Thursday, 29 May 2008

A Bunch of Great Burger Recipes

Last Updated: November 27, 2015

Below are Recipes for:

Cheeseburger Chimichangas
Chicken Burgers
Fried Chicken Burgers
Muffuletta Burgers
Red Curry Chicken Burgers with Grilled Pineapple
Shredded BBQ Chicken Burgers
Shrimp Burgers
Sun-Dried Tomato & White Bean Burgers

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Muffuletta Burger

1 lb burger (divided into 4 equal pieces;
   1/4 lb each)
1/2 c stuffed olives, sliced, drained
1/2 c black olives, sliced, drained
1 carrot, shredded
1 Tbsp capers, drained
olive oil, extra virgin
hard salami, sliced
mozzarella cheese, shredded
taco seasoning or any all purpose
   seasoning of your choice
salt and pepper to taste
2 large hamburger buns, or bread of
   choice, lightly toasted
lettuce leaves
tomato, sliced
dijon mustard

  • Combine stuffed green olives, black olives, carrots, and capers; pour just enough olive over over veggies to barely cover. Store in a jar and refrigerate for a few hours or overnight or for a couple of days. You can add cauliflower and peppers (or what have you?) to this mixture if you desire. 
  • Form 4 patties, 1/4 lb each. With the bottom of a round glass form an well in 2 of the patties. You will fill with olive mix.
  • Place a spoonful of olive mix into well of 2 patties, top with mozzarella and a slice of hard salami. Place 2nd patty on top and seal edges. Season patties with taco seasoning, salt and pepper.
  • In a skillet over a medium heat, fry 4 to 5 minutes on each side.
  • Serve on toasted bun or bread of choice with a little spicy dijon mustard, topped with lettuce and tomato.

Cheeseburger Chimichangas

1 pound ground beef
2 tablespoons mustard
⅔ cup ketchup
¼ cup butter, melted
10 flour tortillas, or 6 for very
   hearty tortillas
1 cup onion, minced
1 cup tomato, diced
1 cup dill pickle slices, cut into
   bite size pieces
2 cups cheddar cheese,
2 - 4 cups lettuce, shredded

  • Preheat oven to 475 degrees.
  • In a large skillet over medium heat, brown ground beef. Stir in mustard and ketchup until warmed through.
  • To assemble tortillas, brush one side of each tortilla with butter.
  • Add 1/10th (or 1/6th) of beef filling to centre of unbuttered side of each tortilla.
  • Sprinkle onion and tomato over beef and top with pickle pieces and cheese.
  • Fold two sides of tortilla over filling and roll to cover filling completely.
  • Place in a 9x13 pan and continue until all chimichangas are complete.
  • Bake for 15 - 30 minutes or until golden brown.
  • To serve, create a bed of lettuce on a plate. Place chimichangas on top.

Shredded BBQ Chicken Burgers

1 medium onion, finely sliced
1/2 cup ketchup
1/3 cup cider vinegar
1/4 cup packed brown sugar
1/4 cup tomato paste
2 tablespoons sweet paprika
2 tablespoons Worcestershire sauce
3 teaspoons salt
1 teaspoon black pepper
8-10 boneless chicken thighs
6 hamburger buns
1 recipe Guacamole
1 cup shredded colby jack cheese

  • In your crock pot, combine the onion, ketchup, apple cider vinegar, brown sugar, tomato paste, paprika, Worcestershire, salt and pepper. Whisk to combine.
  • Add the chicken thighs and make sure they are all evenly spread out and coated with the sauce ingredients.
  • Place the lid on the crock pot and turn on. Turn to high for Shredded BBQ Chicken to be done in 6-7 hours, and low for Shredded BBQ Chicken to be done in 8-9 hours.
  • Once the timer is up, remove the lid and using 2 forks, shred the chicken while still in the crock pot. 
  • Turn the crock pot to warm and serve the Shredded BBQ Chicken on top of burger buns with a heaping spoonful of guacamole and shredded colby jack cheese.
There's likely endless recipes on the net for guacamole but we just smash up a couple of avocados with a small bit of mayo or Miracle Whip and then add a store bought (or home made - what the heck ¯\_(ツ)_/¯ ) tomato salsa to taste.  

Red Curry Chicken Burgers with Grilled Pineapple

Juice and zest of 1/2 lime
1/4 cup mayonnaise
1 pound ground chicken (they don't have ground chicken in Ecuador --
   we use a food processor to grind up a few boneless chicken breasts)
1 cup larger (Panko type) breadcrumbs
2 tablespoons (or to taste) of Thai Red Curry Paste (or curry powder -- see * below)
1 medium red onion, peeled and sliced into 4 thick slices (again - up to you)
1/2 fresh pineapple, cored and sliced into 1-inch-thick slices (you can use
   canned as well, but don't leave out the pineapple slices -- however, you
   don't have to cook them as noted below -- up to you)
Nonstick cooking spray
4 hamburger buns
  • Preheat grill (or frying pan) for direct grilling over medium-high heat. 
  • In small bowl, stir together lime juice and zest, and mayonnaise. 
  • In medium bowl, combine chicken and curry paste*.  See breadcrumbs just below.
  • Form into 4 patties, making sure not to over-work the meat mixture.
  • *Sometimes we'll simply add curry powder to the breadcrumbs instead of using the curry paste with the meat.
  • Dredge each burger through breadcrumbs.  Flop in bowl with breadcrumbs, and then use a spatula to turn.
  • Spray both sides of chicken patties, onion and pineapple with nonstick cooking spray if grilling and if frying, use minimal oil. 
  • Transfer patties, onion and pineapple to hot grill rack. Cook onion and pineapple for 4 to 6 minutes or until dark grill marks appear, turning once; transfer onion and pineapple to plate as they finish cooking. 
  • Cook burgers for 6 to 8 minutes, or until internal temperature of 165 degrees F is reached, turning once.  We find we can't cook them long enough to get them done without the outside being way too dark -- so we cook the outside to an attractive colour and then microwave the chicken burgers for a minute or 3.
  • Assemble burgers using hamburger buns, chicken patties, grilled onion and pineapple, and lime mayonnaise.

Shrimp Burgers

1 tablespoon unsalted butter
3/4 cup chopped yellow onions
1/4 cup chopped celery
1/4 cup chopped green bell pepper
1 1/2 teaspoons salt
3/4 teaspoon cayenne
2 pounds medium-size shrimp, peeled,
   deveined, and chopped
2 teaspoons chopped garlic
1/4 cup chopped green onions, scallions
   or chives (green part only)
2 large eggs plus 1 egg, beaten
2 cups fine dried bread crumbs
1/2 cup unbleached all-purpose flour
2 teaspoons Creole Seasoning
2 tablespoons water
1/4 cup vegetable oil
8 hamburger buns (toasted if desired)

  • In a large skillet, melt the butter over medium heat. 
  • Add the onions, celery, bell pepper, salt, and cayenne. 
  • Cook, stirring, until soft for about 6 minutes. 
  • Add the shrimp and cook, stirring, for 3 minutes. 
  • Transfer the mixture to a large mixing bowl and let cool slightly. 
  • Add the garlic, green onions, 2 of the eggs, and 1 cup of the bread crumbs. Stir to mix well. 
  • Divide into 8 equal portions and form into patties. 
  • Put the flour in a shallow bowl and season with 1 teaspoon of the Creole seasoning. 
  • Put the remaining 1 cup bread crumbs in another shallow bowl and season with the remaining 1 teaspoon Creole seasoning. 
  • Put the beaten egg in yet another shallow bowl, add the water, and beat lightly. 
  • Heat the vegetable oil in 2 large skillets over medium heat. 
  • Dredge each patty first in the flour, then in the egg mixture, then in the bread crumbs, turning to coat completely and shaking off any excess. 
  • Cook 4 patties at a time in each skillet, until lightly browned, 5 to 6 minutes on each side. 
  • Drain on paper towels. 
  • To serve, spread both sides of each bun with some of the tartar sauce, place a patty on the bottom half of the bun, dress with lettuce and tomatoes, and top with the other bun half.

Fried Chicken Burgers

For the spice mix:
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 teaspoon garlic powder
1/2 teaspoon freshly ground
   black pepper
2 teaspoons salt
4 boneless, skinless chicken

For the flour and buttermilk dredges:
1 cup  all-purpose flour
1 teaspoon cornstarch
1/2 teaspoon baking powder
1 cup buttermilk (or 1 cup of cream
   with a little less than a teaspoon of vinegar, set aside for a couple of minutes)
1 egg
vegetable, canola, or peanut oil, for frying
  • The day before you plan on frying the chicken, whisk together the paprika, oregano, thyme, marjoram, garlic powder, pepper, and salt to form the spice mix. 
  • Set aside 1 tablespoon of the spice mix, then sprinkle the rest all over the chicken thighs. 
  • Cover the chicken with plastic wrap and refrigerate overnight. 
  • To fry the chicken, mix together the flour, cornstarch, baking powder, and reserved spice mix in a pie plate or shallow dish. 
  • Mix together the buttermilk and egg in another pie plate or shallow dish. 
  • Dredge the chicken in the buttermilk mixture, then the flour mixture, then the buttermilk mixture again, and finally back into the flour. 
  • Fry the chicken for 4 to 5 minutes per side, until deep golden brown all over. If the chicken is not fully cooked place the chicken on a plate covered with paper towels and quick cook to finish off in the microwave.

Chicken Burgers

1 pound ground chicken
2 cloves garlic, finely minced
2 tablespoons chopped fresh
2 tablespoons chopped fresh
½ teaspoon salt
½ teaspoon coarse ground
   black pepper
½ teaspoon crushed red pepper
1½ cups panko like bread
2 tablespoons olive oil (more as
1 cup of your favourite spaghetti
3/4 cup shredded mozzarella
1 ripe tomato, thinly sliced
4 soft buns

  • In a large bowl combine the chicken, garlic, oregano, basil, salt, black pepper, and red pepper flakes just until combined. Shape into 4 equal patties.
  • Pour the breadcrumbs into a shallow dish. One at a time, coat all sides of each patty with the bread crumbs.
  • Preheat the oven to 400°F and cover a baking sheet in foil.
  • Heat the oil over medium high heat in a large skillet. Add the patties and cook for about 4 minutes on the first side, checking to make sure they aren't getting too dark. Turn the burgers and cook for another 4 minutes on the second side.
  • Working on your prepared baking sheet, assemble all the bottom buns.  On the bottom bun add a slice of tomato and top it with a chicken patty. Spoon your favourite spaghetti sauce over the chicken and cover it with mozzarella cheese. Repeat with the other 3 burgers. 
  • Place the top buns cut-side down on the baking sheet and put all of it in the oven for 2-4 minutes, just until the cheese melts.
  • Add the top bun to the burgers and serve.

Sun-Dried Tomato & White Bean Burgers

1 or 2 egg
1 regular can of white beans, rinsed and
1 cup cooked quinoa
3 cloves garlic, minced
2 or 3 heaping tablespoons roughly
   chopped sun-dried tomatoes
1/2 teaspoon lemon juice
1/2 cup packed fresh basil, chopped
3 teaspoons flour
1/3 cup grated Parmesan
Big pinch Chili powder
Salt and freshly ground pepper

  • Crack egg into a large bowl and beat well. 
  • Add the beans and, using a potato masher, mash them together with the egg until relatively smooth but with some chunks remaining. 
  • Fold in the cooked quinoa. 
  • Then add the rest of the ingredients.  Mix until combined. 
  • Roll small handfuls of the batter into balls a little smaller than the size of a golf ball and press them down to form a patty about 3 inches in diameter. 
  • Note: If you're having trouble getting your burgers to adhere, add another egg and mix to combine or add a small amount of flour, just a little at a time, if the mixture is too wet.
  • Grease a pan and heat over medium. Cook the patties about 3 minutes a side, until golden brown.