Circle of Friends Cookbook - 25 Burger Recipes (2 page)

Seaside Shrimp Burgers

1 lb. cooked shrimp, finely chopped

3 T. celery, chopped

2 T. green onion, chopped

2 T. fresh parsley, chopped

1-1/2 t. lemon zest

1 c. soft bread crumbs

3 T. mayonnaise

1 egg, beaten

seafood seasoning, salt and pepper to taste

2 T. oil

4 hamburger buns, split and toasted

Garnish: lettuce leaves, sliced tomato, sliced sweet onion, tartar sauce

In a bowl, combine shrimp, celery, onion, parsley and zest. Add bread crumbs, mayonnaise, egg and desired seasonings. Mix well and form into 6 burgers; wrap in plastic wrap. Chill for 30 minutes to 2 hours. Heat oil in a large non-stick skillet over medium-high heat. Cook burgers until golden, about 4 minutes per side. Drain on paper towels. Serve burgers on toasted buns, garnished as desired. Makes 4 servings.

Stuffed Bacon Cheeseburgers

1 lb. ground beef

1 T. garlic, minced

1 T. steak seasoning

1 T. dried parsley

1/2 t. paprika

1/2 t. onion powder

1 T. Worcestershire sauce

4 slices bacon, halved and crisply cooked

2 slices Cheddar cheese, quartered

salt and pepper to taste

4 hamburger buns, split

Garnish: mustard, catsup, mayonnaise

In a bowl, mix beef, garlic, seasonings and Worcestershire sauce just until combined. Form into 8 thin burgers. Top each of 4 burgers with 2 pieces of bacon and 2 slices of cheese. Add another burger and seal edges; sprinkle with salt and pepper. Grill burgers over medium heat to desired doneness. Serve burgers on buns, garnished as desired. Makes 4 servings.

Hometown Diner Patty Melts

1 onion, thinly sliced

2 to 3 T. butter, softened and divided

1 lb. lean ground beef, formed into 4 thin patties

seasoned salt and pepper to taste

8 slices rye bread

8 slices Swiss cheese

In a skillet over medium heat, cook onion in one tablespoon butter about 10 minutes, until caramelized and golden. On a griddle over medium heat, brown beef patties about 6 minutes per side, until no longer pink in center. Season beef patties with salt and pepper to taste; set aside. Wipe griddle clean with a paper towel. Spread remaining butter over one side of each bread slice; place 4 slices butter-side down on hot griddle. Top each bread slice with a cheese slice, a beef patty, 1/4 of onion mixture, another cheese slice and another bread slice, butter-side up. Cook sandwiches on griddle over medium-low heat, until golden on both sides and cheese is melted. Makes 4 servings.

Salmon Burgers with Dill

1-1/4 lb. salmon fillet

1/3 c. panko bread crumbs

2 green onions, chopped

1 t. lemon zest

salt and pepper to taste

2 T. fresh dill, chopped and divided

1/4 c. tartar sauce

4 whole-wheat hamburger buns, split

Garnish: lettuce leaves

Slice or pull skin from salmon fillet; coarsely chop salmon. In a food processor, combine salmon, bread crumbs, onions, zest, salt, pepper and one tablespoon dill. Process until salmon is coarsely chopped to the consistency of ground beef. Form mixture into 4 burgers; spray with non-stick vegetable spray. Grill burgers over medium-high heat for 5 minutes on each side. Stir remaining dill into tartar sauce. Top each bun with lettuce leaves, a burger and a dollop of tartar sauce. Makes 4 servings.

Island Burgers

1 lb. ground beef

1 lb. ground turkey

Optional: 1.35-oz. pkg. onion soup mix

seasoned salt to taste

6 to 8 hamburger buns, split and toasted

1/2 lb. deli shaved ham, warmed

6 to 8 pineapple slices

1/2 c. French salad dressing

In a bowl, mix beef and turkey together; blend in soup mix, if desired. Form into 6 to 8 burgers. Place on a broiling pan or grill; sprinkle on both sides with seasoned salt. Broil or grill burgers to desired doneness. Serve on toasted buns, topped with ham, a slice of pineapple and a drizzle of salad dressing. Makes 6 to 8 servings.

Baked French Fries:

5 potatoes, peeled and sliced into wedges

1 T. canola oil

1.35-oz. pkg. onion soup mix

seasoned salt to taste

Combine all ingredients in a plastic zipping bag. Seal; shake until potatoes are coated. Spread on an ungreased baking sheet. Bake at 400 degrees until potatoes are tender and crispy, 20 to 30 minutes. Makes 5 servings.

Mexican Fiesta Burgers

1 avocado, halved, pitted and diced

1 plum tomato, diced

2 green onions, chopped

1 to 2 t. lime juice

1-1/4 lbs. ground beef

1 egg, beaten

3/4 to 1 c. nacho-flavored tortilla chips, crushed

1/4 c. fresh cilantro, chopped

1/2 t. chili powder

1/2 t. ground cumin

salt and pepper to taste

1-1/4 c. shredded Pepper Jack cheese

5 hamburger buns, split

In a bowl, combine avocado, tomato, onions and lime juice; mash slightly and set aside. In a separate large bowl, mix beef, egg, chips, cilantro and seasonings. Form into 5 burgers. Grill burgers over medium-high heat to desired doneness, turning to cook on both sides. Sprinkle cheese over burgers; grill until melted. Serve on buns, topped with avocado mixture. Makes 5 servings.

Peppery Tuna Burgers

1/2 c. sour cream

1 t. honey Dijon mustard

2 T. fresh parsley, chopped

2 T. shallot, chopped

1-1/2 lbs. tuna steak, one-inch thick, cut into 6 pieces

2 t. Montreal steak seasoning

6 slices sourdough bread, halved

Garnish: curly lettuce or mixed salad greens

In a small bowl, blend sour cream, mustard, parsley and shallot; cover and chill. Rub both sides of tuna steak pieces with seasoning. On a grill coated with non-stick vegetable spray, cook tuna over medium-high heat for 5 minutes on each side. Place each tuna steak on a halved bread slice; top with lettuce. Spread remaining bread slices with sour cream mixture; add to sandwiches. Makes 6 servings.

Greek Turkey Burgers

1 lb. ground turkey