RACHAEL'S BURGERS WITH ONION AND GARLIC, HAM AND CHEESE
The smokiness of the speck and sharp bite of the provolone take Rach's burger to another level.
Provided by Rachael Ray
Number Of Ingredients 22
Steps:
- Heat a skillet over medium to medium-high heat, add olive oil, 2 turns of the pan, then add onions and garlic and cook 5 minutes
- Remove to bowl and cool
- Combine the cooled onions and garlic with parsley, zest and juice of a lemon, and chili flakes
- Combine the onion-gremolata mixture, beef, and salt and pepper
- Form 4 patties, thinner at the center and thicker at the edges
- Heat a cast-iron skillet over medium-high heat
- Combine mayo, ketchup and balsamic vinegar
- Cook patties 8 minutes, turning occasionally, and melt cheese over burgers
- Build burgers: bun bottom, balsamic sauce, baby kale or arugula, cheeseburgers, folded ham, balsamic sauce on bun top
BBQ CHICKEN BURGERS WITH SLAW
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a small skillet over medium heat, melt butter. Add chopped onions, garlic and tomato paste and sweat them for 5 minutes to soften and sweeten. Sprinkle in sugar and remove from heat. Cool in a bowl, 5 minutes. Add tomato paste mixture, Worcestershire, hot sauce to bowl and combine. Add chicken to the bowl then grill seasoning and combine the burgers well to evenly distribute the flavors and form 4 patties. Wash up.
- Heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a nonstick skillet over medium-high heat. Cook patties 6 minutes on each side.
- Combine the honey, lemon juice, and remaining extra-virgin olive oil in a bowl. Add relish, cabbage mix and sliced onions and season with salt and pepper. Toss the slaw to coat and reserve.
- Serve burgers on bun bottoms topped with slaw and bun tops.
SIMPLE SAVORY TURKEY BURGERS WITH ZUCCHINI RELISH
A "Burger of the Month" from Everyday with Rachael Ray. I switched up the recipe a bit, as I don't keep fresh herbs on hand. The relish is good, but you can certainly serve the burger without and it will be just as yummy!!! Sometimes instead of topping them with the cheese, I stuff them with swiss or cheddar cheese. . .so good! And sometimes I make them into sliders, making 6 burgers instead of 4.
Provided by januarybride
Categories Poultry
Time 30m
Yield 4 burgers, 4 serving(s)
Number Of Ingredients 14
Steps:
- In a medium bowl, combine the ground turkey, grill seasoning, mustard and poultry seasoning.
- Form 4 patties. Using your thumb, make an indentation in the center of each to prevent bulging while cooking. Let the patties sit so the flavors blend while you make the relish.
- In a small bowl, combine zucchini, bell pepper, onion, hot sauce, lime juice, tomatoes and salt to taste. Set aside.
- Spray your large skillet with cooking spray (or use one turn of olive oil) and place it over med-high heat. Add the patties and cook until the juices run clear, which is about 5 minutes on each side. During the last minute of cooking, top each burger with a cheese slice so that it melts.
- Toast and butter the English Muffins. Set a lettuce leaf and burger on each muffin bottom and top with a spoonful of zucchini relish and the muffin top. Enjoy!
Nutrition Facts : Calories 382.9, Fat 11.2, SaturatedFat 6.6, Cholesterol 99.8, Sodium 509.3, Carbohydrate 28.6, Fiber 2.9, Sugar 3.5, Protein 40.8
SAVORY PORTOBELLO MUSHROOM BURGERS
This is a quick, easy, and light alternative to the regular beef burger. Many meat eaters I know love these! Can be topped with mayo, tomatoes, and shredded old Cheddar or Monterey Jack cheese. I prefer to top them with roasted red peppers and goat cheese.
Provided by Kerri
Categories Main Dish Recipes Burger Recipes Veggie
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat grill for medium-high heat and lightly oil the grate.
- Whisk olive oil, balsamic vinegar, Dijon mustard, garlic, Worcestershire sauce, salt, and pepper in a bowl. Brush the mixture over the tops and bottoms of the mushrooms; let stand for 10 minutes.
- Grill mushrooms on the preheated grill with the cover closed until mushrooms are browned and tender, about 10 minutes, turning once. Serve on kaiser rolls.
Nutrition Facts : Calories 188.4 calories, Carbohydrate 23.7 g, Fat 8.5 g, Fiber 1 g, Protein 4.1 g, SaturatedFat 1.2 g, Sodium 320.6 mg, Sugar 1.9 g
SAVORY PORTOBELLO MUSHROOM BURGERS
This is a quick, easy, and light alternative to the regular beef burger. Many meat eaters I know love these! Can be topped with mayo, tomatoes, and shredded old Cheddar or Monterey Jack cheese. I prefer to top them with roasted red peppers and goat cheese.
Provided by Kerri
Categories Veggie Burgers
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat grill for medium-high heat and lightly oil the grate.
- Whisk olive oil, balsamic vinegar, Dijon mustard, garlic, Worcestershire sauce, salt, and pepper in a bowl. Brush the mixture over the tops and bottoms of the mushrooms; let stand for 10 minutes.
- Grill mushrooms on the preheated grill with the cover closed until mushrooms are browned and tender, about 10 minutes, turning once. Serve on kaiser rolls.
Nutrition Facts : Calories 188.4 calories, Carbohydrate 23.7 g, Fat 8.5 g, Fiber 1 g, Protein 4.1 g, SaturatedFat 1.2 g, Sodium 320.6 mg, Sugar 1.9 g
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