1 can chickpeas, rinsed and drained
4 scallions, chopped
1 cup cooked bulgur
1⁄
2 cup plain breadcrumbs
1 tablespoon grated ginger
1⁄
2 teaspoon ground cumin
1 egg
1 tablespoon mustard
1⁄
3 cup mayonnaise
salt & pepper, to taste
olive oil
Toppings:
lettuce
tomato slices
barbeque sauce
4 buns
1. Place chickpeas, scallions, bulgur, breadcrumbs, ginger,
cumin, egg, mustard, and mayonnaise in a blender and whizz
until smooth.
2. Season with salt and pepper.
3. Shape into 4
patties and brush with olive oil.
4. Place on a medium-hot grill.
They need about 5 to 6 minutes on each side.
Serve the burgers on buns with lettuce, tomato, and
barbeque sauce.
BBQ Turkey Burger
These are not your typically dry turkey burgers, they are really
juicy and tasty.
SERVES 4
Burgers:
11⁄
2 pounds ground dark turkey meat
2 tablespoons barbeque sauce
1⁄
2 cup grated white cheddar cheese
1⁄
4 plain breadcrumbs
salt and pepper, to taste
Toppings:
4 buns
barbeque sauce
1. In a large bowl mix ground turkey, barbeque sauce, cheddar,
and breadcrumbs.
2. Shape into 4 patties and season with salt
and pepper.
3. Place on a medium-hot grill. They need about 5
or 6 minutes on each side.
Serve the burgers on buns and barbeque sauce.
Chorizo Burger
Inspired by a burger at one of my local hangouts–Building on
Bond in Brooklyn.
SERVES 4
Burgers:
11⁄
2 pounds ground beef chuck
1⁄
2 pound smoked chorizo
2 teaspoons Worcestershire sauce
salt & pepper, to taste
Toppings:
4 thick slices Gruyère
lettuce
mayonnaise
4 buns
1. Cut the chorizo in pieces and place in a food processor. Grind
as fine as you can.
2. In a large bowl, mix beef, Worcestershire,
and ground chorizo.
3. Shape into 4 patties and season with
salt and pepper.
4. Place on a medium-hot grill. They need
about 4 minutes on each side.
5. After you flip the burger, add
the cheese on top.
Serve the burgers on buns with lettuce and mayonnaise.
Lamb Burger with Feta Pesto
I love the taste of lamb and with pesto. This will be a hit
everytime you make it!
SERVES 4
Burgers:
11⁄
2 pounds ground lamb
1⁄
2 teaspoon cumin
1⁄
4 teaspoon coriander
salt & pepper, to taste
Toppings:
1 cup crumbled feta
2 tablespoons pine nuts, toasted
2 tablespoons mint, finely chopped
pinch of red chili flakes
1⁄
3 cup olive oil
shredded lettuce
4 pita breads
1. In a bowl mix feta, pine nuts, mint, chili, and olive oil. Stir well.
2. In another large bowl mix lamb and spices.
3. Shape the
meat into 4 patties and season with salt and pepper.
4. Place
on a medium-hot grill. They need about 4 minutes on each side.
Serve with pita, lettuce, and pesto.
