Best Burgers You've Ever Had!

Add some pizazz to your everyday grilling routine with these mouthwatering burger recipes. You'll never want a plain burger again!

Bacon-Wrapped Barbecue Burgers

Ingredients
8 bacon slices
1 (4.5-oz.) jar sliced mushrooms, drained and chopped
1/2 cup chopped Vidalia or sweet onion
2 teaspoons olive oil
1/2 cup bottled honey barbecue sauce, divided
1 1/2 pounds ground beef
Wooden picks
1/4 teaspoon salt
4 sesame seed hamburger buns, toasted

Preparation
Arrange bacon on a paper towel-lined microwave-safe plate; cover with a paper towel. Microwave bacon at High 2 minutes or until edges begin to crinkle and bacon is partially cooked.

Sauté mushrooms and onion in hot oil in a small nonstick skillet over medium heat 4 to 5 minutes or until tender and liquid is absorbed. Remove from heat, and stir in 2 Tbsp. barbecue sauce.

Preheat grill to 350° to 400° (medium-high). Shape ground beef into 8 (5-inch) thin patties. Place 2 Tbsp. mushroom mixture in center of each of 4 patties. Top with remaining patties, pressing edges to seal. Shape into 4-inch patties. Wrap sides of each patty with 2 bacon slices, overlapping ends of each slice. Secure bacon using wooden picks. Sprinkle patties with salt. Cover and chill 10 minutes.

Grill patties, covered with grill lid, over 350° to 400° (medium-high) heat 5 to 6 minutes on 1 side. Turn and baste with half of remaining barbecue sauce. Grill 5 to 6 minutes or until beef is no longer pink in center. Turn and baste with remaining barbecue sauce. Remove from grill, and let stand 5 minutes. Remove wooden picks. Serve burgers on buns, and top with remaining mushroom mixture.

Related Article: Backyard Barbecue Party Guide

Shrimp Burgers with Sweet 'n' Spicy Tartar Sauce

Ingredients
1 1/4 pounds unpeeled, medium-size raw shrimp (31/40 count)
Vegetable cooking spray
1 large egg, lightly beaten
1 tablespoon mayonnaise
2 teaspoons lemon juice
1/2 teaspoon salt
1/8 teaspoon ground red pepper
3 tablespoons finely chopped celery
2 tablespoons chopped green onion
1 tablespoon chopped fresh parsley
1 1/4 cups crushed cornbread crackers (about 1 sleeve or 24 crackers)
4 Kaiser rolls with poppy seeds, split
Sweet 'n' Spicy Tartar Sauce
4 Bibb lettuce leaves Garnish: grilled lemon halves

Sweet 'n' Spicy Tartar Sauce
1 cup mayonnaise
2 tablespoons chopped fresh parsley
2 tablespoons horseradish
1 1/2 teaspoons Cajun seasoning
1 1/2 teaspoons lemon juice1/4 teaspoon paprika

Stir together all ingredients in a bowl. Cover and chill 30 minutes to 24 hours.

Preparation
Peel shrimp; devein, if desired. Cut each shrimp into thirds.

Line a 15- x 10-inch jelly-roll pan with aluminum foil. Coat with cooking spray.

Stir together egg and next 4 ingredients until blended; stir in celery, green onion, and parsley. Fold in shrimp and cracker crumbs (mixture will be very thick). Shape into 4 (4-inch-wide, 1-inch-thick) patties. Place patties on prepared pan. Cover and chill 1 to 24 hours. Transfer to freezer, and freeze 30 minutes.

Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350° to 400° (medium-high) heat. Grill burgers, covered with grill lid, 4 to 5 minutes or until burgers lift easily from cooking grate using a large spatula. Turn burgers, and grill 4 to 5 minutes or until shrimp turn pink and burgers are cooked through and lightly crisp.

Grill buns, cut sides down, 1 to 2 minutes or until lightly toasted. Serve burgers on buns with Sweet 'n' Spicy Tartar Sauce and lettuce. Garnish, if desired.

Related Article: Fresh, Easy Seafood Recipes

Stuffed Border Burgers

Ingredients
1 1/2 pounds lean ground beef
1/2 cup finely chopped onion
1 (4.25-oz.) can chopped ripe olives, drained
2 tablespoons ketchup
1 teaspoon chili powder
1 teaspoon fajita seasoning
1 (1-oz.) slices Monterrey Jack cheese with peppers
6 onion rolls, split and toasted
Tex-Mex Secret Sauce
Toppings: shredded lettuce, sliced tomatoes, guacamole

Tex-Mex Secret Sauce
1/2 cup sour cream
1/3 cup ketchup
1 (4.5-oz.) can chopped green chilies
1 tablespoon minced fresh cilantro

Stir together all ingredients. Cover and chill until ready to serve.

Preparation
Combine first 6 ingredients. Shape mixture into 12 (4-inch) patties. Fold cheese slices into quarters; place cheese on each of 6 patties. Top with remaining 6 patties, pressing to seal edges.

Grill, covered with grill lid, over medium-high heat (350° to 400°) 4 to 5 minutes on each side or until done. Serve on rolls with Tex-Mex Secret Sauce and desired toppings.

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