PERFECT BURGER
Bobby's Flay's Perfect Burger recipe from Food Network needs only a handful of ingredients, a hot grill and toasted hamburger buns.
Provided by Bobby Flay
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.
- IF USING A GRILL: Heat a gas grill to high or heat coals in a charcoal grill until they glow bright orange and ash over. Brush the burgers with the oil. Grill the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey. Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese; see step 3) or until cooked to desired degree of doneness. Cook turkey burgers until cooked throughout, about 5 minutes on the second side.
- IF USING A GRILL PAN: Heat a grill pan over high heat on top of the stove. Cook the burgers as for a grill, above.
- IF USING A SAUTE PAN OR GRIDDLE (PREFERABLY CAST IRON): Heat the oil in the pan or griddle over high heat until the oil begins to shimmer. Cook the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey. Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese) or until cooked to desired degree of doneness. Cook turkey burgers until cooked throughout, about 5 minutes on the second side.
- Add the cheese, if using, to the tops of the burgers during the last minute of cooking and top with a basting cover, close the grill cover, or tent the burgers with aluminum foil to melt the cheese.
- Sandwich the hot burgers between the buns and serve immediately.
THE PERFECT BASIC BURGER
Nothing beats a simple hamburger on a warm summer evening! Ground beef is blended with an easy to prepare bread crumb mixture. Pile these burgers with your favorite condiments, pop open a cool drink and enjoy!
Provided by Lindsay Perejma
Categories Main Dish Recipes Burger Recipes 100+ Hamburger Recipes
Time 35m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat an outdoor grill for high heat and lightly oil grate.
- In a medium bowl, whisk together egg, salt and pepper. Place ground beef and bread crumbs into the mixture. With hands or a fork, mix until well blended. Form into 4 patties approximately 3/4 inch thick.
- Place patties on the prepared grill. Cover and cook 6 to 8 minutes per side, or to desired doneness.
Nutrition Facts : Calories 317.3 calories, Carbohydrate 10 g, Cholesterol 124.5 mg, Fat 17.8 g, Fiber 0.7 g, Protein 27.4 g, SaturatedFat 6.8 g, Sodium 474.5 mg, Sugar 0.9 g
JUICIEST HAMBURGERS EVER
No more dry, lackluster burgers. These are juicy, and spices can be easily added or changed to suit anyone's taste. Baste frequently with your favorite barbeque sauce. If you find the meat mixture too mushy, just add more bread crumbs until it forms patties that hold their shape.
Provided by Jane
Categories Main Dish Recipes Burger Recipes 100+ Hamburger Recipes
Time 35m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat grill for high heat.
- In a large bowl, mix the ground beef, egg, bread crumbs, evaporated milk, Worcestershire sauce, cayenne pepper, and garlic using your hands. Form the mixture into 8 hamburger patties.
- Lightly oil the grill grate. Grill patties 5 minutes per side, or until well done.
Nutrition Facts : Calories 288.1 calories, Carbohydrate 9.1 g, Cholesterol 95.5 mg, Fat 17.8 g, Fiber 0.5 g, Protein 21.5 g, SaturatedFat 7 g, Sodium 196.3 mg, Sugar 1.7 g
THE PERFECT HAMBURGER
Chili sauce and horseradish add some zip to these hamburgers and make them a nice change from ordinary burgers. We think they're perfect! -Shirley Kidd, New London, Minnesota
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine egg and seasonings. Crumble beef over mixture and mix well. Shape into four 3/4-in.-thick patties. , Grill, covered, on a greased grill rack over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 160° and juices run clear. Serve on buns, with toppings as desired.
Nutrition Facts : Calories 321 calories, Fat 12g fat (4g saturated fat), Cholesterol 109mg cholesterol, Sodium 758mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 1g fiber), Protein 27g protein.
THE PERFECT BURGER
The key is to buy ground beef chuck with at least 20 percent fat, which produces the juiciest burgers.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 20m
Number Of Ingredients 20
Steps:
- Evenly divide meat into 4 portions. With a light touch, gently form each one into a ball, then shape into a 3/4-inch-thick patty. With thumb, make a 1/4-inch-deep indentation in the center of each (this prevents burgers from getting rounded tops during grilling). Transfer to a plate; cover with plastic wrap, and refrigerate until ready to cook, up to 1 day.
- Heat grill to high (it should be difficult to hold your hand above the grates). Moisten a folded paper towel with vegetable oil; grasp with tongs, and quickly wipe over the grates.
- Generously season patties on both sides with salt and pepper. Place patties on grill; cover, and cook to desired doneness, 2 to 4 minutes per side for medium-rare. Serve burgers on buns with desired toppings.
THE PERFECT BURGER RECIPE
Mouth-watering and friends and family approved! Simple, common ingredients and prep make for the best bbq-ed or stove-cooked beef patties anyone I know has ever tasted!
Provided by kittyroara
Categories Lunch/Snacks
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients (except the buns) in large bowl. Mix thoroughly with hands. Be sure to wear disposable latex gloves or well-cleaned rubber gloves while mixing to protect against e.coli and other bacteria, and to prevent cross-contamination with the rest of your meal!
- Stove-top: Form mixture into 8 patties. Fry at medium-high heat, turning regularly, until juices are no longer bloody (a few minutes per side, more depending on the thickness of your patties.)
- BBQ: form mixture into 6 patties. Grill at medium heat for a few minutes on each side, or until patties are firm and no longer pink throughout.
- Add a burger to each bun, garnish as you like, and enjoy!
Nutrition Facts : Calories 533.9, Fat 26.9, SaturatedFat 10, Cholesterol 173.3, Sodium 1217.2, Carbohydrate 34.5, Fiber 2.5, Sugar 5.6, Protein 36.6
PLAIN HAMBURGERS
Provided by James Beard
Categories Sandwich Beef Ground Beef Summer House & Garden
Number Of Ingredients 1
Steps:
- If you are serving hamburgers on buns, make two patties of 1/4 pound each for each person.The less you handle the raw meat, the juicier the cooked hamburger will be, so form the patties gently, with a light touch.
- Brush with melted butter or oil. Sear them well on both sides and then continue grilling, turning often, until they are as well done as you like them. Personally, I feel they should be crusty brown on the outside, but still juicy and rare in the middle. Season with salt and pepper as you turn.
- Serve on hot toasted buns, or hot toasted French bread with a choice of good relishes and pickles. Don't forget the mustard (a sharp English type or one of the excellent French imports) and freshly grated horseradish for those who prefer something hot instead of the customary pickle condiments.
BASIC, PLAIN, PERFECT BURGER
Tastes like victory and winning. Simple, delicious. Super easy, from pan to bun. Show up someone's fancy burger with this simple perfection. Picky burger cooks and eaters will bow down to you. This is a great base burger too. You can work with meat mixtures, butter flavors, even move on to adding other things and switching ingredients: pickled red onion petals with white truffle butter, roasted tomato jam with julienned basil... cheese is a whole different story. Try it with Spike's good stuff sauce or homemade mayo on my pg. You will thank me.
Provided by College Girl
Categories Lunch/Snacks
Time 11m
Yield 1 burger, 1 serving(s)
Number Of Ingredients 4
Steps:
- Bun: Preheat oven to broil (this is for toasting the buns, if you toast the buns a different way, that is your business).
- Butter the cut a side and put it face up on a cookie sheet in the over for a few seconds to a few min so the bread is toasted, not burned. Should be about golden brown, not black.
- Patty: Form into a VERY FLAT, very thin patty and press your thumb in the middle so when it cooks up it doesn't get fat in the middle. Between 1/4" to 1/2" Put a pinch of salt and pepper on both sides.
- Heat up non-stick or cast iron skillet to medium heat. Make sure its HOT! You want water to evaporate and your burger to wildly sizzle when you touch it to the pan. You could add oil to the pan and wait til it's smoking but I am not partial to adding more fat and I like to let the non stick pan do its thing.
- WARNING: when you do it right, in my house, it gets pretty smoky and the vent sucks. In my old apartment, I would have to have the windows pre opened and the fan on because we had crazy sensitive alarms. Just so you know, it can be kinda smoky so prepare for that.
- Put it in the pan. HEAR the SIZZLE! Now don't touch it. Don't even look at it cooking because you will want to touch it. Yes, I see that little side looks thicker than the other but you formed the patty. Deal with it. Don't move it. don't even it out. It's too late. just make another one. MOST IMPORTANTLY:.
- DO NOT PRESS DOWN ON THE PATTIES! or your burger will be sad and dry and not crispy on the outside. There is a lil puddle of liquid forming on the raw side before the flip but don't mess with it. Here is your guide:.
- 1 1/2 min per side = SEAR (not even close to done).
- 2 1/2 min per side = RARE (better for steak, not so much burgers).
- 3 min per side = MED RARE (still more of a steak temp but some people like theirs this pink).
- 4 min per side = MED *****PERFECT BURGER CRISPINESS****.
- 4 1/2 min per side= MED WELL (if you want this, you're dumb and your burger won't be as fabulous but don't you feel "safer" for eating charred meat. Hmph).
- Place on toasted bun and wrap with wax paper or a paper towel for 2-3 minute This lets the flavor set in like the juices resting in a steak. Please, do not skip this step. Your burger will be a juicy little bite of heaven if you do this right. CUE up Shining Star by Earth Wind and Fire. Now you deliver this NO WAY OVER HYPED BURGER to your picky boyfriend and let devouring ensue. To make more, just make more. Duh. 30 oz = 6 patties.
Nutrition Facts : Calories 509.1, Fat 32.3, SaturatedFat 13.5, Cholesterol 117.7, Sodium 328.3, Carbohydrate 21.3, Fiber 0.9, Sugar 2.7, Protein 31.2
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