Cheesy Stuffed Pizza Burgers >>


INGREDIENTS:

1 lb 80% lean ground beef
1 lb mild Italian sausage, casings removed
1 lb thick cut bacon
½ cup shredded Italian cheese
1 (7-oz) package pepperoni
6 slices provolone cheese
6 ciabatta buns
6 Tbsp marinara sauce


DIRECTIONS:

Preheat grill to medium-high.

Chop bacon into small pieces. Combine beef, sausage and bacon. 
Mix until combined, do not over mix as this can cause the burgers to be tough.

Divide mixture into 12 (4 oz) portions and form into patties larger than your bun. Add 2 Tbsp shredded cheese to the center of 6 patties. Place a patty with no cheese on top of the cheese topped patty. Using your thumb and index finger pinch the patties together to form one patty. Repeat until all patties are formed.

Place burgers on grill. Grill until you reach desired doneness, flipping once. Cook time is approximately 4 minutes each side for medium. Keep lid closed to cook through. 
If needed, you can move burgers to indirect heat for several minutes to finish cooking.

Place cut buns, cut side down on grill and cook until toasted.

Top burgers with abt 10 pepperoni pieces and a slice of provolone for the last few minutes of cooking.

Place approximately 10 pepperoni on each bun, then top with a Tbsp of marinara. 

Place burger on sauce and add top bun.

Serve and enjoy!

Source: Parade

Recipe :: Indian Spice Lamb Burgers >>>


Lamb Burgers w/ Indian Spices &Yogurt-Mint Sauce:

This burger is kept lean by using lamb shoulder, which has about two-thirds less fat than pre-ground lamb from the supermarket. For a lighter texture, grind it yourself (using a grinder attachment for your stand mixer or an old-fashioned hand grinder), or ask a butcher to do it.

Vadouvan, an Indian spice mix, flavors the meat. The patties get tantalizingly aromatic when charred on a hot grill. Mint and yogurt provide the perfect counterpoint to the spice mix. Finally, sweet roasted red peppers and bitter radicchio round out a deliciously tasty burger.

Vadouvan is an Indian condiment made by cooking onions, shallots, and garlic until deeply caramelized, then flavoring them with a combination of toasted dried spices. For a shortcut, you can substitute 2 teaspoons of garam masala or Madras curry powder for all the ground spices here.
Ingredients >>

1 pound boneless lamb shoulder, trimmed and cut into 1-inch pieces
2 tablespoons olive oil, divided
3/4 cup finely chopped onion
1/4 cup finely chopped shallots
2 tablespoons minced garlic, divided
3/4 teaspoon ground cumin
3/4 teaspoon ground coriander
1/4 teaspoon ground cardamom
1/4 teaspoon ground mustard
1/4 teaspoon ground turmeric
1/8 teaspoon ground red pepper
Dash of grated whole nutmeg
2 tablespoons finely chopped fresh mint, divided
3/4 teaspoon kosher salt, divided
2 red bell peppers
1/2 cup 2% low-fat Greek-style plain yogurt
1 tablespoon fresh lemon juice
1/4 teaspoon freshly ground black pepper, divided
Cooking spray
4 (1 1/2-ounce) hamburger buns, toasted
2 cups torn radicchio


>>>> Preparation:


1. To prepare grinder, place feed shaft, blade, and 1/4-inch die plate in freezer for 30 minutes or until well chilled. Assemble grinder just before grinding.

2. Arrange lamb pieces in a single layer on jelly-roll pan, leaving space between each piece. Freeze 15 minutes or until meat is firm but not frozen. Combine lamb and 1 tablespoon oil in large bowl; toss to combine. Pass lamb through meat grinder completely. Immediately pass meat through grinder a second time. Cover and chill.

3. Heat the remaining 1 tablespoon oil in a medium nonstick skillet over medium heat. Add onion and shallots; cook 15 minutes or until onions are golden, stirring frequently. Stir in 1 1/2 tablespoons garlic, cumin, and next 6 ingredients (through nutmeg); cook 1 minute. Remove from heat; cool to room temperature.

4. Combine lamb mixture, onion mixture, 1 tablespoon mint, and 1/4 teaspoon salt. Divide mixture into 4 equal portions, gently shaping each into a 1/2-inch-thick patty. Press a nickel-sized indentation in the center of each patty. Cover and chill until ready to grill. 5. Preheat broiler.

6. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 9 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and cut each pepper portion in half. 7. Preheat grill to medium-high heat.

8. Combine remaining 1 1/2 teaspoons garlic, remaining 1 tablespoon mint, yogurt, juice, 1/4 teaspoon salt, and 1/8 teaspoon black pepper in a medium bowl. Set aside.

9. Sprinkle patties evenly with remaining 1/4 teaspoon salt and remaining 1/8 teaspoon black pepper. Place patties on a grill rack coated with cooking spray; grill 4 minutes or until grill marks appear. Carefully turn patties; grill 3 minutes or until desired degree of doneness. Place 1 patty on bottom half of each bun; top each serving with 2 tablespoons yogurt mixture, 1/2 cup radicchio, 2 bell pepper strips, and top half of bun.


Source: J. Kenji Lopez-Alt, Cooking Light July 2010