Burgers! Great American Treat!

[Steaks] [BBQ] [Coleslaw] [Beans] [Hotdogs] [Burgers in Boston] [Vegetarian Burgers] [Lee's Recipes]

I love good old American burgers. I own James McNair's Build a Better Burger. You can use other ground meat for other recipes, such as moussaka and shepherd's pie and stuffed peppers, tomatoes and cabbage. Burgers do not have to be meat. There are lots of delicious vegan and vegetarian burgers.

  1. Jalapeño Cheeseburgers
  2. Mighty Mo Burgers
  3. Fajita Burgers
  4. Thai Rice and Black Bean Burgers (Vegetarian)
  5. Heidi Swanson's Tofu Burgers (Vegetarian)
  6. Mozzarella-Stuffed Turkey Burgers from Eating Well:
  7. Mushroom Lentil Burgers from Cooking Light
  8. Stovetop Hamburgers with Panade tender and moist, with perfect grill marks
  9. Southwestern Turkey-Cheddar Burgers with Grilled Onions
  10. Cast Iron Burgers
  11. Salmon Burgers
  12. Shepherd's Pie with Beef (based on Gordon Ramsay)
  13. Moussaka (Baked Eggplant and Potatoes with Meat Sauce and Béchamel)

Cooking Light Food editor Tim Cebula shares his secrets for the perfect grilled burger.

 

IndexJalapeño Cheeseburgers with Bacon and Grilled Onions

[print recipe] [Burgers] [Recipes with Cheese] [Lee's Recipes]

Jalapeno Cheeseburgers with Bacon and Grilled OnionsThe jalapeño is in the creamy ranch sauce.

Makes 8 servings

Ingredients

Spicy Ranch Sauce
1 cup mayonnaise
1 cup sour cream
1/2 cup chopped fresh cilantro
6 tablespoons fresh lime juice
4 green onions, finely chopped
2 tablespoons minced seeded jalapeño chile
1/2 teaspoon cayenne pepper

Burgers
2 pounds ground beef
1 small onion, chopped (about 1 1/4 cups)
1/4 cup chopped fresh parsley
2 tablespoons Worcestershire sauce
1 tablespoon chopped seeded jalapeño chile
1 teaspoon salt
1 teaspoon ground black pepper
1/4 teaspoon cayenne pepper

Worcestershire-Coffee Glaze
1/3 cup light corn syrup
2 tablespoons Worcestershire sauce
2 tablespoons ketchup
1 teaspoon instant coffee crystals
2 teaspoons (packed) golden brown sugar
3 tablespoons butter

16 bacon slices

Nonstick vegetable oil spray
8 hamburger buns or 3- to 4-inch square focaccia rolls, split horizontally
8 lettuce leaves
2 cups coarsely shredded sharp white cheddar cheese
Assorted additional toppings (such as tomato and grilled onion slices)

Preparation

For spicy ranch sauce:
Whisk all ingredients in medium bowl to blend. Season sauce with salt and pepper.

For burgers:
Gently mix all ingredients in large bowl. Form mixture into eight 1/2- to 3/4-inch-thick patties. Place on small baking sheet. Cover and chill at least 2 hours and up to 1 day.

For glaze:
Stir first 5 ingredients in small saucepan over medium heat until coffee is dissolved. Remove from heat. Whisk in butter. Season glaze to taste with salt and pepper.

Prepare barbecue (medium-high heat). Working in batches if necessary, cook bacon in large skillet over medium-high heat until crisp and brown. Transfer bacon to paper towels to drain.

Spray grill rack with nonstick spray. Toast buns until golden, about 2 minutes per side. Transfer buns, cut side up, to plates. Place lettuce on each bun bottom. Grill burgers 5 minutes, basting with glaze. Turn burgers, baste with glaze, and grill until cooked to desired doneness, about 5 minutes longer for medium. Press cheese atop each burger and allow cheese to melt. Place some sauce, then 1 burger on each bun bottom. Top each with 2 slices bacon and desired additional toppings. Cover with bun top. Serve with remaining sauce.

Bon Appétit July 2005
http://www.epicurious.com/recipes/recipe_views/beta/views/232193

- Jalapeño Cheeseburgers - Mighty Mo Burgers - Fajita Burgers -Steaks - - Lee's Recipes - Burgers in Boston -

IndexMighty Mo Burgers

from NYTimes October 6, 1999
Adapted from Marriott Hot Shoppes Cookbook (Parsons, Friedmann & Central, 1987)
Time: 40 minutes

Sauce:

1/4 cup ketchup
1/8 cup Heinz chili sauce
1 teaspoon A-1 sauce
1/4 teaspoon Worcestershire sauce
2 drops Tabasco sauce
1/4 cup pickle relish
1/2 cup mayonnaise

Burgers:

1 pound ground beef
Lawry's seasoned salt
Freshly ground white pepper
2 tablespoons soft margarine
8 sesame-seed hamburger buns
4 slices American cheese
1/4 head (approximately) shredded iceberg lettuce
8 bread-and-butter pickle chips.
  1. Combine all the sauce ingredients until well blended. Refrigerate until needed.
  2. Preheat a grill or broiler. Divide meat into eight portions of equal size, and shape each portion into a thin patty four to six inches in diameter. Season to taste with Lawry's seasoned salt and white pepper.
  3. Spread margarine on top and bottom of four hamburger buns, and on the bottoms of four additional buns; reserve the four tops without margarine for another use. Lightly toast buns, and set aside.
  4. Grill hamburgers on one side, turn them over, and top four of them with one slice of cheese. Grill to taste, then remove from heat.
  5. To assemble: Spread 2 teaspoons of Mighty Mo sauce on bottom of each of four buns. Top sauce with some shredded lettuce and a burger without cheese. Top with the additional bun bottom, and spread with 2 more teaspoons of sauce. Top with a cheeseburger patty, and put two pickle chips on top of cheese. Add top of bun. Serve with french fries.

    Yield: 4 servings.

- Jalapeño Cheeseburgers - Mighty Mo Burgers - Fajita Burgers -Steaks - - Lee's Recipes - Burgers in Boston -

Index Fajita Burgers from Rachael Ray

Beef Fajita Burgers:

1 1/3 pounds ground sirloin
2 tablespoons Worcestershire sauce, eyeball it
1 tablespoons chili powder, a palm full
1 1/2 teaspoons ground cumin, half a palm full
2 to 3 tablespoons fresh picked thyme leaves, several sprigs
Several drops hot sauce
1 tablespoon grill seasoning (recommended: Montreal Steak Seasoning by McCormick)
Extra-virgin olive oil, for drizzling

Combine sirloin, Worcestershire, spices, thyme, hot sauce and grill seasoning. Mark meat into 4 sections and make 4 patties, 1-inch thick. Using the reserved 1/4 onion piece, grate half of it on the burgers. Drizzle extra-virgin olive oil on the patties. Cook patties 4 minutes on each side for medium or, until desired doneness.

Chicken Fajita Burgers:

1 1/3 pounds ground chicken
1 tablespoons ground chipotle (smoky flavor) chili powder, a palm full
2 to 3 tablespoons chopped fresh cilantro leaves
Several drops hot sauce
1 tablespoon grill seasoning (recommended: Montreal Steak Seasoning by McCormick)
Extra-virgin olive oil, for drizzling

Combine chicken, chipotle powder, cilantro, hot sauce and grill seasoning. Score and divide meat into 4 sections and form big patties, 1-inch thick. Using the rest of the 1/4 reserved onion piece, grate the other half of it on the burgers. Drizzle patties with extra-virgin olive oil and cook 6 minutes on each side or until meat is firm and cooked through.

Heat a medium skillet over high heat. Add extra-virgin olive oil and peppers and onions. Stir-fry the veggies tossing them with tongs to sear them at edges. Add the jalapeno or serrano pepper. Toss and turn the mixture about 3 minutes, then add salsa of choice and toss a minute longer. Place burgers on each bun bottom and top with 1/4 of the pepper and onion mixture and bun top. Serve Bacon and Bean Smash on the side.

Seared Peppers and Onions:

1 tablespoon extra-virgin olive oil, 1 turn of the pan
2 red or green bell peppers, seeded and thinly sliced lengthwise
1 medium yellow skinned onion, thinly sliced lengthwise, reserve 1/4 of a piece, uncut
1 jalapeno or serrano, seeded and chopped
2 cups tomatillo, green chili salsa or chipotle-tomato salsa, your choice

8 crusty rolls, split

Source: Beef and Chicken Fajita Burgers: Have One of Each! Recipe by Rachael Ray
Show: 30 Minute Meals Episode: South of the Border Burgers http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_30636,00.html

[Jalapeño Cheeseburgers] [Mighty Mo Burgers] [Fajita Burgers] [Steaks] [Burgers in Boston] [Lee's Recipes]

Bacon and Black Bean Smash

1 tablespoon extra-virgin olive oil, 1 turn of the pan
3 slices bacon, chopped
1 onion, finely chopped
2 cloves garlic, chopped
1 jalapeno, seeded and chopped
2 cans black beans, drained
Salt and pepper
1 tablespoon ground cumin
1 to 2 teaspoons hot sauce
2 to 3 tablespoons chopped cilantro leaves or scallions, optional garnish
Sour cream, optional garnish

Heat a medium skillet over medium high heat. Add extra-virgin olive oil and bacon. Render fat 2 minutes then add onion and garlic, cook 5 minutes. Deglaze pan with beer or lime juice. Add 1 can of beans to the pan and season them with salt, pepper and cumin then smash them with a potato masher, combining them with bacon and onions. When they are combined, add remaining can of beans and combine with smashed beans. Add hot sauce to your taste and serve. Chopped cilantro or scallions and sour cream are optional garnishes to this smash.

Source: Beef and Chicken Fajita Burgers: Have One of Each! Recipe by Rachael Ray
Show: 30 Minute Meals Episode: South of the Border Burgers
http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_30638,00.html

IndexCast Iron Burgers

- Jalapeño Cheeseburgers - Mighty Mo Burgers - Fajita Burgers -Steaks - - Lee's Recipes - Burgers in Boston - Top -

by Chef Albert DíAddario

Subtle but delicious! Cooking it in a cast iron skillet makes all the difference!
This results in a crusty outside and juicy inside.

1 lb. ground sirloin
1 tbls. finely grated onion
1 tsp. heavy cream
1/2 tsp fresh ground black pepper
salt to taste

Method:

Combine all the ingredients and form into 8 oz patties.
Add 1 tsp butter and 1 tsp olive oil to a medium hot cast iron skillet
Season with salt and cook about 3-4 minutes on each side.

Makes 2 8 oz burgers.
Source: http://phantomgourmet.com

 

IndexMozzarella-Stuffed Turkey Burgers

[Burgers] [Turkey] [Healthy] [Lee's Recipes]

These tasty turkey burgers, served on toasted focaccia and dressed with marinara sauce, are reminiscent of a sausage pizza. Shredded mozzarella combined with fresh basil melts beautifully inside these gems.

Ingredients

Marinara Sauce
2 teaspoons extra-virgin olive oil
1 small onion, finely chopped
4 cloves garlic, minced
2 cups chopped plum tomatoes, with juices
6 oil-packed sun-dried tomatoes, drained and finely chopped
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 tablespoons chopped fresh basil

Burgers
1 pound 93%-lean ground turkey
1/4 cup finely chopped scallions
2 teaspoons minced garlic
2 teaspoons Worcestershire sauce
1 teaspoon freshly grated lemon zest
1/2 teaspoon dried oregano
1/2 teaspoon freshly ground pepper
1/4 teaspoon salt
1/2 cup shredded part-skim mozzarella cheese, divided
2 tablespoons finely chopped fresh basil
2 teaspoons extra-virgin olive oil
4 4-inch-square slices foccacia bread, (about 2 ounces each), toasted

Directions:

  1. To prepare marinara: Heat 2 teaspoons oil in a medium saucepan over medium heat. Add onion and garlic, cover and cook, stirring frequently, until translucent, 5 to 7 minutes. Stir in fresh tomatoes and any juices, sun-dried tomatoes, 1/2 teaspoon salt and 1/2 teaspoon pepper. Bring to a simmer and cook, stirring occasionally, until the tomatoes have broken down, 8 to 10 minutes. Stir in basil and remove from the heat. Transfer to a food processor and pulse to form a coarse-textured sauce. Return to the pan and set aside.
  2. To prepare burgers: Place turkey, scallions, garlic, Worcestershire sauce, lemon zest, oregano, 1/2 teaspoon pepper and 1/4 teaspoon salt in a large bowl. Gently combine, without overmixing, until evenly incorporated. Form into 8 thin patties about 4-inches wide and 3/8 inch thick.
  3. Combine 1/4 cup cheese and basil and place an equal amount in the center of 4 patties. Cover with the remaining patties and crimp the edges closed.
  4. Heat 2 teaspoons oil in a large nonstick skillet over medium heat (see Grilling Variation). Add burgers and cook, turning once, until an instant-read thermometer inserted in the center registers 165°F, 8 to 10 minutes total.
  5. Warm the marinara on the stove. To assemble the burgers, spread 3 tablespoons of marinara on each toasted focaccia, top with a burger, about 3 more tablespoons of marinara and 1 tablespoon of the remaining cheese. Grilling Variation: To grill the turkey burgers, preheat a grill to medium-high. Oil the grill rack (see Tip). Grill the patties, turning once, until an instant-read thermometer inserted in the center registers 165°F, 8 to 10 minutes total.

Notes

Source: Mozzarella-Stuffed Turkey Burgers from Eating Well May/June 2008
on line at http://www.eatingwell.com/recipes/mozzarella_stuffed_turkey_burgers.html accessed August 18, 2012

 

Mushroom Lentil Burgers

[ Index Burgers] [Vegetarian Burgers] [Lentils] [Healthy] [Vegetarian] [Lee's Recipes]

Mushroom Lentil BurgersMake homemade veggie burgers in a snap with precooked lentils. We like the black beluga variety from Archer Farms, with no added salt. Brown lentils can be substituted but tend to be more moisture-dense and may require additional breadcrumbs to help bind the burgers.

Yield: Serves 4 (serving size: 1 burger)
Total: 28 Minutes

Ingredients

1 tablespoon extra-virgin olive oil, divided
3/4 cup chopped onion
2 garlic cloves, chopped
5 regular or whole-wheat hamburger buns, toasted and divided
6 ounces presliced cremini mushrooms
1 (8-ounce) pouch precooked black beluga lentils (such as Archer Farms)
4 teaspoons Dijon mustard, divided
2 teaspoons chopped fresh thyme
1/2 teaspoon freshly ground black pepper
1/4 teaspoon kosher salt
1 large egg, lightly beaten
1 ounce goat cheese, crumbled
1 1/2 tablespoons canola mayonnaise
1/2 cup baby arugula

Directions

  1. Preheat broiler.
  2. Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add onion and garlic; sauté 3 minutes or until onion is tender. Remove from heat.
  3. Place 1 bun in a food processor; process until coarse crumbs form. Remove breadcrumbs from food processor; set aside.
  4. Combine mushrooms, lentils, 2 teaspoons mustard, and the next 3 ingredients (through salt) in food processor; pulse to combine.
  5. Combine onion mixture, breadcrumbs, mushroom mixture, and egg in a large bowl, stirring well. Divide mixture into 4 equal portions, gently shaping each into a 1/2-inch-thick patty. Heat a large nonstick skillet over medium-high heat. Add the remaining 2 teaspoons oil to pan; swirl to coat. Add patties; cook for 4 minutes on each side or until browned. Remove patties from pan; arrange in a single layer on a baking sheet. Sprinkle patties evenly with cheese. Place under broiler for 2 minutes or until cheese is softened.
  6. Combine canola mayonnaise and remaining 2 teaspoons mustard in a small bowl. Spread the top half of each of the remaining 4 buns with 2 teaspoons mayonnaise mixture.
  7. Top each bottom half of bun with 1 patty. Divide arugula evenly among burgers; top with top half of bun, mayonnaise-coated side down.

Source: Cooking Light September 2012 by Sidney Fry, MS, RD
Online at http://www.myrecipes.com/recipe/mushroom-lentil-burgers-50400000122949/ accessed Aug 20, 2012

- Jalapeño Cheeseburgers - Mighty Mo Burgers - Fajita Burgers -Steaks - - Lee's Recipes - Burgers in Boston -

Burgers In and Around Boston

It is said that burgers were first served over a hundred years ago at the Saint Louis Fair in 1904. Chronicle did a story on Burgers on Tuesday, May 17, 2005. Here's what they came up with.

Boston Area Burger Places

Christopher's (veggie burgers)
1920 Mass Ave.
Cambridge, MA
(617) 876-9180

Eagle Deli (served the biggest)
1918 Beacon St. (At Cleveland Circle)
Brighton, MA
(617) 731-3232

Henry's Root Beer Stand (since 1946; home made root beer)
Route 138
Taunton, MA
(508) 824-6936

Louis Lunch (grills vertically; only condiments are cheese, onion, and tomato on toast)
261-263 Crown St.
New Haven, Conn.
(203) 562-5507
www.louislunch.com

Mr. Bartley's Burger Cottage
1246 Mass Ave (Harvard Square)
Cambridge, MA

RF O'Sullivans serves huge burgers
282 Beacon St.
Somerville, MA
(617) 492-7773

647 Tremont - Andy Husband's
647 Tremont St.
Boston, MA
(617) 266-4600
Andy says "use 75/25 blend for juicy burgers; grill to 125 degrees; season with crushed pepper and Kosher salt.

The Stockyard (small Angus beef burgers called "sliders")
135 Market St.
Brighton, MA
(617) 782-4700
www.stockyardrestaurant.com

Spiced Pear Restaurant
(At the Chandler Inn at Cliff Walk)
117 Memorial Blvd.
Newport, RI
(401) 847-2244

Source: http://www.thebostonchannel.com/chronicle/4481177/detail.html