CHRIS' BAY AREA BURGER
These burgers are the hit of my town. All my friends come over every weekend just for these burgers. With a little bit of basil leaves, and some olive oil, you will drooling all over yourself while you eat these.
Provided by GAVEN
Categories Main Dish Recipes Burger Recipes 100+ Hamburger Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat an outdoor grill for high heat. Mix together the ground beef, garlic, olive oil, salt, pepper, and basil. Divide into four balls, and flatten into patties.
- Cook the patties for about 3 to 5 minutes on each side, or to desired doneness. The internal temperature should be at least 160 degrees F (70 degrees C). Remove from grill and place onto hamburger buns. Top with desired toppings and condiments.
Nutrition Facts : Calories 392.9 calories, Carbohydrate 22.6 g, Cholesterol 71 mg, Fat 22.6 g, Fiber 1.4 g, Protein 22.9 g, SaturatedFat 6.8 g, Sodium 1178.7 mg
CHRIS' BEST BURGERS
Been searching for that perfect burger recipe, but end up making a meatloaf sandwich? Been looking for that 'Wow!' reaction at your next BBQ? Look no more, this simple recipe does just that. I can't count how many have asked/begged for this recipe at my BBQs, so now it's time to share! Serve on buttered and toasted kaiser rolls and condiments of choice.
Provided by ChrisG
Categories Meat and Poultry Recipes Lamb Ground
Time 4h50m
Yield 5
Number Of Ingredients 6
Steps:
- Melt butter in a skillet over medium heat and cook and stir onion until nearly translucent, about 4 minutes; remove from heat and cool to room temperature.
- Mix the beef chuck, lamb, onion, Worcestershire sauce, salt, and black pepper in a bowl. Divide the mixture into fifths and form each portion into a large burger. Press an indentation in the center of each burger with your thumb to keep burgers flat while cooking. Chill the patties thoroughly, 4 to 8 hours. Allow burgers to warm to room temperature before cooking.
- Preheat an outdoor grill for high heat, and lightly oil the grate.
- Cook burgers on the hot grill until they show grill marks and the meat is no longer pink inside, about 5 minutes per side. Do not press burgers with a spatula as they cook, and flip only once. Let stand 1 minute before serving.
Nutrition Facts : Calories 434.5 calories, Carbohydrate 2.6 g, Cholesterol 145.9 mg, Fat 28.8 g, Fiber 0.3 g, Protein 38.5 g, SaturatedFat 11.7 g, Sodium 191.7 mg, Sugar 1.2 g
ULTIMATE BACKYARD BURGER
Steps:
- For the ketchup: Saute the shallots and garlic in the olive oil in a large skillet over low heat until translucent, 4 to 6 minutes. Add the honey and cook for 2 to 3 minutes more. Add the tomatoes, corn syrup, vinegar, sugar and chipotle puree and simmer for 30 minutes. Puree the mixture in a blender or food processor, adding vegetable stock if the ketchup is too thick. Season with salt and pepper.
- For the mustard aioli: Combine the lemon juice and egg yolk in a food processor. Whisk together the canola and olive oil, and then slowly stream in until the mixture is thick and emulsified. Alternatively, this can be done in a mixing bowl with a whisk. Add the mustard, mustard powder and salt and combine. Season with more salt if needed.
- For the burger: Preheat the oven to 375 degrees F. Heat the grill to high heat. Brush both sides of the bacon with some of the smoked chili ketchup. Place on a baking sheet and bake for 15 to 20 minutes, turning halfway through.
- Gently fold the butter into the ground meat along with the paprika and cumin. Form the beef mixture into 6 patties, and sprinkle both sides liberally with salt and black pepper.
- Brush the brioche buns on each side with olive oil and grill the insides until golden brown, 1 to 2 minutes. Grill the burgers until medium rare, 3 to 4 minutes per side. Once you flip the burger, add a thick slice of the cheese to each and keep the cover closed to let melt.
- Spread the mustard aioli on one side of the buns and the smoked chili ketchup on the other. Place the burgers on the bun cheese-side up and top each with 2 strips of bacon.
CHRIS' BAY AREA BURGER
Categories Basil Beef Grill/Barbecue
Number Of Ingredients 7
Steps:
- Preheat an outdoor grill for high heat.
- Mix together the ground beef, garlic, olive oil, salt, pepper, and basil. Divide into four balls, and flatten into patties.
- Cook the patties for about 3 to 5 minutes on each side, or to desired doneness. The internal temperature should be at least 160 degrees F (70 degrees C).
- Remove from grill and place onto hamburger buns. Top with desired toppings and condiments.
- Note: Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
ULTIMATE BACKYARD BURGER
Steps:
- For the ketchup: Saute the shallots and garlic in the olive oil in a large skillet over low heat until translucent, 4 to 6 minutes. Add the honey and cook for 2 to 3 minutes more. Add the tomatoes, corn syrup, vinegar, sugar and chipotle puree and simmer for 30 minutes. Puree the mixture in a blender or food processor, adding vegetable stock if the ketchup is too thick. Season with salt and pepper.
- For the mustard aioli: Combine the lemon juice and egg yolk in a food processor. Whisk together the canola and olive oil, and then slowly stream in until the mixture is thick and emulsified. Alternatively, this can be done in a mixing bowl with a whisk. Add the mustard, mustard powder and salt and combine. Season with more salt if needed.
- For the burger: Preheat the oven to 375 degrees F. Heat the grill to high heat. Brush both sides of the bacon with some of the smoked chili ketchup. Place on a baking sheet and bake for 15 to 20 minutes, turning halfway through.
- Gently fold the butter into the ground meat along with the paprika and cumin. Form the beef mixture into 6 patties, and sprinkle both sides liberally with salt and black pepper.
- Brush the brioche buns on each side with olive oil and grill the insides until golden brown, 1 to 2 minutes. Grill the burgers until medium rare, 3 to 4 minutes per side. Once you flip the burger, add a thick slice of the cheese to each and keep the cover closed to let melt.
- Spread the mustard aioli on one side of the buns and the smoked chili ketchup on the other. Place the burgers on the bun cheese-side up and top each with 2 strips of bacon.
CHRIS' BURGERS
My husband is famous for these and is always asked to make them. My youngest daughter, who can barely hold the burger in her little hands, finishes one all by herself cause they are so good! Originally posted on Allrecipes.com and named "Chris' Bay Area Burgers"...good thing my husband's name is Chris as well:)
Provided by Taylors Mommy
Categories Meat
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat an outdoor grill for high heat. Mix together the ground beef, garlic, olive oil, salt, pepper, and basil. Divide into four balls, and flatten into patties. Make a thumb imprint in the middle of each patty so they cook level.
- Cook the patties for about 3 to 5 minutes on each side, or to desired doneness. The internal temperature should be at least 160 degrees F (70 degrees C). Remove from grill and place onto hamburger buns. Top with desired toppings and condiments.
Nutrition Facts : Calories 307.4, Fat 23.8, SaturatedFat 7.6, Cholesterol 77.1, Sodium 947.5, Carbohydrate 0.9, Fiber 0.2, Protein 21.3
CHRIS' BLACK BEAN AND RICE BURGERS
I took the best elements of all of the bean burgers recipes ive seen and made these great tasting and healthy burgers for myself the other night. I was greatly impressed by how they turned out and I hope you are too. This recipe is intended to make enough burgers to be frozen for later eating- experiment with the measurements to make a more individual sized recipe.
Provided by mycashewchicken
Categories Black Beans
Time 35m
Yield 12-15 serving(s)
Number Of Ingredients 6
Steps:
- Drain most or all of the can liquid from beans in a strainer and add kidney beans and black beans together in a blender. Mash on a high setting, pulsing to keep the mixture moving and circulating toward the blade. Let the bean mixture blend until there are only small amounts of whole or chopped beans in a mostly mashed medium.
- Pour bean mixture into a large mixing bowl and beat in 2 large eggs. Add to this any spices, vegetables, or seasonings preferred. Garlic powder, salt, pepper, fresh lime juice, and a generous amount of chili powder are all very recommended. Corn could also be added at this point along with salsa or a similarly diced mixture. Add no more than 1 to 2 cups of salsa to prevent bean mixture from becoming too thin.
- Add 3 tablespoons Mayonnaise and beat until fully mixed. Mayonnaise can be omitted as it is only included as extra flavor and fat.
- Add in 1 cup of cooked Brown Rice- may use up to 2 cups if desired. Blend completely into bean mixture.
- Slowly stir in package of bread crumbs; mixture will visibly thicken into a heavy paste when all bread crumbs are absorbed.
- The mixture should be very bulky by this point and easily manipulated and rolled with the hands. If the mixture is too runny, add more bread crumbs. Grab handfuls of the bean mixture and press into patties of a medium thickness.
- Servings vary depending on size of burgers- make more or make less- recommended that burgers not be too thick.
- Fry bean burgers on a skillet or frying pan until crust browns slightly. Serve on buns and garnish with traditional burger garnishments.
- These bean burgers freeze extremely well, store in airtight container. Before cooking frozen burgers defrost in microwave similarly to ground beef.
Nutrition Facts : Calories 387.2, Fat 5, SaturatedFat 1.1, Cholesterol 36.2, Sodium 300.3, Carbohydrate 67.7, Fiber 12.2, Sugar 2.9, Protein 18.1
CHORIZO BURGERS
I've always enjoyed a hamburger right off the grill, and in the Southwest we enjoy chorizo, so I combined the two. Instead of using store-bought condiments, I use fresh ingredients to brighten up the burgers along with some pickled vegetables. I like to serve these burgers with a side of deep-fried Brussels sprouts. -Robert J. Johnson, Chino Valley, Arizona
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, whisk sugar, water and vinegar together until sugar is dissolved. Add red onion and jalapeno; let stand at least 1 hour., Combine beef and chorizo; shape beef into two 3/4-in.-thick patties. Sprinkle with salt and pepper. Grill burgers, covered, over medium heat until a thermometer reads 160°, 6-8 minutes on each side. Grill buns over medium heat, cut side down, until toasted, 30-60 seconds. Drain pickled vegetables. Serve burgers on buns with spinach, pickled vegetables, and horseradish.
Nutrition Facts : Calories 555 calories, Fat 30g fat (11g saturated fat), Cholesterol 103mg cholesterol, Sodium 1264mg sodium, Carbohydrate 36g carbohydrate (10g sugars, Fiber 5g fiber), Protein 34g protein.
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