Pomegranate Feta Bison Burgers Food

JUICY BISON BURGERS

Steps:

• In a large bowl, use clean hands to mix the bison meat and spices together until well-seasoned.
• Form four patties, each weighing 4 oz, 3 inches in diameter, and 1/2 inch thick. Make a dimple in the center of each patty.
• Preheat a grill, a grill pan or a George Foreman Grill over medium-high heat, about 5 minutes. Spray or brush the grill surfaces with oil.
• For medium doneness, grill the burgers for about 4 minutes on each side, or for a total of 4 minutes on a dual-contact grill. Serve immediately.

GRILLED LAMB AND FETA BURGERS

Steps:

• In a medium bowl, combine the lamb, garlic, feta, allspice, parsley, salt and pepper, making sure not to overwork the mixture. Form the lamb mixture into 4 to 6 patties.
• Heat a grill pan over moderately-high heat and cook the lamb burgers until a nice crust forms, about 4 minutes. Turn the burgers over and let cook another 4 minutes. Let the burgers rest 10 minutes. Serve topped with Easy Tzatziki on a roll or bun.
• In a medium bowl, whisk together the yogurt, cucumber, garlic, lemon zest, lemon juice and dill. Season with salt and pepper. Chill.
• What Really Makes This Recipe Sing: Allspice is one of those secret weapons in savory foods. You can't put your finger on it, but you know it is there. It was named by the English, because they thought it contained cinnamon, nutmeg and cloves. Shh, it is also the secret ingredient in Cincinnati-style chili.
• What to toss in if you have it: Feel free to add some chopped fresh mint to this as well. Having a cocktail party? BYOC and makes these into mini's. Grab one before you serve because they will disappear fast.

BURGER OF THE GODS

Steps:

• In separate batches, pulse the chuck and the sirloin in a food processor 10 times. Combine the chuck, sirloin, and kosher salt in a large bowl. Form the meat into 5-ounce patties.
• Heat a cast iron skillet or griddle over medium-high heat for 2 to 3 minutes. Place the hamburger patties in the pan. For medium-rare burgers, cook the patties for 4 minutes on each side. For medium burgers, cook the patties for 5 minutes on each side. Flip the burgers only once during cooking.

FETA MUSHROOM BURGERS

Steps:

• Combine first 4 ingredients; mix lightly but thoroughly. Shape into six 1/2-in.-thick patties. Mix vinegar and oil; brush over mushrooms., Place burgers, mushrooms and onion on an oiled grill rack over medium heat. Grill, covered, over medium heat until a thermometer inserted in burgers reads 165° and mushrooms and onion are tender, 4-6 minutes per side., Fill mushroom caps with cheese; grill, covered, until cheese is melted, 1-2 minutes. Grill buns, cut side down, until toasted, 30-60 seconds. Serve burgers on buns; top with mushrooms, basil and onion.

FETA-STUFFED HAMBURGERS

Steps:

• Preheat an outdoor grill for medium heat, and lightly oil the grate.
• Knead together the ground beef, Worcestershire sauce, parsley, salt, and pepper in a bowl. Form the mixture into 8 equal-sized balls; flatten to make thin patties. Place about 1/4 cup of feta cheese onto each of four of the patties. Top each of the patties with cheese with one of the patties without; press the edges together to seal the cheese into the center.
• Cook on the preheated grill until the burgers are cooked to your desired degree of doneness, 7 to 8 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

FETA BURGERS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Mix ground beef, feta cheese, minced onion, red bell pepper, mint, parsley, garlic powder, onion powder, seasoned salt, and black pepper together in a large bowl until evenly mixed; shape into 6 patties.
• Cook the burgers until they are beginning to firm, and are hot and slightly pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).

POMEGRANATE FETA BISON BURGERS

Steps:

• Add the butter to a large skillet over medium-low heat. Once melted, add the onion slices and cook, stirring only a few times for about 30 minutes until deep golden brown and caramelized. While the onions cook, combine the bison, garlic, feta, 1/2 C of the pomegranate arils, worcestershire, salt and pepper in a large bowl. Mix together well and form into 4 patties. Heat the olive oil in a large skillet over medium-high heat. Place the patties in the skillet and cook for about 3-4 minutes per side, depending on preference. Transfer the hamburgers to a dish and loosely cover. Add the pomegranate juice to the same skillet. Whisk together the cornstarch and water in a small bowl then pour into the skillet, whisking as you do so. Cook the juice down until reduced by about half and thickened. Add the remaining pomegranate arils to the skillet and stir. Remove from heat and set aside. Assemble the burgers by placing the watercress on the bottom bun, then the burger, then the caramelized onions, pomegranate sauce, extra feta cheese, more watercress and then the top bun.

BEETROOT & FETA BURGERS RECIPE BY TASTY

Steps:

• To a large bowl, add the beetroot, sweet potato, salt, black pepper, garlic granules, smoked paprika, lemon zest, coriander, tahini, feta, eggs, and breadcrumbs. Mix until thoroughly combined. You should achieve a wet, sticky mixture that should just about come together when formed into a burger.
• Next place a large frying pan over a low-medium heat and add around 1 cm (½ in) of oil. You need enough oil so the burgers are at least halfway covered with the oil when they are in the pan.
• Once the oil is warm, cook the burgers for around 5 minutes per side or until cooked through and golden brown on the outside. Remove from the pan and drain excess oil on kitchen paper.
• To prepare the tzatziki, add the Greek yoghurt, cucumber, garlic, mint, lemon juice, black pepper, and salt to a bowl and mix thoroughly. Refrigerate until ready to serve.
• Place your beetroot patty onto a burger bun, top with tzatziki and rocket salad.
• Enjoy!

MEDITERRANEAN BURGERS WITH FETA CHEESE

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.