My husband and I both love grilled sausage and grilled burgers. I created this recipe to satisfy both of our cravings.
When my grocer started carrying locally raised ground buffalo, I was immediately intrigued. I am always looking for healthier alternatives for my family without sacrificing taste and consistency.
I jokingly refer to these burgers as my "feta insteada chedda burgers". The inspiration came from my love of all things Mediterranean, especially feta cheese and calamata olives.
Everything is better with a little guiness, cheese, sausage, beef and bacon.
My family and I enjoy a good grilled hamburger and after years of trial and error, I believe we found the best blend of flavors that make the mouth water for more.
Recently, my husband and I traveled to the Mediterranean. I created this burger after our travels there.
To add a little spice
This favorful Mediterranean Burger is enhanced with a sweet and spicy curry sauce which gives flair to the taste of the meat.
“ This burger is so good, if you put it on yo’ head, yo’ tongue would beat yo’ brains out trying get to it”** This enticing burger with a New Orleans twist combines fresh ground chuck and succulent
I created this recipe because I like to eat fajitas, but hate how everything usually falls out of the tortilla while you're eating.
With all the fixings from home and all the wilderness from the wild west, this buffalo burger is a savory frontier fantastique.
This recipe is the joining of two great sandwiches, the muffaletta from Louisianna and the cheese steak from Philly.
We currently live in Pensacola on Florida’s beautiful Emerald Coast. However, we used to live and work in New Orleans, Louisiana.
this is a cross between my favorite appetizer and a burger.
I created this recipe after my dad suggested a "Wagons West!" burger idea.
This burger was inspired by the Lewis & Clark bi-centennial recently celebrated in Montana and much of the Northwest.
These burgers are a combination of my passion for wonderful Italian cheese, and my interest in hunting.
A take on a bayou classic Turducken.