Ingredients

1. 1 1/2 lb mince meat
2. 1 finely chopped onion
3. 3oz crumbled Blue Cheese
4. 1/4 cup breadcrumbs
5. 1 egg

Instructions

1. Add all the ingredients to a mixing bowl and gently knead together.
2. Split mixture into 5 or so patties depending on preference.
3. Cook on BBQ for 15 mins or so. (until inside is no longer pink)

This post was submitted by JR.

Season the ground meat in a bowl with salt and pepper. Give it about 3 turns in the bowl with your hands or a big spoon and it’s done. Shape into 4 patties. When the skillet is hot, put the burgers on the skillet and cook 4 minutes on the first side and 5 for the second side for rare; 7 minutes per side for medium, adding the cheese during the final minute or 2 to melt. Remove the burgers to a plate. Rub the skillet with the folded paper towel again to clean it. Then toast the buns cut side down for about 1 minute, just to mark them. Serve the hamburgers in the buns with the accompaniments below.

Sauteed Mushrooms:
Saute 1 pound thickly sliced mushrooms in 1/4 cup olive oil with 2 sliced garlic cloves and 1 tablespoon fresh thyme leaves over super-high heat until nicely browned, 8 to 10 minutes. Stir in a couple of drops fresh lemon juice to brighten the flavor.

Caramelized Onions:
Heat 2 tablespoons unsalted butter with 2 tablespoons olive oil in a large pan over medium heat. Add 2 onions, cut into 1/2-inch-thick slices, sprinkle with salt and pepper and cook slowly until well caramelized, 15 to 20 minutes.

Tomatoes with Sea Salt and Chives:
Thickly slice 2 pounds red and yellow beefsteak tomatoes, drizzle with olive oil, and sprinkle with sea salt and 1/2 bunch chopped fresh chives.

Bacon with Rosemary:
Lay out 1/2 pound sliced bacon on a baking sheet, strip leaves from 1 sprig rosemary and throw them on top with lots of cracked black pepper and roast at 400 degrees F until the bacon is crisp, about 10 minutes.

Herbed Horseradish Mayonnaise:
Stir together 1 cup mayonnaise, 1 tablespoon prepared horseradish, 1/4 cup freshly minced herbs such as parsley, basil, chives or scallion, 2 tablespoons olive oil, a little squeeze of lemon juice, and salt and pepper.

This post was submitted by richard Malott.

In a mixing bowl, stir to combine ground beef, soup mix, teriyaki marinade mix, and 1/4 cup reserved pineapple juice.

Form 4 patties slightly larger than bun. Gently press pineapple rings into tops of burgers.

Season burgers with salt and pepper and place on grill pineapple side down. Cook 8 minutes per side for medium.

Mix together mayonnaise, wasabi, and soy sauce.

Serve hot on toasted buns with lettuce, tomato, onions, and wasabi mayonnaise.

INDOORS: Follow instructions for preparing burgers. Preheat broiler. Place burgers pineapple side up on wire rack over foil lined baking sheet or broiler pan. Broil 6 inches from heat source for 4 to 5 minutes per side for medium.

This post was submitted by richard Malott.

Add sliced onion to grill pan and cook until tender, about 10 minutes.

In a medium bowl, mix ground beef, onion powder, salt and freshly ground pepper. Make burgers equal in size, about 2-inches across.

Cook burgers on the flat top for 3 to 4 minutes on each side. Serve on split rolls with grilled onions and mustard sauce.

Mustard Sauce:
3 tablespoons mayonnaise
1 tablespoon Dijon mustard
1/2 teaspoon cayenne pepper
Salt and freshly ground black pepper
Mix all ingredients in a mixing bowl

This post was submitted by Richard Malott.

Spicy Ketchup:
1 clove garlic, minced
1 tablespoon butter
1 cup ketchup
1/2 teaspoon red pepper flakes
1/4 teaspoon cayenne pepper
1 scallion, finely chopped
In a saucepan over medium heat, lightly saute garlic in butter, about 2 minutes. Add ketchup, red pepper flakes and cayenne pepper. Cook another 5 minutes. Remove from heat and stir in scallions. Cool before serving.

This post was submitted by Richard Malott.

To serve:
8 small baguette rolls/pita bread
8 shallots, peeled, thinly sliced
Chopped fresh flat-leaf parsley
4 large tomatoes, thinly sliced
4 whole fresh cilantro leaves
2/3 cup plain Greek-style yogurt

DIRECTIONS
1. Preheat the barbecue or broiler.
2. Place the burger ingredients in a large bowl, blend the mixture with your hands, taking care not to overwork it.
3. Form the mixture into 8 long oval shapes, about 1 inch thick.
4. Chargrill, broil or fry the burgers for about 5 minutes on each side for rare, or to your taste.
5. Split the rolls or pita breads without cutting them through. Remove some of the bread from the center of the rolls. Place some tomato and shallot slices in the rolls, add the burgers, and garnish with flat-leaf parsley, fresh cilantro and Greek-style yogurt.

This post was submitted by Richard Malott.

Cook Time: 10 minutes

Ingredients:

3 pounds of ground round
1 package dry onion soup mix
2 beef bouillon cubes (crumbled)
1 teaspoon granulated garlic
1 teaspoon lemon pepper
1/2 teaspoon salt
1/8 teaspoon ground red cayenne pepper
2 tablespoons beer
Preparation:

Mix all together and shape into 12 patties. Grill over hardwood coals until done to your liking. Stand back and watch them GO!!

This post was submitted by Richard Malott.

Cook Time: 8 minutes

Ingredients:

1 pound ground chuck, formed into four 1-inch thick patties
1/3 cup wood chips or wood pellets
1 large red onion, peeled and cut into ½-inch thick slices
1 small wheel of baby brie
olive oil for brushing
fine kosher or sea salt and freshly ground black pepper to taste
seeded hamburger buns, Kaiser rolls, or ciabattini (optional)
Tomato-Avocado Relish:
1 pint cherry tomatoes, cut in half
1 ripe avocado, pitted and diced
2 tablespoons finely chopped red onion
1 jalapeño pepper, seeded and diced
2 garlic cloves, minced
1/4 cup finely minced Italian parsley
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lime juice
Fine kosher or sea salt and freshly ground black pepper to taste
Preparation:

1. To make the relish, combine all ingredients in a bowl. Cover and refrigerate until ready to serve. (The avocado will darken over time, so make this right before you wish to serve it.)
2. Prepare a hot fire in your grill. Oil a perforated grill rack and place on the grill. If using a charcoal grill. Enclose the wood chips or pellets in a foil packet with holes poked in the top; place the packet on the grill grate over the heat source and make sure the chips or pellets are smoldering before you begin to grill the burgers.

3. Place the patties on a plate on a baking sheet. Brush the red onion slices and the brie with olive oil on both sides. Place on the baking sheet. Season everything to taste.

4. Grill the onions on the prepared perforated grill rack, turning once, for 8 minutes. Grill the burgers, turning once, for 7 minutes for medium. Grill the brie on the prepared perforated grill rack, turning once, for 7 to 8 minutes, or until both sides get good grill marks and the cheese is just beginning to ooze out of the rind.

5. To serve, top each burger with the grilled onions. Cut the brie into 4 wedges and place a wedge on top of each burger. Place on a bun, if you wish. Serve with the relish on the side.

This post was submitted by Richard Malott.

Cook Time: 10 minutes

Ingredients:

3 pounds ground round ( preferred ) or chuck
1/2 tablespoon oregano (dried and crumbled)
1/4 tablespoon basil (dried and crumbled)
1 small onion diced
2 cloves of garlic minced
1 small green or red pepper diced small
1/2 cup pizza sauce ( either store bought or homemade )
12 slices of mozzarella cheese
12 slices of Provolone cheese
12 slices of pepperoni
12 Kaiser rolls
for rolls:
3 tablespoons olive oil
1 teaspoon oregano ( dried and crumbled)
1 teaspoon of basil ( dried and crumbled)
1/4 teaspoon of garlic powder
Preparation:

Mix the burger, spices, onion, garlic, and pepper together and shape into 12 patties. Grill over hardwood coals until done to your liking. Baste with the pizza sauce for the last few minutes. Cut rolls in half . Mix the remaining herbs and olive oil and brush on both cut faces of rolls, place face down on grill for a few minutes to toast. Remove from grill. Place a slice of Mozzarella cheese on one half of roll and a slice of Provolone on the other half of roll. Place one slice of pepperoni on top of one side of roll. Place burger on one side of roll and brush with remaining pizza sauce. Close roll and serve.

This post was submitted by Richard Malott.

Cook Time: 12 minutes

Ingredients:

1 pound ground beef
1/2 pound ground chorizo
1 teaspoon salt
2 cloves minced garlic, optional
1/4 teaspoon black pepper
6-8 deli rolls
Preparation:

Preheat grill for medium heat. Combine meat and spices in a large bowl. Form into 6-8 patties, about 1/2 inch thick. Place on grill and cook 6 minutes per side. Remove from grill and serve on deli rolls with favorite condiments. Try mild chili peppers, mustard, fresh tomatoes and thin slices of onions.

This post was submitted by Richard Malott.