Brazilianburgers Recipes

STEAKHOUSE BURGERS

Steps:

• Preheat the grill to high heat.
• In a large bowl, mash the bread and milk together with a fork until it forms a chunky paste. Add the salt, pepper, garlic, Worcestershire sauce and ketchup and mix well.
• Add the ground beef and scallions and break the meat up with your hands. Mix everything together until evenly combined. Divide the mixture into 8 equal portions and form compact balls. Flatten the balls into ¾-inch patties about 4½ inches across. Form a slight depression in the center of each patty to prevent the burgers from puffing up on the grill.
• Oil the grilling grates. Grill the burgers, covered, until nicely browned on the first side, 2 to 4 minutes. Flip burgers and continue cooking for a few minutes more until desired doneness is reached. Before serving, toast the buns on the cooler side of the grill if desired.
• Freezer-Friendly Instructions: The uncooked burgers can be frozen for up to three months. (Freeze the burgers on a baking sheet or plate so their shape sets, then transfer them to a sealable plastic bag for easy storage.) Defrost the burgers overnight in the refrigerator prior to serving and then cook as directed.

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.

BRAZILIAN CHURRASCO (BRAZILIAN BARBECUED BEEF)

Steps:

• Preheat grill.
• Cut tenderloin into about six pieces.
• Reduce heat and place tenderloin pieces on the grill.
• As the meat started to cook dissolve the salt in the water and add the garlic.
• When the meat is browned on the outside baste.
• Keep basting throughout until the meat is done.

ITALIAN HAMBURGERS

Steps:

• Combine the first seven ingredients. Crumble beef and sprinkle 3 tablespoons Parmesan cheese over mixture; mix well. Shape into six patties. , In a large skillet, cook patties for 2 minutes on each side or until lightly browned. Combine the tomato sauce and Italian seasoning; pour over patties. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until meat is no longer pink. Sprinkle with remaining cheese. serve patties and sauce over spaghetti if desired.