Thread: What can I put in my hamburg to make my burgers less boring?

Mix in some minced or shredded onion, Italian seasoning, garlic powder or favorite steak sauce or hot sauce, etc.

Add some dry mixed herbs and a teaspoon of curry powder.

Try mushroom or veggie patties, they already have alot of flavor & are healthier for you. Or on top of the burger put ranch or onion dip in additon to all you normal condiments, it's delicious!

This bacon cheeseburger has the bacon and cheese stuffed inside the patty. A little surprise for a great tasting burger.
INGREDIENTS:
1/4 pound chopped, crisp cooked bacon
1/2 large onion diced
1 cup cheddar cheese - shredded
1 1/2 pounds ground beef
1/2 teaspoon Spike (or seasoned salt)
2 tablespoon beer
PREPARATION:
Combine bacon, onion, cheddar cheese and set aside. Combine beef, spike and beer, mix thoroughly, the shape into 6 thin patties. Put bacon/onion/cheese mixture on 3 patties. Top with remaining patties and press edges to seal.

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These delicious garlicky burgers are topped with avocados and roasted red peppers. This recipe was submitted by Shannon Timmons a Hamburger Contest I ran several years ago.
INGREDIENTS:
1 pound ground beef
1/2 cup minced onion
2 garlic cloves, pressed
Montreal Steak Seasoning
2 avocados
1 red onion, sliced thin
1 jar roasted red peppers
6 large onion rolls
PREPARATION:
Mix together ground beef, minced onion and pressed garlic. Pat into patties and sprinkle with Montreal Steak Seasoning. Grill to your liking. Place hamburger patties on an onion roll and top with red onion, lots of roasted red peppers, and avocado slices
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This burger recipe is filled with delicious flavor. Not only do the patties have a Cajun flare, but there is also a mild spiced barbecue sauce to accompany it.
INGREDIENTS:
1 pound ground beef
1/4 cup barbeque sauce
1 egg
3 green onions, chopped
3 tablespoons dry bread crumbs
1 tablespoon Cajun seasoning
1 tablespoon prepared mustard
1 teaspoon Cajun seasoning
4 slices Cheddar cheese
PREPARATION:
Preheat grill for high heat. Mix ground beef, egg, bread crumbs, green onions, mustard, and 1 tablespoon Cajun Seasoning in large bowl. Form mixture into 4 patties.
In a small bowl, combine 1 teaspoon Cajun seasoning into barbecue sauce. Lightly oil grill and cook patties for 5 minute per side, or to desired doneness. At the end of cooking, place cheese on patties and serve over burgers topped with seasoned barbecue sauce.
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Imagine having pizza and burgers together. Lee Custer sent me this recipe for a great pizza burger that should make everyone happy.
INGREDIENTS:
3 pounds ground round ( prefered ) or chuck
1/2 tablespoon oregano (dried and crumbled)
1/4 tablesppon basil (dried and crumbled)
1 small onion diced
2 cloves of garlic minced
1 small green or red pepper diced small
1/2 cup pizza sauce ( either store bought or homemade )
12 slices of mozzarella cheese
12 slices of Provolone cheese
12 slices of pepperoni
12 Kaiser rolls
for rolls:
3 tablespoons olive oil
1 teaspoon oregano ( dried and crumbled)
1 teaspoon of basil ( dried and crumbled)
1/4 teaspoon of garlic powder
PREPARATION:
Mix the burger, spices, onion, garlic, and pepper together and shape into 12 patties. Grill over hardwood coals until done to your liking. Baste with the pizza sauce for the last few minutes. Cut rolls in half .
Mix the remaining herbs and olive oil and brush on both cut faces of rolls, place face down on grill for a few minutes to toast. Remove from grill. Place a slice of Mozzarella cheese on one half of roll and a slice of Provolone on the other half of roll. Place one slice of pepperoni on top of one side of roll. Place burger on one side of roll and brush with remaining pizza sauce. Close roll and serve.
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These herb burgers are sure to please! You can use either burger buns or baguettes and your favorite condiments.
INGREDIENTS:
1 pound lean ground beef
1 cup breadcrumbs
1 egg
2 tablespoons lemon juice
2 tablespoons fresh basil, chopped
1 tablespoon fresh thyme, chopped
1 talespoon fresh rosemary, chopped
1 tablespoon chives, chopped
1/2 teaspoon salt
1/4 teaspoon black pepper
PREPARATION:
Preheat grill for medium-high heat. In a large mixing bowl, combine meat, herbs, bread crumbs, lemon juice, salt, and pepper until well mixed. Split mixture into eight equal portions. Shape into rectangular patties about 5-6 inches long.
Place patties on lightly oiled grill grate and cook for 8-10 minutes on each side. Remove from heat and serve on buns or sliced baguette
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The true Hawaiian classic burger. While many people might think twice about topping a hamburger with pineapple, this is a great burger that everyone who tries it loves.
INGREDIENTS:
1 pound ground beef
3/4 cup teriyaki sauce
1 small can pineapple slices
1 large onion, sliced
4 lettuce leaves
4 buns
4 slices swiss cheese
4 strips bacon, fully cooked
1 tablespoon butter
PREPARATION:
Drain pineapple juice in a bowl. Add teriyaki sauce and mix. Place pineapple slices and 3 tablespoons of pineapple teriyaki mixture in a resealable plastic bag. Turn to coat and set aside. Shape hamburger into 4 patties and spoon remaining pineapple teriyaki sauce over top.
Preheat grill. Butter buns. Place burger patties on hot grill and grill until done. Place buns on grill cut side down to toast lightly. Remove pineapple slices from bag and place on grill and cook until slightly browned and warmed through. Assemble burgers with patty, pineapple slices, lettuce, onion slices, Swiss cheese and bacon.

First, use a meatloaf mix (one part each of pork, veal and beef).

Season to taste, add diced peppers or pickles or onions or whatever strikes your fancy, and then stuff the burgers with a complimentary cheese.

For italian, season the burger mix with oregano and basil and red peppers and the wrap the meat mix around a small ball of cheese made of any combo of the classic italian cheeses: provolone, gorgonzola (if you like a bluer cheese) mozzerella, parmesan, ricotta (you really must strain the ricotta first). I advise the classics becasue they have the strongest flavors and will stand up to hearty seasonings in the meat mix.

Serve with deep fried bell pepper rings or french fried sweet potatoes, a pasta salad with artichoke hearts and capers and peppers and all the antipasti ingredients.

Take your classic ethnic dishes and turn them on their heels, translate your favorite meal into a hamburger. Nobody would accuse these burgers of being boring.

Bueno Comere!

Mini beef burgers with yoghurt, mint and lime dressing

Serves 3

Preparation time less than 30 mins

Cooking time less than 10 mins

Ingredients
For the mini burgers
¼ onion, finely chopped
1 garlic clove, crushed
150g/5½oz minced beef
1 tsp cumin seeds
salt and freshly ground black pepper
2 tbsp chopped fresh mint
2 tbsp olive oil
For the yoghurt dressing
1 tsp golden syrup
150ml/5fl oz natural yoghurt
1 lime, juice only
2 tbsp chopped fresh mint
To serve
6 slices white bread, toasted
small handful spinach leaves

Method
1. For the burgers, place all of the ingredients except the oil into a bowl and mix well. Using your hands, make three small patties out of the mixture.
2. Heat the olive oil in a frying pan and fry the burgers for 3-4 minutes on each side, or until browned on both sides and completely cooked through.
3. For the dressing, place all of the dressing ingredients in a bowl and mix well.
4. To serve, place a slice of toasted bread onto each of three serving plates. Top with a burger and drizzle over the dressing. Top with the remaining slices of toasted bread and serve with a handful of spinach leaves.

My favorite way is it to season with salt, pepper, Badia Complete Seasoning and a drizzle of teriyaki sauce sauce. Then serve with grilled pineapple slices.

Grandmother's Stuffed Hamburger Recipe
2 Tablespoons butter or margarine
1 1/4 cups stuffing mix (crushed)
1 beaten egg
3 oz can chopped mushrooms drained
1/3 cup beef broth
1/4 cup sliced green onions
1 teaspoon lemon juice
1 teaspoon salt
2 pounds hamburger

Melt butter and remove from heat. Add stuffing, egg, mushrooms, beef broth , onion, and lemon juice. Combine beef and salt. Divide meat in half. On piece of wax paper pat each half into 8 inch round circle. Spoon stuffing mix onto one half coming within 1 inch of edge. Top with second round of meat. Peel off sheet of wax paper and seal edges, invert pattie on grill or heavy skillet, peel off remaining sheet of paper. Cook 15 minutes on each side or until done. Cut into wedges serve with Ketchup if desired.
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GOURMET BURGERS
Ingredients:

* 1 1/2 lb lean ground beef
* Half of a red onion, diced
* 1 egg, beaten
* 2 tsp liquid smoke
* 2 Tbsp Worcestershire sauce
* 1/2 cup plain bread crumbs
* 1 tsp garlic powder
* 1/2 tsp + a pinch of salt
* 1/2 tsp + a pinch of pepper
* 1 Tbsp cold butter
* 6 slices of gouda cheese
* 1 Tbsp olive oil
* 8 thick portabella mushroom slices
* 4 focaccia rolls
* 2 Tbsp mayonnaise
* 2 Tbsp steak sauce
* 1 cup arugula
*

Method

With hands mix meat, onion, egg, liquid smoke, Worcestershire sauce, bread crumbs, garlic powder, salt and pepper. Divide into 4 equal pieces and form into burger patties. Take 1/4 Tbsp of butter and push into the center of each burger; seal. Grill on BBQ or inside grill until desired doneness. Right before burgers are done top with a slice of cheese. Drizzle mushrooms with olive oil and sprinkle with remaining salt and pepper. Grill mushrooms 1 minute per side or until tender. Top cooked burgers with two mushroom slices each. Toast rolls and spread one side with some mayonnaise and the other side with some steak sauce. Place burgers on the rolls and top each with 1/4 cup arugula.

I had this dilemma last week. I ended up throwing a bunch of stuff in with my hamburger and it came out great. Here is what I threw in:

garlic power
Worcester sauce
season salt
shredded mozzarella cheese
fresh ground pepper
a shake or two of hot sauce

I mixed it all together and made some patties and threw them on the grill. At the end I added a slice of white American cheese on top.

I have also added red wine and red onion to it as well (the wine was an accident, but it tasted great).

Good luck de-boring your hamburger - LOL.

I love to add sundried tomatoes. Its small yet very effective.