••••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🍔!!