Thursday Recipe Exchange: Burger Week, Part 2

Spicy Lamb Burgers by JeffreyW

I’m travelling again, but made sure to get this ready for you. I decided since I had so many burger recipes I would make a whole week of it. The posts include Cuban Burgers, Dill Burgers, Jalapeno Burgers, Focaccia Burgers and the recipes can be found here.

If burgers aren’t your thing, I also have a week of peach recipes at this link.

That should be enough to keep you busy until I get back. What are you grilling this weekend?

The featured recipes tonight are a Curried Turkey Burger from me and a Spicy Lamb Burger (pictured) from JeffreyW.

Curried Turkey Burgers

Always looking for new flavors to grill and since I love good pita bread, something that would go nicely with that.  Came up with this for a taste treat and a perfect way to use ground turkey since it can be bland if not well seasoned before grilling.  Serve with fresh corn on the cob and grilled eggplant.

  • 1 to 1-1/2 lb ground turkey
  • 3 tbsp plain yogurt
  • 1 tsp ground curry
  • 1/8 tsp ground cumin
  • ½ tsp salt
  • 3 green onions, chopped
  • 4 pita breads

bowl

In bowl combine all ingredients except bread and mix well. Form 4 patties and grill, broil or fry to desired doneness. Serve in pita bread. Ground mustard and mayonnaise make good toppings or a little Greek salad dressing, along with lettuce & tomatoes.

JeffreyW’s Spicy Lamb Burger

The recipe and more scrumptious looking photos can be found here.

Burger Week: Focaccia Burgers w/Italian Condimenti

Continuing the Burger Week series with one of my favorites. The series started here and this weeks recipes can be found here.

Originally published July 24, 2010

If you are looking for something different to grill this weekend instead of the same old burgers, this one brings new flavors to an old favorite:

Focaccia Burgers

  • 1 lb lean ground beef
  • 1/2 lb spicy Italian sausage
  • ½ yellow onion, chopped
  • 1 tbsp tomato paste
  • 1 ½ tsp crushed garlic
  • 1 tsp crushed dried basil (or 1 tbsp fresh, snipped)
  • 1 tsp crushed dried oregano
  • ¼ cup grated parmesan cheese
  • 4 ounces thinly sliced mozzarella (you’ll want 8 slices total)
  • 16 oz Focaccia bread, cut into 4 square pieces, then sliced horizontally

bowl

In bowl, mix together all ingredients, (except mozzarella & bread), mixing well and forming 8 small patties. Grill until cooked through. Watch carefully because they are small, they won’t take as long and you don’t want them to dry out. Top each burger with cheese and let melt. On each plate, place two slices of Focaccia bread and put a patty on each slice, top each with lots of Italian condimenti (below). You’ll have two open-faced burgers per person when you’re done.  Serves 4

Italian Condimenti

  • 2 tomatoes, chopped
  • 1 bunch basil leaves, chopped
  • 4 mushrooms, sliced
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 2 tsp Dijon mustard
  • 1 tsp dried oregano

bowl

In bowl, mix together all ingredients and let marinate while you prepare the rest of the meal, at least 30 minutes.

Burger Week: Dilly Burgers

Continuing our series of burger recipes, which will conclude with Thursday’s recipe exchange:

Dilly Burgers

  • 1 lb lean ground beef
  • ¼ cup sour cream (lo-fat ok)
  • 3 tbsp fresh dill, finely chopped
  • salt & pepper to taste (I also like a dash of onion powder)

Mix ingredients together, form into 4 patties. Broil or fry, 5 minutes or longer to desired doneness. Serve immediately. Works great with toasted onion rolls.

The series started here. This weeks recipes can be found here.

Thursday Recipe Exchange: A Plateful of Burgers

Photo by JeffreyW who has so many photos of burgers I had a hard time choosing.

Friends and I were out shopping last week and decided it was lunch time. We drove by a place with an intriguing name and decided to try it. To our surprise, we were their first-ever customers. They were having a soft launch and we were the first through the door. I had my reservations, but we were feeling adventurous and the experience was a success. If we’re in that neighborhood, I believe we would lunch there again.

The menu was full of tasty things, including African Ghost Spice Fries, which were perfectly spiced. I’m sorry I didn’t ask them to elaborate on what the heck “African Ghost Spice” was, because it was not something I could identify but would love to use myself. Several items had it as a feature, most tantalizing was the African Spiced Grilled Chicken. The other item on the menu that caught my eye was bison. Almost all their beef items offered a bison option instead. I was tempted, because I like bison meat, but I felt we were already in unknown territory and bison is tricky to cook properly. We all settled on various beef burgers, each very good – moist and well flavored, served on ciabatta bread.

That brought me to my idea for a two-part recipe exchange. I have a variety of burgers I make because by mid-summer grilling the same burger recipe, while tasty, lacks challenge. I thought I’d start with four tonight and conclude with several more next week.

First up: My basic burger recipe that has never failed to produce moist, flavorful burgers. I sprung it on my parents at the age of 10 and my family has used it ever since. Recipe here.

Next up: Black Bean Cheddar Burgers (recipe here) which I love, but find the frozen ones often lack, well, everything – flavor, texture, freshness. So I went hunting for a decent recipe.

Tonight’s featured recipes are Bleu Cheese Burgers and Bison Burgers.

Are you burger fan? What’s your favorite way to prepare them? If you’re vegetarian, do you have a favorite substitute? I’m always looking for something beyond black bean burgers for meatless nights. Next week there will be flavors from around the globe to continue the theme.

Bison Burgers

You can substitute bison in almost any burger recipe, but it’s very lean, so you may want to add ground beef to it, or cheeses or additional olive oil, in order to cook a moist burger.  This recipe uses tomato sauce to keep the burgers moist.

  • 4 oz tomato sauce
  • ¼ cup bread crumbs or 1 slice fresh bread, crust removed
  • ¼ cup finely chopped onion
  • ¼ tsp ea: thyme, rosemary, marjoram
  • 1 to 1-1/2 lbs ground bison
  • salt & pepper to taste
  • 1 tbsp oil

large deep skillet w/lid

Mix all ingredients, except oil, until well combined. Divide into 4 patties.

Heat oil in skillet, add patties. Sear for 2 minutes, each side, then reduce heat and cover. Cook for 10 minutes. Bison is a very lean meat, so you want to cook it slowly and avoid over cooking it. You can grill them, but you’ll want to do in on a very low heat on a well oiled surface and you might want to go 50/50 with lean hamburger.

Bleu Cheese Burgers

  • 1 to 1-1/2 lbs lean ground beef
  • 1 tbsp hot wing sauce
  • 2 tsp olive oil
  • 1 tsp honey
  • 1 tsp crushed garlic
  • ¼ tsp salt
  • ¼ tsp pepper
  • 4 oz blue cheese, divided into 1 oz crumbles

bowl

In bowl, combine all ingredients, except bleu cheese and mix well. Form into 8 thin patties, place 1 oz of cheese between two burgers, seal edges and gently flatten, so burger surrounds cheese. Grill or broil until cooked through, about 8 to 10 minutes. Serve on onion rolls or focaccia bread.

Burger week continues…

Black Bean and Cheddar Burgers

Originally published 08/25/12:

Now for something completely different to grill.  I love black bean burgers, but the frozen ones can leave a lot to be desired.  So I’ve been looking around for a good recipe.  I found this one, but cannot tell you where, sorry to say.  I’ve changed up few things, made it a bit spicier and a bit moister.  Grill or fry on medium heat to keep the burgers from drying out.  Makes 4 good sized burgers, though you may want to double the recipe to serve 4-6 people.

Black Bean and Cheddar Burgers

  • 1 (15.5-ounce) can black beans, rinsed and drained
  • 6 ounces sharp cheddar, grated (about 1-1/2 cup)
  • 1/2 cup dried breadcrumbs* soaked in 1 to 2 tbsp milk
  • 1/3 cup finely chopped red bell pepper
  • 1/4 cup chopped fresh cilantro or Italian parsley
  • 1 tbsp chopped, pickled jalapeno
  • 3 green onions, finely chopped
  • 1 large egg, beaten
  • 1 tsp ground cumin
  • 1 tbsp chili powder
  • 2 tsps minced garlic
  • 1/2 tsp salt
  • 1/4 tsp pepper

Serve with:

  • 4 hamburger buns
  • Tomato and avocado slices for garnish

In a mixing bowl, with a potato masher, mash half of beans into coarse puree; add remaining ingredients.  Work mixture together by hand until it holds together easily. Shape mixture into four 3/4-inch-thick patties. Oil a large piece of aluminum foil, place on a grill set to medium heat and place burgers on the foil. Cook for about 8 minutes per side or until browned on outside and heated through to center. Serve on buns, topped with tomato and avocado.

You can also fry these on medium heat in a covered, well oiled skillet.

*for gluten free, use quick oats instead.

Week one of burger week…

Growing Up Trixie

Originally published 9/13/09

My first strong female literary character was Trixie Belden. She rocked. You have to be a woman, and probably a woman of a certain age, to be a hardcore Trixie fan. A friend’s sister gave me my first Trixie Belden book when I was in the hospital for surgery. By the end of the first chapter, I was hooked.

It is fitting then, that I begin the series on Food in Fiction with Trixie Belden and one of the first recipes I tried on my own, cooking for my parents, adapting  and experimenting, even then.

Perfect Hamburgers

  • 1 slice bread, crusts removed
  • 1/4 cup milk
  • 1 lb lean ground beef
  • 1 tsp crushed garlic
  • salt & pepper to taste

Soak bread with milk for 5 minutes, mix all ingredients together completely. Form into 4 patties and grill or fry to desired doneness.

This works especially well with extra lean ground beef, keeping it moist and flavorful, even if you like them cooked to medium-well.

Burger week begins right here…