BBQ Burgers with an Italian wist

The creative condiments, gourmet toppers and zesty twists in the following burger recipes will satisfy every taste and budget. Impress your backyard guests with these mouth-watering barbecue burger creations and quench their thirst with this mint & peach lemonade.

Swordfish Burger with Avocado Spread, Tomato Topping and Lemon Mayonnaise (serves 4)

Swordfish Patty: 

1 1/2 pounds fresh swordfish steaks

2 tablespoons Dijon mustard

1 tablespoon honey

Juice of 1/2 lemon

3 tablespoons canola oil

A handful of flat leaf parsley, finely chopped

2 green onions, thinly sliced

Salt

Freshly ground black pepper

4 burger buns 

Rucola leaves

Trim fish of dark flesh and cut away the skin. Cut the fish into chunks and pat dry. Add fish cubes to food processor with the Dijon, honey, oil and lemon juice and pulse into a coarse grind. 

Transfer the fish mix to a bowl. Add the parsley, the green onions, salt and pepper. Mix fish to combine and form four large 1-inch thick patties. Place in the refrigerator for 30 minutes. (The burgers must be very cold to hold their shape when cooking.)

For medium doneness grill burgers for 3 minutes on each side over medium high gas heat or a few inches above hot coals. 

Tomato topping:

2 medium tomatoes, seeded and small diced

2 tablespoons extra virgin olive oil

1/4 teaspoon salt

1 tablespoon capers

1 garlic clove minced

12 fresh oregano leaves

Combine the ingredients in a bowl and use to top the fish patty.

Avocado spread

3 ripe avocados, halved, seeded, peeled and cubed

Juice of 1 lemon

1/2 teaspoon kosher salt

1 tablespoon chopped dill

Combine the ingredients in a bowl and cover with plastic wrap until ready to spread on  the bottom bun of the burger.

Lemon Mayo

4 tablespoons of mayo

Zest of 1 lemon

Combine the ingredients in a bowl and keep in the refrigerator until ready to use

Directions:

To assemble burgers spread the avocado mix on bottom bun, top with grilled swordfish patty, add some tomato topping, rucola leaves and finish with the mayo lathered top bun. 

Pork Burger with Fennel Slaw and Roasted Pepper Tapenade (serves 4)

4 spicy italian sausages

1 cup jarred roasted red peppers, drained (or fresh, homemade if available)

1 tablespoon extra virgin olive oil

1/4 teaspoon of salt

4 sesame seed burger buns

Fennel Slaw

1 bulb fennel

Zest of 1/2 lemon

1/4 teaspoon of salt

1tablespoon chopped fresh dill (or fennel leaves)

2 teaspoon sugar

1/3 cup mayonnaise

2 tablespoon white vinegar (can be white wine, cider vinegar or plain white vinegar)

Remove casing from sausages and form into 4 patties approximately 1" thick. Refrigerate until ready to grill. 

Pulse the roasted red peppers with olive oil and salt in food processor until almost smooth. Set aside

For the fennel slaw: thinly slice the fennel and combine with lemon zest, salt, dill, sugar, mayo and white vinegar. Keep refrigerated until ready to use.

Grill patties about 5-6 minutes on each side over medium high gas heat or a few inches  above hot coals 

Slater the bottom bun with the roasted red pepper spread. Transfer the burgers to the bottom of the buns. Generously top each burger fennel slaw and top bun. Serve immediately.

Beef burger with crispy pancetta, grilled king mushroom, fontina and hot peperoncini ketchup  (serves 4).

1 1/2 pounds lean ground beef

Salt and freshly ground pepper

8 thin slices fontina cheese

4 soft crusty rolls

4 king mushrooms, thinly sliced.

4 thick slices of pancetta

4 curly leaf lettuce leaves 

8 tablespoon ketchup

4 tablespoon hot peperoncini under oil

Directions

Prepare the condiments: 

In a small bowl combine ketchup with peperoncini, set aside. 

Bake the pancetta between 2 cookie sheets at 400degree F for 10 minutes or until crispy, set aside. 

Brush mushrooms slices with a little olive oil, sprinkle with salt and grilled 2 minutes per side, set aside.

Sprinkle the ground beef evenly with 1/2 teaspoon salt and pepper in a large bowl. Gently form the meat into 4 balls, then lightly press into 4-inch-wide, 1-inch-thick patties. 

Preheat a grill to high. Season the patties with salt and pepper.  Grill about  3 to 5 minutes per side turning only once. Top each burger with 2 slices of fontina cheese during the last 2 minutes of cooking and cover with a disposable aluminum pan or metal bowl to melt.

Top the bottom bun with lettuce. Serve the patties on the buns; top with pancetta, grilled mushroom and hot ketchup .

Classic grilled hot dogs! :)