These burgers couldn't be any easier to make -- simply remove sweet or hot Italian pork sausages from their casings and form into patties and grill. Top the burgers with provolone cheese and sauteed spinach and spread the ciabatta rolls with sun-dried tomato pesto for extra flavor.
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You'll find the bold flavors of a classic Nicoise salad in this burger recipe: fresh tuna, olives, capers and anchovy. The burgers can easily be made on the grill, just make sure to brush them with oil (not the grates) so they don't dry out. Serve on toasted brioche buns with sliced tomato and arugula.
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These turkey burgers blend together sweet and savory flavors such as celery, apple, chipotle pepper and lemon zest. Serve the burgers on whole-wheat buns spread with lemon mayonnaise and top with caramelized onions.
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This pork burger takes on the flavors of Spain with pimenton (paprika) and green olives, which are incorporated into the patties. Top the burgers with Manchego cheese, caramelized onions and piquillo peppers.
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Chopped dill pickles, chopped hot peppers and Greek yogurt are all the ingredients you need to make the spicy condiment for these turkey burgers, which are flavored with smoked paprika. Serve on buns or English muffins.
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These black bean burgers are packed with heat from chipotle chile powder and smoked paprika. Cook the black beans with bay leaves and a piece of kombu (seaweed) to infuse the beans with savory flavor. The cooking liquid will come in handy when making the bean patties, which also use brown rice for texture.
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These brown-rice burgers feature the flavors of Mexico with Monterey Jack cheese and chipotle and poblano chiles. The recipe also includes peas and pepita (pumpkin seeds) for extra texture. Instead of buns serve in pocket pitas.
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The secret to this veggie burger is the dried porcini mushrooms, which lend a savory flavor. The burgers also include raisins, almonds, fresh mushrooms, soybeans, cooked lentils and couscous. Jazz up your average ketchup with some pomegranate molasses to create a flavorful condiment.
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Portobello mushrooms look so meaty that they work wonderfully as a burger when grilled. Here each one is topped with a salad of red peppers, tomato, feta, olives and oregano, and served on sliced sourdough bread.
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These chickpea burgers are a lot like Middle Eastern falafel except they're packed with even more healthy ingredients like brown rice and wheat germ. Serve the patties in pita bread and drizzle with yogurt.
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Make these succulent lamb burgers easily in the broiler. Serve each patty atop a Greek-style salad topped with feta cheese or envelope each patty in a pita bread.
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Crab cake lovers will appreciate this recipe, which puts the classic appetizer in a bun (or English muffin) to create a burger. Use panko breadcrumbs instead of regular to create an extra crispy texture. Top with tartar sauce instead of ketchup and serve with a side salad.
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Use an average can of lentils to create these healthy lentil burgers. Toasted almonds and fresh marjoram add lots of bold flavor. The recipe calls for Worcestershire sauce, but to keep these burgers vegetarian-friendly, make sure to find one made without anchovies.
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The secret to moist salmon burgers is to mince the fish into small uniform pieces. After forming into patties, refrigerate for at least 20 minutes and then cook in a nonstick skillet. Serve atop lettuce and dollop with green goddess dressing, made with sour cream mayonnaise, anchovies, chives, parsley and capers.
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These chicken burgers are made with ground dark-meat chicken, which keeps them extra moist, but if you prefer, make them with ground white meat chicken for a leaner result. To get the authentic "cordon bleu" taste, mix in diced ham into the patty mixture and top with Swiss cheese while the burgers grill.
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You don't need anything more than store-bought mango chutney to take these turkey burgers to the next level of flavor. Top them with grilled red onions and serve on crispy baguettes.
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Wholesome Cook:These delicious vegan burgers are made with the goodness of buckwheat and tofu. Spiced with a chile paste for an extra kick and flavour.
Wholesome Cook:Spicy Buckwheat and Soy Burger with an Asian-inspired Slaw (recipe by Wholesome Cook)
Elles Kitchen:Portland Eggplant Veggie Burgers
Makes 8-10 regular sized patties
Inspired by The Farm Cafe
3 large eggplant, peeled and cubed
6 green onions, sliced, both white and green parts
3 cloves garlic, minced
1/3 cup fresh parsley, chopped
1 1/2 cups shredded cheddar (or your favorite cheese)
1 1/2 cups plain bread crumbs
1/2 tsp Adobo
pinch of Kosher salt and fresh cracked back pepper
1 3/4 tsp Weber Grill Creations Gourmet Burger Seasoning (or your favorite blend)
In a large pan (Seriously, you want a large pan--I used my electric skillet.), heat a bit of oil over medium-low and cook the cubed eggplant down completely, till it's sort of a mushy mass of eggplant. (I know, but trust me on this!) This takes about 25 minutes, and be sure to stir occasionally. I also put a lid on it a few times to keep some moisture in it. When you stir, smush it with your spoon or spatula. You don’t want cubes of cooked eggplant, you want it all mashed up. Remove it from the pan and put it in a large bowl.
In the same pan, lightly sauté the green onions and garlic, just about 2-3 minutes to take the raw edge off. Add to the bowl of cooked eggplant.
Stir the parsley, cheddar, bread crumbs, and seasonings into the eggplant mixture. Get in there with your hands and mix it up. Set in the fridge for 20-30 minutes to chill. After chilling, form the mixture into patties.
In the same large skillet, heat a bit of oil over medium high heat (400 degrees on my electric skillet). Get the oil nice and hot, and cook the patties for 4-5 minutes on one side, then flip and cook on the second the side for about 5 minutes. You want them nicely golden brown and crispy on each side.
Serve with your favorite burger accessories. Store any leftovers in the fridge! These are veggie burgers, and not a hunk of meat, so we’re not going to just toss these on the grill, or they’ll likely fall apart. If you want that smoky flavor, you could cook these on a pan on your grill and see how that goes. Maybe cook them almost completely and then quickly toss on the grill for that smoky flavor.