Corn and Two-Bean Burgers with Chipotle Ketchup

Recipe from here.

These were really good....except next time I think I'll skip the Chipotle Ketchup and just use my Heinz Chili Sauce...which is the best burger topping EVER.

• YIELD: 4 servings (serving size: 1 burger)
• COURSE: Main Dishes, Sandwiches

Ingredients

• Burger:
• 2 tablespoons olive oil
• 1 (15-ounce) can kidney beans, rinsed and drained
• 1 (15-ounce) can black beans, rinsed and drained
• 1/3 cup dry breadcrumbs
• 1/4 cup canned whole-kernel yellow corn, drained
• 1/4 cup prechopped onion
• 1 large egg
• Ketchup:
• 1/3 cup ketchup
• 1 teaspoon honey
• 1 teaspoon lime juice
• 1/2 teaspoon chipotle chile powder
• 1/2 teaspoon ground cumin
• 
  
• Remaining ingredients:
• 4 (2-ounce) Kaiser rolls or hamburger buns
• 4 lettuce leaves (optional)
• 4 (1/4-inch-thick) slices tomato (optional)
• 
  

Preparation

• To prepare burgers, heat oil in a large nonstick skillet over medium-high heat.
• Combine kidney beans and black beans in a large bowl; partially mash with a fork. Add breadcrumbs, corn, onion, and egg; stir until well blended. Form bean mixture into 4 (1/2-inch-thick) patties. Add patties to pan; cook 4 minutes on each side or until crisp and beginning to brown.
• To prepare ketchup, combine ketchup, honey, lime juice, chile powder, and cumin, stirring with a whisk.
• Spread 1 tablespoon ketchup on bottom half of each bun; top each serving with a patty, 1 lettuce leaf and 1 tomato slice (if desired), and top half of bun.
• 
  

Sorry for my crappy photo :)

Dallas Burgers

I adapted this recipe from my favorite Bobby Flay burger here.
These were so amazingly yummy. My hubby wants them every night for dinner!

Ingredients:
1 lb. lean beef
chili powder
paprika
dry mustard
cumin
salt & pepper
burger buns
coleslaw
bbq sauce
spicey cheese
sandwich pickles

Directions:
Mix 1 tablespoon chile powder, 2 teaspoons paprika, 1 teaspoon each of dry mustard, ground cumin and kosher salt, 1/2 teaspoon pepper in a large bowl. Mix in beef with hands. Shape lean ground beef into a uniform patty, no more than 3/4 inch thick (don't overwork the meat). I made 4 patties. Make a depression in the center with your thumb so the burger won't bulge; the indent will rise as the patty cooks.
Preheat a grill or cast-iron grill pan to high. Brush the pan with canola or olive oil and season the burgers with salt and pepper. Grill until golden brown and slightly charred, turning once (7 minutes for medium-rare). Avoid pressing with a spatula! Add cheese and bbq sauce on top of each burger to your liking the last minute of cooking.
Toast buns. Add you burgers to the toasted buns and top with coleslaw and pickles and enjoy!

Chili Bacon Burgers

These are ssoooooo deeeelicious!!!

Recipe from Rachael Ray

Ingredients:
8 thick slices center-cut bacon
2 tablespoons EVOO - Extra Virgin Olive Oil
2 pounds ground sirloin
1 small onion, half grated and half finely chopped, divided (i omitted)
1 to 2 cloves garlic, finely chopped or grated
1 jalapeño pepper, seeded and finely chopped
2 tablespoons (2 palmfuls) chili powder
2 teaspoons ground cumin
2 teaspoons smoked paprika
Salt and ground black pepper
8 thin slices pepper jack or cheddar cheese
4 Kaiser rolls, split
1/2 cup chili sauce or chipotle salsa

Preparation:
Cook bacon. Let cool while you prepare the burgers.
Place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. {Or use the Grill, which is what I did}. While the pan heats up, combine the ground sirloin with the grated onion, garlic, jalapeño and spices. Season with salt and pepper, and mix everything together with your hands.
Score the meat into four with the side of your hand and shape each portion into four large patties, dropping them into the hot pan as you shape them. Cook to desired doneness, about 6 minutes per side for medium. In the last 2 minutes of cooking, lay 2 pieces of cheese over each burger and tent the pan loosely with foil to melt the cheese.
Toast the rolls under the broiler {Or on the grill}. Serve the burgers on the toasted buns topped with chili sauce or salsa, some chopped onion, 2 strips of bacon.
Enjoy!!

Kickin’ Beef Burger

Source: Rachael Ray Magazine

Ingredients:
2 cups store-bought coleslaw
3 tablespoons chopped pickled jalapeno chiles
1/4 cup jarred sun-dried tomatoes, finely chopped
1 chipotle chile in adobo sauce, finely chopped, plus 1 tablespoon sauce
1-1/2 pounds ground beef
Salt and pepper
8 slices pepper jack cheese
4 tablespoons butter, softened
4 burger rolls, split
20 chili-flavored kettle-style potato chips


Directions:
1) In a medium bowl, combine the coleslaw and jalapeños. In a small bowl, combine the sun-dried tomatoes, chipotle chile and adobo sauce.
2) Preheat a grill or grill pan to medium-high. In a bowl, combine the beef, 3/4 teaspoon salt and 1 teaspoon pepper; shape into 4 patties. Grill the patties for 4 minutes, flip and cook for 4 more minutes, topping with the cheese during the last 2 minutes of cooking.
3) Meanwhile, spread the butter on the rolls and grill until toasted. Spread the tomato-chipotle mixture on the roll tops and bottoms. Top each roll bottom with some red onion, potato chips, a patty, some coleslaw and a roll top.

My Famous Southwest Turkey Burgers

Ingredients
1 package ground turkey breast
1 rounded tablespoon chili powder
2 teaspoons cumin
1 jalapeño pepper, seeded and finely chopped
2 cloves garlic chopped
sliced monetary jack cheese
Salt and freshly ground black pepper
1/2 cup sour cream
handful of cilantro leaves, chopped
sliced avocado, tomato, any other toppings you prefer

Directions
Preheat grill.
Combine ground turkey, chili powder, ground cumin, jalapeño, garlic, salt and pepper in a medium bowl and mix everything together with your hands. Score the meat with the side of your hand to separate into 4 equal amounts. Form mixture into 4 large patties no more than 1-inch thick. Place on a hot grill and cook 5-6 minutes on each side or until turkey is cooked through. Melt cheese on top.
Combine the sour cream and chopped cilantro, salt and pepper in a small bowl for topping.
Also top with avocado slices, tomato, or anything you like on your burger!

Inside-Out Cheeseburgers

Source: Eating Well

Ingredients:
1/4 cup shredded Cheddar cheese
1/4 cup shredded Gruyere cheese (i omitted this and doubled the cheddar)
1 pound 90% or 93% -lean ground beef
1 tablespoon Worcestershire sauce
1 1/2 teaspoons paprika
1/4 teaspoon freshly ground pepper

Directions:
1. Preheat grill to medium-high or preheat the broiler.
2. Combine Cheddar and Gruyere in a small bowl.
3. Gently mix beef, Worcestershire, paprika and pepper in a large bowl, preferably with your hands, without overworking. Shape into 8 thin, 4-inch-wide patties. Mound 2 tablespoons of the cheese mixture on each of 4 patties, leaving a 1/2-inch border. Cover each with one of the remaining patties. Crimp and seal the edges closed.
4. To grill: Lightly oil the grill rack. Grill the stuffed patties over medium-high heat, about 4 minutes per side for medium-well. (Be sure not to press the burgers as they cook or they'll split open and the cheese will ooze out.) To broil: Cover a broiler pan with foil and coat with cooking spray. Broil the stuffed patties in the upper third of the oven, about 4 minutes per side for medium-well. In either case, let the burgers stand for 5 minutes before serving.
(I used a grill pan and the broiler. I grilled the burgers on each side for a few minutes until the outside was browned...then I put them in the broiler for 2 min on each side to cook them all the way thru.)
I topped mine with tomatoes, avocados, ketchup, and fresh ground pepper on wheat buns.