Lets have a little fun with beef first.  Don't panic, this is not made out of turtle meat. Just regular ground beef, and some bacon.  I found this recipe on  I did not invent it.  I read that The Original Turtle Burger recipe was brought to light on Foodbeast.COM, where you can find variations like a Turtle Burger with Mushroom Sauce.     I don't know where it came from, but it sure looks fun.  Here's how to do it:

1. Pre-heat oven to 400 degrees.
2. Make four good-sized hamburger patties with 1 lb ground 90% lean beef, salt & pepper, a dash of worstershire sauce and whatever else you like in it.  They should be nice and round and thick. Top w/ single slice of sharp cheddar cheese (this is optional, if you don't want cheese).
3. Wrap each beef pattie in bacon strips, making a basket weave as you go.  Make the basket weave on a cutting board and use it like a blanket to cover the entire pattie and bring the ends to meet underneath.
4. Next, take the hot dog halves and make turtles' legs, head and tail. Cut the one for the tail at a diagonal on the end, so the tail looks "pointed". In the legs, put a few tiny 'slits' in the ends, so they will look like feet w/ claws after they bake.  Push them into the appropriate places on the turtle "shell" into the meat inside.
5. Line a baking sheet (with sides on it!) with foil, and place a baking rack over the foil. Arrange your "turtles" on the baking rack.***
6. Cook for 30 - 40 mins., in your pre-heated oven. A little crispy, not too crunchy ... just the way a turtle ought to be, right?

***Yes you can do this on the grill over indirect heat only, and watch very carefully because you don't want to incinerate your turtles and bacon is very flamable.

****The one in our photo is served with a mushroom peppercorn gravy on a buttered and
toasted bun.  Saute about 8 large button mushrooms sliced until cooked down, add about a tablespoon of minced onion and saute' until translucent. Add a cup of beef broth and bring to a boil.  Thicken with a slurry of cornstarch and water and bring to a boil again.  Cook at a simmer for 10 minutes.

  • This is how you weave the bacon for the turtle's shell.

  • Place the burger and cheese on the bacon and wrap completely. If necessary you can secure with on or 2 toothpicks in the center.

  • Insert the turtle's head, feet and tail through the shell openings into the beef. ...and if you've gotten this far, its turtle cookin' time!


     Ok, now lets get serious.  We're going to start here with hamburgers, meaning beef, like this one.  Then as you scroll down you will find some pork and melts; then turkey and chicken (which can be interchangeable; then lamb burgers, then fish cakes; then veggie burgers.  Have fun!

     This burger is so absolutely worth the bit of extra work it takes to put it together right.  Try it once, even it you don't like mushrooms.  It may turn you into a fan....

2 tablespoons olive oil
1 tablespoon unsalted butter
12 ounces assorted mushrooms (such as cremini, lobster, chanterelles, and
stemmed shiitakes), chopped
1 small shallot, finely diced
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh thyme leaves
2 tablespoons chopped fresh flat-leaf parsley leaves
1 1/2 pounds ground chuck (80 percent lean) 
1 1/2 tablespoons canola oil
4 slices sharp cheddar cheese
4 hamburger buns, split; toasted, if desired (see below)
Chipotle Ketchup (optional, purchase Bobby Flay's)

     Heat the olive oil and butter in a large saute pan over high heat until almost smoking. Add the mushrooms and cook, stirring occasionally, until soft, about 5 minutes. Add the shallot, season with salt and pepper, and cook until the mushrooms are golden brown, about 5 minutes. Stir in the thyme and parsley and transfer to a bowl.
     Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger wIth salt and pepper.
     Cook the burgers on an oiled grill,  or on a griddle using the canola oil and topping each one with a slice of cheese and a basting cover during the last minute of cooking with a tent of foil.
     Place the burgers on the bun bottoms and top each burger with chipotle
ketchup, if using, and a large spoonful of the mushrooms. Cover with the bun
tops and serve immediately.

BOBBY FLAY & food network


     Looking for a fun new twist on hamburgers? Try these mini-burger kebobs on a stick. It only takes 5-10 minutes to cook them, and you can prepare them
ahead of time and refrigerate them until you're ready to cook. Go ahead, give it a try!
2 eggs, lightly beaten
2 Worcestershire sauce
1-1/4 cups seasoned bread crumbs
1 teaspoon curry powder
1-1/2 pounds ground beef
24 stuffed olives
8 plum tomatoes, halved
2 medium green peppers, cut into quarters
8 small red potatoes, partially cooked
8 large fresh mushrooms
1/4 cup barbecue sauce (any kind you like)
Click on the blue button or on the text itself to edit it! Edit this text
1. In a bowl, combine the first four ingredients.
2. Crumble beef mixture and mix well.
3. Divide into 24 portions; shape each portion around an olive*.
4. Alternately thread meatballs and vegetables onto metal or soaked wooden
5. Grill kabobs, covered, over medium-hot heat for 5 minutes.
6. Turn; brush with your favorite BBQ sauce.
7. Cook 5 minutes longer or until meatballs are no longer pink, basting once. 

*Don't worry if you don't like olives, you can use grape tomatoes for the center of the burger.  Just don't use cheese because it will stick to the stick!


     These mushroom-stuffed burgers are topped with a savory tomato relish, making them rich and creamy inside and tangy and spicy outside.  You'll make this recipe again and again.
1 ounce dried porcini mushrooms
2 pounds extra lean ground beef
1/4 cup snipped fresh basil
1 teaspoon snipped fresh thyme
1 1/2 teaspoons kosher salt
1 teaspoon freshly ground pepper
1 - 2 tablespoons purchased garlic-flavored olive oil
6 purchased thick olive focaccia bread wedges
1/2 cup shredded Asiago or mozzarella cheese
1 recipe Tomato Relish
1. Place mushrooms in a small bowl; cover with boiling water. Let soak for
10 minutes. Drain, rinse well, and chop. Set aside.
2. Combine chopped porcini mushrooms, ground beef, basil, thyme, salt, and pepper in a large bowl. Mix well. Shape into 6 patties about 3/4-inch thick. Brush patties with garlic oil.
3. Place burger patties on the lightly oiled rack of an uncovered grill directly over medium heat. Grill for 14 to 18 minutes or until an instant-read thermometer inserted in centers registers 160 degree F, turning burgers once halfway through grilling.
4. Place focaccia wedges on the grill rack; grill for 1 to 2 minutes or until toasted. Remove burgers and focaccia from grill. Place each burger on a wedge of focaccia; sprinkle immediately with cheese. Spoon Tomato Relish on top.                                             Makes 6 burgers

TOMATO RELISH:  In a medium bowl stir together 1/2 yellow tomato, chopped; 1/2 red tomato chopped, 1 c. cut up cherry tomatoes; 1/4 c. finely chopped sweet onion; 1 tbsp olive oil; 1 tbsp white balsamic vinegar; 1/4 tsp course salt and 1/4 tsp fresh ground pepper.  Cover & refrigerate until serving.                      Makes 2 1/2 cups



      If you enjoy a bite to your burger, in more ways than one, you just gotta try this burger with Jamaican Jerk flavor, with a slightly spicy sweet mango salsa topping.  It will transport you to the Islands with one taste!
1 tablespoon cooking oil
1 cup finely chopped green sweet pepper
1/4 cup finely chopped red sweet pepper
1/4 cup finely chopped onion
1 teaspoon grated fresh ginger
1 medium 1mango, seeded, peeled, and chopped
1/4 cup apple jelly
1 tablespoon lime juice
1 egg, lightly beaten
1/3 cup bottled jerk sauce
1/4 cup fine dry bread crumbs
1 pound lean ground beef
4 ciabatta rolls or hamburger buns, split
1 cup shredded Monterey Jack cheese (4 ounces)
     1. For Salsa: In a medium saucepan, heat oil over medium heat. Add sweet
peppers, onion, and ginger; cook and stir for 3 minutes. Add mango, jelly,
lime juice, and salt; cook and stir until jelly is melted. Set aside.
     2. In a large bowl, combine egg, 1/4 cup of the jerk sauce, and the bread
crumbs. Add ground beef; mix well. Shape mixture into four 1/2-inch-thick
     3. For a charcoal grill, place patties on the rack of an uncovered grill
directly over medium coals. Grill for 10 to 13 minutes or until done (160
degrees F), turning and brushing once with the remaining jerk sauce halfway
through grilling. If desired, toast ciabatta rolls on the grill. (For a gas
grill, preheat grill. Reduce heat to medium. Place patties, then ciabatta
rolls [if desired] on grill rack over heat. Cover and grill as above.)
     4. Divide cheese among bottoms of rolls. Serve burgers in rolls with some of
the salsa. Pass the remaining salsa.


1/4 cup mayonnaise
1 green onion, thinly sliced
1-1/2 teaspoons Creole mustard
1/2 teaspoon minced garlic
1/2 teaspoon grated lime peel
1/2 teaspoon lime juice
1/4 teaspoon pepper
1/8 teaspoon salt
Dash hot pepper sauce
Dash Worcestershire sauce
1/4 cup each finely chopped onion, celery and carrot
2 tablespoons minced fresh parsley
1 tablespoon butter
1 tablespoon Cajun seasoning
1/4 teaspoon salt
1/4 teaspoon hot pepper sauce
1 pound lean ground beef (90% lean)
4 onion rolls, split
     In a small bowl, combine the first 10 ingredients until blended; chill until
     In a large skillet, saute the onion, celery, carrot and parsley in butter
for 6-8 minutes or until tender; cool slightly.
In a large bowl, combine the vegetable mixture, Cajun seasoning, salt and
pepper sauce. Crumble beef over mixture and mix well. Shape into four
    Grill burgers, covered, over medium heat or broil 4 in. from the heat for
5-7 minutes on each side or until a thermometer reads 160° and juices run
clear. Grill rolls, cut side down, over medium heat for 30-60 seconds or
until toasted. Serve burgers on rolls with sauce.  

Yield: 4 servings.

MAC 'N CHEESE BURGER has once again come up with a burger worth noting, despite the
fat and calories. Stuffed full of mac ‘n cheese, topped with cheese sauce,
bacon and a little more mac ‘n cheese, this burger is a beast of a feast.
1lb ground beef, preferably an 80/20 blend
Salt and course ground pepper
¾ cup prepared mac ‘n cheese
4 tbsp. Cheez Whiz (or melted Velveeta)
8 slices bacon cooked until crisp
4 hamburger rolls, split and toasted
(I substituted Melted Velveeta for Cheeze Whiz, which we think gives it a
creamier taste)
Preheat grill to medium high. Gently form ground beef into eight ¼ inch
thick patties. Place one tablespoon mac ‘n cheese in the center of four of
the patties, top with remaining patty and pinch edges to seal. Sprinkle both
sides of burger patties liberally with salt and pepper.
Grill burgers until thoroughly cooked through, approximately 6-8 minutes per
side. Spread Cheez Whiz on the buns, Place burgers on the bottom buns, top
each with additional 2 tbsp. of mac ‘n cheese and two slices of bacon. Add
top bun and serve immediately.
**If you liked these last few grilling ideas, check in at ,
where you will find a burger of the month, along with lots of other
wonderful grilling ideas.

REUBEN BURGER (ground corned beef)

     I came upon this recipe at , to whom I give full credit, despite a few minor changes. I couldn't imaging how one could turn corned beef into a burger and create a Reuben inspired patty melt. And I'm an expert on a patty melt, one of my favorite things.
     You need to start with corned beef, (beef brisket that has been brined for several days and is then boiled until extremely tender). However, it wouldn't be a true patty melt without grinding it to the consistency of hamburger meat first. Since the point is the fattier of the two, ask your butcher to use that in the burger making process.
     So, now, unless you happen to have a grinding machine at home, ask your trusted local butcher to triple grind the meat, which should produced a perfect burger consistency and eliminate any firmness that had been caused by the brining process. Now you're ready to begin!
1 uncooked corned beef brisket (preferably the point cut*), approximately 3
pounds and triple ground to achieve a hamburger-like consistency
8 slices Swiss cheese
16 slices rye bread
Course ground mustard (I prefer Russian Dressing)
Kwik ‘kraut (recipe follows) (or you could just buy some in a package at the
grocery store! )
Kwik ‘Kraut Recipe
1 tablespoon olive oil
1 clove garlic minced
½ sweet onion, thinly sliced
½ head of green cabbage, cored and thinly sliced
1 tsp salt
¼ cup apple juice
¾ cup apple cider vinegar
¼ cup water
Sugar to taste
Heat a sauté pan over medium-high heat. Add olive oil, garlic and onions and
sauté until soft. Add cabbage and stir to combine. Pour in apple juice,
water and vinegar and reduce heat to medium. Cook mixture, stirring
occasionally for approximately 10-15 minutes until cabbage has become tender
and most of the liquid has evaporated. Drain sauerkraut in a colander,
squeezing out any excess moisture and add sugar to taste if too bitter.
Refrigerate sauerkraut until ready to use.


     This German burger is easy to make and a real crowd pleaser – hearty and filling, although you might not want to eat this one on a 90 degree day...
2 stale hamburger buns (or 2 slices white bread)
1 pint whole milk)
12 ounces 80% lean ground beef
4 ounces ground pork
1 small onion diced
½ teaspoon dried marjoram
½ teaspoon kosher salt
¼ teaspoon ground black pepper
2 eggs
¾ cup panko (or plain bread crumbs)
Butter or bacon grease for cooking
Gouda cheese – about 4 ounces
8-12 slices of Dark Rye/Pumpernickel bread
Coarse German mustard
Sauerkraut (store-bought is perfectly fine)                                                                     Bratwurst (recipe below)
Italian parsley chopped (optional)
     If your bread isn’t stale enough to be dry, toast lightly to get the moisture out (not too much though, you don’t want to brown it). Soak the bread in buttermilk until it’s completely moistened. Squeeze out the excess buttermilk from the bread. Add the bread to the meat, onion, marjoram, salt pepper and eggs and mix until evenly combined (I find the only way to do
this is with your hands – it’s messy, but allows you to be sure the ingredients are evenly blended). Form 4-6 patties (depending on how big you like them). Press both sides of each patty into the panko and coat the whole patty with panko.
     In a large cast iron pan, heat the bacon grease until shimmering. Add the patties and cook to desired temperature.
     About 1-2 minutes before the burgers are done, add the Gouda and cover lightly to melt the cheese.
     In the meantime butter and grill the bread slices. Then spread the grilled side of half of the slices with the German mustard. To serve, place the cooked patties on top of the mustard coated bread then top with the sauerkraut and bratwurst mixture. End with the second piece of grilled bread, grilled side down.
Heat a medium sauté pan over medium heat then add the sausage. Brown the
sausage stirring regularly for about 5 minutes, add the onion and brown for
2 minutes stirring constantly, now add the apple and the bacon fat and cook
for another 2 minutes stirring constantly. Add the sauerkraut and simmer
for 15 minutes over low heat. Serve warm.

You can find more international burger recipes at


     A mixture of grilled red sweet pepper and Parmesan cheese fills these hearty
burgers made from ground beef and sausage. Just remember, you don't have to
eat them without the bun!
2 pounds 85 percent lean ground beef
8 ounces mild or hot bulk Italian sausage
3 ounce s Parmesan cheese, cut into 1x1/4-inch slices
1/4 cup 1-inch pieces roasted red sweet peppers (12 pieces)
Salt and ground black pepper
Lettuce leaves
6 cherry tomatoes
1. In a large bowl combine ground beef and sausage with your hands (it is
not necessary to get it perfectly blended, it will mix further as patties
are shaped). Shape meat mixture into 12 evenly sized balls. Pat each ball
onto waxed paper to form a flat patty 4-1/2 inches in diameter. Place
Parmesan pieces and chopped red sweet peppers on top of 6 of the patties.
Top with remaining meat patties to make 6 burgers. Press gently to seal
edges. Season with salt and pepper.
2. For a charcoal grill, arrange medium-hot coals around a drip pan. Test
for medium heat above the pan. Place patties on grill rack over drip pan.
Cover and grill for 18 to 22 minutes or until an instant-read thermometer
inserted slightly away from the center of the burger registers 160 degree F.
(For gas grill, preheat grill. Reduce heat to medium. Adjust for indirect
cooking. Grill as above.) If desired, brown the top of the patties by moving
the burgers directly over the coals for the last 2 to 3 minutes of cooking.
3. To serve, place each burger between lettuce leaves on individual plates.
Use toothpicks to attach a cherry tomato to each. Makes 6 servings


     Here is a twist on the basic cuban sandwich, again from, guest
editor Clint Cantwell. If you like the flavors in a Cuban Sandwich - pork,
ham, swiss, mustard & pickles, all pressed together, don't be surprised that
you can do it on your grill as a burger.

1 lb ground pork
12 thin slices of ham
¼ pound sliced Swiss cheese
2 tablespoons course mustard
2 dill pickles thinly sliced lengthwise
4 Kaiser rolls, split
1 brick wrapped in foil
Preheat grill to medium high. Gently form ground pork into four patties.
Grill burgers to desired level of doneness, approximately 4-5 minutes per
side for medium rare. Spread mustard evenly on top and bottom buns and place
burger on bottom bun. Top with cheese, ham and top bun.
Return burgers to the grill and top with the foil wrapped brick (or a heavy
skillet) for approximately 3 minutes per side until the bun is nicely


     For a fresh twist on beef burgers, add ground shrimp, dill, sea salt, and
pepper to the beef before grilling. An easy-to-make spicy caramelized mayo
adds the perfect finishing touch.

1 tablespoon olive oil
1 large onion, finely chopped
1 small shallot, minced
1 teaspoon purchased red curry paste
1/2 cup mayonnaise or salad dressing or light mayonnaise dressing
1 1/2 pounds lean ground beef
4 ounces peeled and cooked baby shrimp, chopped
2 tablespoons snipped fresh dill
1/2 teaspoon sea salt
1/4 teaspoon pepper
4 large onion or sesame Kaiser rolls, split
Lettuce (optional)
Sliced tomatoes (optional)
Sweet pickle slices (optional)
1. To make Spicy Caramelized Mayo, heat oil in a large skillet over
medium-high heat. Cook onion in hot oil for 7 minutes or until browned
(caramelized), stirring occasionally. Reduce heat to medium. Add shallot and
curry paste; cook and stir for 2 minutes more. Transfer mixture to a mixing
bowl; cover and chill. Stir mayonnaise or salad dressing into chilled onion
mixture. Cover and refrigerate for 1 hour or until ready to serve.
2. Combine ground beef, shrimp, dill, sea salt, and pepper in a large bowl;
mix well. Shape mixture into 4 patties about 1 inch thick.
3. Place burger patties on the lightly oiled rack of the grill directly over
medium heat. Grill for 18 to 23 minutes or until an instant-read thermometer
inserted in centers register 160 degree F, turning burgers once halfway
through grilling.
4. Toast rolls on grill, if desired; serve burgers on rolls. Top with some
of the Spicy Caramelized Mayo, and, if desired, lettuce, sliced tomatoes,
and sweet pickle slices. Makes 4 burgers

Old-World Burgers

     Explore old-world flavors by using veal instead of beef and rye instead of
white bread

1 egg, lightly beaten
2 tablespoons beer or water
3/4 cup soft rye bread crumbs (1 slice)
1/4 teaspoon caraway seeds, crushed
1/2 teaspoon dried marjoram, crushed
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 pound ground veal or lean ground beef
8 slices rye bread
4 slices Swiss cheese (4 ounces)
3 tablespoons German-style mustard, creamy Dijon-style mustard blend, or
stone-ground mustard
1. In a large bowl, combine egg and beer. Stir in bread crumbs, caraway
seeds, marjoram, garlic, salt, and pepper. Add ground veal; mix well. Shape
mixture into four 3/4-inch-thick patties.
2. For a charcoal grill, place patties on the rack of an uncovered grill directly over medium coals. Grill for 14 to 18 minutes or until done (160 degrees F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place patties on grill rack over heat. Cover and grill as above.)
3. When burgers are nearly done, add rye bread slices to the grill. Grill for 1 to 2 minutes or until bottoms are lightly browned. Turn bread slices; place cheese on four of the bread slices. Grill for 1 to 2 minutes more or until bottoms are lightly browned.
4. Place burgers on the cheese-topped bread slices. Spread the plain bread slices with mustard; place on top of burgers.                                         Makes 4 servings.


     This tantalizing burger recipe combines ground beef and turkey with fresh
herbs and Parmesan cheese
1 egg, lightly beaten
2/3 cup chopped onion
1/2 cup grated Parmesan cheese
1/4 cup snipped fresh oregano and/or basil or 2 teaspoons dried oregano
and/or basil, crushed
1/4 cup ketchup
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 pound lean ground beef
1 pound uncooked ground turkey
8 ciabatta rolls, split
16 slices tomato
Fresh oregano and/or basil sprigs (optional
1. In a large bowl, combine egg, onion, Parmesan cheese, the snipped fresh or the dried oregano and/or basil, the ketchup, garlic, salt, and pepper. Add ground beef and ground turkey; mix well. Shape mixture into eight 3/4-inch-thick patties.
2. For a charcoal grill, place patties on the rack of an uncovered grill directly over medium coals. Grill for 14 to 18 minutes or until no longer pink (165 degrees F), turning once halfway through grilling. Toast ciabatta rolls on the grill. (For a gas grill, preheat grill. Reduce to medium. Place patties, then ciabatta rolls on grill rack over heat. Cover and grill as above. )
3. Serve burgers on toasted ciabatta rolls with tomato slices and, if desired, additional fresh oregano and/or basil sprigs.                                  Makes 8 servings



•6 turkey bacon strips, diced and cooked
•1/4 cup dried cranberries
•1 tablespoon maple syrup
•1 teaspoon rubbed sage
•1/8 teaspoon pepper
•1-1/4 pounds extra-lean ground turkey
•1 Italian turkey sausage link (4 ounces), casing removed
•3 slices part-skim mozzarella cheese, cut in half
•6 onion rolls, split
•6 tablespoons jellied cranberry sauce
•6 tablespoons fat-free mayonnaise
•6 lettuce leaves

•In a large bowl, combine the first five ingredients. Crumble turkey and
sausage over mixture and mix well. Shape into six burgers.
• 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 5-7 minutes on each side or until a meat
thermometer reads 165° and juices run clear. Top with cheese; cook 1-2
minutes longer or until cheese is melted.
• Toast the rolls; spread warm rolls with cranberry sauce and mayonnaise.
Serve burgers on rolls with lettuce. Yield: 6 servings.


     Easy to make and very tasty as well
2 lbs. ground turkey
2 tsp dijon mustard
1 tsp salt
1 tsp pepper
2 heads of roasted garlic*
2/3 cups oats
1 apple, peeled, cored and diced
1 egg yolk
2/3 cups of mayo
2 tbsp. fresh sage, minced
10 slices of brie
mixed greens
~ Combine the turkey, mustard, salt, pepper, garlic, oats, apple and egg in
a large mixing bowl. Using your fingers mix to incorporate all of the
ingredients well. Shape into burgers (make them to the size that works best
for you) and place on a dinner plate.
~ Refrigerate burgers for at least 15 minutes. While they are chilling,
combine the mayo and sage and set aside.
~ Grill the burgers on med-high heat until cooked through (approx. 10
minutes per side).
~ Top with a slice of brie and continue cooking until the cheese has melted.
~ Spread the sage mixture over the bottom half of a bun, top with greens,
the burger and remaining bun.


A big complaint with turkey burgers is that they turn out dry and bland since they are leaner, but a great way to avoid that is to add the flavor directly to the meat mixture before turning them into patties. This recipe does just that with green onions, chile paste and minced ginger. Cook them on the grill, or grill pan, either way they will turn out perfect.  Makes 4 burgers.

2 tablespoons peanut butter
2 teaspoons low-sodium soy sauce
1 1/2 teaspoons dark sesame oil
1 teaspoon water
1 teaspoon rice vinegar
1 garlic clove, minced

1/2 cup finely chopped green onions
1 heaping tablespoon chile paste with garlic
1 tablespoon finely minced fresh ginger
2 teaspoons low-sodium soy sauce
good pinch salt and fresh ground pepper
1 lb ground turkey
Cooking spray
4 Arnold’s Whole Wheat Sandwich Thins
1 cup alfalfa sprouts

FOR SAUCE: To prepare sauce, combine first 6 ingredients, stirring with a
whisk until smooth.
Prepare grill or preheat your grill pan.
PREPARE BURGERS: Gently combine onions, chile paste, ginger, soy sauce, salt and ground turkey in a large mixing bowl. Divide mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.
     Place patties on a grill rack or a preheated grill pan coated with cooking spray. Grill the patties for 4 minutes on each side or until done. Place rolls, cut sides down, on grill rack or grill pan for about 30 second or until lightly toasted and warmed. Place 1 patty on bottom half of each roll; top each serving with 1/4 cup sprouts, about 1 tablespoon sauce, and top with other half of roll.


For Burgers:
1 1/4 pounds ground turkey
1 cup frozen chopped onions and bell peppers, thawed
1/4 cup real bacon pieces
2 teaspoons Cajun seasoning
1/2 teaspoon hot sauce
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 onion buns
4 leaves butter lettuce
4 slices tomato
4 slices red onion
For Sauce:
1/2 cup ranch dressing
1 tablespoon hot sauce
1 scallion, finely chopped

For Burger:
Preheat a grill pan over medium-high heat.
In a bowl mix together the ground turkey, onions and bell peppers, bacon
pieces, Cajun seasoning, hot sauce, salt, and ground black pepper.
Wet hands to prevent sticking, and form 4 patties of equal size. Spray grill
pan with cooking spray.
Reduce heat to medium and cook patties for 5 to 7 minutes per side or until
cooked through.
For the sauce:
Place all the ingredients into a small serving bowl and stir until combined.
Place the cooked burgers on the buns and serve with lettuce, tomato, onion
and ranch dressing.



1 1/4 pounds ground turkey or chicken *
1/4 pound sliced pepperoni, chopped (about 1 cup)
1 large sprig rosemary or sage, leaves only, chopped
1 clove garlic, grated
Kosher salt and freshly ground pepper
1/3 cup mayonnaise
1/2 cup chopped fresh parsley and/or basil
1/2 teaspoon finely grated lemon zest, plus 2 teaspoons fresh lemon juice
(from 1 lemon)
8 slices provolone cheese
4 onion rolls, split
4 slices beefsteak tomato
Lettuce leaves, for serving
*If you want a leaner burger (to make up for the pepperoni, choose the
ground turkey or chicken made from the breast, which is 97% lean. The
pepperoni will give the burger the fat it needs.
** Be sure when you are cooking with poultry (unlike beef) that the burger
is cooked through. There should be not mushy spots in the center.
Put the turkey, pepperoni, rosemary, half of the garlic and 1/2 teaspoon
each salt and pepper in a large bowl and mix with your hands until combined.
Form into four 1/2-inch-thick patties.
Pre-heat your outdoor grill or heat a large cast-iron skillet over
medium-high heat. Add the patties and cook, undisturbed, until browned, 5
minutes. Turn and cook until golden brown on the bottom, 3 more minutes.
Meanwhile, whisk the mayonnaise, parsley, lemon zest and juice, and the
remaining garlic in a small bowl. Season with salt and pepper.
Top each patty with 2 slices cheese, cover and cook until the cheese melts,
about 30 seconds to a 1 minute. Transfer the patties to a plate.
Toast the buns cut-side down in the skillet, then remove from the pan and
spread with the herb mayonnaise. Season the tomato slices with salt and
Sandwich the lettuce, burger patties and tomatoes on the buns and serve.
Adapted from Food Network Kitchens recipe



     Grilled Lamb Feta Burgers are made even more flavorful with a lightened
rémoulade sauce that substitutes Greek yogurt and olive oil for mayonnaise.
1/3 cup minced parsley
1 medium garlic clove, minced
1 tablespoon capers, minced
1 tablespoon whole grain mustard
2 tablespoons extra virgin olive oil
3 tablespoons Greek yogurt
1 pound ground lamb
generous 1/2 cup crumbled feta cheese
salt and freshly ground pepper
4 burger buns or rolls
     Prepare the rémoulade. Combine the first six ingredients in a small bowl and
stir to combine. The parsley, garlic and capers should be minced as finely
as possible. You can use a mini food processor to make the rémoulade, but a
good sharp knife and a little patience will do a beautiful job. Cover with
plastic and store in the fridge. Can be made a day ahead—make at least a few
hours ahead to let the flavors combine.
     Make the burgers. Prepare or preheat your grill. Mix ground lamb and
crumbled feta in a bowl until just combined. Handle the meat as little and
as gently as possible, or your burgers will be tough. Form into 4 patties.
Season on both sides with salt (use a light hand—the feta and remoulade will
provide plenty of flavor) and a generous grinding of pepper.
      When the grill is ready, brush it with oil and quickly grill the buns cut
side down for a minute or so. Transfer buns to a plate. Grill the lamb feta
burgers for about 4 minutes per side, turning once (or to desired
doneness—grilling is an inexact science, at least as practiced by me). If
you get flare ups, gently move burgers away from flames. Transfer burgers to
a plate and tent with foil. Let them rest for about 5 minutes as you prepare
buns. Spread 1/4 of the rémoulade on the bottom half of each bun. Top with
burger and bun and serve.


     Lamb burgers with Tzatziki, Roasted Red Peppers and Feta Cheese These flavors just work. The feta blends well into the parsely, mint and orgeno in the lamb. The dill adds a wonderfully fresh undertone with lots of garlicky and salty notes.

1 pound ground lamb
½ cup onion diced
1 teaspoon fresh oregano chopped
1 Tablespoon fresh parsley chopped
1 Tablespoon fresh mint chopped
1 thick slice of sourdough bread soaked in milk
1 egg
Kosher salt and pepper
4-6 sandwich size pita bread
4-6 slices of feta cheese
Roasted red pepper (recipe below)
Tzatziki (recipe below)

In a large bowl, combine lamb, onion, herbs, bread, egg and salt and pepper.
Mix until everything is evenly distributed.
Form four large patties or six smaller patties. Grill on a non-stick grill
pan until they reach desired temperature. Add the feta cheese about two
minutes before the burgers are cooked and cover to soften the cheese (if you’re
using a grill pan, I just create a tent of aluminum foil to keep the heat

To serve; slice off the end of each piece of pita bread and gently open the
pitas. Place the burgers inside and top with roasted red pepper and
tzatziki.  I found it perfectly delicious with store-bought roasted red pepper and Tzatziki, but if you want to make your own, here are the recipes:

Roasted Red Pepper
Coat a whole red pepper with olive oil and place on a cooking sheet in a
475°F oven for 12 minutes or until the skin starts wrinkling. Cool then
peel the skin off and slice into strips. Note: don’t use jarred red
peppers – they tend to be bitter rather than sweet and are generally totally

1 cup 2% Greek yogurt
1 cucumber peeled and coarsely grated
Kosher salt
2 large cloves of garlic minced
1 Tablespoon fresh dill chopped
½ teaspoon kosher salt

Lightly salt the grated cucumber and let sit for 5-10 minutes then squeeze
out excess moisture.
In a medium bowl, combine the yogurt, cucumber, garlic and dill. Add salt
to taste. Refrigerate for at least two hours before using.


     The food in Ghana is pretty typical of the region. Lots of stews, spicy, peanut & greens, which we discover with a little help from  This burger is typically served with rice.  So, I'll show you the recipe for that.  But the burger is so simple and tasty on its own, I just put it on a bun with a fresh tomato and some mayo.

1 pound ground lamb
½ teaspoon kosher salt
1 teaspoon garlic powder

Spicy Tomato Rice (recipe below)
Sautéed Mustard Greens (recipe below)
Combine lamb salt and garlic powder and form into four patties. Fry patties
in peanut oil until cooked to desired temperature. Place a scoop of Spicy
Tomato Rice on each plate then add the cooked patties, top with the Mustard
Greens. Serve it while it’s hot.


½ cup chopped onion
1 teaspoon red palm oil
1 teaspoon peanut oil
6 tomatoes roughly chopped
1 teaspoon kosher salt
2 cloves garlic minced
½ cup chopped roasted unsalted peanuts
1 habenero seeded and quartered
1 teaspoon caraway seeds
¼ teaspoon dried ginger
1-2 cups beef stock
1½ cup long-grain white rice
1 cup water
      In a large sauce pan, heat both oils over medium heat. Add the onions and
cook until soft. Add the tomatoes, salt, garlic, peanuts, habeneros,
caraway and ginger. Simmer 10-15 minutes until tomatoes start to break
     Add 1 cup of beef stock and the rice and salt to taste. Cover and simmer
until rice is cooked (about 30 minutes). Check the liquid levels every 5-10
minutes and add more liquid as needed, you’ll probably need about 3 cups of
liquid total. I used 2 cups of beef stock and 1 cup of water.

1 Tablespoon peanut oil
1 bunch dandelion or chard greens chopped (about 2 cups)
1 ear of corn – kernels removed

Heat the oil in a medium sauté pan over medium heat. Add the greens and the
corn and cover. Cook for 5 minutes until wilted. Uncover and continue to
cook until liquid is evaporated. Serve hot.


     Unlike other devious ground meat patties that aren't beef, ground lamb actually has enough fat and enough flavor to taste like something. Even topped with a squirt of ketchup and a smear of Dijon mustard, everything somehow combines to make a truly memorable burger. It is, actually, really good.

1 pound ground lamb
1 teaspoon capers
grated zest from 1 lemon
1 Dijon mustard
Pinch of parsley, chopped
2/3 kosher salt
1/8 teaspoon black pepper
4 buns
Canola oil
1 Gently mix together the lamb, capers, lemon zest, mustard, parsley, salt,
and pepper. Form into 4 loose patties.
2 Get out two saute pans. Place one of medium-high heat and the other
medium. Pour in a tablespoon or so of canola in each pan and swirl to coat
the bottom. Set a couple patties in the very hot pan. Cook for two minutes
on each side. Then transfer to the cooler pan and cook for another 2
minutes, but just on one side. Repeat with the other patties.
3 Stick the patty in a bun and top with what you like. A slice of cheese & onion as in the photo. Yogurt works well, as does ketchup.  Enjoy


     Parsley, dill, cumin, and garlic give these burgers a lively flavor reminiscent of a lamb gyro. The burger is enhanced by a tangy topping of feta, arugula, olives, and sun-dried tomatoes. The recipe is adapted from one from Michael Psilakis, the chef at Anthos, a New York City restaurant.  It looks like a lot of ingredients, but all you need to do is put them in a bowl and mix them.  It's just too easy not to make something this delicious.

INGREDIENTS                                                                                               2 tbsp. plus 2 tsp. extra-virgin olive oil
3 tbsp. minced yellow onion
12 oz. ground lamb
4 oz. ground pork
2 tsp. dijon mustard
1 tsp. each finely chopped parsley,
mint, and dill
1 tsp. dried Greek oregano
1⁄2 tsp. ground coriander
1⁄2 tsp. ground cumin
3 cloves garlic, finely chopped
1 scallion, chopped
Kosher salt and freshly ground black pepper,
to taste
1⁄3 cup crumbled feta cheese
10 leaves baby arugula
8 black olives in oil, drained, pitted,
and roughly chopped
8 sun-dried tomatoes in oil, drained
and roughly chopped
2 tsp. fresh lemon juice
2 hamburger buns, toasted

     1. Heat 2 tbsp. oil in an 8" skillet over high heat. Add onions; cook until
browned, about 6 minutes. Transfer onions to a plate; let cool. In a bowl,
mix onions, lamb, pork, mustard, herbs, spices, garlic, scallions, and salt
and pepper. Form meat into two 1"-thick patties; set aside.
     2. Prepare a medium-hot charcoal fire or heat a gas grill to medium-high (or
heat a tablespoon of canola oil in a large cast-iron skillet over
medium-high heat). Grill burgers, flipping once, until browned and cooked to
desired doneness, about 10 minutes for medium rare. In a small bowl, combine
feta, arugula, olives, and sun-dried tomatoes; toss with the remaining oil
and lemon juice and season with salt and pepper. Place each burger on the
bottom half of a bun and top each with the vegetables and bun top.



     This "burger," originated in Figi, where you get beautifully fresh fish and tropical flavors all the time. The recipe has been perked up with a bit of curry and spice, but the Miti sauce is traditionally eaten with fish, and its made from coconut cream. 
     The final burger is a lumpy cake with subtle island flavors that all blend
Milk from 13.5 ounce can of coconut milk
Juice from 1 lime
½ teaspoon Madras curry powder
¼ teaspoon kosher salt
1 pound halibut
1 Tablespoon butter
2 Tablespoons flour
Olive oil
Naan cut into 8 pieces (warmed)
Pineapple/Papaya Salsa (recipe below)
Miti Sauce (recipe below)
     Whisk first four ingredients together in a glass bowl. Portion the fish into
4 chunks and marinate them for 1 hour.
     Heat butter in a large non-stick pan then add the fish and brown slightly.
Add ½ of the marinade into the pan, cover and cook until fish is cooked
through. Cool the fish slightly then add the flour and form the cooked fish
into patties. Clean out the pan and heat a small amount of olive oil. Then
fry the patties until lightly browned.
     To serve placed the fish patties on the warmed bread, add a scoop of the
Miti Sauce then top with the Pineapple/Papaya Salsa and another piece of
warm bread

Pineapple/Papaya Salsa
1 cup fresh pineapple diced
½ cup papaya diced
½ jalapeno minced
Pinch of kosher salt
Combine all ingredients in a glass bowl and refrigerate for at least one
hour until ready to use.
Miti Sauce
½ jalapeno minced
1 spring onion diced (about ¾ cup)
Cream from 13.5 ounce can of coconut milk (don’t use the milk, just he thick
Juice of 1 lime
Salt and pepper
Combine all ingredients in a glass bowl and refrigerate for 1 hour until
ready to use. The consistency of this sauce is paste-like


   This lovely fish cake from The Republic of Guinea-Bissau, a small Western African country bordered is fresh, beachy, light. It's not too spicy, just a little bite.  Perfect summer fare. Don’t be afraid of the number of ingredients, the recipes are actually easy to make, and you can cook the fish ahead of time to make life simple.

4 fillets of Tilapia (approx 1 pound)
½ teaspoon ground black pepper)
1 teaspoon kosher salt
Juice and zest of 1 lemon
1½ Tablespoon vegetable oil
1 cup roasted unsalted peanuts ground in a food processor
1 small onion grated (using the fine grate side of the grater)
2 red Fresno chilies seeded and diced (you can use jalapenos)
2 Tablespoons tapioca flour
½ cup peanut oil
Seasoned Cashew Rice (recipe below)
In a large bowl, combine first four ingredients and let it sit for 30
minutes. In a large non-stick skillet, heat the palm oil over medium high
until shimmering. Add the fish to the pan and cook about 3 minutes on each
side until just cooked through. Let the fish cool then flake the cooked
fish and add the peanuts, onion, chilies and flour. Mix until the
ingredients are evenly distributed then form four patties. Refrigerate the
patties for about an hour until they are firm.
Heat the peanut oil in a large non-stick skillet and fry the patties until
they are browned on each side and heated through.
Serve on top of the Seasoned Cashew Rice.
Seasoned Cashew Rice
1 Tablespoon palm oil
1 small onion diced
1 jalapeno pepper seeded and diced
1 cup long grained white rice, uncooked
¼ cup of cashews chopped
2 tomatoes diced
1 Tablespoon chili powder
½ teaspoon kosher salt and pepper
2 cups water
In a large saucepan, heat the red palm oil over medium high; add onions and
jalapenos and sauté for 3 minutes stirring constantly. Add the rice and
stir to coat the rice. Add the remaining ingredients and bring to a boil
then reduce to a simmer. Simmer over low heat covered for 15 minutes until
cooked through. Stir and serve hot.


     Salmon is known to lower cholesterol and improve brain function and memory
and is a tasty, healthy alternative to beef. Why settle for just a plain
salmon fillet or steak? With very little effort you can chop and mix it with
bright, fresh, fun flavorings.

1 1/2 pounds skinless salmon filet, finely chopped
6 tablespoons chopped fresh dill, divided
6 scallions, thinly sliced, divided
2 teaspoons finely grated lemon zest
12 saltine crackers, finely crumbled
1 large egg, beaten
Salt and ground black pepper
1 tablespoon olive oil
1 cup Greek yogurt
1/2 seedless (English) cucumber, coarsely grated and squeezed dry
6 whole-wheat sandwich buns
     Thoroughly mix salmon, 1/4 cup of the dill, 4 of the scallions, lemon zest,
crackers, egg, and a sprinkling of salt and pepper in medium bowl. Divide
into 6 equal portions and form into firm patties. Cover and refrigerate
until ready to grill.
     About 20 minutes before serving, heat gas grill, with all burners on high
for about 10 minutes. Use a wire brush to clean grill rack, then use tongs
to wipe an oil-soaked rag over it. Close lid and return to temperature.
Alternatively, build a hot charcoal fire.
     Lightly brush burgers with oil and place on hot grill rack; cook, covered,
until first side develops impressive grill marks, about 3 minutes. Turn and
grill, covered, on remaining side, 2 to 3 to minutes longer. Grill buns
until spotty brown and warm, just a minute.
     Meanwhile, mix yogurt with remaining 2 tablespoons of dill, 2 scallions, and
a sprinkling of salt. To serve, spread a portion of sauce over each bun
Note: If you don't feel like firing up the grill, this salmon burger can be
cooked indoors by heating 1/4 cup olive or canola oil in a large (12-inch)
skillet over strong medium heat. Add patties and cook, turning only once,
until a crisp brown crust forms on both sides, about 6 minutes total. Warm
buns in a 300-degree oven, about 5 minutes



     Portobello mushrooms also make tasty, substantial (and easy!) meatless burgers. Just remember to cook them gill side down to start, so that you've cooked as much of their moisture out as possible before topping them. Otherwise you'll end up with mushroom cooking liquid pooling in the cap.
2 tablespoons olive oil
2 medium garlic cloves, minced and divided
4 large Portobello mushrooms, stems removed
Salt and ground black pepper
1 medium tomato, cut into 4 slices and lightly salted
1/4 cup prepared pesto
3 ounces thinly sliced mozzarella cheese

     About 20 minutes before serving, heat all burners of a gas grill on high.
Use a wire brush to clean grill rack, then use tongs to wipe an oil-soaked
rag over it. Close lid and return to temperature. Alternatively, build a hot
charcoal fire.
      Meanwhile, mix oil and garlic in a small bowl; brush mushroom cap bottoms
with the oil and sprinkle with salt and pepper. Turn mushrooms, gill side
up, and repeat.
     Place mushrooms on hot grill rack, gill side down; cover and grill until
spotty brown, about 3 minutes. Turn mushrooms, gill side up, turn grill to
low heat. Top each with a tomato slice and a portion of pesto and cheese.
      Place buns, cut side down, on grill rack and grill until cheese melts and
bus are warm and spotty brown and warm, about 3 minutes longer.

Recipe courtesy


    When I first saw this recipe, it looked delicious, but its far too time consuming for a vegetable burger.  So, we are going to make the burger from scratch - since that's the important part, and use our favorite store bought salsa and guacamole for toppings.  Alternatively, you could simply use salsa, and top that with fresh avocado slices.  Yum....

2 cans (15. 5-ounces each) black beans drained, 1 can left whole, 1 can
1 cup dry breadcrumbs
2 large eggs, lightly beaten
3/4 cup prepared salsa, divided
1/4 cup chopped fresh cilantro
1 teaspoon each: ground cumin and coarsely ground pepper
1/2 teaspoon garlic powder
1 tablespoon oil
1 c. Prepared Guacamole
1/2 cup Greek yogurt
6 slices red onion
     Mix beans, breadcrumbs, eggs, salsa, cilantro, cumin, pepper, and garlic
powder in a medium bowl. Divide into 6 equal portions and flatten into
4-inch patties.
     About 20 minutes before serving, Preheat your grill to high.  Lightly brush burger tops with oil.   Place burgers, oiled side down on hot  rack, cover and grill until spotty brown, about 3 minutes. Lightly brush tops with oil and turn. Cover and continue to grill until burgers are spotty brown on remaining side, about 3 minutes longer. Place buns on grill rack, turn off heat, and let burgers and buns continue to cook until cheese melts
and buns are warm.
     Meanwhile, mix 1/4 cup salsa with yogurt. Spread a portion of yogurt sauce over each bun bottom. Set burger on bun bottom, top with a portion of guacamole, red onion, and yogurt sauce.

Note: This burger can also be cooked indoors by heating 1/4 cup olive or canola oil in a large (12-inch) skillet over strong medium heat. Add patties and cook, turning only once, until a crisp brown crust forms on both sides, about 6 minutes total. Warm buns in a 300-degree oven, about 5 minutes.