Burgers With Garden Sauce Food

GRASS-FED BURGERS WITH CHIPOTLE BARBECUE SAUCE

Steps:

• Make sauce: Purée all sauce ingredients in a food processor until very smooth.
• Make burgers: In a bowl, combine beef and 1 1/2 tsp. each salt and pepper (if using preformed burgers, sprinkle with salt and pepper). Form into 4 patties about 3/4 in. thick, making a slight depression in each to help keep burgers flat as they cook. Put on a plate, cover, and chill until ready to grill.
• Preheat a grill for medium heat (350° to 450°; you can hold your hand 5 in. above cooking grate only 5 to 7 seconds).
• Sprinkle onions with remaining salt and pepper and 1 tsp. oil. Grill, covered, until softened, turning once, 8 minutes total.
• Meanwhile, rub burgers with 2 tsp. oil and grill, covered, turning once, about 6 minutes total for medium-rare. In the last few moments of cooking, lay a slice of cheese on each burger. Lay bun halves, cut side down, on grill to toast slightly.
• Transfer buns to a platter and fill with burgers and onions. Spoon about 1 1/2 tbsp. barbecue sauce on top and add a slice of tomato and a lettuce leaf.
• Make ahead: Sauce: 1 week chilled.
• Note: Nutritional analysis is per burger, with 1 1/2 tbsp. sauce and trimmings.

SPECIAL BURGER SAUCE

Steps:

• Combine the mayonnaise, mustard, relish, ketchup, vinegar, garlic powder, onion powder and paprika in a medium bowl and whisk until well blended.

GARDEN TURKEY BURGERS

Steps:

• Mince the vegetables very fine, place in a medium bowl. Add the turkey, Worcestershire sauce, egg, bread crumbs and garlic. Mix well so that everything is incorporated. Divide into 6 patties. Place in fridge until ready to cook. Spray grill or skillet (cast iron works really well, but any skillet will do), with cooking spray. Cook patties until the internal temperature reach 165 degrees when a meat thermometer is place in the side of the patty and goes to the middle of the meat. Remove from heat and let rest 5 minutes.
• Create your burger to your taste and enjoy.

GARDEN VEGETABLE BURGERS

Steps:

• Combine bread, onion, pepper, celery, carrot and zucchini in a large bowl. Whisk together eggs, soy sauce, sesame oil, lemon pepper, ginger and salt and stir into vegetable mixture until moistened.
• Pat mixture firmly into 12 patties. Cook on a lightly greased griddle over medium heat on natural gas barbecue until brown on both sides. Turn patties carefully.
• Serve immediately on buns with Peanut Sauce.

GARDEN CHICKEN BURGERS WITH STRAWBERRY SAUCE

Steps:

• Warm 1 tsp of the oil in skillet over medium heat. Add onion and saute until soft, about 4 minutes. Add brown sugar and cook 2 minutes. Add strawberries, vinegar, and pepper and cook 1 minute. Stir in mint and remove from heat.
• Preheat grill to medium.
• Using a box grater or mandoline, shred carrot and zucchini, then chop into small pieces. In large bowl, lightly mix shredded vegetables, chicken, bread crumbs, Worcestershire sauce, egg, parsley, and salt and pepper. Form into 6 patties and brush with remaining 2 tsp oil.
• Place burgers on grill and cook until internal temperature reaches 165F, 4 to 5 minutes per side.
• Meanwhile, toast flatbreads 1 to 2 minutes per side. Line flatbreads with arugula, add burgers, top with strawberry sauce, and fold bread over burgers.

GARDEN CHICKEN BURGER WITH STRAWBERRY SAUCE

Steps:

• Line flatbreads with arugula, add burgers, and top with strawberry sauce, then fold bread over burgers.

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.

TURKEY BURGERS WITH A MUSTARD SAUCE

Steps:

• In a large bowl combine, first six ingredients.
• Shape turkey mixture into patties.
• Add the oil to a skillet on the stove, heat on medium heat.
• Add patties, fry on one side for 10 to 12 minutes than flip over and repeat. (Keep a check on the turkey patties to keep from burning them. Flip earlier if needed)
• While frying prepare the Mustard Sauce.
• Add mayonnaise and rest of the honey mustard sauce to a small bowl.
• Stir well to combine.
• Spread sauce on each kaiser roll
• Add turkey pattie on one side of roll and top with more sauce than.
• Add tomato slice and avocado slice on top,than other half of roll.
• Enjoy!

BURGER SAUCE

Steps:

• Combine all ingredients in a mixing bowl with a whisk till they are fully incorporated and there are no lumps. Refrigerate and serve immediately.

BURGERS WITH GARDEN SAUCE

Steps:

• In a Dutch oven or large saucepan, saute onion, carrots, green pepper, celery and parsley in oil until vegetables are tender. Add tomatoes, ketchup, brown sugar, lemon juice, vinegar, mustard, Worcestershire sauce, salt and pepper. Cover and simmer for 1-1/2 hours. Meanwhile, soak bread in water; squeeze dry and crumble into a bowl. Add the eggs, onion, parsley, salt and pepper. Crumble beef over mixture and mix well. Shape into eight patties. Broil or pan-fry until no longer pink; drain. Add to sauce. Cover and simmer for 30 minutes or until heated through. Serve on rolls.

CLASSIC BURGER SAUCE

Steps:

• Mix all the ingredients together, then serve spooned over burgers or hotdogs.