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Cheese-Burger.net » homemade burgers http://www.cheese-burger.net Burgers, Cheeseburgers and stuff... Yes a website about Burgers. Fri, 16 Mar 2012 21:42:23 +0000 en-US hourly 1 http://wordpress.org/?v=3.8.23 Backyard Bison Burgers http://www.cheese-burger.net/stories/backyard-bison-burgers.html http://www.cheese-burger.net/stories/backyard-bison-burgers.html#comments Tue, 15 Mar 2011 16:46:38 +0000 http://www.cheese-burger.net/?p=4113 An insanely gorgeous spring weekend had me eyeballing my backyard grill with a hankering for burgers. I wandered my grocery store, wondering what I could do for bit of a cheebie change-up when I spied this:

I’ve had buffalo (or bison) before. Atlanta’s Ted Turner has built part of an empire on bison burgers at his chain of upscale restaurants. And with chefs everywhere turning elk, ostrich, emu, and even lion into burgers… the iconic buffalo isn’t nearly as off-the-wall exotic as it used to be.

But I didn’t know you could just walk into your local grocer’s meat department and find it shrink-wrapped. And I’ve never cooked with it. With the Dances with Wolves theme playing in my head, I put it in my cart and picked up the necessary burger fixings, eager to get this tatanka home to my range.

I was first struck by the texture. The 90/10 meat-to-fat ratio is equivalent to that of ground sirloin, but the similarity ends there. If you’re looking for the loose strands typical of ground beef, you’ll find yourself buffaloed here. This stuff is pretty dense and tightly packed together. I separate beef into strings prior to pattymaking, but the best I could do with bison was to break it into small chunks.

My goal was to keep things simple. I remembered from Ted’s that all the crazy toppings had drowned out the bison itself, and left me wondering if I could even say I liked the taste of buffalo meat. So I went minimal: a quick sprinkle of Montreal steak seasoning. I let the patties rest in the freezer (to help maintain a cohesive shape) for the 30 minutes it took for my charcoal to get up to temperature, and these big half-pounders were ready for the fire.

I tried to keep a close eye on the burgs as they cooked. I’ve developed a pretty good internal clock for beef burgers, but bison was uncharted territory. With just 10 percent fat, I knew they’d cook fast. There’d be a small window between “raw and unsafe” and “dry and leathery” that I wanted to hit. I flipped when the juices puddling on top had just barely started to turn from dark red to clear- only 5 minutes. I had faint char marks waiting on the other side- not as pronounced as I like, but a fair tradeoff if it meant a juicy burger.

I slapped two slices of American cheese on each burger, wanting to make sure each patty was well blanketed. Sitting atop a bed of curly-leaf lettuce, this burger certainly looked like a winner.

Inside, there was less pink than I had hoped for. Despite my diligence, this burger leaned toward medium well. I probably could have pulled it off the cooking grate about 90 seconds sooner.

But I’m not convinced it would’ve mattered much. I found bison to be very dry. One of its supposed selling points is that it’s much leaner than beef. But I’ve done burgers using 90/10 beef that were way juicier than this. Maybe Ted’s knew what they were doing when they slathered BBQ sauce and ham all over mine. (A drizzling of A.1. dramatically improved my second burg.) My bison burgers weren’t bad, but I’m not sure I’d choose them over beef as anything other than an occasional novelty.

And at two to three times the price of beef, I don’t see the point in making bison a regular staple of my backyard burger repertoire. A nice change of pace, but not a long-lasting proposition. Kind of like an unseasonably warm March weekend.

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Homemade: Stuffed Bacon Gorgonzola Burgers http://www.cheese-burger.net/recipes/homemade-stuffed-bacon-gorgonzola-burgers.html http://www.cheese-burger.net/recipes/homemade-stuffed-bacon-gorgonzola-burgers.html#comments Mon, 14 Feb 2011 23:17:44 +0000 http://www.cheese-burger.net/?p=4034 Cheeseburgers are amazing…the perfect blend of juicy meat and marvellously melted cheese, plus favorite toppings limited only by imagination! At our house, we enjoy homemade cheeseburgers at least one night each week – and I’m happy to say, I’ve decided to share some photos and recipes with you!

This week, we had stuffed bacon gorgonzola burgers. I was inspired to create this burger because the weather is still cold, and more snow was on the way – we wanted something warm and satisfying, yet sumptuously decadent for dinner. These burgers are not hard to make, so give them a try.

It All Begins With Quality Ingredients

I used super lean, high quality ground beef for this particular cheeseburger, because I added fat to it in other forms. If you use meat that is too fatty, you are likely to end up with a crumbled mess on your hands, and no cheeseburgers!

Pick your favorite Gorgonzola, and your favorite bacon. Peppered bacon would be nice, but I used a simple hickory smoked version – thick cut, of course! Choose toppings that appeal to you: I had avocado mashed with a little garlic and Worcestershire sauce, lovely gourmet lettuce from Tanimura and Antle, and a dab of bleu cheese dressing.

The Recipe – Stuffed Bacon Gorgonzola Burgers

Makes Four ¼ Pound Burgers or Two ½ Pound Burgers

Be sure your one pound of lean hamburger meat is completely thawed before you begin. Place it in a bowl, and, in a separate bowl, beat one egg with a fork. Add the egg to the meat, and mix it together. I use my own clean hands to do this – it is a messy job but everything blends together better. Take off any rings you’re wearing before you start.

Wash your hands, and add the following to the top of your meat:

1 tsp salt
1 tsp garlic powder
1 tsp ground black pepper
¼ tsp cayenne pepper

Next, in a separate bowl, mix together ¼ cup crumbled gorgonzola, and ¼ cup chopped bacon. You can use bacon bits if you want – just be sure they’re the real thing and not those fake crumbled soy bits.

Now, you’re ready to make your stuffed burgers! Use a patty maker if you have one, or form your patties by hand. I always divide my meat before I start to make the patties, that way the portions are just right. Since these are stuffed burgers, divide your meat into eight equal portions if you are making four burgers, or four portions if you are making two burgers. Start by making the bottom sections, and lay them out on a plate. Make a slight indentation in the middle of each, and divide the gorgonzola bacon mixture evenly between the patties.

Next, make the top sections. Lay them on top of the filled lower sections, and press the edges securely together to form a seal. Your burgers are now ready to be grilled! Since you’re using lean beef, be sure to oil the grill before you start, so they don’t stick. If you want, you can do them under a broiler on low, but if you can, make them outside on the barbeque.

Homemade: Stuffed Bacon Gorgonzola BurgersI grilled these beauties outside over a low hickory chip fire, enjoyed a glass of wine and looked up at the stars…Do the same and you’ll enjoy them even more! Let them go until they look done to you. Don’t poke and prod them, and turn them only once. Be patient with these burgers, they’re worth the wait.

When they’re finished, top each with a slice of muenster cheese and some grilled bacon. Toast your buns, add your toppings, and eat! I recommend a glass of your favorite red wine with these, or maybe a solid stout beer. They’re super rich, and absolutely delightful. Enjoy!

If you enjoyed our Stuffed Bacon Gorgonzola Burgers then try more Stuffed Burgers and Homemade Burgers.

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BBQ Bison Burgers http://www.cheese-burger.net/recipes/bbq-bison-burgers.html http://www.cheese-burger.net/recipes/bbq-bison-burgers.html#comments Thu, 26 Aug 2010 02:29:26 +0000 http://www.cheese-burger.net/?p=3355 Bison is said to be a leaner red meat and has more protein than beef – but don’t be fooled: these BBQ bison burgers are packed with flavor and will ooze with juices.

Check out tvfoodanddrink.com for more great recipes.

BBQ Bison Burgers

The bison is flavored-up with chopped jalapeño, browned or almost burnt onions and your favorite BBQ sauce.


  • a pound of ground bison meat
  • 1 bell pepper, chopped roughly
  • 1/2 small to medium white onion, chopped roughly (separate a quarter for later use)
  • 1/2 small to medium red onion, chopped roughly (separate a quarter for later use)
  • 1 egg
  • 1 jalapeño pepper with seeds
  • 1/2 cup of bread crumbs
  • 1/2 teaspoon of crushed red paper flakes
  • Olive oil
  • Salt & pepper
  • Sliced cheese
  • BBQ Sauce
  • Kaiser rolls or other soft rolls


Mix the bison meat, onions, bell peppers, red paper flakes, jalapeño, bread crumbs, egg, salt and paper in a bowl. Make sure to thoroughly combine everything for an even flavor. Form the mixture into patties (about three to four pieces, your choice!).

Cook the patties in olive oil on a hot skillet for about three minutes each side. Repeat this two to three times. Be careful when flipping the patties as they break apart easily. Top the patties with cheese and allow to melt a little before taking them out of the skillet. Do not turn off the heat.

Toss the separated onions on the skillet and stir until they start to turn a little brown.

When they do, place the Kaiser rolls on the skillet face down and press them down with a spatula for about a minute.

Remove from the skillet and immediately place the burger patty on the bun, including the onions. Dress the burger with BBQ sauce and serve.

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Lamb Sliders Recipe http://www.cheese-burger.net/recipes/lamb-sliders-recipe.html http://www.cheese-burger.net/recipes/lamb-sliders-recipe.html#comments Sat, 10 Jul 2010 17:43:56 +0000 http://www.cheese-burger.net/?p=3074 Sliders are often overlook when it comes to cooking burgers at home. This lamb sliders recipe is pretty simple, really. And if you want, you can substitute ground beef, turkey or ground chicken instead of using lamb.

Check out tvfoodanddrink.com for more recipes with photos.

Lamb Sliders Recipe
These sliders are topped with melted cheese, bacon and a special chipotle mayonnaise.


  • 1 lb to 1 1/2 lbs. of ground lamb
  • 1 oz of shredded sharp cheddar cheese
  • 4 slices of bacon, cooked
  • 2 tbsp of mayonnaise
  • 1 tbsp of chipotle pepper
  • salt and pepper
  • 8 small rolls, about 2? round


Season the lamb, or whatever meat you want to use, with salt and pepper. Form the meat into patties. The meat should be enough for around 8 to 10 slider patties.
Lamb Sliders Recipe

Cook the patties on a grill pan or skillet for 4-5 minutes. Then flip them over and add the shredded cheese and bacon on top of each patty and cook for another 4 or 5 minutes.
Lamb Sliders Recipe

To make the chipotle mayonnaise just mix the chipotle powder into the mayonnaise thoroughly.
Lamb Sliders Recipe
Lamb Sliders Recipe

Toast the rolls slightly, spread the chipotle sauce on, add the patty and another roll on top and you’re ready to go.
Lamb Sliders Recipe

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Spiced Lamb Burgers with Yogurt Dressing http://www.cheese-burger.net/recipes/spiced-lamb-burgers-with-yogurt-dressing.html http://www.cheese-burger.net/recipes/spiced-lamb-burgers-with-yogurt-dressing.html#comments Tue, 06 Jul 2010 17:11:38 +0000 http://www.cheese-burger.net/?p=3063 These lamb burgers are loaded with a hearty kick of earthy spices and cooled off with a yogurt dressing flavored with mint and garlic.

Check out tvfoodanddrink.com for more recipe ideas & inspiration.

If what you’re after is the taste alone and not how simple it’s done, this one is for you. A bit complicated to do because of the long list of ingredients, but you will definitely be rewarded once you taste your first bite.

Spiced Lamb Burgers

Ingredients for the burgers:

  • 1 1/2 pounds of ground lamb
  • 1 egg, lightly beaten
  • 1 medium yellow onion, peeled
  • A handful of bread crumbs, plain
  • 1 small red chili pepper, seeded and minced
  • 1/2 teaspoon of ground cinnamon
  • 1 1/2 teaspoons of ground cumin
  • 1 tablespoon of extra-virgin olive oil
  • 1 teaspoon of allspice
  • Salt and freshly ground black pepper
  • 1/2 red onion, peeled and sliced thinly (garnish)
  • 1/2 small red cabbage, shredded (garnish)
  • 4 large soft pitas

Ingredients for the yogurt dressing:

  • 1 cup of Greek yogurt
  • 1 large clove of garlic, peeled
  • 1/4 cup of mint leaves, minced

Make the lamb burgers:

Put your ground lamb in a bowl and grate the yellow onion directly on it. Also add your spices (cinnamon, cumin, allspice), chili pepper, salt and pepper, plus the egg and bread crumbs. Mix thoroughly in order to completely combine the flavors.
Spiced Lamb Burgers

Once mixed, form them lamb meat into patties.

Heat a large skillet over medium-high heat. Once hot, place the patties on the skillet and cook for about 10 minutes. Turn the patties only once. Set aside when cooked.

Make the yogurt dressing and serve:

Put the yogurt in a small bowl. Grate the garlic with a zester and add to the yogurt. Now sprinkle in the mint and stir.

Cook the pitas until they are soft brown and put the patties in. Dress your burger with your mint and garlic yogurt on top. Add the shredded cabbage and sliced red onion.
Spiced Lamb Burgers

You can also serve the yogurt on the side and allow your guest to determine how much dressing to put in.

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Burgers Diane Recipe http://www.cheese-burger.net/recipes/burgers-diane-recipe.html http://www.cheese-burger.net/recipes/burgers-diane-recipe.html#comments Fri, 02 Jul 2010 16:38:04 +0000 http://www.cheese-burger.net/?p=3053 Steak Diane is a classic dish that was popular in the 70′s in Europe. This recipe for Burgers Diane simply replaces a beef steak with a burger patty and keeps the rich flavors of mustard, peppercorns and shallots.

A big thanks to Gary Green of tvfoodanddrink.com for trying out this recipe and letting us use his photos.

This isn’t just a recipe. It’s a burger – with flair. It might take a little longer than usual to make, but you will find in the end that it’s well worth the work and wait.

Burgers Diane


  • 1 lb of ground beef
  • 1/2 tablespoon of cornstarch
  • 1/2 tablespoon of Dijon mustard
  • 2 tablespoons of ground black peppercorns
  • 1/2 tablespoon of olive oil
  • 1/4 teaspoon of soy sauce
  • 1/2 cup of beef stock
  • 1/4 cup of minced shallots
  • 1/4 cup of Worcestershire sauce
  • 1/4 cup of flat leaf parsley, finely chopped
  • 1 tablespoon of lemon juice
  • 1 teaspoon of Madeira or Port


In a small bowl, combine the beef stock, cornstarch and mustard together and stir. Then, set it aside.
Burgers Diane Recipe

Take the ground beef and form them into 2 patties that are about an inch thick.

Put the ground peppercorns on a plate and add the soy sauce and olive oil. We are going to coat the patties with this mixture.

Dip both sides of the patty in the peppercorn mixture. Make sure all sides are evenly coated and all the peppercorns are used. Pour a tablespoon of olive oil in a pan over high heat.

Once the oil is hot, sear the burger patties, cooking each side for about a minute or two. Remove from the pan, set aside and reduce the heat.
Burgers Diane Recipe

Using the same oil and pan, add the shallots and parsley and stir.
Burgers Diane Recipe

Then, add the cornstarch mixture, lemon juice, Worcestershire sauce and Madeira (or Port). Stir for about a minute.
Burgers Diane Recipe

In another frying pan, pour the sauce and stir. Then add the burger patties and spoon some sauce on top. Let it simmer for about 7-9 minutes. If it’s necessary to turn the burgers over to keep from burning, do so.
Burgers Diane Recipe

Serve the patties on sesame seed buns and enjoy!
Burgers Diane Recipe

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Black Bean Burgers http://www.cheese-burger.net/recipes/black-bean-burgers.html http://www.cheese-burger.net/recipes/black-bean-burgers.html#comments Tue, 29 Jun 2010 16:12:28 +0000 http://www.cheese-burger.net/?p=3044 Being a vegetarian doesn’t mean you can’t love burgers. So here’s a great burger recipe for vegetarians. No meat of any kind, just black beans and spice. And it even tastes better than your usual hamburger!

This is the 2nd of 9 burger recipes we will be publishing from tvfoodanddrink.com.
Incorrectly prepared and you might have problems keeping the patties together. But a little tender loving care will help the black bean patties turn out fine. The filling is great even for tacos and enchiladas so save some if you want to do a little experimenting later on.

Black Bean Burgers


  • 2 cans of black beans (rinsed, drained and divided)
  • 1/2 medium yellow onion, roughly chopped
  • 2 tablespoons of cilantro leaves, freshly chopped
  • 1 tablespoon of garlic, chopped
  • 2 teaspoons of parsley leaves, freshly chopped
  • 2 eggs
  • 1/2 teaspoon of red pepper flakes
  • 3/4 cup of bread crumbs
  • salt and black ground pepper
  • hamburger rolls


Mix onion and garlic together using a food processor and add a can of black beans. Also add the cilantro, parsley, eggs and red pepper flakes and mix them thoroughly.
Black Bean Burgers

Pour the mixture into a mixing bowl. Add another can of black beans, bread crumbs, salt and pepper and mix everything thoroughly to evenly combine the flavors.
Black Bean Burgers

Once combined, divide and shape mixture into patties. Make sure not to make the patty too thick so the inside can be cooked easily. Heat a grill pan or skillet over medium-low heat.
Black Bean Burgers

Once hot, cook the patties for around six minutes per side, or until you know the inside has been heated through.
Black Bean Burgers

Make sure to use a spatula to flip the patties over to avoid the patties from breaking apart. They will bind more strongly once they are cooked. Flatten the patties on the pan with the spatula every once in a while.

Toast the burger buns on the grill, too. When they’re hot enough, place the patty on the bun and dress with ketchup, tomato and lettuce. Place another bun on top and serve.
Black Bean Burgers

Black bean burgers might not be as juicy as your regular meat burgers, so get your condiments ready. Otherwise, these burgers are great and way healthier.

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Stuffed Beer Burgers with Onion Chutney http://www.cheese-burger.net/recipes/stuffed-beer-burgers-with-onion-chutney.html http://www.cheese-burger.net/recipes/stuffed-beer-burgers-with-onion-chutney.html#comments Thu, 24 Jun 2010 17:38:01 +0000 http://www.cheese-burger.net/?p=3009 This recipe is for burgers made with real beer and stuffed with cheese, all topped off with a homemade sticky onion chutney.

A big thanks goes to Gary Green for picking this recipe and taking the photos; check out his Food blog especially the homemade burger section.
Beer Burgers

Ingredients for the chutney:

  • 2 red onions, sliced
  • 1/2 cup of water
  • 1 1/4 cups of beer
  • 1/2 cup of brown sugar
  • salt
  • freshly ground black pepper

Ingredients for the burgers:

  • 2 pounds of ground beef
  • 1/4 cup of beer
  • 2 tablespoons of grill seasoning
  • 1/2 cup of shredded cheddar cheese
  • Romaine lettuce
  • 4 hamburger  buns, toasted

Make the chutney:

Put all the chutney ingredients – water, beer, brown sugar, sliced onions and seasoning – into a pan and bring to a boil.
Onion Chutney

Once it does, reduce the heat and let it simmer for about an hour or until the liquid has been reduced to approximately two cups.  Stir regularly.
Onion Chutney

When the mixture turns a little sticky, turn off the heat and transfer the chutney into a bowl to cool.
Onion Chutney

Make the beer burgers stuffed with cheese:

Mix the ground beef, beer and seasoning using your hands. Separate the mixture into 4 patties. Flatten out your patties and put some cheese at the center of each patty.
Beer Burgers

Ball up the patties so the cheese is fully covered by the meat.
Beer Burgers

You can grill the burger patties from five to six minutes on each side, or cook them in a skillet making sure the beef gets fully cooked through.
Beer Burgers

Put the cooked burger patty on top of the Romaine lettuce and spread two to three spoonfuls of the cooled onion chutney.

Hopefully you’ve got some beer left to wash this juicy burger down with.

Beer Burgers

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