Try any of these hamburger recipes on your next outdoor party menu. 

Don't save the wine for company beef.  The lowly burger is brought to new heights.  Serve this one on crusty French bread to soak up all the juices
Hamburgers Au Poivre
Makes 4 burgers
1 pound Ground Beef
1/2 teaspoon Salt
1/2 tablespoon Freshly Cracked Black Pepper
1 tablespoon Brandy Or Cognac, Optional
3 tablespoons Red Wine; Dry, Optional

Form ground beef into 4 patties about 3/4 of an inch thick. Press salt and pepper into both sides of the patties. Cook in a large skillet over medium-high heat, turning once until the desired doneness is reached, about 8 minutes. Drain off the fat.  

Sprinkle the cognac over the patties, immediately ignite, if desired. Remove patties to a warm platter. Stir the wine into the drippings in the skillet. Heat just to boiling, stirring constantly. Serve sauce over the patties.  

Burgers Bourguignon 
Makes 6 burgers
1-1/2 Pound Ground Beef
1/4 Cup Burgundy Or Other Red Wine
1/4 Cup Onion; Finely Chopped
1 Tablespoon Worcestershire Sauce
1 Teaspoon Seasoned Salt
1/4 Teaspoon Pepper
1/8 Teaspoon Garlic Salt
.
Mix all the ingredients together. Shape mixture into 6 patties, each about 3/4-inch thick. Broil or grill the patties 4-inches from the heat, turning once, to the desired doneness, about 10 to 15 minutes.  Serve on toasted buns with your favorite toppings. 


Use freshly made bread crumbs if possible
Onion Burgers
Makes 8 burgers
2 pounds ground beef
4 ounces bulk sausage meat
1 envelope onion soup mix
1 cup fresh bread crumbs
1 egg
1/4 cup buttermilk
1 teaspoon Worcestershire sauce

Combine all ingredients. Form into patties. Grill or sauté as desired.

Serve on buttered toasted buns with bacon and lettuce
Juicy Sliders with Creamy Horseradish Mayo
Makes 12 mini-burgers
Sliders
1 1/2 pounds ground chuck
2 teaspoons minced garlic
1/4 cup minced onion
1 teaspoons salt
1/2 plus 1/8 teaspoon freshly ground black pepper

Creamy Horseradish Mayo
1/2 cup mayonnaise
2 tablespoons sour cream
3 tablespoons prepared horseradish
12 small dinner rolls, split in 1/2 crosswise

Combine the burger ingredients and mix gently but thoroughly to combine. Divide the mixture into 12 golf-ball sized sliders about 3 inches wide and 3/8-inch thick (or to approximate the shape of your rolls). 
OPTIONAL: Place on a plate and cover with plastic wrap. Allow to sit, refrigerated, at least 1 hour and up to overnight for flavors to mingle.

Preheat a grill to high and lightly coat with melted butter.  Wrap the buns in aluminum foil and place on the coolest part of the grill to warm while you grill the burgers.

Grill the sliders about 2 minutes per side for medium. Spoon a dollop of the horseradish mayonnaise on top of the burger.  Serve hot

Horseradish Mayo
In a small bowl whisk together the mayonnaise, sour cream and horseradish and season with salt and pepper. Refrigerate until ready to serve.  Will last for up to 3 days in a glass container.  

This turkey burger recipe uses grated onion to keep the ground turkey juicy and a tangy blue cheese spread to keep it tasty.  
Danish Turkey Burger Recipe
Serves 4
 1/4 pound blue cheese
1/3 cup butter, softened
1 1/2 tablespoons mustard (yellow or Dijon)
1 large garlic clove, minced or grated
Dash Worcestershire or soy sauce

1 pound ground turkey
1/2 cup seasoned bread crumbs, seasoned
1/3 cup onions, grated or finely minced 
1 egg, beaten
1 teaspoon soy sauce
1 teaspoon Worcestershire sauce
1/2 Teaspoon garlic powder
4 buns or rolls of choice

Preheat broiler or prepare a grill

In a small bowl, blend cheese, butter, mustard, garlic and Worcestershire or soy sauce until blended.  Set aside. 

In a large bowl, combine the remaining ingredients except burger buns. Shape meat mixture into four patties, 1/2-inch thick. Broil or grill burgers about 6 inches from heat, 3 to 4 minutes per side

In a broiler or on the grill, toast buns or rolls as desired.  While hot, spread buns with the blue cheese mixture.  Place turkey burgers on buns and serve with remaining blue cheese spread

variation
Buffalo Burger: Substitute an equal amount of mayonnaise or ranch dressing for the butter.  Top the cooked burger with your favorite buffalo hot sauce.  Serve with carrot and celery sticks. 

Serve with chopped lettuce, sliced onions, tomatoes, chopped olives and Yogurt Sauce. 
Gyro Burgers
Makes 4 burgers
1 lb. ground beef
1 lb. ground lamb
1 egg
1/4 c. water
1/2 c. bread crumbs
1/4 tsp. garlic powder
1/4 tsp. cinnamon
1/4 tsp. allspice
1/2 tsp. thyme
1/2 tsp. sweet basil
2 tsp. oregano

Combine all ingredients; mix well. Shape into patties and grill or fry.  

Yogurt Sauce:
1 cup plain low fat yogurt
5 Tbsp. sour cream
1 Tbsp. chopped fresh parsley
1/4 c.  cucumber, grated or chopped.  Squeeze in a paper towel to remove excess liquid
1/4 c. onion, chopped 

Mix all ingredients together,  refrigerate. Spoon onto Gyro Burgers before serving.

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