Frenchs Classic Burgers Recipes

FRENCH'S CLASSIC BURGER

Steps:

• Mix ground beef, egg, bread crumbs, salt and pepper in medium bowl. Shape into 4 patties.
• Grill 4 to 6 minutes per side or until desired doneness. Add cheese slices to burgers 1 minute before cooking is completed.
• Spread ketchup on rolls. Serve burgers on rolls. Top with tomato, red onion, and lettuce.

SIZZLE BURGERS

Steps:

• COMBINE beef, Worcestershire, 2/3 cup French Fried Onions, garlic salt and pepper in large bowl. Shape into 4 patties.
• PLACE patties on oiled grid. Grill* over medium heat 10 minutes or until no longer pink in center, turning once. Serve on rolls. Top with remaining 2/3 cup onions.

FRENCH'S CLASSIC BURGERS

Steps:

• MIX ground beef, mustard, garlic salt and pepper. Shape into 6 hamburger patties.
• GRILL burgers over medium-high heat until juices run clear (160°F internal temperature).
• SERVE burgers on hamburger rolls with extra mustard.

FRENCH HAMBURGERS RECIPE - (4.1/5)

Steps:

• Cook minced onion slowly for 10 minutes in butter, until tender, but not brown. Pour into a mixing bowl. Add the ground beef, additional butter, and seasonings to the onions and beat just until combined. Form into 4 patties, 3/4 inch thick. Cover with wax paper and chill several hours. Just before cooking the patties, gently roll them in the flour. In a large, heavy frying pan, melt butter and oil, bring to a moderately high temperature and add patties. Sear them until they're brown on both sides, then reduce heat until they're done to your liking. This usually takes longer than I think, about 15 minutes. Remove patties to a heated oven. Pour fat out of the pan and add sherry (or other wine), scraping up the pan juices, until it's reduced to a thick syrup. Take off the heat and add the butter (allow butter to melt) and serve in a small pitcher to pour over the patties. I often poke holes in the top of each patty (with a fork) so the sauce will ooze down into the meat. Note: the original recipe calls for red wine, white wine, vermouth or beef stock for the sauce. You can use either red wine, sherry or light port or even Madeira.

FRENCH ONION CHEESEBURGER

Steps:

• Put the butter and oil in a large non-stick frying pan. Add the onion and fry over a medium heat for 15 mins or until golden and sticky. Stir through the light brown soft sugar, cider vinegar and wholegrain mustard. Heat the grill to medium-high. Put the beef burgers on a baking sheet and grill on each side for 5-8 mins or until cooked through. For the last minute, top the burgers with the gruyère and grill until bubbling and melted. Lightly toast the brioche buns. Top the buns with the burgers, then the sticky onions and divide the watercress between each.