Bbq Gouda Stuffed Burger Recipes

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GOUDA GARLIC BACON BURGER STACK



Gouda Garlic Bacon Burger Stack image

Provided by Food Network

Time 2h5m

Yield 4 burgers

Number Of Ingredients 32

4 burger buns
Melted butter, for buttering buns
2 pounds 80/20 ground chuck beef
4 teaspoons Burger Shake, recipe follows
12 cloves Roasted Garlic, recipe follows
8 slices cooked applewood-smoked bacon, cut in half
8 slices imported Gouda
8 ounces Caesar Dressing, recipe follows
1 medium red onion, cut into four 1/4-inch-thick slices and griddled until just tender
1 large beefsteak tomato, cut into four 1/4-inch-thick slices
12 kosher dill pickle chips
4 ounces your favorite barbecue sauce
3 tablespoons kosher salt
1 tablespoon freshly ground pepper
1 tablespoon granulated garlic
1 tablespoon crushed dried oregano
2 whole garlic bulbs
1 tablespoon olive oil
1 teaspoon kosher salt
1 teaspoon freshly ground pepper
1 1/2 cups whole-egg mayonnaise
2 tablespoons red wine vinegar
1 tablespoon lemon juice
2 teaspoons Dijon mustard
2 teaspoons olive oil
2 teaspoons Worcestershire sauce
1/4 cup grated Pecorino-Romano
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
1 1/2 teaspoons freshly minced garlic
1/2 teaspoon anchovy paste or mashed anchovy fillet
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper

Steps:

  • Split buns and brush butter on both halves; lay flat on a hot griddle (about 350 degrees F). Heat until buns are just light golden brown and have a nice crispy edge, 4 to 6 minutes. (A well-buttered and griddled bun gives you great flavor and a crispy crunch, and also acts as a seal to keep the burger juices and other sauces from making the bun soggy.)
  • Preheat a broiler. Form beef into four 8-ounce 3/4-inch-thick patties. Sprinkle beef patties with Burger Shake (1/2 ounce each) and place in broiler to cook, about 4 minutes. Flip the patties over and sprinkle with more Burger Shake (another 1/2 ounce each, or to taste).
  • Place the roasted garlic cloves on top of the patties along with the bacon strips and top with 2 slices of Gouda per patty. Cook until Gouda is fully melted and enrobes the garlic and bacon and patties are pink inside, another 4 minutes.
  • Smear both halves of buns with Caesar Dressing.
  • Place finished patties on bottom buns and top with onions and tomatoes.
  • Add three pickle chips to each patty and drizzle barbecue sauce over the entire burger.
  • Throw on your top buns and be sure to use burger picks to keep everything in place.
  • Prepare for a delicious but drippy delight.
  • Combine salt, pepper, garlic and oregano in a bowl and mix for a great all-purpose seasoning. We use it for eggs, meat, vegetables and more.
  • Preheat oven to 350 degrees F.
  • Slice the tops off of the garlic bulbs and spread olive oil over the cut portion of the bulbs. Sprinkle with salt and pepper. Wrap in foil. Roast until tender and squeeze-outable, about 50 minutes.
  • Combine mayonnaise, vinegar, lemon juice, mustard, olive oil and Worcestershire in a large bowl and whisk until ingredients are thoroughly integrated. Then whisk in Pecorino-Romano, oregano, garlic, anchovy paste, salt and pepper.

SMOKED GOUDA STUFFED BURGERS



Smoked Gouda Stuffed Burgers image

Provided by Sophia Vitale

Categories     Burgers

Yield 4 servings

Number Of Ingredients 12

4 5.4 oz Schweid & Sons Beef Patties
3 oz Smoked Gouda Cheese, cut into 4 equal pieces
1/4 tsp salt
1/4 tsp pepper
1 Red Onion, sliced
2 tbsp Dijon Mustard
4 Hamburger Buns
2 cups Organic Baby Spinach
2 Organic Sweet Potatoes, peeled and cut into 1/2 slices
1 tbsp olive oil
1/2 tsp salt
1/2 tsp pepper

Steps:

  • Preheat grill to medium-high heat. Press 1 piece of cheese in center of each patty, covering cheese with meat to seal. Sprinkle burgers with salt and pepper.
  • Grill 5 to 6 minutes per side or until no longer pink. Grill onion slices 1 to 2 minutes per side.
  • Spread mustard on buns; serve burgers on buns with onion and spinach.
  • Preheat oven to 425°F. Combine potatoes, oil, salt, and pepper in a single layer on a rimmed baking sheet; toss.
  • Bake 20 to 25 minutes or until browned and tender.

CHEESY, STUFFED PORTOBELLO MUSHROOM BURGERS



Cheesy, Stuffed Portobello Mushroom Burgers image

Mushrooms are wonderful and, these days, they are getting called upon to play so many different parts. One of the most popular things is to use mushrooms as a substitute for meat. It works well because they have such wonderful texture and heartiness. The portobello is the top dog of the cultivated mushroom world because it's large and can be a meal unto itself. They are cultivated mushrooms (as opposed to wild, foraged kinds) and are earthy and meaty. Regarding mushrooms in general: Wash them just before cooking (if they are dirty) so they are clean but don't sit around, waterlogged, in your fridge. Many people scrape the brown "ribs" out of the insides of the portobello and peel the outer skin. Why? I say leave everything on the mushroom (except dirt). Make sure you cook mushrooms long enough-they take longer than you think to reach full flavor.

Provided by Alex Guarnaschelli

Categories     main-dish

Time 1h

Yield 2 burgers

Number Of Ingredients 14

4 large portobello mushrooms, wiped of any dirt
1 medium yellow onion, thinly sliced
6 large garlic cloves
1/2 cup extra-virgin olive oil, divided use
Kosher salt and freshly ground black pepper
2 large eggs, lightly beaten
2 cups panko breadcrumbs
2 teaspoons granulated garlic
3/4 cup shredded Monterey Jack cheese
8 basil leaves, torn
2 to 4 iceberg lettuce leaves
Sliced dill pickles and pickle juice, for serving
Red wine vinegar, to drizzle
2 burger buns, buttered and toasted

Steps:

  • Preheat the oven to 425 degrees F. Line 2 rimmed baking sheets with parchment and set aside.
  • Roast the mushrooms: Arrange the mushrooms, stem side up, onions and garlic cloves in a single layer on 1 prepared baking sheet. Drizzle with half of the olive oil. Drizzle 1/2 cup water around the mushrooms on the baking sheet. Season generously with salt and pepper. Roast in the center of the oven until the mushrooms shrink in size and become darker brown, 15 to 18 minutes. Remove and let cool.
  • Bread the mushrooms: In a medium bowl, whisk the eggs with a splash of water. In another medium bowl, combine the breadcrumbs with the granulated garlic. Dip each mushroom in the egg mixture and then coat completely with the breadcrumbs. Reserve everything.
  • Fry the mushrooms: In a large skillet, heat the remaining olive oil over medium heat until it begins to smoke. Add the mushrooms in a single layer. Cook on one side until golden brown, 2 to 3 minutes. Flip and cook on the second side until golden brown, another 2 to 3 minutes. Remove the mushrooms from the oil and arrange in a single layer on a clean baking sheet. Season with salt and pepper.
  • Make the filling: In a medium bowl, combine the roasted garlic cloves and onion slices with the cheese. Add any remaining egg and 1/4 cup of the breadcrumbs leftover from the breading. Add the basil and mix well.
  • Assemble and bake: On the same baking sheet, place 2 portobellos, stem-side up, with some distance between them. Pile half of the filling on each and then top with the remaining mushrooms, pressing gently but firmly down, so it forms a fairly compact sandwich. Bake until the cheese melts, 6 to 8 minutes.
  • Arrange the lettuce to form 2 cups. Drizzle some pickle juice and red wine vinegar into the cups. Season with salt and pepper and then top with some sliced pickles.
  • Place each mushroom burger onto a bottom bun. Flip a lettuce cup onto each burger and top with the top bun. Serve.

SMOKED GOUDA AND BACON BURGERS



Smoked Gouda and Bacon Burgers image

Make and share this Smoked Gouda and Bacon Burgers recipe from Food.com.

Provided by gailanng

Categories     Meat

Time 40m

Yield 5 serving(s)

Number Of Ingredients 11

2 tablespoons vegetable oil
1 lb onion, halved and thinly sliced
salt
1/4 cup Frank's red hot sauce (or to taste)
butter, softened
8 hamburger buns
8 slices bacon
1 cup smoked gouda cheese, shredded
1/4 cup sweet baby ray's barbecue sauce
1 1/2 lbs ground chuck
salt and pepper

Steps:

  • In a large skillet, heat the oil. Add the sliced onion and a pinch of salt, cover and cook, stirring a few times, until the onion is crisp-tender and just turning translucent, about 5 minutes. Stir in the hot sauce and remove from the heat. Season with salt, if desired.
  • Heat a large griddle. Spread the butter on 1 side of each bun and griddle buttered side down over moderate heat until toasted, about 2 minutes. Transfer the toasts to a plate. Add the bacon to the griddle and cook over moderate heat until crisp, about 4 minutes per side; drain on paper towels. Wipe off the griddle.
  • Season ground beef with salt and pepper and form ground beef into 4 patties. Cook on the griddle over moderately high heat until medium-rare, about 2 minutes per side. Top each burger with 1/4 cup of smoked Gouda and cook until the cheese melts, 1 minute.
  • Set the burgers on the unbuttered sides of 4 buns. Top with the bacon, onion and barbecue sauce. Close the burgers and serve, passing more barbecue sauce.

Nutrition Facts : Calories 745.7, Fat 43.8, SaturatedFat 16.7, Cholesterol 128.4, Sodium 1106.5, Carbohydrate 47.8, Fiber 3.1, Sugar 12.1, Protein 38.4

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