monday munchies. - burgers.

Just as soon as the weather warms up here in NC, B & I do A LOT of grilling 

{though I have been known to have him out there in the dead of winter}. 

There are few things I love more than a juicy burger off the grill ... Even when I had cut out red meat, we came close to perfecting the turkey burger. 

Now I love the standard lettuce, tomato, ketchup burger as much as anyone else but I am queen of trying to create a 'different' burger ... After all, they are the perfect blank slate to add LOADS of yummy toppings! 

Here's 3 recipes I found that I'm dying to try! And with beef, turkey & bean ... there's something for everyone! :) 

Blue-rugula Burgers

Ingredients

2 tablespoons extra-virgin olive oil, divided

2 tablespoons butter

1 large onion, sliced

Salt and freshly ground black pepper

1 tablespoon brown sugar

Splash water

1/4 cup spicy brown mustard

1 1/2 pounds ground sirloin

2 cloves garlic, grated

3 tablespoons Worcestershire sauce

A handful fresh parsley, finely chopped

1/2 pound Cambazola blue cheese, thinly sliced

4 crusty rolls, split, lightly toasted

2 handfuls arugula leaves, coarsely chopped

Directions

Heat 1 tablespoon of olive oil and 1 tablespoon butter over medium heat. Add onions, season with salt and pepper and cook until caramelized and sweet, about 20 minutes. Stir sugar and water into onions then add mustard, combine and turn off heat.

Combine meat with garlic, Worcestershire, parsley, salt and pepper, form 4 patties thinner at the center and thicker at the edges for even cooking. Also, the burgers will bulge as they cook, this will give the cooked burgers an even thickness. Cook patties 8 minutes turning once for medium doneness, 1 to 2 minutes less for rare patties, 1 to 2 minutes more for burgers that are medium well. In the last minute of cooking time, top burgers with a few slices of Cambozola blue.

Place burgers on bun bottoms and top with some arugula and mustard glazed onions, set tops in place.{via}

Turkey Bacon Double Cheeseburger

Ingredients

Extra-virgin olive oil, for drizzling plus 1 tablespoon

8 slices turkey bacon

2 1/2 pounds ground turkey breast

2 green onions, finely chopped

A handful cilantro, leaves finely chopped

1 tablespoon chipotle chili powder

1 1/2 teaspoons smoked sweet paprika

Salt and freshly ground black pepper

2 teaspoons zest and the juice of 2 limes

1 red onion, chopped

1 tablespoon Worcestershire sauce

2 tablespoons brown sugar

1 (15-ounce) can fire-roasted diced tomatoes, lightly drained

2 rounded tablespoon grainy mustard

8 slices pepper jack cheese, from the deli counter

4 large sandwich size English muffins, lightly toasted

Directions

Heat a drizzle of olive oil in a large nonstick skillet over medium to medium-high heat and add the turkey bacon. Cook until crisp, 3 minutes on each side, remove to plate.

While the bacon cooks, combine the turkey breast, green onions, cilantro, chipotle, paprika, salt and pepper, lime zest and juice. Mix the turkey breast with seasonings and form 4 sections, from each, 2 patties. Place the first 4 patties in the pan; cook 3 to 4 minutes on each side. Remove from the skillet and place onto a plate and loosely cover with foil to keep warm

While the first batch of burgers cook heat 1 tablespoon oil in a sauce pot over medium-high heat. Add onions and soften 3 to 4 minutes, season with salt and pepper and then add Worcestershire, brown sugar, tomatoes, and mustard. Let the sauce cook on low.

Add the second batch of burgers to the skillet and cook 3 to 4 minutes on each side. Top with a slice of cheese and 2 pieces bacon. Tent skillet with foil and cook on low to moderate heat to melt cheese, about 1 minute.

Place burgers on muffin bottoms. Top with bacon double cheese burgers, fire roasted tomato sauce and English muffin top.{via}

Bean Burgers with Guac

Ingredients

1/2 cup water

1/4 cup quinoa, rinsed (see Note)

3 tablespoons extra-virgin olive oil, divided

1/2 cup chopped red onion

1 clove garlic, minced

2 1/2 cups cooked pinto beans, well drained (see Tip)

1 teaspoon smoked paprika

1/2 teaspoon ground toasted cumin seeds (see Tip)

3 tablespoons chopped fresh cilantro

3 tablespoons cornmeal, plus 1/3 cup for coating burgers

1/2 teaspoon salt

Freshly ground pepper to taste

6 whole-wheat hamburger buns, toasted

6 lettuce leaves

6 tomato slices                       

Directions

Bring water to a boil in a small saucepan. Add quinoa and return to a boil. Reduce to a low simmer, cover and cook until the water has been absorbed, about 10 minutes. Uncover and let stand.

Heat 1 tablespoon oil in a medium skillet over medium heat. Add 1/2 cup onion and garlic and cook, stirring occasionally, until soft and fragrant, about 3 minutes. Add beans, paprika and ground cumin and mash the beans to a smooth paste with a potato masher or fork. Transfer the mixture to a bowl and let cool slightly. Add the quinoa, 3 tablespoons cilantro, 3 tablespoons cornmeal, 1/2 teaspoon salt and pepper; stir to combine.

Form the bean mash into 6 patties. Coat them evenly with the remaining 1/3 cup cornmeal and transfer to a baking sheet. Refrigerate for 20 minutes.

To prepare guacamole: Mash avocado with a potato masher or fork. Stir in 2 tablespoons cilantro, lemon juice, 2 teaspoons onion, garlic, cayenne and 1/8 teaspoon salt.

Preheat oven to 200°F.

Heat 1 tablespoon oil in a large cast-iron (or similar heavy) skillet over medium-high heat. Reduce heat to medium and cook 3 burgers until heated through and brown and crisp on both sides, 2 to 4 minutes per side. Transfer to the oven to keep warm. Cook the remaining 3 burgers with the remaining 1 tablespoon oil, reducing the heat as necessary to prevent overbrowning. Serve the burgers on buns with lettuce, tomato and the guacamole. {via}

Don't they ALL look delish?! So glad we're having burgers for dinner tonight ... Because it's ALL I'm thinking about now! :) 

Happy Monday Y'all!