Anthony's "World Famous" Burgers

Anthony’s “World Famous” Burgers
From: The Main {Recipes}

Printable Recipe

Hands on time: 5 minutes
Grilling time: 5-6 minutes per side

Makes 4 burgers

Ingredients:
Hamburger Patties:
½ Vidalia onion, grated
2 tbsp breadcrumbs
1 tbsp Worcestershire sauce
1 tbsp freshly ground black pepper
1 tsp salt
1 tsp garlic powder
1 ½ lb/680g ground sirloin

4 hamburger buns
Anthony’s Spicy Bourbon BBQ Sauce
And the rest is up to you…Anthony likes aged cheddar and some of his cabbage celeriac coleslaw that I will have to try one of these days.

Directions:
Form Patties:
1. In a large bowl, combine the hamburger ingredients. Use your hands to combine well and form into 4 patties and place on a baking sheet.
Ruth’s note: I like Bobby Flay’s tip about making an indent in the center of each burger. It prevents them from turning into giant meatballs by the time they’re cooked.

Grill Burgers:
2. Preheat the bbq or grill pan (some of us aren’t lucky enough to have an outdoor grill) and spray/brush the rack with oil and grill burgers over medium high heat, until they are slightly charred and cooked the way you like them.
Ruth’s note: Don’t flip the first time for at least 4 minutes . That keeps them together so they won’t fall apart when you turn them.

Add your favorite condiments and other toppings. I like the spicy Bourbon BBQ Sauce and a double layer of raw vidalia onion slices.

Spicy Beef Burgers

Spicy Beef Burgers
Adapted from Delicious - Australia

Printable Recipe

Prep Time: 10 minutes
Cook Time: 10minutes

Serves 4-6

Ingredients:
1lb/450g ground beef
3 tbsp medium curry paste (I used rogan josh)
2 tbsp cilantro/coriander, chopped
¼ cup mango pickle, chopped
½ red onion, chopped
For the bun…
Red onion slices ( grilled mine along side the burgers on my grill pan - they caramelized and were awesome) My Honey liked his raw.
Spicy tomato relish (magazine suggestion, I didn’t have so opted for more mango pickles)
lettuce

Directions:
1. Combine ground beef, curry paste, cilantro, chopped onion and chopped mango pickle in a bowl. Form into 4 patties.

2. Preheat a grill pan or BBQ, if you’re lucky, brush burgers with a little oil (I used olive, but any vegetable oil would do). Cook for about 5 minutes per side, turning once. The burgers should be cooked through but not dried out.

Serve on buns with your favorite fixin’s.
NOTE: this would make an awesome meatloaf. Just bake at 350ºF/180°C for 45 minutes or until an instant read thermometer inserted into the center reads 160ºF/71°C. Allow it to rest for 5-10 minutes before serving to absorb some of the juices.

Lamb & Mint Burgers

Lamb & Mint Burgers
From: Grill It!

Printable Recipes

Hands-on time: 5 minutes
grill time: 8-10 minutes
Makes 4 burgers

Ingredients:
lb/450 g ground lamb (or whatever ground meat you favor)
½ cup fresh mint, chopped
2 cloves garlic, minced
1 small-medium onion, finely chopped
½ cup panko breadcrumbs or 2/3 cup fresh breadcrumbs
1 egg, slightly beaten
1 ½ tsp ground cumin
1 ½ tsp ground coriander
1 tsp salt
Freshly ground black pepper to taste
Olive oil to brush on the burgers
4 hamburger buns

Directions:
1. In a large bowl, combine the ingredients except for the buns. Shape into 4 patties.

2. Heat a grill pan over medium-high heat, baste the burgers with just enough oil to keep the meat from sticking. Add the patties and turn once or twice for 10 minutes or so. Or if you’re really lucky…grill on a BBQ or use a Griddler and set to “sear”

Wild Mushroom Cheddar Burger with Chipotle Ketchup

photo coming

Bobby Flay’s Wild Mushroom Cheddar Burger with Chipotle Ketchup

From Bobby Flay's Burgers, Fries, and Shakes

Printable Recipe

Prep time: 10 minutes
Rest time for Chipotle Ketchup: at least 30 minutes, will keep for a week, refrigerated
Grill time: 8-10 minutes (depends on how you like it done)

Serves 4

Ingredients:
Chipotle Ketchup:
1 cup ketchup
1-3 tbsp pureed canned chipotle in adobo sauce
Kosher salt & freshly ground black pepper

Mushrooms:
2 tbsp olive oil
1 tbsp unsalted butter
12oz/340g assorted mushrooms (my fave…cremini, stemmed shitake, and whatever else looks good that day)
1 small shallot, finely diced
Kosher salt & freshly ground black pepper
1 tbsp fresh thyme leaves, chopped
2 tbsp fresh flat leaf parsley, chopped

Burgers:
1½ lbs/680g ground chuck (80% lean – it’s Bobby’s secret to great burgers no matter what you top them with)
Kosher salt & freshly ground black pepper
1½ tbsp canola oil
4 slices sharp cheddar cheese
4 hamburger buns, split and toasted

Directions:
Chipotle Ketchup:
1. Whisk all the ingredients together in a small bowl, cover and refrigerate for at least 30 minutes to allow flavors to meld. It will keep for a week in the fridge.

Mushrooms:
1. Heat the olive oil and butter in a large sauté pan over high heat until almost smoking. Add the mushrooms and cook, stirring occasionally, until soft (about 5 minutes). Add the shallots, season with salt and pepper until the mushrooms are golden brown (another 5 minutes or so – you want all the liquid absorbed). Stir in the thyme and parsley and transfer to a bowl.

Burgers:
1. Preheat the BBQ on high for 10 minutes.

2. Divide meat into 4 equal portions (about 6oz/170g) and form each portion loosely into ¾” thick burger and make a deep depression in the center with your thumb (Bobby’s other trick) Season both sides with salt and pepper.

3. Brush the burgers, not the grill (Bobby’s third rule for perfect burgers). Grill until golden brown and slightly charred on one side (about 3 minutes). Flip the burgers and cook until golden as well (about 4 minutes) for medium rare…the rest is up to you as to how well done you like your burgers.

4. Top each burger with a slice of cheese during the last minute or two to really melt it properly.

5. Place the burgers on the bun bottoms and top with a dollop of chipotle ketchu and large spoonful of mushrooms. Cover with the top bun and serve.

Bobby Flay's Argentinean Burger

Bobby Flay’s Argentinean Burger

From Bobby Flay's Burgers, Fries, and Shakes

Printable Recipe

Prep time: 10 minutes
Rest time for Chimichurri: 30 minutes to 8 hours
Grill time: 8-10 minutes (depends on how you like it done)

Serves 4

Ingredients:
Chimichurri:
2 cups fresh flat leaf parsley leaves, packed firmly
1 tbsp fresh oregano leaves
4 large cloves garlic, peeled
1 tsp smoked sweet Spanish paprika
3 tbsp red wine vinegar
½ cup extra virgin olive oil
Kosher salt & freshly ground black pepper

Burgers:
1½ lbs/680g ground chuck (80% lean – it’s Bobby’s secret to great burgers no matter what you top them with)
Kosher salt & freshly ground black pepper
1½ tbsp canola oil
4 slices Manchego cheese
4 hamburger buns, split and toasted
½ red onion sliced ¼” thick

Directions:
Chimichurri:
1. Combine parsley, oregano and garlic in a food processor and pulse until coarsely chopped. Add the paprika, vinegar, and oil. Season with salt and pepper and process until smooth (just a couple of minutes). Scrape into a bowl and let sit at room temperature for 30 minutes before serving.

The sauce can be made 8 hours in advance, tightly covered and refrigerated until 30 minutes before serving.

Burgers:
1. Preheat the BBQ on high for 10 minutes.

2. Divide meat into 4 equal portions (about 6oz/170g) and form each portion loosely into ¾” thick burger and make a deep depression in the center with your thumb (Bobby’s other trick) Season both sides with salt and pepper.

3. Brush the burgers, not the grill (Bobby’s third rule for perfect burgers). Grill until golden brown and slightly charred on one side (about 3 minutes). Flip the burgers and cook until golden as well (about 4 minutes) for medium rare…the rest is up to you as to how well done you like your burgers.

4. Top each burger with a slice of cheese during the last minute or two to really melt it properly.

5. Place the burgers on the bun bottoms and top with a large dollop of chimichurri and sliced onion. Cover with the top bun and serve.

Spicy Lamb Burgers with Minty Tzatziki

Spicy Lamb Burgers with Minty Tzatziki Sauce
Adapted from Bitchin' Kitchen Cookbook: Rock Your Kitchen-And Let the Boys Clean Up the Mess

Printable Recipe

Prep time: 5 minutes
Marinating time: 2 hours or more in the fridge
Grill time: 10 minutes or until done to your liking

Serves 4

Ingredients:
Burgers:
2 lbs/1kg ground lamb
1 large onion, minced
½ cup fresh mint leaves, finely chopped
½ cup fresh cilantro, finely chopped
1 tbsp fresh gingerroot, minced
1 tbsp green hot chili (optional – I left it out and the other seasonings were spicy enough for us), minced
1 tsp ground cumin
1 tsp ground coriander
1 tsp paprika
1 tsp cayenne pepper
1 tsp sea salt
Freshly ground black pepper
Extra virgin olive oil for brushing on the burgers
Tzatziki:
1 very large English cucumber
½ cup scallions/green onions, finely sliced (white and green parts)
2 cloves garlic, crushed (my addition, because…well, just because)
2 cups Mediterranean style yoghurt (thick)
Juice of 1 lemon
Pinch of brown sugar (you heard me)

Directions:
Burgers:
1. Combine all the ingredients in a large bowl. Mix well and refrigerate for at least 2 hours

2. Preheat the grill and form into patties. A great tip…make a dent in the center of the burger…just not all the way through…keeps the juice in and the burger won’t turn out looking like a giant meat ball.

3. Brush the burgers with olive oil just before adding them to the grill. Grill 4-6 minutes per side, depending on how well you like them done. If you’re lucky, you have a BBQ. If you’re like me this year, you’ll make do with a grill pan on top of the stove or you can also use the broiler.

Tzatziki:
1. Peel the cucumbers, cut in half length-wise and remove the seeds. Liberally season with salt and let them stand for 15 minutes or so. I do this in a strainer over the sink, or you could just have the cucumbers sitting on a plate. Drain and rinse.

2. Finely dice the cucumbers and set aside.

3. In a small bowl, combine the rest of the ingredients and mix well. Chill for 20 minutes. Just before serving, pat the cucumber dices dry and add to the yoghurt mixture. Voila…tzatziki!

Serve the tzatziki as a side or as a condiment on the burger…or both!

Salmon Pesto Burgers

Salmon Pesto Burgers
From Burgers by Paul Gayler

Prep time: 5 minutes
Fridge time: 30 minutes or more
Cook time: 6-8 minutes

Makes 6 burgers

Ingredients:
1 ½ lb/600g fresh raw salmon fillet, skinless and boneless, cut into large chunks
2 tbsp pesto
1 egg white
1 cup fresh breadcrumbs or …my favorite Panko (Japanese style) breadcrumbs
1 shallot, peeled and finely chopped
Salt and pepper to taste
Olive oil for frying

Directions:
1. Place everything except the oil into the food processor and pulse until the salmon is finely chopped but not pureed. If it’s not completely well blended, finish using your hands or a big spoon. Chill for at least 30 minutes in the fridge before cooking.

2. Lightly coat the burgers with a little more Panko crumbs. I probably should have used my Griddler, but this sort of reminded me of the salmon patties my mom used to make when I was a kid…hers was from a can…but I digress…so I fried them in a little olive oil in a non stick skillet. You only need to cook them for 3 minutes per side. Don’t over cook them. The extra Panko makes the crust really crispy.

The book got very fancy and served them open faced on a slice of toasted focaccia with a dollop of mascarpone and some roasted asparagus spears. We just slathered some mayo and basil pesto mustard on a hamburger bun…delicioso!

Lebanese Style Kebbeh Lamb Burgers

Lebanese style Kebbe Lamb Burgers
From Burgers by Paul Gayler

Prep time: 45 minutes
Cook time: 10 minutes
Makes 5-6 burgers

Ingredients:
¾ cup bulgur wheat
1 small onion, finely grated (do over a bowl so as not to lose the juice)
1 large garlic clove, crushed
1 tsp ground allspice
½ tsp ground cumin
½ tsp ground coriander
¼ tsp sweet paprika
3 tbsp fresh flat leaf parsley, finely chopped
1 lb/450 g ground lamb (or whatever ground meat you favor)
Salt & pepper

Pita pockets
Hummus

Directions:
1. In a large bowl, soak the bulgur in enough boiling water to at least cover the bulgur. Soak for 30 minutes, giving it a stir every once in a while. Drain any remaining water from the bulgur and dry. I line a strainer/sieve with double thickness of cheesecloth and pour the bulgur mix over it. Form a package with the corners of the cheesecloth, twist and press out any excess water.

2. Return the bulgur to the dry bowl and add the onion, garlic, spices and parsley. Mix well and let stand for 15 minutes. Add the lamb, mix well and shape into patties. The traditional way is to use a couple of soup spoons and shape into 8 bullets (logs that are sort of pointy at the ends), but I just formed hamburger shaped patties that would fit into the pitas.

3. I love using my Griddler but you could simply fry these in a little oil. If you are using, set it to sear or heat the pan over medium-high heat until hot, add enough oil just to keep the meat from sticking. (I spray Mazola’s Simplicity canola oil spray). Add the patties and turn once or twice for 10 minutes or so.

While they are cooking, prepare the pitas. Cut off the top of the pitas, leaving enough room to fit the bullets or patties in. Slather some hummus on each side and sprinkle with some extra parsley.

This would be great with Tabbouleh as a side salad.

Lamb, Feta & Eggplant Burgers

Lamb, Feta & Eggplant Burgers
Adapted from Donna Hay Magazine, Issue 37

Hands-on time: 5 minutes
Grill time: 8-10 minutes
Makes: 4 burgers

Ingredients:
2 small eggplants, chopped quite fine, (about 1-1½ cups) NOT peeled
2 tbsp olive oil
1 lb/450 g ground lamb (or whatever ground meat you favor)
½ cup fresh Italian/flat leaf parsley, chopped
½ cup fresh mint, chopped
2 cloves garlic, minced
1 tbsp grated lemon zest
½ cup or so feta, crumbled
1 tbsp Dijon mustard

4 hamburger buns

Directions:
1. In a large bowl, combine the ingredients except for the buns. Shape into 4 patties.

2. Heat a grill pan over medium-high heat, add enough oil just to keep the meat from sticking. Add the patties and turn once or twice for 10 minutes or so. Or if you’re really lucky…grill on a BBQ or use a Griddler and set to “sear”