Rachel Ray's BBQ Chicken Burgers with Slaw

50

Rachael Ray30 Minute Meals

1 Tbsp butter, cut into pieces
1 small red onion, 1/2 finely chopped, 1/2 thinly sliced
2 cloves garlic, finely chopped
2 Tbsp tomato paste
1 tsp sugar
1 Tbsp Worcestershire sauce (eyeball it)
1 Tbsp hot sauce (eyeball it)
1 ¼ lb(s) ground chicken
1 Tbsp grill seasoning (recommended: McCormick brand) a palm full
3 Tbsp extra-virgin olive oil, divided
2 Tbsp honey (eyeball it)
1 lemon, juiced
3 heaping Tbsp sweet pickle relish
2 cups shredded cabbage mix
Salt and pepper
4 cornmeal Kaiser rolls, split

To Make

1. In a small skillet over medium heat, melt butter. Add chopped onions, garlic and tomato paste and sweat them for 5 minutes to soften and sweeten. Sprinkle in sugar and remove from heat. Cool in a bowl, 5 minutes. Add tomato paste mixture, Worcestershire, hot sauce to bowl and combine. Add chicken to the bowl then grill seasoning and combine the burgers well to evenly distribute the flavors and form 4 patties. Wash up.

2. Heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a nonstick skillet over medium-high heat. Cook patties 6 minutes on each side.

3. Combine the honey, lemon juice, and remaining extra-virgin olive oil in a bowl. Add relish, cabbage mix and sliced onions and season with salt and pepper. Toss the slaw to coat and reserve.

4. Serve burgers on bun bottoms topped with slaw and bun tops.

Harper's Seoul Burger

49

Korean cuisine in burger form! Homemade kimchi and a Thai coconut curry sauce on a beef patty makes for maximum deliciousness. 
Courtesy of Craig MacLennan of Harper's Burger Bar.

Kimchi
½ leek, roughly chopped
½ Napa cabbage, roughly chopped
1 carrot, shredded
½ tsp salt
2 ½ Tbsp rice flour
1 Tbsp sugar
⅓ cup fish sauce
1 cup red pepper flakes
1 clove garlic, crushed
¼ white onion, finely chopped
1 tsp ginger, finely chopped

Thai Coconut Curry Sauce
⅒ cup coconut milk
1 cup Thai red curry sauce

Burger & Assembly
2 lb(s) ground beef
5 burger buns

goat cheese, to taste

To Make

Kimchi

1. Add leek, cabbage, and carrot to a large bowl of cold water, along with ½ teaspoon of salt. Set bowl aside to soak.

2. In a medium saucepan, combine 1 cup of water, rice flour, and sugar. Bring mixture to a boil, lower heat, and simmer for 2 minutes.

3. Refrigerate mixture until cool, about 20 minutes.

4. Pour cooled mixture into a large mixing bowl; stir in fish sauce, red pepper flakes, garlic, onion, and ginger.

5. Drain and rinse leek, carrot and cabbage; stir vegetables into rice flour mixture until coated.

6. Cover kimchi and refrigerate until burger assembly. Kimchi will become more flavourful the longer it ferments.

Thai Coconut Curry Sauce

1. Whisk coconut milk into Thai Red Curry sauce and set aside until assembly.

Burger & Assembly

1. Preheat grill.

2. Shape ground beef into five (6-ounce) patties.

3. Grill burgers for 3-4 minutes on the first side; flip patties and grill for 2 minutes. Add 1 heaping spoonful of goat cheese onto each patty to melt.

4. Continue grilling for 1-2 minutes, or until juices run clear.

5. To assemble burger, spread Thai Coconut Curry Sauce on the bottom bun. Top with the burger and kimchi. Close burger and serve.

Beef and Lamb Sliders

48
Beef Burgers
2 lb(s) ground medium beef
1 tsp Ancho chili powder
Salt and pepper to taste
½ cup Gorgonzola cheese
12 mini hamburger buns
Olive oil for brushing
Garnish with onion and sprouts (optional)

Lamb Burgers
2 lb(s) ground lamb
Zest of two lemons
1 tsp ground cumin
2 Tbsp chopped parsley stems removed
1 Tbsp chopped oil soaked sun dried tomatoes, roughly chopped
2 tsp minced garlic
1 cup goat cheese crumbled
Pepper to taste
12 mini hamburger buns
Olive oil for brushing
Garnish with olive tapenade and fresh Arugula leaves (optional).

To Make:

Beef Burgers

1. To prepare the beef burgers, combine beef, Ancho powder, salt and pepper in a medium bowl. Mix until ingredients are evenly distributed.

2. Using a light touch, make 24 ¼ inch patties. Try to make the rounds equal in diameter and thickness. Divide the cheese into 12 portions and place in the center of 12 of the beef patties.

3. Top the cheese covered patties with the remaining 12 beef patties. Seal the patties together using your fingertips.

4. Drizzle oil on both sides of the patties and season salt and pepper.

5. Cook with lamb burgers - see below.

Lamb Burgers

1. To prepare the lamb burgers, mix together the ground lamb, lemon zest, cumin, parsley, chopped sun dried tomatoes and garlic.

2. Repeat the above procedure for making the patties, but substitute with goat cheese.

3. Season to taste with pepper. Do not add salt, as the sun-dried tomatoes are slightly salty.

4. Drizzle patties with oil.

5. Preheat barbeque to medium high heat 375°F (190°C). Oil the grill to prevent sticking.

6. Place burgers on direct heat and cook for 3-4 minutes per side or until desired doneness.

7. Remove burgers from grill.

8. Serve the lamb burgers on mini buns with black olive tapenade, and fresh Arugula, if desired.

9. Serve the beef burgers on mini burger buns with red onion and mixed lettuce or sprouts if desired

Read more at http://www.foodnetwork.ca/recipe/beef-and-lamb-sliders/9270/#071uUtElE8P3LIA9.99

National Burger Day

Monday, May 28, 2018

Giada De Laurentiis' Cranberry BBQ Sauce Turkey Sliders

47

Giada De LaurentiisGiada at Home

Celery Apple Slaw
2 Tbsp apple cider vinegar
1 tsp Dijon mustard
1 tsp olive oil
¼ tsp kosher salt
¼ tsp freshly ground black pepper
2 celery ribs, thinly sliced
1 Granny Smith apple, cored but not peeled, cut into 2-inch matchsticks

Cranberry BBQ Sliders
1 Tbsp extra virgin olive oil
1 large shallot, diced
1 clove garlic, minced
½ cup Cranberry Sauce, recipe follows
¼ cup ketchup
2 Tbsp apple cider vinegar
2 tsp Dijon mustard
2 tsp Worcestershire sauce
1 tsp kosher salt
¼ tsp freshly ground black pepper
3 cups shredded turkey
12 sweet dinner rolls

Cranberry Sauce
1 (1-lb) bag fresh or frozen cranberries
½ cup maple syrup
1 stick cinnamon
1 orange, zested and juiced

To Make:

Celery Apple Slaw
1. Whisk together the vinegar, mustard, oil, celery, apples, salt and pepper in a large bowl. Set aside while you make the sliders.

Cranberry BBQ Sliders
1. Heat the oil in a medium saucepan over medium-high heat. Add the shallots and cook until softened, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Stir in the cranberry sauce, ketchup, vinegar, Dijon, Worcestershire, salt and pepper. Bring to a boil, then reduce the heat to low and simmer until the sauce has thickened, about 5 minutes. Turn off the heat and carefully pour the sauce into a food processor or blender and process until smooth.

2. Place the turkey into a large bowl and pour the sauce over the turkey, stirring to coat evenly with the sauce. To serve, spoon a 1/4 cup of the turkey onto the bottom half of the rolls, garnish with 2 tablespoons of the slaw and top with the top half of the roll.

Cranberry Sauce
1. Combine the cranberries, maple syrup cinnamon, orange zest and orange juice in a medium saucepan. Bring the mixture to a boil. Lower the heat and simmer for 10 minutes, stirring occasionally with a wooden spoon. Turn the burner off. Using the back of your spoon, lightly mash the cranberries to desired consistency. Chill until ready to serve.

Vegetarian Burgers

46

Bal Arneson

 Spice Goddess

This is no regular veggie burger! Filled with refried beans and chickpea flour, this burger is bursting with flavour.

Vegetarian Burgers
¾ cup chopped red onion
½ Tbsp chopped ginger
1 14 oz can of refired beans
¼ cup chick pea flour
1 tsp salt
2 Tbsp chana masala (recipe follows)
2 Tbsp grape seed oil
a few slices of avocado, for garnish
fresh garden sprouts, for garnish
a few slices of tomato, for garnish

Chana Masala
2 Tbsp garam masala
2 tsp pomegranate powder
2 tsp mango powder
1 tsp turmeric
½ tsp ground red chili pepper
2 Tbsp dried fenugreek leaves, crushed with hands

pinch of salt

To Make:

Vegetarian Burgers

1. Put the onion into a large bowl along with the ginger, refried beans, chickpea flour, salt and chana masala and mix well with hands.

2. Heat a non-stick skillet over medium-high heat and add oil. Form bean mixture into 4 patties and when oil is hot, fry them until they are golden brown on all sides, about 4 to 5 minutes.

3. Serve on whole wheat buns with sliced avocado, sprouts and tomatoes.

Chana Masala

1. Place spices in a jar with a lid and shake well.

My Best Burger

Recipe courtesy of Katie Lee

Show: The Kitchen

Episode: Up Your Grill Game

Butter, at room temperature, for the buns and griddle

8 sesame burger buns 

1 pound ground brisket 

1 pound ground chuck 

2 teaspoons kosher salt, plus more for sprinkling

1 teaspoon garlic powder 

1 teaspoon freshly ground black pepper 

8 slices Cheddar

8 slices yellow American cheese 

1 sweet onion, thinly sliced 

1 tomato, thinly sliced 

Hamburger pickles, for topping

1/2 head iceberg lettuce, finely shredded 

Mayonnaise, for spreading

To Make:

Generously butter the flat sides of the burger buns. Set aside.

In a large bowl, use your hands to combine the brisket, chuck, salt, garlic powder and pepper. Divide the mixture into 8 even portions and form into patties.

Heat a cast-iron griddle or skillet over high heat and brush with butter. Put the burgers on the hot griddle and season with a sprinkle of salt. Cook until browned, about 2 minutes, then flip and top each with a slice of Cheddar and a slice of American (form a "star" with the cheese slices so the cheese completely envelopes the burger patty). Cook, using a large metal bowl to dome the burgers and allow the cheese to melt, 1 to 2 minutes. Transfer the burgers to a baking sheet and dome with the bowl to keep hot. Place the buns on the griddle butter-side down to quickly toast.

Place the patties on the bottom buns and top with onions, tomatoes, pickles and a pile of lettuce. Spread a generous dollop of mayo on the top buns and place the buns on the burgers. Eat and enjoy!

Tofu Patties with Chili Lime Pineapple

45
Add some tropical zest to your burger with a slice of grilled pineapple!
Courtesy of Alison Kent.

3 Tbsp (45 mL) olive oil
1 onion, chopped
¾ cup (175 mL) carrot, grated
2 clove garlic, minced
½ cup (125 mL) almonds, sliced or slivered
1 pkg (350 g) extra-firm tofu, drained
⅓ cup (75 mL) dry bread crumbs
¼ cup (60 mL) fresh cilantro or parsley, chopped
1 Tbsp (15 mL) each fresh lemon juice and sodium-reduced soy sauce
¼ tsp (1 mL) each salt and pepper
½ tsp (2 mL) Sriracha or Sambal Oelek (or othr hot sauce)
½ tsp (2 mL) fresh lime zest
4 1/2-inch-thick (1 cm) slices fresh pineapple, peeled and cored
4 deli-thin slices Swiss of Gouda cheese (optional)
4 burger buns, split and toasted
lettuce leaves
red onion slices
tomato slices

To Make;

1. In large non-stick skillet, heat 1 tablespoon (15 mL) of the oil over medium-high heat; fry onion, carrot and garlic, stirring often for 2 minutes. Stir in almonds; cook, stirring for 3 minutes or until vegetables are softened.

2. Transfer mixture to food processor. Add tofu; purée until smooth. Add bread crumbs, cilantro, lemon juice, soy sauce, salt and pepper; pulse to combine. Form into four, 1-inch (2.5 cm) thick patties. Wipe out skillet and return to stovetop.

3. Meanwhile, in small bowl, stir 1 tablespoon (15 mL) of the remaining olive oil with sriracha sauce and lime zest; brush all over pineapple slices.

4. In same skillet over medium heat, cook pineapple, turning once, until tender and lightly charred, 5 to 7 minutes. Set aside. Wipe pan and return to stovetop.

5. Heat remaining 1 tablespoon (15 mL) of oil in same skillet over medium heat; fry patties, turning once, and topping with cheese after turned, cooking until patty is golden brown and crusty, 8 to 10 minutes.

6. Top patties with pineapple, lettuce, onion and tomatoes.

Mammoth Burger

44
It's all in the name! A delicious, lean ground beef patty topped with all the fixings, and loaded on a homemade sesame bun.

Courtesy of Bernie Germain of Bernie and The Boys

The Bun

2 ½ cup flour

2 tsp sugar

2 tsp yeast

1 tsp all-purpose seasoning

¾ cup and 1 tablespoon hot water

1 Tbsp canola oil

2 eggs

sesame seeds

The Patty

1 ½ lb(s) lean ground beef

2 Tbsp all-purpose seasoning

2 Tbsp bread crumbs

¼ cup cold water

To Make:

The Bun
1. Mix all dry ingredients together in a bowl (except sesame seeds).
2. Mix all wet ingredients (leave one egg aside) together in a separate bowl.
3. Combine the wet into the dry until it forms soft but not sticky dough. Let proof for approximately 10 minutes.
4. Prepare a 10-inch round pan with vegetable spray and lightly sprinkle with corn meal (the cornmeal will prevent the dough from sticking to the pan).
5. Beat the leftover egg in a bowl for egg wash.
6. Press the proofed dough into the pan, brush with egg wash and sprinkle with sesame seeds; cover and let the dough double in size (approximately 45 minutes).
7. Preheat oven to 350 degrees Fahrenheit and bake for approximately 15 minutes or until golden brown.
8. Take bun out of the pan as soon as possible and let cool on a rack.

The Patty
1. Thoroughly mix all of the ingredients together and form into a ball.
2. Line an 8-inch round pan with parchment paper and lightly spray it with cold water (Wet your hands as well as it will help with the handling process).
3. Press the meat out with your hands until it covers the whole pan.
4. Place another parchment paper on top and press down firmly with another smaller pan. This will help compress the meat and will help the meat cook evenly on the grill, frying pan or BBQ.
5. Remove patty from the pan and cook on grill over medium heat. Temperature of meat should read 180 degrees Fahrenheit when done.

The Build
1. Slice the mammoth bun in half and lightly toast it on your grill or BBQ.
2. Remove the bun and start garnishing it with your favourite toppings such as: mayonnaise, cheese, lettuce, tomatoes, relish, corn relish, onions, banana peppers and BBQ sauce. Really, the list is endless. So, just enjoy your Mammoth burger the way you would like it!

Guy Fieri's Turkey Burger Patty Melts

43

Guy Fieri

Toasted rye bread is topped with a slice of Gruyère, juicy turkey burgers and piled with caramelized onions and mushrooms. Serve with mustard and hot cherry peppers for a nice kick.

1 lb(s) ground turkey

1 cups panko bread crumbs

⅓ cup milk

1 egg

1 Tbsp sage

1 Tbsp fresh thyme

1 tsp salt

1 tsp pepper, freshly cracked

1 cup cremini mushrooms, sliced

1 Tbsp olive oil

½ cup butter, unsalted

3 Tbsp canola oil

1 red onion, sliced

1 yellow onion, sliced

8 pieces rye bread

8 pieces Gruyere

To  Make:

1. In a large bowl, add the panko, milk, egg, sage, thyme and salt and pepper. Combine and let sit for a few minutes. Add in the turkey and combine well. Form into oblong patties (same size as the rye bread) Place on a parchment paper lined sheet pan and refrigerate for 20-30 minutes.

2. While burgers are resting, in a large sauté pan, heat 1/4 cup of the butter and 1 Tbsp canola oil. Add onions and sauté 15 to 20 minutes or until nicely caramelized. Set aside, but keep warm.

3. In the same pan as the sautéed onions, add 3 Tbsp canola oil and the mushrooms and sauté 6-8 minutes over medium high heat until softened. Set aside, but keep warm.

4. Heat a griddle or cast iron skillet to medium high heat, add 1 Tbsp canola oil and spread evenly. Add in the turkey burgers and cook for 4 to 5 minutes per side. Remove from heat, cover and keep warm.

5. Butter the rye bread and add to the pan, place the Gruyere on bread, then place the turkey burgers on the cheese, pile with onions and the other piece of rye, repeat for all four burgers. After 2 to 3 minutes, turn sandwich over carefully and brown on other side. Remove to cutting board and cut on the diagonal. Serve with mustard and hot cherry peppers.

Read more at http://www.foodnetwork.ca/recipe/turkey-burger-patty-melts/16141/#X4ky12pfSdD08VmY.99

Turkey Bacon Double Cheese Burgers with Fire Roasted Tomato Sauce

42

Rachael Ray

 30 Minute Meals

Turkey burgers served on a English muffin with spicy roasted tomato sauce.

1 Tbsp extra-virgin olive oil, for drizzling

8 slices turkey bacon

2 ½ lb(s) ground turkey breast

2 green onions, finely chopped

1 handful cilantro, leaves finely chopped

1 Tbsp chipotle chili powder

1 ½ tsp smoked sweet paprika

Salt and freshly ground black pepper

2 teaspoons zest and the juice of 2 limes

1 red onion, chopped

1 Tbsp Worcestershire sauce

2 Tbsp brown sugar

1 (15-ounce) can fire-roasted diced tomatoes, lightly drained

2 Tbsp grainy mustard, rounded

8 slices pepper jack cheese, from the deli counter

4 sandwich size English muffins, lightly toasted

To Make:

1. Heat a drizzle of olive oil in a large nonstick skillet over medium to medium-high heat and add the turkey bacon. Cook until crisp, 3 minutes on each side, remove to plate.

2. While the bacon cooks, combine the turkey breast, green onions, cilantro, chipotle, paprika, salt and pepper, lime zest and juice. Mix the turkey breast with seasonings and form 4 sections, from each, 2 patties. Place the first 4 patties in the pan; cook 3 to 4 minutes on each side. Remove from the skillet and place onto a plate and loosely cover with foil to keep warm

3. While the first batch of burgers cook heat 1 tablespoon oil in a sauce pot over medium-high heat. Add onions and soften 3 to 4 minutes, season with salt and pepper and then add Worcestershire, brown sugar, tomatoes, and mustard. Let the sauce cook on low.

4. Add the second batch of burgers to the skillet and cook 3 to 4 minutes on each side. Top with a slice of cheese and 2 pieces bacon. Tent skillet with foil and cook on low to moderate heat to melt cheese, about 1 minute.

5. Place burgers on muffin bottoms. Top with bacon double cheese burgers, fire roasted tomato sauce and English muffin top.

Juicy Butter Burger Sliders with Sweet Russian Sauce and Arugula Pesto

41

Daphne Brogdon

Thick and juicy (but still lean) beef patties are the star of the show in these fun comfort food sliders.

Sliders

3 Tbsp olive oil

1 medium yellow onion, finely diced

Salt and fresh ground pepper

1 tsp five-spice powder

3 Tbsp balsamic vinegar

2 lb(s) ground beef (80% lean)

3 Tbsp cold butter, each tablespoon cut into 6 cubes

9 slices sharp Cheddar (from deli), cut into quarters

18 slider buns, mini brioche rolls or Hawaiian rolls

Sweet Russian Sauce

½ cup mayonnaise

2 Tbsp chopped cornichons

2 Tbsp ketchup

2 Tbsp balsamic vinegar

1 Tbsp chopped capers

Arugula Pesto

2 cloves garlic

¼ cup olive oil

3 Tbsp walnuts, toasted

2 cups baby arugula

1 tsp fresh lemon juice

1 pinch salt

To Make:

Sliders
1. For the sliders: Heat the olive oil in a medium skillet over medium heat. Add the onions, season with a bit of salt and pepper, and cook until softened and translucent, about 5 minutes. Let cool.

2. In a large bowl, combine the sauteed onions, five-spice powder and 1 tablespoon of the balsamic vinegar, and season with a generous pinch of salt and of pepper. Add about one-quarter of the ground beef, and gently mix together until combined. Add the remaining ground beef and gently mix, making sure not to overmix.

3. Divide the meat into approximately 2-oz portions, and form each into a ball. Insert a cube of butter into the center of each ball, then lightly press into patties about 3/4-inch thick and 2 inches in diameter. Place the patties on a baking sheet, cover with plastic, and refrigerate until ready to cook.

4. Fire up the grill or grill pan to medium-high. Cook the sliders about 2 to 3 minutes per side for medium doneness. After flipping, drizzle each slider with a bit of the remaining balsamic. Set two pieces of cheddar on each slider about 2 minutes before it is done cooking. Place the sliders on buns, and serve with sauces on the side.

Sweet Russian Sauce
1. For the sweet Russian sauce: Combine the mayonnaise, cornichons, ketchup, balsamic and capers in a small bowl; mix until blended.

Arugula Pesto
1. For the arugula pesto: Combine the garlic and 2 tablespoons of the olive oil in a mini chopper or food processor, and pulse until the garlic is chopped. Add the toasted walnuts and pulse until finely chopped. Add the arugula, the remaining 2 tablespoons olive oil and the lemon juice, and season with salt. Pulse just until everything is finely chopped, not pureed.

Red Top Burger

40

Courtesy of:You Gotta Eat Here!

Courtesy of:chef Pete Scouras of Red Top Burger restaurant.

Juicy burger patties are layered with cheese, then loaded up with pickles, lettuce and tomato.

2 lbs fresh lean ground beef

1 Spanish onion, diced

1 ½ cup fresh breadcrumbs

2 eggs

2 Tbsp pepper

salt

To Make:

1. In a large bowl add all ingredients.

2. Mix until bread crumbs, eggs and black pepper are evenly distributed.

3. Salt to taste.

4. Portion ground beef into 3.5–4 ounce servings.

5. Flatten into patties and toss onto the BBQ or griddle