Fresh Tuna Burgers with Ginger & Cilantro

The key to a good tuna burger is to avoid overprocessing and overcooking. Cook them on the stovetop so you have better heat control and can ensure that they stay a nice, moist medium rare inside. Serve with the Thai-Style Dipping Sauce.

• 
  
  1 lb. fresh sushi-grade tuna fillet
  
  


• 
  
  2 Tbs. chopped fresh cilantro
  
  


• 
  
  2 Tbs. finely chopped red onion or scallion
  
  


• 
  
  2 Tbs. mayonnaise
  
  


• 
  
  1 tsp. minced fresh ginger
  
  


• 
  
  1/2 tsp. minced fresh hot green or red chile, such as cayenne, Thai bird, or serrano
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  2 Tbs. canola oil
  
  


• 
  
  
  Thai-Style Dipping Sauce 
  
  

With a very sharp knife, cut the tuna into 1/4-inch dice. Alternatively, cut the tuna into 1-inch chunks and pulse in a food processor until just chopped, about 4 quick pulses. take care not to overprocess. Gently stir in the cilantro, onion, mayonnaise, ginger, chile, 3/4 tsp. salt, and 1/4 tsp. pepper. Shape the tuna into 4 equal 1-inch-thick patties. Refrigerate, uncovered, for at least 20 minutes and up to 4 hours.

Heat the oil in a 12-inch skillet over medium-high heat. Cook the tuna burgers until nicely browned on both sides but still pink in the center, 2 to 4 minutes total. Don't overcook or the burgers will be dry.

Grilled Chickpea Burgers with Creamy Lemon Tahini Sauce

Forget beef burgers. Chickpeas, tahini, garlic, and lemon come together here in creamy, hearty bean burgers that taste like a cross between hummus and falafel.

• 
  
  1/4 cup extra-virgin olive oil; more for brushing
  
  


• 
  
  4 medium cloves garlic, sliced
  
  


• 
  
  2 tsp. ground cumin
  
  


• 
  
  4 or 5 six-inch pitas
  
  


• 
  
  2 15.5-oz. cans chickpeas, drained and rinsed
  
  


• 
  
  5 Tbs. tahini
  
  


• 
  
  1/4 cup fresh lemon juice (from 1 medium lemon)
  
  


• 
  
  1 large egg
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 Tbs. chopped fresh flat-leaf parsley
  
  


• 
  
  2 Tbs. chopped fresh cilantro
  
  


• 
  
  1/4 English cucumber, thinly sliced)
  
  


• 
  
  1 medium tomato, thinly sliced
  
  


• 
  
  Harissa (or other hot sauce; optional)
  
  

Prepare a high gas or charcoal grill fire.


Heat the oil, garlic, and cumin in a small saucepan over medium-low heat until the garlic is soft but not brown, about 3 minutes. Set aside off the heat.


Tear one of the pitas in half and toast in a toaster until golden-brown and crisp. In a food processor, grind the pita into fine crumbs; transfer the crumbs to a small bowl and measure them—you’ll need 1/2 cup. If necessary, toast and grind a second pita.


In the food processor, purée 1 can of the chickpeas with the oil mixture, 2 Tbs. of the tahini, 1 Tbs. of the lemon juice, the egg, and 3/4 tsp. salt until smooth. Add the remaining chickpeas and the pita crumbs, parsley, and cilantro; pulse until the chickpeas are coarsely chopped and the mixture is well blended.


Put the remaining 3 Tbs. tahini in a small bowl and gradually whisk in 2 Tbs. water and the remaining 3 Tbs. lemon juice (the tahini will thicken at first and then smooth out).

Shape the chickpea mixture into 6 patties, each about 3/4 inch thick. Brush both sides of each with oil. Grill, covered, until heated through and nicely marked on both sides, 2 to 3 minutes per side.


Cut the remaining 3 pitas in half and heat briefly on the grill. Layer the burgers in the pitas with the sliced cucumber and tomatoes, drizzle with the tahini sauce and harissa (if using), and serve.

Lemongrass-Ginger Sliders

This traditional recipe, from the Shan state of Burma, is for meat balls made with ground beef or pork flavored with minced lemongrass, ginger, and garlic. But it's easier in a North American kitchen to flatten the balls and cook them as sliders. They cook slowly in a little oil, which gives them a slight crust and succulent interior. Traditionally the meat is chopped by hand, which has a different texture from ground meat, and it's worth trying. You can also chill the meat and use a food processor to grind it.

• 
  
  1 lb. boneless beef chuck or boneless pork shoulder, or 1 lb. ground chuck or ground pork
  
  


• 
  
  1/4 tsp. turmeric
  
  


• 
  
  2 Tbs. minced lemongrass
  
  


• 
  
  2 Tbs. minced garlic
  
  


• 
  
  1/2 cup minced shallots
  
  


• 
  
  2 Tbs. minced ginger
  
  


• 
  
  1 tsp. salt
  
  


• 
  
  1/4 cup chilled cooked jasmine or other rice
  
  


• 
  
  1/2 tsp. cayenne
  
  


• 
  
  1/4 cup finely chopped Roma tomatoes
  
  


• 
  
  About 1/4 cup peanut oil
  
  

If using meat that has not been ground: To hand-chop the meat, thinly slice it, then place the slices on a large cutting board. Holding a cleaver in each hand, chop the meat with alternating hands, chopping across the piled meat one way, then another, and repeating until finely chopped. Sprinkle on the turmeric and set aside in a large bowl. Alternatively, to use a food processor, cut the meat into 5 or 6 pieces and place in the freezer for 20 minutes. Transfer the meat to the processor, add the turmeric, and pulse to finely chop. Transfer to a large bowl and set aside.

If using ground meat: Place in a bowl, sprinkle with the turmeric, and set aside.

To make and cook the sliders, combine the lemongrass, garlic, shallots, ginger, and salt in a large mortar or the food processor and pound or pulse to a coarse paste. Add the rice, chile powder, and tomatoes and pound or pulse again.

Add the flavor paste to the meat and knead it thoroughly into the meat. Shape the mixture into balls about 1 inch in diameter, then flatten each one gently into a thick patty. Set aside on a lightly oiled plate.

Place a large skillet over high heat. Add the oil, then lower the heat to medium-high and add the sliders, being careful not to splash yourself with oil; arrange the first ones around the edges of the skillet and work your way in to the center. Cook for 3 minutes or so, then use a wide metal spatula to turn the sliders over. As the meat starts to release water, raise the heat a little to evaporate it. Remove the sliders from the pan when they are firm to the touch or have reached the degree of doneness you like.

Katrina’s Seattle Salmon Burger

Katrina Moore is a friend of mine who lives in Seattle. We worked out this salmon burger recipe together. The biggest thing we had to overcome was keeping the burger together on the grill without compacting it to the point of making it dry. I think we did a pretty good job.

• 
  
  1 lb. salmon fillet (use tail or belly)
  
  


• 
  
  4 scallions (green parts only), cut into 1-inch pieces
  
  


• 
  
  4 garlic cloves, minced
  
  


• 
  
  2 Tbs. grated fresh ginger
  
  


• 
  
  2 Tbs. tamari 
  
  


• 
  
  1 Tbs. toasted sesame oil
  
  


• 
  
  1/4 cup fine dry breadcrumbs
  
  


• 
  
  2 Tbs. sesame seeds
  
  


• 
  
  Kosher salt
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  Vegetable oil cooking spray
  
  


• 
  
  4 hamburger buns
  
  


• 
  
  Lettuce leaves 
  
  


• 
  
  Peanut sauce or Asian sweet chili sauce
  
  

Remove the skin from the salmon or have your fishmonger do it for you. Check the fillet over for pin bones and remove any you find with tweezers or needle-nose pliers. Cut the salmon into 2-inch chunks. Put the salmon, scallions, garlic, ginger, tamari, and sesame oil in the bowl of a food processor. Pulse until combined. This may take 5 to 6 pulses, but do not let the machine run. Pour this mixture into a medium bowl and add the breadcrumbs and sesame seeds. Use your hands to gently combine.

Divide the salmon mixture into 4 equal portions and shape into patties about 3/4 inch thick. Remember to put a slight indentation into the center of each patty. Season both sides of the burgers liberally with salt and pepper. Refrigerate for at least 1 hour. This will help the burgers hold together on the grill.

Oil the grill racks well, and make sure that they are  impeccably clean. Preheat your grill using all burners set on high and with the lid closed for 10 to 12 minutes.

Remove the burgers from the refrigerator and spray both sides of each with the cooking spray. Place on the grill and cook for 5 minutes. Turn and cook for 4 minutes longer, so the burgers are just cooked through. Use a spatula to turn your burgers, but loosen them from the grill before you make the attempt. During the last minute or two, place the buns on the grill, cut side down, so they get warm and toasty. Remove all from the grill to a platter, and top with lettuce and either the peanut sauce or the sweet chili sauce.

Salmon Burgers with Herb Aïoli

Looking to change up your beef burger routine right about now? Fresh salmon makes a great burger. You'll need to remove the salmon's pin bones with small tweezers or pliers, or ask your fishmonger to remove the bones before you leave the market. Ripe tomato slices sprinkled with salt and pepper would be a colorful addition to these burgers.

• 
  
  2 small cloves garlic
  
  


• 
  
  Kosher salt
  
  


• 
  
  1-1/2 cups mayonnaise
  
  


• 
  
  1/3 cup finely chopped fresh chives
  
  


• 
  
  2 Tbs. finely chopped fresh dill
  
  


• 
  
  1-1/2 Tbs. Dijon mustard
  
  


• 
  
  1 Tbs. fresh lemon juice
  
  


• 
  
  1/8 tsp. cayenne
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  5 brioche or hamburger buns, 1 cut into large cubes, the other 4 split
  
  


• 
  
  1 lb. skinless salmon fillets, preferably wild, pin bones removed, cut into 1-inch pieces (about 2 cups)
  
  


• 
  
  2 oz. (4 Tbs.) unsalted butter
  
  

Chop the garlic. Using the flat side of a chef’s knife, mash the garlic to a paste with a pinch of salt. Transfer the garlic paste to a small bowl and stir in the mayonnaise, chives, dill, mustard, lemon juice, cayenne, 1/4 tsp. pepper, and salt to taste. Set the aïoli aside.


In a food processor, pulse the cubed bun into crumbs. Set aside 1/2 cup of the crumbs and save the rest for another use. Pulse the salmon until coarsely chopped, about 5 pulses. Transfer the salmon to a medium bowl and stir in 3/4 cup of the aïoli, the reserved breadcrumbs, 1/4 tsp. salt, and 1/8 tsp. pepper. Shape into four 1-inch-thick patties.


Heat 2 Tbs. of the butter in a 12-inch nonstick skillet over medium-high heat. When melted and hot (but not smoking or brown), add the patties and cook until they are firm and each side is crisp and golden-brown, 3 to 5 minutes per side.


Meanwhile, position a rack 6 inches from the broiler and heat the broiler on high. Melt the remaining 2 Tbs. butter in a microwave or on the stovetop. Brush it on the insides of the split buns. Put the buns on a baking sheet, butter side up, and toast under the broiler until light goldenbrown, 1 to 2 minutes.


Serve the burgers on the buns, spread with the remaining aïoli.

Pork Burgers with Sauerkraut and Gruyère

These burgers are a cross between a patty melt and a Reuben. For the best flavor, avoid canned sauerkraut and look for the bagged version in the supermarket meat case. 

• 
  
  1/2 lb. bacon (about 9 slices)
  
  


• 
  
  1 lb. ground pork
  
  


• 
  
  1 tsp. caraway seeds, lightly crushed
  
  


• 
  
  1/2 tsp. freshly grated nutmeg
  
  


• 
  
  4 slices Gruyère
  
  


• 
  
  1 cup sauerkraut, rinsed and drained
  
  


• 
  
  Dijon mustard to taste
  
  


• 
  
  8 slices seeded or marble rye bread, toasted
  
  

Cook the bacon in a 12-inch skillet over medium heat, turning occasionally with tongs, until crisp, 6 to 8 minutes. Remove the skillet from the heat. Transfer the bacon to a cutting board with a slotted spoon, let cool slightly, and chop into small pieces. Drain all but 2 Tbs. of the fat from the skillet.

In a large bowl, thoroughly mix the bacon, ground pork, caraway seeds,
and nutmeg with your hands. Form into four 1/2-inch-thick patties.

Return the skillet to medium heat. When the bacon fat is hot, add the
burgers and cook for 6 minutes. Flip the burgers, cover the skillet, and
continue to cook until an instant-read thermometer inserted into a
burger registers 160°F for well done, about 5 minutes more. Turn off the
heat, top each with a slice of the cheese, cover, and let sit until the
cheese has melted, about 1 minute.

Meanwhile, heat the sauerkraut in a small saucepan over medium heat until warm.

Spread mustard on each slice of rye toast. Serve the burgers between the toast, topped with the sauerkraut.

Stuffed Blue Cheese Burgers

The humble cheeseburger becomes an elegant entrée in this inspired interpretation. A good way to tell if these burgers are cooked to your liking—without cutting into them to peek—is to watch how the meat cooks on the sides. When the raw pink color first disappears you know they’re still rare in the middle; a couple of minutes after that they should reach medium rare.

• 
  
  1-1/2 lb. ground 80% to 85% lean beef, preferably chuck
  
  


• 
  
  2 tsp. Worcestershire sauce
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  4 oz. crumbled creamy blue cheese, such as Point Reyes Farmstead Original Blue
  
  


• 
  
  
  Red Wine Pan Sauce 
  
  

Gently break the meat into large pieces in a large bowl. Add the Worcestershire sauce, 1 tsp. salt, and 1/2 tsp. pepper and gently mix with your hands; avoid overworking.

Wet your hands and shape the meat into 8 equal 1/2-inch-thick patties. Make a slight indentation in the center of 4 of the patties to hold the cheese. Divide the blue cheese into 4 equal portions, shape into disks, and set a disk in each of the 4 indentations. Top the cheese with the remaining patties and gently but firmly seal the edges to completely encase the cheese. Refrigerate, uncovered, for at least 20 minutes and up to 4 hours.

Prepare a hot charcoal or gas grill fire. Grill the burgers, covered with vents open, until nicely marked and cooked to your liking (2 minutes per side for rare, 3 minutes per side for medium rare, 4 minutes per side for medium). Don't press on the burgers while they're cooking—you want to keep the juices and cheese inside the burger, not on your grill.

Serve with the Red Wine Pan Sauce.

Classic Ultimate Hamburgers

Grilling up a burger—one your guests will rave about—isn't exactly rocket science, but there are a few tricks to elevating your burgers to ultimate status. To prevent burgers from falling apart, turn them only once, and never press on a burger with a spatula. All you’re doing is pushing all the juice out of the burger. Another trick to getting an evenly cooked burger is to put a depression in the center of each patty before you put it on the grill.
Get even more handy burger tips from the Guide to Grilling.

• 
  
  1-1/2 lb. 80% lean ground chuck
  
  


• 
  
  8 oz. 90% lean ground sirloin 
  
  


• 
  
  Kosher salt
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  3 Tbs. unsalted butter,  at room temperature
  
  


• 
  
  6 good-quality hamburger buns
  
  


• 
  
  6 slices dead-ripe tomato
  
  


• 
  
  6 iceberg or romaine lettuce leaves 
  
  


• 
  
  Condiments of your choice
  
  

Oil the grill racks. Preheat your grill using all burners set on high and with the lid closed for 10 to 12 minutes. 

Put the meat in a medium bowl and season with salt and pepper; go light on the salt here because we’re going to add more. Carefully, being as tender as you possibly can, use your hands to mix the seasonings into the meat and then form it into 6 patties that are 1/4 to 1/2 inch thick and slightly wider than the buns you intend to use. Take your thumb and make a good depression in the middle of each burger. Season the patties with salt and pepper. Slather some butter on the cut side of your hamburger buns.

Place the burgers on the grill, close the lid, and cook for 4 to 6 minutes. Turn the burgers and cook for an additional 4 minutes for a medium-pink doneness. If you want a well-done burger, cook for 12 to 15 minutes. They should start to feel firm when pressed. If you want to use an instant-read thermometer, do like the health inspectors do and go in through the side, not the top.

If you feel your burger is not complete without cheese, then add a slice to each patty during the last 2 minutes of cooking time. The cheese should melt nicely but not turn to liquid, and will continue to melt even after you take the burger off the grill.

During the last minute of the cooking time, add your buns to the grill, cut side down, and grill until lightly toasted.

Hamburgers are best served straight off the grill, into the bun, into your mouth. If the burgers are going to have to sit for a few minutes, place them on one platter and the buns on another instead of inserting the burger between the buns. Top each burger with tomato and lettuce, and dress with the condiments of your choice.

Lamb and Goat Cheese Burgers with Roasted Red Pepper Relish

There’s a double dose of fresh goat cheese here—as little pockets of flavor inside the burgers and as a creamy spread on the buns. The egg and breadcrumbs in the burgers help keep them moist.

• 
  
  4 oz. jarred roasted red peppers, drained, patted dry, and coarsely chopped (about 1/2 cup)
  
  


• 
  
  8 pitted Kalamata olives
  
  


• 
  
  1 medium clove garlic, chopped
  
  


• 
  
  1 Tbs. chopped fresh flat-leaf parsley
  
  


• 
  
  2 tsp. extra-virgin olive oil
  
  


• 
  
  8 oz. fresh goat cheese, at room temperature
  
  


• 
  
  1 tsp. finely chopped fresh mint
  
  


• 
  
  1/2 tsp. finely grated lemon zest
  
  


• 
  
  1 lb. ground lamb
  
  


• 
  
  1/4 cup finely chopped sweet onion
  
  


• 
  
  1 large egg, beaten
  
  


• 
  
  2 Tbs. coarse fresh breadcrumbs
  
  


• 
  
  1 tsp. finely chopped fresh rosemary
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  Vegetable oil, for the pan
  
  


• 
  
  4 onion rolls, split and toasted
  
  


• 
  
  4 medium butter lettuce leaves
  
  

In a food processor, pulse the red peppers, olives, garlic, parsley, and olive oil into a coarse paste, 15 to 20 one-second pulses. Set aside.

Combine the goat cheese, mint, and lemon zest in a large bowl. Transfer about one-quarter of the mixture to a small bowl and set aside at room temperature. Refrigerate the goat cheese mixture left in the large bowl until firm, 10 to 15 minutes.

Add the lamb, onion, egg, breadcrumbs, rosemary, 1/2 tsp. salt, and 1/2 tsp. pepper to the chilled goat cheese mixture and mix by hand until well combined there should be some small pieces of goat cheese visible. Shape into four 4-inch patties and transfer to a plate. Press 3 fingers down into the middle of each patty to create a shallow indentation, loosely cover with plastic wrap, and refrigerate until cold, at least 20 minutes and up to 3 hours.

Heat a grill pan over medium-high heat or prepare a medium-high (400°F) gas or charcoal grill fire. Lightly oil the pan (or grill grates) and then cook the burgers, flipping once, until done to your liking, about 7 minutes total for medium (135°F to 140°F).

Spread the remaining goat cheese mixture on one cut side of each roll and then assemble the burgers on the rolls with the lettuce and red pepper relish.

Turkey-Chorizo Burgers with Guacamole

Adding chorizo to ground turkey boosts its flavor and makes these burgers juicier. Don’t use cured Spanish-style chorizo, though; instead, use the fresh Mexican-style sausage (learn more about the difference).

• 
  
  1/2 lb. fresh pork chorizo, casings removed
  
  


• 
  
  1 lb. ground turkey
  
  


• 
  
  Kosher salt
  
  


• 
  
  Olive oil, for the grill
  
  


• 
  
  1 medium ripe avocado, seeded and peeled
  
  


• 
  
  2 tsp. cider vinegar
  
  


• 
  
  1/2 tsp. ground cumin
  
  


• 
  
  2 or 3 dashes hot pepper sauce, such as Tabasco
  
  


• 
  
  4 rolls, split and toasted
  
  


• 
  
  1 medium ripe tomato, sliced
  
  

Prepare a medium (375°F) gas or charcoal grill fire.

Over a large bowl, break up the chorizo into small pieces. Add the turkey and 1/2 tsp. salt and mix well with your hands. Form into four 1/2-inch-thick patties. Press the center of each patty with 3 fingers to make an indentation to help it keep its shape during cooking.

Oil the grill grates and grill the burgers, covered, turning once, until an instant-read thermometer inserted in the center of a burger registers 165°F, about 10 minutes.

Meanwhile, in a small bowl, mash the avocado, vinegar, cumin, hot sauce, and 1/2 tsp. salt until fairly smooth.

Spread the guacamole over the bottom of each roll, top with a burger, tomato slices, and the top of the roll and serve.

Salmon Burgers with Herb Aïoli

Looking to change up your beef burger routine right about now? Fresh salmon makes a great burger. You'll need to remove the salmon's pin bones with small tweezers or pliers, or ask your fishmonger to remove the bones before you leave the market. Ripe tomato slices sprinkled with salt and pepper would be a colorful addition to these burgers.

• 
  
  2 small cloves garlic
  
  


• 
  
  Kosher salt
  
  


• 
  
  1-1/2 cups mayonnaise
  
  


• 
  
  1/3 cup finely chopped fresh chives
  
  


• 
  
  2 Tbs. finely chopped fresh dill
  
  


• 
  
  1-1/2 Tbs. Dijon mustard
  
  


• 
  
  1 Tbs. fresh lemon juice
  
  


• 
  
  1/8 tsp. cayenne
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  5 brioche or hamburger buns, 1 cut into large cubes, the other 4 split
  
  


• 
  
  1 lb. skinless salmon fillets, preferably wild, pin bones removed, cut into 1-inch pieces (about 2 cups)
  
  


• 
  
  2 oz. (4 Tbs.) unsalted butter
  
  

Chop the garlic. Using the flat side of a chef’s knife, mash the garlic to a paste with a pinch of salt. Transfer the garlic paste to a small bowl and stir in the mayonnaise, chives, dill, mustard, lemon juice, cayenne, 1/4 tsp. pepper, and salt to taste. Set the aïoli aside.


In a food processor, pulse the cubed bun into crumbs. Set aside 1/2 cup of the crumbs and save the rest for another use. Pulse the salmon until coarsely chopped, about 5 pulses. Transfer the salmon to a medium bowl and stir in 3/4 cup of the aïoli, the reserved breadcrumbs, 1/4 tsp. salt, and 1/8 tsp. pepper. Shape into four 1-inch-thick patties.


Heat 2 Tbs. of the butter in a 12-inch nonstick skillet over medium-high heat. When melted and hot (but not smoking or brown), add the patties and cook until they are firm and each side is crisp and golden-brown, 3 to 5 minutes per side.


Meanwhile, position a rack 6 inches from the broiler and heat the broiler on high. Melt the remaining 2 Tbs. butter in a microwave or on the stovetop. Brush it on the insides of the split buns. Put the buns on a baking sheet, butter side up, and toast under the broiler until light goldenbrown, 1 to 2 minutes.


Serve the burgers on the buns, spread with the remaining aïoli.

Lamb and Goat Cheese Burgers with Roasted Red Pepper Relish

There’s a double dose of fresh goat cheese here—as little pockets of flavor inside the burgers and as a creamy spread on the buns. The egg and breadcrumbs in the burgers help keep them moist.

• 
  
  4 oz. jarred roasted red peppers, drained, patted dry, and coarsely chopped (about 1/2 cup)
  
  


• 
  
  8 pitted Kalamata olives
  
  


• 
  
  1 medium clove garlic, chopped
  
  


• 
  
  1 Tbs. chopped fresh flat-leaf parsley
  
  


• 
  
  2 tsp. extra-virgin olive oil
  
  


• 
  
  8 oz. fresh goat cheese, at room temperature
  
  


• 
  
  1 tsp. finely chopped fresh mint
  
  


• 
  
  1/2 tsp. finely grated lemon zest
  
  


• 
  
  1 lb. ground lamb
  
  


• 
  
  1/4 cup finely chopped sweet onion
  
  


• 
  
  1 large egg, beaten
  
  


• 
  
  2 Tbs. coarse fresh breadcrumbs
  
  


• 
  
  1 tsp. finely chopped fresh rosemary
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  Vegetable oil, for the pan
  
  


• 
  
  4 onion rolls, split and toasted
  
  


• 
  
  4 medium butter lettuce leaves
  
  

In a food processor, pulse the red peppers, olives, garlic, parsley, and olive oil into a coarse paste, 15 to 20 one-second pulses. Set aside.

Combine the goat cheese, mint, and lemon zest in a large bowl. Transfer about one-quarter of the mixture to a small bowl and set aside at room temperature. Refrigerate the goat cheese mixture left in the large bowl until firm, 10 to 15 minutes.

Add the lamb, onion, egg, breadcrumbs, rosemary, 1/2 tsp. salt, and 1/2 tsp. pepper to the chilled goat cheese mixture and mix by hand until well combined there should be some small pieces of goat cheese visible. Shape into four 4-inch patties and transfer to a plate. Press 3 fingers down into the middle of each patty to create a shallow indentation, loosely cover with plastic wrap, and refrigerate until cold, at least 20 minutes and up to 3 hours.

Heat a grill pan over medium-high heat or prepare a medium-high (400°F) gas or charcoal grill fire. Lightly oil the pan (or grill grates) and then cook the burgers, flipping once, until done to your liking, about 7 minutes total for medium (135°F to 140°F).

Spread the remaining goat cheese mixture on one cut side of each roll and then assemble the burgers on the rolls with the lettuce and red pepper relish.

Grilled Lamb Burgers with Marinated Red Onions, Dill, and Feta

When you tire of the basic burger, this Mediterranean-inspired version is just the ticket. The quick-pickled red onions add dimension and are a great addition to the cucumber, tomato, and feta. To keep with the Greek theme, serve the burgers in warm pita bread, though whole-wheat hamburger buns would work, too.
For tips on grilling the perfect burger, check out the Guide to Grilling. 

• 
  
  1-1/4 lb. ground lamb
  
  


• 
  
  2 tsp. sweet paprika
  
  


• 
  
  2 tsp. dried oregano
  
  


• 
  
  1 small clove garlic, minced and mashed to a paste
  
  


• 
  
  Kosher salt
  
  


• 
  
  6 oz. feta, cut into 1/4-inch-thick slices (about 8)
  
  


• 
  
  2 Tbs. extra-virgin olive oil
  
  


• 
  
  2 Tbs. chopped fresh dill
  
  


• 
  
  1/2 small red onion, thinly sliced
  
  


• 
  
  3 Tbs. red-wine vinegar
  
  


• 
  
  1 teaspoon granulated sugar
  
  


• 
  
  4 whole-wheat pita breads, warmed
  
  


• 
  
  4 thin slices tomato
  
  


• 
  
  8 thin slices English cucumber
  
  

Prepare a medium charcoal or gas grill fire. Clean and oil the grill grates. Gently mix the lamb with the paprika, oregano, garlic, and 1 tsp. salt. Form into four 1/2-inch-thick patties.

On a large plate, lay out the slices of feta and sprinkle with the olive oil and 1 Tbs. of the dill. In a small bowl, toss the onion with the vinegar, sugar, 1/2 tsp. salt, and the remaining 1 Tbs. dill, and let sit for10 to 15 minutes at room temperature.

Grill the burgers on one side until they have good grill marks, about 5 minutes. Flip and cook the other side until it has good grill marks, too, and the burgers are just light pink inside (make a nick with a paring knife), about 5 minutes for medium doneness.

Serve the burgers in the warmed pita with the feta, tomato, cucumber, and a heaping teaspoon of pickled onions.

Caramelized Onion Cheeseburgers

Burgers just got better with the addition of tender sweet onions, melted cheese, and tangy lemon-Dijon mayonnaise.

• 
  
  2 Tbs. extra-virgin olive oil; more as needed
  
  


• 
  
  1 large sweet onion, thinly sliced (about 2 cups)
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/3 cup mayonnaise
  
  


• 
  
  1 Tbs. Dijon mustard
  
  


• 
  
  1-1/2 tsp. fresh lemon juice
  
  


• 
  
  1 tsp. finely chopped fresh rosemary
  
  


• 
  
  1 small clove garlic, minced
  
  


• 
  
  1-1/2 lb. 85%-lean ground beef
  
  


• 
  
  4 slices Comté or Gruyère cheese
  
  


• 
  
  4 good-quality hamburger buns or rolls, split
  
  


• 
  
  12 fresh arugula leaves
  
  

Prepare a medium-high gas or charcoal grill fire. Alternatively, position an oven rack 5 to 6 inches from the broiler and heat the broiler to high. Line the bottom of a broiler pan with foil and lightly oil the perforated part of the pan.

Meanwhile, heat the oil in a 10-inch skillet over medium-high heat. Add the onion, 1/4 tsp. salt, and 1/8 tsp. pepper; reduce the heat to medium low and cook, stirring occasionally, until deeply golden brown and tender, 15 to 18 minutes.

Combine the mayonnaise, Dijon, lemon juice, rosemary, and garlic in a small bowl. Season to taste with salt and pepper and set aside.

In a medium bowl, gently combine the beef with 1/4 tsp. salt and 1/8 tsp. pepper. Form the beef into 4 patties (3-1/2 inches in diameter) and make a deep depression in the center of each patty so the burgers keep their shape during cooking. Lightly sprinkle the patties with 3/4 tsp. salt and 1/2 tsp. pepper. Grill or broil them on the prepared pan for about 4 minutes per side for medium, or until desired doneness. Top each burger with 1 slice of the cheese and grill or broil until melted, 30 to 60 seconds.

Toast the buns on the grill or under the broiler until golden, 30 to 60 seconds. Serve the burgers on the toasted buns with the caramelized onions, mayonnaise, and arugula.

Classic Ultimate Hamburgers

Grilling up a burger—one your guests will rave about—isn't exactly rocket science, but there are a few tricks to elevating your burgers to ultimate status. To prevent burgers from falling apart, turn them only once, and never press on a burger with a spatula. All you’re doing is pushing all the juice out of the burger. Another trick to getting an evenly cooked burger is to put a depression in the center of each patty before you put it on the grill.
Get even more handy burger tips from the Guide to Grilling.

• 
  
  1-1/2 lb. 80% lean ground chuck
  
  


• 
  
  8 oz. 90% lean ground sirloin 
  
  


• 
  
  Kosher salt
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  3 Tbs. unsalted butter,  at room temperature
  
  


• 
  
  6 good-quality hamburger buns
  
  


• 
  
  6 slices dead-ripe tomato
  
  


• 
  
  6 iceberg or romaine lettuce leaves 
  
  


• 
  
  Condiments of your choice
  
  

Oil the grill racks. Preheat your grill using all burners set on high and with the lid closed for 10 to 12 minutes. 

Put the meat in a medium bowl and season with salt and pepper; go light on the salt here because we’re going to add more. Carefully, being as tender as you possibly can, use your hands to mix the seasonings into the meat and then form it into 6 patties that are 1/4 to 1/2 inch thick and slightly wider than the buns you intend to use. Take your thumb and make a good depression in the middle of each burger. Season the patties with salt and pepper. Slather some butter on the cut side of your hamburger buns.

Place the burgers on the grill, close the lid, and cook for 4 to 6 minutes. Turn the burgers and cook for an additional 4 minutes for a medium-pink doneness. If you want a well-done burger, cook for 12 to 15 minutes. They should start to feel firm when pressed. If you want to use an instant-read thermometer, do like the health inspectors do and go in through the side, not the top.

If you feel your burger is not complete without cheese, then add a slice to each patty during the last 2 minutes of cooking time. The cheese should melt nicely but not turn to liquid, and will continue to melt even after you take the burger off the grill.

During the last minute of the cooking time, add your buns to the grill, cut side down, and grill until lightly toasted.

Hamburgers are best served straight off the grill, into the bun, into your mouth. If the burgers are going to have to sit for a few minutes, place them on one platter and the buns on another instead of inserting the burger between the buns. Top each burger with tomato and lettuce, and dress with the condiments of your choice.

Herbed Aïoli Burgers

These burgers get a double whammy of herb flavor: Finely chopped herbs are mixed into the beef, then the burgers are topped with an herbed mayonnaise that’s so good it can be served on its own as a dip for french fries or chips.

For the aïoli

• 
  
  1 small clove garlic
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 large egg yolk
  
  


• 
  
  2 Tbs. red wine vinegar
  
  


• 
  
  1-1/2 tsp. Dijon mustard
  
  


• 
  
  1 cup extra-virgin olive oil
  
  


• 
  
  1/4 cup chopped fresh basil
  
  


• 
  
  1/4 cup chopped fresh flat-leaf parsley
  
  


• 
  
  1/4 cup chopped fresh tarragon
  
  


• 
  
  1/4 cup thinly sliced fresh chives
  
  

For the burgers

• 
  
  1-1/4 lb. ground beef (80% lean), preferably grass-fed
  
  


• 
  
  2 Tbs. finely chopped fresh basil
  
  


• 
  
  1 tsp. finely chopped fresh marjoram
  
  


• 
  
  1 tsp. finely chopped fresh rosemary
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  4 hamburger rolls, preferably brioche
  
  


• 
  
  Lettuce and tomato for serving (optional)
  
  

Make the aïoli

Peel, mince, and mash the garlic to a paste with a pinch of salt. In a food processor, pulse the egg yolk, vinegar, mustard, garlic paste, and 1/2 tsp. salt until combined. With the machine running, drizzle in the olive oil until the mixture is emulsified. Add the herbs and pulse once or twice to combine. Transfer to a small bowl and season to taste with salt.

Make the burgers

Prepare a medium (350°F) gas or charcoal grill fire.

In a medium bowl, combine the ground beef, basil, marjoram, rosemary, 1 tsp. salt, and a few grinds of pepper. Form into four 1/2-inch-thick patties. Press the center of each patty with 3 fingers to make an indentation.

Grill the burgers, covered, flipping once, until cooked to your liking, about 6 minutes for medium rare (125°F).

Transfer the burgers to a plate and keep warm.

Toast the buns cut side down on the grill. Serve the burgers on the buns, topped with the aïoli, lettuce, and tomato, if using.

Katrina’s Seattle Salmon Burger

Katrina Moore is a friend of mine who lives in Seattle. We worked out this salmon burger recipe together. The biggest thing we had to overcome was keeping the burger together on the grill without compacting it to the point of making it dry. I think we did a pretty good job.

• 
  
  1 lb. salmon fillet (use tail or belly)
  
  


• 
  
  4 scallions (green parts only), cut into 1-inch pieces
  
  


• 
  
  4 garlic cloves, minced
  
  


• 
  
  2 Tbs. grated fresh ginger
  
  


• 
  
  2 Tbs. tamari 
  
  


• 
  
  1 Tbs. toasted sesame oil
  
  


• 
  
  1/4 cup fine dry breadcrumbs
  
  


• 
  
  2 Tbs. sesame seeds
  
  


• 
  
  Kosher salt
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  Vegetable oil cooking spray
  
  


• 
  
  4 hamburger buns
  
  


• 
  
  Lettuce leaves 
  
  


• 
  
  Peanut sauce or Asian sweet chili sauce
  
  

Remove the skin from the salmon or have your fishmonger do it for you. Check the fillet over for pin bones and remove any you find with tweezers or needle-nose pliers. Cut the salmon into 2-inch chunks. Put the salmon, scallions, garlic, ginger, tamari, and sesame oil in the bowl of a food processor. Pulse until combined. This may take 5 to 6 pulses, but do not let the machine run. Pour this mixture into a medium bowl and add the breadcrumbs and sesame seeds. Use your hands to gently combine.

Divide the salmon mixture into 4 equal portions and shape into patties about 3/4 inch thick. Remember to put a slight indentation into the center of each patty. Season both sides of the burgers liberally with salt and pepper. Refrigerate for at least 1 hour. This will help the burgers hold together on the grill.

Oil the grill racks well, and make sure that they are  impeccably clean. Preheat your grill using all burners set on high and with the lid closed for 10 to 12 minutes.

Remove the burgers from the refrigerator and spray both sides of each with the cooking spray. Place on the grill and cook for 5 minutes. Turn and cook for 4 minutes longer, so the burgers are just cooked through. Use a spatula to turn your burgers, but loosen them from the grill before you make the attempt. During the last minute or two, place the buns on the grill, cut side down, so they get warm and toasty. Remove all from the grill to a platter, and top with lettuce and either the peanut sauce or the sweet chili sauce.

Grilled Sliders

It seems as if mini burgers have taken America by storm. They’re everywhere—at cocktail parties and on restaurant menus. Of course, the fun thing about mini burgers is that if you eat three of them, which is about equivalent to one regular burger, you can have three different toppings, three different cheeses, three different anythings. These are great for a kid’s birthday party or for an appetizer at a party where you’re making longer-cooking grilled meats.

• 
  
  2 lb. 80% lean ground chuck, or 1-1/2 lb. 80% lean ground chuck plus 8 oz. 90% lean ground sirloin
  
  


• 
  
  Kosher salt
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  Vegetable oil cooking spray
  
  


• 
  
  1/2 cup (1 stick) unsalted butter, at room temperature 
  
  


• 
  
  2 medium shallots, finely chopped
  
  


• 
  
  1 Tbs. Worcestershire sauce
  
  


• 
  
  1/2 tsp. granulated onion 
  
  


• 
  
  1 package soft white party rolls (I like using potato rolls for these burgers)  
  
  


• 
  
  Condiments of your choice
  
  

Place the ground beef in a medium bowl and sprinkle liberally with salt and pepper. Using your hands, gently mix the seasonings with the meat. Brush a baking sheet with oil or spray with cooking spray. Using a 2-inch biscuit cutter as your form, make 12 mini burgers. Make sure that you put a thumbprint indention in the center of each one. Cover with plastic wrap and refrigerate for about 1 hour.

Meanwhile, combine the butter, shallots, Worcestershire, and granulated onion in a small bowl. Season with salt and pepper. Refrigerate if it’s going to be longer than an hour before you grill, but you want this butter to be soft and at room temperature when using.

Oil the grill racks. Preheat your grill using all burners set on high and with the lid closed for 10 to 12 minutes.

Split your party rolls in half and put them, cut side down, on the grill. Toast for about 2 minutes. As you take them off, smear them with the butter on the insides. Place on a platter and tent with foil. Place the burgers on the grill and grill for about 3 minutes. Turn and continue grilling for an additional 2 to 3 minutes. Remove to a platter. Add one burger to each roll and serve with your favorite condiments.

Banh Mi Burger

You can substitute half of the carrots with daikon radish for an even more authentic flavor. To speed up the process you can buy already julienned carrots in the produce section of your supermarket.

• 
  
  1 large carrot, peeled and cut into 1/8-inch thick matchsticks (about 1-1/2 cup)
  
  


• 
  
  Kosher salt
  
  


• 
  
  3 Tbs. granulated sugar
  
  


• 
  
  1/4 cup white vinegar
  
  


• 
  
  1 lb. ground pork
  
  


• 
  
  1-1/2 Tbs. chili garlic sauce
  
  


• 
  
  1/2 Tbs. fish sauce
  
  


• 
  
  1/2 Tbs. fresh lime juice
  
  


• 
  
  Canola or vegetable oil for brushing
  
  


• 
  
  4 crusty rolls, such as French baguettes, split
  
  


• 
  
  1/4 medium English cucumber, cut into 16-1/8-inch slices
  
  


• 
  
  1 medium jalapeño, cut into 16 thin slices
  
  


• 
  
  1/2 cup loosely packed cilantro leaves
  
  


• 
  
  4 thin slices of ham
  
  


• 
  
  Mayonnaise
  
  

Put the carrots in a medium bowl and sprinkle with 1-1/2 tsp. of the sugar and 1/2 tsp. of salt. Using your hands, toss the carrots in the salt and sugar to begin expelling the water from them, about 3 minutes. They will soften and liquid will begin to pool in the bottom of the bowl. The carrots are ready when they can bend easily without snapping in half and they have lost about a third of their volume. Drain in a colander and rinse under cold water. Gently press down on the carrots to push out any additional water.

In the same bowl, combine 2 Tbs. of the sugar, the vinegar, and 1/4 cup of lukewarm water and stir to dissolve the sugar. Add the carrots to the pickling liquid (the liquid should be covering the carrots) and let sit for about 20 minutes.

Meanwhile, combine the pork, chili garlic sauce, fish sauce, lime juice, and the remaining 1-1/2 tsp. sugar. Shape into four 4-inch wide, 1/2-inch-thick patties and let sit at room temperature for 15 minutes.

Prepare a gas or charcoal grill or a grill pan at medium-high heat. Brush and oil the grates.

Make a thumbprint in the center of each of the burgers and then place on the grill. Grill the first side until grill marks form, about 4 minutes. Flip and continue to cook until an instant-read thermometer reads 145°F, about 3 minutes more.

Remove the burgers from the grill and let rest on a plate. Place the buns on the grill and toast until grill marks form on both sides, about 1 minute per side.

Spread a small amount of mayonnaise on the upper and lower halves of the buns. Lay a burger on the lower bun and top with a quarter of the carrot pickle, 4 cucumber slices, 4 jalapeño slices, a few cilantro leaves, a slice of ham, and the top half of the bun. Repeat with the other 3 burgers and serve.

Lemongrass-Ginger Sliders

This traditional recipe, from the Shan state of Burma, is for meat balls made with ground beef or pork flavored with minced lemongrass, ginger, and garlic. But it's easier in a North American kitchen to flatten the balls and cook them as sliders. They cook slowly in a little oil, which gives them a slight crust and succulent interior. Traditionally the meat is chopped by hand, which has a different texture from ground meat, and it's worth trying. You can also chill the meat and use a food processor to grind it.

• 
  
  1 lb. boneless beef chuck or boneless pork shoulder, or 1 lb. ground chuck or ground pork
  
  


• 
  
  1/4 tsp. turmeric
  
  


• 
  
  2 Tbs. minced lemongrass
  
  


• 
  
  2 Tbs. minced garlic
  
  


• 
  
  1/2 cup minced shallots
  
  


• 
  
  2 Tbs. minced ginger
  
  


• 
  
  1 tsp. salt
  
  


• 
  
  1/4 cup chilled cooked jasmine or other rice
  
  


• 
  
  1/2 tsp. cayenne
  
  


• 
  
  1/4 cup finely chopped Roma tomatoes
  
  


• 
  
  About 1/4 cup peanut oil
  
  

If using meat that has not been ground: To hand-chop the meat, thinly slice it, then place the slices on a large cutting board. Holding a cleaver in each hand, chop the meat with alternating hands, chopping across the piled meat one way, then another, and repeating until finely chopped. Sprinkle on the turmeric and set aside in a large bowl. Alternatively, to use a food processor, cut the meat into 5 or 6 pieces and place in the freezer for 20 minutes. Transfer the meat to the processor, add the turmeric, and pulse to finely chop. Transfer to a large bowl and set aside.

If using ground meat: Place in a bowl, sprinkle with the turmeric, and set aside.

To make and cook the sliders, combine the lemongrass, garlic, shallots, ginger, and salt in a large mortar or the food processor and pound or pulse to a coarse paste. Add the rice, chile powder, and tomatoes and pound or pulse again.

Add the flavor paste to the meat and knead it thoroughly into the meat. Shape the mixture into balls about 1 inch in diameter, then flatten each one gently into a thick patty. Set aside on a lightly oiled plate.

Place a large skillet over high heat. Add the oil, then lower the heat to medium-high and add the sliders, being careful not to splash yourself with oil; arrange the first ones around the edges of the skillet and work your way in to the center. Cook for 3 minutes or so, then use a wide metal spatula to turn the sliders over. As the meat starts to release water, raise the heat a little to evaporate it. Remove the sliders from the pan when they are firm to the touch or have reached the degree of doneness you like.