Need a Burger Recipe for Labor Day? Beef, Salmon, Portobello, or Black Bean – I’ve Got You Covered

Blue Cheese Stuffed Hamburgers

Labor Day is the last official summer celebration, and in our house we like to end the summer with a bang. My husband loves my blue-cheese stuffed burgers so they are always on the menu, but these days we have vegetarians, vegans, and pescatarians on the guest list. I have had to expand my burger repertoire to accommodate my non-beef-eating guests and keep everyone happy.

If you are freaking out because you are expecting vegetarian, vegan, or pescatarian guests at your Labor Day barbecue and burgers are on the menu, never fear. I’ve got you covered. I keep hubby happy by making his favorite. To keep my vegan and vegetarian guests happy, I throw some portobello mushrooms on the grill or make “the Hoot”, my name for the black bean burger a chef from Steele’s created. For the pescatarians, there’s the salmon burger.

Although making more than one burger option is a bit more work, the condiments and toppings can be the same. All four options are delicious and will sizzle up your Labor Day barbecue. Your guests with special dietary requirements will be grateful you took the extra time to accommodate their needs.

Blue Cheese Stuffed Hamburgers

Makes 4 patties

2 pounds ground sirloin steak (or any lean ground beef)

3 tablespoons fresh chives, finely chopped

3 fresh basil leaves, finely chopped

½ teaspoon red pepper flakes

¼ teaspoon salt

½ teaspoon large grind black pepper

4 tablespoons crumbled blue cheese, or to taste

In a large bowl, gently mix ground sirloin steak, chives, basil, red pepper flakes, salt, and pepper. Shape beef mixture into 4 thick patties. Make a pocket in the center of each patty, fill with blue cheese, and cover the cheese with the meat so that the burger is stuffed with cheese. Grill patties over a high heat, about 5 minutes per side for medium rare.

Serve with:

Sesame seed hamburger buns

Sliced tomatoes

Thinly sliced white onions

Pickle slices

Mayonnaise

Ketchup

Dijon mustard

Cooking tip: To make the pockets: Form the ground beef into thick patties. Use a steak knife and begin ¼ inch from one edge. Slice down into patty about ¼ inch then continue to cut across patty to the other side, stopping about ¼ inch from edge. The top should resemble a flap.

Cooking tip: Use a meat thermometer to test for doneness. Hamburgers should be cooked to an internal temperature of 160 degrees F.

Salmon Burgers with an Herbed Tartar Sauce

Salmon Burgers with an Herbed Tartar Sauce

Makes 6 to 8 burgers

I recommend using fresh, uncooked salmon for this recipe. Some recipes use already cooked salmon, but I have found cooking the salmon twice results in dry patties. If you are looking for a more economical meal, you can substitute canned salmon. Depending upon how thick you like your patties, this recipe will make 6 to 8 patties. We prefer a third of a pound patty so, for us, this recipe yields six patties.

To make salmon burgers:

2 pounds boneless, skinless salmon fillets, cut into ½-inch pieces

1 tablespoon + 1 teaspoon Dijon mustard

2 tablespoons capers

1 tablespoon brine from capers

⅓ cup green onions, thinly sliced

2 tablespoons fresh dill, finely chopped

2 tablespoons fresh chives, finely chopped

2 teaspoons lemon zest

2 tablespoons fresh lemon juice

½ cup breadcrumbs

1 teaspoon onion salt

½ teaspoon large grind black pepper

In a food processor, place one-quarter of salmon, mustard, capers, caper brine, green onions, dill, chives, lemon zest, and lemon juice and process until the mixture is mostly smooth. Add remaining salmon, and pulse until salmon is chopped into ¼-inch pieces. If you struggle with using your food processor, using a sharp knife, dice the remaining salmon into ¼-inch pieces.

Transfer the mixture to a large bowl. Add breadcrumbs, salt, and pepper. Using your hands, mix gently. Divide the mixture into 6 to 8 balls. (6 balls yields ⅓-pound patties. 8 balls yields ¼-pound patties.) Shape each ball into 4-inch patties. Line a baking sheet with parchment paper, place patties on paper, cover with plastic wrap, and refrigerate for 30 minutes.

For the Herbed Tartar Sauce:

1 cup mayonnaise

1 teaspoon Dijon mustard

3 tablespoons capers

2 tablespoons fresh dill, finely chopped

2 tablespoons fresh chives, finely chopped

2 tablespoons fresh lemon juice

½ teaspoon salt

½ teaspoon large grind black pepper

In a medium bowl, place mayonnaise, mustard, capers, dill, chives, lemon juice, salt, and pepper and mix to combine. Cover with plastic wrap and chill until ready to serve.

To cook salmon burgers:

2 tablespoons olive oil

In a large skillet, place olive oil over a medium-high heat. When oil sizzles, add salmon patties and cook until golden and crisp on the top and bottom, about 3 minutes per side. A thermometer inserted into the thickest part of the patty should register at 145 degrees F.

For assembling burgers:

6 to 8 hamburger buns

Beefsteak tomato slices

Red onion slices

Lettuce leaves

Herbed tartar sauce

Carol Ann’s Version of “the Hoot” – Homemade Black Bean Burgers

Do you remember the first time you ate a veggie burger? I do. Steele’s had a chef named Hoot that made the most delicious black bean burgers. I named them “the Hoot,” and it was my first time eating a made-from scratch veggie burger. Hoot was quite proud of his recipe and wouldn’t share it. Nope. He kept that recipe under lock and key. I’ve spent several years re-creating Hoot’s burger, and the following recipe is just as delicious as his.

Carol Ann’s Version of “the Hoot”

Homemade Black Bean Burgers

Makes 4 patties

2 cans (16-ounces) black beans, drained and rinsed

½ cup green bell pepper, cored, seeded, and diced

½ cup red onion, diced

½ cup carrots, shredded (about 2 carrots)

2 teaspoons minced garlic

1 large egg, lightly beaten

1 teaspoon paprika

½ teaspoon cumin

½ teaspoon salt

¼ teaspoon pepper

½ cup breadcrumbs

Cooking spray

In a medium bowl, place beans and mash with a fork until thick and pasty. Add bell pepper, onion, carrots, and garlic and stir to combine.

In a small bowl, place egg, paprika, cumin, salt, and pepper and stir to combine. Add the egg mixture to the black beans and mix to combine. Add the breadcrumbs and mix until the mixture holds together.

Form the mixture into four patties.

Spray a grill pan with cooking spray. Place the grill pan on a preheated grill and cook about 8 minutes per side.

Serve on toasted buns with your favorite toppings:

Cheese slices

Sliced tomatoes

Sliced red onion

Sliced or mashed avocado

Lettuce leaves

Pickle slices

Pickle relish

Mustard

Ketchup

Mayonnaise

Grilled Portobello Mushroom Burgers

Portobello mushrooms are large, fully mature cremini mushrooms with caps that can span 6 inches in diameter. This mushroom has a long growing cycle, which gives it a solid, meat-like texture and flavor. Even my husband who is a real meat and potatoes man said this recipe is just as good as a regular burger. Now that is impressive!

Grilled Portobello Mushroom Burgers

4 portobello mushrooms

To prep the mushrooms: Using a sharp knife, remove stems. Using a damp paper towel, wipe any dirt from caps of portobello mushrooms. Do not place portobellos under running water to clean them. This may cause the mushrooms to absorb water and become soggy as well as reduce their flavor. Using a spoon, gently scrape the underside of mushroom caps, removing the gills. Use a damp paper towel to remove any debris left on the underside.

For the marinade:

¼ cup balsamic vinegar

¼ cup extra virgin olive oil

1 teaspoon dried oregano leaves, chopped

¼ teaspoon salt

¼ teaspoon large grind black pepper

In a small bowl, place vinegar, olive oil, oregano, salt, and pepper and whisk to blend. Place mushroom caps in a shallow bowl and brush with marinade. Pour any excess marinade over the caps and marinate for 20 minutes, turning caps over once.

Place mushrooms on a grill over a high heat. Grill for 3 to 4 minutes on each side, or until mushrooms are tender and lightly charred. Brushing mushrooms with leftover marinade during the grilling process helps keep them from burning.

For serving:

4 hamburger buns

Spinach leaves or your favorite greens

Red onion slices

Tomato slices

Smashed avocado

Assemble like you would any burger. My family prefers the above condiments.

Tips on selecting portobello mushrooms: Select portobellos that are firm and have a fresh, smooth appearance. The surface should be firm and plump. Avoid portobellos that are dried out.

Tips on storing portobello mushrooms: Store portobellos in their original packaging or in a paper bag and place in the vegetable crisper of your refrigerator. Vacuum-sealed portobello mushrooms should keep for 7 days if refrigerated.

Carol Ann

Carol Ann Kates is the award-winning author of cookbook, Secret Recipes from the Corner Market, and international Amazon best-selling and award-winning author of Grocery Shopping Secrets. She’s an expert in how to shop, select, and store produce for maximizing home cooking outcomes and minimizing time and money spent. As a former supermarket and deli operator, Carol Ann shares grocery-insider wisdom—the same expertise you used to receive when patronizing a mom-and-pop establishment. Contact her at CarolAnn@CarolAnnKates.com and explore her website, www.CarolAnnKates.com.

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