anyone have ideas of what to mix in w/chop meat for hamburgers?

i bought a hamburger press to make my own but i want to mix in some flavor with the meat before i form the patties... TIA!

Re: anyone have ideas of what to mix in w/chop meat for hamburgers?

wochester (sp?) sauce
red hot sauce
garlic powder
BBQ sauce

Re: anyone have ideas of what to mix in w/chop meat for hamburgers?

Chicken Burger Recipes
Chicken Cordon Blue Burgers (Rachel Ray)

2 teaspoons vegetable or olive oil, plus more for drizzling
4 slices Canadian bacon
2 pounds ground chicken breast
2 teaspoons sweet paprika, eyeball it in your palm
2 teaspoons poultry seasoning
2 teaspoons grill seasoning blend (recommended: Montreal Steak Seasoning) or salt and pepper
1 shallot, finely chopped
4 deli slices Swiss cheese
2/3 cup mayonnaise or reduced fat mayonnaise, eyeball it
3 rounded tablespoons Dijon mustard
2 tablespoons freshly chopped tarragon leaves, 4 sprigs
4 kaiser rolls or sandwich size sour dough English muffins, split and toasted
8 leaves leaf lettuce
1 vine ripe tomato, thinly sliced

Preheat grill pan, nonstick griddle, large nonstick skillet or table top electric grill to medium high heat.
Add 2 tablespoons of oil and Canadian bacon. Warm bacon and caramelize it at edges, 1 to 2 minutes on each side. Remove to a piece of foil. Fold foil over loosely to keep warm.

Combine chicken, paprika, poultry seasoning, grill seasoning, shallot. Score meat with the side of your hand to separate into 4 equal amounts. Make 4 large patties, 3/4 to 1 inch thick. Drizzle patties with oil and place on hot grill pan, griddle or in skillet. Cook 5 minutes on each side, until chicken is cooked through.

Top patties with reserved cooked Canadian bacon and Swiss cheese. Fold each slice of cheese in half to fit the burger. Cover loosely with tin foil. Turn off pan and let cheese melt, 2 minutes.

Combine mayonnaise, mustard, tarragon. Slather bun tops or English tops with sauce. Place Cordon Bleu burgers on bun bottoms and top with lettuce and tomato. Put bun or muffin tops in place. Serve with oven fries.



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Paella Burgers (Rachel Ray)
1 package, 16 to 18 ounces, extra crispy style frozen fries
1 1/2 pounds ground chicken breast
1 cup flat-leaf parsley, divided – 3 or 4 handfuls of leaves
7 cloves garlic, finely chopped, divided
4 teaspoons sweet paprika, divided
4 teaspoons hot sauce, divided
2 lemons zested, 1 cut into wedges after zesting
2 1/2 tablespoons grill seasoning (recommended: Montreal Steak Seasoning by McCormick), divided
Extra-virgin olive oil, for drizzling
1/2 pound chorizo, peeled from casing, cut into 4 (3-inch) pieces, butterfly each piece*
1 cup pimiento peppers, jarred or canned, drained well
1 cup mayonnaise
1/4 cup chopped onion
Salt
4 jumbo shrimp or prawns, 8 count per pound, peeled and deveined and butterflied*
3 tablespoons butter
4 Portuguese rolls (slightly sweet rectangular crusty rolls), split, any crusty bread or roll of choice may also be substituted here
2 cups chopped romaine lettuce

Preheat oven to temperature on back of sack of fries and scatter them across a thin nonstick cookie sheet in a single layer. Cook fries according to package directions.
Preheat a large griddle or nonstick skillet over medium-high to high heat.

Place chicken in a bowl. Separate out a handful of the parsley leaves and leave them whole. Chop the remaining and take half of the chopped parsley and place it in the bowl with the chicken. Add 3 cloves of the chopped garlic, a little less than half the total amount. Next, add 2 teaspoons or a palm full of paprika, about 2 teaspoon hot sauce and the zest of 1 lemon. Measure out a palm full then half again of the grill seasoning and add that to the chicken. Pour a healthy drizzle of extra-virgin olive oil around the inside of the bowl using a spatula. Mix the chicken and form 4 patties. Wash up and add the patties to the grill. Cook 5 minutes on each side.

Place the chorizo above or alongside burgers. Try to weight the chorizo down to keep it from curling up by topping a plate or small skillet on the sausage and adding something heavy from your pantry like canned goods to weight it down. Cook sausage just 2 or 3 minutes on each side. It is already fully cooked, you're just crisping the edges and heating it through.

Place the pimiento peppers and mayonnaise in a food processor and add the whole parsley leaves, the chopped onion, the zest of a lemon, 2 teaspoons hot sauce and a few pinches of salt. Turn the processor on and grind until the dressing is smooth and even.

Squeeze a little lemon juice over the shrimp or prawns, about 1 tablespoon then season them with a little coarse salt and drizzle them with EVOO. Grill the butterflied shrimp or prawns alongside the burgers, 2 minutes on each side, weighting them as you did the chorizo.

Remove the patties and shrimp and add to the chorizo – loosely tenting to keep warm. Drizzle rolls with extra-virgin olive oil and place cut side down on grill. Weight the rolls down and press to toast and char them on both sides.

Melt butter together with remaining 4 cloves chopped garlic and 2 teaspoons sweet paprika over low heat until garlic sizzles in butter. Remove the fries from the oven and place in a large bowl. Add the chopped parsley to the bowl and pour the melted garlic butter over the fries then season with salt to your taste.

Add chopped lettuce to roll bottoms then top with chorizo, chicken patty and shrimp. Slather the bun top with pimiento mayonnaise and set in place. Serve extra mayonnaise with fries for dipping.

* To butterfly the chorizo chunks or shrimp, cut into and across but not all the way through then spread the meat, like wings. For the shrimp, cut along the deveined incision, then spread it open.

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Chicken Fajita Burgers (Rachel Ray) ... I love these topped with melted cheddar and mushrooms and onions!

Chicken Fajita Burgers:
1 1/3 pounds ground chicken
1 tablespoons ground chipotle (smoky flavor) chili powder, a palm full
2 to 3 tablespoons chopped fresh cilantro leaves
Several drops hot sauce
1 tablespoon grill seasoning (recommended: Montreal Steak Seasoning by McCormick)
Extra-virgin olive oil, for drizzling

Seared Peppers and Onions:
1 tablespoon extra-virgin olive oil, 1 turn of the pan
2 red or green bell peppers, seeded and thinly sliced lengthwise
1 medium yellow skinned onion, thinly sliced lengthwise, reserve 1/4 of a piece, uncut
1 jalapeno or serrano, seeded and chopped
2 cups tomatillo, green chili salsa or chipotle-tomato salsa, your choice

8 crusty rolls, split

Re: anyone have ideas of what to mix in w/chop meat for hamburgers?

BEEF BURGERS


ONION BURGER
1 pound ground chuck
2 onions, shaved (use a mandoline or a very sharp knife to make the thinnest possible slices)
American or pimento cheese
6 buns, split
Mustard

Place a heavy skillet over medium-high heat. Leave it there for 5 minutes. Loosely gather a handful of ground beef and slip it into the pan. Repeat 6 times. The burgers should be freeform lumps.
With the side of a spatula, push the burgers into a semblance of a round. After about a minute, pile on all the onions and then, with as much force as you can manage, smash the onions into the meat. Again, work the sides of the patties into a semblance of a round. Cook another minute and then flip. Season with salt. Smash the burgers again, hard.

Place burger on bottom half of the bun and spread with mustard. Spread the cheese on top half of the bun and place on the burger.


Beef Fajita Burgers:
1 1/3 pounds ground sirloin
2 tablespoons Worcestershire sauce, eyeball it
1 tablespoons chili powder, a palm full
1 1/2 teaspoons ground cumin, half a palm full
2 to 3 tablespoons fresh picked thyme leaves, several sprigs
Several drops hot sauce
1 tablespoon grill seasoning (recommended: Montreal Steak Seasoning by McCormick)
Extra-virgin olive oil, for drizzling

Seared Peppers and Onions:
1 tablespoon extra-virgin olive oil, 1 turn of the pan
2 red or green bell peppers, seeded and thinly sliced lengthwise
1 medium yellow skinned onion, thinly sliced lengthwise, reserve 1/4 of a piece, uncut
1 jalapeno or serrano, seeded and chopped
2 cups tomatillo, green chili salsa or chipotle-tomato salsa, your choice

8 crusty rolls, split


Heat a grill pan or large skillet over medium high heat.
Combine sirloin, Worcestershire, spices, thyme, hot sauce and grill seasoning. Mark meat into 4 sections and make 4 patties, 1-inch thick. Using the reserved 1/4 onion piece, grate half of it on the burgers. Drizzle extra-virgin olive oil on the patties. Cook patties 4 minutes on each side for medium or, until desired doneness.



Burgers w/ Sausage
4 pounds ground chuck
4 andouille sausages, diced
1 orange bell pepper, diced
1 Vidalia onion, diced
Worcestershire sauce
Grilling seasoning (recommended: Montreal's Grilling Seasoning)
Your favorite barbecue sauce
About 4 cups sliced mushrooms, sauteed ahead of time
16 slices smoked bacon, cooked ahead of time
8 thick slices smoked Cheddar
8 hamburger buns or 16 slices sourdough toast

Preheat a grill to medium-high.
Combine chuck with diced sausage, pepper, and onion. Portion off enough meat to make a burger, and shape the meat into a bowl to hold the Worcestershire and grilling seasoning. Pour just enough Worcestershire and grilling seasoning into the burger bowl and mix well to combine. Shape into a patty. Repeat with remaining meat mixture to make a total of 8 burgers.

Place burgers on the grill. Brush the burgers with your favorite barbecue sauce as they cook. Once they are almost cooked to your desired degree of doneness, divide the following toppings over: the sauteed mushrooms, 2 slices of bacon, and 1 slice of cheese, in that order. Cook just until cheese is melted and toppings are heated through. Serve burgers on a hamburger bun or sourdough toast.


HORSERADISH BURGERS
2 pounds ground chuck
1/4 cup grated fresh or prepared horseradish
1/2 bunch fresh chives, minced
Sea salt and freshly ground black pepper
Canola oil
16 slices havarti cheese
8 large hamburger buns, split
Ketchup, mayonnaise, and mustard, for serving
Cooked bacon, lettuce, sliced tomato, and onion, for serving


Put the beef in a large mixing bowl. Use a rubber spatula to fold in the horseradish and chives; season with salt and pepper. Hand-form the meat into 8 burgers, cover them, and chill in the fridge while preparing your grill.
Place a large grill pan on 2 burners over medium-high heat or preheat a gas or charcoal grill and get it very hot. Burgers stick to a cold grill, so it's important that you give it plenty of time to heat. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel then carefully and quickly wipe the hot grates of the grill; this will create a non-stick grilling surface. Grill the burgers for 8 minutes per side for medium; 7 minutes if you like your meat rare.

Re: anyone have ideas of what to mix in w/chop meat for hamburgers?

TURKEY BURGERS

Turkey Spanakopita Burgers and Fries with Yogurt Dip
1 package store-bought frozen fries, any variety
1 tablespoon extra-virgin olive oil, 1 turn of the pan, plus some for drizzling
1 tablespoon butter
3 cloves garlic, 2 chopped, 1 crushed
1 red onion, 1/2 chopped, 1/2 thinly sliced
1 box, 10 ounces, frozen spinach, defrosted
2 teaspoons dried oregano, lightly crushed in the palm, divided
1/4 pound feta crumbles
1 1/3 pounds ground chicken or ground turkey breast, 1 package
1 tablespoon grill seasoning (recommended: Montreal Steak Seasoning by McCormick)
1/3 seedless cucumber, thinly sliced lengthwise, plus 1 small, 2-inch piece of cucumber peeled, trimmed and chopped
2 plum tomatoes, thinly sliced lengthwise
Salt and pepper
1 1/2 to 2 cups good quality plain yogurt, look for Greek yogurt
1/2 lemon, juiced
1 cup arugula, coarsely chopped or shredded
4 crusty rolls, split
Topping:
2 roasted red peppers, drained
1/4 cup flat-leaf parsley, a generous handful
1/4 cup 10 to 12 pitted kalamata olives
Hot pepper rings or pepperoncini, optional


Preheat oven to directions on the package and bake fries until crisp.
Heat a large nonstick skillet over medium heat. To one side, add a little extra-virgin olive oil and a tablespoon of butter. When butter melts, add the chopped garlic and chopped red onion and cook 5 minutes. Transfer the onions and garlic to a bowl to cool. Return pan to heat.

Wring the defrosted spinach dry buy twisting it in a clean kitchen towel over your sink. Separate the spinach as you add it to the bowl with cool onions, garlic and season with 1 teaspoon of oregano. Add in feta crumbles then chicken or turkey, grill seasoning and a drizzle of extra-virgin olive oil. Mix and form into 4 patties, 1-inch thick. Raise heat on pan to medium-high. Add patties and cook 6 inches on each side.

Season the sliced cucumbers and tomatoes with salt and pepper. Toast rolls, if you prefer.

Place remaining chopped cucumber, the crushed clove of garlic, yogurt, 1 teaspoon oregano and juice of 1/2 lemon in a food processor. Add a little salt and process the sauce until smooth. Transfer to a small dish and serve with the fries as a dipping sauce. Rinse out the processor bowl and return to base.

Place red peppers, parsley and olives in food processor, season with salt and pepper and process until a paste forms. Place cooked burgers on roll bottoms. Top the burgers with sliced cucumber, tomato, reserved red onions, shredded arugula and hot peppers, if using. Slather roll tops with red pepper and olive paste and serve with chips of choice.


THAI STYLE BURGERS
For pickled cucumbers:
1/2 cup distilled white vinegar
2 1/2 tablespoons firmly packed light brown sugar
1 1/4 teaspoons salt
3/4 teaspoon dried hot red pepper flakes
1 seedless cucumber (about 1 pound), sliced very thin
For Burgers:
2 garlic cloves
1 1/2 teaspoons finely chopped peeled fresh gingerroot
1/2 cup chopped fresh coriander
1/2 cup chopped fresh mint leaves
1/2 cup chopped fresh basil leaves
3 tablespoons fresh lime juice
3 teaspoons sugar
2 flat anchovy fillets
2 pounds ground turkey
1/4 cup fresh bread crumbs
1/4 teaspoon cayenne, or to taste
4 sesame hamburger buns or onion rolls, split and toasted


Make pickled cucumbers: In a small bowl stir together all pickled cucumber ingredients except cucumber until sugar and salt are dissolved. Add cucumber, stirring to coat well, and marinate 30 minutes.
Make burgers: Prepare grill.

Into a food processor with motor running, drop garlic and gingerroot. Add coriander, mint, basil, lime juice, sugar and anchovy fillets and blend well. In a bowl combine turkey, herb mixture, bread crumbs and cayenne and form into six 1-inch-thick patties. Season burgers with salt and pepper to taste and grill on an oiled rack set 5 to 6 inches over glowing coals 6 minutes on each side, or until just cooked through.

Drain cucumbers. Transfer burgers to buns or rolls and top with pickled cucumbers.



SPICY TURKEY BURGERS
12 ounces ground turkey
1/2 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1/2 teaspoon cumin powder
1/2 teaspoon garlic powder
1 egg white
2 tablespoons salsa
Toppings:
Slices of Monterey jack cheese, lettuce, tomato, onion, avocado, red onion, etc

In a large bowl mix together the oregano, pepper, cumin powder, garlic powder, egg white and salsa. Add the turkey and mix thoroughly. Shape into 2 burgers. Cook on stove top in cast iron grill pan or on outdoor grill over medium heat. Cook burgers for 6-8 minutes per side until center is no longer pink. Serve on a bun with toppings.



SOUTHEAST ASIAN STYLE
Glaze
2 tablespoons soy sauce
2 1/2 teaspoons dry mustard
2 tablespoons kecap manis (available at Asian groceries)
2 teaspoons honey
Burgers
1 pound ground turkey
2 tablespoons finely chopped fresh coriander (cilantro)
2 teaspoons natural creamy peanut butter, room temperature
2 teaspoons Thai fish sauce (available at Asian groceries) see note
1/2 teaspoon Thai Sriracha chile sauce (available at Asian groceries) see note
1/2 teaspoon minced lemongrass (optional)
1/4 teaspoon grated lemon zest
1/4 teaspoon grated lime zest
1 teaspoon freshly squeezed lime juice
1/4 teaspoon freshly grated peeled ginger
1 small clove garlic, minced and mashed to a paste with 1/8 teaspoon kosher salt
1/2 teaspoon kosher salt

Serving suggestions:
4 hamburger buns, toasted
Mung bean, alfalfa, radish sprouts, or pea shoots
Sliced scallions


Combine the glaze ingredients in a small saucepan. Bring to a simmer, stirring, over high heat. Set aside to cool. In a medium bowl, combine the turkey, fresh coriander, peanut butter, fish sauce, chile sauce, lemongrass, citrus zests, lime juice, ginger, garlic, and salt. Mix with a fork until thoroughly combined. Form into 4 patties, each about 1/2-inch thick.
Heat a stove top grill pan or out-door grill to medium-high heat. Grill the burgers until just cooked through, about 4 1/2 minutes per side. Brush both sides with the glaze. Serve on a bun garnished with sprouts and scallions. Drizzle with more glaze if desired.

Cook's note: Substitute 2 teaspoons soy sauce for the fish sauce if necessary. If the Sriracha sauce is unavailable substitute 1/4-teaspoon hot sauce.





CURRY BURGERS
1 1/3 pounds ground turkey breast, the average weight of 1 package
2 scallions, thinly sliced
A handful cilantro, chopped very fine, about 2 tablespoons, optional
1 inch piece fresh ginger, grated or minced
2 cloves garlic, minced
1/2 red bell pepper, finely chopped
Coarse salt
2 tablespoons mild curry paste or a handful of curry powder (Preferred brand: Patak's Mild Curry Paste)
Drizzle extra-virgin olive oil
5 crusty rolls, split
Toppings:
Bib or leaf lettuce
Sliced vine-ripe tomatoes
Mango chutney (preferred brands: Major Grey's or Patak's Mango Chutney)
Serving Suggestions: Thai Slaw Salad, recipe follows and root vegetable chips (preferred brands: Terra Chips)

Combine first 8 ingredients and form into 5 patties.
Brush or drizzle patties with extra-virgin olive oil. Grill patties 6 minutes on each side on indoor electric grill or pan fry for same amount of time in a large nonstick skillet over medium high heat.
Pile patties on split crusty rolls with lettuce, tomato, and chutney spread liberally on roll tops as a condiment. Serve curry turkey burgers with Thai Slaw and root vegetable chips.

Thai Slaw Salad:
1 (16 ounces) prepared shredded cabbage (coleslaw mix) from produce department
1/4 European seedless cucumber, sliced into thin sticks
1 small red bell pepper, seeded and thinly sliced
3 scallions, thinly sliced on bias
20 leaves fresh basil, shredded
Dressing:
1/2 teaspoon crushed red pepper flakes
1 clove garlic, minced
1/4 cup white distilled or rice wine vinegar
2 teaspoons sugar or 2 tablespoons honey
1 tablespoon soy sauce
2 tablespoons vegetable or canola oil
1 teaspoon toasted sesame oil
Garnish:
Toasted sesame seeds

Combine vegetables in a bowl. Combine dressing ingredients in a small plastic container and shake vigorously for 1 minute. Drizzle sauce over vegetables and toss to coat evenly. Let stand 10 minutes and re-toss before serving and garnish with toasted sesame seeds.
Yield: 5 to 6 servings

Message edited 3/9/2006 10:28:41 AM.

Re: anyone have ideas of what to mix in w/chop meat for hamburgers?

I made these last year for Father's Day and they were a HUGE hit. So yummy!

Sour Cream Burgers
Prep Time: 10 Minutes
Cook Time: 15 Minutes
Yields: 8 servings

INGREDIENTS:
2 pounds ground beef
1 cup sour cream
1 (1 ounce) envelope dry onion soup mix
1/2 cup dry bread crumbs
1/8 teaspoon pepper

DIRECTIONS:
1. In a large bowl, mix together the ground beef, sour cream, onion soup mix, bread crumbs and pepper using your hands. Refrigerate while you heat up the grill so the flavors have a chance to blend.
2. Preheat a grill for medium heat. Form the ground beef into 8 balls, and flatten into patties.
3. Grill the patties for 6 to 8 minutes per side, or until well done.

Lots of flavor, and a nice change from just a regular burger. You can make these ahead of time and freeze them also. Serve on buns with all of your favorite toppings.

Re: anyone have ideas of what to mix in w/chop meat for hamburgers?

Burgers are the only thing that DH will cook, so I added this thread to my notebook
Thanks for all the great combos!

Re: anyone have ideas of what to mix in w/chop meat for hamburgers?

yes an onion soup mix packet yummy!!!!!

Re: anyone have ideas of what to mix in w/chop meat for hamburgers?

I would put an egg, S&P, some bread crumbs, garlic powder and mix in some of your favorite BBQ sauce with it!

Re: anyone have ideas of what to mix in w/chop meat for hamburgers?

I'll chop up some porchinni mushrooms, with some diced up red and green peppers. Throw some wostershire sauce, grill seasoning, a little bit of tomato paste. And since DH doesn't eat carbs, I'll throw a handful or so of parmesean cheese into it to bind it all together.

Re: anyone have ideas of what to mix in w/chop meat for hamburgers?

thank you!

Re: anyone have ideas of what to mix in w/chop meat for hamburgers?

My burger "mix" is really simple.

A splash of worchester sauce...some chopped garlic...salt and pepper.

I jazz it up with the toppings or FILLINGS! Yes -- fillings.

I take half my hamburger meat, make a thin patty, put cheese, ham, mushrooms, whatever down, then put the rest of the hamburger meat on top of it then grill it. When you bite into the burger the chesse/toppings are on the inside.

My husband loves this!

Favorite toppings:
sauteed mushrooms
onions
cheese!

Re: anyone have ideas of what to mix in w/chop meat for hamburgers?

We BBQ'd this weekend and I put Worcestershire sauce, diced red onions, grill seasoning, kosher salt, fresh ground pepper and Tabasco Chipotle sauce. The meat was combination of lean ground turkey (2/3) and sirloin beef (1/3). It was sooooo yummy.

Lamb Burgers w/ Blue Cheese

I recently made these and they were incredible!!!

Lamb Burgers with Blue Cheese
Serve these burgers in whole wheat pitas along with parsley-mint pesto. If preferred, use lavender fleur de sel instead of kosher salt.

For the parsley-mint pesto:
3/4 cup fresh flat-leaf parsley leaves
1/4 cup fresh mint leaves
3 garlic cloves, coarsely chopped
1/4 cup extra-virgin olive oil
1/4 cup freshly grated Parmigiano-Reggiano
cheese
2 Tbs. pine nuts
1/2 tsp. salt

For the lamb burgers:
6 oz. blue cheese, such as Point Reyes
Farmstead Blue, at room temperature
3 lb. ground lamb
3 Tbs. finely chopped fresh flat-leaf parsley
2 tsp. finely chopped fresh rosemary
Kosher salt and freshly ground pepper, to taste



To make the pesto, in the bowl of a food processor, combine the parsley, mint, garlic and olive oil and process until smooth. Add the cheese, pine nuts and salt and process until all the ingredients are combined.

To make the lamb burgers, prepare a charcoal or gas grill for grilling over medium heat. Line a baking sheet with plastic wrap.

Divide the cheese evenly into 6 pieces and shape each into a 2-inch disk. Set aside.

In a medium bowl, combine the lamb, parsley, rosemary, salt and pepper. Do not overmix. Divide the lamb into 6 portions. Mold each portion around a piece of cheese and shape into a rough ball, then flatten slightly into a 4-inch-diameter patty, making sure the cheese is completely encased within the lamb. Place the patties on the prepared tray, cover and refrigerate until ready to cook.

Grill the burgers, turning once, until the cheese is melted and the meat is medium-rare, 4 to 5 minutes per side. Serves 6.

Adapted from Williams-Sonoma TASTE Magazine, "Lunch on the Porch," by Donata Maggipinto (Summer 2002).