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.
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.
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.
What more can be said than the title?? Come on now, this is a Man's Burger. All meat, with a twist. The flavor combination is unbelievable. You get hit with the sweet, the sour, and the salty all at the same time and your taste buds just explode.
When red meat isn't an option, flavor still can be. These chicken burgers, with fresh mozzarella, avocado, a hint of Worcestershire, and much more, are chock-full of it.
Healthy turkey burgers coated with a super-heated sauce, then cooled off with blue cheese. Kind of like a chicken wing morphed into burger form.
Turn ground chicken into a flavor fair with hot sauce and blue cheese.
My friends and family love these burgers. Can't go wrong: burger in one hand, cold lager in the other. Enjoy.
The first time I made these was on the day Michael Vick scored 6 TD's. Thus, we honored him with the name of the burger. Perhaps the most delicious burger I have ever had. The brown sugared bacon, egg, and texas toast complete a masterpiece. Enjoy again and again!
The best barbecue hamburgers ever! Meatloaf-like patties are grilled, then soaked in homemade barbecue sauce overnight. This is a great make ahead meal!
Unique twist on an old favorite.
One of the best burger recipes I've ever tried. Has to be tasted to appreciate it. Serve it with your favorite condiments.
Mouth-watering burgers for the grill. Your family and friends will come back for more.
This burger encompasses all of what a burger should be. It is chock full of roasted jalapenos, onion, garlic and smothered with Manchego cheese. We usually serve it on a toasted bun with mayo. It's a great, easy to make burger with TONS of flavor.
If you've ever been down under and had one of these, you know how great this unlikely pile of unrelated food goes down! It's a classic Australian tradition.
We generally eat large chunks of dead cow or pig here on the ranch. Every once in awhile, though, we like to cater to the more delicate taste buds of the gals by cooking up some fish. Salmon is a good one that doesn't usually offend the men too much, but, since there aren't many salmon running the rivers here in New Mexico, we generally have to use canned salmon. Here is a really basic salmon patty that can be "adjusted" in many, many ways to suit almost any need.