Paton Burger Zone

Chicken Burgers

INGREDIENTS
1 1/2 lb. ground chicken
3/4 tsp. smoked paprika
1 clove garlic, minced
3 green onions, minced
Kosher salt
Freshly ground black pepper
2 tbsp. extra-virgin olive oil
4 slices cheddar
4 leaves butterhead lettuce
2 c. coleslaw
1 avocado, thinly sliced
1/4 small red onion, thinly sliced
1 jalapeño, thinly sliced
4 brioche burger buns, split and lightly toasted
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DIRECTIONS
In a large bowl, combine chicken, paprika, garlic, and green onions, and season with salt and pepper. Divide mixture into 4 patties.
In a large skillet over medium heat, heat oil. Add burger patties and cook, flipping once, until golden and a thermometer inserted into the center registers 165°, 8 to 10 minutes. Top with cheddar, cover, and cook until just melted, 2 minutes. Remove from heat and transfer patties to a plate.
Stack lettuce, coleslaw, chicken burgers, avocado, red onion, jalapeño, and more coleslaw on top of bottom buns. Close sandwiches with top buns.

Bacon Burgers with Balsamic Caramelized Onions

Ingredients
BACON- BALSAMIC CARAMELIZED ONIONS:
4 slices applewood smoked bacon, cut crosswise into 1/2-inch strips
1 large sweet onion, thinly sliced
kosher salt and freshly ground black pepper
1/3 cup balsamic vinegar
1/3 cup water
1 teaspoon Dijon mustard
BURGERS:
2 slices applewood smoked bacon, chopped finely
24 ounces 85% lean ground beef
1/2 teaspoon Worcestershire sauce
kosher salt and freshly ground black pepper

Instructions
PREPARE THE ONIONS:
In a large skillet, cook the bacon over medium heat until lightly browned, but not crisp (8 minutes or so). Transfer the bacon to paper towels to drain. Pour off all but 2 to 3 tablespoons of bacon fat from the skillet. Add the onion, season lightly with salt and pepper, and cover the pan; cook for 2 minutes. Uncover, add a splash of water, scrape up any browned bits from the bottom of the pan. Cover, and continue to cook, stirring often, until the onions are soft and beginning to color- about 10 minutes. Add the vinegar, water, and mustard. Return the bacon to the skillet and bring the mixture to simmer. Continue to simmer, uncovered, until the liquid has thickened and most of it has been absorbed- 2 to 4 minutes. Transfer to a small bowl and let cool. Leave at room temperature for up to 2 hours, or refrigerate for up to 2 days (reheating, as needed).
MAKE THE BURGERS:
In a large mixing bowl, use a fork to gently combine bacon, ground beef, Worcestershire sauce, 1 teaspoon salt and 1/2 teaspoon pepper. Form into 4 hamburger patties, and press your thumb into the center of each patty to create a deep depression. Preheat your grill. Grill burgers to desired doneness (4 to 5 minutes per side). Toast the buns too, if desired- if you're serving with buns.
ASSEMBLE THE BURGERS:
Serve the burgers topped with warm balsamic- caramelized onions. No additional condiments are needed! Serve on buns, if desired.

Best Burger

INGREDIENTS
METRIC
▢4 1/2 pounds chuck untrimmed
▢3 1/2 pounds brisket untrimmed
▢3 pounds short ribs* untrimmed
▢4 tablespoons Morton's kosher salt OR 5 tablespoons of Diamond kosher salt
▢Hamburger buns
▢Cheese if desired
▢Pickles homemade or store bought, if desired
▢Condiments of your choice homemade or storebought

DIRECTIONS
Using a sharp knife, remove any "silver skin" and any tough, gristly parts from the chuck, the brisket, and the short ribs. Reserve the skin and gristle for making beef stock or toss them in the trash.
Then slice off any large chunks of visible fat from the different cuts of meat. But don't get too obsessive—some fat ought to remain on the meat. Reserve the trimmed fat.

Cut the chuck, brisket, and short ribs into 1-inch chunks, keeping the cuts of meat separate. Weigh the meat, still keeping the kinds separate. You should end up with a total of about 7 pounds.
Place the meat on a wire rack set over a rimmed baking sheet, still keeping the three kinds separate. Salt the meat, using a ratio of 1/2 cup of salt for 7 pounds of meat. (If you have more than 7 pounds of meat, use a little more salt; if you have less than 7 pounds, use a little less salt. You need just under a tablespoon of kosher salt per pound of beef.)
Refrigerate the meat, uncovered, for 2 days. Cover and refrigerate the reserved fat.
When you're ready to grind the meat, cut 1 1/2 pounds of the reserved fat into 1/2-inch chunks. (If you have more than 7 pounds of meat, use a little more fat; if you have less than 7 pounds of meat, use a little less fat.)
Set up your meat grinder, whether it's the old-fashioned sort that clamps onto your counter or an attachment for your food processor or stand mixer.
Grind the 1 1/2 pounds of cubed fat with the brisket and the short ribs and let it fall into a large bowl. Set the bowl off to the side.
Now fashion a wide landing strip of sorts from plastic wrap on your work surface beneath your grinder, using multiple overlapping layers of plastic wrap.
Pass the mixture of ground brisket and short ribs and fat through the grinder again, this time adding the chuck. As the ground meat emerges from the

EASY HOMEMADE BEEF BURGERS

INGREDIENTS
500 g good quality beef mince
Salt

INSTRUCTIONS
Pre-heat your grill/barbeque
Place the beef mince in a large bowl and break it up slightly with your hands.
Season with salt (I use about ¼ tsp) and carefully mix it with your hands to ensure it is evenly spread – if you’re unsure you’ve added the right amount of seasoning then simply fry a little bit in a small pan to taste before carrying on.
Divide the mince into 4 and roll each into a ball.
Place the balls down on a work surface and pat them to make them flatter. Use your hands to push the sides in slightly so they make an even(ish) circle – you don’t need to completely squish them, they don’t need to be too tightly compacted, just enough to hold them together. If there’s any mince trying to escape, gently pinch it together with the burger.
Place into the heated grill/barbeque and cook for 12-15 minutes until cooked through, turning halfway through the cooking time.
Serve.

Lamb Burger

Ingredients
Select all Ingredients
1 1/4 pounds ground lamb
1/2 small red onion, finely diced
1/3 cup parsley, chopped
2 teaspoons ground coriander
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1 1/2 tablespoons olive oil, plus extra for brushing on grill pan
1 teaspoon salt
1/2 teaspoon black pepper
1/2 cup Marzetti® Classic Ranch Dressing
4 hamburger rolls, toasted
1 cucumber, thinly sliced
4 pieces lettuce
4 slices red onion

Directions
1
Step 1:
Stir to combine lamb, onion, parsley, coriander, cumin, cinnamon, olive oil, salt and pepper in a bowl.


2
Step 2:
Form into 4 patties.

Step 3:
Heat a grill pan or skillet. Lightly coat with oil. Cook patties about 4 minutes per side for medium.


4
Step 4:
Spread dressing on each side of hamburger roll.

Step 5:
Top with sliced cucumber, lamb burger, lettuce and onion.

Cast Iron Skillet Burgers

Ingredients
14 oz ground beef 20% fat
1 tbsp Worcestershire sauce
sea salt, to taste
black pepper, to taste

Instructions
In a large bowl combine ground beef and worcestershire sauce, form the burgers into 3.5 oz patties and season both sides liberally with salt and pepper.
Preheat cast iron pan over medium high heat. Place burger patties into heated pan and cook for 3-4 minutes on each side, turning once.
Remove from the pan and allow to rest for 5 minutes before serving.

Urdaburger

Ingredients
Kalimotxo Aioli
½ cup cola soft drink (such as Coca-Cola)
½ cup red wine (such as Tempranillo)
3 tablespoons thinly sliced jarred piquillo peppers or roasted red peppers
1 tablespoon finely chopped shallot
1 garlic clove, thinly sliced
¼ teaspoon piment d’Espelette or smoked paprika
½ cup mayonnaise
1 teaspoon sherry vinegar
1 teaspoon light brown sugar
¾ teaspoon kosher salt

Pimentó Cheese
4 ounces yellow American cheese, finely shredded (about 1 cup)
3 ounces cream cheese, softened
2 tablespoons finely chopped jarred piquillo peppers, patted dry
½ teaspoon pimentón dulce (sweet paprika)
½ teaspoon kosher salt
¼ teaspoon grated lemon zest
Additional Ingredients
4 thin (about 1/16-inch-thick) jamón serrano or prosciutto slices
4 (6-ounce, 4 1/2-inch-wide) grass-fed ground beef patties
1 ½ teaspoons kosher salt
1 teaspoon black pepper
4 (4-inch) potato hamburger buns, buttered and

Directions
Step 1
Stir together cola, red wine, piquillo peppers, shallot, garlic, and piment d’Espelette in a small saucepan. Bring to a boil over medium, and cook, stirring occasionally, until thickened to a syrupy consistency and reduced to about 1/4 cup, 18 to 20 minutes. Set aside to let cool completely, about 45 minutes. Process cola mixture, mayonnaise, sherry vinegar, brown sugar, and salt in a blender until smooth, about 15 seconds. Transfer to a small bowl; cover and chill until ready to use, up to 3 days.

Make the pimentón cheese
Step 2
Stir together all ingredients in a medium bowl until well combined. Cover and chill.

Make the burgers
Step 3
Arrange jamón serrano in a single layer on a microwavable plate lined with paper towels. Cover with a paper towel. Microwave on HIGH until slightly crisp, 1 to 2 minutes. (Ham will crisp as it cools.)

Step 4
Preheat grill to high (450°F to 500°F). Let hamburger patties stand at room temperature while grill is preheating. Shape pimentón cheese into 4 (3-inch) disks (about 1/4 cup each). Press a dimple into the center of each hamburger patty to prevent shrinking when cooking, and season evenly with salt and pepper. Place patties on oiled grates; grill, uncovered, until lightly charred, 3 to 4 minutes. Flip patties, and top each with 1 pimentón cheese disk and 1 crispy jamón slice. Cook until burgers reach desired degree of doneness, 3 to 4 minutes for medium-rare, covering grill during last minute of cook time to melt cheese.

Step 5
Spread about 1 tablespoon aioli on each bun half. Layer bottom buns with lettuce and burger patties; top with pickles, and cover with bun tops. Serve immediately.

Smash Burgers

Ingredients
1 pound ground beef (preferably 80% lean)
1 teaspoon canola oil
1 teaspoon kosher salt, divided
1/2 teaspoon coarsely ground pepper, divided
4 hamburger buns, split
Optional: Mayonnaise, sliced American cheese, sliced tomato, dill pickle slices, lettuce, ketchup and yellow mustard

Directions
Place a 9-in. cast-iron skillet over medium heat. Meanwhile, gently shape beef into 4 balls, shaping just enough to keep together (do not compact).
Increase burner temperature to medium-high; add oil. Working in batches, add beef. With a heavy metal spatula, flatten to 1/4- to 1/2-in. thickness; sprinkle each with 1/8 teaspoon salt and pepper. Cook until edges start to brown, about 1-1/2 minutes. Turn burgers and sprinkle with additional 1/8 teaspoon salt and pepper. Cook until well browned and a thermometer reads at least 160°, 1 minute. Repeat with remaining beef.
Serve burgers on buns with toppings as desired.

Best burger ever

Ingredients
1 small onion, finely chopped
1 garlic clove, finely chopped
6 x thyme sprigs, leaves picked and chopped
600g beef mince (minimum 15% fat)
1 egg yolk
1½ tsp English mustard, plus extra for spreading
50g Parmesan, finely grated
4 rashers smoked streaky bacon
4 thin slices mature Cheddar
4 brioche burger buns, cut in half
6 iceberg lettuce leaves, chopped
1 beef tomato, sliced into 8
4 tsp tomato ketchup
For the pickled cucumber
½ cucumber, thinly sliced
50ml white wine vinegar
2 tsp caster sugar
½ tsp mustard seeds
For the coleslaw
¼ white cabbage, sliced
½ carrot, grated
¼ onion, finely chopped
½ tbsp mayonnaise
1 tbsp crème fraîche
few chives, chopped

Method
To make the pickled cucumber, put the sliced cucumber in a bowl. Sprinkle with ¼ tsp salt, toss to combine and leave for 15 mins. Rinse and squeeze out any excess water. Meanwhile, heat the vinegar, sugar and mustard seeds in a small pan for 2-3 mins, until the sugar has dissolved. Remove from the heat and pour over the cucumber. Leave for at least 15 mins, or overnight, if possible. Store the pickle in a lidded container in the fridge until ready to use (it will keep for up to 1 week).
To make the coleslaw, mix the cabbage, carrot and onion in a bowl. Stir through the mayonnaise, crème fraîche and chopped chives. Season to taste, then cover and set aside in the fridge while you make the burger.
In a bowl, combine the onion, garlic, thyme and beef mince with the egg yolk, mustard, Parmesan and a little seasoning. Mix thoroughly, then form into 4 thick patties (just smaller than the diameter of the bun).
Preheat the barbecue to medium-high and cook the bacon for 2 mins on each side, or until crisp and golden. Remove and set aside.
Cook the burgers for 5 mins on one side, until golden. Turn them over, put the cheese on top and close the barbecue lid (or cover with a metal container if your barbecue doesn’t have a lid) to help the cheese melt. Cook for 5 mins, or until the burgers are cooked through.
Meanwhile, toast the cut sides of the brioche bun halves on the barbecue bars. Put the bottom bun halves on a board, top each with lettuce, tomato, a beef patty, a slice of bacon and a portion each of pickled cucumber and coleslaw. Spread the ketchup and mustard onto the top bun halves, then add to the top of the burger stack. Put a skewer through the top of the burger to hold it all together when serving.

CRISPY CHICKEN BURGERS

Equipment:
Cling Film & Rolling Pin or Mallet (for pounding chicken)
Large Pot & Tongs (for deep frying)
Large Deep Bowl (for marinating)
Large Shallow Bowl or Curved Tray (for dredging)
Sharp Knife & Chopping Board
Cooling Rack
Kitchen Thermometer
Small Pot (for honey/sriracha)
Paper Towels

Ingredients (check list):
Burger
▢4 Boneless Skinless Chicken Breasts (see notes)
▢1 cup Coleslaw or as needed
▢8-12 rashers of Bacon, cooked to preference (2-3 per burger)
▢Honey + Sriracha (50/50 ratio, quantity to preference)
▢4 Burger Buns, toasted
▢3-4 cups / 750ml-1litre Vegetable Oil (see notes)
Wet Mix
▢1 1/4 cups / 300ml Buttermilk
▢1 tsp EACH: Paprika, Salt
▢1/2 tsp EACH: Onion Powder, Garlic Powder, White Pepper, Cayenne Pepper
Dry Mix
▢1 3/4 cups / 250g Plain/All Purpose Flour
▢2 tsp Paprika
▢1 tsp EACH: Baking Powder, Oregano, Salt
▢1/2 tsp EACH: Onion Powder, Garlic Powder, Cayenne Pepper
▢1/4 tsp Black Pepper

Instructions:
Lay chicken breasts on a flat surface and cover with a sheet of cling film (pinch around the edges so no juices escape). Pound with a rolling pin or mallet until even thickness, but not so much they start to tear apart. You're looking for around 3/4" thickness. If the breasts are particularly long you can cut off the very end of the tail to make them more circular and burger shaped (keep in mind they will also shrink slightly when frying).
In a large bowl, combine 1.25cups/300ml buttermilk with 1 tsp paprika & salt and 1/2 tsp onion powder, garlic powder, cayenne pepper and white pepper. Place in your chicken breasts, use tongs to fully coat then tightly cover with cling film and marinate in the fridge. I highly recommend a minimum of 4 hours (up to overnight), but just as long as you have time for. Take the chicken out the fridge 30mins before needed to bring close to room temp (see notes).
In a large shallow bowl (or curved tray) combine 1.75cups/250g flour with 2 tsp paprika, 1 tsp oregano, baking powder & salt, 1/2 tsp onion powder, garlic powder & cayenne pepper and 1/4 tsp black pepper. One by one coat the breasts in the flour, making sure you completely coat each time. Really get in all the cracks and crevices of the chicken. Place to one side.
In a large pot or deep pan heat up your oil to 180C/356F. In batches of 1-2 (depending on pot size), carefully place your chicken in the hot oil. The temp will likely drop, and that's fine, but make sure the temp stays at around 165C/300F as the chicken fries. Depending on the size and thickness of your breasts you're looking at around 4-5mins on one side, then flip and continue frying until golden. The internal temp of the chicken should reach 75C/165F. Carefully remove and rest on wire rack with paper towels underneath (don't place directly on paper towel or they'll lose crispiness). Bring oil temp back up to 180C/356F between each batch.

Killer Burger

Ingredients
Burger Patty:
1 1/3 pounds ground chuck beef
2 Tablespoons worcestershire sauce
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Toppings:
4 rolls
4 slices deli American cheese
8 leaves iceberg lettuce (or chopped lettuce)
8 slices tomato
4 slices red onion separated

12 slices dill pickles
1/2 cup Boom Sauce

Instructions
Preheat your grill to medium-high heat.
Meanwhile, make your burger patties by gently combining the ground beef, worcestershire, salt, pepper, garlic powder, and onion powder in a large mixing bowl being careful to not overmix or compact meat. Form beef into 4 patties slightly larger than your rolls.
Grill burgers about 3-5 minutes per side or until desired doneness. During last minute of cooking, top each patty with a slice of cheese and place rolls on grill cut side down to toast lightly.
Place burger patties on bottom sides of rolls. Top with lettuce, tomato, onion, and pickles. Top with Boom Sauce then top of roll.

Gordon Ramsay's Burger

Ingredients
2 pounds ground beef
2 eggs
4 brioche hamburger buns
6 ounces Monterey jack cheese, broken up into chunks
1 large tomato, cut into thick slices
1 large onion, cut into thick slices
4 large lettuce leaves
½ cup mayonnaise
2 tablespoons Dijon mustard
4 tablespoons unsalted butter
Optional Ingredients
Olive oil, for seasoning
Salt, for seasoning
Pepper, for seasoning
Directions
In a large bowl, add all of the ground beef. Use a large spoon to break it up, and then mix in the eggs. Mix until the eggs are fully incorporated to bring the ground beef mixture together.
Set up a workstation with parchment paper. Divide the ground beef into four equal portions. Roll each section into a ball, flatten into a patty, and then place onto the parchment paper. Create a well in the middle of each patty, divide the cheese, and then press it into the middle of the patty. Work the meat to cover the cheese. Place the patties in the fridge to cool and rest for 30 minutes.
While the patties are resting, slice the onion and tomato into thick slices. Mix the mayonnaise and Dijon mustard together in a small bowl and set aside.
Turn your grill on high. Remove the patties from the fridge to allow them to come up to room temperature just before grilling. Make sure the grill is very hot before adding your patties. Drizzle olive oil over each patty, and sprinkle with salt and pepper. Roll the sides of the patties to fully season every part of the meat.
Place the patties on the hot grill and close the lid to allow them to begin cooking. Allow to cook for about four minutes before flipping.
While the burgers are cooking, season the thickly sliced onions with oil, salt, and pepper, and put them on the grill. Allow them to cook. Prepare the buns by seasoning them with oil, salt, and pepper, and toast both sides of each bun on the grill.
Once the buns are toasted, remove them from the grill and get the burger setup ready. Add a spoonful of the mayo-mustard mixture to the top and bottom of each bun. Add a piece of lettuce on top, and then top with a tomato slice. Sprinkle salt and pepper on top of the tomato slice, and then add another small spoonful of the mayo-mustard mixture.
Just before your burgers are ready to come off of the grill, baste each patty with butter. Baste each side for great added flavor.

Peach Caprese Burgers

Ingredients
1 pound ground turkey (90 to 94% lean)
2 cloves garlic, minced or 1 teaspoon garlic powder
1 tablespoon finely chopped fresh basil leaves for burgers, plus 8 large basil leaves, for garnish
freshly ground black pepper, to taste
nonstick olive oil cooking spray
1/2-1 teaspoon kosher salt
2-3 medium fresh peaches, pitted and sliced horizontally (about 1/2-inch thick)
4 whole-grain hamburger buns, lightly toasted
8 ounces fresh mozzarella, sliced into thin 1-ounce pieces
4 tablespoons balsamic glaze, or more to taste
1 cup baby arugula leaves (optional)

Preparation
1.To a large bowl, add the ground turkey, garlic and basil. Season with freshly ground black pepper to taste. Mix the ingredients together with clean hands or a rubber spatula until they are fully incorporated, being careful to not over-mix. Divide the meat mixture into four equal portions and shape it into patties, placing on a nonstick surface such as wax paper or parchment. Mist the burger tops with olive oil spray (alternatively, you can brush on the olive oil) and sprinkle salt evenly over the tops.2.Lightly mist the sliced peaches with olive oil spray (or brush with oil) and season with freshly ground pepper. Set aside.3.Mist an indoor or outdoor grill pan with nonstick spray and preheat. Grill burgers over medium-high heat for 6 minutes, flip, mist the new side with oil spray (or brush with oil) and sprinkle on salt. Finish grilling the second side for about 5 minutes, or until the internal temp reaches 165 F.4.While burgers are cooking, grill peaches over medium-high heat for 2-3 minutes (larger peaches will take 1-2 more minutes) or until one side has a few grill marks and starts to caramelize. The peaches will soften but should still hold their shape.5.To serve, place each burger on a toasted bun and top with mozzarella slices. Drizzle on balsamic glaze. Layer on fresh basil leaves, grilled peaches, optional arugula and the top bun. Serve immediately.

Copycat In-N-Out Burger

INGREDIENTS
▢2 Tbsp vegetable oil and more for brushing griddle
▢2 large onions finely chopped
▢salt
▢1/4 C mayo
▢2 Tbsp ketchup
▢1 Tbsp sweet pickle relish
▢1/2 tsp white vinegar
▢1 1/2 tsp mustard
▢2 lbs. ground chuck 60%
▢4 hamburger buns
▢pickles I left off
▢1 C shredded iceberg lettuce
▢4-8 slices tomato
▢pepper
▢8 slices American cheese I used cheddar

INSTRUCTIONS
Heat oil in pan and add onions.
Cook onions covered, over medium heat for 30 minutes or until onions begin to turn golden brown and caramelize. Watch them so they don’t burn.
Remove lid and cook for 5 more minutes and then add 1/2 C water. Allow water to evaporate.
Set aside, onions can be made several days ahead of time and refrigerated.
Mix together the mayo, ketchup, relish and vinegar in a bowl and set aside.
Form meat into 8 patties about 4 inches wide and 1/2 inch thick.
Heat griddle and lightly brush with vegetable oil.
Toast the buns on the griddle, split side down.
After they are toasted golden brown spread the bottom bun with 1 Tbsp of the mayo mixture.

Juicy Beyond Meat Burger

INGREDIENTS
4 Beyond Meat patties
4 slices cheese
4 buns
lettuce
1 large tomato sliced
2 pickled cucumbers sliced
For the Sauce
3 tablespoons mayo
3 tablespoons ketchup more for garnish
1 teaspoon horseradish or to taste
For Sauteed Mushrooms
2 tablespoons butter
1 medium red onion sliced, more for garnish
8 oz bella mushrooms sliced
1 clove garlic
2 teaspoons soy sauce or to taste
ground black pepper to taste

INSTRUCTIONS
How to Make a Burger
Grill patties according to the package then place sliced cheese over the top. Mix sauce ingredients in a small mixing bowl, until combined. Toast bread on the grill or a skillet.
How to Saute Mushrooms
Melt the butter in skillet over medium heat, add onion & mushrooms, cook and stir until the mushrooms have softened, about 5 minutes. Stir in the garlic; continue to cook and stir for 1 minute. Pour in the soy sauce; cook the mushrooms in the soy sauce until the liquid has evaporated, about 4 minutes. Sprinkle black pepper, to taste.
How to Assemble Burger
Spread sauce over the buns, then place lettuce leaves follow by tomato slice, then sliced pickles follow by warm patty with cheese. If you like extra ketchup, spread it over cheese and add saute mushrooms and sliced red onions. Cover with a bun and enjoy!

Chili Burger

Ingredients
14 1/2 Oz H‑E‑B Chili No Beans

1 Lb ground chuck

1/2 cup(s) green onions, minced

1 cup(s) H‑E‑B Nacho Cheese Tortilla Chips

8 Oz H‑E‑B Shredded Mexican Cheese

4 H‑E‑B Bake Shop Hamburger Buns

Instructions
1In a small saucepan simmer chili over low heat for 3 to 5 minutes or until hot, stirring occasionally. Set aside and keep warm.
2Place ground beef and green onions in a large mixing bowl.
3Using your hands, crumble nacho cheese chips over the bowl. Still using your hands, mix everything together until completely combined. Form into 4 patties and set aside.
4Preheat a large non-stick pan to medium-high for 3 to 4 minutes.
5Once hot, add patties and cook 3 to 4 minutes. Flip patties, cook 2 minutes then add cheese and cook an additional 2 minutes. Remove patties to a plate.
6Wipe pan clean with a paper towel and reduce heat to low. Add buns and warm 2 minutes.
7To assemble each burger, place patty on bottom half of bun, add 1/4 cup of chili then add top half of bun. Enjoy.

Easy Grillable Veggie Burgers

Ingredients
1 cup cooked brown rice*
1 cup raw walnuts (or sub bread crumbs)
1/2 Tbsp avocado oil (plus more for cooking)
1/2 medium white onion (finely diced // 1/2 onion yields ~3/4 cup)
1 Tbsp each chili powder blend, cumin powder, and smoked paprika
1/2 tsp each sea salt and black pepper (plus more for coating burgers)
1 Tbsp coconut sugar (or sub organic brown or muscovado sugar)
1 1/2 cups cooked black beans* (well rinsed, drained and patted dry)
1/3 cup panko bread crumbs (if gluten-free, use gluten-free bread crumbs)
3-4 Tbsp vegan BBQ sauce

Instructions
If your brown rice isn’t cooked yet, start there by following this method for the best results. Otherwise, move onto the next step.
Heat skillet over medium heat. Once hot, add raw walnuts and toast for 5-7 minutes, stirring frequently, until fragrant and golden brown. Let cool and move onto the next step.

In the meantime, heat the same skillet over medium heat. Once hot, add oil and onion. Season with a bit of salt and pepper and sauté for 3-4 minutes, or until onion is fragrant, soft, and translucent. Remove from heat and set aside.
Once walnuts are cooled, add to blender or food processor with chili powder, cumin, smoked paprika, salt, pepper and coconut sugar and blend until a fine meal (see photo) is achieved. Set aside.
To a large mixing bowl, add drained, dried black beans and mash well with a fork, leaving only a few whole beans (see photo).
Next add cooked rice, spice-walnut mixture, sautéed onion, panko bread crumbs, BBQ sauce, and mix thoroughly with a wooden spoon for 1-2 minutes, or until a moldable dough forms. If dry, add extra 1-2 Tbsp (amount as original recipe is written // adjust if altering batch size) BBQ sauce. If too wet, add more panko bread crumbs. Taste and adjust seasonings as needed.
For larger burgers, divide into 5 patties (1/2 cup in size // amount as original recipe is written), or form 10 smaller burgers (1/4 cup in size // amount as original recipe is written). To help form the patties, line your 1/2 or 1/4 measuring cup with plastic wrap and pack with burger mixture. Press down to pack firmly, then lift out by the plastic wrap’s edge, and slightly flatten with hands to form a 3/4-inch thick patty. Set on a baking sheet or plate for grilling.

If grilling, heat the grill at this time and brush the grill surface with oil to ease cooking. Otherwise, heat the same skillet you used earlier to medium heat.
Once skillet is hot, add just enough oil to lightly coat the bottom of your skillet, then add your burgers – only as many as will comfortably fit in the pan. Otherwise, add burgers to the grill and close lid.
Cook for 3-4 minutes or until well browned on the underside, then flip gently. They aren’t as firm as meat burgers, but will definitely hold their shape. Reduce heat if cooking/browning too quickly. Cook for 3-4 minutes on other side.
Remove burgers from heat to let cool slightly, and prepare any other toppings/sides at this time (such as grilling/toasting your buns).
Serve burgers as is, or on toasted buns with desired toppings. Leftovers keep in the refrigerator for 2-3 days. See notes for freezing/reheating instructions.

Portobello Mushroom Burger

Ingredients
4 large portobello mushrooms
Extra-virgin olive oil, for drizzling
Balsamic vinegar, for drizzling
Tamari, for drizzling
Sea salt and freshly ground black pepper

For Serving
4 hamburger buns, warmed or toasted
Lettuce
Sliced tomato
Sliced red onion
Pickles
Ketchup, mayo, mustard
Pesto, Guacamole, or Chipotle Sauce, optional

Instructions
Prepare the mushrooms by removing the stems and cleaning the caps with a damp cloth or paper towel. Place the mushrooms in a rimmed plate and drizzle with olive oil, balsamic vinegar, tamari, salt, and pepper. Use your hands to help coat the mushrooms on both sides.
Heat a grill or grill pan over medium heat. Place the mushrooms, gill side up onto the grill pan. Cook 5 to 7 minutes per side, or until mushrooms are tender.
Place the mushrooms onto the buns and serve with desired fixings.

Turkey Burgers

INGREDIENTS
FOR THE BURGERS:
½ medium onion
1 pound lean ground turkey
1 tablespoon Worcestershire sauce
2 tablespoons ketchup
¾ teaspoon salt
Freshly ground pepper to taste
4 hamburger buns, preferably whole wheat
1 tablespoon canola oil, or use pan spray

FOR SERVING:
Sliced tomato
Sliced onion
Iceberg lettuce
Pickles
Sliced red pepper
Ketchup and mustard

PREPARATION
Grate the onion on the fine holes of a grater. You should have about two tablespoons of grated onion (and a lot of juice, which you can discard). Place in a bowl with the ground turkey, Worcestershire sauce, ketchup, salt and pepper. Using a fork, mix together well. Shape into four patties — the mixture will be quite moist — and press the patties into ½-inch thick rounds.
Heat the canola oil in a nonstick griddle or large nonstick frying pan over medium-high heat. (Alternately, spray the griddle or pan with pan spray.) When you can feel the heat while holding your hand just above griddle or pan, cook the patties for five minutes on each side. Serve on buns, with the condiments of your choice.