••••SOUTHWESTERN RODEO BURGER🍔🌶🥛🧀🍞🍳🏟🌅🐴🍮!!••••

(Source: hy-vee.com & photos also)

••••SOUTHWESTERN RODEO BURGER!!

Serves 4.

INGREDIENTS

Hy-Vee vegetable oil, as needed
2 cups Hy-Vee panko bread crumbs
1/2 cup Hy-Vee skim milk
1 Hy-Vee large egg
1 yellow onion, sliced into 1/2-inch-thick rings
1 pound 80%-lean ground beef
Hy-Vee salt and Hy-Vee black pepper, to taste
4 slices Hy-Vee American cheese
8 leaves Bibb lettuce
2 jalapeno peppers, sliced
Hy-Vee barbecue sauce, for serving

DIRECTIONS

In a deep fryer or large heavy saucepan suitable for deep-frying, heat oil to 350 degrees. Follow instructions for quantity of oil for deep fryer. For heavy saucepan, fill with at least 2 inches of oil.
Place panko in a medium bowl. In a separate medium bowl, whisk together milk and egg. Working in batches, toss onion rings into egg mixture, then in panko, coating evenly on all sides. Repeat with remaining onion rings. Fry for 1 to 2 minutes or until golden brown. Remove with a slotted spoon, setting on paper towels to drain; set aside and keep warm.
Prepare a charcoal or gas grill for direct cooking over medium heat.
Shape ground beef into 4 patties and season with salt and pepper.
Grill patties on a well-greased rack for 12 to 14 minutes or until internal temperature of patties reaches 160 degrees, turning once halfway through. During last 2 minutes of grilling, top with cheese.
To serve, place Bibb lettuce on bottom hamburger bun and top with cheeseburger, jalapeno slices, prepared onion rings, barbecue sauce and top bun.

••••SALMON BURGER🍔🍃🐟🌰🥑🍞

(Source: ifoodreal.com & photos also & Olens)

••••SALMON BURGER!! SO GOOD FOR YOU!

Print

Healthy Salmon Burger Recipe

Ingredients

• 1/2 cup red lentils, uncooked
• 3/4 cup water
• 2 lbs salmon fillets, cubed*
• 1 medium onion, cubed
• 2 large garlic cloves
• 1 egg, large
• 2 tbsp Dijon mustard
• 3 tbsp parsley, finely chopped
• 1 tsp salt
• 1/4 tsp black pepper, ground
• 2 tbsp coconut or avocado oil
• 10 whole wheat burger buns and/or lettuce leaves (I used Food for Life)
• Mango Slaw

Directions

1. In a small pot, add lentils and water, cover and bring to a boil. Reduce heat to low and cook for 10-12 minutes or until water has evaporated. Set aside.
2. In the meanwhile, add salmon to a food processor and pulse a few times until it has a finely chopped texture. Do not over process into fine mush. Transfer to a large bowl.
3. Add onion and garlic to a food processor and process until finely chopped, stopping and scraping the sides of the bowl. Transfer to a bowl with salmon along with cooked lentils, egg, Dijon mustard, parsley, salt and pepper, and mix well.
4. Preheat large non-stick skillet on medium heat and swirl about 1 tbsp of oil to coat. Pack 1/2 cup measuring cup with salmon mixture, using your hands form into a patty and place carefully on a skillet. Add as many patties as skillet can fit and cook for 8 minutes or until white edges appear. Carefully flip and cook for another 5 minutes. Repeat with remaining mixture, cooking in batches and adding more oil. 
5. In the meanwhile, prepare Mango Slaw. To serve, place hot salmon patty on a warmed up bun or lettuce leaves (my choice) and top with slaw.
Storage Instructions: Refrigerate salmon patties in a glass airtight container for up to 3 days or freeze for up to 3-4 months. 

Notes

*I used sockeye salmon. Use any wild species like pink (the cheapest one), coho, spring etc. Avoid farmed (Atlantic) salmon.

••••SPICY SAUSAGE MEATLOAF BURGER🍅🌰🧀🥘🍔🍞🌶!!••••

(Source: recipe4living.com & photos also & passthesushi Newark DE)

••••SPICY SAUSAGE MEATLOAF BURGER!!

Time needed

15 min preparation + 25 min cooking

Serving Size / Yield

12 patties

Ingredients

• 2 Tbs. extra-virgin olive oil, plus some for drizzling
• 1 red bell pepper, finely chopped
• 1 large onion, chopped and divided
• salt and pepper, for seasoning
• 1 lb. ground beef
• 1 lb. bulk hot sausage
• 1 lb. ground sweet sausage
• 1 egg
• 3/4 C. bread crumbs, 3 generous handfuls, Italian or plain
• 1/2 C. grated Parmigiano or Romano, a couple of handfuls
• burger rolls
• provolone cheese slices
• tomato sauce
  

• Directions

  Preheat oven to 425 degrees. Heat a small skillet over medium heat with 2 tablespoons extra-virgin olive oil. When the oil is hot, saute the red pepper and onions for 5 minutes, season with salt and pepper, then remove to a plate to cool. Mix ground beef and sausages with egg, bread crumbs, cheese, and cooled vegetables. Form large oval-shaped patties no more than 1 1/4 inches thick, then drizzle with extra-virgin olive oil. Form into as many patties as you can and freeze the rest in portion sized containers, separating patties with wax paper. Place the ones you are going to prepare in the oven on a cookie sheet and bake 17 to 18 minutes, until cooked through. Place patty on a roll top with tomato sauce and cheese. Place under broiler until cheese is melted and bun is toasted.

  
  

••••CHICKEN AVOCADO BURGERS🍔🥑🍗🐔🌶🍞🌰!!••••

(Source: Kathi@Laughingspatula.com photos)

••••CHICKEN AVOCADO BURGERS!! YUM!!

  Main Course  American

 Servings 4 Burgers

  262 kcal

  Kathi @ LaughingSpatula.com

Ingredients

• 1 pound ground chicken
• 1 large ripe avocado - cut into chunks
• 1 clove chopped of garlic
• 1/3 cup Panko crumbs or Almond meal to keep it Paleo and Whole30 friendly
• 1 minced Poblano or Jalapeño pepperoptional but recommended
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
  

Instructions

1. Add all ingredients to a large bowl and toss gently.
2. Shape into desired size patties and grill inside or out!
   
   

••••QUESADILLA BURGER🥘🥗🌮🥙🍔🧀🍅🥑🌶🌰🍚!!••••

(Source: delish.com & photos also & Lauren Mishiro)

••••QUESADILLA  BURGER!!

TOTAL TIME: 0:30

PREP: 0:30

LEVEL: EASY

SERVES: 4

INGREDIENTS

• 1 lb. ground beef
• 1 clove garlic, minced
• 1 jalapeño, minced
• 1 tsp. chili powder
• kosher salt
• Freshly ground black pepper
• 2 tbsp. vegetable oil, divided
• 8 Small flour tortillas
• 1 1/2 c. shredded Cheddar
• 1 1/2 c. Shredded Monterey Jack
• 1 1/2 c. Shredded lettuce
• 1 c. Pico de Gallo
• Sour cream, for drizzling
  

DIRECTIONS

1. In a large bowl, combine ground beef, garlic, jalapeño, and chili powder. Season with salt and pepper and mix until just combined.
2. Shape mixture into four large, thin patties. Heat 1 tablespoon oil in a large skillet over medium-high heat. When the pan is hot, add the patties and cook until cooked to your desired doneness, about 4 minutes per side.
3. Set aside burgers and wipe skillet clean. In the same skillet over medium heat, heat remaining tablespoon oil. Add one flour tortilla and top with cheddar, Monterey Jack and lettuce.
4. Place one cooked burger on top then sprinkle more cheese and top with pico de gallo. Drizzle with sour cream then place a second tortilla on top. Cook until the bottom tortilla is golden, about 2 minutes.
5. Carefully flip quesadilla and cook until the other side is golden, about 2 more minutes. Repeat with remaining ingredients and burgers. Serve immediately.
   

••••RAMEN BURGER🧀🥓🍳🥘🍜🍅🥑🌶🍃!!••••

(Source: seriouseats.com & photos also & J Kenji Lopez-Ault & Kathy pic)

••••RAMEN BURGER!!

••••MATTHEW'S FAVORITE!!

Ingredients

• 1 pack instant ramen noodles
• Kosher salt and freshly ground black pepper
• 2 tablespoons vegetable oil
• 8 ounces freshly ground beef, formed into two 4-ounce patties
• 2 slices American, Cheddar, or Swiss cheese
• Toppings as desiredDirections

1. 1.

   Cook noodles according to package directions, draining 1 minute before time indicated on package. Transfer to a rimmed baking sheet and spread out to allow them to dry slightly. Season to taste with salt and pepper.

2. 2.

   Divide noodles into 4 piles. Heat oil in a large non-stick or cast iron skillet over medium-high heat until shimmering. Place ring mold or empty 28-ounce can with both ends cut off on one side of pan. Place 1 pile of noodles into mold and press down gently with a rubber spatula to form a thin, even layer. Carefully lift mold. Repeat with other piles of noodles until you have four circular piles of noodles cooking. Cook without moving until well browned on first side, about 3 minutes. Carefully flip and brown on second side, about 3 minutes longer. Transfer to a plate and set aside.

3. 3.

   Season meat with ramen seasoning packet, adding additional salt and pepper to taste. Wipe out skillet with paper towel and heat over high heat until lightly smoking. Add burger patties and press down immediately with a stiff spatula so that patties make contact with skillet. Cook without moving until seared on first side, about 2 minutes. Carefully scrape up patties and flip. Top with cheese and continue to cook until desired doneness is achieved, about 1 minute for medium rare.

4. 4.

   Top bottom ramen buns as desired, add burger patties, top with second ramen buns, and serve immediately.

   
   

••••MORE BURGERS TO COME🍔🧀🍅🌶🥑🍟🥓🍳!!••••

(Source: google+ photos & centercook.com)

••••MORE BURGERS TO COME🍔!!

••••MACARONI AND CHEESE BURGER🧀🥘🍅🍔!!••••

(Source: simplecomfortfood.com. & photos also & Dax Phillips & google+ photos)

••••MACARONI AND CHEESE BURGER!!

Mac and Cheese Burger

Author: Dax Phillips

Recipe type: Burgers

Cuisine: American

Prep time:  5 mins

Cook time:  25 mins

Total time:  30 mins

Serves: 1

 

Ingredients

• ½ lb ground chuck
• 1 hamburger bun, sliced
• ½ cup of caramelized onions
• ½ cup of macaroni and cheese
• ½ tsp salt, or to taste

Instructions

1. I like to begin by caramelizing the onions first. This allows me to provide some nice aromatherapy for the family members, while at the same time allowing me to season my cast iron skillet that I cook the burgers in. I will let you decide on which route to take. While the onions are cooking, form your ground chuck into a nice ball. We will smash that ball when we are ready to make the burgers. Season the top of the ball with a generous pinch of that salt.
2. Once the onions are done cooking, remove them from the skillet, and set them aside.
3. Bring up the heat to the skillet to a medium high heat. Add the burger to the middle, and let this cook for a few minutes.
   
4. Mac and Cheese Burger Recipe
5. With a large spatula smash the burger down, completely flattening it. Let cook another minute, then flip it over. You should have an awesome, caramelized burger. Season with a bit more salt, then add the caramelized onions to the top, and cover the onions with the mac and cheese. After a couple of minutes, flip the burger, allowing the mac and cheese to warm through, and get a nice crisp onto the noodles.
6. Remove and place onto your sliced bun. Get ready to dig in. This burger is pretty darn amazing. It is everything you expect in a great cheese burger but with this great texture from the mac and cheese. If you happen to have any leftover mac and cheese, try topping some on your next burger and let me know what you think of this creation. Hope you enjoy.

••••QUESO BLANCO BURGER🌶🧀🍔🥛🥑🍅🍚!!••••

(Source: inspiredtaste.net & photos also)

••••QUESO BLANCO 🍔 BURGER!!

• PREP 10mins
• COOK 30mins
• TOTAL 40mins

This burger is over the top, but so delicious. When making burger patties, choose ground chuck or round that is 20% fat content. This makes the juiciest burgers.

You can make the queso sauce up to 3 days in advance. Cool then press plastic wrap directly onto the top of the sauce to prevent a skin from forming. Keep refrigerated. When you want to use it, place it over moderately low heat to slowly warm up.

Makes 4 burgers

YOU WILL NEED

QUESO SAUCE

3 Anaheim or poblano peppers

1 jalepeño pepper

2 tablespoons butter

1/4 cup chopped onions

1 tablespoon all-purpose flour

1 1/2 cups milk

3 cups grated Monterey Jack cheese

••••SO COLORFUL!!                

Salt and fresh ground black pepper

BURGERS

1 1/2 pounds (680 grams) ground beef chuck or round

Salt and fresh ground black pepper

Butter, as needed

4 burger buns, lightly toasted

1 avocado, pit removed and sliced

1 1/2 cups fresh tomato salsa, see our homemade pico de gallo recipe

DIRECTIONS

• MAKE QUESO SAUCE

Place peppers onto the grill over moderately high heat. Cook, turning occasionally until most of the skin has blistered and turned dark brown or black.

Transfer peppers to a bowl and cover with plastic wrap so they steam. After 15 minutes peel away the blistered skin from each pepper then remove the stems. Scrape away some or all of the seeds and white membrane inside the peppers depending on how spicy you want the sauce. Chop the peppers into small pieces ready for the sauce.

Melt the butter in a large, high-sided pan over medium heat. Add the onions and cook until softened, about 5 minutes.

Meanwhile, add milk to a large microwave-safe measuring jug and microwave 1 to 3 minutes until warm. Alternatively, you can add milk to a large saucepan over medium heat then heat milk until warm.

Add the flour to the onions and cook, whisking constantly 1 to 2 minutes until the butter smells fragrant and nutty — the color of the butter-flour mixture will be light brown.

While whisking, slowly pour the warm milk into butter and flour mixture. Continue to cook, whisking constantly until the sauce bubbles and thickens.

Remove pan from the heat and add the cheese. Stir until the heat from the sauce melts the cheese. Add the peppers, a pinch of salt and a few grinds of black pepper. Taste for seasoning, and then adjust with additional salt.



• MAKE BURGERS

Form beef into four 6-ounce hamburger patties. Use your thumb to imprint a dimple into the middle of each burger. (This prevents the middle of the burgers from puffing up while cooking). Season both sides of the hamburgers with salt and pepper.

Melt 1 tablespoon of butter in a cast iron pan over medium heat. Cook hamburger patties, 3 to 4 minutes on each side, depending on how well done you like it. Or grill burgers on an outdoor grill. Rest burgers covered loosely with aluminum foil for 5 minutes then serve with sauce and toppings.



• TO FINISH

Assemble burgers. Spread a little queso sauce onto bottom halves of each bun. Place the hamburger patty on the bottom half and add a quarter of avocado and salsa. Top with more queso sauce and the top of the bun.

ADAM AND JOANNE'S TIPS

• Burger Doneness: Rare = 120 degrees F; Medium-Rare = 130 degrees F; Medium = 140 degrees F; Medium-Well = 150 degrees F; Well Done = 160 degrees F

(Source: kblog.lunchboxbunch.com  & healthyhappylife.com & photos also)

Easy Sweet Potato Veggie Burgers with Avocado 

By Kathy PatalskyPublished 02/21/2012

••LOOKS AMAZING!!

••••WHAT A HEALTHY DELIGHT🥑!!

Ingredients

• 1 medium sweet potato, baked and peeled
• 16oz. cooked white beans (canned, drained and rinsed)
• 1/2 cup white onion, chopped
• 2-3 Tbsp tahini
• 3/4 tsp apple cider vinegar
• 1 tsp garlic powder
• 1/2 - 1 tsp chipotle powder (or cajun spice) (use more for spicier burgers)
• 1/2 tsp salt
• 1/4 tsp black pepper (add more for more bite!)
• 1/3 cup nutritional yeast OR any flour (try oat flour)
• 1/2 - 1 cup finely chopped greens (kale, spinach, parsley)
• toppings: avocado, tomato, vegenaise, burger buns, greens
• skillet: 1 Tbsp virgin coconut oil
• optional: Panko bread crumbs for crispy coating 
  

Instructions

1. Bake your sweet potato in a 400 degree oven for 40-60 minutes or until tender. If in a hurry, you could use the microwave, but oven-baked yields a bit more flavor.
2. Add the potato and beans to a large mixing bowl. Using a large fork, mash well. Fold in the onion and keep mashing. Add all the remaining burger ingredients and mash, mash, mash well until thickened and mashed well. Tip! Rinse your beans in hot water before adding to bowl, this heats them, making them easier to mash.
3. Heat oven to 400 degrees.
4. Heat a skillet over high heat and add the coconut oil.
   
5. Form burger mixture into large patties and place on the hot skillet. If using Panko bread crumbs, roll patties in Panko to coat well. Cook 1-3 minutes on each side, just to brown them. Repeat with all the mixture, you should yield 6 large patties or 8 small. Tip: Place mixture in the fridge for a half hour if you want it to be super easy to form into patties, this will increase cooking time by a few minutes though.
6. Place the skillet-cooked patties on a baking sheet and bake for 10-15 minutes, until cooked through. Note: YES you could skpi the skillet part and just bake the veggie burgers, but the flavor is better with those crispy coconut-oil seared edges.
7. Slice up all your burger toppings and toast the buns. Sprouted grain were used! Add vegan mayo or spicy mustard and the patty and toppings. Serve warm!
8. Store leftover burgers, sealed, in the fridge for up to a day, or freeze and consume within a few weeks for best flavor and texture. To reheat: warm in a 400 degree oven until warmed through, about 12 minutes, depending on burger thickness.Yield: 6-8 patties

Prep Time: 00 hrs. 10 mins. 

Cook time: 00 hrs. 20 mins. 

Total time: 30 mins. 

Nutrition

• Calories: 176g
• Fat: 4g
• Protein: 7g
• Dietaryfiber: 5g
• Totalcarbs: 30g