground sirloin

3 tablespoons chopped fresh cilantro

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Cooking spray

4 (1 1/2-ounce) hamburger buns

3 tablespoons canola mayonnaise

1 tablespoon Sriracha

1/3 cup cilantro sprigs

Preparation

1. Combine ground sirloin, chopped cilantro, salt, and pepper in a bowl; mix just until combined. Divide sirloin mixture into 4 equal portions, gently shaping each into a 1/2-inch-thick patty (about 3 1/2 inches in diameter).
2. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add patties to pan; grill 4 minutes. Carefully turn patties; grill 4 minutes or until desired degree of doneness. Remove patties from pan. Add buns, cut sides down, to pan; grill 1 minute or until toasted.
3. Combine mayonnaise and Sriracha in a small bowl, stirring with a whisk. Spread 1 tablespoon mayonnaise mixture on bottom half of each bun; top each with 1 patty. Divide cilantro sprigs evenly among servings; top with top halves of buns.

Asian Tuna Burgers

Ingredients

6 tablespoons canola mayonnaise

1/4 teaspoon grated lime rind

1 1/2 teaspoon fresh lime juice

1 teaspoon sugar, divided

4 1/2 tablespoons seasoned rice vinegar, divided

1 1/2 cups thinly sliced English cucumber

3/4 cup vertically sliced red onion

1 1/2 pounds tuna steaks, cut into 1-inch cubes

1/2 cup minced green onions

1 1/2 tablespoons lower-sodium soy sauce

1 tablespoon grated peeled fresh ginger

1/4 teaspoon salt

6 (1.6-ounce) sandwich buns

1/2 cup small cilantro sprigs

Preparation

1. Preheat grill to medium-high heat.
2. Combine first 3 ingredients in a small bowl. Cover and chill.
3. Dissolve 1/4 teaspoon sugar in 3 tablespoons vinegar in a medium bowl, stirring with a whisk. Add cucumber and red onion; toss to coat. Cover and chill.
4. Place tuna in a food processor; pulse until finely chopped. Combine chopped tuna, green onions, next 3 ingredients (through salt), 1 1/2 tablespoons vinegar, and 3/4 teaspoon sugar in a bowl. Divide mixture into 6 equal portions with moist hands, shaping each into a 1/2-inch-thick patty. Press thumb in center of patty, leaving a nickel-sized indentation.
5. Place patties on grill rack coated with cooking spray; grill 4 minutes. Turn patties over; grill 4 minutes or until desired degree of doneness. Remove from grill; cover and let stand 5 minutes.
6. Spread 1 tablespoon mayonnaise mixture evenly on cut sides of each bun. Top bottom halves of buns with patties. Spoon cucumber mixture evenly on top of patties, using a slotted spoon. Arrange cilantro evenly over cucumber mixture. Cover with bun tops. Serve immediately.

Pistachio, Lamb, and Beef Burgers

Ingredients

1/2 cup salted roasted pistachios

3/4 cup coarsely chopped onion, plus 4 onion slices (1/4 in. thick)

1 large egg white, whisked to blend

1/2 pound ground lamb

1/2 pound ground beef

1 tablespoon baharat* (Arabic spice blend)

2 teaspoons black pepper

4 to 5 tsp. Aleppo pepper*, divided

1 1/4 teaspoons kosher salt

3 cups cherry or pear tomatoes (any color)

1/4 cup mayonnaise

1 1/2 teaspoons lemon juice

2 teaspoons olive oil

4 hamburger buns, split

Butter lettuce leaves

Preparation

1. Soak 8 bamboo skewers (8 in.) in water for half an hour.
2. Heat a grill to medium (350° to 450°). Coarsely grind pistachios in a food processor, then pour into a bowl. Whirl chopped onion in processor until smooth and add to nuts along with egg white, meat, baharat, black pepper, 2 1/2 tsp. Aleppo pepper, and the salt. Mix with your hands. Shape into 4 patties, 1/2 in. thick.
3. Thread tomatoes lengthwise onto skewers. Combine mayonnaise, 1 to 2 tsp. Aleppo pepper, and the lemon juice and set aside. Brush onion slices with oil.
4. Grill burgers, tomatoes, and onion slices, turning once, until burgers are cooked through (6 to 8 minutes total), and vegetables are charred (3 to 5 minutes). Transfer to a platter as done. Grill buns cut side down until golden, 1 to 2 minutes.
5. Spread buns with mayo. Toss onions with a little Aleppo pepper. Build burgers with lettuce, onions, and some tomatoes from skewers; serve the rest on the side.

Pacific Northwest Burger

Ingredients

1/2 cup water

1/4 cup rice vinegar

1 tablespoon sugar

1 teaspoon salt

1 1/2 cups very thinly sliced radish

1/3 cup canola mayonnaise

1 1/2 tablespoons grated fresh ginger

2 teaspoons rice vinegar

1/2 teaspoon sugar

1 tablespoon lower-sodium soy sauce

1 tablespoon Thai sweet chili sauce

4 (6-ounce) salmon fillets, skinned

1/2 teaspoon freshly ground black pepper

1/4 teaspoon kosher salt

Cooking spray

4 (1 1/2-ounce) hamburger buns

1 1/2 cups watercress

Preparation

1. Combine first 4 ingredients in a saucepan; bring to a boil, stirring until sugar dissolves. Pour hot liquid over radish. Chill 30 minutes; drain well.
2. Combine mayonnaise and next 3 ingredients. Cover and refrigerate.
3. Preheat grill to high heat.
4. Combine soy sauce and chili sauce, stirring with a whisk. Sprinkle fillets with pepper and 1/4 teaspoon kosher salt. Place fillets on grill rack coated with cooking spray; grill 4 minutes, brushing with half of soy mixture. Carefully turn fillets; grill 4 minutes or until desired degree of doneness, brushing with remaining soy mixture.
5. Spread 2 tablespoons mayo mixture on bottom half of each bun; top each with 1 fillet. Top evenly with radishes. Arrange about 1/3 cup watercress on each fillet; top with top halves of buns.

New England Turkey Burger

Ingredients

1 tablespoon olive oil

2 cups thinly sliced onion

3/4 cup Samuel Adams Summer Ale

1 pound ground turkey

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Cooking spray

1.5 ounces reduced-fat Vermont white cheddar cheese, shaved

4 teaspoons canola mayonnaise

2 teaspoons whole-grain mustard

4 (1 1/2-ounce) hamburger buns, toasted

4 small green leaf lettuce leaves

4 (1/4-inch-thick) slices tomato

Preparation

1. Heat a large skillet over medium heat. Add oil; swirl. Add onion; cook 7 minutes or until tender, stirring occasionally. Add beer; bring to a boil over medium-high heat. Reduce heat. Simmer 20 minutes or until onion is golden and liquid almost evaporates; stir occasionally. Cool.
2. Preheat grill to medium-high heat.
3. Remove 1/4 cup onion mixture from pan; finely chop. Combine chopped onion mixture and turkey. Divide mixture into 4 equal portions; gently shape each into a 1/2-inch-thick patty. Press a nickel-sized indentation in center of each patty. Sprinkle with salt and pepper. Place patties on grill rack coated with cooking spray; grill 5 minutes. Turn patties; grill 3 minutes. Top with cheese; grill 1 minute or until cheese melts and turkey is done.
4. Combine mayonnaise and mustard. Spread 1 1/2 teaspoons mayonnaise mixture on bottom half of each bun; top each with 1 lettuce leaf, 1 tomato slice, and 1 patty. Divide onion mixture evenly among servings; top with top halves of buns.

Lamb Burgers with Feta-Mint Spread

Ingredients

1/2 cup finely chopped onion

1/4 cup chopped fresh flat-leaf parsley

1 teaspoon minced garlic

1 teaspoon grated lemon rind

1/2 teaspoon kosher salt

1/2 teaspoon black pepper

1/8 teaspoon ground cumin

8 ounces lean ground lamb

8 ounces 90% lean ground sirloin

Cooking spray

4 (1 1/2-ounce) whole-wheat hamburger buns

1/4 cup plain fat-free Greek yogurt

2 tablespoons reduced-fat feta cheese, crumbled

1 tablespoon finely chopped fresh mint

1 teaspoon lemon juice

1 cup baby arugula

Preparation

1. Combine first 9 ingredients in a bowl, stirring just until combined. Divide the lamb mixture into 4 equal portions; shape each portion into a 1/2-inch-thick patty.
2. Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add patties to pan; grill 4 minutes on each side or until desired degree of doneness. Remove patties from pan. Add buns to pan, cut sides down; grill 1 minute or until toasted.
3. Combine yogurt, cheese, mint, and juice in a small bowl, stirring with a whisk. Place patties on bottom halves of buns; top evenly with feta mixture, arugula, and top halves of buns.

Great Plains Burger

Ingredients

1 ear shucked corn

1 small red onion, cut into 3/4-inch slices

Cooking spray

2 tablespoons canola mayonnaise

1 teaspoon mustard seeds

1 teaspoon cider vinegar

3/8 teaspoon salt, divided

1 tablespoon adobo sauce from canned chipotle chiles in adobo sauce

1 1/2 ounces corn chips (such as Fritos)

1 tablespoon chopped fresh sage

1/2 teaspoon garlic powder

1/2 teaspoon freshly ground black pepper

1 pound lean ground bison

4 (1 1/2-ounce) onion rolls, toasted

Preparation

1. Preheat grill to high heat.
2. Place corn and onion on grill rack coated with cooking spray. Grill 9 minutes or until charred, turning corn occasionally and turning onion once. Cut kernels from ears of corn. Combine corn, mayonnaise, mustard seeds, vinegar, and 1/8 teaspoon salt in a mini food processor; process until smooth.
3. Combine onion and adobo sauce.
4. Place chips in a food processor; pulse 15 times or until coarsely chopped. Combine chips, 1/4 teaspoon salt, sage, garlic powder, pepper, and bison; mix well. Divide mixture into 4 equal portions, gently shaping each into a 1/2-inch-thick patty. Press a nickel-sized indentation in center of each patty. Place patties on grill rack coated with cooking spray; grill 3 minutes. Carefully turn patties; grill 3 minutes or until desired degree of doneness.
5. Place 1 patty on bottom half of each bun. Spread 1 tablespoon corn mixture over each patty. Top with onion mixture and top halves of buns.

Hoisin Pork Burgers with Pickled Vegetables

Ingredients

1 1/2 tablespoons sugar

1/4 cup plus 2 tablespoons rice wine vinegar, divided

1 cup thinly shaved carrot

1 cup thinly shaved daikon radish

1/2 cup fresh cilantro leaves

2 tablespoons hoisin sauce

1 tablespoon soy sauce

1 tablespoon finely chopped green onion

2 teaspoons minced fresh ginger

1 teaspoon minced garlic

1 pound ground pork

1 tablespoon butter, melted

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

Cooking spray

4 hamburger buns, split horizontally

Preparation

1. Combine sugar, 1/4 cup vinegar, and 3 tablespoons water in a medium microwave-safe bowl. Microwave on HIGH for 2 minutes or until bubbling. Add carrot and radish; toss to combine. Let stand 15 minutes; drain well. Stir in cilantro.
2. Meanwhile, combine hoisin sauce, next 4 ingredients, and remaining 2 tablespoons vinegar in a small, microwave-safe bowl. Microwave on HIGH for 1 minute.
3. Place 3 tablespoons hoisin mixture in a medium bowl. Add pork, butter, salt, and pepper; mix gently to combine. Divide mixture into 4 equal portions; gently shape each portion into a 1/2-inch-thick patty. Lightly coat patties with cooking spray.
4. Heat grill or grill pan over medium-high heat; coat with cooking spray. Grill patties 5 minutes on each side or until done. Remove patties from grill; grill buns, cut sides down, 1 minute or until lightly toasted. Remove buns from grill, and top bun bottoms evenly with remaining 3 tablespoons hoisin mixture, pickled vegetables, and bun tops.

Bacon, Peach, and Basil Burgers

Ingredients

1 1/2 pounds ground sirloin

2 tablespoons chopped pickled jalapeño peppers

2 tablespoons pickled jalapeño pepper juice

1 teaspoon kosher salt

6 thick bacon slices

1 small sweet onion, sliced

1/2 cup peach chutney

4 ounces goat cheese, softened

6 hamburger buns, toasted

1 medium peach, sliced

Fresh basil leaves

Preparation

1. Preheat grill to 350° to 400° (medium-high) heat. Combine first 4 ingredients. Gently shape mixture into 6 (4-inch) patties.
2. Cook bacon in a large skillet over medium heat 8 minutes or until crisp. Remove bacon, and drain on paper towels, reserving 2 Tbsp. drippings in skillet. Increase heat to medium-high, and sauté onion in reserved hot drippings 6 minutes or until tender. Remove from heat, and stir in chutney.
3. Grill patties, covered with grill lid, 4 to 5 minutes on each side or until beef is no longer pink in center. Top with cheese, and serve on hamburger buns with onion mixture, bacon, peach slices, and basil leaves.

Blackened Grouper Burgers with Red Cabbage Slaw

Ingredients

1 tablespoon butter

2 tablespoons chopped fresh chives

1 pound boneless, skinless grouper, cut into 1-inch pieces

4 teaspoons Creole mustard, divided

3/4 teaspoon salt, divided

1/2 teaspoon freshly ground black pepper

4 teaspoons blackening seasoning

Cooking spray

1/4 cup mayonnaise

2 tablespoons chopped dill pickle

2 tablespoons chopped fresh flat-leaf parsley

1/2 teaspoon fresh lemon juice

2 tablespoons extra virgin olive oil

1 tablespoon fresh lime juice

1 1/3 cups thinly sliced red cabbage

4 hamburger buns, split horizontally

Preparation

1. Place butter, chives, 4 ounces fish, 1 tablespoon mustard, and 1/2 teaspoon each salt and pepper in a food processor; pulse until finely chopped. Add remaining 12 ounces fish to food processor; pulse 5 times or until coarsely chopped. Divide mixture into 4 equal portions; gently shape each portion into a 1/2-inch-thick patty. Sprinkle patties evenly with blackening seasoning; lightly coat with cooking spray.
2. Whisk together mayo­n­naise, pickle, parsley, lemon juice, and 1/8 teaspoon salt in a small bowl.
3. Whisk together oil, lime juice, remaining 1 teaspoon mustard, and remaining 1/8 teaspoon salt in a medium bowl. Add cabbage; toss to coat.
4. Heat a grill or grill pan over medium-high heat; coat with cooking spray. Grill patties 4 minutes on each side or until done. Remove patties from grill; grill buns, cut sides down, 1 minute or until lightly toasted. Remove buns from grill, and top bun bottoms evenly with patties, tartar sauce, cabbage mixture, and bun tops

Smoked Gouda Burgers with Horseradish Butter,
Grilled Onions, and Arugula

Ingredients

4 tablespoons unsalted butter, softened

2 tablespoons prepared horseradish

2 teaspoons finely minced garlic

1 teaspoon fresh lemon juice

1 teaspoon salt, divided

1 pound 80% lean ground chuck

3 tablespoons dry red wine

1/2 teaspoon freshly ground black pepper, divided

Cooking spray

4 (3/4-ounce) slices smoked gouda cheese

4 (1/4-inch-thick) red onion slices

4 potato rolls, split horizontally

8 thin tomato slices

3/4 cup baby arugula

Preparation

1. Combine first 4 ingredients and 1/4 teaspoon salt in the bowl of a mini food processor; process until smooth.
2. Combine ground beef and red wine in a medium bowl; mix gently. Divide mixture into 4 equal portions; gently shape each portion into a 1/2-inch-thick patty. Sprinkle patties evenly with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
3. Heat a grill or grill pan over medium-high heat; coat with cooking spray. Place patties on grill, seasoned sides down, and sprinkle with remaining 1/4 teaspoon each salt and pepper. Grill 3 minutes; flip patties and grill 4 more minutes or until desired degree of doneness. Top each patty with 1 slice cheese during last 30 seconds of cooking. Remove burgers from grill; cover loosely with foil. Grill onion slices 3 minutes on each side or until softened and lightly charred.
4. Spread 3 tablespoons horseradish butter evenly over cut sides of rolls; grill, cut sides down, 1 minute or until lightly toasted. Remove rolls from grill, and spread remaining horseradish butter over roll bottoms; top with tomato slices, patties, onion slices, arugula, and bun tops.

Red Beans-and-Rice Veggie Burgers

Ingredients

 

1/2 cup uncooked long-grain white rice

2 (16-oz.) cans red kidney beans, drained and rinsed

1/3 cup minced green bell pepper

1/3 cup minced sweet onion

2 tablespoons minced celery

1 tablespoon Creole seasoning

2 garlic cloves, minced

1 large egg, lightly beaten

3 tablespoons olive oil

3 tablespoons mayonnaise

3 tablespoons Creole mustard

2 tablespoons minced green onions

2 tablespoons finely chopped fresh flat-leaf parsley

6 butter lettuce leaves

6 (1/2-inch-thick) crusty bread slices, toasted

Preparation

1. Bring 1 1/2 cups water to a boil in a small saucepan over medium heat; stir in rice. Reduce heat to low. Cook, stirring constantly, 15 minutes or until water is absorbed and rice is tender.
2. Mash red kidney beans in a large bowl with a fork or pastry blender. Stir in bell pepper, next 5 ingredients, and cooked rice until well blended. Shape mixture into 6 (1/2-inch-thick) patties.
3. Cook 3 patties in 1 1/2 Tbsp. hot oil in a large nonstick skillet over medium heat 5 minutes on each side or until golden. Repeat procedure with remaining oil and patties.
4. Stir together mayonnaise, Creole mustard, green onions, and parsley. Place 1 lettuce leaf on each bread slice; top each with 1 patty and desired amount of mayonnaise mixture.

Carolina Chicken Burgers with Ancho Slaw

Ingredients

2 pounds lean ground chicken breast

1/3 cup mayonnaise

1 tablespoon coarse-grained Dijon mustard

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

6 sesame seed hamburger buns

Carolina Burger Sauce

Creamy Ancho Slaw

Dill pickle slices

Preparation

1. Preheat grill to 350° to 400° (medium-high) heat. Gently combine first 5 ingredients in a large bowl. Shape mixture into 6 patties.
2. Grill patties, covered with grill lid, 5 to 6 minutes on each side or until a meat thermometer inserted into thickest portion registers 165°. Grill buns 1 minute on each side or until toasted. Spread Carolina Burger Sauce on bottom half of each bun. Top with patties, Creamy Ancho Slaw, pickles, and top halves of buns.

Tex-Mex Turkey Burgers

Ingredients

1 large lime

1/4 cup finely chopped red onion

2 garlic cloves, minced

1 tablespoon olive oil

1 cup fresh corn kernels (about 2 ears)

1 avocado, peeled and finely chopped

1/4 cup finely chopped fresh cilantro leaves

1 1/2 teaspoons kosher salt, divided

1 pound ground turkey

1 (4-oz.) can chopped green chiles

1 large egg, lightly beaten

1/2 teaspoon ground cumin

1/2 cup fine, dry breadcrumbs

6 tostada shells, warmed

Toppings: salsa verde, crumbled queso fresco

Garnish: lime wedges

Preparation

1. Preheat grill to 350° to 400° (medium-high) heat. Grate zest from lime to equal 1 tsp. Cut lime in half, and squeeze juice from lime to equal 1 Tbsp.
2. Sauté onion and garlic in hot oil in a medium skillet 1 minute. Add corn, and cook 2 to 3 minutes or just until corn begins to brown. Transfer mixture to a medium bowl. Stir in lime zest, lime juice, avocado, cilantro, and 1/2 tsp. salt.
3. Combine turkey, next 4 ingredients, and remaining 1 tsp. salt. Gently shape mixture into 6 (4-inch) patties.
4. Grill patties, covered with grill lid, 4 to 5 minutes on each side or until done. Serve on tostadas with corn mixture and desired toppings.