Type what you have

Ingredients

• ✓ brioche bun
• white sandwich bread
• milk
• garlic powder
• salt
• black pepper
• ground beef
• cheddar cheese

Instructions

1. 1 Preheat the air fryer to 350 degrees F (175 degrees C).
2. 2 Cut crust off sandwich bread and tear bread into small pieces. Mix with milk, garlic powder, salt, and pepper in a bowl until well incorporated. Add ground beef and mix well. Shape into 2 equal patties. Make an indentation in the center of each patty with your thumb; this prevents them from puffing up.
3. 3 Place in the air fryer basket and cook for 8 to 10 minutes. Flip patties over and continue cooking on the second side, 8 to 10 minutes more. Top each patty with cheese and place back in the air fryer until cheese has started to melt, 20 to 30 seconds. Place on buns.

By Yoly

Ingredients

• ✓ brioche bun
• salmon fillet
• salt
• black pepper
• dill
• lemon juice
• butter
• onion
• cream cheese

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Season salmon evenly with salt, pepper, and dill. Drizzle with lemon juice. Transfer to a baking sheet.
3. 3 Bake in the preheated oven until fish flakes easily with a fork, 20 to 25 minutes.
4. 4 Reduce oven temperature to 350 degrees F (175 degrees C).
5. 5 Toast brioche buns on a baking sheet in the preheated oven until golden brown, 10 to 15 minutes.
6. 6 Melt butter in a skillet over medium heat. Toss in onion slices and stir occasionally until brown and soft, about 15 minutes.
7. 7 Spread cream cheese on the bottom half of each bun. Place one half of the salmon fillet on each bun and top with onion.

By The Recipe Collector

Ingredients

• ✓ brioche bun
• almond
• white bread
• olive oil
• salt
• black pepper
• chicken breast
• chicken broth
• butter

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Pulse almonds in the bowl of a food processor to fine crumbs. Add bread, oil, salt, and pepper and pulse mixture to coarse crumbs. Spread evenly on a rimmed baking sheet.
3. 3 Bake in the preheated oven for 10 minutes, stirring halfway through. Set aside to cool.
4. 4 Season chicken with salt and pepper, then place in a Dutch oven or deep skillet in a single layer and cover with chicken broth. Bring to a boil over medium heat, skimming foam. Reduce heat to low, cover, and simmer until no chicken is no longer pink in the center, 10 to 14 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and let cool a bit on a cutting board, then shred with two forks.
5. 5 Strain chicken broth to remove solids.
6. 6 Return chicken to the pot, then add bread crumb mixture and 4 cups chicken broth. Boil over medium heat, adding more broth if necessary, until mixture reduces and reaches desired consistency, about 20 minutes. Season with salt and pepper.
7. 7 Melt butter in a skillet over medium-low heat. Toast flat sides of buns until golden brown, 1 to 2 minutes. Fill with a generous scoop of chicken mixture and serve.

By Mary Lee Sauder

Ingredients

• ✓ brioche bun
• mayonnaise
• lemon zest
• lemon juice
• salt
• water
• lemon juice
• cooking spray
• salmon fillet
• salt
• black pepper
• arugula

Instructions

1. 1 For aioli, stir together mayonnaise, lemon zest, 2 teaspoons lemon juice, and a pinch of salt in a small bowl.
2. 2 Add water and remaining 1/4 cup lemon juice to a multi-functional pressure cooker (such as Instant Pot). Put a steamer rack inside and spray with cooking spray. Arrange salmon fillets, skin sides down, on the prepared rack (fillets may overlap slightly).
3. 3 Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 10 to 15 minutes for pressure to build.
4. 4 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Salmon should flake easily with a fork.
5. 5 Sprinkle salmon with remaining salt and pepper. Spread cut sides of buns with aioli. Serve salmon in buns with arugula.

By Caitlyn Diimig, RD

Ingredients

• ✓ brioche bun
• ground pork
• onion
• hot sauce
• kosher salt
• black pepper
• bacon
• cheddar cheese
• lettuce
• tomato
• pickle
• mayonnaise
• mustard

Instructions

1. 1 Heat charcoal or gas grill to medium. Combine ground pork, onion and hot sauce; mix well with hands. Shape into 4 (8-oz.) burgers; season with salt and pepper on both sides.
2. 2 Grill burgers until internal temperature reaches 165 degrees F., turning after 8 minutes. Place 2 slices cheese on top of each burger to melt.
3. 3 Lightly toast brioche buns on grill, being careful not to burn. Place pork burgers on buns; top each with 4 half strips of bacon.
4. 4 Serve with lettuce, tomato, pickles, mayonnaise and mustard on the side.

By Smithfield®

Ingredients

• ✓ brioche bun
• avocado oil nonstick cooking spray
• salmon
• panko bread crumb
• onion
• mayonnaise
• lemon
• egg
• dill
• seafood seasoning
• salt
• black pepper
• mayonnaise

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C). Line the air fryer basket with parchment paper and spray with avocado oil.
2. 2 Mix salmon, panko, onion, 1/3 cup mayonnaise, lemon juice, egg, dill, seafood seasoning, salt, and pepper in a bow until well combined. Shape into 3 equal-sized patties.
3. 3 Place salmon patties into the basket and spray with avocado oil.
4. 4 Air fry until patties are golden brown, 8 to 10 minutes. Flip patties over, spray with avocado oil, and air fry an additional 4 to 7 minutes. Serve on buns spread with remaining mayonnaise.

By Yoly

Ingredients

• ✓ brioche bun
• cornichon
• cherry tomato
• iceberg lettuce
• cheddar cheese
• olive oil
• black pepper
• salt
• ground beef
• white sugar
• thyme
• flat-leaf parsley
• caper
• sherry vinegar
• ketchup
• red onion
• mayonnaise

Instructions

1. 1 Preheat an outdoor grill or grill pan for medium-high heat (400 to 450 degrees F/200 to 230 degrees C) and lightly oil the grate.
2. 2 Combine mayonnaise, red onion, ketchup, vinegar, capers, parsley, thyme, and sugar in a small bowl. Set aside.
3. 3 Mix beef, 3/4 teaspoon salt, and 1/2 teaspoon black pepper in a large bowl by hand until just combined. Make 12 meatballs using your hands; transfer to a baking sheet. Flatten meatballs slightly. Drizzle with oil; season both sides with remaining each 3/4 teaspoon salt and 1/2 teaspoon black pepper.
4. 4 Grill patties on the preheated grill, uncovered, for 3 minutes. Flip; top each patty with 1 quartered piece cheese. Grill, uncovered, until cheese is melted and beef is cooked through, about 2 minutes. Grill buns, cut-sides down, until toasted, about 1 minute.
5. 5 Top bun bottoms with a small spoonful sauce; add 1 patty, shredded lettuce, tomato slices, cornichon slices, and top bun to each.

By Allrecipes Magazine

Ingredients

• ✓ brioche bun
• black pepper
• salt
• lemon juice
• green onion
• parsley
• mayonnaise
• yogurt
• arugula
• olive oil
• black pepper
• salt
• seafood seasoning
• bread crumb
• lemon juice
• green onion
• parsley
• egg
• salmon filet

Instructions

1. 1 Make the burgers: Chop salmon into 1/8- to 1/4-inch pieces. Transfer to a bowl with eggs, parsley, green onions, lemon juice, bread crumbs, seafood seasoning, salt, and pepper. Mix together with your hands. Divide into eight equal portions and shape into 1/2-inch thick patties that are 3 1/2 inches in diameter. Cover and refrigerate for at least 30 minutes or up to 4 hours.
2. 2 When ready to cook, preheat an outdoor grill for medium heat and lightly oil the grate. Brush patties with oil.
3. 3 Grill patties on the preheated grill, turning carefully, until cooked through, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
4. 4 Make the sauce: Stir together yogurt, mayonnaise, parsley, green onion, lemon juice, salt, and pepper in a small bowl.
5. 5 Serve burgers on brioche buns with sauce and arugula.

By RuthE

Ingredients

• ✓ brioche bun
• arugula
• heirloom tomato
• goat cheese
• ground beef
• black pepper
• salt
• sugar
• red wine vinegar
• red onion
• olive oil
• canola oil
• dill
• garlic
• lemon
• egg yolk
• red pepper flake
• black pepper
• garlic powder
• thyme
• porcini mushroom
• sea salt

Instructions

1. 1 Combine sea salt, porcini mushrooms, thyme, garlic powder, 1 teaspoon black pepper, and red pepper flakes in a food processor; blend until thoroughly mixed. Pour seasoning mixture into a bowl.
2. 2 Combine egg yolks, lemon juice, garlic, and dill in the food processor; blend, pouring in canola oil and olive oil in a steady stream until aioli is thick and smooth.
3. 3 Combine sliced onions, red wine vinegar, sugar, salt, and pepper in an airtight container. Let marinate, at least 15 minutes.
4. 4 Preheat an outdoor grill for medium heat and lightly oil the grate.
5. 5 Spread buns on grill and toast until golden, 30 seconds to 1 minute. Transfer to a serving platter. Spread some aioli over each half.
6. 6 Shape ground beef into 6 large patties. Sprinkle seasoning mixture generously over both sides.
7. 7 Increase grill heat to high. Grill patties until browned and an instant-read thermometer inserted into the center reads 160 degrees F (71 degrees C), about 4 minutes per side.
8. 8 Place 1 cooked patty on the bottom of each toasted bun. Top each with 3 tablespoons goat cheese, 2 tomato slices, 1 heaping tablespoon pickled red onions, and 1/2 cup arugula. Cover with top half of the bun.

By Leslie Kelly

Ingredients

• ✓ brioche bun
• ground turkey
• rolled oat
• brown sugar barbecue sauce
• hickory smoke seasoning
• onion
• water
• worcestershire sauce
• tamari sauce
• colby-jack cheese
• fried onion
• brown sugar barbecue sauce

Instructions

1. 1 Combine turkey, oats, barbecue sauce, hickory seasoning, and granulated onion in a small bowl. Mix well and form into 1 1/2-ounce meatballs.
2. 2 Preheat the oven to 350 degrees F (175 degrees C).
3. 3 Pour water, Worcestershire, and tamari sauce into a 9x9-inch casserole dish. Place meatballs in the dish.
4. 4 Bake in the preheated oven until no longer pink in the centers, about 45 minutes. Toast brioche buns until golden, if desired.
5. 5 Serve meatballs on top of buns. Place a slice of cheese over each; top with crispy onions and barbecue sauce.

By thedailygourmet

Ingredients

• ✓ brioche bun
• ground lamb
• garlic
• mint
• dill
• salt
• cumin
• paprika
• cinnamon
• cayenne pepper
• goat cheese
• arugula
• garlic aioli
• pickled red onion

Instructions

1. 1 Stir together ground lamb, garlic, mint, dill, salt, cumin, smoked paprika, cinnamon, and cayenne in a large bowl until just combined.
2. 2 Shape lamb mixture into four 3-inch patties. Slice goat cheese log into 4 equal pieces. Place one goat cheese piece in the center of each patty and carefully wrap edges around cheese to enclose. Gently flatten each into a 4 inch patty.
3. 3 Preheat an outdoor grill to high heat (450°F to 650°F) or a stovetop griddle to medium-high heat. Oil grate or griddle.
4. 4 Grill patties until an instant-read thermometer inserted into centers registers 160 degrees F (71 degrees C) and goat cheese melts, 4 to 5 minutes per side.
5. 5 Serve burgers on buns with arugula, aioli, and pickled red onions.

By Bites With Applewhite

Ingredients

• ✓ brioche bun
• ground chicken
• bell pepper
• pineapple
• garlic
• teriyaki sauce
• green onion
• salt
• ginger
• avocado oil
• hamburger bun
• lettuce
• tomato
• mayonnaise
• ketchup

Instructions

1. 1 Mix ground chicken, bell pepper, pineapple, garlic, 2 tablespoons teriyaki sauce, green onion, salt, and ginger together in a bowl. Make 6 equally portioned balls out of the mixture.
2. 2 Heat a large cast iron or ceramic nonstick skillet over medium heat. Add avocado oil to the hot skillet and heat for 3 minutes. Place 2 to 3 balls into the skillet and flatten out with a spatula; cook until golden brown and cooked through, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from the skillet and repeat to cook remaining burgers.
3. 3 Place burgers on buns with lettuce, tomato, mayonnaise, ketchup, and more teriyaki sauce if desired.

By Girl Appetit