Pat’s Pantry: Some of the best burgers

By Pat Mills

Some of the best burgers don’t even have meat in them. Here are some burger recipes for every taste and style. Burgers are some of the best comfort food around. – Pat

Mushroom burgers

2 eggs, beaten
2 cups finely chopped fresh mushrooms
½ cup dry breadcrumbs
½ cup shredded cheddar cheese
½ cup finely chopped onion
¼ cup all-purpose flour
½ cup teaspoon salt
¼ teaspoon dried thyme
¼ teaspoon pepper
1 tablespoon vegetable oil
4 whole wheat hamburger buns, split

In a large bowl, combine the first nine ingredients. Shape into four patties. In a large skillet, cook the patties in the oil over medium heat for 3 minutes on each side or until crisp and lightly browned. Serve on buns. Yield: 4 servings.

Ranch turkey burgers

5 ounces sharp cheddar cheese, diced
1 small sweet onion, diced
4 teaspoons chili powder
1 jalapeno pepper, seeded, finely chopped
2 teaspoons ground cumin
2 garlic cloves, minced
¾ teaspoon salt
¼ teaspoon pepper
1-¼ pounds ground turkey
3 tablespoons olive oil
¼ cup sour cream
4-½ teaspoons prepared ranch salad dressing
4 hamburger buns, split

In a large bowl, combine the first eight ingredients. Crumble turkey over mixture and mix well. Shape into four patties; brush with oil. Grill on a greased indoor grill for 2-3 minutes on each side or until a meat thermometer reads 165 degrees and juices run clear. Meanwhile, combine sour cream and salad dressing. Serve burgers on buns with sauce. Yield: 4 servings.

Baked venison burgers

¾ cup quick-cooking oats
¾ cup milk
¼ cup chopped onion
1 egg, beaten
½ to 1 teaspoon seasoned salt
1 pound ground venison
1 pound ground beef
1/3 cup ketchup
1 tablespoon brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon prepared mustard
8 sandwich rolls, split
Swiss cheese and tomato slices, optional

In a large bowl, combine the oats, milk, onion, egg, and seasoned salt. Crumble venison and beef over mixture; mix well. Shape into eight patties; place in a greased 15 x 10 x 1-in. baking pan. In a small bowl, whisk the ketchup, brown sugar, Worcestershire sauce and mustard until blended. Spoon over patties. Bake, uncovered, at 350 degrees for 22-26 minutes or until meat juices run clear. Serve on rolls with cheese and tomato if desired. Yield: 8 servings.

Provolone burgers

2 eggs, beaten
1 medium onion, finely chopped
3 teaspoons dried basil
1 teaspoon dried oregano
2 garlic cloves, minced
½ teaspoon salt
¼ teaspoon pepper
3 pounds ground beef
8 slices provolone cheese
8 sandwich rolls, split
lettuce leaf

In a bowl, combine the first seven ingredients. Crumble beef over mixture; mix well. Shape into eight patties. Grill, uncovered, over medium-hot heat for 5-7 minutes on each side or until juices run clear. Top each patty with cheese slice; grill 1 minutes longer or until cheese is melted. Grill rolls cut side down for 1-2 minutes or until toasted. Top with lettuce and burgers. Yield: 8 servings.


• If marshmallows become hard, try placing them into a plastic baggie with a slice or two of very fresh bread for a few days.
• To glaze the tops of rolls before baking or browning, beat one egg white lightly with one tablespoon of milk and brush on.

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