2/3 pound burgers stuffed with bacon and cheese, topped with more bacon and cheese.
Italian-seasoned beef prepared with balsamic vinegar, mozzarella cheese, marinara, and a slice of pepperoni to top it off. If you desire, heat up the pepperoni, marinara, and maybe melt the cheese a little in a toaster oven or microwave prior to preparing the burger.
Ground Sirloin burgers dry rubbed with a blend of seasonings, topped with Mexi Ranch Dressing, sauteed peppers and onions, colby jack cheese and served in a toasted tortilla.
Quick and easy. The whole family will love.
This is a burger that my son and I created. It's a burger with black beans and sausage and Creole seasoning. It also has Cheddar cheese in it and is topped off with barbeque sauce and onion.
A Cajun ground beef burger with Buffalo wing and bleu cheese flavors added.
A moist perfect burger.
I came up with this spicy, highly flavored burger recipe while at work at a restaurant, so I whipped it up right there on the spot. I got a few odd looks from the other cooks as I put it all in a mixing bowl but when they tried it they all agreed it rocked.
In this kickass riff on a classic Wisconsin butter burger, I incorporate some other great Wisconsin ingredients: butter and beer!! No man can resist the pure greatness of this burger...
With a little advance prep, this burger goes together quickly and will hit all of your senses with heat, sweet, crunchy, and cheesy in one bite. Where's the cheese? It's stuffed inside the burger itself.
A twist on the famous New Mexico green chile cheeseburger, this stuffed burger is a favorite at our ranch's summer get-togethers. The cream cheese mitigates the heat from the jalapeños, but leaves the wonderful flavors of them and the green chilies intact. The chipotle mayonnaise, filling or even the uncooked burgers themselves can be made a day ahead and kept sealed in the 'fridge overnight. Just get them out of the 'fridge about half an hour before grilling.
These mighty sweet and spicy burgers are an homage to our Beehive State of Utah. You are sure to melt for the velvety buffalo and honeyed pear, but watch out-- the jalapeno is gonna sting you hard!
Here in the South, we've got lots to offer. For example, one of our traditional drinks just happens to be a Jack and Coke. Try out this thick, juicy and satisfying burger flavored with whiskey and cola. It'll leave ya talkin' with a drawl and sayin' y'all.
A new take on a old favorite. I came up with these for a camping trip and when I was grilling them about a hundred people came by to ask what smelled so good.
Pimento burgers are a South Carolina specialty. I added some beer for better flavor and to man it up a bit.
A nice homage to my Italian roots. Simply mouth watering. These are served open-faced.
A sweet, dark, rummy recipe to remind you of all those cruises you take to the Caribbean islands.
A basic burger recipe using hand ground sirloin, pork, shallots, and BBQ rub. The secret is the handfull of wood chips thrown on the coals! I use a Weber(R) Kettle grill, and add cherry wood chips right before cooking.
Bite into this easy burger for a creamy goat cheese blend and plenty of beef flavor.
This massive venison burger is sure to do you in. Pile it high with a fried egg, maple bacon, avocado, caramelized onions, sautéed shrooms, thick slab of cheese and rest it on a foundation of iceberg lettuce with fresh tomato. Don’t forget the toasted Kaiser roll and onion rings. Welcome to the world of Gluttony! Fire department tested and approved.