ONLINE EXTRA — THE BEST BURGERS: Ground Beef, Bacon, Swiss Cheese, Avocado, Tomato, Beef . . . Aussie Burger . . . Tapenade-Filled Burgers, etc.

Ground Beef, Bacon, Swiss Cheese, Avocado, Tomato, Beef

8 slices bacon

1 pound ground beef chuck or sirloin

1 teaspoon Worcestershire sauce

1 or 2 dashes Tabasco sauce

¼ teaspoon dried thyme leaves

Salt and freshly ground black pepper, to taste

Vegetable oil, for grilling

4 slices Swiss cheese

4 hamburger buns, toasted, for serving

Thinly sliced ripe tomato, for garnish

Thinly sliced red onion, for garnish

Sliced ripe avocado, for garnish

Boston lettuce leaves, for garnish

If you will be grilling the burgers, preheat a barbecue grill to medium-high.

While the grill is heating up, cook the bacon on the stovetop in a large skillet over medium-low heat until it is just crisp, 6 to 7 minutes. Transfer the bacon to a plate lined with paper towels and set it aside to drain. (If you prefer to panfry the burgers, reserve 2 tablespoons of the bacon fat in the skillet.)

Place the beef, Worcestershire, Tabasco, thyme, and salt and pepper in a bowl and toss lightly with a fork to combine. Form the mixture into 4 patties, each about 3 inches in diame-ter and 1-inch thick.

When you are ready to grill the burgers, oil the grill grate well. Add the burgers and grill for about 3 minutes for rare, 4 minutes for medium-rare meat. Turn them over and grill for another 3 or 4 minutes, topping the burgers with the cheese in the last minute of cooking. (Or pan-fry the burgers in the hot bacon fat over medium heat for 3 minutes per side for rare meat, adding the cheese as described.)

Place the burgers on the toasted buns, and top them with the bacon, tomato, onion, avo-cado, and lettuce. Cover with the tops of the buns and serve immediately.

Aussie Burger

¼ cup ketchup

¼ cup mayonnaise

1 teaspoon Asian chili paste such as sambal oelek

1¼ pounds ground beef chuck

4 kaiser rolls, split

4 pineapple rings

1 tablespoon vegetable oil, divided

4 large eggs

¾ cup drained sliced pickled beets

Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas).

Combine ketchup, mayonnaise, and chili paste. Mix beef with 1 teaspoon salt and ½ tea-spoon pepper, then form into 4 (4¼-inch-diameter) patties.

Lightly toast rolls on grill. Pat pineapple dry and brush with ½ tablespoon oil.

Oil grill rack, then grill pineapple and burgers, covered only if using a gas grill, turning once, until pineapple is tender and caramelized and burgers are medium-rare, about 4 min-utes total.

Heat remaining ½ tablespoon oil in a large nonstick skillet over medium-high heat until hot, then fry eggs.

Spread chili mayonnaise on rolls then assemble burgers with pineapple, beets, eggs, let-tuce, and tomato.

Tapenade-Filled Burgers

2¼ pound lean ground beef chuck

9 tablespoons black or green olive tapenade (sometimes labeled “olive paste”)

¾ teaspoon salt

1 teaspoon black pepper

6 grilled or toasted hamburger buns or kaiser rolls

Accompaniments: mayonnaise; coarse-grain mustard; thinly sliced red onion; thinly sliced sweet gherkin pickles; about 2 cups baby romaine lettuce

Divide beef into 6 portions. Divide 1 portion in half, then flatten 1 half into a 4-inch patty and form a ¼-inch rim around patty. Spread 1½ tablespoons of tapenade onto patty within rim. Flatten remaining half into a 4-inch patty then lay on top of tapenade-covered half and pinch edges together to seal. Pat side to form a straight-sided edge and transfer to a large tray. Make 5 more tapenade patties in same manner and transfer to tray, then refrigerate patties, covered, until ready to grill.

Prepare grill for cooking over direct heat with medium-hot charcoal (moderately high heat for gas).

Sprinkle patties on both sides with salt and pepper. Lightly oil grill rack, then grill patties (covered only if using a gas grill), turning over once, 3 minutes total for medium-rare. (Bur-gers will continue to cook slightly after being removed from grill.)

Spread mayonnaise and mustard on buns then assemble burgers with onion, pickles and romaine.

Cooks’ notes: Patties can be assembled up to 8 hours ahead and chilled, covered. If you can’t grill outdoors, patties can be cooked on a lightly oiled well-seasoned large (2-burner) ridged grill pan over moderately high heat, turning over once, 4 minutes total for medium-rare.

Turkey Cheddar Burgers

1 large shallot, finely chopped (¼ cup)

2 tablespoons olive oil

½ teaspoon salt

¼ teaspoon black pepper

1½ pounds ground turkey (not labeled “all breast meat”)

5 ounces extra-sharp Cheddar, cut into 4½-inch-thick slices

4 hamburger or kaiser rolls

FOR MAYO:

¼ cup oil-packed sun-dried tomatoes, drained

1 tablespoon water

2 teaspoons cider vinegar

¼ teaspoon salt

¼ cup mayonnaise

Accompaniment: lettuce leaves

Put oven rack in middle position and preheat oven to 350 degrees.

Cook shallot in oil with salt and pepper in an 8-inch skillet over moderate heat, stirring occasionally, until golden, 2 to 3 minutes then transfer to a bowl. Add turkey and mix gently but thoroughly.

Turn out turkey mixture onto a sheet of wax paper and divide into 8 equal mounds. Pat 1 mound into a 4-inch patty and top with 1 piece of cheese, then put a second mound on top, patting it onto other patty to enclose cheese. Pinch edges together to seal and shape into a single patty. Make 3 more burgers in same manner.

Heat an oiled well-seasoned ridged grill pan over moderately high heat until hot but not smoking, then grill burgers, turning over once, until just cooked through (no longer pink), 8 to 9 minutes total.

While burgers are cooking, heat rolls on a baking sheet in oven until crusty, about 5 min-utes. Transfer rolls to a rack to cool slightly.

Make mayonnaise and assemble burgers:

Puree tomatoes with water, vinegar, and salt in a blender or mini food processor, scraping down sides as necessary, then blend in mayonnaise.

Cut rolls in half horizontally (if necessary) and spread cut sides with tomato mayonnaise. Serve burgers on rolls with lettuce.

Buffalo Burgers with Pickled Onions and Smoky Red Pepper Sauce

FOR SAUCE:

1 red bell pepper

Low-fat buttermilk dressing

1 small garlic clove, chopped

Rounded ¼ teaspoon hot Spanish smoked paprika (see note)

¼ teaspoon salt

FOR PICKLED ONIONS:

2 small red onions (½ pound total)

½ cup cider vinegar

¼ cup sugar

1 teaspoon salt

FOR BURGERS:

¼ teaspoon salt

¼ teaspoon black pepper

1 pound ground buffalo, formed into 4 (½-inch-thick) patties

4 English muffins, split in half

Special equipment: about 20 wooden picks

Make sauce: Roast bell pepper on rack of a gas burner over high heat, turning with tongs, until skin is blackened, 12 to 15 minutes. (Or broil pepper on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.)

Transfer to a bowl and cover tightly, then let stand 20 minutes. When cool enough to han-dle, peel pepper, discarding stem and seeds, and coarsely chop. Puree pepper in a blender with dressing, garlic, paprika and salt until smooth, then transfer to a bowl and chill, cov-ered, until ready to serve.

Grill onions: Peel onions and trim root ends slightly, leaving onions whole, then halve lengthwise and cut halves lengthwise into ½-inch-thick wedges. Insert 1 wooden pick through each wedge to hold layers together while grilling, then put onions in a bowl.

Heat vinegar, sugar, and salt in a small nonreactive heavy saucepan over moderate heat, stirring, until sugar is dissolved. Pour pickling liquid over onions, stirring occasionally to coat with liquid, and let stand 5 minutes (onions will brighten in color), then drain onions and pat dry.

Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate. Grill onions on a lightly oiled grill rack, covered only if using a gas grill, turning over once, until tender, about 5 minutes total. Remove and discard wooden picks.

Grill burgers: Sprinkle salt and pepper on both sides of burgers then grill burgers on lightly oiled grill rack, covered only if using a gas grill, turning over once with a spatula, 5 to 6 minutes total for medium-rare. Meanwhile, grill English muffins, turning over once with tongs, until toasted, about 3 minutes total. Serve burgers on muffins topped with sauce and onions.

Notes: If you aren’t able to grill outdoors, you can use a hot well-seasoned ridged grill pan. Grill onions first, then burgers, then muffins, all over moderately high heat. (Burgers may take 1 minute longer than if cooked outdoors.) Lower heat during cooking as necessary.

Chipotle Burgers

2 tablespoons canned chipotle chilies in adobo, including sauce

1 pound ground beef chuck

½ cup finely chopped onion

1 teaspoon salt

4 English muffins or hamburger buns, halved horizontally

Prepare grill for cooking over medium-hot charcoal (moderate heat for gas).

Meanwhile, open any whole chipotles and discard seeds, then mince chipotles.

Mix chipotles (with sauce), beef, onion, and salt with your hands, then form mixture into 4 (¾-inch-thick) patties.

Grill burgers on lightly oiled grill rack, covered only if using gas grill, turning over once, 4 minutes total for medium-rare. Grill English muffins, cut sides down, until grill marks ap-pear, about 30 seconds. Serve burgers in English muffins.

Black-Bean Burgers

2 14-ounce cans black beans, rinsed and drained, divided

3 tablespoons mayonnaise

1/3 cup plain dry bread crumbs

2 teaspoons ground cumin

1 teaspoon dried oregano, crumbled

¼ teaspoon cayenne

¼ cup finely chopped cilantro

3 tablespoons vegetable oil

4 soft hamburger buns

Pulse 1 can beans in a food processor with mayonnaise, bread crumbs, cumin, oregano and cayenne until a coarse purée forms. Transfer to a bowl and stir in cilantro and remaining can beans. Form mixture into 4 patties.

Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Cook burgers until outsides are crisp and lightly browned, turning once, about 5 minutes total. Serve on buns.

Andouille and Beef Burgers with Spicy Mayo and Caramelized Onions

SPICY MAYO:

¾ cup mayonnaise

1 tablespoon fresh lemon juice

1 teaspoon Cajun or Creole seasoning blend

¼ teaspoon hot pepper sauce

BURGERS:

½ pound andouille sausage, cut into scant ¼-inch cubes

¾ cup pecans, toasted, chopped

1 teaspoon salt

¼ teaspoon ground black pepper

1½ pounds ground beef chuck or ground beef (20 percent fat)

CARAMELIZED ONIONS:

1½ pounds onions, thinly sliced

2 tablespoons olive oil plus more for brushing grill rack

3 garlic cloves, minced

1 tablespoon golden brown sugar

6 large hamburger buns, split

8 ounces crumbled blue cheese

12 pickled okra pods, halved lengthwise

3 cups watercress tops

For mayonnaise: Mix all ingredients in small bowl. Cover and chill.

Do ahead: Can be made 2 days ahead. Keep chilled.

For burgers: Toss first 4 ingredients in large bowl. Add beef; blend gently. Shape mixture into 6 ½-inch-thick patties. Transfer patties to small baking sheet.

Do ahead: Can be made 1 day ahead. Cover and chill.

For onions: Prepare barbecue (medium-high heat). Toss onions and next 3 ingredients in large skillet. Place skillet on grill; cook until onions are golden, stirring often, about 25 min-utes. Remove from grill; season with salt and pepper.

Brush grill rack with olive oil. Grill buns, cut side down, until golden, about 2 minutes. Transfer buns to work surface. Grill burgers until brown on bottom, about 3 minutes. Turn over; sprinkle with cheese. Grill until burgers are cooked to desired doneness, about 3 min-utes for medium. Place some onions, then burger, on each bun bottom. Top each with okra and watercress. Spread mayonnaise on cut side of bun tops; place on burgers. Serve with remaining mayonnaise.

Cilantro Pesto Beef Burger

2 pounds ground chuck, chilled

Sea salt and black pepper

2 tablespoons olive oil

4 slices provolone cheese

4 ciabatta buns

1 large tomato, sliced

Large handful arugula

CILANTRO ARUGULA PESTO:

1 bunch fresh cilantro, stemmed

12 roasted, salted macadamia nuts

1 or 2 garlic cloves, to taste

2 cups packed arugula

1 teaspoon fresh lime juice

1/3 teaspoon grated lime zest

6 tablespoons extra virgin olive oil

¼ cup grated Pecorino Romano

GRILLED ONION STEAKS:

2 tablespoons olive oil

2 tablespoons Dijon mustard

2 tablespoons honey

1 tablespoon balsamic vinegar

1 large Vidalia or Maui onion, peeled and cut into four thick slices

4 to 6 soaked bamboo skewers

For the pesto: Finely chop the nuts and garlic in a food processor. Add the cilantro, aru-gula, lime juice and zest and process to coarse puree. With the machine running, add the olive oil in a thin stream and process until smooth. Pulse in the cheese and season to taste. The pesto will keep, chilled, up to 2 days.

In a bowl, mix the meat, ¼ cup of the pesto and 1½ teaspoons pepper. Divide the meat into four evenly sized patties and chill several hours or overnight.

Preheat the barbecue for the onions. Whisk together the oil, mustard, honey and vinegar, and set aside. Thread one or two skewers through each onion slice. Brush the onions with the oil mixture and season with salt and pepper, then grill them for 15 minutes, flipping several times as they caramelize.

Season the meat on both sides with salt and pepper, and grill for 7 to 10 minutes to desired doneness. For the last minute or two of cooking, drape a slice of cheese over each burger to melt.

To serve, spread the bun bottoms with pesto. Top with tomato and arugula. Add the patties and then a grilled onion.

The Great Burger

3 pounds ground chuck

1 to 2 large red onions, diced

Large handful of fresh flat leaf parsley, chopped

2 tablespoons oyster sauce

2 tablespoons ketchup

1 egg yolk

Mix the beef, onions and parsley together. Add the remaining ingredients and mix well.

Divide into 6 equal portions and roll each one into a large ball. Refrigerate for at least one hour.

Preheat the barbecue for 10 minutes. Place burgers on grill and cook a few minutes on each side over high heat, just until starting to brown. Then move the burgers to the side, where it is slightly cooler, to finish cooking.

Lamb Burgers with Tzatziki

1 pound good quality ground lamb

1 teaspoon minced garlic

½ teaspoon ground cloves

1 teaspoon ground cumin

Sea salt and ground pepper

1 tablespoon olive oil

4 artisan style hard rolls

4 handfuls baby spinach leaves

MARINATED ONION:

½ red onion, thinly sliced

1 tablespoon red wine vinegar

1 tablespoon light brown sugar

TZATZIKI SAUCE:

2-inch piece English cucumber, coarsely grated

¼ cup Greek-style plain yogurt

¼ teaspoon minced garlic

2 tablespoons chopped fresh mint

Mix the lamb, garlic, cloves, cumin and plenty of ground black pepper until well combined. Shape into four burgers. Chill until ready to cook.

Mix the red onion with the vinegar and sugar. Let marinate while you prepare the tzatziki sauce.

Squeeze the cucumber to remove excess moisture, then mix with the yogurt, garlic, mint and a little salt and pepper. Chill.

Sprinkle the burgers with a little salt and brush with olive oil. Grill until cooked through, 4 to 5 minutes per side.

Split the rolls and layer on the baby spinach leaves, burger, tzatziki sauce and the drained, marinated onions.

Rock Shrimp Burger

1/3-inch piece peeled fresh ginger

1 garlic clove

2 tablespoons plus 1½ teaspoons unsweetened coconut milk

Sea salt and black pepper

1½ pounds rock shrimp, chilled

1 tablespoon chopped, fresh cilantro

2 tablespoons olive oil

8 slices brioche bread or buns

¼ cup mayonnaise

4 to 8 slices ripe tomato

2 handfuls salad mix

AVOCADO-MANGO SALSA:

1 ripe but firm avocado, peeled and cut into 1/8-inch dice

2 tablespoons olive oil

½ ripe mango, peeled and diced

3 tablespoons diced red onion

2 tablespoons fresh lime juice

2 tablespoons diced jicama or water chestnuts, fresh or canned

2 tablespoons red bell pepper, diced

1 tablespoon chopped fresh cilantro

1 small garlic clove, minced

In a food processor, finely chop the ginger and garlic. Add the coconut milk, 2 teaspoons salt, ½ teaspoon pepper, shrimp and cilantro and pulse until coarsely ground.

Wet hands, then shape the shrimp mixture into four evenly sized patties, about 1-inch thick. Cover and chill for 30 minutes to allow the flavors to develop.

Mix the salsa ingredients gently. Add salt and pepper to taste. Chill.

When ready to cook, heat 2 tablespoons olive oil in a large, nonstick skillet over medium high heat. Brush the burgers on both sides with oil and season generously with salt and pep-per. Cook until golden brown, 6 to 8 minutes.

Toast the bread. Brush with mayonnaise, and layer on the tomatoes, greens and patties. Add a little mango salsa and cover with remaining bread.

Sunday Supper Burgers

DRESSING:

½ cup mayonnaise

¼ cup pickle relish

2 to 3 tablespoons ketchup

3 to 4 drops Tabasco

1 drop Worcestershire sauce

1 tablespoon chopped flat-leaf parsley

1 tablespoon cognac

BURGERS:

2 strips bacon, cut in 1-inch pieces

1 onion, thinly sliced

1 pound ground beef

Sea salt and black pepper

½ cup grated sharp Cheddar

6 small brioche or slider buns

1 cup arugula

1 tablespoon minced scallions

Mix the dressing ingredients and set aside.

Cook the bacon until crisp.

Form the beef into six or more small patties. Season with salt and pepper, and grill them over high heat, a few minutes per side. Top with the grated cheese.

Spread the bottom of each bun with dressing. Top with the arugula, the patty, and finally the crisp bacon and minced scallions. Cover with the tops of the buns and serve.

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