1 1/3 lb. lean ground beef
1/2 tsp. onion powder
2 Tbsp. teriyaki sauce
2 Tbsp. honey
1/2 cup crushed pineapple, drained
1/2 tsp. salt
1/2 tsp. pepper
4 Kaiser rolls

Ingredients

Basting sauce
1/3 cup crushed pineapple, with juice
3 Tbsp. honey
1/8 tsp. red pepper

Directions
Combine ingredients for basting sauce in microwave-safe glass bowl.Heat in microwave 1 1/2 minutes on HIGH,until mixture is warm.Hold and use for basting during last few minutes of cooking burgers.

For burgers combine all ingredients in medium bowl,mixing lightly but thoroughly. Shape into 4 patties using Burger Mate. Broil patties on rack of broiler pan with surface of beef 2-3 inches from heat for 3/4-inch thick patties.Broil 10-13 minutes,or until internal temperature reaches 160ºF.Or pan broil patties in non-stick skillet approximately 10 minutes, or until internal temperature reaches 160ºF.During last few minutes of cooking, spoon Basting Sauce over patties.(You may also top cooked patties with any remaining basing sauce prior to serving.) Serve on Kaiser rolls.

Burgers:
1 1/2 pounds ground pork
1 1/2 pounds ground beef
1 medium onion,grated
2 cloves of garlic,minced
2 teaspoons Asian Barbecue Sauce
1 teaspoon finely chopped parsley
Salt and freshly ground pepper

Dalmatian Slaw:
1 teaspoon Dijon mustard
1 teaspoon minced shallot
1/4 cup red wine vinegar
1/2 cup extra virgin olive oil
1 slice garlic
Salt and pepper,to taste
3 cups green cabbage,shredded
1/2 cup purple cabbage,shredded
2 carrots, grated
1/4 cup red onion, finely chopped

Directions:

Burgers:
In large bowl combine ground pork and beef.Add onion,garlic,Asian Barbeque Sauce,parsley, salt and pepper. Mix ingredients using hands,being careful not to over-mix.Shape meat mixture into patties using BurgerMate.Grill and serve with Dalmatian slaw.

Dalmatian Slaw:
In a mixing bowl combine mustard,shallot,vinegar,salt,and pepper.Slowly whisk in olive oil and add slice of garlic.Let vinaigrette sit for 1 hour (remove garlic before adding to cabbage salad). In a large bowl,combine cabbages,carrots,and red onion and toss with vinaigrette until evenly coated. Serve (even better if sits a while).

2 handful of wild mushrooms (Morel, Chanterelle, Shitake, etc), sliced into 1/4-inch strips
2 tbsp butter
1 tbsp fresh thyme, stemmed
1 1/2 oz cognac
salt and pepper
3 oz foie gras, divided into 4 equal pieces
2 lb. top quality hamburger
1 x truffle (the mushroom version, not chocolate!),or 1 ounce truffle oil
4 x freshly baked hamburger buns
4 tbsp mayonnaise, ideally homemade
1 handful baby herb salad,or chervil,or arugula

Directions:

1. In a sauté pan over medium heat, melt butter. Add mushrooms and thyme, and season with salt and pepper. Sauté for 10 minutes.
2. Add cognac, let warm for 5 seconds and touch with a match to flambé. After flames die off, remove from heat and reserve.
3. In a separate sauté pan over high heat, add 1 piece of foie gras at a time. Sear on one side for 5 seconds, turn, then remove a few seconds later. Reserve.
4. Season hamburger with salt and pepper. Divide into 4 eight-ounce mounds with a large indentation in the center of each mound. Place one piece of seared foie gras in the center of each mound and form a patty around the foie gras so that it is trapped in the middle. Place into Burger Mate and form patty.
5. Grill or pan cook patties to your desired degree of doneness.
6. Warm buns, then smear bottom half with mayonnaise, top with greens, add burger, top with wild mushrooms, shave a few truffle slices overtop (or drizzle with truffle oil), and serve. Go directly to hamburger heaven.

1 1/3 lb Good quality minced beef
1/4 Cup Guinness draught beer
2 Tsp Dry mustard
1/4 Tsp Ground ginger,
2 Cloves garlic,finely chopped
1 Tsp sea salt
1/2 Tsp Ground black pepper
2 Tbsp Butter
1/4 Cup Spring onions, finely chopped

Directions:

1. Add all of the ingredients into a large bowl and mix thoroughly with your hands.

2. Divide the mixture into 4 equal portions and form into patties using Burger Mate.

3. Grill the burgers on each side until they reach the desired level of doneness (about 3 minutes each side).

1 clove garlic, minced, or 2 tablespoons finely chopped onion.
2 tablespoon catsup,
1 tablespoon steak sauce,
1 tablespoon Worcestershire sauce,
1 teaspoon sugar,
1 teaspoon cooking oil,
2 – 3 dashes bottled hot pepper sauce,
1 1/3 pound lean ground beef,
1/4 teaspoon salt,
1/4 teaspoon pepper,
4 hamburger buns,
4 American cheese slices,
4 lettuce leaves,
4 tomato slices,
4 red onion slices,
4 pickle slices,
1 teaspoon vinegar.

Directions:

For sauce, in a small saucepan combine garlic or onion,catsup,steak sauce, Worcestershire sauce,sugar,cooking oil,vinegar, and hot pepper sauce. Bring to boiling; reduce heat. Simmer, uncovered,for 5 minutes.Remove from heat; set aside.In a medium mixing bowl combine ground beef,salt,and pepper; mix well.Shape meat mixture into four thick patties using Burger Mate.

In a covered grill arrange preheated coals around a drip pan. Test for medium heat above the pan. Place meat on the grill rack over the drip pan. Cover and grill for 20 to 24 minutes or until instant-read thermometer inserted in side of burger registers 160 degrees F, turning once halfway through grilling time and brushing frequently with sauce during the last 5 minutes of grilling.

350g Lean minced beef
1 Medium onion, chopped finely
1 Egg yolk
1 Tsp Chili powder
1/2 Tsp Garlic powder
1/2 Tsp Ground cumin
4 Slices Gouda cheese
Tomato slices
Light mayonnaise
Salt and pepper
Burger buns

Preparation:

Mix the minced beef,spices,onion and egg yolk until thoroughly combined. Divide the mixture into 4 and shape into even patties using Burger Mate.Fry the burgers on each side for 5 minutes. Place the cooked burgers onto toasted burger buns and top with the tomato slices, cheese and mayonnaise.

3/4 cup fresh white bread crumbs
1/4 cup drained oil-packed dried tomatoes with herbs (reserve oil),minced
1 Large Egg, beaten to blend
1/2 tsp. salt
1/4 tsp. pepper
1 1/3 lbs. ground lean beef (7% fat)
1/2 cup (1 oz.) shredded Primo Taglio Smoked Fontina Cheese
Vegetable oil (for oiling grill)
4 Hamburger Buns, split horizontally and toasted
Garnishes: sliced tomato,onion,and avocado;butter lettuce leaves; ketchup, mustard, and mayonnaise

Directions:

In a bowl,combine bread crumbs,minced tomatoes and 2 tbsp.of the reserved oil,egg,salt, and pepper.Add ground beef and gently mix with a fork just until ingredients are evenly blended. Divide meat mixture into 4 equal portions. With your hands,shape each portion into a ball. In the center of the mixture balls gently make a shallow depression about 2 inches wide; place 1/4 of the fontina cheese in each depression.Gently reshape mixture back into a ball and place into Burger Mate and form into a patty.Lay patties side by side on a plate.Cover airtight and chill at least 20 minutes or up to 24 hours.

Prepare a charcoal grill. Before you put the grill over the hot coals, brush it with a medium coat of oil.Lay patties on oiled grill. Keep charcoal grill uncovered; close lid on gas grill. Cook 6 minutes,then turn burgers with a wide spatula. Continue cooking until meat is no longer pink in center (make a small cut to test,but try not to let cheese drip out), about 7 minutes longer.

Transfer burgers to buns and garnish to taste.

Marinade:
1 T sugar
1 tsp five-fragrance powder
2 cloves garlic, peeled,minced
1/4 C soy sauce
1/4 C chinese cooking wine
1/2 C hoisin sauce
1 T Chinese bean paste
1 whole star anise,crushed to powder

Patties:
1 1/4 lb lean beef chuck,cubes
6 oz beef fat trimmings
4 oz dried chinese mushrooms
2 C hot water
1 T vegetable oil
1/2 C chinese cooking wine
1 egg
1/2 C panko flakes
2 small fresh hot red peppers,seeds,stem and membranes removed,minced
2 tablespoons cilantro, minced
1-1/2 teaspoons salt

Sauce:
1/2 C of the reserved, strained marinade.
1/2 C unsalted chicken stock,
1 T molasses,
2 T minced cilantro,
3 scallions, minced.
1 shallot, minced.
1 T tomato paste,
1/2 tsp sesame oil,
1/2 tsp hot sauce to taste.

Slaw topping:

1 C green cabbage, very thinly sliced
1 small fresh hot red pepper,seeds,stem and membranes removed,cut in shreds
1/4 medium red onion, very thinly sliced, slices halved
1 T fresh ginger,peeled,minced
1/4 C cilantro,minced
1 tsp sugar
1 tsp salt
1/3 C Chinese red wine vinegar
6″ rib celery
1 T mayonnaise
1/2 tsp dry hot Chinese mustard.

Directions:

Marinade
Make marinade by combining all marinade ingredients in a bowl.

Patties
Marinate beef chuck and beef trimmings in marinade 30 minutes refrigerated.Drain marinade from meat, straining and reserving marinade.Grind meat,first through 1/2′ disk,then through 1/4″ disk. Refrigerate until needed.

Soak the mushrooms 15 minutes in the hot water. Carefully lift the mushrooms from the liquid with a slotted spoon, reserving the soaking liquid. Strain the mushroom-soaking liquid, being careful not to use the last half-teaspoonful,to avoid grit.Trim and discard the stems from the mushrooms and chop mushrooms coarsely.Place the vegetable oil in a medium saucepan, add the mushrooms, 1/2 cup of the reserved mushroom-soaking liquid,and the chinese cooking wine and simmer,stirring occasionally, 20 minutes.If any liquid remains, aise heat and quickly reduce to a syrup,stirring constantly.

Mix the ground meat with the egg, panko flakes, hot peppers, cilantro, and salt. Mix in the mushrooms. Divide into equal portions and form into patties using Burger Mate. Set aside for at least 15 minutes, refrigerated.

Sauce
Sauté the scallions and shallots in a tablespoon of oil slowly for about five minutes in a small saucepan, stirring. Add 1/2 cup of the strained reserved marinade,the chicken stock, molasses, cilantro, tomato paste and sesame oil.Simmer uncovered 20 minutes,stirring occasionally. Add the hot sauce to taste, stirring well. Remove from heat and set aside.

Slaw Topping
Toss together the sliced green cabbage,hot red pepper shreds,red onion,ginger,cilantro, sugar and vinegar. Cut the ends from the celery rib and remove strings,then cut in 3″ long thin julienne strips and add to cabbage mixture. Mix in the mayonnaise and dry mustard.Season to taste. Refrigerate until needed.

Grill burger patties on medium-hot charcoal grill,5 min on one side,then 3 min on other,or to taste.Toast buns on grill,2-3 minutes,until lightly browned.

To assemble and serve:
Give the slaw a toss and place it in a colander to drain for about 30 seconds.Place one burger patty on each of the bun bottoms.Paint each patty with the sauce.Place slaw on each burger,spread bun top with additional sauce and place bun tops on burgers.

500g Lean Rump steak,minced
1 Tsp Chili powder
1/2 Tsp Ground Cumin
1/2 Tsp Onion powder
1/4 Tsp Garlic powder
1/4 Tsp Salt
Freshly ground pepper

To serve - 4 Burger buns, sliced fresh onion rings,shredded lettuce, sliced cheddar cheese,mayonnaise,smoked grilled bacon rashers.

Directions:

Add the chili powder, onion powder, garlic powder, salt and minced beef into a bowl and mix until thoroughly combined.Form patties using BurgerMate.Preheat the grill pan and grill the burgers for 5 minutes on each side or until cooked through.Toast the burger buns and place on the burgers.Top the burgers with the cheese,onion rings,lettuce, bacon and mayonnaise.

1 pound ground chuck 80/20
6 strips bacon,cooked
1 small cup crumbled blue cheese
1/2 stick butter
3 TBSP Tabasco
2 Tsp. Vinegar
1 Tsp. Worcestershire Sauce
1/4 Tsp. Salt
1/4 Tsp. celery salt
1/4 Tsp. black pepper
1/4 cup mayonnaise

Directions:

To make the buffalo sauce,melt the butter in a small sauce pan and add the vinegar,Tabasco, Worcestershire,salt,celery salt, and black pepper. Whisk to combine all.In a small bowl, add the mayo and then the vinegar mixture on top of that. Whisk thoroughly to combine, then set in the fridge.

Make three third-pound burgers with the chuck using Burger Mate.Add a bit of salt and pepper to the ground meat.Set your grill for direct heat cooking and grill the burgers to your desired level of doneness.

To dress the burger,spread a little bit of the buffalo sauce on each bun,then top the burger with bleu cheese,some field greens, and a couple of strips of bacon.