Tag: burgers
Memorial Day Recipes: Moroccan Style Lamb Burgers with Harissa Sauce
- 1½ pounds ground lean lamb
- 2 teaspoons paprika
- 2 teaspoons salt
- 1 teaspoon cumin powder
- 4 garlic cloves, minced
- 1 large shallot, grated
- 2 tablespoons parsley, chopped
- 4 tablespoons cilantro, chopped
- 2 tablespoons harissa sauce
Put the lamb in a mixing bowl and add the paprika, salt, cumin, garlic, shallot, parsley, cilantro and harissa. Mix well and divide into 8 patties. Keep aside.
Grill the patties on high for 4 to 5 minutes on each side.
Sun Dried Tomatoes Mayonnaise
- ¼ cup sun dried tomatoes (in oil), chopped
- ½ cup mayonnaise
- 2 tablespoons cilantro, chopped
- 1 tablespoon parsley, chopped
- 1 teaspoon salt
- Juice of half a lemon
Mix the sun dried tomatoes, mayonnaise, cilantro, parsley, salt and lemon juice into a small bowl. Mix well and refrigerate till serving.
To Assemble
- 2 large tomatoes, sliced
- 1 medium onion, sliced
- Baby arugula
- 2 baguettes, sliced and cut into 4 pieces each
Place a burger into a sliced piece of baguette. Spread some mayonnaise and add a tomato, some onion and arugula.
Mexican Style Turkey Burgers
- 1 poblano pepper, cut in half, seeded
- 1 small yellow onion, cut into quarters
- 3 to 4 garlic cloves, (wrapped in aluminum foil)
- Drizzle of olive oil
- Salt
- Pepper
Preheat oven to 400 degrees F.
Place the vegetables on a lined cookie sheet. Drizzle the olive oil and sprinkle the salt and pepper and roast for 35 to 40 minutes or till the vegetables are soft. Take out of oven and scrape off the skin from the poblano peppers as well as the garlic from the foil. Place in a blender or processor and process till smooth.
- 1 pound dark turkey meat
- 2 teaspoons salt
- Pepper
Place the turkey meat in a medium mixing bowl. Add the poblano mixture, salt and pepper and mix well till everything is incorporated. Form into four patties. Let it sit for 2 to 3 hours. Cook on a grill or skillet. Serve on a sesame seed bun with tomatoes, smoked paprika mayonnaise and guacamole.
Smoked Paprika Mayonnaise
- ¼ cup non-fat Greek yogurt
- 1 tablespoon mayonnaise
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- Juice of half lemon
Add the yogurt, mayonnaise, garlic powder, smoked paprika, salt and lemon juice in a small bowl. Mix well and keep aside.
Greek Style Lamb Burgers with Olive Mayonnaise
This is a great recipe to make for the long weekend. It is not your typical burger. It is made with lamb and super flavorful. You can substitute beef or turkey if lamb is not preferred… and don’t forget to make those yummy fries from yesterday…
- 2 pounds ground lamb
- 1 tablespoon fresh oregano
- ½ cup fresh parsley
- 1 large shallot
- 2 garlic cloves
- ½ cup feta crumbles
- 2 teaspoons salt
Process the oregano, parsley, shallot and garlic in a food processor. Add the mixture to a bowl with the ground lamb. Add the salt and feta and mix and keep for an hour (it can be marinated the night before as well).
Form into 6 patties and keep aside.
Olive Mayonnaise
- ¼ cup mayonnaise
- ½ cup Greek yogurt
- ¼ cup olives, chopped fine
- 1 garlic cloves, minced
- 1 teaspoon salt
- Juice of half a lemon
Mix all the ingredients in a small bowl. Keep aside.
- 6 focaccia rolls
Grill the burgers and place them on toasted focaccia rolls. Add the olive mayo and serve with potatoes and a salad.
Mexican Flavored Cheeseburgers
This is yummy and very appropriate for this week of cinch de mayo…
- 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.
Jalapeño Fontina Cheese Burgers
These are the most delicious burgers ever! Perfect for the upcoming long weekend…
- 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.
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.