Herbburger Recipes

Steps:

• In a bowl, combine the first 11 ingredients. Crumble beef over mixture and mix well. Shape into eight patties. , Grill, uncovered, over medium heat for 5-6 minutes on each side or until meat is no longer pink. Serve on buns with mayonnaise, lettuce, tomatoes and onion.

Steps:

• Make the herb butter: Mix the butter, parsley, garlic, lemon juice, Worcestershire sauce, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Transfer to a piece of plastic wrap and form into a 4-inch log. Wrap and freeze until firm enough to slice, about 20 minutes. Slice the butter log into 8 rounds.
• Make the burgers: Preheat a grill to medium high. Divide the ground beef into 4 mounds, place a slice of butter on each, then gently shape the beef around the butter to enclose. Press the beef into four 4-inch-wide patties (about 1/2 inch thick). Refrigerate until ready to grill. Set aside the remaining butter for serving.
• Season the burgers on both sides with salt and pepper. Grill until well marked, 3 minutes. Flip and top each with a slice of cheese. Cook 3 more minutes for medium rare, covering during the last 15 seconds to melt the cheese. Grill the buns until toasted.
• Spread the remaining herb butter on the bottom buns. Serve the burgers on the buns with mustard, onion, tomatoes and lettuce. Skewer cornichons on toothpicks and insert into each burger.

Steps:

• Mix the ground beef, egg, herbs, salt and freshly ground black pepper and soy sauce together in a large bowl.
• Sauté the onion in the butter until golden.
• Stir into the ground beef mixture.
• Add enough breadcrumbs to hold the mix together.
• Shape into flattened patties and broil or barbecue until cooked through (roughly 5 minutes each side).
• Serve on a seeded bun with crisp lettuce, fresh tomato and mayonnaise.
• Enjoy!

Steps:

• Preheat grill to medium heat.
• In a large bowl combine all of the ingredients. Mix well. To adjust seasonings, form a small test patty, cook, and taste. Adjust if necessary. Form the meat mixture into 6 patties.
• Place the patties on the heated grill and cook, turning once, until desired doneness, about 2 to 3 minutes per side for medium-rare.

Steps:

• Warm the peanut butter in a saucepan over medium-low heat, stirring, until loose, about 2 minutes. Reduce the heat to low; keep warm.
• Divide the meat into 6 loose balls, then gently flatten into thin patties. Heat a large cast-iron skillet over high heat. Add the patties to the hot skillet, smash them flat with a spatula and season with salt and pepper. Cook, flipping once, until the burgers are well done, 4 to 5 minutes per side.
• Meanwhile, melt the butter in another skillet over high heat. Place the buns cut-side down in the hot skillet, press them down slightly with another skillet and toast until golden, about 2 minutes. Put the burgers on the bottom buns and spread each with 1 heaping tablespoon warm peanut butter. Top with lettuce and tomato. Spread mayonnaise on the cut side of each top bun, then put on top of the burgers.

Steps:

• Soak all of the grains for 30 minutes in enough water to cover them.
• Drain excess water off before using.
• Run the soaked garbanzo beans through the grater on your food processor.
• Remove to separate bowl.
• Saute onions until lightly browned and soft.
• Chop everything else in the food processor with the regular blade until pretty fine.
• Add spices, salt, flour, baking powder and pulse to mix.
• Dump ground garbanzo beans in and pulse until combined. You want this mixture fine, but not a mush.
• Stir in the finely shredded cheese and either form into patties or roll out between two pieces of wax paper.
• Cut rounds with a round cookie cutter (3- 3.5" diameter).
• Heat a (high sided) fry pan with 1/2 " of oil and gently slide 3-4 garden burgers in at a time. Brown quickly on both sides and drain on paper towels.
• Eat . . . or cool and freeze. Makes one dozen 2.5 oz garden burgers.

Steps:

• In an airtight container or plastic bag, mix together salt, black pepper, onion powder, garlic powder, ground mustard, smoked paprika, and thyme.
• Shake until well mixed.
• In a bowl, combine ground beef, Worcestershire sauce and approximately 2 tablespoons of the seasoning mixture.
• Make into patties and grill or pan fry.
• Enjoy with your favorite toppings!

Steps:

• Prepare and heat the barbecue.
• Place ground beef in mixing bowl and combine with the herbs, lemon juice, breadcrumbs, egg, and salt and pepper.
• Mix with your hands until well combined.
• Divide in to 8 portions.
• Shape the portions in to rectangular shaped patties about 6 inches long.
• Place on a hot barbecue plate and cook for 8-10 minutes each side, until well browned and cooked through.
• Cut each bread stick in to 4 sections, then each piece in half horizontally.
• Top each half with lettuce, tomato a herb burger and ketchup.
• Place remaining half of bread on top and serve immediately.

Steps:

• Put hamburger and water into a mixing bowl, along with any seasonings you like --
• Mix together (I use my hands) --
• Divide into fourths, thirds, or halves, depending on how large of a burger you want --
• Flatten to shape the burgers (I stick 'em between two sheets of wax paper and press with my hand) --
• Cook the burgers just like you would normally --
• They will be very soft and hard to handle, so be careful placing them into the pan, or grill --
• GENTLY flip the burgers when you think they are about half done. They will be firmed up good by the time they are done cooking.
• Cook til juices run clear (for well done) but do NOT press on the burger while cooking --
• Works great whether cooking on a grill or the stovetop.
• Put the cooked burger into your favorite bun with your favorite condiments and,.
• Say goodbye to dry burgers forever -- .