Brazilian Burgers Recipes

BRAZILIAN BURGERS

Steps:

• Prepare a med-hot fire in a charcoal grill or preheat gas grill to med-high.
• Make the marinade: combine all marinade ingredients in a small bowl.
• Make the patties: combine the pork and cornmeal with half the marinade in a big bowl.
• Handling the meat as little as possible to avoid compacting it, mix well.
• Divide the mixture into 4 equal parts; form into patties to fit the rolls.
• Make the spread: combine the beans, oil, cilantro, and 2 tablespoons marinade in a small bowl; coarsely mash the beans with a fork; set aside.
• Combine the onion and remaining marinade in a small bowl; brush the pepper quarters with vegetable oil.
• When the grill is ready, brush the grill rack with vegetable oil; place the patties on the rack, cover, and cook, turning once, until done to preference, 4-5 minutes per side for medium.
• Grill the peppers, turning several times, until soft and browned, 4-5 minutes on each side.
• During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lighlty.
• To assemble burgers: cover the cut sides of the roll bottoms with the bean spread.
• On each roll bottom, place a patty, a red and green pepper quarter, an orange slice, an equal portion of the marinated onions, and 1 ½ teaspoons of the cilantro.
• Add roll tops and serve.

ITALIAN BURGERS

Steps:

• Preheat a grill to medium high. Heat the olive oil in a skillet over medium-high heat. Working in batches, add the salami in a single layer and cook, turning once, until crisp, about 1 minute per side. Drain on paper towels.
• Add the mushrooms to the skillet and cook, undisturbed, until browned, about 2 minutes. Stir and continue to cook until tender, about 5 more minutes. Season with salt and pepper.
• Form the beef into four 6-ounce patties, about 3/4 inch thick; press the center of each patty with your thumb to make a 1/2-inch-deep indentation. Season the patties on both sides with salt and pepper. Lightly brush the grill grates with vegetable oil, then grill the patties, indentation-side up, until marked on the bottom, about 5 minutes. Flip and cook until marked and slightly firm, about 3 more minutes for medium doneness. Remove the patties to a plate and let rest 5 minutes. Grill the rolls, cut-side down, until lightly toasted, about 1 minute.
• Toss the arugula, vinegar, and olive oil to taste in a bowl; season with salt and pepper. Spread the ricotta on the bun bottoms and top with the burger patties, salami, mushrooms and arugula salad. Cover with the bun tops.

BRANDI'S BEST BURGERS

Steps:

• Preheat an outdoor grill for medium high heat and lightly oil grate.
• In a large bowl, combine the beef, onion soup mix, water, hot sauce and bread crumbs. Mix together well and form into patties.
• Grill patties over medium high heat for 10 to 20 minutes, or to desired doneness.

SICILIAN BURGERS

Steps:

• In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Remove from the heat; stir in the ketchup, relish, salt, basil and pepper. Stir in cheese. , Spread meat mixture onto buns. Wrap sandwiches individually in foil and place in a baking pan. Bake at 325° for 15-20 minutes or until cheese is melted.