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As we ease closer to Labor Day and the end of summer, there is still plenty of time left to grill outdoors and not heat up your kitchen. Classic barbeque fare is a juicy burger with toppings of choice. In this recipe series, mix it up a little with burgers of all kinds. Included are recipes for vegetarians and vegans. Give them a try – you never know what might tickle your fancy.
Greek-Style Quinoa Burgers
Serves 4
1/2 cup rinsed quinoa
10 baby carrots
6 scallions, thinly sliced
15 ounces canned white beans, drained and rinsed
1/4 cup plain dried breadcrumbs
1 large egg, lightly beaten
Coarse sea salt and pepper
2 tablespoons olive oil
1/2 cup plain Greek yogurt
1 tablespoon fresh lemon juice
4 hamburger buns
1/2 cucumber, seeded and thinly sliced diagonally
In a small saucepan, bring 3/4 cup water to a boil; add quinoa, cover, and reduce heat to low. Cook until liquid is absorbed, 12 to 14 minutes; set aside.
In a food processor, pulse carrot until finely chopped. Add cooked quinoa, half the scallions, beans, breadcrumbs, egg, 1 teaspoon salt, and 1/4 teaspoon pepper; pulse until combined but still slightly chunky.
Form mixture into four 3/4-inch-thick patties. If too soft, refrigerate 10 minutes to firm. In a large nonstick skillet, heat oil over medium; cook burgers until browned and cooked through, 8 to 10 minutes per side.
Meanwhile, in a small bowl, combine yogurt, lemon juice, and the remaining scallions; season with salt and pepper. Serve burgers on bun topped with cucumber and yogurt sauce.

Feta Turkey Burgers
Feta is such a versatile cheese. It blends well in salads and is very tasty drizzled with a little olive oil and sprinkled with oregano. It can also wake up a tired burger like it does in this recipe.
Serves 4
1 pound ground turkey
1 cup feta, crumbled
¼ cup Kalamata olives, pitted and finely chopped
4 teaspoons fresh oregano
Sea salt and ground pepper
Preheat the grill for medium high heat.
In a large bowl, combine all the ingredients. Mix together and form into patties.
Lightly oil the grate. Place patties on the grill. Cook for 10 to 12 minutes, turning halfway through.

Chicken Burgers
I like to use half white meat and half dark meat to keep this burger moist. Try this heart healthy option for your next cookout.
Serves 4
1 avocado, sliced
1 tablespoon lime juice
1 tablespoon grape seed oil
1 large sweet onion, sliced
1 pound ground chicken
Sea salt and pepper to taste
4 hamburger buns
4 tablespoons veganaise
4 slices cheese of your choice
In a small bowl, combine sliced avocado and lime juice. Add water to cover; set aside. Preheat an outdoor grill for high heat and lightly oil grate.
Heat grape seed oil in a large skillet over medium-high heat. Saute the onions until browned and caramelized; set aside.
Season the chicken with salt and pepper. Form into four patties. Place on grill, and cook until no longer pink and juices run clear, about 5 minutes on each side.
Spread buns with veganaise. Top with patty, onion, cheese and avocado.

Classic Juicy Burger
One of the challenges with burgers is keeping them moist while cooking, especially if you like yours well done. The milk and egg in this recipe bind the bread crumbs with the meat and keep it super juicy. Enjoy!
Serves 8
2 pounds ground sirloin
1 egg, lightly beaten
½ cup bread crumbs
3 tablespoons evaporated milk
Sea salt and pepper to taste
8 hamburger buns
Preheat grill for high heat. Grease the grate.
In a large bowl, mix the ground beef, egg, bread crumbs, evaporated milk, salt and pepper using your hands. Form the mixture into 8 hamburger patties.
Lightly oil the grill grate. Grill patties 4 minutes per side for medium, 6 minutes each side for well done.

Black Bean Veggie Burgers
Beans are the forgotten protein that actually produce a fabulous burger. Try this heart healthy option!
Serves 4
1 15 ounce can Eden black soy beans, drained and rinsed
½ onion, sliced
3 cloves garlic, crushed
1 egg, lightly beaten
1 tablespoon smoked paprika
1 teaspoon Tabasco sauce
½ cup bread crumbs
4 hamburger buns
Preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil.
In a food processor, pulse beans until thick and pasty. Add the onion, garlic, egg, paprika and Tabasco. Pulse until combined.
Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
Place patties on foil, and grill about 8 minutes on each side.

Bacon Burger
If the beef isn’t enough, add bacon to the mix for a succulent burger. The fat in the bacon also keeps this burger moist and juicy.
Serves 6
½ cup shredded Monteray Jack cheese
1 tablespoon grated aged Asiago cheese
1 small onion, finely chopped
1 egg, slightly beaten
1 tablespoon ketchup
Sea salt and pepper to taste
1 pound ground sirloin
12 slices bacon
6 hamburger buns
Preheat a grill for high heat. Grease the grate.
In a large bowl, mix together the cheeses, Parmesan cheese, onion, egg, ketchup, salt and pepper. Crumble in the ground beef, and mix together by hand. Form into 6 patties, and wrap two slices of bacon around each one. Secure bacon with toothpicks if needed.
Place patties on the grill, and cook for 5 minutes per side, or until well done. Remove toothpicks before serving on hamburger buns.

Portobello Mushroom Burgers
These mushrooms were a splash as a meat alternative for a short while in the 90’s. They fell to the wayside due to their price. Since then there are more purveyors for this delectable treat and they have come down in price.
Serves 4
4 Portobello mushroom caps
2 tablespoons olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon minced garlic
1/4 cup balsamic vinegar
Sea salt and pepper to taste
4 slices cheese of your choice
4 hamburger buns
Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together oil, basil, oregano, garlic, vinegar, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for about 30 minutes, turning half way through.
Preheat grill for medium-high heat.Grease grate with oil.
Place mushrooms on the grill, using marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling. Serve on hamburger buns.

Spinach and Feta Chicken Burgers
Serves 8
2 eggs, slightly beaten
2 cloves garlic, minced
4 ounces feta cheese
1 pound baby spinach leaves, chopped
2 pounds ground chicken
8 hamburger buns
Preheat an outdoor grill for medium-high heat and lightly oil grate.
While the grill is preheating, mix together eggs, garlic, feta cheese, spinach, and chicken in a large bowl until well combined. Form into 8 patties.
Cook on preheated grill until no longer pink in the center, 15 to 20 minutes. Serve on hamburger buns.

Salmon Burgers
Burgers typically don’t come to mind when you think of salmon, but these patties are so tasty that I have even gotten fish haters to each more than one!
Serves 8
2 1/2 pounds wild sockeye salmon fillet, skinned and de-boned
1 cup dry bread crumbs
1/2 cup scallions, finely chopped
1 tablespoon brown mustard seeds
2 eggs, lightly beaten
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 tablespoons grape seed oil
8 hamburger buns
Place salmon in a food processor and pulse until chopped into small bits.
In a large bowl, mix the minced salmon with bread crumbs, scallions, mustard seeds, and eggs. Season with salt, and pepper. Chill at least 30 minutes in the refrigerator.
Preheat an outdoor grill for medium-high heat. Grease the grate with oil.
Form the salmon mixture into 8 burger patties. Lightly coat each patty with grape seed oil.
Place salmon patties on the grill, and cook 4 or 5 minutes on each side. Serve on hamburger buns.

Blue Cheese Stuffed Lamb Burgers
Oh, my! Lamb! That juicy, tasty, succulent meat makes a fantastic burger. Blue cheese stands up to the hearty meat, but you can eliminate if you choose.
Serves 6
6 ounces blue cheese at room temperature
3 pounds ground lamb
3 tablespoons finely chopped fresh parsley
Sea salt and freshly ground pepper, to taste
6 hamburger buns
Prepare an outdoor grill for medium heat.
Divide the cheese evenly into 6 pieces and shape each into a 2-inch disk. Set aside.
In a medium bowl, combine the lamb, parsley, salt and pepper. Do not over mix. Divide the lamb into 6 portions. Mold each portion around a piece of cheese and shape into a rough ball, then flatten slightly into a patty. Be sure the cheese is completely enclosed within the lamb.
Grill the burgers, turning once, until the cheese is melted and the meat is medium-rare, 4 to 5 minutes per side.

The post Labor Day BBQ Burger Recipees appeared first on The National Herald.

Source: The National Herald
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