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Best Burgers -- Without the Beef

Where's the beef? Not here! By this point in summer, you've probably eaten more hamburgers than you care to remember, so we're mixing things up -- with beef-less burgers.

"Early Show" contributor Katie Lee shared three of her favorite burgers without beef on the broadcast and how you can easily whip them up in your kitchen.

RECIPES:

Shrimp Burgers with Old Bay Mayo

INGREDIENTS:
For the burgers:
1 pound medium shrimp, peeled and deveined
1 large egg, lightly beaten
1/3 cup panko bread crumbs
2 scallions, white and green parts, thinly sliced
1 tablespoon lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
1/4 cup canola oil
4 Brioche Buns, lightly toasted
Sliced Tomato
Lettuce
Sliced Avocado

For the mayo:
1/2 cup mayonnaise
1 tablespoon Old Bay seasoning

METHOD:
Coarsely chop half of the shrimp. Put the remaining shrimp in a food processor and pulse until smooth. Combine both shrimp in a large bowl with egg, bread crumbs, scallions, lemon juice, salt, pepper, and garlic powder, and mix. Refrigerate 10 minutes, and then form into four patties.

Heat canola oil in a large skillet over medium high heat. Cook burgers about 3 minutes per side.

For the mayo, combine mayonnaise and old bay seasoning.

Spread bun with mayo and top burger with tomato, avocado, and lettuce.

Roasted Portobello Mushroom Cheeseburgers with Caramelized Onions and Pimento Aioli

INGREDIENTS:
For the burgers:
Juice of 1 lemon (2 to 3 tablespoons)
1/4 cup extra virgin olive oil
2 tablespoons Worcestershire sauce
2 teaspoons fresh thyme leaves
1/4 teaspoon garlic powder
6 Portobello mushrooms, wiped clean and stems removed
Kosher salt and freshly ground black pepper
6 slices Muenster cheese (or Swiss, white cheddar, provolone- your choice)
6 Portuguese muffins or brioche hamburger buns, buttered and toasted
1 1/2 cups loosely packed arugula

For the onions:
1 tablespoon olive oil
1 medium Vidalia onion, thinly sliced
1/4 cup water kosher salt and freshly ground black pepper

For the aioli:
1/2 cup mayonnaise
2 tablespoons jarred chopped pimentos, drained
1 tablespoon red wine vinegar
1 garlic clove, minced
1 tablespoon minced flat-leaf parsley
Kosher salt and freshly ground black pepper

METHOD:

For the Burgers:
In a shallow baking dish, use a whisk to combine the lemon juice, olive oil, Worcestershire, thyme, and garlic powder. Place mushrooms in the marinade, cover, and refrigerate for at least 1 hour. Turn over the mushrooms, cover again, and refrigerate at least another hour. (Mushrooms can marinate for several hours.)

For the Onions:
In the meantime, make the onions. In a skillet, heat the olive oil over medium heat. Add the onions and cook about 5 minutes, stirring occasionally. Add the water, cover, and reduce heat to low. Cook 20 to 30 minutes, stirring occasionally, until the onions are golden brown. Remove the pan from the heat. Season the onions with salt and pepper. Set aside.

For the Aioli:
Combine all ingredients in a small bowl. Refrigerate until serving time.

To Finish the Burgers:
Preheat oven to 450°F. Remove mushrooms from marinade and season with salt and pepper on both sides. Place the mushrooms on a baking sheet, gill sides up. Bake for 5 minutes. Remove from the oven and arrange cheese and caramelized onions on the gills of each mushroom and bake another 5 minutes, until the cheese is melted and bubbly.

Place 1 mushroom on each muffin and garnish with aioli and arugula. Serve immediately.

Italian Sausage and Pepper Burgers

INGREDIENTS:
1 tablespoon olive oil
1 onion, thinly sliced
1 red bell pepper, thinly sliced
1 garlic clove, minced
1 tablespoon tomato paste
1/2 pound hot Italian sausage (if links, remove casings)
1/2 pound sweet Italian Sausage (if links, remove casings)
4 slices provolone cheese
4 ciabatta rolls, lightly toasted
1/4 cup pesto

METHOD:
Heat olive oil in a large skillet over medium heat. Add onions, peppers, and garlic. Sauté until onions are translucent and peppers are tender, about 8 to 10 minutes. Stir in tomato paste and cook an additional minute. Remove from heat.

Preheat grill to medium high. Combine both sausages in a bowl. Form into four patties. Grill about four to five minutes per side, until cooked through. Top burgers with peppers and a slice of cheese, close grill until cheese melts. Spread rolls with pesto and top with burger.

All-American Potato Salad

INGREDIENTS:
3 pounds whole small round potatoes
1/2 cup mayonnaise
1/4 cup chopped scallions, white and green parts
1 tablespoon Dijon mustard
1 tablespoon minced fresh tarragon
1 tablespoon minced flat-leaf parsley
Juice of 1 lemon (about 3 tablespoons)
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

METHOD:
Place the potatoes in a large pot and cover with salted water. Bring to a boil, reduce heat, cover, and cook until fork tender, about 30 minutes. Drain and cool completely. Slice the potatoes about 1/4-inch thick.

In a large bowl, combine the mayonnaise, scallions, mustard, tarragon, parsley, lemon juice, salt, and pepper. Add the potatoes and toss gently to combine. Chill until serving time.