Get really good beef for this, grass-fed is the best. You will really
taste the difference.
SERVES 4
Burgers:
11⁄
2 pounds ground beef chuck
2 teaspoons Worcestershire sauce
salt & pepper, to taste
Toppings:
4 thick slices white cheddar (or any cheese you enjoy)
lettuce
sliced tomato
sliced red onion
barbeque sauce
4 buns
1. In a large bowl mix beef and Worcestershire.
2. Shape into 4
patties and season with salt and pepper.
3. Place on a medium-hot grill. They need about 4 minutes on each side.
4. After you
flip the burger, add the cheese on top.
Serve the burgers on buns with lettuce, tomato, red onion,
and barbeque sauce.
Tapenade Burger
The tapenade gives a great taste to the burger and also keeps
it juicy.
SERVES 4
Burgers:
11⁄
2 pounds ground beef chuck
1⁄
3 cup olive tapenade
salt & pepper, to taste
1 avocado
olive oil
Toppings:
sliced tomato
sliced red onion
lettuce
chopped chives
4 buns
1. In a large bowl mix beef and tapenade.
2. Shape the meat
into 4 patties and season with salt and pepper.
3. Place on a
medium-hot grill. They need about 4 minutes on each side.
4. Coat the avocado with olive oil and place on the grill. Turn as
soon as they get grill marks.
Serve the burgers on buns with avocado, tomato, red onion,
lettuce, and chives.
The fennel gives the burger a somewhat Italian flavor. And it’s
awesome with the slaw.
SERVES 4
Burgers:
11⁄
2 pounds ground pork
1 teaspoon fennel seeds
salt & pepper, to taste
Toppings:
1⁄
4 white cabbage, shredded
1 large carrot, shredded
2 tablespoons apple cider vinegar
2 tablespoons water
1 tablespoon sugar
lettuce
4 buns
1. In a bowl, combine cabbage, carrot, vinegar, water, and sugar.
Mix well and season with salt and pepper.
2. Let the mixture
rest at room temperature for 30 minutes before serving.
3. In
another large bowl mix pork and fennel.
4. Shape into 4 patties
and season with salt and pepper.
5. Place on a medium-hot grill.
They need about 4 minutes on each side.
Serve the burgers on buns with lettuce and slaw.
Salmon & Dill Burger
This is one of my favorites–salmon is a great fish for burgers
because it stays so juicy.
SERVES 4
Burgers:
2 shallots, finely chopped
1 tablespoon olive oil
11⁄
2 pounds fresh boneless and skinless salmon filet, in pieces
2 tablespoon chopped dill
1 teaspoon salt
1⁄
4 teaspoon pepper
Toppings:
sliced tomatoes
4 buns
lettuce
mayonnaise
1. Heat the oil in a small pan and sauté the shallots until soft.
2. Add salmon, salt, and pepper to a blender and whizz until
smooth.
3. Stir in dill and shallots.
4. Shape into 4 patties.
5. Place on a medium-hot grill. They need about 4 minutes on
each side.
Serve the burgers on buns with lettuce, tomato,
and mayonnaise.
