Potato Burger Recipe


– 500g of potatoes
– 100g smoked beef, cut into pieces
– 100g of grated mozzarella
– 2 eggs
– 1/4 green pepper
– 1/4 yellow pepper
– 1/4 red pepper
– 2 tablespoons chopped parsley
– 2 tablespoons fresh cream
– Flour
– Oil and butter for frying
– Salt pepper


– Wash the potatoes well and put them with their skin in a casserole of slightly salted water, cook them until the point of a knife easily enters the flesh, peel them and pass- The to the vegetable mill.
– Cut all the peppers into small pieces.
– In a bowl mix the mashed potatoes, eggs, chopped parsley, crème fraîche, grated mozzarella, smoked beef pieces, small pieces of peppers, season with salt and pepper, mix well.
– To form with this mixture balls the size of a large egg by flattening them lightly with the hands, pass them in the flour on two sides.
– Heat the butter and oil in a large frying pan, fry the burgers by turning them until they are golden, drain them on paper towels.
– Serve hot.

Teriyaki Burgers Recipe

For the Teriyaki Burgers :

Teriyaki Burgers


  • 1 1/2 pounds fresh ground beef chuck (about 80% lean)
  • Kosher salt
  • 2 teaspoons shichimi togarashi (see note above)
  • 1 cup thinly sliced scallions
  • 1 recipe Teriyaki Sauce (I strongly advise homemade over any store-bought brand)
  • 4 soft hamburger buns
  • 4 tablespoons mayonnaise, preferably Japanese-style
  • 2 cups finely shredded green cabbage


Form beef into 4 patties, about 1/2 inch wider than the burger buns, with a slight depression in the center to account for bulging as they cook. Season generously with salt and togarashi and refrigerate until ready to cook. Sprinkle scallions evenly over a large plate or a cutting board.

Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate. Place burgers directly over hot coals, cover with vents open, and cook, turning occasionally, until burgers are well charred and burgers’ centers register 110°F on an instant-read thermometer for medium rare or 120°F for medium, 5 to 7 minutes total.

Brush burgers on both sides with teriyaki sauce and continue cooking, flipping and brushing occasionally, until they register 120°F for medium rare or 130°F for medium. Remove from grill and transfer to scallion-covered plate or cutting board. Brush with more sauce and flip burgers, brushing with sauce until well glazed and coated in scallions.

Toast burger buns over grill until well browned and crisp. Spread bottom and top buns with mayonnaise. Divide half of cabbage over bottom buns. Top with cooked burgers. Brush with more teriyaki sauce. Top with remaining cabbage, close buns, and serve.

Source: www.seriouseats.com

Black Bean and Red Quinoa burgers

For the Quinoa burgers

Quinoa burgers


  • ½ cup dry red quinoa
  • 2 15-ounce cans black beans
  • 2½ cups Brown Button mushrooms, diced
  • 3 garlic cloves, pressed
  • 2 tablespoons chia seeds plus 6 tablespoons warm water
  • ¼ cup green chives, finely chopped
  • 1 teaspoon thyme
  • 1 teaspoon paprika
  • Sea salt and ground pepper to taste
  • 2 tablespoons tomato paste
  • 1 tablespoon Dijon mustard
  • 1 tablespoon soy sauce or tamari
  • ¼ teaspoon cayenne pepper
  • ½ cup gluten-free rolled oats + ½ cup walnuts, slightly processed together (option: can roast this mixture in oven at 400F for 3-5 minutes for a crispier burger)


  1. Rinse and strain the quinoa.
  2. Bring 1 cup of salted water to the boil and add quinoa.
  3. Simmer it, uncovered, for 15 minutes or until the water has evaporated.
  4. Remove it from the heat and give it stir.
  5. You will end up with 1½ cups of cooked quinoa. Set this aside.
  6. Rinse, strain and pat dry the black beans.
  7. Transfer the beans to a large bowl and mash them with a fork (it’s fine if you still have some chunks of black beans).
  8. Add the cooked quinoa to this and mix it well.
  9. Put the chia seeds in a small bowl and add the warm water. Mix them with a fork and let this sit for while – it will turn into a jelly.
  10. Fry the diced mushrooms with the pressed garlic in a dry pan until all the water has evaporated.
  11. You will end up with 1 cup of fried, garlic mushrooms.
  12. Add this to the black bean and quinoa mixture. Give it all a good stir.
  13. Add the green chives, thyme, paprika, salt, and pepper and mix into burger mixtures. Set aside.
  14. In a small bowl, whisk together the tomato paste, dijon mustard, soy sauce, and cayenne pepper.
  15. Add this to the black bean/quinoa mixture and mix.
  16. Add the chia seeds and mix everything well.
  17. Add the oats and walnuts crumbs and turn them into the mixture with clean hands.
  18. Adjust the spices and herbs to taste.
  19. Add some olive oil in a heated pan or place them directly on the outdoor grill.
  20. Cook them on a low-medium heat for a good 5 minutes on each side.

Source: www.onegreenplanet.org

Falafel burgers


  • 400g can chickpea, rinsed and drained
  • garlic clove, chopped
  • handful of flat-leaf parsley or curly parsley
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1⁄2 tsp harissa paste or chilli powder
  • 2 tbsp plain flour
  • 2 tbsp sunflower oil
  • toasted pitta bread
  • 200g tub tomato salsa, to serve
  • green salad, to serve
  • 1 small red onion, roughly chopped


  1. Pat the chickpeas dry with kitchen paper. Tip into a food processor along with the onion, garlic, parsley, spices, flour and a little salt. Blend until fairly smooth, then shape into four patties with your hands.
  2. Heat the oil in a non-stick frying pan, add the burgers, then quickly fry for 3 mins on each side until lightly golden. Serve with toasted pittas, tomato salsa and a green salad.

Source: www.bbcgoodfood.com

Mediterranean Grilled Burgers

Serves: 4 – 6 (makes 6 hamburger patties)

Prep time: 15 minutes
Cook time: 15 minutes

Direct Heat: 500F – 525F

What you’ll need:

  • 2 lbs lean ground pork
  • 2 tablespoons Worcestershire sauce
  • juice of 1 lemon (approx. 2 tablespoons)
  • 1 tablespoon lemon zest
  • 2 tablespoons chopped fresh oregano (or 1 tablespoon dried ground)
  • 2 cloves minced garlic
  • 1/2 to 1 tablespoon crushed red peppers
  • 1 tablespoon crushed black peppercorns
  • 1 teaspoon salt
  • 1/2 cup crumbled feta cheese
  • 1 cup Tzatziki or this cucumber sauce

grilled pork burgers

Step 1:
In a large mixing bowl combine the first 9 ingredients.


blend burger mixture

Wet your hands with a little water and mix the ingredients together.

Don’t over-mix or you run the risk of making tough burgers.

adding feta to pork burgers

Step 2:
Add the 1/2 cup crumbled feta cheese to the bowl.


pork feta mixture

With wet hands blend the feta cheese into the burger recipe.

Don’t overwork this mixture, just ensure all ingredients are fairly well distributed.

making greek pork burgers

Step 3:
Lightly shape approx. 3/4 cup of the burger mixture into patty shapes but don’t overwork the meat.

Make a slight indentation in the center of each patty to allow for expansion while grilling.

Makes approximately 6 patties. Cover and refrigerate 30 minutes to an hour to allow flavors to blend.

Always cook hamburger recipes cold from the refrigerator, they hold together better on the grill.

Tip: While waiting for your burgers to refrigerate why not dice up the following ingredients to serve on top of these grilled burgers:

  • 2 diced Roma tomatoes
  • 1 diced cucumber
  • 1 diced red onion
  • 1 cup shredded lettuce
  • 1/2 cup sliced black olives

Also, have at least 1 cup of traditional Tzatziki or cucumber sauce on hand to serve on top.

grilling pork burgers

Step 4:
Clean and oil the BBQ grates. Preheat the grill to 500F – 525F and for direct heat cooking.

Tip: Always keep the lid closed unless adding, moving or removing the food.

When BBQ has reached temperature place the burgers on the grill.

After approximately 4 – 5 minutes rotate the burgers about 30 degrees for diamond grill marks on the patties.


diamond pattern on burgers

After another 4 – 5 minutes lift the lid and flip the burgers.

Look for a grilling pattern like this picture.

Grill for another 4 – 5 minutes and then rotate 30 degrees.

After another 4 – 5 minutes these grilled burgers should be ready to remove – if using an instant read thermometer look for an internal temperature of 160F.

Remove to a cookie sheet lined with paper towels that has a cooling rack on it. Cover and let sit 5 minutes before serving.

Serve the grilled burgers with Tzatziki, diced Roma tomatoes, diced cucumber, diced red onion, shredded lettuce and sliced black olives.

Also, try using Pita Pockets instead of regular hamburger buns.


Source: www.tasteofbbq.com