Backyard Burgers

REUBEN BURGERS

1 1/2 lb (0.75 kg) lean ground beef
1 cup (250 mL) soft fresh bread crumbs
1/3 cup (75 mL) Thousand Island salad dressing
1 tsp (5 mL) seasoned salt
1/4 tsp (1 mL) freshly ground pepper
1/3 cup (75 mL) Thousand Island salad dressing
12 slices rye bread, buttered and lightly grilled
1 1/2 cups (375 mL) sauerkraut, drained
and squeezed dry
6 slices deli Swiss cheese

Combine beef, bread crumbs, 1/3 cup (75 mL) salad dressing, seasoned salt and pepper. Shape mixture into 6 oval-shaped
patties. Grill patties over medium heat on natural gas barbecue until completely cooked. Spread 1/3 cup
(75 mL) salad dressing over one side of 6 bread slices. Top with sauerkraut, patties and cheese. Cover with remaining
bread slices. Serves 6.
Cook’s Note: The rye bread for these burgers should be grilled just until grill marks appear.

BISON BURGERS WITH CRANBERRY BLUE CHEESE SAUCE

2/3 cup (150 mL) light sour cream 6 store-bought frozen bison burgers
1/2 cup (125 mL) crumbled blue cheese 6 hamburger buns
1/2 cup (125 mL) dried cranberries Lettuce leaves
1/4 tsp (1 mL) freshly ground pepper

To prepare cranberry blue cheese sauce, combine sour cream, cheese, cranberries and pepper until blended. Cover and
refrigerate for up to 2 hours. Grill frozen burgers over medium heat on natural gas barbecue until completely cooked.
Serve in buns with lettuce and cranberry blue cheese sauce. Serves 6.

GARDEN VEGETABLE BURGERS

4 cups (1 L) finely diced stale multigrain bread 1 tbsp (15 mL) soy sauce
1 cup (250 mL) finely chopped onion 2 tsp (10 mL) sesame oil
1 green bell pepper, finely chopped 1 tsp (5 mL) lemon pepper
3/4 cup (175 mL) finely chopped celery 1/2 tsp (2 mL) ginger
3/4 cup (175 mL) shredded carrot 1/2 tsp (2 mL) salt
1 cup (250 mL) shredded zucchini Hamburger buns
3 eggs Peanut Sauce, recipe follows

Combine first 6 ingredients in a large bowl. Whisk together next 6 ingredients and stir into vegetable mixture until
moistened. Pat mixture firmly into 10 - 12 patties. Cook on a lightly greased griddle over medium heat on natural gas
barbecue until brown on both sides. Turn patties carefully. Serve immediately on buns with Peanut Sauce. Serves 5 - 6.

Peanut Sauce:
1 tsp (5 mL) oil 1/2 cup (125 mL) creamy or chunky peanut butter
1/4 cup (50 mL) coarsely chopped onion 1 cup (250 mL) water
1 tsp (5 mL) minced fresh ginger 1 tbsp (15 mL) soy sauce
Dash cayenne pepper

In a saucepan, heat oil over medium heat; add onion, ginger and cayenne. Cook, stirring frequently, 1 minute. Stir in
peanut butter. Gradually stir in water and soy sauce until well blended. Bring to boil, stirring constantly, until mixture
thickens. Serve hot or at room temperature.
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 BEER AND PRETZEL BURGERS

2 lb (1 kg) lean ground beef 1/4 tsp (1 mL) salt

3/4 cup (175 mL) coarsely crushed pretzels 1/4 tsp (1 mL) freshly ground pepper
1/2 cup (125 mL) beer 8 hamburger buns
1/4 cup (50 mL) finely chopped onion Beer-B-Q Onions, recipe follows
2 tbsp (25 mL) prepared mustard

Combine first 7 ingredients (beef through pepper). Shape mixture into 8 patties. Grill patties over medium heat on natural
gas barbecue until completely cooked. Serve in buns with Beer-B-Q Onions. Serves 8.

Beer-B-Q Onions
1 tbsp (15 mL) butter 1/2 cup (125 mL) beer
4 cups (1 L) sliced onions 1/8 tsp (0.5 mL) freshly ground pepper
1/2 tsp (2 mL) sugar

Melt butter in a large frypan over medium-low heat. Add onions and cook until golden brown, about 20 - 25 minutes. Add
sugar and cook, stirring, for 1 minute. Stir in beer and pepper. Cook, uncovered, stirring occasionally, until most of liquid
is evaporated, about 5 minutes; keep warm. Makes 2 cups (500 mL).

GLAMBURGERS

2 lb (1 kg) lean ground beef 1/2 tsp (2 mL) thyme, crumbled

1/3 cup (75 mL) finely chopped onion 1/2 tsp (2 mL) freshly ground pepper
1/3 cup (75 mL) soft fresh bread crumbs 6 large hamburger or kaiser buns
1/4 cup (50 mL) dry red wine 6 lettuce leaves
1 egg, lightly beaten 6 large tomato slices
2 tbsp (25 mL) chopped fresh parsley 6 mozzarella cheese slices
1 tsp (5 mL) seasoned salt Mustard Grilled Onions (recipe follows)
1/2 tsp (2 mL) basil, crumbled Basil Aioli (recipe follows)
1/2 tsp (2 mL) oregano, crumbled

Combine first 11 ingredients (beef through pepper). Shape mixture into 6 patties. Grill patties over medium heat on
natural gas barbecue until completely cooked. Serve in buns with lettuce, tomato, cheese, Mustard Grilled Onions and
Basil Aioli. Serves 6.

Mustard Grilled Onions

2 large sweet onions, sliced 1/4 cup (50 mL) honey
1/2 inch (1.25 cm) thick 1 1/2 tsp (7 mL) Worcestershire sauce
1/4 cup (50 mL) butter, melted 1/4 tsp (1 mL) savory, crumbled
1/4 cup (50 mL) Dijon mustard

Run 2 thin metal skewers parallel to each other through each onion slice, placing skewers about 1 inch (2.5 cm) apart. This
will keep onion slices intact during grilling. Combine remaining ingredients (melted butter through savory). Brush some of
the melted butter mixture over onions. Grill onions over medium heat on natural gas barbecue, basting with remaining
melted butter mixture, until onions are tender and golden brown, about 7 - 10 minutes. Turn once during cooking. Serves
6.

Basil Aioli
1/2 cup (125 mL) mayonnaise 1 clove garlic, crushed
2 tbsp (25 mL) chopped fresh basil 1/4 tsp (1 mL) freshly ground pepper

Combine all ingredients until blended. Cover and refrigerate for up to 2 hours. Serve with burgers or fish.
Makes 1/2 cup (125 mL).

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 TERIYAKI BURGERS

1/2 cup (125 mL) mayonnaise 1/4 tsp (1 mL) ginger

3/4 tsp (3 mL) wasabi paste 1/4 tsp (1 mL) salt
1 lb (0.5 kg) lean ground beef 1 clove garlic, crushed
1 cup (250 mL) fresh bread crumbs 4 hamburger buns
1/4 cup (50 mL) finely chopped onion 4 lettuce leaves
2 tbsp (25 mL) soy sauce 4 slices tomato
1 tsp (5 mL) sugar

In a small bowl, whisk together mayonnaise and wasabi paste until blended. Cover and refrigerate until serving. Combine
next 8 ingredients (beef through garlic). Shape mixture into 4 patties. Grill patties over medium heat on natural gas
barbecue until completely cooked. Serve in buns with mayonnaise mixture, lettuce and tomato. Serves 4.

BEEF AND BEAN BURGERS

1 lb (0.5 kg) lean ground beef 1/2 tsp (2 mL) salt

1/4 cup (50 mL) mashed drained canned kidney beans 1/2 tsp (2 mL) freshly ground pepper
1/3 cup (75 mL) barbecue sauce 4 slices red onion, 1/2 inch (1.25 cm) thick
4 tsp (20 mL) prepared horseradish Additional barbecue sauce
1 clove garlic, crushed 4 whole wheat kaiser buns

Combine first 7 ingredients (beef through pepper). Shape mixture into 4 patties. To prepare onions, run a skewer
crosswise through each slice of onion. Brush both sides of onions with barbecue sauce. Grill patties along with onions
over medium heat on natural gas barbecue until patties are completely cooked. For onions, allow about
5 minutes per side or until golden brown and tender. Serve burgers and grilled onions in buns. Serves 4.

PORK BURGERS WITH PEANUT SAUCE

1 lb (0.5 kg) lean ground pork 1/4 tsp (1 mL) salt

2 tbsp (25 mL) chopped fresh cilantro 1 clove garlic, crushed
1 tbsp (15 mL) fresh lime juice 4 whole wheat buns, toasted
2 tsp (10 mL) soy sauce Lettuce leaves
2 tsp (10 mL) grated fresh ginger Peanut Sauce, recipe follows
1/4 tsp (1 mL) red pepper flakes

Combine first 8 ingredients (pork through garlic). Shape mixture into 4 patties. Grill patties over medium heat on natural
gas barbecue until completely cooked. Serve in buns with lettuce and Peanut Sauce. Serves 4.

Peanut Sauce: Combine 1/3 cup (75 mL) peanut butter, 3 tbsp (40 mL) light sour cream, 1 tbsp (15 mL) fresh lime juice and
2 tsp (10 mL) soy sauce until blended.

CARIBBEAN BURGERS

1 lb (0.5 kg) lean ground pork 1/2 tsp (2 mL) allspice

1/4 cup (50 mL) finely chopped onion 1/2 tsp (2 mL) red pepper flakes
1 tsp (5 mL) grated lime peel 1/4 tsp (1 mL) salt
1 clove garlic, crushed 4 whole wheat kaiser buns
1 tsp (5 mL) thyme, crumbled Lettuce leaves and red onion slices

Combine first 8 ingredients (pork through salt). Shape mixture into 4 patties. Grill patties over medium heat on natural
gas barbecue until completely cooked. Serve in buns with lettuce and onion slices. Serves 4.

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 ORIENTAL TURKEY BURGERS

1 lb (0.5 kg) ground turkey 1/4 tsp (1 mL) garlic powder

1/4 cup (50 mL) finely chopped green onion 1/4 tsp (1 mL) cayenne pepper
1/4 cup (50 mL) dry bread crumbs 1/4 tsp (1 mL) salt
2 tbsp (25 mL) hoisin sauce 4 hamburger buns
1 tsp (5 mL) soy sauce Shredded lettuce and thinly sliced cucumber

Combine first 8 ingredients (turkey through salt). Shape mixture into 4 patties. Grill patties over medium heat on natural
gas barbecue until completely cooked. Serve in buns with lettuce and cucumber. Serves 4.

SANTA FE TURKEY BURGERS

1 lb (0.5 kg) ground turkey 1/2 tsp (2 mL) salt

1 cup (250 mL) fresh bread crumbs 1/4 tsp (1 mL) pepper
2/3 cup (150 mL) chopped onion 1/4 tsp (1 mL) Tabasco sauce
3 tbsp (40 mL) water 6 whole wheat Kaiser or hamburger buns
2 tsp (10 mL) chili powder Salsa
1 tsp (5 mL) lemon juice

Combine first 9 ingredients. Shape mixture into 4 - 6 patties, 3/4 inch (2 cm) thick. Cook over medium heat on natural gas
barbecue until first side is well browned, about 10 minutes. Turn and cook an additional 10 minutes or until completely
cooked. Serve in buns with salsa. Serves 4 - 6.

GINGER PEANUT CHICKEN BURGERS

1 1/2 lb (0.75 kg) ground chicken 1/8 tsp (0.5 mL) hot pepper sauce
1 cup (250 mL) soft fresh bread crumbs 1 clove garlic, crushed
1/4 cup (50 mL) chopped fresh cilantro Oil
1/4 cup (50 mL) peanut butter 6 hamburger buns
2 tbsp (25 mL) soy sauce Thin slices red onion
2 tbsp (25 mL) rice vinegar Thin slices English cucumber
1 tbsp (15 mL) grated fresh ginger Lettuce leaves
1/2 tsp (2 mL) salt

Combine first 10 ingredients (chicken through garlic). Mixture will be soft. Shape mixture into 6 patties. Brush with oil.
Grill patties over medium heat on natural gas barbecue until completely cooked. Serve in buns with onion, cucumber and
lettuce. Serves 6.

GARDEN CHICKEN BURGERS

1 lb (0.5 kg) ground chicken 1/4 tsp (1 mL) oregano, crumbled

1/2 cup (125 mL) fresh bread crumbs 1/4 tsp (1 mL) cumin
1/2 cup (125 mL) shredded carrot 1/4 tsp (1 mL) salt
1/2 cup (125 mL) shredded zucchini 4 whole wheat kaiser buns
1/4 cup (50 mL) chopped green onion Lettuce leaves and tomato slices
1 tbsp (15 mL) chili powder

Combine first 9 ingredients (chicken through salt). Shape mixture into 4 patties. Grill patties over medium heat on natural
gas barbecue until completely cooked. Serve in buns with lettuce and tomato. Serves 4.

2016 © ATCO Blue Flame Kitchen. All rights reserved.

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