Californiaburger Recipes

Steps:

• For the chipotle secret spread: Stir the mayonnaise, adobo sauce, ketchup, relish and Worcestershire together in a bowl to make the spread. Set aside.
• For the panko-crusted avocados: In a medium pan over medium-high heat, add enough canola oil for deep-frying the avocado slices and heat until very hot.
• Put the flour in one shallow bowl, the egg in a second shallow bowl and the breadcrumbs in a third. Season the avocado slices with salt and pepper. Dredge the slices first in the flour, then dip in the egg and coat with the breadcrumbs. Fry the avocado in batches until the panko turns golden brown, 3 to 5 minutes. Set aside on a plate lined with paper towels.
• For the burgers: Mix the ground chuck and some salt and pepper together in a bowl with your hands. Form the meat into 4 thin 1/4-pound patties, each about 4 inches in diameter and 1/2 inch thick.
• Heat a large cast-iron skillet or griddle over medium-high heat until very hot, at least 5 minutes. Add as many patties as will fit comfortably--do not crowd--and cook until the sides of the patties are opaque, 2 to 3 minutes. Flip each patty and top with a slice of American cheese if desired. Cook until the cheese begins to droop and melt at the corners and edges. Repeat with the remaining burgers and cheese.
• Slather the bottom half of each bun with the chipotle spread, then top with 2 tomato slices, 3 fried avocado slices, 1 lettuce leaf, a cooked burger and 1 slice of onion. Finish with a top bun. Serve immediately.

Steps:

• thai Mix 1 1/4 pounds ground chicken, 1/2 cup panko, 2 teaspoons Worcestershire sauce, 1 tablespoon Greek yogurt and salt. Shape into four 1-inch-thick patties and chill. Brush with oil and cook 4 to 5 minutes per side on an oiled grill. Serve on whole-grain bread with sprouts, cucumber, tomato and avocado.

Steps:

• Combine softened cream cheese, avocado, chives or onion, lemon juice and salt; mixing until well blended; add tomato, mix lightly.
• Shape ground beef into six oval patties; broil (or grill) on both sides to desired doneness; season with salt and pepper.
• For each sandwich, cover one bread slice with lettuce, then the beef patty, the cream sauce and then sprinkle on the bacon.

Steps:

• In a large bowl, mix milk, oats and seasonings. Add turkey; mix lightly but thoroughly. Shape into four 1/2-in.-thick patties., Place burgers on an oiled grill rack over medium heat. Grill, covered, until a thermometer reads 165°, 4-5 minutes per side. Serve over salad blend, along with remaining ingredients.

Steps:

• Cook bacon as desired.
• Separate burger into 4 patties. Grill sirloin burger until done.
• When just about done place a slice of american cheese on each burger.
• Meanwhile, roast on the bbq slices of red pepper.
• Rinse all vegetables and slice into rounds. Choose your condiments.
• Build your burger!
• Salt and pepper to taste.
• Enjoy!

Steps:

• In a large nonstick skillet, bring 1/2 cup water to a boil over high heat. Stir in spinach; cover and cook until bright green and wilted, about 1 minute. Drain and squeeze dry. Chop.
• Return skillet to medium-high heat. Add 3 tablespoons oil, then mushrooms, onion, and a pinch of salt. Cook, stirring occasionally, until browned, 6 to 7 minutes. Add garlic; cook 1 minute more. Stir in beans, then transfer to a large heatproof bowl; let cool slightly. Add cilantro, spinach, 1 teaspoon salt, 1/2 teaspoon pepper, and lime juice; mash mixture together with a fork or potato masher, leaving some larger pieces. Stir in egg, 1 cup bulgur, and breadcrumbs. Refrigerate 30 minutes.
• Spread remaining 1/2 cup bulgur on a plate; season with salt and pepper. Form bean mixture into 1/2-cup patties (about 1/2 inch thick); press each side into bulgur to coat. Wipe skillet clean; return to medium heat. Swirl in 1 1/2 tablespoons oil and add half of patties. Cook until a deep crust forms, 8 to 10 minutes. Flip and cook until second sides are crisp and patties are heated through, about 8 minutes more. In last minute of cooking, add cheese and cover; cook until melted. Transfer to a rimmed baking sheet fitted with a wire rack. Repeat with remaining burgers. Spread each roll with Dijonnaise, then top with a patty, avocado, sprouts, and pickles; serve.