Green Chile Cheeseburgers with Caramelized Onions Recipe!
from Delish Blog
Last night I made turkey burgers, but with a twist, I added about a cup of salsa and a 1/4 cup chopped red onion then grilled it. I’ve made this before and I really enjoy the flavor it adds! I used mango peach salsa this time and I think it went well with the turkey. I would suggest this to everyone. I also make avocado fries which you batter slices of avocado and fry them in oil. If you like avocado its great and topping the burger with it is good too! recipe that was e-mailed to me is:
1 avocado, sliced into ¼ inch slices
½ cup milk
½ cup flour
1 egg, beaten
Canola oil, for frying
Fill a skillet with oil until it’s about ¼ – ½ inch full. Heat on high until oil sputters when a drop of water is dropped in.
Place the milk, flour and egg into three separate shallow dishes. Beat about a tablespoon of water into the egg mixture. Take a slice of avocado and dunk in milk, then the flour, then the eggs, then back in the flour. Place each slice on a plate until you’ve dunked the whole batch in batter.
Slowly add the slices to the oil. You don’t want to overcrowd the pan, so stop before they all start touching each other. After about a minute you’ll see the edges turning brown, this means it’s time to flip them over. Allow to cook for another minute and then remove them from the skillet and place on a plate lined with paper towels.
culinarydelights: Eggplant Burger Recipe!
Burger and full recipe found over at
Totally Edible Turkey Burgers Recipe
therecipejunkie: Bacon Cheeseburger Soup Recipe!
- 10 slices of bacon, cut into 1/2 inch pieces
- 2 pounds ground beef
- 1 onion, diced
- 2 tsp. garlic, minced
- 4 cups of chicken broth
- 1 (14.5 oz) can of petite diced tomatoes, undrained
- 1 (10.75 oz) can cheddar cheese soup
- 2 Tbsp, Worcestershire sauce
- 1/4 cup dill pickle relish
- 1 (2.8 oz) can of French fried onions
- In a large soup pot or dutch oven, cook bacon until crisp. Remove from the pot and drain on paper towels.
- Add ground beef, onion , and garlic to pot with bacon grease. Cook until beef is no longer pink and onion is tender. Drain off grease.
- Add chicken broth, tomatoes, cheese soup, and Worcestershire sauce to the meat mixture. Cook for 10 to 15 minutes or until heated through. Mix in pickle relish.
- Serve in bowls topped with the cooked bacon followed by the French fried onions. Serves 6 to 8.
Chorizo slider burgers recipe!
Photo and full recipe found over at
gastrogirl: chorizo slider burgers.
Barbeque Chicken Burgers Recipe!
anteupgraphics: Barbeque Chicken Burgers
Japanese Burgers With Wasabi Ketchup Recipe!
Lamb burgers with peach chutney recipe!
Mediterranean Lamb Burger Recipe!
Burger Of The Week - Here At “Just Burgers - The Web’ Best Flippin’ Burger Blog!”
Ok, ok, ok so I’m not really being truthful this week… that’s right… it’s not really “Burger” Of The Week. No, instead it’s a mahoosive 32 “burgers of the week!” That’s right, 32 burger recipes which should keep you going all summer or (if you’re in you’re in the southern hemisphere) winter!
Like I always say, fast food doesn’t have to be junk food and making you’re own burgers is fun, saves money and at least you know where the ingredients come from!
So say “adios” to all that salt, sodium and fat that you get in some burgers from many burger chains and heat up that griddle or bbq and check out the meat and veggie burgers in this epic and über list of “Burgers Of The Week!”
Ok, article over at
and the list of 32 recipes is found over at
Now aren’t I good to you?
Summer’s best burgers! 32 recipes from Whole Foods.
White Bean Veggie Burgers for Burger Night! - Recipe
Pesto Salmon Burger Recipe!
4 hamburger Buns
Salmon Patties (purchased, or see recipe below)
Sliced Fresh Mozzarella cheese
Basil pesto (store-bought or see recipe below)
Lightly toast the hamburger bun, add a dab of mayo and slather with pesto. Add the salmon patty and top with some mozarella cheese. Place under the broiler for a couple of minutes to melt the cheese. Place the other half of the bun on top and enjoy!!
Adapted from Mark Bitten
1 1/2 pounds skinless, boneless salmon
2 teaspoons Dijon mustard
2 small shallots, peeled and cut into chunks
1/2 cup coarse bread crumbs
1/4 cup chopped parsley
Salt and freshly ground black pepper
2 tablespoons butter or olive oil
1. Cut the salmon into large pieces, and combine 1/4 of the pieces with the mustard in a food processor. Process until the mixture becomes pasty, scraping down the sides as necessary. Add the shallots near the end so they are also finely chopped.
2. Add the remaining salmon pieces along with half the parsley, and pulse until the larger pieces are somewhat combined with the mixture, making sure not to over-process. 1/4-inch pieces of salmon should remain; you don’t want a complete salmon puree.
3. Turn out the mixture into a bowl and stir in the breadcrumbs by hand. Season with a healthy pinch of salt and a few grinds of fresh pepper, and shape into four patties.
4. Heat butter or oil in a large (12-inch) skillet, preferably nonstick, over medium-high heat. Once the skillet is very hot, carefully place the patties inside and cook 2-3 minutes per side, turning once.
2 cups packed fresh basil leaves
2 cloves garlic
1/4 cup pine nuts
1/2 cup extra-virgin olive oil (I use less)
Kosher salt and freshly ground black pepper, to taste
1/2 cup freshly grated Parmesan cheese
Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add the oil slowly (you may not need all the oil) and process until fully incorporated and smooth. Season with salt and pepper.
Via ► recipecardbox: ◄ Great blog!
250g firm tofu, mashed
1 cup oats
1/2 cup sunflower seeds, grinded
4 tablespoon soy sauce
pinch garlic powder
2 tablespoon finely chopped onion
Mix all ingredients. Form into 4 burgers and fry in olive oil.