Grilled Chile, Bacon, and Goat Cheese Burger
Preheat oven to 375 degrees. Brush 8 slices of bacon with ½ cup mango chutney and bake on baking sheet for 30 minutes, turning once. (Line sheet with parchment paper for easy clean-up). Meanwhile, heat grill. Rub a poblano chile pepper with vegetable oil and grill for 5 minutes. Cool, peel, and chop. Brush the buns with a little veggie oil and grill for 30 seconds. Form ½ pound of ground beef into 1-in thick patties and grill over high heat for 6 to 8 minutes or until desired doneness. Top with goat cheese and cook until cheese is melted. Top patties with bacon and chopped poblano pepper.
Italian-Style Stuffed Turkey Burger
Divide 11/3 cup ground turkey meat into four segments. Make two flat patties out of each section. Sprinkle four patties with Italian seasoning, ½ cup diced roasted red peppers, and ½ cup shredded provolone cheese. Top with the remaining four patties and seal edges. Season stuffed burgers with kosher salt and black pepper. Spray grill with cooking spray and heat over medium-high heat. Grill burgers about 5 minutes per side. Serve with red onion.
Boil 1 pound shrimp for 2 minutes. Drain and place ice on top to cool. Peel and devein shrimp and chop or pulse-grind into small pieces. In large bowl, mix chopped shrimp with 2 tablespoons green onion, 3 tablespoons diced celery, 2 tablespoons parsley, and 1½ teaspoons lemon zest. Stir in 3 tablespoons mayo, 1 beaten egg, and 1 cup cornbread crumbs. Season with hot sauce and salt and pepper if desired. Combine thoroughly. Heat 4 tablespoons peanut oil in large skillet or grill pan over medium heat. Form 6 patties about 3 inches in diameter. Sauté patties, until both sides are nicely browned. Drain on paper towels. Serve on buns with lettuce, tomato, and tartar sauce.
Cannellini Bean Burger
Heat 1 tablespoon of olive oil in skillet. Chop 1 small yellow onion and sauté for 5 minutes. Add 3 cloves chopped garlic, and 2/3 cup grated carrots. Cook for 2 minutes until carrot has softened. Using a food processor, pureé 2 cans (16 oz) cannellini beans and 3 tablespoons lemon juice. Transfer to a bowl and stir in carrot mixture. Add ¼ cup chopped parsley, 2 teaspoons thyme, ½ cup bread crumbs, and
1 egg, beaten lightly. Shape into ½-in thick patties. Line baking sheet with parchment paper. Place patties on sheet and cover with plastic wrap. Refrigerate for 1 to 2 hours. Heat 1 tablespoon oil in large skillet. Season with salt and pepper, then brown the patties for 4 minutes a side. Flipping can be tricky, so be patient. Serve on buns, and top with your choice of condiments.
Chicken Parm Burger
Season 1 pound ground chicken with a little salt, pepper, and Italian seasoning. Add 2 tablespoons marinara sauce and mix. Make into patties. Coat patties with breadcrumbs (use about a cup total). Refrigerate for at least 15 minutes. Heat 2 tablespoons olive oil on grill-pan or skillet over medium-high heat. Cook patties until crusty and brown, about 4 minutes per side. Add sliced mozzarella, cover pan, and cook for 1 more minute until cheese is melted. Place roll on plate and top with lettuce, burger, 1 tablespoon marinara, and basil leaf.
Portobello Burger with Avocado Mayo
Process or blend 1 avocado, ½ cup light mayo, 2 tablespoons lemon juice, ¼ cup chopped basil, and 1 clove minced garlic until smooth. Chill for 2 hours. Coat 6 mushrooms caps, 2 red bell peppers, and 1 purple onion with cooking spray. Cut onion into ½-in thick slices. Cut peppers in half and remove seeds. Cook onion, mushrooms, and peppers (skin-side down), covered with grill lid, over medium-high heat (onions for 8 minutes each side; mushrooms for 5 minutes each side; and peppers for 4 to 5 minutes or until skin is blistered). Peel peppers and cut into strips. Slice 1 additional avocado. Spread avocado mayo on each side of bun. Toast buns on grill for 1 minute. Place mushroom caps, pepper strips and onions on bottom of bun. Top each portobello burger with avocado slices.