Tuesday, May 24, 2016

Salmon Patty Eggs Benedict ~ Gluten Free

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 I came up with this amazing taste sensation while eating my Simple Salmon Patties with Dressed Up Mashed Potatoes and Brazi Bites awhile back.

I had made extra salmon patties to have them for leftovers and had meant to use them in the place of hamburger patties, as I had done previously. I had, however, been craving Eggs Benedict with my Mock Hollandaise Sauce for the last few days and this wonderful creation popped into my head. It just kept evolving the longer I drooled over the thought of them.   ;)

Salmon Patty Benedict Recipe


(Makes two Benedicts)
  • Previously cooked Salmon Patty or Cake, Gluten Free if needed ~ See GF recipe.
  • 2 poached or steam basted eggs
  • Mock Hollandaise Sauce ~ See recipe below.
  • 2 Thick slabs of ripe tomato
  • Generous amount of fresh spinach
  • 2 halves of an English muffin, Gluten Free if needed ~ I use Glutino's Premium.


  1. Poach or steam baste your eggs as desired. We love ours even runnier than these turned out, but they would be tasty done in any way.
  2. Prepare your Mock Hollandaise (see below).
  3. Toast your English muffins.
  4. Prepare your tomato slabs (really thick slices) and spinach.
  5. When everything is ready, it is time to assemble: Place your English muffins on the plate(s) with the cut sides up. 
  6. Top with a generous amount of fresh spinach and then the tomato. 
  7. Place hot (re-heated if necessary) salmon patty on top. Next top with an egg.
  8. Finally, drizzle hollandaise generously over the top of everything. I like mine covered even thicker than this (but it isn't as pretty then). 

Mock Hollandaise Recipe


  • 1/2 cup plain low-fat yogurt
  • 1/2 cup reduced calorie mayonnaise (or whatever you have on hand)
  • 4 teaspoons skim or unsweetened almond milk (or whatever you use) 
  • 1/2 teaspoon dry mustard
  • 3 or 4 dashes of ground red pepper
*  If you need to cook gluten free, just check all of your individual ingredients to make sure that they are all gluten free. Gluten free versions of all of these are easy to find.


  1. Mix all of the ingredients in a small pan. 
  2. Cook over medium/low heat until just starting to bubble a bit. Stir often. (This only takes a few minutes.)
* Leftovers are great the next day on any type of eggs you choose.

Monday, May 23, 2016

Introduction to the Percussion Family ~ Non-Pitched

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The percussion family has the biggest variety of all of the instrument families.

Percussion instruments make sounds when they are tapped, shaken, or scraped. Some percussion instruments make several different pitches (high and low notes) and some do not.

We are going to start learning about the percussion instruments that do not make different pitches. We call them non-pitched percussion.

If this lesson seems to long for your child, you can easily break it up into two lessons. I would suggest ending with the cymbals the first day if you decide to break it up.

Bass Drum

The bass drum is the largest non-pitched drum. Since it is so large, do you think it will have a low tone or a high tone? Why?

If you said a low tone, you are correct. This is because there is a lot of room for the vibrations to move around inside of the drum. The more room there is or the bigger the instrument... the lower the tone.

Listen and watch The Basses Extravaganza. There are a variety of sizes of bass drums in this performance, so there are a few different pitches; however, each bass drum only plays a single pitch. 

Snare Drum

The snare drum is smaller than the bass drum. Will the tone be higher or lower?

If you said, "Higher," then you are correct. 

The drummer hits the top of the snare drum with drum sticks to make a sound. This starts the vibration inside the drum.

The snare drum also has a set of wires stretched across the bottom that create a rattling sound. These wires are the "snare" and drummers can turn these off in order to make a dull sound (with out the rattling) if they want.

Check out this amazing snare drum solo by a young man using four different snare drums. Again, the different sized snare drums will make different pitches from each other, but each one will only make one pitch. Notice that the third snare drum from our left has the snares turned on. You can hear the rattling sound when he plays the third snare.


Cymbals are two thin brass plates that are clapped together to create a bright crashing sound and to build excitement.

Cymbals are usually about one and a half feet in diameter, but there are also several smaller versions including finger cymbals.

Watch and listen to this drumline (for a marching band) showcase their skills on the cymbals. Note that they do a movement going across their necks at 44 seconds (and lasting about 2 seconds) that may bother some people. It evidently is used in A LOT of drumline cymbal routines. All of the best ones I came across include it. 

Gong and Tam-Tam

The gong and tam-tam come from Asia and are usually made from a mixture of copper and tin. The gong is often about three feet in diameter and the tam-tam is usually about five feet in diameter. 

They are played with a heavy beater covered with felt or wool. The easiest way to tell them apart is by listening to them. The gong makes a "bong" sound and the tam-tam makes a "crash".

The names are often interchanged, because the tam-tam is actually a type of gong. I could not find much that spotlighted the gong and tam-tam online, but these two links will give you an idea. You can listen to a gong being played in a variety of ways and the sound of a tam-tam crash by following the links.


Triangles have been used since ancient times, but joined the orchestra during the Classical Era of Classical Music.

Here is a funny video that showcases the triangle in The Concerto for Triangle


The tambourine has small metal discs attached to its side. You shake the tambourine to make the discs vibrate. You can also tap it.

You can see and hear the tambourine being played during this performance of Romeo and Juliet.

In order to hear almost every percussion instrument possible, check out Rodion Schedrin's "Carmen Suite: Changing of the Guard".

This drumline battle is great to watch, too. There are snare drums, cymbals, bass drums, and more.

You don't have to have expensive instruments to play non-pitched percussion instruments. The rhythm sticks I have referred to in previous lessons are part of this family as well as drums made out of trash cans and other everyday materials. In fact, there was a group of extremely talented high school students that was on Australia's Got Talent a few years ago and did quite well. Here is the group Mac-Cussion performing an extremely entertaining routine on metal trash cans.

Thursday, May 12, 2016

Simple Salmon Patties with Dressed-Up Mashed Potatoes and Brazi Bites ~ Frugal and Easily Gluten Free

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I have realized that my cooking styles and "go to" recipes have changed a lot throughout the years. 

While I was thinking about this the other day, I realized that my stages or "eras" in my cooking are similar to the eras of classical music. 

Yes, I am a music nerd. LOL I am also working on a project pertaining to the different eras and just finished teaching my little ones at our homeschool co-op my Music Adventures class again this session, so I have classical music eras on the brain.

Back when I was a new mom, a full-time college student, and extremely broke my cooking definitely resembled the Medieval Period or Era. I did the best I could with the little knowledge (my mom usually kept us out of the kitchen when she cooked) and few tools I had available to me. That did not mean that what I created wasn't at times a masterpiece in it's own right. It was just usually much more primitive than my later periods.

After I graduated from college and had a little more money coming into the household, I headed into the Renaissance Period. Like in classical music, it was a "rebirth" of ideas with rediscovery of "ancient" knowledge and a new way of thinking. Besides the fact that I had more time to dig deeper into cooking (and start an impressive cookbook collection), I was also learning a lot from various older family members during this time. Several of them were teaching me their signature dishes and I was also coming up with some new creations of my own partially based on all that I was learning.

When my life changed drastically a few years later, money was tighter again and I had to get more creative to keep my daughter and me happy and fed. This could be seen as my Baroque Period. I wouldn't go so far as to call it my "bizarre" period, which is what "barocco" (the word Baroque comes from) means in Italian. I don't quite agree that the music, art, and architecture of the time should be called bizarre either. So, who am I to complain? I definitely had to do some fancy footwork at times to keep us happy and healthy.

After I arrived out west in Nevada and got a decent paying job, I transitioned nicely into what could easily be called my Classical Era. I had quite a bit of knowledge by this time and I was using it. I had several "go to" recipes that I made often and most of my cooking was quite traditional during this time. I also started really concentrating on making sure that meals were more balanced, since this was honestly the first time that I could truly afford to focus on these things. The Classical Era of Classical Music really focuses on a formula for the way music should be written. There are motifs, that turn into themes, that turn into variations, and you eventually end up with four movements to a symphony. These movements are all connected to each other and are often in the same order (slower movement usually is second and a minuet or something similar is usually third, for example).

Ah... The Romantic Period... That's appropriate. This would be the period when I married my husband. Yes, my cooking was spurred on by more emotions. I was trying to impress my new husband. It was also a period of taking everything I knew along with new things I was discovering, and changing them up in new ways. 

Then on October 10, 2012, I went gluten free. This would definitely be the start of my Revolutionary Period. LOL  I looked in new places to be inspired and changed up the way our meals looked and tasted. We were a family that was really into pastas, pizza, burgers, and sandwiches. A lot of those had to go... at least in traditional forms. I definitely did not go all Stravinsky in my style...I wasn't starting any riots or anything.   ;)   I was more like Debussy. Inspired by many other forms of art aka special diets like looking at blogs for Paleo and low carb recipes for creative ideas, but then doing my own "impressionist" version to suit my family's tastes.

I have recently slipped into my Modern Era. I am now so much more comfortable with cooking gluten free. I also am borrowing more and more from all of the periods of my cooking (including reviving some old dishes I hadn't cooked in years) as well as learning new techniques. It feels like an easy, smooth groove that I am in. There's a little jazz and folk mixed in with the classical... and that just makes it all tastier and sometimes even profound.

Have you ever gone through stages like this? Have you changed your cooking drastically with or without really realizing it until later? Please leave a comment below if you would like to share.

Now, on to the meal we enjoyed of Salmon Patties, Dressed Up Mashed Potatoes, a thick slice of tomato, edamame, and Brazi Bites.

I had not made Salmon Patties for years; definitely not since going gluten free. Both of my guys really enjoyed them. This is virtually the same recipe I used back in the 1990's aka my Renaissance Period, but they are now done gluten free and there is quite a bit more onion. 

I bought the edamame in the freezer section of our local Winco. Our local Whole Foods has them, too, but they are quite a bit more expensive there. These are shelled edamame. I just heated them in water (to a boil) and served them plain. You can add some butter if you like, but we like these as is.

The Brazi Bites are crazy good! They are the most expensive part of this frugal meal. They cost around $5 at our local Natural Grocers., but these gluten free goodies are worth it for a special bread to add to a special meal. These are the original. We also like the Garlic Asiago and the Cheddar Parmesan Bacon (so much that they were already gone...lol).

The Dressed-Up Mashed Potatoes are extremely easy. After the potatoes are cooked and mashed, I just sprinkled shredded sharp cheddar cheese over the top and then added green onions, When I have cooked bacon on hand, I crumble some of that up and sprinkle it over the top, too. 

Simple Salmon Patties

I actually doubled this recipe so that we would have leftovers to enjoy as Salmon Patty Eggs Benedict and as Salmon Patty Burgers. 



  1. Drain and reserve the liquid from the salmon or mackerel. Remove bones - or purchase boneless, which will be more expensive. Removing the bones is actually optional, because they are edible and supposed to be healthy, but I prefer to remove them. (To read about this claim, check out the Chicken of the Sea FAQ's. It's the second FAQ down.
  2. Mix the egg, chopped onion, bread crumbs, and salmon/mackerel together.
  3. Form the meat mixture into patties. If the mixture is too dry, add some of the reserved liquid.
  4. In a skillet, heat the oil. Place patties in the skillet. Brown on each side, turn gently. These do not take very long. 
  5. Drain on paper toweling. 
  6. Enjoy!

Tuesday, May 10, 2016

How to Make Italian Breadcrumbs out of Regular Breadcrumbs ~ Gluten Free or Traditional

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I don't know about you, but I don't always have Italian breadcrumbs on hand. 

That used to be a problem, until I discovered that it only takes a few extremely common herbs and spices that I do always have on hand to make my own seasoned breadcrumbs out of plain breadcrumbs.

This is especially handy nowadays since gluten free breadcrumbs are much more expensive and even sometimes harder to find. 

This simple recipe works well with gluten free breadcrumbs as well as traditional store bought breadcrumbs or even homemade.


1 cup breadcrumbs, gluten free if needed ~ I use Glutino
1/2 tsp salt
1/2 tsp ground black pepper
1/2 tsp garlic powder
1/2 tsp dried parsley flakes
1/4 tsp onion powder
1/4 tsp dried oregano
1/4 tsp dried basil


  • Combine all ingredients in a small bowl. Be sure to rub the parsley, oregano, and basil between your fingers as you add them in order to grind them up smaller and release the flavors.
  • Stir to mix thoroughly.
  • Store in an airtight container.

Yields 1 cup of Italian breadcrumbs.

Monday, May 9, 2016

Philly Cheesesteak Sloppy Toms ~ Easily Gluten Free

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This quick recipe is full of flavor and provides a new way to enjoy Sloppy Joes.

I easily made these gluten free and healthier by using lean ground turkey. This a good time to use ground turkey in your cooking even if you have picky eaters, because there is so much going on with the flavors that it is easily "disguised".

This recipe is adapted from Rachael Ray's "Philly Cheesesteak Sloppy Joes". My version is a little easier, healthier, less expensive, adds a green pepper, and is gluten free.

I served ours with Garlic Parmesan Fries and cherry tomatoes. The recipe for Garlic Parmesan Fries like you can get at Red Robin is included in my recipe post for my Guacamole Burgers.


1 tablespoon avocado oil (or extra virgin olive oil) ~ I use Chosen 100% Pure
1 lb lean ground turkey (or other ground meat) ~ I use Jennie O Lean Ground Turkey
1 large onion, chopped
1 medium green pepper, seeds removed and chopped
1/4 cup steak sauce, gluten free if needed ~ I use A1 Steak Sauce
1 cup beef broth, gluten free if needed ~ I use Pacific Organic Low Sodium
fresh ground pepper
4 slices of provolone or muenster cheese ~ I used muenster
4 hamburger buns ~ gluten free if needed ~ I use Udi Whole Grain


  • Preheat your broiler.
  • In a large skillet over medium-high heat add the oil and then brown your ground meat for about 5-6 minutes. Stir.
  • Add the chopped onion and pepper. Cook for another 3-4 minutes or until tender and meat is fully cooked.
  • Toast the hamburger buns under the broiler. Watch them close, because this doesn't take very long.
  • Stir in the steak sauce and beef broth. Season with salt and pepper.
  • Bring everything up to a bubble and cook for about 2 more minutes.
  • To serve: Place a spoonful of the meat mixture on each bottom bun, then top with a slice of cheese, and top with the other half of the bun.

Friday, May 6, 2016

Burger Recipe Round-Up for National Burger Month

I love burgers any ol' time, but since it is National Burger Month I feel like I have an excuse to indulge a little.

I still have to have mine gluten free and I don't want to go overboard, but there's nothing that says I can't delight in some incredible flavors done the right way.

One way that I like to lighten up my burgers is to use lean Jennie O ground turkey. It tastes better than many other brands, in my opinion, and it is gluten free. Sometimes, however, a burger just screams for the "real thing" and that's OK.

Some of these recipes will have to be adjusted to make them gluten free, if necessary in your home. Others will just need a substitution of gluten free buns/bread/wrap.

You can also serve them in an alternative method such as:

I have gathered burger (and a few burger-alternative) recipes that I and others like me would actually make at home. There were many that I came across and some I even pinned that were just too over the top for the practical (yet still adventurous) cook at home to even want to make. I mostly look at those recipes to inspire my own recipes that don't take SO many ingredients or are otherwise just "too much".

I hope you enjoy this round-up of over 125 mouth-watering burger recipes! I will continue to add burger recipes to this post as I discover them, so don't forget to pin this post and keep checking back. You can also let me know about your favorites and any I should include in this round-up by leaving a comment below.

Burger Recipe Round-Up

Guacamole Burgers are a beautiful mash-up of some of the more basic Mexican flavors and a mouth-watering burger. These only require a few ingredients: bacon, onion, green chilies, ground meat, cheese, guacamole, and your buns. Guacamole Burgers are one of my family's favorite specialty burgers to have at home. {Gluten Free}

Mushroom Burger Salad ~ This is a fun and tasty way to enjoy burgers gluten free or low carb. These can also be made as traditional burgers. {Gluten Free and Dairy Free}

Healthy Hummus Burgers ~ Recipe and photo
by Abbey's Kitchen. Used with permission.
Healthy Hummus Burgers ~ These are totally calling my name! They look incredibly tasty and are gluten free, egg free, low fat, and healthy. They also only require three ingredients (in addition to a little oil, salt, and pepper) to make the burgers. The toppings of red bell peppers and cabbage give them some pizzazz, too. {Gluten Free and Egg Free}

Garlic Bacon Avocado Burgers ~ With this combination you can't go wrong. These look extremely easy, delicious, as well as being gluten free and paleo with the correct brands of the few ingredients. {Gluten Free, Paleo, and Whole 30}

Guacamole Turkey Burgers ~ Gluten free and healthy. She doesn't serve them on a bun, but you could easily change it up into an open-faced burger or even more traditional with a regular bun if you wish. {Gluten Free}

Chunky Portabella Veggie Burgers ~ These vegetarian patties look quite yummy and easier than I thought they would be. {Gluten Free and Vegetarian}

Buffalo Bacon Burger ~ These are simple, gluten free, paleo, and work for Whole 30. They also have received rave reviews. {Gluten Free, Paleo, and Whole 30}

Chipotle Bacon Sliders ~ Gluten and grain free. Served on little pieces of lettuce. {Gluten Free and Grain Free}

Feta-Stuffed Lamb Burgers with Tzatziki ~ These are easily gluten free with the correct panko and other ingredients and comes with a recipe for some homemade Tzatziki. {Easily Gluten Free}

Hawaiian Burgers ~ These look amazing. There's a recipe for a special sauce included and the burgers have pineapple, red bell pepper rings, teriyaki sauce, provolone cheese, and more.

Steak 'n Shake's Frisco Melt ~ I have never eaten a Frisco Melt, but this Copy Cat recipe looks so easy and tasty. We can easily make these gluten free at home now. {Easily Gluten Free}

Steak 'n Shake's Garlic Burger ~ Now, this one is super easy, but sometimes you just crave garlic! Or is that just me? This burger will hit the spot and without requiring any special ingredients.

Aussie Burger ~ This is a wonderful example of some of the over-the-top styles of burgers these days, but this one is extremely easy to make. It gives a nod to two popular trends. The first one is going strong over here in the USA; it's the fried egg on top of your burger trend. I probably love eggs more than most people, but I haven't really gotten into this trend. I do, however, LOVE runny egg sandwiches (discovered by accident years ago)... so I totally get the yumminess of runny yolk mixing in with everything. I guess I just haven't had it on the right burger. This one might be the one to win me over, though, because it also gives a nod to a trend over in Australia and New Zealand. Apparently, they call it having your burger with "the lot". It's an appropriate name, because it seems like someone just threw a "lot" of interesting ingredients together just for kicks. It appears that they came up with a winner, though. From what I've read, "the lot" usually means your burger is topped with a pile of lettuce, tomatoes, thick slices of marinated beets, over-easy egg, cheese, fried onions, a pineapple ring, and bacon strips...and we haven't even gotten down to the burger itself, yet. Apparently the beets, pineapple, and egg work together amazingly. I will likely wait to try this one when I am in one of my weird moods when I am craving something slightly off-the-wall. This particular recipe is also Paleo, but you could put it all on a bun to make it more traditional. (Note that the lettuce is missing in the ingredients list.)  {Gluten Free and Paleo}

Grilled Mushroom and Fried Egg Burger ~ This looks intriguing. I would honestly use quite a bit more mushrooms, though. One cup of mushrooms doesn't add up to much after they are sauteed. Don't get too scared when you first see the pictures; it's supposed to feed four hungry people.

Bacon and Cheese Corned Beef Burger with Guinness Caramelized Onions and a Fried Egg ~ This blogger wrote that one day he realized his meals were always boring, so he now proactively searches for more exciting dishes to prepare. I think he definitely succeeded with this one! You can substitute a gluten free beef broth for the Guinness to make this gluten free or just to avoid using any alcohol. If you are making this gluten free, you will have to also watch a few other items. There are gluten free versions easily found for everything else. {Easily Gluten Free}

Sonic's Hickory Burger ~ I grew up on these hickory burgers, foot-long chili cheese coneys with onions, and strawberry limeaids in a suburb of Kansas City, Missouri. Since needing to go gluten free, I can mostly just enjoy my current favorite drink, their Route 44 plain ice tea. It's definitely one of the best teas from a drive through, though. I'm really picky about my tea, because I don't like any lemon or sweetener of any kind mixed in, so it has to be really fresh. Anyway, when we FINALLY got a Sonic out here in Northern Nevada (three, actually in a short period of time), I was continually irritated by the fact that all of them kept getting the hickory burger wrong when I ordered it. They kept adding the other veggie toppings like on the other burgers. I usually like all those veggies, but not on a Sonic hickory burger. Part of their charm is their simplicity that allows the hickory barbecue to star in the show. I even "special ordered" my hickory burger to match how they are supposed to be made,  but they just couldn't get it right. Evidently nobody working there grew up in the midwest. Sigh! I eventually went gluten free (on October 10, 2012), so my headache was over... whether I liked it or not....lol  If I had only known then what I learned earlier this week... someone has made a copy cat recipe!  It's not a difficult recipe, I just never thought about making my own; go figure. It looks like it might be a little shy on the barbecue sauce, but that is easily fixed. I can even make mine easily gluten free when I make this at home. {Easily Gluten Free}

Red Robin's Bonzai Burger ~ This popular burger includes: teriyaki sauce, pineapple rings, cheddar cheese, tomatoes, lettuce, and mayo. This is a Copy Cat recipe, too. I love making dishes from restaurants at home, because we can't always afford to go out as much as we would like. It's also usually healthier when you cook for yourself at home; not mentioning the fact that I can be assured that my meals will be gluten free.

Onion and Cheese Stuffed Burgers ~ My friend Rey'na loves these, but she uses a slice of cheese off of a cheese block in the place of shredded cheese.

Broccoli and Cheese Turkey Burgers ~ This is a great way to get your kiddos to eat broccoli. Fortunately, my son "Buddy" loves broccoli, so I will probably make these as well just so we can eat it another way. The broccoli is actually mixed in with the ground turkey. Like Rachael Ray says in the video, the kids need to eat their broccoli to get to the meat. These are also topped with a homemade avocado ranch dressing made with Greek yogurt.

Tribute to In-N-Out's Double Decker Animal Style Burger ~ I've never had their animal style burger, but this looks amazing! I will probably just make them singles, though, because these look huge.

BLFGT Sliders ~ Bacon, Lettuce, and Fried Green Tomato Sliders. You can use any under-ripe tomato in this recipe.

Chile-Stuffed Cheeseburgers ~ These juicy burgers are stuffed with gooey filling inspired by chile con queso dip, but made with melted cheese and roasted chiles.

Perfect Summer Basil Burgers ~ I cannot wait to try this Basil Sauce.

The Ringer Burger ~ From Guy Fieri's restaurant in New York City. Includes Guy's Donkey Sauce recipe, too.

Nacho Burgers ~ Can't decide if you want burgers or Mexican tonight? Why not have these spicy burgers that were created by Bobby Flay.

Classic All-American Burger with Fried Sweet Pickles ~ Even though it's called a classic burger, it actually is made with a combination of ground chuck or sirloin, ground lamb, and ground pork. The fried sweet pickles look tasty, too. This recipe was created on Food Network Star by Emily Ellyn.

Smashed Sausage and Pepper Burgers ~ A simple recipe by Jeff Mauro.

Fresh Mozzarella-Stuffed Pesto Burgers ~ With pesto-mayo, red onion, lettuce, and tomato.

Carmelized Onion Dip Burgers ~ I love onion dip and this homemade one has added carmelized onions and a few dashes of hot sauce. It's then used as the main condiment on these burgers.

Simple Lamb Burgers with Garlic Aioli ~ Sometimes you just want it simple. When it comes to meats like lamb, I prefer to be able to really taste the meat. This recipe looks like it's just right. (The burger recipe is the second recipe on the page, so scroll down a bit.)

Lola Burgers ~ These look a bit crazy, but I'm sure they are also crazy good. These part burgers and part breakfast sandwiches were created by The Chew's Michael Symon.

Baked Brie Juicy Lucy ~ Stuffed with brie cheese....Yes, please.

Guy Fieri's Killer Inside Out Burger with Worcestershire Tomato Ketchup ~ Have a surprise bacon, chorizo, and cheese filling.

Cumin-Spiced Burgers with Harissa Mayo ~ These oval-shaped Moroccan-flavored burgers look intriguing.

Chicken or Veal Parm Sliders ~ I love the idea of ricotta or Burata cheese on these and how she makes the burst tomato sauce out of cherry tomatoes.

Florentine Dream Burger ~ Ahh... Another tasty burger with ricotta cheese. The onions, garlic, and spinach are mixed right into the ground meat.

Easy Stuffed Mushroom and Swiss Burgers ~ These are similar to how you make my Guacamole Burgers at the top of this list. {Easily Gluten Free}

Jalapeno Popper Sliders ~ These little guys have a ton of flavor for their size. The jalapeno poppers are deconstructed, too, so you don't have to do a lot of busy work there.

Vidalia Bullseye Patties ~ These are really basic, yet done in an unique way. The onions definitely take center stage.

Hoisin Burgers ~ Sriracha mayo, cucumber slices, and grilled scallions give this burger an Asian-inspired twist.

Sit and Spinach Burger ~ The spinach is cooked in garlic and oil until wilted a bit. This is from the Bob's Burger Cookbook

Double-Decker Burgers with Goat Cheese ~ These are topped with a Grilled Chile Relish.

Vietnamese-Style Banh Mi Burgers ~ An American-take on a Vietnamese classic. These burgers are topped with a Tabasco-spiked mayo, cilantro, and crunchy pickled carrots.

Stilton Sirloin Burgers with Onion Jam ~ This slider recipe includes instructions for homemade onion jam.

Uncle Louie Burgers ~ With bacon, avocado, and Russian dressing.

Blue Ribbon Barbecue Chicken Cheeseburgers ~ Inspired by a best-selling dish at Blue Ribbon restaurants in New York City.

Salsa Verde Turkey Burgers ~ These require fewer ingredients than most and even includes a homemade avocado mayo.

Smoked Gouda and Bacon Burgers with Barbecue Sauce ~ This patty melt-style burger is topped with smoked Gouda, barbecue sauce, and hot-spiked onions.

Easy Surf and Turf Burgers ~ Ground chuck and large butterflied shrimp. These are easy to get on the table with prepared Caesar dressing.

Surf N' Turf with Bacon ~ Grilled burger with lobster and bacon.

Surf and Turf Burger ~ Ground beef, tiger shrimp, and lump crabmeat.

Jen's Pomegranate-Feta Burger ~ Oh my! Ground lamb, feta cheese, pomegranate arils, fresh mint, and red onion...

Burgers Stroganoff ~ Traditional stroganoff flavors in the form of a burger.

Black Bean Burgers ~ These veggie burgers are almost fat-free, sweet, spicy, crunchy, moist, as well as packed with protein and fiber.

Applebee's Quesadilla Burgers ~ Copycat Recipe. The ground beef isn't listed in the ingredients and you have to look closely in the rest of the post to see how much is used. It says that she used a little over one pound of hamburger and had left over seasoning.

Cheddar BLT Burgers with Tarragon Russian Dressing ~ The homemade dressing is what makes this burger different.

Corned Beef Burgers with Irish Cheddar Cheese ~ Ground beef mixed with ground corn beef that's topped with sauerkraut and cheddar cheese.

Cheesy Philly Cheese Steak Burger ~ Loaded with steak flavor and topped with sauteed peppers, onions, and provolone cheese sauce.

Cheesy Bacon Cowboy Burger ~ The ground sirloin is seasoned like a Tex-Mex steak and then topped with onion rings, thick-cut bacon, cheddar cheese, lettuce, and tomato.

Grilled Blue Cheeseburger with Pear ~ This looks so intriguing! It's topped with crushed candied walnut-coated bacon, sliced pear, arugula, and blue cheese.

Mini Greek Burgers ~ These can easily be made gluten free and served in gluten free pitas, if desired. {Easily Gluten Free}

Texas Tailgate Burger ~ These burgers look a bit spicy and are topped with a homemade barbecue cheese sauce, sweet onion, lettuce, pickles, and barbecue-flavored potato chips

Bacon Double Cheeseburger Grilled Cheese Sandwich ~ An ooey gooey mix of a burger and a grilled cheese sandwich.

Mozzarella-Stuffed Mushroom Pizza Burger ~ These Italian-style burgers look easy and tasty. {Easily Gluten Free}

Burgerritto ~ A clever cross between a burger and a burrito.

Grilled Cheeseburger Wraps ~ Another clever way to switch things up a bit.

Saltimbocca Burgers ~ These are actually quite simple for what you end up with... a ground veal or chicken burger with Gorgonzola dolce, sage leaves, garlic, lemon zest, prosciutto di Parma, and spinach.

Grilled Brie-Stuffed Burgers with Bacon ~ I recently discovered brie and fell in love, so yes. I will be trying these soon.

Meatball Patty Melt ~ Even if you use your own meatball mixture (like I might do to make it easily gluten free), you could definitely add some pizzazz with the homemade balsamic marinara ketchup and the overall instructions she provides.

The Melt ~ This looks really simple, but it's Paul Wahlberg's recipe for a popular burger at his restaurants. He says that it's "wicked good" thanks to it's "flavor combo". It looks like a basic burger with sauteed onions, a lot of American cheese (I will probably use cheddar), bacon, a lot of dill pickles, as well as a mixture of mayonnaise and mustard.

Spinach and Artichoke Burger ~ This spinach and artichoke lamb or beef burger gets a fresh boost from a tarragon special sauce.

Turkey and Green Chili Burgers with Guacamole ~ These Tex-Mex burgers are bursting with flavor.

Maple Turkey Burgers with Bacon, Blue Cheese, and Onions ~ As if that wasn't enough.... these also have apples, lemon juice, grainy mustard, and spices.

Bacon and Egg Burger ~ This is a simple, yet classic burger that is following a popular trend in burgers: topping them with an over-easy egg.

Bistro Sliders a la Rachael ~ I love the combination of the French onion topping and Gruyere cheese.

I've Created a Muenster Burger ~ This is rather simple, but I'm always a softy for a good burger with sauteed mushrooms and this one has extra muenster cheese!

Seven Layer Taco Dip Burger ~ OK then! I would have never thought of this. It includes refried black beans, avocado, ground beef stuffed with jalapeno cream cheese, Greek yogurt (mixed with green onions, black olives, and cheddar cheese), tomato, salsa, and lettuce.

Chicken Burgers with Cheddar and Spinach ~ The cheddar and spinach is mixed right in with the ground chicken on these burgers. They can be gluten free if you use a gluten free soy sauce, gluten free panko and watch your shredded cheese for gluten. {Easily Gluten Free}

Spicy Salsa Burger ~ These are so simple.

The Denver Burger ~ Burger meets Denver omelet... and then add some sauteed onions and peppers for good measure.

The Kansas City Burger ~ This has barbecue, of course, in three forms (pulled barbecue pork, barbecue sauce, and barbecue chips). It also has smoked gouda, a beef patty, onions, and slaw.

BLAST Salmon Burgers ~ Bacon, Lettuce, Avocado, Salmon, and Tomato Burgers with Sriracha Aioli.

German-Style Turkey Burgers ~ An Octoberfest in a bun! You won't miss the beef in these burgers. They have: bacon, onion, garlic, gouda cheese, spicy brown mustard, bread and butter pickles, sauerkraut, as well as salt and vinegar potato chips! So yes... it's a Rachael Ray recipe. Could you tell?   ;)

All-American Burger Dog ~ A cheeseburger shaped to fit nicely on a hot dog bun.

Bunless Fiesta Hamburger ~ This tasty burger can and should be downsized, since it is so huge.

Spicy Burgers with Sharp Cheddar and Chunky Blue Cheese Aioli ~ These are supposed to be really spicy due to the grainy Dijon and horseradish, but I at least want to try the blue cheese aioli.

Double Kraut - Double Cheeseburgers ~ There is sauerkraut mixed into the ground beef as well as on top.

The Pittsburger ~ A burger on Italian bread and topped with homemade fries and slaw. Includes simple directions to bake the fries, too.

Cobb-Style Burger ~ Cobb salad and burger mash-up. All that's missing is the boiled egg. Oh wait! Why not bring the current trend over to this burger and put a fried egg on it? BAMM!!! Now that's kicking it up a notch! Oops, Wrong celebrity chef.  ;)

Cheese Fry Chili Burger ~ This is a whole meal in a burger and I don't see how you could eat this without using a fork and knife. The biggest issue I have with making this, though, is that my stove top isn't large enough....lol The rest of us who don't have a professional kitchen will have to figure out a way to get each component done at the right times (and still be hot). That or take a couple of short cuts like maybe use some leftover chili in the place of her chili topping. I like the way she made the "fries" which are actually pare-boiled thick round slices of potato that are then fried in a skillet in a little oil..

BLT Burgers with Sriracha Aioli ~ Includes recipes for aioli and sriracha aioli.

Lasagna Burgers ~ These are similar to meatball sub sandwiches, but with one big, flattened "meatball" and a cheesy sauce starring both ricotta cheese and parmigiano-reggiano.

Rocky Mountain Pastrami Burger ~ Topped with Swiss cheese and homemade fry sauce.

Caprese Stuffed Burgers ~ These look company-worthy.

Mushroom and Provolone Patty Melts ~ These are FULL of mushrooms... just the way I like my burgers. You can substitute beef broth (a gluten free one, if necessary) for the beer.

Mini Portobello Burgers ~ These meatless sliders have mushrooms, Italian eggplant, yellow squash, zucchini, and Swiss cheese.

Grilled Baby Burgers ~ Little sliders on squares of toasted bread.

Stuffed Portobello Burgers ~ Meatless and topped with carmelized onions.

Portobello Burgers ~ Meatless with grilled onions, salsa, and mozzarella.

Jack in the Box's Mini Sirloin Burgers - Copy Cat Recipe ~ I used to eat these all the time before needing to go gluten free. I don't think they even have them anymore. They were SO tasty! This recipe is missing the onions in the ingredients' list, but does mention them in the instructions. They are an important part, at least in my "expert" opinion.  "Expert", because I ate my fair share of these tasty sliders.  ;)

Skinny Buffalo Burger Quesadilla ~ These were inspired by something similar at Applebee's, but these are much leaner.

Don't Kiss Me Garlic Burger ~ Fortunately my hubby and I both LOVE a lot of garlic. If you both eat about the same amount of garlic, you basically cancel each other's garlic-breath out.

Chophouse Steak Burger ~ This is a bit labor-intensive, but it looks amazing. I'm not sure about the whisky reduction, but it would still be amazing switching that out. I like the way he makes "bacon discs" to fit nicely on top of the burgers, too. This is a YouTube link.

Everything Salmon Burgers ~ With Scallion Sour Cream-Cream Sauce.

Caprese Burgers ~ Basil pesto is mixed in with the beef then they are topped with mozzarella, tomato, and more pesto.

Griddle Burger ~ With "18,000 Island Dressing" and Quick Pickles.

Loaded Chili Burgers ~ With cheddar cheese, prepared chili, and (cooked) frozen onion rings.

Italian-Sausage Burgers with Garlicky Spinach ~ These look rather simple for such an upscale kind of burger.

White Castle Cheeseburgers (Copy Cat Recipe) ~ These ones are baked in the oven.

Miami Burger ~ A Cuban Sandwich done in burger form.

Kid's Menu Burgers ~ "Channel your inner child and top your burger with crinkle-cut french fries, ketchup, and American cheese."

Muffin-Tin Bacon Cheeseburgers ~ I'm not sure what product/brand of buns could be used to be able to make these gluten free, but those of you who don't have to worry about gluten can definitely check these out. They look fun and would be great for slumber parties and similar activities.

Italian Burger ~ Sauteed cremini mushrooms, fried Genoa salami, and fresh ricotta cheese create this upscale burger experience.

Healthy Remake of McDonald's-Style Big Mac ~ All the taste without all of the unhealthiness.

Tex-Mex Bacon Cheeseburgers ~ Covered in cheesy queso sauce, bacon, crushed corn chips, and more.

Smoky Sweet Cherry Pepper Cheeseburgers ~ Oh my! This is definitely different and looks intriguing.

3 Cheese Roq Star Burger ~ You might want to just skip to the recipe and not read the rest of the post, but this burger looks worth it. It's definitely not something you can eat often, though.

Chicken Parmesan Burgers ~ Topped with marinara, mozzarella, and basil leaves.

Egg in a Hole Cheeseburger ~ This is a simple version. You can switch it up by seasoning your burgers in a favorite or exciting way and adding this egg in a whole. Now that sounds delish!

Prosciutto Lamb Burgers ~ These lamb burgers by Giada De Laurentiis are wrapped in prosciutto and topped with tomato and basil.

Cedar Planked Burgers ~ These look amazing and are topped with onions and two kinds of mushrooms as well as a homemade red wine barbecue sauce.

Perfect Turkey Burgers ~ Mixing portobello mushroom into the turkey adds flavor in these burgers. They are then topped with cheese and creamy avocado.

Wild Mushroom Cheddar Burger ~ This is topped with an assortment of mushrooms and a homemade chipotle ketchup.

Meat Lover's Pizza Burger ~ Oh my! These look crazy good! You won't miss the bun on these ones. The base is a portobello mushroom cap with a bit of homemade tomato sauce. The burgers themselves are made out of Italian sausage and then they are topped with mozzarella, pepperoni or salami, more sauce, and basil.

Cheyenne Burger ~ This burger and it's homemade onion rings and BBQ sauce take a bit more work, but it looks worth it for a special occasion.

Louisiana Burger ~ This one is topped with a homemade spicy "Remoulade" mayonnaise, thin-sliced ham, and potato chips.

Marsala Burgers ~ These are simple, yet taste fancy. I like that they are served on French bread baguettes. Udi's and Schar make great quality gluten free baguettes that I believe will work.

Bacon Patty Melts with Special Sauce ~ This is like the basic patty melts, but adds in some tasty bacon and a sauce you wouldn't normally put with a patty melt. If I wasn't gluten free, I would definitely use a good quality rye bread or at least some sourdough, though.

Perfect Pork Burgers ~ Bacon, sage, and garlic are mixed into the pork and then these are topped with cole slaw.

Bruschetta Burger ~ Stuffed with fresh mozzarella, topped with loads of bruschetta, and served on crusty garlic bread.

Crunchburger aka Bobby Flay's Signature Burger ~ This includes a homemade horseradish mustard mayonnaise and his signature move of adding potato chips to the burger.


So, what's your favorite burger? Please leave a link or the recipe in the comments section below. If you have the recipe on you blog and would like it added, be sure to also tell me if it's OK to use one of your pictures (while giving you the credit). Thank you!