EASY HAMBURGERS
These easy hamburgers come together in a snap. Grill and then add your favorite toppings. -James Schend, Taste of Home Deputy Editor
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings.
Number Of Ingredients 5
Steps:
- Shape ground beef into four 3/4-in.-thick patties. Just before grilling, sprinkle with salt and pepper. Grill burgers, covered, over medium heat until a thermometer reads 160°, 5-7 minutes on each side. Top bun bottoms with burgers. If desired, serve with lettuce, tomato, onion, bacon and mayonnaise.
Nutrition Facts : Calories 265 calories, Fat 13g fat (5g saturated fat), Cholesterol 62mg cholesterol, Sodium 495mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 1g fiber), Protein 21g protein.
THE PERFECT BASIC BURGER
Nothing beats a simple hamburger on a warm summer evening! Ground beef is blended with an easy to prepare bread crumb mixture. Pile these burgers with your favorite condiments, pop open a cool drink and enjoy!
Provided by Lindsay Perejma
Categories Main Dish Recipes Burger Recipes 100+ Hamburger Recipes
Time 35m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat an outdoor grill for high heat and lightly oil grate.
- In a medium bowl, whisk together egg, salt and pepper. Place ground beef and bread crumbs into the mixture. With hands or a fork, mix until well blended. Form into 4 patties approximately 3/4 inch thick.
- Place patties on the prepared grill. Cover and cook 6 to 8 minutes per side, or to desired doneness.
Nutrition Facts : Calories 317.3 calories, Carbohydrate 10 g, Cholesterol 124.5 mg, Fat 17.8 g, Fiber 0.7 g, Protein 27.4 g, SaturatedFat 6.8 g, Sodium 474.5 mg, Sugar 0.9 g
EASY STICKY BURGERS
My whole family love this one; it is so easy and tasty and hits the spot on a hot summer day or anytime.
Provided by Bobbie Bushey @grammasings2
Categories Beef
Number Of Ingredients 5
Steps:
- Finely chop green pepper and garlic cloves and saute in large frying pan with a little canola oil or butter (about 3 minutes).
- Add hamburger meat and continue frying till well done and browned. (about 15 min)
- Drain any excess oil from the pan and pour into large bowl.
- Add grated cheese and mix until cheese becomes stringy and makes the meat hold somewhat together (about a minute)
- Place large scoop of mixture on hamburger bun. Top with pickles (I like bread and butter pickles); this is optional.
- Serve with potato salad/coleslaw/baked beans or other side dishes.
EASY STICKY BUNS
Provided by Aaron McCargo Jr.
Time 1h20m
Yield 12 cinnamon buns
Number Of Ingredients 13
Steps:
- Preheat the oven to 450 degrees F. Spray a 9 by 13-inch baking dish well with canola oil spray.
- Remove the pizza dough from the fridge, cover with a clean kitchen towel and let come to room temperature for 30 minutes.
- Place the cherries into a bowl of warm water and let them reconstitute, about 5 minutes. Drain all the water from the cherries and add to the bowl the brown sugar, pecans, walnuts, butter, cinnamon, flour and salt. Stir all until combined.
- Place the dough out onto a lightly floured surface and roll into a large rectangle about 1/2-inch thick. Spread the filling over the dough, leaving a 1-inch border. Next, roll the dough the same way you would a jellyroll, from one end to the other. Trim off the ends and cut into 12 equal slices. Place the rolls into the baking dish so that there are 3 on the short side and 4 on the long side. Place the rolls into the oven and cook until golden brown, about 15 minutes.
- Add the confectioners' sugar, orange juice and zest and vanilla extract to a bowl and stir well to combine. When the rolls come out of the oven, drizzle them with the glaze immediately and let cool for 10 minutes.
EASY STICKY BUNS
Steps:
- Preheat the oven to 400 degrees F. Place a 12-cup standard muffin tin on a sheet pan lined with parchment paper.
- In the bowl of an electric mixer fitted with the paddle attachment, combine the 12 tablespoons butter and 1/3 cup brown sugar. Place 1 rounded tablespoon of the mixture in each of the 12 muffin cups. Distribute the pecans evenly among the 12 muffin cups on top of the butter and sugar mixture.
- Lightly flour a wooden board or stone surface. Unfold 1 sheet of puff pastry with the folds going left to right. Brush the whole sheet with the melted butter. Leaving a 1-inch border on the puff pastry, sprinkle each sheet with 1/3 cup of the brown sugar, 1 1/2 teaspoons of the cinnamon, and 1/2 cup of the raisins. Starting with the end nearest you, roll the pastry up snugly like a jelly roll around the filling, finishing the roll with the seam side down. Trim the ends of the roll about 1/2-inch and discard. Slice the roll in 6 equal pieces, each about 1 1/2 inches wide. Place each piece, spiral side up, in 6 of the muffin cups. Repeat with the second sheet of puff pastry to make 12 sticky buns.
- Bake for 30 minutes, until the sticky buns are golden to dark brown on top and firm to the touch. Be careful - they're hot! Allow to cool for 5 minutes only, invert the buns onto the parchment paper (ease the filling and pecans out onto the buns with a spoon) and cool completely.
MOM'S LEGENDARY STUFFED HAMBURGERS
These are enormous, stick-to-your-ribs kind of burgers with a surprise in the center. A real family favorite. I like to serve them on a bun topped with sauteed mushrooms and Swiss cheese. Use extra lean or lean ground beef instead of medium because the bacon adds to the fat content of the meat.
Provided by LAURASC
Categories Meat and Poultry Recipes Pork
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Prepare a grill for medium heat. When hot, lightly oil the grate.
- Fry the bacon in a skillet over medium heat for about 5 minutes, stirring frequently. Add onions to the pan; cook and stir until bacon is browned, but not crisp and onion is soft. Remove from the pan and drain on a paper towel-lined plate. Season to taste with black pepper.
- In a large bowl, mix together the ground beef and onion soup mix. Divide into 8 balls and then flatten into thin patties. Place a quarter of the bacon mixture onto each of four patties. Top with the remaining patties and press the edges together to seal.
- Grill the burgers for about 15 minutes, turning once, until well done. Serve on buns with your favorite condiments.
Nutrition Facts : Calories 873.8 calories, Carbohydrate 27.6 g, Cholesterol 189.3 mg, Fat 61.6 g, Fiber 1.7 g, Protein 48.2 g, SaturatedFat 23.6 g, Sodium 1215.1 mg, Sugar 3.8 g
3-HOUR BURGER RECIPE BY TASTY
Here's what you need: milk, warm water, active dry yeast, sugar, bread flour, kosher salt, large eggs, unsalted butter, olive oil, yellow onions, kosher salt, water, dry red wine, large egg yolks, garlic, dijon mustard, grapeseed oil, extra virgin olive oil, kosher salt, freshly ground black pepper, lemon juice, sirloin, beef chuck, boneless short ribs, kosher salt, black pepper, gruyère cheese, fresh arugula, french fry, meat grinder
Provided by Matt Ciampa
Categories Dinner
Yield 4 servings
Number Of Ingredients 30
Steps:
- Make the brioche buns: In a liquid measuring cup, combine the milk, ¼ cup (60 ml) water, yeast, and sugar, and let stand until foamy, about 5 minutes.
- In the bowl of a stand mixer fitted with the dough hook, add the flour and salt, and mix on low speed.
- With the mixer running on medium-low speed, add the yeast mixture and mix until just combined.
- Add 2 of the eggs and mix until the eggs are combined and the dough looks sticky, about 1 minute.
- Add the butter 1 tablespoon at a time, and mix until incorporated into the dough. Continue mixing on medium speed for 8 minutes, until the dough is smooth and comes together in a taught ball.
- Transfer the dough to a greased bowl and covered with plastic wrap. Let rise for 1 hour, or until doubled in size.
- Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper.
- Divide the dough into eight equal portions and roll into even balls. Flatten the balls into 3-inch discs and place on the prepared baking sheet. Cover with a kitchen towel and let rise for 30 minutes.
- In a small bowl, whisk together the remaining egg and teaspoon of water. Brush the egg wash over the buns.
- Bake for 15-17 minutes, until the buns are deep golden brown. Let cool to room temperature before serving.
- Make the caramelized onions: Heat the olive oil in a large skillet over medium heat. Once the oil begins to shimmer, add the onions and stir until well coated. Cook the onions for 30 minutes, stirring occasionally, and season with salt. Add ¼ cup (60 ml) of water and scrape up any brown bits on the bottom of the pan. Continue cooking for 30 minutes, until the onions are golden brown, then add the remaining ¼ cup (60 ml) water, scraping up any brown bits. Cook for 30 minutes more, then add ¼ cup (60 ml) of wine, scraping up any brown bits. Cook for another 15 minutes, then add the remaining ¼ cup (60 ml) of wine. Cook for a final 15 minutes, until the onions are deeply caramelized.
- Make the aioli: In a medium bowl, whisk together the egg yolks, garlic, and mustard until smooth.
- Add a drop of grapeseed oil and whisk to combine. Continue adding the grapeseed oil, drop by drop, until the mixture begins to thicken and emulsify. Once thickened, add the remaining grapeseed oil in a slow and steady stream, whisking until combined. The mixture should be thick and glossy.
- Add the olive oil in a slow and steady stream while continuing to whisk.
- Add the salt and pepper and whisk to combine.
- Add the lemon juice in 1-teaspoon increments until the aioli is thick and pale yellow. Cover with plastic wrap and refrigerate until serving.
- Grind the burger meat: Freeze the meat grinder parts before using. Attach the meat grinder to a stand mixture. Working in batches, add the frozen cubed meat and process through the grinder.
- Divide the beef into 4 8 ounce (225 grams) portions and form into patties. Place on a cutting board. Use your thumb to press a divot into the center of each burger.
- Heat the grapeseed oil in a cast iron or stainless steel skillet over medium-high heat until nearly smoking. Add the formed burger patties to the pan and cook for 3-4 minutes, without disturbing.
- Use a spatula to flip the burgers over and place a slice of Gruyère on each one. Cook for another 3-4 minutes, until the burger is cooked through and cheese has melted.
- Place the burgers on the brioche buns, along with the aioli, caramelized onions, and arugula. Serve with fries.
- Enjoy!
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- Combine all the burger ingredients in a bowl until they are really well mixed together – I find it easiest to do this with my hands (but don’t go too mad or you will make the burgers tough).
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