Green Onion Burgers With Bacon And Avocado Butter Recipes

CARAMELIZED ONION-BACON BURGERS

Steps:

• Place 1/3 cup barbecue sauce in a small bowl. Crumble beef over barbecue sauce and mix well. Shape into four patties., In a small skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain. In another skillet, saute onion in 2 tablespoons butter until softened. Reduce heat to medium-low; cook, stirring occasionally, for 20-25 minutes or until golden brown., Spread buns with remaining butter; set aside. Grill burgers, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 160° and juices run clear. Top with cheese. Grill 1 minute longer or until cheese is melted., Place buns, cut side down, on grill for 1-2 minutes or until toasted. Spread buns with barbecue sauce; serve burgers on buns with onion and bacon.

GRILLED GREEN ONION BURGERS

Steps:

• In a large skillet, cook bacon over medium-low heat until crisp. Remove to paper towels to drain; reserve drippings., Meanwhile in a large bowl, combine teriyaki, hoisin, onions, garlic, cumin and pepper. Add beef, mixing lightly but thoroughly. Shape into eight 1/2-in.-thick patties. Grill burgers, covered, over medium heat until a thermometer reads 160°, 5-7 minutes on each side. Keep warm., In the same skillet, cook mushrooms in 2 tablespoon bacon drippings over medium-high heat until golden, 5-7 minutes. Add bok choy to skillet; cook until tender. Remove and keep warm., In the same skillet, fry eggs in remaining bacon drippings over medium heat until desired doneness. Serve burgers on buns with bacon, bok choy, mushrooms and fried egg.

BACON, EGG, AND AVOCADO BURGERS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Butter each half of hamburger buns.
• Place bacon in a heavy skillet and cook over medium-high heat, turning occasionally, until crisp, 10 to 12 minutes. Drain bacon slices on paper towels. Set the skillet aside, reserving grease.
• Mix ground beef, Worcestershire sauce, and steak seasoning together in a large bowl; do not overmix. Form into 4 patties. Make a thumbprint in the middle of each patty to keep it from shrinking as it cooks.
• Grill patties on the preheated grill until preferred doneness, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Top each burger with 2 slices bacon and a Cheddar cheese slice; close the grill lid until cheese is melted, about 1 minute. Remove patties from the grill.
• Place buns on the grill, buttered-side down, and cook until browned, about 1 minute. Remove from the grill. Place 1 patty on the bottom half of each bun.
• Reheat the bacon grease in the skillet over medium-high heat. Crack eggs into the hot skillet and fry until whites are cooked but yolk is still runny, about 4 minutes. Immediately place 1 egg on top of each patty. Top with lettuce, onion, avocado, and remaining buns.

BURGER WITH BACON AVOCADO RANCH SALSA

Steps:

• In a small bowl, add the bacon, tomato, and Hidden Valley® Original Ranch® Avocado Dressing, and mix well to create a salsa. Shape the beef into 4 burgers. Grill the burgers and onion slices for about 5 to 7 minutes on each side or until an internal temperature of 160°F has been reached. Toast the rolls. Place a burger in each roll. Top each burger with 2 tablespoons of the salsa and grilled onions to taste, and serve. Refrigerate any leftovers promptly in a shallow container. Discard any food left out more than 2 hours (or 1 hour if temperatures are above 90°F).

JALAPENO, AVOCADO AND BACON BURGERS

Steps:

• Preheat a grill to medium and place a cast-iron skillet on top. Add the chiles and cook until softened and the skin is charred, about 10 minutes. Transfer the chiles to a bowl, cover and let cool slightly. Remove and discard the stems, skin and seeds; finely chop the chiles.
• Meanwhile, cook the bacon in the skillet until crisp. Discard all but 1 tablespoon of bacon fat; chop the bacon.
• In a large bowl, combine the chopped bacon, the reserved bacon fat, the beef and half of the chiles. Form into 6 patties; season with salt and pepper.
• In a medium bowl, combine the queso fresco, mayonnaise, buttermilk, 1 tablespoon olive oil and the remaining chiles. Season with salt and pepper, cover and refrigerate.
• In another bowl, toss the avocados, cilantro, onion and remaining 1 tablespoon olive oil; set aside.
• Grill the burgers, flipping once, for about 10 minutes for medium-rare. Just before the burgers are finished cooking, grill the buns until toasted, about 1 minute. Place a burger on each bun bottom, top with some of the avocado salad, drizzle with some of the queso fresco dressing and set a bun top in place.

AVOCADO GYRO BURGERS

Steps:

• Line a strainer with four layers of cheesecloth or one coffee filter and place over a bowl. Place yogurt in strainer; cover yogurt with edges of cheesecloth. Refrigerate for 2 hours., Remove yogurt from cheesecloth and discard liquid from bowl. Pat cucumber dry with paper towels. In a small bowl, combine the yogurt, cucumber and remaining sauce ingredients. Cover and chill until serving. , In a small bowl, combine the butter, basil and garlic. Spread over cut sides of bun; set aside., For burgers, in a large bowl, combine the first seven ingredients. Crumble lamb over mixture and mix well. Shape into six patties., Grill patties, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 160° and juices run clear., Grill buns, cut sides down, over medium heat for 30-60 seconds or until lightly toasted. Serve burgers on buns with avocado, tzatziki sauce and, if desired, lettuce, onion and tomato.

A-1 BACON ONION BURGERS

Steps:

• Place ground beef in a medium mixing bowl.
• In a small skillet, saute onion until slightly carmelized.
• Add to ground beef.
• Add remaining ingredients and mix well.
• Shape into four patties.
• Grill for about 6 minutes per side or until juices run clear.