Summer is Coming: Burgers Rule

Whether you like bacon cheeseburgers, or black bean and quinoa burgers, or grilled mahi-mahi burgers, the combinations are endless as we approach summer, here in New England.

We have been grilling burgers inside, but as the weather changes we are moving outside to cook. Bean burgers are done very well in a non-stick skillet on the stove, but apparently they can be done on a grill pan as well - that's for further study and reporting. But of course there are a million other ways and ingredients to construct a burger, and here is a collection of a few of our favorites we are finding along the way.

Brie Burger with Horseradish CrèmeBrie Burger
1 lb ground beef (grass-fed local, preferably)
1 tsp dried dill
1 Tbsp minced shallot
12 slices Brie cheese
4 hamburger buns
8 tomato slices

Horseradish Crème
2 Tbsp Greek lowfat yogurt
2 Tbsp good real mayonnaise
2 Tbsp prepared horseradish, drained
several dashes Tabasco sauce
1 tsp Marukan seasoned rice vinegar

Prepare grill. Gently mix beef dill and shallot and form 4 patties. Grill one side to taste - about 3-5 minutes. Flip and top with brie. Cover grill and cook another 3-5 minutes.

Meanwhile, whisk crème ingredients together. Makes just over ¼ cup – enough for four burgers.

Spread horseradish crème on bun bottom. Top with burger and sliced tomatoes.


Bacon Blue Cheese BurgerSome cukes and fresh sage and you're good to go. We find the best burgers we make are with grass-fed beef. A bit more expensive, but much better for you and the globe.


Trader Joe's Mahi Mahi BurgerWant a burger but need dinner quick? We keep Trader Joe's Mahi Mahi burgers on hand - love 'em.