Make fish burgers, using sustainable fish such as hake, pollock or whiting. Just grill or bake a breaded fish fillet and cut in half. Slide into a floury bap while still hot, along with some tartare sauce and slices of crunchy iceberg lettuce. Serve with a lemon wedge, fries and coleslaw on the side.

More recipes like this over at
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This burger is studded with spicy jalapeño chilli. Take out 4-5 jalapeño slices from a jar and chop finely. Add these to the raw burger mixture. Form into patties and cook as usual. Place in a burger bun, with tangy salsa, peppery rocket leaves and a spoonful of home made guacamole. Top with a slice of mild Cheddar.

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Make a simple but tangy blue cheese mayonnaise - great with beef. With a fork, mash together 2 heaped tablespoons of sour cream, 1 teaspoon lemon juice, 30g Gorgonzola (or other blue cheese) and snip in a few chives. Add salt and pepper to taste and spread over the bottom half of a burger bun. Top with shredded lettuce, a cooked beef burger, a slice of grilled smoked bacon and a few small chunks of blue cheese. Top with a slice of tomato and the other half of the bun.

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This burger is flavoured with sweet, smoky chorizo. Make the beefburgers as before, but add in 50g finely chopped chorizo to the raw mixture. Form into patties, drizzle with oil and cook as before, serving in a ciabatta roll with rocket, mayonnaise and a thin slice of Manchego cheese.

More recipes like this over at
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Place 340g minced beef in a bowl, crack in an egg and mix, forming four patties. Drizzle with olive oil and season with salt and pepper. Fry in a dry, non-stick pan for 4-5 minutes on each side, until cooked through. Meanwhile, mix together 2 tablespoons mayonnaise, 1 teaspoon tomato ketchup and 1 small gherkin, chopped finely. Split a sesame seed bun, smear with the sauce and slide in the burger — along with shredded iceberg lettuce and slices of tomato.

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Mushrooms have an almost meaty texture when lightly cooked. Remove the stalk from a large, flat mushroom and scatter one chopped garlic clove, a little salt and a drizzle of olive oil on the dark underside. Top with some crumbled Stilton cheese and place under a grill for 6-9 minutes, until the mushroom has softened and the cheese has melted. Place in a burger bun, with rocket, mayonnaise and a couple of onion rings.

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For this spicy vegetarian burger, drain a 280g pack of tofu and crumble into a bowl. Add an egg, 2-3 teaspoons of red or green Thai curry paste, 1 tablespoon cornflour and 1-2 tablespoons chopped fresh coriander. Form into small patties, dust with flour and fry in a little oil, for 3-4 minutes on each side. Spread chilli jam or dipping sauce over one half of a small bread roll and scatter with coriander leaves. Serve with lime wedges for squeezing over.

More recipes like this over at
http://uk.lifestyle.yahoo.com/blogs/jo-romero/10-best-burger-recipes-102234908.html 

Cheddar Bacon Hamburgers - Recipe

Photo and full recipe found over at
http://allrecipes.com/Recipe/Cheddar-Bacon-Hamburgers 

Portobello Burger Recipe!

 Big or small, portobello mushrooms make the perfect grilled “burger.” Portobellos’ meaty texture and rich, robust flavor take on the flavors of marinades and rubs and stay juicy and tender when grilled. The onion topping can be made up to two days ahead.

ingredient list

Serves 4

• 8 baby portobello mushrooms, stems removed
• 3 Tbs. olive oil, divided
• 2 Tbs. Classic BBQ Rub
• 2 medium yellow or white onions, thinly sliced
• 1 tsp. herbes de Provence
• 1/2 cup prepared barbecue sauce
• 2 oz. shredded smoked Gouda (3/4 cup)
• 8 mini challah rolls or dinner rolls
  
  DIRECTIONS

1. Toss mushrooms in bowl with 1 Tbs. olive oil and Classic BBQ Rub. Set aside.

2. Heat remaining 2 Tbs. oil in large skillet over medium heat. Add onions and herbes de Provence, and cook 30 minutes, or until golden, stirring occasionally. Remove from heat, and season with salt and pepper, if desired.

3. Heat grill or grill topper over medium-high heat. Rub grate or grill topper with vegetable oil. Place mushrooms stem-side down on grill. Brush mushroom tops with barbecue sauce, and grill 3 to 4 minutes, or until soft and charred around the edges. Flip, and grill 3 minutes more. Divide cheese among mushrooms, placing in center of each stem side. Grill 1 minute more, or until cheese is melted.

4. Meanwhile, warm buns on grill. Spread barbecue sauce on bottom buns, then top each with 1 mushroom, sautéed onions, and top bun.

Via ► sammydavisjuniorjunior: 

Portobello mushroom burgers with provolone cheese and red pepper mayonnaise recipe!

Full recipe and more great photos found over at
http://hilarymakes.com/2011/07/12/portobello-mushroom-burgers-with-provolone-cheese-and-red-pepper-mayonnaise/

cafeyum: Portobello Mushroom Burgers

Chipotle-Bacon Turkey Burger Recipe!

Full recipe over at ► http://www.chow.com/galleries/recipes/49/soup-salad-sandwich/29724/chipotle-bacon-turkey-burger

phoods:

(via Soup/Salad/Sandwich - Chipotle-Bacon Turkey Burger - Photo Gallery - CHOW)

Recipe - Vegan Sweet Potato Burgers

Full recipe found over at
http://kblog.lunchboxbunch.com/2012/02/easy-sweet-potato-veggie-burgers-with.html

Great burger and fries recipe!

Full recipe over at
http://www.chow.com/galleries/recipes/51/side-dish/29720/french-fries

phoods:

(via Side Dish - French Fries - Photo Gallery - CHOW)

nauticalwheeler:

4 cup cooked and drained black beans
½ red onion, small diced
1 jalapeno, seeded and minced
1 clove garlic, minced
½ cup fine breadcrumbs
1 Tbsp chopped parsley
1 Tbsp chopped cilantro
1 tsp oregano
1 tsp cumin powder
kosher salt and fresh cracked black pepper


Place half the beans in a food processor. Pulse until smooth. Transfer to a bowl and set aside.

Heat a little olive oil in a nonstick sauté pan over medium heat. Add the onion, jalapeno, and garlic. Cook until translucent, about 3-4 minutes. Combine with the bean puree. Then add the remaining beans, spices, herbs, and breadcrumbs to the bowl. Stir to combine and season with salt and pepper.

Form mixture into 6-8 patties of equal size (about 1/2” thick). Layer between sheets of wax paper and stack in a air-tight freezer safe container until you want to eat some.

To cook set a non-stick sauté pan over medium high heat, add a little olive oil, and pan fry the burgers for about 3-4 minutes each side.