Best Pub Burger Recipes

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GOURMET PUB BURGERS



Gourmet Pub Burgers image

I made burgers similar to these in my college training, and tweaked them a little to satisfy picky eaters at home! Moist and juicy burgers guaranteed every time. Garnish the burger with a slice of pancetta, ancient grainy mustard, red onion slices, iceberg lettuce, and Swiss or blue cheese.

Provided by Lauren_Francis

Categories     Meat and Poultry Recipes     Pork

Time 50m

Yield 6

Number Of Ingredients 10

1 ⅓ pounds ground beef
½ cup bread crumbs
1 shallot, minced
2 tablespoons Dijon mustard
1 egg
1 teaspoon minced garlic
1 pinch kosher salt
1 pinch ground black pepper
6 slices pancetta
6 hamburger buns, split

Steps:

  • Mix ground beef, bread crumbs, shallot, Dijon mustard, egg, garlic, salt, and black pepper together in a large bowl. Refrigerate mixture to incorporate flavors, 20 minutes to 2 hours.
  • Form ground beef mixture into 6 patties.
  • Heat a skillet over medium heat; lay pancetta slices in a single layer in the hot skillet. Cook until pancetta begins to sweat, 3 to 5 minutes. Remove pancetta from skillet and keep warm.
  • Preheat grill for medium heat and lightly oil the grate.
  • Cook patties on the preheated grill until burgers are cooked to your desired degree of doneness, about 4 minutes per side for medium-well burgers. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
  • Place 1 burger into each of the buns; top burger with a pancetta slice.

Nutrition Facts : Calories 445 calories, Carbohydrate 31 g, Cholesterol 102.9 mg, Fat 23 g, Fiber 1.7 g, Protein 26.2 g, SaturatedFat 8.3 g, Sodium 781.3 mg, Sugar 0.9 g

"ENGLISH" PUB BURGER



English pub food flavors on English muffins!

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 18

1 cup sour cream or creme fraiche
2 round tablespoons prepared horseradish, preferred brand Gold's
2 tablespoons grainy Dijon mustard
1/4 cup finely chopped fresh chives
1/4 cup finely chopped fresh dill
1 clove garlic, grated or pasted
Salt
6 slices bacon, halved across
1 1/2 to 2 pounds (6-to-8-ounce patties) 80-percent ground sirloin
About 3 tablespoons grated onion (from a small white or yellow peeled onion)
Coarse salt and coarse black pepper
2 tablespoons Worcestershire sauce
1 tablespoon neutral oil
8 slices sharp yellow Cheddar cheese
4 sandwich-size English muffins
Melted butter, to brush muffins
Dill pickle slices
Watercress, 2 cups

Steps:

  • Preheat the oven to 425 degrees F.
  • Heat a cast-iron skillet over medium-high heat.
  • For the sauce: Stir up the sour cream, horseradish, mustard, chives, dill and garlic in a small bowl and adjust salt to taste.
  • For the burgers: Arrange the bacon on wire-rack-lined rimmed baking sheet or slotted pan. Bake until very crisp, 12 to 14 minutes.
  • Combine the beef with grated onion, salt and pepper and Worcestershire sauce and score into 4 portions. Form 4 patties of the beef mixture thinner at center than edges for even cooking. Cook patties in a little oil, about 7 minutes, turning occasionally. Then melt 2 slices of cheese on the patties for a minute or so.
  • While the patties cook, toast the English muffins. Lightly butter bottoms and add thinly sliced dill pickle chips.
  • Place burgers on buttered side of muffin and top with 3 half-slices of bacon, watercress and horseradish sauce.

HAMBURGERS (TAVERN STYLE)



Hamburgers (Tavern Style) image

Here is the hamburger you get in better taverns and bars, plump and juicy, with a thick char that gives way to tender, medium-rare meat. It is best cooked in a heavy, cast-iron skillet slicked with oil or fat. Ask a butcher for coarse-ground chuck steak, with at least a 20 percent fat content, or grind your own. Keep it in the refrigerator until you are ready to cook, and then when you do, form your patties gently. Season after the meat is in the pan.

Provided by Sam Sifton

Categories     burgers, main course

Time 20m

Yield 4 servings

Number Of Ingredients 6

1/2 teaspoon neutral oil, like canola, or a pat of unsalted butter
2 pounds ground chuck, at least 20 percent fat
Kosher salt and black pepper to taste
4 slices cheese (optional)
4 soft hamburger buns
Lettuce leaves, sliced tomatoes and condiments, as desired

Steps:

  • Add oil or butter to a large cast-iron or stainless-steel skillet and place over medium heat. Gently divide ground beef into 4 small piles of around 8 ounces each, and then lightly form these into thick patties of around 3 1/2 inches in diameter, like flattened meatballs. Season aggressively with salt and pepper.
  • Increase heat under skillet to high. Put hamburgers into the skillet with plenty of distance between them and allow them to cook, without moving, for approximately 3 minutes. Use a spatula to turn hamburgers over. If using cheese, lay slices on meat.
  • Continue to cook until meat is cooked through, approximately another 3 to 4 minutes for medium-rare. Remove hamburgers from skillet and allow to rest for approximately 5 minutes; meanwhile, toast the buns. Place hamburgers on buns and top as desired.

BAR BURGERS



Bar Burgers image

There are plenty of fancy recipes for hamburgers, but as most of you know.. the best burgers are those ones that you get at the neighborhood bar. Whats the secret? The big secret is that there is no secret! The grill cook is just trying to fill the order as quickly as possible with no special effort. The simplicity is what makes bar burgers taste so good. One of the keys is to buy meat labeled hamburger.. no lean ground meat for these. Look for the packages with the grind marks visible.. These are the best!!

Provided by BETHANY T.

Categories     Lunch/Snacks

Time 25m

Yield 6 serving(s)

Number Of Ingredients 5

2 lbs hamburger
6 hamburger buns
2 tablespoons butter
kosher salt
pepper

Steps:

  • Heat griddle or cast iron pan on medium high heat.
  • Without disturbing grind marks, carefully divide hamburger into 6 sections.
  • Place hamburger sections on hot griddle.
  • Press hamburgers down onto griddle with a heavy spatula. Use pressure. this causes the hamburgers to stick to the griddle and prevents shrinkage.
  • Sprinkle tops with salt and pepper and any other spices you may want to use.
  • When the edges look cooked and juices rise to the top, turn over but dont press down again.
  • When bottoms are browned, and burger is to desired doneness, remove from griddle and set aside.
  • Cover with foil or wax paper.
  • Spread cut sides of buns lightly with butter.
  • Place butter side down on griddle until lightly browned.
  • Place burgers on buns and top with your favorite toppings.

Nutrition Facts : Calories 442.5, Fat 22.9, SaturatedFat 9.5, Cholesterol 111.7, Sodium 333.6, Carbohydrate 21.3, Fiber 0.9, Sugar 2.7, Protein 35.4

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