Tasty burger recipes for hamburger month
Tuscan Burgers & Avocado-Tomato Spread
1 pound Ground Beef (95% lean)
1 Fresh California Avocado, peeled and pitted
2 tablespoons finely chopped oil-packed sun-dried tomatoes
2 cloves garlic, minced
1/2 cup basil leaves, divided
1 teaspoon kosher salt
4 whole-grain hamburger buns, split
1/3 cup finely chopped fresh fennel bulb (core removed)
Mash avocado in small bowl (should be chunky, not smooth). Add sun-dried tomatoes and half of garlic; mix well. Set aside.
Combine beef, remaining garlic, 2 tablespoons minced basil leaves and salt in medium bowl, mixing lightly but thoroughly. Lightly shape into four 1/2-inch thick patties.
Heat large nonstick skillet over medium heat until hot. Place patties in skillet; cook 10 to 12 minutes to medium (160°F) doneness, turning occasionally. Remove patties from skillet. Place buns, cut side down in skillet, cook 1 minute or until lightly toasted.
Place burgers on bottom of buns; top each with equal amounts avocado-tomato spread, fennel and remaining basil leaves. Close sandwiches.
Caprese Polenta Burgers
1-1/2 pounds ground beef
2/3 cup balsamic vinegar
1 package (16 to 18 ounces) refrigerated prepared polenta, cut into 8 slices
2 tablespoons olive oil
Salt and pepper
1 package (8 ounces) fresh mozzarella cheese, cut into 8 slices
2 medium tomatoes, cut into 4 slices each
Thinly sliced fresh basil
Bring vinegar to a boil in 2-quart saucepan. Reduce heat; simmer, uncovered, 9 to 10 minutes or until reduced to 1/3 cup. Set aside.
Meanwhile lightly shape ground beef into eight 1/2-inch thick patties.
Brush polenta slices with oil. Place patties in center of grid over medium, ash-covered coals. Grill patties, uncovered, 11 to 12 minutes (over medium heat on preheated gas grill, covered, 9 to 10 minutes), until instant-read thermometer inserted horizontally into center registers 160°F, turning burgers occasionally and basting with 2 tablespoons reduced vinegar after turning. Arrange polenta around patties; grill 11 to 12 minutes (for gas, grill 9 to 10 minutes) or until heated through, turning once. Season burgers with salt and pepper, as desired.
For each serving, layer 1 each polenta slice, burger, mozzarella slice and tomato slice. Drizzle with remaining vinegar and sprinkle with basil, as desired.
For more recipes like these, visit the Wisconsin Beef Council’s website.
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