PERFECT BURGER
Bobby's Flay's Perfect Burger recipe from Food Network needs only a handful of ingredients, a hot grill and toasted hamburger buns.
Provided by Bobby Flay
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.
- IF USING A GRILL: Heat a gas grill to high or heat coals in a charcoal grill until they glow bright orange and ash over. Brush the burgers with the oil. Grill the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey. Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese; see step 3) or until cooked to desired degree of doneness. Cook turkey burgers until cooked throughout, about 5 minutes on the second side.
- IF USING A GRILL PAN: Heat a grill pan over high heat on top of the stove. Cook the burgers as for a grill, above.
- IF USING A SAUTE PAN OR GRIDDLE (PREFERABLY CAST IRON): Heat the oil in the pan or griddle over high heat until the oil begins to shimmer. Cook the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey. Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese) or until cooked to desired degree of doneness. Cook turkey burgers until cooked throughout, about 5 minutes on the second side.
- Add the cheese, if using, to the tops of the burgers during the last minute of cooking and top with a basting cover, close the grill cover, or tent the burgers with aluminum foil to melt the cheese.
- Sandwich the hot burgers between the buns and serve immediately.
PERFECT BEEF BURGERS
Provided by Food Network Kitchen
Time 20m
Yield 4 burgers
Number Of Ingredients 5
Steps:
- Sprinkle the ground beef evenly with 1/2 teaspoon salt in a large bowl. Gently form the meat into 4 balls, then lightly press into 4-inch-wide, 1-inch-thick patties. Make a 2-inch-wide indentation in the center of each with your thumb to prevent the burgers from bulging when grilled.
- Preheat a grill to high. Season the patties with salt and pepper. Grill, undisturbed, until marked on the bottom, 3 to 5 minutes. Turn and grill until the other side is marked and the patties feel firm, 3 to 5 more minutes; if desired, top each burger with 2 slices cheese during the last 2 minutes of cooking and cover with a disposable aluminum pan to melt.
- Serve the patties on the buns; top with lettuce and tomato.
JUICIEST HAMBURGERS EVER
No more dry, lackluster burgers. These are juicy, and spices can be easily added or changed to suit anyone's taste. Baste frequently with your favorite barbeque sauce. If you find the meat mixture too mushy, just add more bread crumbs until it forms patties that hold their shape.
Provided by Jane
Categories Main Dish Recipes Burger Recipes 100+ Hamburger Recipes
Time 35m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat grill for high heat.
- In a large bowl, mix the ground beef, egg, bread crumbs, evaporated milk, Worcestershire sauce, cayenne pepper, and garlic using your hands. Form the mixture into 8 hamburger patties.
- Lightly oil the grill grate. Grill patties 5 minutes per side, or until well done.
Nutrition Facts : Calories 288.1 calories, Carbohydrate 9.1 g, Cholesterol 95.5 mg, Fat 17.8 g, Fiber 0.5 g, Protein 21.5 g, SaturatedFat 7 g, Sodium 196.3 mg, Sugar 1.7 g
GOURMET PUB BURGERS
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
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
BEST HAMBURGER EVER
These burgers are the best on the grill in the summertime. Jam-packed with all kinds of stuff, and no tasteless bread crumbs!
Provided by UNIVSTUDENT
Categories Main Dish Recipes Burger Recipes 100+ Hamburger Recipes
Time 30m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat a grill for high heat.
- In a large bowl, mix together the ground beef, onion, cheese, soy sauce, Worcestershire sauce, egg, onion soup mix, garlic, garlic powder, parsley, basil, oregano, rosemary, salt, and pepper. Form into 4 patties.
- Grill patties for 5 minutes per side on the hot grill, or until well done. Serve on buns with your favorite condiments.
Nutrition Facts : Calories 444.5 calories, Carbohydrate 8.8 g, Cholesterol 173.6 mg, Fat 27.5 g, Fiber 1.2 g, Protein 39 g, SaturatedFat 11.9 g, Sodium 966.9 mg, Sugar 1.8 g
THE BEST BEEF BURGER
Adding a bit of water to the mixture ensures that the patties stay deliciously moist as they cook to well done.You might also like these Popular Burger Recipes.
Provided by Canadian Living Cooks
Categories Barbeque,bbq,beef,canada day,dinner,grill,lunch,Main,North American,quick and easy
Time 10m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In bowl, beat egg and water with fork; mix in bread crumbs, onion, mustard, salt, Worcestershire and pepper.
- Mix in beef.
- Shape into four 1/2-inch (1 cm) thick patties. (Make-ahead: Cover and refrigerate for up to 6 hours. Or layer between waxed paper in airtight container and freeze for up to 1 month; thaw in refrigerator).
- Place patties on greased grill over medium-high heat; close lid and cook, turning patties once, for about 10 minutes or until no longer pink inside.
- Place in hamburger buns.
PUB-STYLE CORNED BEEF BURGERS
Have some leftover corned beef from your St. Patty's Day celebration? Transform it into a burger your family will be talking about for the rest of the year! Consider this your guide to the ultimate pub-style burger topped with caramelized onions, melty cheese and a homemade stout BBQ sauce.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 burgers
Number Of Ingredients 24
Steps:
- For the caramelized onions: Place a large skillet over medium to medium-high heat. Add the butter, onions, 1 cup water and 1/2 teaspoon salt. Cook, stirring frequently, until the onions are soft and most of the water evaporates, about 12 minutes. Add the dry mustard, onion powder, coriander, allspice, cloves, 1/4 cup water and 1/4 teaspoon pepper. Cook, stirring occasionally, until the onions are browned and fragrant, about 5 minutes. Remove from the skillet, cover with aluminum foil to stay warm and set aside. Reserve the skillet.
- For the stout BBQ sauce: Add the sugar and tomato paste to the same skillet, spreading the mixture into an even layer. Cook until just bubbly, 30 seconds to 1 minute. Add the beer and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Whisk in the vinegar, coriander, dry mustard and 1/2 teaspoon salt. Bring the sauce to a simmer and cook until reduced by about a third, about 5 minutes. Meanwhile, mix together the cornstarch and 1 tablespoon water in a small bowl until smooth and free of clumps. Whisk the slurry into the sauce and simmer until it coats the back of a spoon, about 2 minutes more. Set aside.
- For the burgers: Rip the corned beef into small 2-inch pieces and place in the bowl of a food processor. Pulse until shredded into small pieces just larger than peas, then transfer to a large bowl. Using your hands, break the ground beef into small pieces over the corned beef. Add the dry mustard, 1 teaspoon salt and 1/2 teaspoon pepper and gently combine the mixture with your hands until thoroughly combined. Form the meat into four 1/2-inch-thick patties.
- To prepare the burgers, place a large cast-iron skillet over medium-high heat. Add the butter and melt. Once the bubbles subside, place the patties into the skillet and gently press down. Cook, undisturbed, until deeply browned on the edges, 2 to 3 minutes. Flip over. Mound 1/3 cup of the caramelized onions on top of each patty. Top each patty with 2 slices of cheese, allowing the cheese to hang over the sides of the onions. Cover the skillet and cook until the cheese fully melts and drapes over the burger, about 2 minutes. Remove the lid and continue to cook until the cheese gets a crispy, lacy edge, about 1 minute more. Place the patties onto the bottom halves of the burger buns. Generously spoon the stout BBQ sauce on top (about 2 tablespoons per burger). Place the top halves of the buns the patties. Serve immediately with french fries drizzled in more stout BBQ sauce.
SOUTHERN MUSHROOM-BEEF BURGERS
This recipe is sponsored by Mushroom Council. Mushrooms have a natural umami flavor and a meaty texture, so they blend well with ground beef. I love the combination!
Provided by Kardea Brown
Categories main-dish
Time 45m
Yield 6 burgers
Number Of Ingredients 22
Steps:
- Make the pimiento cheese: In a bowl, mix both cheddars, the cream cheese, pimientos, mayonnaise, chives, garlic powder, cayenne and paprika. Season with salt and black pepper. Add the reserved pimiento liquid to loosen slightly. Cover and refrigerate until ready to serve.
- Make the patties: In a bowl, combine the beef, mushrooms, Worcestershire sauce, onion powder, paprika, garlic powder, 1 1/2 teaspoons salt and 1 tablespoon black pepper. Form into 6 extra-large patties, about 8 ounces each. Make a little indentation in the center of each patty.
- Preheat a grill pan to medium-high heat. Grill the patties for 4 minutes on each side, or until the internal temperature reaches 150˚ F to 155˚ F (I like my burger medium well), topping each patty with a large dollop of the pimiento cheese during the last 1 to 2 minutes of cooking. If you like your patties more on the rare side, take them off the grill when the internal temperature reaches 140˚ F. Remove the patties and cover with foil for about 5 minutes. While the burgers rest, slather the buns with melted butter and place them on the grill for about a minute (keep an eye on them to avoid burning).
- Make the sauce: Mix the mayonnaise and barbecue sauce in a small bowl. To assemble the burgers, spread the barbecue mayonnaise on the bottom buns. Top with the lettuce and tomatoes. Add the burgers, red onions and pickles. Place the bun tops on the burgers.
MOZZARELLA-BEEF BURGERS
Make and share this Mozzarella-Beef Burgers recipe from Food.com.
Provided by CookingONTheSide
Categories Lunch/Snacks
Time 22m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat grill to medium-high heat.
- Mix meat, cheese, bread crumbs and 2 tablespoons of the barbecue sauce.
- Shape into four patties.
- Place patties on grill; cover grill with lid.
- Grill 4 to 6 minute on each side or until burgers are cooked through (160°F), brushing with remaining 2 tablespoons barbecue sauce during last 2 minute of grilling time.
- Fill buns with burgers and lettuce, if desired.
- For more flavor, try adding 2 tablespoons KRAFT 100% Grated Parmesan Cheese and 1/4 teaspoons Italian seasoning to the meat mixture.
- Serve with pickles, if desired.
Nutrition Facts : Calories 500.8, Fat 24.4, SaturatedFat 10.2, Cholesterol 95.3, Sodium 682.5, Carbohydrate 33.8, Fiber 1.7, Sugar 4.5, Protein 34.1
FOGHORNS BEEF BURGER
Make and share this Foghorns Beef Burger recipe from Food.com.
Provided by Foghorn 2
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix all ingredients together in a bowl, adding the breadcrumbs and yoghurt last, in order to grade the consistency of the mixture.
- Form into burgers (patties), rest for 30 mins, in a fridge if possible.
- Cook slowly in a grill (ridged) pan in a little oil, alternatively, brush with oil, place under salamander (broiler) and cook until slightly brown on both sides.
- Best served without a bun, with fried onions and pont-neuf potatoes.
Nutrition Facts : Calories 279.1, Fat 18.9, SaturatedFat 7.7, Cholesterol 77.9, Sodium 68.3, Carbohydrate 3.6, Fiber 0.4, Sugar 1.9, Protein 22.4
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