by  tasteandtellblog

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Yield: 4 servings

Blue cheese stuffed hamburgers are topped with a homemade chipotle bbq sauce, bacon, tomatoes and lettuce.

Ingredients

For the BBQ Sauce:
• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 1 clove garlic, minced
• 3/4 cup ketchup
• 1/4 cup brown sugar
• 1/4 cup honey
• 2 tablespoons minced chipotle peppers in adobo
• 2 teaspoons apple cider vinegar
• 1 ½ teaspoons Worcestershire sauce
• 1/2 teaspoon dry mustard
• Salt and pepper, to taste
 

For the Burgers:
• 1 1/4 lb ground beef
• 1 tablespoon Worcestershire sauce
• Salt and pepper, to taste
• 1/3 cup crumbled blue cheese
• Olive oil

For Serving:
• 4 sesame seed buns
• 8 slices of cooked bacon
• Tomatoes
• Lettuce

Instructions

1. Heat the olive oil in a medium pan over medium heat. Add the onion and cook until translucent, 4-5 minutes. Add in the garlic and stir until fragrant, about 1 minute. Add in the ketchup, brown sugar, honey, chipotle peppers, apple cider vinegar, Worcestershire sauce and dry mustard. Bring to a bubble and let simmer to combine the flavors, about 20 minutes. Taste and season with salt and pepper.
2. In a medium bowl, combine the ground beef and Worcestershire sauce. Season with salt and pepper. Mix together then form into 8 thin patties. Place 1/4 of the cheese on top of 4 of the patties. Take the other patties and place on top of the cheese and pinch the edges to seal the cheese into the center. Drizzle with olive oil.
3. Heat a grill or indoor grill pan over medium high heat. Grill the burgers until cooked through, 5-7 minutes on each side.
4. Assemble burgers on the buns, topped with the bacon, bbq sauce, tomatoes and lettuce.

by steamykitchen

• Type : Burgers
• Servings: 6 (makes 6 burgers)  
• Prep Time: 5 minutes Cook Time: 10 minutes

 This recipe is also great for using leftover rice, brown rice wild rice, couscous, farro or quinoa. You can substitute up to 1/2 cup of bread crumbs with any of these items. So, if you have 1/2 cup leftover rice, you can use that + 1/2 cup panko bread crumbs. In the video and photos, I used 1/2 cup quinoa + 1/2 cup panko bread crumbs. You can make Black Bean and Tofu Sliders instead - just make 12 small patties and use slider buns.

Ingredients:

• 1/4 red onion
• 1 bell pepper, cored
• 6 ounces fresh mushroom of your choice
• One 16-ounce can black beans, rinsed and drained
• 2 teaspoons garam masala seasoning
• 1/2 teaspoon kosher or sea salt
• 6 ounces soft silken tofu (I prefer Mori-nu brand)
• 1 cup panko bread crumbs
• 2 teaspoons cooking oil
• 12 burger buns
• mayonnaise (or soy mayonnaise)
• 2 cups fresh arugula
• 6 ounces goat cheese (or soy cheese)

Directions:

1- Roughly chop the onion and bell pepper (it makes it easier for the food processor). In a food processor, add the first 6 ingredients. Pulse until the mixture becomes finely minced.
2- Drain the tofu and pat dry. With a large spoon, mix the tofu and the panko bread crumbs into the patty mixture. You can taste the mixture and add additional garam masala seasoning or salt, if needed.

3- Refrigerate the patty mixture for at least 20 minutes (or up to overnight). The mixture should be moist, but just firm enough to hold a patty shape - if it is too wet, mix in 1/4 additional bread crumbs. Shape the mixture into 6-8 patties.

4- When ready to cook, heat a frying pan over medium heat and swirl in the cooking oil. When hot, carefully add as many patties that can fit without touching. Fry each side until it is golden brown, about 2-3 minutes per side. Assemble the patties onto each bun with mayonnaise, arugula and cheese.