Give your grilling a kick by adding flavor (and a few surprise ingredients) to your usual repertoire. Don't love turkey burgers? Try Sam Zien's suggestion — and top it with caramelized onions and a fried egg. Sick of bland veggie burgers? He's got one that'll please even the pickiest eater at the party.
Recipe: The fried egg turkey burger (on this page) Recipe: Burger from the east (on this page) Recipe: Veggie burger (on this page)Turkey — good for you, right? Of course. But then turkey, dry as toast in a burger sometimes, is also right. So the addition of the fried egg and softened onions keep that from happening. It's delicious and you still feel good about yourself.
Heat a nonstick skillet to medium, add the olive oil and the onions — cook, stirring until nicely caramelized, about 10 minutes.
In a bowl, mix the turkey with the seasoning and 1 tablespoon of the barbecue sauce. Separate the turkey mixture into 4 equal portions and form into patties.
Preheat the grill to medium-high.
Grill the burgers until nicely charred on both sides and cooked through, 4 to 6 minutes a side.
In a nonstick pan over medium heat, cook the eggs in the butter — I like to go over-easy cuz there's just something about the yolk running down through the onions, burger, etc.
Meanwhile, grill the muffins until toasty. Top each bottom with a burger, onions, a fried egg, then the top of the bun.
*Btw: If it isn't obvious, a fried egg can always be added to any burger (and should).
*Btw: I realize turkey and steak seasoning may seem a bit...contradictory. But the turkey won't mind, and neither will you.
Makes four burgers
Beefy, Asian-y, and crunchy from the slaw. There's no bad here.
1. Mix together the beef, garlic, ginger, green onions, and salt/pepper well.
2. Shape into patties.
3. Preheat the grill to medium-high.
4. Combine the hoisin and chili sauces and set aside.
5. Mix together the broccoli slaw, mayo, and sesame oil — set aside.
6. Cook the burgers to the desired doneness — about 5 minutes a side for medium-rare - brushing each side with the sauce once that side has been cooked, and then again when you take them off.
7. Grill the buns until light brown. To serve, put some extra sauce on a bun, then the burger, and then top with the slaw.
Makes 4
I've always been amazed at what veggie burgers seemed to be made of — nuts, grains, beans, twigs, rocks, and sand that have been knocked out of the bottom of birkenstock shoes (see btw)...But where were the vegetables? Maybe somewhere, but in those preformed patties, it's really hard to tell. So mine are made of actual and totally legit vegetables — but don't end up being shaped into patties. Okay, call it creative license, but i'm sure you get that it doesn't have to be in a patty shape to be called a burger. I mean, hot dogs are not really in the shape of...oh, forget it.
Preheat the grill to medium-high.
Mix together the pesto and goat cheese — set aside.
Put the veggies on a platter or baking sheet, brush lightly with oil, and season with salt and pepper.
Transfer the veggies to the grill and cook on both sides until tender and a little charred all over — this will be 7 to 10 minutes total for the peppers and carrots and about 5 minutes total for the onion and eggplant.
Toast the buns lightly on the grill.
Spread the pesto mixture on the bottom of the buns and add the veggies and the top bun.
*Btw: Attention vegan activists: Please resist the urge to contact my publisher and rip on me for my "unfair" characterization of veggie burgers and for making fun of your shoe of choice. But really, have you guys tried some of the veggie burgers out there? I was actually being kind...
Serves 4
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