GARLIC AND ONION BURGERS
This recipe makes very flavorful burgers. The secret is refrigerating the meat after adding the other ingredients. Use ground round or sirloin for the best results.
Provided by Jeff
Categories Main Dish Recipes Burger Recipes 100+ Hamburger Recipes
Yield 5
Number Of Ingredients 7
Steps:
- In a large bowl, mix together the beef, Worcestershire sauce, garlic, onion, salt, pepper and Italian seasoning. Refrigerate for 2 to 4 hours.
- Preheat grill for high heat.
- Form burgers into 1/2 inch thick patties. Lightly oil grate. Place burgers on grill. Cook for approximately 6 minutes, turning once.
Nutrition Facts : Calories 576.1 calories, Carbohydrate 3.1 g, Cholesterol 154.4 mg, Fat 48.3 g, Fiber 0.5 g, Protein 30.5 g, SaturatedFat 19.6 g, Sodium 623 mg, Sugar 1.1 g
GARLIC AND RANCH TURKEY BURGERS
Garlic and ranch flavored turkey burgers are a quick and delicious recipe for families on the go.
Provided by BIGJRULES
Categories Main Dish Recipes Burger Recipes Turkey
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Knead together the turkey, ranch mix, egg, garlic, Worcestershire sauce, seasoned salt, and pepper in a bowl until evenly combined; divide into 4 equal portions and form into patties.
- Cook on the preheated grill about 5 minutes per side for well done. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).
Nutrition Facts : Calories 218.7 calories, Carbohydrate 7.7 g, Cholesterol 130.1 mg, Fat 9.8 g, Fiber 0.1 g, Protein 24.2 g, SaturatedFat 2.6 g, Sodium 795.8 mg, Sugar 1.8 g
SEARED TUNA BURGERS WITH GINGER-GARLIC MAYONNAISE
Categories Sandwich Fish Garlic Ginger Leafy Green Quick & Easy Mayonnaise Seafood Tuna Arugula Bon Appétit
Yield Serves 2, can be doubled
Number Of Ingredients 8
Steps:
- Sprinkle tuna with salt and pepper. Heat olive oil in heavy medium skillet over medium-high heat. Add tuna to skillet and cook until brown outside and just opaque in center, about 3 minutes per side. Transfer tuna to plate.
- Add ginger and garlic to same skillet; stir 30 seconds. Scrape into small bowl. Mix in mayonnaise and lemon juice. Season with salt and pepper.
- Spread bottoms of rolls with mayonnaise mixture. Top with tuna, arugula and tops of rolls.
CHEESY GARLIC BURGERS
My husband and five children all know what's for dinner when they smell the garlic from these out-of-the-ordinary burgers. My grandma is known for her great recipes...this is one of them. - Connie Stewart, Lakewood, Colorado
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a bowl, combine beef and 1 teaspoon garlic powder. Shape into six thin patties. Pan-fry until no longer pink. Meanwhile, cut bread in half lengthwise. Combine butter and remaining garlic powder; spread over cut sides of bread. On the bottom half, layer provolone cheese, beef patties and the mozzarella cheese. Replace bread top. Wrap in a large piece of heavy-duty foil (about 28 in. x 18 in.). Place on a baking sheet. Bake at 375° for 5-10 minutes or until cheese is melted and sandwich is heated through. Cut loaf between each patty. Serve with spaghetti sauce for dipping.
Nutrition Facts :
ROSEMARY & GARLIC LAMB BURGERS
Tuck these away ready for a barbecue as they cook beautifully from frozen
Provided by Sara Buenfeld
Categories Dinner, Main course, Supper
Time 40m
Yield Makes 8
Number Of Ingredients 8
Steps:
- Crush the garlic, rosemary, 1 tsp salt and ½ -1 tsp pepper with a pestle and mortar to make a paste. Add to the lamb and mix in well with your hands. Don't overwork the meat or you will toughen it.
- Divide the mixture into 8, then shape into round burgers. If eating now, heat a barbecue or grill and cook for about 8-10 mins, turning frequently, until cooked to your liking. Split the rolls or bread, toast lightly on one side, spread with mayo, then add the burgers and the balsamic onions, tomatoes and rocket.
Nutrition Facts : Calories 212 calories, Fat 13 grams fat, SaturatedFat 6 grams saturated fat, Protein 25 grams protein, Sodium 0.89 milligram of sodium
SPICY SOUTHWEST TURKEY BURGERS WITH GARLIC AIOLI
This is a very zesty, garlicky, and spicy turkey burger that even my husband who normally does not like turkey burgers, well he raves about them. I like to put these on toasted buns and top the burger with pepper jack cheese. To kick up the spiciness to the next level add 1/2 teaspoon cayenne. If you can find it, I highly recommend using smoked salt. It adds an awesome smoky flavor to these, I always use it.
Provided by TaterBug
Categories Poultry
Time 20m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Chop your garlic and veggies.
- Sauté garlic and onion in olive oil on low heat for 7-10 minutes until soft and very light golden brown.
- Then combine turkey meat, garlic, onion, oil that you cooked garlic and onion in (very important), thyme, chipotle powder (or you could use one chipotle in adobo diced), roasted pepper, Worcestershire sauce, cumin, hot pepper sauce, or salt and pepper. Be careful not to overmix!
- Divide mixture into 4 equal mounds then form meat into patties. Drizzle patties with a little olive 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. slather buns with Garlic Aioli.
- If you want to decrease the heat use plain old chili powder instead of chipotle and cut it back to 1/2 teaspoon.
- For Garlic Aioli.
- Mince garlic very fine, I like to sprinkle mine with salt and mash it but totally optional. Mix all ingredients together in small bowl, this will taste even better if it sits a while and will keep in the fridge for almost a week.
- Pile cooked cheeseburgers into buns. Serve and enjoy!
Nutrition Facts : Calories 286.7, Fat 17.9, SaturatedFat 3.8, Cholesterol 97.8, Sodium 725.6, Carbohydrate 3.6, Fiber 0.7, Sugar 0.9, Protein 28.5
HERB & GARLIC TURKEY BURGERS
You've never tasted turkey burgers so good! Ground turkey mixes with a creamy herb and garlic soup resulting in bold burgers you simply can't resist. Plus, simmering them in the soup ensures moist, delicious burgers that everyone will enjoy!
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Campbell's Kitchen
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Mix the turkey and 1/4 cup soup in a large bowl. Shape the turkey mixture firmly into 4 (1/2-inch thick) burgers.
- Heat 1 tablespoon vegetable oil in a 10-inch skillet over medium-high heat. Add the burgers and cook for 10 minutes or until well browned on both sides. Pour off any fat.
- Add the remaining soup to the skillet and heat to a boil. Reduce the heat to low. Cover and cook until the burgers are cooked through. Top the burgers with the cheese and cook until the cheese is melted.
- Top each burger with about 1 tablespoon soup and 2 pieces bacon. Serve the burgers on the buns with the remaining soup.
Nutrition Facts : Calories 500.4 calories, Carbohydrate 33.3 g, Cholesterol 113 mg, Fat 24.2 g, Fiber 2.4 g, Protein 31.3 g, SaturatedFat 8.2 g, Sodium 925.9 mg, Sugar 0.2 g
GARLIC MUSHROOM BURGERS
Yummy burgers that are very simple and quick to prepare and can be topped with just about any kind of cheese. Works very will with a Foreman® grill. Also works well if you want to make the patties and refrigerate them for a few hours before cooking.
Provided by AquaKat
Categories Main Dish Recipes Burger Recipes 100+ Hamburger Recipes
Time 15m
Yield 3
Number Of Ingredients 5
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Mix egg, garlic, salt, and mushrooms in a bowl. Add ground beef and mix until combined; divide into three patties.
- Cook on the preheated grill until the burgers are cooked to your desired degree of doneness, 5 to 7 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
Nutrition Facts : Calories 306.4 calories, Carbohydrate 3.2 g, Cholesterol 153.8 mg, Fat 19.5 g, Fiber 1.1 g, Protein 28.3 g, SaturatedFat 7.5 g, Sodium 483.2 mg, Sugar 1 g
MEXICAN CHORIZO AND GARLIC SHRIMP BURGERS
Mexican-seasoned ground pork burgers. Adapted from Charcuterie: The Craft of Salting, Smoking, and Curing. Don't let the long list deter you. Chill time required. As for the cooking method, only 1 pan is needed.
Provided by gailanng
Categories Mexican
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 27
Steps:
- To prepare the chorizo patties: Mix all the ingredients together until evenly combined. Cover with plastic wrap and refrigerate for at least 1 hour. Note: Can make this the day before.
- To prepare the garlic shrimp: After peeling, deveining and rinsing the shrimp, dry them really well on a clean towel or paper toweling. Mix evenly with the remaining shrimp ingredients. Cover with plastic wrap and refrigerate for 30 min to 1 hour.
- To prepare the paprika mayo: Mix all the ingredients together until even. Set aside.
- To make the burger: Divide the chorizo-mixture into 4 equal portions, then shape into patties slightly larger than the buns.
- Heat up 1 tablespoon olive oil in a large skillet over medium-high heat until sizzling hot, then add the butter until melted. To the pan add the chorizo patties (maximum 2 patties at a time). Leave the patties to pan-fry without moving, until a nicely browned crust has formed on the bottom. Turn the patties over, then add the shredded manchego cheese on top (2-3 tablespoons on each).
- Cover the skillet completely with a lid and keep cooking on medium-high heat for another 1-2 min (the steam will melt the cheese as well as cook the patties), just until the center of the patties is cooked through. Transfer the patties onto a plate and let rest.
- Keep the chorizo drippings in the skillet and cook the shrimp on high-heat, about 1 min on each side until just cooked through. Set aside.
- If you want to toast the buns, remove any food-solids inside the skillet with a bit of oil left, then toast the cut-sides of the buns until golden browned in the same skillet.
- Apply a generous layer of paprika mayonnaise on both sides of the buns, then put 2 thinly sliced tomatoes and a chorizo patty on top. Slice the shrimp lengthwise and place over the patty. Top with upper bun.
ROASTED-GARLIC TURKEY BURGERS
Aged provolone cheese and fresh sage mixed with turkey make a burger with sophisticated flavors and just the right balance of lean and fat. This combination ensures a burger with luscious texture that will stay tender when cooked over the heat of an outdoor grill.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Turkey Recipes Ground Turkey Recipes
Yield Makes 4
Number Of Ingredients 11
Steps:
- Using your hands, gently combine turkey, cheese, roasted garlic, sage, and 1/2 teaspoon each salt and pepper in a medium bowl (do not overwork meat). Shape into 4 patties (about 5 inches in diameter). Refrigerate, covered, until cold, about 1 hour (or overnight).
- Preheat grill to medium-high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds). Brush grill and burgers with vegetable oil. Grill, flipping once, until cooked through, 3 to 4 minutes per side. Toast rolls, cut sides down, on grill; brush cut sides with olive oil.
- Whisk lemon juice and 1 tablespoon olive oil in a medium bowl; season with salt and pepper. Add watercress; toss.
- Spread grilled-tomato sauce on bottom half of each roll. Top each with a burger, one-quarter of the watercress salad, and top half of roll.
GARLIC-ONION TURKEY BURGERS
Even if you're not on a restricted diet, you'll enjoy these tasty burgers from Lisa Stavropoulos of Stouffville, Ontario. The ground turkey and beef patties are moist, hearty and seasoned to please. "I came up with this recipe as a more nutritious alternative to store-bought hamburger patties," Lisa says. "My husband often requests them for dinner."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 12 servings.
Number Of Ingredients 13
Steps:
- In a food processor, combine the onions, carrot and garlic; cover and process until finely chopped. Transfer mixture to a large bowl. Add the bread crumbs, milk, egg, salt, basil, thyme and Worcestershire sauce. Crumble turkey and beef over mixture and mix well. Shape into 12 patties., Lightly oil grill rack. Grill burgers, covered, over medium-hot heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 165° and juices run clear. Serve on buns.,
Nutrition Facts : Calories 327 calories, Fat 12g fat (4g saturated fat), Cholesterol 96mg cholesterol, Sodium 589mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges
GARLIC CURRY BURGERS
Heavy on the garlic and light on the curry makes this burger a great change from your standard burger.
Provided by AYLIX
Categories Main Dish Recipes Curries
Time 25m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat an outdoor grill for high heat.
- In a bowl, mix the beef, onion, egg, evaporated milk, Worcestershire sauce, garlic, curry powder, and steak seasoning. Form the mixture into 8 patties.
- Grill the patties over indirect heat for about 5 minutes on each side, or until done.
Nutrition Facts : Calories 255.7 calories, Carbohydrate 5.5 g, Cholesterol 99.5 mg, Fat 15.1 g, Fiber 0.9 g, Protein 23.4 g, SaturatedFat 6 g, Sodium 450.5 mg, Sugar 2.3 g
SUPER HEALTHY TUNA BURGERS WITH LEMON GARLIC MAYONNAISE
Make healthy burgers out of canned tuna, and spice them up with a lemon garlic mayonnaise! Use whole wheat sandwich thins and low fat mayonnaise to bring this down to 250 calories per burger.
Provided by iqspam
Categories High Protein
Time 30m
Yield 8 burgers, 8 serving(s)
Number Of Ingredients 8
Steps:
- Sautee garlic in pan until brown.
- Combine garlic, lemon juice and mayonnaise.
- Combine tuna, scallions, bell pepper and eggs in a bowl.
- Separate tuna mixture into 8 patties.
- Grill patties.
- Put a patty on each sandwich thin with about a tbsp of the mayonnaise mixture.
- Note: You may want to put the tuna in a sieve with something heavy on top for a couple of hours to get it to drain, otherwise it's harder to get these burgers to stick together.
GOURMET GARLIC BURGERS
We use ground turkey to make these juicy, slightly spicy burgers, but you can use beef if that's your preference. The chopped garlic really makes these special, so don't be afraid to add lots!
Provided by Geema
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In a large bowl, combine all ingredients.
- Mix well with your hands and shape into patties.
- If time allows, place burgers in an airtight container and refrigerate overnight to let flavors intensify.
- Bake, broil, grill or fry burgers the way you like them.
- Serve on buns with all the trimmings.
GARLIC HERB BURGERS
A little surprise will greet you when you bite into these succulent burgers hot of the grill. You can make each recipe ahead of time and refrigerate the burgers for 24 hours or freeze them, tightly wrapped for 1 month
Provided by TishT
Categories Lunch/Snacks
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Place the ground beef in a large mixing bowl, add 1 Tbs of the soup mix and mix it in well.
- Shape the hamburger into 12 1/2" thick patties In a medium mixing bowl, beat together the cream cheese, remaining soup mix and the green onions Place 1 Tbs of the cream cheese filling on a patty, and then cover with another patty, sealing the edges together.
- Refrigerate the hamburgers for at least 1 hour before cooking.
- To Freeze: Flash Freeze uncooked on a cookie sheet until solid then put into a ziplock bag or vacuum seal quantity desired.
- To Cook: Thaw in refrigerator and grill as usual.
Nutrition Facts : Calories 297.7, Fat 21.1, SaturatedFat 10.1, Cholesterol 105, Sodium 166.5, Carbohydrate 1.4, Fiber 0.1, Sugar 1, Protein 24.4
ROASTED PORTOBELLO BURGERS WITH ROSEMARY GARLIC OVEN FRIES
Steps:
- Preheat the oven to 450°F.
- Cut the potatoes into wedges and drop them onto a cookie sheet. Drizzle the potatoes with about 3 tablespoons of EVOO and toss to coat them thoroughly in the oil. Season the potatoes with the rosemary, salt, and pepper. Roast them for 25 minutes in all. Halfway through the roasting add the garlic, stir to distribute, and flip the potatoes, then continue to roast. The potatoes should be brown and tender.
- While the potatoes roast, place the portobello mushroom caps on a cookie sheet. Season them with salt and pepper and arrange the mushrooms gill side up. Drizzle the gill side with a little EVOO and the balsamic vinegar. Transfer them to the oven and roast for 12 minutes, or until they are cooked through. Don't turn off the oven.
- While the mushrooms are roasting, coarsely chop the arugula and roasted red peppers and combine them in a bowl. Season them with a little salt and pepper.
- Top 4 of the cooked mushroom caps with a mound of the arugula and roasted pepper mixture, a slice of prosciutto, and a slice of mozzarella. Return the mushrooms to the oven to melt the cheese, about 2 to 3 minutes. Once the cheese has melted, remove the mushrooms from the oven and top each one with a second roasted mushroom cap to make a sandwich. Serve the roasted portobello burgers with the rosemary garlic oven fries. It's easiest to eat these burgers with a fork and knife.
CHICKEN BURGERS WITH GARLIC-ROSEMARY MAYONNAISE
Provided by Giada De Laurentiis
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- For the mayonnaise: In a small bowl, mix together mayonnaise, garlic, and rosemary; set aside.
- For the burgers: Preheat a gas or charcoal grill or place a grill pan over medium-high heat. In a large bowl, add the ground chicken, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 of the mayonnaise mixture. Using clean hands, gently combine the ingredients and form the chicken mixture into 4 patties. Place the burgers on the grill and cook for about 7 minutes on each side. Transfer to paper towels and let rest for a few minutes.
- Brush the cut side of each roll with the olive oil and 1 teaspoon of the mayonnaise mixture. Grill for 1 to 2 minutes until slightly golden.
- To assemble the burgers: Spread a dollop of the remaining mayonnaise mixture on the tops and bottoms of the toasted buns. Place the chicken burgers on the bottom halves of the buns. Top each with 1/4 cup of arugula and finish with the top half of the bun.
GARLIC & MUSHROOM BURGERS
A new idea for a veggie meal that everyone will enjoy, it's healthy and filling
Provided by Good Food team
Categories Buffet, Dinner, Main course, Snack, Supper
Time 20m
Number Of Ingredients 7
Steps:
- Heat grill to high. Rub the mushrooms with oil; set on a baking sheet. Grill for 3 mins on each side until cooked, but still firm. Mix the cheese, garlic, butter and seasoning in a bowl, then spoon into the mushrooms. Grill until the cheese melts, then stuff into toasted buns with salad.
Nutrition Facts : Calories 228 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 11 grams protein, Sodium 1.05 milligram of sodium
GRILLED TWO-CHEESE BURGERS WITH GARLIC DRESSING
Provided by Melissa d'Arabian : Food Network
Categories main-dish
Time 45m
Yield serves 4
Number Of Ingredients 18
Steps:
- To make the sauce: Place the mayonnaise, sour cream, basil, scallion, garlic, Worcestershire sauce, salt, and pepper in the bowl of a food processor and puree until creamy and pale green. Transfer to a small bowl, cover with plastic wrap, and refrigerate until you are ready to use it.
- To make the burgers: Heat a charcoal or gas grill to medium-high. Divide the ground beef into 4 equal pieces and gently form into patties. Use your thumb to make a small indentation in the middle of each burger (this is so the burger grills flat and doesn't contract and puff up on the grill). Brush both sides of the burgers with the oil and then season with salt and pepper.
- Place the burgers on the grill and cook until they have grill marks, about 4 minutes. Flip the burgers, cook 2 minutes longer, and then top each with about 1 tablespoon of the mozzarella. Cook the burgers 2 more minutes for medium-rare doneness and remove from the grill. Place the buns on the grill, cut side down, and lightly toast, 30 seconds to 1 minute.
- Set a burger on each bottom bun half. Top with a salted tomato slice. Spread 1 tablespoon of the garlic-herb sauce on the top bun half, sprinkle with Parmesan, cover the burger, and serve with more sauce on the side for dipping.
GARLIC MUSHROOM PORK BURGERS
My DH cannot eat red meat for health reasons, so I have to get creative sometimes! I made this up last week. DH keeps telling me I need to post this recipe on here because he loved it, so here it is!
Provided by godsjoyfulkid
Categories Lunch/Snacks
Time 30m
Yield 3-5 serving(s)
Number Of Ingredients 4
Steps:
- Sauté mushrooms and garlic.
- Mix with ground pork.
- Add 3 splashes of Worcestershire sauce.
- Mix thoroughly.
- Broil in oven 10 minutes (depending on oven), flipping once.
- *I would also probably add some chopped onion to the sauté, but DH can't have those, so I haven't tried it.
Nutrition Facts : Calories 411.1, Fat 32.2, SaturatedFat 11.9, Cholesterol 109, Sodium 89.7, Carbohydrate 2.4, Fiber 0.4, Sugar 0.7, Protein 26.8
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