Meatball Burgers

My oldest has recently become a fan of meatball sandwiches and he's a huge fan of burgers so when I came across this recipe I knew it would be a great one for you family! They were a great change from your typical burger and we all enjoyed them! This recipe is adapted from Mix and Match Mama.

2 lbs ground beef
1 cup plain breadcrumbs
2 eggs (lightly beaten)
1/2 cup onion (finely chopped)
2 cloves garlic (minced)
2 tbsp italian seasoning
6 buns
1 1/2 cup marinara sauce
fresh slices mozzarella cheese
fresh chopped basil

In a bowl combine the ground beef, breadcrumbs, eggs, onion, garlic and italian seasoning. For 6 burger patties. Grill over medium high heat until the burgers are cooked to your desired temperature. Lightly toast your buns on the grill or under the broiler. Top burgers with fresh mozzarella slices, marinara sauce and freshly chopped basil.

Avocado Club Burgers

I just made these up on a whim.  I actually loved using the baguette as bread, it just changed up the burgers. Plus all of the delicious toppings just make it that much more yummy.

2 lbs ground beef
1 1/2 tsp seasoning salt
1 lb bacon (fried crsip)
1 avocado (sliced)
2 tomatoes (sliced)
romaine lettuce
6 slices cheddar cheese
mayonnaise 
1 baguette (sliced in half and then into 6 "buns")

Mix the ground beef with the seasoning salt and then form 6 patties. Grill the burgers over medium heat until they have reached your desired doneness. Top with cheddar cheese slices. Lightly toast the baguette buns. Spread mayonnaise on the bun then top with the burger patty, 3 slices of bacon, tomato, avocado, lettuce.

Falafel Burgers

We love falafel in our house.  So when I came across the idea I knew I had to make them. This recipe is heavily adapted from Tablespoon.

2 cans Chickpeas (slightly drained)
2 cloves Garlic (minced)
1/4 cup Onion (finely diced)
1/3 cup Flour
Oil for Frying
Tzatziki Sauce
Cucumbers
Tomato
Buns

In a bowl add the chickpeas, garlic, onion and flour.  Mash together and form patties. Heat the oil over medium heat in a skillet. Fry the falafel burgers on each side until browned and crispy. Drain on a paper towel.  Toast the buns, add the falafel patty then top with tzatziki, sliced cucumber and tomatoes. 

Pinto Bean Burger Melts

These were a great creation from when I forgot to buy hamburger buns one night.  Sometimes the best recipes come from when you just have to figure it out.

4 Tex Mex Pinto Bean Patties  (cooked)
8 slices of Texas Toast
4 slices of Pepper Jack Cheese
4 tbsp of butter (softened)

Once you have cooked the pinto bean burgers prepare to make the melts. Spread 1/2 tbsp of butter on each piece of bread. Place on slice down on a skillet over medium heat. Add the pinto bean patty and pepper jack cheese then top with another slice of bread.  Flip and grill on the opposite side once it is starting to brown. Continue with each sandwich. Serve warm. 

The Best Grilled Portobello Mushroom Burgers

I go back and forth about portobello burgers.  My biggest issue with portobello burgers is how slimy they can be sometimes.  I hate that.  I decided to give these a go and hope for the best.  They really were great.  I adapted this recipe from SkinnyTaste.


4 portobello mushroom caps
2 tbsp balsamic vinegar
1 tbsp low sodium soy sauce
1 tbsp olive oil
1-1/2 tsp Montreal Steak Grill Mates seasoning
4 thick slices red onion
4 slices Swiss Cheese
4 thin slices tomato
1 sliced avocado
4 hamburger buns

Wash the portobello caps, remove the stem and the black flesh from the bottom.  Mix together the balsamic vinegar, soy sauce, olive oil and montreal steak grill mates seasoning.  Whisk it together well then brush the marinade over the portobellos.  Brush several times while letting the portobellos sit for 30 minutes.  Heat the grill to medium heat and grill the mushrooms for 5 to 7 minutes on each side.  Top with swiss cheese and remove from grill.  Top with onion, tomato and avocado then serve on a toasted bun. 

Bacon Cheddar Ranch Pub Sliders

The second I saw this recipe on Simply Scratch I knew that I had to make them.  Everything from the bacon to the homemade ranch aioli had me drooling.  So glad I made them because they were seriously one of the most delicious things I have ever eaten.  The aioli really put them over the top so don't try to sub ranch from the store, spend the time to make this sauce! Totally worth it!

Ranch Aioli:
1 whole Egg plus 1 Egg Yolk
1 cup Light Olive Oil
1/2 a Lemon (juiced)
1 tsp Grainy Mustard
1 handful Fresh Parsley (roughly chopped)
1 handful Fresh Dill (roughly chopped)
1 Garlic Clove (roughly chopped)
1 tbsp Dried Onion Flakes
1 tsp Kosher Salt
1/2 tsp Dried Oregano
1/2 tsp Paprika

Pub Burgers:
2 pounds Ground Beef Chuck
Your Favorite Burger Seasoning (I like lowery's seasoning)
1 pound bacon (fried crispy)
4 slices Cheddar Cheese (quartered)
1 large Roma Tomato  (sliced)
8 Pretzel Dinner Rolls or Slider Buns

To Make the Aioli:
In a food processor Add the whole egg and one egg yolk.  Add in the grainy mustard and squeeze in the lemon juice.  Place on the lid and begin to process, stream in the cup of olive oil.  Add in the garlic, parsley and dill. Process for 30 seconds.  Add in the onion flakes, salt, oregano and paprika. Blend until everything is combined.  Put in a container with a secure lid and refrigerate for several hours before using.

Burgers:
Combine the beef and your choice of seasoning.  Making into 8 slider sized patties. Grill burgers for 5 to 7 minutes on each side or until it is cooked to desired temperature.  Top each slider with two pieces of cheese.  Toast the buns on the grill.  Place the burgers on the buns, top with bacon, tomato and ranch aioli. 

Ashley's Black Bean Burgers

This is our current go to recipe and we LOVE it.  It's my friend Ashley's recipe and it's easy and delicious and we eat them like once a week.  I love it because it makes four-six patties and since only 2 people in our house will eat them that means I get to freeze some for later. It all depends on how much you drain off the beans and how much oats you add.

1 15oz can black beans
1 pepper (any color but we prefer red)
1 small to medium size onion
1 to 2 cups ground oatmeal (just process regular oats in your food processor until they are finely ground)
1 tbsp olive oil
buns
toppings: cheese, avocado, tomato, lettuce, etc

Drain some of the liquid off the black beans.  Mash with beans with a potato masher.  Cut the pepper and onion into chunks and process with the food processor.  Drain off the excess liquid and add the onion and pepper to the beans.  Stir in and add oats until the mixture is at a good consistency for forming patties, you don't want it to be too wet but you also don't want it to be crumbly.  Make into thin patties and refrigerate for at least 30 minutes before cooking.  Once patties are ready place olive oil in the bottom of a pan and place pan over medium heat.  Cook the burgers until browned on both sides.  Toast the buns, add toppings and enjoy!

BBQ Jack Burgers

These are the "best burgers ever" over at little miss mama. And they are good. Really good. But the best burger ever is a big title for one burger to hold. Gray and I both thought these had awesome flavor and they were so juicy from the cheese and bbq sauce. They are a must try and hey, you might even think they are the best burger ever!

1 lb ground sirloin
1/2 cup Monteray Jack Cheese (shredded)
1/4 cup BBQ sauce
1/4 tsp onion powder
salt and pepper to taste

buns and toppings for the burger

Mix together the beef, cheese, bbq sauce, onion powder, salt and pepper. Be careful not to over mix the meat mixture or it will make it tough. Mold into 4 patties. Grill until done and top with your favorite burger toppings.

Bacon Bit Burgers

We made these one night when we were suppose to have something else and at the last minute said, screw it, we want burgers. This is what I came up with in a pinch and they were awesome! We will be making them again soon.

1 lb ground beef

1/2 tbsp lowery's seasoning

1/2 tsp onion powder

1/4 cup bacon bits or chopped bacon slices

1/2 tbsp ketchup

1 egg

Mix together all the ingredients and form 3 to 4 patties. Grill until done. Top with your favorite toppings. I suggest cheddar, mayo, ketchup, mustard, tomato and pickles...because those are my favorites.

This recipe was linked up over at the Eat at Home Ingredient Spotlight for Bacon and the Ingredient Spotlight for Ground Beef.

Guacamole Bacon Burgers

I got the idea for this burger from Real Mom Kitchen but I totally changed it made it our own. This is my ideal burger for sure. Dripping in gooey pepper jack, crunchy bacon and guac, nothing is better in my book!

2 cups Guacamole

1 lb Bacon (fried)

Buns

Cheese

1 1/4 lbs ground beef

2 tsp taco seasoning

1 tbsp bacon grease

1/4 cup red onion (chopped)

1 egg

In a bowl combine the ground beef, taco seasoning, bacon grease, red onion, and egg. Make 4-6 hamburger patties, make a hole with your index finger in the middle (this is so they don't swell). Cook the burgers on the grill over medium heat until they have reached desired doneness. Top with cheese, guacamole, and bacon.

Black Bean Burgers

I made these the other night and I was going to use the recipe from Annie's Eats but then I got to thinking, I know how I like my black beans, so why not try and make them like that? I did use her recipe as a guide but I would assume they have different flavors basked on the way we seasoned them. These were our first black bean burgers and we really enjoyed them!

2 (15oz) can of black beans (rinsed and drained)

2/3 cup panko crumbs

1/2 onion (chopped)

2 eggs

1/2 tsp chili powder

salt and pepper to taste

olive oil

Take 3/4 of the beans and mash them, just estimate how much. Add the panko and onion and mix it in. In a separate bowl mix the eggs with the chili powder, salt and pepper. Add the eggs and mix in. Add the beans that are not smashed, stir them in. Form your patties. You can refrigerate them which helps them to firm up. To cook, heat a pan to medium heat, put a tbsp of olive oil in the pan and add the black bean patties. Cook for 5 to 7 minutes on each side. Top with your favorite toppings.

Greek Burgers

These burgers were awesome, they were quick to make and so tasty. They felt so much lighter with the feta mixed into them than a burger smothered in cheese. Don't read that wrong, I love a burger smothered in cheese this was just a good change. The recipe is from Food for my Family. I cut the recipe in half for the two of us and we were able to eat them the next day for lunch too!

2 lbs. ground beef
15 Kalamata olives (give or take) chopped (I used less than this because Gray hates olives)
½ cup feta cheese
3 scallions chopped
½ tsp fresh black pepper
½ tsp kosher salt
Mix together all the ingredients then pattie them out. Put in the refrigerator for at least 30 minutes before grilling them. Heat your grill and place the patties on the grill. Cook on each side for 4 minutes flipping them twice on each side. Remove and top with Tzatiki, Cucumber, Tomato, Lettuce, ect.

This recipe was featured on Eat at Home Cooks Ingredient Spotlight for Ground Beef. 

Simple Onion Burgers

And again...sorry for the crappy picture. I'm so mad that I dropped Gray's camera and I cannot get mine to take a good picture of food to save my life, it will take a great picture of the rug but then I try it with the food...horrible. Don't let the picture sway you in not making these burgers. I found the recipe on food.com adapted it slightly.

1 lb lean ground beef
1 package of dry onion soup mix
1 clove garlic, minced
2 tbsp BBQ sauce

Mix all ingredients together. Form patties and grill.

Patty Melts

These were too good! Even though it is not even close to being cold here and won't be for months I have a feeling this will be one of our favorites during the winter. This recipes came from the Newlyweds and is slightly adapted.

1lb ground beef
1 medium onion cut into rings
1/2 tsp garlic powder
1 egg, lightly beaten
1 tsp salt
1 tsp pepper
2 dashed of worchestershire sauce
8 peices of bread (we used good old fashion white bread)
8 slices of cheese (we used 1 slice of cheddar and 1 slice of provolone on each melt)
4 tbsp soften butter

In a medium size mixing bowl add the egg, seasonings and beef. Mix until combined and form 4 patties. Cook burgers in a skillet over medium heat until done. Add the onions and worchestershire and saute. Butter 1 side of each peice of bread, place 4 peices, butter side down on the skillet. Add 1 slice of cheese, onions and burger. Top with another slice of cheese and another peice of bread and flip after two minutes. Let cook for another two mintues then remove from skillet and serve.

Garlic Butter Burgers

I saw this recipe on Real Mom Kitchen. These burgers were simple yet good, they were the kind that you want to load toppings onto, the burger itself isn't overwhelming but very moist and tender!

2 lbs lean ground beef
1/4 cup butter at room temp
2 cloves of garlic minced
garlic salt and pepper

Mix together the garlic and butter, place in a bowl and put in the freezer. Once the butter is hard cut into tiny pea size pieces and mix with the ground beef. Form 6 to 8 patties and place back in the refrigerator for 15 to 25 minutes. Sprinkle with garlic salt and pepper before grilling. Grill over medium heat until done. Don't forget to grill the buns, it adds so much to the burger! Top with whatever your heart desires, some of my personal favs are cheddar and grilled onion, pepper jack and guac, or Swiss and sauteed mushrooms.

Western BBQ Burgers

I saw this recipes over at Patio Daddio BBQ and since we have a bit of an obsession with our grill during the summer I knew this one had to go on a menu. These were amazing, I could eat them once a week. Gray and I were both raving about them and ate the leftovers the next night and wished we could have them again the next. The combination of the grilled onions, cheddar and bbq sauce is just out of this world!

3 lbs Ground beef, 80/20
6 Buns
6 slices Medium cheddar cheese
1 large Sweet onion, sliced to 1/3" (six slices)
1/4 cup Water, ice cold
1 1/2 Tbsp Your favorite BBQ rub (or 2 tsp seasoned salt)
2 Tbsp Soy sauce
6 Tbsp Your favorite BBQ sauce (we just slathered it on and we use Sweet Baby Ray's, it's the best!!!)
Kosher salt
Black pepper
Canola or vegetable oil

Mix together ground beef, water, bbq rub and soy sauce. Use your hands, don't be afraid to get a little messy. Divide into six patties and put a little hole in the middle (that keeps them from getting the dome when they are cooking). Sprinkle with salt and pepper. Season the onion slices with salt and pepper but keep the rings intact while doing this, put a little oil on both sides of the onion rings. Place directly on the grill for around 2 minutes per side then move to the cooler part of the grill (I moved them up to the little rack that keeps them warm but doesn't cook them too much). Lightly oil the burgers then cook until done. Move to the cooler part of the grill and top with cheese and onions. Toast the buns directly on the heat then add the meat to them, top with bbq sauce and enjoy!

Garlic Onion Burgers

This recipe has been adapted from allrecipes.com. Gray and I both loved them, they were a good burger without being overwhelmed by a million flavors.

1 lb ground beef
1/3 cup onion (chopped)
2 cloves garlic (minced)
1 tablespoon Worcestershire sauce
1 teaspoon Ketchup
1/4 teaspoon cracked pepper
salt to taste

Mix all ingredients together and form 4 burger patties. Cook on grill. Serve on a toasted bun with cheese (we love pepperjack on a burger), ketchup, mayo, mustard, lettuce, tomato, or whatever else your heart desires!

California Turkey Burgers

1 1/4 lbs lean ground turkey
1 (1 ounce) package dry onion soup mix
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1 1/2 tablespoons soy sauce
monterey jack cheese or monterey jack pepper cheese

In a large bowl combine ground turkey, soup mix, pepper, garlic powder, soy sauce and egg.
Put mixture in the refrigerator for 5 to 10 minutes, then take it out and shape into patties.
Cook until the inside of the burger is whitish in color.
Top with Salsa, Avocado, Onion, and Lettuce.

***Because of the soy sauce it is hard to tell if the burgers are whitish in color but you can tell when they are done.

Stuffed Border Burgers

Ingredients
1 1/2 pounds lean ground beef
1/2 cup finely chopped onion
1 (4.25-ounce) can chopped ripe olives, drained
2 tablespoons ketchup
1 teaspoon chili powder
1 teaspoon fajita seasoning
6 (1-ounce) slices Monterey Jack cheese with peppers
6 onion rolls, split and toasted

Combine first 6 ingredients. Shape mixture into 12 (4-inch) patties. Fold cheese slices into quarters; place cheese on each of 6 patties. Top with remaining 6 patties, pressing to seal edges.
Grill, covered with grill lid, over medium-high heat (350° to 400°) 4 to 5 minutes on each side or until done. Serve on rolls with Tex-Mex Secret Sauce and desired toppings.