We invited friends out to the lake cabin, and with the intention of keeping it simple, decided to serve burgers and hot dogs. I thought it would be fun to try something a little different and found these wonderful burger recipes.
I made the patties in advance at home, then following an afternoon of boating and swimming, we grilled the burgers and enjoyed them out on the deck.
HORSERADISH CHEDDAR AND CARAMELIZED ONION STUFFED BURGERS
1 tablespoon olive oil
1 onion, sliced into half moons
1 1/2 pounds lean ground beef
2 tablespoons prepared horseradish
3/4 cup shredded cheddar cheese
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
lettuce, tomatoes and ketchup to serve
Heat oil in a skillet over medium heat. Add the onion, reduce the heat to medium low and cook, stirring, until it is softened, 5 to 10 minutes. Cover and cook, until onion is golden brown, about 20 minutes more.
Shape the beef into 12 small patties, each about 4 inches in diameter. Spread 1 teaspoon of the horseradish onto one of the patties, top that with 2 tablespoons of cheddar cheese and 1 tablespoon of the caramelized onions. Top with another meat patty and pinch the edges of the patties to seal the burger. Repeat with the remaining patties. Season on both sides with salt and pepper.
Heat grill to medium high. Cook the burgers until the cheese is melted inside, about 4 minutes for medium doneness.
Serve on buns with lettuce, tomato and ketchup as desired.
Recipe adapted from USA Weekend, May 2012
CHICKPEA CHEESE AND ONION BURGERS
3 tablespoons olive oil
1 onion, chopped
2 garlic cloves, minced
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 can pinto beans, drained and rinsed
1 can chickpeas drained and rinsed
1 tablespoon tahini
2 tablespoons fresh chopped parsley
1 egg, beaten
1 cup shredded Gruyere cheese
1 cup crumbled feta cheese
1/2 teaspoon salt
freshly ground black pepper and salt to taste
flour for dusting
olive oil in a large skillet. Add onion and cook over medium heat until
tender but not colored. Add garlic, cumin and cayenne and cook 30
seconds. Remove from heat.
Put pinto beans and chickpeas into the
bowl of a food processor and pulse until coarsely chopped. Add onion
mixture, tahini and parsley, and pulse again until combine and nearly
smooth. Spoon into a large bowl and add egg and cheeses.
Mix with your hands and add salt and pepper. Shape into patties and lightly dust with flour.
Heat remaining oil in a large skillet. Place burgers in pan and cook until golden on both sides.
Recipe adapted from Relish Magazine, January 2013