Burgers n More Burgers to Enjoy

[Hj]

Jalapeno n Goat Cheese Burgers n More

Place jalapeno n goat cheese in centers of hamburger or use Blue Cheese n green olives or black olives. You really can add anything to them. Also did one with pepperonci's in the center of the meat..YUM

Jalapeno popper burgers are great also just place a cooked popper in center n grill ..inclose the popper well- as in the
case of Mac n Cheese burgers..

Endless.. ways

Note best way to enclose is make 2 patties n enclose mixture into between the two patties n seal pattie edges well.
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Green Chili Burgers

4 fully cooked burger patties
1/2 small sweet onion
1 T. butter
4 ozs. whole green chilies, drained
4 slices Monterey Jack or Pepper Jack Cheese
4 Kaiser rolls or hamburger buns

salsa chunky style

Heat burgers in microwave according to package directions.

Cut onion into 1/4-inch thick slices. Heat butter in a large skillet over medium heat. Grill onions about 2 minutes on each side, until soft and golden.

Meanwhile, split green chilies and lay flat over top of burger. Lay 1 slice cheese over each; return to microwave briefly to melt cheese.

Heat buns in microwave or oven until warm. Spread salsa on buns.

Place burger patties on buns and top with grilled onions.
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Chipotle Burger Explosive

1 1/3 gr. sirloin
1 jalapeno pepper seeded diced or use serrano
1/2 c. white onion diced
1-2 garlic cloves minced
1 T. cumin powder
1/4 T. cayenne pepper
1 tsp. Worcestershire

Burger toppings
4 slices on pepper jack cheese
4 onion hamburger buns
leaves of lettuce
slices Roma or Plumtomatoe's
chipotle aioli spread

Combine burger ingredients - skillet fry bake or grill to desired doneness - assemble sammies as desired topped with whatever you want. Salt after cooking
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BBQ Slaw Burgers

2 lbs ground sirloin
1 onion diced
1 bottle barbecue sauce
1 sauce bottle water
3 to 4 T. brown sugar
Add some cayenne pepper for zing or liquid mesquite smoke 1/2 to 1 tsp.

Buns
Cole slaw

Brown meat - onion in small amount of hot shortening. Add barbecue sauce- water withbrown sugar. Bring to boil simmer 2 hours.
Serve on buns with cole slaw.

Add a side of baked potato skins of fries - or try a nice homemade potato salad.
10 to 12 servings.
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Burgers Greechian Style

1-2 red bell pepper roasted**

Spread
2 ozs. Romano cheese grated n little feta crumbled
2 T. mayonnaise little sour cream added
2 tsps. lime juice fresh or to taste
1 -2 mint sprigs fresh chopped or to your taste
1 parsley sprig fresh chopped

Burgers
1 lb. lean ground beef
6 ozs. feta cheese crumbled
8 ozs. spinach fresh - rinsed drained coarsely chopped
1/4 c. bread crumbs
1 egg
1 to 2 garlic cloves minced
1/4 c. onion chop
Kalamata olives chopped as many as u want
1/2 tsp. basil or some fresh chop to ur taste
3 mint sprigs fresh mint coarsely chopped
salt - ground black pepper to taste

4 Kaiser rolls split - toasted
tomato slices
4 leaves lettuce

Preheat oven's broiler set oven rack 6 inches from heat.
Place aluminum foil on baking sheet. Cut red bell peppers in half from top to bottom- remove stems seeds n ribs- place pepper cut side-down on baking sheet drizzled with little oil.

Roast peppers under broiler until skins blackened n blister- 5 minutes or so. Cool blackened .peppers letting them steam in paper bag 5 minutes- peel slice- set aside.

Mix spread ingredients together- set aside.

Preheat outdoor grill -medium heat-lightly oil grate.

Place **roasted red pepper slices or chopped with all burger ingredients in bowl . Sprinkle with black pepper-mix gently till combined. Salt after grilling or broiling

Divide meat mixture to form equal thick patties.

Grill burgers until cooked to your desired degree of doneness- 4 minutes per side for medium.

An instant-read thermometer inserted into center should read 160 degrees F . Serve burgers on warm toasted Kaiser roll with feta cheese spread- tomatoes n lettuce.

Note~ Sometimes I just added roasted peppers on top of the meat -instead of mixing into the meat
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Red Robin® 5 Alarm Burger

Chipotle Mayonnaise

1/4 Cup mayonnaise
1/4 tsp. ground chipotle chile pepper
1/8 tsp. paprika
1- 5.5 ounce ground beef patty
1/4 tsp. approximately Red Robin Seasoning
2 slices pepper jack cheese
1 sesame seed hamburger bun
4 to 6 bottled jalapeno slices (nacho slices
2 Tablespoons fresh salsa or pico de gallo
1/3 Cup shredded iceberg lettuce


Chipotle Mayonnaise
Combining ingredients in small bowl. Cover and
chill until you are ready to use it.
Make Red Robin Seasoning.

Preheat barbecue to medium heat. Shape ground beef into a round patty that is slightly larger than the sesame seed bun. Sprinkle with Red Robin
Seasoning over both sides of the patty. Grill for 3 to 5 minutes per side,
or until the patty is cooked.

Just before the burger is done place a couple slices of pepper jack cheese
on top of the patty to melt. Toast the sesame seed bun on an indoor griddle
or skillet, or on barbecue, watching carefully to avoid burning.

Assemble Burger
Spread approximately 2 teaspoons of chipotle
mayonnaise on top and botton of the toasted bun. Place the hamburger patty on the bottom bun. Add 4 to 6 jalapeno slices on the patty. Spoon 2
tablespoons of salsa or pico de gallo over the jalapeno slices. Add about
1/3 cup of shredded lettuce on and finish with bun top.

Makes 1 burger.
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Burgers and Relish

1 lb. ground beef
1/2 cup grated Parmesan cheese
1/4 cup minced green onions
2 tsp. minced garlic
salt and pepper
4 slices rustic crusty bread, cut 1/2-inch thick
olive oil

Make 2 Tomato Relish

3 cups chopped red tomatoes
2 cups chopped yellow tomatoes
1/4 cup thinly sliced fresh basil
1 tsp. minced garlic
1/2 tsp. salt
1/8 tsp. pepper

Combine 2Tomato Relish ingredients in medium bowl; set aside.

Combine ground beef, cheese, green onions and garlic in medium bowl, mixing lightly but thoroughly. Lightly shape into four 1/2-inch thick patties.

Place patties on grid over medium, ash-covered coals. Grill, uncovered, 11-13 minutes to medium doneness (160°F), until not pink in center and juices show no pink color, turning occasionally. Season patties with salt and pepper, as desired.

Meanwhile, brush both sides of bread slices with oil. About 3 minutes before burgers are done, place bread on grid. Grill until lightly toasted, turning once.

Place one burger on each bread slice; top each with 1/4 cup Two-Tomato Relish. Serve open-faced.
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Alex's Falafel Pita Burger
8 servings

3/4 cup garbanzo beans
3/4 cup lentils
1 cup brown rice
1 teaspoon olive oil
1 cup diced onion
1 teaspoon minced garlic
1/2 teaspoon minced jalapeno chile pepper
1/4 cup egg whites
1 tablespoon fresh lime juice
1 tablespoon chopped fresh oregano
3/4 cups fresh bread crumbs
salt (optional with freshly ground pepper to taste
1/2 dash chili flakes or to taste
4 pita bread rounds, cut in half

Cook garbanzo beans, lentils, and brown rice in separate pots according to package directions. Drain each and set aside.

In a hot saucepan over medium heat, saute onions in the olive oil, stirring, until onions start to brown. Add garlic and the jalapeno. Cook for 2 to 3 minutes.

Place cooked garbanzos, lentils, rice and the sauteed onion mix in a food processor and process 5 seconds to roughly puree. Add egg whites, lime juice, and oregano. Pulse food processor for 15 seconds, scraping down the sides until all is well combined. Place the pureed mix in a bowl and fold in the bread crumbs. Add salt (if using), pepper, and chili flakes. Mix with a spatula or wooden spoon. Form into 8 individual patties and flatten to about 3 inches in diameter and about 3/4-inch thick. Set aside on a piece of aluminum foil or waxed paper.

Heat a grill or lightly spray a saute pan with vegetable spray. Grill or saute each burger until nicely browned on both sides. Spread 2 teaspoons Tahini Mustard (or any coarse mustard in each half pita round. Add a slice of tomato, some sauerkraut or julienned bell pepper, chopped mixed lettuces, sliced cucumbers, and onion slices (whatever condiments are your favorite. Tuck in a cooked burger and place on a plate with your favorite salad alongside.
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Avocado Bacon Cheese Burger or use Hj's Cilante Meat Burgers

2 lb. lean gr. sirloin
salt n pepper
garlic granular to ur liking
mix well

Make patties thin to medium enough that you'll have double patties

Fry or microwave bacon -drain crumble- 10 slices or so
set aside

Asemble
Make even amount of patties to make 2 patties per burger

on 1 raw burger half -add slices of avocado seasoned with little salt -pepper-garlic-granular n little crumbled bacon than slice or shredded of Provolone cheese or any cheese you prefer-top with other halve of raw patty SEALING all inside well. Grill as usual.

If using Calimente Meat filling- seal in side same way.

Place on steamed or heated buns with favorite dressing or garnishes.

Note~Do advanced search -all dates on this site for my Cilante Meat recipe
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Mushroom Bacon Burger Supreme Hj's
Bacon fried-drain

2 garlic cloves minced or sprinkle garlic granular
6 T. olive oil
1/2 tsp. dried thyme
2 T balsamic vinegar
salt n pepper to taste
Accent
1/4 to 1/2 tsp. onion powder

Provolone or Mozzarrela cheese sliced thin melt at last minute

4 large portobello mushroom caps
4 Kaiser buns cut toasted with garlic olive oil or buttered n olive oil

1-2 T. capers drained n chop fine
1/4 c mayonnaise

large tomato slice
onion slices thin (red or white
lettuce leaves rinsed cold crunchy
avocado slices thin (optional

4 leaves lettuce

Fry bacon n drain

Turn on broiler adjust rack so it is fairly close to heat source - watch while cooking that doesn't burn or catch on fire.

Whisk together oil -vinegar with herbs n seasonings well

Place mushroom caps- bottom side up on shallow baking pan. Brush caps with 1/2 the dressing. Place caps under broiler- broil -4 5 minutes or on heated grill 11/2 to 2 minutes per side.
Turn caps- - brush with the remaining dressing. Broil 4 minutes-but add provolone or mozzarella cheese last minutes so it melts on 2nd side

Toast lightly seasoned oiled buns lightly on side

Small dish- mix chopped capers with mayonnaise. Spread mayonnaise mixture on buns- top with mushroom caps n other garnishes.

Notes~ add some roasted red bell peppers to the top from a jar or roast them ur self.
Don't need to add bacon. These are heavenly
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Bayou Burger with Balsamic Spinach Slaw

Burger
1 cup finely chopped onion
1/4 cup finely chopped celery
1/4 cup finely chopped green bell pepper
2 tablespoons Sutter Home White Zinfandel
1 pound ground chicken
6 ounces turkey andouille sausage, casing removed, finely chopped
1/2 cup peeled, deveined, and chopped shrimp
1/2 cup chopped crawfish tails
1 tablespoon Worcestershire sauce
1 tablespoon Tabasco sauce
1 tablespoon ketchup
2 tablespoons minced garlic
1 large egg, lightly beaten
1 cup crumbled Ritz crackers
Kosher salt and freshly ground black pepper, to taste

Spinach Slaw
2 tablespoons balsamic vinegar
1 tablespoon olive oil
1/2 teaspoon honey
1 cup washed, stemmed, and chiffonade-cut spinach
1 cup julienned Granny Smith apple
1 cup roasted corn
1/2 cup diced tomatoes
1/2 cup pecan halves, toasted (optional)
Salt and pepper, to taste

Vegetable oil for brushing grill
6 burger buns (your choice), split
Roasted garlic flavored olive oil, to taste
Creole mustard, to taste

Procedure:
Preheat grill to medium hot flame. Combine the first 4 burger ingredients in a foil packet and place on grill. Grill 5-7 minutes or until soft. Remove from grill and allow to cool. Combine ground chicken with the cooled onion mixture and the remaining burger ingredients in a large bowl and mix well. Shape into 6 thick patties. Set aside until ready to grill.

Whisk vinegar, oil, and honey together in a bowl, then add remaining slaw ingredients. Set aside.

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Burger Con Queso n Poppers

2 lb. lean ground beef
1/4 cup prepared thick chunky salsa
4 frozen cream cheese stuffed jalapeno peppers
1/4 cup prepared chile con queso
1/4 cup chopped fresh plum tomato
2 T. sliced pitted ripe olives
4 hamburger buns

Combine ground beef and 1/4 cup salsa in large bowl, mixing lightly but thoroughly.

Divide beef mixture into equal portions and lightly flatten into thick patties. Place one stuffed pepper in center of each patty. Wrap the beef around the pepper to enclose, sealing seams and forming a ball. Flatten balls into patties about 4-5 inches across and 1 inch thick.

Place patties on grill over medium ash-covered coals. Grill covered, 15-16 minutes or to your liking

Spread 1 T. chile con queso evenly over top of each burger. Sprinkle with tomato and olives and serve on hamburger buns with additional salsa as desired.

Note
Four slices 3/4 ounces each Mexican-style process cheese slices may be substituted for chile con queso; place on top of patties 1 minute before patties are done, to allow cheese to melt.
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Burger King Big King

1/2 cup mayonnaise
2 tablespoons French dressing
1 tablespoon sweet pickle relish
1 teaspoon white vinegar
1 teaspoon granulated sugar
8 sesame seed hamburger buns
4 store-bought frozen burgers (4 ounces each)
16 slices American cheese
1 1/3 cups shredded lettuce
12 white onion rings
8 dill pickle slices
Salt and pepper, to taste

Mix the first five ingredients together in a small bowl. Refrigerate until ready to use.

Preheat barbecue or gas grill on high heat. Grill frozen burgers to desired doneness. Season to taste. Toast buns either on the grill or in a toaster oven.

Assemble the finished product in this order:

Spread 2 tablespoons sauce on top bun and then place 1/3 cup lettuce evenly over sauce. On bottom bun, place one burger, then one slice of cheese, then another burger, and another slice of cheese. Follow this with 3 onion slices and then 2 pickle slices. Finish with top bun Servings: 4
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Burgers Grilled Roasted Goodies

1 1/2 lbs. lean ground beef
1 large yellow onion, sliced 1/2-inch thick
1 large red onion, sliced 1/2-inch thick
2 Tbsp. olive oil
1 lb. plum tomatoes, halved lengthwise
1/4 cup coarsely chopped cilantro leaves
1 tsp. minced fresh or bottled garlic
salt and pepper
1 cup shredded Mexican cheese blend
4 squares ciabatta, focaccia or rolls, split and toasted
Instructions
Shape ground beef into four 3/4-inch thick patties.

Brush both sides of onions with oil. Place onions on grid over medium, ash-covered coals. Grill, uncovered 15 minutes, or until tender, turning frequently. Grill burgers 13 to 15 minutes to medium doneness until not pink in center and juices show no pink color, turning once. Grill tomatoes, cut-side down 10 minutes until tender; do not turn.

Top burgers wtih cheese immediately after removing from grill. Serve burgers on toasted ciabatta with grilled vegetables.

Toast bread, place on grill, cut-side down, about 2 minutes.
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Conway Twitty Burgers - His parents named him Harold Lloyd Jenkins. But early in his musical ramblings he played engagements in Conway, Arkansas, and Twitty, Texas, and soon the music world had a brand new star, Conway Twitty. He started out as a rock and roll singer, and before he decided to ?come home? to country music he had earned three Gold Records, including the smash hit, ?It?s Only Make Believe?. His success was assured in 1970 when ?Hello Darlin?? won him his first Gold Record as a country performer. A year later he teamed with Loretta Lynn, and together they?ve captured the Country Music Association?s Duo of the Year Award many times. An accomplished songwriter as well, Conway has penned over 200 tunes, 11 of which have made it to No. 1 on the charts. He makes his home in the Nashville suburb of Hendersonville where he often treats family and friends to his famous Twitty Burger.

Twitty Burger
4 oz. patty ground sirloin
1 large pineapple ring
Graham cracker crumbs
Shortening
2 slices bacon, fried crisp
1) 5" hamburger bun
Mayonnaise

Cook patty of ground sirloin as desired. Batter the pineapple ring with graham cracker crumbs and deep fry. Spread mayonnaise on both sides of bun. Put this all together - bun, patty, bacon and pineapple ring - for a Twitty Burger.
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Guacamole with Southerwestern Flare Burger

Guacamole
2 -3 avocados - halved peeled- pitted
1/2 lime juiced
1-2 serrano peppers minced
little cilantro leaves chopped
1/4 c. red onion chop
1/2 c. tomatoes (roma or plum- dice fine
1 1/2 tsp. garlic minced
1/4 tsp. salt to taste
black olives drain slice fine as many as u want

Burger
2 lbs. gr. sirloin lean
1 tsp. chili powder
1/4 tsp. cumin powder
1/2 lime juiced
1/2 T. garlic granular or to taste
1-2 serrano peppers diced fine or 1 jalapeno large seeded diced fine or use 4 ozs.
canned drained green chiles.
1/2 c. onion red onion
2 T. cilantro's leaves chopp fine

6 slices Monterey Jack cheese or Cheddar or Hot Pepper
6 hamburger buns steamed or put on grill to toast a little
Lettuce shredd to top guacomle on the bun (optional

Large bowl- mix together beef
with
Form meat into 6 patties

Preheat an outdoor grill medium heat.

Make guacamole ahead of time by mashing avocado in medium bowl with
juice 1/2 a lime
little salsa (to taste
2 serrano or 1 jalapeno-seeded
1/4 c.onion
1 to 1 1/2 tsps. minced garlic
cilantro leaves chopped to ur liking
season to taste with salt - chill.

Peel avocado -remove pit save- mash avocado add all other -put pit back into gaucamole till serving time -chill well.

Cook burgers to desired doneness on preheated grill.
Add slice of cheese to each burger during last minute of cooking. Serve on toasted buns with a dollops of guacamole n shreddred lettuce on top.

Notes~ make gucamole go further use some sour cream in gucamole.

You can add anything to gucamole you like.
black olives -green olives-chopped
red onion
green onion with some stems
tiny cubes of cheddar cheese
salsa
cumin powder
diced tomatoes
serrano peppers
lemon or lime
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Honey Pineapple Burgers

1 lb. lean ground beef
1/2 tsp. onion powder
2 Tbsp. teriyaki sauce
2 Tbsp. honey
1/2 cup crushed pineapple, drained
1/2 tsp. salt
1/2 tsp. pepper
4 Kaiser rolls

Basting sauce
1/3 cup crushed pineapple, with juice
3 T. honey
1/8 tsp. red pepper

Combine ingredients for basting sauce in microwave-safe glass bowl. Heat in microwave 1 1/2 minutes on HIGH, until mixture is warm. Hold and use for basting during last few minutes of cooking burgers.

For burgers combine all ingredients in medium bowl, mixing lightly but thoroughly. Shape into 4 patties.

Grill or Broil patties on rack of broiler pan with surface of beef 2-3 inches from heat for 3/4-inch thick patties. Broil 10-13 minutes, or until internal temperature reaches 160°F.

During last few minutes of cooking, spoon Basting Sauce over patties. Can cooked patties with any remaining basing sauce prior to serving. Serve on Kaiser rolls

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Jalapeno Cream Cheese Burgers

1 lb. lean ground beef
2 tsp. fresh jalapeno pepper, seeded and chopped
1 1/2 tsp. chili powder
3 ozs. cream chesse cubed
1/4 cup shredded Monterey Jack cheese
4 thin tomato slices
4 hamburger buns, split, toasted

In medium bowl, combine ground beef, jalapeno pepper, and chili powder, mixing lightly but thoroughly.

Shape beef mixture into four 1/2 inch thick patties. Place cubes of cream cheese within patties so meat covers the cheese..(Can use cream cheese with chives -garlic..Just cover the cheese.

Place patties on grid over medium ash covered coals or gas Grill uncovered 14-16 minutes or until centers are no longer pink, turning once or your desired liking

Approximately 1 minute before burgers are done, sprinkle each with 1 T. cheese.

Place one slice tomato on bottom half of each bun and top with burger. Close sandwiches and serve.
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Onion Soup Burger
1 Pound 85% lean ground beef
1 Package of dry french onion soup
1/4 cup of water

Mix everything, make four burgers patties, and grille (5 minutes each side of medium-low heat) don't squeeze, pat, or overly handle the burger while it's on the grille, If you overhandle it the juices will escape....

Best burger you'll ever have...

Optional: Bacon and Blue cheese
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Old Dinner Burger with Tx Toast

1 lb. ground beef
slices of Texas toast
slices of Swiss cheese
slices of onion
6 tsp. of teriyaki sauce

Put burger on a grill or frying pan - add the onion and grill it with the burger. Place the Texas toast on a hot surface to brown both sides put the and then place the Swiss cheese on the bread. After turning burgers take fork and put holes in burger - add teriyaki sauce - finish cooking , put onions on toast add burger .
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Paul Bunyan Burger

This is a genuine whoppera huge, succulent burger for a crowd. Try this for a tailgate party or on the weekend around the grill. Serve this burger cut into wedges, accompanied with deli salads, to a delighted crowd of eight.

2-1/2 pounds lean ground pork
2 teaspoons garlic pepper
1 teaspoon hot pepper sauce
1 round loaf (24-ounce) French or Italian bread, cut in half horizontally

Prepare medium-hot fire in kettle-style grill.

In large bowl mix together pork, garlic pepper and hot pepper sauce. Pat
mixture into a round that measures about 11 inches--or one inch larger than
your bread.

Carefully place giant burger over hot coals--place burger on a flat baking
sheet for transferring to the grill--and grill for about 10 minutes per
side. Turn the burger over by sliding in onto a baking sheet, using a second
baking sheet to help push it on. Sandwich the burger between the two baking sheets, hold them together and invert the patty. Slide the big burger onto the grill, cooked side up.

When done, slide the burger onto the bottom of the loaf, top with top of
loaf and cut into wedges to serve. Serves 8
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Pizza Burgers

3 lbs. ground round or chuck
1/2 T oregano dried and crumbled
1/4 T. basil dried and crumbled
1 small onion diced
2 cloves of garlic minced
1 small green or red pepper diced small
1/2 cup pizza sauce either store bought or homemade )
12 slices of Mozarella cheese
12 slices of Provolone cheese
12 slices of pepperoni large kind
12 Kaiser rolls

The Rolls
3 T olive oil
1 teaspoon oregano dried and crumbled
1 tsp.basil dried and crumbled
1/4 tsp. garlic granular

Mix burger, spices, onion, garlic, and pepper together and shape into 12 patties. Grill over hardwood coals until done to your liking. Baste with pizza sauce the last few minutes. Cut rolls in half . Mix remaining herbs - olive oil - brush on both cut faces of rolls, place face down on grill a few minutes to toast. Remove from grill. Place slice of Mozzarella cheese on one half of roll and a slice of Provolene on other half of roll. Place one slice of pepperoni on top of one side of roll. Place burger on one side of roll and brush with remaining pizza sauce. Close roll
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Stuffed Jalapeno Burgers

1 lb. ground beef
1 onion red diced (about 4 Tbsp.
1 T. cream
1 garlic clove crushed
1/2 tsp. each salt and pepper
4 tsp. salsa
4 tsp. japlapeno slices, chopped
1/2 c. Cheddar or Asiago shredded cheese

Mix ground beef- red onion- cream- garlic- salt n pepper- form thin pattie -or make thicker patties (using more meat

Top 4 patties with 1 tsp. salsa, 1 tsp. jalapeno n 2 T. cheese.

Top with 4remaining patties press edges to seal in toppings.

Grill over medium coals 12 minutes, turning once after 7 minutes.

Serve on your favorite bun toasted. Spread with extra salsa.

Notes ~ add any sliced olives adding inside-some roasted red bell pepper.
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Veggie Burger

2 tsp. x-virgin olive oil
1 onion small grated
some roasted red peppers
2 garlic cloves mince
1 carrots shredded
1 summer squash small shredded
1 zucchini medium shredded
1 c. rolled oats
1/2 c. Panko Bread Crumbs
1/4 c. Mexican blend or Cheddar cheese shredded
1 egg beaten
little black pepper
1 T. Maggi or soy sauce
1/2 c. Panko Bread crumbs.

Heat olive oil in skillet over low heat- cook onion -roasted red peppers* with garlic until tender(see notes. Mix in carrots squash n zucchini. Continue to cook - stir 2 minutes.

Remove pan from heat-mix in oats- cheese with egg. Add soy sauce-mix- transfer mixture to a bowl-chill 1 hour.

Preheat grill for high heat.
Place more Panko on a large plate. Form veggie burger mixture into eight 3 inch round patties. Drop each patty into the Panko lightly coating both sides. Pepper n salt each side
Oil grill grate - grill patties 5 minutes on each side- or until heated through - nicely browned.

Don't burn these

Notes ~sometimes I add ** julienne jicima -sliced mushrooms or celery to these. Can press burgers in flour or seasoned regular breadcrumbs.Add liquid smoked mesquite just less than capful if you want or some smoked paprika or smoked chipotle powder. Get creative.
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Tavern Burgers
1 1/2 c.onion chopped
3 T. butter
1 can tomato soup
1/2 c. water
1/4 c. vinegar
2 T. prepared mustard
2 T. Worcestershire sauce
2 T, brown sugar
2 T. jalapeno seeded diced
2 lbs. ground sirloin
Salt - pepper to taste

Combine cook half the onion with butter until clear n tender. Remove from fire - add remaining ingredients with jalapeno- beef- salt - pepper. Simmer 10 minutes.
Cook ground sirloin - remaining onion until brown. Add to mixture. Salt - pepper to season.
Spread on toasted buns or fill your favorite hoagie rolls!
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Ranch Burgers

1 lb. lean ground beef
2 tsp. sweet paprika
2 tsp. dried thyme leaves, crushed
1-1/2 tsp. salt
1 tsp. onion powder
1/8 tsp. cayenne pepper

4 hamburger buns, split
4 leaves Romaine lettuce
4 slices tomato

1/4 cup prepared creamy ranch dressing
2 Tbsp. canned French fried onions

Combine paprika, thyme, salt, onion powder, and red pepper in an airtight container and shake to blend.

Shape ground beef into 4 patties, 3/4-inch thick. Press 1 tsp. of the spice mix evenly into both sides of each patty. Store remaining spice mix in airtight container for future use.

Grill over medium heat or medium coals to your liking-Line bottom of each toasted bun with lettuce and tomato. Top with burger and spoon ranch dressing evenly over burgers. Sprinkle with French fried onions and close sandwiches.

Notes~ Add any seasonings to the meat u like.
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Portobello Stuffed Cheeseburger
Juiciest Burger winner of the 2007 Create the Perfect Burger Contest
Created by Mark Murray, of Watertown

2 pounds 85 percent lean ground beef
3 tablespoons Worcestershire sauce
1 1/2 teaspoons salt
1/3 teaspoons freshly ground pepper
1 1/2 tablespoons garlic powder
1 cup chopped portobello mushrooms
1 cup shredded sharp cheddar cheese
6 slices sharp cheddar cheese
6 large hamburger buns, split
Ketchup
Mayonnaise
1 red onion
1 head romaine lettuce
2 fresh tomatoes
Preheat grill to high.

Large bowl, mix ground beef, Worcestershire sauce, salt, pepper, and garlic powder. Form into 12 thin burgers. Evenly distribute the mushrooms and shredded cheese onto 6 of the burger patties. Cover with remaining burgers and gently reform into 6 patties, making sure burger edges are sealed and mushrooms and cheese are tightly tucked inside.
Lightly spray cooking grate with oil to prevent sticking; reduce heat to medium. Place burgers on grill and cover, turning once, until burgers are done (about 8 minutes for medium, 12 to 14 minutes for well done). About 2 minutes before burgers are done cooking, place cheese slices on burgers and place hamburger buns on grill to toast. Serve with ketchup, mayonnaise, red onion slices, lettuce and tomato slices. Makes 6 burgers.
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chili patties
Courtesy of Pete

4 hamburger, patties thick
1 cup fully cooked beef chili (either canned or homemade)
4 buns toasted both sides
1/2 cup shredded cheddar cheese or Mexican Blend
onion diced

pickles on the side

Toast bread until lightly browned.

Grill the hamburger patties according to your liking

Heat chili according to directions.

For each serving, place one bun half on a plate, top with one of the hamburger patties and 1/4-cup of the chili. Sprinkle with some of the cheese and diced onions
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2007 Contest Prize Winner
Courtesy of Brain Lee of Mannluis

1 bottle 25.4 ounces) Cabernet Sauvignon
1/4 cup minced shallots
9 tablespoons unsalted butter at room temperature, divided
2 tablespoons brown sugar
1 tablespoon minced fresh rosemary
1 teaspooon salt
2 pounds 95 percent lean ground beef
1/2 teaspoon ground black pepper
Vegetable oil
1 cup packed grated extra-sharp white cheddar cheese
6 squares of focaccia bread (4 1/2 inches each

Fresh tomatoes
2 cups arugula

Boil wine and shallots in saucepan until reduced to 3/4 cup, about 20 minutes. Add 1 tablespoon butter and the brown sugar; whisk until butter melts and sugar dissolves. Remove from heat. Mix remaining 8 tablespoons butter and rosemary in small bowl and set aside.

Prepare grill for cooking.

Mix ground beef, salt, pepper and 1/4 cup wine/shallot mix in bowl. Form burgers into 5-inch rounds. Brush grill with oil and grill burgers until brown on bottom (about 3 minutes). Turn and brush with wine/shallot mix. Continue grilling until cooked to desired temperature and doneness; continue to turn and baste. Sprinkle with the cheese on last turn.

Spread cut side of bread with rosemary butter and grill, cut-side down, until golden brown, about 2 minutes. Arrange burgers on bread with arugula and fresh tomato slices. Makes 6 burgers.