These Juicy Burger Recipes Put New Spins On A Classic Dish

INGREDIENTS:
Kimchi
¼ cup rice wine vinegar
2 Tbsp. fish sauce
2 Tbsp. Sriracha
2 Tbsp. granulated sugar
½ tsp. coarse salt
2-inch piece fresh ginger, peeled and minced
3 cloves garlic, peeled and minced
1 small head Napa cabbage, shredded
2 large carrots, shredded or thinly sliced
½ large English cucumber, thinly sliced
3 green onions, thinly sliced
6 radishes, thinly sliced
½ cup cilantro leaves

Burgers
1 lb. Lean Ground Turkey
¼ small yellow onion, minced
1 Tbsp. low sodium soy sauce
1 Tbsp. oyster sauce
1 tsp. sesame oil
¼ tsp. each coarse salt and ground black pepper

Assembly
4 whole grain buns, toasted
4 large over-easy eggs (optional)
2 Tbsp. Sriracha (optional)
2 Tbsp. mayonnaise (optional)

DIRECTIONS:
To make kimchi: In a large bowl, whisk together rice wine vinegar, fish sauce, Sriracha, sugar and salt. Whisk in ginger and garlic. Stir in cabbage, carrots, cucumber, green onions, radishes and cilantro leaves to combine. Place a lid on the bowl and refrigerate 1-4 hours. To make burgers: Place turkey, onion, soy sauce, oyster sauce, sesame oil, salt and pepper in a bowl. Mix, using your hands, until ingredients are evenly combined. Form 4 burger patties. Heat a grill to medium-high heat and coat with cooking spray. Once grill is hot, place burger patties on the grill. Cook on each side, with grill lid closed, for 5-6 minutes on each side, until internal temperature of burgers reach 160 degrees. Place burgers on toasted bottom buns and top with fried egg (optional) and a few scoops of kimchi. In a small bowl, whisk together Sriracha and mayonnaise, and evenly distribute Sriracha mayo on each burger (optional) and top with toasted top bun. via The Gourmet RD

INGREDIENTS:
1 1/2 lb. ground chicken
3/4 tsp. smoked paprika
1 clove garlic, minced
3 green onions, minced
Kosher salt
Freshly ground black pepper
2 tbsp. extra-virgin olive oil
4 slices cheddar
4 leaves butterhead lettuce
2 c. coleslaw
1 avocado, thinly sliced
1/4 small red onion, thinly sliced
1 jalapeño, thinly sliced
4 brioche burger buns, split and lightly toasted

DIRECTIONS:
In a large bowl, combine chicken, paprika, garlic, and green onions, and season with salt and pepper. Divide mixture into 4 patties. In a large skillet over medium heat, heat oil. Add burger patties and cook, flipping once, until golden and a thermometer inserted into the center registers 165°, 8 to 10 minutes. Top with cheddar, cover, and cook until just melted, 2 minutes. Remove from heat and transfer patties to a plate. Stack lettuce, coleslaw, chicken burgers, avocado, red onion, jalapeño, and more coleslaw on top of bottom buns. Close sandwiches with top buns. via Delish

INGREDIENTS:
2 cups red wine
2 Tbsp packed light brown sugar
1 large yellow onion thinly sliced
1 large egg
1/3 cup Italian seasoned breadcrumbs
1 lb ground beef
6 slices provolone cheese
6 hamburger buns

DIRECTIONS:
In a saucepan over medium-high heat, combine brown sugar and wine stirring until dissolved. Bring to boil then reduce heat and simmer for about 20-25 minutes to reduce wine to about 1 cup. Let cool to room temperature. While wine is reducing, caramelize onions in medium saute pan. Add 1/4 cup of red wine reduction to onions and saute for additional 2-3 minutes to combine flavors. In large bowl, loosely combine ground beef, egg, bread crumbs, and salt and pepper. Add 1/3 cup room temperature wine reduction and fully mix to incorporate with the beef – being careful not to overmix. Pre-heat grill to medium-high and form 6 burger patties with the ground beef mixture. Place patties on grill and cook to desired doneness, about 4-6 minutes per side. Top with cheese and cook for additional 1 minute to let cheese melt. Stack burgers on the bottom burger bun, top with caramelized onions, and drizzle with remaining red wine reduction. Finish topping with your favorite ingredients, top of bun, and serve immediately. via Jennifer Meyering

INGREDIENTS:
FOR THE BURGERS:
1.5 cup old-fashioned rolled oats (not instant)
15 oz canned chickpeas drained + rinsed
1/3 cup finely diced bell pepper (any color)
1 jalapeño pepper
1 cup grated zucchini
1-2 TBSP green onion (white + green portions)
1/2 TBSP avocado oil
1/2 tsp garlic powder
1/2 tsp red pepper flakes
1/4 tsp dried oregano
1/4 tsp salt
1 large egg
4 onion roll buns
leafy green lettuce of choice for topping

FOR THE SLAW:
1 heaping cup cabbage finely chopped/shredded
1/2 a fresh jalapeño sliced thin (optional)
1/2 TBSP honey
1/2 TBSP avocado oil
juice of 1 lime or to taste
a pinch of salt
fresh cilantro optional + to taste

FOR THE SRIRACHA AIOLI:
1/3 cup quality mayo
1 tsp fresh lime juice
1-2 TBSP Sriracha or to taste
1/8-1/4 tsp garlic powder

DIRECTIONS:
Combine ingredients for the aioli and whisk. Set aside. For the slaw, combine all ingredients and adjust to taste. Set aside. Combine oats and chickpeas in food processor and pulse a few times to roughly chop the chickpeas and oats. Mixture should look chopped but not be paste-like or wet/mushy. Set aside and grab those veggies!

Remove the stem from the jalapeño. For spicier burgers, leave the veins and seeds intact. For less spicy burgers remove half or all of the veins/seeds. If you haven’t already, grate the zucchini using the coarse side of a box grater and wrap in a paper towel. Squeeze out excess moisture and set aside. Sauté bell pepper, jalapeño, zucchini and green onion in avocado oil until peppers are tender. Season with garlic powder, red pepper flakes, oregano, and salt. Add the freshly sauteed veggies to your bean mixture, then add your egg. Stir to fully incorporate and roll mixture into four balls.

Pour a tablespoon or two of oil in a skillet and heat to medium-high, so the burgers sizzle when you add them to the pan! Cook for a few minutes on each side until you’re left with a golden crust. and a warm center. Repeat for each burger, or cook two at once if you have a big enough pan. Slather your buns with sriracha mayo, pile them high with lettuce, and top each burger with honey-lime slaw or your favorite toppings. Enjoy! via Peas and Crayons