¡50 hamburguesas caseras únicas para explotar tus papilas gustativas!

Todos tenemos esa receta de hamburguesa casera que usamos al instante. Siempre es lo mismo; carne, especias, huevo, pan rallado, darle forma, echarlo a la parrilla. Pero, ¿y si pudieras hacer más? ¿Qué pasaría si pudieras hacer hamburguesas caseras que pudieran rivalizar con los restaurantes más elegantes y despertar los celos de un chef destacado? Bueno, tal vez eso es ir un poco demasiado lejos. Pero si es bastante fácil, ¿por qué no? ¡Amplía tus aburridas hamburguesas y prueba algunas de estas hamburguesas caseras únicas este fin de semana!

EL PB Y J

La antigua combinación de sándwiches de mantequilla de maní y mermelada se volvió mucho mejor con esta receta. Mermelada dulce, mantequilla de maní cremosa, queso salado y mezcle algunos jalapeños para darle un poco de sabor. Dios mío…

INGREDIENTES:

• 1 1/3 libras de carne molida
• 1/4 taza de mantequilla de maní cremosa
• 1/4 taza de mermelada de uva
• 1 jalapeño fresco, en rodajas finas
• Pan de hamburguesa
• Sal y pimienta kosher

INDICACIONES:

1. Déles forma holgada a sus hamburguesas y sazónelas muy bien con sal y pimienta kosher. Haz un hoyuelo grande en el centro de cada hamburguesa. A medida que se cocina, la hamburguesa se encogerá un poco y ocupará este espacio en el centro.
2. Mezcle estas hamburguesas en una parrilla mediana-alta durante aproximadamente 4-5 minutos por lado para obtener una hamburguesa mediana. Intenta no molestarte demasiado con ellos.
3. Después de unos cinco minutos, dales una vuelta a las hamburguesas. Es de esperar que tenga algunas marcas bonitas de la parrilla y una buena corteza en la hamburguesa.
4. Agregue aproximadamente una cucharada de mantequilla de maní cremosa y deje que se caliente en la hamburguesa durante uno o dos minutos. Puede sonar loco, pero la mantequilla de maní tibia y el queso tibio tienen una textura muy similar que, como sabrás, funciona muy bien en las hamburguesas.
5. Sirva a estos chicos malos con una gran cantidad de mermelada de uva y unos cuantos jalapeños rebanados en panecillos tostados. Los jalapeños son opcionales, pero me gusta su frescura y calor en la hamburguesa

Receta de Macheesmo

MAPLE, PIMIENTA NEGRA Y MANTEQUILLA DE CACAHUETE CON TOCINO

Montando ese tren de mantequilla de maní, presentamos la madre de las combinaciones:mantequilla de maní, arce y tocino. Todo abofeteado en un panecillo de trigo integral tostado. Yum-o. En serio, si esto no te parece delicioso, debes revisar tus cogollos.

INGREDIENTES:

• 1 libra de carne molida
• 1 cucharadita de sal
• 1 cucharadita de pimienta
• 4 onzas de queso cheddar fuerte, rebanado, si lo desea
• ¾ taza de mantequilla de maní cremosa SKIPPY®
• 1 paquete de 12 onzas HORMEL® BLACK LABEL® Premium Maple Black Pepper Bacon
• 4 bollos de trigo integral, tostados

INDICACIONES:

1. Caliente la parrilla a fuego medio-alto.
2. En un tazón grande, combine la carne molida, la sal y la pimienta.
3. Forme la carne en 4 hamburguesas y áselas al punto de cocción deseado.
4. Cubra las hamburguesas con 2 rebanadas de queso cheddar, si lo desea.
5. En el horno de microondas, caliente la mantequilla de maní durante 30 segundos.
6. Coloque la hamburguesa en el panecillo. Extienda generosamente mantequilla de maní caliente encima de la hamburguesa.
7. Cubra con 2 a 4 rebanadas de tocino y agregue pan de hamburguesa.

Receta de Hormel

TOCINO TAILANDÉS CON MANTEQUILLA DE CACAHUETE

¡Los amantes de la comida tailandesa se regocijan! Si estás contemplando entre comida tailandesa o hamburguesas caseras esta noche, ¡entonces prueba este bebé! Al principio, pensarías que esto sería asqueroso. Pero el toque de inspiración asiática combinado con la cremosa mantequilla de maní y el tocino de ensueño es tan jodidamente bueno.

INGREDIENTES:

• Bollo tostado
• Salsa Sriracha
• Pastel de hamburguesa
• Mantequilla de maní
• Tocino
• Piña
• Hojas de cilantro

INDICACIONES:

1. Comience con un panecillo tostado y un chorro de sriracha en la parte superior e inferior. Depende de ti cuánto y qué tan caliente lo quieras.
2. Ponga una hamburguesa en el panecillo mientras aún está caliente y deje caer una cucharada colmada de mantequilla de maní encima de la hamburguesa.
3. Coloque dos piezas de tocino crujiente sobre la mantequilla de maní. Luego viene la piña asada.
4. Coloque otra hamburguesa delgada y tibia encima de la piña, intercalando todo entre las dos hamburguesas.
5. Cubra con hojas frescas de cilantro.

Receta de The Noshery

LA HAMBURGUESA DE DONS

Fuente

Como si las hamburguesas no estuvieran llenas de calorías como estaban. Pero bueno, ¿a quién le importa? ¿Una hamburguesa en una rosquilla suave, masticable y decadente? ¡Sí, por favor! Ahora, podría ser consciente de las calorías y cortar una dona por la mitad para usarla como pan, o simplemente volverse loco y usar dos donas enteras. No estamos juzgando.

CONSEJO ÚTIL

Fuente

Solo para que esta lista sea deliciosa e informativa, vamos a incluir esta. Para aquellos asadores sin experiencia, esta es una tabla perfecta (hecha de carne, por supuesto) para mostrar claramente cómo saber si sus empanadas están listas. a tu gusto Aquí hay otro consejo útil; solo importan los tres primeros.

MOZZARELLA Y MELOCOTÓN CARAMELIZADO

¡Oye, ahórrate un poco de tiempo y come el plato principal y el postre, todo en uno! Es broma, estás totalmente tomando un poco de helado después de esto. Pero las rebanadas de durazno caramelizado agregan una capa jugosa a esta increíble hamburguesa. Podrías usar cualquier tipo de queso, pero definitivamente el mozzarella es el mejor para esta combinación.

INGREDIENTES:

Llovizna balsámica

• 1/2 taza de vinagre balsámico
• 1 cucharadita de azúcar moreno (opcional)

Hamburguesas

• 1 libra de carne molida (me gusta usar carne orgánica 80/20)
• sal ahumada, sal chipotle o solo sal + pimienta, para espolvorear
• 2 cucharadas de vinagre balsámico
• 12 onzas de queso mozzarella fresco, cortado en 8 rebanadas redondas y gruesas
• 1 taza de pan rallado Panko
• 1/4 taza de harina
• 1/3 taza de queso parmesano, rallado
• 2 huevos batidos
• 1/2 cucharadita de sal + pimienta
• 1/4 cucharadita de cayena
• 2 cucharadas de aceite de oliva
• 4 nectarinas o melocotones grandes, melocotones maduros pero firmes, cortados en rodajas de 1/4 de pulgada*
• 1 cucharada de miel o azúcar moreno
• 4 bollos de brioche o pretzel, tostados (utilícelos sin gluten si es necesario)

INDICACIONES:

Llovizna balsámica Agregue vinagre y azúcar moreno, si los usa, a una cacerola pequeña y hierva. Reduzca a fuego lento muy bajo y cocine durante 10-15 minutos, hasta que el líquido se reduzca a la mitad y esté ligeramente almibarado. Retire del fuego, vierta el vinagre en un recipiente o vaso para verter y reserve para que se enfríe y espese.

Hamburguesas

1. Divida la carne en 4 secciones y forme 4 hamburguesas (o haga 8 hamburguesas de tamaño deslizante). Coloca las empanadas en un plato. Rocíe las hamburguesas con vinagre balsámico.
2. En un tazón grande, combine el Panko, la harina, el queso parmesano, la sal, la pimienta y la pimienta de cayena, mezcle bien para combinar. En un tazón pequeño, bata ligeramente los huevos. Tome cada rebanada de mozzarella fresca y cúbrala con el huevo batido, luego pásela por la mezcla de pan rallado, presionando en ambos lados para que se adhiera. Repita con las rebanadas restantes.
3. Rocíe los duraznos con miel (o espolvoree con azúcar morena).
4. Precaliente la parrilla o una parrilla a fuego medio-alto, una vez caliente, sazone las hamburguesas con sal y pimienta y luego áselas hasta el punto de cocción deseado. Alrededor de 4-5 minutos por lado para medio-raro. Retira las hamburguesas de la parrilla y cúbrelas con papel aluminio para permitir que las hamburguesas descansen mientras fríes la mozzarella.
5. Calienta una sartén grande a fuego alto. Agregue 1 cucharadita de aceite de oliva y dore ambos lados de los duraznos durante 1 a 2 minutos hasta que se calienten, pero aún estén algo firmes. Alternativamente, también puede asar los melocotones directamente en la parrilla.
6. Agregue el resto del aceite de oliva a la sartén y, cuando esté caliente, fría la mozzarella recubierta, volteándola con cuidado una o dos veces, hasta que se dore y el queso comience a derretirse pero aún conserve su forma, aproximadamente 1 minuto por cada lado. Escurrir sobre toallas de papel.
7. Para armar, divida las hamburguesas entre panes. Cubra con un par de hojas de albahaca fresca, una rodaja de mozzarella frita y un par de rodajas de duraznos caramelizados. Rocíe con glaseado balsámico. Agrega el bollo superior.

Receta de Cosecha a la mitad

HAMBURGUESA DE CERVEZA AHUMADA

La intensa lista de sabores es demasiado larga para darle un título a este chico. Tenemos una nube ahumada de infusión de cerveza, queso gouda, salsa de mostaza y una pizca de rábano picante. Esta es una hamburguesa de hombre!! (pero primero pregúntale a nuestra esposa)

INGREDIENTES:

Para las hamburguesas:

• 1 cebolla pequeña, picada en trozos grandes
• 2 dientes de ajo, picados
• 1 cucharada de salsa Worcestershire
• Cerveza de 4 oz (me gusta un estilo lager para esto)
• 1 cucharadita de pimentón ahumado
• 1 cucharadita de comino molido
• 1 cucharadita de pimienta negra
• 1 cucharadita de sal kosher
• ½ taza de pan rallado panko
• 1 libra de carne molida
• 4 oz de queso gouda, rebanado (también puede usar queso gouda ahumado para obtener más ahumado)

Para el Alioli:

• 3 cucharadas de mostaza Dijon
• 2 yemas de huevo grandes
• 1 cucharada de jugo de limón fresco
• 1 taza de aceite de canola
• 3 cucharadas de mostaza integral
• 2 cucharadas de rábano picante

Para servir:

• Panecillos de hamburguesa
• Lechuga
• Tomates
• Encurtidos

INDICACIONES:

Para las hamburguesas:

1. Combina el ajo, la cebolla, la salsa Worcestershire y la cerveza en el tazón de un procesador de alimentos. Pulse hasta que se forme una pasta suave; Me gusta que las cebollas y el ajo se mezclen completamente.
2. Vierta la pasta en un tazón y agregue las especias, la sal y la pimienta.
3. Agregue el pan rallado panko y la carne molida y mezcle para combinar, teniendo cuidado de no sobrecargar la carne. Forme la mezcla en cuatro empanadas iguales.
4. Calienta una parrilla a temperatura media-alta y agrega las hamburguesas. Cocine por 4 minutos por lado. Durante el último minuto de cocción, cubra cada hamburguesa con queso gouda y cierre la tapa de la parrilla para que el queso se derrita.
5. Retire de la parrilla y cubra las hamburguesas con papel aluminio hasta que esté listo para servir.

Para el Alioli:

1. Bate la mostaza Dijon, las yemas de huevo y el jugo de limón. Batiendo constantemente, agregue lentamente el aceite hasta que la mezcla se espese y emulsione.
2. Agregue la mostaza integral y el rábano picante y sazone al gusto con sal y pimienta. Esto se puede preparar con anticipación y guardar en el refrigerador hasta el momento de servir.

Para servir: Sirva las hamburguesas en panecillos con los ingredientes deseados y el alioli.

Receta de Sí a las yemas

HAMBURGUESA PAN SUIZA

No todos tenemos una elegante parrilla schmancy en la terraza. Diablos, algunos de nosotros ni siquiera tenemos una cubierta. ¡Pero eso no significa que no puedas disfrutar de una deliciosa hamburguesa como el resto! Este brebaje de hamburguesa individual es celestial con champiñones, romero y queso suizo... se me llena la boca de saliva al escribir esto.

INGREDIENTES:

• 1 libra de carne molida magra
• 1 chalote pequeño, picado y dividido (alrededor de 3 cucharadas)
• 1 cucharada de romero fresco, picado y dividido
• 1 cucharada de salsa inglesa
• sal y pimienta
• 1 cucharada de aceite de oliva virgen extra
• 4 rebanadas de queso suizo
• 2 cucharadas de mantequilla, divididas
• champiñones rebanados de 8 oz
• 1 diente de ajo picado
• 1 taza de caldo de res
• 4 bollos

INDICACIONES:

1. Combine la carne molida, 2 cucharadas de chalotes, 2/3 del romero picado, la salsa Worcestershire, la sal y la pimienta en un tazón grande y luego mezcle hasta que se combinen. Crea 4 hamburguesas y reserva.
2. Caliente aceite de oliva virgen extra en una sartén grande (10-12″) de hierro fundido o de fondo grueso.
3. Agregue las hamburguesas y saltee durante 4-5 minutos por lado para hamburguesas cocidas a temperatura media, agregue rebanadas de queso suizo y deje que se derrita un poco (no deje que el queso se derrita en la sartén o se quemará). Transfiera a un plato y luego carpa sin apretar con un trozo de papel aluminio rociado con antiadherente.
4. Derrita 1 cucharada de mantequilla en una sartén y luego agregue los champiñones y la cucharada restante de chalotes. Sazone con sal y pimienta, luego saltee hasta que los champiñones estén dorados, 5 minutos. Agregue el romero y el ajo restantes y saltee durante 1 minuto más. Agregue el caldo de res y luego cocine a fuego lento, raspando los trozos del fondo de la sartén, hasta que la salsa se haya reducido y espesado un poco, 5 minutos. Agregue la cucharada de mantequilla restante y luego revuelva hasta que se derrita.
5. Coloque las hamburguesas en panecillos y cubra con champiñones y salsa.

Receta de Iowa Girl Eats

HAMBURGUESA DE CAMARONES

Bien bien. Agreguemos algunas opciones saludables, ¿de acuerdo? A pesar de que esta hamburguesa de camarones dice ser una opción más inteligente que la carne de res, todavía se ve increíble, ¿no es así? ¿Quién diría, crustáceos en un bollo? Podría funcionar. Especialmente con la cremosa salsa alioli de aguacate.

INGREDIENTES:

Hamburguesas De Gambas

• 1 libra de camarones medianos, sin cáscara y sin venas
• 1 huevo
• 2 cucharadas de cilantro picado
• 1 cucharada de ajo
• 1/2 taza de Panko o Panko Sin Gluten
• 1/2 jalapeño, picado y sin semillas
• 1 chalote grande, picado
• 1 cucharadita de sal marina
• 1 cucharadita de pimienta negra
• 1/3 taza de pimiento rojo, picado pequeño
• 3 cucharadas de aceite de canola

Alioli de aguacate

• 1 aguacate, cortado a la mitad, sin semillas y pelado (¡guarda el carozo!)
• 1/4 taza de crema agria o yogur griego natural
• 1 cucharada de jugo de limón fresco
• 1 cucharada de ajo picado
• 1/2 chile jalapeño, sin semillas y picado (o 1/2 cucharadita de cayena)
• 2 cucharadas de cilantro picado
• 1 cucharadita de sal marina y pimienta negra recién molida

INDICACIONES:

Alioli de aguacate

1. Coloca la pulpa de aguacate en el recipiente de un procesador de alimentos.
2. Agregue la crema agria, el jugo de limón, los dientes de ajo, el jalapeño, el cilantro, la sal y la pimienta.
3. Procese hasta que quede suave.
4. Revise y ajuste la sazón.
5. Coloque en un plato, agregue el hueso (esto ayuda a evitar que se dore), cubra y enfríe durante una hora.

Hamburguesas

1. Divida los camarones por la mitad.
2. Pique la mitad en trozos grandes y reserve.
3. Coloque la mitad restante en un procesador de alimentos y muela hasta obtener un puré grueso.
4. Agregue el huevo, la chalota, el cilantro, el jalapeño y el ajo al procesador.
5. Procese hasta que quede suave.
6. Espolvorea la mezcla con pan rallado y vuelve a procesar.
7. Transfiera el contenido del procesador de alimentos a un tazón grande.
8. Agregue los camarones picados en trozos grandes y el pimiento rojo.
9. Sazone con sal y pimienta negra recién molida al gusto. Mezcle bien.
10. Formar hamburguesas y enfriar durante 1 hora (tapado).
11. Caliente el aceite en una sartén pesada.
12. Cuando esté muy caliente, fríe las hamburguesas de gambas hasta que estén doradas, unos 3 minutos por lado, dependiendo del grosor.
13. Escurrir sobre toallas de papel.
14. Sirve en un panecillo brioche de cebolla.

Receta de The Kitchen Whisperer

HAMBURGUESA DE COLIFLOR PICANTE

INGREDIENTES:

Para las hamburguesas de coliflor

• ¾ de taza de quinua cruda
• 1 cabeza de coliflor (alrededor de 6 tazas de floretes)
• 3-4 cucharadas de aceite, divididas
• algunos batidos generosos de condimentos picantes:comino, chile en polvo, cayena, etc.
• ½ cucharadita de sal de ajo O solo uno o dos dientes de ajo picados
• ¾ taza de pan rallado o almendras molidas
• ¾ taza de queso Pepperjack rallado
• 3 huevos
• 1½ cucharadita de sal

Aderezos para hamburguesas

• unas buenas gotas de jugo de lima
• ½ taza de cilantro picado
• ½ taza de col morada picada
• salsa verde mágica
• mayonesa de chipotle
• bollos (¿puedo recomendar queso cheddar jalapeño?)

INDICACIONES:

1. Precaliente el horno a 400 grados. Cocine la quinua de acuerdo con las instrucciones del paquete, pero solo use 1 taza de caldo de agua para evitar que se vuelva demasiado pesada.
2. Corte la coliflor en floretes, transfiérala a una bandeja para hornear, rocíe con 1 cucharada de aceite y espolvoree con especias al gusto. Asar durante 20-30 minutos. Dejar enfriar. Pulse a través de un procesador de alimentos para formar pequeños trozos que se peguen (ver imagen). No queremos PURÉ aquí, pero sí queremos suficiente papilla para ayudar a que todo se mantenga unido.
3. Combine la coliflor cocida en pulsos con la quinua, la sal de ajo, el pan rallado, el queso Pepperjack, los huevos, la sal y otra cucharadita o dos de condimento picante (la pimienta de cayena la hará picante, así que solo agregue unos cuantos batidos de ese una). Forma 10 empanadas.
4. En una sartén aceitada o antiadherente a fuego medio, cocina las hamburguesas hasta que estén doradas por ambos lados, volteándolas con mucho cuidado para evitar que se rompan. Ponga a un lado en un plato forrado con toallas de papel.
5. Mezcla el jugo de lima, el cilantro, el repollo y un chorro rápido de aceite. Sazone con sal.
6. Acompaña las hamburguesas con:la salsa verde mágica, la hamburguesa de coliflor, la ensalada de col y la mayonesa de chipotle encima.

Receta de Pinch Of Yum

EL CHILE CRUJIENTE

Para aquellos de ustedes que aman el lado picante de las cosas, esta hamburguesa crujiente con chile es perfecta. Una hamburguesa casera básica, pero cubierta con chile, jalapeños, cebollas, queso... ah, y totopos de maíz. ¿De qué otra manera obtienes el crujido? Este sándwich es tan desordenado pero vale la pena.

INGREDIENTES:

• 8 empanadas de carne
• 8 rebanadas de queso Pepperjack
• 16 onzas Su chile casero favorito o comprado en la tienda, calentado
• 2 cebollas pequeñas, picadas
• 1 bolsa de chips de maíz
• 1 bote de jalapeños
• 1 paquete de KING'S HAWAIIAN Original Hawaiian Sweet Hamburger Buns

INDICACIONES:

1. Asa las hamburguesas a tu gusto.
2. Agregue queso a la hamburguesa y deje que se derrita.
3. Tueste los bollos KING'S HAWAIIAN a fuego indirecto en la parrilla. Si el calor indirecto no es una opción, vigile muy de cerca sus rollos, ya que se tostarán con bastante rapidez sobre el calor directo.
4. Arma tu hamburguesa en este orden:panecillo inferior, hamburguesa con queso, chile tibio, cebolla picada, jalapeños, chips de maíz, panecillo superior.

Receta de King's Hawaiian

MAC CON QUESO

Ah, sí, has leído bien. Entonces, uno de los principales componentes de una hamburguesa es el queso, ¿no? Entonces, ¿por qué no mejorar un poco y en lugar de abofetear una rebanada, abofetear una cucharada de macarrones con queso? Este sándwich combina dos platos clásicos; la hamburguesa se encuentra con macarrones con queso. Una combinación hecha en el paraíso de la comida.

INGREDIENTES:

• 2 cucharadas de mantequilla sin sal
• 2 cucharadas de harina
• ½ taza de leche entera
• 1 ½ tazas de coditos cocidos, escurridos
• ½ taza de queso mozzarella rallado
• ½ taza de queso cheddar rallado
• 8 onzas de carne molida
• ½ cucharada de sal
• ½ cucharada de pimienta
• ½ cucharada de ajo en polvo
• 6 rebanadas de queso cheddar
• 6 panecillos cubiertos con sésamo
• 4 hojas de lechuga romana

INDICACIONES:

1. En una olla mediana a fuego lento, derrita la mantequilla. Agregue la harina y revuelva bien hasta que no queden grumos. Cocine, revolviendo, hasta que la mezcla esté dorada y huela a tostado, aproximadamente 1 minuto, luego agregue la leche. Llevar a ebullición y cocinar hasta que la mezcla espese, 2-3 minutos. Agregue los macarrones y revuelva para cubrir uniformemente. Agregue la mozzarella y el queso cheddar, revolviendo hasta que el queso se derrita por completo y los macarrones se cubran uniformemente. Retire del fuego.
2. En un tazón mediano, combine la carne molida, la sal, la pimienta y el ajo en polvo. Mezcle suavemente hasta que se combine uniformemente. Pellizque un poco de carne molida y enróllela en una bola de 2 pulgadas. Aplane la pelota y luego moldéela en un bolsillo profundo con el pulgar. Coloque 2 cucharadas de macarrones con queso en el centro del bolsillo, luego junte los bordes de la carne. Para sellar, use otra cucharada de la mezcla de carne para cerrar la parte superior, encerrando los macarrones con queso completamente dentro de la carne. Repita con la carne molida restante y los macarrones con queso para hacer 6 hamburguesas.
3. En una sartén a fuego medio, cocina las hamburguesas de un lado durante 2 o 3 minutos y luego dales la vuelta. Coloque una rebanada de queso cheddar encima, luego cocine por otros 2-3 minutos, hasta que el queso se derrita y la carne esté bien cocida. Retire del fuego.
4. Corte los panecillos de la cena por la mitad y sirva las hamburguesas con queso en los panes, cubiertos con lechuga.

Receta de Buzzfeed.com

FELIZ CARNE EN LATA

¿Cansado de las empanadas de carne? No, no lo eres, pero nunca está de más cambiar las cosas de vez en cuando. Pruébate este para ver el tamaño. Una hamburguesa de inspiración sureña hecha de carne en conserva cubierta con tocino y queso. Oh, ¿mencioné que Guinness está involucrada? Hmm, omití ese detalle, ¿verdad?

INGREDIENTES:

• 1 cucharada de aceite
• 1 cebolla grande, en rodajas
• 1 taza de Guinness (o caldo de res)
• 1 cucharadita de salsa Worcestershire
• 2 cucharaditas de mostaza granulada
• 8 tiras de tocino
• 1 1/2 libras de carne en conserva, molida en un procesador de alimentos
• 4 rebanadas de queso cheddar blanco (o suizo)
• 4 huevos
• 4 bollos

INDICACIONES:

1. Calienta el aceite en una sartén a fuego medio.
2. Agregue las cebollas y saltee hasta que estén tiernas, aproximadamente de 5 a 7 minutos.
3. Agregue 1/4 taza de Guinness, cubra y cocine a fuego lento hasta que el líquido se haya evaporado en su mayor parte, aproximadamente 15 minutos y repita tres veces más.
4. Retirar del fuego y mezclar con la salsa Worcestershire y la mostaza granulada.
5. Mientras tanto, cocina el tocino en una sartén y déjalo a un lado sobre toallas de papel para que se escurra.
6. Forme la carne en conserva molida en 4 hamburguesas y cocine a la parrilla o en una sartén a fuego medio alto hasta que esté cocida, aproximadamente de 3 a 5 minutos por lado, cubriendo con el queso.
7. ¡Fríe los huevos, monta las hamburguesas y disfruta!

Receta de cocina en el armario

EL CIELO HAWAIANO

Podrías ser muy creativo con los ingredientes y sabores de las hamburguesas, ¿no? Este sándwich con infusión hawaiana y salsa teriyaki es prueba de ello. Nunca hubiera pensado en poner esos ingredientes en un bollo, pero funciona muy bien. Es dulce y delicioso. Pero tienes que probarlo por ti mismo para estar seguro (guiño, guiño).

INGREDIENTES:

• 2 libras 93 % de carne de res molida
• 1/2 taza de zanahorias ralladas
• 1/2 taza de cebolletas picadas
• 1 cucharadita de jengibre fresco rallado
• 1 cucharada de salsa de soja reducida en sodio
• 1 cucharadita de salsa sriracha (o más si te gusta picante)
• 8 rodajas de piña fresca
• 8 bollos de trigo integral de 100 calorías (utilicé Martin's)
• 8 hojas de lechuga

Para la salsa teriyaki de piña:

• 1/2 cucharada de maicena
• 1/4 taza de agua fría
• 1/4 taza de salsa de soya baja en sodio
• 1/2 taza de jugo de piña
• 3 cucharadas de azúcar moreno
• 1/2 cucharadita de jengibre fresco rallado, muy fino
• 1 diente de ajo pequeño, picado

INDICACIONES:

Para las hamburguesas:

1. Combina suavemente la carne molida con zanahorias ralladas, cebolletas, jengibre, salsa de soya y salsa sriracha.
2. Forme 8 hamburguesas del mismo tamaño, trate de no trabajar demasiado la carne para que no se ponga dura.

Para la salsa teriyaki:

1. Combina la maicena en agua fría y disuélvela. Ponga a un lado.
2. Mezcle la salsa de soja, el jugo de piña, el azúcar morena, el jengibre rallado y el ajo en una cacerola pequeña a fuego medio-bajo; llevar a ebullición y cocine a fuego lento hasta que la salsa se reduzca de 15 a 18 minutos. Agregue la mezcla de maicena y agua y cocine a fuego lento hasta que espese, aproximadamente 2 minutos. Retire del fuego y deje enfriar.
3. Calienta la parrilla. Cuando esté caliente limpiar las rejillas y rociar con aceite. Coloque las hamburguesas en la parrilla y cocine a fuego alto durante aproximadamente 5 a 7 minutos por cada lado, o hasta que las hamburguesas estén cocidas a su gusto. Mientras se cocinan las hamburguesas, asa las rebanadas de piña durante aproximadamente 2 a 3 minutos por cada lado.

Para servir, coloque un trozo de lechuga en el fondo de cada pan de hamburguesa. Cubra con la hamburguesa cocida y 1 cucharada de salsa teriyaki, luego cubra con piña asada.

Receta de Skinnytaste

 ¡PIZZA, PIZZA!

Déjame pintarte un cuadro. Es un viernes por la noche, tus amigos están en casa, están tomando unas copas y disfrutando de una velada en la terraza trasera. Todos tienen hambre, pero hay una clara división de solicitudes; pizzas y hamburguesas. Entonces, ¿Qué haces? ¡Una hamburguesa de pizza, por supuesto!

INGREDIENTES:

• 1 cebolla mediana entera, picada
• 1 cucharadita de canola o aceite vegetal
• 1 libra de carne molida magra
• 1 lata (10 onzas) de sopa de tomate
• ¼ tazas de agua
• 1 cucharada de pizza o condimento italiano
• 3 cucharadas de mantequilla
• 4 muffins ingleses enteros, partidos por la mitad
• 1 cucharada de sal de ajo
• 32 rodajas de pepperoni
• 2 tazas de queso mozzarella rallado

INDICACIONES:

1. Comience agregando las cebollas y un chorrito de canola o aceite vegetal en una sartén grande a fuego medio-alto. Calentar a través. Agregue la carne molida y cocine completamente. Una vez que la carne esté cocida, agregue la sopa de tomate, el agua y el condimento para pizza. Reduzca a bajo y deje hervir a fuego lento.
2. Mientras la carne y la salsa se cocinan a fuego lento, precaliente el horno a la parrilla y unte la mantequilla de manera uniforme en cada mitad de panecillo inglés. Espolvorea con sal de ajo y cubre cada uno con 4 rebanadas de pepperoni. Colóquelos debajo del asador en una bandeja para hornear galletas durante aproximadamente 2 minutos o hasta que comiencen a dorarse solo en los bordes.
3. Sáquelo del horno y cubra cada panecillo inglés con aproximadamente 1/4 de taza de la mezcla de carne y salsa. Cubra cada uno de ellos con el queso. Vuelva a colocar debajo del asador durante otros 2-3 minutos o hasta que el queso se dore y burbujee.

Receta de Keyingredient.com

AWW, HAMBURGUESAS BEBÉ

Esta es una versión genial de toda la opción del control deslizante. Todavía usa bollos de tamaño completo, pero después de meterlos en un molde para muffins, quedan así. Hamburguesas diminutas y adorables.

INGREDIENTES:

• 1 cucharada de mantequilla, derretida
• 6 panes de hamburguesa de tamaño normal, partidos
• 3 rebanadas de tocino de corte grueso, picadas
• 1 libra de carne molida
• ½ taza de cebolla amarilla picada
• ½ cucharadita de sal sazonada
• 4 cucharadas de salsa de tomate
• 6 rebanadas de queso americano, cada una cortada en cuatro partes
• Coberturas opcionales:condimento de eneldo, mostaza amarilla, pepinillos, lechuga, tomate

INDICACIONES:

1. Precaliente el horno a 350 °F. Cepille 12 moldes para muffins de tamaño regular con mantequilla derretida. Presiona la mitad de un bollo, con el lado cortado hacia arriba, en cada molde para panecillos.
2. En una sartén grande, cocina el tocino a fuego medio y transfiérelo a un plato forrado con toallas de papel para que se escurra. Deseche los jugos en la sartén. Agregue la carne y la cebolla a la sartén; calentar a fuego medio-alto. Cocine de 5 a 7 minutos, revolviendo con frecuencia, hasta que la carne esté dorada. Escurrir.
3. Divida la mezcla de carne en partes iguales entre los moldes para muffins y cubra cada uno con 1 cucharadita de salsa de tomate. Cubre cada uno con queso.
4. Hornee de 5 a 7 minutos o hasta que el queso se derrita. Cubra inmediatamente con tocino cocido, seguido de los ingredientes que desee (condimento, mostaza, pepinillos, lechuga, tomate).

Receta de La chica que se lo comía todo

EL CLOQUEADOR

Bueno, ya era hora de que tuviéramos una opción de pollo decente en esta lista, ¿verdad? Llegamos hasta el n.° 17 sin agregar uno, pero la espera valió la pena. Esta receta requiere pollo molido, pero me imagino que sería igual de bueno con una pechuga de pollo tierna y jugosa. Pero la estrella de este sándwich son los enormes trozos de Caprese. Oh, muy bien.

INGREDIENTES:

Hamburguesas de pollo caprese

• 1 libra de pollo magro molido
• 1 cucharada de pesto preparado
• 1/4 cucharadita de sal kosher
• 1/4 cucharadita de pimienta negra
• 1 tomate cortado en rodajas gruesas
• 4 rebanadas gruesas de queso mozzarella fresco
• 8-12 hojas de albahaca fresca
• 4 bollos

Alioli de albahaca

• 1/3 taza de yogur griego natural sin grasa
• 1 cucharada de mayonesa ligera
• 1 1/2 cucharaditas de pesto preparado
• 1 cucharadita de jugo de limón fresco
• Una pizca de sal y pimienta

INDICACIONES:

1. En un tazón grande, combine el pollo molido, el pesto, la sal y la pimienta con las manos hasta que se combinen.
2. Forme la carne en 4 hamburguesas del mismo tamaño.
3. Precaliente la parrilla o la sartén a fuego medio alto.
4. Rocíe o engrase generosamente las rejillas de la parrilla o la sartén.
5. Cocine las hamburguesas de pollo durante aproximadamente 4 minutos por lado, dependiendo de qué tan gruesas sean.
6. Mientras se cocinan las hamburguesas preparar el alioli de albahaca.
7. Mezcle todos los ingredientes para el alioli en un tazón pequeño y refrigere hasta que esté listo para servir.
8. Alrededor de un minuto antes de que las hamburguesas estén listas, coloque los panes con el lado cortado hacia abajo en la parrilla y tuéstelos hasta que estén ligeramente dorados.
9. Arme las hamburguesas sobre los panes tostados y cubra con una rodaja de mozzarella fresca, una rodaja de tomate, 2-3 hojas de albahaca y un poco de alioli de albahaca untado en la mitad superior del panecillo.

Receta de Receta Runner

UN CLÁSICO

Este es un giro sabroso en un viejo clásico, el BLT, y estaremos malditos si no es mejor que el original. El tocino crujiente, la lechuga y el tomate siguen siendo los ingredientes principales, pero agrega una jugosa carne de res y mayonesa de ajo asado y tienes esta bestia. La decisión más difícil sería elegir entre una barbacoa de carbón o de gas para asar tu obra maestra.

*También te puede interesar: Reseña de la mejor parrilla de carbón

INGREDIENTES:

Para la salsa mayonesa de ajo asado:

• 1 cabeza de ajo asado
• ½ taza de mayonesa real
• 1 cucharada de jugo de limón
• 1 cucharadita de pimentón
• sal kosher y pimienta negra recién molida al gusto

Para hamburguesas:

• 1 cebolla, en rodajas finas
• 2 TB de aceite
• 2 libras de carne molida (plato, 80/20)
• rebanadas de queso cheddar blanco
• 1 aguacate, en rodajas y empapado en jugo de limón
• 8 rebanadas de tocino, cocidas y escurridas
• 1 tomate maduro, en rodajas
• lechuga

INDICACIONES:

1. Prepara mayonesa de ajo asado:tritura los dientes de ajo asados. Mezcle bien con los ingredientes restantes de la salsa. Agregue sal y pimienta al gusto y mezcle bien. Dura hasta una semana en el refrigerador.
2. Para las hamburguesas:en una sartén antiadherente grande, cocine las cebollas en las 2 cucharadas de aceite a fuego medio alto, revolviendo con frecuencia. Cocine hasta que esté muy suave y dorado, caramelizado. Sazone con sal y pimienta al gusto. Ponga a un lado.
3. En un tazón, espolvoree generosamente la carne molida con sal y pimienta y mezcle para incorporar. Forme 4 hamburguesas grandes y manténgalas a temperatura ambiente. Cuando esté listo para cocinar, asa las hamburguesas a fuego medio o medio. Coloque rebanadas de queso encima de las hamburguesas y manténgalas calientes.
4. Arma las hamburguesas:Unta generosamente la mayonesa de ajo en los panes. Coloque capas de aguacate, tocino, tomates, cebollas caramelizadas y lechuga sobre empanadas calientes de queso/carne.

Recipe from Chew Out Loud

THE BURGER DOG

Because what hamburger list is complete without…a hotdog? In an attempt to spice up the age-old idea of a round, flat patty between two buns, this was created. Rather than form the regular patty that you’ve come to know, form a tube shape filled with cheese instead. Slap it on a hot dog bun and you get this! Magnifique!

INGREDIENTES:

• 2 lbs ground beef
• 1 block of cheddar cheese
• Salt and pepper
• Hot dog buns
• Your favorite condiments

INDICACIONES:

1. First, slice cheese into sticks (about the same size as string cheese).
2. Then, season your ground meat for taste. Next, you want to split the meat into 5-6 palm sized balls. Flatten each ball out into a rectangle and place a cheese stick toward the bottom. Finally, roll it up to completely conceal the stick of cheese.
3. Now that the rolls are ready, you wanna lay those soon-to-be burger dogs on the grill and breathe in the precious scent of happiness.Grill for 6-10 minutes, turning the dogs when charred grill marks appear on a side. For safety:turn it about 3 or 4 turns… or more to insure even cooking around each dog.
4. Serve on hot dog buns and spread your fave condiments on it and SLAY your mouth.

Recipe from Buzzfeed.com

THE CRACK ATTACK

Aptly deemed the Crack Burger, this baby’s patty is infused with bacon, ranch, and loaded with cheddar cheese. So, really, you could just eat the meat and be happy. Screw the bun. Unless it’s one of those stellar soft pretzel types, then go for it.

INGREDIENTES:

• 1 1/2 lb ground chuck
• 3 Tbsp sour cream
• 2 Tbsp Ranch dressing mix
• 1/3 cup cooked and crumbled bacon
• 1 cup shredded cheddar cheese

INDICACIONES:

1. Combine all ingredients and form into 4 hamburger patties. Grill to desired temperature. The burgers will be very moist, be very careful when you flip them.
2. Serve on your favorite hamburger bun topped with lettuce, tomato, mustard and mayo.

Recipe from Plain Chicken

FRENCH DIPPED

So, you take a mound of beef and add a generous amount of French dip. Then you add bourbon fried onions and Havarti Swiss cheese? I’ll take two, please. Actually, make that three…and a side of fries.

INGREDIENTES:

• 1 pound Certified Angus Ground Beef (I used 80/20)
• 1 tablespoon kosher salt
• 1 tablespoon fresh ground pepper
• 1/2 pound havarti cheese, sliced thin
• 1/2 pound swiss cheese, sliced thin

For the onions:

• 1 tablespoon olive oil
• 2 large vidalia onions
• 1 teaspoon granulated sugar
• 1 tablespoon bourbon
• 1 tablespoon fresh chopped thyme
• Kosher salt and fresh ground pepper, to taste

For the horseradish sauce:

• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 3 tablespoons horseradish
• 2 tablespoons worcestershire sauce
• 1 tablespoon chopped chives
• kosher salt and fresh black pepper, to taste

For the beef broth:

• 2 cups low sodium beef stock
• 2 tablespoons fresh chopped thyme
• 1/2 teaspoon kosher salt
• 1/2 teaspoon fresh ground pepper

Four Brioche Rolls

INDICACIONES:

1. Heat the grill.
2. In a large bowl, combine the ground beef with half the salt and pepper to combine. Divide the mixture into four equal parts and lightly work to form four burger patties. Season with the remaining salt and pepper. Cover and set aside.
3. In a large frying pan, heat the olive oil over medium heat and add the onions to the pan. Cook the onions until softened and golden brown, approximately 10-15 minutes. Sprinkle with the sugar and cook for an additional 2-3 minutes. Remove the pan from the heat and stir in the bourbon. Return the pan to the heat and cook for an additional 1-2 minutes. Stir in the thyme. Sazone con sal y pimienta al gusto. Set aside.
4. In a small bowl, whisk together the mayonnaise, sour cream, horseradish, Worcestershire sauce, and chives until thoroughly combine. Sazone con sal y pimienta al gusto. Dejar de lado. (The sauce can be made up to 48 hours in advance and stored in an airtight container in the refrigerator.)
5. Bring the beef stock to a simmer and stir in the thyme. Allow to simmer for 5-10 minutes and stir in the salt and pepper. Keep warm.
6. Place the burger patties on the grill and cook for 3-4 minutes per side or until cooked to medium rare (internal temp will be 145 degrees). Top the burgers with equal amounts of cheese and turn the grill off. Add the rolls, cut side down, to the grill. Close the lid and allow the cheese to melt approximately 3-4 minutes. Transfer the burgers and rolls to a platter. Spread 2 tablespoons of horseradish sauce on the bottom of each roll and top each with a burger. Spread 2 tablespoons of onions on the top half of the roll and place on top of the burger. Serve each burger with 1/4 cup of beef broth.

Recipe from The Suburban Soapbox

THE MEXICAN

Really, you could take any popular international dish and turn it into a burger. This Mexican version is a prime example. Beef, salsa, spicy green sauce, cheese, lettuce, and tomatoes sandwiched between two toasted buns. It’s like a taco…but not.

INGREDIENTES:

• 1¼ lb lean ground beef (I use 90%)
• 1 large egg
• ¼ cup cornmeal
• ½ cup chunky (not runny) salsa
• ¼ cup grated sharp cheddar cheese
• 3 TB canned diced green chilies, drained
• ¼ cup chopped fresh cilantro
• 1 cucharadita de ajo en polvo
• 1 tsp onion powder
• ½ tsp smoked paprika
• ½ tsp cumin
• ½ tsp table salt
• ¼ tsp freshly ground black pepper
• Toppings:Fresh guacamole, grilled onions, cheddar cheese slices, tomatoes, lettuce, extra salsa

INDICACIONES:

1. In a large bowl, using wooden spatula, mix all ingredients together (take care not to over handle.)
2. Shape into 4 or 6 patties; grill to desired doneness. Medium is recommended.

Recipe from Chew Out Loud

THE PHILLY CHEESESTEAK

This is a good choice for those cooler Summer evenings when you want some comfort food. Creamy provolone cheese smothers the patty. The onions and green peppers give it that Philly kick. This is an awesome burger, I ate two, and I don’t feel guilty.

INGREDIENTES:

• 1 pound lean ground beef
• 1 package McCormick® Grill Mates® Sweet Onion Steakhouse Burgers Seasoning Mix
• 1 medium onion, thinly sliced
• 1 medium green bell pepper, cut into thin strips
• 4 slices provolone cheese
• 4 hamburger rolls

INDICACIONES:

1. Mix ground beef and Seasoning Mix until well blended. Shape into 4 patties.
2. Grill over medium heat 4 to 6 minutes per side or until burgers are cooked through (internal temperature of 160°F). Grill onions and bell peppers in grill basket or grill rack 3 to 4 minutes or until tender and lightly browned, stirring frequently. Add cheese slices to burgers 1 minute before cooking is completed.
3. Serve burgers on rolls topped with grilled onion and bell pepper mixture.

Recipe from Mccormick

SWEET POTATO AND BLACK BEAN

¡Oye! Here’s that wicked soft pretzel bun I mentioned earlier. Man, they are the bomb! Especially when you have a meatless burger such as this. The black bean patty is soft and delicious. The sweet potato adds a unique layer of tastiness. And the baked cheddar beer onions rings? Come on!

INGREDIENTES:

Burgers

• 1 1/2 cups cooked quinoa
• 1 cup mashed sweet potatoes (about 1 medium sweet potato)
• 1/2 cup black beans, finely mashed
• 1 tablespoons tomato paste
• 1 large egg, lightly beaten
• 2 teaspoons chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cayenne pepper
• 1/4 teaspoon salt and pepper
• 2 teaspoons brown sugar
• 1 teaspoon worchestire sauce
• 1/2 cup shredded sharp cheddar cheese, plus more for topping
• 4 of your favorite burger buns, toasted (optional, try eating these atop lettuce!)
• 4 fried eggs, optional… but not really

Baked Cheddar Beer Onion Rings

• 2 large sweet onions, cut into 1/2 inch slices
• 1/2 cup buttermilk
• 1/2 cup of your favorite beer (I used pumpkin beer)
• 1 teaspoon dijon mustard
• 1/2 cup whole wheat flour
• 1 1/2 cups cheddar cheese crackers, finely crushed (gold fish or cheez it’s)
• 1/2 cup Panko bread crumbs
• 2 teaspoons smoked paprika
• 1 teaspoon salt + 1/2 teaspoon pepper

INDICACIONES:

1. In a bowl combine the quinoa, mashed sweet potatoes, mashed black beans, tomato paste, egg, chili powder, smoked paprika, cinnamon, cayenne, salt, pepper, brown sugar, and Worcestershire. Mix well to moisten the ingredients and then mix in the shredded cheddar cheese. Mix well again and form into 4 or 5 equal burger patties (I made 4). The mixture will be very wet and sticky, this is fine, just make rough circles. Place on a plate lined with wax paper and place in the fridge while you prepare the onion rings.
2. Preheat the oven to 450 degrees F. Line 2 baking sheets with parchment paper.
3. To make the onion rings, whisk together the flour, buttermilk, beer and dijon mustard in medium-size mixing bowl. In another shallow bowl, mix together the cheddar cheese cracker crumbs, Panko breadcrumbs, smoked paprika, salt, and pepper.
4. Now take the slices of onion and dip them through the buttermilk/beer mixture, making sure they are completely covered in batter. Using your other clean hand, dredge the onion ring through the cheddar crumbs, coating completely. Place on the prepared baking sheet and repeat with the remaining onion slices. Once you have coated all the onions slices, lightly spray them with olive oil or cooking spray.
5. Bake for 20 to 25 minutes, or until coating is crisp, flipping halfway through. Season with salt, to taste.
6. While the onion rings are baking, cook the burgers. Heat a large skillet over medium heat and add 2 tablespoons olive oil. Remove patties from the fridge and place in the hot skillet. They will be moist and sticky. Cook for 5-6 minutes, then if needed add more oil and flip the burgers very gently (be gentle, they crumble easily when hot). Cook for another 5-6 minutes. It is important to not flip the burgers until they are ready. During the last minute or so of cooking add some cheddar cheese to the top of each burger, cover the pan and cook 2-3 minutes or until the cheese has melted. My burgers were a little moist and very delicate, if they break on you, just put them back together the best you can. Once you remove them from the skillet and they cool slightly, they will firm up.
7. To assemble the burgers, place each burger on a bun (or lettuce), top with an egg and a few onion rings.

Recipe from Half Baked Harvest

LAMB ON A BUN

I guess you could really make a patty out of any type of meat, even lamb. It gives a different kind of taste, but when paired with things like spinach, red onions, and feta cheese you get a pretty awesome combo of tastes. It’s definitely different but still very delicious. If you’re daring and adventurous, try it out.

INGREDIENTES:

• 1/3 cup chopped fresh mint
• 2 teaspoons paprika
• 3/4 teaspoon ground cinnamon
• 1/2 cucharadita de sal
• 3 tablespoons olive oil, divided
• 1 1/3 pounds ground lamb
• 4 hamburger buns or small ciabatta rolls
• 1 1/2 cups baby spinach leaves
• 1 1/3 cups crumbled feta cheese
• 4 1/4-inch-thick red onion slices
• 1 1/2 teaspoons balsamic vinegar

INDICACIONES:

1. Mix first 4 ingredients and 1 1/2 tablespoons oil in medium bowl; mix in lamb. Shape into four 3/4-inch-thick patties. Cook patties in large nonstick skillet over medium-high heat 4 minutes per side for medium.
2. Meanwhile, preheat broiler. Broil buns until golden, about 2 minutes. Top each bun bottom with burger. Toss spinach, feta, onion, vinegar, and 11/2 tablespoons oil in bowl. Place salad atop burgers. Cover with bun tops, pressing firmly to compact.

Recipe from Epicurious

ALOHA!

Not sure if this is really a Hawaiian burger, but it’s for sure an ode to the tiny state. Start with a regular beef patty and add some pineapple, lettuce, bacon, and Swiss cheese. ¡Voila! Or should I say, Pau?

INGREDIENTES:

• 4 Morningstar Farms® Grillers® Original patties
• 4 slices Swiss cheese
• 1 can sliced pineapple rings
• 8 slices bacon, cooked (optional)
• 1 c. Romaine lettuce
• 1/2 c. BBQ sauce
• 4 hamburger buns

INDICACIONES:

1. Prepare sauce by placing BBQ sauce in a bowl and adding 2 Tbsp of the pineapple juice. Stir together and set aside.
2. Grill patties according to the directions on the box. Add cheese slices and allow to melt before removing from the grill.
3. Spread 1 Tbsp sauce on the bottom part of each of the four buns. Cover with 1/4 c. lettuce and a patty. Break two bacon slices in half and set on top of patty. Then top with pineapple ring. Spread 1 Tbsp sauce on the inside of the top bun and top the burger.

Recipe from Cupcake Diaries Blog

BACON &GOAT CHEESE

I actually made this burger not too long ago and it was TO. MORIR. POR. Mind you, I couldn’t find the “million dollar buns” listed in the ingredients, mostly because I have no Earthly idea what they are. But I use my beloved soft pretzel buns and it was so good!

INGREDIENTES:

For the aioli

• 1/2 cup mayonnaise
• 1 teaspoon (or more!) lemon zest
• 2-3 teaspoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 diente de ajo picado
• salt and pepper to taste

For the burger:

• 1 and 1/2 pounds ground beef (I used 80/20)
• 2 tablespoons red wine
• 1 and 1/2 teaspoons salt
• 1 teaspoon black pepper
• 1 and 1/2 tablespoons garlic, minced
• 1/4 cup green onions, chopped

For the crispy onion strings:

• 1 whole large onion
• 2 cups buttermilk
• 2 cups all-purpose flour
• 1 scant tablespoon salt
• 1/4 or 1/2 teaspoon cayenne pepper
• black pepper to taste
• 1 to 2 quarts canola oil

To assemble:

• 4 ounces goat cheese, softened
• 4 strips thick-cut bacon
• 4 Million Dollar Buns (they are killer!) (sorry I can’t stop myself)
• butter, softened

INDICACIONES:

1. Prep the onions. Slice the onion into very thin rings. Use a mandoline if you have one. Place the sliced onions into a baking dish and cover with buttermilk. Set aside for an hour.
2. Make the aioli. In a small bowl, combine mayonnaise, zest, lemon juice, Dijon, 1 clove garlic, and salt and pepper. Don’t add too much lemon juice or it will be too runny to stay on the burger. Throw it in the fridge.
3. Form the burgers next. In a medium bowl use your hands to combine ground beef, red wine, 1 and 1/2 teaspoons salt, pepper, garlic, and green onions. Form into 4 patties at least 4-5 inches across. Press the centers of the patties down so that the hamburgers don’t get too thick in the middle when you grill them. See the how-to photos on this post if you’re feeling lost. Set the hamburgers aside on a plate.
4. Cut the bacon in half and cook until crisp. Drain on paper towels.
5. Heat 1-2 quarts oil (depending on the size of your pan) over medium-high heat (375 F) in a high-sided skillet.
6. Combine the 2 cups flour, salt, cayenne, and black pepper in a medium bowl. Drain the buttermilk-soaked onions and add them to the flour, making sure they all get coated. When the oil is hot, add the coated onions, doing several batches. Stir them around so they don’t stick together. When they are golden brown, remove to a paper-towel lined plate. Repeat with remaining onions. You will probably have extra onions.
7. Heat your grill to medium heat. Cook the burgers for 3-5 minutes, then flip. Spread 1 ounce of softened goat cheese on each burger, then cook for another 3 minutes or so, or until they are as done as you want them.
8. Butter the cut sides of the Million Dollar Buns. Place on the grill and cook for 1-2 minutes until the buttered sides are crispy.
9. Assemble the burgers:Bun, aioli, burger, goat cheese, bacon, onions. Add more aioli for good measure.

Recipe from The Food Charlatan

BURGER BOMBS!

Hey, we can’t have a massive list of JUST burgers. We need a bit of variety, don’t we? And who doesn’t love a good ol’ burger bomb? Come on, just the sound of it makes you smile. Cheese and meat wrapped in pastry, then fried to perfection. Dip in your favorite condiments and enjoy!

SRIRACHA CHA, CHA, CHA

This a favorite of mine, mainly because it uses Sriracha mayo. But the Asian slaw that’s slapped on the beef patty is so, so good when you bite into it. Spicy, crunchy, deadly. There’s no cheese listed in the recipe, but I went ahead and added a slice of Mozza for the heck of it.

INGREDIENTES:

For the Burgers:

• 1½ lb lean ground beef
• ¼ cup Panko bread crumbs
• 2 TB Asian oyster sauce
• 2 TB regular soy sauce
• 1 TB granulated sugar
• 2 tsp garlic powder
• 2tsp onion powder
• 1 tsp Asian toasted sesame oil (caramel brown in color)
• ½ tsp ground ginger
• ¼ tsp white pepper
• ¼ tsp kosher salt
• 1 egg

Sriracha Mayo:  ½ cup whole mayo + 4 tsp Sriracha + 2 TB dijon mustard (kick up or tone down the amount of Sriracha as desired.) For Serving:  4 buns or Ciabatta rolls, 8 oz bag cabbage cole slaw mix (no dressing), and fresh cilantro leaves

INDICACIONES:

1. Make Sriracha Mayo:Combine mayo, Sriracha, and dijon mustard in a bowl. Add more or less Sriracha depending on how much kick you want. (As written, it’s a moderate spice level.)
2. In a large bowl, combine all burger ingredients and mix well to thoroughly incorporate. Form into patties.
3. Grill on preheated grill until patties are cooked to your liking. Medium is recommended. Serve with cabbage slaw, cilantro, and plenty of Sriracha mayo on buns.

Recipe from Chew Out Loud

GOBBLE, GOBBLE

Another healthy turkey burger alternative, but this one was so much better than the last. I thought so, anyways. But I think it was the chili garlic slaw that really made this burger a winner.

INGREDIENTES:

chili garlic slaw

• 1 head of napa cabbage, sliced into shreds
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1/2 teaspoon chipotle chili powder
• 1 1/2 tablespoons brown sugar
• 1 teaspoon sriracha or hot chili sauce
• 1 lime, juiced
• 1 pound lean ground turkey (I use 94% lean)
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 teaspoon smoked paprika
• 2 garlic cloves, minced
• 2 green onions, sliced
• 1 tablespoon olive oil
• 4 whole grain buns, toasted

creamy gorgonzola

• 1/3 cup plain Greek yogurt
• 6 ounces gorgonzola cheese, crumbled
• 1 tablespoon olive oil
• 1/8 teaspoon salt
• 1/8 teaspoon pepper

INDICACIONES:

1. chili garlic slaw. Heat a large skillet over low heat and add the olive oil. Add the garlic and cabbage, tossing well to coat and cook for about 1 minute, continuously stirring. Add the chili powder, brown sugar, and sriracha, tossing well to combine (I like to use kitchen tongs to pick up and turn over the cabbage). Remove the cabbage and place it in a large bowl, adding the lime juice and again tossing well. Place the bowl in the fridge so the slaw can cool completely (unless you’d like it warm, but I love coleslaw on a warm burger).
2. In a bowl mix together the ground turkey, salt, pepper, smoked paprika, garlic cloves and green onions until just combined. Gently mix until just combined and form into 4 equal sized patties. Heat a large skillet over medium-high heat and add olive oil. Add the patties and cook until brown on both sides, about 5 minutes per side. Or you can grill the burgers or cook them however you’d like.
3. To make the creamy gorgonzola, combine the yogurt, 4 ounces of the gorgonzola, oil, salt and pepper together in a bowl and stir and mash until combined. Spread the mixture on top of the burgers before serving and crumble the remaining cheese on top. Top with a big handful of the chili garlic slaw and serve on toasted buns.

Recipe from Howsweeteats.com

INSANITY BURGER

That Jaimie Oliver dude sure knows how to make a scrumptious meal, doesn’t he? And you can always be sure that it’s healthy. Well, healthy as a juicy burger can get, anyway.

FIVE GUYS

So, for those of you who are living under a rock and don’t know what Five Guys Burgers and Fries is, let me school you a little. It’s an awesome chain of restaurants with only ONE item on the menu:burgers. But they have side fries, too. Delicious, crispy, home fries that they literally just pour into a giant paper bag and hand over to you. But their sandwiches are homemade, as well, right in front of you and I’ve yet to taste a better burger. So, so good. Anywho, here’s a copycat attempt.

INGREDIENTES:

• Be sure to Follow Raining Hot Coupons on Pinterest for more RECIPES!
• 1 lb ground beef
• salt
• pepper
• 6 slices bacon
• 1 C mushrooms, sliced
• 1 C onion, diced
• 1 T butter
• 4 slices American cheese
• 2 hamburger buns
• Mayo, mustard, ketchup, etc

INDICACIONES:

1. Heat oven to 425 degrees F. Place the bacon on a baking sheet and bake until crispy, about 10 minutes.
2. Place the butter in a saute pan over medium heat. Add the mushrooms and onions and saute until caramelized, about 10 minutes. Remove from heat.
3. Make 4 patties out of the ground beef.
4. Heat a griddle to medium heat and place the patties on the hot surface. Condimentar con sal y pimienta. Cook until edges are cooked. Flip and cook another few minutes, until the burgers are done throughout.
5. To assemble the burger, place the bottom half of bun on a plate. Add mayo, mustard, or other condiments. Place a burger, top with cheese, then another burger and cheese. Top with bacon and sauteed veggies. Place the top of the bun on the burger.
6. Repeat with remaining ingredients.

Recipe from Raining Hot Coupons

THE BISON BEAST

Bison meat is a category all of its own. It’s a heady meat, with tons of flavor, so much that you barely need to add anything to it. But in the form of a patty, it’s good to top with veggies, cheese, and grilled onions.

INGREDIENTES:

• 2 tablespoons olive oil, divided
• 3 cups sliced onions (about 2)
• 3/4 cup Cabernet Sauvignon or other dry red wine
• 1 pound ground bison (buffalo)
• 2 tablespoons chopped shallots
• 1/4 teaspoon coarse kosher salt
• 1/4 teaspoon dried thyme
• 4 organic hamburger buns
• 6 ounces sliced Wisconsin white cheddar cheese
• Dijon mustard
• 1 small head of escarole, leaves separated

INDICACIONES:

1. Heat 1 tablespoon oil in heavy medium skillet over medium- high heat. Add onions, sprinkle with salt, and sauté until tender and golden brown, stirring often, about 10 minutes. Reduce heat to medium and continue to sauté until very tender and well browned, about 15 minutes longer. Add wine and cook, stirring occasionally, until liquid is absorbed, about 5 minutes. DO AHEAD:Can be made 3 days ahead. Cool, cover, and chill.
2. Preheat broiler. Gently mix meat and next 3 ingredients in large bowl. Shape into four 1/2-inch-thick patties. Heat remaining 1 tablespoon oil in heavy large skillet over high heat. Sprinkle burgers with salt and pepper; add to skillet. Cook until well browned, about 2 minutes per side for medium-rare.
3. Open buns and arrange, cut side up, on a rimmed baking sheet. Place cheese slices on bun tops. Broil until cheese melts and bottom halves are lightly toasted about 1 minute. Spread bottom halves with mustard. Top each with a few escarole leaves, then a burger. Spoon onions atop burgers, dividing equally. Cover with bun tops; press lightly.

Recipe from Epicurious

HOW TO STUFF

A lot of these recipes are stuffed patties. Sentido; the meat is packed with ingredients inside. So here’s a quick visual of how to properly get those yummy items securely in the center.

INGREDIENTES:

• 8 oz Hot Habanero Cheddar Cheese (crumbled or cut into small cubes)
• 5 pieces Cooked Bacon
• 1 lb 80/20 Ground Beef
• 2-4 T Worcestershire Sauce
• 5 Slider Rolls

INDICACIONES:

1. Take about 3 oz of ground beef and flatten it in your hand.
2. Take a good bit of crumbled habanero cheddar cheese and put it on top of the beef.
3. Add 1 slice of crumbled bacon on top of the cheese.
4. Using your fingers bring the edges of the beef patty up around the cheese and bacon stuffing. Make sure the cheese and bacon are overloaded inside this slider!
5. Seal the top and form it into a neat slider patty. Be sure it is sealed well.
6. Repeat 4 more times.
7. Pour Worcestershire sauce all over the uncooked slider patties.
8. Grill sliders over medium or medium high heat.
9. Place on slider rolls and serve.

Recipe from Grilling 24×7

COFFEE RUBBED ANGUS BEEF

All of the café dwellers and hipsters looked up when you said that. Coffee-rubbed meat? Could that be good? Well let me tell you, it most definitely is. The coffee does something to the beef, makes it…peppier. Then the addition of things like Dr. Pepper BBQ sauce, brown sugar infused this and that, peppered bacon, apple cider vinegar, etc. makes this one sinfully good burger. Oh, and don’t forget the soft pretzel bun.

INGREDIENTES:

COFFEE RUB SEASONING MIX:

• 1.5 Tbsp ground coffee
• 1/2 Tbsp salt
• 1/2 Tbsp paprika
• 1/2 Tbsp brown sugar
• 1/2 Tbsp pepper
• 1/2 Tbsp onion powder
• 1/2 Tbsp garlic powder
• 1/4 Tbsp coriander

DR PEPPER BBQ SAUCE:

• 2 Tbsp butter
• 1/2 yellow onion, diced
• 3 cloves garlic, roughly minced
• 1/2 cup ketchup
• 1 1/2 Tbsp tomato paste
• 6 oz Dr Pepper
• 1/4 cup apple cider vinegar
• 2 1/2 Tbsp Worcestershire sauce
• 1/4 cup brown sugar, packed
• 1 tsp ancho chile powder
• 1/2 tsp salt
• 1/4 tsp pepper
• 3 Tbsp brewed coffee

BURGERS:

• 2 lbs Angus ground beef (85/15)
• 2 Tbsp Dr Pepper BBQ sauce
• sal y pimienta
• Pretzel buns
• Arugula lettuce
• 8 slices peppered bacon
• 2 Tbsp butter

INDICACIONES:

1. Combine coffee rub seasoning mix ingredients in a small bowl and mix together with a fork. Set aside.
2. Melt butter over MED heat in a saucepan. Add onion and garlic and saute until soft and translucent, about 8-10 minutes.
3. Add remaining sauce ingredients, stir to combine. Bring to a low boil, reduce heat and simmer for 20 minutes, until sauce has thickened.
4. Pour sauce into blender or food processor and puree. Set aside to cool.
5. To a mixing bowl, add ground beef, salt, pepper and 2 Tbsp cooled bbq sauce. Mix well with your hands. Divide into 4 equal sections. Each burger will be 1/2 pound.
6. Rub coffee rub seasoning mix over both sides of each burger.
7. Heat a large skillet over MED-HIGH heat, add a small pat of butter and toast the pretzel buns (sliced side down). Remove from pan to cool.
8. Add 1 Tbsp butter to skillet and add burgers. Cook for about 4-5 minutes per side, until burger is cooked to desired doneness.
9. Spread BBQ sauce over both sides of pretzel bun, layer arugula, burger, peppered bacon, then add the top bun.

Recipe from The Chunky Chef

FRENCH ONION SOUP

This may appear like a simple sandwich, but it’s really quite unique. Mixing the elements of yummy French onion soup with a beef patty and onions makes this so juicy and almost cozy. A great burger for a cold winter night.

INGREDIENTES:

Béchamel Sauce:

• 2 tbs. Butter
• 2 tbs. Flour
• 1 1/4 Cup Heated Milk
• Ground Pepper

Burger

• 4 Large Spanish Onions
• 1 Cup Beef or Chicken Stock
• 2 Sprigs Fresh Thyme
• 4 tbs. Olive Oil
• 6 Burgers (prepackaged or a blend of brisket, chuck and short rib)
• 6 Slices of Emmental Cheese
• 6 Thomas’® Original Sandwich Size English Muffins

INDICACIONES:

Bechamel sauce

1. In a heavy-bottom saucepan, melt butter. Whisk in flour, stirring constantly, about 2 min. The mixture will bubble. Do not let it brown. Whisk in hot milk, making sure there are no lumps and mixture is smooth. Continue to stir as sauce thickens. Bring to a boil.
2. Add salt and pepper, lower heat, and cook, stirring for 2–3 min.
3. Remove from heat. To cool this sauce for later use, cover it with plastic wrap. Set aside.

Burger

1. Peel onions and cut them in half, lengthwise. Cut into thin half-moon slices. Over medium heat, sauté onion with 4 tbs. olive oil and thyme sprigs until caramelized.
2. Add stock and cook until most is evaporated. This may take about 20 min. Remove thyme sprigs. Sal y pimienta. Set aside.
3. Heat a grill pan over high heat. Lightly brush pan with olive oil. Generously salt and pepper both sides of each burger. Place burger on grill pan and cook 5–6 min. each side for medium burger. After burger is flipped, place cheese on top and cook until desired internal temperature is reached and cheese is melted.
4. Split the English Muffins with a fork. Toast and butter each side. Then, layer on a tbs. of béchamel sauce, followed by meat and sautéed onions.

Recipe from Thomasbreads.com

IN-N-OUT

No doubt that the chain of diner style restaurants is rapidly growing in popularity, and for good reason. Their menu items are so freakin’ good. This copycat double-double burger is a prime example. So many fresh veggies and tons of cheese.

BIG BOYS

Okay, if you like face-melting food then this is the burger for you. It is delicious, but definitely not for those who are blown away by a kick. Everything about this sandwich is spicy; spicy beef, jalapeno cheese, spicy candied bacon, and chimichurri mayo.

INGREDIENTES:

Spicy Beef Patties

• 1 lb ground chuck beef
• 1-2 tbsp ground pepper (less if you like it less spicy)
• 1 tbsp paprika
• 2 tbsp chilli powder (less if you like it less spicy)
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tsp salt (plus more to taste after the beef patty is grilled)

Beer &Jalapeno Cheese  1 cup of beer (choose a beer that you like to drink) 3 oz sharp cheddar, grated 3 oz pepper-jack, grated 1 jalapeno chopped 2 tsp cornflour 1 tsp paprika Milk or cream (a few tablespoons if needed) salt and pepper to taste Chimichurri Mayonnaise  10g cilantro (if you don’t like cilantro you can use only parsley instead) 30g parsley 3 tbsp balsamic vinegar 1 tbsp crushed chilli ½ clove of garlic ¾ cup oil 1 egg yolk salt to taste or 1 cup of mayonnaise instead of the oil and egg yolk. Assembly  2 burger buns, toasted or grilled Sliced tomatoes Sliced Red Onions Washed and dried lettuce Your favourite pickle (I used Beet Pickle, and dill pickle) 4-6 candied spicy bacon (recipe here)

INDICACIONES:

Spicy Beef Patties

1. Mix all the spices in a small bowl and sprinkle it all over the ground beef.
2. With “loose” fingers (keeping all your fingers spread out), gently toss the ground beef to mix in the spices. You do not want to over handle the meat.
3. Leave to marinade for a few hours if you can, but it can be used right away too.
4. Divide the beef into 4 portions (4 oz each) and gently flatten them out into patties with a 4-5 inch diameter. With your thumb press down gently in the middle of the patty to create “a dimple” on each patty.
5. Heat a grill or non-stick pan on medium- high heat. Brush the surface with some oil (especially if you are using lean meat).
6. Cook each burger patty on medium – high heat (you should hear a good sizzle), for 1 minute per side. Lightly sprinkle salt on the uncooked side.
7. Flip the burger and immediately place a portion of the beer and jalapeno cheese on top and cover the burger with a lid to allow the cheese to melt for 1 to 1 and a half minutes. As these burger patties are relatively thin, they cook very quickly, without drying out. Please see note.
8. When the burger is cooked through, place it on a plate to rest for a few minutes.

Beer and Jalapeno Cheese  In a saucepan, place the 1 cup of beer and bring it to a boil. Reduce the heat allowing the beer to reduce to about a ⅓ of a cup. Mix the cheese, cornflour, and paprika in a bowl. Add the cheese mix into the beer and allow the cheese to melt smoothly. If needed add a little milk or cream. Fold in the jalapeno pieces and add salt and pepper to taste. Let it cool down, and divide into four portions to use on the burgers. Chimichurri Mayonnaise  In a small food processor combine the cilantro, parsley, garlic, chili and balsamic vinegar and pulse until the herbs are chopped finely. You can chop the herbs before adding to the processor to make the mixing easier, depending on what type of food processor you have. Add the yolk to the herb mix and mix it well. While the processor is running, add ½ a cup of oil in a thin stream until you have an emulsified thick mayonnaise like paste. If needed add the rest of the oil in a thin stream to get the right mayonnaise consistency. Add salt to taste. Please see note on mayonnaise. Keep in an airtight bottle in the fridge but use within 4 days. Assembly  Place 2 burger patties on the bottom burger bun and top them with spicy candied bacon, tomatoes, onions, pickles and lettuce. Generously spread the chimichurri mayonnaise on the top burger and place it on top of all the toppings. Serve with your favorite beer and fries!

Recipe from The Flavor Bender

STUFFED WITH GOODNESS

When mixing the meat for this burger, toss in some crushed Doritos instead of breadcrumbs. Then, fill the center with pepper jack cheese. After that, you really don’t need anything else, not even a bun, in my opinion. But then you’d just look like a savage.

INGREDIENTES:

• ¾ C finely crushed Nacho Cheese Doritos (about 2 C chips)
• 1⅓ lb ground beef- 85% lean or less
• 1 egg
• ¾ C pepper jack cheese, shredded
• sal y pimienta
• buns and burger toppings

INDICACIONES:

1. Combine crushed chips with the meat and egg. Mix until all ingredients are well incorporated, bur don’t over mix the meat.
2. Divide the meat into ¼ C portions and flatten into about ½” thick patties. Use the back of an ice cream scoop to indent the middle of each patty and place 2 tbsp of the cheese in 5 of the indentations.
3. Cover each cheese topped patty with the remaining patties, crimp the sides to seal and gently smooth out the patties to be uniform. You can also slightly flatten them at this point. Season each side of the patty well with salt and pepper
4. Cook over medium high heat on a griddle or grill, about 6 minutes per side for well done.
5. Serve with the usual hamburger toppings and don’t forget to take a bite while the cheese is hot, melty, and juicy!

Recipe from Heather Likes Food

BEAN, BEANS, THE MAGICAL FRUIT

So here’s another healthy vegetarian alternative using black beans again. It’s a juicy mouthful, for sure. Especially with the shredded butternut squash and melted pepper jack cheese. But my favorite was the poppy seed onion buns.

INGREDIENTES:

• 1 flax egg [1 TBSP ground flax + 3 TBSP water] or 1 egg
• 1 cup mashed black beans [refried black beans work too!]
• 1 cup pureed butternut squash
• 1/3 cup diced onion
• 1/3 cup diced celery
• 2 cloves of garlic, smashed and minced
• 1 TBSP olive oil [or butter]
• 3/4 tsp salt-free Italian seasoning blend [like mrs. dash]
• 1/2 tsp garlic powder
• 1/2 tsp dried parsley [or fresh if you have it!]
• 1/4 tsp salt
• 1/8 tsp cayenne pepper
• 1.5 cups old-fashioned rolled oats [not instant]

the toppings:

• 4 burger buns [I used a bakery poppyseed onion bun – amazing!]
• 4 slices of pepper jack cheese
• romaine lettuce
• fresh baby spinach
• mayo [store-bought or homemade] mixed with sriracha chili sauce

INDICACIONES:

1. Whisk together 1 TBSP ground flax with 3 TBSP water and pop it in the fridge to set.
2. Next mash black beans in a large bowl and set aside. Alternatively, you can use refried black beans, I’ve made it both ways! Measure to ensure you have a cup and you’re good to go.
3. Add your butternut squash to the beans and set aside.
4. Next saute onion, celery, and garlic in olive oil until tender and near-translucent, adding the minced garlic towards the end to prevent burning.
5. Season the veggies with your Italian seasoning blend, salt, cayenne pepper, garlic powder, and parsley and stir to coat.
6. Add the freshly sauteed veggies to your beans and squash and stir in your oats.
7. Remove your flax egg from the fridge and add it to the bowl.
8. Stir to fully incorporate and roll mixture into four balls.
9. For optimal burger shape, cup each ball in your hands and squeeze tightly, rotating as you gently, but firmly, press it into a disc.
10. Giggles aside, pop your burgers onto a plate, cover with foil or cling wrap and refrigerate as you prep your buns [or lettuce wraps!] and toppings. This will give them a little while to set. You can even leave them overnight and cook them up the following day. I often make one after 15-30 minutes of chill time and cook up the rest the following day.
11. Ready to eat?
12. Pour a tablespoon or two of oil in a skillet and heat to medium-high, so the burgers sizzle when you add them to the pan!
13. Cook for a few minutes on each side until you’re left with a golden crust. and a warm center. Repeat for each burger, or cook two at once if you have a big enough pan! I’d skip crowding all four together just because they’re a pain to flip when all up in eachother’s business. A tip for perfectly shaped veggie burgers? While sizzling away in the skillet, I use my spatula to gently help form the sides into a perfect disc. Works like a charm!
14. Slather your buns with sriracha mayo, pile them high with lettuce, spinach, pepper jack and top each with a yummy butternut burger. Enjoy!

Notes:  The burger itself is naturally vegetarian, vegan, and gluten-free, so choose your favorite toppings and have fun with it!

Recipe from Peas and Crayons

SUMMER SANDWICH

This is as light, fresh, and zesty as a burger can get. A lean chicken patty infused with lime and cilantro, then topped with tomato guacamole. This recipe makes sliders, but you could totally make it on a large scale.

INGREDIENTES:

Chicken

• 6 chicken thighs, skinless, boneless, cut in half (you will have 12 pieces)
• ¼ cup chopped fresh cilantro
• 2 limes, juiced
• 3 Tbsp. olive oil
• ½ cucharadita. salt
• 12 slider buns

Guacamole

• 1¼ cup chopped tomatoes (about 3 plum tomatoes)
• 2 avocados
• 1 Tbsp. finely chopped white onion
• 2 Tbsp. finely chopped fresh cilantro
• 2-3 Tbsp. fresh lime juice
• ¼ de cucharadita. garlic salt
• ¼ de cucharadita. sea salt
• fresh ground black pepper

INDICACIONES:

1. Loosely shape your burgers and season them really well with kosher salt and pepper. Make a big dimple in the center of each burger. As it cooks the burger will shrink in a bit and take up this space in the center.
2. Toss these burgers on a medium-high grill for about 4-5 minutes per side for a medium burger. Try not to fuss with them too much.
3. After about five minutes, give the burgers a flip. You will hopefully have some nice grill marks and a good crust developing on the burger.
4. Pile on about a tablespoon of creamy peanut butter and let it heat up on the burger for a minute or two. It may sound crazy but warm peanut butter and warm cheese have a very similar texture which, as you may know, works very well on burgers.
5. Serve these bad boys with a big dollop of grape jelly and a few sliced jalapeños on toasted buns. The jalapeños are optional, but I like their crispness and heat on the burger

Recipe from littlebroken.com

BUFFALO CHICKEN

Light and spicy pretty much sums up this recipe. You could form a patty using ground chicken, or you could just grill up a whole breast. El que tu prefieras. I’m not a huge fan of blue cheese so I switched it out for Mozza.

INGREDIENTS

• 1 pound ground chicken
• 1/4 cup Lingham’s Original Hot Sauce
• 1/2 cup shredded carrot
• 1 stalk celery, finely diced
• 1 cucharadita de ajo en polvo
• 1 cucharadita de cebolla en polvo
• 1 tablespoons fresh parsley leaves, chopped
• 1 tablespoon fresh chives, chopped
• 1/2 cup panko bread crumbs
• 3 Kaiser rolls (or bun of your choice)
• Baby greens
• Creamy Blue Cheese Sauce

INDICACIONES:

1. Gently combine the first 9 ingredients in a large bowl, be carefully not to over mix. Place the bowl in the refrigerator for 20 to 30 minutes
2. Heat your grill (or grill pan) to medium-high heat.
3. Remove the bowl from the refrigerator, divide the meat into thirds, and form your patties.
4. Grill the burgers for 3 to 4 minutes per side (depending on the burger thickness), or until they reach an internal temperature of 165 F.
5. Serve the burgers on the kaiser rolls, with the baby greens and blue cheese sauce.

Recipe from Bobbi’s Kozy Kitchen

CHICKEN PARM

Everyone loves a good chicken parmesan recipe. But who would have thought it’d go good on a burger? Well, someone did and the results are superb! Again, you could use ground chicken or grill up a whole breast, whichever you prefer.

INGREDIENTES:

• 1 pound ground white meat chicken
• ½ cup panko bread crumbs
• ¼ cup grated Parmesan cheese
• ½ teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1 egg
• 2 tablespoons olive oil
• 2 cloves fresh garlic, minced
• 1 cup canned tomato sauce
• 2 tablespoons tomato paste
• ½ teaspoon sugar
• 1 teaspoon dried basil
• 1 cup shredded mozzarella cheese
• 4 whole wheat hamburger buns
• Optional:Fresh spinach leaves for serving

INDICACIONES:

1. Preheat grill to medium-high heat.
2. In a medium bowl, mix together the ground chicken, bread crumbs, Parmesan cheese, garlic powder, Italian seasoning, and egg using your hands. Form into four equal-sized patties.
3. Meanwhile, heat saucepan over medium-high heat. Add olive oil and garlic. Sautee garlic for 3-5 minutes until fragrant. Add tomato sauce, paste, sugar and dried basil. Stir until combined and heated through, about 10 minutes. Reduce heat to low until burgers are ready.
4. While sauce is simmering, grill chicken burger patties over medium-high heat, about 5 minutes per side. During the last minute of cooking, top each burger with a ¼ cup of mozzarella. Heat until slightly melted. If you do not have access to a grill, you can easily cook these burgers in a skillet. Find those directions here.
5. Place burgers and sauce on split buns. Serve immediately.

Recipe from Mom To Mom Nutrition

OPRAH’S FAV

Everyone loves Oprah, and they love the things she recommends, this turkey burger is one of them. But even if the daytime TV Goddess didn’t vouch for this recipe, I’d still make it. It looks delicious.

INGREDIENTES:

• 1/4 cups scallions (thinly sliced)
• 1/2 cups celery (finely chopped)
• 3 granny smith apples (peeled and diced)
• 1/8 cups canola oil
• 4 pounds ground turkey breast
• 2 tablespoons salt
• 1 tablespoon black pepper
• 2 teaspoons pepper sauce (Tabasco chipotle)
• 1 lemon juice (and zest of, grated)
• 1/2 bunches parsley (finely chopped)
• 1/4 cups chutney (Major Grey, pureed)

INDICACIONES:

1. Sauté the scallions, celery and apples in the canola oil until tender. Let cool.
2. Place the ground turkey in a large mixing bowl. Add sautéed items and the remaining ingredients. Shape into eight 8-ounce burgers. Refrigerate for 2 hours.
3. Season the turkey burgers with salt and pepper. Place on a preheated, lightly oiled grill. Grill each side for 7 minutes until meat is thoroughly cooked. Let sit for 5 minutes.

WHISKEY LULLABY

A whiskey glazed blue cheese burger. ¿Necesito decir mas? Yeah, I probably should. Hmmm, let’s see. Grilled onions, saucy Dijon mustard, Guinness, and a soft pretzel bun. Is that enough words?

INGREDIENTES:

BURGERS:

• 2 lbs angus ground beef or ground brisket works really well too
• 3/4 tsp dried minced onion
• Salt and pepper to taste
• Tbsp Crumbled blue cheese about 4 worth
• 4 pretzel buns toasted
• Handful of arugula lettuce
• Slices of Dubliner cheese (or white

cheddar Gruyere or sharp cheddar)

WHISKEY GLAZE:

• 1/4 cup Jameson whiskey or any good quality whiskey
• 1/4 cup ketchup
• 2 Tbsp low sodium soy sauce
• 2 Tbsp honey
• 1 tsp dijon mustard or 1/2 tsp mustard
• powder
• 1 tsp Worcestershire sauce
• 1/4 tsp garlic powder
• dash of hot sauce
• black pepper to taste

GUINNESS CARAMELIZED ONIONS:

• 2 yellow onions peeled and sliced thinly
• 1 1/2 Tbsp butter
• 1 cup Guinness beer
• 1/4 tsp dried thyme
• salt and pepper to taste

INDICACIONES:

MAKE THE ONIONS:

• Heat butter in a large skillet over MED heat. Add sliced onions and stir to coat in melted butter. Sprinkle in salt, pepper, and thyme and stir to combine. Saute, stirring occasionally, for about 7-10 minutes, until onions are soft and golden brown at the edges.
• Pour in half the Guinness, cover, and cook until liquid is about 3/4 of the way evaporated. Repeat with remaining Guinness. This time, cook until liquid is nearly all evaporated. Remove onions from pan and set aside.

MAKE THE GLAZE:

• To a small saucepan, add whiskey and bring to a low boil. Continue to boil for about 2 minutes, then add remaining glaze ingredients and whisk to combine.
• Reduce heat to LOW and simmer for 5-7 minutes, until glaze is slightly thickened.
• Remove from heat and set aside.

MAKE THE BURGERS:

• To a large mixing bowl, add ground beef, salt, pepper, and dried minced onion. Use your hands to mix it all together. Separate the meat mixture into 4 equal portions.
• Shape meat into flattened balls, place about 1 Tbsp blue cheese crumbles in the center of the ball and push into the ball. Mold the meat around the cheese and form into a patty.
• Heat a large cast iron skillet or grill pan over MED heat. Drizzle a bit of olive oil in the pan. Cook burgers about 6 minutes per side, or until desired doneness. The last minute of cooking, brush burgers with prepared whiskey glaze and place a slice of cheese on the burgers, then cover pan loosely with foil.
• Remove burgers to a plate and cover with foil for 3 minutes.

TO SERVE:  Line bottom bun with arugula lettuce, then top with burger. Place a generous helping of caramelized onions on top of the burger, then drizzle with additional glaze. Top with top bun and enjoy!

Recipe from The Chunky Chef

BACK TO BLACK

Again, with the black bean patties. These particular ones may look more like bird seed, but they’re jam-packed with vegetarian goodness. These patties can be topped with just about anything, too.

INGREDIENTES:

• 2 tablespoons flax meal + 5 tablespoons water
• Coconut or olive oil for cooking
• ½ cup uncooked quinoa
• 1 small yellow onion, finely chopped
• 1 orange bell pepper, finely chopped
• 1 jalapeno pepper, seeds removed, finely chopped
• 1 tablespoon garlic, minced
• 1 cup packed spinach, chopped
• 1½ cups cooked black beans, drained, or 1 can black beans, rinsed and drained
• 1 teaspoon salt
• 1 cucharadita de pimentón
• ½ teaspoon cumin
• ½ teaspoon pepper
• ⅛ teaspoon ground cayenne
• ½ cup oat flour (ground-up rolled oats)

INDICACIONES:

• Preheat oven to 375F. Lightly grease a baking sheet. Combine flax meal and water in a small bowl; set aside in the fridge.
• To cook quinoa, heat 1 teaspoon of oil in a small saucepan over medium heat. Rinse quinoa in a small mesh strainer. Once oil is hot, add quinoa to the saucepan and stir. Cook for 1-2 minutes until lightly toasted. Add 1 cup water; turn the heat to high. Once boiling, reduce heat to low, cover, and simmer for 13-15 minutes.
• *Meanwhile, heat 1 tablespoon of oil in a skillet over medium heat. Once hot, add chopped onion; let it cook for a few minutes, stirring often. Add bell pepper, jalapeño, and garlic; cook until the onion is translucent, about 2 minutes. Add the spinach and stir immediately, letting it wilt slightly. Turn the heat off.
• In a large bowl, add black beans; mash with a fork, leaving some texture. Add cooked quinoa, sautéed vegetables, salt, paprika, cumin, pepper, cayenne, and reserved flax eggs. Mix until combined, then add oat flour. Stir.
• Form 10-12 patties depending on desired size (see notes for a cool little trick!). Place on baking sheet; bake for 20 minutes, flip, then bake for 25-30 more minutes, until browned and crispy.
• Serve on a whole-wheat hamburger bun with guacamole, barbecue sauce, and other desired toppings, or on top of a salad.

NOTES:  You don’t have to sauté the vegetables, but I think it really brings out the flavors better. If not sautéing, simply mash them directly in the bowl with the black beans and other ingredients. To get evenly shaped burgers, line the lid of a jar (I use a peanut butter jar lid) with wax paper or foil. Stuff the lid with the burger mixture, then flip it over onto the baking sheet and remove the wax paper.

Recipe from Emilie Eats

HONEY BBQ BLISS

Honey BBQ sauce, tons of bacon strips, melty cheddar cheese, and an all beef patty on a whole wheat bun. (whole wheat because you have to at least TRY and watch your figure, right?) The thick slice of avocado makes me want to take a bite of this picture.

INGREDIENTES:

• 1 packet Sweet Honey KC
• Masterpiece’s BBQ Sauce Mix &Dry Rub
• ⅔ cup beer
• 2-4 slices bacon
• ⅔ pound lean ground beef
• 1 medium egg
• 1 cucharadita de ajo en polvo
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 tablespoon worcestershire sauce
• 2 sliced cheddar cheese
• 2 buns
• 1 handful lettuce mix
• 1 avocado, sliced

INDICACIONES:

1. Mix together sauce mix and beer in a small bowl. Set aside to thicken.
2. Cook bacon in a pan on medium high heat until crisp, set aside.
3. Preheat barbecue/grill to medium high heat. In a medium bowl combine ground beef, egg, garlic powder, salt pepper and Worchester sauce.
4. Form beef mixture into two patties and place on center of grill. Cook 5 minutes (or until bottom is charred) then rotate and cook other side to desired doneness, about 5 minutes more. Top with cheese to melt.
5. Toast buns if desired and spread with BBQ sauce, and top with burger patties, bacon, lettuce and avocado.

Recipe from Plating Pixels

JALAPENO BUSINESS

Remember how we talked about stuffing your burger patties? Use that info and jam some jalapenos in there, too. It’s like biting into a creamy jalapeno popper on a bun.

INGREDIENTES:

• 28 oz lean turkey or beef (not extra lean)
• 2 tablespoons finely minced onion salt &pepper to taste
• 4 tablespoons cream cheese
• 2 oz. shredded cheddar cheese
• ¼ teaspoon garlic powder
• 1 fresh jalapeno pepper, diced (seeds removed if you prefer less spice)
• 1 tablespoon olive oil
• Rolls &Toppings as desired

INDICACIONES:

• Preheat grill to medium or oven to broil on high.
• In a small bowl combine cream cheese, cheddar cheese, garlic powder and diced jalapeno.
• Combine meat, salt &pepper and minced onion. Divide meat into 4 even pieces (7oz each). Take ¼ of the cream cheese mixture and flatten it into a pancake shape. Wrap beef or turkey around the cheese ensuring the cheese mixture is completely covered. Brush each burger with a little bit of olive oil.

To Grill

• Grill burgers over medium heat for 6-7 minutes on each side or until completely cooked. (Turkey should reach an internal temperature of 165 degrees and beef should reach 160 degrees.)

To Broil

• Place burgers on a foil covered pan approximately 6″ from the broiler. Broil 5-6 minutes on each side or until completely cooked. (Turkey should reach an internal temperature of 165 degrees and beef should reach 160 degrees.)

Recipe from Spendwithpennies.com

SWEET POTATO CRUNCH

Okay, just one more healthy veggie option before we go. This patty is made with chickpeas and sweet potato, which gives it more of a sweet taste than a tangy one. When you grill it, the potato gives it a bit of a crunch, too. So good!

*You might also like:  21 BBQ Potato Recipes

INGREDIENTES:

• 1 large sweet potato, cooked [use 1.5 cups]
• 1 [15 oz] can of chickpeas or equivalent, drained and rinsed
• 1 [15 oz] can of cannellini beans or equivalent, drained and rinsed
• 1/2-1 cup of diced bell pepper
• 1 medium-large jalapeno, diced
• 1 cup red onion, diced
• 1 cup white onion, finely diced
• 3 cloves of fresh garlic, minced
• 3 flax eggs
• 1.5-2 cups of rolled oats [not instant]
• 2-4 TBSP of your favorite healthy oil 1.5 tsp cumin
• 1 tsp italian seasoning blend [like Mrs Dash]
• 1 cucharadita de ajo en polvo
• 1/2 tsp crushed red pepper flakes
• 1/2 tsp cayenne pepper 1/2 tsp salt
• freshly ground black pepper, parsley, and red pepper flakes, to taste

INDICACIONES:

1. To start, prep your flax eggs by adding 9 tablespoons of water to 3 tablespoons of ground flax seeds.
2. Whisk together and refrigerate for 15-30 minutes to set.
3. Bake or microwave your sweet potato and remove/discard the skin. Set aside.
4. Drain and rinse beans, then add to the sweet potato.
5. Next saute your onion, bell pepper, and jalapenos in approx 2-4 tablespoons of oil with a few cranks of freshly ground black pepper and a sprinkle or two of red pepper flakes.
6. After about 7 minutes or so, add garlic and continue to saute until the veggies are translucent and tender.
7. While they cook, use a large wooden spoon or potato masher to partially mash the beans, but not fully. You can also lightly chop them in a food processor or blender if desired, but the texture from the beans is great so try to keep them chunky. The whole beans give the burgers a meaty texture that makes me feel like I’m eating a traditional burger. Only they’re healthier… and more flavorful… and yes, just plain awesome this way.
8. For the oats, they can be left whole or “chopped” by grinding them in a blender or food processor. If you’re sneaking them past a picky friend or family member, pulsing is the way to go, if you’re pressed for time, toss them in whole! I’ve had luck both ways!
9. Once your veggies are ready, transfer to a large bowl with the beans, sweet potato, flax eggs, and raw oats, and then add your herbs/spices to season. I usually taste and sniff as I go and adjust the spices along the way. A little extra garlic, cumin, and red pepper flakes made their way into these bad boys! ¡mmm! Let your senses be your guide =)
10. In order to gauge how much of the oats to add, start by adding 1 and 1/2 cups and mix thoroughly. Next, take a look at your mixture. It should be a little on the chunky side and slightly sticky. If it feels too wet to form into proper veggie burgers you’ll want to add an extra half cup.
11. Good to go? The next step is to form the bean and veggie mix into balls.
12. Cup each ball in your hands and squeeze, pressing it into a compact disc. Think of it as stress-relief!
13. Form into 8 patties, cover, and refrigerate for 30-60 minutes.
14. Feel free to prep these overnight for the following day.
15. Ready to eat? Pour a teeny bit of oil in a skillet, heat to high, and cook for a few minutes on each side until you’re left with a golden crust and a warm center. Cook a few at a time, trying not to overcrowd the skillet, it’ll be easier this way.
16. Drizzle with yellow mustard and/or sriracha chili sauce and serve on a fluffy bun, wrapped in fresh lettuce, or atop a big bed of veggies. Empty out your crisper and have at it!
17. I typically make one burger right away and then leave the remainder in the fridge overnight. The following day I cook up the rest of the burgers and split the batch between the fridge and freezer. To freeze:simply cook the burgers as indicated above, allow to cool a bit, and then freeze [spaced] on a plate or cookie sheet. Once they’ve had a chance to partially freeze you can pile them in baggies or your favorite airtight container for fast food without the freaky ingredients.

Recipe from Peas and Crayons

 EASY PEASY

We’ll end it off on an easy note. This basic, cheese stuffed beef patty is effortless to whip up on any night. Toss in a few fresh veggies and some cheese and you’re good to go!

INGREDIENTES:

• 500g good quality beef mince
• 60g cheddar cheese (choose your favourite strength)
• Sal

INDICACIONES:

1. Place the minced beef into a bowl and break it up slightly, then season with salt (I use about ¼ tsp).
2. Cut the cheese (60g) into 4 equal-sized squares.
3. Divide the mince into 4 balls.
4. Take half of one of the balls and form it into a circle about 6cm wide.
5. Push a square of cheese into the center so that the mince comes about halfway up the side of the cheese.
6. Form the remaining half of mince into a circle with the same width and carefully put in onto the top. Gently pinch around the edge to join the top to the base and then use your hands to form it into a circle (if it’s become a little misshapen).
7. Cook your burgers on the barbecue or grill for about 15 minutes until cooked through, turning halfway through the cooking time.

Recipe from Charlotte’s Lively Kitchen

WE’D LOVE TO HEAR!

Did you like our list? Is there a nice puddle of drool sitting in your lap? Hopefully at least one of these awesome and unique homemade burgers has inspired you to get creative in the kitchen this weekend. We’d love to hear how yours turned out! Comment and share, we love to hear our readers’ recipe attempts!