Mini Man Burgers

Ingredients

• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon kosher salt
• 1 pound ground chuck
• 8 (3-inch) buns or rolls, split in half
• 2 to 3 tablespoons mayonnaise

Directions

Preheat the oven to 250 degrees F. Preheat a griddle to 350 degrees F.

Combine the onion powder, garlic powder, pepper, and salt in a small bowl. Set aside.

Line a jellyroll or sheet pan with parchment paper, and place the ground chuck in the middle of the pan. Cover the meat with a large sheet of plastic wrap. Roll meat with a rolling pin until it covers the surface of the pan; it should be very thin. Remove the plastic wrap, and sprinkle the meat with the seasoning mixture. Fold the meat in half, from side to side, using the parchment paper. Use a pizza wheel to cut the meat into 8 even squares.

Wrap the buns in foil and place in the oven for 5 to 10 minutes. Meanwhile, place the burgers on the griddle and cook for 2 to 3 minutes per side.

Remove the buns from the oven. Spread a small amount of mayonnaise on each bun and top with the burger and any other condiments, as desired. Serve immediately.

Burger of the Gods

Ingredients

• 8 ounces chuck, trimmed, cut into 1 1/2-inch cubes
• 8 ounces sirloin, trimmed, cut into 1 1/2-inch cubes
• 1/2 teaspoon kosher salt

Directions

In separate batches, pulse the chuck and the sirloin in a food processor 10 times. Combine the chuck, sirloin, and kosher salt in a large bowl. Form the meat into 5-ounce patties.

Heat a cast iron skillet or griddle over medium-high heat for 2 to 3 minutes. Place the hamburger patties in the pan. For medium-rare burgers, cook the patties for 4 minutes on each side. For medium burgers, cook the patties for 5 minutes on each side. Flip the burgers only once during cooking.

Grilled Portobello Burger

Ingredients

• 7 plum tomatoes, seeded and diced
• 1/2 cup diced red onion
• 2 red peppers, grilled, seeds removed
• 1 cup crumbled feta cheese
• 1 tablespoon red wine vinegar
• 1 tablespoon cracked black pepper, or to taste
• 1 1/2 tablespoons freshly chopped oregano leaves
• 3 tablespoons extra-virgin olive oil
• 2 tablespoons minced garlic
• 1 tablespoon salt, or to taste
• 1 tablespoon pepper, or to taste
• 7 portobello mushroom caps, stems and gills removed
• 7 sourdough rolls, split in 1/2
• 2 cups spring mix greens

Directions

Preheat the grill 350 degrees F.

In a medium sized bowl, gently toss together the tomatoes, onion, peppers, feta, vinegar, cracked black pepper, to taste, and oregano. Set aside.
In a small bowl mix together the olive oil, garlic, and salt and pepper, to taste. Brush the portobello caps with the oil on and put them on the grill. Grill until tender, about 3 minutes on each side
Scoop a heaping tablespoon of the tomato mixture onto the bottom halves of the rolls, top each with some spring mix greens and a portobello cap. Cover with the top halves of the rolls and serve.

Turkey Burgers

Ingredients

• 8 slices turkey bacon or turkey bacon with black pepper or apple wood smoked bacon
• 1 1/3 pounds ground turkey breast, the average weight of 1 package
• 2 cloves garlic, finely chopped
• 1 large shallot or 1/4 red onion, finely chopped
• 2 tablespoons chopped fresh thyme leaves or 1 teaspoon dried thyme leaves
• 2 tablespoons chopped fresh cilantro leaves, optional - parsley may be substituted
• 1/2 small bell pepper, green, red or yellow, seeded and finely chopped
• 1 Serrano or jalapeno pepper, seeded and finely chopped
• 2 teaspoons, 2/3 palm full, ground cumin
• 1 to 2 teaspoons cayenne hot sauce, several drops (recommended: Tabasco)
• 2 teaspoons grill seasoning blend (recommended: Montreal Steak Seasoning by McCormick)
• Vegetable oil or olive oil, for drizzling
• 1/2 pound deli sliced pepper jack cheese
• 4 crusty kaiser rolls, split
• 1 cup sweet red pepper relish, found on condiment aisle - pepper jelly may be substituted
• Red leaf lettuce
• Spicy O-nuts, recipe follows

Directions

Chop your garlic and veggies.

Cook bacon in a large nonstick skillet over medium high heat until crisp. Wipe excess grease from pan and return skillet to heat.
While bacon cooks, combine turkey meat, garlic, shallot or onion, thyme, cilantro or parsley, bell pepper, Serrano or jalapeno pepper, cumin, hot pepper sauce, grill seasoning or salt and pepper. Divide mixture into 4 equal mounds then form meat into patties. Drizzle patties with vegetable oil to coat. Cook in skillet over medium high heat for 5 to 6 minutes on each side. Place sliced cheese over the patties in the last 2 minutes of cooking, use 1 or 2 slices for each patty, as you like.
Pile cooked cheeseburgers into buns. Spread sweet relish or jelly on bun tops and set red leaf lettuce into place, using the relish or jelly as glue. Top cheeseburgers with 2 slices of cooked, crisp bacon or turkey bacon and lettuce. Then serve with tortilla chips, tossed salad and/or spicy o-nuts.

jerk burger

Ingredients:

1 1/2 pounds ground turkey

2 tablespoons jerk seasoning, plus more for sprinkling *(recipe follows)

1 medium green apple, peeled and grated

1/2 cup green onions, finely chopped, divided

1/3 cup Panko (Japanese breadcrumbs)

Kosher Salt and freshly ground pepper

1/3 cup mayonnaise, plus more for brushing

1/3 cup mango chutney, roughly chopped

4 cups coleslaw mix with carrots

Canola oil, for the grill

6 hamburger buns, split

Preparation:

Preheat a grill grill pan to medium high. Mix the turkey, jerk seasoning, apple, 1/4 cup green onions and the panko in a bowl; season with salt and pepper. Form into 6 1-inch thick patties and make a small indentation in the middle of each with your thumb to prevent it from puffing up on the grill. Refrigerate.

Whisk the mayonnaise and chutney in a large bowl. Add the coleslaw mix and the remaining 1/4 cup green onion, season with and pepper and toss to coat.

Brush the grill with canola oil. Grill the turkey patties until browned and cooked through, 4 to 5 minutes per side.

Brush the cut sides of the buns with mayonnaise and sprinkle with jerk seasoning; toast on the grill, about 30 seconds. Serve the burgers and slaw on the buns.

Jerk Seasoning

(makes 1/2 cup)

Ingredients:

1 tablespoon onion flakes

2 teaspoons ground thyme

1 teaspoon dried parsley

1 teaspoon ground allspice

1/4 teaspoon ground cinnamon

1 teaspoon ground black pepper

1/2 teaspoon cayenne pepper

1 teaspoon paprika

1/2 teaspoon hot pepper flakes

1/4 teaspoon ground cumin

1 tablespoon garlic powder

2 teaspoons Kosher salt

1/4 teaspoon ground nutmeg

2 teaspoons sugar

2 teaspoons dried chives

Preparation:

Mix together all the ingredients. Store leftovers in a tightly closed glass jar. It will keep its strength for over a month. 

Use 1 1/2 tablespoons of seasoning for each pound of meat.