Pulled Pork Burgers

Makes 16 burgers

• 1 cup "Bold" Style Barbecue Sauce
• 1 cup pineapple juice
• 2 tsp. minced fresh garlic
• 2 tsp. grated ginger-root
• 1 pork shoulder (5 lb./2.2 kg)
• 16 sandwich buns, split
• Mayonnaise

To Make:

1. Mix first 4 ingredients. Place meat in disposable foil pan; cover with 1/3 of the barbecue sauce mixture. Refrigerate 20 min. to marinate. Refrigerate remaining barbecue sauce mixture until ready to use. Meanwhile, heat barbecue to medium heat.

2. Place pan on barbecue grate; cover with lid. Grill 3 to 3-1/2 hours or until meat is done (160ºF). Remove from barbecue; cover with foil. Let stand 10 min. Meanwhile, pour remaining barbecue sauce mixture into large saucepan; cook on medium-low heat until heated through, stirring occasionally.

3. Shred meat with 2 forks or cut into bite-size pieces. Add to saucepan; stir to evenly coat. Spread mayonnaise on buns. Serve in buns.

Moroccan Jumbo Prawn Burger

• 350g skinless, boneless, white fish fillet (e.g. cod, basa, haddock, halibut)
• 250g jumbo tiger prawns, shelled, deveined
• 1 small garlic clove, crushed
• 1 tsp freshly squeezed lemon juice
• 1/2 tsp ground cumin
• 1/4 tsp sweet paprika
• 1/4 tsp powdered saffron
• 1/4 tsp ground ginger
• 1 egg, beaten
• 1 tbsp chopped fresh coriander
• 1 tbsp chopped fresh parsley
• salt and freshly ground black pepper
• vegetable or sunflower oil for cooking

Toppings:

• 4 burger buns, split
• 60ml mayonnaise
• 50g baby red chard leaves
• Tomato chermoula
• olive couscous salad

To Make:

1. Cut the fish and prawns into large pieces, place in a bowl.

2. Add garlic, lemon juice, cumin, paprika, saffron and ginger and mix well; leave to marinate for 10 minutes.

3. Drain off any excess liquid, then place in a food processor and whiz to a course paste. Transfer to a bowl, add the egg, herbs, salt and pepper, and mix well; chill for 1 hour.

4. Divide the mix into 8 evenly sized patties.

5. Heat a thin film of oil in a large frying pan and, when hot, add the patties and cook for 2-3 minutes on each side until golden. Remove and drain on kitchen paper.

6. Toast the buns. Mix the mayonnaise with the lettuce leaves and place on the burger bases. Top with a patty, a few more leaves then the second patty. Add a good dollop of tomato chermoula and close with the top bun.

7. Serve with olive couscous salad.

Olive Couscous Salad

• 100g couscous
• 150ml hot chicken stock
• 1/2 yellow pepper, halved, deseeded, finely chopped
• 1/2 green pepper, halved, deseeded, finely chopped
• 1 garlic clove, crushed
• 75g green olives, pitted, chopped
• 60ml olive oil
• 2 tbsp chopped fresh parsley
• juice of 1/2 lemon
• 1/2 tsp ground cumin

To Make:

1. Place the couscous in a bowl, pour the chicken stock over, cover with clingfilm,  leave for 5-6 minutes until the couscous swells.

2. Remove the clingfilm, fluff up with a fork, cover again and leave for a further 5 minutes.

3. Add the peppers, garlic, olives to the couscous, gently mix well.

4. Add the olive oil, parsley, lemon juice and cumin, toss well together and serve.

Tomato Chermoula

• 1 tsp cumin seeds
• 1/2 tsp coriander seeds
• 150g canned plum tomatoes
• 1 garlic clove, crushed
• 1 small red chili, deseeded, finely chopped
• 1 tbsp tomato purée*
• juice of 1/2 lemon
• 1/2 tsp ground sweet paprika

* A purée is cooked food, usually vegetables or legumes, that has been ground, pressed, blended or sieved to the consistency of a soft creamy paste or thick liquid.

To Make:

1. Heat a dry frying pan over high heat.

2. Dry toast the cumin and coriander seeds for 10 seconds until they release their fragrance.

3. Place in a mortar and pestle (or use the back of a spoon) and crush until fine.

4. Place in a blender, add remaining ingredients and whiz to a paste. Keep refrigerated until needed.

Swiss Mushroom Burger

• 1 small red onion
• 1 lb. (450 g) extra-lean ground beef
• 1 egg
• 1 Tbsp. finely chopped fresh parsley
• 2 cloves garlic, minced
• 2 Tbsp. Dijon mustard, divided
• 1 large portobello mushroom, stem and gills removed
• 2 Tbsp. Aged Balsamic Vinaigrette Dressing
• 1 cup shredded Swiss cheese
• 1/4 cup light mayonnaise
• 4 hamburger buns

To Make:

1. Heat barbecue to medium heat.

2. Cut onion crosswise in half. Cut half the onion into 1/4-inch-thick slices; finely chop remaining onion. Mix meat, chopped onions, egg, parsley, garlic and 1 Tbsp. mustard just until blended; shape into 4 (1/2-inch-thick) patties.

3. Brush mushroom and onion slices with dressing. Grill patties and vegetables 6 min., turning vegetables after 3 min. Remove vegetables from barbecue. Turn patties; grill 5 min. (Burgers will not be done.) Meanwhile, cut mushroom into thin slices.

4. Top burgers with mushrooms, cheese and onions; grill 3 to 4 min. or until burgers are done (160ºF) and cheese is melted. Mix remaining mustard and mayonnaise; spread onto buns. Fill with burgers

Inside-Out Cheeseburger

• 1 lb. (450 g) extra-lean ground beef
• 1 cup  Shredded Old Cheddar Cheese, divided
• 1 small red onion, sliced
• 4 hamburger buns, toasted
• 1 plum tomato, thinly sliced
• 4 lettuce leaves
• ketchup. mustard, relish

To Make:

1. Heat barbecue to medium-high heat.

2. Shape meat into 8 (1/4-inch thick) patties, filling each stuffed burger with 1/4 cup shredded cheese.; cover with remaining patties. Pinch edges together to seal.

3 Grill burgers and onions 6 to 7 min. on each side or until burgers are done (160ºF) and onions are tender.

4. Fill buns with burgers, onions and remaining ingredients.

Canadian Cheeseburger

• 1 lb. (450 g) extra-lean ground beef
• 1 egg
• 1/4 cup "Bold" barbecue sauce, divided

Toppings:

• 4 cheddar cheese slices
• 4 whole wheat hamburger buns
• 4 lettuce leaves
• 1 tomato, cut into 4 slices
• 4 slices bacon, cooked, cut in half 
• 1 dill pickle, sliced
• ketchup, mustard, relish

To Make:


1. Heat greased barbecue to medium-high heat.

2. Mix meat, egg and 2 Tbsp. barbecue sauce; shape into 4 (1/4-inch-thick) patties.

3. Grill 7 to 9 min. on each side or until done (160ºF), brushing with remaining barbecue sauce for the last 2 min. Top burgers with cheese slices and place buns, cut-sides down, on barbecue; cook 1 min. or until cheese is melted and buns are toasted.

4. Fill buns with lettuce, cheeseburgers, tomatoes and bacon. Also ketchup, mustard and relish if desired.

Big Apple Deli Burger with Swiss cheese and barbecue coleslaw

• 100ml tomato juice
• 2 shallots, finely chopped
• 1 tbsp coriander seeds, toasted, crushed
• 1/4 tsp cayenne pepper
• 1/4 tsp paprika
• 1 tbsp black treacle or molasses
• 800g well trimmed, coarsely minced beef, chilled
• 1 tbsp chopped fresh flat leaf parsley
• salt and freshly ground black pepper
• vegetable or sunflower oil for cooking

Toppings:

• 
  
• 4 rye or plain hamburger buns, split
• Mustard
• 4 leaf lettuce leaves
• 2 dill pickles, thinly sliced
• 4 slices Swiss Gruyère Cheese
• Barbecue Coleslaw

To Make:

1. Place the tomato juice, shallots, spices and molasses in a small pan and bring to the biol. Cook for 1 minute, then remove and allow to cool.

2. Place the meat and parsley in a bowl add the cooked sauce and mix well. Cover and place in the refrigerator for 1 hour.

3. Divide the mix into 4 x200g evenly sized patties and brush liberally with oil.

4. Heat a chargrill or pan grill until very hot. Place the burgers on the grill and cook for 3-4 minutes on each side.

5. Toast the buns, then lightly spread the base buns with mustard.

6. Top with a patty and a slice of Gruyère Cheese, place under a hot grill to melt. Top with sliced pickles and the lettuce. Garnish with the Barbecue Coleslaw and serve.

* Serving Note *

Twice cooked Jacket Potatoes go particularly well with this burger.

Barbecue Coleslaw

• 300g white cabbage
• 150g carrots, peeled
• 2 green peppers, halved, deseeded
• 300ml Basic Mayonnaise
• salt and freshly ground black pepper
• Pinch of celery salt
• 2 tbsp tomato ketchup
• 1 tbsp hot pepper sauce

To Make:

1. Remove outer leaves from cabbage, cut the cabbage into 5cm wedges, remove and discard center core.

2. Using a sharp knife or a food processor, shred it into strips

3. Place the shredded cabbage into ice water for 30 minutes.

4. Meanwhile, cut the carrots into shreds using a knife or small kitchen mandolin. Thinly shave the onion and peppers.

5. remove the cabbage from the water, drain it well, dry it on a clean cloth.

6. Place all the ingredients together in a bowl, bind it with the mayonnaise, season to taste, chill until needed. 

Bacon-Wrapped Pork with Mango Salsa

• 1 pork tenderloin (1 lb./450 g), cut into 4 pieces
• 4 slices bacon 

Toppings:

• 4 hamburger buns
• 1 tomato cut thinly
• Green leaf lettuce

To Make:

1. Press each meat piece into 3-1/2-inch medallion. Wrap bacon slice around edge of each medallion; secure with wooden toothpicks.

2. Heat large skillet sprayed with cooking spray on high heat. Add meat; cook, partially covered, on medium heat 25 min. or until done (160ºF), turning after 15 min.

4. Remove and discard toothpicks from meat. Serve topped with tomato slices, and lettuce,

5. Serve Mango Salsa. on the side.

Mango Salsa

• 1/4 cup Zesty Italian Dressing
• 1 mango, chopped
• 1/2 cup finely chopped red peppers
• 1 green onion, finely chopped
• 1 Tbsp. chopped fresh cilantro
• 1 Tbsp. fresh lime juice

To Make:

1. Combine ingredients in a bowl. Chill until needed.

Buffalo Chicken Burgers

• 1/4 cup English Style BBQ Sauce
• 1 Tbsp. cayenne pepper sauce
• 1 lb. (450 g) ground chicken
• 1 pouch Shake'N Bake Extra Crispy Original Coating Mix
• 1 egg

Toppings:

• 4 sesame seed hamburger buns
• 4 leaf lettuce leaves
• 1 tomato, cut thick

On The Side:

• 2 stalks celery, cut into sticks
• 2 carrots, cut into sticks
• 1/4 cup Smoky Ranch (#27 on the list) Dressing

To Make:

1. Heat barbecue to medium-high heat.
 
2. Mix BBQ sauce and cayenne pepper in medium bowl; reserve 2 Tbsp. Add chicken, coating mix and egg to remaining sauce mixture; mix well. Shape into 4 (1/2-inch-thick) patties. 

3. Grill 7 to 9 min. on each side or until done (175°F), brushing with reserved sauce mixture for the last 2 min.

4. Fill buns with lettuce, tomato and burgers. Serve with remaining ingredients "On The Side".

Sweet & Spicy Turkey Burgers

Makes 6 burgers

1/3 cup Basic Mayonnaise
3 tbsp apricot jam
1 1/2 lbs ground turkey
6 hamburger buns
2 tbsp pickled jalapeño peppers, drained, chopped and divided
1 pouch dry onion soup mix
2 tomatoes, sliced thick
1 onion, sliced thin
Boston or green leaf lettuce
Dill Pickle slices

To Make:

1. In a bowl, combine turkey, onion soup mix, and half of the jalapeños; shape into 6 evenly sized 3/4 inch thick patties. Place on tray; cover and refrigerate for 1 hour.

2. Meanwhile, combine the Basic Mayonnaise, jam and remaining 1 tbsp jalapeños; refirgerate until ready to serve.

3. Grill burgers, turning once, until thoroughly cooked, about 8 minutes. Serve on buns and top with mayonnaise mixture. Garnish with sliced tomato, onion, lettuce and pickles, if desired.

Extreme Burger #1

Makes 4 burgers

•  2 lbs ground chuck (80% lean)
• 1 tbsp Worcestershire sauce
• 1/2 tsp smoked paprika
• 1.2 tsp onion powder
• Kosher or sea salt
• Freshly ground black pepper

Mayo

• 1/2 cup mayonnaise
• 1 tsp minced garlic

Guacamole

• 2 ripe Hass avocados
• 1 tbsp fresh lime juice
• 2 tsp minced garlic

Toppings:

• 8 slices thick cut bacon
• 8 slices sheddar cheese
• 4 leaves Boston or iceberg lettuce 
• 1 ripe beefsteak tomato, cut crosswise into 4 slices about 1/2 inch thick
• 4 hamburger buns, split

To Make:

1. In a skillet over medium heat, fry the bacon until crisp, 10-12 minutes, turning occasionally. Drain on paper towls.

2. Whisk the mayo ingredients, including 1/2 tsp salt and 1/4 tsp pepper.

3. Mash the guacamole ingredients, including 1/2 tsp salt and 1/4 tsp pepper.

4. Mix the ground chuck with the Worcestershire sauce, 1 tsp salt, 1/2 tsp pepper, the smoked paprika and onion powder, and then gently form 8 patties of equal size, each about 1/2 inch thick and a little wider then the buns. Refrigerate the patties until ready to grill.

5. Prepare the grill for direct cooking over medium high heat.

6, Grill the patties over direct medium high heat, with the lid closed, until cooked to a medium doneness, 6-8 minutes, turning once. During the last 30 seconds to 1 minute of grilling time, place a slice of cheese over each patty to melt, and toast the buns, cut side down, over direct heat.

7. Build each burger on a bun with garlic mayo, a lettuce leaf, a tomato slice, to patties, as much guacamole as you like, two slices of baconand more garlic mayo. Serve immediately.

Cuban Pork Burgers

(My Favorite Burger)

Makes 4 burgers

• 1 pound lean ground pork
• 1 tsp dried oregano
• 3/4 tsp kosher or sea salt
• 1/2 tsp garlic powder
• 1/4 tsp freshly ground black pepper

Toppings:

• 2 tbsp unsalted butter
• 3 garlic cloves, minced
• 4 French sandwich rolls, each about 4 1/2 inches long, split
• 2 tbsp Dijon mustard
• 8 slices Swiss cheese, each about 1 oz
• 8 slices Black Forest deli ham
• 16 dill pickle chips
• 8 tbsp Bacon Jam

To Make:

1. Prepare the grill for direct cooking over medium heat (350°F to 450°F) and preheat a grill-proof griddle.

2. Mix the patty ingredients, and then gently form 4 oblong patties, each about 3/4 inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide and 2 inches long in the center of the patties to prevent them from forming a dome as they cook. Refrigerate the patties until ready to grill.

3. In a skillet over medium heat, melt the butter. Add the garlic and cook until lightly browned, 3-4 minutes, stirring occasionally. Remove from the heat.

4. Grill the patties over direct medium heat, with the lid closed until cooked to medium doneness (160°F), 8 to 10 minutes, turning once.

5. Spread the cut sides of the rolls with the mustard. Top the bottom half of each of each roll with a slice of cheese, two ham slices, a patty, 2 tbsp Bacon Jam, 4 pickle chips and one more slice of cheese, and the top half of the roll.

6. Brush the burgers on both sides with the garlic butter, and put a sheet pan on top of the burgers. Weigh the sheet pan with 2 bricks wrapped in foil.

7. Grill over direct medium heat, with the lid closed, until the rolls are toasted and the cheese is melted, 2-4 minutes, turning once. Serve immediately.

Serving Suggestion:

Tropical Fruit salad with Honey and Lime

Chef John's Bacon Jam

Recipe by: Chef John credit http://allrecipes.com

"This takes some time to make, and there is expert-level stirring involved, but what a small price when you consider the final results. Whether you do this for your Super Bowl® party or another festive occasion, I hope you give this amazing bacon jam a try soon." 

 

• 1 1/2 pounds bacon, chopped
• 2 teaspoons butter
• 4 large yellow onions, diced
• 1 teaspoon salt
• 1/4 cup brown sugar
• 1/4 cup sherry vinegar
• 1 1/2 teaspoons fresh thyme leaves, divided
• 1 teaspoon freshly ground black pepper
• 1 pinch cayenne pepper
• 1/2 cup water
• 2 teaspoons balsamic vinegar
• 2 teaspoons extra-virgin olive oil

To Make:
 

1. Place bacon in a large, heavy-bottomed pot and cook over medium heat until bacon is crispy and the rendered fat is foaming, about 10 minutes. Pour bacon and rendered fat into a strainer placed over a bowl to drain fat. When fat is drained and bacon is cool enough to handle, remove bacon to a cutting board and finely chop.  

 

2. Return pot to medium heat; drizzle 2 teaspoons reserved bacon fat and butter in pan. Saute onions and 1 teaspoon salt until soft and translucent, 7 to 10 minutes.

 
3. Stir brown sugar, sherry vinegar, 1 teaspoon thyme leaves, black pepper, and cayenne into onion mixture; add bacon. Stir water into bacon mixture and cook until jam is a brick-brown bacon color and has a jam consistency, 10 to 15 minutes.

 
4. Remove from heat and stir balsamic vinegar, olive oil, and remaining 1/2 teaspoon thyme into jam; stir until shiny and heated through.

Tropical Fruit Salad with Honey and Lime

• 1 ripe papaya, about 1 1/4 pounds, peeled, deseeded and cut into 3/4 inch pieces
• 1 ripe mango, about 1lb, peeled and cut into 3/4 inch pieces
• 1/2 ripe, fresh pineapple, cored and cut into 3/4 inch pieces
• 3 ripe kiwifruit, peeled and cut into 1/4 inch thick half moons
• 1 Serrano chili pepper, seeded and minced
• 1 tbsp white wine vinegar
• 1 tbsp honey
• 1 tbsp minced fresh cilantro or optional mint leaves

To Make:

1. In a large bowl combine the ingredients. Gently toss. Chill in the refrigerator 30 minutes.

The Island Burger

A Glen's Burger Blog Original

Patty

• 1 package Onion Dry Soup Mix
• 1 1/2 lbs ground beef
• 1/4 cup water
• 2 tbsp chili powder
• 1 tsp ground cumin
• 1 1/2 tbsp dried oregano leaves
• Kosher or sea salt
• Freshly ground black pepper

Island Burger Sauce

• 1⁄2 cup teriyaki sauce
• 1 tbsp honey
• 1-2 tbsp pineapple juice
• 1 tsp Worcestershire sauce
• 1⁄2 tsp kosher or sea salt
• 1⁄4 tsp ground black pepper

Toppings

• 1 (20 ounce) can pineapple rings, save the juice
• 2 -3 tbsp additional Island Burger Sauce
• 8 slices Swiss cheese
• 8 slices tomatoes
• 8 slices red onions
• fresh lettuce leaf
• mayonnaise
• 8 hamburger buns (white or whole wheat)
• Island Burger Sauce, to serve

To Make:

Preheat grill to medium-high heat. Tear off a sheet of  Non-Stick Foil long enough to cover entire grill grate. Make drainage holes in the non-stick foil with a grilling fork; set aside.

Combine  Island Burger Sauce, Worcestershire sauce, ground beef, and salt and pepper in a large bowl until well blended. Shape beef mixture into 8 burgers, 4 inches round and 1/2-inch thick.

Place foil sheet with holes on grill grate with non-stick (dull) side facing up. Immediately place burgers and pineapple rings on foil. Grill burgers and pineapple uncovered 5 minutes; turn. Brush burgers with remaining  Island Burger Sauce; grill 5 minutes.

Remove pineapple rings from foil. Turn burgers; brush with  Island Burger Sauce. Grill 3 minutes longer or until burgers are done. Lightly toast hamburger buns on grill.

Top burgers with 1 slice cheese before removing from grill. Spread buns with mayonnaise and add lettuce, onion and tomato. Place burgers on buns; top with grilled pineapple rings.

Serve with additional  Island Burger Sauce, as desired.

Teriyaki Sauce

Sauce:

1/2 cup soy sauce
1/4 cup water
2 tablespoons sweet rice wine
1 tablespoon, plus 2 teaspoons brown sugar
1/4 cup sugar
1 1/2 teaspoons minced garlic
1 1/2 teaspoons minced ginger

Glaze:

1/2 tablespoon cornstarch
1 tablespoon water

To Make:

Sauce:

Combine ingredients in a saucepan on medium heat until the sugar is dissolved.

Glaze:

Mix 1/2 tablespoon cornstarch with 1 tablespoon water. Heat sauce on medium high heat and add cornstarch water mixture. Simmer until thickened.

Ruben Burgers

Makes 4 burgers

• 1 lb ground chuck (80% lean)
• 4 oz pancetta or lean bacon, finely chopped
• 2 tsp whole grain mustard
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp Kosher or sea salt
• 1/4 tsp Freshly ground black pepper

Toppings:

• 8 slices rye bread
• 2 tbsp unsalted butter, melted
• 8 slices Swiss cheese, each about 1 ounce
• 1 cup sauerkraut, drained
• Ruben Sauce

To Make:

1. Mix all the patty ingredients and then gently form 4 patties of equal size, about 1 inch thick. With your thumb or the back of a spoon, make an indentation about 1 inch across. This will prevent them from forming a dome as the cook. Refrigerate patties until ready to grill

2. Prepare the grill for direct cooking over medium-high heat (400°F to 500°F)

3.Lightly season the patties on both sides with salt and pepper, then grill them over direct medium high heat, with the lid closed until cooked to medium doneness (160°F), 9 top 11 minutes, turning once.

4.  Brush each side of one bread slice with the melted butter and place them on a work surface, buttered side down. Spread the unbuttered side generously with Ruben Sauce.

5. Build each burger with a bread slice (dressing side up), one slice of cheese, a patty, another slice of cheese, sauerkraut, and a second bread slice (dressing side down).

6. Place burgers over direct medium-high heat, close the lid and cool until the cheese is melted and the bread is toasted, about 4 minutes, carefully turning once. Serve warm.

Ruben Sauce

1/2 cup Basic Mayonnaise
2 tbsp sour cream
1 1/2 tbsp Ketchup
2 tsp horseradish
1 tsp Worcestershire sauce
1 tsp minced fresh dill
1 garlic clove, minced
1/4 tsp white wine vinegar
1/8 tsp kosher or sea salt

To Make:

1, In a bowl whisk all ingredients together. Chill in the refrigerator for 30 minutes.

Homemade Horseradish

• 1 cup peeled and cubed horseradish root
• 3/4 cup white vinegar
• 2 teaspoons white sugar
• 1/4 teaspoon salt

To Make:

1. In an electric food processor or blender, process horseradish root, vinegar, sugar and salt. Carefully remove the cover of the processor or blender, keeping your face away from the container. Cover and store the horseradish in the refrigerator.

Spicy Jerk Pork and Beef Burger with pineapple salsa

Wear rubber gloves to avoid burning your skin.

Keep your fingers away from your eyes.

• 1 habanero or Scotch bonnet chili pepper
• 1 lb lean ground pork
• 1 lb lean ground  chuck (80% lean)
• 1/2 cup finely chopped scallions (white and light green parts only)
• 2 tbsp packed bark brown sugar
• 1 tbsp fresh lime juice
• 1 tbsp soy sauce
• 1 1/2 tsp fresh, minced, thyme leaves
• 1 1/2 tsp allspice
• 1 tsp kosher or sea salt
• 1/2 tsp ground cinnamon
• 1 garlic clove, minced

Toppings:

• Pineapple Salsa
• Freshly ground black pepper
• 6 brioche buns, split

To Make:

Wearing rubber gloves, remove and discard the stem and seeds from the habanero. Mince the habanero and place in a large bowl. Add the remaining ingredients, and then gently form 6 patties of equal size, each about 1 inch thick. With your thumb or the back of a spoon, make an impression in the patty about 1 inch wide. This will keep the burgers from forming a dome as the cook. Refrigerate the patties until ready to grill.

2. prepare the grill for direct cooking over medium heat (350°F to 450°F)

3. Prepare the Pineapple Salsa.

4. Generously season the patties on both sides with pepper, then grill over direct medium heat, with the lid closed, until cooked to medium doneness (160°F), 10 to 12 minutes, turning once. During the last 30 seconds to 1 minute of cooking time, toast the buns, cut side down, over direct heat

5. Build each burger on a bun with a patty and pineapple salsa. Serve immediately.

Pineapple Salsa

• 4 slices of ripe, fresh pineapple, each about 1/2 inch thick, cored
• 1 small, ripe mango, peeled and roughly chopped
• 1/4 cup roughly chopped red onion
• 2 tbsp fresh lime juice
• 2 tbsp chopped fresh cilantro
• 1/2 tsp kosher or sea salt.

To Make:

1. Grill the pineapple slices over direct medium heat, with the lid open until marked and slightly softened, 6-8 minutes, turning once.

2. Remove pineapple from the grill and roughly chop it. Transfer the pineapple to a food processor fitted with a metal blade and add the remaining ingredients. Pulse until the salsa if finely chopped. If it seems too wet, drain in a fine-mesh strainer.

3. Chill in the refrigerator at least 30 minutes.

The Ideal Cheeseburger

makes 4 burgers

• 1 1/2 pounds ground chuck (80% lean), preferably ground to order by your butcher
• 2 tbsp minced white or yellow onion]
• 1 1/2 tsp Dijon mustard
• 1/2 tsp Worcestershire Sauce
• 1/2 tsp dried oregano

Toppings:

• Ketchup
• Kosher or sea salt
• freshly ground black pepper
• 2 tbsp unsalted butter, softened
• 4 hamburger buns, split
• 4 slices aged cheddar cheese, each about 2 ounces
• 4 leaves butter lettuce
• 16 dill pickle chips

To Make:

!. Mix the patty ingredients, including 1 tbsp ketchup, 1/2 tsp pepper and then gently form 4 patties of equal size, each about 1 inch thick. With your thumb of the back of a spoon, make an indention about 1 inch across on one side of the patty. This prevents the patty forming a dome as it cooks,
refrigerate the patties until ready to use.

2. Prepare the grill for direct cooking over medium-high heat (400°F to 500°F)

3. Lightly season both sides of patties with salt and pepper. Butter the cut sides of the buns. Grill the patties over direct medium-high heat, with the lid closed, until cooked to medium doneness (160°F), 9-11 minutes, turning once.During the last 30 seconds - 1 minute of cooking place a slice of cheese on each patty to melt and toast the buns butter side down over direct heat.

4. Build each burger on a bun with a lettuce leaf, a patty, pickles and ketchup if desired. Serve Immediately.

Serving Suggestion:

Classic Buttermilk Onion Rings

Classic Buttermilk Onion Rings

• 2 cups well shaken buttermilk
• 1 tbsp paprika
• 1 tsp ground cumin
• 1 tsp freshly ground black pepper
• 2 yellow onions, 2 lbs total
• 2 1/4 cups all purpose flour
• 1 tbsp kosher or sea salt
• 3/4 tsp ground cayenne pepper
• Canola or vegetable oil
• Ranch Dressing
• Ketchup
• Barbecue Sauce

To Make:

 1. In a large bowl, whisk the buttermilk, paprika, cumin and pepper.

2. Cut the onions crosswise into 1/2 inch thick slices. and separate them into rings. Add the onion rings to the buttermilk mixture and stir to coat. Let stand for 15 minutes, stirring occasionally.

3. Meanwhile in a large shallow bowl whisk the flour, salt and cayenne pepper.

4. Preheat the oven to 200°F.

5. Line a sheet pan with parchment paper.

6. Pour enough oil into a large, deep pot to come 1 inch up the side. Attach a deep=fry thermometer to the side of the pot. Heat the oil on the stove top over medium-high heat until the temperature registers 350°F - 375°F

7. Working in batches, remove some of the onion rings from the buttermilk mixture and dredge them in the flour mixture. If desired, dip the onion rings back into the buttermilk and dredge them a second time in the flour mixture.

8. Carefully add the onion rings to the hot oil and cook until they are golden, 2-4 minutes, turning once. Using tongs transfer the onion rings to the prepared sheet pan and keep warm in the oven. Repeat with the remaining onion rings and flour mixture,

9. Serve onion rings right away, with your choice of condiment.

Cheddar Stuffed Burgers with chopped onion

• 1 1/2 pounds ground chuck (80% lean)
• 1/2 cup finely chopped yellow onion
• 1 tsp kosher or sea salt
• 3/4 tsp granulated garlic
• fresh ground black pepper

Toppings:

• 4 slices cheddar cheese, stacked and quartered to make 4 blocks, each about 1/14 inches square and 1/2 inch thick.
• 4 hamburger buns, split
• Sweet & Spicy Tomato Chutney

To Make:

1. Mix the patty ingredients, and then gently form 8 even sized patties, each about 1/2 inch thick. Place 4 patties on a clean work surface and center a cheese block on top of each. Center the remaining 4 patties over the top and press down until each double patty is about 1 inch thick. Pinch the edges together tightly to seal the cheese inside. Refrigerate the patties until ready to grill.

2. Prepare the grill for direct cooking over medium high heat.

3. Grill the patties over direct medium-high heat, with the lid closed, until cooked to medium doneness, 9-11 minutes turning once. Don't worry if a little cheese leaks out. During the last 30 seconds to 1 minute of grilling time, toast the buns, cut side down, over direct heat.

4. Build each burger on a bun with a patty and then some Sweet & Spicy Tomato Chutney

Sweet and Spicy Tomato Chutney

makes about 2 cups

• 1 tsp olive oil
• 1 cup  finally chopped yellow onion
• 3 garlic cloves, minced
• 2 tsp fresh ginger, peeled and grated
• 1/4 tsp crushed red pepper flakes, or to taste
• 2 pounds ripe plum tomatoes, cored, seeded and finely chopped
• 1 medium green bell pepper, finely chopped
• 3/4 cup cider vinegar
• 1/4 cup honey
• 3/4 tsp kosher or sea salt
• 1/4 tsp freshly ground black pepper
• 1/8 tsp ground cinnamon

To Make:

1. In a nonreactive saucepan over medium heat, warm the oil. Add the onion, garlic, ginger, and red pepper flakes. Cook until the onion starts to soften, 2-3 minutes, stirring occasionally. Sir in the tomatoes and bell pepper and cook until the tomatoes start to wilt, about 3 minutes.

2. Add the remaining ingredients. Increase the heat to high, bring to a boil, and then reduce the heat to medium-low. Simmer, uncovered, until the mixture has thickened and reduced to about 2 cups, 45-55 minutes, stirring occasionally. Remove from the heat and cool completely before serving.

3. The chutney can be stored in the refrigerator in a covered container for up to 1 week.

Four-Alarm Jalapeño Cheeseburger

• 1 1/2 pounds chuck (80% lean)
• 3 tbsp ketchup
• 2 tsp Worcestershire sauce
• 1 tsp garlic powder
• 3/4 tsp ancho chili powder
• 3/4 tsp kosher or sea salt

Toppings:

• 4 slices pepper jack cheese, each about 1 ounce
• 4 hamburger buns, split
• 1 ripe beefsteak tomato, about 10 ounces, cut crosswise into 4 slices
• 4 pickled jalapeño chili peppers (from a jar), each cut lengthwise into quarters

To Make:

1. Mix the patty ingredients and then gently form 4 patties of equal size, each about 3/4 inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of the patty to prevent them from forming a dome as they cook. refrigerate the patties until ready to grill.

2. Prepare the grill for direct cooking over medium-high heat (400°F to 500°F)

3. Grill the patties over direct medium-high heat, with the lid closed, until cooked to a medium doneness (160°F), 8-10 minutes, turning once. During the last 30 seconds to 1 minute of grilling time, place a slice of cheese on each patty to melt, and toast the buns, cut side down over direct heat.

4. Build each burger on a bun with Chipotle Chili Pepper Sauce, a patty, a tomato slice, and 4 jalapeño quarters. Serve warm

Homemade Worcestershire Sauce

• 1/2 cup apple cider vinegar
• 2 tablespoons water
• 2 tablespoons soy sauce
• 1 tablespoon brown sugar
• 1 teaspoon mustard powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground cinnamon
• ground black pepper to taste

To Make:

1. Combine apple cider vinegar, water, soy sauce, brown sugar, mustard powder, onion powder, garlic powder, ground cinnamon, and black pepper together in a saucepan; bring to a boil and cook until fragrant, about 45 seconds. Cool to room temperature.

Chipotle Chili Pepper Sauce

• 3/4 cup Basic Mayonnaise
• 2 canned chipotle chili peppers in adobo sauce, minced
• 2 tsp fresh lime juice

To Make:

1. Whisk all the ingredients together in a bowl. Chill until needed.

Tex-Mex Burger

• 1 1/2 pounds ground chuck (80% lean)
• 1 tsp onion powder
• 1/2 tsp ground cumin powder
• 1/2 tsp garlic powder
• 1/2 tsp chili powder
• kosher or sea salt
• freshly ground black pepper

Toppings:

• 8 slices sourdough bread, each about 1/2 inch thick.
• olive oil to cook with
• 4 whole green chili peppers, chopped
• 4 slices sharp cheddar cheese, each about 1 ounce
• 1/2 cup sour cream
• Salsa

To Make:

1. Mix the patty ingredients, including 1/2 tsp salt and 1/4 tsp pepper, and then gently form 4 patties of equal size, each about 1 inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of the patties to prevent them from forming a dome as they cook.Refrigerate the patties until ready to grill.

2. Prepare the grill for direct cooking over medium-high heat (400°F to 500°F)

3. Lightly season the patties on both sides with salt and pepper, and brush one side of each bread slice with oil. Grill the patties over direct medium-high heat, with the lid closed, for 5 minutes. Turn the patties over and top each with an equal amount of chopped chilies and a slice of cheese. Continue grilling until the patties are cooked to medium doneness (160°F), 4-6 minutes more. During the last 30 seconds to 1 minute of grilling time, toast the bread, oil side down, over direct heat (do not turn).

4. Stir the salsa. Build each burger on a bread slice with a patty, 1 tbsp salsa, 1 tbsp sour cream, and the remaining bread slice. Serve warm with the remaining salsa and sour cream on the side.

Salsa

• 3 ripe plum tomatoes, cored, seeded and cut into 1/4 inch dice
• 1/4 cup roughly chopped fresh cilantro leaves
• 3 tbsp finely diced red onion
• 3 tbsp seeded and minced jalapeño chili peppers
• 1/2 tbsp fresh lime juice

To Make:

1. Combine all ingredients in a bowl. Season with salt & pepper. Chill for 30 minutes to allow all the flavors to come together.

Route 66 Burgers

• 1 1/2 ground chuck (80% lean)
• 3/4 tsp garlic powder
• 3/4 tsp kosher or sea salt
• 1/4 tsp freshly ground black pepper

Toppings:

• 4 slices American cheese
• 4 hamburger buns, split
• 4 leaves Boston lettuce
• 1 ripe beefsteak tomato, about 6 ounces, cut crosswise into 4 slices
• Route 66 Sauce

To Make:

1. Mix patty ingredients, then gently form four patties of equal size, each about 3/4 inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of the patties to prevent them from forming a dome as they cook. Refrigerate the patties until ready to grill.

2. Prepare the grill for direct cooking over medium-high heat (400°F to 500°F)

3. Grill the patties over direct medium-high heat, with the lid closed, until cooked to a medium doneness (160°F), 8-10 minutes, turning once. During the last 30 seconds to 1 minute of grilling time, place a slice of cheese on each patty to melt and toast the buns, cut side down, over direct heat.

4. Build each burger on a bun with Route 66 Sauce, a lettuce leaf, a tomato slice and a patty. Close with top half of bun. Serve warm.

Route 66 Sauce

• 1/2 cup Basic Mayonnaise
• 2 tbsp Homemade Ketchup
• 1 tbsp Homemade Pickle Relish
• 1 tbsp finely chopped shallot

To Make:

1. Combine all ingredients in a bowl, chill until needed.

Shrimp & Scallion Burgers with Crispy Pancetta

• 1 ¼ lbs shrimp, peeled and deveined
• 6-8 tbsp panko bread crumb
• 3 scallions, ends trimmed and finely chopped
• 1 large egg, lightly beaten
• 1 tbsp Dijon mustard
• 1 tbsp Lemon Mayonnaise
• 1 lemon zest finely grated
• ½ tsp kosher or sea salt
• 1/8 tsp freshly ground black pepper

Toppings:

• 8 thin slices pancetta
• 4 English muffins split
• Olive oil
• 2 tbsp finely chopped scallion greens

To Make:

1. Wrap the shrimp in paper towels and squeeze out the excess moisture. In a food processor fitted with a metal blade, pulse the shrimp until roughly chopped. Mix the shrimp with the remaining patty ingredients, starting with 6 tbsp panko. Gently squeeze a bit of the mixture to see if it clumps; if not, add up to 2 tbsp more panko. Freeze for 5 minutes. Form four patties of equal size, each about ¾ inches thick. Cover and refrigerate for at least 30 minutes; 2 hours is better.

2. Prepare the grill for direct cooking over medium heat (350° to 450°F) and preheat a grill-proof griddle.

3. Cook the pancetta on the griddle until crisp, 6 to 8 minutes, turning occasionally. Drain on paper towels. Increase the temperature of the grill to high heat (450° to 550°F). Keep the griddle on the cooking grates.

4. Brush the patties on both sides with the oil. Place the patties on the griddle and cook over direct high heat, with the lid closed, until golden and firm, 6-8 minutes turning once. During the last 30 seconds of grilling time, toast the English muffins on the cooking grate, cut sides down, over direct heat.

5. Build each burger on a muffin with a patty, Lemon Mayonnaise, pancetta and scallions. Top with top bun half and serve warm.

Lemon Mayonnaise

• 1/4 cup Basic Mayonnaise
• finely grated zest of 1 lemon
• 1 tsp fresh lemon juice
• 1 tsp prepared horseradish
• 1/8 tsp kosher or sea salt

To Make:

1. Combine all ingredients in a bowl and gently mix.

2. Chill in the refrigerator for 30 minutes.

Barbecue Red-Bean Burger with smoky corn relish and chimichurri peppers

• 150g cooked red kidney beans (canned are fine)
• 650g well trimmed, coarsely minced beef
• 1 onion, finely chopped
• 1 garlic clove, crushed
• 1 tsp fresh thyme leaves
• 1 tsp Dijon mustard
• 60ml English Style Barbecue Sauce
• Salt and freshly ground black pepper
• Vegetable or sunflower oil for cooking
• 4 wooden skewers

Toppings:

• 4  burger buns, split
• Chimichurri Peppers
• Smoky Corn Relish
• Spicy Red-Chili Onion Rings

To Make:

1. Place the beans in a bowl and crush them with a fork.

2. Add the remaining ingredients, except the oil, and work together to form a paste; do not overwork. Chill for 1 hour in the refrigerator.

3. Divide the mix into 4 evenly sized burgers and brush liberally with the oil on both sides.

4. Heat a chargrill or pan grill until hot, add the burgers and cook for 4-5 minutes until cooked.

5. Toast the buns. Place the Chimichurri Peppers on the base buns, top each with a burger and add a dollop of Smoky Corn Relish on top. Close with the top of the buns.

6. Plunge a wooden skewer down through the center of each burger, place the onion rings draped over the sticks and serve.

Spicy Red-Chili Onion Rings

• 2 large onions, peeled, cut into 0.5cm thick slices, separated into rings
• 120ml buttermilk
• 2 tbsp plain flour
• 1 tbsp corn flour
• 1 tbsp red chilli powder
• 1 tsp ground cumin 
• 1 tsp smoked paprika
• ½ tsp garlic powder 
• Vegetable oil for deep frying

To Make:

1 Place the onions in a bowl, pour the milk over, and leave to stand for 30 minutes.

2. In a large bowl, mix together the flour, cornflour, spices and garlic powder along with a little salt and sugar.

3. Half fill a deep fat fryer or deep, heavy based saucepan with the oil and heat it to 180ºC.

4. Taking a few onion rings at a time, remove them from the milk, then dip them into the flour coating.

5. Fry until golden, remove and drain on kitchen paper, and serve.

Smoky Corn Relish

• 3 corn on the cob, husks removed
• 175ml white wine vinegar
• 75g sugar
• 1 garlic clove, crushed
• 2.5 cm piece of root ginger, finely grated
• ¼ tsp ground allspice
• ¼ tsp dried mustard powder
• 4 spring or green onions, white part only, finely chopped
• 1 red pepper, halved deseeded, finely chopped
• 1 small red chilli, deseeded, finely chopped
• 1 tsp cornstarch mixed with 1 tsp cold water
• Salt and freshly ground black pepper

To Make:

1. Blanch the cobs in boiling water for 2-3 minutes, remove, drain.

2. Heat a chargrill or pan grill until very hot. Add the cobs and grill for 5-6 minutes, turning them until lightly charred all over.

3. When cool enough to handle, run a small knife along the length of the cob to remove the kernels.

4. In a pan, bring to the boil the vinegar, sugar then add the garlic, ginger and spices, cook for 10-15 minutes

5. Add the corn, onions, pepper and chilli and cook for a further 6-8 minutes. Stir in the cornstarch, cook for 30 seconds season to taste and cool.

6. Refrigerate for at least 2 days before serving. It will keep in the refrigerator for up to 5 days.

Chimichurri Peppers

• 60ml olive oil
• 2 garlic cloves, crushed
• 1 tbsp honey
• 1 jalapeño chilli, deseeded, finely chopped
• 4 large red peppers, deseeded, cut into large pieces
• 30ml white wine vinegar
• Small bunch of coriander, chopped
• Small bunch flat-leaf parsley, chopped
• 1 tbsp roughly chopped fresh oregano
• Salt and freshly ground black pepper

 To Make:

1.      Heat the olive oil in a frying pan, add the garlic, honey and chilli, and cook over a low heat until softened and slightly caramelised.

2.      Add the pepper pieces, cover, cook for 5-6 minutes. Add the vinegar, cover again and cook for a further 5 minutes.

3.      Remove the lid and add the herbs, increase the heat and sauté until all the liquid has evaporated, season and serve warm.