oops---lets do some burgers Lamb Burgers 1 lb. ground lamb 1 tbsp. Dijon mustard 1 tbsp. lemon 1 tbsp. onion, minced 1 clove garlic, minced 1/2 tsp. dried rosemary, crushed 1/2 tsp. salt or to taste 1/4 tsp. pepper 4 hamburger buns, hard rolls or pitas Sliced cucumbers Sliced tomatoes Ranch salad dressing Mix ground lamb, mustard, lemon, onion, garlic, rosemary, salt and pepper. Form into patties. Grill until no longer pink. Serve on buns with cucumbers, tomatoes and ranch dressing. Sausage Burgers With Grill-Roasted Peppers 1 med. red bell pepper FOR THE BURGERS: 2 lbs. coarsely ground pork shoulder 2 tsp. salt 1 tsp. paprika 1 tsp. ground red pepper 1 tsp. ground fennel 4 hamburger buns 4 slices Fontina cheese 1 bunch arugula or soft lettuce Grill the bell pepper over direct medium heat until evenly charred on all sides, 10 to 12 minutes, turning every 3 to 5 minutes. Remove the pepper from the grill and place in a paper bag; close tightly. Let stand 10 to 15 minutes to steam off the skin. Remove the pepper from the bag and peel away the charred skin. Cut off the top and remove the seeds. Cut the pepper into strips. Set aside. To make the burgers: In a small bowl combine the burger ingredients. Add 1/4 cup of water and mix. Shape the meat into four patties of equal size and thickness. Grill over direct medium heat until the juices run clear, about 10 minutes, turning once halfway through grilling time. During the last 30 seconds, grill the buns over direct medium heat until lightly toasted. Serve the burgers hot on the toasted buns and top with cheese, grilled peppers, and lettuce. Game Day Hamburgers 2 lbs. ground beef 2 (1.4 oz.) envs. dehydrated onion soup mix 1 lg. potato, shredded 1 c. grated Swiss cheese 1 c. chopped fresh mushrooms Preheat grill for high heat. In a medium bowl, mix together potato, cheese, and mushrooms. In a large bowl, mix hamburger with onion soup mix. Form into patties. Make a pocket in each hamburger, stuff with potato mix, and seal. When ready to grill, brush grate with oil. Cook over high heat for 3 to 5 minutes on each side. Serve hot. Makes 4 to 6 burgers. Tex-Mex Burgers 1/3 c. shredded lettuce 2 tbsp. barbecue sauce 1/8 c. shredded Pepper Jack cheese Sliced scallions Place grilled hamburgers on a bun and top with barbecue sauce. Add shredded cheese and sliced scallions Trail Burgers 1/3 c. barbecue sauce 20 oz. can pork and beans Chopped onions and/or green bell peppers Add barbecue sauce to can of pork and beans and heat. Spoon mixture over grilled hamburgers, sprinkle with chopped onions and/or green bell peppers. BBQ Pizza Hamburgers 1 1/2 lbs. ground beef 1/3 c. grated Parmesan cheese 1/4 c. finely chopped onion 1/4 c. chopped pitted ripe olives 1 tsp. salt 1 tsp. oregano, crushed Dash pepper 1 (6 oz.) can tomato paste 4 slices Mozzarella cheese, cut in half 8 cherry tomatoes 8 hamburger buns, split and toasted Combine meat with Parmesan cheese, onion, olives, salt, oregano, pepper, and tomato paste and blend. Shape meat into 8 patties. Broil on grill over medium coals for 10 minutes. Turn and top each patty with Mozzarella slice and halved cherry tomatoes. Broil for 5 minutes longer or to desired doneness. Top with additional cherry tomatoes and ripe olives. Southwestern Burgers 2 lbs. lean ground beef 1 (1.25 oz.) pkg. taco seasoning ,ix 1/2 c. Four Cheese Mexican blend 8 hamburger buns Combine beef and seasoning mix in large bowl. Shape into 8 balls. Make a well in center of each; place 2 tablespoons cheese in each well. Enclose the well and flatten into patties. Grill or broil for 4 to 5 minutes on each side or until no longer pink in center. Serve on buns with salsa.