Dijon Burgers Recipes

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NIMAN RANCH BURGERS



Niman Ranch Burgers image

Provided by Ina Garten

Categories     main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 15

2 pounds ground Niman Ranch beef or other grass-fed premium beef (80 percent lean and 20 percent fat)
1 tablespoon good Dijon mustard
3 tablespoons good olive oil, plus extra for brushing the grill
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
3 sandwich-size English muffins, halved
Good mayonnaise
Caramelized Onions, recipe follows
2 tablespoons good olive oil
2 tablespoons unsalted butter
2 pounds yellow onions, peeled and sliced in half-rounds
1/2 teaspoon fresh thyme leaves
2 tablespoons sherry wine vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Build a charcoal fire or heat a gas grill.
  • Place the ground beef in a large bowl and add the mustard, olive oil, salt, and pepper. Mix gently with a fork to combine, taking care not to compress the ingredients. Shape the meat into 6 (3 1/2-inch) patties of equal size and thickness.
  • When the grill is medium-hot, brush the grill grate with oil to keep the burgers from sticking. Place the burgers on the grill and cook for 4 minutes. Using a big spatula, turn the burgers and cook for another 3 to 4 minutes, until medium-rare or more, or cook longer if you prefer hamburgers more well done.
  • Meanwhile, break apart the English muffins and toast the 6 halves cut side down on the grill. Spread each half with mayonnaise and top with a burger and then with a heaping tablespoon of caramelized onions. Serve hot.
  • Heat the olive oil and butter in a large shallow pot, add the onions and thyme, and toss with the oil. Place the lid on top and cook over medium-low heat for about 10 minutes to sweat the onions. Remove the lid and continue to cook over medium-low heat, stirring occasionally, for 25 to 30 minutes, until the onions are caramelized and golden brown. If the onions are cooking too fast, lower the heat. Add the vinegar, salt, and pepper and cook for 2 more minutes, scraping the brown bits from the pan. Season to taste (they should be very highly seasoned).

BURGERS WITH HONEY DIJON SAUCE



Burgers With Honey Dijon Sauce image

This combination of mayo, Dijon mustard, honey, and tarragon is creamy, sweet, and tangy, making it a delicious topping for any burger.

Provided by Derrick Riches

Categories     Entree     Dinner     Lunch     Sandwich

Time 31m

Yield 5

Number Of Ingredients 12

For the Sauce:
1/3 cup mayonnaise
1/4 cup Dijon mustard
2 tablespoons honey
1/2 tablespoon of fresh​ ​tarragon (finely chopped) or 1/2 teaspoon dried
For the Burgers:
1 1/2 pounds ground beef
1 teaspoon sea salt
1/2 teaspoon black pepper
4 to 5 hamburger buns
1 small sweet onion (sliced into rounds)
1 large tomato (sliced)

Steps:

  • Gather the ingredients.
  • Combine the sauce ingredients in a small bowl.
  • Cover and place in the refrigerator until ready to serve.
  • Preheat the grill to medium-high heat or a cast iron pan or grill pan over medium-high heat. Form the ground beef into 4 or 5 equal-sized burger patties.
  • Season each with salt and black pepper.
  • Place the patties on the grill or pan and cook, flipping once, until they reach your desired doneness . For medium-rare, cook about 7 minutes total, for medium cook about 8 minutes total, and cook for 9 to 10 minutes for medium-well or well-done, or until internal temperature reaches 165 F.
  • Place on the hamburger buns. Top with tomato and onion slices, and a generous helping of honey-Dijon sauce.

Nutrition Facts : Calories 684 kcal, Carbohydrate 42 g, Cholesterol 127 mg, Fiber 3 g, Protein 44 g, SaturatedFat 11 g, Sodium 1247 mg, Sugar 15 g, Fat 37 g, ServingSize 4-5 servings, UnsaturatedFat 0 g

BROILED DIJON BURGERS



Broiled Dijon Burgers image

Betty Crocker's Heart Healthy Cookbook shares a recipe! Dinner ready in just 25 minutes! These beef burgers are broiled for a warm, hearty and delicious meal.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 6

Number Of Ingredients 9

1/4 cup fat-free cholesterol-free egg product or 2 egg whites
2 tablespoons fat-free (skim) milk
2 teaspoons Dijon mustard or horseradish sauce
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup soft bread crumbs (about 2 slices bread)
1 small onion, finely chopped (1/4 cup)
1 pound extra-lean ground beef
6 whole-grain hamburger buns, split and toasted

Steps:

  • Set oven control to broil. Spray broiler pan rack with cooking spray.
  • Mix egg product, milk, mustard, salt and pepper in medium bowl. Stir in bread crumbs and onion. Stir in beef. Shape mixture into 6 patties, each about 1/2 inch thick. Place patties on rack in broiler pan.
  • Broil with tops of patties about 5 inches from heat 6 minutes. Turn, broil until meat thermometer inserted in center reads 160°, about 4 to 6 minutes longer. Serve patties in buns.

Nutrition Facts : Calories 260, Carbohydrate 26 g, Cholesterol 45 mg, Fiber 3 g, Protein 21 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 5 g, TransFat 1 g

GOURMET PUB BURGERS



Gourmet Pub Burgers image

I made burgers similar to these in my college training, and tweaked them a little to satisfy picky eaters at home! Moist and juicy burgers guaranteed every time. Garnish the burger with a slice of pancetta, ancient grainy mustard, red onion slices, iceberg lettuce, and Swiss or blue cheese.

Provided by Lauren_Francis

Categories     Meat and Poultry Recipes     Pork

Time 50m

Yield 6

Number Of Ingredients 10

1 ⅓ pounds ground beef
½ cup bread crumbs
1 shallot, minced
2 tablespoons Dijon mustard
1 egg
1 teaspoon minced garlic
1 pinch kosher salt
1 pinch ground black pepper
6 slices pancetta
6 hamburger buns, split

Steps:

  • Mix ground beef, bread crumbs, shallot, Dijon mustard, egg, garlic, salt, and black pepper together in a large bowl. Refrigerate mixture to incorporate flavors, 20 minutes to 2 hours.
  • Form ground beef mixture into 6 patties.
  • Heat a skillet over medium heat; lay pancetta slices in a single layer in the hot skillet. Cook until pancetta begins to sweat, 3 to 5 minutes. Remove pancetta from skillet and keep warm.
  • Preheat grill for medium heat and lightly oil the grate.
  • Cook patties on the preheated grill until burgers are cooked to your desired degree of doneness, about 4 minutes per side for medium-well burgers. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
  • Place 1 burger into each of the buns; top burger with a pancetta slice.

Nutrition Facts : Calories 445 calories, Carbohydrate 31 g, Cholesterol 102.9 mg, Fat 23 g, Fiber 1.7 g, Protein 26.2 g, SaturatedFat 8.3 g, Sodium 781.3 mg, Sugar 0.9 g

QUINOA DIJON AND SWISS BURGER



Quinoa Dijon and Swiss Burger image

Great dish for gluten free and vegetarian diet. Loaded with protein.

Provided by Amy Woessner

Categories     100+ Everyday Cooking Recipes     Vegetarian

Time 20m

Yield 2

Number Of Ingredients 8

1 ½ cups cooked quinoa
2 tablespoons Dijon mustard
1 egg, beaten
1 clove garlic, minced
2 grinds fresh black pepper
½ cup chickpea (garbanzo bean) flour, or as needed
2 teaspoons vegetable oil, or as needed
2 slices Swiss cheese

Steps:

  • Mix quinoa, mustard, egg, garlic, and black pepper together in a bowl; add enough chickpea flour to hold mixture together to form 2 patties.
  • Heat oil in a skillet over medium heat; cook patties in the hot oil until browned and cooked through, about 4 minutes per side. Add a Swiss cheese slice to each patty and warm until cheese melts, 2 to 3 minutes.

Nutrition Facts : Calories 455.2 calories, Carbohydrate 48.8 g, Cholesterol 119.1 mg, Fat 19.1 g, Fiber 5 g, Protein 21.7 g, SaturatedFat 6.5 g, Sodium 474.8 mg, Sugar 3 g

GRILLED DIJON AND WILD RICE TURKEY BURGERS



Grilled Dijon and Wild Rice Turkey Burgers image

Create burgers on the wild side with wild rice, dill and Dijon.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 9

1/3 cup mayonnaise or salad dressing
1 teaspoon chopped fresh or 1/4 teaspoon dried dill weed
1 teaspoon Dijon mustard
1 pound ground turkey or beef
4 medium green onions, chopped (1/4 cup)
1 cup cooked wild rice
1 tablespoon chopped fresh or 1 teaspoon dried dill weed
2 tablespoons Dijon mustard
6 French rolls, split

Steps:

  • Heat coals or gas grill for direct heat. In small bowl, mix all sauce ingredients. Cover and refrigerate until serving.
  • In large bowl, mix all burger ingredients except rolls. Shape mixture into 6 oval patties, about 3/4 inch thick.
  • Grill patties uncovered over medium heat 12 to 15 minutes, turning once, until no longer pink in center and thermometer inserted in center reads 165°F. Add rolls, cut sides down, for last 4 minutes of grilling until toasted.
  • Serve burgers on rolls. Top with sauce.

Nutrition Facts : Calories 350, Carbohydrate 30 g, Cholesterol 60 mg, Fat 2, Fiber 2 g, Protein 22 g, SaturatedFat 3 g, ServingSize 1 Sandwich, Sodium 620 mg, Sugar 1 g, TransFat 0 g

DIJON BURGERS



Dijon Burgers image

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

Provided by skat5762

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb lean ground beef
2 tablespoons Dijon mustard
2 tablespoons fresh thyme, minced
2 teaspoons white wine
1/2 medium red onion, minced
2 cloves garlic, minced

Steps:

  • Combine all ingredients and gently work into beef (easiest using wet hands).
  • Gently shape beef into patties.
  • Bake on stovetop or grill to desired degree of doneness.

DIJON PORK BURGERS



Dijon Pork Burgers image

Make and share this Dijon Pork Burgers recipe from Food.com.

Provided by dicentra

Categories     Pork

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb ground pork
2 tablespoons Dijon mustard
2 tablespoons nonfat mayonnaise
2 tablespoons chopped onions
1 teaspoon black pepper
1/2 teaspoon salt
4 kaiser rolls, split

Steps:

  • Combine the pork, mustard, mayonnaise, onion, pepper and salt. Shape into 4 burgers.
  • Preheat the grill and spray with cooking spray.
  • Grill the patties for 7-8 minutes or until fully cooked. Serve on Kaiser rolls.

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