Adding a bit of water to the burger mix helps keep this lean turkey juicy. There's no need for condiments when you have this crunchy coleslaw topping. If you don't want the bun, just serve the burger on a bed of slaw.
Serve this saucy pulled pork as sandwiches: piled high on buns, with bowls of garnishes, such as pickled jalapeños, sour cream, shredded cheese and thinly shredded red cabbage (or better yet, red cabbage slaw), and let guests build their own sandwiches.
This beef recipe is easy to prepare and serve on Kaiser or onion buns. Since a beef eye of round oven roast is less tender than some other cuts, marinating and rotisserie cooking over low heat helps keep it juicy and flavourful.
This slow-cooker pork is tasty and versatile: You can make it for tacos, nachos, enchiladas and pulled pork on a bun. The filling can be made ahead and refrigerated for up to three days. Serve with sour cream to dollop over top.
This gooey, cheesy chicken burger recipe is sure to please the whole family, especially the kids. Serve on a whole wheat bun, on top of mashed potatoes, on a bed of noodles, or on their own for a lighter meal with salad on the side.
This traditional spicing for Middle Eastern lamb kabobs is also suited to beef. Top with yogurt or store-bought hummus and serve in pita or hamburger buns. You can use smaller eggplants and top the burgers with multiple slices. Pickled peppers make a nice garnish or accompaniment.
Serving these super-size falafel in lettuce leaves makes them extra-light (and gluten-free!), but if you don't mind the extra calories, use pitas or hamburger buns. Customize the toppings to your taste—sprouts, thinly sliced red onion and pickled turnip are all great options.
Sure to be a big hit with kids, these king-size meatballs have fabulous flavour and taste even better the next day. Serve with pasta, or make the ultimate sub by slicing the meatballs in half and serving in an Italian bun topped with plenty of sauce and Parmesan cheese.
The secret to making this dish ultimately delicious is simple: Leave the cans on the shelf and use only fresh East Coast clams. For an even more spectacular chowder, serve it in bread bowls you make by hollowing out small round loaves or extra-large crusty hamburger buns.
This brunch treat is made by forming the dough in the traditional à tête style (individual buns with a smaller dough ball, called a "head," on top), so everyone gets a serving with the perfect mix of dark-golden exterior and soft, buttery interior. Serve with our Orange Cardamom Butter (link to recipe, below).
