Spicy Up Your Grill This Weekend!

Think the classic hamburger can’t be beat? These burgers, will convince you otherwise.

Happy Memorial Day!

Mediterranean Lamb Burger

Parsley, dill, cumin, and garlic give this burger a lively flavor reminiscent of a lamb gyro. The burger is enhanced by a tangy topping of feta, arugula, olives & sun-dried tomatoes.


2 tbsp. plus 2 tsp. extra-virgin olive oil
3 tbsp. minced yellow onion
12 oz. ground lamb
4 oz. ground pork
2 tsp. dijon mustard
1 tsp. each finely chopped parsley, mint, and dill
1 tsp. dried Greek oregano
1⁄2 tsp. ground coriander
1⁄2 tsp. ground cumin
3 cloves garlic, finely chopped
1 scallion, chopped
Kosher salt and freshly ground black pepper, to taste

1⁄3 cup crumbled feta cheese
10 leaves baby arugula
8 black olives in oil, drained, pitted & roughly chopped
8 sun-dried tomatoes in oil, drained & roughly chopped
2 tsp. fresh lemon juice
2 hamburger buns, toasted

Heat 2 tbsp. oil in an 8″ skillet over high heat. Add onions; cook until browned, about 6 minutes. Transfer onions to a plate; let cool. In a bowl, mix onions, lamb, pork, mustard, herbs, spices, garlic, scallions, and salt and pepper. Form meat into two 1″-thick patties; set aside.

Prepare a medium-hot charcoal fire or heat a gas grill to medium-high Grill burgers, flipping once, until browned and cooked to desired doneness, about 10 minutes for medium rare. In a small bowl, combine feta, arugula, olives & sun-dried tomatoes; toss with the remaining oil, lemon juice and season with salt and pepper.

Place each burger on the bottom half of a bun and top each with the vegetables and bun top.

Andouille – Beef Burgers

Spicy mayonnaise

3/4 cup mayonnaise

1 tablespoon fresh lemon juice

1 teaspoon Cajun or Creole seasoning blend

1/4 teaspoon hot pepper sauce

1/2 pound andouille sausage, cut into scant 1/4-inch cubes

3/4 cup pecans, toasted, chopped

1 teaspoon salt

1/4 teaspoon ground black pepper

1 1/2 pounds ground beef chuck or ground beef (20 percent fat)
Caramelized onions

1 1/2 pounds onions, thinly sliced

2 tablespoons olive oil plus more for brushing grill rack

3 garlic cloves, minced

1 tablespoon golden brown sugar


6 large hamburger buns, split

8 ounces crumbled blue cheese

12 pickled okra pods, halved lengthwise

3 cups watercress tops

For mayonnaise:
Mix all ingredients in small bowl. Cover and chill.

For burgers:
Toss first 4 ingredients in large bowl. Add beef; blend gently. Shape mixture into six 1/2-inch-thick patties. Transfer patties to small baking sheet.

For onions:
Prepare barbecue (medium-high heat). Toss onions and next 3 ingredients in large skillet. Place skillet on grill; cook until onions are golden, stirring often, about 25 minutes. Remove from grill; season with salt and pepper.

Brush grill rack with olive oil. Grill buns, cut side down, until golden, about 2 minutes. Transfer buns to work surface. Grill burgers until brown on bottom, about 3 minutes. Turn over; sprinkle with cheese. Grill until burgers are cooked to desired doneness, about 3 minutes for medium. Place some onions, then burger, on each bun bottom. Top each with okra and watercress. Spread mayonnaise on cut side of bun tops; place on burgers. Serve with remaining mayonnaise.

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