6 Burger Ideas That Will Elevate Your Ordinary Lunch!

Chicken Parmesan Burgers

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Ingredients

400 gm ground chicken

1/2 cup Italian bread crumbs

1/4 cup freshly chopped parsley

2 minced cloves garlic

Salt and pepper

1 tbsp. vegetable oil

2 cups marinara sauce, plus more for buns

3/4 cup shredded mozzarella

4 toasted hamburger buns

Freshly sliced basil, for serving

Steps

1- Stir together chicken, bread crumbs, garlic, parsley, and Parmesan in a medium bowl and season with salt and pepper. Form into 4 patties.

2- Heat oil in a large skillet over medium-high heat. Cook patties until bottoms are golden for 4 to 5 minutes, then flip and add marinara to the skillet. Bring to a simmer and top each patty with mozzarella evenly. Cover and cook until chicken is cooked through and cheese melts for 10 to 12 minutes.

3- Spoon the sauce from the skillet onto bottom halves of burger buns and place patties on top. Top with basil and burger bun tops.

Recipe and image credit: delish.com

Shrimp Burgers

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Ingredients

5 divided tbsp unsalted butter

400 gm peeled and deveined raw large shrimp, cut into 1/2-inch pieces, divided

1 large egg

3/4 cup panko

1/4 cup finely chopped scallions

1 1/2 tsp kosher salt, divided

3/4 teaspoon Old Bay Seasoning, divided

1/2 teaspoon lemon zest, plus 1 1/2 tablespoons fresh lemon juice, divided

1/2 cup mayonnaise

1 tbsp mustard

1 tsp hot sauce

4 split and toasted sesame seed hamburger buns

1 cup shredded iceberg lettuce

1 small sliced tomato

1 small ripe medium-size avocado

Steps

1- Place 3 tbsp of butter in a small microwavable bowl. Set on high for about 25 seconds. Combine melted butter, half of shrimp, and egg in a bowl of a food processor. Pulse until finely chopped and the mixture starts to clump together.

2- In a large bowl, stir together shrimp mixture, panko, scallions, 1 1/4 tsp salt, 1/2 tsp Old Bay, lemon zest, 1 tablespoon lemon juice, and remaining shrimp. Shape mixture into 4 patties. Transfer patties to a parchment paper–lined baking sheet; cover and chill until firm for about 15 minutes.

3- Stir together mayonnaise, mustard, hot sauce, remaining 1/2 tbsp lemon juice, remaining 1/4 tsp salt, and remaining 1/4 tsp Old Bay in a small bowl and set aside.

4- Melt remaining 2 tbsp butter in a large skillet over medium-low heat. Add shrimp patties, and cook until golden brown and cooked through for 5 to 6 minutes per side. Spread mayonnaise mixture evenly on cut sides of buns. Top bottom bun halves evenly with shrimp patties, lettuce, tomato slices, and avocado slices; cover with top bun halves.

Recipe and image credit: foodandwine.com

Pizza Burgers

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Ingredients

400 gm ground beef

2 minced cloves garlic

1/4 cup freshly chopped parsley

Salt and pepper

2 tbsp. vegetable oil

2 1/2 cup marinara, divided

4 slices mozzarella

12 pepperoni slices

4 hamburger buns

2 tbsp. melted butter

2 tsp. garlic powder

1 tsp. Italian seasoning

1/4 c. freshly grated Parmesan

Steps

1- Preheat the oven to 175°. Combine ground beef, garlic and parsley in a medium bowl and mix until just combined. Using your hands, form 4 patties; season both sides with salt and pepper.

2- Heat oil in a large skillet over medium-high heat. Cook the burgers for 4 to 5 minutes. Flip patties, then pour 2 cups marinara around them in the pan. Reduce heat to medium-low and simmer for another minute, then top each with cheese and pepperoni slices. Cover the pan and cook until the cheese is melted and the burger is cooked for about 3 minutes more.

3- To make the garlic buns, brush the melted butter on the inside of each half of the rolls and sprinkle with garlic powder, Italian seasoning, and Parmesan. Bake until golden for about 10 minutes.

4- Spread the remaining 1/2 cup marinara on bottom buns followed by cooked burgers and the top bun halves.

Recipe and image credit: delish.com

Crispy Fish Burger

Ingredients

4 small filets of white fish

50 g plain flour

2 eggs - lightly beaten

150 g breadcrumbs

Salt and pepper

½ tsp paprika

2 tbsp vegetable oil

4 toasted burger rolls

8 lettuce leaves

Lemon garlic mayo:

100 ml mayonnaise

1 tbsp of lemon juice

1 small clove of minced garlic

2 tbsp of chopped chives

Steps

1- Preheat the oven to 190C. Make the lemon garlic mayo by mixing all of the mayo ingredients together.

2- Put the flour, beaten egg and breadcrumbs on 3 large plates. Mix the salt and pepper into the flour. Mix the paprika into the breadcrumbs. Dip each piece of fish in this order: flour, egg, and breadcrumbs, shaking off any excess as you go. Heat oil in a frying pan, then fry the fish burgers on a medium heat for about 3 mins on each side, until golden and crisp.

3- Place the bottom half of each roll onto a plate, top with lettuce, add the fish burger and finish with some lemon garlic mayo before topping with the other half of the bun. Serve with the French fries.

Recipe and image: kitchensanctuary.com

Teriyaki Burgers with Grilled Pineapple

Ingredients 

400 gm lean ground turkey

1/4 cup panko bread crumbs

1 tbsp minced fresh garlic about 3 cloves

1 tbsp minced fresh ginger

1/2 tsp black pepper

1/4 cup chopped fresh cilantro

4 rings canned pineapple reserve juice for teriyaki sauce

1 red onion cut into slices

Whole wheat hamburger buns

For The Teriyaki Sauce:

1/4 cup reserved pineapple juice from canned pineapple

1/2 cup low-sodium soy sauce

2 tbsp rice vinegar

1 tbsp honey

1 tsp minced garlic

2 tsp minced fresh ginger

1 tsp cornstarch

Steps

1- To prepare the teriyaki sauce, combine the reserved 1/4 cup pineapple juice, soy sauce, rice vinegar, honey, garlic, and ginger in a saucepan over medium heat. Cover and bring to a boil. Once boiling, remove the lid and cook for 1 minute, stirring constantly.

2- Meanwhile, whisk the cornstarch and 1 tbsp of water together in a small bowl to create a slurry. Once the sauce is boiling, add the slurry, then stir to combine. Cook for another minute, until the sauce begins to thicken. Remove from heat.

3- In a large bowl, combine the ground turkey, panko, garlic, ginger, black pepper, cilantro, and 3 tbsp of teriyaki sauce. Mix just until combined. Shape into four patties. Place in the refrigerator for 30 minutes.

4- Set aside some of the remaining teriyaki sauce. Preheat a grill to medium high and add a tbsp of oil. Grill the rings of pineapple and red onion slices until caramelized for about 3 minutes per side. Grill the burgers for 4 minutes on the first side, flip, then brush with teriyaki sauce. Grill for another 4 minutes, then flip again and brush the other side with sauce. Continue cooking until the burgers are cooked for about 10 minutes. Remove to a plate, cover, and let sit for 5 minutes.

5- Serve the burgers inside of the buns, brushed with reserved sauce and topped with grilled pineapple and red onion.

Recipe and image credit: wellplated.com

Veggie Burger

Ingredients 

2 tbsp extra-virgin olive oil

⅔ cup chopped shallots

450 gm mushrooms, stemmed and diced

2 tbsp tamari

2 tablespoons balsamic vinegar

½ teaspoon maple syrup

2 minced garlic cloves

½ tsp smoked paprika

2 tsp sriracha, more if desired

½ cup chopped walnuts

¼ cup ground flaxseed

2 cups cooked short-grain brown rice

1 cup panko bread crumbs, divided

Vegan Worcestershire sauce, for brushing

Hamburger buns

Salt and pepper

Steps

1- Heat the olive oil in a medium skillet over medium heat. Add the shallot and sauté for 1 minute. Add the mushrooms and salt, and sauté until soft and browned for 6 to 9 minutes.

2- Stir in the tamari, vinegar, and maple syrup. Reduce the heat, then add the garlic, smoked paprika, and sriracha. Remove the pan from the heat and let cool slightly.

3- In a food processor, combine the sautéed mushrooms, walnuts, flaxseed, brown rice, and ½ cup of the panko. The mixture should have some texture.

4- Transfer to a large bowl and dip in the remaining panko.

5- Form into 8 patties, place them on a large plate and chill in the fridge for 1 hour.

6- Preheat a grill to medium-high heat. Brush the patties with olive oil and spray the grill with cooking spray. Place the patties on the grill. Grill for 7 minutes on the first side, flip, and grill for 6 to 7 minutes on the second side.

7- Remove from the heat, brush with Worcestershire sauce, and serve.

Recipe and image credit: loveandlemons.com