Burger Recipes

Aloha Burgers

Recipe By : TASTE OF HOME - FEB/MARCH 1996
Serving Size : 4 Preparation Time :0:00
Categories : Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 our pineapple slices
3/4 cup teriyaki sauce
1 pound ground beef
1 large sweet onion -- sliced
1 Tablespoon butter or margarine
4 lettuce leaves
4 onion or sesame seed buns, -- split
and toasted
4 slices Swiss cheese
4 bacon strips -- cooked

Drain pineapple juice into a small bowl; add teriyaki sauce.
Place 3 Tablespoon in a resealable plastic bag. Add
pineapple and rotate to coat; set aside. Shape beef into
four patties; place in a 8" square baking dish. Pour the
remaining teriyaki sauce mixture over patties; marinate for
5-10 minutes, turning once. In a skillet, saut onion in
butter until tender, about 5 minutes. Grill or broil burgers
until no long pink. Place pineapple on grill or under
broiler to heat through. Layer lettuce and onion on bottom
of buns. Top with burgers, cheese, pineapple and bacon.
Replace tops; serve immediately.

Title: BLUE RIBBON BURGERS
Categories: Cheese, Hamburger, Main dish, Meats, Vegetables
Yield: 6 servings

2 lb Ground Beef
2 ts Worcestershire Sauce
1/2 ts Salt
1/4 ts Garlic Salt
1/4 ts Pepper
3 oz Cream Cheese; Softened, 1 pk
2 tb Blue Cheese; Crumbled
4 oz Mushrooms; 1 can, *

* Use 1 4-oz can of mushroom stems and pieces.
~------------------------------------------------------
~---------------- Mix meat, Worcestershire sauce and
seasonings. Shape the mixture into 12 thin patties,
each about 4-inches in diameter. Mix the cream cheese
and the blue cheese. Top each of 6 patties with the
cheese mixture, spreading to within 1/2 inch of the
edge; press the mushrooms into the cheese. Cover each
patty with one of the remaining patties, sealing the
edges firmly. Broil or grill the patties 4-inches
from the heat, turning once, until the desired
doneness is reached and cheese is melted, about 10 to
15 minutes.

Burgers Florentine

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pk Spinach,frozen chopped(10oz)
4 English muffins,split
1 White bread slice
1 lb Ground beef
1 Egg
1 t Salt
1 t Onion,grated
1 pk Mozzarella cheese(4oz)

1. Prepare spinach as label directs; drain well. Toast English muffins;
keep warm.
2. Preheat broiler if manufacturer directs. Into bowl, tear bread into
small pieces; add spinach, ground beef, egg, salt, and onion; mix well.
Shape mixture into four 1"-thick round patties. Place patties on rack in
broiling pan.
3. roil patties about 5 minutes on each side for medium or until of desired
doneness. Just before patties are done, cut mozzarella cheese into 4
slices. Top each meat patty with a cheese slice; broil 1 minute longer or
until cheese melts.
4. To serve, place a patty on bottom half of each muffin; replace top half
of muffin.

CHICKEN ULTRABURGERS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Poultry Main dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Boneless, skinless chicken
-meat (white and dark)
1 Onion, peeled and quartered
1/4 c Fresh parsley leaves
1/4 c Fresh parsley stalks
2 tb Dijon mustard
1/4 ts Salt
1/4 ts Pepper
1 c Cooked brown rice
1 tb Olive oil with a dash of
-dark toasted sesame oil

Chop meat into small pieces. Place the onion, parsley, mustard, salt and
pepper into food processor. Pulse until onion is minced but not pureed.
Transfer to large bowl and set aside. Process meat, in 2 batches if
necessary, for about 20 pulses. Transfer to bowl withonion mixture. Add the
rice and stir until well mixed. Form into 4 patties. (It's easier to make
patties if the mixture is chilled for an hour.) Heat oil in large skillet.
Cook chicken burgers 4 minutes each side.

Serve on whole wheat buns with lettuce and tomato.

I made these a couple of nights ago....really flavorful!! I didnt' have any
onion and they still were fantastic. I also found that I had lots of meat
after de-boning the chicken...it made about 6 patties.

Consumer Reports Vegetarian Burger

Recipe By : Net
Serving Size : 6 Preparation Time :0:00
Categories : Vegetarian Low-Fat
Burgers Grains
Legumes Low-Cal

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup barley, cooked
1 cup chickpeas, cooked
1/2 cup oatmeal -- raw
1/8 teaspoon salt
1 teaspoon Paprika
2 tablespoons Soy sauce
1/4 teaspoon black pepper
Other spices to taste
1 Stalk celery
1 small Onion
1 Scallion
1 Clove garlic
Chili powder -- opt'l

Combine the barley, chickpeas, oatmeal, salt, paprika, soy sauce, black
pepper and other spices in a large bowl. In a blender, finely chop: celery,
onion, scallion and garlic. Add the chopped vegetables to the ingredients in
the bowl and mix thoroughly. Shape into patties, "sausages" or "meatballs".
Melt a little butter or margarine in a frying pan and cook over medium heat
for three to five minutes on each side, or until lightly browned. Makes six
burgers.

Other grains, such as rice or cracked wheat, can be substituted for the
barley; soybeans, navy, pinto, or other beans can be substituted for the
chick-peas.

Nuts and seeds can also be added. Each CU burger contained 114 calories, with
5 grams of protein, 1 gram of fat, 22 grams of carbohydrate, and 1.9
milligrams of iron. It lacked vitamin B-12 and was high in sodium (500
milligrams). If you're watching your sodium intake, omit the soy sauce and
try chili or curry powder.

Easy Salmon Burgers With Honey Barbecue Sauce -Nhb

Recipe By : HEALTHY AND HEARTY by National Honey Board
Serving Size : 2 Preparation Time :0:00
Categories : Honey Fish-Shells
Sauce

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***SAUCE***
1/3 cup honey
1/3 cup ketchup
1 1/2 teaspoons cider vinegar
1 teaspoon prepared horseradish
1/4 teaspoon minced garlic
1/8 teaspoon crushed red pepper flakes -- optional
***FISH BURGERS***
7 1/2 ounces canned salmon -- drained
1/2 cup dried bread crumbs
1/4 cup chopped onion
3 tablespoons chopped green bell pepper
1 egg white
2 hamburger buns -- toasted

In small bowl, combine honey, ketchup, vinegar, horse-radish, garlic and
red pepper flakes until well blended. Set aside half of sauce. In separate
bowl, mix together salmon, bread crumbs, onion, green pepper and egg white.
Blend in 2 Tablespoons of sauce. Divide salmon mixture into 2 patties, 1/2-
to 3/4-inch thick. Place patties on well-oiled grill, 4 to 6 inches from
hot coals. Grill, turning 2 to 3 times and basting with sauce, until
burgers are browned and cooked through. Or place patties on lightly greased
baking sheet. Broil 4 to 6 inches from heat source, turning 2 to 3 times
and basting with sauce, until cooked through. Place on hamburger buns and
serve with reserved sauce.

Greek-Style Lamb Burgers With Minted Yogurt Sauce

Recipe By : COOKING LIVE CL8708
Serving Size : 6 Preparation Time :0:00
Categories : Burgers Cooking Live
Lamb

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
For yogurt sauce:
12 Ounces plain yogurt
2 Small garlic cloves
1/4 Teaspoon salt
3 Tablespoons shredded fresh mint leaves -- or to taste
For burgers:
2 Pounds ground lamb
1/2 Cup crumbled feta cheese
1/2 cup finely chopped pitted Kalamata olives -- 12 to 15
6 small pita loaves
2 small vine-ripened tomatoes -- sliced
2 small green bell peppers -- cut in rings
1 red onion -- sliced thin


Make yogurt sauce: Mince and mash the garlic with the salt.
Drain yogurt in a sieve lined with a dampened paper
towel set over a bowl 30 minutes. Transfer to a small
bowl and combine with the garlic and mint.

Prepare grill and oil rack. Set grill 5-6 inches from coals.
In a bowl gently combine the lamb,feta and olives.
Form into 6 patties about 1" thick. Season to taste with salt and
pepper. Grill for about 7 minutes per side for medium-rare.
Split pitas form a pocket.Transfer burgers to pita pockets and top
with tomatoes, bell peppers and onion. Serve burgers with yogurt sauce.

Yield: 6 servings

Title: Hamburgers Au Poivre
Categories: Ground beef, Beef
Yield: 4 servings

1 lb Ground Beef 1/2 ts Salt
1/2 tb Freshly CrackedBlackPepper;* 1 tb Brandy Or Cognac; Optional
3 tb Red Wine; Dry, Optional

* Or To Taste.
~-------------------------------------------------------------------------
Mix meat and salt. Shape mixture into 4 patties, each about 3/4 of an inch
thick. Press pepper into both sides of the patties. Cook the patties in a
large skillet over medium-high heat, turning once, until the desired
doneness is reached, about 8 minutes. Drain off the fat. Sprinkle the
cognac over the patties, immediately ignite, if desired. Remove patties to
a warm platter. Stir the wine into the drippings in the skillet. Heat just
to boiling, stirring constantly. Serve sauce over the patties.

KRAUT BURGERS

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Lean Ground Beef
1 lg Onion, Finely Chopped
3 tb Shortening
2 Loaves Frozen Bread Dough *
1 sm Head Of Cabbage, Shredded
Salt & Pepper To Taste

* Or substitute your favorite 2 loaf bread dough recipe.
~-------------------------------------------------------------------------
Melt Shortening in skillet. Add beef, cabbage and onion. Cook until
cabbage is nearly done. Do not brown. Drain, salt and pepper to taste.
Roll bread dough, which has risen once to 1/4-inch thick. Cut in 5 to
6-inch squares. Place 2 to 3 heaping T of mixture on each square; bring
corners together and pinch sides shut. Let rise 2o minutes. Bake at 375øF
for about 20 minutes or until brown. Brush tops with melted butter as the
dough cools.

ZUCCHINI SQUASH BURGERS

Recipe By :
Serving Size : 24 Preparation Time :0:00
Categories : Vegetarian Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 Zucchini (or any other
-variety of summer squash)
2 tb Oil
4 Garlic cloves
4 lg Onions, diced
2 Carrots, diced
1 Green pepper, diced
5 tb Tahini or peanut butter
3 tb Tamari
1/2 ts Paprika
1/2 ts Oregano
1/2 ts Basil
1/2 ts Sea salt
1/8 ts Red pepper (optional)
1/2 c Sesame seeds
1/2 c Sunflower seed meal
1 c Corn meal, or flour, or soy
-powder

Slice the zucchini and place in a large pot with 1/2 cup water, adding
enough squash to fill the pot. Steam over medium heat for 7 minutes, until
soft.
Heat the oil in a large skillet over medium heat; add the garlic, onions,
carrots, celery, and pepper; saute for 7 minutes, till vegetables are
tender.
Drain the zucchini and mash well. Add the sauteed vegetables, tahini,
seasonings, sesame seeds, sunflower seed meal, and corn meal. The batter
should be thick not wet--add flour if needed.
Preheat oven to 375. Oil a cookie sheet. Using a tablespoon, make patties
and place them on the sheet.
Bake for 8 minutes on each side, until golden brown.