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Burgers, dogs & sandwiches.

Ingredients

Steps

Nutritional information

Chicken Avocado Burgers

Grate zucchini and pat dry with paper towels. Combine in large bowl: chicken, feta, oregano, green onions, zucchini, salt, pepper, bread crumbs, and egg whites; mix until just combined. Shape mixture into 8 burger patties (wash hands); chill 30 minutes.

Preheat large, nonstick sauté pan on medium 2–3 minutes. Place 1 ½ teaspoons oil in pan; add 4 patties and cook 5–6 minutes on each side until 165°F. Repeat with remaining 1 ½ teaspoons oil and 4 patties.

Slice red onion and tomato thinly. Halve avocado, scoop out flesh, and slice thinly. Place burgers on buns; top with red onions, tomatoes, and avocados. Serve.

Salsa Verde Pork Sliders

Preheat grill (or grill pan) on medium. Chop cilantro (1 cup). Combine pork, 1/2 cup cilantro, paprika, garlic paste, and 1/2 cup salsa verde until blended; shape into 12 patties (wash hands).

Combine mayonnaise and remaining 1/2 cup each salsa verde and cilantro; add slaw mix and toss to coat.

Coat patties with spray; grill 3–4 minutes on each side until 160°F. Slice rolls; place patties on bottom halves of rolls, then top evenly with slaw, chips, and top halves of buns. Serve.

Bacon-Mac Dog

Prepare mac and cheese following package instructions. Preheat grill (or grill pan) on medium. Crush crackers; chop parsley.

Wrap each hot dog with 1 slice bacon, securing with toothpicks (wash hands). Grill hot dogs 6–8 minutes, turning often, until hot dogs are well browned and bacon is cooked, brushing with 2 tablespoons barbecue sauce during last minute of cooking.

Combine crackers, parsley, and Parmesan. Place hot dogs in buns; drizzle with remaining 2 tablespoons barbecue sauce. Top each hot dog with 1/3 cup mac and cheese and 2 tablespoons cracker topping. Serve with remaining mac and cheese on the side.

Other preparation methods

Sticky Pork Sliders

Preheat large, nonstick sauté pan on medium 2–3 minutes. Place pork belly in pan; cook 7–8 minutes, turning often, until brown and crispy. Drain fat from pan.

Reduce heat to low. Stir in marmalade, stock, salt, and five-spice powder; simmer 7–8 minutes until pork is well coated and 145°F. Divide pork evenly among bottom halves of rolls; top with coleslaw and top halves of rolls. Serve.

Easy Smokehouse Burger

Preheat grill (or grill pan) on medium. Season burgers with seasoning; divide ham into 4 even stacks. Place burgers and ham stacks on grill (wash hands).

Grill ham stacks 2–3 minutes on each side until hot and grill-marked. Grill burgers 6–8 minutes on each side until 160°F. Place 1 ham stack on each burger and top with 2 slices cheese.

Toast buns on grill, if desired. Place 1 burger on each bottom bun; top evenly with pickles and potato chips. Spread 1 tablespoon sauce on each top bun, then place on top of burgers. Serve.

Pigtail Hot Dogs with Chicago-Style Salsa

Seattle-Style Pigtail Hot Dogs

Pigtail Hot Dogs with Chicago-Style Salsa

Apron's advice

Seattle-Style Pigtail Hot Dogs and Pigtail Hot Dogs with Chicago-Style Salsa

Preheat grill (or grill pan) on medium. Slice hot dog buns open from top, leaving 1/4-inch intact; set aside. Cut onion into 1/2-inch-thick rounds and place in bowl with vinaigrette; marinate onions 5 minutes.

Spear each hot dog lengthwise through center with 1 skewer. Begin at top of skewer, hold knife at a slight angle, and cut through hot dog down to skewer as you roll hot dog away from you. Repeat between cuts for a tighter spiral, if desired. Grill hot dogs and onions 4–6 minutes, turning occasionally, until hot dogs are 165°F and onions are tender. Chop onions into bite-size pieces.

Spread 1 tablespoon cream cheese on inside of each hot dog bun. Place hot dogs in buns; top each evenly with onions, jalapeños, and mustard. Serve.

Pub-Style Beef Sliders

Preheat large, nonstick sauté pan on medium-high 2–3 minutes. Place mushrooms in food processor bowl; process until finely chopped. Place mushrooms in pan; cook 4–5 minutes, stirring occasionally, until moisture has evaporated. Let stand 5 minutes to cool. Grate onion (about ½ cup).

Preheat grill (or grill pan) on medium-high. Combine beef, seasoning, Worcestershire sauce, mushrooms, onions, and ¾ cup cheese; mix well and shape mixture into 12 patties (wash hands).

Grill patties 1–2 minutes on each side until browned and 160°F; top with remaining ½ cup cheese and let melt. Slice rolls for buns. Place patties on bottom halves of buns, then top each with 2 pickle chips, 1 teaspoon mustard, and top bun. Serve.

Super Burgers

Preheat grill (or grill pan) on medium-high. Place mushrooms in medium bowl; coat with spray. Place beef and 1/2 cup cheese in second medium bowl; mix until just blended, then form into 4 patties (wash hands).

Grill mushrooms 3–4 minutes, turning once, until grill marked and slightly charred; transfer to cutting board. Place burgers on grill; grill 3–4 minutes, then flip burgers and top with remaining 1 cup cheese. Grill 4–5 more minutes until cheese melts and meat is 160°F.

Chop mushrooms coarsely; toss with 2 tablespoons dressing. Spread remaining 4 tablespoons dressing evenly on bottom halves of buns; place burgers on buns. Top each burger with 1/4 cup mushroom mixture and top half of bun. Serve.

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