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Hamburger Soup

Hamburger Soup

We made our Hamburger soup with ground beef and, of course, with tomatoes (cubed and paste). Sweet corn and carrots also found their way into our soup. We ended up with a thick hearty and nourishing dish which can very well be regarded as the main course, too.

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Ingredients Needed for Hamburger Soup

2 tablespoons vegetable oil
12 ounces ground beef
2 tablespoons tomato paste
salt
1 onion, quartered
2 carrots, sliced
5 ounces sweet corn
4 cups of water
2 tomatoes, cubed
dill (for garnishing)

How to Make Hamburger Soup

  1. Heat 1 tablespoon of oil in a pan over medium-high heat, then add the ground beef and break it into smaller pieces.
  2. Cook and occasionally stir for 10-12 minutes or until browned.
  3. Add 1 tablespoon of tomato paste, season with salt, stir in and remove from heat.
  4. Heat the remaining oil in a pot over medium heat and add the onion.
  5. Cook and stir until tender. Stir in the carrots and sweet corn.
  6. Stir in the remaining tomato paste, pour the water, cover with the lid and cook for 10 minutes.
  7. Add the tomatoes and the cooked meat, season with pepper, cover with the lid and cook for 10 minutes more.
  8. Serve garnished with dill.
Non-meat burger

Vegan Burgers Are Legal Again

As some of you might know, an Arkansas law makes it illegal for companies to use words like “burger,” “sausage,” and “roast” to describe products that are not made from meat. As a result, veggie burgers – even modified by qualifiers such as “vegan,” “veggie,” or “plant-based” – are deemed illegal. Well, not anymore. A

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Bulgur Pork Burger with Mint Yogurt Sauce

Bulgur Pork Burger With Mint Yogurt Sauce

Welcome to a mint-flavored pork-bulgur burger sandwich. Achieve that by making a refreshing yogurt sauce with mint and shredded cucumber and by topping the patty with fresh mint leaves. We also want to make it slightly hot so toss some paprika into the patty mixture.

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Ingredients Needed for Bulgur Pork Burger With Mint Yogurt Sauce

salt
3 ounces of bulgur
1 pound pork mince
pepper
1 teaspoon paprika
1 teaspoon dried oregano
salt
2 garlic cloves, crushed
1 cup yogurt
1 teaspoon dried mint
1 medium cucumber, shredded
4 ounces of arugula
1 large red onion, sliced
1 large tomato, sliced
fresh mint leaves for garnishing
4 burger buns

How to Make Bulgur Pork Burger With Mint Yogurt Sauce

  1. Fill a pot halfway with water, salt it and bring to a boil. Add the bulgur and boil for 10 minutes.
  2. Add the pork mince, paprika, oregano, and garlic cloves to a bowl. Season with salt and pepper, then mix until even using a spatula.
  3. Shape patties from the mince mixture. We’ve got 4 of them. Press them gently between parchment paper sheets.
  4. Heat a drizzle of oil in a grill pan over medium-high heat. Add the patties and grill them for 4 minutes on both sides, or until they’re browned.
  5. Add the yogurt, mint, and cucumber to a small bowl. Mix them together.
  6. Horizontally cut the buns in half. Optionally, you can brown them a little in buttered pan. Coat their lower halves with yogurt mixture, add arugula, 1 patty, some more yogurt sauce, red onion, and tomato slices. Garnish with mint leaves and top with the bun’s upper half.
  7. You can serve these mini-tower burgers skewered or pinned with a fork for more stability.
Hummus Lamb Burger with Fried Chickpeas and Pomegranate Seeds

Hummus Lamb Burger With Fried Chickpeas

Welcome to our Arabian-themed hamburger! We cooked it in olive oil, we made a hummus-based spread flavored with turmeric and we used lamb meat. Not to mention the sesame burger buns and the pomegranate seed topping. If they would have had burgers in “Arabian Nights”, they would have surely eaten this one.

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Ingredients Needed for Hummus Lamb Burger With Fried Chickpeas

2 tablespoons of olive oil
½ teaspoon turmeric
½ teaspoon paprika
salt
8 ounces of canned chickpeas
5 ounces of hummus
1 red bell pepper, roasted
fresh mint leaves
12 ounces of lamb mince
1 teaspoon cumin seeds
pepper
4 sesame burger buns
4 tablespoons of pomegranate seeds

How to Make Hummus Lamb Burger With Fried Chickpeas

  1. Heat the olive oil in a pan over low heat and add the turmeric, paprika, and salt to taste. Cook and stir until it sizzles.
  2. Add the chickpeas and stir them in for up to 1 minute. Remove from heat and set aside.
  3. Add the hummus, red bell pepper, and mint leaves to a blender. Blend then set aside.
  4. Add the lamb mince, cumin seeds, salt to taste, and a drizzle of olive oil to a bowl. Mix until even using a spatula.
  5. Shape burger patties from the minced meat mixture (we’ve made 4 of them). Press them between parchment paper sheets.
  6. Heat a little vegetable oil in a grill pan over medium-high heat. Fry each patty for 6 minutes on both sides.
  7. Horizontally cut the buns in half. Optionally, you can brown them a little in buttered pan. Coat their lower halves with hummus mixture, garnish with fresh mint and add the patties. Top with more hummus mixture, pomegranate seeds, and the upper bun halves.
  8. Serve the burgers with a bowl of fried chickpeas.
Puffed Rice and Yogurt Chicken Burger

Puffed Rice and Yogurt Chicken Burger

We never get tired of saying “Make your own burgers!” This way you can choose the ingredients you like and, what’s more, their quality depends on you. This recipe is a good example. For this hot chicken burger, we used puffed rice and yogurt. We’ve chosen to flavor it heavily with lemon, oregano, BBQ sauce, and a lot more. Check it out!

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Ingredients Needed for Puffed Rice and Yogurt Chicken Burger

2 ounces of puffed rice cake, crumbled
2 eggs
1 teaspoon dried oregano
1 teaspoon onion powder
salt
pepper
1 teaspoon garlic powder
1 teaspoon paprika
3 ounces of flour
1 pound chicken breast (3 halves)
1 tablespoon olive oil
5 ounces of yogurt
1 tablespoon lemon juice
3 garlic cloves, crushed
3 burger buns
2 radishes, finely sliced
1 avocado, sliced
3 teaspoons of bbq sauce
1 tablespoon fresh parsley, chopped

How to Make Puffed Rice and Yogurt Chicken Burger

  1. Add the puffed rice to the blender and crush it. Transfer to a bowl and set aside.
  2. Add the eggs, oregano, dried onion, garlic powder, and paprika to a bowl. Season with salt and pepper and mix until even.
  3. Add the flour to a third bowl. Coat each chicken breast half with flour, egg mixture, and finally, with puffed rice mixture.
  4. Place them in a roomy baking dish, drizzle with olive oil and bake for 35 minutes at 380⁰F/190⁰C.
  5. Add the yogurt, lemon juice, and garlic to a bowl. Mix until even.
  6. Cut one burger bun horizontally in half. Spread the lower half with yogurt mixture, add radish slices, and one piece of cooked chicken breast. Top with avocado, BBQ sauce, and parsley. Finish with the bun’s upper half after also coating it with yogurt mixture. Do the same for the remaining ingredients.
Zucchini and Pickle Burgers

Zucchini and Pickle Burgers

Don’t you just like the sight of a burger filled to the brim with all sorts of goodies? We do, too. From a pair of decadent tasty burgers, the mayo and ketchup should not be absent. Also, the juicy sour pickles, the ever-delicious crispy bacon, and the refreshing veggies. You can enhance the zucchini by cooking it in butter, first. You can prebake your buns for a crispier effect.

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Ingredients Needed for Zucchini and Pickle Burgers

2 teaspoons of vegetable oil
2 burger patties
1 tablespoon butter
¼ medium zucchini, sliced
salt
pepper
3 fresh chilis
2 burger buns, halved and baked
2 teaspoons of mayonnaise
2 ounces of arugula
2 crispy bacon slices
1 ounce parmesan, cut into flakes
2 teaspoons of ketchup
1 small pickle, lengthwise sliced
1 onion slice
2 tomato slices

How to Make Zucchini and Pickle Burgers

  1. Heat the vegetable oil in a skillet over medium heat. Add the burger patties and fry them for 10 minutes on both sides, or until browned. Set aside.
  2. Melt the butter in a skillet over low heat and add the zucchini slices. Season with salt and pepper and toss the chilis into the skillet, too. Fry on both sides until softened. Set aside.
  3. For the first hamburger, spread 1 teaspoon of mayonnaise on its lower half, then add 1 ounce of arugula, 1 patty, zucchini slices, 1 bacon strip, and the parmesan. Top with the ketchup-spread upper half of the bun.
  4. For the second hamburger, spread 1 teaspoon of ketchup on its lower half, then add 1 ounce of arugula, 1 patty, the sliced pickle, the onion slice, tomato slices, and the last bacon strip. Top with the mayo-spread upper half of the bun.
Cod Burger

Cod Burger

Using cod fillets with these burgers makes them somehow elaborate, don’t you think? Dredge the fillets through flour, whisked egg, and panko before frying to achieve that irresistible crunchy effect. Some gooey Cheddar will only make things better. A good idea is to shortly fry the buns in rosemary-flavored butter for an even tastier and crunchier experience.

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Ingredients Needed for Cod Burger

2 cod fillets (4-ounce each)
¼ cup flour
2 whisked eggs
¼ cup panko
1 ounce cheddar
1 teaspoon butter
3 fresh rosemary sprigs
2 buns, halved
2 tablespoons of honey mustard
2 ounces of baby spinach
1 medium tomato, sliced
1 small red onion, sliced

How to Make Cod Burger

  1. Heat a deeper frying pan halfway with vegetable oil and heat it over medium heat. Coat the cod fillets with flour, whisked egg, and panko.
  2. Fry for 3 minutes or until browned on both sides.
  3. Transfer to a roomy baking dish and top each fillet with 1 slice of Cheddar. Bake for 5 minutes at 360⁰F/180⁰C.
  4. Add the butter and rosemary to a skillet over low heat. Stir in until the butter melts.
  5. Place the bun halves bottom-up into the skillet. Fry for 2 minutes.
  6. For the first burger, spread 1 tablespoon of mustard on the bun’s lower half. Add 1 ounce of baby spinach, 2 – 3 tomato slices, 1 cod fillet, and 1/2 onion’s onion rings. Top with the bun’s upper half. Follow these steps for the remaining ingredients.
Fig and Kale Cheeseburger

Fig and Kale Cheeseburger

Everyone loves those big, fat burgers we often see on Youtube or Instagram. But here we’ve decided to give a chance to healthier ones. This cheeseburger stands out thanks to the use of kale leaves, figs, blue cheese, and whole wheat roll. Plus, it’s flavored with a healthy yogurt and turmeric sauce.

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Ingredients Needed for Fig and Kale Cheeseburger

1 teaspoon vegetable oil
2 burger patties
4 slices of cheddar
3.5 ounces of yogurt
1 teaspoon turmeric
pepper
4 kale leaves
2 figs, thinly sliced
2 whole wheat rolls
1 ounce blue cheese

How to Make Fig and Kale Cheeseburger

  1. Heat the vegetable oil in a grill pan over medium heat.
  2. Add the burger patties and fry them for 5 minutes.
  3. Fry the patties for 5 minutes and top them with slices of cheese. Cook until they melt.
  4. Mix the yogurt, turmeric, and pepper in a small bowl.
  5. Start assembling the burger. Spread the sauce on the bottom side of the bun.
  6. Top with kale leaves, burger patty, slices of fig, blue cheese crumbles, and close it with the top side of the bun.
Cheesy Mushroom Burgers

Cheesy Mushroom Burgers

Everybody knows how tasty the burgers can be, but this one crosses the line! The crunchy crust and crispy bacon tossed into the extra-cheesy mayonnaise mixture will convince you. Trying this nutritious and protein-rich mushroom burger is a must.

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Ingredients Needed for Cheesy Mushroom Burgers

12 medium-sized mushrooms
⅔ cup low moisture mozzarella, grated
⅔ cup cheddar, grated
2 ounces of bacon, fried and crumbled
1 tablespoon fresh parsley, chopped
¼ cup mayonnaise
1 teaspoon paprika
1 teaspoon garlic powder
salt
pepper
1 cup flour
3 whisked eggs
1 cup breadcrumbs
6 burger buns
1 cup baby spinach

How to Make Cheesy Mushroom Burgers

  1. Place the mushroom caps on a plate between paper towels. Cover with another plate placed upside down. Microwave for 3 minutes. You may need to do it in 2 batches.
  2. Add the mozzarella, cheddar, bacon, parsley, and mayonnaise to a bowl. Season with salt, pepper, paprika, and garlic powder. Mix until even.
  3. Add about 2 tablespoons of mayo mixture between 2 mushroom caps and wrap in plastic foil. Do the same for the remaining salad and mushroom caps. Refrigerate for 30 minutes.
  4. Add the flour, whisked eggs, and breadcrumbs each to a small bowl. Coat each mushroom sandwich with flour, whisked egg and then, breadcrumbs.
  5. Fill a deep frying pan 1/3 or 1/2 with vegetable oil and heat it over medium-high heat. Fry the mushroom sandwiches on both sides for 4 minutes. You may need to do it in 2 batches.
  6. Horizontally cut a burger bun in half. Spread about 1 tablespoon of mayonnaise on the lower half, add some baby spinach, 1 fried mushroom sandwich, then top with the bun’s upper half. Skewer the burger if you want. Do the same for the remaining ingredients.
Pulled Pork and Coleslaw Burger

Pulled Pork and Coleslaw Burger

You just gotta love pulled pork! It’s smoky texture and the tenderness of the meat has undoubtedly got lots of attention by now. And, because we’re also fans, we’ve decided to spoil you with a delicious burger. That works marvelous when paired with coleslaw salad!

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Ingredients Needed for Pulled Pork and Coleslaw Burger

1 teaspoon onion powder
salt
½ teaspoon garlic powder
½ teaspoon cumin powder
½ teaspoon mustard powder
½ teaspoon paprika
pepper
3 pounds of pork shoulder
1 cup raspberry cider
½ cup beef stock
½ cup ketchup
1 teaspoon brown sugar
1 teaspoon worcestershire sauce
1 tablespoon lemon juice
1 teaspoon balsamic vinegar
pepper
2 teaspoons of mayonnaise
1 teaspoon mustard
0.25 white cabbage
¼ red cabbage
12 bread rolls

How to Make Pulled Pork and Coleslaw Burger

  1. Grab a small bowl and add the garlic powder, salt, onion powder, cumin powder, mustard powder, paprika, and pepper.
  2. Mix the spices and use them to coat the pork shoulder.
  3. Add the pork in the slow cooker and pour the cider.
  4. Cook on low temperature for 7 hours.
  5. Set a saucepan over medium heat and pour the beef stock, ketchup, brown sugar, Worcestershire sauce, lemon juice, balsamic vinegar, salt, and pepper.
  6. Simmer for 10 minutes.
  7. Mix the mayo and mustard in a small bowl. Mix with the white cabbage and red cabbage.
  8. Break the pork meat using a fork into small shreds.
  9. Slice the bread rolls through the middle, making them look like burger buns.
  10. Assemble the burger using the pulled pork and coleslaw salad.
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