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Sriracha Turkey Burger

Have you ever tried Sriracha and turkey burger together? A juicy Sriracha turkey burger topped with spicy and creamy Sriracha mayo, Swiss cheese and watercress! Who could resist that? The tangy/sweet/spicy Sriracha enhances the turkey in an explosion of flavor and juiciness. Even better if you use Seasoned Turkey Burgers because they have a delicious smokey flavor that makes this burger truly one of a kind.

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Greek Turkey Burgers

These light and juicy turkey burgers cooked on the grill are going Greek, with the addition of sun-dried tomatoes, oregano, feta cheese, and a creamy homemade tzatziki sauce, for a healthy lunch or dinner recipe! Natural ground turkey is the base of this recipe. I like the Simple Truth brand because while low-fat, it isn’t fat-free so it still has flavor and is always fresh in the meat case.

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Italian Turkey Burger

Made with a 50/50 blend of zesty Italian turkey sausage and lean ground turkey, then smothered in mozzarella, asiago, and grilled peppers + onions, this Italian charmer of turkey burgers is one tasty addition to your next backyard festival. Seasoned with Marinara sauce, these plump burgers are a delicious change-of-pace entree.

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Mushroom Bacon Turkey Burgers

These tasty turkey burgers are prepared using a combination of pan searing and braising. It's a great method for cooking leaner ground meats like turkey and chicken because you don't have to worry about them drying out. These burgers are flavored with fresh thyme and topped with sautéed mushrooms, onions, and dill pickle slices. Served with a side of chips, they make a great meal – no grill required.

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Grilled Hamburgers

We cook a lot of burgers indoors on a fat-slicked iron skillet, and you can do that on a grill as well. But sometimes you want a smoky grilled burger. For that, a charcoal grill is best, but a gas grill can do the trick, too. Resist the temptation to press down on the burgers with a spatula, which only spews juice and fat on the fire, causing the flames to flare up and the burger to lose flavor. If you feel your burger is cooking too quickly, use the cooler sides of the grill to rest them. And remember: lowering the top of the grill helps the cheese melt.

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The Real Burger

Take a nice-looking chuck roast, or well-marbled sirloin steaks or some pork or lamb shoulder. Cut the meat into one- to two-inch cubes, and pulse it with the regular steel blade until it’s chopped. The food processor is not the best tool for this job. For better results, you should use the meat grinding attachment for the kitchen aid. Get the blade and all-metal attachments very cold in the fridge or freezer.

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Turkey Burgers

I’m even adding green garlic to this turkey burgers. The grated onion and abundance of green garlic add moisture as well as flavor to these burgers. Make sure not to press on them when you cook them, as turkey burgers can be dry – they need all the juice they’ve got.

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Cheeseburger

I know, it’s delayed. But trust me this recipe is worth the wait. A beef patty flavored with mustard and paired with sauteed mushrooms, tomatoes. Swiss and Jarlsberg make this cheeseburger extra melty. Absolutely delicious. I made this one for the family while I was visiting for the holidays (hence the wait). Very easy to make and impress your family too.

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White Bean Burgers

These have a delicate texture and a wonderful savory taste. They’re a little tricky to turn, as they can fall apart. Don’t make them too thick and use an offset spatula, and it will be easier for you. They should be cooked on a flat griddle or pan; don’t try to grill them on a barbecue.

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Lamb Burgers

I make it on a flat-top griddle set over a grill, but the method works equally well on your kitchen stove. The burgers are a take on a dish served in Xi’an, the capital city of Shaanxi province in northwestern China, at the easternmost terminus of the Silk Road. Cumin and chile, along with some Sichuan peppercorns if you can find them, bring a bright funkiness to ground lamb, which crisps up beautifully on top of a bed of sautéed red onion and jalapeño pepper. Put the patties into potato buns, and serve under a spray of cilantro leaves. It's a meal you could cook twice a month for the better part of a year.

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