Recipes for "burger"

1. In a medium bowl, combine the quinoa, mashed beans, Panko, egg, garlic, chili powder, cheese, and a pinch each of salt and pepper. Form the mix into 5-6 equal burgers. Place on a plate, cover, and transfer to the fridge.

2. To make the fries. Preheat the oven to 425 degrees F. Place the sweet potatoes on a large baking sheet and toss with olive oil, chili powder, paprika, and a large pinch each of salt and pepper. Spread the fries in an even layer. Do not overcrowd the pan, if needed, divide the fries between 2 baking sheets Transfer to the oven and bake for 15-20 minutes, then flip and bake for 15-20 minutes more. You want the sweet potatoes to be tender, yet crisp.

4. Meanwhile, make the onions. Melt the butter and onions together in a large skillet over medium-high heat. Cook, stirring occasionally until softened, about 5 minutes. At this point, you want to slowly add the beer, 1/4 cup at a time, until the beer cooks into the onions. Continue to cook another 8-10 minutes until you've used all of the beer and the onions are deeply caramelized. Remove the onions from the skillet to a plate.

5. Cook the burgers in the same skillet, heat a drizzle of oil over medium-high heat. When the oil shimmers, add the burgers and cook until golden and crisp, about 5 minutes per side. During the last minute of cooking add the Gruyere cheese, cover, and cook 2-3 minutes, until the cheese has melted.

6. To assemble, place each burger on a bun, top with caramelized onions and sweet potatoes. If desired, add a fried egg, mashed avocado, and fresh herbs. ENJOY.

1. In a bowl, mix together the meat, Worcestershire sauce, onion powder, garlic powder, paprika, salt, and pepper. Form into 24 (golf ball size) meatballs. Flatten into a small patty.

2. Heat a grill or grill pan to high heat and grill for 3 minutes on each side, or until your desired doneness. During the last 2 minutes of cooking, add cheese to each slider.

3. To make the sauce, combine all ingredients. Season with salt and pepper.

4. To assemble skewers: layer with bottom bun, burgers, lettuce, pickles, tomatoes, repeat, burgers, lettuce, pickles, tomatoes. End with the top bun. Serve with ketchup and special sauce for dipping.

1. To make the sauce: combine all ingredients in a bowl.

2. Preheat the oven to 350°F.

3. In a skillet set over medium heat, cook the meat, the jalapeño, Worcestershire sauce, onion powder, garlic powder, paprika, salt, and pepper, until browned all over, breaking up the meat as it cooks, about 10 minutes. Remove from the heat.

4. Place the bottom half of the dinner rolls onto a baking sheet lined with parchment paper. Gently spread the bottom layer with cream cheese. Add the pickled jalapeños, then pile on the meat. Drizzle 1/4 cup special sauce over the meat. Add the pepper jack and shredded cheddar.

5. In a bowl, mix together the butter, garlic, herbs, and green onions. Spread the mix over the tops of the rolls. Bake for 20-30 minutes, until the cheese has melted.

6. Serve immediately with additional special sauce – of course!

1. To make the sauce: combine all ingredients in a bowl.

2. Preheat the oven to 400° F.

3. In a skillet set over medium heat, cook the meat until browned all over, breaking up the meat as it cooks. Add the Gochujang, Worcestershire sauce, onion powder, garlic powder, and season with salt and pepper. Cook for 2-3 minutes more. Remove from the heat.

4. Place the bottom half of the dinner rolls onto a baking sheet lined with parchment paper. Layer with cheddar cheese, then spoon the meat over the cheese. Drizzle 1/3 cup special sauce over the meat. Add the shredded cheddar/pepperjack. Arrange pickles and/or pepperoncini over the cheese.

3. In a bowl, mix together the butter, garlic, herbs, and parmesan. Spread the butter over top of the rolls, reserving extra for serving. Sprinkle with sesame seeds. Cover the rolls with tin foil and bake for 10-15 minutes. Remove the foil and continue baking another 10-15 minutes until the cheese has melted.

4. Brush with any remaining garlic butter and serve immediately with additional special sauce – of course!

Stir together the burger sauce ingredients, and adjust the flavors to your liking. Some people like more ketchup or more relish.

Measure out ground beef into eight 3-ounce patties (for double cheeseburgers) or four 5- to 6-ounce patties (for single burgers). Some people even prefer a single, thin 4-ounce patty.

Be gentle with the ground beef. Keep it in loose balls for now. Season the outside of the balls with salt and pepper.

Preheat a skillet over medium-high heat. Add a drizzle of olive oil. Add the beef balls one at a time, pressing each one by covering it with foil and pressing down to flatten with a second small pan or skillet. Try to get the patty as even as possible. For double burgers, you are looking for a very thin patty. For single burgers, shoot for about 1/3-inch thick patty.

Repeat with pressing each of the patties in the pan, reusing the same piece of foil.

Cook patties for 2 minutes for the thinner double patties, or 3 to 4 minutes for the thicker single patties. Flip, top with cheese, and cook until the cheese is melted, another 2 to 3 minutes.

The patties will shrink a bit as they cook. It’s okay to press on them a bit with your spatula to reshape them slightly, but try to keep a light touch, or you will push out all the juices.

When your burger patties are cooked through and the cheese is very melted, smear the bottom bun with 1 to 2 tablespoons of burger sauce and top with lettuce. Add your burger patty (or patties) and top with sliced tomato and red onion.

Serve immediately!

1. Set your crockpot to high. Drop in the raw meat, onion, chili powder, garlic powder, paprika, butter, and ketchup. Season with salt and pepper. Stir, breaking up the meat. Pour over the broth. Cover and cook on low for 3-4 hours or on high for 1-2 hours.

2. During the last 15 minutes of cooking, crank the heat to high. Stir in the pasta, zucchini, and milk. Let cook on high until the noodles are soft, about 15-20 minutes. Add the cheddar, stir until melted.

3. Divide the pasta among bowls and top with fresh parsley. Enjoy!

In a small bowl, combine the mayo, ketchup, and minced pickles. Store in the fridge until ready to assemble the burgers.

Simply Recipes / Nick Evans

Divide the ground beef into 3 equal portions and press into flat patties. I recommend weighing the meat to ensure the patties are even, but you can eyeball it. Patties should be slightly larger than buns and 1/3-1/2 inch thick.

Use your thumb to make a divot in the center of each burger. This prevents the burgers from swelling in the center and keeps them nice and flat.

Season each burger with salt and pepper on both sides.

Add 1 cup of water to the bottom of your air fryer basket to prevent smoking. Spray the basket with nonstick spray.

Place burgers in the basket making sure they aren’t touching. Air fry for 8 minutes at 350˚F.

You do not need to flip the burgers while they are cooking.

Simply Recipes / Nick Evans

After burgers cook, add a few slices of Cheddar cheese to the burgers. Return to air fryer and cook for another 1-2 minutes until cheese is melted.

Simply Recipes / Nick Evans

Simply Recipes / Nick Evans

Optionally, once your burgers are cooked, you can toast the buns for the burgers in the air fryer as well.

Place the buns, cut-side up in the air fryer and air fry for 1 minute. Rotate through the buns until they are all toasted.

Serve burgers immediately on toasted buns with burgers sauce, lettuce, tomato, and red onion.

Did you love the recipe? Leave us stars below!

Simply Recipes / Nick Evans

1. To make the burgers. In a bowl mix the salmon, Panko, eggs, chipotle in adobo, tamari, honey, garlic powder, chili powder, salt, pepper, and herbs. Form into 3-4 burgers.

2. Heat oil in a large skillet over medium heat. Fry the burgers for 3-5 minutes on each side until crispy. Add a cheese slice to each, cook until melted, 1-2 minutes.

3. For the mayo, combine all ingredients in a bowl.

4. To assemble, layer your toasted buns with chipotle mayo, cheesy burgers, lettuce, avocado, and herbs. Add the top bun. Enjoy with lots of extra mayo. Yummmy!

1. In a large pot set over medium hight heat, add the olive oil, onion and beef. Season with salt and pepper. Cook until brown all over, breaking up the meat as you go, about 10 minutes. Stir in the chili powder, paprika, and garlic powder, cook another minute.

2. Add the pasta and zucchini and toss to coat, then pour in the broth and milk. Add the ketchup and stir to combine. Season with salt.

3. Bring to a gentle boil over medium high heat. Simmer 5-8 minutes until the pasta is al dente, stirring often.

4. Stir in the cheese and cook another few minutes until very creamy.

5. Divide the pasta among bowls and top with fresh parsley. Enjoy!

1. Preheat the broiler to high. Place the jalapeños on a baking sheet and place under the broiler. Broil until charred all over, about 5 minutes. Remove and let cool and then seed and chop the jalapeños.

2. In a medium bowl, combine the jalapeños, turkey, cheddar, panko, egg, paprika, salt, and pepper. Mix until just combined and then shape the mix into 4 even size burger patties.

3. Preheat the outdoor grill or grill pan to high. Grill the burger for 5 minute per side or until cooked through. During the last minute of cooking add the cheese slices.

4. To assemble, spread the chipotle mayo on the bottom of each bun. Top with a burger, avocado, lime juice and a pinch of salt. Add the crispy onions (recipe follows) and cilantro. EAT

1. Heat a large pot of oil until it reaches 375 degrees F. or until a pinch of flour sizzles when sprinkled over the pot.

2. Add the sliced onions to a large bowl and pour the buttermilk over top. Use your hand to submerge the onions in the buttermilk.

3. To a shallow bowl, add the flour and a pinch of salt. Remove a handful of onions from the buttermilk and place them into the flour mixture. Coat the onions in the flour mixture, and then tap them on the inside of the bowl to shake off the excess. Carefully drop the onions into the hot oil. With a spoon, fiddle with them a bit just to break them up. Watch the onions closely as they cook quick! After about 1 or 2 minutes, they should be golden brown, remove from the oil and place on a paper towel-lined plate.

Coat the onions in the flour mixture, and then tap them on the inside of the bowl to shake

off the excess.

Carefully drop the onions into the hot oil. With a spoon, fiddle with them a bit just to

break them up. Watch the onions closely as they cook quick! After about 1 or 2 minutes,

they should be golden brown, remove from the oil and place on a paper towel-lined plate.

4. Repeat with the remaining onion slices. Onions are best served right away, but can be reheated in a 300 degree oven for 5 minutes. *Watch closely, making sure they do not burn.

reheated in a 300 degree oven for 5 minutes. *Watch closely, making sure they do not

Put ground beef, mustard, garlic, onions, blue cheese, water, egg, and a sprinkling of salt and pepper into a large bowl. Use your hands to gently mix the ingredients together until just incorporated. Do not over-mix.

Simply Recipes / Annika Panikker

Shape into patties, about 1/2 inch thick and larger than your bun. Refrigerate at least 30 minutes or until you are ready to cook.

Simply Recipes / Annika Panikker

Using tongs and a folded up paper towel dipped in vegetable oil, oil the grill grates. Make sure grill is hot and well oiled before laying down the patties.

Season patties with salt and pepper. Place the patties on the clean, well-oiled grill grate. Grill the burgers for about 5 minutes per side. Do not press down on the burgers while cooking.

If you don't have a grill, you can use a grill pan or a cast iron frying pan to cook the burgers on the stove.

Serve on hamburger buns with lettuce and mayonnaise.

Did you love the recipe? Give us some stars and leave a comment below!

Simply Recipes / Annika Panikker

Simply Recipes / Annika Panikker

Simply Recipes / Annika Panikker

In a large bowl combine the ground chicken, breadcrumbs, carrots, celery, hot sauce, salt, garlic, and black pepper. Shape mixture into four evenly-sized patties. They should be about 1/2-inch thick.

Preheat the grill for direct heat grilling, by turning gas burners to medium-high or spreading charcoal coals so there is direct heat under the grilling grates. The temperature should be 450-500˚F.

To make sure the burgers do not stick, dip a kitchen towel or some paper towels in oil and use tongs to quickly rub down grill grates. Alternatively, you can spray the grates with spray oil, but be careful of flare-ups.

Grill the buffalo chicken burgers, about 4-5 minutes per side or until they reach at least 165˚F in the center of the burgers.

Chicken burgers are easy to overcook. The instant read thermometer really helps you find the sweet spot of fully cooked but still tender and juicy. Finished burgers will have grill marks on both sides and be firm to pressure.

Add buns to the grill next to burgers and grill for 30 seconds. Optionally, you can brush buns with a little butter or oil, but it isn’t necessary.

Serve the burgers on grilled potato buns with butter lettuce, blue cheese sauce, and an extra splash of Franks hot sauce.

Leftover buffalo chicken burgers keep well in the fridge for 3-4 days. They reheat really well in the microwave on high for 1 minute.

1. To make the burgers. In a bowl mix the chicken, Panko, chipotle in adobo, paprika, 1 teaspoon chili powder, salt, and pepper. Form into 4 burgers. Rub the burger with olive oil.

2. Heat your grill or grill pan. Grill the burgers for 8-10 minutes on each side until cooked through and crisp. Add a cheese slice to each, cook until melted, 1-2 minutes.

3. In a bowl, mix the cilantro, corn, lime juice, 1/2 teaspoon chili powder, and sea salt.

4. For the mayo, combine all ingredients in a bowl.

5. To assemble, layer your toasted buns with mayo, the cheesy burgers, avocado, and corn. Add the top bun and enjoy with lots of extra mayo.

1. Add the salmon to the bowl of a food processor and pulse until it’s finely ground, about 30 seconds. Add the salmon to a bowl and mix with curry paste, ginger, garlic, and a pinch each of salt and crushed red pepper flakes.  Form the mix into 4 burger patties.

Form the mix into 4 burger patties.

2. Place the sesame seeds in a shallow bowl and coat both sides of the burgers in seeds. Cover the burgers and chill 15-30 minutes.

2. Place the sesame seeds in a shallow bowl and coat both sides of the burgers in seeds. Cover the burgers and chill 15-30 minutes.

3. Meanwhile, make the yogurt. Mix all ingredients in a bowl until smooth.

3. Meanwhile, make the yogurt. Mix all ingredients in a bowl until smooth.

4. Heat 2 tablespoon oil in a large skillet over medium heat. When the oil shimmers, add the salmon burgers and cook until the seeds are toasted and golden brown, 3-4 minutes per side. Remove from the skillet. Wipe the skillet clean.

4. Heat 2 tablespoon oil in a large skillet over medium heat. When the oil shimmers, add the salmon burgers and cook until the seeds are toasted and golden brown, 3-4 minutes per side. Remove from the skillet. Wipe the skillet clean.

5. Heat the remaining 1 tablespoon oil and the butter in the skillet over high heat. Add the shallots and cook, stirring occasionally until caramelized, about 3 minutes. Stir in the lemon zest. Remove the shallots to a paper towel lined plate. Reserve the oil in the pan.

Heat the remaining 1 tablespoon oil and the butter in the skillet over high heat. Add the shallots and cook, stirring occasionally until caramelized, about 3 minutes. Stir in the lemon zest. Remove the shallots to a paper towel lined plate. Reserve the oil in the pan.

6. To make the herb topping. In a small bowl, toss together the herbs, arugula, reserved oil, and the crisp shallots.

6. To make the herb topping. In a small bowl, toss together the herbs, arugula, reserved oil, and the crisp shallots.

7. To assemble, spread each piece of naan with yogurt. Add the lettuce, then the burger, and then the herb topping. Serve and enjoy!

7. To assemble,

each piece of naan with yogurt. Add the lettuce, then the burger, and then the herb topping. Serve and enjoy!

1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment.

2. On a baking sheet, toss together the cauliflower, 2 tablespoons olive oil, oregano, paprika, salt and pepper. Transfer to the oven and roast for 15 minutes. Add the walnuts, toss, and return to the oven for another 10-15 minutes. Remove and let cool.

3. Add the cauliflower and walnuts to a food processor with the egg and quinoa. Pulse until combined. Pat the mixture into 6 even patties. The mixture will be sticky. If time allows, place in the fridge to chill, at least one hour or in the freezer for 15 minutes to make them easier to handle.

Pat the mixture into 6 even patties. The mixture will be sticky. If time allows, place in the fridge to chill, at least one hour or in the freezer for 15 minutes to make them easier to handle.

4. Meanwhile, make the salsa. In a medium bowl, combine the tomatoes, olives, 2 tablespoons olive oil, basil, crushed red pepper flakes, and a pinch of salt.

4. Meanwhile, make the salsa.

In a medium bowl, combine the tomatoes, olives, 2 tablespoons olive oil, basil, crushed red pepper flakes, and a pinch of salt.

5. Heat a large skillet over medium-high heat. Add about a drizzle of olive oil. When the oil shimmers, add 2-3 patties at a time and cook until lightly browned, about 5-8 minutes, flip and cook another 5-8 minutes or until firm. Repeat with the remaining patties. Note: these burgers are delicate, be careful when flipping.

6. In the same skillet, add another drizzle of olive oil. Add the feta slices and cook until golden brown, about 2 minutes, flip and cook until browned, about 1 minute.

7. To serve, spread each piece of bread with Tzatziki. Add the burger, fried feta, salsa, and cucumber. Add the top piece of bread. EAT.

Combine peanut butter, 1 teaspoon chili sauce, and lime juice in a small bowl; stir until thoroughly blended.

Combine carrot, cucumber, and jalapeño in a bowl; stir in vinegar and fish sauce. Set aside.

Combine garlic, basil, coconut milk, bread crumbs, soy sauce, remaining 1 teaspoon chili sauce, cumin, and turmeric in a bowl; mix in ground chicken until thoroughly blended (mixture will be very soft).

Fry a small piece of chicken mixture in a large nonstick skillet over medium heat until chicken is browned and no longer pink. Taste chicken piece; season chicken mixture with cayenne pepper and salt as needed. Do not eat raw chicken mixture.

Spoon 1/4 chicken mixture into the same skillet, forming a patty shape; cook until bottom browned, about 5 minutes. Flip and cook until browned and no longer pink inside, about 5 minutes more. Repeat with remaining chicken mixture to make 3 more patties.

Spread about 1 teaspoon peanut butter spread onto each bun half. Top each bottom bun with 1 chicken patty, 1/4 carrot slaw, and 1 tablespoon cilantro leaves. Place top buns on burgers; serve.

Divide the ground beef into 4 even portions. Using your hands or a burger mold, shape them into patties about 4 inches in diameter and 1/2” thick. Sprinkle the burger seasoning onto both sides of each patty (1/4 teaspoon per side).

Simply Recipes / Coco Morante

Simply Recipes / Coco Morante

Heat a large, heavy-bottomed skillet over medium-high heat for about 3 minutes. Spray the pan with avocado oil, then add the burger patties. Let them sear for 3 minutes, or until they are well browned and will release easily from the pan.

Use a thin, flexible spatula to flip the burgers. Leave them to cook for 3 minutes more, without moving them around, until they are well seared on both sides and still just a bit pink in the middle (you can cut one open to test, if you like, or use an instant read thermometer and refer to the temperature guide here). Remove the patties to a dish to rest.

Simply Recipes / Coco Morante

Simply Recipes / Coco Morante

Simply Recipes / Coco Morante

In a small mixing bowl, stir together the mayo, ketchup, mustard, relish, garlic powder, onion powder, and pepper until evenly combined.

Simply Recipes / Coco Morante

Simply Recipes / Coco Morante

In four wide, shallow bowls, arrange the lettuce, onion, tomato, pickle chips, and cheddar cheese. (I like to sprinkle each ingredient evenly around the bowl rather than making piles of ingredients, so each bite gets some of everything.) Top each salad with one of the burger patties, then drizzle a few tablespoons of the burger sauce onto each salad, to taste. Top each salad with a couple grinds of black pepper and serve right away.

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Simply Recipes / Coco Morante

Gather all ingredients.

Heat milk, water, and butter in a small saucepan over medium heat until very warm, about 120 degrees F (50 degrees C).

Mix together 1 3/4 cups flour, sugar, yeast, and salt in a large bowl.

Pour in warm milk mixture; stir until combined.

Mix in egg. Add remaining flour, 1/2 cup at a time, beating well after each addition.

Turn dough out onto a lightly floured surface; knead until smooth and elastic, about 8 minutes.

If making burger buns: Divide dough into 12 equal pieces. Shape into smooth balls; place on a greased baking sheet and flatten slightly. Cover and let rise for 30 to 35 minutes.

If making hot dog buns: Divide dough into 16 equal pieces. Shape each piece into a 6x4-inch rectangle. Starting with a long side, roll up tightly, then pinch edges and ends to seal. Place on a greased baking sheet. Cover and let rise for 20 to 25 minutes.

Preheat the oven to 400 degrees F (200 degrees C).

Bake buns in the preheated oven until golden brown, 10 to 12 minutes.

In a small bowl combine the salt, pepper, garlic, dark brown sugar, paprika, cumin, cayenne, and mustard.

Place the burger seasoning in an airtight container and keep stored in the cupboard, until you are ready to use. The burger seasoning will easily keep for 3 months.

Make patties. Sprinkle seasoning on the outside of the patties. It will form a caramelized flavor crust when it hits the grill. I use 1 teaspoon of seasoning for every pound of burger patties.

In a small bowl combine the mayonnaise, mustard, pickle juice, and diced pickles. Set aside until you’re ready to assemble your burgers.

In another small bowl combine the kosher salt, black pepper, and seasoned salt.

Loosely divide the ground beef into four even balls. Season the balls of beef with a 1/8 teaspoon burger seasoning mix. Don’t worry about completely covering them. You can add more seasoning when they are cooking.

Wrap a heavy skillet (cast iron works well) with some foil, you will use this to smash the burgers. I use a smaller 8-inch cast iron skillet, but any smaller size will work.

Turn on the fan over the stove and open a window to help with air flow.

In a large skillet or griddle (I do not recommend using non-stick) set over medium-high heat add one tablespoon of butter. Once the butter has melted, add the beef balls.

Place the foil wrapped skillet or a spatula over the beef balls and smash them into flat disks. Smash each burger for 10 seconds, one at a time, applying a lot of pressure to it. Repeat until all the burgers are smashed.

Season the smashburgers with another 1/8 teaspoon burger seasoning mix. Allow them to continue to cook for about 90 seconds until the juices start to bubble from the burger. Use a sturdy metal spatula to flip the burgers, being sure to scrap up any caramelization.

After you’ve flipped the burgers, add cheese (I like 1 1/2 slices per burger) and continue to cook for 2 to 3 minutes, until burgers are cooked to desired doneness, usually medium. The burger is so thin that there’s no need to check temperature. It will be done if the burger has a good caramelization on the outside. You can continue to cook for another 30 seconds if you want a very well done burger.

While burgers cook, toast the buns. In a large skillet over medium heat add the remaining 1 tablespoon of butter. Add the buns, cut side down, and toast for 30 seconds, until golden. Repeat until all buns are toasted. If you have a griddle, you can toast the buns alongside the burgers.

Build a smashburger by adding some sauce, approximately 1 tablespoon, to the bottom of the burger bun. Add lettuce over the top of the sauce, then add a smashburger, and finally top with sliced red onion and tomato. Continue until all smashburgers are assembled.

Serve immediately with fries and a cold drink.

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In a large bowl place the ground turkey, green onions, chopped basil and oregano, garlic, black pepper, and salt. Using clean hands mix together thoroughly. Then mix in the grated zucchini until well distributed throughout the ground turkey.

Heat the oil in a large skillet on medium heat. Carefully form six patties with the turkey zucchini mixture.

Working in batches, gently cook the patties for about 4 to 5 minutes on each side. You don't want the heat to be too high or the patties may get too browned before they are cooked through. Remove to a plate to keep warm.

When you are finished with the pan for the burgers, wipe out any burned bits. Melt a little butter in the pan and place the buns in the pan, cut side down to brown. Increase the heat to medium high. Remove the buns from the pan when the edges start to brown.

Whisk together the finely minced garlic and the mayonnaise in a small bow.

This is how we recommend to build the burger. Start with the bottom half of the burger bun. Spread a layer of garlic mayo over it. Place a layer of lettuce leaf over the mayo. Place the burger over the lettuce. Place the onion on the burger. Place a slice of tomato on the onion. If you want, place another lettuce leaf on the tomato. Top with the other half of the bun. The lettuce leaf on the bottom of the burger help prevent the juices from the burger from running into the bottom bun and making it soggy.

Place half the ground beef on a sheet of plastic wrap. Pat it into a rectangular shape, about 1/2 inch thick, 8 1/2 inches long, and 4 inches wide. Season with salt and pepper. Roll the beef into a log, using the plastic wrap as a guide. Season with more salt and pepper. Wrap the plastic tightly around the log and twist both ends tight. Pat gently to slightly flatten. Repeat with remaining ground beef.

Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove the burger dogs from the plastic wrap and place on the grill, perpendicular to the grates. Cook until burgers are browned but still pink inside, 4 to 5 minutes, flip, and cook another 2 to 3 minutes. Place a slice of cheese on each burger dog and grill to medium doneness (an instant-read thermometer inserted into the center should read at least 140 degrees F/60 degrees C). Remove and rest 3 to 4 minutes.

Toast hot dog buns on the grill and spread each with 2 teaspoons mayonnaise. Place burger dog on each bun and squirt 1 tablespoon of ketchup on top.

Preheat the oven to 350°F. Line a baking sheet with parchment paper.

Open the can of black beans, reserve 1/4 cup of the bean liquid, then drain and rinse the beans. Spread the beans onto the prepared baking sheet in an even layer. Bake until dry to the touch and beginning to split, 6 to 8 minutes. Set aside to cool.

Simply Recipes / Alison Bickel

Meanwhile, place the mushrooms, onion, and jalapeño in the bowl of a food processor fitted with the blade attachment. Pulse until finely chopped, about 6 (1-second) pulses (a few larger pieces are okay).

Simply Recipes / Alison Bickel

Heat 2 tablespoons of the oil in a large cast iron skillet over medium heat. Add the chopped vegetables and cook until golden brown and the liquid has evaporated, 10 to 12 minutes.

Simply Recipes / Alison Bickel

Simply Recipes / Alison Bickel

Reduce the heat to low. Stir in the soy sauce and scrape up any brown bits from the bottom of the pan. Add the garlic powder, cumin, hot sauce, salt, and pepper and cook for 30 seconds more. Remove from the heat.

Meanwhile, wipe out the bowl of the food processor and add the tortilla chips. Process until finely ground, about 20 seconds (you should have 1/2 cup).

Add the black beans (reserve the baking sheet) and process until mostly broken down, about 5 (1-second) pulses. Add the mushroom mixture and pulse until combined, about 3 (1-second) pulses.

If the mixture looks too dry, add up to 2 tablespoons of the reserved bean liquid. The mixture should be on the dry side but hold together when formed without crumbling apart. Taste, and adjust the seasoning with salt and pepper.

Simply Recipes / Alison Bickel

Simply Recipes / Alison Bickel

Divide the mixture into 8 portions, a little over 1/4 cup each. Use your palm to flatten each one into 3-inch patties. Line the baking sheet with fresh parchment or plastic wrap and place the patties on top. Refrigerate while you prepare the sauce and toppings.

If chilling the formed patties for longer, wrap the baking sheet in plastic wrap. Raw patties can be refrigerated up to 2 days in advance. They can also be wrapped individually in plastic wrap and frozen in a single layer on a baking sheet. Once frozen, place them in a zip-top bag and freeze for up to 3 months. Thaw in the fridge before cooking.

Simply Recipes / Alison Bickel

Stir together the mayonnaise, mustard, ketchup, chopped pickles, and pickle juice.

If you prefer the taste of Smashburger sauce, omit the ketchup and add it to the bun separately.

Simply Recipes / Alison Bickel

Wipe out the cast iron skillet, if necessary. Heat 2 tablespoons of the oil over medium-high heat until nearly smoking.

Place 4 of the patties in the pan and press down in gentle, short presses with a wide, solid spatula to form thin, 4-inch wide patties. If your pan isn’t big enough, cook 2 patties at a time.

Cook until the edges are browned and crisp, 2 to 3 minutes. Carefully flip the burgers (they will be fragile), top with the cheese, and cook until the second side is browned and the cheese is melted, 2 to 3 minutes more, lowering the heat as necessary. Transfer the burgers to a plate.

Wipe out the skillet, heat the remaining 2 tablespoons of oil, and repeat with the remaining patties.

Simply Recipes / Alison Bickel

Simply Recipes / Alison Bickel

Simply Recipes / Alison Bickel

Spread the smash sauce onto the bottom and tops of the toasted buns. Transfer 2 patties to each bottom bun and top with tomato, lettuce, sliced red onion, and pickles.

These patties are best enjoyed fresh, but leftovers can be refrigerated in an airtight container for up to 4 days.

Love the recipe? Leave us stars below!

Simply Recipes / Alison Bickel

Simply Recipes / Alison Bickel

In a medium bowl combine the red onion, tomatoes, jalapeno, cilantro, lime, and salt. Feel free to taste as you go and adjust the seasoning to your liking. Cover with plastic wrap and store in the fridge until you’re ready to assemble the burgers.

In a large bowl, combine the ground beef and taco seasoning. Divide the meat into six even patties. Press patties into burgers not more than an inch thick. Put a divot in each burger with your thumb which will help the burgers cook evenly.

Preheat grill for direct heat grilling. If you are using gas, set the heat to medium-high heat and shoot for 400°F to 450°F. If you are using charcoal, cook charcoal until it isn’t on direct fire, but has coals forming. Spread out coals so heat is even.

Optionally, I like to rub the grates of the grill with a few paper towels dabbed in neutral oil. Use tongs to very quickly oil the grates to prevent sticking.

Grill the burgers for 4 to 5 minutes per side for medium burgers. The burgers are done when they have dark grill marks on both sides and resist pressure if you press on them. If you have an instant thermometer they should reach 160°F for medium burgers. Two minutes before the burgers are done cooking, top each burger with a handful of crumbled queso fresco.

While burgers are grilling, lightly brush buns with neutral oil and place them on the grill cut side down. Grill for 15 to 20 seconds.

Serve the burgers on grilled potato buns with slices of avocado and tortilla chips under the burger and sprinkle the top of the patties with pico de gallo and pickled jalapenos.

Leftover burgers keep well in the fridge for 3 to 4 days. Reheat them in a 350°F oven for 8 to 10 minutes and add cheese near the end of baking.

Preheat an outdoor grill for high heat. Mix together the ground beef, garlic, olive oil, salt, pepper, and basil. Divide into four balls, and flatten into patties.

Cook the patties for about 3 to 5 minutes on each side, or to desired doneness. The internal temperature should be at least 160 degrees F (70 degrees C). Remove from grill and place onto hamburger buns. Top with desired toppings and condiments.

Preheat an outdoor grill for high heat, and lightly oil the grate.

In a medium bowl, mix ground chuck, onion, brown sugar, Cajun seasoning, garlic powder, steak sauce, and bread crumbs. Form the mixture into 4 burger patties.

On the prepared grill, cook the burgers, 3 to 5 minutes on each side, or to desired doneness.

Melt butter in a skillet over medium heat. Add red onion and garlic; cook and stir until the onion softens and begins to turn brown, about 8 minutes. Scrape onion into a large bowl. Add yogurt, salt, black pepper, cayenne pepper, mustard powder, garlic powder, horseradish, parsley, cilantro, Worcestershire sauce, soy sauce, and hot sauce. Whisk together until smooth. Mix in the ground beef until evenly blended with the yogurt mixture. Cover, and refrigerate at least 1 hour.

Preheat an outdoor grill for medium-high heat. Shape mixture into 6 patties, 1/2 inch thick, and 5 inches across.

Grill burgers until no longer pink in the center, about 6 minutes per side.

Gather all ingredients.

Stir together mayonnaise, pickles, ketchup, garlic powder, and pepper in a bowl until well combined.

Whisk together 3/4 cups rice vinegar, water, sugar, and sesame seeds in a small bowl until sugar is dissolved. Add carrot, cucumber, and red onion, separating onion layers; toss to coat. Chill until ready to use, stirring occasionally to keep vegetables submerged in the brine.

Whisk together mayonnaise, Thai sweet chile sauce, Sriracha, 1 teaspoon rice vinegar, and 1/4 teaspoon salt in a small bowl. Chill Bang Bang Sauce until ready to use.

Preheat the oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with aluminum foil.

Toss mushrooms with 1 tablespoon oil. Spread mushrooms out in a single layer on the prepared baking sheet. Roast mushrooms in the preheated oven for 15 minutes, stirring halfway through. Remove from oven and allow to cool.

Transfer cooked mushrooms to a food processor,pulsing 5 or 6 times and scraping down the sides of the bowl, until finely minced (or mince with a knife). Combine mushrooms, ground chicken,  and 1 1/4 teaspoons salt in a bowl; mix thoroughly, without overmixing. Form into 4 patties, about the circumference of the brioche buns, and place on squares of parchment paper or plastic wrap to prevent from sticking. You can oil your hands to handle meat if mixture is sticky. Refrigerate for at least 30 minutes for the patties to firm up.

When ready to cook the burgers, set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Place jalapeño halves, cut side down, and green onions on a baking sheet. Drizzle with 1 teaspoon oil.

Broil vegetables until charred, turning halfway through, about 10 minutes. Set aside.

Meanwhile, preheat a large cast iron skillet over medium-high heat. Brush skillet with 1 teaspoon oil and toast brioche buns, cut side down, until lightly browned, 2 to 4 minutes; set aside.

Lightly whisk eggs and water in a shallow dish. Add panko bread crumbs to a second dish. Gently dip burger patties into egg mixture, letting excess drip off. Press lightly into bread crumbs to coat both sides.

Heat remaining oil in a cast iron skillet over medium heat. Fry burgers until internal temperature reaches 165 degrees F (74 degrees C), about 3 minutes per side. Place patties on a plate lined with paper towels.

Spread a light layer of Bang Bang sauce on bottom buns. Add 2 charred jalapeño halves per bun. Add chicken patty and top with slaw and charred scallions. Top with cilantro and drizzle with more sauce.

Preheat an outdoor grill for high heat and lightly oil the grate.

Shape ground beef into four patties. Cook on the preheated grill until cooked through, 5 minutes per side.

Meanwhile, melt butter in a large skillet over medium heat. Add onion; cook until soft. Transfer onion to a bowl; set aside. Crack eggs into the same skillet; cook until yolks are solid, flipping once. Transfer eggs to a plate; set aside. Cook bacon in the same skillet until crisp; transfer to a paper-towel-lined plate to drain. Increase heat to high; cook pineapple rings in bacon drippings just until browned on each side.

Set 1 kaiser roll bottom on a plate; top with 1 burger, 1 slice Cheddar cheese, 1 slice Canadian bacon, 1 egg, onion, sliced beets, 1 slice pineapple, 1 slice tomato, and 1 leaf lettuce. Spread top roll with mayonnaise, relish, ketchup, and mustard; place over burger. Repeat with remaining rolls, burgers, toppings, and condiments.

Start the burgers: Mix ground sirloin and chorizo together with your hands in a large bowl until well combined. Set aside to let the flavors blend while you cook the onions and make the sauce.

Cook the onions: Heat oil in a large skillet over medium heat. Add onions, brown sugar, salt, and pepper; cook and stir until onions are golden brown, about 15 minutes.

At the same time, make the sauce: Heat oil in a skillet over medium-high heat. Add onion and sauté until tender. Transfer onion to a blender. Add ranch dressing, red pepper, paprika, and saffron; pulse until fairly smooth. Refrigerate until needed.

Finish the burgers: Preheat an outdoor grill for high heat and lightly oil the grate. Form meat mixture into four patties, slightly larger than the buns.

Cook burgers on the preheated grill until well done, about 5 minutes per side. Split buns in half and spread butter on the insides. Toast briefly on the grill.

Place burgers onto buns and top with caramelized onions, ranch sauce, and Manchego cheese.

Combine mayo, ketchup, mustard, relish, and hot sauce in a small bowl; set sauce aside.

Heat a griddle over medium-high heat.

Divide beef into 4 loose portions and place them in mounds on the hot griddle. Season evenly with salt and pepper and cook for 2 minutes. Place a tortilla on top of each beef portion and press down to flatten the beef into the shape and size of the tortilla.

Cook until tortilla is golden-brown, 2 to 3 more minutes. Flip each patty over and top with cheese. When cheese has melted and the tortilla has lightly browned, top with lettuce and onions. Drizzle with sauce, remove from the griddle and fold in half like a taco. Serve immediately.

In a medium bowl, combine cream cheese, 1 clove minced garlic, basil, and dill. Cover and set aside.

Heat the olive oil in a medium skillet over medium heat and cook 1 clove minced garlic and onion for 4 to 6 minutes, or until translucent. Remove from heat and allow to cool.

Preheat an outdoor grill for high heat and lightly oil grate.

While the grill is heating, gently mix together the cooked garlic and onion, ground beef, pork sausage, feta cheese, red wine, egg, salt, and pepper in a large bowl. Do not over work the meat mixture. Divide into 8 equal parts and form into patties.

Grill patties on preheated grill for 5 to 10 minutes per side, until well done. Toast the split buns on the grill for 1 to 2 minutes. Assemble the burgers by spreading 1 1/2 tablespoon of the cheese and herb spread to both the top and bottom of each roll. Place patties on the bottom half of the rolls and stack a slice of tomato, sliced red onion, and a leaf of lettuce on each burger. Add the roll tops and serve.

Wet your hands, and form 2 (8-ounce) burgers; place on a plate, cover, and refrigerate until ready to grill. For this process, cold meat works best.

Before starting the triple-searing process, build a very hot hardwood charcoal fire. Oak, mesquite or hickory are great choices. The coals should be glowing red, and radiating extreme heat before the meat hits the grill.

Rub burgers all over with oil. Coat with sea salt until entire surface area is completely covered.

Pour whiskey into a shallow bowl; set aside.

Place burgers on hottest spot on the grill, and sear both sides, 2 minutes per side.

Transfer burgers into bowl of whiskey, and turn constantly for at least 1 minute. Most of the salt will rinse off.

Place burgers back onto the hottest spot on the grill, and sear both sides again, 2 minutes per side. You can baste steak with a small amount of whiskey while searing.

Add soy sauce to another shallow bowl. Add burgers to the bowl, and turn constantly for at least 1 minute.

Return burgers to the hottest spot on the grill for the 3rd and final sear. Grill each side until desired doneness is reached, about 2 minutes. For a rosy-pink (medium-rare) inside, remove when an instant-read thermometer inserted near the center reads 125 to 130 F (52 to 54 degrees C).

Gather all ingredients. Preheat an outdoor grill for medium heat and lightly oil the grate.

Divide ground beef into 6 equal-sized patties; season with meat tenderizer, salt, and pepper. Set aside.

Melt butter in a skillet over medium heat. Add mushrooms and soy sauce; cook and stir until browned. Set aside and keep warm.

Grill patties on the preheated grill until cooked through, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Spoon mushroom mixture evenly on top of patties on the grill; top each one with a slice of Swiss cheese. Cover the grill until cheese melts, about 1 minute.

Remove patties from the grill and serve on hamburger buns.

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned but not totally crisp, about 8 minutes. Drain on paper towels. Retain 1 tablespoon bacon drippings.

Mix ground beef, bread crumbs, red pepper flakes, black pepper, and retained bacon drippings in a bowl until thoroughly combined; divide meat mixture into 4 equal portions. Form each portion into a large patty, making them as thin as possible. Sprinkle shredded Colby-Jack cheese onto 2 of the patties, leaving an edge about 3/4 inch wide uncovered. Place second patty onto the cheese and press the edges of the patties together to create 2 cheese-stuffed burgers. Place stuffed patties into freezer to chill slightly, about 10 minutes.

Preheat an outdoor grill for high heat.

Spray the grill grate with cooking spray and place burgers onto grill; turn heat to low, place lid over grill, and cook until outsides of burgers are lightly charred and cheese has melted, about 10 minutes per side. Maintain grill temperature at about 300 degrees F (150 degrees C). Use a spray bottle of water to control flames; flames should just lightly contact the bottoms of the burgers to create a slight char. After the first flip, place 3 partially-cooked bacon slices onto each burger.

About 2 minutes before burgers are done, place a Colby-Jack cheese slice onto each burger; top with tomato and avocado slices and transfer burgers to plate to rest for 1 or 2 minutes. Serve burgers on hamburger buns.

Heat oil in a large skillet over medium-high heat. Saute onion and mushrooms in hot oil until onion begins to soften, about 5 minutes. Season vegetable mixture with salt and pepper; continue to saute until onions and mushrooms brown, about 5 minutes more.

Pour the red wine into the pan and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Cook and stir until wine evaporates, about 2 minutes; remove from heat.

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Cook burgers until they are firm, hot in the center, and just turning from pink to grey, 8 to 10 minutes per side for medium well. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).

Whisk mayonnaise, Sriracha sauce, and espresso together in a bowl until aioli is smooth.

Spread aioli on each hamburger bun. Place a beef patty on the bottom bun, top with a slice of Monterey Jack cheese, 1/4 the onion-mushroom mixture, 1/4 cup arugula, and cover burger with the top bun. Repeat with remaining burgers.

Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Drain water, and allow to cool, then peel, chop, and set aside.

In a bowl, stir together the vinegar and sugar until sugar is completely dissolved. Stir in mayonnaise, ketchup, relish, parsley, green onions, and chopped egg, and stir until well blended. Season to taste with salt, pepper, and Worcestershire sauce. Cover and refrigerate until ready to serve.

Before you start cooking, prepare the seasoning mix. In a small bowl, mix together the salt, pepper, and garlic powder. Set aside.

In another small bowl, mix the mayonnaise, mustard, and ketchup together until smooth. Set aside.

Simply Recipes / Nick Evans

Preheat a large sturdy skillet (cast iron is best) over medium heat.

Loosely divide the ground beef into three 1/3-pound patties. Shape into discs about 1/2 inch thick and put a divot in the center of each patty to prevent swelling in the center. Season the patties with 1/2 teaspoon of seasoning mix per side of the patty, if using.

You’ll have more seasoning mix than you need, but it keeps, tightly sealed, for up to 1 year.

Simply Recipes / Nick Evans

Turn on the fan over the stove and open a window to help with air flow.

Spray your skillet with a little non-stick spray and place burgers in the skillet. Press down on each patty with a spatula for 10 seconds. This is to encourage browning.

Cook the burgers over medium heat for 4 minutes. Don’t touch them too much so you get a nice crust on the first side. Use a sturdy metal spatula to flip the burgers, being sure to scrape up any caramelization with the burger.

After you flip the burgers, add the cheese, if using, and continue to cook for 3 minutes until the burger is cooked to desired doneness, usually medium.

If you are only cooking one burger, you can toast your buns in the same skillet as your patty, or you can toast them separately if you are cooking multiple burgers at once.

If you want the cheese to be very melted, cover the burgers with a lid for the last minute of cooking.

Simply Recipes / Nick Evans

Simply Recipes / Nick Evans

Simply Recipes / Nick Evans

Build your burgers by spreading some burger sauce on each bun. Put the burgers on the bottom bun and top with the lettuce, onions, tomatoes, and the top bun. Serve immediately with a cold drink.

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Simply Recipes / Nick Evans

Sauté the chopped onion in olive oil for 3 minutes over medium heat. Add the garlic and sauté for another 2 minutes, or until the garlic begins to brown. Remove from heat. Transfer the onions, garlic, and oil to a large bowl to cool down.

Once the onions are cool to the touch, add the ground turkey, salt, pepper, and herbs into the bowl. Using your hands, gently mix everything until well combined. You want the herbs mixed in without overworking the meat (which would make the burgers tough).

Use your fingers to form a slight indentation in the middle of the patties. When burgers cook, the meat contracts from the edges. If the middle part is slightly thinner than the edges it will help the patties finish with a more even shape and less of a bulge in the middle.

Cook on a hot grill or in a hot cast iron frying pan for 5 to 6 minutes per side, until cooked through (165°F if using a meat thermometer).

If using a grill, first pre-heat the grill on high for 10 minutes and coat the grates with a little vegetable oil.

If using a frying pan, put a little oil in the pan first to help keep the burgers from sticking. A trick my mother uses when making burgers in a cast iron frying pan is to sprinkle the bottom of the pan with a little salt. The salt acts sort of like ball bearings, keeping the patties from sticking when you go to flip them.

Toast the buns and serve the burgers with the accompaniments of your choice—sliced onions, lettuce, sliced tomatoes, bacon, mayonnaise (especially good with mayo), mustard, relish, and/or ketchup.

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Sauté the onions in the olive oil over medium-high heat until translucent. Turn off the heat and let it cool.

When the onions are cool enough to touch, use your (clean) hands to gently mix them in with the bison burger meat, and add everything else.

Do not overwork the meat, it will result in a tough burger. Just gently fold it until the onions, sage, salt and pepper are well mixed in.

Form patties with the meat, using about 1/4 to 1/3 of a pound of meat per patty.

Here's a tip on making the patty: if you press a slight indentation in the center of each patty it will help keep the burgers in a nice disk shape when cooking. Otherwise the burger will start to get a little egg-shaped as the edges contract from cooking.

Grill or fry the burgers on medium heat, about 6-7 minutes per side, less or more depending on the thickness of the burger and the heat of the pan/grill, or until the internal temperature is 140°F for medium rare, or 160°F for well done.

A note on internal temperature. If you are getting the ground meat from a source you trust (we got ours from Whole Foods) that does their own grinding on site, or you grind your own meat, you can safely cook the burgers rare or medium rare. Otherwise you'll want to cook the burgers until well done.

Don’t press on your burgers while cooking, and keep the flipping to a minimum.

Let the burgers rest about 5 minutes before serving.

Serve the burger with lettuce and tomato, topped with a smoky barbecue sauce.

In a food processor, or a clean coffee grinder (grind some raw rice to clean out coffee grinds), grind the dry mushrooms until they're a powder. Remove any large mushroom pieces that didn't grind down, a few small pieces will be fine.

In a large bowl, use your clean hands to gently mix together the meat, salt, mushroom powder, black pepper and Worcestershire sauce. Mix just until everything is mostly combined. Do not overwork the meat mixture or it will become tough and meatloaf-like.

Shape the meat into 3 to 4 patties, using about 1/4 to 1/3 pound per patty, creating a slight indentation at the centers of the patties (this will help keep the patties fairly flat when they cook, as the sides tend to contract more than the center).

Prepare your grill for high, direct heat. Place a cast iron skillet on grill grates so it heats along with the grill. (Alternatively, heat the skillet on the stovetop over high heat.)

When the skillet is hot enough that a drop of water sizzles on contact, add the mushrooms and dry-sauté them until they release their water, about 2 to 3 minutes.

Add the onions and the olive oil, toss to combine and continue to sauté over high heat 1 minute. Add salt to taste and cook until the onions soften and begin to brown. Remove the skillet from heat and transfer the mushrooms to a bowl.

Place patties on high, direct heat and cook to the desired doneness, between 5 to 8 minutes per side, depending on the thickness of the burgers and how hot your grill is.

When the burgers are almost done, lay the Swiss cheese over them and allow the cheese to melt.

Paint the burger buns with a little olive oil and toast them on the griddle or grill grates, about 1 to 2 minutes.

Place a burger on a bun and top with the sautéed onions and mushroom mixture.

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Put the cold ground beef in mixing bowl. Sprinkle the other ingredients evenly over top. Fold the meat over a few times to get everything incorporated. This entire process should only take about 30 to 45 seconds. Don’t over handle the meat.

Simply Recipes / Nick Evans

Simply Recipes / Nick Evans

Rather than forming the patties in your hand, form them on a tray. This makes it easier to shape the patties without over-handling or warming the meat. I like to use a cookie sheet lined with parchment paper, but any tray or platter will do.

On the tray, divide the meat into 6 equal parts (about 5 1/4 ounces each). Gently form each portion into a patty that is 4-inches across with 1-inch sides and a shallow depression in the middle (see photos below). You want the outer 1/2 inch of the patty to be slightly taller than the inside. This keeps the patty from shrinking too much and from puffing up in the center during grilling

Cover the patties with plastic wrap and transfer to the fridge while you heat up your grill and butter your buns.

Simply Recipes / Nick Evans

Heat a gas or charcoal grill to 450 to 500°F, or hot enough that you can only hold your hand above the grill grates for about 1 second.

Butter the insides of all the buns and set them near the grill.

Simply Recipes / Nick Evans

Place patties on the grill over direct heat. Cook to your desired doneness:

For rare burgers, cook for 4 minutes total (125°F)

For medium-rare burgers, cook for 5 minutes total (135°F)

For medium burgers, cook for 6 to 7 minutes total (145°F)

For well-done burgers, cook for 8 to 9 minutes total (160°F)

Flip the burgers at least once during cooking, or as often as you wish. Do not press down on the patties at any time.

Simply Recipes / Nick Evans

Simply Recipes / Nick Evans

When you have about 1 minute left on the cooking time, add the cheese to the burgers and the buttered buns to the grill over indirect heat.

Remove burgers and buns from grill and transfer to a clean platter. Let the burgers rest for 1 minute before serving.

Simply Recipes / Nick Evans

Serve with tomato jam, mayonnaise, bacon jam, garlic aioli, blue cheese sauce, sautéed mushrooms, Thousand Island, or the classic and always wonderful lettuce, tomato, pickles, and red onion.

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Simply Recipes / Nick Evans

Quinoa: Cook quinoa according to package directions. Allow to cool.

Mix: Place black beans, quinoa, chipotles, and spices, in a food processor. Pulse just a few times, enough to make the mixture sticky and well-mixed but not completely pureed. Ideally there will be some chunks of black beans still intact.

Add egg and panko: Transfer mixture to a bowl. Using a spoon or your hands, mix with egg and panko. Form into 4 thick burgers.

Fry burgers: Heat a generous swish of olive oil over medium high heat (nonstick pan works best here). Add burgers to the pan and fry for a few minutes on each side, flipping carefully to keep them intact, until they are golden brown and crispy on the outside.

Serve: Serve on buns with spicy mayo, avocado, lettuce, tomato, red onion (pickled if you want!), whatever suits your fancy!

Kimchi Bacon Jam: In a large skillet over medium heat, add the bacon pieces. Fry until golden and crispy and fat has rendered. Drain off some of the oil (optional) and add the kimchi and brown sugar to the pan. Sauté for 3-5 minutes until caramelized and bubbly.

Chicken Burgers: Mix the chicken, panko, gochujang, garlic powder, and salt until well-combined. Form into 4-5 burger patties.

Make the Burgers: Transfer burgers to a large skillet. Add a swish of avocado oil and pan-fry until golden on the exterior and 165 degrees on the interior.

Assemble the Burgers: Toast your buns on the skillet; serve burgers on toasted buns with a layer of kimchi bacon jam, greens of choice, and mayo. So, s0 good.

For the salmon: Flake the salmon apart. Mix all burger ingredients together and form into 3 large or 4 medium patties. Heat olive oil over medium heat, ideally in a nonstick skillet. Fry the burgers for a few minutes on each side until golden brown and crispy. Place on a paper towel lined plate and sprinkle with salt.

For the slaw: Mix all slaw ingredients together. Taste and adjust.

Serve: Serve up those hot salmon burgers on a bed of creamy slaw. I top mine with a dollop of extra yogurt and a swizzle of oil and more herbs. Can’t stop me.

For the ranch fries: Bake the fries according to package directions. Add butter to the sheet pan and toss to get the fries kinda juicy. Then toss those juicy fries with ranch seasoning, adding more or less depending on how many fries you make, and your level of ranch obsession. Yummy.

For the sauce: Whisk your sauce. Taste and season with salt. Or, use a store-bought burger sauce!

For the beef: Heat a cast iron over high heat with no oil (use a well-seasoned pan). You want that pan to be very hot so it’ll sear the beef. Season one side of the ground beef with 1 teaspoon burger seasoning. Add the ground beef to the hot pan, seasoning side down (see video for how I did this straight from package). Resist the urge to break it up immediately – leave it undisturbed for several minutes to get a nice browned crust. The fat will start to render and it should start to develop some browning.

To finish the beef: Sprinkle the exposed side with the other teaspoon of seasoning. After a few minutes, flip the beef in large chunks – you want to break it up into fork-sized bits, but not too small – this just keeps it juicy and makes it more pleasant to eat with a fork. Once it’s well-browned, remove from heat.

Assemble: Put it all together! The juicy burger crumbles, the ranch fries, the toppings, the house sauce. It’s SO yum.

Make the Sesame Slaw: Toss the slaw ingredients together. Taste and adjust.

Make the Burgers: Combine chicken, teriyaki sauce, panko, salt, and garlic powder in a large bowl. Mix with your (clean) hands until well-combined. Form into 4 large patties.

Fry the Burgers: Heat a bit of avocado oil over medium heat. Add the burgers to the hot pan and cook for 3-5 minutes until golden and mostly cooked through; flip to finish for another 2-3 minutes. Cook until no longer pink in the middle, or a meat thermometer registers at least 165 degrees Farenheit.

Toast Buns:  Wipe out the skillet if there are burned bits left in the pan. Pop your buns into the skillet for just a second, cut side down over medium low heat, to get them lightly toasted.

Assemble Burgers: Spread top and bottom buns with yum yum sauce, place a burger, and top with the sesame slaw. Press burgers together, slice into it, and enjoy your life. I love these so much.

Mix the smash burger sauce in a small bowl. In a larger bowl, place the ground beef and pour the sauce over. Mix with your hands to get it well-distributed through the meat. Form into 4 balls. Place the balls in the fridge for 20-30 minutes while you prep everything else. You can even pop it in the freezer for a few minutes – you just want them to be pretty cold so the butter mixture doesn’t immediately melt out everywhere once you start cooking them.

Butter the buns and toast them on your skillet or griddle until golden.

Prep the toppings and house sauce (see notes).

Cut a small piece of parchment paper that you’ll use on top of the burgers to prevent sticking.

Heat a cast iron skillet or flat griddle until it’s very hot; place a few of the burgers on the hot surface. Sprinkle them with a big pinch of salt and let them sit and sizzle for about 20 seconds.

Place the parchment paper on top of each burger and then, using a heavy, flat tool, press the burgers down as flat as you can get them in one swift motion. They’ll be super sizzly and splattery, but they should make a nice, round, thin smash burger shape on the griddle. (The ideal tool for this is a cast iron grill press, but a flat spatula can work in a pinch). Cook for a few minutes and then flip and top with cheese right away. Leave them undisturbed for another 1-2 minutes to melt the cheese and get a max amount of flavorful browning on the back side.

Assemble your burgers! Mine is always a toasted brioche buns, mega flavorful smash burger patty (or 2), cheese, crispy lettuce, and a thick smear of that house sauce. Happy, happy summer.

Drain the salmon and flake it apart. Mix the burger ingredients together. Form into 4 patties.

Heat a little bit of olive oil in a nonskillet over medium heat. Add the burgers and cook for about 4-5 minutes on each side, until golden brown.

Serve however you like! I love these burgers on a tangy slaw and topped with a dollop of plain yogurt, sour cream, or spicy mayo.

Press the water out of your tofu using a tofu press or just laying a heavy pan on top of it for 20-30 minutes.

Mash the tofu using your hands or a spoon until it’s crumbly. Mix in the remaining burger ingredients. Form into 4 patties.

Preheat the oven to 350 degrees. Fry the burgers in a skillet with a little bit of olive oil first to get the outsides nice and browned. Then transfer to the oven and bake for 20-or-so minutes, until the burgers are firm to the touch on the outside. (You can throw some peppers or onions in the pan with the burgers if you want to cook them up at the same time.)

Serve on toasted buns with sriracha, mayo, and fresh veggies and herbs (bonus points if you make quick pickled veggies because YUMMM).

Gather all ingredients.

Whisk together mayonnaise, ketchup, mustard, onion, garlic, and vinegar in a bowl.

Season with hot sauce and seasoned pepper.

Cover and chill at least 1 hour before serving.

Serve and enjoy!

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Combine mayonnaise and 1 teaspoon Cajun seasoning in a small bowl; set aside.

Combine ground sirloin, onion, remaining 3 teaspoons Cajun seasoning, jalapeño, garlic, and Worcestershire sauce in a large bowl. Divide into 4 balls; flatten into patties.

Cook on the preheated grill until burgers are no longer pink in centers, about 5 minutes per side, topping each burger with 1 cheese slice, during the last 2 minutes. An instant-read thermometer inserted into centers should read at least 160 degrees F (70 degrees C).

Spread mayo on buns, add burgers, lettuce, and tomatoes.

Preheat an outdoor grill for high heat and lightly oil grate.

Whisk egg, salt, and pepper together in a medium bowl.

Add ground beef and bread crumbs; mix with your hands or a fork until well blended.

Form into four 3/4-inch-thick patties.

Place patties on the preheated grill. Cover and cook 6 to 8 minutes per side, or to desired doneness. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Serve hot and enjoy!

Gather the ingredients.

Preheat the oven to 350 degrees F (175 degrees C). Cover a baking sheet with aluminum foil and grease with cooking spray. Grease a sheet of aluminum foil; set aside.

Mix ground beef and onion soup mix together in a large skillet; cook and stir over medium-high heat until beef is crumbly and evenly browned, 5 to 7 minutes. Drain and discard any excess grease.

Remove the skillet from heat; stir in Cheddar cheese and mayonnaise.

Place roll bottoms on the prepared baking sheet. Spread beef mixture onto each bottom; cover with bread roll tops. Cover sliders with the prepared sheet of aluminum foil.

Bake in the preheated oven until burger sliders are heated through and cheese is melted, about 30 minutes.

Serve sliders with sliced pickles and enjoy!

Whisk balsamic vinegar, oil, salt, and pepper in a small bowl. Pour over tomato slices to marinate.

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Mix ground beef, tomato paste, basil, Parmesan cheese, garlic, and 1/4 teaspoon pepper in a large bowl. Form beef mixture into 4 equal patties.

Cook on the preheated grill until the burgers are cooked to your desired degree of doneness, about 5 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Top each burger with mozzarella cheese; allow to melt. Serve on hamburger buns with marinated tomato slices.

Preheat an outdoor grill for medium high heat and lightly oil grate.

In a large bowl, combine the beef, onion soup mix, egg, hot sauce and oats. Shape into 6 patties.

Grill patties over medium high heat for 10 to 20 minutes, or to desired doneness.

Preheat a grill for high heat. When the grill is hot, roast the jalapeno peppers until blackened on all sides. Place in a plastic bag to sweat and loosen the blackened skin. Rub the skin off, then seed if desired, and chop.

In a large bowl, use your hands to mix together the chopped jalapenos, ground beef, salt, pepper, egg, steak sauce, onion, hot pepper sauce, oregano, Worcestershire sauce, garlic salt and Fritos®. Divide into 8 balls, and flatten into patties.

Grill patties for 10 to 15 minutes, turning once, or until well done. I always drink one beer, then flip, drink another beer, then remove from the grill and place on buns. Top each one with a slice of pepperjack cheese and pig out!

Combine ground beef, honey mustard, brown sugar, onion powder, red pepper flakes, garlic powder, and salt in a large bowl; shape into 4 patties.

Heat oil in a large skillet over medium heat. Add patties; cook, turning occasionally, until desired doneness is reached, 15 to 20 minutes for well done. Top each patty with 1 cheese slice shortly before removing from the skillet. Serve on hamburger buns.

Combine ground turkey, breadcrumbs, almonds, chili paste, garlic, ginger, salt, garam masala, lemon juice, yogurt, and cilantro. Mix thoroughly with a spatula or clean hands.

Shape turkey mixture into a ball and divide into 4 even pieces. Refrigerate for 1 hour. Form each piece into a patty with damp hands. Return patties to refrigerator until grill is hot.

Preheat the grill to medium heat. Grill turkey burgers until patty appears to be cooked about halfway up the side and then flip, grilling each side for about 4 to 5 minutes. Burger is done when surface is cracked, and juices start to rise to the top.

Combine mayonnaise, mustard, honey, horseradish, hot pepper sauce, and cayenne pepper in a bowl. Cover and refrigerate.

Mix ground turkey, grated onion, jalapeño, barbeque sauce, Worcestershire sauce, liquid smoke, steak seasoning, and mesquite seasoning in a large bowl. Form into 5 patties.

Heat olive oil in a skillet over medium heat. Stir in onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until onion is very tender and dark brown, 15 to 20 minutes more.

Cook patties in a medium skillet over medium heat, turning once, to an internal temperature of 180 degrees F (85 degrees C), about 6 minutes per side. Serve on buns topped with prepared mayo and caramelized onions.