5 Fresh Homemade Burger Recipes

by Kristen Desmond
Flipping delicious burgers is a fine art. But by following some simple guidelines, you can be "king of the grill" at your next cookout.

• Pack the burger patties tightly so the meat holds together. Make them the same size and thickness (about 3/4 inch) to promote even cooking.
• For best results, make sure your grill is hot and well-oiled before cooking. (Here are some more top cookout tips.) Cook your burgers with the grill lid down, flipping them only once.
• Resist the urge to press down on the patties with a spatula while cooking and never use a fork or cut into a burger to test for readiness, which allows the tasty juices to escape, leaving your burgers dry. Instead, follow the cooking times in the recipe, or use a thermometer to test for doneness. For ground meats, internal temperature should reach 155 degrees Fahrenheit for a medium-cooked burger.
• You can freeze raw meat patties for later. Simply prepare the patties according to the recipe, place parchment paper or wax paper between each patty and seal them in a freezer bag. They keep for several weeks. Defrost frozen patties overnight in the refrigerator and cook them within 3 days.

Italian Burgers

Serves 4
1 tablespoon olive oil
1 medium yellow onion, thinly sliced
1 green pepper, thinly sliced
3 teaspoons Italian seasoning, divided
1 pound lean ground beef
1 teaspoon garlic salt
1 cup prepared marinara sauce, divided
Salt and pepper to taste
4 slices mozzarella cheese
4 burger buns

1. In a large skillet, heat the olive oil over medium heat. Add the onions, peppers and 1 teaspoon Italian seasoning and sauté until soft and lightly browned, about 6 to 8 minutes. Add salt and pepper to taste. Set aside.
2. In a medium mixing bowl, use your hands to thoroughly combine the ground beef, 2 teaspoons Italian seasoning, garlic salt, and 1/4 cup marinara sauce. Divide mixture and shape into 4 equally sized patties.
3. Grill the patties over medium heat for 8 to 10 minutes, flipping once halfway through and basting the patties with the remaining marinara sauce. In the last 30 seconds, top the patties with sliced mozzarella cheese, allowing it to melt, and toast the buns by placing them on the grill.
4. Assemble the burgers by placing the patties on the toasted buns and topping with onions and peppers. Serve immediately.

Turkey Pesto Burgers

Serves 4
1 pound ground turkey
1/2 cup prepared pesto
1/2 teaspoon salt
4 slices Monterey Jack cheese
4 burger buns
2 roasted red peppers, packed in water, divided

1. In a medium mixing bowl, use your hands to thoroughly combine the ground turkey, pesto and salt. Divide mixture and shape into 4 equally sized patties.
2. Grill the patties over medium heat for 8 to 10 minutes, flipping once halfway through. In the last 30 seconds, top the patties with sliced Monterey Jack cheese, allowing it to melt, and toast the buns by placing them on the grill.
3. Assemble the burgers by placing the patties on the toasted buns and topping with roasted red peppers. Serve immediately.

Blue Cheese Barbeque Burgers

Serves 4
1/4 cup plus 2 tablespoons sour cream
1 teaspoon white vinegar
1 teaspoon lemon juice
2 ounces crumbled blue cheese
1-1/2 teaspoons minced chives
1/4 teaspoon salt
1-1/2 cups shredded cabbage (or coleslaw mix)
1 pound lean ground beef
1 teaspoon garlic salt
1/2 teaspoon ground pepper
1 cup prepared barbeque sauce, divided
4 burger buns

1. In a small mixing bowl, make a dressing by combining the sour cream, vinegar, lemon juice, blue cheese, chives, and salt. Add the shredded cabbage and toss to coat. Set aside.
2. In a medium mixing bowl, use your hands to thoroughly combine the ground beef, garlic salt, pepper, and 1/4 cup barbeque sauce. Divide mixture and shape into 4 equally sized patties.
3. Grill the patties over medium heat for 8 to 10 minutes, flipping once halfway through, and basting the patties with the remaining barbeque sauce. In the last 30 seconds, toast the buns by placing them on the grill.
4. Assemble the burgers by placing the patties on the toasted buns and topping with the shredded cabbage mixture. Serve immediately.

Tuna Burgers with Wasabi Spread

Serves 4
1/2 teaspoon wasabi powder
1 tablespoon water
1/4 cup sour cream
1 teaspoon Dijon mustard
1 teaspoon minced garlic
1 teaspoon lemon juice
1/8 teaspoon salt
1 pound sushi-grade tuna
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon minced ginger
3 green onion tops, minced
1 cup fresh sprouts
4 burger buns

1. In a small bowl, mix the wasabi powder with the water until dissolved. Add the sour cream, mustard, garlic, lemon juice, and salt and mix to combine. Set aside.
2. Chop tuna into small chunks. In a food processor, mix the tuna, soy sauce, sesame oil, ginger, and green onions until combined. Divide mixture and shape into 4 equally sized patties.
3. Grill the patties over medium heat for 4 to 6 minutes for a rare burger, or longer for desired doneness, flipping once halfway through. In the last 30 seconds, toast the buns on the grill.
4. Assemble the burgers by dressing the buns with the wasabi spread, placing the patties on the buns, and then topping them with the sprouts. Serve immediately.

Best Black Bean Burgers

Serves 4
Note: For a vegan version of these burgers, replace the egg by mixing 1 tablespoon flax meal with 3 tablespoons water. Allow mixture to sit for 2 minutes before using.
1 can black beans, rinsed and drained
1/2 cup corn kernels (canned or frozen)
3 green onion tops, minced
1/4 cup chopped cilantro
1 egg
1 tablespoon ground cumin
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon chili powder
1/4 teaspoon ground pepper
1/2 cup bread crumbs
1 avocado, sliced
1 cup salsa, divided
4 slices Monterey Jack cheese (optional)
4 burger buns

1. In a food processor, pulse to combine the black beans and corn (do not puree the mixture, just mash the beans). Put the mixture into a medium mixing bowl. Add the minced onions and cilantro and stir to combine.
2. In a small mixing bowl, combine the egg, cumin, garlic powder, chili powder, salt, and pepper. Add egg mixture to black bean mixture and stir to combine. Add bread crumbs and stir until mixture comes together. Divide mixture and shape into 4 equally sized patties.
3. Spray a piece of aluminum foil with non-stick cooking spray and place it over medium heat on the grill. Place the patties on the foil to prevent drying and grill for 15 minutes. Flip the patties once halfway through. In the last 30 seconds, top the patties with sliced Monterey Jack cheese, allowing it to melt, and toast the buns on the grill.
4. Assemble the burgers by placing the patties on the toasted buns and topping with sliced avocado and salsa. Serve immediately.

When she's not running or grilling healthy grub, Kristen Desmond is a freelance food writer living in Santa Barbara, Calif. Find more of her seasonal recipes at www.getyouryummyback.com.