tranquilityforall

These are quite the gourmet burgers, but well worth the time and oh so delicious!

Mojo Mayonnaise:

1 clove garlic, crushed
½ teaspoon sea salt
1 teaspoon fresh lime juice
2 teaspoons fresh orange juice
2 tablespoons minced red onion
1 cup mayonnaise

Garlic Bread:

½ teaspoon mashed garlic
4 tablespoons salted butter
1 tablespoon extra virgin olive oil
2 loaves Cuban bread: each loaf cut into 3 pieces; totaling 6 sandwich rolls or 6 of your favorite gourmet burger buns

Hav-a-Tampa Ybor City Cubano Burgers:

2 cloves garlic, crushed
1 teaspoon cumin seeds
1 teaspoon chopped fresh oregano
2 teaspoons chopped fresh parsley
1 teaspoon achiote powder
2 teaspoons sea salt
1 teaspoon cracked black pepper
2 oz. fresh chorizo, casings removed, finely chopped
2 tablespoons fresh lime juice
1½ lbs. fresh ground beef chuck
½ lb. fresh ground pork

Olive oil for brushing the grill
½ lb. shaved Virginia ham
6 slices aged baby Swiss cheese
12 slices Vlasic Zesty Dill Stackers (or your favorite brand of dill pickles, sliced lengthwise)

Preheat the grill to medium high heat or 450 degrees.

For the Mojo Mayonnaise:

In a mortar and pestle, work the garlic and sea salt into a paste. Add the lime and orange juice; mix together and scrape into a small bowl. Fold in the red onion and mayonnaise. Cover and set aside.

For the Garlic Bread:

When the grill is at temperature, melt the garlic, butter and olive oil in a small, grill proof skillet and sauté until it starts to bubble. Remove pan from heat and brush the garlic butter on the inside of each slice of the Cuban bread. Place each slice of the Cuban bread – butter side down and grill until lightly browned. Remove bread from grill and place each roll, open-faced onto 6 serving plates; cover with a cloth until burgers are ready to assemble.

For the Hav-a-Tampa Ybor City Cubano Burgers:

In a mortar and pestle, work the garlic, cumin seeds, oregano, parsley, achiote, salt and pepper into a paste-like consistency. Add the chopped chorizo and blend together. Scrape the paste into a non reactive bowl, mix in the lime juice. Break up the ground chuck and pork over the seasoning and gently, but thoroughly mix together. Don’t overwork the meat mixture. Shape into 6 – ½ inch burgers.

Brush grill rack with the olive oil and cook burgers until brown on the bottom; about 3 minutes. Turn burgers over and continue to grill for another 3 minutes or until medium temperature or longer if preferred. Meanwhile, divide the shaved ham into 6 “patties” and grill quickly on each side; remove from heat and place on top of each of the burgers. During the last minute of cooking, place a slice of Swiss cheese on top of the ham topped burgers; shut the lid to the grill so the cheese can melt. Remove burgers from grill and let rest on a plate.

On top of each Cuban bread bottom; lay 2 slices of pickle; criss-crossing the bun. Place the burger on top of the pickles and then top each with a dollop of the Mojo Mayonnaise and place the top roll on top of each burger and serve immediately.

tranquilityforall

As a native of Tampa, Florida; like the water, the flavors of many cultures surrounded me. One of my favorite day trips was to head to Tarpon Springs, a predominantly Greek town on the Gulf of Mexico; boasting old time deep sea diving and of course, traditional Greek cuisine. This burger is inspired by the simple, yet flavorful ingredients of Souvlaki.

Note: You can prepare the Tsatsiki Cream and the Souvlaki Burgers 1 day ahead of time.

Tsatsiki Cream:

1 large English cucumber, peeled and grated
2 cups fresh plain Greek yogurt
2 garlic cloves, finely minced
1 teaspoon fresh lemon juice
1 tablespoon extra virgin olive oil
1 teaspoon fresh, finely snipped dill
1 teaspoon Cavender’s Greek seasoning, or to taste

Souvlaki Burgers:

2 teaspoons Cavender’s Greek seasoning
1 teaspoon freshly chopped oregano
1 teaspoon freshly chopped mint
2 garlic cloves, crushed
2 tablespoons extra virgin olive oil
1/3 cup Sutter Home Cabernet Sauvignon
½ lb. fresh ground lamb (about 20% fat)
1½ lbs. fresh ground beef chuck
Note: Buy marbled lamb and chuck steaks and ask your butcher to grind it fresh the day you are going to barbecue

“Greek Salad Garnish:”

2 tablespoons extra virgin olive oil
2 tablespoons Sutter Home Cabernet Sauvignon
¼ teaspoon Cavender’s Greek Seasoning, or to taste
1 large head of romaine lettuce
12 thin slices fresh, firm tomato
12 thin slices of red onion
6 tablespoons crumbled fresh goat cheese

12 – Sandwich size fresh pita bread rounds
6 wooden skewers
Additional olive oil to coat grill rack

For the Tsatsiki Cream:

Into a large bowl, place a strainer, lined with cheesecloth inside and then put in the grated cucumber. Let drain for an hour; then press out the remaining liquid. You can prepare the burgers while the cucumber drains.

When the cucumber has drained: in a medium bowl, combine the drained cucumber, Greek yogurt (pour off any liquid from container before adding), garlic, lemon, dill and Greek seasoning to taste. Make sure to taste the cream for seasoning. Cover and let sit at room temperature until the burgers are ready to serve. Stir just before serving.

For the Souvlaki Burgers:

While the cucumber is draining, prepare the burgers. Using a mortar and pestle, combine the Greek seasoning, oregano, mint and garlic and blend to a paste. Scrape into a large, non reactive bowl; whisk in the olive oil and wine and mix thoroughly. Quickly break up the lamb and ground chuck into the same bowl and mix the meats and seasonings thoroughly but do not overwork the meat. Shape the mixture into 6 – ½ inch thick patties; cover with plastic wrap and refrigerate until the cucumber is drained and you finish the Tsatsiki cream.

Preheat the grill to medium high; or 450 degrees on a gas grill.

Brush the grill rack with olive oil. Place the burgers on the grill, shut the lid and cook until burgers are brown on the bottom, about 3 minutes. Lift the lid and turn burgers over. Lay each piece of pita bread onto the grill and cook on each side for about 30 seconds. Remove the pitas to work surface, shut grill and continue to cook burgers another 2 minutes or until they reach an internal temperature equivalent to medium, or cook longer until desired doneness. Remove from grill and let rest on a plate while assembling burgers.

For the “Greek Salad” Garnish:

While burgers are cooking: In a small bowl, whisk the olive oil, wine and Greek seasoning together. Tear the romaine lettuce into small pieces and add to the bowl with the dressing and toss to coat. Set aside until ready to assemble the rest of the salad on the pita bread.

To Assemble:

Place 1 pita bread onto each of 6 serving plates and top each with 1/6 of the romaine lettuce, 2 slices of tomato, 2 slices of red onion and 1 tablespoon of feta cheese; then place the burger on top and finish with a dollop of Tsatsiki cream and the remaining pita rounds. Secure each burger with the wooden skewers and serve immediately. You can pass the remaining cream around the table to let guests add more to their burgers if they wish.

chefdawn

These burgers have a wonderful Mediterranean flair. The tartness of the sundried tomato, the crunch of toasted pine nuts and creaminess of the goat cheese are a great flavor combination and the bison is flavorful yet light.

1 lb ground bison
½ c frozen chopped spinach, thawed and squeezed dry
3 sundried tomatoes packed in oil, chopped
¼ c pine nuts, toasted in dry pan over med low heat until browned
¼ red onion, chopped
1t minced garlic
4 Kalamata olives, minced
1 egg
2T Balsamic Vinegar
½ c whole wheat bread crumbs
3T Fresh basil, chopped
salt and pepper to taste
4oz herbed goat cheese (plain can be substituted)
Extra Virgin Olive Oil spray

Prep all ingredients; mix everything but the goat cheese and olive oil spray until just combined. On a sheet of foil, form eight equal patties. Place 1 ounce cheese on top of four patties. Cover those patties with the remaining four patties and pinch edges. Spray olive oil on each side of burger.

Grill burgers, turning once, until brown on each side or until done. Approximately five minutes per side.

Delicious plain on a bed of fresh spinach and juicy tomatoes and/or with toasted, good quality buns.

angemcc

This beer-sausage burger recipe calls for mixing with your hands. As always, please remember to wash your hands with soap and hot water after mixing this raw meat mixture.

This recipe combines what guys like....beer and burgers...ENJOY!!

Ingredients

1 Lb. ground beef
1/2 Lb. seasoned pork country sausage (roll)
1/4 C. green or red bellpepper (diced)
1/4 C. onion (diced)
1 tsp. salt
1 tsp. pepper
1/4 cup beer (dark preferred)
1/4 cup (bottled) steak sauce

Sliced Muenster or Monterey Jack Cheese goes well with this recipe.
Toppings preferred for burgers (ex. tomatoes, lettuce, onions, etc.)

Directions

Combine beer and steak sauce in microwave safe bowl. Cover and microwave on HIGH 1 to 1 1/2 minutes or until bubbly. Cool.

Combine ground beef, sausage, pepper, onion and salt & pepper in large mixing bowl. Stir cooled beer/sauce mixture. Pour in 1/2 of beer/steak sauce mixture. Mix all using your hands. [Mixture may be a little more liquidy than you would like. All liquid should go into mixture once refrigerated.]Cover bowl and refrigerate for at least an hour (can be refrigerated overnight).

Patty into four 3/4-inch thick patties. Place patties on hot grill. Grill, uncovered, 13 to 15 minutes to medium doneness, turning occasionally until patties are not pink in center and juices show no pink color. About 2 minutes before patties are done, brush generously with remaining heated beer/steak sauce; top with cheese.

Serve burgers with lettuce, tomato, onion and other fixings to taste.

Yield: 4 thick and juicy burgers.

bevieann

Crab topping:
1 (4 oz.) package cream cheese, softened
1/4 cup sour cream
1 tablespoon mayonnaise
1/2 tablespoon lemon juice
1/2 teaspoon wocestershire sauce
1/2 teaspoon mustard
1/2 teaspoon seafood seasoning, (such as Old Bay)
1/2 cup shredded sharp cheddar cheese, divided
1/2 pound fresh Maryland crab meat
Burgers:
2 pounds ground chuck
kosher salt
fresh cracked black pepper
6 kaiser rolls
Make crab topping:
1. In a medium-size bowl combine cream cheese, sour cream, mayo, lemon juice, worcestershire, mustard, and Old Bay, beat on medium speed with an electric mixer until smooth.
2. Stir in crabmeat,and 1/4 cup of cheese, be careful not to break up any of the crabmeat's lumps.
3. Spoon into a greased 1-1/2 quart casserole dish. Cover with plastic wrap, and miccrowave 2 minutes, or just until it's heated through. Remove and keep warm.
Make burgers:
Preheat grill to medium-high heat.
1. Divide ground beef into 6 equal portions, form into patties. Season both sides with salt and pepper.
2. Grill 8 to 10 minutes, or until desired doneness, turning once.
3. Top each burger with crab mixture, and sprinkle with remaining cheese.
4. Cover grill and cook until cheese is melted
5. Serve on kaiser rolls, or any sturdy roll

Jessica

Burgers au Poivre

2 Tbsp whole black peppercorns
1 1/3 lbs ground beef (80/20)
1 ½ tsp kosher salt, divided
½ medium onion, thinly sliced
4 oz button mushrooms, thickly sliced
1 clove garlic, minced
1 Tbsp olive oil
4 plain hamburger buns
Room temperature butter, for toasting buns
2 Tbsp sweet Marsala wine
2/3 cup heavy cream
1 tsp Worcestershire sauce

Preheat grill to 350ºF.

Place peppercorns in zip top plastic bag and pound with a meat mallet until peppercorns are crushed to the equivalent of a coarse grind. Place pepper on a small plate. Form ground beef into four patties and season both sides with 1 tsp of the salt. Place the patties, one at a time, into the pepper. Gently press burger down into the pepper to create a thin, even coat. Repeat on other side of each burger. Grill burgers for 10 minutes each side, turning only once. Set aside when done and keep warm.

Meanwhile, place onions, mushrooms, garlic, oil, and remaining salt in cast iron skillet over medium high heat. Cook for 10 minutes, or until mushrooms are brown and onions begin to caramelize. Remove mixture from pan and set aside. Turn heat to medium low.

Spread butter on each bun half and place butter-side down in same skillet. Toast for 1-2 minutes or until golden brown. Set buns aside and keep warm.

Add wine to same skillet and cook until reduced by half and the color is a deep reddish brown, about 30 seconds. Add cream and Worcestershire sauce and whisk together. Whisking continuously, cook until sauce is thickened, about 3 minutes. Pour into small dish.

To serve, place a dollop of sauce onto bottom bun and place burger on bun. Top burger with more sauce. Follow with onion and mushroom mixture and top half of bun.

mary

GRILLED BURGER CONTEST FINALISTS!!!

Thank you to everyone who entered our Grilled Burger Recipe Contest! There were a TON of great recipes but unfortunately we can't pick them all.

These are your finalists (listed in order of submission) Finalists entries will be prepared, taste tested, and voted on by Chef Club judges with winners to be announced by October 5th. Don't forget... first place wins a $50 Amazon Gift Card!

Moussaka Burgers with Tomato Mint Salsa and Blue Cheese GInger Mayonnaise - submitted by gfontenot

Picante Fresca Turkey Burger - submitted by biscuitsandsuch

Blueberry Garlic Cheeseburgers - submitted by tranquilityforall

Beer-Sausage Burgers - submitted by angemcc

mary

Good Luck to all of the Finalists in the Grilled Burger Contest!!

comedygirl24

Thanks for all the great recepies