Tasty Tuna Burgers

Ingredients

1 12 oz. can white tuna, drained
1 1 oz. packet dry zesty Italian salad dressing
1 tbs. lemon juice
2 egg, hard-boiled, chopped
1/2 cup sweet pickle relish
1 8 oz. carton sour cream
6 kaiser rolls
6 slices Swiss cheese

Directions

In bowl, combine tuna, salad dressing, lemon juice, eggs, pickle relish and sour cream; mix well. Spread over bottom of rolls and place cheese slices over each roll. Place on baking sheet and broil just until cheese begins to melt. Cover with top of roll and serve immediately.

Source: Best Burger Cookbook, Mud Puddle Books, 2007.

Bronco Burger

Ingredients

5 fresh jalapeno peppers
4 pounds ground beef
salt and pepper to taste
1 egg
1/4 cup steak sauce, (e.g. Heinz 57)
1/4 cup minced white onion
1 teaspoon hot pepper sauce (e.g. Tabasco™)
1 pinch dried oregano
1 tablespoon Worcestershire sauce
1 teaspoon garlic salt
1/4 cup crushed Fritos® corn chips
8 large potato hamburger buns
8 slices pepperjack cheese

Directions

Preheat a grill for high heat. When the grill is hot, roast the jalapeno peppers until blackened on all sides. Place in a plastic bag to sweat and loosen the blackened skin. Rub the skin off, then seed if desired, and chop.

In a large bowl, use your hands to mix together the chopped jalapenos, ground beef, salt, pepper, egg, steak sauce, onion, hot pepper sauce, oregano, Worcestershire sauce, garlic salt and Fritos®. Divide into 8 balls, and flatten into patties.

Grill patties for 10 to 15 minutes, turning once, or until well done. I always drink one beer, then flip, drink another beer, then remove from the grill and place on buns. Top each one with a slice of pepperjack cheese and pig out!

Source

Savory Garlic Burgers

Ingredients

1 lb. ground beef
1/4 cup Lea & Perrins Worcestershire Sauce
1 tbs. finely chopped garlic or 1 tsp. garlic powder
1/4 tsp. salt

Directions

In a medium bowl combine everything. Shape into four patties. Grill or broil until done.

Source- back of Lea & Perrins Worcestershire Sauce

The Goober Burger

Showin this picture is enough said! Yes I did make this and eat it.



A burger topped with a cup of peanut butter and a giant dollop of mayo.

Source

Spicy Peanut Butter Burgers

I made these like three times and I love them! My parents decided to go to the bar for the football game with the rest of the family but I am resting because I do not feel well and I want to rest for my first day of student teaching.

Ingredients

1 1/2 lbs. ground beef or turkey
1/2 cup the Heat Is On peanut butter
2 tbs. unsalted butter
1 yellow onion, grated
1 large egg
3 tbs. bread crumbs
olive oil, for the pan

Directions

1. In a large bowl, combine the ground meat, peanut butter, butter, onion, egg, and bread crumbs and knead with your hands until well combined

2. Make patties about 4 inches wide and 3/4 inch thick. refrigerate 1 - 2 hours to allow the patties to set and the flavors to meld.

3. Grill the burgers on an outdoor grill for best results, or fry in a skillet with a small amount of olive oil for 2 - 3 minutes on each side, or until fully cooked inside.

Source: The Peanut Butter & Co. Cookbook, Quirk Books, 2005.

Tangy Surprise Burger

Ingredients

1 1/4 lbs lean ground beef
4 pineapple rings
1/2 cup hot and spicy ketchup
2/3 cup packed brown sugar
1 tbs. Dijon mustard
4 kaiser rolls
Deli coleslaw

Directions

1. Prepare outdoor grill on high heat. Divide beef into four portions and form patties around pineapple rings so that none of pineapple is showing.

2. In saucepan combine hot and spicy ketchup, brown sugar, an mustard and heat until sugar dissolves.

3. Grill burgers about five minutes on each side or until well done. Spoon some of brown sugar sauce over burgers several times before serving. Place patties on role and top with 1 heaping tablespoon of coleslaw. Cover with top bun and serve immediately.

Source: Best Burger Cookbook, Mud Puddle Books, 2007.

Review: This was the first time I made burgers with no seasoning in them. I miss the taste of pure beef! The pineapple inside really added to the juicey burgers. The sauce on top I added some cilantro and let a whole jalepeno just simmer in there for the smokey flavor.

Ranch Cheeseburgers

Ingredients

1 1 oz. packet dry ranch-style salad dressing mix
1 lb. lean ground beef
1 cup shredded cheddar cheese
4 larger hamburger buns, toasted

Directions

1. Combine dressing mix with beef and cheese and shape into 4 patties.

2. Cook on charcoal grill until thoroughly done. Serve on buns.

Source: Best Burger Cookbook, Mud puddle Books, 2007.

Review: These burgers were really good and juicy, bursting with ranch and cheese flavor. Some bacon would be great on them too.

Zesty Southwestern Burgers with Cilantro Slaw

Ingredients

1 bag Success® White, Success® Brown, or Success® Jasmine Rice
1/2 Marzetti Refrigerated Classic Ranch Salad Dressing
2 cups shredded cabbage
3 tbsp cilantro, minced
1 lb ground chuck
1 pack of hot and spicy taco seasoning mix
2 tbsp vegetable oil
4 ea hamburger buns

Directions

1. Prepare rice according to package directions. Let cool for 5 minutes.
2. To make the cilantro slaw: in a large bowl combine ranch salad dressing, cabbage and cilantro.
(note: we added shredded carrots and apple vinegar)
3. Toss to combine; cover and refrigerate until serving.In a large bowl, combine rice, ground chuck and taco seasoning mix. Form into four patties sized slightly larger than hamburger buns.
4. Heat vegetable oil in a large skillet over medium heat. Add patties and cook 10 to 12 minutes for medium well doneness (165°F), turning once.To serve, on each hamburger bottom bun, place a cooked patty, an equal amount of slaw and bun top.

Source: my sister

Review: The flavor was good, but they fell apart as I cook them. Perhaps an egg?

Sour Cream Hamburgers

Ingredients

2 lbs ground beef
1 8 oz carton sour cream
1 1 ounce packet dry onion soup mix
2/4 cup dry breadcrumbs
1 egg, beaten
1/2 tsp. black pepper
8 hamburger buns

Directions

1. In bowl, combine beef, sour cream, dry onion soup mix, breadcrumbs, egg and 1/2 tsp. black pepper. While your grill is heating up, form beef mixture into patties. Grill patties about 7 minutes on each side.

2. Place patties on buns and top with your favorite toppings.

Source: Best Burger Cookbook, Mad Puddle Books, 2007.

Review: It was juicy, creamy, and soft especially for a burger. The sour cream obviously did that. I made sweet potato fries with them. I tried mixing sour cream with cinnamon, it was a great condiment for the fries.

Peanut Butter Veggie Burgers

Ingredients

1 large portabella mushroom cap, finely chopped
1 medium yellow onion, finely chopped
1 medium red bell pepper, finely chopped
1 large carrot, peeled and grated
2 cloves garlic, finely chopped
2 large eggs
1/3 cup Smooth Operator Peanut Butter
1 cup fresh bread crumbs
1/2 tsp. salt
1 tsp. black pepper
2 tbs. olive oil

Directions

1. Mix together the mushroom, onion, bell pepper, carrot, and garlic in a large bowl. Add the eggs, peanut butter, bread crumbs, salt and pepper and mix until well combined.

2. With wet hands, shape the mixture into 6 patties and refrigerate for 30 minutes.

3. In a large skillet, heat the olive oil over medium heat and fry the patties about 10 minutes on each side. Allow the burgers to rest 2 - 3 minutes before serving.

Source: The Peanut Butter & Co. Cookbook, Quirk Books,2005.

Salmon Burgers

Ingredients

-3 6 oz. cans boneless, skinless pink salmon, undrained
-11 oz. can corn with peppers, drained
-1 1/2 cups crushed saltines, or one sleeve
-1/2 cup finely chopped onion
-2 large eggs
-1 large egg white
-2 tsp corn oil or canola oil

Directions

Dump the salmon in a bowl and mash. Stir in the corn, 1 cup of the cracker crumbs, the onion, the eggs, and the egg white. Spread the remaining 1/2 cup crumbs on a plate. Form the salmon into 4 burgers and press each into the crumbs on both sides. Heat 1 tsp. of the oil in a large skillet on medium heat. Cook the burgers 2 at a time, 3 minutes per side, until browned, adding the remaining oil as needed.

Source: Personal Library, A Man, A Can, A Plan, Rodale, 2002.

I made this for Christian and I one day at my house when my parents did not cook. It was a nice summery meal and not too fulling. Christian had a good idea of getting veggie chips and putting one of the salmon burgers in a salad. In fact that is my lunch for the next day.

They were kind of watery so next time I think I will drain the salmon. We served them on buns. I put mayo, he put mustard.

Gorgonzola Stuffed Burgers

Ingredients

• 1 pound ground beef
• 2 0z. Gorgonzola cheese
• 1/2 small onion, finely chopped
• 1/2 tsp. of oregano
• salt and pepper to taste
• a premium pepper relish for topping

1. Combine the beef with the chopped onion, oregano and salt and pepper and mix well. Form the mixture into 4 equal size balls and then flatten into patties. Cut the Gorgonzola cheese into 4 cubes and place one cube in the center of each patty, then from the patties into balls again with the cheese in the center,
   
2. Now flatten the balls out again into patties and make sure the cheese in fully covered so it won't leak out during cooking. Broil/Grill/Fry each burger 4 - 5 minutes on each side or until the meat is fully cooked.
3. Serve on toasted buns with lots of pepper relish.

Source

I made this for my sister and her friend when they came over for a beautiful day to go to the reservation across from Ramapo College. One time my roommate Matt and I tried making them with turkey, they were dry. I left one without gorgonzola cheese because my sister's friend is picky. I put an onion slice to differentiate the burger without the cheese. I grated the onion because I do not know how to chop finely. I left out the pepper relish because I am poor and did not want to buy it. They were very very good!