What’s summer without burgers on the grill?! Today I had some folks over for a burger bonanza. With a full burger ingredient bar at everyone’s disposal, we were able to make some amazing burgers.
For my burger ingredient bar, I offered an assortment of ingredients folks could mix into their burgers (turkey or beef) including: 
Spices: salt, pepper, italian seasoning, onion powder, garlic powder, dill seasoning, rosemary herb seasoning, citrus basil rub, peppercorn garlic rub, Thai seasoning, dried lemongrass, “Back of the Yard’s spice seasoning, Montreal steak seasoning, oregano, pastrami spice mix, cinnamon chipotle seasoning
Condiments: Chili garlic paste, fig & walnut confit, shallot confit, horseradish, French mustard, olive tapenade, soy sauce, liquid smoke, balsamic vinegar, sweet onion & blue cheese dressing, chopped garlic, french fried onions, crumbled bacon
Cheeses: Danish blue cheese crumbles, grated romano, brie, parmesan, asiago
With so many various ingredients to combine our ground turkey and ground beef with, you can only imagine the wonderful burger combinations we came up with! 
After we prepared our burgers, it was off to the grill… 
Now with our burgers done, we all moved towards the burger topping bar I offered. The things I had out for my guests to top their burgers with included:
Cheeses: pepper jack, colby jack, mild cheddar, mozzarella, baby swiss, american
Veggies: romaine & iceberg lettuce, sliced hierloom tomatoes, sliced cucumbers, sliced red onion, sauteed mushrooms
Condiments: ketchup, mustard, relish, honey BBQ sauce, mayo, salsa
Buns: white & whole wheat
Accompaniments: chips, cheese tortellini pasta salad, fresh watermelon & Toll House chocolate chip cookies, tropical fruit spritzer & assorted beers 
With some leftover turkey & beef to play with, I took advantage of this time to make some burgers that I plan on serving during July 4th. Here are the burger combinations I made to freeze & enjoy later…
With ground beef:
– caramelized mushrooms, bacon, minced garlic, shallot confit, “Back of the Yards” seasoning
– blue cheese crumbles, crumbled bacon, shallot confit, balsamic vinegar, minced garlic
– cinnamon chipotle seasoning, onion powder, minced garlic, black pepper, french fried onions
– grated romano cheese, montreal seasoning, french fried onions
With ground turkey:
– italian sausage mixture, romano cheese, shallot confit, minced garlic, black pepper, salt
– pastrami spice mixture
– fig & walnut confit, black pepper, stuffed with a brie cheese center, salt
– chili garlic paste, dried lemongrass, onion powder, garlic powder, black pepper, salt
To join in the fun, we had some great blogger entries submitted for the corresponding “Burger Bonanza Blogging Event! The winner of the Burger Bonanza giveaway is Kristy of Kristy’s Recipes! She won a great burger cookbook filled with various recipes using chicken, turkey, beef, pork, seafood and vegetables to try out. Check Kristy’s entries as well as others below for additional inspiration on some burger ideas:
Blackeyed Bean Burger
submitted by Divya of Dil Se
from Los Angeles, CA 
Black – eyed beans – 1 cup
Chickpeas – 1/2 cup
Onion – 1/2 chopped roughly
Ginger – 1 inch
Garlic – 3 pods
Green Chillies – 2
Cumin powder – 1 teaspoon
Coriander powder – 2 teaspoons
Gram flour / Besan – 3 tablespoons
Lime juice – 1 tablespoon
Salt to taste
Add all these ingredients and blend them together and adjust the salt and seasonings.
Add a little water if necessary while blending..The blended mixture should hold together to form patties.If it is too wet and do not hold together, add a little more flour..
Divide into equal sized balls and press them slightly to form patties of about quarter inch thick..
Refridgerate for about half an hour so that it becomes firm..
It can be cooked shallow frying, deep-frying or baking them..
If baked it should be brushed with oil..Otherwise it might dry off..They should be cooked until they turn golden brown in colour..
I baked them and topped the patties with tomato, onions, mustard sauce, jalapeno pickles and lettuce..Place these between burger buns and enjoy!
1 lb. ground pork
1.5 Tbsp. low sodium soy sauce
2 scallions (whites and greens), sliced
3 cloves garlic, minced or pressed
1 knob ginger, peeled and minced or grated
1/4 tsp. red pepper flakes
salt (not a lot since you have the soy sauce) and pepper to taste
Mix all ingredients together (being careful not to overmix) and form into patties. Grill until done, about 6 minutes per side.
For the slaw, I don’t have a real recipe. All I did was stir fry some veggies (shredded cabbage and carrots, bean sprouts, and mushrooms) and then stirred in a little soy sauce and fish sauce at the end).
1 pound ground chicken
1 tablespoon dried minced onion
1 teaspoon minced garlic
1 package dry taco seasoning mix
1 egg
salt and pepper, to taste
Combine all ingredients. Shape into hamburgers. Grill.
Top with cheese if desired.
Buffalo Chicken Burgers
submitted by Kristy of Kristy’s Recipes
1 package ground chicken
1 cup panko bread crumbs
1 can crushed pineapple, drained
1 cup Franks Red Hot Sauce
1 egg (I use All Whites egg substitute)
Combine ingredients. Pat out burgers. Grill.
Tasty Satay Beef Burger
submitted by Rita of Mochachocolata-Rita
from Hong Kong
The Satay Sauce – You could use ready made satay sauce, such as Lee Kum Keee’s Satay Sauce, dissolve a couple of tablespoons with a bit of hot water, mix in chopped corriander. Add finely chopped chilli if you like your satay sauce hotter.
The Caramelized Onions – Half roughly chopped onions, a small clove of garlic (finely chopped), saute with a bit of olive oil, add 2 tbsp soy sauce, 4 tbsp Indonesian sweet soy sauce (or replace with brown sugar or palm sugar), a bit of hot water, cook until the onions are caramelised.
The Buttery Buns – Butter your buns and heat them on a fry pan.
The Juicy Burger Patties – Minced beef, salt, pepper and chopped corriander. I browned and grill ’em until well done to get rid of any microscopic creepy crawlies. Add some satay sauce about one minute before you get them off the heat.
Pour more satay sauce on top. That’s one juicy ‘n tasty patty. Start to build your layers.
Add the caramelized onion and a bit of the sauce.
Add sliced cucumber. Fresh or pickled (acar timun : Indonesian pickled cucumber, marinated in vinegar, sugar, shallot and chilli, refrigerated overnight). Add fresh corriander.
Serve with oven grilled chips with some satay sauce and a glass of iced dry ginger ale.
Riesling is a white grape variety which originates in the Rhine region of Germany. Riesling is an aromatic grape variety displaying flowery, almost perfumed, aromas as well as high acidity. It is used to make dry, semi-sweet, sweet and sparkling white wines. Riesling wines are usually varietally pure and are seldom oaked. As of 2004, Riesling was estimated to be the world’s 20th most grown variety at 48,700 hectares, but in terms of importance for quality wines, it is usually included in the “top three” white wine varieties together with Chardonnay and Sauvignon Blanc. Riesling is a variety which is highly “terroir-expressive”, meaning that the character of Riesling wines is clearly influenced by the wine’s place of origin. — Wikipedia
Caramelized Sesame Sweet Potatoes
Ginger Beef Stir Fry
Vegetable Gyoza/Potstickers
Maki Rolls
Japanese Style Potato Salad
1 tablespoon canola oil
2-3 lbs salmon, cut into filets
Taking a look at a few different recipes (
Joelen's Culinary Adventures 