burgers, burgers, burgers

Did y'all know May is National Burger Month?  Spring is the perfect time for back yard entertaining, and these burgers can all be made ahead of time. Just throw on the grill or stove when company arrives and you've got dinner ready in about 10 minutes. 

The Classic

Yummy Burger Sauce

My favorite burger sauce?  Equal parts Yum Yum sauce, Mayo and chopped Wickles pickles.  For 2-4 burgers that's usually about 2 tablespoons of each.  If you'd like it a little more spicy, add a few shots of your favorite hot sauce.  Less spicy, then just use regular pickles.  Yummy...

 

black bean burgers with jalapeño and manchego

serves 4

  • 2 cans black beans, drained and rinsed
  • 1/3 cup tortilla chips, ground
  • 2 tablespoons mayonaise
  • 2 teaspoons cumin
  • 1/4 cup cilantro
  • 1/2 cup red onion, rough chopped
  • 1 fresh jalapeño pepper, pith and seeds removed, rough chopped
  • 4 oz Manchego cheese, rough chopped
  • 3 tablespoons vegetable oil
  • Accompaniments:  Sliced avocado or guacamole, sour cream, lettuce

Pulse tortilla chips in a food processor until roughly ground. Add 1 can of the black beans, mayonnaise, cumin, cilantro, onion, jalapeño,  and cheese. Pulse until a coarse purée forms.  Form the mixture into 4 patties.

Heat oil in a large pan over medium-high heat. Cook burgers until outsides are lightly browned about 2-3 minutes on each side. Serve with buns and accompaniments.

tuna sliders with tomato basil and lemon aioli

serves 4-6

  • 1 lb of tuna, medium diced
  • 2 tablespoons olive oil
  • 2 ounces pine nuts
  • 1 tsp ground cinnamon
  • salt and pepper
  • 1/4 cup chopped Italian parsley
  • 1/2 cup chopped basil, divided
  • 1 1/2cups Italian breadcrumbs
  • 2 ounces grated Parmesan cheese
  • 2 eggs
  • zest and juice of 2 lemons
  • 1/2 cup mayonaise
  • 1/4 cup sun-dried tomatoes in oil, rough chopped
  • slider buns 

Put pine nuts in a large pan on medium-high heat.  Cook until lightly brown and fragrant, shaking the pan to move them so they don't burn, about 2 minutes.  Remove the nuts from the pan and rough chop.  Add olive olive oil then add tuna and cinnamon, seasoning lightly with salt and pepper.  Return the pine nuts to the pan and cook until the tuna is lightly cooked on all sides.  Remove the tuna mixture and place in a large bowl.

When the mixture cools down slightly, add parsley, 1/4 cup of basil, breadcrumbs, cheese, eggs and the zest and juice of one of the lemons. Mix ingredients gently with clean hands. Form into small patties and place on a tray lined with wax paper or lightly oiled. Place in the refrigerator for an hour to throughly chill.

Make the aioli: In a small bowl, add the zest and juice of the remaining lemon, mayo, tomatoes, and mix until combined.  

Fry the sliders in olive oil or put on the grill.  Cook about 2 minutes on each side, until lightly browned and crisp.  Serve on buns with aioli and lettuce.

italian sausage burgers with peppers & onions

serves 4

  • 1 pound sweet Italian sausage
  • 1 pound hot Italian sausage
  • 1 bell pepper, seeded and cut into thin strips
  • 1 medium yellow onion, thinly sliced
  • 2 tablespoons olive oil
  • salt and pepper
  • 1 clove of garlic, roasted *
  • 1/2 cup mayonnaise
  • 1/4 cup parsley, diced
  • 4 slices Fontina cheese (also could use Provolone or Mozzarella)
  • Buns

Mix sausages together and form into 4 burgers. Brush both sides lightly with olive oil.

Heat the olive oil in a medium pan and cook onion and peppers until soft and slightly brown about 8 minutes.  Season with salt and pepper.

Make the sauce for the burgers: Squeeze the garlic cloves out of the head of garlic and lightly mash in a small bowl. Mix the garlic, mayo and parsley together. 

Heat your grill and cook on medium heat for about 4-5 minutes on each side, until the meat is cooked through and not longer pink. Top each burger with a slice of cheese right before removing from the grill. 

Serve the burgers topped with the peppers and the roasted garlic sauce.  

*Heat the oven to 400 degrees.  Trim about 1/4 inch off the top of a head of garlic to expose the top of all of the cloves. Drizzle with about 1 tablespoon of olive oil and wrap completely in aluminum foil.  Roast in the oven for about 30 minutes, until lightly browned. 

 

Dinner, RecipesDena RegerComment