Burgers for Dinner!!!

And they aren’t all beef here…there is ground chicken, turkey, salmon, tuna and lamb….


Best Burgers

Whether they are well done or medium, these burgers are DA BEST!!

  • 1 large slice white bread, crust removed chopped in 1/4 inch pieces (about 1/2 cup)
  • 2 tbsp. whole milk
  • 3/4 tsp. salt
  • 3/4 tsp. pepper
  • 1 medium garlic clove, minced.
  • 3 tsp. steak sauce like A-1
  • 1-1/2 lb. ground beef
  • sliced cheese
  • 4 rolls or buns

Mash bread and milk in a large bowl with a fork.  You should have about 1/4 cup.  Stir in salt, pepper, garlic and steak sauce.
Break up beef into small pieces over bread mixture.  Using fork or hands, lightly mix together until mixture forms cohesive mass.  Divide meat into 4 equal portions.  Gently toss one portion of meat back and forth between hands to form a loose ball.  Gently flatten into 3/4 inch thick patty that measures about 4-1/2 inches in diameter.  Press center of patty down with fingertips until it is about 1/2 inch thick, creating slight depression in each patty(this helps the patty from bulging in the middle).  Repeat with remaining portions of meat.
Lightly dip wad of paper towels in oil; holding was with tongs, wipe cooking grate.  Grill burgers on hot side of grill, uncovered, until well seared on first side, 2-4 minutes.  Using wide turner, flip burgers and continue grilling about 3 minutes for medium-well or 4 minutes for well-done.  Add cheese, if using about 2 minutes before reaching desired doneness, covering burgers with disposable aluminum pan to melt cheese.  While burgers grill, toast buns on cooler side of grill.  Serve on buns with desired toppings.

Big Blue Burgers
Recipe courtesy Rachael Ray

Yield: 4 burgers
1 1/3 pounds ground sirloin
1 tablespoon Worcestershire
A handful chopped flat leaf parsley
1 shallot or boiling onion, minced
1/2 pound crumbled blue cheese
Extra-virgin olive oil, for drizzling
Steak seasoning, or, coarse salt and black pepper
4 crusty rolls, split

Romaine lettuce leaves
Vine ripe tomato slices
Blue cheese dressing (homemade or store bought)

Combine first 4 ingredients and divide meat into 4 equal amounts. When forming each patty, nestle a pile of blue cheese crumbles into the center of the meat, and gently form patty around cheese.

Brush or drizzle burgers with extra-virgin olive oil and grill on indoor electric grill preheated to high for 7 to 8 minutes on each side. On an outdoor grill, cook 6 minutes on each side 6 inches from hot coals or over medium high gas flame with the grill lid closed. For preparation with no additional oil, broil 4 inches from broiler 7 minutes on each side.

Serve burgers on split rolls with lettuce, tomato, and blue cheese dressing.

Pork and Chorizo Burgers with Green ChileMayonnaise
Recipe courtesy Emeril Lagasse, 2004

Yield: 4 servings

1/2 pound chorizo, outer casings removed, cut into 1-inch pieces
1 1/2 pounds ground pork
1 tablespoon minced garlic
2 teaspoons Worcestershire sauce
1 1/2 teaspoons Essence, recipe follows
3/4 teaspoon salt
1/4 teaspoon cayenne pepper
4 large hamburger buns, or 4 (6-inch) lengths French bread, splitin half crosswise
1 cup coarsely grated pepper jack cheese, optional
Green Chile Mayonnaise, recipe follows

Preheat the grill to medium-high.

Place the chorizo in a food processor and process until finelychopped (sausage should appear crumbly.) Transfer to a large bowland add the ground pork, garlic, Worcestershire, Essence, salt andcayenne and mix gently but thoroughly, being careful not to overworkthe mixture. Form the mixture into 4 (1-inch) thick patties, about8 ounces each, and place on the grill. Cook to desired doneness,about 5 minutes per side for medium. During the last 2 minutes ofgrilling, toast the buns and sprinkle the cheese over the tops ofthe burgers, if desired, and cook until melted.

Transfer the burgers to the bottom of the buns and place on plates.Generously top each burger with 2 tablespoons of the Green ChileMayonnaise and place the tops of the buns over the sauce. Serveimmediately.

Green Chile Mayonnaise:
1 cup good-quality mayonnaise (homemade is best)
1 teaspoon minced garlic
1 poblano pepper, roasted and peeled
1 tablespoon fresh lime juice
Salt and freshly ground black pepper

In the bowl of a food processor, combine the mayonnaise, garlic,poblano, and lime juice and process until smooth. Season, to taste,with salt and pepper.

Yield: about 1 1/2 cup

My Big Fat Greek Burger
From Every Day with Rachael Ray
4 Servings

1 tablespoon extra-virgin olive oil (EVOO), 1 turn of the pan, plus some for drizzling
1 tablespoon unsalted butter
1 small red onion, 1/2 chopped and 1/2 thinly sliced
3 medium garlic cloves, 2 chopped and 1 crushed
One 10-ounce box frozen spinach, thawed
2 teaspoons dried oregano, lightly crushed in the palm
1 1/3 pounds ground chicken breast or ground turkey breast
1/4 pound crumbled feta cheese
1 tablespoon grill seasoning, such as Montreal Steak Seasoning by McCormick (a palmful)
1/4 seedless cucumber, thinly sliced, plus one 2-inch length of cucumber–peeled, trimmed and coarsely chopped
1 plum tomato, thinly sliced
1 cup coarsely chopped arugula
Hot pepper rings or pepperoncini(optional)
Juice of 1 lemon
Salt and freshly ground pepper
4 crusty rolls, split
1 cup plain yogurt, preferably Greek
2 whole roasted red peppers, drained
1/4 cup flat-leaf parsley (a generous handful)
10 to 12 pitted Calamata olives (a generous handful)

Chips of choice, for serving

1. Heat a large nonstick skillet over medium-low heat. Add the EVOO (1 turn of the pan) and the butter. When the butter melts, add the chopped red onion and chopped garlic and cook for 5 minutes. Transfer the onion and garlic to a large bowl to cool.
2. Wring the thawed spinach dry by twisting it in a clean kitchen towel over your sink. Break up the block of spinach as you add it to the cooled onion and garlic. Season with 1 teaspoon of the oregano (one-third palmful). Add the ground chicken and feta, then the grill seasoning and a healthy drizzle of EVOO. Mix it all together, then divide the mixture with the side of your hand into 4 equal sections. Form 4 patties, each 1 inch thick. In the same skillet, cook the patties over medium-high heat for 5 minutes on each side.
3. Combine the sliced cucumber and tomato with the sliced red onion, arugula and hot pepper rings. Dress with half of the lemon juice and EVOO to taste and season with salt and pepper; reserve.
4. Toast the rolls. Place the chopped cucumber in a food processor with the crushed garlic, yogurt, the remaining oregano and the remaining lemon juice. Add a little salt and process until smooth. Transfer to a small dish. Rinse out the bowl and return it to the base.
5. Place the roasted red peppers, parsley and olives in the food processor, season with salt and pepper and process to a paste. Remove the blade and reserve the paste in the processor bowl.
6. Slather the roll bottoms with the yogurt sauce. Place the cooked burgers on the sauce and top with the salad. Slather the roll tops with the red pepper-olive paste and serve with chips of your choice.

Beyond Basic Burgers
Makes: 4 servings

Take 4 hamburger buns and mix & match your recipe from these options…

Ground chicken -1/2 cup Kraft Shredded Colby & Monterey Jack Cheese,2 Tbsp. Oscar Mayer Real Bacon Bits, 1 pouch (1/2 of 5.5-oz. pkg.) Shake ‘N Bake Original Chicken Seasoned Coating Mix 1/4 cup Original Barbecue Sauce, divided

Ground beef- 1/2 cup Kraft Shredded Low-Moisture Part-Skim Mozzarella Cheese, 1/2 cup bread crumbs 1/4 cup Thick ‘N Spicy Original Barbecue Sauce, divided

Ground pork- 1/2 cup chopped apple, 1 pouch (1/2 of 5.5-oz. pkg.) Shake ‘N Bake Original Pork Seasoned Coating Mix 1/4 cup Honey Barbecue Sauce, divided

Ground turkey -1 cup Stove Top Stuffing Mix for Chicken in the Canister mixed with 1/2 cup water 1/4 cup Thick ‘N Spicy Hickory Smoke Barbecue Sauce, divided

Then follow our 3 simple steps:

PREHEAT grill to medium-hot heat. Mix 1 lb. lean meat, add-ins and 2 Tbsp. of the Kraft Barbecue Sauce. Shape into 4 patties.
GRILL 7 to 9 min. on each side or until cooked through (165°F), brushing with remaining 2 Tbsp. Kraft Barbecue Sauce during last 2 min. of grilling time.
PLACE patties on buns.

Special Extra
For an additional flavor kick, try Kraft Singles with the pork or beef burgers and cranberry sauce with the turkey burger.
Round Out The Meal
Serve these delicious burgers with a fresh fruit salad.

Big Beef Bacon Cheese “Fake-out†burgers
Courtesy Rachael Ray

Yield: 4 servings

8 slices applewood or other thick, center-cut bacon, from the meat case of market
1 1/2 pounds ground beef sirloin
Worcestershire sauce, for brushing
Olive oil, for drizzling
Grill seasoning (recommended: Montreal Seasoning by McCormick) or coarse salt and black pepper
2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream
1 clove crushed garlic
8 Portobello) mushrooms, cleaned with a damp towel, stems removed
3 or 4 sprigs fresh sage
Salt and pepper
8 ounces fontina or Swiss cheese, thinly sliced
Grainy, stone ground prepared mustard, for passing at the table

Let meat rest to take the chill from the refrigerator.

Preheat 1 nonstick skillet over medium high to high heat. Preheat griddle.

Place the meat in a bowl and score it into 4 equal sections and form the meat into flat wide patties. Season each patty with grill seasoning. Drizzle a touch of oil into the 1 hot skillet and arrange the burgers. Do not move the meat for 2 minutes. Turn and sear the reverse side to caramelize the meat. Lower the heat slightly and cook 5 minutes longer on each side.

Place bacon slices in the griddle and cook for 3 minutes on each side, until crisp. Drain fat and reserve bacon. Return the skillet to the stovetop. Add 2 tablespoons oil, the garlic and mushrooms to the pan. Pour a few tablespoons of Worcestershire sauce into a small dish and using a pastry brush, lightly baste the mushrooms with sauce. Thinly slice sage leaves, then add to the mushrooms and season with salt and pepper. Grill the mushrooms until tender.

Arrange 4 mushrooms gill side up, place burger on each. On top of burgers, pile with bacon and cheese and cover with remaining mushrooms gill side down and cover with lib or foil to melt cheese. Transfer burgers to dinner plates. TA DA, looks like a burger but the bun is a mushroom! Pass grainy mustard at the table.

Southwest Turkey Burgers
Recipe courtesy Rachael Ray

Yield: 4 servings

8 slices turkey bacon or turkey bacon with black pepper or applewood smoked bacon
1 1/3 pounds ground turkey breast, the average weight of 1 package
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, optional – parsley may be substituted
1/2 small bell pepper, green, red or yellow, seeded and finely chopped
1 Serrano or jalapeno pepper, seeded and finely chopped
2 teaspoons, 2/3 palm full, ground cumin
1 to 2 teaspoons cayenne hot sauce, several drops (recommended: Tabasco)
2 teaspoons grill seasoning blend (recommended: Montreal Steak Seasoning by McCormick)
Vegetable oil or olive oil, for drizzling
1/2 pound deli sliced pepper jack cheese
4 crusty Kaiser rolls, split
1 cup sweet red pepper relish, found on condiment aisle – pepper jelly may be substituted
Red leaf lettuce

Chop your garlic and veggies.

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

While bacon cooks, 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 4 equal mounds then form meat into patties. Drizzle patties with vegetable oil to coat. Cook in skillet over medium high heat for 5 to 6 minutes on each side. Place sliced cheese over the patties in the last 2 minutes of cooking, use 1 or 2 slices for each patty, as you like.

Pile cooked cheeseburgers into buns. Spread sweet relish or jelly on bun tops and set red leaf lettuce into place, using the relish or jelly as glue. Top cheeseburgers with 2 slices of cooked, crisp bacon or turkey bacon and lettuce. Then serve with tortilla chips, tossed salad and/or spicy o-nuts.

Best Juicy Burgers

Yield: 4 servings

1 pound unsalted butter, room temperature
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fresh sage leaves
2 tablespoons chopped flat-leaf parsley
1 tablespoon chopped chives
1 teaspoon chopped fresh rosemary leaves
2 pounds freshly ground beef, combination chuck and shoulder
Coarse salt and freshly ground black pepper
Vegetable oil, for grill
4 semolina rolls, split
Baby lettuce, for garnish
Sliced plum tomatoes, for garnish

In a medium bowl, make compound herb butter by combining softened butter,thyme, sage, parsley, chives, and rosemary (this can also be done in afood processor). Turn out onto parchment or plastic wrap, and roll intoa log, 1 1/2 to 2 inches in diameter. Chill until firm, or freeze for upto 1 month.

Heat grill or grill pan. Form 4 (8-ounce), 1-inch-thick burgers. Cut4 (1/8-inch-thick) slices of compound butter from the log. Make an indentationin the center of each burger, and place half of a compound-butter sliceinside. Reshape meat to cover butter, making sure it is not visible fromeither side; season both sides with salt and pepper.

Oil grill with a small amount of vegetable oil to prevent sticking.Grill burgers for 5 to 7 minutes per side for medium doneness. Remove fromgrill, and place each burger on a roll. Serve garnished with lettuce andtomato.

Bacon Swiss Burger

1 pound ground chuck or sirloin
1 teaspoon Worcestershire sauce
1 or 2 dashes Tabasco sauce
1/4 teaspoon dried thyme
Salt and pepper, to taste
4 slices Swiss cheese
8 slices cooked bacon
4 toasted hamburger buns
Thinly sliced tomato and red onion, for garnish
Boston lettuce leaves, for garnish
Ketchup, for garnish

1. Prepare coals for grilling.
2. Lightly combine the beef, Worcestershire, Tabasco, thyme, salt andpepper; form into 4 patties (about 3 inches in diameter and 1 inch thick).
3. Grill the burgers over hot coals, 3 inches from the heat, for about4 minutes per side for rare meat, topping each with a slice of cheese inthe last minute of cooking. Or pan-fry over medium heat for 3 minutes perside for medium-rare.
4. Serve the burgers immediately, each topped with 2 strips of bacon,on a toasted bun with tomato, onion and lettuce. Then, pass the ketchup!
Serves 4.

Fresh Salmon Burger
When pulsing the salmon in the food processor, do not let it get mushy.Allowing some texture to remain will make a better burger.

2 pounds center-cut salmon, skinless and boneless
1/2 cup fresh bread crumbs
1 egg, lightly beaten
2 scallions, thinly sliced on the diagonal
Finely grated zest of 1 lemon
2 tablespoons finely snipped chives
1 tablespoon minced garlic
1 tablespoon extra-virgin olive oil
1 teaspoon red-wine vinegar
1 or 2 dashes Tabasco sauce
Salt, to taste
Freshly ground black pepper, to taste
6 toasted sesame seed hamburger buns

Fresh Pineapple Relish or Golden Pineapple Relish (see recipes below),for garnish
1. Coarsely chop the salmon with a knife. Place in a food processorand pulse the machine on and off to achieve a coarse texture. Do not overprocess.
2. Lightly combine the salmon with the remaining ingredients exceptthe buns and garnish. Form into 6 patties (about 3 inches in diameter and1 inch thick).
3. Preheat coals for grilling. Brush the grill with vegetable oil.
4. Grill the burgers over hot coals for 3 to 4 minutes per side, oruntil just cooked through. (Turn carefully.) Serve the burgers immediatelyon buns topped with 1 tablespoon of either Fresh Pineapple Relish or GoldenPineapple Relish.
Serves 6.

Curried Chicken Burger

2 tablespoons olive oil
1/2 cup chopped red onion
2 teaspoons curry powder
1 pound ground chicken or turkey
1 small egg, lightly beaten
1/2 cup fresh bread crumbs
1/4 cup peeled and grated Granny Smith apple
1/4 cup chopped mango chutney
2 scallions, thinly sliced
Salt and pepper, to taste
4 toasted hamburger buns
Mayonnaise, for garnish (optional)
Carrot Salad (see recipe below), for garnish

1. Place the oil and chopped onion in a skillet over medium-low heat;cook, stirring, for 10 minutes. Reduce the heat to low, add the curry andcook, stirring, for 1 minute. Remove to a bowl and cool. Combine with allof the remaining ingredients except the buns and garnishes. Form the mixtureinto 4 patties (about 3 inches in diameter and 1 inch thick).
2. Prepare coals for grilling. Brush the grill with vegetable oil.Cook the burgers over medium heat for 5 minutes per side, or until cookedthrough.
3. Serve on the buns, spread with mayonnaise, if desired. Top eachburger with 2 tablespoons Carrot Salad.
Serves 4.

California Dreamin’ Lamb Burgers

1 pound lean ground lamb
2 tablespoons coarsely grated onion
2 tablespoons chopped flat-leaf parsley
1 teaspoon freshly grated lemon zest
Salt and freshly ground black pepper, to taste
1 ripe Hass avocado, peeled and pitted
2 teaspoons fresh lemon juice
2 tablespoons plain nonfat yogurt
4 toasted whole-grain rolls
4 thick, ripe tomato slices, for garnish
1/2 cup alfalfa sprouts, for garnish

1. Prepare coals for grilling.
2. Lightly combine the lamb, onion, parsley, lemon zest, salt and pepper;gently form into 4 patties (about 3 1/2 inches in diameter and 1 inch thick).
3. In a separate bowl, mash the avocado with the lemon juice and yogurt.Season with salt and pepper. Reserve.
4. Grill the burgers over hot coals, 3 inches from the heat, for about4 to 5 minutes per side for medium-rare meat.
5. Serve immediately on toasted rolls topped with the reserved avocadomixture, a tomato slice and alfalfa sprouts.
Serves 4.

Carrot Salad Topper
This crisp salad is ideal atop burgers or served as a refreshing additionto any salad plate.

For the dressing:
3 tablespoons olive oil
1 1/2 tablespoons fresh lemon juice
1 teaspoon Dijon mustard
1/2 teaspoon sugar
Salt and freshly ground black pepper, to taste
6 carrots, peeled and grated
1 tablespoon freshly snipped chives
Combine all of the dressing ingredients in a large bowl with a whisk.Add the grated carrots and chives; toss with the dressing.
Serves 6 (makes about 3 cups).

Other Tasty Toppers…
First, we only had onions, pickle relish and ketchup. Now, anythinggoes: fresh chili sauce, corn relish, and fruit and veggie salsas galore.For the tastiest burger toppers:
* Cut fresh ingredients into small pieces, combine and refrigerate,covered, 6 to 8 hours.
* Spice up relishes with 1 teaspoon of minced jalapeño chile.
* Prepare—or buy—your favorite coleslaw; drain before using.

Lum’s Ollie Burger

3 T. lemon juice
1 1/2 t. seasoned salt
1 T. worcestershire
1 T. soy sauce
1 T. A-1 steak sauce
1 T. corn oil
1/2 c. canned beef broth
1 t. Heinz 57 sauce
1/4 t. garlic salt
1 t. vinegar

Mix the above ingredients. Take 1 1/2 to 2 lbs. of ground round andshape meat into round patties, 3/4″ thick and 3 1/2″ round.
Place in a covered container and pour the marinade mixture over them.Cover tightly and refrigerate 12 hours or overnight.
Turn the patties frequently. Remove from marinade and sear over highheat to seal in the juices, then turn down heat and cook to your desireddoneness.
For more flavorful burgers, double the ingredients except the broth,reduce it by half.


Make a double batch and keep individually frozen pattieson hand for nights you’re just too tired to cook.

1/2 large onion, finely diced
1 1/4 cups vegetable or chicken stock
1 cup coarse bulgur
1 (15-ounce) can chickpeas, drained and rinsed
4 ounces frozen peas and carrots, optional
Pinch kosher salt
1/4 cup grated mozzarella

Serving suggestions: Serve with grilled onions, grilled portobello mushroomslices, and mixed greens, or, burger style with mango ketchup

Pour onions into a 3-quart saucepot with the vegetable stock and bringto a boil. Add bulgur, chickpeas, and frozen vegetables, stir until combined.Turn off heat, cover and let stand 15 minutes or until all liquid is absorbed.

Remove pot from heat. Using a potato masher or spoon back, mash ingredientstogether making sure all chickpeas get smashed. Form into four burger patties.Lightly coat a 10-inch non-stick pan with cooking spray and turn heat tomedium. Place all burgers in pan when hot and cook 2 to 3 minutes per sideor until heated through and golden.

Optional: Fold in 1/4 cup grated mozzarella to mashed bulgur mixturebefore forming into burgers.

Tip: Because the kids loved tacos, we seasoned the gardenburger mixturewith taco seasoning mix, but any seasonings you like will work.

Yield: 8 servings

Salmon Cakes
Recipe courtesy Rachael Ray

Vegetable or canola oil, for frying
3 (6-ounce) portions cooked salmon or 3 (6-ounce) canssalmon, drained well
1 1/2 cups cracker meal
2 large eggs, beaten
2 rounded teaspoons Old Bay seasoning blend
1/2 red bell pepper, seeded and finely chopped
20 blades fresh chives, snipped or chopped
2 to 3 tablespoons fresh dill, a handful, finely chopped
1 teaspoon cayenne pepper sauce
1 lemon, zested and juiced
Salad greens
Coarse salt
Extra-virgin olive oil, for drizzling
1/2 cup mayonnaise or reduced fat mayonnaise
1/2 cup chili sauce
2 tablespoons dill pickle relish

Heat a large, heavy skillet with 1 inch of frying oil over moderateheat.

Flake the cooked cooled salmon with a fork. Add cracker meal to thebowl and work through the fish with your hands. Add the eggs, seasoning,pepper, chives, dill, pepper sauce, and the zest of one lemon to the bowl.Combine the ingredients well with your hands. If the mixture is a littlewet, add a bit more cracker meal. Form 3-inch patties of salmon cakes 1-inchthick. You should yield 8 to 10 cakes. Fry cakes until golden in a singlelayer 3 or 4 minutes on each side. Drain on paper towel lined plate.

Toss salad greens with coarse salt and the juice of the lemon you zested.Drizzle the greens with a little extra-virgin olive oil and re-toss thesalad to coat.

Combine mayonnaise, chili sauce and relish in a small dish. To serve,place salmon cakes on a bed of baby greens, 2 cakes per person and topwith chili mayonnaise sauce.

Yield: 4 servings


Southern California – the birthplace of famous hamburgers from McDonald’s,Carl’s Jr., and In-n-Out Burger – is home to another thriving burger chainthat opened its first outlet in 1952.
Lovie Yancey thought of the perfect name for the 1/3-pound burgersshe sold at her Los Angeles burger joint: Fatburger. Now with over 41 unitsin California, Nevada, and moving into Washington and Arizona, Fatburgerhas become the food critics’ favorite, winning “best burger in town” honorswith regularity. The secret is the seasoned salt used on a big ‘ol leanbeef patty. And there’s no ketchup on the stock version, just mayo, mustard,and relish. Replace the ground beef with ground turkey and you’ve got Fatburger’sTurkeyburger all up and cloned.

1/3 pound lean ground beef
seasoned salt
Ground black pepper
1 plain hamburger bun
1/2 tablespoon mayonnaise
1/4 cup chopped iceberg lettuce
1 tomato slice
1/2 tablespoon mustard
1/2 tablespoon sweet pickle relish
1 tablespoon chopped onion
3 dill pickle slices (hamburger slices)

1 slice American cheese

Grill the unsuspecting beef patty in a hot fryingpan.
Slap the hot side and the cold side together.

1. Form the ground beef into a patty that is about 1 inch wider thanthe circumference of the hamburger bun.
2. Preheat a non-stick frying pan to medium/high heat. Fry the pattyin the pan for 3 to 4 minutes per side or until done. Season both sidesof the beef with seasoned salt and ground black pepper.
3. As the meat cooks prepare the bun by spreading approximately 1/2tablespoon of mayonnaise on the face of the top bun.
4. Place the lettuce on the mayonnaise, followed by the tomato slice.
5. When the beef is done place the patty on the bottom bun.
6. Spread about 1/2 tablespoon of mustard over the top of the beefpatty.
7. Spoon about 1/2 tablespoon of relish over the mustard.
8. Sprinkle the chopped onion onto the relish.
9. Arrange the pickles on the chopped onion.
10. Bring the two halves of the burger together and serve with gumption.
Makes 1 burger.

If you want cheese on your burger, put a slice of American cheese onthe face of the bottom bun before adding the beef patty. The heat fromthe meat will melt the cheese.

Chili’s® Nacho Burger

Pico de Gallo
2 medium tomatoes, diced
1/2 cup diced Spanish onion
2 teaspoons chopped fresh jalapeno pepper,
Seeded and de-ribbed
2 teaspoons finely minced fresh cilantro
Pinch of salt

2 small or 1 large Haas avocado
2 tablespoons sour cream
1/4 cup diced tomato
1/2 teaspoon diced jalapeno
1/4 teaspoon chopped fresh cilantro
1/4 teaspoon lemon juice
1/8 teaspoon salt

Chili Queso
3 ounces ground beef
1 teaspoon all-purpose flour
Pinch of salt
Pinch of ground black pepper
16-ounce bottle Cheez Whiz
2 tablespoons milk
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon paprika

2 pounds ground beef
4 large sesame seed buns
2 cups iceberg lettuce, shredded or chopped thin
2 tablespoons mayonnaise
1 green onion, chopped
16-20 tortilla chips
2-3 fresh jalapenos, sliced

1. First make the pico de gallo. This is easy. Just combine all of theingredients for the pico in a small bowl and mix well. Cover bowl and chillin the refrigerator.
2. Now we’ll make the guacamole. In a small bowl, smash up most ofthe avocado, but be sure to leave several unsmashed chunks. Add the remainingingredients for the guacamole to the avocado
and mix well. Cover bowl and chill in the refrigerator, next to thepico.
3. Next we’ll make the chili queso. In yet another small bowl, mixtogether ground beef, flour, a pinch of salt, a pinch of black pepper,and a pinch of chili powder. Use your hands to work the dry ingredientsinto the ground beef. Brown the beef in a small skillet over medium heatfor about 5 minutes. Use a spoon or spatula to crumble the beef as it cooks.Cook until it’s brown, then set aside.
4. Melt the Cheez Whiz with 2 tablespoons of milk over low heat. Whenmilk and cheese has been combined, add the remaining queso ingredients.Heat while stirring often until cheese is smooth and creamy, then coversaucepan and remove it from the heat.
5. Pre-heat a griddle or large frying pan over medium heat. Lightlybutter the face of each bun and brown the buns facedown on the heat.
6. Separate the ground beef into four 1/2-pound portions. Roll eachportion of meat into a ball and then pat the meat down into a circularpatty slightly larger in diameter than the hamburger buns. Cook the hamburgerpatties for 5-10 minutes per side, until done. Lightly salt and peppereach burger patty.
7. Build the burger open-faced in the following order starting withthe bottom bun:

On Bottom Bun
1/2 cup shredded lettuce
Hamburger patty
2 tablespoons chili queso
4 or 5 crumbled tortilla chips
2 teaspoons green onion

On Top Bun
1/2 tablespoon mayonnaise
2 tablespoons pico de gallo
2 tablespoons guacamole
4 jalapeno slices

Serve burger with extra queso and guacamole. May also serve french frieson the side and use the chili queso for dipping.

Makes 4 burgers.


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