Burger Ideas

-Coarse Ground Black Pepper: one to two tablespoons per pound of meat
-Garlic Powder (salt-free): one to two tablespoons per pound of meat
-Cavender's All Purpose Greek Seasoning, Salt-free: one to two tablespoons per pound of meat
-Salt to taste: one half to one tablespoon per pound of meat
-Finely minced yellow or white onion (one medium-sized onion per two pounds of meat)

Knead ingredients and seasoning well together.  Form into giant meatballs then flatten into patty shapes.

Use the leanest ground beef possible (98% lean is available at Sprouts markets)
Consider using ground turkey breast, bison/buffalo or ostrich, as it's healthier too.  Organic ground lamb or Wild Alaskan sockeye salmon, ground up, also makes a good burger.  The cheaper boneless, skinless Alaskan salmon in cans or pouches makes for a good, quick burger for poor college students.

With ground lamb burger patties, use Zaatar and Baharat/Middle Eastern seasoning blends (like for Kaftka Kebabs).  Go to a Middle Eastern grocery store for those.  If lamb is too gamey for you, consider trying a milder tasting lamb meat from the Barbados Blackbelly type.

If burger patties are very thick, then cook about ten to fifteen minutes each side in 350 to 400 degree oven (cookie sheet with foil, spray canola oil on foil to grease pan), put a lot of blue cheese on top for last 10 minutes of cooking.  Use a flat spatula and fork to flip the burger patties over.  Always use a meat thermometer.  Separate raw meat from already cooked meat (separate pans) to prevent food poisoning.  Use antibacterial hand soap before and after kneading the ground burger mixture and seasonings together.  Check meat's internal temperature in several different places.  It should be at least 160 degrees Farenheit for ground beef and ground lamb.

If cooking salmon burgers made from pre-cooked salmon in can/pouch, reduce cooking time to five minutes per side.  If cooking ground turkey breast burgers, season with a Chicken Schwarma seasoning blend available at a kosher grocery store.  Or an organic Herbs de Provence seasoning mixture (w/ dried organic lavender buds) is also good for ground chicken, turkey or salmon meat burgers.  Australian lemon myrtle powder can be used to season the patties after cooking for a zesty, lemon-y flavor.

Consider pairing the burger with baby spinach, arugula or baby kale (or a mixture of those), sliced organic tomatoes (vine-ripened) and using an Australian beetroot relish.  Whole wheat or the thin, lower carb, flat whole wheat buns are healthier than the white flour ones.

You can also use a spicy Jamaican jerk seasoning/marinade on the burger mixture.  That would be good for ground chicken, turkey or salmon burgers.

If cooking for a larger group of people on a budget, finely mince white button/Portabella mushrooms into ground meat mixture also.  Always remove Portabella mushroom "dirt" or the dark brown undersides before mincing.  Mushrooms should always be thoroughly washed and scrubbed with water, not just brushed off.  They grow in manure or very bacteria-ridden soil.  Organic mushrooms & vegetables are no different in that regard also.

There are veggie washes you can use to clean the bacteria and dirt off of all produce, including fresh herbs, sprouts and salad leaves.  Going the extra step to remove the skin from produce (esp'ly underground root ones like carrots, sweet potatoes and reg. potatoes) helps remove toxins too.  If you don't have a veggie wash or are traveling overseas, try one gallon of water mixed with half a cup of bleach liquid (like Clorox in liquid, not gel or powder form), plus one cup of vinegar.  Soak all fruit, vegetables, fresh herbs, mushrooms and melons in that solution thoroughly (at least thirty minutes) to kill bacteria.  Then rinse and scrub with regular water.  Use a clean washcloth to scrub any dirt that may be remaining on that melon skin.

If traveling out of the country, consider boiling the drinking and cooking water twice and letting it cool before using it.  Hot, humid climates can be a challenge for food safety (meat spoilage, bacteria buildup on kitchen counters).  Use a lot of hard and soft surface disinfectant sprays, a dehumidifier, plus dehumidifying crystals and keep temps cool with fan and air conditioner.


-