Category Archives: Hamburgers
Gorgonzola and Pancetta Burger
This is one of my favorite burgers I have made in a long time. I make burgers all the time and try to come up with new combinations. This one is a combination of some delicious flavors including pancetta and fresh thyme. I made the burgers even more delicious by stuffing them with gorgonzola cheese…
- ½ cup pancetta, chopped
- 1 tablespoon extra virgin olive oil
- 2 small shallots, chopped
- 3 garlic cloves, chopped
- 2 tablespoons fresh thyme, chopped
- 1 pound grass fed ground beef
- 1 to 2 teaspoons salt
- 1 egg, beaten
- ½ cup crumbled gorgonzola
- 4 Ciabatta rolls
- Sliced tomatoes
- Lettuce
Heat a small frying pan with the pancetta. Add the oil and sauté on medium heat for a minute. Add the shallots, garlic and fresh thyme. Saute on medium heat for 5 to 6 minutes. Take off the heat and let cool. Add the mixture to the ground beef. Add salt and egg and mix well.
Divide the mixture into four parts. Take each part and form a ball. Flatten it and add 2 tablespoons of cheese in the middle. Fold the meat over the cheese and form a patty. Repeat and make three more patties. Cook on the grill or cook top. Serve on a Ciabatta roll with tomatoes and lettuce.
Greek Style Turkey Burgers
- 2 pounds dark meat ground turkey
- ½ cup pitted kalamata olives
- 2 tablespoons fresh oregano
- 4 garlic cloves
- 1 medium shallot, chopped
- 2 teaspoons salt
- 2 eggs, beaten
Process the olives, oregano, garlic and shallot in a food processor till chopped well. Add the mixture to the ground turkey with the salt. Add the eggs and mix well. Transfer the mixture to the fridge for a couple of hours.
Form into 8 patties and keep aside.
Grill the burgers till cooked well inside.
Tzatziki Sauce
- ½ cup non-fat Greek yogurt
- 1/3 cup grated cucumber with excess water squeezed out
- 2 garlic cloves, grated
- Juice of half a lemon
- 2 to 3 teaspoons salt
Mix the yogurt, garlic, lemon juice and sauce in a small bowl. Assemble burgers on toasted ciabatta rolls with a generous dollop of Tzatziki sauce and serve.
Caramelized Onion and Thyme Burgers with Gorgonzola Sauce
- 2 pounds ground grass fed beef
- 1 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 1 small yellow onion, chopped
- 2 tablespoons fresh thyme, chopped
- ½ teaspoon salt
Heat a small nonstick frying pan with the oil and butter. Add the onion and sauté on medium heat. Cook for about 15 minutes till the onion is soft and translucent. Add the thyme and salt. Cook for another 5 minutes. Take off heat and keep aside.
- 1 small garlic head with top cut off
- Drizzle of olive oil
Preheat oven to 350 degrees F.
Place the garlic head onto a piece of aluminum foil. Drizzle with olive oil. Wrap securely and roast in oven for 30 minutes. Take out of oven and let cool.
Add the caramelized onion and roasted garlic into the ground beef. Add salt to taste and form into 5 to 7 patties.
Gorgonzola Cheese
- ¼ cup non-fat Greek yogurt
- 2 tablespoons mayonnaise
- 2 tablespoons fresh thyme, chopped
- ¼ cup Gorgonzola cheese, crumbled
- 1 teaspoon salt
Mix the ingredients in a small bowl and keep aside. Grill the patties as desired and form the burgers topped with the Gorgonzola sauce.
Roasted Jalapeño Burgers
- 1 pound ground beef
Preheat oven to 400 degrees F.
- 3 large jalapenos, sliced in half and deseeded
- 4 to 5 garlic cloves, with skin on, wrapped in aluminum foil
- Drizzle of olive oil
- Salt
- ½ cup cilantro
Add the jalapenos cut side down onto a lined cookie sheet. Add the wrapped garlic cloves. Drizzle the olive oil over the peppers and sprinkle some salt. Roast for 20 to 30 minutes until the peppers are soft. Take out of oven and let cool. Scrape the skin off the peppers. Squeeze the garlic out of the skins and add to small processor. Add the peppers and cilantro. Process till smooth. Add to the ground meat. Add some salt and mix well. Form into four patties and let sit for an hour or so.
- 4 slices Fontina cheese
- 4 ciabatta rolls
Jalapeno Mayonnaise
- ¼ cup non-fat Greek yogurt
- 1 tablespoon mayonnaise
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 3 to 4 tablespoons chopped pickled jalapenos
Add the yogurt, mayonnaise, garlic powder, salt and jalapenos in a small bowl. Mix well and serve with burgers and rolls.
Assemble the cooked burgers with melted fontina onto the toasted buns with the jalapeno mayonnaise.
Mexican Style Burgers
I am back trying to make a different burger every Sunday. I do eat it with the bun- I have to have a nice crusty roll at least once a week. This one is delicious and full of flavor. I bought some delicious grass fed beef. Try this one this weekend…
- 1 cubanelle pepper, sliced in half and seeded
- 1 poblano pepper, sliced in half and seeded
- 3 to 4 garlic cloves with skins on
- 3 to 4 green onions, cut into quarters
- Drizzle of olive oil
- Salt
- ½ cup cilantro, chopped
Place the peppers, garlic and green onions on a lined cookie sheet. Drizzle olive oil and sprinkle salt. Roast in oven for 15 to 20 minutes on 350 degrees F. Add the roasted vegetables in a blender with the cilantro. Blend till smooth. Keep aside.
- 1 pound grass fed ground beef
- 2 teaspoons salt
- 1 egg, beaten
Mix the ground beef, salt and egg with the green mixture. Divide the mixture into 6 patties. Keep aside.
- 6 buns
- 6 slices of cheddar cheese
- 1 large or 2 medium tomatoes, sliced
Mayonnaise
- 2 tablespoons mayonnaise
- ¼ cup non-fat Greek yogurt
- 1 teaspoon smoked paprika
- Juice of half a lime
- 1 teaspoon salt
Mix the mayonnaise, yogurt, smoked paprika, lime juice and salt in a small bowl and keep aside.
Cook the patties and assemble the burgers with the mayonnaise and tomato slices. Serve with oven fries.