4 scallions, chopped (we used this plus an extra ½ cup chopped scallions*)
1 Tbsp. chili garlic sauce
4 burger buns, split and toasted (we used sesame seed buns)
Chayote Slaw, for topping
2 Tbsp. fresh lime juice
1 Tbsp. brown sugar (we used light brown sugar)
1 Tbsp. fish sauce
2 cups julienned chayote
1 cup fresh mung bean sprouts
½ cup seeded and thinly sliced English cucumber
½ cup chopped scallion greens (they suggest this will take about 5 scallions)
¼ cup chopped fresh basil
¼ cup chopped fresh cilantro
1 jalapeño, seeded and thinly sliced (optional) (we used it and left the seeds in)
In a large bowl, whisk the peanut sauce ingredients together, leaving it off to the side for now.
Add the burger ingredients to a food processor**, pulsing until combined. Shape the meat mixture into 4 (½-inch thick) patties (we made a little indent in the middle of the patties).
Preheat your grill*** to medium-high, brushing the grill grate with oil afterwards (we used vegetable oil). Grill the patties, covered***, for 4 minutes per side or until fully cooked (4 minutes per side did the job for us).
While the burgers are cooking, make the slaw. In a small bowl, whisk together the slaw dressing ingredients. In a large mixing bowl, add the slaw ingredients to it, pouring the dressing over it afterwards, tossing to combine.
Spread the peanut sauce on the buns, put the burger on and top with the Chayote Slaw.
*I tried to make all the components at the same time and accidentally added the ½ cup of chopped scallions meant for the slaw to the bowl with the burger ingredients. Turned out to be a happy accident though !
**We just mixed the burger ingredients together by hand in a large mixing bowl.
***We cooked our burgers on an indoor grill and didn’t cover them while they cooked.
All the components together made a tasty burger ! We tried the slaw on its own and it was too spicy to eat as a side dish but on the burger, the heat gets tempered down to a nice level. The slaw also adds a nice crunchy texture to the burger. The flavor of green onion comes through in the patty but you won’t need a breath mint because of it. Peanut sauce adds more flavor and a creaminess to the burger. Don’t know if this really counts as Thai but it does count as being delicious !
We got this recipe from Cuisine Tonight.
We weren’t paid in any form to promote Cuisine Tonight.
Take a medium-sized bowl and add the black beans to it, mashing it with a fork (we mashed them until they looked like refried beans). Mix in ½ cup cilantro and the following ingredients: cheese, panko, ground cumin, dried oregano, sea salt, chopped jalapeño and egg whites. Take a baking sheet and line it with aluminum foil, spraying the foil with cooking spray afterwards. Shape the bean mixture into 6 (½-inch thick) patties. Place the patties on the lined baking sheet, sticking the sheet in the oven afterwards for 20 minutes, carefully flipping the patties halfway through.
Take another medium-sized bowl and mix the following ingredients together in it: the remaining cilantro, mango, shallots, lime juice, avocado and minced garlic. Take each patty and place it on a bottom bun, topping each one with a lettuce leaf and 1/3 cup of mango salsa, placing the top bun on afterwards.
We loved this burger ! The patty itself has a little bit of heat to it. It’s tastiest when you can get the mango salsa in a bite with the patty. The lettuce is a nice touch (although we do wonder if they simply called for lettuce to help keep the mango salsa from spilling everywhere). The whole burger, toppings and all, is a great example of how tasty veggie burgers can be.
We got this recipe from Cooking Light.
We weren’t paid in any form to promote Bush’s or Cooking Light.
Salt and pepper (we used kosher salt and freshly ground black pepper)
2 Tbsp. extra-virgin olive oil
8 slices of Monterey Jack cheese (½ lb.) (we used Kraft Big Slice Hot Habanero cheese slices)
2 Tbsp. water
4 brioche hamburger buns, split and toasted
1 cup cilantro leaves
Thickly sliced hot or sweet pickled peppers, for serving (don’t know if it counts as thick, but we used pickled jalapeño slices)
Take a medium-sized mixing bowl out and mix the chuck and sausage together in it until it looks like they are thoroughly mixed together. Divide the meat mixture into 4 sections, shaping each section into a 4-inch patty that’s about ¾-inch thick. Season the patties with the salt and pepper (we only seasoned one side of the patty).
Take a large cast-iron skillet and pour the olive oil in, setting the heat high enough for the oil to start shimmering (we went with medium-high heat). Add the patties into the skillet, pressing them down a little with a spatula until they’re only about ½-inch thick. Cook the patties over high enough heat that they become really crusty on the bottom in 2 to 3 minutes. Flip the burgers over and cook them for another 2 minutes or until well browned. Place 2 slices of cheese* on each burger and pour the water into the skillet. Immediately put the lid on the skillet and let it cook for another minute or two or until the cheese has fully melted and the burgers are fully cooked.
Place the cheeseburgers on the toasted buns and top with the cilantro leaves and sliced pickled peppers. Put the top bun on and eat right away !
*Our cheese slices were bigger than the size of the patties so we folded each slice in half before putting them on the patty.
This might be the most successful we’ve ever been at melting cheese on a burger thanks to their method ! The flavor of the hot Italian sausage definitely comes through in this. The patty is so rich that it’s really nice having the fresh cilantro and the acidity from the pickled jalapeño slices. We do wish that there had been some kind of spread to go with this but having some of the pickling juice dripping from the peppers on the burger did help some.
We got this recipe from Food And Wine.
We weren’t paid in any form to promote Kraft or Food And Wine.
¼ cup each olive oil (we used extra-virgin olive oil), ketchup, and chili sauce (we used Heinz brand)
2 Tbsp. each tamari or low-sodium soy sauce and fresh lemon juice (we used low-sodium soy sauce)
2 tsp. prepared yellow mustard
Tabasco sauce and black pepper to taste (we didn’t measure how much freshly ground black pepper we used but we did use 2 ½ tsp. of Tabasco sauce)
½ cup diced red bell pepper
½ cup sliced scallion greens
1 Tbsp. minced fresh garlic
2 tsp. minced fresh thyme
3 Tbsp. olive oil, divided (we used extra-virgin olive oil)
Salt to taste
2 cans black-eyed peas (15 oz. each), drained, rinsed, and divided
2 egg whites
6 Tbsp. cornmeal (we used yellow cornmeal)
2 tsp. prepared yellow mustard
4-6 dashes Tabasco sauce (we went with 6 dashes)
Gluten-free buns or ciabatta rolls (we used ciabatta rolls)
Sautéed Greens & Tomatoes, for serving (recipe below)
For the comeback sauce, take a food processor out and add to it the following ingredients, puréeing them afterwards: onion, garlic, mayonnaise, oil, ketchup, chili sauce, low-sodium soy sauce, lemon juice, yellow mustard. Season with your desired amount of Tabasco sauce and black pepper sauce (this can stay in the fridge for up to 2 weeks).
Take a large skillet out and pour 2 tablespoons of olive oil in, setting the heat to medium. Once hot, add in the bell pepper, scallion greens, minced garlic and thyme, letting them sweat for 3 minutes or until softened, seasoning with salt afterwards.
In a mixing bowl, mash up 2 cups of the black-eyed peas with the egg whites until it looks nearly smooth. Mix in the cornmeal, mustard, 4-6 dashes of Tabasco, the remaining black-eyed peas and the bell pepper skillet mixture. Shape the mixture into 4 patties* and place them in the fridge for 10-30 minutes (we went with 30 minutes).
Pour the last tablespoon of olive oil into the same skillet you cooked the bell pepper mixture in and set the heat to medium-high. Once hot, add the patties into the skillet and cook for 5 minutes per side or until browned (ours took less then 5 minutes per side to get browned). Place the patties on the buns, topping them with the comeback sauce and the Sautéed Greens & Tomatoes.
*¾ cup = 1 patty for us.
The burger was okay on its own but when combined with the toppings, it was so much better ! The burger on its own is okay but it’s a little on the dry side (probably because of the cornmeal). The toppings make up for that lack in moisture though. We used ciabatta rolls this time but we’ll probably use a different bun next time. The ciabatta rolls did taste good but they drank up the comeback sauce like nobody’s business and they weren’t as sturdy as we would’ve liked to have with the burger. We would probably choose a whole wheat hamburger bun next time.
We got this recipe from VegetarianToday.com.
We weren’t paid in any way to promote Tabasco, Heinz or VegetarianToday.com.
Sautéed Greens & Tomatoes recipe
1 cup sliced onions (we used yellow onions)
½ tsp. red pepper flakes
4 tsp. olive oil (we used extra-virgin olive oil)
6 cups thinly sliced collard greens (6 oz.) (we went with the 6 cups measurement)
1 cup low-sodium vegetable broth
1 cup halved grape tomatoes
2 Tbsp. cider vinegar
Salt to taste
Take a large skillet out and pour the oil in, setting the heat to medium-high. Once the oil’s hot, add in the sliced onions and pepper flakes, stirring them frequently for 3 minutes or until the onions have softened.
Add the greens into the skillet, stirring them until they begin to wilt. Pour in the broth and turn the heat down so it’s only simmering for 8-10 minutes or the greens have become tender. Add in the tomatoes and vinegar, stirring to combine. Season with salt.
Salt and black pepper to taste (we used kosher salt and freshly ground black pepper)
1 ½ oz. cream cheese, softened (we used 2 oz.)
1/3 cup shredded pepper Jack cheese (we finely shredded our cheese)
½ fresh jalapeño, minced (we used ½ of a jalapeño but we included the ribs and seeds from the other half as well)
1 ¼ lb. ground chuck
4 strips bacon (we used Oscar Mayer Naturally Hardwood Smoked Bacon)
4 brioche hamburger buns, halved and toasted (we toasted ours after spreading a thin layer of mayonnaise on the cut sides)
Green leaf lettuce, sliced tomatoes, and pickled jalapeño slices for topping (we didn’t use the sliced tomatoes)
Make the aioli by taking a small container out and add the mayonnaise, garlic and chopped pickled jalapeños to it, stirring to combine. Add your desired amount of salt and black pepper to it afterwards. Put a lid on the container and place the aioli in the fridge until you’re ready to use it.
In a small bowl, mix the cream cheese, shredded pepper Jack cheese and the minced fresh jalapeño together. Leave it off to the side for now.
Season the ground chuck with salt and pepper (we used a teaspoon each of table salt and freshly ground black pepper), mixing to ensure all the meat is equally seasoned. Divide the meat into 8 sections, shaping them into patties afterwards that are a little bigger than the buns you’re using (the burgers will shrink some as they’re cooking). The original recipe suggests doing this on a sheet of parchment paper.
Divide the cream cheese mixture into 4 equal portions, placing one portion each on four of the patties. Make sure that there’s a ½-inch gap between the cheese and the edge of the patties. Take the remaining patties and place them on top of the cheese patties, making sure that the edges are completely sealed.
Pre-heat a large cast-iron skillet to medium-high. Add the bacon into the skillet and cook until crispy, placing it on a paper towel-lined plate afterwards. Don’t drain any of the bacon grease. Place the patties in the skillet, cooking them for 6 minutes, flipping them, and cooking for another 6 minutes. Take them out of the skillet and place them on a paper towel-line pate.
Toast the buns in the skillet*, cut sides down until golden looking. Take them out of the skillet and serve the burgers on the buns as well as the aioli and the toppings.
*I didn’t read far enough ahead and was toasting them in a separate skillet over low heat while the burgers were cooking.
So these burgers didn’t come out looking like we’d expected them to but the flavors are really there ! It’s definitely spicy but you can still taste the bacon. If your burgers don’t split while cooking then you get to look forward to the cream cheese mixture just oozing out when you bite into the burger. The lettuce (and tomato slices if you’re using them) adds a nice fresh component to the burger. We want to try and make this again (possibly next week) to see if we can do better next time.
We got this recipe from Cuisine At Home.
We weren’t paid in any form to promote Oscar Mayer or Cuisine At Home.
1/3 cup prepared or freshly grated horseradish (or as much as you can handle) (we used 1/3 cup of prepared horseradish)
½ teaspoon grated fresh lemon zest
1 tablespoon fresh lemon juice
Coarse salt (sea or kosher) and freshly ground black pepper to taste (we used kosher salt)
Take a small mixing bowl out (2-cup capacity is all that’s needed) and whisk all the ingredients together until combined. Place the horseradish mayonnaise in a container, cover and let it sit in the refrigerator until ready to be used.
We got a new gas grill today ! Breaking in the grill, we decided to do a basic burger so we could get acquainted and used the horseradish mayonnaise on the burger.
You can taste the horseradish in the sauce but it’s not nearly as strong as we thought it would be. It’s really nice having the flavor of the lemon come through.
We got this recipe from “Barbecue Sauces Rubs And Marinades”.
We weren’t paid in any form to promote “Barbecue Sauces Rubs And Marinades”.
1 medium-size jalapeño pepper, seeded and minced (we left the seeds in)
2 Tbsp. fresh lime juice
Start off by making the Cilantro-Jalapeño Cream: take a small mixing bowl out and mix all the Cilantro-Jalapeño Cream ingredients together in it. Let the mixture stand at room temperature for 30 minutes before using unless you’re making this in advance. If you do make this in advance, simply put a lid on the bowl and stick it in the fridge for up to 2 days.
To make the patties, take a large mixing bowl out and add to it the ground sirloin, ground chuck, salt, black pepper and the minced pickled jalapeño slices, mixing everything together gently. Divide the meat mixture into 6 portions, each portion getting shaped into a 5-inch wide patty. Preheat your grill to medium-high heat (we used our grill pan). Grill the pineapple slices for 1 to 2 minutes per side, leaving them off to the side for now. Grill each patty for 4 to 5 minutes on each side (covered with the grill lid*) or until the patty’s fully cooked (we went for 4 minutes per side).
To assemble the burger, place a patty on the bottom bun followed by the cilantro jalapeño cream, a grilled pineapple slice, avocado slices (2 or 3 can fit on one burger depending on the size of the slice), a cilantro sprig, and finally the top bun.
*Since we were cooking indoors with our grill pan, we didn’t put a lid on the pan.
This was a really tasty burger. You think it’s going to be really spicy but the pineapple and avocado tone down the heat a lot. We might have had our heat up too high because the patties were a little dry but the cilantro-jalapeño cream and avocado slices made up for it.
We found this recipe in Southern Living.
We weren’t paid in any form to promote Southern Living.