Japanese-style hamburgers are like round miniature meatloaves in flavour and texture, rather than all-beef American-style burgers, which can get tough when cold. These stay moist and flavourful, just like day-after meatloaf.
Quinoa and dry red lentils, which are split in half, cook in the same amount of time, so you can cook both together and use them as a base for this mild, nutty veggie burger. Toasting the nuts first isn’t necessary, but will boost their flavour.
1/4 cup dry red/orange...
These two-bite burgers are great for a party – or for little fingers. Serve the lamb patties in halved mini pitas, or buy small slider buns. Alternatively, serve the small patties on a platter alongside lettuce leaves and tzatziki. Put a patty in a lettuce leaf, dribble with tzatziki,...
These non-traditional condiments really cut the mustard!
Stir together equal parts liquid honey or Rogers’ golden syrup and grainy mustard.
Finely chop a fresh mango, Roma tomato, jalapeño pepper and half a small purple onion; stir together in a bowl with a squeeze of lime and refrigerate until needed.
Turkey and stuffing go well together on your plate, so why not in a burger? Kids tend to love the combo, even in the middle of summer. Turkey goes well with mild cheeses such as provolone or havarti, and is delicious topped with cranberry sauce, cranberry aïoli (flavoured mayo)...
Salmon burgers take on any number of flavours well; try adding some chopped fresh basil or dill, a finely chopped green onion or two, a spoonful of capers, or give them an Asian twist with some grated fresh ginger, garlic, and a splash of soy sauce and sesame oil.
1/4 cup olive or canola oil
2-3 garlic cloves, crushed
4 large portobello mushrooms
4 slices cheddar, Gouda, provolone or other cheese (optional)
Buns and condiments of your choice
1. In a small bowl, whisk together the oil and garlic. Let stand for 10 minutes or so to allow the garlic to infuse the...