1 cup mayonnaise
1 lime, zested and juiced
3 garlic cloves, minced
2 pounds ground chuck
1/4 cup dark rum
2 teaspoons sugar
4 teaspoons fresh mint leaves, finely chopped
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
6 (3″ by 4″) pieces Cuban bread, halved lengthwise

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high. To make Lime Aioli, combine the mayonnaise, lime zest, lime juice, and 2 cloves of minced garlic in a small mixing bowl and mix well. Refrigerate until serving. To make patties, combine 1 clove of minced garlic, beef, rum, sugar, mint, salt, and pepper in a large bowl. Handling meat as little as possible to avoid compacting it, mix well. Divide mixture into 6 equal portions and form portions into patties to fit pieces of Cuban bread. Place patties on the grill rack, cover, and cook, turning once, just until done, about 4 minutes on each side for medium-rare. During last few minutes of cooking, place Cuban bread, cut side down, on outer edges of rack to toast lightly. To assemble burgers, spread a generous amount of Lime Aioli over cut sides of Cuban bread. On each Cuban bread bottom, place a patty and the top half of the Cuban bread.

Serves 6

Rub

In a large bowl mix the rub ingredients. Add the ground chuck. Using your hands, gently mix the ground chuck with the rub, incorporating the spices evenly. Gently shape the meat into 4 burgers of equal size and thickness, each about 3/4 inch thick, but don’t press the burgers too tightly, or they will dry out.

With the lid closed, grill the burgers over Direct High heat (500°F to 550°F) until medium, 8 to 10 minutes, turning once or twice. During the last minute of grilling place a slice of cheese on each burger to melt, and grill the buns, cut side down, until toasted. Assemble the cheeseburgers. Dress with ketchup or mustard, if desired. Serve warm.

Makes 4 servings

1 tablespoon olive oil
1 large onion, finely chopped
1 small shallot, minced
1 teaspoon purchased red curry paste
1/2 cup mayonnaise or salad dressing or light mayonnaise dressing
1-1/2 pounds lean ground beef
4 ounces peeled and cooked baby shrimp, chopped
2 tablespoons snipped fresh dill
1/2 teaspoon sea salt
1/4 teaspoon pepper
4 large onion or sesame Kaiser rolls, split
Lettuce (optional)
Sliced tomatoes (optional)
Sweet pickle slices (optional)

1. To make spicy caramelized Mayo, heat oil in a large skillet over medium-high heat. Cook onion in hot oil for 7 minutes or until browned (caramelized), stirring occasionally. Reduce heat to medium. Add shallot and curry paste; cook and stir for 2 minutes more. Transfer mixture to a mixing bowl; cover and chill. Stir mayonnaise or salad dressing into chilled onion mixture. Cover and refrigerate for 1 hour or until ready to serve.
2. Combine ground beef, shrimp, dill, sea salt, and pepper in a large bowl; mix well. Shape mixture into 4 patties about 1 inch thick.
3. Place burger patties on the lightly oiled rack of the grill directly over medium heat. Grill for 18 to 23 minutes or until an instant-read thermometer inserted in centers register 160 degree F, turning burgers once halfway through grilling.
4. Toast rolls on grill, if desired; serve burgers on rolls. Top with some of the Spicy Caramelized Mayo, and, if desired, lettuce, sliced tomatoes, and sweet pickle slices. Makes 4 burgers.
Make Ahead: Make the Spicy Caramelized Mayo up to 3 days ahead of time. Cover and refrigerate until ready to use.
Test Kitchen Tip: The internal color of a burger is not a reliable doneness indicator. A beef patty cooked to 160¿F is safe, regardless of color. To measure the doneness of a patty, insert an instant-read thermometer through the side of the patty to a depth of 2 to 3 inches.

2 pounds ground beef
Onion Jam (see recipe below)
4 ounces goat cheese (chevre)
2 teaspoons kosher salt
1/2 teaspoon crushed red pepper
12 slices Texas toast
Goat cheese (optional)
Golden tomato wedges (optional)

1. Combine the ground beef, half of the Onion Jam, the 4 ounces goat cheese, the salt, and the red pepper in a large mixing bowl. Divide mixture into 6 portions and form each portion into a patty about 1 inch thick.
2. Place burger patties on the lightly oiled rack of the grill directly over medium heat. Grill for 18 to 23 minutes or until an instant-read thermometer inserted in centers registers 160 degree F, turning burgers once halfway through grilling.
3. Grill the Texas toast, if desired. Spread 6 slices with some of the remaining Onion Jam and top each with a grilled burger patty. Top with additional goat cheese, if desired. Top with the remaining Texas toast slices. Serve with any remaining Onion Jam and, if desired, golden tomato wedges.

Makes 6 burgers.

Onion Jam: Heat 2 tablespoons cooking oil in a large skillet over medium. heat. Add 2 large yellow onions, thinly sliced and 2 large red onions, thinly sliced; cook and stir for 5 minutes. Stir in 2 cups chopped green onions; cook onion mixture for 25 to 30 minutes or until browned, stirring occasionally. Add 1/2 cup balsamic vinegar and 1/4 cup packed brown sugar; reduce heat. Simmer for 10 to 12 minutes or until most of the liquid evaporates. Remove from heat. Cover and chill for up to 1 week. Makes about 1-1/3 cups.

1 slightly beaten egg white
1/2 of a 15-ounce can (3/4 cup) pinto beans, drained and mashed
1/4 cup soft whole wheat bread crumbs
1/4 cup finely chopped celery
1 tablespoon canned diced green chili peppers or 1 teaspoon chopped canned jalapeno peppers
1/8 teaspoon garlic powder
1 pound lean ground beef
4 8-inch flour tortillas, halved
8 lettuce leaves
1 cup salsa

1. In a large mixing bowl combine egg white, beans, bread crumbs, celery, chili peppers, and garlic powder. Add ground beef, mix well.
2. Shape meat mixture into eight 1/2-inch-thick oval burgers.
3. Place burgers on the unheated rack of a broiler pan. Broil 4 inches from the heat for 12 to 14 minutes or until an instant-read thermometer inserted in side of burger registers 160 degrees F, turning once.
4. To serve, place a lettuce leaf and a burger in the center of each tortilla half. Top with 1 tablespoon of the salsa. Bring ends of tortilla up and over burger. Top with another tablespoon salsa.

Makes 8 servings.

1 ounce dried porcini mushrooms
2 pounds extra lean ground beef
1/4 cup snipped fresh basil
1 teaspoon snipped fresh thyme
1-1/2 teaspoon kosher salt
1 teaspoon freshly ground pepper
1 to 2 tablespoons purchased garlic-flavored olive oil
6 purchased thick olive focaccia bread wedges
1/2 cup shredded Asiago or mozzarella cheese
Tomato Relish (see recipe below)

1. Place mushrooms in a small bowl; cover with boiling water. Let soak for 10 minutes. Drain, rinse well, and chop. Set aside.
2. Combine chopped porcini mushrooms, ground beef, basil, thyme, salt, and pepper in a large bowl. Mix well. Shape into 6 patties about 3/4-inch thick. Brush patties with garlic oil.
3. Place burger patties on the lightly oiled rack of an uncovered grill directly over medium heat. Grill for 14 to 18 minutes or until an instant-read thermometer inserted in centers registers 160 degree F, turning burgers once halfway through grilling.
4. Place focaccia wedges on the grill rack; grill for 1 to 2 minutes or until toasted. Remove burgers and focaccia from grill. Place each burger on a wedge of focaccia; sprinkle immediately with cheese. Spoon Tomato Relish on top.

Makes 6 burgers.

Tomato Relish: In a medium mixing bowl stir together 1/2 of a medium yellow tomato, chopped; 1/2 of a medium red tomato, chopped; 1 cup cut-up cherry tomatoes; 1/4 cup finely chopped sweet onion; 1 tablespoon olive oil; 1 tablespoon white balsamic vinegar; 1/4 teaspoon coarse salt; and 1/4 teaspoon freshly ground pepper. Cover and refrigerate until serving. Makes about 2-1/2 cups.

1 pound ground beef
1 (4 ounce) can diced green chilies, drained
1 teaspoon beef bouillon granules
4 slices Monterey Jack cheese

1. Preheat grill for high heat.

2. In a medium bowl, mix the beef, diced green chilies, and bouillon. Shape into 4 patties.

3. Lightly oil the grill grate. Grill patties 5 minutes per side, or until well done. Top each patty with cheese about 2 minutes prior to removing from grill.

Serves 4

1 pound ground beef
3 tablespoons dry bread crumbs
1 egg
3 green onions, chopped
1 tablespoon Cajun seasoning
1 tablespoon prepared mustard
1/4 cup barbeque sauce
1 teaspoon Cajun seasoning
4 slices Cheddar cheese

1. Preheat grill for high heat.

2. In a medium bowl, mix the ground beef, bread crumbs, egg, green onions, 1 tablespoon Cajun seasoning, and mustard. Form into 4 patties.

3. In a small bowl, blend the barbeque sauce and 1 teaspoon Cajun seasoning.

4. Lightly oil the grill grate, and cook the patties 5 minutes per side, or until well done. Place a slice of cheese on each burger, and allow to melt. Serve with seasoned barbeque sauce.

Serves 4

Burgers
1 lb ground chuck
1 jalapeno pepper, seeded and finely chopped
salt and pepper
4 soft corn tortillas
1 ripe avocado, pitted and sliced
1/2 cup shredded sharp cheddar cheese
Salsa
12 plum tomatoes, seeded and diced
1/2 cup cilantro, chopped
1/2 cup vidalia sweet onions, chopped
1 tablespoon jalapeno pepper, seeded and chopped
1/4 cup fresh lime juice
salt and pepper

Recipe Directions
1. Burgers:.
2. Preheat broiler or grill to medium high.
3. Using wooden spoon, mix together the ground beef, jalapeno, 1/4 cup of the salsa and salt and pepper in large bowl until the ingredients are well combined.
4. Form into 4 patties.
5. Broil or grill, flipping once until cooked through, about 4-5 minutes each side.
6. Place tortillas in microwave,and cook on high for about 20 seconds.
7. Arrange burger on warm totilla and top with avacodo slices, shredded cheese and salsa.
8. Wrap like burrito.
9. Salsa:.
10. Mix all ingredients in small glass bowl.
11. Can be used immediately if using for the burgers, if using as dip, let sit in fridge for at least 1 hour.
12. Make sure to wear protection on your hands when handling the jalapeno’s!

1 pound lean ground beef
1 cup shredded Cheddar cheese (4 ounces)
1 tablespoon Worcestershire sauce
2 medium green onions, chopped (2 tablespoons)
1 teaspoon peppered seasoned salt
2 medium yellow Yukon potatoes, thinly sliced
1 1/2 cups baby-cut carrots
12 cherry tomatoes, cut in half, if desired
4 medium green onions, sliced (1/4 cup)
1/2 teaspoon peppered seasoned salt

Recipe Directions
1. Heat coals or gas grill for direct heat. Spray half of one side of four 18×12-inch sheets of heavy-duty aluminum foil with cooking spray.
2. Mix beef, cheese, Worcestershire sauce, 2 chopped onions and 1 teaspoon seasoned salt. Shape mixture into 4 patties, about 1 inch thick.
3. Place potatoes on sprayed sides of foil sheets. Top with beef patty, carrots, tomatoes and sliced onions; sprinkle with 1/2 teaspoon seasoned salt. Fold foil over patties and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion.
4. Cover and grill packets 4 to 6 inches from medium heat 17 to 20 minutes or until potatoes are tender. Place packets on plates. Cut a large X across top of packet; fold back foil.