Happy Friday and welcome to my third post of the day. If you have not yet read my first post “Life hacks for the hot weather” which went up at 8 a.m and “BBQ BOnanza” which went up at 9 a.m you can find those posts on my blog diylifestyle.co. If you have already read those posts, thank you and welcome to my last post of the day 🙂 It has been fun posting 3 times today and if you too enjoyed it be sure to like these posts so I know 🙂
Everyone who knows me knows I love burgers, even though I am a vegan I still eat burgers, just plant-based vegan ones :). Being vegan has been great, I feel so much healthier and I love that I am saving animals in the process. When I first became vegan it was ruff, I was hungry a lot of the time and I would crave chicken, but the more I researched the more I found out ways to make “fake chicken” taste like real chicken and different recipes that taste oh so good 🙂
As I was writing this post I decided that I wanted to try out some of these recipes, and let me say WOW! I chose the ones without meat and I also made some of the ones with meat vegan. I also wanted to include a crazy veggie burger recipe for all of my vegan followers, I tried it out and the verdict is…………… it’s delicious! Seriously the best burger I have ever eaten 🙂 It does contain eggs and mayo but I didn’t use the eggs and I used vegan mayo.
NOTE: I am gluten-free so I made these recipes using gluten-free and vegan ingredients
Looking for an awesome way to turn boring old hamburgers into the life of the party! Then keep on reading 🙂
ENJOY the post! 🙂
- 800g – 1kg / 1.6 – 2 lb ground beef (mince), 20%+ fat
- Salt and pepper
- 3 onions, peeled and sliced into rings
- 2 tbsp oil
- 4 – 8 slices cheese of choice
- 4 soft hamburger buns, lightly toasted
- Lettuce, tomato slices
- Ketchup, mustard, relish, sliced pickles
Separate beef into 4 equal portions. Use hands to lightly form into patties the size of your buns – don’t press hard, light fingers = soft juicy patties
Season generously with salt and pepper on both sides. Make a dent on one side (stop burger from become dome shape and shrinking when cooking).
Heat 1 tbsp oil in a heavy based skillet or BBQ over high heat. Add onion and cook until wilted and caramelized. Season with salt and pepper, then remove.
Heat 1 tbsp oil until smoking. Add patties and cook for 2 minutes until deep golden with a great crust. Do not press! Flip carefully, cook for 1 minute then top with cheese (if using). Cover with lid and cook for further 1 minute until cheese is melted.
Meanwhile, toast the cut side of the buns lightly.
To serve: Spread base of buns with sauce / condiment of choice. Top with lettuce then tomato, then hamburger patty. Pile over onions, sliced pickles, then more sauce/condiments. Top with lid of bun. Serve immediately.
I found this recipe on recipetineats
The Best Garlic Burgers EVERIngredients
- 1¼ pounds 85% lean chuck beef
- 8 teaspoons garlic powder
- Kosher salt and freshly ground black pepper
- 4 slices mild cheddar cheese
- 4 slices Monterey jack cheese
- 1 loaf French bread
- 2 cups shredded iceberg lettuce
- 2 slices yellow onion
- 1 large tomato, sliced
- Hamburger chip pickles
- Ketchup and mustard
- Prepare grill with Charcoal and light.
- Divide the hamburger meat into 4 equal portions. Lightly form the meat into balls. Use the lid of a small saucepan (one that is slightly concave works best) and smash each ball into a patty.
- Season each side of the patties with 1 teaspoon of garlic powder and kosher salt and freshly ground black pepper.
- Once grill is hot and coals have ashed over, spread the charcoal in the bottom of the grill and place the burgers on the grill grate. Cook the burgers undisturbed until browning at the edges and flip once. Add one slice of cheddar cheese and one slice of Monterey jack cheese to each burger. Top with the grill lid to melt the cheese.
- Cut the french bread into 5-inch lengths and then slice in half. Press the bread down with your hand to flatten slightly.
- Layer each french bread bun with 2 patties, lettuce, onions, tomato and pickles. Add ketchup and mustard. Slice in half and serve with potato chips and pepperoncinis on the side.
I found this recipe on foodiecrush
Veggie Burgers with Cilantro Mayonnaise
- 3/4 cup reduced-fat mayonnaise
- 3/4 cup chopped fresh cilantro
- 1 teaspoon light soy sauce
- 1 tablespoon fresh lime juice
- 1 clove garlic, minced
- 2 1/2 cups canned garbanzo beans, drained and rinsed
- 4 large eggs (I omitted because I’m vegan, but you can use vegan eggs that you buy at the store)
- 1/2 teaspoon sea salt
- 1/3 cup chopped fresh cilantro
- 1 small onion, chopped
- zest of one lemon
- 3/4 cup frozen peas
- 1 cup toasted whole-grain bread crumbs (I used gluten-free)
- cooking spray or olive oil
- burger buns (I used gluten-free)
- desired toppings (sprouts, grilled vegetables, tomato, etc.)
- Prepare mayonnaise: Combine all mayonnaise ingredients in a blender and blend until smooth. Scrape into a bowl, cover with plastic wrap and refrigerate until ready to use.
- Prepare burgers: In a food processor, combine garbanzo beans, eggs and salt. Puree until thick (the consistency of thick & chunky humus is what you’re looking for).
- Scrape into a medium bowl and mix in cilantro, onion, lemon zest and peas. Add breadcrumbs and then let sit for a few minutes so the mixture has a chance to moisten the breadcrumbs. The resulting mixture should be one that is moist enough to form into patties. If it’s too dry, simply add a couple of Tablespoons of water or egg, and if it’s too wet just add a few more breadcrumbs.
- Divide mixture into 6 parts and form into six burgers. You can prepare the burgers ahead of time to this point (place on a rimmed baking sheet, cover with plastic wrap & refrigerate until ready to cook).
- Spray cooking spray (or add olive oil) in large skillet and heat to medium. Add 3 patties, cover and cook for 7 to 10 minutes or until bottoms are browned. Flip patties and cook for another 7 minutes on the other side. Top with cheese at the end of cooking, if you wish! Repeat with remaining three patties.
- Toast buns and enjoy 🙂
I found this recipe on recipe girl
Salmon Burgers with Spicy Hoisin Mayo
- 1/3 cup water
- 1/4 cup cider vinegar
- 2 teaspoons sugar
- 1 teaspoon garlic, crushed
- 1/2 teaspoon freshly grated ginger root
- 1/2 teaspoon red pepper flakes
- 25-30 thinly sliced English cucumber slices
- 3/4 cup panko (Japanese breadcrumbs)
- 1/3 cup thinly sliced green onions
- 2 Tablespoons chopped fresh cilantro
- 1 Tablespoon low-sodium soy sauce
- 2 teaspoons freshly grated ginger root
- 2 teaspoons lime zest
- 1-1-1/4 pound skinless wild fresh or frozen salmon fillet, finely chopped
- 1 large egg
- 2 Tablespoons vegetable oil
- freshly squeezed lemon juice
- 4 sesame seed hamburger buns
- cilantro leaves
- 3 Tablespoons mayonnaise
- 1 Tablespoon hoisin sauce
- 1 Tablespoon fresh lemon juice
- 1 teaspoon Sriracha
- For the cucumbers, combine water, vinegar, sugar, garlic, ginger and red pepper flakes in a saucepan. Bring to a boil. Remove from heat and add cucumbers. Let them stand for at least 30 minutes and drain before serving.
- For the mayo, in a small bowl combine mayo, hoisin, lemon juice and Sriracha. Set aside.
- For the patties, combine panko, green onions, cilantro, soy sauce, ginger, lime zest, salmon and egg in a large bowl. Divide the mixture into 4 equal parts, gently shaping each into a 1/2″ thick patty. Press a thumb-sized indentation in the center of each patty. (If your patties are not staying together, most likely the fish is not chopped finely enough. Dump the whole mixture onto a cutting board and chop some more.)
- Heat a large cast-iron skillet over medium heat. Add oil to pan and swirl to coat. Add patties, cooking for about 3-4 minutes on each side, or until desired level of doneness. Remove to a plate.
- Squeeze lemon juice on each patty and place on a toasted bun. Top with hoisin mayo, pickled cucumbers and cilantro leaves.
I found this recipe on noblepig
Spinach and Feta Chicken Burgers (aka Spanakopita Burgers) with Grilled Halloumi, Roasted Red Peppers and a Spinach and Feta Sauce
For the sauce:
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- 1/2 cup feta, crumbled
- 2 cups fresh spinach, coarsely chopped
- 2 tablespoons dill, chopped
- 2 tablespoons lemon juice
- salt and pepper to taste
For the burgers:
- 1 pound ground chicken (or turkey)
- 2 cups fresh spinach, coarsely chopped
- 1/4 cup feta, crumbled
- 2 cloves garlic, grated
- 2 green onions, chopped
- 2 tablespoons dill, chopped
- salt and pepper to taste
- 4 buns, optionally toasted or grilled
- 1 cup spinach
- 8 ounces halloumi, sliced
- 1 tablespoon lemon juice
- 2 roasted red peppers, cut into 4 pieces
For the sauce:
- Melt the butter in a small sauce pan over medium heat until frothy, mix in the flour and cook until a light golden brown, mix in the milk and simmer until it thickens, add the feta and cook until it melts, mix in the spinach, dill and lemon juice, season with salt and pepper and remove from heat when the spinach wilts.
For the burgers:
- Mix the chicken, spinach, feta, garlic, green onions, dill, salt and pepper, form into 4 patties, oil the grill, heat to medium high and cook the patties, about 4-5 minutes per side.
- Grill the halloumi slices, about 2 minutes per side, and hit them with the lemon juice.
- Assemble the burgers and enjoy!
I found this recipe on closet cooking
- (4) 6-6 1/2 oz. hamburger patties
- 1/4 c. whiskey
- 3 garlic cloves, chopped
- 4 strips of bacon
- 8 thick-sliced pieces of yellow American cheese
- 2 large vidalia onions, peeled, cut in half and thinly sliced
- 2 T. olive oil
- 2 T. reserved bacon fat
- 1 t. salt
- 4 hamburger buns
- Place the bacon in a large skillet and cook until crisp. Remove to a paper towel lined plate to cool. Reserve 2 T. of the bacon fat.
- Discard the remaining bacon fat and wipe out the skillet.
- Add the olive oil and the 2 T. of bacon fat to the same skillet, then add the onions, cooking over low heat. Add the salt and cook, turning the onions often for 30-40 minutes until they are brown and caramelized. Set aside to cool.
- While the onions are cooking, add the whiskey and chopped garlic to a shallow dish. Put in the hamburger patties and let marinate for 15 minutes. Then flip and marinate another 15 on the other side.
- Grill the burgers over medium-high heat for 5 minutes per side for a medium/medium rare burger. If you aren’t using 6 or 6 1/2 oz. hamburgers you might want to cook the hamburgers less if you’re looking for a medium rare burger.
- The last-minute of grilling, add two slices of cheese to each burger and close the lid to melt the cheese.
- Remove the hamburgers to a platter.
- Place each hamburger on a bottom bun, then top with a large spoonful of caramelized onions and then one strip of bacon broken in half.
- Top each burger with the top bun and serve
I found this recipe on mantitlement
Spicy Cauliflower Burgers
For the Cauliflower Burgers
- 3/4 cup uncooked quinoa
- 1 head cauliflower (about 6 cups florets)
- 3-4 tablespoons oil, divided
- a few generous shakes of spicy seasoning – cumin, chili powder, cayenne, etc.
- 1/2 teaspoon garlic salt OR just a minced garlic clove or two
- 3/4 cup breadcrumbs or ground almonds
- 3/4 cup shredded pepper jack cheese
- 3 eggs
- 1 1/2 teaspoon salt
- a few good squeezes of lime juice
- 1/2 cup chopped cilantro
- 1/2 cup chopped purple cabbage
- green sauce
- chipotle mayo
- buns (recommended jalapeño cheddar)
- Preheat the oven to 400 degrees. Cook the quinoa according to package directions but only using 1 cup broth of water to keep it from getting too heavy.
- Cut the cauliflower into florets, transfer to a baking sheet, drizzle with 1 tablespoon oil and sprinkle with spices to taste. Roast for 20-30 minutes. Let cool. Pulse through a food processor to form small pieces that stick together. We don’t want PUREE here, but we do want enough mushiness to help it all stick together.
- Combine the cooked, pulsed cauliflower with the quinoa, garlic salt, breadcrumbs, pepper jack cheese, eggs, salt, and another teaspoon or two of spicy seasoning (cayenne will make it hot-spicy, so just add a few shakes of that one). Form 10 patties.
- In an oiled or nonstick pan over medium heat, cook the burgers until golden brown on each side, flipping very carefully to avoid breaking. Set aside on a paper towel lined plate.
- Toss the lime juice, cilantro, cabbage, and a quick stream of oil together. Season with salt.
- Arrange the burgers with: magic green sauce, the cauliflower burger, the slaw, and the chipotle mayo on top
I found this recipe on pinch of yum
If you enjoyed these recipe click the link for more of these crazy awesome hamburger recipes. crazy awesome hamburger recipes!
I hope you enjoyed todays post. If you have any questions leave a comment below and I will respond 🙂 Also, I hope you enjoyed my 3 posts today, if you have not yet read the first two “Life hacks for the cold weather” and “BBQ Bonanza” you can find them on my blog diylifestyle.co
Have a great day and enjoy snoopy and Woodstock eating burgers (they are actually muffins since there was not a gif of them eating burgers) 🙂
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