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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

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 pound(s) lean ground beef
1 egg
1/2 medium onion, grated
1 teaspoon(s) salt
1/2 teaspoon(s) ground black pepper
1 cup(s) blue cheese crumbles
Cooking oil
8 onion rolls or buns

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Directions

Put the ground beef, egg (minus the shell, of course), onion, salt, pepper, and blue cheese in the mixing bowl.

Use your clean hands to squish it all together until well combined.

Form this mixture into patties 1/2 inch thick and as big around as the buns.

Put the patties on the plate as you make them. Wash your icky hands.

Pour enough cooking oil in the skillet to lightly coat the bottom (about 2 teaspoons).

Heat on medium until the oil shimmers. Put the meat patties in the pan.

Leave enough room around them so they’re not touching.

Unless you have a super-huge skillet, you will need to cook the burgers in two batches, or use two pans at the same time.

Cook the burgers 5 to 7 minutes on each side, until they are dark brown and have an internal temperature of at least 160

degrees.

Turn off the stove.

Toast the buns if you like. Dress your burger just the way you like it— use tomatoes, pickles, mustard, whatever.

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Tips & Techniques

The less expensive, pre-crumbled blue cheese holds its shape better than the softer, fancier kind. You can find it

in the dairy section of the grocery store.

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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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