Sweet, Sour and Sultry Turkey Burgers
Ground turkey is a lean alternative to beef. Keep the burgers moist and flavourful with this simple sweet-and-sour barbecue sauce.
Ground turkey is a lean alternative to beef. Keep the burgers moist and flavourful with this simple sweet-and-sour barbecue sauce.
Even meat lovers won't miss the meat in these aromatic veggie burgers. Rice and lentils combine to make a complete protein, and the coriander yogurt is a refreshing topping. Try using basmati rice for a true South Asian flavour.
Stuffing a burger with cheese takes it to another level of excellence. This stuffing is inspired by the fried jalapeños found on so many pub menus.
Skewering the onions with metal or soaked wooden skewers keeps the slices together while grilling.
Forget your ordinary barbecue chicken. After trying this version—a twist on the flavourful Hong Kong-style char siu barbecue pork—you'll never go back to basic.
These juicy burgers hold a melted cheese surprise for each satisfying mouthful. Serve with lettuce and bacon or your favourite toppings.
These sliders are packed full of all your favourite steakhouse flavours, like sautéed mushrooms, garlic and stea sauce. Sliders make perfect appetizers, but this recipe can easily be adapted to full-size burgers for a main meal.
Perfect for #MeatlessMonday, this burger is oh-so-satisfying that even the most devout meat-eater will be asking for the recipe.
My dad rarely cooked throughout the winter. Every once in a while he'd make a delicious Scottish classic, such as cock-a-leekie soup, but it was not often. However, when summer came, everything changed. Saturday night suddenly became burger night, and since the grill was involved, cooking the burgers – and naming them – became his manly duty. He would pick just about every condiment and spice out of the cupboard to make these moist, flavourful burgers. Waughburgers were never made the same way twice. The only constant was the heavy use of condiments inside the burger mixture. Eventually the job of choosing and stirring together the condiments for the “sauce” went to me, which I took on with great seriousness. I never needed anything but a slice of onion or pickle on top, but my brother, Duncan, still swears by the addition of a pineapple ring as a topper. – Annabelle Waugh
You can use pickled vegetables to season other foods. In this easy breakfast-for-dinner hash, rich eggs and crispy bits of Polish sausage are balanced with tangy sauerkraut, which brings both salt and vinegar to the dish.