Burgers

Can you believe it's already September? How is that even possible?!

Since Monday is Labor Day in the U.S. (which makes it a three-day weekend and the unofficial end of summer), today's post is dedicated to the iconic burger. After all, how can you have a Labor Day grill out without burgers, right? (Of course, you can also cook burgers inside on the stove, but still, they're perfect for this holiday.)

And so, here are six yummy burger recipes to help you through the upcoming weekend, including Bistro Onion Burgers and Hawaiian Burgers, with pineapple slices and fresh garlic. Enjoy!

HONOLULU BOB'S BURGERS

This comes from Country Bob's. Yield: 4 servings.

2 pounds ground beef

Country Bob’s All Purpose Sauce

4 slices Cheddar Cheese

4 well-drained canned pineapple slices

Divide ground beef into 4 portions & shape each into a patty. Grill over hot coals until cooked on one side. Turn patties over. Spread with Country Bob’s All Purpose Sauce & top with pineapple slices. Grill for several min-utes or until cooked through. Add cheese slices. Grill until cheese melts. Top with additional Country Bob’s All Purpose Sauce & serve as desired.

HAWAIIAN BURGERS

Servings: 4

Source: The Diabetic Newsletter

Find this recipe at: http://diabeticgourmet.com/recipes/html/25.shtml

Ingredients

1 pound extra-lean ground beef

4 slices fresh pineapple, or canned, unsweetened, water packed variety

1 clove garlic, minced

2 scallions, minced

1 teaspoon fresh ginger, minced

1 teaspoon Worcestershire sauce

1 tablespoon low-sodium soy sauce

4 slices- 1 ounce each french bread

Directions

Mix the beef, garlic, scallions, ginger, and soy sauce together and form in 4 patties of equal size about 3/4" thick.

Grill or broil 4" from souce of heat, for 7 minutes for medium-rare turning once. Grill longer for well done burgers.

While burgers are grilling, brush 4 slices of fresh or canned water-packed unsweetened pineapple with 1 teaspoon Worcestershire sauce.

Grill until pineapple is heated through and seared with grill marks, about 6 minutes (2 minutes for canned pineapple).

Serve each patty open-face on a 1 oz toasted slice of French bread, topped with grilled slice, and garnished with 1 tablespoon minced green bell pepper.

Nutritional Information Per Serving: Calories: 282; Protein: 20 g; Fat: 13 g; Sodium: 401 mg; Carbohydrates: 23 g

ALOHA CHICKEN BURGERS

This is from Chris McDaniel at AllRecipes. Chris wrote, "This tasty sandwich is like a luau on a bun!”

Time: 1 hr 20 minutes; Prep: 20 min; Cook Time: 30 min; Makes 2 servings

To view this online, click here.

Ingredients

2 skinless, boneless chicken breast halves

1/4 cup soy sauce

3 slices thick cut bacon

2 large hamburger buns, split

1 tablespoon softened butter

1/4 cup teriyaki sauce

2 tablespoons mayonnaise

2 slices pineapple

2 slices tomato

2 slices of iceberg lettuce

Directions

Place chicken breasts into a plastic zipper bag with soy sauce, seal the bag, and marinate in refrigerator for 30 minutes. While chicken is marinating, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, and set aside. Spread cut sides of hamburger buns with butter.

Preheat an outdoor grill for medium heat, and lightly oil the grate.

Remove the chicken from the soy sauce, and discard the excess soy sauce. Place the chicken breasts onto the preheated grill, and grill until chicken shows good grill marks, is no longer pink inside, and the juices run clear, 4 to 5 minutes per side.

When chicken is almost done, brush each piece generously on both sides with teriyaki sauce to finish grilling. Place a slice of Swiss cheese on each chicken breast, and cover with a lid to help the cheese melt onto the chicken.

While chicken is grilling, spread the buns open on the grill and cook until toasted and showing grill lines, about 2 minutes. Set the buns aside.

To assemble, spread the grilled sides of each bun with mayonnaise, and top each bottom bun with a cooked chicken breast, 1 1/2 slices of bacon, a slice of pineapple, a slice from a head of lettuce, a slice of tomato, and the top bun.

Footnotes

Cook's Note:

If you don't want to grill, loosely roll up marinated chicken breast with teriyaki sauce in foil, and bake at 400 for 20 minutes. Then open foil, and melt cheese on top.

Tip

Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

BISTRO ONION BURGERS

This comes from FamilyTime, and starts off, “Are you looking for a quick and easy dinner that everyone will love? Try these burgers that use dry onion soup mix to add a savory touch.” Serves: 6; Prep Time: 5 minutes; Cook Time: 10 minutes

To view this online, click here.

Ingredients

1 1/2 lb. ground beef

1 envelope (about 1 oz.) dry onion soup & recipe mix

3 Tbsp. water

6 Pepperidge Farm® Farmhouse™ Premium White Rolls with Sesame Seeds, split and toasted

lettuce leaves

tomato slices

Directions

Thoroughly mix the beef, soup mix and water. Shape the beef mixture into 6 (1/2-inch thick) burgers.

Cook the burgers in batches in a 10-inch skillett over medium-high heat until well browned on both sides, 10 minutes for medium or to desired doneness.

Serve the burgers on the rolls. Top with the lettuce and tomato.

TURKEY BURGERS

This is from Bobby Flay, host of The Food Network show Grill It! with Bobby Flay. The recipe begins, “‘I always like to offer a turkey burger at my outdoor barbecue for friends who no longer eat red meat,’ says Bobby. ‘Luckily poultry is a perfect canvas for many big flavors, and this combination of tart goat cheese, sweet Meyer lemon-honey and peppery arugula makes for one outstanding burger.’”

Total:24 hr 30 minPrep: 20 min Inactive: 24 hr Cook: 10 min; Yield: 4 servings; Level: Easy.

To view this online, go to https://www.foodnetwork.com/recipes/bobby-flay/turkey-burgers-recipe-1920942.

Ingredients

Meyer Lemon-Honey Mustard:

1/4 cup Dijon mustard

1 heaping tablespoon clover honey

1 tablespoon fresh orange juice

1/2 teaspoon lemon zest

1 teaspoon fresh Meyer lemon juice, from Meyer lemons, if possible

Salt and freshly ground black pepper

Burgers:

1 1/2 pounds 90-percent lean, freshly ground turkey (not all white meat), chilled

Salt and freshly ground black pepper

8 slices goat cheese, sliced 1/2-inch thick

4 sesame seed hamburger buns, split and lightly grilled

Watercress, for serving

Directions

For the Meyer lemon-honey mustard: Whisk together in a small bowl the mustard, honey, orange juice, lemon zest, lemon juice and season with salt and pepper. Cover and refrigerate for at least 30 minutes and up to 24 hours to allow the flavors to meld.

For the burgers: Preheat the grill to high. Form the meat into four 6-ounce burgers. If you are not going to cook right away, keep the burgers cold in the refrigerator. Sprinkle the burgers on both sides with salt and pepper. Grill until cooked through, 3 to 4 minutes on each side. During the last minutes of cooking, add 2 slices of cheese to each burger, cover the grill and let the cheese soften slightly, about 1 minute. Put the burgers on the buns, drizzle with some of the Meyer lemon-honey mustard and top with a few sprigs of watercress. Serve with extra mustard on the side.

TURKEY BURGER

This comes from Martha Rose Schulman in The New York Times cooking e-newsletter. The recipe begins, “Turkey burgers are much leaner than hamburgers, but they can be dry and dull. Moisten them by adding ketchup and a bit of grated onion to the ground turkey — or mayonnaise and a bit of mustard. The idea is to emphasize condiments, and keep the turkey moist.”

Yield: 4 burgers; Time: 30 minutes

The recipe was featured in “6 Food Mistakes Parents Make” and can be viewed online here.

Ingredients

For the Burgers:

1/2 medium onion

1 pound lean ground turkey

1 tablespoon Worcestershire sauce

2 tablespoons ketchup

3/4 teaspoon salt

Freshly ground pepper to taste

4 hamburger buns, preferably whole wheat

1 tablespoon canola oil, or use pan spray

For Serving:

Sliced tomato

Sliced onion

Iceberg lettuce

Pickles

Sliced red pepper

Ketchup and mustard

Preparation

Grate the onion on the fine holes of a grater. You should have about two tablespoons of grated onion (and a lot of juice, which you can discard). Place in a bowl with the ground turkey, Worcestershire sauce, ketchup, salt and pepper. Using a fork, mix together well. Shape into four patties — the mixture will be quite moist — and press the patties into 1/2-inch thick rounds.

Heat the canola oil in a nonstick griddle or large nonstick frying pan over medium-high heat. (Alternately, spray the griddle or pan with pan spray.) When you can feel the heat while holding your hand just above griddle or pan, cook the patties for five minutes on each side. Serve on buns, with the condiments of your choice.