The Art of Making the Best Burgers for Dinner!: A New Level Burger Cookbook: Delicious Recipes for Days and Nights!!

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The Art of Making the Best Burgers for Dinner! A New Level Burger Cookbook: Delicious Recipes for Days and Nights!! The Best Homemade Burger Recipe Collection

BY: Alicia T. White Copyright © 2022 Alicia T. White. All Rights Reserved.

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Table of Contents Introduction 1. Greek Stuffed Burgers 2. Ranch Chicken Burgers 3. Italian Sausage Burger 4. Chicken Burgers 5. Brooklyn Chili Burger 6. Spinach and White Cheddar Chicken Burgers 7. Garlic and Pesto Turkey Burgers 8. Beef Burgers with Sour Cream Onions 9. Blue Cheese Stuffed Burgers 10. Roasted Hummus Burgers with Smoked Mayonnaise 11. Feta Cheese and Spinach Chicken Burgers 12. Tabasco Spiced Chicken Burgers 13. Chicken Caesar Burgers 14. Curly Cheese Fry and Black Bean Burgers 15. Triple Garlic and Swiss Stuffed Burgers 16. Thai Turkey Burgers 17. Bacon Wrapped Cheeseburgers 18. Italian Sausage Burgers

19. Stuffed French Onion Soup Burgers 20. Green Chile Guacamole Burgers 21. Spicy Poblano Pepper and Chipotle Burgers 22. Queso Turkey Burgers 23. Cheddar and Jalapeno Chicken Burgers 24. BBQ Chicken Burgers 25. Buffalo Chicken Burgers 26. Mexican Chorizo and Garlic Shrimp Burger Author's Note About the Author

Introduction

Dear reader, Thank you so much for getting a copy of this incredible burger recipe book. I am glad that you have gotten a copy and that you are ready to give Burger-in-many-ways a try!! To tell you that this recipe book is the best that you can ever get anywhere is not an understatement. This Burger recipe book is by far, a top-notch one, that features different amazing burger recipes that you can not find in Burger King or any other burger outlet anywhere! Talking about Ranch Chicken Burgers, Greek Stuffed Burgers, Brooklyn Chili Burger, and Beef Burgers with Sour Cream Onions, there are more than enough burger recipes for you to try out here!!!

By the end of this recipe book, I bet that you’d be more than delighted to become the next Burger King!! OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

1. Greek Stuffed Burgers

Serve: 8 to 9 servings Duration: 15 minutes Ingredient List: 2 ½ pounds of ground beef Ingredient List for the filling: 8 ounces of cream cheese ½ cup of Kalamata olives, chopped ½ cup of feta cheese, crumbled Ingredient List for the tzatziki sauce: 1 ½ cups of plain yogurt ¼ cup of cucumber, grated 2 teaspoons of garlic, minced

¼ teaspoons of salt 1 tablespoon of extra virgin olive oil 1 ½ teaspoon of white vinegar Ingredient List for topping: Lettuce, chopped Tomato, thinly sliced Red onions, thinly sliced OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Methods: A. Add all of the ingredients listed for the tzatziki sauce to a bowl and mix until it becomes smooth in consistency. Cover and place into the fridge to chill until ready to serve. B. In a medium bowl, add the cream cheese, chopped Kalamata olives, and crumbled feta cheese. Stir well to mix. C. Form the ground beef into 8 to 9 patties. Divide each of the patties in half and flatten with your hand. Add the stuffing mixture to the center of each patty. Top off with a second patty and seal tightly. D. Place the patties onto a preheated grill. Cook for 5 minutes on each side or until cooked through. E. Transfer the patties onto burger buns. F. Serve with a topping of chopped lettuce, sliced tomato, sliced red onions, crumbled feta cheese, and a drizzling of tzatziki sauce.

2. Ranch Chicken Burgers

Serve: 4 servings Duration: 25 minutes Ingredient List: 1 pound of lean ground chicken ½ cup of panko breadcrumbs ¼ cup of Italian breadcrumbs 1 tablespoon of dried onion 1 teaspoon of seasoned salt 1 teaspoon of powdered garlic 2 tablespoons of barbecue sauce 4 tablespoons of ranch dressing 2 tablespoons of butter 4 seedless buns OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Methods: A. Preheat the oven to broil. B. In a large bowl, add all of the ingredients except for the ranch dressing and the seedless buns. Stir well to mix. C. Form the mixture into 4 plump patties and place onto a large greased broiler pan. D. Place into the oven to broil for 5 to 7 minutes on both sides or until cooked through. Remove and immediately transfer onto the buns. E. Drizzle the ranch dressing over the top and serve immediately.

3. Italian Sausage Burger

Serve: 2 servings Duration: 25 minutes Ingredient List for the burger: 12 ounces of ground sausage Provolone cheese, shaved and as needed 2 ciabatta rolls Ingredient List for the peppers: 1 tablespoon of vegetable oil 1 red onion, thinly sliced 2 red bell peppers, sliced into thin strips Dash of salt and black pepper Ingredient List for the broccoli rabe:

1 bunch of broccoli rabe, trimmed 3 tablespoons of extra virgin olive oil 2 cloves of garlic, peeled and thinly sliced A dash of salt ¼ teaspoons of crushed red pepper flakes ¼ cup of water, as needed OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Methods: A. Place a large skillet over medium heat. Add in the extra virgin olive oil and once hot, add in the garlic. Cook for 1 minute or until browned. B. Add in the broccoli rabe and season with a dash of salt and ¼ teaspoon of crushed red pepper flakes. Toss to coat. C. Pour ¼ cup of water into the skillet and bring to a boil. Cover and cook for 5 minutes or until the broccoli rabe is soft. Season with a dash of salt and crushed red pepper flakes. Remove from heat and set aside. D. In a large bowl, add all of the Ingredient List for the burger except for the ciabatta rolls. Stir well to mix and shape into 2 patties. E. Prepare an outdoor grill by warming it to medium or high heat. Add the patties to the grill and cook for 5 minutes on each side. Remove and set the patties aside to rest for 5 minutes. F. In a separate large skillet set over medium to high heat. Add in the vegetable oil and once hot, add in the onions and red bell pepper strips. Stir well to mix. Cook for 8 to 10 minutes or until soft. Season with a dash of salt and black pepper. G. Place the patties onto the ciabatta rolls. Top off with cooked peppers, onions, and broccoli rabe. Serve immediately.

4. Chicken Burgers

Serve: 4 servings Duration: 45 minutes Ingredient List: 4 ounces of spinach, wilted ½ of an onion, chopped 1 clove of garlic, minced 2 green onions, chopped Ingredient List for the burgers: 1 pound of ground chicken 2 tablespoons of balsamic vinegar 2 teaspoons of soy sauce 1 teaspoon of lemon juice ½ teaspoons of powdered chili ¼ cup of cheddar cheese, shredded

½ cup of panko breadcrumbs OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Methods: A. In a food processor, add all of the ingredients listed for the marinade. Blend on the highest setting until chopped. B. In a large bowl, add the chopped mixture, the chicken, balsamic vinegar, soy sauce, fresh lemon juice, powdered chili, shredded cheese, and panko breadcrumbs. Stir well until evenly mixed. C. Shape the mixture into plump patties. D. Place the patties onto a large baking sheet. Place into the fridge to chill for 2 hours. E. Set a large skillet over medium to high heat. Add a touch of olive oil. Once hot, add in the burger patties. Cook for 8 to 10 minutes or until browned on all sides. F. Transfer the patties to the buns and serve with your favorite toppings.

5. Brooklyn Chili Burger

Serve: 6 servings Duration: 40 minutes Ingredient List for the BBQ sauce: 1 cup of ketchup 2 cloves of garlic, chopped 2 tablespoons of dark brown sugar 2 tablespoons of maple syrup 2 tablespoons of Worcestershire sauce 1 ½ tablespoon of apple cider vinegar 1 teaspoon of smoked paprika Dash of black pepper Ingredient List for the slaw: 3 tablespoons of cider vinegar 2 tablespoons of honey

3 tablespoons of vegetable oil Dash of celery salt Dash of black pepper ½ pound of cabbage slaw, shredded ½ of red onion, thinly sliced Ingredient List for the Sliders: 2 pounds of ground sirloin ¼ cup of onion, grated Dash of Montreal steak seasoning ¼ cup of Worcestershire sauce 1 teaspoon of dried marjoram 1 teaspoon of dried thyme 2 tablespoons of powdered ancho chili ½ cup of beer Vegetable oil, for drizzling Cheddar cheese, sliced and for serving 6 brioche buns, for serving Pickles, for serving and optional OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Methods: A. In a small saucepan set over low to medium heat, add all of the ingredients listed for the BBQ sauce and mix until everything is combined. Cook for 20 minutes or until the sauce is thick in consistency. B. In a medium bowl, add the cider vinegar, honey, vegetable oil, a dash of celery salt, a dash of black pepper, cabbage slaw mix, and sliced red onion. Toss well to mix. Set aside to rest for 10 to 15 minutes. C. Preheat an outdoor grill to medium heat.

D. In a large bowl, add the grated onion and season with the steak seasoning, dash of salt, and black pepper. Stir well to mix. E. In a separate small bowl, add the Worcestershire sauce, dried marjoram, dried thyme, powdered ancho chili powder, and beer. Stir well until evenly mixed. Form the mixture into 6 patties. Brush the patties with vegetable oil. F. Place the patties onto the grill and cook for 5 minutes on each side or until the patties are cooked through. G. Top the patties with the cheddar cheese slices and transfer immediately to the brioche buns. H. Serve topped off with pickles.

6. Spinach and White Cheddar Chicken Burgers

Serve: 4 servings Duration: 1 hour and 25 minutes Ingredient List: 1 ¼ pound of ground chicken breasts 2 ounces of baby spinach ½ of an onion, chopped 1 clove of garlic, minced 2 stalks of green onions, chopped 1 tablespoon of parsley, chopped 3 ounces of white cheddar cheese, shredded 2 teaspoons of balsamic vinegar 1 teaspoon of lemon juice 2 teaspoons of soy sauce ¼ to ½ teaspoons of cayenne pepper

Dash of salt ¼ to ½ cup of breadcrumbs OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Methods: A. Pour the spinach into a large colander. Pour boiling water over the spinach to wilt it. Drain the spinach and squeeze the excess moisture out of the spinach. B. In a food processor, add the onion, chopped green onions, minced garlic, chopped parsley, and wilted spinach. Blend on the highest setting until thoroughly chopped. Transfer into a large bowl. C. In the same bowl, add the ground chicken, shredded cheddar cheese, chopped parsley, vinegar, fresh lemon juice, soy sauce, cayenne pepper, a dash of salt, and breadcrumbs. Stir well until evenly mixed. D. Shape the mixture into patties and place onto a greased baking sheet. Cover with a sheet of plastic wrap. Place into the fridge to chill for 1 hour. E. Preheat the oven to broil. Remove the patties from the fridge and transfer them into the oven to broil for 8 to 10 minutes on each side or until the patties are cooked through. F. Transfer the burgers to a bun and serve immediately.

7. Garlic and Pesto Turkey Burgers

Serve: 4 servings Duration: 30 minutes Ingredient List: 1 pound of lean ground turkey ½ of an onion, minced 2 teaspoons of garlic, minced 1 teaspoon of dried basil 1 teaspoon of salt ½ teaspoons of dried oregano 1 teaspoon of black pepper ½ cup of store-bought pesto ½ cup of mayonnaise ½ cup of parmesan cheese, grated 4 burger buns Tomatoes, sliced and for serving

Mushrooms, thinly sliced and for serving Baby spinach leaves, chopped and for serving OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Methods: A. In a large bowl, add the ground turkey, minced onion, minced garlic, dried basil, a dash of salt, black pepper, and dried oregano. Stir well to mix. B. Shape the mixture into 4 patties. C. Place the patties onto a preheated outdoor grill. Grill for 5 minutes on each side or until the burgers are cooked through. D. Transfer the cooked burgers onto the burger buns. E. Serve topped off with sliced tomatoes, sliced mushrooms, and chopped baby spinach.

8. Beef Burgers with Sour Cream Onions

Serve: 4 servings Duration: 40 minutes Ingredient List for the onion rings: Vegetable oil, for frying 1 ½ cups of buttermilk ½ cup of sour cream 1 yellow onion, cut into rings 1 ½ cups of all-purpose flour ¼ cup of chives, chopped Dash of salt and black pepper Ingredient List for the burgers: 2 pounds of ground sirloin beef ¼ cup of Worcestershire sauce Dash of salt and black pepper Evoo, for drizzling

Brioche buns, for serving Crispy lettuce, chopped and for serving Ingredient List for the ranch dressing: ½ cup of buttermilk ½ cup of sour cream ¼ cup of low-sodium ketchup 1 clove of garlic, grated 3 to 4 Tablespoons of parsley, chopped 1 tablespoon of lemon juice Dash of salt and black pepper Hot sauce, as needed OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Methods: A. In a large pot placed over medium to high heat, add a few inches of vegetable oil. B. In a large bowl, add the buttermilk and sour cream. Add in the onion rings and stir well to mix. Set aside to soak for 10 minutes. C. On a large shallow plate, add the all-purpose flour and parsley. Season with a dash of salt and black pepper. Stir well until evenly mixed. Add the onions and toss until coated on all sides. Add the rings back into the buttermilk mixture and then toss them back into the flour mixture. D. Add the onion rings to the hot oil. Fry for 5 minutes or until golden brown. Remove and transfer to a large plate lined with paper towels to drain. E. In a medium bowl, add the sirloin beef, Worcestershire sauce, a dash of salt, and black pepper. Stir well to mix. Shape this mixture into 4 patties. F. Set a large skillet over medium to high heat. Add in the EVOO and

once the bottom of the skillet is hot, add in the patties. Cook for 8 to 10 minutes on each side or until cooked through. Transfer immediately onto the burger buns. G. In a small bowl, add half a cup of buttermilk, sour cream, ketchup, grated garlic, chopped parsley, lemon juice, a dash of salt, and black pepper. Add in as much hot sauce as you desire and whisk to mix. H. Top the burgers off with the onion rings and drizzle the sauce over the top. Serve immediately. 

9. Blue Cheese Stuffed Burgers

Serve: 4 servings Duration: 35 minutes Ingredient List: 4 burger buns, toasted 2 tablespoons of extra virgin olive oil 1 red onion, thinly sliced 1 jalapeno pepper, thinly sliced 1 teaspoon of white sugar 2 Tablespoons of butter 1 ½ pound of ground beef ½ tablespoon of light brown sugar 1 tablespoon of sriracha hot sauce 1 tablespoon of Worcestershire sauce 3 cloves of garlic, minced Dash of salt and black pepper

3 ounces of blue cheese, crumbled 4 ounces of cheddar cheese, sharp and shredded OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Methods: A. Place a large skillet over low to medium heat. Add in the oil and once hot, add in the onions and jalapeno peppers. Cook for 25 minutes or until the onions are caramelized. B. Add in the sugar and continue to cook for another 5 minutes. Transfer the mixture to a small bowl. C. Place a separate large skillet over medium to high heat. D. In a small bowl, add the crumbled blue cheese and shredded sharp cheddar cheese. Stir well to mix. E. In a large bowl, add the lean ground beef. Add in the light brown sugar, hot sauce, Worcestershire sauce, minced garlic, a dash of salt, and black pepper. Stir well to mix and shape the meat mixture into 4 patties. F. Remove ¼ of each patty and roll those portions into small balls. Make the remaining meat into large patties. Fill each ball with ¼ of the cheese mixture. Flatten into small discs and pinch the edges to seal. Add 1 tablespoon of the butter in a large skillet over medium to high heat. Once melted, add in two of the patties and cook for 5 minutes on each side. Remove and transfer onto burger buns. Repeat with the remaining patties. Top off the burgers with caramelized onions and jalapeno peppers. Serve immediately.

10. Roasted Hummus Burgers with Smoked Mayonnaise

Serve: 4 servings Duration: 45 minutes Ingredient List for the burgers: 1 tablespoon of extra virgin olive oil 1 sweet onion, thinly sliced 1 pound of lean ground beef ½ cup of roasted red pepper hummus ½ cup + 2 tablespoons of panko breadcrumbs Dash of salt and black pepper 4 whole wheat burger buns Baby spinach, chopped and for topping Tomato, thinly sliced and for topping

Ingredient List for the smoky mayonnaise: 5 tablespoons of mayonnaise 2 teaspoons of lemon juice 1 teaspoon of smoked paprika Dash of salt OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Methods: A. In a large skillet set over medium heat, add the olive oil. Once hot, add in the onions and a dash of salt. Stir well to mix and cover. Cook for 25 to 30 minutes or until the onions are caramelized. Remove from heat and set aside. B. In a medium bowl, add all of the ingredients listed for the smoky mayonnaise. Whisk to mix and cover. Set into the fridge to chill until ready for use. C. In a large bowl, add the ground beef, red pepper hummus, crushed Chex, and panko breadcrumbs. Season with a dash of salt and black pepper. Stir well to mix and form the mixture into 4 patties. D. Preheat an outdoor grill to medium or high heat. Add the patties and grill for 5 minutes on each side or until cooked through. E. Remove and place the patties onto the burger buns. Spread the smoky mayonnaise over the top and top off with the caramelized onions. Add the baby spinach and sliced tomato. Serve immediately.

11. Feta Cheese and Spinach Chicken Burgers

Serve: 4 servings Duration: 45 minutes Ingredient List for the sauce: 2 tablespoons of butter 2 tablespoons of all-purpose flour 1 cup of whole milk ½ cup of feta cheese, crumbled 2 cups of spinach, chopped 2 tablespoons of dill, chopped 2 tablespoons of lemon juice Dash of salt and black pepper Ingredient List for the burgers: 1 pound of ground chicken

2 cups of spinach, chopped ¼ cup of feta cheese, crumbled 2 cloves of garlic, grated 2 green onions, chopped 2 tablespoons of dill, chopped Dash of salt and black pepper 4 buns, toasted 1 cup of spinach 8 ounces of halloumi, thinly sliced 1 tablespoon of lemon juice 2 roasted bell peppers, cut into small pieces OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Methods: A. In a small saucepan set over medium heat, add the butter. Once the butter is melted, add the all-purpose flour. Whisk to mix and cook for 5 minutes or until golden brown. B. Add in the whole milk and continue to cook for 2 to 3 minutes or until thick in consistency. Add in the feta cheese, spinach, chopped dill, and lemon juice. Cook for 3 to 5 minutes or until the feta cheese melts. Season with a dash of salt and black pepper. Remove from heat. C. In a large bowl, add the ground chicken, chopped spinach, feta cheese, grated garlic, chopped green onions, and chopped dill. Season with a dash of salt and black pepper. Stir well to mix and shape the mixture into 4 patties. D. Preheat an outdoor grill to medium or high heat. Add the burger patties and grill for 5 minutes on each side. E. Remove the patties and transfer them to burger buns. F. On the grill, add the halloumi slices. Grill for two minutes and drizzle the lemon juice over the top. Remove and place on top of the

burger patties. G. Top off with the roasted bell peppers and serve immediately.

12. Tabasco Spiced Chicken Burgers

Serve: 4 servings Duration: 15 minutes Ingredient List: 1 pound of lean ground chicken 5 green onions, thinly sliced 10 dashes of tabasco, extra if needed 1 tablespoon of extra virgin olive oil Dash of salt and black pepper 4 burger buns, lightly toasted Lettuce, shredded and for topping Tomatoes, thinly sliced and for topping OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Methods: A. In a large bowl, add the ground chicken, sliced green onions, and

B. C.

D. E.

dashes of tabasco sauce. Season with a dash of salt and black pepper. Stir well until evenly mixed. Divide the mixture into 4 patties. Place a large skillet over medium to high heat. Add in a tablespoon of olive oil and once hot, add in the burger patties. Cook for 5 minutes on each side or until the burgers are cooked through. Transfer the cooked burgers onto the toasted burger buns. Top off with the shredded lettuce, sliced tomatoes, and a drizzle of tabasco sauce over the top. Serve immediately.

13. Chicken Caesar Burgers

Serve: 4 servings Duration: 20 minutes Ingredient List for the burgers: 1 pound of lean ground chicken 2 tablespoons of Caesar dressing Dash of salt and black pepper 2 tablespoons of unsalted butter Romaine lettuce, for garnish 4 brioche hamburger buns Ingredient List for the parmesan crisps: ½ cup of grated parmesan cheese OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Methods: A. Preheat the oven to 400℉.

B. Add the ground chicken, Caesar dressing, and a dash of salt and black pepper to a large bowl. Stir well to mix and shape the mixture into four burger patties. C. Place a skillet over medium to high heat. Add in the butter and once melted, add in the burger patties. Cook for 5 minutes on each side or until cooked through. Remove and set aside the patties to rest for 5 minutes. D. Transfer the burgers to the brioche buns. E. On a large baking sheet, add the grated parmesan cheese. Place into the oven to bake for 3 to 5 minutes at a broil. Remove and allow to cool before placing on top of the burgers. F. Serve immediately.

14. Curly Cheese Fry and Black Bean Burgers

Serve: 6 servings Duration: 50 minutes Ingredient List for the fries: 3 pounds of russet potatoes, unpeeled 3 tablespoons of extra virgin olive oil 2 teaspoons of seasoned salt 1 teaspoon of black pepper Ingredient List for the burgers: 2 cups of quinoa, cooked 1 ½ cups of black beans, mashed 1 egg, beaten 1/3 to ½ cup of buffalo sauce 1 clove of garlic, grated

1 tablespoon of cilantro, chopped ½ teaspoon of salt ½ teaspoon of black pepper ½ cup of cheddar cheese, crumbled and optional 3 tablespoons of extra virgin olive oil 6 burger buns, lightly toasted Avocado, thinly sliced and for topping Green onions, thinly sliced and for topping Butter lettuce, for topping Ingredient List for the buffalo sauce: Sharp cheddar cheese, grated - 2 cups 1/3 to ½ cup of hot sauce 2 ounces of cream cheese 1 teaspoon of salt ½ teaspoon of black pepper 1 stick of unsalted butter ¼ cup of all-purpose flour 1 ¼ cups of whole milk OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Methods: A. In a large bowl, add the mashed black beans, cooked quinoa, beaten egg, garlic, chopped cilantro, and a dash of salt and black pepper. Stir well to mix. Add in the buffalo sauce and shredded cheese. Stir well again. B. Form the mixture into 6 balls. Add a piece of blue cheese in the center of each ball and roll the meat mixture to cover. Flatten each ball slightly to form patties. C. Warm the oven to 450℉. D. Spiralize the potatoes to form curly fries and cut them into small

pieces. Transfer into a large bowl and drizzle the olive oil over the top. Season with a dash of seasoned salt and black pepper. Toss well to coat. E. Spread the fries onto a large baking sheet. Place into the oven to roast for 10 to 15 minutes. Toss and continue to roast for another 10 to 15 minutes. Remove and set aside to cool. F. Place a large skillet over medium heat. Add one tablespoon of olive oil. Once hot, add in the burger patties. Cook for 5 minutes on each side or until the burgers are crispy. Remove and transfer onto a large plate to rest. G. Place a medium saucepan over medium heat. Add in the butter and once melted, add in the all-purpose flour. Whisk to make a roux and cook for 1 to 2 minutes or until golden brown. Add in the whole milk. Continue to cook for 1 to 2 minutes or until thick in consistency. Add in the cream cheese and grated cheddar cheese. Reduce the heat to low and continue to cook until smooth in consistency. H. Add in the hot sauce. Season with a dash of salt and black pepper. Remove from heat. I. Place the burger patties onto burger buns. Add lettuce over the top, the avocado slices, and some of the curly fries. Drizzle the sauce over the top and serve.

15. Triple Garlic and Swiss Stuffed Burgers

Serve: 4 servings Duration: 30 minutes Ingredient List for the burgers: 1 pound of ground chuck ½ pound of bulk Italian sausage 1 tablespoon of Worcestershire sauce ½ teaspoon of salt ¼ teaspoons of black pepper Ingredient List for the cheese stuffing: 2 ounces of swiss cheese, shredded 1 tablespoon of Dijon mustard 1 clove of garlic, pressed 1 tablespoon of Worcestershire sauce Ingredient List for the aioli:

1 clove of garlic, pressed ¼ teaspoons of salt ½ cup of mayonnaise 2 Tablespoons of extra virgin olive oil 1 tablespoon of lemon juice 2 Tablespoons of water 1 tablespoon of thyme leaves, minced Ingredient List for the buns: 4 pretzel buns, split open 1 clove of garlic, cut in half ¼ cup of olive oil Tomatoes, thinly sliced and for topping Onions, thinly sliced and for topping Lettuce, for serving OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Methods: A. Preheat an outdoor grill to medium or high heat. B. In a large bowl, add in the ground chuck, Italian sausage, pressed garlic and Worcestershire sauce. Stir well to mix. Divide the mixture into 8 balls and flatten each into a disc. C. In a separate large bowl, add in all of the Ingredient List for the cheese stuffing. Stir well to mix. Divide the stuffing mixture among the discs. Cover the stuffing mixture with another beef disc and press together to seal. Season the patties with a dash of salt and black pepper. D. Place the patties onto the preheated grill. Brush with olive oil and cook for 5 minutes on each side or until cooked through. E. Remove the patties and place them immediately on the pretzel buns. F. Top off with sliced tomatoes, sliced onions and lettuce. Serve

immediately.

16. Thai Turkey Burgers

Serve: 4 servings Duration: 35 minutes Ingredient List: 1 pound of lean ground turkey 2 green onions, thinly sliced ¼ cup of carrots, shredded ¼ teaspoons of salt ¼ teaspoons of black pepper 4 whole wheat buns, lightly toasted Ingredient List for the Thai sauce: ½ cup of sweet chile sauce ¼ cup of rice vinegar ¼ cup of coconut milk, canned 3 tablespoons of light brown sugar

2 cloves of garlic, minced 1 tablespoon of creamy peanut butter 1 teaspoon of ginger, grated 1 lime, juiced ½ tablespoon of soy sauce Ingredient List for the slaw: 2 cups of napa cabbage, chopped ¾ cup of carrots, shredded ½ cup of cilantro, chopped ½ cup of peanuts, chopped OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Methods: A. Add all of the ingredients listed for the sauce to a small bowl. Whisk until evenly mixed. Set aside ¼ cup of the sauce and set aside. Add the rest of the sauce into a small saucepan placed over medium heat. Bring the sauce to a boil. Reduce the heat to low and simmer for 3 to 5 minutes or until thick in consistency. Remove and set the sauce aside. B. In a large bowl, add the lean ground turkey, sliced onions, a dash of salt and black pepper, shredded carrots, and 2 to 3 tablespoons of the sauce. Stir well until evenly mixed. C. Divide this mixture into patties. D. Take a large skillet and palace it over medium to high heat. Add one tablespoon of olive oil. Once hot, add in the patties and cook for 5 minutes on each side or until cooked through. Remove and transfer immediately onto the whole wheat buns. E. In a medium bowl, add all of the ingredients listed for the slaw. Toss well to mix. F. Top the burgers off with the slaw and a drizzling of the remaining

sauce over the top. Serve immediately.

17. Bacon Wrapped Cheeseburgers

Serve: 8 servings Duration: 40 minutes Ingredient List for the burgers: 2 pounds of lean ground beef 1 cup of dried breadcrumbs 8 cloves of garlic, minced 2 teaspoons of powdered onion 2 teaspoons of salt ½ teaspoon of black pepper 8 slices of mozzarella cheese 8 slices of bacon, cooked Ingredient List for the smashed avocado: 3 ripe avocados, peeled and pitted 1 lime, juice ½ teaspoons of powdered garlic

½ teaspoon of salt ¼ teaspoons of black pepper 2 tablespoons of cilantro, minced 8 hamburger buns, for serving OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Methods: A. In a large bowl, add the ground beef, dried breadcrumbs, minced garlic, and powdered onion. Season with a dash of salt and black pepper. Stir well to mix. B. Shape the meat mixture into 8 patties and make a small indentation in the center of each patty. C. Warm an outdoor grill to medium or high heat. Add the patties to the grill and cook for 8 to 10 minutes on both sides or until cooked through. D. Top the burgers with mozzarella cheese. Continue to cook for an additional minute or until the cheese is melted. Transfer the burgers onto a large plate and wrap a slice of bacon around each patty. E. In a medium bowl, add all of the Ingredient List for the smashed avocado. Stir well until smooth in consistency. F. Place the bacon-wrapped burgers onto the hamburger buns. Top off with the smashed avocado and serve immediately.

18. Italian Sausage Burgers

Serve: 4 servings Duration: 30 minutes Ingredient List: 10 ounces of baby spinach 2 tablespoons of extra virgin olive oil, extra for brushing 2 cloves of garlic, minced 1 teaspoon of anchovy paste, optional Dash of salt 1 pound of sweet Italian sausage. 4 slices of provolone cheese, thinly sliced ¼ cup of sun-dried tomato pesto 4 ciabatta rolls, split and lightly toasted OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Methods:

A. In a large skillet set over medium heat, add ¼ inch of water and bring to a boil. Add in the spinach and cook for 1 minute or until wilted. Drain the skillet and set the spinach aside. Clean the skillet with a few paper towels. B. Using the same skillet, add two tablespoons of the extra virgin olive oil. Once hot, add in the minced garlic and anchovy paste if you choose to use it. Cook for 1 minute or until fragrant. Add in the wilted spinach and season with a dash of salt. Toss to mix and continue to cook for 10 seconds. Remove from heat. C. Warm an outdoor grill to medium or high heat. D. Divide the Italian sausage into 4 patties by shaping them to have ¾ inch in thickness. Add the patties onto the grill and cook for 5 minutes on each side or until cooked through. E. Top the patties with the sliced provolone cheese. Grill for another 5 minutes because you want the cheese to be F. Transfer the patties to the ciabatta rolls. Top off with wilted spinach and sun-dried tomato paste.

19. Stuffed French Onion Soup Burgers

Serve: 8 servings Duration: 45 minutes Ingredient List: 2 sweet onions, cut into half and thinly sliced 1 tablespoon of butter, soft 1 tablespoon of extra virgin olive oil 2 ounces of fontina cheese, cut into small cubes 1 tablespoon of lean ground beef 2 tablespoons of onion soup mix ¼ cup of water 8 slider buns OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Methods: A. Place a large skillet over medium heat. Add in the soft butter and extra virgin olive oil. Once the butter is melted, add in the onions.

Toss well to coat. Cook for 25 to 30 minutes or until the onions are golden brown. B. In a large bowl, add the lean beef, onion soup mix, and water. Stir well to mix and form the mixture into 8 balls. Make an indentation in the center of each ball. Add a cube of cheese to each meatball. Roll the ball around the cheese and flatten it into a patty. C. Preheat an outdoor grill to medium or high heat. D. Add the patties to the grill. Grill for 5 minutes on each side or until cooked through. Remove and set the patties onto a plate to rest for 5 minutes. E. Transfer the patties onto a toasted bun. F. Top off with the caramelized onions. Serve immediately.

20. Green Chile Guacamole Burgers

Serve: 4 servings Duration: 20 minutes Ingredient List: 2 green chiles, roasted and deseeded 1 pound of lean ground beef 2 cloves of garlic, minced Dash of ground cumin Dash of salt and black pepper 4 whole wheat burger buns 1 cup of guacamole, fresh ½ of an onion, thinly sliced and for serving 2 Roma tomatoes, thinly sliced and for serving OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Methods: A. In a medium bowl, add the roasted green chiles, ground beef, ground

B. C.

D. E.

cumin, minced garlic, and a dash of salt and black pepper. Stir well until evenly mixed. Form this meat mixture into 4 patties. Make a small indentation in the center of each patty. Preheat an outdoor grill to medium or high heat. Add the patties and grill for 5 minutes on each side or until cooked through. Remove and transfer immediately to the burger buns. Grill the onions for 2 to 3 minutes or until slightly charred. Place on top of the burgers. Top the burgers off with tomato slices and avocado. Serve.

21. Spicy Poblano Pepper and Chipotle Burgers

Serve: 4 servings Duration: 50 minutes Ingredient List: 2 poblano chiles, thinly sliced 1 tablespoon of low-fat milk 1, 1-ounce slice of white bread, crust removed and cut into ½ inch pieces 3 Tablespoons of cilantro, minced 1 teaspoon of ground cumin ½ teaspoons of ground coriander ½ teaspoons of smoked paprika ½ teaspoons of salt, evenly divided ½ teaspoons of black pepper, evenly divided 1 pound of ground sirloin

½ cup of sour cream 1 tablespoon of shallots, minced 1 teaspoon of lime juice 1, 7 ounce can of chipotle chiles in adobo sauce 4 hamburger buns, lightly toasted ¼ cup of red onions, pickled OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Methods: A. Preheat the oven to broil. B. On a large baking sheet lined with aluminum foil, add the poblano chiles. Place into the oven to broil for 8 to 10 minutes or until the skin is black. Transfer into a large Ziploc bag and set aside to stand for 15 minutes. Chop the chiles thinly. C. Preheat an outdoor grill to medium or high heat. D. In a large bowl, add the bread pieces and low-fat milk. Stir well until smooth in consistency. Add in the sliced poblano chiles, chopped cilantro, ground cumin, ground coriander, smoked paprika, a dash of salt, a dash of black pepper and ground sirloin. Stir well to mix. E. Divide the mixture into 4 patties that are ½ an inch in thickness. Make a small indentation into each patty and cover for 5 minutes. F. In a medium bowl, add 1 ½ tablespoons of the chopped cilantro, a dash of salt and black pepper. Add in the sour cream, minced shallots, and lime juice. Stir well to mix. Add two tablespoons of the adobo sauce from the canned chipotle chiles into the mixture. Chop the chile and add to the mixture. Stir well to mix and set the mixture aside. G. Place the beef patties onto the preheated grill. Grill for 5 minutes on each side or until cooked through. Remove and transfer immediately onto the burger buns. H. Top off with three tablespoons of chipotle cream and pickled red

onions. Serve immediately.

22. Queso Turkey Burgers

Serve: 4 servings Duration: 20 minutes Ingredient List: 1 pound of ground turkey 1/3 cup of cilantro, chopped 3 cloves of garlic, minced ¼ cup of red onion, minced 1 egg, beaten ½ cup of panko breadcrumbs 1 teaspoon of ground cumin 1 teaspoon of powdered chili 1 teaspoon of ground coriander 1 teaspoon of powdered garlic Dash of salt and black pepper 2 cups of hot queso

4 egg buns, sliced open Cilantro, chopped and for garnish Jalapeno peppers, thinly sliced and for topping OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Methods: A. In a large bowl, add the ground turkey, chopped cilantro, minced garlic, minced red onion, beaten egg, panko breadcrumbs, ground cumin, powdered chili, ground coriander, powdered garlic, and a dash of salt and black pepper. Stir well until evenly mixed. B. Divide the meat mixture into 4 patties. C. In a large skillet set over medium to high heat, add a tablespoon of the extra virgin olive oil. Once hot, add in the patties and cook for 5 minutes on each side or until the patties are cooked through. Remove and place immediately on the egg buns. D. In a small saucepan set over medium heat, add the queso. Cook for 1 to 2 minutes or until hot. Drizzle the queso over the patties. E. Top off with the chopped cilantro and sliced jalapeno peppers. Serve immediately.

23. Cheddar and Jalapeno Chicken Burgers

Serve: 4 servings Duration: 22 minutes Ingredient List for the burgers: 1 ½ pound of lean ground chicken ½ cup of yellow onion, chopped ¼ cup of cilantro, chopped 2 cloves of garlic, chopped 2 teaspoons of jalapeno pepper, chopped 1 teaspoon of ground cumin 1 teaspoon of smoked paprika 1/3 cup of cheddar cheese, shredded Dash of salt and black pepper Ingredient List for the toppings: 4 burger buns, lightly toasted Sour cream, as needed

Lettuce, for topping Red onions, thinly sliced 1 cup of guacamole, store-bought OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Methods: A. Preheat an outdoor grill to medium heat. B. In a medium bowl, add the ground chicken, chopped yellow onion, chopped cilantro, chopped garlic, chopped jalapeno pepper, ground cumin, smoked paprika, and shredded cheddar cheese. Season with a dash of salt and black pepper. Stir well until evenly mixed. C. Divide the mixture into 4 patties that are ½ an inch in thickness. D. Place the patties onto the grill. Grill for 5 to 8 minutes on each side or until cooked through. E. Transfer the burgers immediately onto the toasted burger buns. F. Top off with sour cream, lettuce, sliced red onions, and guacamole. Serve immediately.

24. BBQ Chicken Burgers

Serve: 6 servings Duration: 4 to 8 hours and 5 minutes Ingredient List: 1 onion, thinly sliced ½ cup of ketchup 1/3 cup of apple cider vinegar ¼ cup of light brown sugar ¼ cup of tomato paste 2 tablespoons of sweet paprika 2 tablespoons of Worcestershire sauce 3 teaspoons of salt 1 ¼ teaspoon of black pepper 8 to 10 chicken thighs, boneless and skinless 6 whole wheat burger buns ¼ cup of guacamole, store-bought

1 cup of Colby jack cheese, shredded OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Methods: A. In a large slow cooker, add in the sliced onions, ketchup, apple cider vinegar, light brown sugar, tomato paste, Worcestershire sauce, sweet paprika, a dash of salt, and a dash of black pepper. Stir well to mix. B. Add the chicken thighs to the slow cooker. Pour the vinegar mixture over the chicken and stir well to mix. C. Cover the cooker and cook: D. highest setting for 4 to 5 hours E. lowest setting for 7 to 8 hours. F. Shred the chicken with two forks. G. Add the shredded pork to the whole wheat burger buns. H. Serve topped off with store-bought guacamole and shredded Colby jack cheese.

25. Buffalo Chicken Burgers

Serve: 4 servings Duration: 25 minutes Ingredient List for the burgers: 1 pound of lean ground chicken ¼ cup of onion, chopped 2 cloves of garlic, pressed 1 egg, beaten ¼ cup of plain breadcrumbs Dash of salt and black pepper 1 teaspoon of dill weed, minced 1 teaspoon of parsley, minced 2 tablespoons of vegetable oil Ingredient List for serving: 4 burger buns, lightly toasted Drizzle buffalo sauce, as needed

Blue cheese, crumbled Tomato, thinly sliced Green onions, thinly sliced Mozzarella cheese, shredded OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Methods: A. Preheat a large skillet over medium heat. Add two tablespoons of vegetable oil. B. In a large bowl, add all of the ingredients listed for the burgers except for the vegetable oil. Stir well with your hands until evenly mixed. Divide the mixture into 4 patties. C. Place the patties into the skillet. Cook for 10 minutes on each side or until the patties are cooked through. D. Transfer the patties immediately onto the burger buns. E. Top off with the crumbled blue cheese, tomato slices, sliced green onions, shredded mozzarella cheese, and a drizzle of buffalo sauce. Serve immediately.

26. Mexican Chorizo and Garlic Shrimp Burger

Serve: 4 servings Duration: 1 hour and 15 minutes Ingredient List for the burgers: 1 teaspoon of hot paprika 1 teaspoon of red wine vinegar 1 teaspoon of tequila 1 teaspoon of salt ½ teaspoon of black pepper 5 ounces of ground pork shoulder 2 cloves of garlic, grated 1 ½ teaspoon of powdered Mexican chili 1 ½ teaspoon of sweet paprika ½ teaspoon of dried oregano ¼ teaspoon of ground cumin

Ingredient List for the garlic shrimp: 8 shrimps, peeled and deveined 3 sprigs of thyme 1 clove of garlic, minced ½ teaspoon of extra virgin olive oil 1/3 teaspoon of salt 1/8 teaspoon of black pepper Ingredients of paprika mayonnaise: 3 Tablespoons of mayonnaise 1 tablespoon of tomato paste 1 ½ teaspoon of smoked paprika 1 lime, juice only Remaining Ingredient List: 4 sweet potato burger buns ½ teaspoons of manchego cheese, shredded Tomato, thinly sliced and for serving OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO

Methods: A. In a large bowl, add all of the ingredients listed for the burgers. Stir well to mix. Cover and place into the fridge to chill for 1 hour. B. Pat dry the shrimp with a few paper towels. Place into a large bowl and add in the remaining ingredients listed for the shrimp. Stir well to mix. Cover and place into the fridge to chill for 1 hour. C. In a medium bowl, add the ingredients listed for the mayonnaise. Whisk well to mix and set aside. D. Divide the chorizo mixture into 4 patties. E. In a large skillet set over medium heat. Add one tablespoon of olive oil. Once hot, add in the chorizo patties. Cook for 5 minutes on each

side or until the patties are cooked through. Add the shredded manchego cheese over the top. Continue to cook for 1 to 2 minutes or until the cheese is melted. Remove and place onto the sweet potato burger buns. F. Add the shrimp to the skillet. Cook for 30 seconds to 1 minute on each side or until the shrimp is cooked through. Transfer from the skillet and place on top of the burgers. G. Spread the paprika mayonnaise on the buns and top off with the tomato slices. Add the cooked shrimp and serve immediately.

Author's Note

Not many people do this, but I grew up under difficult circumstances where nothing was handed to me, and the only way forward was with your best effort. At some point, people started recognizing me for my talent in the kitchen despite my young age, and I’ve only worked harder from there! Because I am constantly trying to improve my work, I would really appreciate your help. Sure, I always ask my friends and family for their feedback on my newest projects but, whether they want to accept it or not, there’s always some sort of bias because they don’t want to hurt my feelings by criticizing my work. Thus, I need a neutral pair of eyes — that’s where you come in! If you’re up for it, I would appreciate you telling me what you think of my cookbooks. Are the recipes easy to follow? Did you get stuck somewhere? Are the measurements laid out? Any suggestions you may have are welcome. After all, cookbooks are only helpful when you actually understand them! Incorporating your ideas and suggestions into my new projects will be my show of eternal gratitude because you can only be the best at something by constantly improving and being open to change. Thanks! Alicia T. White

About the Author Alicia had a tough childhood and had to take care of her siblings early. Although they often helped her with making the beds and washing, Alicia was responsible for cooking since she was the oldest of six. Being in the kitchen was still very difficult at her age, but she learned her way around the stove and oven throughout the years. Whereas her first dishes were practically inedible, burnt rice and mushy pasta… Eventually, she turned to the oven for help as many of the dishes she wanted to make were too complicated. Nonetheless, her baked casseroles were amazing! Most importantly, they were simple and required way less clean-up. At first, they were simple pasta bakes, but once Alicia got the hang of things, she was baking all sorts of meals. When it came to spreading the word of her delicious cooking, having 5 siblings was extremely advantageous. Soon, neighbors were placing orders for some of her casseroles! Eventually, Alicia was doing so well with the business that she hired extra help. Now it’s one of the most affordable yet popular weeknight casserole services in the mid-West! Today, she still lives with her siblings and is working hard to teach them about the family business that led them out of poverty. She likes to publish cookbooks on casseroles and one-pot meals in her free time— basically anything quick and easy. Her motto is, “If a seven-year-old can’t make it, it isn’t simple enough!”