Herbgardengrilledhamburgers Recipes

HERBY HAMBURGERS

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!

GARDEN BURGERS

Steps:

• Preheat a grill to medium high. Make the dressing: Puree the yogurt, mayonnaise, lemon juice, Worcestershire sauce, chives, basil, and salt and pepper to taste in a blender. Transfer to a small bowl, cover and refrigerate until ready to use.
• Make the burgers: Form the beef into four 6-ounce patties, about 3/4 inch thick; press the center of each patty with your thumb to make a 1/2-inch-deep indentation. Season the patties on both sides with salt and pepper. Lightly brush the grill grates with vegetable oil, then grill the patties, indentation-side up, until marked on the bottom, about 5 minutes. Flip and cook until marked and slightly firm, about 3 more minutes for medium doneness. Remove the patties to a plate and let rest 5 minutes. Grill the buns, cut side down, until lightly toasted, about 1 minute.
• Top the bun bottoms with the lettuce, tomatoes, burger patties, alfalfa sprouts and avocado. Drizzle with the dressing, then cover with the bun tops.

HERB HAMBURGERS

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.

GARLIC HERB BURGERS

Steps:

• Place the ground beef in a large mixing bowl, add 1 Tbs of the soup mix and mix it in well.
• Shape the hamburger into 12 1/2" thick patties In a medium mixing bowl, beat together the cream cheese, remaining soup mix and the green onions Place 1 Tbs of the cream cheese filling on a patty, and then cover with another patty, sealing the edges together.
• Refrigerate the hamburgers for at least 1 hour before cooking.
• To Freeze: Flash Freeze uncooked on a cookie sheet until solid then put into a ziplock bag or vacuum seal quantity desired.
• To Cook: Thaw in refrigerator and grill as usual.

DELICIOUS GRILLED HAMBURGERS

Steps:

• Preheat a grill for high heat.
• In a medium bowl, lightly mix together the ground beef, Worcestershire sauce, liquid smoke and garlic powder. Form into 3 patties, handling the meat minimally. Brush both sides of each patty with some oil, and season with seasoned salt.
• Place the patties on the grill grate, and cook for about 5 minutes per side, until well done.

SAVORY HERB MARINATED BURGERS

Steps:

• Form hamburger into 4 patties.
• In a bowl or shallow dish mix the worcestershire, garlic, seasoning salt, black pepper, rosemary and thyme.
• Coat each burger with marinade by placing each burger into the bowl, lightly pressing it down and then turning it over to repeat on other side.
• Place burgers on a plate and let marinate in fridge for 20 minutes.
• Grill to or broil to your desired wellness preference.
• Lightly brush your red bell peppers and onions with olive oil and grill or broil until they look soft and caramelized.
• Mix your BBQ, Dijon and Cayenne pepper together.
• Toast the split keiser rolls. Spread about a teaspoon of mayo on each inside of the rolls.
• Stack your burgers as followed:.
• butter lettuce leaf, burger, slice of cheese, tablespoon of BBQ sauce mixture, piece of grilled onion and red bell pepper, and top of roll.
• This is how I like to serve these, but you can build your burger with whatever sauce or toppings you'd like.

GARDENBURGER

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.

HERB BURGER

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.

MY MOST COVETED SECRET: HERB-GARLIC BUTTER HAMBURGERS ON A GRILL

Steps:

• Place all the herbs, garlic, pepper, and butter in a small mixing bowl and beat with a wooden spoon until slightly fluffy.
• (you can do the mixing with a or food processor) Place a 12" square piece of plastic wrap or parchment paper on your work surface and mound the flavored butter in the center.
• Roll herb butter into cylinder shape within plastic, twisting the ends to compress the butter.
• Chill the butter in the refrigerator or freeze until firm.
• Butter will keep for up to 5 days in the refrigerator or up to 3 months in the freezer.
• Burger Preparation: Make hamburger patties as usual, but for each one place your thumb in the middle and press an indentation almost through (but not quite) to the other side of the meat.
• Unwrap formed butter and cut crosswise into 1/4-1/2" discs. (You will be using approximately 4 tablespoons Herb-Garlic Butter per 1 1/2 pound of ground meat).
• Form hamburger patty fully around one butter disc, pressing gently to seal the disc into the dead center of the meat.
• (not too much pressing! It will make your burgers dense and tough) Place burgers on hot grill (preheated to high if using a gas grill).
• Grill burgers until cooked to doneness, (about 5 to 7 minutes per side for medium-done).
• Place burgers on a serving plate, add cheese, if desired, but do not serve for about 5 minutes, to allow flavors to fully meld.
• Brush buns with melted butter and toast on the grill for a few seconds.
• Serve with any toppings of your choice.