Return

June 27, 2023

Recipes

Burger Mold Recipes

by Jill Unruh | June 27, 2023

We're about to unleash the endless culinary possibilities of our revolutionary burger mold! Join us on a flavorful journey as we dive into four tantalizing recipes that will elevate your burger game to new heights. From classic cheeseburgers to mouthwatering veggie patties, get ready to savor every bite and unlock your inner grill master. Let's mold, sizzle, and savor together!

CHEF'N BURGER

Makes six ⅓ lb burgers

INGREDIENTS

1.5 pounds ground beef (Wagu or 80/20)

1 tablespoon olive oil

½ cup onion diced

1 or 2 cloves garlic, peeled and minced

1 large egg

1 tablespoon worcestershire

¼ cup chopped parsley

1 teaspoon salt

1/4 teaspoon pepper

DIRECTIONS

Heat 1 tablespoon of olive oil in a pan and saute onions for 4 minutes, add minced garlic and saute for an additional 2 minutes.

In a bowl, mix egg, worcestershire, sauteed onions and garlic, parsley, salt, and pepper until well blended.

Add mixture to ground beef until combined.

Press mixture evenly into the six wells of the burger mold.

Brush on oil to the middle divider. Insert the divider on the burger mold and freeze or store in the fridge.

Cook burgers on grill or in a skillet on medium-high for 4-6 min per side.

Black Bean Burger Recipe

BLACK BEAN BURGER

Makes six ¼ lb burgers

INGREDIENTS

2 cans black beans (rinsed and well drained)

2 tablespoons olive oil

½ Red Onion quartered

½ Bell pepper,seeded and cored, cut into chunks

1/2 cup old-fashioned oats

2 Eggs

2 tablespoons Ketchup

1 tsp salt

1 tsp pepper

1 tsp garlic powder

1 tsp cumin

1 tsp chili powder

DIRECTIONS

Add rinsed and drained black beans to the sauté pan and gently stir on medium heat for 5 minutes to remove moisture. Add beans to the large bowl.

Mash beans with fork or potato masher leaving some beans whole.

In a food processor or Chef’n VeggiChop, add red onions and bell pepper, and pulse until pieces are minced.

Heat 2 tablespoons of olive oil in a pan and sauté minced onions and bell pepper on medium heat for 5 minutes.

Add remaining ingredients into the bowl and mix until combined.

Press mixture evenly into the six wells of the burger mold.

Brush on oil to the middle divider. Insert the divider on the burger mold and freeze or store in the fridge.

Cook frozen or thawed burgers in a skillet with tablespoon of olive oil on medium high until cooked thru.

Polenta Burger Recipe

POLENTA BUNS

Makes 3 full buns

INGREDIENTS

1 cup yellow cornmeal

3 cups water

1 1/2 teaspoon salt

3 tablespoon butter

3/4 cup grated parmesan

1 teaspoon garlic powder

1 tablespoon canola or vegetable oil

DIRECTIONS

Add water and salt to a sauce pot and bring to a boil over high heat.

Once boiling, add the cornmeal ¼ cup at a time while continuously whisking to prevent lumps. Turn the heat down to low and let simmer until thickened, approx two minutes.

Once thickened, stir in the butter, grated Parmesan, and garlic powder until smooth.

Place open burger mold on cookie sheet and pour hot polenta into each burger mold. Let cool for 5 min.

Brush on oil to the middle divider. Insert the divider on the burger mold to store in the fridge until polenta is solid. Do not freeze.

Before serving, add a small amount of oil to a non-stick skillet and warm over medium heat. Add the polenta buns and cook until golden on each side. Add more oil as needed to fry the remaining slices.

Shrimp & Salmon Burger Recipe

SHRIMP & SALMON BURGER

Makes six ¼ lb burgers

INGREDIENTS

10 large shrimp, raw, shell off & cleaned

1.5 lb oz fresh salmon filet, skin and pin bones removed

2 tablespoons mayo

2 tablespoons dijon mustard

Zest from 1 lemon

Juice from ½ lemon

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 teaspoon salt

½ teaspoon pepper

2 tbsp chives, roughly chopped

DIRECTIONS

Add shrimp, ½ of the salmon, mayo, dijon, pepper, salt, garlic powder, and onion powder to a food processor. Puree until smooth.

Add remaining salmon, lemon juice, lemon zest and chives to the food processor and pulse the mixture until it’s chunky, you want some large texture.

Press mixture evenly into the six wells of the burger mold.

Brush on olive oil to the middle divider. Insert the divider on the burger mold and freeze or store in the fridge.

Cook frozen or thawed burgers in a skillet on medium high till cooked thru.

Burger Mold Recipes

CHEF'N BURGER

BLACK BEAN BURGER

POLENTA BUNS

SHRIMP & SALMON BURGER

More Articles

Watermelon Mint Mini Popsicles

Strawberry Ice Cream Recipe

Vegetarian Southwest Stuffed Peppers