Best Herb Burgers Recipes

HERB & CHEESE-STUFFED BURGERS

Steps:

• In a small bowl, mix cheddar cheese, cream cheese, parsley and 1 teaspoon mustard. In another bowl, mix green onions, bread crumbs, ketchup, seasonings and remaining mustard. Add beef; mix lightly but thoroughly., Shape mixture into 8 thin patties. Spoon cheese mixture onto the center of 4 patties; top with remaining patties, pressing edges firmly to seal., Grill burgers, covered, over medium heat or broil 4 in. from heat until a thermometer reads 160°, 4-5 minutes on each side. Serve on buns with toppings as desired.

HERB BURGERS

Steps:

• In a bowl, combine the first 11 ingredients. Crumble beef over mixture and mix well. Shape into eight patties. , Grill, uncovered, over medium heat for 5-6 minutes on each side or until meat is no longer pink. Serve on buns with mayonnaise, lettuce, tomatoes and onion.

HERB BUTTER-STUFFED BURGERS

Steps:

• Make the herb butter: Mix the butter, parsley, garlic, lemon juice, Worcestershire sauce, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Transfer to a piece of plastic wrap and form into a 4-inch log. Wrap and freeze until firm enough to slice, about 20 minutes. Slice the butter log into 8 rounds.
• Make the burgers: Preheat a grill to medium high. Divide the ground beef into 4 mounds, place a slice of butter on each, then gently shape the beef around the butter to enclose. Press the beef into four 4-inch-wide patties (about 1/2 inch thick). Refrigerate until ready to grill. Set aside the remaining butter for serving.
• Season the burgers on both sides with salt and pepper. Grill until well marked, 3 minutes. Flip and top each with a slice of cheese. Cook 3 more minutes for medium rare, covering during the last 15 seconds to melt the cheese. Grill the buns until toasted.
• Spread the remaining herb butter on the bottom buns. Serve the burgers on the buns with mustard, onion, tomatoes and lettuce. Skewer cornichons on toothpicks and insert into each burger.

HERB & GARLIC TURKEY BURGERS

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.

LEMON HERB CHICKEN BURGERS WITH THOUSAND ISLAND DRESSING

Steps:

• First, make the dressing. In a blender, purée the tomatoes, nuts, garlic, lemon juice, olive oil, and salt for 45 seconds, until the mixture is thick and creamy. Transfer the contents to a small bowl and stir in the minced pickles. Set it aside. (Any extra dressing can be stored in the fridge for up to three days.)
• To prepare to garnish, heat the coconut oil in a skillet set over medium-high heat. Sauté the onions until they are slightly caramelized, then set them aside.
• For the burgers, in a food processor purée the chicken, onion, and garlic until everything is well combined. Transfer it to a large bowl and add the parsley, thyme, lemon zest, lemon juice, and salt. Blend the mixture well with your hands, then form it into four equal-size burgers.
• In a large skillet set over medium-high heat, melt the coconut oil, then add the burgers. Allow them to brown on one side for several minutes before flipping them and browning the other side. If you are not serving these right away, you can transfer them to a heated oven at this point to keep them warm.
• When the burgers are ready, serve them on buns topped with the fresh greens and sautéed red onion, and with a side of Thousand Island Dressing.

FISH BURGERS WITH A HERB SAUCE

Steps:

• For the sauce, put all the ingredients in the bowl of your food processor, process until all the herbs are tiny specks, taste to see if it needs more salt
• Pour the sauce in a bowl and place in the fridge for at least one hour, it will become thicker whilst resting
• For the burgers, clean the food-processor bowl and put in: the fish, egg, breadcrumbs, zest, chili pepper, coriander, ginger, salt, green onions and the parsley
• Process using the on and off technique until it becomes almost like a paste, but do not over- process
• Remove from the processor and transfer to a bowl, mix in the carrots, leave to stand for approx 15 minutes (it will firm up a bit)
• Shape into 4 burgers or into smaller portions
• If you have a grill pan preheat it, brush some oil on to the burgers and grill a few minutes on each side until browned and done
• In a frying pan heat some oil first and then fry on each side for a few minutes until browned and done
• Serve with the sauce on the side as a burger on a bun or with fries or sautéed potatoes with a salad

GARLIC HERB BURGERS

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.

TURKEY BURGERS WITH HERB SAUCE

Steps:

• In a small bowl, combine the onion, parsley and 1 tablespoon sour cream. Crumble turkey over mixture and mix well. Shape into four thin patties. Top two patties with feta cheese; top with remaining patties and press edges firmly to seal. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill burgers, covered, over medium heat or broil 4 in. from the heat for 5-6 minutes on each side or until a thermometer reads 165°. , In a small bowl, combine the chives, basil, lemon juice, tarragon, salt, pepper and remaining sour cream. Serve burgers on lettuce-lined buns with herb sauce.

HERB-AND-CITRUS TURKEY BURGERS

Steps:

• Combine all ingredients in a bowl. Divide turkey mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.
• Place patties on prepared grill and cook 6 minutes on each side or until done. Alternately, cook 4 1/5 minutes on an indoor grill.

GARLIC-HERB TURKEY BURGERS

Steps:

• Preheat grill to medium heat. Mix turkey and dressing mix. Shape into 8 patties.
• Grill patties 7 to 9 min. on each side or until cooked through (165°F).
• Fill buns with tomato slices, turkey patties and pickles.

TURKEY AND HERB BURGERS WITH YOGURT LEMON DRESSING

Steps:

• In a large bowl mix the turkey mince with spring onions and all the chopped herbs until combined, season with salt and pepper, form into 4 burgers and chill in the fridge.
• Mix the yogurt with the garlic lemon juice an cucumber season with salt and set aside.
• Heat a large frying pan with low fat cooking spray and cook the burgers for 5 minutes per side until cooked through. Serve in toasted buns with the yogurt dressing.

DANISH BURGERS W/ HERB CAPER SAUCE AND A MOD SALAD

Steps:

• Combine ground chicken, poultry seasoning, chopped shallots, Dijon mustard, chopped mushroom, diced Havarti, salt and pepper, and a drizzle of extra-virgin olive oil. Mix thoroughly.
• Preheat skillet over medium-high heat.
• Separate meat into four equal portions and form into 1" thick patties.
• Drizzle extra-virgin olive oil over patties and place them in the hot skillet. Cook 6 minutes on each side.
• Meanwhile, in a small mixing bowl, combine sour cream, dill and capers; then season with salt and pepper.
• In a salad bowl combine cucumbers, half the red onion, tomatoes and 3/4 of the spinach. Dress salad with white wine vinegar, salt and pepper then drizzle with a couple tablespoons olive oil to coat lightly and evenly. Toss to combine and adjust salt and pepper, to your taste.
• Split rolls or buns. Place burgers on the bun bottoms. Top with sliced radishes, baby spinach and a heaping spoonful of herb-caper dressing slathered across bun tops.
• Add remaining sauce to salad and toss.
• Fancy chips finish the plate.

CRISPY ONION SALMON BURGERS WITH EASY HERB SAUCE

Steps:

• Prepare salmon burgers according to package directions and keep warm.
• In a small mixing bowl, stir together the yogurt, mayonnaise, horseradish, and herbs. Add salt and pepper to taste.
• To assemble, place the salmon burger patties on top of the bottom of the hamburger buns. Top each with a dollop of the herb sauce, french fried onions, and the bun tops.
• Serve immediately.

SALMON BURGERS/PATTIES WITH A HERB SAUCE

Steps:

• Boil some salted water in a large pan, add salmon add cook until salmon flakes easily, drain water.
• Remove skin from salmon and break up into chunks into a large mixing bowl.
• Add all other ingredients except sauce ingredients, mix well shape into patties, 8 large and about 15-20 if you want to serve these as finger foods, refrigerate until needed.
• Mix all sauce ingredients and again place in the fridge until ready to use.
• Heat some oil in a large fry pan, cook patties either side until nicely browned.
• To Serve: Either serve over salad as I did or serve in burger buns.

SAVORY HERB MARINATED BURGERS

Steps:

• Form hamburger into 4 patties.
• In a bowl or shallow dish mix the worcestershire, garlic, seasoning salt, black pepper, rosemary and thyme.
• Coat each burger with marinade by placing each burger into the bowl, lightly pressing it down and then turning it over to repeat on other side.
• Place burgers on a plate and let marinate in fridge for 20 minutes.
• Grill to or broil to your desired wellness preference.
• Lightly brush your red bell peppers and onions with olive oil and grill or broil until they look soft and caramelized.
• Mix your BBQ, Dijon and Cayenne pepper together.
• Toast the split keiser rolls. Spread about a teaspoon of mayo on each inside of the rolls.
• Stack your burgers as followed:.
• butter lettuce leaf, burger, slice of cheese, tablespoon of BBQ sauce mixture, piece of grilled onion and red bell pepper, and top of roll.
• This is how I like to serve these, but you can build your burger with whatever sauce or toppings you'd like.

JUMBO CHICKEN, SPINACH, AND HERB BURGERS

Steps:

• Preheat a large nonstick skillet over med-high heat.
• Arrange the defrosted chopped spinach in the center of a kitchen towel; wrap the towel around the spinach and squeeze out the excess liquid.
• Put the spinach in a bowl and combine with chicken, shallots, 2 tablespoons dijon mustard, basil, parsley, salt, and pepper.
• Divide meat into 4 equal portions; make 4 large patties, ¾ to 1-inch thick.
• Drizzle patties with oil and place them in the hot skillet.
• Cook 6-7 minutes on each side until chicken is cooked through.
• Preheat a second medium-size skillet over med-high heat with 2 tablespoons olive oil.
• Add in the sliced mushrooms and garlic; cook, stirring occasionally, for 4-5 minutes, or until the mushrooms are nice and brown.
• Season with salt and pepper; add in the wine and cook until the pan is almost dry, about 2 minutes.
• Top the burgers with the mushroom topping and the swiss cheese (fold each slice of cheese in half to fit the burger, if needed).
• Cover loosely with foil; turn off the pan and let the cheese melt about 2 minutes.
• Slather the tops of the buns with mustard; place the burgers on the bun bottoms and top with lettuce and tomato.
• Put the bun tops in place; serve.

DANISH BURGERS WITH HERB CAPER SAUCE AND A MOD SALAD

Steps:

• Combine ground chicken, poultry seasoning, chopped shallots, Dijon mustard, chopped mushroom, diced Havarti, salt and pepper, and a drizzle of extra-virgin olive oil. Mix thoroughly. Score the meat with your hand marking 4 equal portions. Form each portion into large 1-inch thick patties.
• Preheat a non stick skillet over medium-high heat. Drizzle extra-virgin olive oil over the patties and place them in the hot skillet. Cook 6 minutes per side until the patties are firm to the touch and cooked through.
• While the burgers are cooking prepare the herb caper sauce and mod salad. In a small bowl, combine the sour cream, chopped dill and capers then season with salt and pepper.
• In a salad bowl combine the cucumbers, half of the red onion, plum tomatoes and 3/4 sack of baby spinach. Dress the salad with white wine vinegar, salt and pepper then drizzle with a couple tablespoons extra-virgin olive oil to coat the salad lightly and evenly. Toss to combine and adjust salt and pepper, to your taste.
• Split the rolls or buns. Place the burgers on the bun bottoms. Top with sliced radishes, baby spinach and a heaping spoonful of herb-caper dressing slathered across the bun tops. Add remaining sauce into the salad and combine to give your salad a creamy finish. Fancy chips finish the plate.
• * TIDBIT
• The colder the semi-soft Havarti with dill cheese is the easier it will be to dice it. Pop the cheese in the freezer while you prep everything else. Because of the fat content of the cheese, just 10 minutes in a deep freeze makes the dicing a real breeze!

BUILD YOUR OWN CANADIAN CRANBERRY AND HERB TURKEY BURGERS!

Steps:

• If grilling the burgers, preheat grill to medium-high. (You can also pan-fry or barbeque these burgers.).
• Meanwhile, heat oil in a large frying pan/skillet over medium heat, or spray three or four sprays of low fat spray. Add the diced onion and cook, stirring, for about 5 minutes. Add the thyme, sage, salt and pepper; cook until fragrant, for about 30 seconds more.
• Transfer the mixture to a large mixing bowl and add the breadcrumbs and cranberries, stir to combine. Let the mixture cool for 5 minutes. Add the turkey mince and stir until combined; do not overmix. Form the mixture into 6 burgers/patties.
• To cook on the stovetop: Coat a large nonstick frying pan/skillet, preferably cast-iron, with cooking spray and set over medium-high heat for 2 minutes. Add the burgers/patties, reduce heat to medium, and cook for about 5 minutes. Turn and cook on the other side for about 2 minutes. Cover and continue to cook until lightly browned but still juicy (the juices should run clear, not pink), about 3 - 4 minutes more.
• To grill: Oil the grill rack and grill the burgers for 5 to 6 minutes per side, flipping gently to avoid breaking them.
• Serve the burgers immediately, inside a burger bun with the optionial extras and condiments as suggested. A mixed salad is also a great accompaniment.
• NB: If using the bacon or the cheese slices, grill or fry the bacon slices for about 2 to 3 minutes beforehand and then place the bacon or cheese slice on top of a cooked burger for the last 2 - 3 minutes of grilling or cooking time.

BIG BIRD: JUMBO CHICKEN, SPINACH, AND HERB BURGERS WITH MUSHROOMS AND SWISS

Steps:

• Preheat a large nonstick skillet over medium-high heat.
• Arrange the defrosted chopped spinach in the center of a kitchen towel. Wrap the towel around the spinach and squeeze out the excess liquid. Put the spinach in a mixing bowl and combine with the chicken, shallots, 2 tablespoons of Dijon mustard, basil, parsley, salt, and pepper. Score the meat with the side of your hand to separate into 4 equal portions. Make 4 large patties, 3/4 to 1 inch thick. Drizzle the patties with oil and place them in the hot skillet. Cook for 6 to 7 minutes on each side, until the chicken is cooked through.
• Preheat a second medium-size skillet over medium-high heat with 2 tablespoons of EVOO, twice around the pan. Add the sliced mushrooms and garlic and cook, stirring occasionally, for 4 to 5 minutes, or until the mushrooms are nice and brown. Season the 'shrooms with salt and pepper. Add the wine or broth and cook until the pan is almost dry, about 2 minutes.
• Top the big-bird burgers with the mushroom topping and the Swiss cheese. Fold each slice of cheese in half to fit the burger, if necessary. Cover loosely with aluminum foil. Turn off the pan and let the cheese melt, about 2 minutes.
• Slather the tops of the buns or English muffins with a little mustard. Place the burgers on the bun bottoms and top with lettuce and tomato. Put the bun or muffin tops in place.

HERB BLEND TURKEY BURGERS

Steps:

• Combine first 6 ingredients in a large bowl until blended. (Do not overwork meat mixture.) Shape mixture into 4 (5-inch) patties.
• Grill, covered with grill lid, over medium-high heat (350 to 400 degrees) 5-6 minutes on each side or until done.
• Scoop out the soft centers from bottom half of rolls, leaving 1/4 inch-thick shells. Place burgers in shells; top evenly with spinach and tomato slices, and cover with roll tops.