The Juciest Burger

Recipe by: Jane

“No more dry, lackluster burgers. These are juicy, and spices can be easily added or changed to suit anyone's taste. Baste frequently with your favorite barbeque sauce. If you find the meat mixture too mushy, just add more bread crumbs until it forms patties that hold their shape."

2 pounds ground beef

1 egg, beaten

3/4 cup dry bread crumbs

3 tablespoons evaporated milk

2 tablespoons Worcestershire sauce

1/8 teaspoon cayenne pepper

2 cloves garlic, minced

To Make

Preheat grill for high heat.

In a large bowl, mix the ground beef, egg, bread crumbs, evaporated milk, Worcestershire sauce, cayenne pepper, and garlic using your hands. Form the mixture into 8 hamburger patties. 

Lightly oil the grill grate. Grill patties 5 minutes per side, or until well done. 

Meatloaf Burger

Recipe courtesy of

Food Network Kitchen

Ingredients

1 small onion (1/2 sliced into rings, 1/2 diced)

1 pound meatloaf mix (ground pork, beef, veal, turkey

1/4 cup fresh parsley, chopped

1/2 cup breadcrumbs (preferably panko)

1 large egg

1 teaspoon sweet or smoked paprika

1/3 cup ketchup

1/3 cup duck sauce

Kosher salt and freshly ground pepper

1 tablespoon extra-virgin olive oil

4 potato buns or other rolls, split

Lettuce, sliced tomato and pickle slices, for topping

Sweet potato chips, for serving (optional)

To Make

Directions

Preheat a grill to medium high. Soak the onion rings in a bowl of cold water. Meanwhile, combine the meatloaf mix with the diced onion, parsley, breadcrumbs, egg, paprika, 1 tablespoon each ketchup and duck sauce, 1 teaspoon salt and 1/2 teaspoon pepper. Gently form into four 1-inch-thick patties; make an indentation in the center of each.

Brush the patties with the olive oil and grill until marked on the bottom, about 6 minutes. Meanwhile, mix the remaining ketchup and duck sauce in a small bowl for brushing; set aside a few tablespoons. Turn the patties, brush with the ketchup mixture and continue grilling until cooked through, about 5 more minutes. Toast the buns, if desired.

Spread the buns with the reserved ketchup mixture. Drain the onion rings. Serve the patties on the buns; top with the onion, lettuce, tomato and pickles. Serve with sweet potato chips, if desired.

Photograph by Antonis Achilleos

Courtesy of Food Network Magazine

From: Food Network Magazine

Beef and Chicken Fajita Burgers

15

Rachael Ray30 Minute Meals

This scrumptious dinner consists of two different types of burgers for those nights when you're trying to please everyone in the family!

Beef Fajita Burgers

• 1 ⅓ lb(s) ground sirloin
• 2 Tbsp Worcestershire sauce, eyeball it
• 1 Tbsp chili powder, a palm full
• 1 ½ tsp ground cumin, half a palm full
• 3 Tbsp thyme leaves, picked several sprigs
• Several drops of hot sauce
• 1 Tbsp grill seasoning (recommended: Montreal Steak Seasoning by McCormick)
• extra-virgin olive oil, for drizzling

Chicken Fajita Burgers

• 1 ⅓ lb(s) ground chicken
• 1 Tbsp ground chipotle, (smoky flavor) chili powder, a palm full
• 2 - 3 Tbsp fresh cilantro leaves, chopped
• Several drops of hot sauce
• 1 Tbsp grill seasoning, (recommended: Montreal Steak Seasoning by McCormick)
• Extra-virgin olive oil, for drizzling

Seared Peppers and Onions

• 1 Tbsp extra-virgin olive oil, 1 turn of the pan
• 2 red or green bell peppers, seeded and thinly sliced lengthwise
• 1 medium yellow skinned onion, thinly sliced lengthwise, reserve 1/4 of a piece, uncut
• 1 jalapeño or serrano, seeded and chopped
• 2 cups tomatillo,green chili salsa or chipotle-tomato salsa, your choice
• 8 crusty rolls, split

Bacon and Black Bean Smash

• 1 Tbsp extra-virgin olive oil, 1 turn of the pan
• 3 slices bacon, chopped
• 1 onion, finely chopped
• 2 cloves garlic, chopped
• 1 jalapeño, seeded and chopped
• 2 cans black beans, drained
• Salt and pepper
• 1 Tbsp ground cumin
• 1 - 2 tsp hot sauce
• 2 - 3 Tbsp cilantro leaves or scallions, chopped (optional garnish)
• Sour cream (optional garnish)

To Make

Beef Fajita Burgers

1. Heat a grill pan or large skillet over medium high heat. Combine sirloin, Worcestershire, spices, thyme, hot sauce and grill seasoning. Mark meat into 4 sections and make 4 patties, 1-inch thick. Using the reserved 1/4 onion piece, grate half of it on the burgers. Drizzle extra-virgin olive oil on the patties. Cook patties 4 minutes on each side for medium or, until desired doneness.

Chicken Fajita Burgers

Combine chicken, chipotle powder, cilantro, hot sauce and grill seasoning. Score and divide meat into 4 sections and form big patties, 1-inch thick. Using the rest of the 1/4 reserved onion piece, grate the other half of it on the burgers. Drizzle patties with extra-virgin olive oil and cook 6 minutes on each side or until meat is firm and cooked through.

Seared Peppers and Onions

Heat a medium skillet over high heat. Add extra-virgin olive oil and peppers and onions. Stir-fry the veggies tossing them with tongs to sear them at edges. Add the jalapeno or serrano pepper. Toss and turn the mixture about 3 minutes, then add salsa of choice and toss a minute longer. Place burgers on each bun bottom and top with 1/4 of the pepper and onion mixture and bun top. Serve Bacon and Bean Smash on the side.

Bacon and Black Bean Smash

Heat a medium skillet over medium high heat. Add extra-virgin olive oil and bacon. Render fat 2 minutes then add onion and garlic, cook 5 minutes. Add 1 can of beans to the pan and season them with salt, pepper and cumin then smash them with a potato masher, combining them with bacon and onions. When they are combined, add remaining can of beans and combine with smashed beans. Add hot sauce to your taste and serve. Chopped cilantro or scallions and sour cream are optional garnishes to this smash.

Family-Sized Bacon Cheese Burger

11
Courtesy of Amanda Riva of The Hot Plate.

prep time20 min
total time 55 min
serves 6

Have some fun on the barbecue this summer with this impressive burger that is literally big enough to feed a crowd!

Big Bun

• 14 oz pizza dough

Horseradish Mayonnaise

• 3 Tbsp mayonnaise
• 3 Tbsp sour cream
• 4 tsp prepared horseradish
• 1 Tbsp fresh chives, chopped
• ¼ tsp each salt and freshly ground pepper

Family-Sized Burger

• 1 lb(s) lean ground beef
• ½ lb(s) medium ground beef
• ½ cup dry breadcrumbs
• ⅓ cup onion, grated
• 2 eggs
• 2 cloves garlic, minced
• 1 Tbsp steak spice
• 1 Tbsp Worcestershire sauce
• 2 tsp Dijon mustard
• 2 tsp tomato paste
• 1 tsp smoked paprika

Toppings

• 5 slices Cheddar cheese
• 5 leaves lettuce
• 1 beefsteak tomato, sliced
• 6 slices thick-cut bacon, cooked
• ½ red onion, sliced
• pickles
• waffle fries

To Make

Big Bun

1. Preheat the oven to 425°F.

2. On a lightly floured surface, roll and shape pizza dough into 9-inch round.

3. Place on a parchment-lined pan. Let stand, in a warm place, for 15 minutes or until room temperature.

4. Bake for 18 to 20 minutes or until golden brown and cooked through. Cool completely.

Horseradish Mayonnaise

1. Meanwhile, stir mayonnaise with sour cream, horseradish, chives, salt and pepper. Cover and refrigerate for up to 5 days.

Family-Sized Burger

1. Gently combine lean ground beef with medium ground beef, breadcrumbs, onion, eggs, garlic, steak spice, Worcestershire, mustard, tomato paste and paprika. Shape into a large patty, about 9-inch in diameter and about 1 1/4-inches thick. Transfer to greased rimless plate or baking tray.

2. Preheat the grill to medium-high heat; grease the grate well. Slide patty onto grill. Grill for 8 to 10 minutes or until well marked. Slide the patty onto a clean plate and cover with a second clean plate. Invert the patty and slide, raw side down, back onto the grill.

3. Reduce the temperature to medium heat. Cook for 15 minutes or until an instant-read thermometer registers 165°F when inserted into the centre of the patty. Top with cheese; cook for 1 to 2 minutes or until melted.

4. Slice the Big Bun in half, horizontally. Spread Horseradish Mayonnaise on both bread halves. Fill with lettuce, tomato, burger, bacon and onion. Cut into 6 wedges. Serve with pickles and waffle fries.

Spicy Cheeseburger Chip Butties

Gordon Hamilton

*NOTE - Chips = French Fries

The chip butty was once a major culinary institution in the UK, and even if to some slightly lesser extent, probably remains so to this day. These sandwiches are typically made of middle-finger-sized potato pieces, which are traditionally deep-fried in beef fat, served between two heavily buttered slices of white bread or buns. 

• ½ pound minced (ground) beef
• 2 red birds eye chillies
• 1 large clove of garlic
• Cracked black pepper
• Salt
• Vegetable oil for frying
• 6 slices cheddar cheese (or as required)
• ¼ small red onion
• Generous handful mixed green salad leaves
• 2 bread rolls
• Butter
• Chips
• Tomato ketchup

To Make

Put the minced beef in to a large mixing bowl along with the finely chopped chillies (seeding is optional), the peeled and grated garlic clove and some cracked black pepper and salt. Use your hands to very thoroughly mix and combine.

Divide the combination in two and roll each portion in to a ball before flattening in to patties around three-quarters of an inch thick.

Pour a little vegetable oil in to a non-stick frying pan and fry the burgers over a low to medium heat for eight to ten minutes each side.

A couple of minutes before the burgers are due to be ready, put your kitchen grill (broiler) on to preheat to its highest setting. Put the salad leaves in to a colander, wash under running cold water and shake dry.

When the burgers are ready, top with the cheese slices before placing the pan under the heat of the grill for a minute or so until the cheese is melted and bubbling.

Lift the burgers to a plate with a spatula and let them rest for a minute or two while you fry the sliced onion in the vacated pan.

Cut the bread rolls in half and lightly toast before arranging half the salad leaves on the base of each one.

Lift a burger on to each salad bed and lightly butter the top halves of the rolls.

Top each burger with some chips followed by fried onions, some tomato ketchup and some cracked black pepper before laying the roll tops in place.

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.

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.

Beefy Burgers with Smashed Potatoes

04

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.

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

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.

Cheddar Cheese Burgers

63

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!

Low Carb Lettuce Burgers

62

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!

60

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.

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

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!

Mammoth Burger

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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!

Juicy Butter Burger Sliders with Sweet Russian Sauce and Arugula Pesto

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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.