Ingredients

1 red onion, cut into 1/3-inch-thick slabs
Vegetable oil, for brushing
4 hamburger buns, split
1 1/2 pound(s) ground turkey
Salt and freshly ground pepper
4 slice(s) of smoked Gouda cheese, 4 ounces
3 tablespoon(s) Dijon mustard
2 tablespoon(s) whole-grain mustard
1 tablespoon(s) drained prepared horseradish
1 tablespoon(s) honey

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Directions

Light a grill or preheat a grill pan.

Brush the onion with oil and grill until charred and softened, about 5 minutes.

Brush the cut sides of the buns with oil and grill until toasted, about 30 seconds.

Form the ground turkey into four 1-inch-thick patties and brush with oil.

Season with salt and pepper and grill over high heat, turning once, until nearly cooked through, about 10 minutes.

Top with the Gouda, close the grill, and cook until the cheese is melted and the burgers are cooked through, about 1 minute longer.

Meanwhile, in a small bowl, combine the mustards, horseradish, and honey and spread on the bottom half of the buns.

Top with the burgers and onions. Close the burgers and serve right away.

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Ingredients

1/4 cup(s) coarse-grained mustard
2 tablespoon(s) honey
1 pound(s) ground turkey breast
1/4 teaspoon(s) salt
1/4 teaspoon(s) freshly ground pepper
2 teaspoon(s) canola oil
4 whole-wheat hamburger rolls, split and toasted

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Directions

Prepare a grill.

Whisk mustard and honey in a small bowl until smooth.

Combine turkey, 3 tablespoons of the mustard mixture, salt and pepper in a bowl; mix well.

Form into four 1-inch-thick burgers.

Lightly brush the burgers on both sides with oil.

Grill until no pink remains in center, 5 to 7 minutes per side.

Brush the burgers with the remaining mustard mixture.

Serve on rolls with lettuce, tomato and onion slices.

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Ingredients

3/4 pound(s) ground chuck, about 80 percent lean
3/4 pound(s) ground sirloin, about 90 percent lean
Vegetable oil
Salt and freshly ground pepper
Goat cheese
4 kaiser rolls or hamburger buns, split and toasted

—————————–

Directions

Light a grill. In a bowl, mix the ground meats.

Form the meat into 8 patties and grill for 2 minutes per side.

Top 4 of the patties with a disk of goat cheese, some of the Grilled Chile Relish and another burger.

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Ingredients

1/2 cup(s) mayonnaise
1/3 cup(s) ketchup
1 tablespoon(s) red wine vinegar
1 tablespoon(s) onion, grated
1 tablespoon(s) parsley, chopped
1 tablespoon(s) tarragon, chopped
1 teaspoon(s) Worcestershire sauce
12 ounce(s) thickly sliced bacon
1 1/3 pound(s) ground beef chuck
1 1/3 pound(s) ground beef sirloin
1 teaspoon(s) kosher salt
1/2 teaspoon(s) freshly ground pepper
2 tablespoon(s) unsalted butter, melted
3 ounce(s) sharp cheddar cheese, cut into 6 slices
6 hamburger buns, split and toasted
6 iceberg lettuce leaves
6 slice(s) tomato
6 slice(s) of red onion

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Directions

In a medium bowl, whisk the mayonnaise with the ketchup, red wine vinegar, onion, parsley, tarragon, and

Worcestershire sauce. Cover and refrigerate.

In a large skillet, cook the bacon over moderately high heat, turning once, until crisp, about 6 minutes.

Drain and cut the bacon into large pieces.

Light a grill and fill a large bowl with ice water. Gently mix the ground chuck with the ground sirloin, salt, and pepper.

Form the meat into six 4-inch patties, about 1 1/4 inches thick.

Submerge the patties in the cold water and let soak for 30 seconds.

Immediately transfer the burgers to the grill and brush with some of the melted butter.

Grill over high heat for 9 minutes for medium-rare meat, turning once or twice and brushing occasionally with butter.

Top the burgers with the cheese during the last minute of grilling and let melt.

Spread the Russian dressing on the buns. Set the lettuce leaves and tomato slices on the bottom halves and top with

the burgers, red onion, and bacon.

Close the burgers, cut in half, and serve right away.

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Ingredients:

1 egg white
1/4 cup fine dry bread crumbs
1/4 cup finely shredded carrot
1/4 cup finely chopped onion
1/4 cup finely chopped green pepper
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoon grated parmesan cheese
1 pound ground turkey or lean beef
1 medium tomato — sliced

Instructions:

In a large bowl combine egg white and bread crumbs.(if using beef, stir in 2 T water)

Stir in carrot, onion, green pepper, salt, and pepper. Add Parmesan cheese and ground meat; mix well.

Shape meat mixture into four 3/4″ thick patties. Spray a cold grill rack with Pam.

Then place rack on grill. Grill burgers on an uncovered grill directly over medium coals for 7 minutes.

Turn and grill 8-11 minutes or till no pink remains. Place 1 tomato slice atop each burger and grill 1 minute more.

Add cucumber slices, if desired.

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Ingredients:

1 pound ground beef
1 medium-sized ripe tomato — seeded and cut into 1/4 inch dice
1/2 cup black olives — pitted, chopped
1 teaspoon garlic — finely minced
1/2 teaspoon Dijon mustard
1 tablespoon chili powder
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
lemon zest — grated, finely
2 tablespoon fresh dill or parsley — chopped
1 pinches salt
1 pinches pepper
4 hamburger buns — toasted
1/3 cup sour cream
3 scallion — 3 inches left on & sliced
1/2 cup Monterey Jack cheese — grated

Instructions:

Prepare hot coals for grilling.

Place beef in bowl and mix well with the tomato, olives, garlic, mustard, chili powder, basil, oregano, lemon zest and dill (or parsley).

Season to taste with salt and pepper. Gently form the mixture into 4 patties.

Grill the burgers over hot coals, 3 inches from heat, for about 4 minutes per side for rare meat. Serve immediately on buns.

If desired, top with sour cream, sliced scallions and grated Monterrey Jack cheese.

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Ingredients:

1 pound ground beef
1 tablespoon cream
1/2 teaspoon salt
1/2 teaspoon pepper
4 teaspoons jalapeno nacho slices — chopped
1 small onion (approximately 4 tablespoons) — diced
1 clove garlic — crushed
4 teaspoons Salsa Picante
1/2 cup Cheddar cheese — shredded

Instructions:

Mix beef, onion, cream, garlic, salt and pepper and form into 8 thin patties.

Top each of 4 patties with 1 teaspoon Salsa Picante, 1 teaspoon Jalapeno Nacho Slices and 2 tablespoons cheese.

Top with remaining 4 patties, press edges to seal in toppings. Grill over medium coals for 12 minutes.

Turn once after 7 minutes.

Description: “This burger can stand alone or be eaten with lettuce and tomato. Spread bun with or dip in extra Salsa.”

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Ingredients:

1 pound lean ground beef
1/4 cup onion — finely chopped
Barbecue sauce
4 slices American cheese
4 crusty rolls
Romaine lettuce — split
Tomato — sliced

Instructions:

In medium bowl, combine ground beef, onion and 2 tablespoons barbecue sauce, mixing thoroughly.

Shape into four 1/2-inch-thick patties. Place patties on grid over medium ash-covered coals.

Grill 14 to 16 minutes or until centers are no longer pink, turning once.

Approximately 1 minute before end of cooking time, brush top side of burgers with additional barbecue sauce; top each with 1 slice cheese.

Cook until cheese slices are melted. Line bottom half of each roll with lettuce and tomato; top with cheeseburger. Close sandwiches.

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