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.

Burgers

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
Garnish

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
Burgers

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

Garnish

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.