Bento Balls Aka French Hamburgers Recipes

REAL HAMBURGERS

Steps:

• Carefully mix the meats, steak sauce, egg yolks, salt, and pepper with the tines of a fork, but do not mash it. Lightly form each hamburger and lightly press into a patty shape. Make an indentation and put a thin slice of butter inside each hamburger, making sure the butter is entirely encased in the meat.
• Heat a grill, broiler, or saute pan and cook the hamburgers for 3 to 5 minutes on each side until almost done. Remove to a plate and cover with aluminum foil. Allow the hamburgers to rest for 5 minutes and serve immediately on buns.

FRENCH HAMBURGERS RECIPE - (4.1/5)

Steps:

• Cook minced onion slowly for 10 minutes in butter, until tender, but not brown. Pour into a mixing bowl. Add the ground beef, additional butter, and seasonings to the onions and beat just until combined. Form into 4 patties, 3/4 inch thick. Cover with wax paper and chill several hours. Just before cooking the patties, gently roll them in the flour. In a large, heavy frying pan, melt butter and oil, bring to a moderately high temperature and add patties. Sear them until they're brown on both sides, then reduce heat until they're done to your liking. This usually takes longer than I think, about 15 minutes. Remove patties to a heated oven. Pour fat out of the pan and add sherry (or other wine), scraping up the pan juices, until it's reduced to a thick syrup. Take off the heat and add the butter (allow butter to melt) and serve in a small pitcher to pour over the patties. I often poke holes in the top of each patty (with a fork) so the sauce will ooze down into the meat. Note: the original recipe calls for red wine, white wine, vermouth or beef stock for the sauce. You can use either red wine, sherry or light port or even Madeira.

BEST HAMBURGER EVER

Steps:

• Preheat a grill for high heat.
• In a large bowl, mix together the ground beef, onion, cheese, soy sauce, Worcestershire sauce, egg, onion soup mix, garlic, garlic powder, parsley, basil, oregano, rosemary, salt, and pepper. Form into 4 patties.
• Grill patties for 5 minutes per side on the hot grill, or until well done. Serve on buns with your favorite condiments.

BENTO BALLS (AKA FRENCH HAMBURGERS)

Steps:

• Preheat oven to 350 degrees and prepare a baking sheet by lining with parchment or foil.
• Lightly coat the parchment or foil with cooking spray.
• Mix the bread crumbs, havarti, horseradish, dried onion, salt (or spice-salt mix), cottage cheese, and egg together in a large bowl. (Please note that the horseradish should be prepared, i.e., the creamy kind that is mixed with mayonnaise. We use the Beaver brand.).
• Allow to stand for 5 minutes to soften the bread crumbs.
• Mix in the ground turkey.
• The meat mixture will be very soft.
• Form the meat into balls that will fit into your bento box(or on your plate).
• Flatten slightly so that the meat is formed into shapes resembling patties.
• Place in the oven to bake for 20 minutes.
• Meanwhile, make the basting sauce by combining the melted butter, ketchup, and soy sauce.
• Carefully turn the patties over and put them back in the oven until 20 minutes before the meat is cooked through.
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• The time to finish cooking will depend on how large you made your patties.
• I use a meat thermometer to check for doneness.
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• Approximately 20 minutes before the meat cooks through, baste one side of the meat with the sauce, returning to the oven for 10 minutes.
• Turn and baste the other side and return to the oven for the remaining 10 minutes.
• Let cool, add to your bento box, and have a great day hiking.

KATIE LEE'S LOGAN COUNTY HAMBURGERS

Steps:

• To make the burgers, combine the beef, egg, grated onion, garlic powder, salt and pepper in a medium bowl. Mix until combined and then form into 6 thin patties.
• Spread the butter on 1 side of each slice of bread. Heat a large, heavy-duty skillet or griddle over medium-high heat. Cook the burgers to desired doneness, about 3 minutes per side. Drain on paper towels. Drain the grease from the skillet.
• In the same skillet, place 6 slices of bread, butter-side down. Top each with a slice of cheese, if using, some sliced onions and a burger. Top with the remaining cheese, if using, and bread, butter-side up. Cook the sandwiches until golden brown, about 2 minutes per side.
• Serve with mustard, ketchup, tomatoes, pickles or any other desired hamburger toppings.

THE JUICIEST HAMBURGERS EVER

Steps:

• Shape the ground beef into three patties. Place the patties in a shallow dish.
• Combine the beer, Worcestershire sauce, garlic powder, onion salt, and pepper. Pour the marinade over the burgers. Refrigerate for 15 minutes. Flip the burgers over and marinate for an additional 15 minutes.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Place the patties on the hot grill and cook for 2 minutes before flipping them over. Cook the burgers to the desired degree of doneness, about 5 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

FRENCH ONION BURGERS

Steps:

• In a bowl, combine the onions, Worcestershire sauce, salt and mushrooms if using. Crumble beef over mixture and mix well. Shape into 4 patties.
• Grill, uncovered, over medium heat or broil 4 inches from the heat for 6-9 minutes on each side or until no longer pink. Serve on buns with any condiments and toppings of your choice.