Best Basil Burgers Recipes

SALMON BURGERS WITH LEMON BASIL MAYO

Steps:

• Combine salmon, onion, bread crumbs, green bell pepper, 3 cloves garlic, egg, soy sauce, 1 teaspoon lemon juice, and salt in a large bowl; mix until evenly blended. Shape salmon mixture into eight patties.
• Heat a large non-stick skillet over medium-high heat. Cook salmon patties until golden brown, 4 to 6 minutes per side.
• Whisk mayonnaise, 2 cloves garlic, basil, 1 teaspoon lemon juice, Dijon mustard, and lemon pepper in a bowl until well mixed. Serve mayonnaise mixture with salmon patties.

COCONUT BASIL CHICKEN BURGERS WITH THAI PEANUT PESTO

Steps:

• Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
• For the slaw: Whisk together the lime juice and sugar in a medium-sized bowl to dissolve the sugar. Add the pear and carrot and toss to coat. Cover and chill until serving time.
• For the pesto: Place all of the ingredients except the tomatoes in a small food processor; process briefly until the mixture forms a coarse paste. Transfer to a small bowl and gently stir in the tomatoes. Cover and set aside.
• For the patties: Combine the coconut milk, lime zest, and lime juice in a 10-inch fire-proof skillet. Place the skillet on the grill rack and bring the mixture to a simmer. Continue cooking, stirring occasionally, until the mixture is thickened and reduced to 2/3 cup, about 15 minutes. Add the curry paste to the mixture and whisk until smooth. Transfer to a small bowl to cool.
• Place the chicken in a large mixing bowl. Add the cooled coconut milk mixture, basil, panko and salt. Using a large fork, mix the ingredients together gently but thoroughly. Divide the mixture into 6 equal portions and form the portions into patties to fit the buns, making a slight indentation in the center of each patty.
• When the grill is ready, brush the grill rack with oil. Place the patties on the rack, cover, and cook for 4 minutes. Flip the patties, cover, and cook an additional 4 minutes, or until the juices run clear from the center of the patties when pierced. During the last few minutes of cooking, arrange the buns, cut side down, around the edges of the grill to toast lightly.
• To assemble the burgers: Distribute an equal amount of the slaw on the bottom buns. Top each with a patty and a dollop of the pesto. Add the bun tops and serve.

PARMESAN-BASIL GROUND CHICKEN BURGERS

Steps:

• Combine ground chicken, Parmesan cheese, basil, garlic powder, salt, and pepper in a mixing bowl; mix thoroughly.
• Section mixture into 4 equal portions and form into flat, round patties.
• Heat a nonstick skillet over medium heat, spraying with cooking spray if needed. Place burgers in the hot skillet and cook until browned and no longer pink, about 5 minutes on each side. Serve on warmed buns.

PORTOBELLO MUSHROOM BURGERS WITH BASIL-MUSTARD SAUCE

Steps:

• Mix first 4 ingredients in small bowl. Season with salt and pepper. Whisk olive oil and garlic in another small bowl.
• Prepare barbecue (medium-high heat). When coals turn white, drain chips, if using, and scatter over coals. When wood chips begin to smoke, brush mushroom caps on both sides with garlic oil. Season with salt and pepper. Grill mushrooms until tender and golden brown, about 4 minutes per side. Transfer to platter; cover with foil to keep warm. Grill cut side of hamburger buns until light golden, about 2 minutes.
• Place bottom half of hamburger bun on each plate. Top each with 1 mushroom, then 1 lettuce leaf and 1 tomato slice. Spoon some basil-mustard sauce over tomato and top with bun. Pass remaining basil-mustard sauce separately.

BASIL TURKEY BURGERS

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Mix ground turkey, onion, egg substitute, basil, horseradish, soy sauce, pepper, and garlic in a large mixing bowl; form into 4 patties.
• Cook the turkey burgers on the preheated grill until no longer pink in the center and the juices run clear, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve on buns with lettuce and tomato.

LENTIL BURGERS WITH LEMON-BASIL MAYONNAISE

Steps:

• For the burgers: Heat 1/4 cup of the oil over medium-high heat in a 12-inch nonstick skillet. Add the shallots, 3/4 teaspoon salt and 1/4 teaspoon pepper. Cook until soft, about 3 minutes. Add the mushrooms, garlic, thyme and the remaining 3/4 teaspoon of salt and 1/4 teaspoon pepper. Cook until the mushrooms are soft, 6 to 8 minutes. Set aside to cool slightly.
• Blend the peas and 1 can lentils until smooth in a blender. Transfer the pureed peas and lentils to a medium bowl. Add the remaining 1 can lentils, 1/3 cup cornmeal, mayonnaise, lemon juice and the mushroom mixture. Form 1/3-cupfuls of the mixture into eleven 3/4-inch-thick slider patties.
• Sprinkle 1/4 cup cornmeal on a baking sheet. Place the burgers on top of the cornmeal. Sprinkle the remaining 1/4 cup cornmeal on top of the burgers. Refrigerate for at least 30 minutes.
• Heat the remaining 1/4 cup oil over medium heat in the skillet. Cook the burgers until golden brown, about 4 minutes on each side.
• For the mayonnaise: Mix the mayonnaise, basil and lemon zest until smooth in a small bowl.
• Working in batches, place the bread in the skillet and cook until lightly toasted, 1 to 2 minutes on each side. The bread can also be grilled or toasted in an oven.
• Smear the mayonnaise on the bread and top with the lentil burgers. Serve with avocado if using, tomato, lettuce and top with the remaining the bread slices.

BASIL TURKEY BURGERS

Steps:

• In a small bowl, combine mayonnaise and 1 tablespoon basil. Cover and refrigerate until serving. , In a bowl, combine the milk, onion, bread crumbs, salt, pepper and remaining basil. Crumble turkey over mixture and mix well. Shape into four patties., On a lightly oiled grill rack, grill burgers, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes on each side or until a thermometer reads 165° and juices run clear. Serve on buns with lettuce, tomato and basil mayonnaise.

BASIL BURGERS

Steps:

• In a large bowl, combine the basil, onion, bread crumbs, wine and garlic salt. Crumble beef over mixture and mix well. Shape into eight patties. , Grill, covered, over medium heat for 5-7 minutes on each side or until a thermometer reads 160° and juices run clear. Top with cheese if desired. Serve on buns.

OPEN-FACE CHICKEN BURGERS WITH BASIL MAYONNAISE

Steps:

• Brush grill with oil; prepare barbecue (medium heat). Mix mayonnaise, 1 cup chopped basil, cornichons, brine, and onions in small bowl. Season basil mayonnaise with salt and pepper.
• Mix chicken and 1/2 cup basil mayonnaise in large bowl. Using wet hands, shape chicken mixture into four 1/2-inch-thick patties. Sprinkle with salt and pepper. Brush bread with oil.
• Grill bread until crisp and golden, about 1 minute per side. Transfer bread to plates. Grill burgers until firm to touch and cooked through, about 5 minutes per side.
• Spread bread slices thickly with basil mayonnaise. Top each bread slice with tomato, 2 basil leaves, burger, and dollop of basil mayonnaise. Garnish with remaining chopped basil.

BASIL BURGERS

Steps:

• Preheat an outdoor grill for high heat.
• In a bowl, mix the ground beef, Worcestershire sauce, basil, garlic salt, and pepper. Form the mixture into 4 burger patties.
• Lightly oil the grill grate, and cook burgers about 6 minutes, turning once, to an internal temperature of 160 degrees F (70 degrees C), or to desired doneness. Serve on hamburger buns.

BIG BASIL TURKEY BURGERS

Steps:

• Mix together ground turkey, chopped onion, garlic, soy sauce and egg. Mixture will be very wet. Plug in griddle and heat to 350, or you can fry them in a pan with a little cooking spray to keep from sticking.
• divide meat mixture into 6 portions and pat out to about 1/2 thickness. They will be about 4 to 6 inches round. They shrink up a lot so I pat them a little larger than the buns diameter. fry about 5 min and flip and fry on the other side about 5 minutes or until done.
• For sauce: mix together mayo, mustard, tabasco and about 1/2 to 1 cup chopped fresh basil. Place Burger on bun top with sauce, and add desired veggies. MMMM.

BASIL BURGERS

Steps:

• In a large bowl, combine the basil, onion, bread crumbs, wine and garlic salt. Crumble beef over mixture and mix well. Shape into eight patties.
• Grill, covered, over medium heat for 5-7 minutes on each side or until a meat thermometer reads 160° and juices run clear. Top with cheese if desired. Serve on buns. Yield: 8 servings.

BASIL MOZZARELLA BURGERS

Steps:

• To make relish: add the relish ingredients to the container of a food processor; cover and pulse until coarsely chopped; cover and chill for 2-3 hours.
• To make burgers: stir together the onion, bread crumbs, and bell pepper in a mixing bowl.
• Add the ketchup, horseradish, mustard, salt and pepper to taste; stir to mix.
• Add the ground beef; stir to mix.
• Shape mixture into 4 patties.
• Grill patties over medium heat for 7 minutes; turn and grill 7-11 more minutes or until done.
• Top patties with a slice of cheese during the last 2 minutes or grilling time.
• Serve patties on toasted whole wheat buns with red sweet pepper relish and fresh basil leaves.

BARBECUED BASIL TURKEY BURGERS

Steps:

• In a large bowl, combine basil, barbecue sauce, oats, garlic, garlic salt and pepper. Add turkey; mix lightly but thoroughly. Shape into four 1/2-in.-thick patties., On a lightly greased grill rack, grill burgers, covered, over medium heat 5-7 minutes on each side or until a thermometer reads 165°. Grill buns over medium heat, cut side down, for 30-60 seconds or until toasted. Serve burgers on buns with toppings of your choice.

NAPA VALLEY BASIL-SMOKED BURGERS

Steps:

• 1. Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
• 2. To make the mayonnaise, combine the ingredients in a small bowl and mix well. Cover and refrigerate until needed.
• 3. To make the patties, combine the sirloin, Zinfandel, basil, onion, bread crumbs, sun-dried tomatoes, and garlic salt in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls.
• 4. When the grill is ready, brush the grill rack with vegetable oil. Toss the moistened basil sprigs directly onto the fire. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly. During the last minute of cooking, top each patty with a cheese slice.
• 5. To assemble the burgers, spread the mayonnaise over the cut sides of the rolls. On each roll bottom, place a lettuce leaf, a patty, a tomato slice, an onion slice, and a basil sprig. Add the roll tops and serve.

LAMB BURGERS WITH SUN-DRIED TOMATOES AND BASIL

Steps:

• Combine ground lamb, basil, sun-dried tomatoes, garlic, salt, and pepper in a bowl and mix well using your hands. Form into 4 equal-sized patties.
• Heat a skillet over medium-high heat. Add olive oil and allow to get hot. Add lamb burgers. Cook 5 minutes and flip burgers. Continue cooking until an instant-read thermometer inserted into the center reads at least 160 degrees F (71 degrees C), about 5 minutes more.

GRILLED GORGONZOLA-BASIL BURGERS

Steps:

• Preheat an outdoor grill for medium-high heat. Lightly oil grill grate, and place about 4 inches from heat source.
• Mix the ground sirloin, garlic, onion powder, Gorgonzola cheese, and basil together in a large bowl until evenly blended. Divide mixture evenly to form four patties.
• Cook patties on preheated grill until meat is evenly browned and center is no longer pink, about 5 minutes on each side.

BASIL & GARLIC PORK BURGERS

Steps:

• Combine all ingredients except oil and shape into four patties.
• Heat oil in a large skillet. Brown patties over medium heat until you get a nice crust on each side, then lower heat and continue cooking until patties are cooked through, 10 to 15 minutes.

NAPA VALLEY BASIL-SMOKED BURGERS

Steps:

• • Pairs well with Sutter Home Zinfandel.
• Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
• To make the mayonnaise, combine the ingredients in a small bowl and mix well. Cover and refrigerate until needed.
• To make the patties, combine the sirloin, Zinfandel, basil, onion, bread crumbs, sun-dried tomatoes, and garlic salt in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls.
• When the grill is ready, brush the grill rack with vegetable oil. Toss the moistened basil sprigs directly onto the fire. Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium. During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly. During the last minute of cooking, top each patty with a cheese slice.
• To assemble the burgers, spread the mayonnaise over the cut sides of the rolls. On each roll bottom, place a lettuce leaf, a patty, a tomato slice, an onion slice, and a basil sprig. Add the roll tops and serve.

TOMATO-BASIL TURKEY BURGERS

Steps:

• Cut onion into three 1/2-in. slices; chop remaining onion and place in a large bowl. Stir in 1/3 cup cheese spread. Crumble turkey over mixture and mix well. Shape into four patties., Moisten a paper towel with cooking oil. Using long-handled tongs, lightly coat the grill rack. Grill burgers, onion slices and red pepper, covered, over medium-high heat for 5-7 minutes on each side or until a thermometer reads 165° and juices run clear. Chop grilled onion and red pepper., Spread rolls with remaining cheese spread; top each with a burger and grilled vegetables. Replace tops.