Circle of Friends Cookbook - 25 Burger Recipes by Gooseberry Patch Page B
Authors: Gooseberry Patch
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1/4 of onion mixture, another cheese slice and another bread slice, butter-side up. Cook sandwiches on griddle over medium-low heat, until golden on both sides and cheese is melted. Makes 4 servings.
Salmon Burgers with Dill
1-1/4 lb. salmon fillet
1/3 c. panko bread crumbs
2 green onions, chopped
1 t. lemon zest
salt and pepper to taste
2 T. fresh dill, chopped and divided
1/4 c. tartar sauce
4 whole-wheat hamburger buns, split
Garnish: lettuce leaves
Slice or pull skin from salmon fillet; coarsely chop salmon. In a food processor, combine salmon, bread crumbs, onions, zest, salt, pepper and one tablespoon dill. Process until salmon is coarsely chopped to the consistency of ground beef. Form mixture into 4 burgers; spray with non-stick vegetable spray. Grill burgers over medium-high heat for 5 minutes on each side. Stir remaining dill into tartar sauce. Top each bun with lettuce leaves, a burger and a dollop of tartar sauce. Makes 4 servings.
Island Burgers
1 lb. ground beef
1 lb. ground turkey
Optional: 1.35-oz. pkg. onion soup mix
seasoned salt to taste
6 to 8 hamburger buns, split and toasted
1/2 lb. deli shaved ham, warmed
6 to 8 pineapple slices
1/2 c. French salad dressing
In a bowl, mix beef and turkey together; blend in soup mix, if desired. Form into 6 to 8 burgers. Place on a broiling pan or grill; sprinkle on both sides with seasoned salt. Broil or grill burgers to desired doneness. Serve on toasted buns, topped with ham, a slice of pineapple and a drizzle of salad dressing. Makes 6 to 8 servings.
Baked French Fries:
5 potatoes, peeled and sliced into wedges
1 T. canola oil
1.35-oz. pkg. onion soup mix
seasoned salt to taste
Combine all ingredients in a plastic zipping bag. Seal; shake until potatoes are coated. Spread on an ungreased baking sheet. Bake at 400 degrees until potatoes are tender and crispy, 20 to 30 minutes. Makes 5 servings.
Mexican Fiesta Burgers
1 avocado, halved, pitted and diced
1 plum tomato, diced
2 green onions, chopped
1 to 2 t. lime juice
1-1/4 lbs. ground beef
1 egg, beaten
3/4 to 1 c. nacho-flavored tortilla chips, crushed
1/4 c. fresh cilantro, chopped
1/2 t. chili powder
1/2 t. ground cumin
salt and pepper to taste
1-1/4 c. shredded Pepper Jack cheese
5 hamburger buns, split
In a bowl, combine avocado, tomato, onions and lime juice; mash slightly and set aside. In a separate large bowl, mix beef, egg, chips, cilantro and seasonings. Form into 5 burgers. Grill burgers over medium-high heat to desired doneness, turning to cook on both sides. Sprinkle cheese over burgers; grill until melted. Serve on buns, topped with avocado mixture. Makes 5 servings.
Peppery Tuna Burgers
1/2 c. sour cream
1 t. honey Dijon mustard
2 T. fresh parsley, chopped
2 T. shallot, chopped
1-1/2 lbs. tuna steak, one-inch thick, cut into 6 pieces
2 t. Montreal steak seasoning
6 slices sourdough bread, halved
Garnish: curly lettuce or mixed salad greens
In a small bowl, blend sour cream, mustard, parsley and shallot; cover and chill. Rub both sides of tuna steak pieces with seasoning. On a grill coated with non-stick vegetable spray, cook tuna over medium-high heat for 5 minutes on each side. Place each tuna steak on a halved bread slice; top with lettuce. Spread remaining bread slices with sour cream mixture; add to sandwiches. Makes 6 servings.
Greek Turkey Burgers
1 lb. ground turkey
4-oz. container crumbled feta cheese
1/2 c. sliced black olives
2 t. dried oregano
pepper to taste
2 to 3 pita rounds, halved and split
Garnish: romaine lettuce, chopped tomato
In a large bowl, combine all ingredients except pitas and garnish. Mix gently and form into 4 to 6 burgers. Lightly coat a grill with non-stick vegetable spray. Cook burgers over medium-high heat for 5 to 6 minutes on each side. Serve burgers inside pita halves, topped with lettuce and tomato. Makes 4 to 6 servings.
Bean & Chile Burgers
16-oz. can black beans, drained and rinsed
11-oz. can
Salmon Burgers with Dill
1-1/4 lb. salmon fillet
1/3 c. panko bread crumbs
2 green onions, chopped
1 t. lemon zest
salt and pepper to taste
2 T. fresh dill, chopped and divided
1/4 c. tartar sauce
4 whole-wheat hamburger buns, split
Garnish: lettuce leaves
Slice or pull skin from salmon fillet; coarsely chop salmon. In a food processor, combine salmon, bread crumbs, onions, zest, salt, pepper and one tablespoon dill. Process until salmon is coarsely chopped to the consistency of ground beef. Form mixture into 4 burgers; spray with non-stick vegetable spray. Grill burgers over medium-high heat for 5 minutes on each side. Stir remaining dill into tartar sauce. Top each bun with lettuce leaves, a burger and a dollop of tartar sauce. Makes 4 servings.
Island Burgers
1 lb. ground beef
1 lb. ground turkey
Optional: 1.35-oz. pkg. onion soup mix
seasoned salt to taste
6 to 8 hamburger buns, split and toasted
1/2 lb. deli shaved ham, warmed
6 to 8 pineapple slices
1/2 c. French salad dressing
In a bowl, mix beef and turkey together; blend in soup mix, if desired. Form into 6 to 8 burgers. Place on a broiling pan or grill; sprinkle on both sides with seasoned salt. Broil or grill burgers to desired doneness. Serve on toasted buns, topped with ham, a slice of pineapple and a drizzle of salad dressing. Makes 6 to 8 servings.
Baked French Fries:
5 potatoes, peeled and sliced into wedges
1 T. canola oil
1.35-oz. pkg. onion soup mix
seasoned salt to taste
Combine all ingredients in a plastic zipping bag. Seal; shake until potatoes are coated. Spread on an ungreased baking sheet. Bake at 400 degrees until potatoes are tender and crispy, 20 to 30 minutes. Makes 5 servings.
Mexican Fiesta Burgers
1 avocado, halved, pitted and diced
1 plum tomato, diced
2 green onions, chopped
1 to 2 t. lime juice
1-1/4 lbs. ground beef
1 egg, beaten
3/4 to 1 c. nacho-flavored tortilla chips, crushed
1/4 c. fresh cilantro, chopped
1/2 t. chili powder
1/2 t. ground cumin
salt and pepper to taste
1-1/4 c. shredded Pepper Jack cheese
5 hamburger buns, split
In a bowl, combine avocado, tomato, onions and lime juice; mash slightly and set aside. In a separate large bowl, mix beef, egg, chips, cilantro and seasonings. Form into 5 burgers. Grill burgers over medium-high heat to desired doneness, turning to cook on both sides. Sprinkle cheese over burgers; grill until melted. Serve on buns, topped with avocado mixture. Makes 5 servings.
Peppery Tuna Burgers
1/2 c. sour cream
1 t. honey Dijon mustard
2 T. fresh parsley, chopped
2 T. shallot, chopped
1-1/2 lbs. tuna steak, one-inch thick, cut into 6 pieces
2 t. Montreal steak seasoning
6 slices sourdough bread, halved
Garnish: curly lettuce or mixed salad greens
In a small bowl, blend sour cream, mustard, parsley and shallot; cover and chill. Rub both sides of tuna steak pieces with seasoning. On a grill coated with non-stick vegetable spray, cook tuna over medium-high heat for 5 minutes on each side. Place each tuna steak on a halved bread slice; top with lettuce. Spread remaining bread slices with sour cream mixture; add to sandwiches. Makes 6 servings.
Greek Turkey Burgers
1 lb. ground turkey
4-oz. container crumbled feta cheese
1/2 c. sliced black olives
2 t. dried oregano
pepper to taste
2 to 3 pita rounds, halved and split
Garnish: romaine lettuce, chopped tomato
In a large bowl, combine all ingredients except pitas and garnish. Mix gently and form into 4 to 6 burgers. Lightly coat a grill with non-stick vegetable spray. Cook burgers over medium-high heat for 5 to 6 minutes on each side. Serve burgers inside pita halves, topped with lettuce and tomato. Makes 4 to 6 servings.
Bean & Chile Burgers
16-oz. can black beans, drained and rinsed
11-oz. can
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