••••CB'S CLASSIC CHEESEBURGER🍔🧀🍅🥗🍮🌰!!••••

(Sourvce: char-broil.com & photos also)

••••CB'S CLASSIC CHEESEBURGER!!

CB'S CLASSIC CHEESE BURGER

Prep Time: 30 minutes

Cook Time: 14 minutes

Total Time: 44 minutes

Yield: 3 Patties

Serving Size: 1 Patty

INGREDIENTS

• 12 ounces ground chuck 80/20
• Sea salt - to taste
• Black pepper - to taste
• 2 cloves finely minced garlic 
• Worcestershire sauce - to taste 
• Favorite condiments 
• Slices of cheddar cheese 
• Buns
  

INSTRUCTIONS

1. Remove ground beef from packaging and place in large metal bowl, season with salt and pepper, add minced garlic and 1-2 dashes of Worcestershire sauce. 
2. Use gloved hands to fold ingredients together and form 2-3 'rounds' of mixture, each of which fits in the palm of your cupped hand. 
3. Open your hand with the meat round and use the other hand to gently press on top, forming a patty. You can shape it a bit to ensure the edges are smoothed - but be careful not to over work. The finished patty should be no thicker than 1 inch in depth. If the patty is too big for the buns… uh... so? 
4. Place the burger patty on wax paper, or wrap in plastic and store in freezer for at least 30 minutes to chill completely but no freeze. 
5. Remove from freezer and place on a hot (450°F) and clean grate - "Where it hits it sits!" until you see the sides of the patty begin to brown at the edges where the patty meets the grates. Use your tongs or fingers to check to see if the meat will easily lift, when proteins align at the "brown" stage of grilling, they release from the clean hot metal. If not, either wait a moment of tow and check again or use a flat spatula that is just a big larger than the patty, spritz the top side of it with some cooking oil spray and lay it flat on the grates - then with a quick movement and keeping the spatula flat, slip it between the grates and the meat....then turn the meat over to a new "fresh" spot on the grates. Repeat the cooking directions keeping a watchful eye on the edges of the meat, because the patty has warmed up a bit it will cook a little bit faster on this side. 
6. The beef council strong recommends you cook all ground beef to at least 160°F ---AND I AGREE! 
7. When both sides of the patty are sear marked it makes it a bit easier to remove to a tray (I use disposable aluminum that I wash multiple times!) and rest off of direct heat. That's when I place a slice of cheese on the top of the patty and close the hood of the grill to trap heat and melt the cheese. Any juices released during this time can be added back to the meat by drizzling them onto the non-cheesed side of the patty when you place it on the bun.
   

••••BURGER SPREADS🍚🍅🥜🍮🥒🍜🍷🌶🌰!!••••

(Source: runnersworld.com & magazine & courtesy of Jim & Evana & Mitch Mandel)

••••BURGER SPREADS!!

Horseradish

This spicy spread contains 10 times more cancer-fighting glucosinolates than its cousin broccoli.

Mustard

Rich in trace minerals, it also adds plenty of flavor for very few calories. To cut back on sodium, use just a little dab.

Peanut Butter

A good source of vitamin E, some B vitamins, and manganese for bone health. High in fat and calories, so smear accordingly.

Buffalo Sauce

Made mostly of vinegar and hot peppers, a one-tablespoon serving of most brands is often calorie-free.

Steak Sauce

Check the ingredients and choose ones made with vinegar, mustard, herbs, and spices, and little to no sugar.

Relish

Choose dill over sweet to cut calories and sugar, but spread conservatively: Dill relish is high in sodium.

Mayo

Traditional mayos have long shelf lives because of their cheap oils, preservatives, and thickeners. Choose small-batch or organic.

Ranch, Caesar, and Russian Dressing

Use sparingly: They’re high in calories without much quality nutrition.

Fat-Free Dressings

Made without oils, these condiments may be lower in calories, but they’re high in added sugar like corn syrup.

••••BEEF BRISKET BURGER🧀🍔🍅🥗🥓🌱🐄!!••••

(Source: charbroil.com & photos also)

••••BEEF BRISKET BURGER!!

BEEF BRISKET BURGER

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Yield: 4

Serving Size: 1

Calories per serving: ~

Fat per serving: ~

INGREDIENTS

• 1 pound ground brisket flat, fat cap and all
• 1 teaspoon Kosher salt
• 1/2 teaspoon freshly ground pepper 
• Hamburger buns 
• Port cheese spread 
• 4 slices crispy bacon 
• 1 onion, sliced into four slices and grilled 
• Arugula
• Mayonnaise
• Smoked sun-dried tomatoes
• Chives
  

INSTRUCTIONS

1. Combine the ground brisket with the salt and pepper. 
2. Form four patties and refrigerate for 30 minutes. 
3. Preheat the grill to medium high. 
4. Grill the patties for four minutes, then flip and continue grilling until the internal temperature of the meat is 160°F as measured with a digital thermometer. 
5. Remove patties and reserve. 
6. Grill the hamburger buns until they have nice char marks. 
7. Top the buns with the burgers, port cheese, bacon, grilled onions, arugula and mayonnaise mixed with smoked tomato and chives.
   

••••PORTEBELLO VEGGIE HEAVEN CHEDDAR BURGER🍔🧀🌰🍮🥑🍅🌶🥗🍃😇!!••••

(Source: charbroiled.com & photos also & Danielle  Dimovski)

••••PORTEBELLO  VEGGIE HEAVEN

••••CHEDDAR BURGER!!

PORTOBELLO VEGGIE HEAVEN CHEDDAR BURGER

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Yield: 12

Serving Size: 1

Calories per serving: ~

Fat per serving: ~

INGREDIENTS

• 12 Medium Portobello Mushroom Caps 
• 12 Ciabatta buns 
• 1/2 cup butter melted 
Vinaigrette 
• 3/4 cup Extra Virgin Olive Oil 
• 1/2 cup Balsamic vinegar 
• 2 teaspoon minced garlic 
• 2 tablespoon Worcestershire sauce 
• 2 teaspoon Dijon mustard 
• 2 tsp oregano
• 1/2 teaspoon salt 
• 1/2 teaspoon freshly ground black pepper 
Guacamole
• 4 large ripe avocados mashed 
• 6 roma tomatoes seeded and finely chopped 
• 1 cup minced red onion 
• 3 limes zested & juiced 
• 1 teaspoon salt
• 1/2 teaspoon black pepper 
• 1/4 cup chopped cilantro 
• 1/2 tsp chipotle powder 
Toppings
• 12 slices Hot Chili Pepper Jack Cheese 
• 12 pieces roasted red pepper 
• Thin slices of red radish 
• Curly leaf lettuce
• 
  
  

INSTRUCTIONS

1. Preheat grill to medium-high, 450–550°F 
2. In a large bowl, whisk ingredients for vinaigrette. Brush vinaigrette on gill side of mushrooms and set aside. 
3. Assemble ingredients for guacamole in a medium bowl. Chill until ready. 
4. Grill the mushroom caps 6-7 minutes per side or until softened. 
5. Brush buns with melted butter and grill, turning often until golden. 
6. Top each of the mushroom caps with slice of hot chili pepper jack cheese return to the grill for 1- 2 minutes & close lid until the cheese has melted. 
7. Assemble each burger with toppings of curly leaf lettuce, thin slices of red radish and roasted red pepper.
   

NOTES

Always ensure prior to grilling burgers that your grill is well cleaned and oiled. This recipe developed and created by Danielle Dimovski, aka Diva Q - As seen on the Marilyn Denis show. Photo Credit: Marilyn Denis Show

••••BURGER SPREADS🍅🍔🥑🌶🍃🍚🥒🍮🥘🥗🌰🍶!!••••

(Sourvce: runnersworld.com & magazine & photos also & courtesy of Jim and Evana & Mitch Mandel)

••••BURGER SPREADS!!

Salsa

​Tomato-based salsa is high in cancer-fighting lycopene and low in calories, but avoid brands with added sugar.

Sauerkraut

Fermented foods are rich in probiotics to promote gut health

Tzatziki

This yogurt-cucumber sauce adds creamy flavor for just 40 calories per two-tablespoon serving.

Hot Sauce

A few dashes contains very few calories, and research shows the spice may reduce your appetite, so you don’t nibble on extra fries.

Ketchup

Studies show that organic ketchup contains up to three times more cancer-fighting lycopene than non-organic varieties.

Barbecue Sauce

Sure, it tastes great, but most brands are high in added sugar. Spread just a little for flavor and enjoy!

Guacamole

With a base of avocados, this crowd favorite is high in heart-healthy fats and fiber.

Hummus

A two-tablespoon serving adds a couple grams of protein and fiber—and just 50 calories.

Pesto

Basil is high in antioxidants, and olive oil and garlic are good for your heart.

••••HAPPY LEFT HANDERS DAY👍✋️🤙!!••••

(Source: Pinterest.com & Another Jennifer &  twitter.com & leftyfretz.com & keepcalmandposters.com & lefthandersday.com & Kathy pic & funzine.hu & Askideas.com)

••••HAPPY LEFT HANDERS DAY!!

••••WAY TO GO MATTHEW!! LEFTY'S RULE!!

••••THAI BURGERS🍔🧀🥗🍅🌶🌰🍮🌽🍃🐠🍅🥐!!••••

(Source: char-broil.com & photos also & Paul Yates "The Outdoor Chef)

••••THAI BURGERS!!

THAI BURGERS

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4

Serving Size: 1 burger

Calories per serving: ~

Fat per serving: ~

INGREDIENTS

• 1 pound ground beef
• 2 cloves chopped garlic
• 1" cube fresh ginger chopped
• 2 fresh green chili's chopped (with seeds if you like it spicy!) 
• zest and juice of one lime 
• 1 tablespoon dark soy 
• 2 teaspoons Thai fish sauce 
• 1 teaspoon ground black pepper 
• 1 teaspoons corn flour 
• 3 tablespoons chopped fresh coriander (cilantro) 
• 4 good size fresh buns or rolls
• 
  
  

INSTRUCTIONS

1. With the exception of the of the beef and the coriander, place all the other ingredients in a small jug and blitz with a hand held liquidiser. (Immersion blender) Transfer to a small saucepan and warm through so that the corn flour thickens - cooking isn't necessary, it's just to make the sauce mix a good consistency to add to the ground beef, otherwise it would be too runny. 
2. When thickened, pour it into your mixing bowl with 2 tablespoons of the coriander, get your hands in there and work everything together. 
3. Grill the burgers over a good heat for about 10 minutes on each side, lightly toast your bun and then build your burger. I went for lettuce and cucumber below, tomato and more coriander above all topped off with a splodge of Thai sweet chili sauce.
   

NOTES

This recipe created for Char-Broil by Paul Yates "The Outdoor Chef".