Italian Burger

1 1/2 lbs. ground beef

1/4 C. minced scallion

1 T. fresh basil or 1 t. dry

1/2 t. oregano

1/4 C. grated parmesan cheese

1 C. dry breadcrumbs divided

2 eggs

salt and freshly ground black pepper to taste

oil for the pan

6 slices mozzarella cheese

1 C. tomato sauce

In a mixing bowl, combine the ground beef, scallion, basil, oregano, 1/2 C. breadcrumbs, 1 egg, parmesan cheese, salt and pepper. Form into 6 patties.

Dip patties into egg and them the remaining bread crumbs and lightly coat them.

Heat a skillet to medium and add the oil. Fry the patties until desired doneness, about 10 minutes. Top with the tomato sauce and the cheese. Cook for 5 more minutes.

Serve on French bread or hamburger buns.

BBQ Burgers

1 1/2 lbs. ground beef

1/2 C. chopped onions

1/2 t. fresh garlic minced

1 t. salt

fresh black pepper

1/3 C. ketchup

1/2 C. chili sauce

2 T. brown sugar

1 T. fresh lemon juice

In a bowl, mix together beef, onions, garlic, salt and pepper. Shape into 6 patties, about 3/4 inch thick.

Brown the patties in a large skillet over medium high heat. Turn once.

Mix together remaining ingredients and pour over the patties. Cover and simmer for 15 minutes. Spoon the sauce over the patties occasionally.

Serve the patties on buns with some of the sauce.

Serves 6.

Onion Burger

1 1/2 lbs. ground beef

1/2 package of onion soup mix

1 T. Worcestershire sauce

1/2 t. garlic fresh chopped

Tabasco sauce

fresh cracked black pepper

Add the ground beef to a mixing bowl. Mix in the onion soup, Worcestershire, garlic, pepper and a couple of drops Tabasco to taste.

Shape into 6 patties. Broil or grill patties until done to desired doneness. Place patties in buns and top with your desired toppings.

Serves 6.

Roadhouse Burger

1 to 2 tablespoons olive oil (to season grill OR skillet)
2 pounds ground beef chuck
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
8 slices American cheese
4 burger buns, halved
2 tablespoons unsalted butter, melted
2 tablespoons mayonnaise
2 tablespoons yellow mustard
8 iceberg lettuce leaves, rinsed and dried
4 (1/2-inch-thick) slices ripe tomato
4 (1/2-inch-thick) slices yellow onion
16 dill pickle chips
Onion Rings
Ketchup, for serving

Wipe down a grill or well-seasoned flat griddle with olive oil or use a large nonstick saute pan and preheat over medium-high heat.

Gently form ground beef into 8 (4-ounce) burgers, each about 1/2-inch thick. Season with salt and pepper. Cook burgers over medium-high heat until medium (cook longer for well done): 4 1/2 minutes per side on the grill, 5 1/2 minutes per side in a skillet. Place 1 slice American cheese on each burger to melt, about 1 minute.

Meanwhile, toast burger buns, butter generously and smear each with about 1/2 tablespoon mayonnaise and mustard. Top bottom half of each bun with 2 lettuce leaves.

To serve, place 2 burgers, one on top of the other, on bottom half of each bun. Top each stack of 2 burgers with a slice EACH of tomato and onion and 4 pickle chips. Top with other half of bun and serve at once with Onion Rings and ketchup. Makes 4 servings.

ONION RINGS: Heat 5 cups peanut oil in a deep-sided saucepan until it reaches 350 degrees F on a candy or deep-fry thermometer.

In a shallow bowl, blend 3 cups all-purpose flour, 1 1/2 teaspoons cayenne pepper, 1 tablespoon sweet paprika, 1 teaspoon kosher salt and several grinds of fresh black pepper. Separate 1 Spanish onion, peeled and sliced into very thin rings, preferably using a mandoline and 1 red onion, peeled and sliced, into very thin rings, preferably using a mandoline; dredge onion rings in the flour mixture, shaking off any excess. Carefully place in hot oil, a few at a time, making sure they don't stick together. Fry 3 to 5 minutes or until golden brown.

Remove with a slotted spoon and drain briefly on paper towels. Place on a warm platter and keep warm in a preheated 200-degree oven until all rings are fried. Serve immediately.

Makes 4 servings.

1 teaspoon olive or vegetable oil
1 onion, sliced
1 green bell pepper, seeded and sliced
1 pound mushrooms, sliced
2/3 cup white wine
1/4 cup beef broth
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon pepper
1 pound ground beef
2 French bread rolls, split

1. Heat oil in a large, non-stick skillet until hot; add sliced onion and cook, stirring, until the onion is browned, about 10 minutes. Add sliced green bell pepper and sliced mushrooms. Cook and stir until the mushrooms are browned, about 8 minutes. Stir in white wine, beef broth, thyme, salt, and pepper. Simmer, covered, until the green bell pepper is limp.
2. Divide ground beef into 4 equal parts. Shape the beef into patties to match the shape of halved french bread rolls.
3. Broil (or grill) the beef patties 4-inches from the heat for 4 minutes, turn and broil 4 minutes longer, or until done. Divide over the split french rolls and top with the mushroom mixture.

Makes 4 servings.