Mediterranean Chi Chi Burgers Recipes

Steps:

• Heat the olive oil in a skillet over medium heat, add the onion, cinnamon, coriander, pepper flakes, 1/2 teaspoon kosher salt and season with pepper. Cook until onions are tender, about 5 minutes. Stir in the garlic and parsley and cook until garlic is fragrant, about 1 more minute. Transfer to a large bowl and let cool slightly. Stir in the chicken and yogurt until the onion are evenly mixed. Season with 1 teaspoon kosher salt and some pepper. Shape into 4 1/2-inch thick patties.
• Cook in a nonstick skillet over medium heat until browned and cooked through, about 5 minutes on each side, or until an instant-read thermometer inserted into the sides of the burgers registers between 165 and 170 degrees F. Brush burgers with the pomegranate molasses and set aside to rest for 5 minutes. Serve on toasted buns with fixings.

Steps:

• Preheat a grill for high heat. When the grill is hot, lightly oil the grate.
• In a medium bowl, mix together the ground beef, Italian sausage, chili sauce, salt and pepper. Form 8 balls out of the meat, and flatten into patties.
• Grill patties for 5 minutes per side, or until well done. Serve on buns with your favorite toppings.

Steps:

• In a small bowl, mash feta with the back of a fork until smooth. Stir in yogurt and season with salt and pepper. Set aside.
• In small heatproof bowl, combine bulgur and 1/2 cup boiling water. Cover with plastic wrap and let sit 10 minutes. Meanwhile, in a food processor, pulse chickpeas until coarsely chopped. Transfer to a large bowl and add beef and mint. Drain bulgur and add to chickpea mixture. With your hands, mix until mixture is evenly combined and holds together when pressed into a ball. Divide into four 1-inch-thick patties and season with salt and pepper.
• Lightly coat a large nonstick skillet with cooking spray and heat over medium-high. Add patties and cook until browned and crispy on the outside and cooked through, 8 to 10 minutes, flipping once. Serve on buns with sliced cucumber, tomato, and feta-yogurt sauce.

Steps:

• Mix all of the ingredients together and let sit in the fridge for 15 minutes or so . Remove from fridge and make 8 patties . BBQ till done. Serve with grilled eggplant and lettuce or anything else you like on your burger . Can also be called sausage burger. ENJOY!

Steps:

• Finely chop the onion, and coursley grate the courgette and garlic into a large bowl, add the mince, oregano, basil,tomato puree, balsamic vinegar, grate in the Parmesan and season well with black pepper and a little salt.
• Mix all the ingredients together well by hand the make six good size burgers from the mixture.
• Heat the oil in a large frying pan and cook the burgers for 12 minutes turning half way through.
• Slice the tomato into medium slices and drain the roasted peppers of excess oil and chop into large chunks.
• Whist the burgers are cooking slice the ciabatta rolls in half and grill until slightly browned, serve the burgers on the buns with a tsp off mayonnaise, a good handfull of rocket and a slice off beefy tomato and a tbsp of chopped roasted pepper. Serve with home made chunky chips.

Steps:

• Cut the capsicum into large pieces, removing the seeds and membrane. Place, skin-side up, under a hot grill untilthe skin blackens and blisters. Cool in a plastic bag, then peel and cut into thick strips.
• Combine the mince, egg, onion, garlic,pine nuts, fresh herbs, cumin and chili sauce in a large bow. Mix with your hands and roll into four even-sized balls. Press the balls into large patties about 9cm in diameter.
• Heat the oil in a large frying pan and cok the patties over medium heat for 6 minutes each side, or until well browned and cooked through, then drain on paper towels.
• Halve the rolls and toast both sides. Spread the cut sides of the rolls with hummus, then lay rocket leaves, roasted capcisum and cucumber ribbons over the base. Place a patty on the salad and top with the other half of the roll. Serve with chili sauce.

Steps:

• To make the burgers, combine the ground beef, egg, dried basil and oregano, breadcrumbs, ketchup, garlic, onion and feta in a large bowl and shape into 4 burger patties.
• Grill or sauté in a pan lightly coated with cooking spray. Cook on 1 side for 7 minutes, then turn over and cook 3 to 5 minutes or just until beef is done.
• Combine all the sauce ingredients in a food processor and purée until smooth.
• Serve the burgers with the sauce.

Steps:

• In a large bowl, combine beef and chili powder. Shape into 4 patties. Pan-fry, grill or broil until meat is no longer pink. , Meanwhile, in a small saucepan, bring chili to a boil. Reduce heat; simmer for 5 minutes or until heated through. Place burgers on bun bottoms; top with chili, cheese and onions. Replace bun tops.

Steps:

• Heat oil; cook capsicum and onion for 8-10 minutes or until soft and golden, stir in passata, season with salt and pepper. Cook stirring for 1 minute. Remove from heat and keep warm.
• Preheat an oiled BBQ.
• Remove casings from sausages and place sausage mince in a mixing bowl, add basil and parmesan; mix well to combine.
• Shape mixture into 4 patties, cook for 3-4 minutes each side or until done.
• Place spinach on base of rolls, top with patties, then capsicum mixture and serve.

Steps:

• In a bowl combine the first 5 ingredients and mix well.
• Form 4 patties.
• Cook on medium heat in a skillet, or on a grill until both sides are light brown.
• Spread russian dressing on both sides of buns, add patties, and spinach leaves, with stems removed.
• Top with other bun half.