Celebration Burgers Recipes

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JUICIEST HAMBURGERS EVER



Juiciest Hamburgers Ever image

No more dry, lackluster burgers. These are juicy, and spices can be easily added or changed to suit anyone's taste. Baste frequently with your favorite barbeque sauce. If you find the meat mixture too mushy, just add more bread crumbs until it forms patties that hold their shape.

Provided by Jane

Categories     Main Dish Recipes     Burger Recipes     100+ Hamburger Recipes

Time 35m

Yield 8

Number Of Ingredients 7

2 pounds ground beef
1 egg, beaten
¾ cup dry bread crumbs
3 tablespoons evaporated milk
2 tablespoons Worcestershire sauce
⅛ teaspoon cayenne pepper
2 cloves garlic, minced

Steps:

  • Preheat grill for high heat.
  • In a large bowl, mix the ground beef, egg, bread crumbs, evaporated milk, Worcestershire sauce, cayenne pepper, and garlic using your hands. Form the mixture into 8 hamburger patties.
  • Lightly oil the grill grate. Grill patties 5 minutes per side, or until well done.

Nutrition Facts : Calories 288.1 calories, Carbohydrate 9.1 g, Cholesterol 95.5 mg, Fat 17.8 g, Fiber 0.5 g, Protein 21.5 g, SaturatedFat 7 g, Sodium 196.3 mg, Sugar 1.7 g

PUB-STYLE CORNED BEEF BURGERS



Pub-Style Corned Beef Burgers image

Have some leftover corned beef from your St. Patty's Day celebration? Transform it into a burger your family will be talking about for the rest of the year! Consider this your guide to the ultimate pub-style burger topped with caramelized onions, melty cheese and a homemade stout BBQ sauce.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 burgers

Number Of Ingredients 24

2 tablespoons unsalted butter
2 medium yellow onions, thinly sliced (about 4 cups)
Kosher salt and freshly ground black pepper
1 teaspoon dry mustard
1 teaspoon onion powder
1/2 teaspoon ground coriander
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 cup packed dark brown sugar
1 tablespoon tomato paste
One 11.2-ounce bottle stout beer, such as Guinness
1 tablespoon apple cider vinegar
1/2 teaspoon ground coriander
1/2 teaspoon dry mustard
Kosher salt
1 teaspoon cornstarch
8 ounces cooked corned beef, thinly sliced (see Cook's Note)
8 ounces 85 percent lean ground beef
1/2 teaspoon dry mustard
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter, plus more for the buns if desired
8 slices Swiss cheese
4 potato buns, buttered and toasted if desired (see Cook's Note)
French fries, for serving

Steps:

  • For the caramelized onions: Place a large skillet over medium to medium-high heat. Add the butter, onions, 1 cup water and 1/2 teaspoon salt. Cook, stirring frequently, until the onions are soft and most of the water evaporates, about 12 minutes. Add the dry mustard, onion powder, coriander, allspice, cloves, 1/4 cup water and 1/4 teaspoon pepper. Cook, stirring occasionally, until the onions are browned and fragrant, about 5 minutes. Remove from the skillet, cover with aluminum foil to stay warm and set aside. Reserve the skillet.
  • For the stout BBQ sauce: Add the sugar and tomato paste to the same skillet, spreading the mixture into an even layer. Cook until just bubbly, 30 seconds to 1 minute. Add the beer and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Whisk in the vinegar, coriander, dry mustard and 1/2 teaspoon salt. Bring the sauce to a simmer and cook until reduced by about a third, about 5 minutes. Meanwhile, mix together the cornstarch and 1 tablespoon water in a small bowl until smooth and free of clumps. Whisk the slurry into the sauce and simmer until it coats the back of a spoon, about 2 minutes more. Set aside.
  • For the burgers: Rip the corned beef into small 2-inch pieces and place in the bowl of a food processor. Pulse until shredded into small pieces just larger than peas, then transfer to a large bowl. Using your hands, break the ground beef into small pieces over the corned beef. Add the dry mustard, 1 teaspoon salt and 1/2 teaspoon pepper and gently combine the mixture with your hands until thoroughly combined. Form the meat into four 1/2-inch-thick patties.
  • To prepare the burgers, place a large cast-iron skillet over medium-high heat. Add the butter and melt. Once the bubbles subside, place the patties into the skillet and gently press down. Cook, undisturbed, until deeply browned on the edges, 2 to 3 minutes. Flip over. Mound 1/3 cup of the caramelized onions on top of each patty. Top each patty with 2 slices of cheese, allowing the cheese to hang over the sides of the onions. Cover the skillet and cook until the cheese fully melts and drapes over the burger, about 2 minutes. Remove the lid and continue to cook until the cheese gets a crispy, lacy edge, about 1 minute more. Place the patties onto the bottom halves of the burger buns. Generously spoon the stout BBQ sauce on top (about 2 tablespoons per burger). Place the top halves of the buns the patties. Serve immediately with french fries drizzled in more stout BBQ sauce.

CELEBRATION BURGERS



Celebration Burgers image

Make and share this Celebration Burgers recipe from Food.com.

Provided by Millereg

Categories     Lunch/Snacks

Time 40m

Yield 9 serving(s)

Number Of Ingredients 13

2 lbs lean ground beef
2 eggs, beaten
2 tablespoons heavy whipping cream
2 tablespoons milk
2 slices bread, torn up
1 tablespoon dried onion flakes
1/2 tablespoon salt
2 teaspoons prepared horseradish
1/4 teaspoon ground black pepper
1/4 teaspoon dried thyme
1/2 teaspoon mustard powder
1/2 cup sweet unsalted butter
1/2 cup ketchup or 1/2 cup chili sauce

Steps:

  • Light a charcoal fire.
  • Mix eggs with cream and milk, then add torn-up bread onion, salt, horseradish, pepper, thyme, and dry mustard.
  • Stir well, let stand for 10 minutes, and then stir well again, until all is well moistened and the bread is no longer in pieces.
  • Add ground beef and mix well.
  • Melt butter with ketchup and keep warm.
  • Measure out beef in ½-cup increments and form patties.
  • Grill over hot coals on one side.
  • Turn and brush with butter-ketchup mixture.
  • Grill other side.
  • Serve hot.

Nutrition Facts : Calories 329.1, Fat 23.1, SaturatedFat 11.8, Cholesterol 144.7, Sodium 664, Carbohydrate 7.2, Fiber 0.3, Sugar 3.7, Protein 22.6

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