They're a bit messy but delicious. Burgers made extradordinary from the un-ordinary. A great change to the usual grilled burgers.
This recipe was made for a party that I was throwing for my family over the summer. The slaw was served on the side, but I think it would be fabulous on the burger itself.
This burger was inspired by my love of pairing pork, apples, horseradish and smokey bacon. It also reminds me of food I enjoyed when I traveled in Germany.
This burger is based on a three-pepper prok chili that I make at home.
These burgers were inspired by my love ofpairing pork with apples, horseradish and smokey bacon. I also enjoyed these flavors and ingredients in various ways when I traveled to Germany.
These Puerto Rican-inspired burgers are packed with flavor from various aromatic herbs and vegetables and are accented by the tanginess of the Asian style pepper topping.
heat grill to medium
Introduction: Recently I found many recipes that use coffee or chocolate in savory entrees. I decided to combine the two and make a mocha burger!
I love blue cheese burgers and bruschetta and while on vacation this summer thought what a delicious burger the two combined would make, and it does!
We love Italian sausage so a little experiment to make a burger. It was quick to make after a day at work and great served with a pasta salad.
With the flavors of churrasco and chimichurri, this burger is deliciously different and so easy.
I grew up and currently live in Fort Wayne, Indiana. Fort Wayne is known for the American pioneer, Johnny Appleseed, born John Chapman.
This is a great American Burger because it has a Cajun flare with the red pepper flakes and garlic.Not too spicy and very juicy.
It is not my fault if people love this burger! Growing up, my father (a second generation Sicilian) would make a bruschetta-style summer pasta.
Matriarch Ann "Granny" Kottkamp knew how to keep her family together -- through Sunday Night Suppers. She was a good cook, though not a great and definitely not a creative cook.
My father's side of the family is Sicilian, and has been making these pork chops for at least 3 generations.