Ultimate Cheeseburger

Vegetable oil
1 1/2 pounds (80 percent lean) ground beef
1 cup shredded cheddar, Swiss, or Jack or crumbled blue cheese
1 teaspoon salt
1/2 teaspoon pepper

Turn all the burners to high, close the lid, and heat the grill until very hot, about 15 minutes. Clean and oil the grill. Leave all the burners on high.

Meanwhile, spread the meat out over a large plate, sprinkle with the cheese, salt, and pepper, and gently toss the meat with your hands to incorporate the seasonings. Divide the meat into 4 portions and, with cupped hands, toss each portion of meat back and forth from hand to hand to shape it into a loose ball. Using your hands, flatten the balls into 1-inch-thick patties. Press the center of each patty down with your fingertips to form an indentation about 1/4 inch deep. Rub each burger with 1-teaspoon oil.

Grill the burgers indentation-side up, covered, until well seared on the first side, about 3 minutes. Flip the burgers and continue to grill to the desired doneness, 2 to 5 minutes.

Transfer the burgers to a platter, tent with foil, and let rest for 5 minutes before serving.

Charcoal Grilling Method: Build a medium-hot single-level fire and grill the burgers as described in step 3, leaving the grill uncovered.


Char-Broil Classic 4-Burner Gas Grill

Veggie Beef Burgers

1 medium green bell pepper, finely chopped
1 medium onion, finely chopped
1 celery rib, finely chopped
1 medium carrot, finely chopped
1 tablespoon Worcestershire sauce
1 tablespoon liquid smoke, optional
Salt and pepper to taste
2 pounds ground beef
8 hamburger buns, split
Lettuce leaves and sliced onion, tomatoes and pickles

In a bowl, combine the first five ingredients. Add liquid smoke, salt and pepper if desired. Crumble beef over mixture and mix well.

Shape into eight patties. Broil, grill or pan-fry until meat is no longer pink.

Serve on buns with lettuce, onion, tomatoes and pickles.

Yield: 8 servings.


Granite Ware 3-Piece Bake, Broil, and Grill Pan Set


Tex-Mex Burgers

1 ripe Haas avocado
1/4 cup sour cream
1 tablespoon lemon juice
1/8 teaspoon Tabasco
1-1/2 pounds lean ground beef
1/4 cup dry bread crumbs
2 tablespoons water
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 teaspoon ground cumin
1/4 cup finely chopped white onion
1/4 cup finely chopped tomato (no seeds or pulp)
1/4 cup finely chopped green chiles
1 tablespoon finely chopped fresh cilantro leaves

Mash the avocado and mix with the sour cream, lemon juice and Tabasco until smooth. Cover and set aside.

Combine the ground beef, bread crumbs, water, Worcestershire sauce, salt, pepper and cumin, mixing well. Shape mixture into 12 patties about 4 inches in diameter.

Combine the chopped onion, tomato, green chiles and cilantro.

Divide the mixture among 6 of the beef patties, spreading to within 1/2 inch of the edge. Top with a remaining patty, sealing edges firmly.

Grill patties about 4 inches from coals or heating element, turning once, 5 to 7 minutes on each side for medium.

Serve burgers with avocado sauce.

Makes 6 servings.


Chef’s Star Professional 17 Piece Stainless Steel Mixing Bowl Set with Anti-Slip Silicone Base

Szechwan Beef Burgers

Burger Patties
1 – tablespoon Szechwan seasoning* or to taste
1 – teaspoon finely grated fresh ginger
1 – tablespoon soy sauce
2 – tablespoons water
1/4 – cup Extra Crunchy Peanut Butter
1-1/4 – pounds ground beef chuck

Sweet and Hot Sauce
1/2 – cup Apricot Preserves
1/4 – cup Red Plum Jam
2 – teaspoons white vinegar
1/2 – teaspoon finely grated fresh ginger
Crushed red pepper flakes to taste
Original No-Stick Cooking Spray
2 – cups prepared fried rice, warmed
Cilantro, chopped for garnish

In a medium bowl, combine Szechwan seasoning, ginger, soy sauce, water and peanut butter. Crumble ground beef over mixture and gently combine the ingredients.

Shape meat into eight (4-inch) patties and refrigerate.

In a small bowl, combine apricot preserves, plum jam, vinegar, ginger and pepper flakes.

Coat unheated grill grate with no-stick cooking spray. Heat grill to medium-high (350°F to 400°F).

Grill patties 3 to 5 minutes per side or until juices run clear.

To serve, place 1/2 cup warm fried rice onto each plate. Top with 2 burgers, garnish with sweet and hot sauce and cilantro.

*Szechwan seasoning is available in your grocer’s spice aisle.


Pyrex Prepware 3-Piece Glass Mixing Bowl Set


Balsamic Burgers

Also known as Jack’s Balsamic Burgers

4 lbs lean grass fed ground beef
1/2 lb fresh mushrooms (chopped fine)
1 lg. onion (chopped fine)
2 tablespoons balsamic vinegar
1 tablespoon fresh minced garlic
1 teaspoon Celtic sea salt
1/2 teaspoon freshly ground black pepper

Combine all ingredients. Form into hamburger patties.

Grill until done.


New Star Foodservice Stainless Steel 4pcs Measuring Cups and Spoons Combo Set

All-American Burger Dog

1 pound ground beef (80% lean)
salt and freshly ground black pepper to taste
2 slices Cheddar cheese
2 extra-long hot dog buns
4 teaspoons mayonnaise
2 tablespoons ketchup

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°F/60°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.


StarCat Digital Stainless Cooking Thermometer with Instant Read for Food, Meat, Grill, BBQ

Cali Lettuce-Wrap Burger

10 oz. lean (85%) ground beef
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Several dashes of Worcestershire sauce
1/2 medium red onion, sliced
4 large lettuce leaves
1/2 beefsteak tomato, sliced
Toppings: ketchup, mustard

Preheat grill to 350° to 400°F (medium-high).

Combine beef, salt, pepper and Worcestershire sauce. Shape mixture evenly into 2 patties.

Grill burgers and onions on lightly oiled grill rack, covered with grill lid, 2 minutes on each side or until onions are soft and burgers are desired degree of doneness.

Place lettuce leaf on serving plate; top with burger, onion, tomato, desired toppings and remaining lettuce leaf. Repeat procedure; serve immediately.

Makes 2


AmazonBasics 18-Piece Dinnerware Set, Service for 6

Cajun Burgers

3/4 pound ground chuck
1/4 pound ground pork sausage
3/4 cup frozen diced onion, red and green bell pepper, and celery
1 tablespoon paprika
1 teaspoon salt
1 teaspoon minced garlic
1/4 teaspoon ground red pepper
1/4 teaspoon ground black pepper
4 hamburger buns
Cajun Mustard (recipe follows)
Toppings: lettuce, tomato slices, onion rings

Preheat grill to 350°F to 400°F (medium-high).

Gently combine ground chuck, sausage, and next 6 ingredients. Shape mixture into 4 (4-inch) patties.

Grill patties, covered with grill lid, over 350°F to 400°F (medium-high) heat 4 to 5 minutes on each side or until beef is no longer pink in center.

Grill hamburger buns, cut sides down, 1 to 2 minutes or until lightly toasted.

Serve burgers on buns with Cajun Mustard and desired toppings.

Makes 4 servings.

Cajun Mustard
1/2 (8-oz.) jar spicy brown mustard
1 tablespoon finely chopped green onions
1 teaspoon minced garlic
1 teaspoon hot sauce
1 teaspoon honey

Stir together spicy brown mustard and remaining ingredients.

Serve immediately, or cover and chill until ready to serve.

Store in an airtight container in refrigerator up to 3 days.

Makes 1/2 cup.


Dixie Everyday Paper Plates, 10 1/16 Inches, 44 Count (Pack of 5)

Veggie Stuffed Turkey Burgers

1 lb lean ground turkey
1/2 red pepper
1/2 cup portabello mushrooms, sliced
1/2 zucchini
1/2 sliced purple onion (red onion)
1 Anaheim pepper
2 teaspoons olive oil
salt and pepper
2 cloves garlic, chopped
1/2 cup Gorgonzola cheese crumbles
2 teaspoons Worcestershire sauce
1 teaspoon Cajun (Creole) seasoning

Mayo Dressing:
3 tablespoons light mayonnaise
1/2 lemon squeezed
1 teaspoon Dijon mustard
1 large clove crushed garlic
1 teaspoon thyme
1 teaspoon dried parsley
1 teaspoon cayenne pepper
1 teaspoon dried chives

8 mini whole wheat pitas
tomato slices
spinach leaves
purple onion, sliced

Slice red and Anaheim peppers, zucchini, mushroom, onion. Toss in olive oil and season with salt and pepper. Grill on outside grill or under broiler until tender.

When vegetables are cooled, place in food processor and process until chopped fine.

In a bowl combine ground turkey with the processed vegetables, 2 cloves chopped garlic, Worcestershire sauce, Cajun seasoning, salt & pepper to taste. Combine well then add Gorgonzola crumbles.

Form into 7 or 8, 5 oz patties. Set aside.

To make herb mayo, combine all ingredients and set aside.

Grill burgers 6 minutes each side. To put together, split mini wheat pitas in half. Brush one side with mayonnaise, top with burger, tomato, spinach and onion.


Hamilton Beach Bowl Scraper Food Processor

Texas Cheeseburgers

1/2 medium onion, finely chopped
2 large poblano peppers, roasted, seeded, and chopped
2 tablespoons chili powder
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1-1/2 pounds lean ground beef
8 ounces Monterey Jack cheese with jalapeno peppers or Monterey Jack cheese, shredded
4 large hamburger buns
Assorted condiments

Mix the onion, poblano peppers, chili powder, salt, and black pepper in a large mixing bowl; add ground meat and mix well. Shape mixture into 4 patties about 3/4-inch thick. Place on a tray; cover and refrigerate for 1 to 2 hours.

Place patties on the lightly oiled rack of the grill directly over medium heat. Grill for 14 to 18 minutes or until an instant-read thermometer inserted in centers registers 160 degree F, turning burgers once. Top burgers with shredded cheese during the last 1 minute of grilling.

Toast hamburger buns on grill rack, cut sides down, about 1 minute or until lightly toasted. Serve burgers on buns with desired assorted condiments.

Makes 4 burgers.

To roast poblano peppers

Heat oven to 425°F.

Halve peppers lengthwise; remove seeds and membranes. Roast peppers, cut side down, on foil-lined baking sheet for 20 minutes or until skins are dark. Wrap in foil; let stand 20 minutes. Peel.


Mr. Bar-B-Q 18-Piece Stainless-Steel Barbecue Set with Storage Case