Grilled Chickpea Burgers with Creamy Lemon Tahini Sauce

Forget beef burgers. Chickpeas, tahini, garlic, and lemon come together here in creamy, hearty bean burgers that taste like a cross between hummus and falafel.

• 
  
  1/4 cup extra-virgin olive oil; more for brushing
  
  


• 
  
  4 medium cloves garlic, sliced
  
  


• 
  
  2 tsp. ground cumin
  
  


• 
  
  4 or 5 six-inch pitas
  
  


• 
  
  2 15.5-oz. cans chickpeas, drained and rinsed
  
  


• 
  
  5 Tbs. tahini
  
  


• 
  
  1/4 cup fresh lemon juice (from 1 medium lemon)
  
  


• 
  
  1 large egg
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 Tbs. chopped fresh flat-leaf parsley
  
  


• 
  
  2 Tbs. chopped fresh cilantro
  
  


• 
  
  1/4 English cucumber, thinly sliced)
  
  


• 
  
  1 medium tomato, thinly sliced
  
  


• 
  
  Harissa (or other hot sauce; optional)
  
  

Prepare a high gas or charcoal grill fire.


Heat the oil, garlic, and cumin in a small saucepan over medium-low heat until the garlic is soft but not brown, about 3 minutes. Set aside off the heat.


Tear one of the pitas in half and toast in a toaster until golden-brown and crisp. In a food processor, grind the pita into fine crumbs; transfer the crumbs to a small bowl and measure them—you’ll need 1/2 cup. If necessary, toast and grind a second pita.


In the food processor, purée 1 can of the chickpeas with the oil mixture, 2 Tbs. of the tahini, 1 Tbs. of the lemon juice, the egg, and 3/4 tsp. salt until smooth. Add the remaining chickpeas and the pita crumbs, parsley, and cilantro; pulse until the chickpeas are coarsely chopped and the mixture is well blended.


Put the remaining 3 Tbs. tahini in a small bowl and gradually whisk in 2 Tbs. water and the remaining 3 Tbs. lemon juice (the tahini will thicken at first and then smooth out).

Shape the chickpea mixture into 6 patties, each about 3/4 inch thick. Brush both sides of each with oil. Grill, covered, until heated through and nicely marked on both sides, 2 to 3 minutes per side.


Cut the remaining 3 pitas in half and heat briefly on the grill. Layer the burgers in the pitas with the sliced cucumber and tomatoes, drizzle with the tahini sauce and harissa (if using), and serve.

Black Bean and Pepper Jack Burgers

With fresh scallions, cilantro, and spicy pepper Jack cheese, these zingy burgers are a far tastier option than veggie burgers from the freezer case. Rolled oats help hold them together. Avocado and jarred salsa go with the southwestern theme, but lettuce, tomato, and ketchup are also good toppings.

• 
  
  1/2 cup rolled oats
  
  


• 
  
  1 15.5-oz. can black beans, rinsed and drained
  
  


• 
  
  1 large egg
  
  


• 
  
  1 tsp. ground cumin
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 oz. finely grated pepper Jack cheese (1/2 cup)
  
  


• 
  
  1 large scallion, minced
  
  


• 
  
  2 Tbs. chopped fresh cilantro
  
  


• 
  
  1 Tbs. olive oil; more for the plate
  
  


• 
  
  4 whole-wheat hamburger buns, toasted
  
  


• 
  
  Jarred salsa, for serving
  
  


• 
  
  Sliced avocado, for serving
  
  

Put the oats in a food processor and pulse three times to roughly chop. Add half of the beans and pulse into a coarse paste, about 6 pulses. Add the egg, cumin, and 1/2 tsp. salt and process to mix well, about 1 minute. Transfer the bean mixture to a large bowl. Stir in the remaining beans, the cheese, scallion, and cilantro.

With wet hands, form the bean mixture into four 1/2-inch-thick patties
and transfer to a lightly oiled plate. Refrigerate for 10 to 15 minutes
to let the burgers set up.

Heat a large heavy-duty skillet (preferably cast iron) on high heat
until very hot; add the oil and swirl the pan to coat the bottom. Cook
the burgers until browned, with a good crust, 2 to 3 minutes; then
carefully flip and cook, flipping again if necessary, until the burgers
feel firm when pressed with a fingertip, another 3 to 5 minutes. Serve
the burgers in the buns, topped with the salsa and avocado.

Beef Burgers with Blue Cheese and Caramelized Onions

Salty blue cheese, sweet onions, and juicy beef are a classic and addictive combination. Cooking the onions is the most time-consuming part of this recipe, but be patient: It’s worth it to coax out their deep, earthy flavor.

• 
  
  2 Tbs. unsalted butter
  
  


• 
  
  2 medium yellow onions, chopped (about 2 cups)
  
  


• 
  
  1-1/2 lb. ground beef (preferably 85% lean)
  
  


• 
  
  1 Tbs. chopped fresh tarragon
  
  


• 
  
  1 Tbs. Dijon mustard
  
  


• 
  
  1 Tbs. Worcestershire sauce (preferably Lea & Perrins)
  
  


• 
  
  Vegetable oil, for the grill
  
  


• 
  
  4 oz. blue cheese, crumbled (about 1 cup)
  
  


• 
  
  4 brioche or challah rolls, split
  
  

Prepare a medium-high gas or charcoal grill fire.

Melt the butter in a 12-inch skillet over medium-low heat. Add the onions and cook, stirring often, until golden and soft, about 20 minutes; reduce the heat to low if the onions begin to brown too quickly.

Meanwhile, in a large bowl, thoroughly mix the beef, tarragon, mustard, and Worcestershire sauce with your hands. Form the mixture into four 1/2-inch-thick patties.

Oil the grill grate. Grill the burgers, covered, for 3 minutes. Flip the burgers and top with the cheese. Cover and continue to cook until an instant-read thermometer inserted into a burger registers 130°F for medium rare, about 4 minutes more, or 145°F for medium, about 6 minutes more.

When the burgers are nearly done, toast the rolls cut side down on the grill until browned and heated through, 1 to 2 minutes. Serve the burgers in the rolls, topped with the caramelized onions.

Middle Eastern Turkey Burgers

This burger gets a Middle Eastern twist from the addition of garlic, cumin, coriander, and fresh mint and parsely folded into the ground turkey. Fat is flavor, so for the best results, choose a ground turkey that's not too lean. Serve with Cucumber and Yogurt Sauce.

• 
  
  1-1/2 lb. ground turkey, preferably including some dark meat (93% lean)
  
  


• 
  
  2 medium cloves garlic
  
  


• 
  
  Kosher salt
  
  


• 
  
  1/4 cup lightly packed chopped fresh mint
  
  


• 
  
  1/4 cup lightly packed chopped fresh parsley
  
  


• 
  
  2 Tbs. olive oil
  
  


• 
  
  2 tsp. sweet paprika
  
  


• 
  
  1 tsp. ground cumin
  
  


• 
  
  1/2 tsp. ground coriander
  
  


• 
  
  1/4 tsp. cayenne
  
  

Gently break the meat into large pieces in a large bowl. Mince the garlic, sprinkle with 1-1/2 tsp. salt, and using the flat side of a chef's knife, smear and mash to a paste. Gently mix the garlic paste, mint, parsley, olive oil, paprika, cumin, coriander, and cayenne into the turkey. Shape the meat into 4 equal 1-inch-thick patties. Refrigerate, uncovered, for at least 20 minutes and up to 4 hours.

Prepare a medium charcoal or gas grill fire. Grill the burgers, covered with vents open, until nicely marked and just cooked through (an instant-read thermometer inserted in a burger should read 165°F), 4 to 6 minutes per side.

Serve with the Cucumber & Yogurt Sauce.

Bacon Burgers with Bacon-Onion-Balsamic Jam

We all know bacon on a burger is great; this recipe goes a step further and put the bacon in the burger. As if that's not bacon-y enough, the burgers are topped with a savory-sweet bacon-onion jam. Use the best bacon you can find to make these burgers; we especially like dry-cured, applewood-smoked bacon.

For the jam

• 
  
  4 thick slices applewood-smoked bacon, cut crosswise into 1/2-inch strips
  
  


• 
  
  1 large red onion, halved and thinly sliced
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/3 cup balsamic vinegar
  
  


• 
  
  1/2 tsp. Dijon mustard
  
  

For the burgers

• 
  
  2 thick slices applewood-smoked bacon
  
  


• 
  
  1-1/2 lb. ground beef (85% lean)
  
  


• 
  
  1/2 tsp. Worcestershire sauce
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  4 hamburger buns, split
  
  

Make the Jam

In a heavy-duty 12-inch skillet, cook the bacon over medium heat until lightly browned but not yet crisp, about 8 minutes. Transfer the bacon to paper towels to drain. Pour off all but 2 to 3 Tbs. of bacon fat from the skillet.

Add the onion to the skillet, season with a little salt and pepper, cover the pan, and cook for 2 minutes. Uncover, add a splash of water, and scrape up any browned bits from the bottom of the skillet. Cover, and continue to cook, stirring occasionally, until the onions are soft and beginning to color, about 10 minutes.

Add the vinegar, mustard, and 1/3 cup water. Return the bacon to the skillet and bring the mixture to a simmer. 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 slightly. Cover with plastic wrap and leave at room temperature for up to 2 hours, or refrigerate for up to 2 days and gently reheat before serving.

Make the burgers

With a sharp knife or food processor, mince the bacon. Transfer to a large mixing bowl, and add the ground beef, Worcestershire, 1 tsp. salt, and 1/2 tsp. pepper. Using a fork, gently toss until well mixed but not overworked. Form into 4 equal patties, each 3/4 to 1 inch thick. Press your thumb in the center of each patty to create a deep depression.

Tip:

Making an indentation in the center of each burger keeps them from swelling up into mini basketballs on the grill.

Prepare a gas or charcoal grill fire for indirect cooking over medium-high heat (400°F to 450°F). Grill the burgers over direct heat until grill marks form, 4 to 5 minutes (move them to indirect heat if any flare-ups occur). Flip the burgers and cook for 4 to 5 minutes more for medium (a faintly pink center). For more well done, cook an additional minute.

Transfer the burgers to a plate and tent them with aluminum foil. Toast the cut sides of the buns on the grill until golden grill marks form,about 1 minute. Serve the burgers on the buns, topped with a rounded 1/4 cup of the jam.

Mini Burgers with Roasted Red Pepper Relish

These juicy little burgers get a double dose of roasted red pepper flavor: The chunky spicysweet relish that’s spooned on top is also mixed into the meat. To serve as a party snack, double the recipe.

• 
  
  6 Tbs. sherry vinegar
  
  


• 
  
  3 Tbs. granulated sugar
  
  


• 
  
  1 Tbs. extra-virgin olive oil; more as needed 
  
  


• 
  
  1 large shallot, finely chopped (about 3/4 cup)  
  
  


• 
  
  1 serrano chile, seeded and minced
  
  


• 
  
  Kosher salt
  
  


• 
  
  1-1/2 cups small-diced roasted red peppers, patted dry (2 to 3 peppers) 
  
  


• 
  
  1-1/2 tsp. chopped fresh thyme 
  
  


• 
  
  Freshly ground black pepper  
  
  


• 
  
  1 lb. ground beef (85% lean) 
  
  


• 
  
  9 small soft dinner rolls or mini burger rolls, split 
  
  

Mix the sherry vinegar and sugar in a small bowl until the sugar is dissolved. 

Heat the oil in a 1-quart saucepan over medium heat. Add the shallot, serrano, and a pinch of salt and cook, stirring occasionally, until the shallot is tender and translucent, 3 to 4 minutes. Add the roasted red peppers and cook for 1 minute. Add the vinegar mixture and simmer until the liquid is mostly evaporated, 7 to 9 minutes. Stir in the thyme, season to taste with salt and pepper, and let cool to room temperature. 

Position a rack 6 inches from the broiler element and heat the broiler on high.

Put the ground beef in a mixing bowl and add 1/2 cup of the relish, 1 tsp. salt, and 1/2 tsp. pepper. Mix gently and briefly to avoid overworking the meat. Shape the beef into nine 1/2-inch-thick patties.

Lightly oil a broiler pan. Arrange the burgers on the pan and broil until lightly browned, 2 to 3 minutes. Flip the burgers and broil until lightly browned and cooked to medium doneness (140°F), about 2 minutes. 

Serve the burgers in the rolls, topped with the remaining relish. 

Grilled Sliders

It seems as if mini burgers have taken America by storm. They’re everywhere—at cocktail parties and on restaurant menus. Of course, the fun thing about mini burgers is that if you eat three of them, which is about equivalent to one regular burger, you can have three different toppings, three different cheeses, three different anythings. These are great for a kid’s birthday party or for an appetizer at a party where you’re making longer-cooking grilled meats.

• 
  
  2 lb. 80% lean ground chuck, or 1-1/2 lb. 80% lean ground chuck plus 8 oz. 90% lean ground sirloin
  
  


• 
  
  Kosher salt
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  Vegetable oil cooking spray
  
  


• 
  
  1/2 cup (1 stick) unsalted butter, at room temperature 
  
  


• 
  
  2 medium shallots, finely chopped
  
  


• 
  
  1 Tbs. Worcestershire sauce
  
  


• 
  
  1/2 tsp. granulated onion 
  
  


• 
  
  1 package soft white party rolls (I like using potato rolls for these burgers)  
  
  


• 
  
  Condiments of your choice
  
  

Place the ground beef in a medium bowl and sprinkle liberally with salt and pepper. Using your hands, gently mix the seasonings with the meat. Brush a baking sheet with oil or spray with cooking spray. Using a 2-inch biscuit cutter as your form, make 12 mini burgers. Make sure that you put a thumbprint indention in the center of each one. Cover with plastic wrap and refrigerate for about 1 hour.

Meanwhile, combine the butter, shallots, Worcestershire, and granulated onion in a small bowl. Season with salt and pepper. Refrigerate if it’s going to be longer than an hour before you grill, but you want this butter to be soft and at room temperature when using.

Oil the grill racks. Preheat your grill using all burners set on high and with the lid closed for 10 to 12 minutes.

Split your party rolls in half and put them, cut side down, on the grill. Toast for about 2 minutes. As you take them off, smear them with the butter on the insides. Place on a platter and tent with foil. Place the burgers on the grill and grill for about 3 minutes. Turn and continue grilling for an additional 2 to 3 minutes. Remove to a platter. Add one burger to each roll and serve with your favorite condiments.

Pork Burgers with Sauerkraut and Gruyère

These burgers are a cross between a patty melt and a Reuben. For the best flavor, avoid canned sauerkraut and look for the bagged version in the supermarket meat case. 

• 
  
  1/2 lb. bacon (about 9 slices)
  
  


• 
  
  1 lb. ground pork
  
  


• 
  
  1 tsp. caraway seeds, lightly crushed
  
  


• 
  
  1/2 tsp. freshly grated nutmeg
  
  


• 
  
  4 slices Gruyère
  
  


• 
  
  1 cup sauerkraut, rinsed and drained
  
  


• 
  
  Dijon mustard to taste
  
  


• 
  
  8 slices seeded or marble rye bread, toasted
  
  

Cook the bacon in a 12-inch skillet over medium heat, turning occasionally with tongs, until crisp, 6 to 8 minutes. Remove the skillet from the heat. Transfer the bacon to a cutting board with a slotted spoon, let cool slightly, and chop into small pieces. Drain all but 2 Tbs. of the fat from the skillet.

In a large bowl, thoroughly mix the bacon, ground pork, caraway seeds,
and nutmeg with your hands. Form into four 1/2-inch-thick patties.

Return the skillet to medium heat. When the bacon fat is hot, add the
burgers and cook for 6 minutes. Flip the burgers, cover the skillet, and
continue to cook until an instant-read thermometer inserted into a
burger registers 160°F for well done, about 5 minutes more. Turn off the
heat, top each with a slice of the cheese, cover, and let sit until the
cheese has melted, about 1 minute.

Meanwhile, heat the sauerkraut in a small saucepan over medium heat until warm.

Spread mustard on each slice of rye toast. Serve the burgers between the toast, topped with the sauerkraut.

Black Bean and Pepper Jack Burgers

With fresh scallions, cilantro, and spicy pepper Jack cheese, these zingy burgers are a far tastier option than veggie burgers from the freezer case. Rolled oats help hold them together. Avocado and jarred salsa go with the southwestern theme, but lettuce, tomato, and ketchup are also good toppings.

• 
  
  1/2 cup rolled oats
  
  


• 
  
  1 15.5-oz. can black beans, rinsed and drained
  
  


• 
  
  1 large egg
  
  


• 
  
  1 tsp. ground cumin
  
  


• 
  
  Kosher salt
  
  


• 
  
  2 oz. finely grated pepper Jack cheese (1/2 cup)
  
  


• 
  
  1 large scallion, minced
  
  


• 
  
  2 Tbs. chopped fresh cilantro
  
  


• 
  
  1 Tbs. olive oil; more for the plate
  
  


• 
  
  4 whole-wheat hamburger buns, toasted
  
  


• 
  
  Jarred salsa, for serving
  
  


• 
  
  Sliced avocado, for serving
  
  

Put the oats in a food processor and pulse three times to roughly chop. Add half of the beans and pulse into a coarse paste, about 6 pulses. Add the egg, cumin, and 1/2 tsp. salt and process to mix well, about 1 minute. Transfer the bean mixture to a large bowl. Stir in the remaining beans, the cheese, scallion, and cilantro.

With wet hands, form the bean mixture into four 1/2-inch-thick patties
and transfer to a lightly oiled plate. Refrigerate for 10 to 15 minutes
to let the burgers set up.

Heat a large heavy-duty skillet (preferably cast iron) on high heat
until very hot; add the oil and swirl the pan to coat the bottom. Cook
the burgers until browned, with a good crust, 2 to 3 minutes; then
carefully flip and cook, flipping again if necessary, until the burgers
feel firm when pressed with a fingertip, another 3 to 5 minutes. Serve
the burgers in the buns, topped with the salsa and avocado.

Bacon Burgers with Bacon-Onion-Balsamic Jam

We all know bacon on a burger is great; this recipe goes a step further and put the bacon in the burger. As if that's not bacon-y enough, the burgers are topped with a savory-sweet bacon-onion jam. Use the best bacon you can find to make these burgers; we especially like dry-cured, applewood-smoked bacon.

For the jam

• 
  
  4 thick slices applewood-smoked bacon, cut crosswise into 1/2-inch strips
  
  


• 
  
  1 large red onion, halved and thinly sliced
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/3 cup balsamic vinegar
  
  


• 
  
  1/2 tsp. Dijon mustard
  
  

For the burgers

• 
  
  2 thick slices applewood-smoked bacon
  
  


• 
  
  1-1/2 lb. ground beef (85% lean)
  
  


• 
  
  1/2 tsp. Worcestershire sauce
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  4 hamburger buns, split
  
  

Make the Jam

In a heavy-duty 12-inch skillet, cook the bacon over medium heat until lightly browned but not yet crisp, about 8 minutes. Transfer the bacon to paper towels to drain. Pour off all but 2 to 3 Tbs. of bacon fat from the skillet.

Add the onion to the skillet, season with a little salt and pepper, cover the pan, and cook for 2 minutes. Uncover, add a splash of water, and scrape up any browned bits from the bottom of the skillet. Cover, and continue to cook, stirring occasionally, until the onions are soft and beginning to color, about 10 minutes.

Add the vinegar, mustard, and 1/3 cup water. Return the bacon to the skillet and bring the mixture to a simmer. 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 slightly. Cover with plastic wrap and leave at room temperature for up to 2 hours, or refrigerate for up to 2 days and gently reheat before serving.

Make the burgers

With a sharp knife or food processor, mince the bacon. Transfer to a large mixing bowl, and add the ground beef, Worcestershire, 1 tsp. salt, and 1/2 tsp. pepper. Using a fork, gently toss until well mixed but not overworked. Form into 4 equal patties, each 3/4 to 1 inch thick. Press your thumb in the center of each patty to create a deep depression.

Tip:

Making an indentation in the center of each burger keeps them from swelling up into mini basketballs on the grill.

Prepare a gas or charcoal grill fire for indirect cooking over medium-high heat (400°F to 450°F). Grill the burgers over direct heat until grill marks form, 4 to 5 minutes (move them to indirect heat if any flare-ups occur). Flip the burgers and cook for 4 to 5 minutes more for medium (a faintly pink center). For more well done, cook an additional minute.

Transfer the burgers to a plate and tent them with aluminum foil. Toast the cut sides of the buns on the grill until golden grill marks form,about 1 minute. Serve the burgers on the buns, topped with a rounded 1/4 cup of the jam.

Herbed Aïoli Burgers

These burgers get a double whammy of herb flavor: Finely chopped herbs are mixed into the beef, then the burgers are topped with an herbed mayonnaise that’s so good it can be served on its own as a dip for french fries or chips.

For the aïoli

• 
  
  1 small clove garlic
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 large egg yolk
  
  


• 
  
  2 Tbs. red wine vinegar
  
  


• 
  
  1-1/2 tsp. Dijon mustard
  
  


• 
  
  1 cup extra-virgin olive oil
  
  


• 
  
  1/4 cup chopped fresh basil
  
  


• 
  
  1/4 cup chopped fresh flat-leaf parsley
  
  


• 
  
  1/4 cup chopped fresh tarragon
  
  


• 
  
  1/4 cup thinly sliced fresh chives
  
  

For the burgers

• 
  
  1-1/4 lb. ground beef (80% lean), preferably grass-fed
  
  


• 
  
  2 Tbs. finely chopped fresh basil
  
  


• 
  
  1 tsp. finely chopped fresh marjoram
  
  


• 
  
  1 tsp. finely chopped fresh rosemary
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  4 hamburger rolls, preferably brioche
  
  


• 
  
  Lettuce and tomato for serving (optional)
  
  

Make the aïoli

Peel, mince, and mash the garlic to a paste with a pinch of salt. In a food processor, pulse the egg yolk, vinegar, mustard, garlic paste, and 1/2 tsp. salt until combined. With the machine running, drizzle in the olive oil until the mixture is emulsified. Add the herbs and pulse once or twice to combine. Transfer to a small bowl and season to taste with salt.

Make the burgers

Prepare a medium (350°F) gas or charcoal grill fire.

In a medium bowl, combine the ground beef, basil, marjoram, rosemary, 1 tsp. salt, and a few grinds of pepper. Form into four 1/2-inch-thick patties. Press the center of each patty with 3 fingers to make an indentation.

Grill the burgers, covered, flipping once, until cooked to your liking, about 6 minutes for medium rare (125°F).

Transfer the burgers to a plate and keep warm.

Toast the buns cut side down on the grill. Serve the burgers on the buns, topped with the aïoli, lettuce, and tomato, if using.

Bacon Burgers with Bacon-Onion-Balsamic Jam

We all know bacon on a burger is great; this recipe goes a step further and put the bacon in the burger. As if that's not bacon-y enough, the burgers are topped with a savory-sweet bacon-onion jam. Use the best bacon you can find to make these burgers; we especially like dry-cured, applewood-smoked bacon.

For the jam

• 
  
  4 thick slices applewood-smoked bacon, cut crosswise into 1/2-inch strips
  
  


• 
  
  1 large red onion, halved and thinly sliced
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/3 cup balsamic vinegar
  
  


• 
  
  1/2 tsp. Dijon mustard
  
  

For the burgers

• 
  
  2 thick slices applewood-smoked bacon
  
  


• 
  
  1-1/2 lb. ground beef (85% lean)
  
  


• 
  
  1/2 tsp. Worcestershire sauce
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  4 hamburger buns, split
  
  

Make the Jam

In a heavy-duty 12-inch skillet, cook the bacon over medium heat until lightly browned but not yet crisp, about 8 minutes. Transfer the bacon to paper towels to drain. Pour off all but 2 to 3 Tbs. of bacon fat from the skillet.

Add the onion to the skillet, season with a little salt and pepper, cover the pan, and cook for 2 minutes. Uncover, add a splash of water, and scrape up any browned bits from the bottom of the skillet. Cover, and continue to cook, stirring occasionally, until the onions are soft and beginning to color, about 10 minutes.

Add the vinegar, mustard, and 1/3 cup water. Return the bacon to the skillet and bring the mixture to a simmer. 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 slightly. Cover with plastic wrap and leave at room temperature for up to 2 hours, or refrigerate for up to 2 days and gently reheat before serving.

Make the burgers

With a sharp knife or food processor, mince the bacon. Transfer to a large mixing bowl, and add the ground beef, Worcestershire, 1 tsp. salt, and 1/2 tsp. pepper. Using a fork, gently toss until well mixed but not overworked. Form into 4 equal patties, each 3/4 to 1 inch thick. Press your thumb in the center of each patty to create a deep depression.

Tip:

Making an indentation in the center of each burger keeps them from swelling up into mini basketballs on the grill.

Prepare a gas or charcoal grill fire for indirect cooking over medium-high heat (400°F to 450°F). Grill the burgers over direct heat until grill marks form, 4 to 5 minutes (move them to indirect heat if any flare-ups occur). Flip the burgers and cook for 4 to 5 minutes more for medium (a faintly pink center). For more well done, cook an additional minute.

Transfer the burgers to a plate and tent them with aluminum foil. Toast the cut sides of the buns on the grill until golden grill marks form,about 1 minute. Serve the burgers on the buns, topped with a rounded 1/4 cup of the jam.

Turkey-Chorizo Burgers with Guacamole

Adding chorizo to ground turkey boosts its flavor and makes these burgers juicier. Don’t use cured Spanish-style chorizo, though; instead, use the fresh Mexican-style sausage (learn more about the difference).

• 
  
  1/2 lb. fresh pork chorizo, casings removed
  
  


• 
  
  1 lb. ground turkey
  
  


• 
  
  Kosher salt
  
  


• 
  
  Olive oil, for the grill
  
  


• 
  
  1 medium ripe avocado, seeded and peeled
  
  


• 
  
  2 tsp. cider vinegar
  
  


• 
  
  1/2 tsp. ground cumin
  
  


• 
  
  2 or 3 dashes hot pepper sauce, such as Tabasco
  
  


• 
  
  4 rolls, split and toasted
  
  


• 
  
  1 medium ripe tomato, sliced
  
  

Prepare a medium (375°F) gas or charcoal grill fire.

Over a large bowl, break up the chorizo into small pieces. Add the turkey and 1/2 tsp. salt and mix well with your hands. Form into four 1/2-inch-thick patties. Press the center of each patty with 3 fingers to make an indentation to help it keep its shape during cooking.

Oil the grill grates and grill the burgers, covered, turning once, until an instant-read thermometer inserted in the center of a burger registers 165°F, about 10 minutes.

Meanwhile, in a small bowl, mash the avocado, vinegar, cumin, hot sauce, and 1/2 tsp. salt until fairly smooth.

Spread the guacamole over the bottom of each roll, top with a burger, tomato slices, and the top of the roll and serve.

Thai Curry Turkey Burgers

Aromatic Thai curry paste mixed into the meat gives these turkey burgers a flavorful kick; look for it in the Asian section of most supermarkets.

• 
  
  1-1/4 lb. ground turkey (not ground turkey breast)
  
  


• 
  
  2 Tbs. red or green Thai curry paste
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  Vegetable oil, for the grill
  
  


• 
  
  1 medium lime
  
  


• 
  
  2/3 cup mayonnaise
  
  


• 
  
  3/4 cup thinly sliced seedless cucumber
  
  


• 
  
  1/4 cup fresh cilantro leaves
  
  


• 
  
  1 small shallot, thinly sliced
  
  


• 
  
  1 Tbs. seasoned rice vinegar
  
  


• 
  
  4 sesame seed hamburger buns
  
  


• 
  
  Sliced tomato, for serving
  
  

Prepare a medium gas or charcoal grill fire.

In a medium bowl, gently mix the turkey, curry paste, and 1/4 tsp. each salt and pepper with your hands just until blended. Form the mixture into four 1/2-inch-thick patties.

Oil the grill grate. Grill the burgers, flipping once, until an instant-read thermometer inserted into the centers of the burgers registers 165°F, 12 to 15 minutes total.

While the burgers cook, finely grate 1 tsp. zest from the lime, then squeeze the lime to yield 1 Tbs. juice. In a small bowl, combine the zest and juice, mayonnaise, and 1/4 tsp. salt. In another small bowl, toss the cucumber with the cilantro, shallot, and vinegar.

Toast the buns cut side down on the grill until browned and heated through, 1 to 2 minutes.

Spread the tops and bottoms of the buns with the mayonnaise. Serve the burgers in the buns, topped with a slice of tomato and the cucumber mixture.

Herbed Aïoli Burgers

These burgers get a double whammy of herb flavor: Finely chopped herbs are mixed into the beef, then the burgers are topped with an herbed mayonnaise that’s so good it can be served on its own as a dip for french fries or chips.

For the aïoli

• 
  
  1 small clove garlic
  
  


• 
  
  Kosher salt
  
  


• 
  
  1 large egg yolk
  
  


• 
  
  2 Tbs. red wine vinegar
  
  


• 
  
  1-1/2 tsp. Dijon mustard
  
  


• 
  
  1 cup extra-virgin olive oil
  
  


• 
  
  1/4 cup chopped fresh basil
  
  


• 
  
  1/4 cup chopped fresh flat-leaf parsley
  
  


• 
  
  1/4 cup chopped fresh tarragon
  
  


• 
  
  1/4 cup thinly sliced fresh chives
  
  

For the burgers

• 
  
  1-1/4 lb. ground beef (80% lean), preferably grass-fed
  
  


• 
  
  2 Tbs. finely chopped fresh basil
  
  


• 
  
  1 tsp. finely chopped fresh marjoram
  
  


• 
  
  1 tsp. finely chopped fresh rosemary
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  4 hamburger rolls, preferably brioche
  
  


• 
  
  Lettuce and tomato for serving (optional)
  
  

Make the aïoli

Peel, mince, and mash the garlic to a paste with a pinch of salt. In a food processor, pulse the egg yolk, vinegar, mustard, garlic paste, and 1/2 tsp. salt until combined. With the machine running, drizzle in the olive oil until the mixture is emulsified. Add the herbs and pulse once or twice to combine. Transfer to a small bowl and season to taste with salt.

Make the burgers

Prepare a medium (350°F) gas or charcoal grill fire.

In a medium bowl, combine the ground beef, basil, marjoram, rosemary, 1 tsp. salt, and a few grinds of pepper. Form into four 1/2-inch-thick patties. Press the center of each patty with 3 fingers to make an indentation.

Grill the burgers, covered, flipping once, until cooked to your liking, about 6 minutes for medium rare (125°F).

Transfer the burgers to a plate and keep warm.

Toast the buns cut side down on the grill. Serve the burgers on the buns, topped with the aïoli, lettuce, and tomato, if using.

Salmon Cake Sandwiches with Watercress and Miso Dressing

These cakes, made from leftover Cedar-Planked Salmon, fry up with a delicate crispness, thanks to their light coating of panko. A miso-ginger-sesame dressing enhances the Japanese influence.

For the dressing

• 
  
  1 2-inch piece fresh ginger
  
  


• 
  
  3 Tbs. white miso
  
  


• 
  
  2 Tbs. unseasoned rice vinegar
  
  


• 
  
  1 1/2 Tbs. Asian sesame oil
  
  


• 
  
  1 1/2 Tbs. canola oil
  
  


• 
  
  1 Tbs. granulated sugar
  
  

For the salmon cakes

• 
  
  3/4 lb. Cedar-Planked Salmon (or other leftover cooked salmon), skin removed, chopped into rough 1/4-inch pieces
  
  


• 
  
  3 medium scallions (white and green parts), thinly sliced
  
  


• 
  
  1 1/3 cups panko; more as needed
  
  


• 
  
  3 Tbs. mayonnaise; more as needed
  
  


• 
  
  1 large egg, beaten
  
  


• 
  
  1 Tbs. soy sauce
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/3 cup canola oil
  
  

To assemble

• 
  
  2 cups trimmed watercress
  
  


• 
  
  4 sesame egg twist rolls, split and toasted
  
  


• 
  
  2 Tbs. mayonnaise
  
  

Tip:

Look for hydroponic watercress sold in bunches with the roots still attached. The leaves are broader and the stems more tender than those of regular watercress; there is also less grit clinging to the cress, which makes cleaning easier.

Make the miso dressing

Peel and finely grate the ginger. Squeeze the grated ginger with your fingertips over a small bowl to yield 2 tsp. ginger juice (discard the pulp). Add the miso, vinegar, sesame and canola oils, and sugar; whisk until the sugar dissolves. Set the dressing aside.

Make the salmon cakes

Toss the salmon and scallions in a large bowl. Add 2/3 cup of the panko, the mayonnaise, egg, soy sauce, 1/2 tsp. salt, and 1/4 tsp. pepper and stir until the mixture is evenly moistened, breaking up any large salmon chunks. Divide the mixture into 8 equal portions and shape into cakes about 2-1/2 inches in diameter, pressing firmly to pack them together. If the cakes fall apart, the salmon pieces may be too large (break them up more), or add more panko or mayonnaise (depending on whether the mixture feels too wet or too dry).


Heat the oil in a heavy-duty 12-inch nonstick skillet over medium-high heat until shimmering hot. Meanwhile, put the remaining 2/3 cup panko in a pie plate. Lightly coat the salmon cakes on both sides with panko, pressing gently so that the crumbs adhere; don’t worry about covering the cakes completely. Arrange the salmon cakes in the skillet in a single layer and cook until deep golden-brown on both sides, 8 to 10 minutes total. Transfer the cakes to a plate lined with paper towels to drain.

Assemble the sandwiches

In a medium bowl, toss the watercress with just enough dressing to lightly coat (about 1 Tbs.). Lightly spread the rolls with the mayonnaise. Put 2 cakes on the bottom of each roll and spread a little of the dressing on them. Top with the watercress and roll tops and serve.

Banh Mi Burger

You can substitute half of the carrots with daikon radish for an even more authentic flavor. To speed up the process you can buy already julienned carrots in the produce section of your supermarket.

• 
  
  1 large carrot, peeled and cut into 1/8-inch thick matchsticks (about 1-1/2 cup)
  
  


• 
  
  Kosher salt
  
  


• 
  
  3 Tbs. granulated sugar
  
  


• 
  
  1/4 cup white vinegar
  
  


• 
  
  1 lb. ground pork
  
  


• 
  
  1-1/2 Tbs. chili garlic sauce
  
  


• 
  
  1/2 Tbs. fish sauce
  
  


• 
  
  1/2 Tbs. fresh lime juice
  
  


• 
  
  Canola or vegetable oil for brushing
  
  


• 
  
  4 crusty rolls, such as French baguettes, split
  
  


• 
  
  1/4 medium English cucumber, cut into 16-1/8-inch slices
  
  


• 
  
  1 medium jalapeño, cut into 16 thin slices
  
  


• 
  
  1/2 cup loosely packed cilantro leaves
  
  


• 
  
  4 thin slices of ham
  
  


• 
  
  Mayonnaise
  
  

Put the carrots in a medium bowl and sprinkle with 1-1/2 tsp. of the sugar and 1/2 tsp. of salt. Using your hands, toss the carrots in the salt and sugar to begin expelling the water from them, about 3 minutes. They will soften and liquid will begin to pool in the bottom of the bowl. The carrots are ready when they can bend easily without snapping in half and they have lost about a third of their volume. Drain in a colander and rinse under cold water. Gently press down on the carrots to push out any additional water.

In the same bowl, combine 2 Tbs. of the sugar, the vinegar, and 1/4 cup of lukewarm water and stir to dissolve the sugar. Add the carrots to the pickling liquid (the liquid should be covering the carrots) and let sit for about 20 minutes.

Meanwhile, combine the pork, chili garlic sauce, fish sauce, lime juice, and the remaining 1-1/2 tsp. sugar. Shape into four 4-inch wide, 1/2-inch-thick patties and let sit at room temperature for 15 minutes.

Prepare a gas or charcoal grill or a grill pan at medium-high heat. Brush and oil the grates.

Make a thumbprint in the center of each of the burgers and then place on the grill. Grill the first side until grill marks form, about 4 minutes. Flip and continue to cook until an instant-read thermometer reads 145°F, about 3 minutes more.

Remove the burgers from the grill and let rest on a plate. Place the buns on the grill and toast until grill marks form on both sides, about 1 minute per side.

Spread a small amount of mayonnaise on the upper and lower halves of the buns. Lay a burger on the lower bun and top with a quarter of the carrot pickle, 4 cucumber slices, 4 jalapeño slices, a few cilantro leaves, a slice of ham, and the top half of the bun. Repeat with the other 3 burgers and serve.

Katrina’s Seattle Salmon Burger

Katrina Moore is a friend of mine who lives in Seattle. We worked out this salmon burger recipe together. The biggest thing we had to overcome was keeping the burger together on the grill without compacting it to the point of making it dry. I think we did a pretty good job.

• 
  
  1 lb. salmon fillet (use tail or belly)
  
  


• 
  
  4 scallions (green parts only), cut into 1-inch pieces
  
  


• 
  
  4 garlic cloves, minced
  
  


• 
  
  2 Tbs. grated fresh ginger
  
  


• 
  
  2 Tbs. tamari 
  
  


• 
  
  1 Tbs. toasted sesame oil
  
  


• 
  
  1/4 cup fine dry breadcrumbs
  
  


• 
  
  2 Tbs. sesame seeds
  
  


• 
  
  Kosher salt
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  Vegetable oil cooking spray
  
  


• 
  
  4 hamburger buns
  
  


• 
  
  Lettuce leaves 
  
  


• 
  
  Peanut sauce or Asian sweet chili sauce
  
  

Remove the skin from the salmon or have your fishmonger do it for you. Check the fillet over for pin bones and remove any you find with tweezers or needle-nose pliers. Cut the salmon into 2-inch chunks. Put the salmon, scallions, garlic, ginger, tamari, and sesame oil in the bowl of a food processor. Pulse until combined. This may take 5 to 6 pulses, but do not let the machine run. Pour this mixture into a medium bowl and add the breadcrumbs and sesame seeds. Use your hands to gently combine.

Divide the salmon mixture into 4 equal portions and shape into patties about 3/4 inch thick. Remember to put a slight indentation into the center of each patty. Season both sides of the burgers liberally with salt and pepper. Refrigerate for at least 1 hour. This will help the burgers hold together on the grill.

Oil the grill racks well, and make sure that they are  impeccably clean. Preheat your grill using all burners set on high and with the lid closed for 10 to 12 minutes.

Remove the burgers from the refrigerator and spray both sides of each with the cooking spray. Place on the grill and cook for 5 minutes. Turn and cook for 4 minutes longer, so the burgers are just cooked through. Use a spatula to turn your burgers, but loosen them from the grill before you make the attempt. During the last minute or two, place the buns on the grill, cut side down, so they get warm and toasty. Remove all from the grill to a platter, and top with lettuce and either the peanut sauce or the sweet chili sauce.

Grilled Sliders

It seems as if mini burgers have taken America by storm. They’re everywhere—at cocktail parties and on restaurant menus. Of course, the fun thing about mini burgers is that if you eat three of them, which is about equivalent to one regular burger, you can have three different toppings, three different cheeses, three different anythings. These are great for a kid’s birthday party or for an appetizer at a party where you’re making longer-cooking grilled meats.

• 
  
  2 lb. 80% lean ground chuck, or 1-1/2 lb. 80% lean ground chuck plus 8 oz. 90% lean ground sirloin
  
  


• 
  
  Kosher salt
  
  


• 
  
  Freshly ground black pepper
  
  


• 
  
  Vegetable oil cooking spray
  
  


• 
  
  1/2 cup (1 stick) unsalted butter, at room temperature 
  
  


• 
  
  2 medium shallots, finely chopped
  
  


• 
  
  1 Tbs. Worcestershire sauce
  
  


• 
  
  1/2 tsp. granulated onion 
  
  


• 
  
  1 package soft white party rolls (I like using potato rolls for these burgers)  
  
  


• 
  
  Condiments of your choice
  
  

Place the ground beef in a medium bowl and sprinkle liberally with salt and pepper. Using your hands, gently mix the seasonings with the meat. Brush a baking sheet with oil or spray with cooking spray. Using a 2-inch biscuit cutter as your form, make 12 mini burgers. Make sure that you put a thumbprint indention in the center of each one. Cover with plastic wrap and refrigerate for about 1 hour.

Meanwhile, combine the butter, shallots, Worcestershire, and granulated onion in a small bowl. Season with salt and pepper. Refrigerate if it’s going to be longer than an hour before you grill, but you want this butter to be soft and at room temperature when using.

Oil the grill racks. Preheat your grill using all burners set on high and with the lid closed for 10 to 12 minutes.

Split your party rolls in half and put them, cut side down, on the grill. Toast for about 2 minutes. As you take them off, smear them with the butter on the insides. Place on a platter and tent with foil. Place the burgers on the grill and grill for about 3 minutes. Turn and continue grilling for an additional 2 to 3 minutes. Remove to a platter. Add one burger to each roll and serve with your favorite condiments.

Spiced Lamb Burgers

A bright, fresh herb sauce, sliced tomato, and a dollop of cool yogurt balance the warm spices in these burgers.

• 
  
  1-1/2 lb. ground lamb
  
  


• 
  
  1 Tbs. plus 1/4 cup olive oil; more for the grill
  
  


• 
  
  1 tsp. ground coriander
  
  


• 
  
  1 tsp. ground cumin
  
  


• 
  
  1 tsp. ground ginger
  
  


• 
  
  1/2 tsp. ground cinnamon
  
  


• 
  
  Kosher salt and freshly ground black pepper
  
  


• 
  
  1/4 cup packed fresh flat-leaf parsley
  
  


• 
  
  1/4 cup packed fresh cilantro
  
  


• 
  
  2 Tbs. packed fresh oregano
  
  


• 
  
  1 Tbs. sherry vinegar
  
  


• 
  
  1 small clove garlic, minced
  
  


• 
  
  1/2 tsp. crushed red pepper flakes
  
  


• 
  
  2 6-inch pitas, halved and warmed
  
  


• 
  
  Sliced tomato, for serving
  
  


• 
  
  Plain Greek yogurt, for serving
  
  

Prepare a medium-high gas or charcoal grill fire. In a large bowl, thoroughly mix the lamb with 1 Tbs. of the olive oil, the coriander, cumin, ginger, cinnamon, 1-1/2 tsp. salt, and 1/4 tsp. pepper. Form into four 1/2-inch-thick burgers.

Oil the grill grate. Grill the burgers for 5 minutes, then flip and continue to grill until an instant read thermometer inserted into a burger registers 145°F for medium, about 5 minutes.

Meanwhile, put the remaining 1/4 cup olive oil in a mini food processor with the parsley, cilantro, oregano, vinegar, garlic, red pepper flakes, and 1/4 tsp. salt. Process until a coarse paste forms, scraping the sides of the processor at least once.

Serve each burger in a pita half with the sauce, sliced tomato, and a dollop of yogurt.