Enjoy a new kind of burger as we enter fall

There’s still plenty of time to enjoy that summertime staple, burgers on the grill.

But not every burger needs to be a hamburger, made with ground beef or chuck. A wide range of burgers — including turkey, lamb, pork, chicken, veggie and seafood — can be made and grilled.

By varying the toppings, adding sauces and placing them on different breads or buns, each burger will have a unique taste. You could eat one each day for a week and not feel like you were having the same meal.

There are a few general rules for making tasty burgers. Use meat with the proper amount of fat to end up with a juicy burger. If using ground beef or chuck, use one with a lean-fat ratio of 80/20 or 70/30.

Don’t handle the meat too much. Loosely form the patties and don’t compress the meat too much. The burgers will cook more evenly, allowing the juices to flow.

When you are handling the burgers, do so with wet hands. Water and grease repel, so the beef won’t stick to your skin.

Form patties that are about 3/4-inch thick. Press your thumb into the middle of each patty to prevent the burger from bulging during cooking.

Season the burgers just before grilling. Otherwise, the salt will draw moisture from the burger, drying it out.

When grilling, do not press down on the burgers with a spatula. All you’re doing when you mash the burgers down is pushing out the juices, leaving you with a dry patty.

To determine if the burgers are done, use an instant-read thermometer, inserting it into the side of the burger through to the middle. Burgers should be cooked to 160 degrees.

Color is not an indicator of whether burgers are cooked thoroughly. Burgers that are brown inside may not be cooked enough.

In general, flip the burgers once, after five to six minutes, and let them rest at least five minutes before serving.

Following are burger recipes from www.foodnetwork.com, www.allrecipes.com and www.recipe.aol.com.

 

Smashed Sausage and Pepper Burgers

4 pounds sweet or hot Italian bulk sausage

1 tablespoon vegetable oil

8 slices whole-milk mozzarella

8 bakery hamburger buns, buttered and toasted

Red sauce, for serving

For sweet peppers:

4 green bell peppers, seeded and cut into strips

1/4 cup olive oil

1 teaspoon granulated garlic

Kosher salt

Freshly ground black pepper

To make sweet peppers, toss pepper strips with oil, garlic and some salt and pepper, then place in a 9-by-14-inch baking dish. Bake in a 350-degree oven for 20 minutes, stirring halfway through, until peppers become lighter in color and soft. Set aside.

Form Italian sausage into four-ounce patties a little bit wider than the buns you are using. Heat oil in a cast-iron skillet over medium heat. Cook each side of the patties about eight minutes, until crisp and golden and no longer pink in the center.

Line cooked sausage patties on a parchment-lined baking sheet. Place some sweet peppers on top, then a slice of cheese. Broil  until cheese is melty and golden brown. Place on the toasted buns and serve with red sauce.

 

 

Ropa Vieja Burgers

2 tablespoons unsalted butter

2 large onions, chopped

2 red bell peppers, chopped

1 teaspoon tomato paste

1 tablespoon minced garlic

3 cups canned crushed tomatoes

1 tablespoon hot sauce

1 tablespoon fresh lemon juice

2 tablespoons seafood boil seasoning, such as Old Bay

2 pounds ground beef

Kosher salt

Freshly ground black pepper

8 slices muenster cheese

4 kaiser rolls or artisan hamburger buns, split

1/2 cup mayonnaise

1 cup fried onions

Place one tablespoon butter, chopped onions and bell pepper in an eight-quart saucepan over medium heat. Cook two to three minutes, stirring occasionally, until the onions are softened. Add tomato paste and cook two to three minutes, stirring, until the tomato paste is toasted. Add garlic and crushed tomatoes and stir well. Add hot sauce, lemon juice and seafood boil seasoning. Cook four to five minutes, until vegetables are tender. Remove onions and bell peppers with a slotted spoon and keep warm. Let sauce cool.

Heat a large cast-iron skillet over high heat. Season beef with salt and pepper. Divide into four equal patties, transfer to the skillet and cook four to five minutes. Add remaining butter and flip patties. Top each patty with two slices cheese and bake two to three minutes in a 500-degree oven, just until cheese is melted.

Heat a cast-iron griddle over medium heat until hot. Gently toast buns split-sides down just until they brown slightly. Set aside.

Combine mayonnaise and as much as two tablespoons cooled sauce in a small bowl and stir well. Slather 1/2 tablespoon on each of the split sides of the buns. Spoon the onion and peppers onto the bottom buns, then add burger patty. Top with one tablespoon fried onions. Close the burgers and serve hot.

 

 

Hawaiian Burgers

For sauce:

1/2 cup mayonnaise

2 tablespoons teriyaki sauce

1 tablespoon honey

1/4 teaspoon cayenne pepper

For burgers:

8 canned pineapple rings

1 large red bell pepper, cut into rings

1-1/2 pounds ground beef

Kosher salt

Freshly ground black pepper

Teriyaki sauce, as needed

4 slices provolone cheese

2 tablespoons butter

4 onion rolls, halved

1/2 red onion, thinly sliced

Green lettuce leaves, for topping

For sauce, stir together mayo, teriyaki sauce, honey and cayenne in a small bowl. Set aside.

Set a grill pan or skillet  over medium-high heat. Grill the pineapple and bell pepper rings about five minutes, until they have grill marks on both sides.

Season ground beef and form it into four equal-size patties. Grill over medium heat for four to five minutes, then flip over and add a splash of teriyaki sauce to each one. Place a slice of cheese on each patty and grill four minutes, until cheese is melted and burger is cooked through.

Butter a griddle or skillet set over medium heat. Add rolls, cut-side down, and cook until brown.

Spoon a little bit of the sauce on both sides of the rolls and allow it to soak into the bread. Place patties on the bottom of the buns and top each with two pineapple slices, some red onion, bell pepper and lettuce. Top with the top buns and smush it all together. Serve with extra sauce for dipping.

 

 

Prosciutto Lamb Burgers

1/2 cup plain dried bread crumbs

1/4 cup chopped fresh flat-leaf Italian parsley

1 large egg, lightly beaten

2 tablespoons whole milk

1/2 cup grated Pecorino Romano cheese

1/4 cup chopped sun-dried tomatoes

3/4 teaspoon salt

3/4 teaspoon freshly ground black pepper

1 pound ground lamb

6  large slices prosciutto, sliced medium-thin

1/4 cup olive oil

Fresh basil leaves

Fresh tomato slices

Extra-virgin olive oil

Balsamic vinegar

In a large bowl, combine bread crumbs, parsley, egg, milk, cheese, sun-dried tomatoes, salt and pepper, Stir to combine. Add lamb and stir until incorporated. Divide mixture into six one-inch-thick burgers. Place prosciutto on a cutting board or piece of parchment paper. Place a lamb burger in the center of each slice of prosciutto and wrap prosciutto around the burger.

Place a large, heavy skillet over medium heat. Add olive oil and heat two minutes. Place lamb burgers, prosciutto-covered side down, in the pan and cook over medium heat six to eight minutes, until prosciutto is golden. Turn burgers and cook six to eight minutes more.

Place burgers on a serving platter or individual plates. Top each with two to three basil leaves, one to two tomato slices and a drizzle of extra-virgin olive oil and balsamic vinegar. Serve immediately.

 

 

Portobello Burger

3 tablespoons olive oil

1-1/2 tablespoons balsamic vinegar

1 teaspoon dried basil

1 teaspoon dried parsley

1 teaspoon dried thyme

Pinch kosher salt

Pinch freshly ground black pepper

6 portobello mushrooms, cleaned

6 brioche or gluten-free buns, sliced in half

6 slices beefsteak tomato

6 slices red onion

Butter lettuce leaves

Suggested toppings: mustard, mayonnaise and ketchup

Put olive oil and balsamic vinegar in a pitcher. Add basil, parsley, thyme, salt and pepper and whisk together. Pour mixture into a resealable plastic bag. Add mushrooms, seal and toss bag to coat mushrooms. You can grill immediately or let mushrooms marinate as long as two hours.

Heat a grill or grill pan to medium high. Cook mushrooms four to five minutes per side, until lightly charred and tender. Toast buns until golden.

Serve mushrooms in the buns with sliced tomato, red onion, butter lettuce, mustard, mayonnaise and ketchup.

 

 

Southwest Turkey Burgers

8 slices turkey bacon or turkey bacon with black pepper or applewood smoked bacon

1-1/3 pounds ground turkey breast

2 cloves garlic, finely chopped

1 large shallot or 1/4 red onion, finely chopped

2 tablespoons chopped fresh thyme leaves or 1 teaspoon dried thyme leaves

2 tablespoons chopped fresh cilantro leaves or parsley, optional

1/2 small bell pepper, green, red or yellow, seeded and finely chopped

1 serrano or jalapeno pepper, seeded and finely chopped

2 teaspoons ground cumin

1 to 2 teaspoons cayenne hot sauce

2 teaspoons grill seasoning blend such as  Montreal steak seasoning

Vegetable or olive oil

1/2 pound deli sliced pepper jack cheese

4 crusty kaiser rolls, split

1 cup sweet red pepper relish or pepper jelly may be substituted

Red leaf lettuce

Cook bacon in a large nonstick skillet over medium high heat until crisp. Wipe excess grease from pan and return skillet to heat.

Combine turkey meat, garlic, shallot or onion, thyme, cilantro or parsley, bell pepper, serrano or jalapeno pepper, cumin, hot pepper sauce, grill seasoning or salt and pepper. Divide mixture into four equal mounds, then form meat into patties. Drizzle patties with vegetable oil to coat. Cook in skillet over medium high heat for five to six minutes per side. Place sliced cheese over the patties during the last two minutes.

Place cheeseburgers into buns. Spread sweet relish or jelly on tops, add red leaf lettuce and top with two slices bacon and lettuce.

 

 

Perfect Salmon Burgers

1-1/4 pounds center-cut salmon fillet, skin and pin bones removed

2 tablespoons Dijon mustard

1 tablespoon mayonnaise

1 tablespoon lemon juice

1/2 teaspoon grated lemon zest

Pinch cayenne pepper

2 scallions, chopped

1 cup plus 2 tablespoons panko

Kosher salt

Freshly ground black pepper

2 tablespoons extra-virgin olive oil, plus more

4 brioche buns, split

Tartar sauce and arugula, for topping

Cut three-quarters of the salmon into 1/4-inch pieces. Put in a large bowl.

Cut the rest of the salmon into chunks and place in a food processor along with the mustard, mayonnaise, lemon juice, lemon zest and cayenne. Pulse to make a paste. Add pureed salmon mixture to the bowl with the diced salmon. Add scallions, two tablespoons panko, 1/2 teaspoon salt and black pepper. Gently mix until just combined.

Line a baking sheet with parchment paper and brush with olive oil. Divide salmon mixture into four mounds on the parchment paper. With damp hands, pat into four-inch-wide, 3/4-inch-thick patties. Cover loosely with plastic wrap and refrigerate at least 30 minutes.

Spread remaining panko on a plate. Press both sides of the salmon patties in the panko. Heat olive oil in a large nonstick or cast-iron skillet over medium-high heat. Add the patties and cook three to four minutes, until browned on the bottom, adjusting the heat if necessary. Turn and cook three to four minutes, until browned and springy in the center. Transfer to a paper towel-lined plate to drain and season with salt.

Arrange the buns, cut-side up, on a broiler pan and broil one to two minutes, until toasted. Serve patties on the buns; top with tartar sauce and arugula.

 

 

Buffalo Chicken Burgers

For burgers:

11 tablespoons salted butter

1-1/2 pounds ground chicken

9 tablespoons hot sauce

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1 tablespoon vegetable oil

2 onion rolls, halved

3 stalks celery, 1 thinly sliced, 2 cut into sticks, plus a few leaves

For dressing:

1/2 cup mayonnaise

1/2 cup sour cream

1/4 cup blue cheese crumbles, plus more for serving

Splash white vinegar, plus more if needed

Kosher salt

Freshly ground black pepper

Melt nine tablespoons butter in a pan, then pour it into a measuring cup.

Put the ground chicken in a bowl and add one tablespoon melted butter, one tablespoon hot sauce,salt and pepper. Mix and form into two patties.

Set a nonstick pan over medium-low heat and add the oil. Place patties in the pan, turn the heat to medium and cook four minutes, until browned.

Mix remaining hot sauce into the remaining butter in the measuring cup.

Flip the patties and put a couple tablespoons of butter and hot sauce mixture on each. Cook four minutes.

Mix the mayonnaise, sour cream, blue cheese crumbles, vinegar and some salt and pepper in a bowl. Taste and adjust with more vinegar, salt and pepper if needed.

Add remaining butter to a skillet and heat over medium-low heat until butter is melted and skillet is hot. Add onion rolls, cut-side down, and toast two minutes, until golden.

Flip patties again, put another couple tablespoons of butter and hot sauce mixture on each patty and cook two minutes, until patties are cooked through.

Spread a little butter and hot sauce mixture on the top and bottom buns. Place a patty on each bottom bun, then add some sliced celery, blue cheese dressing, blue cheese crumbles, celery leaves and top buns. Serve with more blue cheese dressing and the celery sticks.

 

 

Perfect Pork Burgers

5 slices bacon

1 clove garlic, minced

1 pound ground pork

Kosher salt

Freshly ground pepper

1/4 teaspoon dried rubbed sage

Freshly ground pepper

4 potato buns, split

Unsalted butter, softened

Coleslaw

Pulse bacon and garlic in a food processor until coarsely ground.

Combine ground pork, one teaspoon salt, 1/4 teaspoon pepper and sage in a large bowl. Add bacon mixture and gently mix with your hands. Gently form meat into four balls, then lightly press into four-inch-wide, one-inch-thick patties. Make a two-inch-wide indentation in the center of each with your thumb.

Preheat a grill to medium high.

Season patties with pepper. Grill, five to six minutes, undisturbed, on a medium-high grill until marked on the bottom. Turn and grill four to six minutes, until the other side is marked and the patties feel firm.

Spread the cut sides of the buns with butter and toast on the grill. Serve patties on the buns topped with coleslaw, if desired.

 

 

Black Bean Burgers

2 cups canned seasoned black beans, drained

1 cup seasoned breadcrumbs

1/4 cup grated onion

1/2 teaspoon chili powder

1 large egg

Salt

Freshly ground pepper

Canola oil

4 slices Swiss cheese

1/2 cup mayonnaise

Hot sauce

4 burger buns, toasted

Lettuce and sliced tomatoes

Using a fork, mash beans in a medium bowl until they are mushy but still have some whole bean pieces throughout.

Mix breadcrumbs, grated onion, chili powder, egg and some salt and pepper into the beans. Add a splash of water if the mixture looks dry. Set aside for five minutes.

Preheat a large cast-iron skillet over medium-high heat and add a few tablespoons of canola oil.

Divide bean mixture into four equal balls and form into patties.

Cook burgers in the skillet for four to five minutes per side, until browned. Add a slice of Swiss cheese to each burger. Invert a second skillet on top of the first skillet and cook two minutes, until cheese is melted.

Combine mayonnaise and some hot sauce in a small bowl. Serve burgers on toasted buns with the spicy mayonnaise, lettuce and sliced tomatoes.

 

 

The Best Bacon Cheeseburger

1/4 cup mayonnaise

2 tablespoons ketchup

2 tablespoons yellow mustard

2 tablespoons pickle relish

1 tablespoon apple cider vinegar

8 slices thick-cut bacon

4 sesame seed hamburger buns, split

2 pounds ground beef (80% lean)

Kosher salt

4 thin slices sharp white cheddar

4 thin slices red onion

8 thin slices tomato

1/4 head iceberg lettuce, shredded

Combine mayonnaise, ketchup, mustard, relish and vinegar in a small bowl. Set aside.

Working in batches, place bacon in a large cast-iron skillet over medium heat and cook 10 minutes, until crisp and golden. Transfer bacon to a nonstick baking sheet. Wipe the skillet clean but do not wash. Heat over medium-high heat five minutes, until very hot.

Place buns, split-side up, to baking sheet with the bacon and bake in a 400-degree oven five minutes, until toasted

Loosely form beef into four balls. Place one ball of beef in the skillet and press firmly to flatten with a large flat metal spatula for 10 seconds, then remove the spatula. Sprinkle patty generously with salt. Repeat with remaining beef balls. Let cook undisturbed for two to three minutes, until well browned on the bottoms. Flip patties, sprinkle with more salt, top each with a slice of cheddar and cook two minutes, until cheese is melted around the edges and the bottoms are browned.

Spread mayonnaise mixture on the bun tops. Serve patties on the bottom buns topped with bacon, onion, tomato and lettuce.

 

 

Fajita Burger With Guacamole

3 tablespoons sour cream

2 ripe avocados

1 tablespoon lime juice

Several dashes hot sauce

2 tablespoons Worcestershire sauce

Kosher salt

Freshly ground black pepper

1/2 cup fresh cilantro leaves, chopped

2 tablespoons vegetable oil, plus more

2 bell peppers, thinly sliced

1 onion, halved and thinly sliced

1 jalapeno, seeded and thinly sliced

1 tablespoon plus 1 teaspoon chile powder

1-1/2 pounds ground beef chuck

Four 1-ounce slices pepper jack cheese

4 hamburger buns, split

Prepare a grill for medium indirect heat (for a gas grill, leave one or two burners on low or off; for a charcoal grill, bank the coals on one side of grill).

Combine avocado, sour cream, hot sauce, lime juice, one tablespoon Worcestershire sauce and 1/2 teaspoon salt in a medium bowl. Mash with a potato masher or the back of a fork. Stir in cilantro, then cover and set aside.

Combine oil, bell peppers, onion, jalapeno, one tablespoon chile powder, one teaspoon salt and several grinds of black pepper in a large bowl and toss to combine. Set aside.

Combine beef, remaining Worcestershire sauce, remaining chile powder, one teaspoon salt and several grinds of black pepper in a large bowl and mix well. Divide mixture into fourths and shape into patties.

Lightly brush grill grates with oil. Put bell pepper mixture in an open grill basket and cook over direct heat 12 to 15 minutes, tossing frequently, until golden and tender. Move basket over indirect heat and put patties over direct heat. Grill patties three minutes, until marked on the bottom. Flip and cook two minutes, then top each patty with one slice of pepper Jack cheese. Cover grill and cook until the cheese is melted and the patties are marked on the other side and slightly firm. Remove patties and pepper mixture to a serving platter.

Spread the guacamole on both sides of the buns and top with the patties and pepper mixture.

 

 

Ground Venison Burgers

1/3 cup mayonnaise

1 teaspoon lime juice

1 teaspoon Dijon mustard

1/2 teaspoon grated lime peel

1/3 cup chopped green onions

3 tablespoons plain yogurt

2 tablespoons finely chopped jalapeño pepper

1/2 teaspoon salt

1/2 teaspoon pepper

2 pounds ground venison

8 hamburger buns, split

8 slices Pepper Jack cheese

In a small bowl, combine mayonnaise, lime juice, mustard and lime peel. Cover and refrigerate until serving.

In a bowl, combine the onions, yogurt, jalapeño, salt and pepper. Crumble meat over mixture and mix well.

Shape into eight patties. Pan-fry, grill or broil until meat is no longer pink. Serve on buns and top with cheese and mayonnaise mixture.

 

 

Crab Cake Burgers

1 pound crabmeat

1 egg, lightly beaten

1/2 cup panko breadcrumbs

1/4 cup light mayonnaise

2 tablespoons minced chives

1 tablespoon Dijon mustard

1 tablespoon lemon juice

1 teaspoon celery seed

1 teaspoon onion powder

1/4 teaspoon freshly ground pepper

4 dashes hot sauce such as Tabasco, or to taste

1 tablespoon extra-virgin olive oil

2 teaspoons unsalted butter

Mix crab, egg, breadcrumbs, mayonnaise, chives, mustard, lemon juice, celery seed, onion powder, pepper and hot sauce in a large bowl. Form into six patties.

Heat oil and butter in a large nonstick skillet over medium heat until the butter stops foaming. Cook the patties until golden brown, about 4 minutes per side.