Tired of the standard burger? Try these burgers instead—they’re quick, easy and delicious!
If you’re using a gas grill, turn on all burners and preheat to 500°F. For charcoal grills, wait until the briquets are lightly ashed over, spread them evenly under the grate area, and wait until the grates are hot, about 10 to 30 minutes. For these recipes, I use a grill tray—the kind with slits or perforations—which sits on the grates, to make the burgers easier to flip. The grill tray should be in place while the grill preheats. Keep the grill top down while cooking.
While the burgers grill, brush the insides of the hamburger rolls with olive oil and place the oil sides down on the grates for 30 seconds or until golden. Each recipe here serves two.
Use canned albacore tuna in water. You also can make this recipe with fresh raw tuna, chopping it in a food processor.
Chop the jalapeño pepper in the food processor. Remove the jalapeño, but do not wash the processor. Mix the jalapeño with the mayonnaise.
Add the mushrooms to the processor. Pulse to coarsely chop. Heat two teaspoons of oil in a skillet. Add the mushrooms. Sauté until the liquid from the mushrooms evaporates, about two minutes. Add the tuna and half the mayonnaise mixture to the food processor. Pulse several times until the ingredients are chopped. Spoon the mixture into a bowl, and add the mushrooms, egg white, scallions, bread crumbs and salt and pepper. Mix with a fork. Form into two patties, four inches in diameter and one-half-inch thick. Place in the refrigerator for one hour.
Brush both sides of the burgers with olive oil. Place the burgers on the grill tray. Grill five minutes on each side.
Place the tomato slices and arugula on the bottom half of the roll. Add the burger. Spread the remaining mayonnaise mixture on top.
This recipe calls for canned salmon, but it also works well with fresh, raw salmon, chopping the fish in a food processor. I use frozen chopped onion and green bell pepper. You can use chopped fresh onion and green pepper instead, and microwave them on high for one minute.
Mix the mayonnaise and pickle relish together, and set aside.
Defrost the onion and the green pepper in a microwave oven for one minute. Drain the canned salmon. Place it in a food processor with the egg white. Pulse several times until the ingredients are chopped. Remove from the processor into a bowl, and stir in the onion, green bell pepper and bread crumbs. Add salt and pepper. Form into two patties four inches in diameter and one-half-inch thick. Place in the refrigerator for 30 minutes.
Brush both sides of the burgers with olive oil. Place on the grill tray, and grill three minutes per side.
Place the burgers on the bottom halves of the toasted rolls. Top with tomato slices and greens. Spread the mayonnaise mixture on the roll’s top half.
Mix the burgers gently to keep them from becoming too dense.
Mix the chicken/turkey, two tablespoons pesto, black pepper, dash of salt and bread crumbs together in a small bowl. Form two patties four inches in diameter and one-half-inch thick. Refrigerate for one hour.
Brush each side of the burgers with olive oil. Place them on the hot grill tray. Grill five minutes on each side. A meat thermometer should read 165°F.
Place the burgers on the bottom halves of the toasted rolls. Spread the remaining two tablespoons of pesto over the burgers. Top with tomato slices.
This delicious vegetarian burger is great with guacamole on top.
Toast pecans in a toaster oven or under the broiler, about two minutes. Watch to make sure they do not burn. Combine the chickpeas, bread crumbs, toasted pecans, paprika and cumin in the food processor. Remove half the mixture to a bowl, and add the egg to the remaining ingredients in the food processor. Process until smooth. Add to the mixture in the bowl. Mix well, and shape into burgers four inches in diameter and one-half-inch thick. Brush with olive oil.
Cook four to five minutes on each side. Before serving, add guacamole on top.
In a large bowl, toss the avocado in the lime juice. Drain. Add the salt, cumin, cayenne pepper, onion, tomato, cilantro and garlic. Coarsely mash. Let the guacamole sit at room temperature for one hour.
