9 Burgers 9 Ways with 8 Homemade Condiments

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Jamie Geller
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There’s nothing like biting into a juicy burger, soft bun, crisp lettuce, fresh sliced tomatoes, oozing with grilled onions and ketchup.  Burgers aren’t limited to beef though—try these delish variations using fish, turkey, and veggies. And when the ol’ ketchup & mustard just won’t do, top these creations with special sauce, pico de gallo, and black olive tapenade. No boring burgers at this “Q!” (Go ahead—lick your fingers, nobody’s looking.)

classic burger

This Classic Beef Burger is extra "Special" with homemade Special Sauce

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BBQ Beef Burger with Quick Pickles is livened up with with No Cook BBQ Sauce

Southwestern Beef Burger

Southwestern Beef Burger topped with Pico de Gallo

Spinach Turkey Burger

Spinach Turkey Burger is topped with Roasted Tomato Sauce

Homemade Veggie Burger

Homemade Veggie Burger is made with rice and veggies and topped with Herbed Honey Mustard and crumbled feta.

Balsamic Portobello "Burger"

Balsamic Portobello "Burger" is the easiest of them all.

Mediterranean Tuna Burger

Mediterranean Tuna Burger goes perfectly with the Black Olive Tapenade.

Fresh Salmon Burger

Fresh Salmon Burger is topped with Wasabi Mayo for an Asian twist.

New England “Burger”

New England "Burger" goes best with Easy Tartar Sauce.

Tip: When making burgers, remove the ground meat from the fridge about 20 minutes before forming into patties. Resist the urge to over handle
while trying to form perfect-looking burgers. Over handling will cause the meat to toughen.

This article was originally published in the Summer 2011 issue of Joy of Kosher with Jamie Geller.