Black Bean Veggie Burger

Black Bean Veggie Burger


  • 1 (16 ounce) can black beans, drained and rinsed

  • 1/2 green bell pepper, cut into 2 inch pieces

  • 1/2 onion, cut into wedges

  • 3 cloves garlic, peeled

  • 1 egg

  • 1 tablespoon chili powder

  • 1 tablespoon cumin

  • 1 teaspoon Thai chili sauce or hot sauce

  • 1/2 cup bread crumbs


  1. If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet.

  2. In a medium bowl, mash black beans with a fork until thick and pasty.

  3. In a food processor, finely chop bell pepper, onion, and garlic. Then stir into mashed beans.

  4. In a small bowl, stir together egg, chili powder, cumin, and chili sauce.

  5. Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.

  6. If grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.

BBQ Ranch Bacon Cheeseburgers

BBQ Ranch Bacon Cheeseburgers


  • 2 pounds ground sirloin beef

  • 1 (1 ounce) package ranch salad and seasoning mix

  • 1/2 cup Hunt's® Original Barbecue Sauce

  • 1/2 cup ranch dressing

  • Nonstick cooking spray

  • 1 (2.1 ounce) package fully cooked bacon, heated

  • 6 slices Monterey Jack cheese, each slice cut diagonally into 2 triangles

  • 1 (16 ounce) package French bread rolls, sliced in half lengthwise, toasted

  • 6 leaves green leaf lettuce

  • French-fried onions (optional)


  1. Mix ground beef with seasoning mix in large bowl until well blended. Shape beef into 6 oblong patties, about 6 x 3-inches each. Whisk together barbecue sauce and dressing in small bowl; set aside.

  2. Spray grate of outdoor grill and utensils with grilling spray. Preheat grill to medium heat. Grill patties 5 minutes on one side or until juices begin to appear on surface. Turn patties over; top each with 3 slices bacon. Cook about 4 minutes longer; top each patty with 2 triangle pieces of cheese, overlapping to cover patty. Remove patties when cheese begins to melt.

  3. Spread barbecue-dressing mixture on bottom of each roll. Add a lettuce leaf. Place cooked patty with bacon and cheese on lettuce. Spoon additional barbecue-dressing mixture over cheese. Sprinkle with fried onions, if desired. Serve immediately.

Chinatown Pork Burgers

Chinatown Pork Burgers


  • 2 pounds bulk mild pork sausage

  • 1 cup soft bread crumbs

  • 1/3 cup finely diced onion

  • 1 (5 ounce) can water chestnuts, drained and finely chopped

  • 1 egg

  • 2 tablespoons dry sherry

  • 2 tablespoons soy sauce

  • 1 clove garlic, minced

  • 1/4 teaspoon ground ginger

  • 6 sesame seed burger buns

  • 1 cup bean sprouts

  • 3/4 cup sweet and sour sauce


  1. Mix together the pork sausage, bread crumbs, onion, water chestnuts, egg, sherry, soy sauce, garlic, and ginger in a bowl until evenly combined. Chill in the refrigerator for 30 minutes to make the mixture easier to handle, then form into 6 patties.

  2. Preheat an outdoor grill for medium-high heat, and lightly oil grate.

  3. Cook the burgers on the preheated grill until no longer pink in the center, about 7 minutes. Lightly toast the buns on the hot grill. Serve the burgers on the toasted buns, and top with bean sprouts and sweet and sour sauce.

Gyro Burger

Gyro Burger


  • 1/2 pound lean ground beef

  • 1/2 pound lean ground lamb

  • 1/2 onion, grated

  • 2 cloves garlic, pressed

  • 1 slice bread, toasted and crumbled

  • 1/2 teaspoon dried savory

  • 1/2 teaspoon ground allspice

  • 1/2 teaspoon ground coriander

  • 1/2 teaspoon salt

  • 1/2 teaspoon ground black pepper

  • 1 dash ground cumin


  1. Preheat an outdoor grill for medium-high heat, and lightly oil grate.

  2. In large bowl, combine ground beef, ground lamb, onion, garlic and bread crumbs. Season with savory, allspice, coriander, salt, pepper and cumin. Knead until mixture is stiff. Shape into 4 very thin patties (1/8 inch to 1/4 inch thick).

  3. Cook patties for 5 to 7 minutes on each side, or until cooked through.

Portobello Mushroom Burger

Portobello Mushroom Burger


  • 4 portobello mushroom caps

  • 1/4 cup balsamic vinegar

  • 2 tablespoons olive oil

  • 1 teaspoon dried basil

  • 1 teaspoon dried oregano

  • 1 tablespoon minced garlic

  • salt and pepper to taste

  • 4 (1 ounce) slices provolone cheese


  1. Place the mushroom caps, smooth side up, in a shallow dish. In a small bowl, whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper. Pour over the mushrooms. Let stand at room temperature for 15 minutes or so, turning twice.

  2. Preheat grill for medium-high heat.

  3. Brush grate with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender. Brush with marinade frequently. Top with cheese during the last 2 minutes of grilling.

Seasoned Turkey Burger

Seasoned Turkey Burger


  • 1 1/2 pounds ground turkey

  • 1 (1 ounce) package dry onion soup mix

  • 1/2 teaspoon ground black pepper

  • 1/2 teaspoon garlic powder

  • 1 1/2 tablespoons soy sauce

  • 1 egg, lightly beaten (optional)

  • 6 hamburger buns, split


  1. In a large bowl, mix the turkey with the onion soup mix, pepper, garlic powder, soy sauce, and egg. Refrigerate the mixture about 10 minutes, then form into 6 patties.

  2. Preheat the grill for medium-high heat.

  3. Lightly oil the grill grate. Place the patties on the grill. Cook for 20 minutes, turning once, or until well done. The inside of the burgers will look whitish in color when cooked through. Serve on buns.