Bison Burgers with Cabernet Onions and Wisconsin Cheddar

Ingredients:

2 tablespoons olive oil, divided

3 cups sliced onions (about 2)

3/4 cup Cabernet Sauvignon or other dry red wine

1 pound ground bison (buffalo)

2 tablespoons chopped shallots

1/4 teaspoon coarse kosher salt

1/4 teaspoon dried thyme

4 organic hamburger buns

6 ounces sliced Wisconsin white cheddar cheese

Dijon mustard

1 small head of escarole leaves separated

Directions:

Heat 1 tablespoon oil in heavy medium skillet over medium- high heat. Add onions, sprinkle with salt, and sauté until tender and golden brown, stirring often, about 10 minutes. Reduce heat to medium and continue to sauté until very tender and well browned, about 15 minutes longer. Add wine and cook, stirring occasionally, until liquid is absorbed, about 5 minutes. DO AHEAD: Can be made 3 days ahead. Cool, cover, and chill.

Preheat broiler. Gently mix meat and next 3 ingredients in large bowl. Shape into four 1/2-inch-thick patties. Heat remaining 1 tablespoon oil in heavy large skillet over high heat. Sprinkle burgers with salt and pepper; add to skillet. Cook until well browned, about 2 minutes per side for medium-rare.

Open buns and arrange, cut side up, on rimmed baking sheet. Place cheese slices on bun tops. Broil until cheese melts and bottom halves are lightly toasted, about 1 minute. Spread bottom halves with mustard. Top each with a few escarole leaves, then burger. Spoon onions atop burgers, dividing equally. Cover with bun tops; press lightly.

Poblano-Stuffed Burger with Mango Salsa and Guacamole

A roasted poblano and jack cheese-stuffed burger topped with mango salsa and guacamole.  Just too good.Try something new this Fourth of July. 

Ingredients:

Burgers:

2 lbs. ground meat (we used turkey, but use whatever you prefer)

1 to 1 1/2 cups grated or thinly sliced jack cheese

2 large poblano peppers

4 good hamburger buns, lightly toasted

Guacamole:

2 large ripe avocados, mashed

2 tablespoons chopped cilantro

1 to 2 tablespoons lime juice (to taste)

Salt and pepper

Mango Salsa:

2 cups chopped pitted peeled mango (2 mangos)

1 cup chopped red bell pepper

2/3 cup chopped green onions

1/4 cup chopped fresh cilantro

2 tablespoons fresh lime juice

4 teaspoons olive oil

Directions:

Roast the poblano peppers over a flame or in the oven until blackened.  Place in a bowl, cover with plastic wrap and let steam for about 20 minutes.  When cooled, peel off the skin (do not rinse), slice open, remove the seeds and slice into pieces that will roughly fit on the burger.

For the burgers, divide the meat into 8ths and form 8 thin patties.  Top 4 of the patties with slices of poblano chile and then grated jack cheese.  Top with the other 4 patties.  Seal the edges really well and pat into a nice shape. Refrigerate until ready to use.

For the mango salsa, mix all ingredients in small bowl. Season with salt and pepper. (Can be made 6 hours ahead. Cover and chill.) Makes about 2 3/4 cups

Combine guacamole ingredients last.

Grill the burgers 5 to 6 minutes per side.  Spread guacamole on the bottom bun (and the top too, if you want), place a burger on top and then top with mango salsa.

Teriyaki Burgers with Sweet Onions & Spicy Mayo

Teriyaki burgers. Sweet onions. Spicy mayo. Hawaiian rolls. Pineapple.

Is your mouth watering yet?

Then give this burger a try at your 4th of July party!

INGREDIENTS:

1 lb. ground beef (I prefer 85/15 or 80/20 for juicy burgers)

1/2 cup teriyaki sauce (store-bought or make your own, like I did – see recipe onAllRecipes)

4 hamburger buns (the King’s Hawaiian ones are my favorites)

Spicy Mayo (see recipe below)

2 small tomatoes, sliced

1 sweet onion, sliced

4 leaves lettuce

DIRECTIONS:

Divide ground beef into 4 equal sections. Mix in about 2 tablespoons of teriyaki sauce into each section and form patties. Grill hamburgers to your desired doneness.

Toast hamburger buns on the grill.

To assemble each burger: Spread Spicy Mayo on each side of the bun. Place a burger on the bottom half and top with tomato slices, onions and lettuce.

Spicy Mayo:

Mix together 1 teaspoon cayenne pepper, 1/2 cup mayonnaise and 1/2 teaspoon minced garlic.

Burgers with Blue Cheese Mayo & Sherry Vidalia Onions

A little bird told me they wanted more burger recipes for 4th of July.  Well, here's another, (and there's more to come!)

Every bite of these burgers has the perfect mix of flavors: the peppery arugula, the sweet onions punched up by the pungent thyme and vinegar, and the salty patties. Not to mention that ooey-gooey, savory blue cheese mayo, spiced up with hot pepper sauce.

INGREDIENTS:

1/2 cup (2 ounces) crumbled blue cheese

1/4 cup canola mayonnaise

2 teaspoons chopped fresh thyme, divided

1/4 teaspoon hot pepper sauce (such as Tabasco)

1 pound lean ground sirloin

1 teaspoon black pepper, divided

1/8 teaspoon kosher salt

1/2 teaspoon extra-virgin olive oil

4 (1/4-inch-thick) slices Vidalia or other sweet onion

Cooking spray

2 teaspoons sherry vinegar

4 (1 1/2-ounce) whole-wheat hamburger buns, toasted

2 cups loosely packed arugula

DIRECTIONS:

Preheat grill to medium-high heat.

Combine 1/2 cup blue cheese, mayonnaise, 1 teaspoon thyme, and hot pepper sauce in a small bowl; stir well.

Divide beef into 4 equal portions, shaping each portion into a 1/2-inch-thick patty. Sprinkle beef evenly with 1/2 teaspoon black pepper and salt.

Brush oil evenly over both sides of onion slices; sprinkle with remaining 1/2 teaspoon pepper. Place the patties and onions on grill rack coated with cooking spray; cover and grill for 3 minutes on each side. Set patties aside; keep warm. Place onion slices in a zip-top plastic bag; seal. Let stand 5 minutes; toss with remaining 1 teaspoon thyme and vinegar.

Spread cut sides of buns evenly with mayonnaise mixture. Arrange 1/2 cup arugula on bottom half of each bun; top with 1 patty, 1 onion slice, and bun top.