Hamburger Recipes from Weber's Big Book of Burgers
Quinoa And Pinto Bean Burgers With Yogurt Sauce Serves 6
Ingredients: • ½ cup plain Greek yogurt
• 3 tablespoons finely chopped fresh cilantro leaves • 1 garlic clove, minced or pushed through a press • Kosher salt • Freshly ground black pepper • ½ cup yellow or red quinoa, rinsed in a fine-mesh strainer, drained • 1 cup water • Extra-virgin olive oil • 1 cup finely chopped red onion • ¾ cup finely chopped red bell pepper • 2 garlic cloves, minced or pushed through a press • 1 can (15 ounces) pinto beans, rinsed and drained • 1 cup fresh or thawed frozen corn kernels • 1 cup panko bread crumbs • 1 large egg, lightly beaten • 3 tablespoons plain Greek yogurt • 3 tablespoons coarsely chopped fresh cilantro leaves • 1 teaspoon finely grated lime zest • 1 tablespoon fresh lime juice • ½ teaspoon hot chili-garlic sauce, such as sriracha • 6 hamburger buns, split • 1 cup tightly packed baby arugula • 2 medium ripe plum tomatoes, each cut crosswise into 6 slices
Mix together ½ cup Greek yogurt, 3 tablespoons cilantro and minced garlic clove and season with salt and pepper. Refrigerate until ready to use.
In a saucepan over medium-high heat, bring the quinoa, water and 1 teaspoon salt to a boil. Cover the saucepan and reduce the heat to low. Simmer until the quinoa is tender and the water is almost absorbed, 18-20 minutes. Remove from the heat, keep covered and let stand for 5 minutes. Drain the quinoa in a fine-mesh strainer to remove any excess water. Let cool completely.
In a skillet over medium heat, warm 1 tablespoon oil. Add the onion, bell pepper and 2 cloves minced garlic. Cook until tender, about 8 minutes, stirring occasionally. Remove from the heat and cool completely.
In a food processor fitted with a metal blade, combine the quinoa, the onion mixture and the remaining patty ingredients, pinto beans through sriracha, plus 1 teaspoon salt. Pulse until well combined and the corn is coarsely chopped.
Generously oil a rimmed sheet pan. Transfer one-sixth of the quinoa mixture to the sheet pan and form into a 3-inch patty, ½ inch thick to ¾ inch thick. Repeat with the remaining quinoa mixture. Cover and refrigerate the patties for 1-3 hours.
Prepare the grill for direct cooking over medium heat (350° to 450°F) and preheat a grill-proof griddle. Brush the tops of the patties with oil and drizzle 1 tablespoon oil on the griddle. Place the patties on the griddle, oiled side down, and cook over direct medium heat, with the lid closed, until the undersides are golden brown, 4-5 minutes.
Brush the tops of the patties with oil, turn them over and continue cooking until the other side is golden brown, 4-5 minutes more. During the last 30 seconds to 1 minute of grilling time, toast the buns on the cooking grates, cut side down, over direct heat. Build each burger on a bun with arugula, 2 tomato slices, a patty and a dollop of yogurt sauce. Serve immediately.
Open Faced Salmon Burger
Ingredients:Patties • 2 pounds skinless salmon fillets, pin bones removed, cut into 1-inch pieces
• ½ cup panko bread crumbs • 1 scallion (white and green parts only), finely chopped finely grated zest and juice of 1 lime • 2 tablespoons soy sauce • ½ teaspoon hot pepper sauce • ¼ teaspoon freshly ground black pepper
Salsa • ½ cup finely chopped ripe, fresh pineapple • ½ cup finely chopped ripe tomato • 2 teaspoons peeled, grated fresh ginger • ½ small jalapeño chile pepper, seeded and minced • ½ teaspoon kosher salt • ⅛ teaspoon freshly ground black pepper • 1 large sweet onion, cut crosswise into ⅓-inch slices • Vegetable oil • 6 slices sourdough bread, each about ⅓ inch thick • ¼ cup plus 2 tablespoons mayonnaise • 6 leaves Bibb lettuce
In a food processor fitted with a metal blade, pulse the salmon pieces 8 to 10 times until coarsely chopped but not pasty; transfer to a bowl. Add the remaining patty ingredients to the bowl and stir gently to combine. Form six patties of equal size, each about ¾ inch thick. Cover and refrigerate for 1 hour.
Prepare the grill for direct cooking over medium heat (350° to 450°F).
Combine all the salsa ingredients except for the onion. Brush the onion slices on both sides with oil, and then grill over direct medium heat, with the lid closed, until well marked and tender, about 10 minutes, turning once or twice. Finely chop the onion and add it to the salsa. Mix well.
Brush the patties on both sides with oil, and then grill over direct medium heat, with the lid closed, until fully cooked but still juicy, 6 to 8 minutes, carefully turning once. During the last minute of grilling time, toast the bread over direct heat, turning once.
Spread one tablespoon mayonnaise on each bread slice and top with a lettuce leaf, a patty, and pineapple-ginger salsa. Serve warm.
Weber’s Extreme Burgers Serves: 4
Prep time: 25 minutes Grilling time: 6-8 minutes
Ingredients: • 4 slices thick-cut bacon
Mayo • ⅓ cup mayonnaise
• 1 teaspoon minced garlic • Kosher salt • Freshly ground black pepper
Guacamole • 2 ripe Hass avocados • 1 tablespoon fresh lime juice • 2 teaspoons minced garlic • 2 pounds ground chuck (80% lean) • 1 tablespoon Worcestershire sauce • ½ teaspoon smoked paprika • ½ teaspoon onion powder • 8 thin slices cheddar cheese • 4 hamburger buns, split • 4 leaves Boston lettuce • 1 ripe beefsteak tomato, cut crosswise into 4 slices about 1 inch thick
In a skillet over medium heat, fry the bacon until crisp, 10 to 12 minutes, turning occasionally. Drain on paper towels.
Whisk the mayo ingredients, including ¼ teaspoon salt and V teaspoon pepper.
Mash the guacamole ingredients, including ½ teaspoon salt and ¼ teaspoon pepper.
Mix the ground chuck with the Worcestershire sauce, 1 teaspoon salt, ½ teaspoon pepper, the smoked paprika, and onion powder, and then gently form eight patties of equal size, each about ½ inch thick and a little wider than the buns. Refrigerate the patties until ready to grill.
Prepare the grill for direct cooking over medium-high heat (400° to 500°F).
Grill the patties over direct medium-high heat, with the lid closed, until cooked to medium doneness (160°F), 6 to 8 minutes, turning once. During the last 30 seconds to 1 minute of grilling time, place a slice of cheese on each patty to melt, and toast the buns, cut side down, over direct heat.
Build each burger on a bun with garlic mayo, a lettuce leaf, a tomato slice, two patties, as much guacamole as you like, a slice of bacon (torn in half), and more garlic mayo. Serve immediately.