BEST BURGER EVER
A very healthy AND flavorful burger with a little extra crunch.
Provided by Susan
Categories Main Dish Recipes Burger Recipes 100+ Hamburger Recipes
Time 20m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat an outdoor grill for medium high heat and lightly oil grate.
- In a large bowl, combine the beef, onion soup mix, egg, hot sauce and oats. Shape into 6 patties.
- Grill patties over medium high heat for 10 to 20 minutes, or to desired doneness.
Nutrition Facts : Calories 323.3 calories, Carbohydrate 10.3 g, Cholesterol 122.5 mg, Fat 17.3 g, Fiber 1.3 g, Protein 30.2 g, SaturatedFat 6.6 g, Sodium 563.9 mg, Sugar 0.6 g
SEVEN FLAVOR HAMBURGER
This ground beef and vegetable mixture in a tomato based sauce is wonderful served on hamburger buns, but equally good over noodles.
Provided by ROBSHAR
Categories Hamburgers
Time 20m
Yield 6
Number Of Ingredients 12
Steps:
- Cook ground beef in a large skillet over medium heat until no longer pink. Stir frequently, and break into pieces. Drain off grease.
- Add onion, celery, and green pepper to the skillet, and season with salt and pepper. Cook, stirring until onion is soft, about 5 minutes. Stir in ketchup, vinegar, sugar, Worcestershire sauce, and tomato sauce. Cover, reduce heat to low, and simmer for 20 minutes. Spoon onto buns, and serve.
Nutrition Facts : Calories 299.6 calories, Carbohydrate 32 g, Cholesterol 46 mg, Fat 11.2 g, Fiber 2.2 g, Protein 17.3 g, SaturatedFat 4 g, Sodium 1076.7 mg, Sugar 8 g
THE BEST HAMBURGER RECIPE (AND AMAZING SECRET SAUCE)
Yield 5
Number Of Ingredients 11
Steps:
- In a large bowl, combine the ground beef, shredded cheese, bbq sauce, and seasonings. Don't add too much bbq sauce or the patties will have a hard time taking shape. Shape patties that are about 1 inch thick (about 5 patties). (You can also freeze the patties after shaping them for about 1 hour to help them hold their shape.)
- Turn grill up to high and let it get hot.
- Reduce heat to medium-high and place the burgers on the grill. Allow this side of the patty to cook for about 4-6 minutes, but make sure it does not burn. Then flip the burger over and cook until done.
- For the sauce, combine all sauce ingredients and whisk until well mixed. Taste and adjust ingredients to your liking.
- Assemble the burgers and serve with the special sauce and other hamburger toppings of choice.
Nutrition Facts : Servingsize 1 serving, Calories 60 kcal, Fat 1 g, SaturatedFat 0 g, Cholesterol 1 mg, Sodium 622 mg, Carbohydrate 12 g, Sugar 7 g, Protein 1 mg
CHEF DONALD'S EXTRA FLAVOUR BURGERS
My son is now a professional chef. He was here last weekend and made us some burgers that just exemplified great eating. His "secret" seems to be the extra fat of the creamer; in our case 18% creamer! Using "heavy cream", "Devon Cream" or "whipping Cream" if you can "take" the fats in your diet will accent the results you can obtain. For those with health issues, "good" fat like olive oil would be a simple substitution. Likewise, if you want it "healthier" substituting rolled oats (oatmeal) for our favoured Caesar Salad croutons The spices are a suggestion; you can always use the herbs you have come to prefer on your own (regional preferences are very different!) For meat, I'll describe it as "ground beef", its your personal choice if you want to use the fattier chuck, or ground sirloin, or lean ground, or regular...I'd love to get my mitts on a couple pounds of ground buffalo and try this out!
Provided by John DOH
Categories < 60 Mins
Time 50m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a pan saute bacon pieces until tender, adding onion slivers and thyme.
- Pour over ground beef and mix well with a fork.
- Add eggs, crouton crumbs, and creamer, again mixing furiously.
- Add balance of ingredients and mix finely.
- Soak your hands thoroughly in cold water (water and fats will not join) and form patties about 3.5" in diameter 3/4" thick, ensuring that the edges are squared (so they don't burn) and center is "dimpled" (so it won't be undercooked when the edges are done).
- Place on a platter and refrigerate for several hours, so that the meat is at even temperature when you go to cook it.
- Place it on a preheated BBQ grill, searing a grill mark on the meat until it hits "release" temperature, and rotating 90° to get a cross thatch sear mark, before flipping the burger to repeat the process on the opposite side.
- In so doing, the grill should be "super heated" on the cooking side, that the grill is really hot, but on dropping the meat on, reduce the heat to nil, and increase the heat on the opposite side, thus cooking by "indirect heat" method and reducing flare ups. When flipping the meat, reverse the heat process, that the grill can sear the meat.
- Use of wood chips is heartily encouraged, mesquite chips will add a wonderful smokiness to the taste, as will hickory.
- If desired, you can "finish" these beauties with a slice of provolone, cheddar or Havarti, just enough to melt before serving.
- Serve with summer fresh field tomato, "refrigerator dills, sliced very thin and sourdough or onion buns, or, in my case "Weight Watchers" Whole Wheat buns, toasted -- .
Nutrition Facts : Calories 537, Fat 36.7, SaturatedFat 15, Cholesterol 201.8, Sodium 410.2, Carbohydrate 17, Fiber 0.5, Sugar 11.8, Protein 33.3
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