Dijonburgers Recipes

BURGERS WITH HONEY DIJON SAUCE

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.

VENISON BURGERS

Steps:

• Grind partially frozen venison meat and pork butt together using a meat grinder or food processor; transfer to a large bowl and cover with plastic wrap. Refrigerate for at least 1 hour.
• Heat unsalted butter in a skillet over medium-low heat; cook and stir onion, mushrooms, and 1 pinch salt in the melted butter until onion is soft and translucent, 5 to 10 minutes. Remove from heat and cool.
• Gently mix ground venison-pork mixture, onion mixture, yogurt, 1 tablespoon Worcestershire sauce, and black pepper together in a bowl until just combined. Form into 6 patties and arrange on a large plate. Cover plate with plastic wrap and refrigerate for at least 1 hour.
• Mix mayonnaise, steak sauce, 1 tablespoon Worcestershire sauce, and lime juice together in a bowl until smooth. Cover bowl with plastic wrap and refrigerate until serving time.
• Preheat oven to 225 degrees F (110 degrees C).
• Spread 1/2 teaspoon butter onto the inside of each split bun.
• Heat a non-stick pan over low heat; cook buns, buttered sides down, in the heated pan until lightly browned, 3 to 5 minutes. Transfer buns to a baking sheet and keep warm in the preheated oven.
• Heat a non-stick skillet over medium heat; cook burgers, sprinkling each side with a pinch of salt, in the hot skillet until your desired degree of doneness is reached, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
• Top each burger with a tomato slice and two slices pepper Jack cheese. Remove skillet from heat and cover pan until cheese is slightly melted, about 5 minutes. Spread 1 to 2 tablespoons of sauce onto the inside of each bun bottom. Add a cheese-tomato burger to each bun bottom; top each burger with bun top.

GOURMET PUB BURGERS

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.

DIJON BURGERS

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.

SMASH BURGERS

Steps:

• Place a 9-in. cast-iron skillet over medium heat. Meanwhile, gently shape beef into 4 balls, shaping just enough to keep together (do not compact). , Increase burner temperature to medium-high; add oil. Working in batches, add beef. With a heavy metal spatula, flatten to 1/4- to 1/2-in. thickness; sprinkle each with 1/8 teaspoon salt and pepper. Cook until edges start to brown, about 1-1/2 minutes. Turn burgers and sprinkle with additional 1/8 teaspoon salt and pepper. Cook until well browned and a thermometer reads at least 160°, 1 minute. Repeat with remaining beef., Serve burgers on buns with toppings as desired.

DIJON PORK BURGERS

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.

BROILED DIJON BURGERS

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.