Banquetburgers Recipes

PARTY BURGER

Steps:

• For the burger: Find a bowl or pan that is just bigger than your bread and place on a piece of parchment paper. Trace around the bowl with a pen and flip the paper over. Use the paper as a guide to shape the sirloin into a patty. Sprinkle both sides of the patty with 1 teaspoon salt.
• Place a cast-iron pan or griddle over medium-high heat. Once hot, add the oil and heat until shimmering.
• Add the patty to the pan and press down firmly with a spatula. Cook until the edges are crispy and deeply golden brown, 3 to 4 minutes per side. Fan the cheese over the burger and place a metal bowl or baking sheet inverted over the patty. Cook until the cheese melts and gets crispy on the edges touching the pan, about 2 minutes more.
• For the special sauce: Whisk together the ketchup, mayonnaise, mustard and black pepper in a small mixing bowl.
• Spread the special sauce on the cut sides of the boule. Place the burger on the bottom half of the boule. Top with the lettuce, tomatoes, pickles and a sprinkle of salt. Slice into quarters or sixths and serve.

REALLY EASY BEEFBURGERS

Steps:

• Flavour the meat: Put the meat in a mixing bowl, then sprinkle over the chilli powder and a little salt and pepper. Mix well with your hands or use a fork. The mild chilli powder gives the meat added flavour without making it too spicy.
• Shape into burgers: Divide the mixture into 4 equal pieces, then shape with your hands into round burgers about the width of the buns, or pack the mixture into large presentation rings (if you have them) placed on a chopping board. You need to press down on the meat to compact it, then carefully lift off the rings - a bit like making sandcastles.
• Now get cooking: Fry the burgers on a hot griddle or grill them outside on the barbecue for 5 mins on each side, turning them carefully with a metal spatula. Take care as hot fat from the meat may spit a little.
• Top with cheese and toast the buns: If you want to make cheeseburgers, put a slice of cheese on top of the burgers when you turn them over and let it melt while the other side cooks. When they are ready, cut the burger baps in half and warm them in the toaster or on the barbecue - take care that you don't burn them.
• Prepare the toppings: Meanwhile, prepare the toppings of your choice. Separate the lettuce into leaves. Then, using a sharp knife, thinly slice the tomato, cucumber and gherkin on a separate board to the one you prepared the burgers on. Peel and finely chop the red onion.
• Assemble and enjoy: Spread a little mayonnaise or ketchup - or both if you like - onto the toasted buns, then top with your burgers and salads of your choice, followed by the remaining half bun.

THE GREAT CANADIAN BANQUET BURGER

Steps:

• Preheat lightly greased grill to high
• In a large bowl, combine beef with salt, pepper, Worcestershire sauce and onion. Mix together until well blended. Shape into 6 equal-sized patties, about 1 inch (2.5 cm) thick.
• Place patties on grill. Cook, turning once, 5 minutes per side for medium or until exterior of burger is nicely browned. Add cheese during last minute of cooking time.
• Split buns and toast on grill. Assemble burgers by placing 1 patty on bottom of bun followed by 2 strips bacon (or 1 piece cooked Canadian back bacon). Place a lettuce leaf and tomato slice on other side of bun. Serve with garnish at table.

BANQUET BURGERS

Steps:

• In large bowl, beat egg with water; stir in bread crumbs, grated onion, Dijon mustard, garlic, salt and pepper. Add beef; mix just until combined. Shape into four 3/4-inch (2 cm) thick patties. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 24 hours or freeze for up to 1 month. Thaw in refrigerator.).
• Place on greased grill over medium heat; close lid and grill, turning once, until digital thermometer inserted sideways into centre reads 160°F (71°C), about 15 minutes.
• Top each burger with cheese and bacon; grill until cheese melts, about 5 minutes.