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Pioneer Woman

BURGERS FOR EVERYONE!

Sausage-and-Peppers Burgers

Prep time: 35 minutes

Total time: 45 minutes

Makes: 6 servings

2 tablespoons olive oil
2 red bell peppers, sliced
1 large onion, sliced
1 teaspoon kosher salt, plus more to taste
1 teaspoon black pepper, plus more to taste
3 garlic cloves, sliced
½ cup pizza sauce
2 pounds ground beef (80/20)
1 pound sweet Italian sausage, casings removed
½ teaspoon dried ground sage
½ teaspoon dried oregano
6 slices provolone cheese
6 semolina rolls, split and toasted
Torn fresh basil, for topping

1 Preheat a grill to medium. Heat the olive oil in a large skillet over medium-high heat. Add the bell peppers and onion and season with a pinch each of salt and pepper. Cook, stirring frequently, until lightly browned and just tender, 8 to 10 minutes. Add the garlic and cook until just softened, about 1 more minute. Stir in the pizza sauce and ½ cup water and simmer until thickened but still saucy, about 5 minutes. Set aside and keep warm.

2 Combine the beef, sausage, sage, oregano and 1 teaspoon each salt and pepper in a large bowl. Mix with your hands until well combined. Form into six 1-inch-thick patties (about 4½ inches wide). Season the patties with salt and pepper.

3 Grill the burgers until cooked through, 6 to 7 minutes per side; top each with a slice of cheese during the last 1 to 2 minutes and cover to melt. Serve the burgers on the rolls and top with the peppers, onion and basil.

Green Chile Cheeseburgers

Prep time: 30 minutes

Total time: 45 minutes

Makes: 6 servings

6 poblano or Anaheim chile peppers
1 cup mayonnaise
1 garlic clove, finely grated
Grated zest of 1 lime and juice of ½ lime
1 teaspoon kosher salt, plus more to taste
1 teaspoon black pepper, plus more to taste
3 pounds ground beef (80/20)
1 tablespoon Worcestershire sauce
2 teaspoons ground cumin
¼ teaspoon cayenne pepper
6 slices pepper jack cheese
6 potato buns, split and toasted
Romaine lettuce leaves and sliced red onion, for topping

1 Preheat a grill to medium. Grill the chiles, turning frequently, until the skin is completely blackened, about 10 minutes. Seal the chiles in a large resealable plastic bag and let sit for a good 20 minutes. Remove them from the bag and use a knife to scrape off most of the blackened skin. Pull off the stems, then slice the chiles in half lengthwise. Scrape out the seeds and membranes, then slice the chiles into thick strips.

2 Mix the mayonnaise, garlic and lime zest and juice in a small bowl. Season with salt and black pepper to taste and set aside.

3 Combine the beef, Worcestershire sauce, cumin, cayenne and 1 teaspoon each salt and black pepper in a large bowl. Mix with your hands until well combined. Form into six 1-inch-thick patties (about 4½ inches wide). Season each patty with a little salt and pepper.

4 Grill the burgers until well marked and firm enough to flip, 3 to 4 minutes. Flip the burgers, top each with some chiles and a slice of cheese and grill 3 to 4 more minutes for medium rare; cover during the last 30 seconds to fully melt the cheese, if necessary.

5 Spread the garlic mayonnaise on the buns. Serve the burgers on the buns with lettuce and red onion.

Sesame-Soy Salmon Burgers

Prep time: 30 minutes

Total time: 40 minutes

Makes: 6 servings

½ seedless cucumber, thinly sliced into half-moons
¼ cup fresh mint, chopped
3 tablespoons rice vinegar
1 tablespoon chopped pickled ginger, plus 1 tablespoon brine from the jar
½ teaspoon kosher salt
¼ teaspoon red pepper flakes
⅓ cup fresh lime juice (from 3 to 4 limes)
3 tablespoons honey, plus more if needed
2 tablespoons salted butter
⅓ cup plus 3 tablespoons low-sodium soy sauce
2 teaspoons toasted sesame oil, plus more if needed
Cooking spray
2¼ pounds skinless salmon fillets, cut into 2-inch chunks
4 scallions, thinly sliced
6 brioche buns, split and toasted

1 Toss the cucumber with the mint, vinegar, pickled ginger and brine, salt and red pepper flakes in a medium bowl. Set aside for at least 20 minutes and up to 1 hour, tossing occasionally.

2 Meanwhile, make the glaze: Combine the lime juice, honey, butter, ⅓ cup soy sauce and 1 teaspoon sesame oil in a small skillet over medium heat. Bring to a simmer and cook, stirring frequently, until thickened, about 7 minutes. Remove from the heat and let cool and thicken even more, stirring occasionally. Taste and adjust the flavors, adding more of whatever you’d like. Add some honey if it’s too tart or a little more sesame oil for flavor.

3 Preheat the broiler. Coat a rimmed baking sheet with cooking spray.

4 Put the salmon and remaining 3 tablespoons soy sauce and 1 teaspoon sesame oil in a food processor and pulse a few times to roughly chop. Add the scallions and quickly pulse 2 or 3 more times (you want some chunks). Drop into 6 mounds on the prepared baking sheet and form into ¾-inch-thick patties (about 3½ inches wide). Broil until cooked through, 6 to 8 minutes. Brush each burger with some of the glaze.

5 Serve the burgers and cucumber mixture on the buns with the remaining glaze on the side.

Ranch Turkey Burgers with Bacon and Cheddar

Prep time: 35 minutes

Total time: 40 minutes

Makes: 6 servings

3 pounds ground turkey
2 large egg yolks
2 garlic cloves, grated
1 small onion, grated
½ cup fresh parsley, chopped
¼ cup fresh dill, chopped
1 tablespoon paprika
1 tablespoon Worcestershire sauce
1½ teaspoons kosher salt, plus more to taste
Black pepper, to taste
⅓ cup mayonnaise
⅓ cup dijon mustard
Vegetable oil, for brushing
6 thick slices sharp cheddar cheese
6 pretzel rolls, split and toasted
12 slices bacon, cooked and broken in half
Iceberg lettuce, for topping

1 Preheat a grill to medium high. Combine the turkey, egg yolks, garlic, onion, parsley, dill, paprika, Worcestershire sauce, 1½ teaspoons salt and a few grinds of pepper in a large bowl. Mix with your hands until well combined. Form into six 1-inch-thick patties (about 4½ inches wide). Season the patties with salt and pepper.

2 Stir together the mayonnaise and mustard in a small bowl and set aside.

3 Brush the grill and both sides of the turkey burgers with vegetable oil. Grill the burgers until marked on the bottom, about 6 minutes. (Don’t move the burgers until the bottoms are well cooked or they might stick.) Carefully flip the burgers and grill until cooked through, 5 to 6 more minutes; top each with a slice of cheese during the last 1 to 2 minutes and cover to melt.

4 Spread the mustard sauce on the rolls. Serve the burgers on the rolls with the bacon and lettuce.

Chipotle Black Bean Burgers

Prep time: 40 minutes

Total time: 45 minutes

Makes: 6 servings

2 15-ounce cans seasoned black beans
1 cup seasoned breadcrumbs
1 small zucchini, coarsely grated (about 1 cup)
1 medium carrot, coarsely grated (about ½ cup)
¼ white onion, coarsely grated (about ¼ cup)
1 large egg
2 tablespoons chopped canned chipotle chiles in adobo sauce
1 teaspoon kosher salt, plus more to taste
Black pepper, to taste
2 ripe avocados
Juice of 1 lime
3 tablespoons vegetable oil
6 slices muenster cheese
6 onion rolls, split and toasted
Sliced tomato and pickled jalapeños, for topping

1 Drain the beans but do not rinse them. Place them in a bowl and use a fork to mash them until they’re mostly broken up but still have some whole beans visible. Add the breadcrumbs, zucchini, carrot, onion, egg, chipotles, 1 teaspoon salt and a few grinds of pepper. Stir until everything is combined, then let the mixture sit for 5 minutes.

2 Meanwhile, peel and pit the avocados and scoop the flesh into a small bowl. Add the lime juice, season with salt and pepper and mash with a fork, leaving the mash slightly chunky.

3 Form the bean mixture into six 1-inch-thick patties (about 4 inches wide). Heat the vegetable oil in a large cast-iron skillet over medium-high heat. Working in two batches, cook the patties until browned and crisp on the bottom, about 5 minutes. Flip the patties, top each with a slice of cheese and cook until the other side is browned and crisp, 4 to 5 more minutes.

4 Spread the avocado mash on the rolls. Serve the burgers on the rolls with tomato and pickled jalapeños.

PHOTOS: RALPH SMITH; FOOD STYLING: ADRIENNE ANDERSON; PROP STYLING: PAOLA ANDREA.

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