In a small pot, bring white vinegar, 1 1/2 teaspoon salt, sugar and 1 cup water to a boil; pour over vegetables and refrigerate until pickled, 1 hour.In a food processor, pulse tofu, egg, scallions, 1/4 teaspoon pepper and remaining 1 teaspoon salt until combined, 30 seconds.
In another bowl, crush avocado with juice; season with salt.Form turkey into four patties.
Set aside 1/2 cup beans.Transfer purée to a medium bowl and mix in egg white, rice, and reserved beans; season with salt and pepper.
Cut the meat into 1 1/2-inch cubes and grind them using a meat grinder fitted with a 3/16- or 1/4-inch die.Gently form the ground meat into 4 (3/4-inch-thick) burger patties—each patty should be about 4 inches in diameter.
Divide ground beef into 4 equal portions (do not form patties).Working in batches if needed, place portions on griddle and smash flat with a spatula to form 4"-diameter patties (craggy edges are your friend).
Cut the sweet potatoes into small 1-inch cubes.Roast the sweet potato cubes with 2 tablespoons extra-virgin olive oil, 1 tablespoon granulated garlic powder, and 1/2 teaspoon salt.
Add the bell pepper, onion, and chopped chipotle peppers, and stir until well combined.Pat each ball into 2 1/2-inch-wide and 3/4-inch-thick burger patties.
Do Ahead Sauce can be made 2 days ahead.Generously season both sides of patties with salt and grill 5 minutes.
Divide it into 4 and, with wet hands, roll each piece into a ball, then press into flat patties roughly 5 inches wide and about 3/4 inch wider than your buns.Finely chop the lettuce and mix with the rest of the burger sauce ingredients in a bowl, then season to taste.
YieldServes 4Ingredients1 pound grass-fed ground sirloin4 teaspoons barbecue or steak sauce1/4 teaspoon sea salt1/2 cup crumbled blue cheese4 large kale leaves4 whole grain or whole wheat burger buns, splitPreparation Place the sirloin, barbecue sauce, and salt in a large bowl.Fire up the grill or heat a large grill pan over high heat.
Add onions, season with salt and pepper, and cook, stirring occasionally, until onions are softened and starting to brown, about 10 minutes.Stir in butter and brown sugar and continue to cook, adding water by the tablespoonful if skillet starts to dry out, until onions are completely softened and caramelized, 15–20 minutes more.
Cook shallot and red pepper flakes, stirring often, until shallot is soft, about 2 minutes.Add mushroom and zucchini and cook, stirring occasionally, until vegetables begin to release their liquid but have not taken on any color, about 2 minutes.
(Burgers rise more in the center than on the periphery, so the slight indentation helps give you an even thickness.Arrange the bacon strips on the grill grate and grill until browned on both sides, 3 to 4 minutes per side.
In a bowl stir together onion mixture, crab meat, scallion greens, mayonnaise, egg, 1 tablespoon bread crumbs, Worcestershire sauce, cayenne, and salt to taste.Put remaining 1/2 cup bread crumbs in a small bowl and put a piece of plastic wrap on a work surface.
Form veal into four 4-inch patties, about 1/2 inch thick.)
Combine yogurt with remaining 1 tablespoon mint, remaining 1 teaspoon garlic and avocado, if desired.
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Applebee’s: Today only, Applebee’s is offering up a burger and classic fries for $6.) Link to:
Celebrate National Cheeseburger Day with a burger from Applebee's Grill + Bar tonight!