Butter Burgers With Crispy Cheese Skirts And Onion Pickle Marmalade Recipes

BUTTER BURGERS WITH CRISPY CHEESE SKIRTS AND ONION-PICKLE MARMALADE

Steps:

• For the onion-pickle marmalade: Melt the butter in a medium saucepan over high heat. Add the onions and pickles and cook, stirring occasionally, until the onions are translucent, about 5 minutes. Add the vinegar and cook until the mixture has reduced and become sticky, about 10 minutes. Remove from the heat and set aside.
• For the burgers: Mix the butter with the beef, salt and pepper in a medium bowl until thoroughly combined. Form 6 equal patties with your hands.
• Heat a griddle over medium-high heat until hot. Add the patties and cook until browned on one side, 3 to 4 minutes. Flip and cook the other side until caramelized, 3 to 4 minutes. Flip the patties again. Top 1 patty with a 4-ounce mound of the cheese and cover with a small metal bowl until the cheese melts and cascades around the patty to form a cheese "skirt." When the cheese skirt is crispy around the edges, carefully remove the bowl and transfer the patty with the attached cheese skirt to a plate. Repeat with the remaining patties and cheese.
• For the sauce: Stir the mayonnaise and steak sauce in a small bowl until combined. Dollop an equal amount on the bottom buns. Top with the lettuce, tomatoes and cheese-skirt patties. Dollop with the marmalade, close the burgers and serve right away.

WISCONSIN BUTTER-BASTED BURGERS

Steps:

• Sprinkle ground beef with seasoned salt and pepper. Pulse mushrooms in a food processor until finely chopped. Add to seasoned beef, mixing lightly but thoroughly. Shape into four 1/2-in.-thick patties., In a large skillet, heat 2 tablespoons butter over medium heat. Add burgers; cook 6-8 minutes on each side, basting with butter, until a thermometer reads 160°. Remove from heat; keep warm. Add bun tops to skillet; toast until golden brown., Transfer burgers to bun bottoms. Top each with 1 teaspoon butter. Replace bun tops. Serve with toppings.

ONION AND CHEDDAR BURGERS

Steps:

• In a large bowl, combine beef, onion, egg and ketchup. Season with salt, pepper, oregano, and Worcestershire sauce. Lightly mix in cheddar cheese. Shape beef mixture into 6 thick patties. Preheat oven on broiler setting.
• Place hamburgers on broiler pan. Broil, turning once, until cooked through, about 5 minutes per side. Serve on hamburger buns.

BUTTER BURGERS RECIPE - (4.5/5)

Steps:

• Preheat the broiler. Melt 2 tablespoons butter in a large cast-iron skillet over medium heat. Add the onions and cook until translucent, 6 to 8 minutes. Add 1/3 cup water, cover and continue cooking until the onions are golden brown, about 15 more minutes. Season with salt and pepper. Transfer the onions to a bowl and wipe out the skillet. Divide the meat into 6 loose balls, then gently flatten into thin patties. Heat the skillet over high heat. Add the patties to the hot skillet, smash them flat with a spatula and season with salt and pepper. Cook, flipping once, until well done, about 3 minutes per side. Meanwhile, toast the buns under the broiler. Put the patties on the bottom buns and top each with 1/4 cup sauteed onions. Smear 2 tablespoons butter on the cut side of each top bun, then put on top of the burgers. Slice in half and serve immediately. Photograph by Tina Rupp Recipe adapted from Solly's Grille, Milwaukee for Food Network Magazine

EASY BACON, ONION AND CHEESE STUFFED BURGERS

Steps:

• In a large mixing bowl, mix together the ground beef, salt, black pepper, barbeque sauce and garlic powder using your hands. Taking a small handful at a time (approximately 1/4 pound), shape into 12 patties. Lay patties out on a cookie sheet and cover with plastic wrap; place patties in the refrigerator.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown, about 5 minutes. Remove bacon from skillet with a slotted spoon and drain on paper towels. Turn the heat down to medium and pan fry the onions in the remaining bacon drippings until soft and translucent and just beginning to brown. Mix together onions and bacon in a small bowl.
• Prepare a grill or large skillet for medium heat.
• As the grill heats, pull beef patties out of the refrigerator; top 6 of the patties with 1- 1/2 tablespoons of the bacon and onion mixture each, and sprinkle with shredded cheese. Top each with one of the remaining patties and press the edges together to seal.
• Grill or pan fry the stuffed and sealed patties until cooked through, 2 to 3 minutes per side. Serve on hamburger buns with condiments of your choice.