We’ve spiked these beef burgers with grated beet and carrot to add a hint of sweetness and a healthy dose of fiber. Any whole-grain bun or lettuce wrap works well with this burger – then add your favorite toppings such as tomatoes, onion and lettuce.
1/4 cup each finely chopped fresh basil and parsley
1/4 tsp each sea salt and ground black pepper
Preheat a grill to medium. Fold a 24-inch-long sheet of heavy-duty foil in half crosswise to make a 12-inch square. Slice off top third of garlic head to expose cloves; place head in center of foil and drizzle with oil. Fold up edges of foil to create a pouch, pinching to seal. Place on grill, close lid and grill until cloves are soft and golden brown, about 30 minutes. Let cool enough to handle.
Meanwhile, place tomatoes, cut side down, on grill. Close lid and grill, turning once, until lightly grill-marked, about 2 minutes. Transfer to a food processor. Squeeze garlic cloves into processor. Add vinegar, honey and allspice and pulse until coarsely chopped. Scrape into a small bowl; set aside.Meanwhile, in a large bowl, mix together beef, beet, carrot, egg, bread crumbs, basil, parsley, salt and pepper. Shape into 6 patties.
Lightly grease grill grates. Place patties on grill, close lid and grill on medium heat, turning once, until an instant-read thermometer reaches 160°F when inserted in thickest part, 8 to 10 minutes. Serve with relish.
Sweet summer corn and tomatoes are elevated with a fragrant tarragon dressing and flavor-packed halloumi cheese. The firm Mediterranean cheese holds up well to heat, making it ideal for grilling. Look for halloumi in the deli section of your supermarket – it’s often sold alongside feta and bocconcini.
New to Kimchi? These Korean-inspired burgers are a great place to start. This 5 ingredient kimchi beef burger from Abigail Wolfe takes less than 30 minutes to make and is topped with avocado and crisp cucumber.
Chipotle chiles are smoked, dried jalapeño peppers, and they lend a rich flavor and some heat here. Although it's simple to make, the combination of spicy, sweet and acidic flavors results in a satisfying bowl. Warning: the crispy quinoa topping is highly addictive. You might find yourself making it for other soups, too! We love piling this soup high with toppings like avocado, green onions, radishes and a generous squeeze of lime.
Looking for tasty new ways to put your cucumber crop to good use? Add them to burgers! Here, we’ve mixed small, sweet Persian cucumbers into healthy salmon patties to make them extra juicy. Serve with tomato slices on a large, sturdy lettuce leaf, such as Boston lettuce or radicchio, or on a whole-grain bun