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Here are a few burger recipes I've gathered. Also, I've just added a great "BIG BURGER IDEA BOX" that should help you decide what kind of burgers for dinner tonight! For a really good flavorful juicy burger, you should have excellent quality meat. I know folks (like me) these days are worried about fat, but the best beef burgers are made with fresh grouond chuck, which is 80% lean, 20% fat. Then there is ground lamb, turkey (the best is half white and half dark meat), even chicken, tuna salmon, etc.

When you form a burger, don't handle the mixture too much or compress it too much. If you've added things to the meat and if you have time, form the patties and chill them for about an hour.

Grilling of course is a favorite cooking method, either outdoor grill or stovetop (which I use a lot). Another favorite is cooking them in a heavy cast-iron skillet, but broiling is fine as well. While cook your burgers, don't keep pressing down on it with the spatula!! You lose all the juices and the burger dries out. A nice big not-too-fat burger should be cooked at least to medium (meaning, cooked through---no pink) 5 minutes per side. If your burger is really big and fat, or if you like yours almost burned, then cook 6 minutes per side. If you're not sure, test with an instant-read thermometer into the center; it should be at least 145 degrees.

What Kind to make? Get choices in my "Big Burger Idea Box"
Select, Click, Cook and ENJOY!

Don't forget the "Goop" to top your Burger. Click on this!!
Burger Goop

NOW---JUST THE BURGERS!
Pick one--Click--Cook--Enjoy!!
All-American Cheeseburgers
Emeril's Bam! Burgers
Cajun Burgers
Onion Lovers' Burgers
One-Chile Burgers
Two-Chile Burgers
Three-Chile Burgers
8-Second Texas Blue Whistler Burgers
Horseradish Burgers w/Havarti & Bacon
James Beard's Favorite Burgers
Open-Face Stuffed Pizza Burgers
Sausage and Beef Burgers
Cheddar & Bacon Stuffed Burgers on Portobellas
Greek Lamb Burgers
Turkey Burgers with Papaya Salsa
Pesto-Mozzarella Turkey Burgers
Shrimp Burgers
Crisfield's Crab Burgers


ALL-AMERICAN CHEESEBURGERS
This is Trainman's favorite---he sure doesn't get fancy!

1 pound ground beef chuck
1 teaspoon liquid smoke flavoring or Worcestershire sauce
4 slices Cheddar cheese
TOPPINGS AND GARNISHES:
4 thin slices red onion
Ketchup
Mayonnaise
Sliced tomato
Lettuce leaves
Dill pickle slices

Combine meat and flavoring of choice. Shape into 4 patties, place on a platter, cover with foil and chill about 1 hour.

Cook on outdoor or indoor stovetop grill 5 minutes per side. Top each patty with a slice of cheese during the last 2 minutes of cooking. Meanwhile toast the buns. Serve cooked burgers on the toasted buns and let everyone put their burger together the way they like them---it's all good

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EMERIL'S BAM! BURGERS
1 pound ground beef chuck or round
1 tablespoon finely minced garlic
1 tablespoon prepared horseradish
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
TO FINISH:
4 slices Havarti, Cheddar or Pepper Jack cheese
4 onion or other burger buns, split -- lightly toasted
Ketchup
Lettuce leaves
Sliced tomato

In a mixing bowl, combine the beef, garlic, horseradish, salt and pepper. Mix thoroughly, preferably with your hands. Divide the mixture into four balls and form into firm round 3/4-inch patties. Place the patties on a large plate, cover with foil, and refrigerate 1-2 hours for flavors to blend.

Preheat and outdoor or stovetop grill. Place the burgers on the hot grill. Cook for 5 minutes without disturbing (don't mash them down!). Turn the burgers and cook about 4 minutes longer (for medium) or to desired doneness. During the last couple of minutes of cooking, place a slice of cheese on each burger.

After the cheese has melted remove the burgers from the grill. Place the burgers on the bottoms of the split buns. Garnish and serve according to taste.

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CAJUN BURGERS
1 pound ground beef chuck or round
1/4 cup finely chopped onions
1 teaspoon Cajun seasoning (Tony Chachere's)
1 teaspoon kosher salt
1 teaspoon Tabasco sauce
1/2 teaspoon dried thyme
1/4 teaspoon dried basil
1 clove garlic -- finely minced
TO FINISH: 4 hamburger buns -- toasted
1 medium red onion -- sliced 1/4" thick
Lettuce leaves
1 medium ripe tomato -- sliced 1/4" thick

Combine all burger ingredients and mix well. Shape mixture into 4 patties, place on a plate, and cover with plastic wrap. Refrigerate for about 1 hour to allow flavors to blend.

Preheat an outdoor grill, stovetop grill, or large cast-iron skillet. Spray grill or skillet heavily with non-stick cooking spray. Cook burgers 5 minutes per side, TURNING ONLY ONCE. Meanwhile toast buns and place on serving plates. Serve burgers on buns with sliced onions, lettuce and tomato, or other desired condiments.

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ONION LOVERS' BURGERS
2 pounds ground beef chuck or round
1/4 cup onions -- finely chopped
1 cup sour cream
1/2 cup dry bread crumbs
1/4 teaspoon pepper
1 package dry onion soup mix
TO FINISIH:
8 Large hamburger buns -- toasted
1 Large red onion -- sliced
2 Large ripe tomatoes -- sliced
8 leaves Lettuce
Mayonnaise

Combine burger ingredients in large bowl. Shape into 8 patties. Grill or broil Put both halves of buns on plates. Slather bottom half with mayonnaise; then add one lettuce leaf; then one tomato slice; then one onion slice. Top all with cooked burgers and serve immediately.

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ONE-CHILE BURGERS
1 pound ground beef chuck or round
1 can chopped green chiles (4 oz.) -- drained
1 teaspoon beef boullion granules
Kosher salt and fresh ground pepper
4 slices Monterey Jack cheese
4 hamburger buns -- toasted

Preheat a charcoal, gas, or stovetop grill. In a medium bowl, mix the beef, diced green chilies, and bouillon. Shape into 4 patties. Grill patties 5 minutes per side, or to desired doneness. Top each patty with cheese about 2 minutes prior to removing from grill. Serve on toasted buns with desired condiments (sliced onions, sliced tomatoes, lettuce, salsa, etc.)

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TWO-CHILE BURGERS
SAUCE:
1/2 cup mayonnaise
1 -2 chipotle chiles in adobo sauce -- chopped
BURGERS:
1 1/2 pounds ground beef chuck
1/3 cup finely chopped onions
4 - 5 finely chopped jalapeno chiles
4 cloves garlic -- minced
2 teaspoons Cajun seasoning
6 slices Monterey jack cheese
6 hamburger buns -- toasted

SAUCE: Combine mayonnaise and chipotle chiles; cover and chill until ready to use.

BURGERS: In a large bowl, combine all ingredients except cheese and buns, and mix well with your hands. Shape into 6 patties. Grill or broil 5 minutes per side; top with cheese slices after turning burgers. Serve patties on buns with dollops of sauce on to, with desired condiments.

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THREE-CHILE BURGERS
These spicy burgers use three chile products for an international piquancy: cayenne and Indonesian sambal oelek mixed into the burgers, and Italian peperoncini among the toppings. Europeans always marvel at the huge burgers Americans serve, so if these seem smaller, that's the way they do it, and there are certainly enough other things to compensate in this one

SEASONING MIX:
1 1/2 cups chopped onion
3/4 cup sambal oelek
1 teaspoon cayenne
1 teaspoon kosher salt
2 tablespoons vegetable oil
BURGERS:
1 pound lean ground beef
4 tablespoons seasoning mix, or to taste
SAUCE:
3 tablespoons mayonnaise
3 tablespoons ketchup
1 teaspoon Tabasco sauce
ASSEMBLY:
4 large burger buns -- toasted
4 slices sharp Cheddar cheese
4 slices bacon -- cooked and drained
1 medium red onion -- sliced
Pickled Italian pepperoncini peppers -- chopped
Lettuce leaves
Sliced tomatoes

SEASONING MIX: Cook onions in the oil until tender. Add remining ingredients and heat, mashing everything together. Let cool. Yields about 1 cup; can be refrigerated about a week.

SAUCE: Combine mayonnaise, ketchup and Tabasco; set aside.

BURGERS: Grill or broil burgers about 5 minutes per side; top each with a slice of cheese during the last 2 minutes. Spread sauce on the toasted sides of the buns. Assemble by layers: lettuce, burger, bacon, onion, peperoncini, with more lettuce and tomato on the side.

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CLYDE'S 8-SECOND TEXAS BLUE WHISTLER BURGERS
Sent to me by Trader Johnny, and no, I have no idea how the name originated or where it came from.

2 pounds lean ground beef
1/2 cup butter -- at room temperature
1/4 cup finely chopped parsley
1/4 cup minced scallions, white part only
1 clove garlic -- crushed
2 tablespoons bottled steak sauce
1 tablespoon Worcestershire sauce
1 teaspoon liquid smoke flavoring
1 teaspoon hot pepper sauce
4 teaspoons fresh ground black pepper
1 1/2 teaspoons seasoned salt
2 large soft sandwich buns -- split
Toppings *

Prepare a medium-hot grill. Place ground beef in a large bowl, set aside. In a medium bowl, blend butter with all remaining ingredients except sandwich buns. Reserve about 4 tsp seasoned butter for the buns. Blend remaining butter mixture thoroughly into the ground beef. Form into 4 thick patties.

Grill burgers over med-hot fire until done, about 4 or 5 minutes on each side. Butter sandwich buns with reserved butter and grill for about 1 minute butter side down. Place one burger patty on bottom bun, add desired toppings. Top with second patty, complete with remaining toppings and bun. Get Ready For A Feast

* TOPPINGS:
Smoked Baked Beans
Lettuce
Sliced red onion
Sliced tomato
Crisp bacon
Spicy corn relish (stir minced jalapeno pepper into corn relish)
Ranch Hand Sauce, ( mix equal amounts of Ranch Salad Dressing and smoky BBQ Sauce)
Onion rings.

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HORSERADISH BURGERS WITH HAVARTI AND BACON
Recipe By: Tyler Florence (Food TV 1/25/04)

2 pounds ground chuck
1/4 cup grated fresh or prepared horseradish
1/2 bunch fresh chives, minced
Sea salt and freshly ground black pepper
Canola oil
16 slices havarti cheese
8 large hamburger buns, split
Ketchup, mayonnaise, and mustard, for serving
Cooked bacon, lettuce, sliced tomato, and onion, for serving

Put the beef in a large mixing bowl. Use a rubber spatula to fold in the horseradish and chives; season with salt and pepper. Hand-form the meat into 8 burgers, cover them, and chill in the fridge while preparing your grill.

Place a large grill pan on 2 burners over medium-high heat or preheat a gas or charcoal grill and get it very hot. Grill the burgers for 5-6 minutes.

When the burgers are just about cooked, put a couple of slices of cheese on top of each and cover the grill for 1 minute to melt the cheese. Remove the burgers to a clean side plate so you have enough room to toast the buns.

Toast the hamburger buns cut-side down for 1 minute. Serve the burgers with your favorite condiment and any garnish you like, such as bacon, lettuce, sliced tomato, and onion.

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JAMES BEARD'S FAVORITE BURGERS
Featured by Sara Moulton on Food TV 6/23/03

2 pounds chopped beef chuck or round
1 medium onion
1 tablespoon heavy cream
Freshly ground black pepper
1 tablespoon unsalted butter
1 tablespoon vegetable oil
Kosher salt to taste

Spread the meat out on a board and grate 2 to 3 tablespoons of onion into it. Use a fairly fine grater so you get just the juice and very finely grated raw onion. Now mix in about a tablespoon of heavy cream and some freshly ground black pepper, to taste. Form into 6 patties.

Using a black iron skillet or your pet aluminum frying pan, Teflon-coated or not (with a Teflon coating you won't need much fat, just a little bit for flavor), and cook the hamburgers in the butter and oil over fairly high heat, giving it 4 to 5 minutes a side, depending on how well done you like it. Salt this creamy, oniony, peppery hamburger before serving it on a buttered bun or English muffin, or as a main course with sliced tomatoes and onions or some home-fried potatoes.

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OPEN-FACED STUFFED PIZZA BURGERS
Yields 6 burgers

6 slices frozen Texas Toast slices
1-3/4 pounds ground beef chuck or round
1 cup pizza sauce (homemade or purchased), divided
18 slices pepperoni
12 slices mozzarella cheese, divided
1 cup sliced fresh mushrooms
1 tablespoon butter
6 slices green pepper
Sliced ripe olives
6 teaspoons freshly grated Parmesan cheese

Prepare slices of Texas Toast according to package directions. Meanwhile, shape beef into 12 thin patties. Top 6 patties with 1 tablespoon pizza sauce, 3 slices pepperoni, and 1 slice mozzarella cheese. Top with remaining 6 patties and press edges to seal. Grill, covered, over medium heat 7-8 minutes per side. Meanwhile, in a skillet, sauce mushrooms in butter.

Top each burger with a tablespoonful of pizza sauce and opne slice mozzarella cheese. Cover and cook 1-2 minutes lonver or until cheese is malted. Top each slice of prepared Texas Toast with a green pepper slice, then the burger, then top each burger with sauteed mushrooms, sliced olives and Parmesan cheese.

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SAUSAGE AND BEEF BURGERS
Recipe By: Tennessee Pride Sausage Co.
Makes 10-12 Burgers

1 pound bulk pork sausage
2 pounds ground beef chuck
1/4 cup minced onions
2 cloves garlic -- mashed with salt
2 tablespoons Worcestershire sauce
1/2 teaspoon coarse-ground black pepper

In a large mixing bowl, combine all ingredients and mix gently with hands. Form into 10-12 patties; place on waxed-paper-lined sheet pan, cover and chill at least 1 hour and up to 3 hours.

Grill, broil or fry in a skillet 5 minutes per side or to desired doneness.

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CHEDDAR AND BACON STUFFED BURGERS ON PORTOBELLAS
This should please all you low-carb lovers!
Yields 4 burgers

1 teaspoon Worcestershire sauce
1/2 teaspoon garlic salt
1/2 teaspoon pepper
1-1/3 pounds ground beef chuck or round
1/2 cup shredded Cheddar cheese
5 slices bacon, cooked and crumbled
4 large portobella mushroom caps (about 4" diameter)
1 tablespoon olive oil
Lettuce leaves
Tomato slices

In a bowl, combine Worcestershire sauce, garlic salt and pepper. Crumble beef over mixture and mix well. Shape into 8 thin patties. Combine cheese and bacon and spoon into center of 4 patties. Top with remaining 4 patties and press edges to seal. Grill, covered, over medium heat 5-6 minutes per side.

Meanwhile, remove and discard mushroom stems if needed. Brush each with olive oil and grill over medium heat 3-4 minutes per side or until tender. Place mushrooms rounded side down on serving plates. Top each with a burger, lettuce and tomato.

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GREEK LAMB BURGERS
AIOLI:
1 cup mayonnaise
2 teaspoons minced garlic
BURGERS:
2 pounds lean ground lamb
1/4 cup bread crumbs
1 bulb fennel -- finely chopped
3 tablespoons minced shallots
1 teaspoon dried oregano
1/2 teaspoon salt
1 teaspoon lemon juice
Ground black pepper to taste
6 hamburger buns -- toasted

AIOLI: In a small bowl, mix together mayonnaise and minced garlic. Cover, and refrigerate for at least 2 hours.

BURGERS: Preheat grill for high heat. Mix together lamb, bread crumbs, fennel, shallot, oregano, salt and lemon juice Form into 6 thick patties, and sprinkle black pepper over surfaces. Brush grate with oil, and place burgers on grill. Cook for 3 to 5 minutes per side, turning once, or until done. Serve on toasted buns with garlic mayonnaise.

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TURKEY BURGERS WITH PAPAYA SALSA
Recipe By: Rachel Ray (Food TV 12/1/04)

PAPAYA SALSA:
1 large ripe paaya. seeded -- peeled and diced
1/2 red bell pepper -- diced
1/4 cup diced red onion
1 serrano or jalapeno chile -- seeded and chopped
2 tablespoons chopped fresh cilantro
1 orange -- juiced
Kosher salt
BURGERS:
1 pound ground turkey
1 clove garlic -- minced
2 scallions -- thinly sliced
1 serrano or jalapeno chile -- seeded and chopped
1 inch fresh ginger, peeled -- grated
2 teaspoons fresh thyme leaves
1 teaspoon ground allspice
1/2 tet ground nutmeg
1 teaspoon coarse ground pepper
1 teaspoon kosher salt
Extra virgin olive oil
1 fresh lime -- juiced
4 lettuce leaves
4 kaiser rolls -- toasted

SALSA: Combine the papaya, red bell pepper, red onion, serrano or jalapeno, cilantro and orange juice in a bowl. Season salsa with salt, to your taste and set aside to allow flavors to blend.

BURGERS: Preheat a large nonstick skillet, indoor grill pan or tabletop grill to medium high heat. Combine the turkey, garlic, scallions, ginger, thyme, allspice, nutmeg, salt and pepper in a medium bowl. Form mixture into 4 large patties. Drizzle the patties with a touch of oil. Place patties in a hot pan or on a hot grill and cook 6 minutes on each side. Squeeze the juice of 1 ripe lime over the patties before removing them from the heat. Place the cooked patties on bun bottoms and top with lettuce leaves.

Pile salsa on top of the lettuce resting on cooked patties and add bun tops to the burgers. Serve with Chili Lime Avocados and pineapple wedges.

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PESTO-MOZZARELLA TURKEY BURGERS
Yields 4 burgers

1-1/2 pounds ground turkey (best is mixture of white and dark meat)
1 tablespoon steak sauce (any kind you like)
2 garlic cloves, minced
3/4 teaspoon salt
1/2 teaspoon pepper
1-1/2 cups (6 oz.) shredded Mozarella cheese
5 tablelspoons prepared pesto sauce
8 slices marbled rye bread or 4 hamburger buns, split and lightly toasted
Lettuce leaves

In a bowl, combine turkey, steak sauce, garlic, salt and pepper; mix well. Shape into 8 thin oval or round patties. In a separate bowl, combine the mozarella cheese and pesto sauce. Spoon about 2 tablespoons cheese mixture into the center of four of the patties. Top with 4 remaining patties and pinch edges to seal. Grill, covered, over medium hat 5 minutes per side. Serve on bread ot buns with lettuce.

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SHRIMP BURGERS
Recipe By: Emeril Lagasse (Food TV 12/99)

1 tablespoon unsalted butter
3/4 cup chopped yellow onions
1/4 cup chopped celery
1/4 cup chopped green bell pepper
1 1/2 teaspoons salt
3/4 teaspoon cayenne
2 pounds medium shrimp, peeled, deveined, & chopped
2 teaspoons chopped garlic
1/4 cup chopped green onions (green part only)
2 large eggs plus 1 egg, beaten
2 cups fine dried bread crumbs
1/2 cup unbleached all-purpose flour
2 teaspoons Creole Seasoning
2 tablespoons water
1/4 cup vegetable oil
8 hamburger buns, toasted
Tartar Sauce, lettuce, and slices tomatoes

In a large skillet, melt the butter over medium heat. Add the onions, celery, bell pepper, salt, and cayenne. Cook, stirring, until soft for about 6 minutes. Add the shrimp and cook, stirring, for 3 minutes. Transfer the mixture to a large mixing bowl and let cool slightly.

Add the garlic, green onions, 2 of the eggs, and 1 cup of the bread crumbs. Stir to mix well. Divide into 8 equal portions and form into patties. Put the flour in a shallow bowl and season with 1 teaspoon of the Creole seasoning. Put the remaining 1 cup bread crumbs in another shallow bowl and season with the remaining 1 teaspoon Creole seasoning. Put the beaten egg in yet another shallow bowl, add the water, and beat lightly.

Heat the vegetable oil in 2 large skillets over medium heat. Dredge each patty first in the flour, then in the egg mixture, then in the bread crumbs, turning to coat completely and shaking off any excess. Cook 4 patties at a time in each skillet, until lightly browned, 5 to 6 minutes on each side. Drain on paper towels. To serve, spread both sides of each toasted bun with some of the tartar sauce, place a patty on the bottom half of the bun, dress with lettuce and tomatoes, and top with the other bun half.

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CRISFIELD'S CRAB BURGERS
Crisfields is famous, especially for their crab cakes. The added cheese makes these a little different, but yummy!! Serve with french fries and cole slaw. Recipe By: Crisfield's Restaurant in Silver Spring, Maryland Yields 8 burgers

1 pound Backfin Lump Crabmeat -- picked over
3/4 cup finely chopped Celery
2 tablespoons finely minced Green Pepper
2 tablespoons finely minced Onion
1 cup Mayonnaise
1 cup tiny cubes of mild Cheese
dash Worcestershire sauce
dash Tabasco sauce
Salt and Lemon Pepper to taste
8 Hamburger buns (optional) -- split
Lettuce leaves
Sliced Tomatoes
Grated Parmesan cheese

In a medium bowl, very gently combine crabmeat, celery, pepper and onion. In a small bowl, combine mayonnaise, cheese, Worcestershire sauce, Tabasco sauce, salt and lemon pepper until well mixed; fold very gently into crab mixture.

In a large skillet over medium heat, melt butter until hot but not browning. Wet hands; shape crab mixture into 8 patties. Cook 4 at a time in hot butter until golden brown, about 3-4 minutes each side. Serve immediately on buns topped with lettuce, tomato, and sprinkled with Parmesan.

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BIG BURGER IDEA BOX
GREAT
BUNS

Kaiser Roll
Onion Roll
Potato Roll
Flavored Roll
Ciabatta Roll
Focaccia
Pretzel Roll
English Muffin
Sesame Seed Roll
Hawaiian Bread Rolls
Toasted Sliced Bread
GREAT ADDITIONS

Sriracha or Hot Sauce
Worcestershire Sauce
Any kind of Mustard
Chopped Onions
Minced Fresh Garlic
Ancovies
Egg
Onion Soup Mix
Fresh or Dried Herbs
Dried Mushrooms
Herbed Bread Crumbs
Capers
Sesame Oil
Steak Sauce
Red Wine
GREAT
CHEESES

Cheddar--Sharp or Mild
American Pre-Sliced
Emmentaler (Swiss)
Pepper Jack
Southern Pimiento Cheese
Blue Cheese
Cheese Whiz (yes!)
Fresh Goat Cheese
Feta Cheese
Mozzzarella
Provolone
Shredded Parmesan
Brie
Limburger
GREAT TOPPINGS

All kinds of Cheese
Sliced Red Onion
Dill Pickles
Bib Lettuce
Fresh Herbs and Lettuces
Roasted Red Peppers
Coleslaw
Sliced Avocado
Sliced Tomato
Bacon
Sauteed Mushrooms
Sliced Jalapeno Chiles
Roasted Whole Green Chile
Roasted Red Bell Pepper
Sauteed Sliced Garlic
Caramelized Sliced Onions
Pepperoncini
Fried Egg
Olive Tapenade
GREAT
SAUCES

Spiked Ketchup
Dijon Mustard
Horseradish Mustard
Thousand Island Dressing
Chili - No Beans Chili With Beans
Flavored Mayonnaise
Aioli
Barbecue Sauce
Sweet Pepper Relish
Chili Sauce
Garlic-Ketchup-Mayo
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Copyright 2008 Shaboom's Kitchen, Carol Stevens, All Rights Reserved