Co-op Blog

20 Burger Recipes for Backyard Barbecues

Nothing feels like the start of summer quite like the warmth of the sun on your skin and the smell of barbecue wafting through the air. And chances are, when you follow your nose to the grill, you’ll probably see a few burgers, hot dogs, and even some ears of corn charring up.

While traditionally burgers are made out of beef, most types of meat, and grain for that matter, can be transformed into a burger patty. Whether you’re a meat-eater or a vegetarian, we’ve gathered 20 of our favorite burger recipes to enjoy all summer long. And when summer is long gone, you can still savor these recipes by using your stovetop!

5-Ingredient Deluxe Burger

deluxe burger recipes

When it comes to traditional beef burgers, sometimes simple is best.

This burger only calls for 5 ingredients, but you can always add your favorite toppings if you feel the urge.

Ingredients

  • 1 1/2 pounds ground beef chuck (20% fat)
  • 1 1/4 tsp. kosher salt
  • 1/2 tsp. freshly ground black pepper
  • 4 slices American cheese
  • 4 potato rolls (such as Martin’s or Oroweat)

Directions

  1. Divide meat into 4 equal portions (about 6 oz. each). Place 1 portion on a work surface. Cup your hands around the meat and begin to gently shape it into a rounded mound. (Use light pressure as you shape so you don’t pack the meat too tightly.)
  2. Lightly press down on the top of the meat with your palm to gently flatten it. Continue rotating and cupping the meat, patting the top of it occasionally, until you’ve formed a 4″-diameter, 3/4″-thick patty.
  3. Using your thumb, make a small indentation in the center to help keep the burger flat as it cooks. Transfer to a plate. Repeat with remaining portions.
  4. Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Season one side of patties with salt and pepper; place on grill, seasoned side down. Grill until lightly charred on bottom, about 4 minutes. Season other side, turn, and top with cheese.
  5. Grill to desired doneness, about 4 minutes longer for medium. Transfer burgers to buns and let stand for 3 minutes before serving.

Recipe and photo adapted from Bon Appetit

Seattle Salmon Burger

Seattle salmon burger

If you’re from the Pacific Northwest, you know how good a salmon burger can be. This is a simple recipe featuring ingredients that complement the salmon rather than overpowering it.

Ingredients

  • 1 lb. salmon fillet (use the tail or the belly)
  • 4 scallions (green parts only), cut into 1-inch pieces
  • 4 garlic cloves, minced
  • 2 tbsp. grated fresh ginger
  • 2 tbsp. tamari
  • 1 tbsp. toasted sesame oil
  • 1/4 cup fine dry breadcrumbs
  • 2 tbsp. sesame seeds
  • Kosher salt
  • Freshly ground black pepper
  • Vegetable oil cooking spray
  • 4 hamburger buns
  • Lettuce leaves
  • Peanut sauce or Asian sweet chili sauce

Directions

  1. Remove the skin from the salmon or have your fishmonger do it for you. Check the fillet over for pin bones and remove any you find with tweezers or needle-nose pliers. Cut the salmon into 2-inch chunks.
  2. Put the salmon, scallions, garlic, ginger, tamari, and sesame oil in the bowl of a food processor. Pulse until combined. This may take 5 to 6 pulses, but do not let the machine run. Pour this mixture into a medium bowl and add the breadcrumbs and sesame seeds. Use your hands to gently combine.
  3. Divide the salmon mixture into 4 equal portions and shape into patties about 3/4 inch thick. Remember to put a slight indentation into the center of each patty. Season both sides of the burgers liberally with salt and pepper. Refrigerate for at least 1 hour. This will help the burgers hold together on the grill.
  4. Oil the grill racks well, and make sure that they are impeccably clean. Preheat your grill using all burners set on high and with the lid closed for 10 to 12 minutes.
  5. Remove the burgers from the refrigerator and spray both sides of each with the cooking spray. Place on the grill and cook for 5 minutes. Turn and cook for 4 minutes longer, so the burgers are just cooked through.
  6. Use a spatula to turn your burgers, but loosen them from the grill before you make the attempt. During the last minute or two, place the buns on the grill, cut side down, so they get warm and toasty. Remove all from the grill to a platter, and top with lettuce and either the peanut sauce or the sweet chili sauce.

Recipe and photo adapted from Fine Cooking

Honey-Mustard Turkey Burgers

honey mustard turkey burgers

Ground turkey is a leaner alternative to ground beef, but that doesn’t mean it can’t be just as flavorful.

Honey mustard adds a flavorful element to turkey that also makes it moister.

Ingredients

  • 1/4 cup coarse-grained mustard
  • 2 tbsp. honey
  • 1 pound ground turkey breast
  • 1/4 tsp. salt
  • 1/4 tsp. freshly ground pepper
  • 2 tsp. canola oil
  • 4 whole-wheat hamburger rolls, split and toasted
  • Lettuce, tomato slices, and red onion slices, for garnish

Directions

  1. Prepare a grill.
  2. Whisk mustard and honey in a small bowl until smooth.
  3. Combine turkey, 3 tablespoons of the mustard mixture, salt and pepper in a bowl; mix well. Form into four 1-inch-thick burgers.
  4. Lightly brush the burgers on both sides with oil. Grill until no pink remains in center, 5 to 7 minutes per side. Brush the burgers with the remaining mustard mixture. Serve on rolls with lettuce, tomato and onion slices.

Recipe and photo adapted from EatingWell

Chile-Stuffed Cheeseburger

chile stuffed pepper

The stuffing for this cheeseburger is inspired by that delicious queso that you find at Mexican restaurants.

Here, it serves as a wonderful ooey-gooey warm center for burgers.

Ingredients

  • 4 chiles—2 Anaheims and 2 jalapeños
  • Extra-virgin olive oil
  • 1 large garlic clove, unpeeled
  • 4 ounces shredded Monterey Jack cheese
  • Salt and freshly ground pepper
  • 1 1/2 pounds ground beef
  • 4 kaiser rolls, split
  • Lettuce leaves, sliced onion and tomato, mayonnaise and ketchup, for serving

Directions

  1. Light a grill. Rub the chiles with olive oil. Thread the jalapeños and garlic onto a skewer and grill until charred all over. Using tongs, repeat with the Anaheims.
  2. Peel the chiles and discard the stems and seeds. Peel the garlic. Chop the chiles and garlic and transfer to a bowl. Fold in the cheese and season with salt and pepper.
  3. Cut eight 6-inch squares of wax paper; divide the beef among them. Pat each portion into a 5-inch round, a little thicker in the center. Using a 1/4 cup measure, mound one-fourth of the cheese mixture in the centers of 4 patties.
  4. Top with the remaining patties; press the edges to seal. Flatten the centers so that the burgers are even. Brush with oil and season with salt and pepper. Brush the cut sides of the rolls with oil.
  5. Lightly oil the grate. Grill the burgers over a hot fire, turning once, about 7 minutes for medium to medium-rare meat. Toast the kaiser rolls. Place the burgers on the rolls and top with lettuce leaves, onion, and tomato. Serve with mayonnaise and ketchup.

Recipe and photo adapted from Food & Wine

Cherry Burgers

cherry burger

You might not think about fruit when you imagine a juicy burger straight off the grill, but this recipe is sure to change your perception.

In this recipe, dried cherries are mixed into the ground beef to add a touch of sweetness to contrast with savory beef. Some hot sauce on top would add another kick of flavor to this dish.

Ingredients

For the Burgers

  • 1/2 small sweet onion, such as Vidalia or Walla Walla, cut into thin rounds
  • 12 ounces lean ground beef
  • 1/2 cup dried cherries, finely chopped
  • 1/2 cup coarse dry whole-wheat breadcrumbs (see Tip)
  • 1 clove garlic, minced
  • 1 tbsp. balsamic vinegar
  • 2 tsp. Dijon mustard
  • 1 tsp. Worcestershire sauce
  • 1/4 tsp. salt
  • 1/4 tsp. freshly ground pepper
  • 4 whole-wheat English muffins, split
  • 4 lettuce leaves
  • 1/4 cup Cherry Ketchup

For the Cherry Ketchup

  • 1 10-ounce package (2 cups) frozen pitted cherries (not in syrup)
  • 1/2 cup dried cherries
  • 1/2 cup cider vinegar
  • 1/3 cup water
  • 2 cloves garlic, crushed
  • 1 tablespoon sugar
  • 1/4 tsp. ground ginger
  • 1/8 tsp. ground allspice
  • 1/8 tsp. ground cardamom
  • 1/8 tsp. ground cinnamon
  • 1/8 tsp. cayenne pepper

Directions

  1. To prepare the ketchup: Combine pitted cherries, dried cherries, vinegar, water, garlic, sugar, ginger, allspice, cardamom, cinnamon and cayenne in a large saucepan. Bring to a simmer over medium-high heat.
  2. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, until the fruit is tender, 15 to 20 minutes. Let cool slightly. Transfer to a blender. Cover the lid with a kitchen towel. Holding lid securely in place, blend until smooth. (Use caution when blending hot liquids.) Transfer the ketchup to a small bowl. (Makes 1 1/3 cups.)
  3. To prepare the burgers: Place onion in a medium bowl, cover with ice water and let soak while you prepare burgers.
  4. Preheat grill to medium.
  5. Place beef in a large bowl and gently mix in cherries, breadcrumbs, garlic, vinegar, mustard, Worcestershire sauce, salt and pepper until combined. Divide into 4 equal portions and form into 1/2-inch-thick patties. Make a slight impression in the center of each. (This is so the patties cook evenly and don’t puff up.)
  6. Oil the grill rack (see Tips). Grill the patties until browned and an instant-read thermometer inserted into the center registers 160 degrees F, 5 to 6 minutes per side.
  7. Toast English muffins. Drain the onions. Assemble the burgers on the English muffins with onion slices, lettuce and about 1 tablespoon Cherry Ketchup each. (Refrigerate leftover ketchup.)

Recipe and photo adapted from EatingWell

Spicy Mexican Burger

spicy mexican burger

You know a burger is good when it doesn’t even really require toppings to be a complete meal.

This burger is particularly spicy with the incorporation of chile, cumin, and apple cider vinegar.

Ingredients

  • 1 dried guajillo chile
  • Apple-cider vinegar, as needed
  • 2 tbsp. sweet paprika
  • 1 tbsp. plus 1/4 tsp. ancho chile powder
  • 1-1/2 tsp. garlic powder
  • 1-1/2 tsp. onion powder
  • 1 tsp. dried oregano
  • 3/4 tsp. ground coriander
  • 3/4 tsp. ground cumin
  • 3/4 tsp. freshly grated nutmeg
  • Freshly ground black pepper
  • 1-1/2 lb. ground beef
  • 1 medium clove garlic, minced
  • Kosher salt
  • Canola or vegetable oil, for the pan
  • 8 thin slices Monterey Jack or Pepper Jack
  • 4 4-inch Portuguese rolls
  • 1/4 cup pico de Gallo
  • Chipotle mayonnaise, for serving
  • Lettuce, sliced tomato, dill pickle chips, and lime wedges, for serving

Directions

  1. Coarsely tear up the chile, discarding the seeds and stem, and put the pieces in a medium bowl. Cover with about 1/4 cup of vinegar and set aside for 1 hour to soften. Drain the chile, and discard the vinegar. Finely chop the chile.
  2. In a small skillet over medium heat, toast the paprika, chile powder, garlic powder, onion powder, oregano, coriander, cumin, nutmeg, and 1-1/2 tsp. black pepper, stirring often, until fragrant, about 1 minute. Transfer to a plate to cool.
  3. In a large bowl, combine the meat, guajillo chile, garlic, toasted spices, and 1-1/2 tsp. salt. Work the meat and spices with your hands until just combined (don’t overhandle the meat).
  4. Form four 3/4-inch-thick patties the diameter of the bun, transfer to an airtight container, and refrigerate for at least 24 hours and preferably up to 2 days.
  5. Mix 1 tsp. salt and 1/4 tsp. black pepper in a small bowl, and use half of it to generously season the tops of the patties.
  6. Heat a large cast-iron skillet over medium-high heat for 2 minutes. Add about 1 tbsp. of oil to the pan.
  7. Using a spatula, transfer the patties to the pan, seasoned side down, working in batches if necessary so as not to crowd the pan. Sprinkle the tops of the patties with the remaining salt-pepper mixture. Cook, undisturbed, until the bottoms are browned, about 4 minutes.
  8. Flip the burgers and cook until browned on the second side and cooked through, about 2 minutes longer.
  9. Put 2 slices of cheese on each burger, add 1 tsp. water to the pan, and cover the pan. Cook until the cheese melts, about 15 seconds, then transfer the burgers to a plate and tent with foil to keep warm.
  10. Use a paper towel to wipe out the browned bits from the pan and add more oil, if necessary. Open the buns, place the bottom halves cut side down in the hot pan, and toast until lightly browned, 1 to 2 minutes. Repeat with the bun tops.
  11. Transfer each patty to a bottom bun. Top with pico de gallo. Spread chipotle mayo on each top bun. Serve with lettuce, tomato slices, dill pickles, and lime wedges.

Recipe and photo adapted from Fine Cooking

Mini Burgers with Caramelized Onions

mini caramelized onion burgers

These mini burgers would work well as an appetizer, but feel free to eat 2 or 3 as your main course.

A simple topping of caramelized onions brings a big punch of sweet flavor to complement salty, savory burgers.

Ingredients

For the Burgers

  • 2 tbsp. extra-virgin olive oil
  • 1 small onion, preferably Vidalia, finely chopped
  • 1 pound ground beef
  • 1 tbsp. chopped fresh flat-leaf parsley
  • Coarse salt and freshly ground pepper
  • 1.5 oz. Comte cheese, thinly sliced, cut into 1 1/2-inch squares
  • 3 red tomatoes, such as Campari, sliced 1/4-inch thick
  • 8 three-inch mini brioche buns, split in half

For the Caramelized Onions

  • 2 tbsp. extra-virgin olive oil
  • 3 medium onions, thinly sliced
  • 1/4 cup red wine
  • 4 sprigs thyme
  • Coarse salt and freshly ground pepper

Directions

  1. Make the onions: Heat oil in a medium skillet over medium-high heat. Add onions and cook, stirring occasionally, until soft, about 8 minutes. Reduce heat to medium-low and continue cooking, stirring occasionally, until nicely browned and caramelized, about 30 minutes more.
  2. Add wine, thyme, and 1/4 cup water. Raise heat to medium-high and cook, stirring occasionally, until the liquid has evaporated, about 3 minutes. Season with salt and pepper.
  3. Make the burgers: heat oil in a small skillet over medium-high heat. Add onion and cook, stirring occasionally, until translucent, about 2 minutes. Remove from heat and let cool completely.
  4. Heat a grill to medium-high. Combine beef, parsley, and onion in a bowl. Season with salt and pepper. Form into 8 one-inch-thick patties. Grill 4 to 5 minutes per side for medium-rare. Top with a square of cheese after flipping burger if desired. Assemble with caramelized onions and skewers.

Recipe and photo adapted from Martha Stewart Living

Mushroom Swiss Burgers

mushroom swiss burger

If you’ve only had sloppy, greasy mushroom swiss burgers, here’s a much better, less-greasy version to enjoy at home.

If you want to make it even leaner, sub in ground turkey or chicken, or a plant-based patty, for beef.

Ingredients

  • 8 ounces button mushrooms
  • 1/2 tsp. olive oil
  • 1 pound grass-fed ground beef
  • 1 large egg
  • 1 tsp. Worcestershire sauce
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
  • 4 slices Swiss cheese
  • 4 hamburger buns

Directions

  1. Place half of the mushrooms in a food processor and pulse several times to mince. Place a large skillet over medium-high heat and add the olive oil, then scrape the mushrooms into the hot pan. Add the remaining mushrooms to the food processor and mince, then add to the pan. Stir, scraping the bottom of the pan, until the mushrooms are sizzling and give up their liquids. Add the Worcestershire sauce, salt and pepper and reduce the heat to medium. Stir until the pan is dry, about 5 minutes. Transfer to a large bowl and let cool.
  2. Add the ground beef to the mushroom mixture and stir with your hands to combine. Divide the mixture into 4 equal portions and gently shape into patties. Refrigerate until time to cook.
  3. Grill or pan-fry the patties for about 3 minutes per side. When the burgers are done, top each with a slice of Swiss cheese and let sit in the hot pan for a few seconds to melt the cheese, then serve on toasted buns.

Recipe and photo adapted from Welcome to the Table

Smoky Chipotle Black Bean Burgers

black bean chipotle burger

Another alternative to traditional beef burgers is veggie-friendly black bean burgers.

This black bean burger in particular features spicy chipotle powder and cumin for a flavorful vegetarian meal.

Ingredients

  • 2 cans black beans, rinsed, drained well ( 3 cups cooked)
  • 1 tsp. salt
  • 2 tsp. cumin
  • 2 tsp. smoked paprika
  • 1 tsp. coriander
  • 1/4 tsp. chipotle powder, more to taste
  • 2 tbsp. olive oil
  • zest from one small lime, 1 tablespoon
  • 1 tbsp. lime juice
  • 1 egg ( or see notes)
  • 1/4 cup chopped cilantro ( or scallions)
  • 1/2 cup bread crumbs (or see notes)

Directions

  1. Rinse and drain 2 cans black beans and place in a medium bowl.
  2. Sprinkle with salt and all the spices. Add olive oil, lime zest, and lime juice. Mash with a potato masher, until mostly mashed, leaving a little texture, then mix until combined. ( You could also pulse in a food processor). Taste, adjust the heat level.
  3. At this point, you can add 1/4-1/3 cup ground flaxseed if you want this vegan. Otherwise, add the egg, cilantro, and the bread crumbs and mix well until combined well. Let stand 10-15 minutes so the breadcrumbs or/flax have a chance to absorb moisture.
  4. Using clean damp hands, form into 4 large patties (or 5 or 6 smaller ones).
  5. Heat 1 tablespoon oil in a skillet, over medium heat. Sear each side 5-7 minutes, or until golden and heated all the way through (you want the egg to cook). Place in a warm oven ( if you like) until ready to serve – and feel free to add any melty cheese.
  6. Refrigerate or freeze the seared black bean burgers for later use ( let cool, then wrap tightly in plastic wrap).
  7. To reheat, warm in an oven, toaster oven or on the grill. ( Great for making ahead)
  8. Serve on toasted buns, with chipotle mayo, Mexican slaw or Curtido and avocado if you like, or over a bed of dressed greens and/ and grains with fresh veggies!

Recipe and photo adapted from Feasting at Home

Lentil Burgers

lentil burger

If you’re not a fan of black bean burgers, here’s another plant-based burger to try out.

Lentil, Greek yogurt, miso, and mushrooms come together in this lentil burger that has a bit of  a Mediterranean flair.

Ingredients

  • 1 cup dried green or brown lentils
  • 1/2 cup whole-milk Greek yogurt
  • 1/4 tsp. finely grated lemon zest
  • 1 tbsp. fresh lemon juice
  • 2 garlic cloves, finely grated, divided
  • Kosher salt
  • 6 oz. crimini mushrooms stems trimmed
  • 2 Tbsp. white miso
  • 1/4 tsp. smoked paprika
  • 4 tbsp. (or more) extra-virgin olive oil, divided
  • 1/4 cup (or more) oat, gluten-free 1:1 blend, or all-purpose flour
  • Whole wheat buns, sprouts and/or lettuce, and sliced pickles (for serving)

Directions

  1. Pour water into a large saucepan to cover lentils by 4″. Bring to a boil, reduce heat to medium, and simmer, stirring occasionally, until lentils are tender but not mushy, about 10 minutes from the time the water reaches a boil. Drain very well in a fine-mesh sieve, then let cool at least 10 minutes (spread them out on a baking sheet, which will help them cool faster).
  2. Meanwhile, combine yogurt, lemon zest, lemon juice, and half of garlic in a small bowl. Season with salt; set aside.
  3. Finely chop mushrooms and transfer to a medium bowl. Add miso, paprika, 2 Tbsp. oil, and remaining garlic clove. Add lentils (you should have 2 cups cooked) and stir and mash them with the back of a spoon or a potato masher until lentils are partly mashed but with lots of whole lentils still remaining
  4. Vigorously stir in flour until mixture holds together when squeezed; if it doesn’t, continue to mash until it does and add 1–2 Tbsp. flour if needed. Form into 6 patties about 3/4″ thick.
  5. Finely chop mushrooms and transfer to a medium bowl. Add miso, paprika, 2 tbsp. oil, and remaining garlic clove. Add lentils (you should have 2 cups cooked) and stir and mash them with the back of a spoon or a potato masher until lentils are partly mashed but with lots of whole lentils still remaining. Vigorously stir in flour until mixture holds together when squeezed; if it doesn’t, continue to mash until it does and add 1–2 tbsp. flour if needed. Form into 6 patties about 3/4″ thick.
  6. Spread reserved yogurt mixture on buns. Top with burgers, sprouts, and pickles.

Recipe and photo adapted from Bon Appetit

Garnet Yam Burgers

garnet yam burger

And, if you’re not a fan of black beans or lentils, here’s a plant-based burger made out of yams and chickpeas.

Top it with sriracha mayo and pickled jalapenos for an extra kick of heat to balance out the sweet yams.

Ingredients

  • 1 1/2 cups vegetable broth
  • 1 cup peeled and diced garnet yams or sweet potatoes
  • 1/4 cup diced yellow onion
  • 2 cloves garlic, minced
  • 1/2 cup canned chickpeas, rinsed, drained and smashed
  • 1/2 cup millet
  • 1 teaspoon cumin
  • 1 1/2 teaspoons chili powder
  • 2 teaspoons vegetarian Worcestershire
  • Salt
  • 1 cup bread crumbs, divided
  • 1 egg, beaten
  • 1 to 2 tablespoons vegetable oil

Directions

  1. Bring the vegetable broth to a boil in a medium soup pot. Add the yams and simmer for about 8 minutes, just until the yams are getting tender. Add the onion, garlic, chickpeas, and millet, cover the pot and simmer for another 20 minutes, stirring occasionally. The millet should be tender and the liquid should be entirely absorbed when done.
  2. Remove from heat and stir in the cumin, chili powder, Worcestershire, a pinch of salt, and half of the bread crumbs. Stir well and form into 6 even burgers.
  3. Put the beaten egg in a small dish and the remaining bread crumbs in another small dish or plate. Gently dip each burger in the egg, and then coat well in bread crumbs. Place the burgers on a sheet pan or plate and refrigerate for about 30 minutes.
  4. Heat the vegetable oil over medium-high heat in a large skillet. Add the yam burgers to the pan and cook for 4 to 5 minutes until browned well on one side. Gently flip the burgers and cook another 4 to 5 minutes.

Recipe and photo adapted from Welcome to the Table

BLT Burger

blt burger

Bacon, lettuce, and tomato is an iconic combo for a reason. It’s salty, sweet, and crunchy, and is a classic topping for burgers.

Ingredients

  • 1-1/2 lb. ground chuck (80 to 85% lean)
  • 1 tsp. coarse salt
  • 1/2 tsp. freshly ground black pepper
  • 4 slices best-quality cheddar cheese
  • 4 brioche-style hamburger buns
  • 8 strips bacon, cooked until crisp and drained on paper towels
  • 4 leaves green leaf lettuce
  • 2 medium or 1 large beefsteak or heirloom tomato, thickly sliced
  • 1 avocado, peeled and thickly sliced
  • Ketchup

Directions

  1. Put the ground meat in a mixing bowl; sprinkle with the salt and pepper. Mix gently and briefly to avoid overworking the meat. Shape the seasoned beef into four patties that are about 1 inch thick.
  2. Prepare a hot charcoal or gas grill fire. Grill the burgers, covered with vents open, until nicely marked and cooked to your liking (about 7 to 8 minutes total for medium-rare). Don’t press on the burgers while they’re cooking—you want to keep the juices inside the burger, not on your grill. Top each burger with a slice of cheddar in the last minute of cooking so that it melts slightly.
  3. Transfer the burgers to a plate and tent them with aluminum foil while you toast the buns briefly on the the grill, cut side down. Serve the burgers on the buns, topped with bacon, lettuce, tomato, avocado, and ketchup.

Recipe and photo adapted from Fine Cooking

French Fry Bourbon Burgers

french fry bourbon burger

Why settle for fries on the side when you can just add them to the top of the burger?

This is definitely not your average backyard BBQ burger! You’ll want to serve it with a big side salad.

Ingredients

For the Burger

  • 1 1/4 pounds fresh ground beef
  • 4 slices smoked cheddar cheese
  • 4 buns

For the Oven-Baked Fries

  • 3 pounds unpeeled russet potatoes cut into wedges or strips
  • 3 tbsp. olive oil
  • 1 tsp. seasoned salt
  • 1/2 tsp. pepper

For the Bourbon Sauce

  • 3/4 cup bourbon
  • 1 cup cold water divided
  • 1/4 cup cornstarch
  • 1/8 tsp. cayenne
  • 1/8 tsp. salt
  • 1/8 tsp. pepper
  • 2 tbsp. soy sauce
  • 2 tbsp. honey
  • 2 tbsp. barbecue sauce
  • 1 1/2 tsp. tabasco
  • 1/2 cup brown sugar
  • 1 tsp. dijon mustard
  • 1 clove garlic minced or grated

Directions

  1. Preheat oven to 450 degrees F.
  2. Place cut potatoes in a large bowl and drizzle with oil, seasoned salt and pepper. Gently toss with your hands or two spatulas to evenly coat. Spread on a baking sheet in one layer. Roast for 25-30 minutes, then flip and roast for 25-30 minutes more. This may take longer depending on how thick you cut your potatoes. You want the potatoes to be deeply golden and crispy on the outside!
  3. While the fries cook, make the sauce. In a bowl, mix the cornstarch with 1/4 cup of water until smooth. Add the cayenne pepper, salt, and black pepper. In a medium saucepan over low heat, combine the bourbon, 3/4 cup water, soy sauce, honey, BBQ sauce, Tabasco, brown sugar, dijon, and garlic.
  4. Bring up the heat to a simmer and slowly add the corn starch mixture, whisking vigorously as you go. When the mixture is well combined, cook about 1 more minute. Turn off the heat and set aside until ready to use. The sauce can be made ahead and refrigerated until ready to serve.
  5. Preheat a grill or griddle over medium-high heat.
  6. Form the meat into 4 patties. Lightly season with salt and pepper. Grill the burgers for 4 to 5 minutes per side for medium-rare or longer if you prefer. Add a handful of the fries on top of the burger and place a slice of cheese right on top of the fries.
  7. Let the cheese melt and then serve the burgers on toasted buns and drizzle with a generous amount of the sweet bourbon sauce.

Recipe and photo adapted from Half Baked Harvest

Rice Bean Burgers

rice bean burger

Adding brown rice, sunflower seeds, and oats to black bean burgers provides them with more texture and flavor.

Ingredients

  • 1 1/2 cups cooked black beans, drained and rinsed
  • 1/2 cup sunflower seeds
  • 1/2 cup cooked brown rice
  • 1/2 cup quick oats
  • 1 tsp. red wine vinegar
  • 2 tbsp. soy sauce
  • 2 tbsp. water
  • 2 tbsp. whole wheat flour
  • 1/2 tsp. cumin
  • 1 tsp. chili powder
  • Salt and pepper to taste
  • 1/2 cup red onion, minced
  • 1/2 cup grated sweet potato
  • 1/2 cup breadcrumbs
  • 1-2 tbsp. vegetable oil, for cooking

Directions

  1. Place the beans into a medium-sized bowl. Using a potato masher or large spoon, mash beans to a coarse paste.
  2. Add the remaining ingredients (except the bread crumbs and oil) and mix well. If mixture is dry, add a little more water until mixture binds together.
  3. Shape the sticky bean mixture it into four large patties. Coat both sides of the patties in the bread crumbs and set aside.
  4. Heat the oil in a non-stick skillet over medium-high heat, and fry patties 1-2 minutes on each side until very crisp and brown.

Recipe and photo adapted from Welcome to the Table

Thai Turkey Burgers with Asian Slaw

turkey thai burger

The incorporation of lemongrass, basil, and fish sauce turns ground turkey into something reminiscent of your favorite Thai food restaurant.

Asian slaw adds a nice crunch while spicy aioli balances out the whole meal.

Ingredients

For the Burgers

  • 1 lb ground turkey
  • 3 tbsp. shallot, very finely diced
  • 1 1/2 tsp. fresh grated, or chopped ginger
  • 2 garlic cloves- finely minced
  • 2 tsp. finely chopped lemongrass
  • 1– 2 tbsp. chopped basil
  • 1 tsp. lime zest
  • 1 scallion, chopped
  • 1/2-1 jalapeño, seeded, finely chopped ( or substitute 1 Tablespoon sriracha sauce, or red chili sauce)
  • 1 tbsp. fish sauce ( don’t leave this out)
  • 1 tsp. sugar
  • 1/4 tsp. white pepper (optional)

For the Slaw

  • 1 cup grated carrots
  • 1 cup shredded purple cabbage
  • 1 scallion, thinly sliced
  • 2 tbsp. lime juice ( or rice wine vinegar)
  • 1 tbsp. olive oil
  • 1 tsp. sugar
  • 1/4 tsp. salt and pepper

For the Spicy Aioli

  • 1/4 cup mayonnaise or tarter sauce
  • 1-2 tbsp. sriracha or chili garlic sauce

Directions

  1. Preheat grill to medium-high.
  2. Combine all the burger ingredients in a medium bowl and mix well using hands. Shape into 3 burgers. Place on a plate in the fridge.
  3. Toss the slaw ingredients together in a medium bowl.
  4. Mix the spicy aioli ingredients together in a small bowl.
  5. Grill patties on a well-greased, pre-heated grill or pan-sear in a skillet until deeply golden, finishing in a warm oven.
  6. Toast the buns.
  7. Spread aioli on the bottom bun, top with the patty, then the slaw, cucumber ribbons ( optional) , more aioli, then the top bun.

Recipe and photo adapted from Feasting at Home

Black Bean and Beet Burgers

black bean beet burger

When you incorporate beets into black bean burgers, they tend to look a little more like your traditional beef burger, if that’s something you’re interested in.

This recipe features a whole lot of cheese, juicy-lucy style, but if you wanted to make it vegan, you could definitely leave the cheese out or sub in a plant-based alternative.

Ingredients

  • 2 (15-ounce) cans black beans, undrained, or 3 cups cooked black turtle beans with cooking liquid (from 11⁄2 cups dried)
  • 1 pound red beets (about 3 medium), thoroughly scrubbed and trimmed
  • 1/2 cup grated or very finely minced yellow onion
  • 1/4 cup quick-cooking (not instant) rolled oats or oat flour
  • 1 1/2 cups cooked medium- or long-grain brown rice, cooled to room temperature
  • 1 heaping tsp. smoked paprika
  • 1 tsp. dried oregano
  • 3/4 tsp. fine sea salt (optional)
  • 1/4 tsp. ground black pepper
  • 1/2 cup grated sharp cheddar or smoked Gouda (optional)
  • 1/4 to 1/2 cup neutral oil, for brushing
  • 6-12 toasted English muffins or small hamburger buns
  • 6-12 cups salad greens Mustard, pickles, or kraut

Directions

  1. Drain the beans, reserving about 1/2 cup cooking liquid, and transfer all but ½ cup beans to a large bowl. With a potato masher, mash the beans until they are mostly smooth and pasty (don’t worry about a perfectly smooth mash), adding some of the reserved cooking liquid if the beans get dry. Taste for seasoning, adding a little salt as needed and keeping in mind that home-cooked beans are typically less salty than canned.
  2. Place the beets in a medium saucepan and completely cover with cold water. Bring to a boil over medium-high heat, cover, and reduce the heat to medium, until a paring knife easily pierces the beets, about 1 hour. Drain and let the beets cool before peeling.
  3. When cool enough to handle, peel and grate the beets. You can do this with a fine or medium shredding disk in a food processor or the medium holes of a box grater. You should have about 1 1/2 cups grated beets—don’t worry if you have slightly less. Place the beets in a fine-mesh strainer and drain off as much water from the beets as possible. (You can also use your hands and squeeze like crazy, just beware your clothes as you do so.) Drain the onion of water in the same way.
  4. If using whole oats, pulverize in a coffee grinder designated for spices or in a mini-chopper until powdery and flour-like.
  5. Add the drained beets and onion to the mashed beans, along with the reserved whole beans, ground oats, cooked rice, paprika, oregano, salt, and pepper. With a big spoon or rubber spatula, stir the mixture until well combined. Taste for seasoning, adding more salt and pepper as needed. Remember that the addition of cheese will increase the saltiness of the end result.
  6. Using a 1/3-cup measuring cup, portion out and shape the patties. You’ll want them to be quite flat, not humped. Cover with parchment paper or plastic wrap and refrigerate for at least 30 minutes. (If are you making cheeseburgers, this chilling step is essential; otherwise, adding the cheese is a mess.)
  7. After chilling, make an indentation in the center of each patty and add 2 teaspoons of the cheese. Fold one half of the patty over the cheese and reshape. The cheese should not be visible.
  8. Preheat the oven to 300 degrees F. Just before cooking, brush the patties with oil on both sides.
  9. Heat a 12-inch skillet or griddle pan over medium-high heat. In small batches, cook the patties for 5 minutes on each side. You may notice the cheese oozing slightly; this is OK, as the cheese will create a tasty crust. If the pan is looking dry, brush more oil on the surface or on the patties.
  10. Transfer the patties to a sheet pan and place into the oven to keep warm until serving. The patties will be slightly soft on the inside with a firm, crusty coating.
  11. Serve on the buns with your favorite mustard, pickles, or kraut, or on a bed of lightly dressed salad greens. The cooked patties with keep for a few days in an airtight container in the refrigerator. Reheat in a dry skillet.

Recipe and photo adapted from Edible Seattle

Crispy Quinoa Burgers Topped with Sweet Potato Fries and Beer Caramelized Onion

crispy quinoa burger

Remember that burger recipe from earlier with the fries piled on top?

Here is a plant-based vegetarian approach to that recipe, featuring sweet potato fries and a quinoa burger. And of course, some sweet and juicy caramelized onions.

Ingredients

For the Quinoa Burger

  • 2 cups cooked quinoa
  • 1 cup cannellini beans mashed
  • 1/2 cup Panko bread crumbs
  • 1 large egg, beaten
  • 1 clove garlic, minced or grated
  • 1 tsp. chipotle chili powder
  • kosher salt and black pepper
  • 3/4 cup shredded sharp cheddar cheese
  • 1/2 cup shredded gruyere cheese
  • 6 burger buns, toasted
  • fried eggs, mashed avocado, and herbs, for serving (optional)

For the Sweet Potato Fries

  • 4 sweet potatoes, cut into matchsticks
  • 4 tbsp. extra virgin olive oil plus more for cooking
  • 1 tsp. chipotle chili powder
  • 1/2 tsp. smoked paprika
  • kosher salt and black pepper

For the Onions

  • 2 tbsp. salted butter
  • 2 large yellow onions, thinly sliced
  • 1 cup beer, such as pumpkin, lager, or pilsner

Directions

  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.
  3. 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.

Recipe and photo adapted from Half Baked Harvest

Green-Chile Burgers with Fried Eggs

green chile fried egg burger

Fried eggs as burger toppings are one of those things you either love or hate. If you’re in the loves-fried-eggs camp, here’s a burger recipe that features subtly-spicy green chile relish and a beautifully fried egg.

Ingredients

  • 2 1/4 pounds ground chuck, preferably organic
  • Salt and freshly ground pepper
  • 1/2 pound mild American blue cheese, such as Maytag Blue Cheese, cut into 4 thin slices
  • 4 large eggs
  • 4 brioche buns, split
  • 4 tbsp. unsalted butter, melted
  • Vegetable oil
  • 1 cup Green-Chile Relish, warmed up

For the Green Chile Relish

  • 1 pound long green New Mexico or Anaheim chiles
  • 3 garlic cloves, minced
  • Salt and freshly ground pepper

Directions

  1. Prepare the green chile relish. Roast the chiles over a gas flame or under a preheated broiler, turning often, until charred all over. Transfer to a large plate and let cool. Discard the charred skin, seeds and stems and cut the chiles into 1/2-inch dice. Transfer the chiles to a bowl and stir in the garlic. Season with salt and pepper.
  2. Light a grill. Gently form the beef into 4 thick patties and season with salt and pepper. Grill over moderately high heat until lightly charred on the outside and medium-rare within, about 5 minutes per side.
  3. Just before the burgers are done, top each one with a slice of cheese and let it melt.
  4. Meanwhile, heat a large cast-iron skillet and brush it lightly with oil. Crack the eggs into the skillet and cook sunny-side up over moderate heat, about 4 minutes.
  5. Spread the cut sides of the buns with the melted butter and toast on the grill. Transfer the burgers to the buns. Top with the Green-Chile Relish and the fried eggs and serve.

Recipe and photo adapted from Food & Wine

Southwestern Pumpkin Burgers

southwest pumpkin burgers

Here’s a vegetarian burger that has a little southwestern flair with the use of cumin, chili powder, bell pepper, and parsley.

Though you can serve these on a traditional burger bun, wrapping them in a tortilla makes them that much more unique!

Ingredients

  • 6 tsp. extra-virgin olive oil, divided
  • 1 medium onion, chopped
  • 1/2 cup finely chopped red or green bell pepper
  • 1/2 cup fresh or frozen corn
  • 2 cloves garlic, minced
  • 2 tsp. chili powder
  • 1 tsp. ground cumin
  • Tomato Salsa, optional (recipe follows)
  • 1/2 cup canned unseasoned pumpkin puree
  • 1/2 cup shredded Monterey Jack, or Cheddar cheese
  • 1/2 cup toasted wheat germ
  • 1/2 cup fine dry breadcrumbs
  • 2 tbsp. chopped fresh parsley
  • 1/2 tsp. salt
  • Freshly ground pepper, to taste
  • 6 8-inch flour tortillas, (soft-taco size)
  • 2 cups shredded lettuce

Directions

  1. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add onion and cook, stirring often, until softened, 5 to 7 minutes. Stir in bell pepper, corn, garlic, chili powder and cumin; cook, stirring, until fragrant, about 2 minutes more. Transfer to a large bowl; let cool to room temperature, about 10 minutes.
  2. Meanwhile, prepare Tomato Salsa, if using.
  3. Add pumpkin, cheese, wheat germ, breadcrumbs, parsley, salt and pepper to the onion mixture; mix well. With dampened hands, form the vegetable mixture into six 1/2-inch-thick patties, using about 1/2 cup for each.
  4. Preheat oven to 325 degrees F. Stack tortillas and wrap in aluminum foil. Place in the oven for about 15 minutes to heat through. (Alternatively, stack tortillas between two damp paper towels; microwave on high for 30 to 60 seconds, or until heated through.)
  5. Using 2 teaspoons oil per batch, cook 2 to 4 patties at a time in a large nonstick skillet over medium heat until browned and heated through, about 4 minutes per side. Adjust heat as necessary for even browning. Wrap the patties in tortillas and serve immediately, garnished with lettuce and Fresh Tomato Salsa, if desired.

Recipe and photo adapted from EatingWell

Chicken and Lentil Burger

chicken lentil burger

If you eat meat but want to add a little more protein and fiber to your burger, consider this recipe that utilizes both chicken and lentils. You could also sub in ground turkey or beef if you’d prefer to go that route.

Ingredients

  • 3 tsp. extra-virgin olive oil
  • 1 medium onion, diced small
  • 3/4 tsp. ground cumin (optional)
  • 3/4 pound ground chicken breast
  • 1 can (15 ounces) lentils, rinsed and drained, or 2 cups cooked lentils
  • 3 tbsp. fresh breadcrumbs
  • 1 large egg, lightly beaten
  • 1 tbsp. chopped fresh cilantro (optional)
  • 1/2 tsp. coarse salt
  • 1/4 tsp. ground pepper
  • 4 English muffins, split and toasted
  • Toppings (optional), such as lettuce, tomato, and ketchup

Directions

  1. In a large nonstick skillet, heat 1 teaspoon oil over medium-high. Add onion and cook until lightly golden, 7 minutes. Add cumin and cook until fragrant, 1 minute.
  2. Transfer to a large bowl and wipe out skillet with a paper towel. To bowl, add chicken, lentils, breadcrumbs, egg, cilantro, salt, and pepper. With your hands, mix until combined and form into 4 patties.
  3. In skillet, heat 2 teaspoons oil over medium. Add patties and cook until golden brown and cooked through, 8 to 10 minutes, flipping once. Serve on muffins along with desired toppings.

Recipe and photo adapted from Martha Stewart Living

Other Recipes To Enjoy With Burgers

Are you looking for some side dishes or toppings to pair with your burger? Make sure to check out our other recipe blog posts:

By: Leigha

LeighaLeigha is the Marketing Assistant at the Skagit Valley Food Co-op.