Cheese-Stuffed Burgers

Ingredients:
3 pound(s) ground beef chuck
2 tablespoon(s) plus 2 teaspoons Worcestershire sauce
Coarse salt and ground pepper
4 ounce(s) blue cheese (or other soft cheese, such as Brie)
Oil, for grates
8 rolls or buns, split
2 cup(s) packed baby spinach
2 beefsteak tomatoes, cut into 8 slices
Sautéed mushrooms (optional)
Roasted Red-Pepper Sauce:

1 cup(s) light mayonnaise
1/4 cup(s) drained (jarred) roasted red peppers
1/2 teaspoon(s) white wine vinegar
1/8 teaspoon(s) ground pepper


Directions

1.Heat grill to medium-high. In a large bowl, gently fold together beef, Worcestershire sauce, 1 tablespoon salt, and 1 teaspoon pepper. Form into 8 equal-size mounds.

2.Shape cheese into 8 equal-size disks. Press a small well in the center of each beef mound. Place cheese in well; wrap beef around cheese, pinching to seal.

3.Lightly oil grates. Place burgers on grill; cover. Cook until grill marks are visible on first side, 4 to 6 minutes. Turn burgers with a spatula; cook until grill marks are visible on other side and meat is just slightly pink in the middle, 4 to 6 minutes more for medium-rare.

4.To serve, layer bottom roll halves with spinach, burgers, tomato, and mushrooms, if using, dividing evenly. Spread top roll half with roasted red-pepper sauce, as desired.

5.To make Roasted Red-Pepper Sauce: In a food processor, combine all ingredients and puree until evenly colored and almost smooth. Refrigerate, covered, if not using immediately.

http://www.delish.com/recipefinder/cheese-stuffed-burgers-recipe

Greek Turkey Burgers.

Ingredients:
1 package(s) (.7 oz.) Italian dressing mix
1 cup(s) finely chopped tomato
1/2 cup(s) finely chopped cucumber
2 tablespoon(s) white wine vinegar
2 teaspoon(s) olive oil
1 1/4 pound(s) ground turkey (93% lean)
1/3 cup(s) dry bread crumbs
1 egg white, lightly beaten
1 tablespoon(s) milk
4 pita bread rounds
1/4 cup(s) crumbled Feta cheese

Directions
Preheat grill to medium-high. In a small bowl, combine 1 Tbsp. dressing mix, tomato, cucumber, vinegar and oil. Chill while preparing burgers.

In another bowl, combine remaining dressing, turkey, bread crumbs, egg white and milk. Gently mix to combine ingredients; form into 4 patties.

Grill 7 to 8 minutes per side, or until meat reaches an internal temperature of 165 degrees Fahrenheit. Nestle each burger into a pita pocket; top with tomato mixture and Feta cheese. Add lettuce, if you like.

http://www.delish.com/recipefinder/greek-turkey-burger

Chipotle Nacho Burger

Ingredients:
1 1/4 pound(s) 90% lean ground beef or substitute ground turkey
1 1/2 teaspoon(s) ground chipotle chile pepper
4 slice(s) (1 oz.) Monterey jack cheese
4 hamburger buns, split and toasted
1 cup(s) mild or medium salsa
Salt



Directions

In large bowl, with hand, mix beef, chipotle, and 1/4 teaspoon salt until blended, but do not overmix. Shape beef mixture into four 3 1/2-inch patties, handling meat as little as possible for best texture.

Lightly spray ridged grill pan or 12-inch skillet with nonstick cooking spray, then heat on medium until hot.

Place burgers in hot grill pan. For medium, cook 6 minutes, turn burgers over, and cook 3 minutes longer. Top each burger with 1 slice cheese; cook 2 to 3 minutes longer or until cheese melts.

To serve, place burgers on buns and top with salsa.

http://www.delish.com/recipefinder/chipotle-nacho-burger-recipe?click=recipe_sr

Terrific Teriyaki Burgers

Ingredients
1-1/2 cups soft bread crumbs
1/4 cup chopped onion
1/4 cup water
2 tablespoons sugar
1 tablespoon soy sauce
1 clove garlic, minced
Dash ground ginger
1-1/2 pounds lean ground beef
6 hamburger buns, split and toasted
Sliced cucumbers (optional)
Lettuce leaves (optional)
Directions
1. Stir together the soft bread crumbs, onion, water, sugar, soy sauce, garlic, and ground ginger in a large mixing bowl. Add the ground beef and mix well. Shape the meat mixture into six 3/4-inch-thick patties.

2. For a charcoal grill, place patties on the grill rack directly over medium coals. Grill, uncovered, for 15 to 18 minutes or until an instant-read thermometer inserted into the side of a patty registers 160 degreesF, turning once.

3. For a gas grill, preheat grill. Reduce heat to medium. Place patties on the grill rack; cover and grill as above.

4. Serve burgers in buns topped, if desired, with sliced cucumbers and lettuce. Makes 6 servings.

http://www.bhg.com/recipe/meat/terrific-teriyaki-burgers/

Burger with the Garden

Ingredients
2 Tbsp. olive oil
2 Tbsp. red wine vinegar
1 tsp. snipped fresh thyme
1/4 tsp. cracked black pepper
1 pound 90% lean ground beef
1/4 teaspoon salt
1/4 teaspoon pepper
2 medium yellow summer squash, cut lengthwise into 1/4- to 1/2-inch thick slices
2 to 4 oz. blue cheese, cut in wedges
4 hamburger buns, split and toasted
Arugula or lettuce
Tomato slices (optional)
Red onion slices (optional)
Pickle slices (optional)
Directions
1. For the dressing, in a screw-top jar combine olive oil, vinegar, thyme, and pepper. Cover and shake well. Set aside.

2. In a large bowl combine ground beef, 1/4 teaspoon salt and 1/4 teaspoon ground black pepper. Shape ground beef into four 3/4-inch-thick patties. Brush squash slices with some of the dressing mixture. Set remaining dressing aside.

3. For a charcoal grill, grill patties on the rack of an uncovered grill directly over medium coals for 14 to 18 minutes or until meat is done (160 degrees F), turning once halfway through grilling. Place squash slices along side beef patties. Cook over medium coals for 7 to 10 minutes or until tender, turning once. (For a gas grill, preheat grill. Reduce heat to medium. Place patties on grill rack over heat. Cover and grill as above.)

4. To serve transfer cooked beef patties to buns. Drizzle cut side of bun tops with remaining dressing. Top burgers with arugula, squash, blue cheese, tomato, red onion, and pickle slices.

5. Makes: 4 servings

http://www.bhg.com/recipe/beef/burger-with-the-garden/

Down Island Burgers With Mango May & Grilled Onions

Ingredients:
1/4 cup mayonnaise
1/2 cup diced ripe mango
2 teaspoons freshly squeezed lime juice
1 1/2 pounds ground pork
2 tablespoons Sauvignon Blanc
2 tablespoons Tabasco Pepper Sauce
1/4 cup panko (Japanese bread crumbs)
4 large garlic cloves, minced
4 teaspoons minced fresh ginger
4 teaspoons curry powder
1 teaspoon salt
1/2 teaspoon ground allspice
Vegetable oil, for brushing on the grill rack
4 (1/2-inch-thick) sweet onion slices
4 seeded sandwich rolls, split
1 bunch watercress, large stems discarded

Directions:
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the mayo, combine all of the ingredients in a food processor and process until smooth.

To make the patties, combine the pork, Sauvignon Blanc, pepper sauce, panko, garlic, ginger, curry powder, salt, and allspice in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 4 equal portions and form the portions into patties to fit the rolls.

When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 4 to 5 minutes on each side for medium.

While the patties are cooking, place the onions on the grill rack and cook until golden brown and crisp-tender, 2 to 3 minutes per side.

During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly. To assemble the burgers, on each roll bottom, place a patty, an equal portion of the mayo, an onion slice, and a generous amount of watercress. Add the roll tops and serve.

http://www.thenest.com/Recipes/Pork_Summer-food_Grilling_7880/detailview.aspx?id=7880&type=7&recipe_type=Grilling&pageIndex=1

Mediterranean Tuna Burgers With Lemon-Basil Mayonnaise

Ingredients:
1/2 cup low-fat mayonnaise
1 teaspoon finely grated lemon zest
6 large fresh basil leaves, finely chopped
2 teaspoons brine-packed capers, rinsed and drained
1 pound fresh tuna steaks, trimmed and ground
1/4 large red bell pepper, finely chopped
1 whole green onion, finely chopped
2 tablespoons Chardonnay
1 tablespoon horseradish mustard
1 tablespoon plus 1 teaspoon olive oil
1/2 teaspoon seasoned salt
1/3 to 1/2 cup unseasoned dried Italian bread crumbs
Vegetable oil, for brushing on the grill rack
4 seeded hamburger buns, split
4 slices mozzarella or provolone cheese
2 (6-ounce) jars marinated artichoke hearts, drained well on paper towels and cut into small pieces
Mixed baby greens

Directions:
To make the mayonnaise, combine all of the ingredients in a small bowl and mix well. Cover and refrigerate for at least an hour before using to allow the flavors to blend.

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make the patties, combine the tuna, bell pepper, onion, Chardonnay, mustard, olive oil, and seasoned salt in a bowl. Handling the tuna as little as possible to avoid compacting it, mix well, adding just enough bred crumbs to hold the mixture together. Divide the meat mixture into 8 equal portions and form the portions into patties to fit the buns.

When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 3 to 4 minutes on each side for medium-rare.

During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly.

During the last minute of cooking, place 1 slice of the cheese on each patty to melt. To assemble the burgers, spread the mayonnaise over the cut sides of the buns. On each bun bottom, place an equal portion of the artichoke hearts, a few greens, and a patty. Add the bun tops and serve.

http://www.thenest.com/Recipes/Seafood_Summer-food_Healthy_Grilling_7873/detailview.aspx?id=7873&type=7&recipe_type=Grilling&pageIndex=1

Turkey Burgers with Feta and Herbs

Ingredients
1 1/4 to 1 1/2 pounds ground turkey (1 package)
3 tablespoons chopped fresh mint leaves
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh Italian flat leaf parsley leaves
2 garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon Dijon mustard
1/4 to 1/2 teaspoon freshly ground black pepper
1/8 to 1/4 teaspoon cayenne (optional)
4 tablespoons feta cheese
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 lemon, quartered

Place the turkey, mint, rosemary, parsley, garlic, oregano, mustard, pepper and cayenne, if desired, in a large bowl and, using your hands, mix until the ingredients are evenly incorporated. Place the mixture on a work surface and divide into 4 balls of equal size. Divide the feta cheese into 4 portions of equal size. Using your thumb or the back of a tablespoon, make a shallow hole in each portion of beef and fill it with cheese. Shape the burger and carefully seal the opening. Form each into a patty about 3/4 to 1 inch thick, tossing it back and forth between your hands. Handle the patties as little as possible; do not work more than necessary.

Prepare a grill to medium-high. When the coals are glowing red, after 15 to 20 minutes, cover with the grate. After 5 minutes, use a wire brush to thoroughly clean the grate. Brush the grate with oil. When the coals are covered with pale gray ash and you can leave your hand 5 inches above the fire for 2 to 3 seconds, the coals are ready.

Sprinkle both sides of the burgers with the salt and pepper. Place the burgers on the grate and grill until no longer pink on the inside and seared on both sides, 5 to 6 minutes, or until the burgers reach an internal temperature of 160 to 165 degrees. Transfer to buns, pita pockets or a serving platter and serve immediately with the lemon quarters.

Alternatively, place a cast iron skillet over high heat and when it is hot but not smoking add the burgers to the dry pan. Cook until the burgers reach an internal temperature of 160 to 165 degrees and are well seared on both sides, 10 to 12 minutes.

http://www.thenest.com/Recipes/Turkey_American-food_Grilling_Summer-food_32795/detailview.aspx?id=32795&type=7&recipe_type=Grilling

The Big Beef Burger Stuffed with Blue Cheese

Ingredients:
1 1/2 pounds freshly ground chuck
3 tablespoons grated yellow onion
1 tablespoon minced fresh thyme
1 1/2 teaspoons freshly ground pepper
4 tablespoons crumbled blue cheese
2 tablespoons canola oil
4 sesame-seed hamburger buns, split
4 lettuce leaves
1 large tomato, sliced
Mayonnaise
Pickles

Prepare a hot fire in a charcoal grill or preheat a gas grill on high.

In a large bowl, combine the beef, onion, thyme, and pepper and mix thoroughly. Divide into 4 equal portions and shape each portion into a ball. Press your thumb into the top of a ball, making a depression about 1 inch deep. Spoon 1 tablespoon of the cheese into the depression, press the beef over the cheese to enclose it, and shape the ball into a patty 1 inch thick. Repeat to form 3 more patties. Refrigerate the patties while the grill heats.

Oil the grill grate. Brush the burgers on both sides with the canola oil. Place the burgers directly over the hot fire and sear on one side, 4 to 5 minutes. Turn and sear on the other side until juicy and medium-rare, about 4 minutes more. Place the buns, cut side down, on the grill to toast during the last minute the burgers are cooking.

Serve the burgers on the toasted buns with the lettuce, tomato, and mayonnaise. Pass the pickles.

http://www.thenest.com/Recipes/Beef_American-food_Entree_High-Protein_Party-Pleasers_Grilling_4th-of-July_Summer-food_29594/detailview.aspx?id=29594&type=7&recipe_type=Grilling

Cheeseburger Bites

Ingredients
1 lb lean (at least 80%) ground beef
2 tablespoons ketchup
2 teaspoons instant minced onion
1 teaspoon yellow mustard
8 oz American cheese loaf, cut into 2-inch cubes (2 cups)
24 miniature burger buns, split

Toppings, as Desired
Dill pickle chips
Sliced plum (Roma) tomatoes
Shredded lettuce
Additional ketchup and mustard

Preparation
In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in 2 tablespoons ketchup, the onion and 1 teaspoon mustard.

Spray 3 1⁄2- to 4-quart slow cooker with cooking spray. Into slow cooker, spoon beef mixture. Top with cheese.

Cover; cook on Low heat setting 3 to 4 hours.

Just before serving, stir beef mixture. Spoon 1 rounded tablespoon mixture into each bun. Serve with desired toppings.

http://www.thenest.com/Recipes/Beef_Slow-Cooker_Party-Pleasers_4th-of-July_Appetizers_American-food_Summer-food_Superbowl_42505/detailview.aspx?type=7&id=42505

Mini Ranch Turkey Burgers

Ingredients:
1 1/4 pound(s) (ground) turkey
1 medium carrot, shredded, about .5 cups
1 green onion, chopped
1/4 cup(s) ranch salad dressing, plus extra for topping
1/4 cup(s) ranch salad dressing, plus extra for topping
teaspoon(s) pepper
12 (mini ) potato rolls or other small buns, split
lettuce, tomato and/or red onion, for garnish, optional


Directions

1. Preheat grill. Combine ground turkey in a bowl with shredded carrot, green onion and dressing until blended, but don’t overmix.

2. Shape turkey mixture into twelve 1/2-inch-thick mini burgers; sprinkle on both sides with pepper. Mist both sides of burgers with nonstick cooking spray.

3. Place burgers on hot grill rack over medium heat; cook for 6 to 7 minutes, or until they reach desired doneness, turning once. If you like, toast rolls on grill during the last 2 minutes of cooking. Serve burgers on buns. Top with more ranch dressing, lettuce, tomato and/or red onion, if you like.

http://www.delish.com/recipefinder/mini-ranch-turkey-burgers

Italian Turkey Burgers

Ingredients:
1/3 cup fresh bread crumbs
1/4 cup finely chopped green onion
1 tablespoon soy sauce
1 teaspoon Italian seasoning
1 pound lean ground turkey

1/3 cup salad dressing (or mayonnaise)
2 tablespoons sun-dried tomato pesto
6 hamburger buns, split (buttered, optional)

1 cup mixed salad greens, lightly packed
1/3 cup thinly sliced red onion

Directions:
Preheat two-sided grill (see Note). Combine first 4 ingredients in medium bowl. Add ground turkey. Mix well. Divide and shape into six 4 to 5 inch diameter patties. Cook on greased grill for 5 to 7 minutes until no longer pink inside.

Combine salad dressing and pesto in small cup. Spread on both halves of each bun. Place 1 patty on bottom half of each.

Divide and layer salad greens and red onion on top of each patty. Cover with top halves of buns.

http://www.thenest.com/Recipes/Turkey_Turkey_Party-Pleasers_American-food_Easy_High-Protein_Summer-food_Fast_Entree_4th-of-July_9037/detailview.aspx?id=9037&type=7&recipe_ingredients=Turkey