ONLINE EXTRA — SPICY BURGERS: Southwest Sliders with Avocado and Cilantro . . . Buffalo Sliders . . . Blazin’ Barn Burger, etc.

Southwest Sliders with Avocado and Cilantro

1 large avocado

Sea salt and freshly ground black pepper to taste

1 pound ground beef chuck or round

1 jalapeno pepper, seeded, minced

1 small onion, peeled, chopped

1 tablespoon ancho chili powder

1 tablespoon hot New Mexican style chili powder

Sea salt and freshly ground black pepper to taste

¾ cup low-fat Mexican-style shredded cheese

1 tablespoon canola oil

Small butter lettuce leaves

8 whole wheat slider buns, toasted

1/3 cup chopped cilantro

Condiments of choice (optional)

Cut the avocado in half horizontally and remove the pit. Cut each half into thin slices lengthwise. Cut those slices in half again so they will fit nicely on the slider. Set aside. Sprinkle the slices with a little salt and pepper if desired.

In a large bowl, mix together the beef, minced jalapeno, onion, chili powders, salt, pepper and cheese. Evenly divide mixture and shape into 8 patties about 2½-inches in diameter. Make a slight indentation in the center of each. In a grill pan or nonstick skillet, heat the oil over medium heat. (You can grill these, too.) Working in batches, add the sliders to the pan and cook about 4 minutes on each side or to desired degree of doneness. Remove from the pan and repeat with remaining sliders.

Place some lettuce on the bottom half of the bun. Top with the slider. Arrange a few avocado slices on the slider and sprinkle with cilantro. Top with the top half of bun and serve.

Yield: 8 sliders.

Approximate nutritional analysis per slider: 309 calories, 43 percent of calories from fat, 19 grams fat (6 grams saturated), 22 grams carbohydrates, 16 grams protein, 403 milligrams sodium, 46 milligrams cholesterol, 5 grams fiber.

Buffalo Sliders

1 pound ground buffalo (bison) meat

1 egg white

1 clove garlic, finely minced

½ jalapeno pepper, seeded and finely minced

2 teaspoons ketchup

1¼ teaspoons Worcestershire sauce, divided

½ teaspoon hot pepper sauce

¼ teaspoon cayenne

Salt, to taste

3 tablespoons reduced-fat blue cheese crumbles

3 tablespoons low-fat buttermilk

1 tablespoon low-fat mayonnaise

2 tablespoons finely chopped celery

8 whole-wheat slider buns, split and toasted

1 medium tomato, thinly sliced

Spray grill grates with nonstick spray. Preheat grill to medium high or allow coals to burn down to white ash.

Combine buffalo, egg white, garlic, jalapeno, ketchup, 1 teaspoon Worcestershire sauce, hot pepper sauce and cayenne. Mix lightly. Shape into 8 thin patties, about 2½ to 3 inches in diameter. Season very lightly with salt.

Grill patties 2 to 3 minutes each side or until meat thermometer registers 155 degrees. Remove from heat, cover and allow to stand about 5 minutes while internal temperature rises to 160 degrees. (Do not overcook.)

Meanwhile, combine blue cheese and buttermilk in a small mixing bowl. Using the back of a fork, mash the blue cheese into the buttermilk. Add mayonnaise and mix well. Stir in celery and remaining ¼ teaspoon Worcestershire sauce.

Place a tomato slice on the bottom of each bun. Top with a buffalo patty, then dollop 2 to 2½ teaspoons blue cheese sauce over the meat, then top with bun.

Yield: Serves 8.

Approximate nutritional analysis per serving: 215 calories (26 percent of calories from fat), 6 grams total fat (2 grams saturated), 47 milligrams cholesterol, 16 grams carbohydrates, 20 grams protein, 243 milligrams sodium, 2 grams dietary fiber.

Blazin’ Barn Burger

2 large carrots, peeled, julienned

1 daikon radish, peeled, julienned

2 cups each: white vinegar, sugar

½ cup water

1 cup mayonnaise

¼ cup sriracha chili sauce

1 tablespoon sweetened condensed milk

2 tablespoons each, chopped: fresh basil, cilantro

6 beef burgers, grilled

6 potato buns, halved, toasted

Put carrots and daikon in separate heatproof bowls. Heat vinegar, sugar and water to a boil in a saucepan. Pour evenly over carrots and daikon; cool. Refrigerate covered until ready to use.

Blend mayonnaise, sriracha sauce and sweetened condensed milk. Mix basil and cilantro in a separate bowl. Place a grilled burger patty on the bottom of each bun. Top each with drained pickled carrot and daikon plus basil-cilantro mix. Spread mayonnaise on bun tops. Cover with top buns. Wrap sandwiches in waxed paper for 2 minutes; serve.

Yield: Serves 6.

Approximate nutritional analysis per serving: 474 calories, 55 percent of calories from fat, 29 grams fat (7 grams saturated fat), 66 milligrams cholesterol, 30 grams carbohydrates, 23 grams protein, 466 milligrams sodium, 3 grams fiber.

Home on the Range Burgers

¾ cup mayonnaise

¼ cup sour cream

½ cup minced flat-leaf parsley

1/3 cup chopped fresh chives

2 teaspoons each, finely chopped: fresh tarragon, anchovy fillets, garlic

6 ground beef patties

12 ounces Huntsman cheese, cut into 6 equal slices

6 cracked-wheat hamburger buns, split, toasted

6 tablespoons honey mustard

4 cups coarsely chopped salad mix

Combine mayonnaise, sour cream, parsley, chives, tarragon, anchovies and garlic in a food processor; pulse to blend. Transfer to a small bowl, cover; refrigerate until needed.

Grill burgers; top with cheese during last 2 to 3 minutes of cooking. Spread mustard over bun bottoms and mayonnaise over bun tops. Put salad mix on bun bottoms; top with burgers. Add bun tops.

Yield: Serves 6.

Approximate nutritional analysis per serving: 797 calories, 65 percent of calories from fat, 58 grams fat (9 grams saturated), 137 milligrams cholesterol, 31 grams carbohydrates, 38 grams protein, 952 milligrams sodium, 2 grams fiber.

Feta Turkey Burgers with Spinach

1¼ to 1 1/3 pounds extra-lean ground turkey breast

1 teaspoon dried oregano

1 teaspoon minced onion

¼ teaspoon ground black pepper

½ teaspoon salt

2 tablespoons applesauce

1 tablespoon Dijon mustard

¼ cup panko bread crumbs

1½ cups chopped fresh spinach

½ cup crumbled feta cheese (regular or low-fat)

FOR SERVING:

4 grilled zucchini slices

4 honey-wheat or favorite hamburger buns, toasted or grilled

Romaine lettuce leaves

4 slices tomato

Tzatziki sauce (optional, see note)

Preheat the grill to medium.

In a large bowl, combine the ground turkey breast, oregano, parsley, minced onion, black pepper and salt. Fold in the applesauce, Dijon, panko, spinach and feta. Shape into patties about 5 to 6 ounces each.

Grill the patties about 6 minutes on each side or until thoroughly cooked through. The internal temperature should register 165 degrees. Grill the zucchini slices alongside the burgers, brushing them with a bit of oil and seasoning with salt and pepper before grilling. Grill the zucchini about 2 minutes per side.

On the bottom bun, place some romaine leaves, add a tomato slice, grilled zucchini slices and turkey burger. Place a dollop of tzatziki sauce on top if desired.

Note: To make the tzatziki sauce, mix ½ cup chopped cucumber with 1/3 cup plain Greek-style yogurt and 1/3 cup sour cream (or use 2/3 cup of either one), salt and pepper, garlic and fresh or dried oregano, to taste.

Yield: Serves 4.

Approximate nutritional analysis per serving: 364 calories, 17 percent of calories from fat, 7 grams fat (4 grams saturated), 25 grams carbohydrates, 50 grams protein, 768 milligrams sodium, 137 milligrams cholesterol, 4 grams fiber.

Mediterranean Bison Burger

1 pound ground bison

8 green olives, chopped

3 sun-dried tomato halves in oil, chopped

1 egg, slightly beaten

½ cup bread or cracker crumbs

¾ teaspoon salt

Freshly ground pepper

2 tablespoons olive oil

1 red onion, halved, cut in thin slices

1 tablespoon balsamic vinegar

4 buns, toasted

Place bison in a large bowl; break up slightly with fork. Add olives, sun-dried tomato and egg; work together with your hands until just mixed (don’t overwork). Add breadcrumbs, ¼ teaspoon of the salt and pepper to taste; mix until just combined. Form into four patties; season them on both sides with ¼ teaspoon of the salt and pepper to taste.

Heat 1 tablespoon of the oil in a large skillet; add patties. Cook, turning once, until browned on both sides and medium rare, 9 minutes.

Meanwhile, heat remaining 1 tablespoon of the oil in a second large skillet; add onion, seasoning with remaining ¼ teaspoon of the salt. Cook onions until soft and translucent, stirring in balsamic vinegar when almost done, 8 minutes. Serve burgers on buns topped with onions and condiments of your choice.

Yield: Serves 4.

Approximate nutritional analysis per serving: 549 calories, 48 percent of calories from fat, 29 grams fat (2 grams saturated), 147 milligrams cholesterol, 36 grams carbohydrates, 35 grams protein, 951 milligrams sodium, 2 grams fiber.

Cheddar Burger with Balsamic-Caramelized Onion

1 tablespoon olive oil

2 cups thinly sliced onion

¾ teaspoon salt, divided

1 tablespoon balsamic vinegar

1 pound lean (7 percent fat) ground beef

1/8 teaspoon black pepper

½ cup shredded light Cheddar

4 tomato slices

4 hamburger rolls

Heat oil in a large, nonstick skillet over medium-high. Add onions and ¼ teaspoon of salt and cook, stirring occasionally, for 10 to 12 minutes, until very soft and deeply golden. Stir in balsamic vinegar and cook 2 to 3 minutes longer, until vinegar no longer has a sharp flavor. Set aside.

Combine beef with remaining salt and pepper. Taking care not to overwork the meat, form it into four evenly sized patties. Coat the grill pan or grill rack with cooking spray and heat to medium-high. Add the burgers and cook 4 to 5 minutes; turn and cook another 4 minutes. Top with the Cheddar and cook until cheese melts and burgers are at desired doneness.

Place a tomato slice on the bottom of each roll; top with the burger and the onions; close and serve.

Yield: Serves 4.

Approximate nutritional analysis per serving: 374 calories, 31 grams protein, 30 grams carbohydrates, 3 grams fiber, 16 grams fat (7 grams saturated), 74 milligrams cholesterol, 802 milligrams sodium.

Moroccan Turkey Burgers

¼ cup currants

¼ cup chopped scallion

1 tablespoon tomato paste

½ teaspoon salt

1/8 teaspoon ground cinnamon

1/8 teaspoon ground ginger

1¼ pounds lean ground turkey

1 tablespoon olive oil

¼ cup light mayonnaise

2 teaspoons lemon juice

¼ teaspoon ground cumin

1/8 teaspoon cayenne pepper

Combine currants, scallion, tomato paste, salt, cinnamon, and ginger in a bowl; mix in ground turkey, taking care to not overwork meat. Divide mixture into fourths and gently form into four equal-size patties.

Heat oil in a large, nonstick pan over medium high. Add burgers and cook, turning once, until they reach an internal temperature of 165 degrees, 5 to 6 minutes on each side.

Meanwhile, combine mayonnaise, lemon juice, cumin, and cayenne pepper in a bowl. Spoon sauce over each burger.

Yield: Serves 4.

Approximate nutritional analysis per serving: 315 calories, 30 grams protein, 10 grams carbohydrates, 1 gram fiber, 19 grams fat (4 grams saturated), 94 milligrams cholesterol, 517 milligrams sodium.

Pesto Burger

¼ cup prepared pesto, divided

¼ teaspoon salt

1/8 teaspoon black pepper

1 pound lean ground turkey

1 tablespoon olive oil

½ cup light shredded mozzarella

4 thick slices of tomato

4 sourdough or ciabatta rolls, split

Combine 2 tablespoons of the pesto, salt and pepper in a bowl. Toss with the ground turkey, taking care to not overwork the mixture. Divide into fourths: form into four evenly sized patties.

Heat oil in a large, nonstick pan over medium-high heat. Add burgers and cook 5 minutes. Turn and cook another 5 minutes. Top with shredded mozzarella; cover pan and cook until the internal temperature of the burgers is 165 degrees and the cheese is melted, 2 to 3 minutes longer.

Spread remaining pesto on bottom half of each roll; top with tomato slice and burger. Close the sandwich and serve immediately.

Yield: Serves 4.

Approximate nutritional analysis per serving: 487 calories, 41 grams protein, 30 grams carbohydrates, 2 grams fiber, 23 grams fat (6 grams saturated), 99 milligrams cholesterol, 796 milligrams sodium.

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, arugula, 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 two 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. 5. To serve, spread the bun bottoms with pesto. Top with tomato and arugula. Add the patties and then a grilled onion.

Yield: Serves 4.

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 six 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.

Yield: Serves 6.

Lamb Burges 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.

Yield: Serves 4.

Sunday Supper Burgers

DRESSING:

½ cup mayonnaise

¼ cup pickle relish

2 to 3 tablespoons ketchup

3 to 4 drops Tabasco

1 drop Worcestershire

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.

Yield: Serves 3 to 4.

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