Cheesy Walnut Burgers Recipes

CHEESY WALNUT BURGERS

Steps:

• In a large bowl, combine the first nine ingredients; shape into six 3/4-in. thick patties. , In a large skillet, cook patties in oil over medium heat until golden brown on both sides., To bake, place patties on a greased baking sheet. Bake at 350° for 12-13 minutes on each side, turning once, or until browned. Serve on buns with ketchup or yogurt if desired.

CHEESY STEAKBURGERS

Steps:

• Prepare a grill for medium-high heat. Brush the grill with olive oil.
• Put the sirloin, Cheddar, salt, pepper and hot sauce in a bowl and mix. Form into four 8-ounce patties. Grill the patties for 3 to 4 minutes, then flip and grill until cooked to desired doneness, another 3 to 4 minutes.
• Meantime, grill the whole jalapenos for a few minutes until blackened. Grill the burger buns until lightly toasted.
• Transfer the burgers to the buns. Serve with ketchup, mustard, mayonnaise, lettuce, tomato, onion rings and the grilled jalapenos on the side for everyone to assemble their own burgers.

CHEESY CHEESEBURGERS

Steps:

• Divide the beef into 4 equal portions. Press a cube of pepper jack into the center of each and shape the meat around the cheese; form into patties, about 4 inches wide and 3/4 inch thick. Season the patties with salt and pepper.
• Heat the vegetable oil in a large skillet over medium-high heat. Add the patties and cook until browned on the bottom, about 4 minutes. Flip the patties and top each with a slice of Cheddar; cook 4 to 5 more minutes.
• Meanwhile, toast the hamburger buns and spread with ketchup, mustard and/or mayonnaise. Fill with the burgers and top with lettuce, tomato and/or red onion. Serve with pickles.

CHEDDAR-WALNUT GOUGèRES

Steps:

• Set a rack in the center of the oven and heat to 400 degrees. Line 2 large baking sheets with parchment paper.
• Put the butter, milk, salt and 1/2 cup water in a medium saucepan, and bring to a boil. Add the flour all at once, set heat to medium-low and stir without stopping until the mixture pulls away from the pan easily and comes together in a ball. Keep stirring energetically for 3 minutes more; the drier the dough, the better the gougères. Scrape the dough into a mixer with a paddle attachment (or into a large bowl, if you're mixing by hand), and let sit for 1 minute.
• With the mixer at medium speed, add the 4 eggs one by one, and beat for 1 minute after each goes in, scraping the bowl as needed. As you're working, the dough may break into curds; just keep going - it's always fine once the egg white goes in.
• Beat in the egg white, then the mustard. Reduce the mixer speed to low, and blend in the cheese followed by the nuts. Give the dough a few good beats with a sturdy spatula.
• Working with a small cookie scoop or 2 spoons, scoop balls, each about 2 teaspoons, onto the sheets, leaving an inch between each. (Gougères are excellent baked from frozen. They can be frozen at this point; set them in an airtight container once frozen solid.)
• Working with one baking sheet of fresh gougères at a time, slide the gougères into the oven and turn the heat down to 375. Bake for 22 to 24 minutes, or until the gougères are puffed, golden and firm enough to pick up. (If baking frozen gougères, arrange them on a lined baking sheet, and leave at room temperature while you heat the oven. You may need to bake them a couple minutes more, so keep an eye on them.) Serve immediately. Baked gougères can also be reheated briefly in a 350-degree oven.

BLACK BEAN AND WALNUT BURGERS

Steps:

• Process walnuts in a food processor until you have a coarse powder; add oats, flax seeds, cumin, paprika, salt, and ground cinnamon and process again until the oats are ground into a coarse powder. Put black beans and sweet potato into the processor bowl; process until smooth and transfer to a mixing bowl.
• Stir egg, onion, Fresno chile, crimini mushroom, garlic, and soy sauce into the black bean mixture until smoothly integrated; shape into 6 patties.
• Heat vegetable oil in a skillet over medium-high heat until shimmering. Fry patties in oil until a deep-brown crust forms, about 5 minutes per side.

CHEESY BEEF BURGERS

Steps:

• Remove your grill pan and turn the grill on to its highest setting. Put the mince in a bowl and break it up with a fork, add the soy sauce, herbs and two twists of black pepper. Mix well.
• Divide into four burgers. Cut the cheese into four cubes and press a cube into the middle of each burger. Push the mince over to cover the cheese.
• Use a paper towel to wipe sunflower oil over the rack of your grill pan. Place the burgers on the grill pan and cook for seven minutes, changing the grill setting to medium. Then flip the burgers over with a fish slice and cook for a further seven minutes making sure they do not go too brown. Medium cooked burgers will feel springy and well done ones will feel firm.
• Serve in a seeded bun with chips and salad.

CHEESY CHICKEN PARMESAN BURGERS RECIPE BY TASTY

Steps:

• Stir bread crumbs, salt, and parmesan together in a bowl.
• In a large bowl, mix together chicken, salt, pepper, oregano, basil, parsley, minced garlic, and parmesan cheese.
• Grab a handful of the chicken mixture and pat it out flat in your palm.
• Place a slice of mozzarella cheese in the middle and fold the chicken over the edges. Make sure the cheese is fully covered on both sides by the chicken mixture.
• Cover the patty with the bread crumb mixture on both sides.
• Cook patty in a pan over medium-high heat for 4 minutes on each side.
• Place on a bun and garnish with marinara sauce and fresh basil.
• Enjoy!