Backyard Mediterranean Burgers Recipes

ULTIMATE BACKYARD BURGER

Steps:

• For the ketchup: Saute the shallots and garlic in the olive oil in a large skillet over low heat until translucent, 4 to 6 minutes. Add the honey and cook for 2 to 3 minutes more. Add the tomatoes, corn syrup, vinegar, sugar and chipotle puree and simmer for 30 minutes. Puree the mixture in a blender or food processor, adding vegetable stock if the ketchup is too thick. Season with salt and pepper.
• For the mustard aioli: Combine the lemon juice and egg yolk in a food processor. Whisk together the canola and olive oil, and then slowly stream in until the mixture is thick and emulsified. Alternatively, this can be done in a mixing bowl with a whisk. Add the mustard, mustard powder and salt and combine. Season with more salt if needed.
• For the burger: Preheat the oven to 375 degrees F. Heat the grill to high heat. Brush both sides of the bacon with some of the smoked chili ketchup. Place on a baking sheet and bake for 15 to 20 minutes, turning halfway through.
• Gently fold the butter into the ground meat along with the paprika and cumin. Form the beef mixture into 6 patties, and sprinkle both sides liberally with salt and black pepper.
• Brush the brioche buns on each side with olive oil and grill the insides until golden brown, 1 to 2 minutes. Grill the burgers until medium rare, 3 to 4 minutes per side. Once you flip the burger, add a thick slice of the cheese to each and keep the cover closed to let melt.
• Spread the mustard aioli on one side of the buns and the smoked chili ketchup on the other. Place the burgers on the bun cheese-side up and top each with 2 strips of bacon.

ULTIMATE BACKYARD BURGER

Steps:

• For the ketchup: Saute the shallots and garlic in the olive oil in a large skillet over low heat until translucent, 4 to 6 minutes. Add the honey and cook for 2 to 3 minutes more. Add the tomatoes, corn syrup, vinegar, sugar and chipotle puree and simmer for 30 minutes. Puree the mixture in a blender or food processor, adding vegetable stock if the ketchup is too thick. Season with salt and pepper.
• For the mustard aioli: Combine the lemon juice and egg yolk in a food processor. Whisk together the canola and olive oil, and then slowly stream in until the mixture is thick and emulsified. Alternatively, this can be done in a mixing bowl with a whisk. Add the mustard, mustard powder and salt and combine. Season with more salt if needed.
• For the burger: Preheat the oven to 375 degrees F. Heat the grill to high heat. Brush both sides of the bacon with some of the smoked chili ketchup. Place on a baking sheet and bake for 15 to 20 minutes, turning halfway through.
• Gently fold the butter into the ground meat along with the paprika and cumin. Form the beef mixture into 6 patties, and sprinkle both sides liberally with salt and black pepper.
• Brush the brioche buns on each side with olive oil and grill the insides until golden brown, 1 to 2 minutes. Grill the burgers until medium rare, 3 to 4 minutes per side. Once you flip the burger, add a thick slice of the cheese to each and keep the cover closed to let melt.
• Spread the mustard aioli on one side of the buns and the smoked chili ketchup on the other. Place the burgers on the bun cheese-side up and top each with 2 strips of bacon.

MEDITERRANEAN BURGERS

Steps:

• Finely chop the onion, and coursley grate the courgette and garlic into a large bowl, add the mince, oregano, basil,tomato puree, balsamic vinegar, grate in the Parmesan and season well with black pepper and a little salt.
• Mix all the ingredients together well by hand the make six good size burgers from the mixture.
• Heat the oil in a large frying pan and cook the burgers for 12 minutes turning half way through.
• Slice the tomato into medium slices and drain the roasted peppers of excess oil and chop into large chunks.
• Whist the burgers are cooking slice the ciabatta rolls in half and grill until slightly browned, serve the burgers on the buns with a tsp off mayonnaise, a good handfull of rocket and a slice off beefy tomato and a tbsp of chopped roasted pepper. Serve with home made chunky chips.

MEDITERRANEAN LAMB BURGERS

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Mix the ground lamb, ground beef, mint, ginger, 1 teaspoon garlic, 1 teaspoon salt, and pepper in a large bowl until just combined. Divide evenly into four portions and shape in to large patties. Set aside. Mix Greek yogurt, lemon zest, 1 clove garlic, and 1/2 teaspoon salt in a bowl; cover and refrigerate.
• Cook the lamb and beef patties on the preheated grill until the burgers are cooked to your desired degree of doneness, 3 to 4 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Place the slices of onion and green tomato on the grill. Cook until lightly charred, about 1 minute on each side.
• Spread yogurt sauce over the sliced ciabatta rolls. Assemble each burger by placing the patty on the the roll, and dividing the feta cheese slices over the patties. Top with a slice of grilled tomato, grilled onion, and 2 leaves of arugula, followed by the top half of the roll.

MEDITERRANEAN BURGERS

Steps:

• Heat grill to medium-high heat.
• Mix first 4 ingredients just until blended. Shape into 4 (1/2-inch-thick) patties.
• Grill 5 to 6 min. on each side or until done (160°F).
• Fill buns with burgers and remaining ingredients.

MEDITERRANEAN VEGGIE BURGERS

Steps:

• Preheat oven to 400°F Place the garbanzo beans, tahini, breadcrumbs, egg, spinach, onions, cilantro, lemon juice, olive oil, garlic, cumin, coriander, and salt in the food processor. Pulse until the garbanzo beans are mostly smooth. DO NOT over-process--a few chunks are fine.
• Scoop the mixture into a bowl and fold in the roasted red peppers, feta, and olives.
• Spray a cookie sheet well with pan spray. Shape the mix into 6 equally sized patties, flattening slightly, and place on the cookie sheet.
• Bake the burgers in the oven for 20 minutes. Use a spatula to flip the burgers and continue to cook for an additional 20 minutes, until golden brown.
• Serve on a toasted burger bun with lettuce, tomato and tzatziki sauce if desired.

BACKYARD MEDITERRANEAN BURGERS

Steps:

• Lightly oil grill. Heat barbecue to medium.
• Whisk egg in a large bowl.
• Crumble in beef.
• Sprinkle with onion, basil, cumin, paprika, cayenne, salt and ground coriander.
• Using your hands or a large wooden spoon, mix just until all ingredients are evenly distributed.
• Shape into 4 burgers about 3/4 inch thick.
• Grill with lid closed until firm when pressed and well done, 5 to 8 minutes per side.
• Serve in warm pitas topped with honey-mustard mayonnaise, cucumber, tomato and watercress or spinach.