Circle of Friends Cookbook - 25 Burger Recipes by Gooseberry Patch Page A
Authors: Gooseberry Patch
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cut-side down, for about one minute. Top each bun with a mushroom, a cheese slice and lettuce. Makes 4 servings.
Open-Faced Fruited Turkey Burgers
1 lb. ground turkey
3 to 4 peaches, halved, pitted, diced and divided
salt and pepper to taste
4 slices Monterey Jack cheese
1/2 c. blueberries
1/4 t. chili powder
4 thick slices country bread, toasted
Garnish: fresh mint
In a bowl, combine turkey, 1/4 of peaches, salt and pepper. Mix well and form into 4 burgers. Grill over medium-high heat until no longer pink, about 5 minutes per side. Top each burger with a cheese slice; cover and cook for one minute more. Meanwhile, in a large skillet over medium heat, combine remaining peaches, blueberries and chili powder. Cook, stirring occasionally, until heated through, about 5 minutes. Serve each burger on a toasted bread slice, topped with peach mixture. Garnish with fresh mint. Makes 4 servings.
Open-Faced Lone Star Burgers
1/4 c. onion, chopped
2 cloves garlic, minced
1/4 t. dried thyme
1-1/2 c. shredded Colby Jack cheese, divided
1-1/2 lbs. ground beef
6 slices frozen garlic Texas toast
8-oz. can tomato sauce
1 t. Worcestershire sauce
1 t. steak sauce
1 T. brown sugar, packed
In a large bowl, combine onion, garlic, thyme and one cup cheese. Crumble beef over top and mix well. Form into 6 oval-shaped burgers. In a large skillet over medium heat, cook burgers for 5 to 6 minutes per side, to desired doneness. Meanwhile, prepare toast according to package directions. Drain burgers; set aside and keep warm. Add sauces and brown sugar to the skillet. Bring to a boil; cook and stir for 2 minutes, or until slightly thickened. Return burgers to skillet; turn to coat. Sprinkle with remaining cheese. Serve burgers on toast slices. Makes 6 servings.
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,
Open-Faced Fruited Turkey Burgers
1 lb. ground turkey
3 to 4 peaches, halved, pitted, diced and divided
salt and pepper to taste
4 slices Monterey Jack cheese
1/2 c. blueberries
1/4 t. chili powder
4 thick slices country bread, toasted
Garnish: fresh mint
In a bowl, combine turkey, 1/4 of peaches, salt and pepper. Mix well and form into 4 burgers. Grill over medium-high heat until no longer pink, about 5 minutes per side. Top each burger with a cheese slice; cover and cook for one minute more. Meanwhile, in a large skillet over medium heat, combine remaining peaches, blueberries and chili powder. Cook, stirring occasionally, until heated through, about 5 minutes. Serve each burger on a toasted bread slice, topped with peach mixture. Garnish with fresh mint. Makes 4 servings.
Open-Faced Lone Star Burgers
1/4 c. onion, chopped
2 cloves garlic, minced
1/4 t. dried thyme
1-1/2 c. shredded Colby Jack cheese, divided
1-1/2 lbs. ground beef
6 slices frozen garlic Texas toast
8-oz. can tomato sauce
1 t. Worcestershire sauce
1 t. steak sauce
1 T. brown sugar, packed
In a large bowl, combine onion, garlic, thyme and one cup cheese. Crumble beef over top and mix well. Form into 6 oval-shaped burgers. In a large skillet over medium heat, cook burgers for 5 to 6 minutes per side, to desired doneness. Meanwhile, prepare toast according to package directions. Drain burgers; set aside and keep warm. Add sauces and brown sugar to the skillet. Bring to a boil; cook and stir for 2 minutes, or until slightly thickened. Return burgers to skillet; turn to coat. Sprinkle with remaining cheese. Serve burgers on toast slices. Makes 6 servings.
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,
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