Recipes Gathered From All Over The Net

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Glen's Recipe Box
Recipes Gathered From All Over The Net

Thursday, May 31, 2018

Venison Burger

09

These venison burgers are topped with caramelized onions, sauteed mushrooms, crumbled blue cheese and other classic toppings of your choice.

Grainy Dijon Aioli
  • 1 whole egg
  • 1 Tbsp lemon juice
  • 1 Tbsp white vinegar
  • ¼ cup Dijon mustard
  • 1 tsp salt
  • ½ tsp black pepper
  • 4 ¼ cups canola oil

Sauteed Mushrooms
  • 1 ½ Tbsp butter
  • 8 medium white mushrooms, sliced

Caramelized Onions
  • 1 Tbsp canola oil
  • 1 white or yellow onion, sliced into matchsticks

Burgers
  • 2 lb(s) ground venison
  • 2 Tbsp Worcestershire sauce
  • 2 ½ oz blue cheese
  • 5 regular burger buns
  • Parsley
  • Arugula
  • Bacon
  • Lettuce
  • Sliced tomato
  • Salt and pepper
To Make

Caramelized Onions

1. While the mushrooms cool, heat 1 tablespoon of oil in a large pan over low heat.

2. Add onions; stir and cook for about 25 minutes, until onions are soft and browned.

Burgers

1. Preheat grill.

2. To make the patties, mix together ground venison, 2 tablespoons of the reserved Grainy Dijon Aioli, Worcestershire, a pinch of parsley, and a pinch each of salt and pepper.

3. Divide meat mixture into ten portions and roll each portion into a ball.

4. Flatten each ball into a 1-inch thick patty.

5. Divide the sautéed mushrooms between five of the burger patties. Crumble ½ ounce of blue cheese over the mushrooms.

6. Place the five remaining burger patties on top first burgers; pinch burgers together around the edges to seal.

7. Carefully press each double-stacked burger into a firm ball.

8. Flatten balls back down into 1-inch thick patties.

9. Grill burgers for about 4 minutes per side, until juices run clear.

10. To assemble the burgers, spread Grainy Dijon Aioli over the bottom half of the buns.

11. Top each bottom bun with arugula and a burger. Dress with lettuce, tomato, bacon, and reserved Caramelized Onions.

Monday, May 28, 2018

08
Never choose between your favourite comfort foods again! Ground beef patties topped with homemade marinara sauce, pepperoni and mozzarella cheese and served on a soft bun.

Marinara Sauce
  • ⅓ cup olive oil
  • 3 - 4 cloves garlic, finely chopped
  • 1 medium Spanish onion, finely chopped
  • 1 (28-oz) can crushed tomatoes
  • 1 tsp sugar
  • 1 heaping Tbsp dried oregano
  • Cinnamon
  • Extra-virgin olive oil
Assembly
  • 4 lb(s) medium ground beef
  • 24 slices pepperoni
  • 4 hamburger buns
  • Mozzarella cheese, grated or sliced
  • Salt and pepper
To Make

Marinara Sauce

1. Heat olive oil in a large pot over low heat.

2. Add garlic and onions and stir over low heat for 3 to 5 minutes, or until onions are soft and golden.

3. Stir in crushed tomatoes, sugar, oregano, and a pinch of cinnamon.

4. Cover and simmer over low heat for 60 to 90 minutes, stirring every 10 to 15 minutes, until sauce thickens and turns a deeper shade of red.

Assembly

1. Preheat grill.

2. Divide ground beef into eight 8-ounce patties, seasoning with salt and pepper as desired.

3. Grill patties on the first side for 3 to 4 minutes; flip and continue grilling for an additional 3 to 4 minutes, or until juices run clear.

4. While burgers cook, grill pepperoni slices for 1 to 2 minutes per side, until slices have grill marks.

5. To build the burger, place one burger patty on the bottom of each bun and top with reserved warm marinara sauce, mozzarella cheese, and a second burger patty.

6. Top the second patty with more marinara sauce, mozzarella cheese, and six pepperoni slices.

7. Add the top half of the burger bun and serve.

8. Repeat assembly for remaining burgers.

Friday, May 25, 2018

Sliders

07
Ina Garten 
Barefoot Contessa: Back to Basics

These aren’t your backyard barbecue burgers. Fresh thyme, grated Gruyère and baby arugula make these bite-sized burgers an elegant hors d'oeuvre.

  • 2 lb(s) premium ground beef (80% lean and 20% fat)
  • 1 Tbsp good Dijon mustard
  • 3 Tbsp good olive oil, plus extra for brushing the grill
  • 1 tsp thyme leaves, chopped
  • 3 tsp garlic, chopped
  • 1 tsp kosher salt
  • 1 tsp black pepper, freshly ground
  • 6 oz Gruyère, grated
  • 12 Brioche buns
  • 4 oz baby arugula
  • 3 tomatoes, sliced in 1/8-inch-thick rounds
  • 2 red onions, sliced in 1/8-inch-thick rounds
  • Ketchup, for serving

To Make

1. Build a charcoal fire or heat a gas grill.

2. Place the ground beef in a large bowl and add the mustard, olive oil, thyme, garlic, salt, and pepper. Mix gently with a fork to combine, taking care not to compress the ingredients. Shape the meat into 12 (2-inch) patties of equal size and thickness.

3. When the grill is medium-hot, brush the grill grate with oil to keep the sliders from sticking. Place the sliders on the grill and cook for 4 minutes. Turn the sliders over with a spatula and cook for another 4 to 6 minutes, until medium-rare, or cook longer if you prefer the sliders more well done. For the last 2 minutes of cooking time, place 1/2-ounce Gruyère on the top of each burger and close the grill lid. Remove the sliders to a platter and cover with foil.

4. Slice the buns in half crosswise and toast the halves cut side down on the grill.

5. Divide the baby arugula among the 12 bottom buns, top each with a slider, and finish with a slice of tomato and red onion. Cover with the top of the bun and serve hot with ketchup.

Thursday, May 24, 2018

Beefy Burgers with Smashed Potatoes

04

Michael Smith
Michael SmithChef at Home




If you want to amp up your burger game, try your hand at this juicy patty recipe, which uses shredded beef from leftover stew to enhance flavour and keep the burger moist.
.
Burgers
  • 2 lb(s) of ground beef
  • 1 onion, minced
  • 1 cup of shredded beef from leftover beef stew or canned beef stew, optional
  • 2 Tbsp of dried oregano
  • Salt and pepper
  • 6 oz of blue cheese, crumbled
  • 6 large buns, sliced in half
Potatoes
  • 6 baking potatoes
  • 6 Tbsp of extra virgin olive oil
  • 2 Tbsp of whole fennel seeds
  • Salt and pepper
To Make

Burgers
1. Preheat barbecue grill on high for 15 minutes. A clean hot grill will lessen the chances that the burgers will stick. Meanwhile place the beef, onion, stew meat and oregano in a large bowl then season with salt and pepper. Mix well then form into 6 large patties.

2. Grill for 8 minutes per side, until well done. Sprinkle cheese onto patties during last 2 minutes of cooking to melt. Toast the buns on the grill until golden brown. Top with lettuce and tomato and dig in.

Potatoes
1. Preheat oven to 375 degrees F (190 degrees C). Place potatoes on a baking tray and bake for 45 to 60 minutes, until tender.

2. Turn oven up to 450 degrees F (230 degrees C). Push down on the baked potatoes with a potato masher or small plate so that they crack open and are flattened, doubling in diameter. Drizzle liberally with olive oil and sprinkle with fennel seeds and salt and pepper. Bake until golden and crisp about 15 to 20 minutes more.


Wednesday, May 23, 2018

Regional Barbecue Sauce Styles, Explained

Read More Here

Meat cuts and cooking methods are the main signifiers of regional barbecue, but the sauces perhaps best define the history of America's low and slow cooked proteins. From the Carolinas to Texas and Kansas City, barbecue fanatics religiously ally themselves with specific styles of sauces and dips.

American barbecue can trace its origins to the Eastern coastline stretching from North Carolina south through the Florida panhandle. Anthropologist and novelist Zora Neale Hurston writes that the Southern practice of slow cooking meat over wood grills was borrowed from the babacots tradition of the Arawak, an indigenous people living in the Caribbean and Florida around the time of Spanish colonization. Spaniards translated this to barbacoa and eventually the English "barbecue" — but according to Hurston, it was slaves who took these techniques and dressed their meats with "barbecue sauce made from lime or lemon juice and hot peppers."

During a visit to North America in 1748, Swedish-Finnish botanist and naturalist Peter Kalm observed Guinea peppers being cultivated by slaves in Philadelphia, noting that the pods were occasionally pounded and "mixed with salt preserved in a bottle" to be used as a sauce for meats and fish. Kalm reported that the pepper sauce gave the food a "very fine taste." Ever since, Americans have been evolving new flavors to complement their smoked meats. Here's a primer on America's principle barbecue sauce styles

Eastern North Carolina Vinegar Sauce
The spicy and acidic African flavor profile was readily adopted in eastern North Carolina. Considered the mother of all American barbecue sauces, it can be traced back several centuries in North Carolina, where whole hog ‘cue reigns supreme. Unlike many modern sauces, the eastern-style uses no tomato, relying instead on a tart combination of vinegar (usually cider vinegar) and added spices like cayenne, black pepper, crushed red pepper, hot sauce (often Texas Pete), salt, and sometimes water. Author and chronicler of North Carolina barbecue Bob Garner notes that some original recipes even utilized coastal ingredients like oysters. This thin, watery wash is used to soak pork as it cooks over the flame.

Piedmont or Lexington-Style Dip
The introduction of Heinz ketchup in 1876 was a major turning point in the history of barbecue sauce nationwide. In North Carolina it resulted in a state schism over the validity of tomatoes on ‘cue. Enter the Piedmont-style or "Lexington Dip" — a reference to the city of Lexington where the style is most abundant. Western Carolinians traditionally cook pork shoulder and dress it with a tangy, vinegar-based sauce that's slightly reddened and sweetened by the introduction of ketchup. According to North Carolina's Our State magazine, the style may be attributed to five men of German descent who developed the Piedmont variety based on Bavarian practices of serving pork shoulder with sweet and vinegary sauce. Its also frequently incorporated into a specialty red slaw.

South Carolina-Style Mustard Sauce
Because human tastes belie strict borders, South Carolinians share the same traditions as their Northern counterparts with one exception — mustard sauce. Like the Piedmont-style dip, German immigrants are also to thank for this tangy smoked meat condiment. According to the South Carolina Barbecue Association, these Germans arrived to South Carolina settlements with mustard in tow. The mustard-based Carolina Gold is thinned with vinegar and doctored with added spices for a zingy flavor, and to dress pulled pork and other pork cuts.

Texas-Style Mop or Basting Sauce
Seeing as Texas likes to be different, it seems only appropriate that it developed its own saucy barbecue tradition. Texas's beefy barbecue cuts are often cooked with savory "mop sauce" or "basting sauce" — so called because it's applied with a mop. Steven Raichlen, author of The Barbecue Bible, describes the sauces as more of a thin "glaze" that moistens the meat and adds flavor as it smokes. Mop sauces may include beef stock, vinegar, Worcestershire, and spices like salt, pepper, and garlic.

Kansas City-Style Sauce
Kansas City, Missouri's thick, sweet, and tangy sauces dominate the collective consciousness when it comes to American barbecue traditions. Widely distributed on supermarket shelves, slathered on ribs at chain restaurants, and used to dip McNuggets and fries at McDonald's, it's the thick and gloppy baseline that unites a nation of barbecue novices. Ketchup and molasses give it a sweeter, heavier consistency while additives like liquid smoke impart a barbecue flavor in lieu of coals, fire, or a smoker. Worcestershire, brown sugar, vinegar, soy sauce, and other spice may also find their way into the recipe. Despite the style's critics, the barbecue restaurants of Kansas City often defy this reputation by creating a remarkable variety of house sauces with profiles from peppery and spicy to extra vinegary.

Alabama White Sauce
Those who enjoy sauce as a side dish may enjoy dipping their barbecue in white sauce, an invention of northern Alabama barbecue pioneer Bob Gibson. Comedian Aziz Ansari recently showcased the condiment (though it was mistakenly attributed to Nashville, Tennessee) in a recent episode of Master of None, in which his character becomes so enamored with the sauce that he misses a flight back to New York. Whether or not it's actually that exceptional is a matter of preference, but white sauce has a strong following in the small region around Decatur. Unlike the hog traditions of the Carolinas, this pasty mixture of mayonnaise, vinegar, and pepper is best applied to smoked chicken (though pork will also do). It's served thick and creamy or milky, and is an anomaly in the class of American sauces.

Additional Notes on American Sauces
America's regions cultivate an evolving spectrum of sauces with smaller-but-emerging styles found throughout the 50 states. Some argue that Memphis and St. Louis represent an alternative style, similar to Kansas City but with a thinner more vinegary base. In North Carolina, scholars also contend that a third imported style riffing on thicker tomato-based sauces has taken hold in the northern regions of the state. And in Kentucky, mutton is sometimes dressed with black Worcestershire-based dip. Wherever it's applied, sauce adds a signature that marks barbecue as one of the U.S.'s great folk food traditions.

Tuesday, May 22, 2018

Everything Salmon Burgers with Scallion Sour Cream-Cream Cheese Sauce

02
Rachael Ray
30 Minute Meals

  • 4 (6-oz) skinless salmon fillets, cut into large chunks
  • 1 Tbsp grill seasoning (recommended: Montreal Seasoning by McCormick)
  • 1 Tbsp poppy seeds
  • 1 Tbsp sesame seeds
  • 3 Tbsp chopped fresh dill
  • Extra-virgin olive oil for drizzling
  • ½ cup softened cream cheese
  • 3 scallions, whites and greens, chopped
  • ½ cup sour cream
  • 1 tsp lemon juice
  • Green leaf lettuce, for topping
  • Sliced beefsteak or vine ripe tomato, for topping
  • Sliced red onion, for topping
  • Crusty kaiser rolls, split and toasted


To Make

1. Preheat outdoor grill if using to medium high. Prepare hot grill with cooking spray. Indoors, use a large skillet rather than a grill pan and preheat with a drizzle of extra-virgin olive oil to medium-high heat.

2. Place salmon in food processor and pulse to coarse grind meat to form burgers. Transfer fish to a mixing bowl and season with grill seasoning, poppy seeds, sesame seeds, and dill. Mix and form 4 patties. Drizzle the burgers with extra-virgin olive oil.

3. Cook burgers 3 minutes on each side for a pink center, 4 to 5 minutes on each side for fully cooked fish.

4. While burgers cook, combine in a bowl the cream cheese and the scallions and fold in sour cream and lemon juice.

5. Top the burgers with lettuce, tomato, onion and sauce on crusty, toasted buns.

Monday, May 21, 2018

The 'Auto Strata' Burger


03
Ground pork shoulder patties topped with Gorgonzola cheese, romaine hearts, a sliced Granny Smith apple and spices and sauces, all on a brioche bun.

Courtesy of Jay Souilliere of Motor Burger

  • 2 lb(s) ground pork shoulder
  • 3 tsp kosher sea salt (2% of pork weight)
  • 1 tsp ground black pepper (1% of pork weight)
  • 1 Tbsp fresh garlic, minced
  • 2 Tbsp dry Italian white wine
  • 1 tsp chipotle paste
  • 2 Tbsp Gorgonzola cheese
  • ½ fennel (anise) bulb, shaved and julienned
  • 1 Granny Smith apple, thinly sliced and julienned
  • ¼ cup white balsamic vinegar
  • 4 Tbsp motor sauce (or mayonnaise to substitute)
  • 2 cup Romaine hearts, shredded
  • 4 brioche buns

To Make

1. Preheat oven to 350 degrees Fahrenheit.

2. Add salt, pepper, garlic, white wine and mix lightly (don’t overwork meat).

3. Shape patties into 4 equal ½ pound burgers and place on a hot grill or grill pan to ‘char mark’ each side.

4. Place burgers on a baking sheet and spread chipotle paste on top of each burger, bake in oven for 8 – 10 minutes (or until an internal temperature of 165 degrees Fahrenheit is reached).

5. Put ¼ tablespoon of Gorgonzola cheese on each burger and place back in oven for 1-2 minutes.

6. In a bowl, toss julienned fennel and apple with white balsamic vinegar, season with salt and pepper to taste.

7. Cut buns, spread motor sauce or mayo on bottom, top with shredded romaine, place patty, and top with fennel slaw.


Thursday, May 17, 2018

Quinoa Burger with Feta and Black Olives

06

Courtesy of Kristen Eppich

A complete vegetarian protein-packed patty with quinoa, feta and egg. Made with brown rice flour, it’s suitable for gluten-free diners too, as long as you make sure to use a wheat-free bun.

  • ¾ cup (180 mL) uncooked quinoa
  • 100 g (3 oz) oyster mushrooms, torn
  • ½ cup (125 mL) carrot, coarsely chopped
  • ¼ cup (60 mL) red onion, coarsely chopped
  • 1 clove garlic, quartered
  • 2 tsp chili oil
  • ½ tsp (2 mL) salt
  • ¾ cup (180 mL) feta cheese, crumbled
  • 1 egg
  • 2 Tbsp (30 mL) rice flour
  • ½ tsp (2 mL) salt
  • 1 Tbsp (15 mL) vegetable oil
  • 6 burger buns
  • ½ cup (125 mL) black olives, pitted and chopped

To Make

1. Rinse quinoa then add to a pot with 1 1/2 cups water. Bring to a boil then reduce heat and simmer, covered, until tender, 8 to 10 minutes. Drain if needed then transfer to a large bowl to cool.

2. Combine mushrooms with carrots, onion and garlic in a food processor or mini chop. Pulse until finely chopped.

3. Heat a large skillet over medium-high. Add chili oil, then vegetable mixture. Cook for 5 minutes, or until vegetables are tender.

4. Stir into quinoa with ½ cup feta, egg, rice flour and salt. Season with pepper.

5. Refrigerate for 30 minutes or until chilled though.

6. Heat a skillet over medium heat. Add vegetable oil. Working in batches, spoon ½ cup portions of quinoa mixture into pan and shape into a patty. Cook for 3 minutes per side, or until golden and heated though. Repeat with remaining mixture.

7. Place burgers on toasted buns. Top with remaining feta and black olives.

Wednesday, May 16, 2018

Cowabunga Beef Burgers with Yummy Yammy Fries

65

Smoky bacon cheeseburgers with spicy sweet potato wedges.

Tip: Look for small bottles of Club House Mesquite Rub/Marinade in the spice aisle of your grocery store. (It’s a wet paste, not a dry spice mix.)

Per serving (1 cheeseburger with 1/8 fries): 491 calories, 20 g total fat (8.9 g saturated fat), 34 g protein, 48 g carbohydrate, 5.4 g fibre, 87 mg cholesterol, 979 mg sodium

Tip: Chipotle chili powder is a new McCormick spice that adds smoky heat to the seasoning mix. If you don’t like spicy food, leave it out.

Barbecue Sauce

  • ½ cup ketchup
  • 2 Tbsp molasses
  • 2 Tbsp freshly squeezed lemon juice
  • 3 Tbsp mesquite spice rub (see Tip)


Mushrooms

  • 1 Tbsp olive oil
  • 4 cup thinly sliced cremini or button mushrooms


Patties

  • 2 lb(s) (907 g) extra-lean ground sirloin
  • 3 slices (raw) reduced-salt bacon, finely minced
  • 8 soft, whole-wheat hamburger buns
  • 8 light cheddar cheese slices


Other burger toppings as desired: ketchup, mustard, pickles, tomatoes, lettuce, etc.

Yummy Yammy Fries

  • 2 Tbsp grated Parmesan cheese
  • ½ tsp ground cumin
  • ½ tsp chili powder
  • ½ tsp paprika
  • ½ tsp chipotle chili powder (see Tip)
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • 4 medium sweet potatoes
  • 3 Tbsp olive oil

To Make

Barbecue Sauce
1. To make sauce, whisk together all sauce ingredients in a small pot and cook over medium heat, stirring often, for about 5 minutes. Let cool.

Mushrooms
1. Heat olive oil over medium-high heat in non-stick skillet. Add mushrooms and cook until tender, about 6 minutes. Remove from heat and keep warm.

Patties
1. Preheat gas grill to high setting. To make patties, combine beef, minced bacon, and 2 tbsp barbecue sauce in a large bowl. Mix gently using your hands. Shape meat into 8 patties.

2. Brush grill rack lightly with oil or spray with cooking spray. Grill burgers over hot coals until cooked through, about 5 minutes per side. Be careful not to overcook them or they’ll be dry. Baste both sides of burgers with barbecue sauce during last couple minutes of cooking.

3. Top with cheese slices, close lid, count to 10 and remove from heat! Serve burgers on whole wheat rolls with sautéed mushrooms and your favourite burger toppings.

Yummy Yammy Fries
1. Combine all spices: grated Parmesan cheese, ground cumin, chili powder, paprika, chipotle chili powder, garlic powder and onion powder, in a small bowl. Set aside.

2. Preheat oven to 450ºF. Wash potatoes and pat dry with paper towels. Do not peel them.

3. Slice each potato into french-fry-like wedges (about 10 fries per potato, depending on the size of the potato). Toss fries in a large bowl with olive oil until well-coated, then toss with spice blend.

4. Spread fries evenly on a non-stick baking sheet in a single layer. Bake for 8 minutes. Turn fries over and bake an additional 7 minutes, or until tender. The exact cooking time will depend on the thickness of your fries. Make sure you don’t over-bake them, or they’ll be soggy.


Read more at http://www.foodnetwork.ca/recipe/cowabunga-beef-burgers-with-yummy-yammy-fries/8414/#FvkeRfjIrmcOQhih.99



Tuesday, May 15, 2018

French Onion Soup Burger


64
All the goodness of French onion soup in burger form! One taste of this burger and you'll be hooked.

  • 5 Tbsp butter, plus more for buttering muffins
  • ⅓ cup Cognac
  • 4 large Spanish onions, halved lengthwise and cut into thin half-moon slices
  • 2 sprigs fresh thyme
  • 1 cup beef or chicken stock
  • 2 Tbsp flour
  • 1 ¼ cups milk, warmed
  • 20 oz (1 1/4 lbs) grated Emmental cheese
  • Salt and freshly ground white pepper
  • 3 lb(s) ground beef, a mixture of 70 percent chuck and 30 percent brisket, chilled
  • Olive oil, for brushing
  • Light brown sugar, for sprinkling
  • 6 large English muffins, such as Thomas', toasted
  • Dijon mustard, for topping


To Make

1. In a medium saucepot over medium heat, melt 2 tablespoons of the butter. Add the cognac, onions and thyme and cook until the onions are soft and caramelized. Add the stock and continue cooking, stirring occasionally, until most of the liquid has evaporated, about 20 minutes total. Remove the thyme sprigs and set the mixture aside.

2. In a heavy-bottomed saucepan, melt the remaining 3 tablespoons butter. Using a whisk, whisk in the flour and cook, stirring constantly, until the flour does not have a raw flavor, about 2 minutes. The mixture will bubble a bit; do not let it brown. Whisk in the milk, making sure the mixture is smooth and there are no lumps. Continue to cook and stir as the sauce thickens. Whisk in 8 ounces of the cheese until melted and bring the mixture to a boil. Add salt and white pepper to taste, lower the heat and cook, stirring, for 2 to 3 minutes more. Remove from the heat and set aside. (To cool this sauce for later use, cover it with plastic wrap to prevent a skin from forming on the top of the sauce.)

3. Pile up the remaining 12 ounces grated cheese on some wax paper and mold the cheese back together with your hands. Roll the cheese out as if you were rolling dough. With a 4-inch ring, cut out 6 rounds. Set aside. Using the same ring, mold out 6 burgers with the ground beef, each around 3/4 inch high.

4. Heat a grill pan over high heat. Lightly brush the pan with olive oil.

5. Brush both sides of the burgers with olive oil. Sprinkle on a generous amount of salt and some brown sugar. Cook the burgers on the grill pan for 5 to 6 minutes on the first side. Flip the burgers, top with the cheese and cook until the cheese melts and the burgers are cooked to desired doneness, 5 to 6 minutes for medium.

6. Butter the toasted English muffins. Spread 1 teaspoon of the Dijon mustard on the bottom halves of each muffin. Place the burgers on top and then top with a tablespoon of the sauteed onions, followed by a tablespoon of the bechamel sauce. Place the other halves of the muffins on top and serve.


Monday, May 14, 2018

Cheddar Cheese Burgers

63

Michael Smith
Michael SmithChef at Home



\

You’re just three ingredients (less salt and pepper) away from fast-food burger bliss at home. Change up the cheese with feta, gouda or blue cheese — the beauty of this burger is its customizability. Add a pickle and a side salad, and dinner’s done.

  • 2 lb(s) ground beef
  • 12 oz cheddar cheese, grated
  • 2 Tbsp Worcestershire sauce
  • salt and pepper
  • 4 large buns
  • Your favorite fixings

To Make

1. Preheat your grill to its highest heat.

2. Mix the beef, grated cheese and Worcestershire together. Season with salt and pepper. Form into 4 large patties, pressing each one in the centre to form a shallow depression. This will help keep them from bulging as they cook and the outside edges shrink. Lightly oil your grill and then lay on the burgers and cook for 5 minutes on one side. Flip and continue to grill until they are cooked through, but still juicy.

3. Grill buns until toasty then dress the burgers with your favorite fixin’s!


Sunday, May 13, 2018

Low Carb Lettuce Burgers


62

Ree Drummond
Ree DrummondThe Pioneer Woman





Get the satisfaction of a delicious burger without the usual carbs that come with it. Veggies top a beef patty drizzled with a tasty sauce and served between two "buns" of lettuce.

Sauce

¼ cup Greek yogurt
2 Tbsp adobo sauce (from canned chipotles in adobo)
1 Tbsp Dijon mustard
2 dashes Worcestershire sauce

Burgers

2 pounds ground chuck
1 tsp kosher salt
½ tsp freshly ground black pepper
5 dashes Worcestershire sauce

Toppings

1 head iceberg, green leaf or butter lettuce
2 avocados, sliced
1 tomato, sliced
¼ red onion, thinly sliced into rings

12 small sweet pickles, chopped

To Make

Sauce


1.Mix together the yogurt, adobo sauce, mustard and Worcestershire sauce in a small bowl. Set aside.

Burgers


1. In a bowl, combine the ground chuck, salt, black pepper and Worcestershire sauce. Form four patties and set aside.
2. Heat a skillet over medium-high heat. Cook the patties until done in the middle, 4 to 6 minutes per side.

Toppings


1. For the toppings: Cut the base of each lettuce leaf on the head and carefully peel it away so that it stays as intact as possible.
2. Top the patties with avocado slices, tomato slices, red onion rings and chopped pickles, then drizzle with the sauce to taste. Use two or three lettuce leaves per patty and wrap them around the patty as tightly as you can. Slice in half and serve immediately!

Saturday, May 12, 2018

Atlantic Lobster Burger


61
A comforting Maritime meal with Yukon Gold potatoes and breaded lobster patties.

Courtesy of Scott Morrison of Flavor19


  • 4-5 tablespoons sea salt
  • 2 Atlantic lobsters
  • 1 lb(s) Yukon Gold potatoes
  • 3 green onions, chopped
  • 1 lemon, juiced
  • ½ cup sour cream
  • 1 red pepper, diced
  • salt and pepper to taste
  • ½ cup flour
  • 3 eggs
  • 2 cup Panko
  • olive oil

To Make

1. Boil sea salted water and cook lobsters for 12-15 minutes. Drain and put aside to cool.

2. Once cooled, extract the lobster meat.

3. Boil peeled potatoes, mash and set aside.

4. Add green onions, lemon juice, sour cream, red pepper to the mash potato and mix.

5. Add lobster, season with salt & cracked pepper and mix.

6. Form mixture into patties.

7. Dredge patties in flour, dip in beaten eggs, then panko.

8. Put in fridge to set for approximately 2 hours.

9. Pour 5 tablespoons olive oil in a pan and sauté lobster patty on medium high heat until golden brown on each side.

10. Bake in oven for 10 minutes.

11. Place patty on a toasted fresh bun and add mayonnaise, lettuce and tomato.


Friday, May 11, 2018



60


Ree Drummond
Ree DrummondThe Pioneer Woman





You can use either a skillet or a griddle to whip up these tasty burgers in just 20 minutes.


  • 56oz (3 1/2 lbs) ground beef
  • Kosher salt and freshly ground black pepper
  • 14 slices American cheese
  • 14 small soft hamburger buns



Serving suggestions: shredded lettuce, pickles and tomatoes

To Make

1. Divide the beef into 2-oz portions and form into balls; you will have 28.

2. Heat a large skillet or griddle over medium-high heat. Working in batches, place the beef balls on the surface and use a large spatula to smash them as flat as they can possibly go. Sprinkle with salt and pepper. Cook for 2 minutes.

3. Flip and immediately place a slice of cheese on half of the patties. Thirty seconds later, transfer the other patties onto the ones with the cheese. Wait a few seconds, then place on the buns. Keep going until you have 14 burgers.

4. Serve with lettuce, pickles and tomatoes on the side.


Thursday, May 10, 2018

Asian Chicken Burgers


59

Matt Dunigan
Matt DuniganRoad Grill





Marinated in a mixture of lemon grass, green chillies, lime, ginger, fish sauce and a medley of spices, these flavorful chicken burgers are topped with a spicy mango salsa for a burst of freshness.

Asian Chicken Burgers

6 skinless, boneless chicken breasts
Vegetable oil for brushing
Salt and pepper to taste
6 mini crusty baguette loafs
2 cup mescaline greens

Marinade

2 lemon grass stalks
3 fresh green chillies, seeded and chopped
3 green onions chopped
½ tsp cumin
½ tsp ground turmeric
1 tsp ground coriander
Zest of one lime
3 Tbsp fresh limejuice
2 tsp grated fresh ginger
1 Tbsp fish sauce

2 tsp sugar

To Make

Asian Chicken Burgers

1. Vegetable oil for brushing

2. Remove and discard the tough outer skin from the lemon grass stalks and roughly chop.

3. Using a food processor, mix all the marinade ingredients and process until smooth.

4. Place the chicken in a large plastic sealable bag.

5. Pour the marinade over the chicken. Ensure that the chicken in evenly coated.

6. Place the bag in the refrigerator for 1 hour.

7. Preheat the barbeque to medium high (375°F/190°C).

8. Oil the grill to prevent sticking.

9. Remove the chicken from the marinade and wipe off excess moisture. Place the chicken on a tray, drizzle with vegetable oil and season with salt and pepper.

10. Place chicken on the grill and cook for 3-4 minutes per side with the lid of the barbeque open. Chicken is cooked when the flesh is opaque and the juices run clear.

11. Serve on a toasted baguette with mescaline greens and spicy mango salsa.

Tuesday, May 8, 2018

Grilled Lamb Burgers

58

Michael Smith
Michael SmithChef at Home




A recipe is merely words on paper; a guideline, a starting point from which to improvise. It cannot pretend to replace the practiced hand and telling glance of a watchful cook. For that reason feel free to stir your own ideas into this dish. When you cook it once, it becomes yours, so personalize it a bit. Add more of an ingredient you like or less of something you don’t like. Try substituting one ingredient for another. Remember words have no flavour, you have to add your own!



  • 1 Tbsp of olive oil
  • 1 lb(s) of ground lamb
  • 1 small onion, finely minced
  • 1 tsp of ground cumin
  • Salt and pepper
  • 4 whole grain hamburger rolls



To Make

1. Mix everything together and form into 4 large patties.
2. Heat a grill to high and grill the patties for 6 minutes per side. Season.

3. Serve on rolls with condiments.

Monday, May 7, 2018

Chicken Cobb Burger

57

Bobby Flay
Boy Meets Grill

Juicy homemade chicken burgers topped with bacon, blue cheese, lettuce, tomato and a delicious vinaigrette. It's a salad in a burger!

Burgers

8 strips (1/2-inch thick) strips bacon
1 ½ lb(s) ground chicken (90% lean)
2 Tbsp canola oil
Salt
Freshly ground black pepper
½ cup crumbled blue cheese
4 burger buns, split
1 large ripe beefsteak tomato, cut into 4 slices
1 ripe avocado, peeled, pitted and cut into 8 slices

Vinaigrette

2 Tbsp red wine vinegar
1 Tbsp fresh lemon juice
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1 clove garlic, finely chopped
¼ tsp sugar
¼ tsp kosher salt
¼ tsp freshly ground black pepper
3 Tbsp olive oil

1 cup finely shredded romaine lettuce.

To Make

Burgers

1. Heat the grill to medium.

2. Place the strips of bacon on the grill (lay them across the grate so they don't fall through) and grill for 3 to 4 minutes on each side, until golden brown and slightly crispy. Remove the bacon to a plate lined with paper towels. Increase the heat of the grill to high.

3. Form the meat into 4 (8-ounce) burgers, brush with the oil and season with salt and pepper on both sides. Grill the burgers until golden brown on both sides and cooked completely through, about 5 minutes per side. Top the burgers with the blue cheese, close the cover, and continue cooking until the cheese begins to melt, about 1 minute longer.

4. Place the burgers on the bottom half of each bun and top with a slice of tomato, 2 slices of avocado, 2 slices of bacon and some of the dressed romaine. Cover each burger with the bun tops and serve.

Vinaigrette

1. Whisk together the vinegar, lemon juice, mustard, Worcestershire, garlic, sugar, salt, pepper and oil in a small bowl. Cover and refrigerate for at least 30 minutes before using to allow the flavors to meld.

2. Just before assembling the burgers, place the romaine in a medium bowl and toss with the vinaigrette.


Saturday, May 5, 2018

Turkey Burger with Feta

56

Forget classic cheeseburgers; try a healthier spin with turkey and feta!

Recipe courtesy of Krinos Foods Canada

1 ½ lb(s) ground turkey
2 clove garlic, minced
1 egg
½ cup breadcrumbs
1 cup crumbled Krinos Feta Cheese
¼ cup drained, chopped Krinos sun-dried tomatoes in oil
¼ cup diced onions
2 Tbsp chopped flat leaf parsley
2 tsp Krinos dried oregano
salt and fresh ground pepper, to taste

Topping
2 Tbsp butter
1 cup sliced mushrooms
2 Tbsp drained Krinos capers
1 tsp each lemon zest and juice
6 burger buns
Lettuce and sliced tomatoes

½ cup Krinos tzatziki sauce

To Make

1. Pre-heat barbecue grill to high for 10 minutes.

2. In a large bowl, combine burger ingredients and mix to combine, being careful not to over mix. Shape into 6 patties, each 1/2–inch (1 cm) thick.

3. Reduce heat to medium and place burgers on lightly greased grill, cover and cook for about 8 minutes on each side or until an instant-read thermometer inserted sideways into the centre reads 165F (74C).

4. Meanwhile, in a skillet melt butter over medium heat and sauté mushrooms until golden. Stir in capers, lemon zest and juice and sauté for 5 minutes.

5. Place burger patties on buns. Top with lettuce, tomato and mushroom mixture. Serve with tzatziki. Enjoy!

Friday, May 4, 2018

Middle Eastern Chicken Burgers

54

These easy Middle Eastern chicken burgers are brushed with pomegranate molasses and served with ''all the fixings" for an awesome, quick dinner.

Burgers
2 tsp extra-virgin olive oil
1 large onion, finely chopped
1 tsp ground cinnamon
1 tsp ground coriander
¼ tsp red pepper flakes
1 ½ tsp kosher salt
Freshly ground black pepper
2 cloves garlic, minced
¼ cup chopped flat-leaf parsley
1 lb(s) ground lean chicken
¼ cup plain yogurt
3 Tbsp pomegranate molasses, for brushing

Fixings
4 whole wheat buns, toasted
1 tomato, sliced
1 English cucumber, thinly sliced
1 small red onion, sliced

Lettuce

To Make

Burgers
1. Heat the olive oil in a skillet, add the onion, cinnamon, coriander, pepper flakes, and season with salt and pepper. Cook until onions are tender, about 5 minutes. Stir in the garlic and parsley and cook until garlic is fragrant, about 1 more minute. Transfer to a large bowl and let cool slightly. Stir in the chicken and yogurt until the onion are evenly mixed. Season with salt and pepper. Shape into 4 1/2-inch thick patties.

2. Cook in a nonstick skillet over medium heat until browned and cooked through, about 5 minutes on each side, or until an instant-read thermometer inserted into the sides of the burgers registers between 165 and 170ºF. Brush burgers with the pomegranate molasses and set aside to rest for 5 minutes.

Fixings

1. Serve on toasted buns with fixings.

Thursday, May 3, 2018

Chicken Burgers with Garlic-Rosemary Mayonnaise


53

Giada De Laurentiis
Giada De LaurentiisGiada at Home


Mayonnaise
1 cup mayonnaise
¼ cup chopped fresh rosemary leaves
1 clove minced garlic

Burgers
1 lb(s) ground chicken
½ tsp kosher salt
¼ tsp freshly ground black pepper
4 sandwich rolls
¼ cup olive oil
1 cup arugula, divided

To Make

Mayonnaise
1. In a small bowl, mix together mayonnaise, garlic, and rosemary. Set aside.

Burgers
1. Preheat a gas or charcoal grill or place a grill pan over medium-high heat. In a large bowl, add the ground chicken, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 of the mayonnaise mixture. Using clean hands, gently combine the ingredients and form the chicken mixture into 4 patties. Place the burgers on the grill and cook for about 7 minutes on each side. Transfer to paper towels and let rest for a few minutes.

2. Brush the cut side of each roll with the olive oil and 1 teaspoon of the mayonnaise mixture. Grill for 1 to 2 minutes until slightly golden.

3. To assemble the burgers, spread a dollop of the remaining mayonnaise mixture on the tops and bottoms of the toasted buns. Place the chicken burgers on the bottom halves of the buns. Top each with 1/4 cup of arugula and finish with the top half of the bun.

Wednesday, May 2, 2018

Moose Burger with Wild Blueberry Onion Jam

52

There’s nothing more Canadian than entering the great outdoors and hunting your own dinner. Moose is a delicious, lean meat endless in versatility. This recipe uses moose meat, cut with a beef to counter the leanness, and finished with a homemade jam made from foraged wild blueberries and red onions. It’s the essence of Canada between two buns.

1 Tbsp butter
1 cup thinly sliced red onion
1 Tbsp balsamic vinegar
2 Tbsp wild blueberry jam
1 lb(s) ground moose meat
½ lb(s) medium ground beef
1 ½ tsp salt
1 Tbsp vegetable oil
4 ciabatta buns
¼ cup full-fat Greek yogurt
1 cup baby arugula, lightly packed

To Make

1. Heat butter in a small pan over medium. Add in red onion and cook until soft and fragrant, about 3 minutes. Add in vinegar and continue to cook for another 2 minutes. Reduce heat to low. Stir in blueberry jam and simmer for 5 minutes or until mixture is thick.

2. Combine moose meat, ground beef and salt in a bowl. Divide meat into 4 portions and form patties using your hands. Pack tightly, but do not overwork meat.

3. Heat a large cast iron skillet over medium-high. Add in oil and gently place burgers down. Cook until a golden brown crust forms, about 4 minutes per side.

4. Cut ciabatta buns in half. Smear 1 Tbsp of Greek yogurt on to the bottom of each bun. Place burger on top of yogurt. Divide onion jam among burgers. Top with arugula and close with top bun.

Tuesday, May 1, 2018

PYT's Spaghetti Burger

I know what you are thinking 


Beef Burger with Spaghetti Bun

Spaghetti Bun:
1 pound Thin Spaghetti
2 Eggs
1 tablespoon dried Oregano
1 tablespoons dried Basil
4 Garlic cloves (finely minced)
Salt and Pepper.

Patties:
1 1/4 pounds Ground Beef
1 Egg
1 teaspoon ground Oregano
1 teaspoon dried Basil
2 Garlic cloves (finely minced)
1 tablespoon shredded Parmesan Cheese (plus more for finishing)
4 ounces shredded Mozzarella
Salt and Pepper
3 cups Marinara (heated for serving)

To Make

Spaghetti Bun: Place spaghetti in a large pot and bring to a boil. Cook until just past al dente so that the sticky consistency will help the spaghetti form tighter buns. Drain and allow the pasta to cool, making sure the pasta is completely drained (excess water can affect the formation of the bun).

Once pasta is cooled and dry, combine it with the eggs, oregano, basil, garlic, salt and pepper in a bowl. Portion the pasta mixture into 8 equal parts (about 2 ounces each).

Form the pasta into patties (PYT Owner Tommy Up recommends using something circular to help form the patties-- he can't reveal the spaghetti bun secret but just using your hands won't be enough!). Once patties have been formed, refrigerate for an hour or until firm. Then lay the firm spaghetti buns on a well greased pan and bake at 350F for about 20 minutes, or until golden brown on the outer edge but with a firm bite in the center.

Patties: Whip together the egg, salt, pepper, herbs, garlic and parmesan cheese then combine with the ground beef. Separate the ground beef mixture into 8 equal portions (about 2.5 ounces each).

Press each portions out evenly into a patty shape, making sure there are no tears in the meat. Lay out all the pressed patties on a sheet tray and place 1 ounce of shredded mozzarella in the center of half of them.

Using the remaining patties, cover each cheese topped patty so the cheese remains in the center. Pinch together the edges of the patties to seal in the cheese. Cook the stuffed meatball patties to desired doneness (Tommy Up recommends medium well to ensure that the cheese has melted).

Place each patty on a spaghetti bun and top with Marinara sauce and a sprinkle of Parmesan cheese. Finish off with a second spaghetti bun and ENJOY!

Rachael Ray's Salmon Burgers with Caesar Slaw


51

Rachael Ray
Rachael Ray30 Minute Meals





Fresh salmon tops off these burgers, served with a homemade, creamt Caesar-inspired slaw made with radicchio and romaine lettuce.

1 (14-oz) can Alaskan salmon, drained and flaked
2 egg whites, lightly beaten
1 handful parsley leaves, finely chopped
2 lemons, zested and juiced, divided
3 cloves garlic, finely chopped
¾ cup Italian bread crumbs, 3 generous handfuls
Salt and pepper
4 anchovies, finely chopped optional
2 tsp Dijon mustard
1 Tbsp Worcestershire sauce, eyeball it
2 Tbsp extra-virgin olive oil, divided
Couple handfuls grated Parmigiano-Reggiano
2 hearts romaine lettuce, shredded
1 head radicchio, shredded

To Make

1. To flaked salmon, add egg whites, parsley, the zest and juice of 1 lemon, 2/3 of the total amount of chopped garlic, the bread crumbs and lots of black pepper and a little salt. Mix together and form 4 large patties or 8 mini patties.

2. To a salad bowl add the remaining zest and lemon juice, remaining garlic, chopped anchovies, Dijon mustard, and Worcestershire. Whisk in about 1/4 cup extra-virgin olive oil and cheese. Add lots of black pepper, no salt. Add shredded lettuces to the bowl and toss to coat evenly. Now, season the slaw with salt to taste, if necessary.

3. Preheat 2 tablespoons, of extra-virgin olive oil, 2 turns of the pan, in a nonstick skillet over medium to medium high heat. Cook salmon patties 2 to 3 minutes on each side for mini patties, 4 minutes on each side for large patties. Serve salmon patties atop Caesar Slaw.

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