Burger recipes from "Sunday Morning"

From author Tori Ritchie:

Cookbook author (including "Cabin Cooking: Good Food for the Great Outdoors") and cooking teacher Tori Ritchie shared her recipe for Stuffed Burgers.

Ritchie's recipe for Stuffed burgers includes four different fillings from which to choose. Two of them call for caramelizing a yellow onion, which is easy to prepare.

In a fry pan over medium heat, warm 1 1/2 Tbs. olive oil. Add the chopped onion, cover and cook, stirring occasionally, until the onion is completely limp, 10 to 15 minutes. Uncover the pan, reduce the heat to medium-low and cook, stirring frequently, until the onion is golden brown and sweet, 35 to 45 minutes. Let cool before using.

The recipe calls for mixing the ground beef and hamburger seasoning in a large bowl. If desired, you can divide the beef and seasoning between 2 bowls for easier mixing. Be careful not to over-mix the ingredients, as this can produce an unpleasantly dense burger.

Stuffed Burgers
Serves 6

Burger filling options (choose one):
4 bacon slices, cooked until crispy and crumbled
2 oz. blue cheese, crumbled

3 oz. feta cheese, crumbled
Zest of 1/2 lemon
1 1/2 tsp. minced fresh oregano

2 oz. feta cheese, crumbled
1 small yellow onion, diced and caramelized

2 oz. Roquefort cheese, crumbled
1 small yellow onion, diced and caramelized

For the burgers:
2 1/4 lb. ground beef
5 Tbs. hamburger seasoning
1 large red onion, sliced 1/4 inch thick
Olive oil as needed
6 hamburger buns
Mayonnaise for serving
Lettuce leaves for serving
6 tomato slices


1. In a small bowl, stir together the filling ingredients of your choice. Set aside.

2. Place the ground beef in a large bowl and sprinkle with the hamburger seasoning. Using your hands, gently mix the ingredients together; do not over-mix.

3. Divide the beef into six equal portions and shape each into a ball. Using your thumb, make a deep depression in each ball; do not push all the way through. Spoon about 1 Tbs. of the filling mixture into the depression. Gently shape the meat around the filling, sealing it inside. Using a burger press according to the manufacturer's instructions, or using your hands, form the balls into patties about 1 inch thick. Transfer the patties to a flexible easy-turn grill basket and set aside.

4. Put the red onion slices in a shallow bowl and toss with enough olive oil to lightly coat. Arrange on a nonstick grill topper. Set aside.

5. Prepare a medium-hot fire in a grill.

6. Place the grill topper on the grill. Cook, turning the onion slices once, until softened and slightly caramelized, 10 to 15 minutes total. Transfer to a plate and cover loosely with aluminum foil.

7. Place the burgers on the grill and cook, turning once, 5 to 7 minutes per side for medium, or until done to your liking.

8. Transfer each burger to the bottom half of a bun. Spread mayonnaise on the inside of each top bun. Top each burger with grilled onion slices, lettuce and tomatoes. Serve immediately.

From chef Spike Mendelsohn:

A veteran of Bravo's "Top Chef," Spike Mendelsohn opened a wildly successful hamburger joint in Washington, D.C., called Good Stuff Eatery.

Blazin' Barn
Serves 6

Picked Carrots and Daikon:
2 large carrots, peeled and julienned
1 large daikon, peeled and julienned
2 cups white vinegar
2 cups sugar

30 ounces ground sirloin
6 potato buns, cut in half
Canola oil
Sea salt and freshly ground black pepper
1/4 cup chopped fresh basil
1/4 cup chopped fresh cilantro
1 cup Sriracha Mayonnaise (see recipe below)
1/2 cup Sriracha hot sauce
2 tablespoons sweetened condensed milk


1. To pickle the carrots and daikon, put each of them into two separate bowls. Add the vinegar, sugar and 1.2 cup water to a large saucepan over medium heat. Bring to a boil. Pour evenly over the carrots and daikon and cool to room temperature for 30 minutes. Refrigerate until ready to use, up to 1 week if covered-they will become more flavorful over time.

2. To make the patties, roll six 5 ounce sirloin balls and form each ball into a patty. Arrange on a tray, cover, and refrigerate.

3. Toast the patties, roll six 5 ounce sirloin balls and form each ball into a patty. Arrange on a tray, cover, and refrigerate.

4. Toast the buns.

5. Heat a large skillet over medium-high heat and add just enough oil to cover the entire bottom. When the oil begins to smoke, reduce the heat to medium and place the patties into the skillet. Season the patties with salt and pepper, and cook for 3 minutes. Flip, and cook on the other side 3 minutes more for medium-rare doneness.

6. To assemble the burgers, mix together the basil and cilantro. Place 1 patty on 1 toasted bun bottom. Top the patty with some of each of the picked carrots, daikon, and the basil-cilantro mix. Spread some of the mayonnaise on the bun top and cover. Repeat with the remaining ingredients. Don't forget to wrap the sandwiches in wax paper. Let rest for 2 to 3 minutes.

Sriracha Mayonnaise
2 cups Homemade Basic Mayonnaise (recipe below)
1/2 cup Sriarcha hot sauce
2 tablespoons sweetened condensed milk
Add the mayonnaise, Sriracha, and condensed milk to a food processor or blender. Puree until smooth. The mayonnaise can be refrigerated in an airtight container for up to 1 week.

Homemade Basic Mayonnaise:
2 large eggs
4 teaspoons Dijon mustard
2 teaspoons white wine vinegar
1 teaspoon sea salt
2 cups grapeseed oil


1. Add the eggs, mustard, vinegar, and salt to a food processor or blender. Process for 30 seconds in the food processor, or for 10 seconds in the blender. With the motor running, drizzle in the oil slowly at first then add in a thin, steady stream until all the oil is added and the mixture is smooth. Stop the motor and taste. If the sauce is too thick, thin it with a little hot water. If too thin, process a little longer.

2. The mayonnaise can be refrigerated in an airtight container for up to 1 week.

From chef Kevin Roberts:

Chef, cookbook author and restaurateur Kevin Roberts (owner of North County Tavern+Bowl in San Diego) says you should make the patty a little bigger than the bun because the meat will shrink slightly when cooked.

Crunch Onion Cheeseburger
Serves 6

1-1/2 pounds ground beef
2 cups (4 oz.) French fried onions
3 tablespoons Worcestershire sauce
3/4 teaspoon garlic powder
6 slices Swiss or Muenster cheese


1. Mix beef, 1 cup French fried onions, Worcestershire and garlic powder. Shape into 6 patties.

2. Grill burgers about 10 min. until cooked through in center.

3. Top each with 1 slice cheese. Cook 1 min. until cheese melts.

4. Serve burgers on rolls with lettuce and tomatoes, if desired. Top each burger with remaining French Fried Onions.