Burgers
This is another recipe that I started making last summer. I was looking for something to make using ground beef. Gee, I marinate almost everything, why not a burger? This delicious creation was born! I make the marinade in the morning and let the burgers marinate all day until we are ready to grill. Dinner comes together in no time. I have already made these several more times this year.
INGREDIENTS
- 1 pound ground beef
- pinch of salt
- pinch of pepper
- 2 Tablespoons brown sugar
- 1 Tablespoon olive oil
- 2 Tablespoons balsamic vinegar
- 1 teaspoon of steak sauce such as A1
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon Worcester sauce
- 1 teaspoon low sodium soy sauce
- 1 clove 9f garlic, diced
- 1/2 teaspoon red pepper flakes
- 4 Hamburger buns
Add all of your favorite burger toppings.
Cheese, lettuce, tomato or onion
DIRECTIONS
Place the ground beef in a bowl and season with salt and pepper. Mix to combine and divide the meat into four equal patties and place in a baking dish.
Mix the remaining ingredients (not the buns) together in a small bowl and mix to combine. Pour the marinade over the burgers, cover with plastic wrap, and let sit in the fridge for at least an hour.
Preheat your grill to medium heat, remove burgers from the fridge. Place the burgers on the grill and cook to the desired doneness flipping the burger halfway through cooking. Grill the buns if desired.
Remove from the grill and serve with your favorite toppings.
Enjoy!
As you know if you follow along even a little bit is that my family loves a good burger and sometimes it’s hard to change them up a little bit but if you are looking for something a different this just might be it! This was a great change of pace for us and dinner we all enjoyed.
INGREDIENTS
- 1 cup finely crushed corn chips
- 1 envelope taco seasoning
- 1 Tablespoon dried minced onion
- 1 large egg, lightly beaten
- 1 1/2 pounds ground beef
- 6 slices of cheddar cheese
- sandwich buns
- lettuce leaves
- tomato slices
- salsa
DIRECTIONS
In a large bowl, combine the corn chips, taco seasoning, onion, and egg. Crumble the beef over the mixture and mix well. Shape into six patties. Grill covered over medium heat or broil four inches from the heat for 7 – 8 minutes on each side or until thermometer reads 160 degrees and juices run clear. Top each burger with a cheese slice, heat just until the cheese begins to melt. Serve on buns with lettuce, tomato, and salsa if desired.
Enjoy!
If you are looking for something different to serve your guests, these sliders might just be it. The sausage is sweet with the maple, then you get the tang from the slaw. I used a Granny Smith apple in the slaw but you can use any apple you like. I also added 1 Tablespoon of pure maple syrup to the pork sausage mixture just to add a little more of that maple flavor. This recipe makes 1 1/2 dozen sliders.
INGREDIENTS
- 2 cups coleslaw mix
- 1 cup shredded peeled apple-I used Granny Smith
- 1 cup crumbled blue cheese
- 1/4 cup finely chopped red onion
- 3 Tablespoons olive oil
- 2 Tablespoons cider vinegar
- 1 1/2 teaspoons maple syrup
- 1/2 teaspoon Dijon mustard
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
FOR THE SLIDER
- 1 cup finely chopped walnuts
- 1/2 cup finely chopped red onion
- 2 Tablespoons minced fresh thyme
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 pounds maple pork sausage
- 18 slider buns, split and lightly toasted if desired
- 1 Tablespoon pure maple syrup, optional
DIRECTIONS
In a large bowl combine the coleslaw mix, apple, blue cheese, and red onion. In a small bowl whisk the oil, vinegar, maple syrup, mustard, salt, and pepper. Pour over the coleslaw mix, toss to coat. Chill until serving.
In a large bowl combine the walnuts, onion, thyme, salt, and pepper. Crumble sausage over the mixture and mix well. Add the maple syrup if desired. Shape into 18 patties.
In a large skillet, cook patties in batches over medium heat for 3-4 minutes on each side or until internal temperature reads 160 degrees.
Top each bottom roll with a sausage patty add two tablespoons of the coleslaw on top and add the top bun.
Enjoy!
I made these burgers over the 4th of July weekend. Let’s face it no 4th of July is complete without a good burger! I picked this burger to make as I knew it was going to have lots of flavor and I could also caramelize the onions ahead of time as well as mixing up that special sauce leaving me a little more time for other things! Anytime I entertain I do as much in advance as possible and that includes prepping some of the food! We enjoyed these burgers, the caramelized onions and the sauce gave the burger lots of great flavor. I will say next time I make them I will be adding some pickled jalapeño slices on top of my burger to add a little extra punch of flavor! This burger is one of my top three favorites! I will be making these several more times this summer.
INGREDIENTS
2 Tablespoons vegetable oil, and more for brushing the griddle
2 large onions, chopped
Salt
1/4 cup mayonnaise
2 Tablespoons ketchup
1 Tablespoon sweet pickle relish
1/2 teaspoon white vinegar
1 1/2 teaspoon mustard
2 lbs. ground chuck (60%)
8 hamburger buns
Pickles
Shredded lettuce
4-8 slices of tomato (I left off)
Pepper
8 slices of American cheese
DIRECTIONS
Heat oil in pan and add the chopped onions. Cook onions covered over medium heat for 30 minutes or until onions begin to turn golden brown and caramelize. Watch not to burn and stir occasionally. Remove lid add 1/2 cup of water. Allow water to evaporate. Remove onions from heat and set aside. Can be made ahead and kept in fridge.
For the sauce – mix together mayo, ketchup, relish and vinegar, mix well and set aside. This can also be done the day before.
Form the meat into 8 patties about 4 inches wide and 1/2 inch thick. Heat griddle and lightly brush with vegetable oil. Toast buns on the griddle, split side down (or can be done under the broiler watching carefully to not burn.) Remove buns from skillet when lightly browned and set aside. Salt and pepper both sides of your hamburger patties and cook on the griddle 3-5 minutes.
Spread the top of the patties with the mustard and flip. Continue cooking on the second side for an additional 3-5 minutes. Top burger with a slice of cheese to melt. When cooked to your desired doneness remove from pan and place lettuce on the bottom bun, add the burger on top of the lettuce, add the caramelized onions and spread the sauce on the split end of the top bun and top of the burger with the bun!
Enjoy!
This burger recipe was shared with me a number of years ago from our friends Dick and Lynn. It has been one of their favorite burgers for a long time so I knew I had to try it too! I am so glad I made these as they are delicious and a serious rival to my long time favorite Tex Mex turkey burger!! I have to say I was slightly skeptical with the cranberry sauce but with the addition to the mayo it really cuts through the tartness of the cranberry sauce. I highly recommend this burger. It is a favorite of not only Dick and Lynn, but now a favorite of ours too!
INGREDIENTS
2 small Granny Smith apples
1 celery rib, chopped
1 small onion, chopped
1 teaspoon poultry seasoning
3/4 teaspoon salt
1/4 teaspoon pepper
1 1/4 pounds ground turkey
Mayonnaise
Lettuce leaves
1 cup organic whole cranberry sauce
4-6 hamburger buns (toasted or not)
DIRECTIONS
Preheat your grill to medium heat. Finely chop ONE of the Granny Smith apples and place in a large bowl with the chopped celery, chopped onion, poultry seasoning, salt, pepper and turkey. Mix well to combine. Depending on how big you want your burger, form into four or six patties. When your grill is heated, add the patties to your grill and cook until fully cooked through. (meat thermometer should read 165, and juices should run clear)
While your burgers are cooking, thinly slice your second Granny Smith apple and set aside. Place a piece or two of lettuce on the bottom of one of your hamburger buns, top lettuce with one of the turkey burgers and add a couple pieces of sliced Granny Smith apples. Add some of the cranberry sauce and top the top portion of the hamburger bun with mayonnaise. Add top bun to burger and serve warm.
Enjoy!
This recipe originally came from Taste of Home magazine. I have slightly adapted the original recipe.
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