Burgers With Spicy Dill Salsa Recipes

Steps:

• For salsa, in a bowl, mix the first seven ingredients. In another bowl, combine beef, salt and pepper; mix lightly but thoroughly. Shape into twelve 1/2-in.-thick patties., In two batches, grill burgers, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer reads 160°. Serve with salsa.

Steps:

• In a large bowl, combine beef, sausage, carrot, onion, parsley, pickle relish, mustard, salt and pepper. Shape into 6 patties. Spray a large skillet or lightly greased griddle with cooking spray. Cook patties over medium heat about 5 to 7 minutes per side or until done. Spread Dill Pickle Remoulade evenly on cut sides of each bun half; layer bottoms with beef patties, cheese slices, bacon slices, and desired garnishes. Top with top halves of buns.
• Stir together all ingredients until blended; cover and chill until ready to serve.

Steps:

• Using fork, coarsely mash 3/4 cup garbanzo beans in medium bowl. Mix in onion and next 3 ingredients. Puree remaining garbanzo beans, egg white, tahini and garlic in processor until almost smooth. Stir into mashed garbanzo bean mixture. Season with salt and pepper. Shape mixture into four 1/2-inch-thick patties. (Can be made 4 hours ahead. Cover and chill.)
• If grilling, spray grill rack with nonstick spray, then prepare barbecue (medium heat). If sautéing, spray large nonstick skillet with nonstick spray and heat over medium heat. Lightly spray patties on both sides with nonstick spray. Place patties on grill or in skillet and cook until golden brown and heated through, about three minutes per side.
• Meanwhile, mix yogurt, hot pepper sauce and cumin in small bowl.
• Place burgers in pita halves. Top with lettuce, tomatoes and yogurt.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Layer pineapple and peppers on a baking sheet. Drizzle evenly with 1 tablespoon olive oil.
• Bake in the preheated oven until browned, 15 to 20 minutes. Stir occasionally to prevent overbrowning.
• Meanwhile heat remaining olive oil in a large skillet over medium heat. Cook and stir onion until soft, about 5 minutes.
• Combine pineapple-pepper mixture, onion, orange juice, salt, and pepper in a blender or food processor. Puree until salsa is thoroughly combined. Add cilantro and blend lightly. Chill for approximately 1 hour.
• Combine ground pork, seasoned salt, paprika, dill, garlic powder, hot sauce, and red pepper in a large bowl. Blend well using your hands. Shape mixture into 8 patties.
• Preheat a gas or charcoal grill for medium-high heat and lightly oil the grate.
• Grill burgers until browned, 5 to 7 minutes per side. Cook 5 minutes for medium-well; 7 minutes for well done.
• Place burgers on buns and garnish with pineapple salsa.

Steps:

• Combine vinegar and water in a saucepan. Stir in sugar and salt; add mustard seeds, dill, peppercorns and pepper flakes. Bring to a boil; stir just until sugar and salt are dissolved. Remove from heat; cool to room temperature, about 15 minutes.
• Divide habanero peppers and garlic clove between 2 canning jars. Divide avocado slices evenly between jars. Stir vinegar mixture to evenly disburse seasoning; pour into jars. Close lids and place in the refrigerator. Chill until flavors combine, about 24 hours.

Steps:

• Combine ground beef, bread crumbs, egg, zucchini, salsa, onion, chili powder, and cumin. Shape into 4 patties and refrigerate for at least 30 minutes.
• Make sauce by combining mayo, salsa, mustard, chili powder, and cumin in a small bowl.
• Cook burgers on a gas grill (oiled) or George Foreman Grill until done to your liking, about 4-5 minutes per side.
• Toast buns, if desired.
• Spread bottom bun with sauce, top with burger, cheese, and toppings of your choice. Spread more sauce on top bun and put on burger. Serve with dill pickles and french fries or potato chips.

Steps:

• Mix crushed tomatoes, diced dill pickles, chopped onion, dill pickle juice, cilantro, jalapeno pepper, lime juice, sugar, salt, red pepper flakes, chili powder, cumin, and black pepper together in a bowl.
• Cover bowl with plastic wrap and refrigerate 24 hours.

Steps:

• In small bowl, stir sauce ingredients until well mixed. Cover; refrigerate until serving.
• In medium bowl, beat egg and milk with fork or wire whisk. Stir in remaining ingredients except oil. Shape mixture into 4 patties, about 4 inches in diameter.
• In 10-inch nonstick skillet, heat oil over medium heat. Cook patties in oil about 8 minutes, turning once, until golden brown. Serve with sauce.