Tuscan Cheddar Spinach Burgers Recipes

Steps:

• Heat a gas or charcoal grill to high heat. Place a large heatproof skillet on the grill (alternatively, you can use a stovetop over medium heat). Place 4 cazuelas on the grill for a few minutes.
• For the mushrooms: Heat the olive oil in the large heatproof skillet until it begins to shimmer. Add the mushrooms and some salt and pepper and cook, stirring just a few times, until they release their liquid and turn golden brown, about 10 minutes.
• Stir in the garlic and oregano and cook for 1 minute longer. Remove from the heat and set aside.
• For the burgers: Combine the ground beef and pork together in a large bowl, being careful not to overmix. Divide the meat into 4 equal portions (about 6 ounces each). Shape each portion with your hands into a round patty, about 1 1/2 inches thick. Use your thumb to make a divot in the center of each burger. Sprinkle both sides of each burger with salt and pepper.
• Add enough olive oil to each cazuela to thinly coat the bottom and sides. Carefully place each patty, divot-side up, inside each cazuela. Combine the fennel, paprika and some salt and pepper in a small bowl, then sprinkle over top of each burger. Grill, covered, until charred and completely cooked through, 3 to 4 minutes per side.
• While the burgers cook, toast the buns on the grill until lightly charred, 10 to 15 seconds. Set aside.
• Add the cheese to the tops of the burgers. Cover the burgers with the grill lid, large domed lid or large metal bowl and count to 10 until the cheese is melted.
• Top each burger with a large spoonful of the mushrooms. Place the burgers on the bottom buns. Top with the ketchup, oregano and top buns and serve immediately.

Steps:

• In skillet, combine spinach and soup mix. Cook until onions are tender, then drain.
• In a bowl, combine all ingredients. (It's easiest to use your hands.)
• Form four to eight patties, and cook 5 minutes on each side.

Steps:

• In a large bowl combine everything and shape into 8 patties.
• Grill or broil.
• Serve on buns with all your favorite hamburger things.

Steps:

• In a small bowl, combine mayonnaise and 2 tablespoons pesto; cover and chill until serving. In a large bowl, combine the pancetta, pepper, salt and remaining pesto. Crumble beef over mixture and mix well. Shape into four patties., Brush onion and tomato slices with oil. Grill onion over medium heat for 4-6 minutes on each side or until crisp-tender. Grill tomato for 1-2 minutes on each side or until lightly browned., Grill burgers, covered, over medium heat for 5-7 minutes on each side or until a thermometer reads 160° and juices run clear., Top burgers with mozzarella cheese. Grill 1 minute longer or until cheese is melted. Spread cut sides of rolls with pesto mayonnaise; top with burgers, onion, tomato and arugula.

Steps:

• In a large bowl, combine the stuffing mix, broth, Italian seasoning, salt, pepper and half of the spinach (save remaining spinach for another use). Crumble turkey over mixture and mix well. Shape into four 3/4-in.-thick patties., Grill, uncovered, over medium-hot heat or broil 3-4 in. from the heat for 3-4 minutes on each side or until a thermometer reads 165° and juices run clear. Serve on buns with cheese, lettuce and tomato if desired.

Steps:

• In a large bowl, combine all the ingredients; mix well, form into 6 equal sized patties.
• Coat a large skillet with nonstick cooking spray and cook the patties over medium heat for 3-4 minutes per side, or until the juices run clear and no pink remains serve immediately.