CAJUN BEEF BURGERS 1 pound ground beef  1/4 teaspoon ground black pepper  1/8 teaspoon ground red pepper  1 teaspoon garlic-flavored or regular vegetable oil  4 crusty hamburger buns, split, lightly toasted  2 to 4 tablespoons chopped fresh parsley  Cajun Sauce:  2 teaspoons garlic-flavored or regular vegetable oil  1 large Spanish onion, thinly sliced  1/2 teaspoon salt  1 can (14-1/2 ounces) Cajun-style stewed tomatoes  1/2 teaspoon dried thyme leaves  To make sauce: In large saucepan, heat oil over medium heat until hot. Add onion and salt; cook and stir over low heat 10 minutes. Add tomatoes and thyme; bring to a broil. Reduce heat; simmer 8 to 10 minutes or until sauce thickens slightly.  1.Meanwhile shape ground beef into four 1/2-inch thick patties. Sprinkle both sides of patties with black pepper and red pepper; brush lightly with 1 teaspoon oil.  2.Heat large heavy nonstick skillet over medium heat 5 minutes. Place patties in skillet; pan-broil 10 to 12 minutes or until centers are no longer pink, turning once.  3.Spoon approx. 1/2 of sauce onto bottom halves or rolls; top with patties. Spoon remaining sauce over patties; sprinkle with parsley. Close with roll tops. Serve immediately.

BREW BURGERS 1-1/2 lb ground Beef 4 slices (1/2") sweet onion 4 slices (1 oz each) Swiss cheese 4 crusty white or whole wheat rolls, split Lettuce  Brew Sauce: 1/4 cup beer 1/4 cup prepared steak sauce 1. In 1-cup glass measure, combine sauce ingredients. Cover and microwave on HIGH 1 to 1-1/2 minutes or until bubbly; set aside. 2. Lightly shape ground Beef into four 3/4"-thick patties. Place patties and onion on grid over medium, ash-covered coals. Grill, uncovered, 13 to 15 minutes or until centers of patties are no longer pink and onions are tender, turning occasionally. Season burgers with salt if desired, after turning. Approx. 2 minutes before burgers are done, brush generously with sauce; top with cheese. 3. Line bottom of each roll with lettuce; top with burger, onion and sauce. Close sandwiches. 4 servings.

BISTRO CHEESEBURGERS  1-1/2 lb ground Beef 4 slices (1/2") sweet onion Vegetable oil 8 slices Swiss process cheese food 4 crusty rolls, split, toasted 4 romaine lettuce leaves 4 slices (1/4") tomato Sauce: 1/4 cup mayonnaise 1 Tbsp Dijon-style mustard 1. Combine sauce ingredients; set aside. 2. Lightly shape ground Beef into four 3/4"-thick patties. Lightly brush onion with oil. Place patties and onion on grid over medium, ash-covered coals. Grill, uncovered, 13 to 15 minutes or until centers of patties are no longer pink and onions are tender, turning occasionally. Season burgers with salt and pepper if desired, after turning. Approx. 1 minute before burgers are done, top each with 2 cheese slices. 3. Meanwhile spread sauce on top half of each roll. Line bottoms of rolls with lettuce and tomato; top with cheeseburger and onion. Close sandwiches. 4 servings.

STUFFED BURGERS 2 lb Ground round  3/4 c  Onion, coarsely chopped 1 c  Sweet pickle relish 3 tb Worcestershire sauce 2 Eggs  *1 oz bourbon *2 Garlic cloves minced *1/4 c green Bell pepper chopped *1/2 c bacon, cooked & crumbled salt & pepper to taste * items are optional Mix onion, relish, Worcestershire sauce, and eggs. Add any of the optional ingredients you wish  to use. Be sure to get the eggs mixed in completely. Roll meat out and make 16 thin patties.  Spoon the pre-made mixture upon the top of one patty. Place another patty on top. Press firmly to join them. Wipe up the mixture that runs out of the patty stack and spread over the top of  the patty stack. Either broil in your oven until they are as you prefer them or on a barbecue  grill as you see fit.