Garden Burgers With Mustard Sauce 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.

MUSTARD-GLAZED MUSHROOM BURGER

Steps:

• Preheat the grill to medium-high heat.
• Form the beef into 6 burgers; sprinkle with salt and pepper. To make the glaze, mix together the mustard, soy sauce and sugar in a small bowl.
• Grill the burgers until desired doneness, 4 to 5 minutes per side for medium rare, brushing the burgers with the glaze about halfway through. A minute before removing the burgers from the grill, top with the cheese.
• Meanwhile, heat the oil in a large skillet over medium-high heat. Cook the mushrooms until beginning to soften, about 5 minutes. Add the thyme and garlic and cook until the mushrooms are soft, about 3 minutes more. Season with salt and pepper.
• Toast the buns and serve the burgers with the mushroom topping.

GARDEN BURGERS WITH MUSTARD SAUCE

Steps:

• To make the mustard sauce: In a small bowl, combine the mayonnaise and mustard. Spread on the bottoms of the buns. Top with the burgers and serve.

SMASHED HAMBURGERS WITH CARAMELIZED ONIONS

Steps:

• Heat 2 tablespoons oil in a large (12-inch) sauté pan over medium heat, add the onions, and cook for 8 to 10 minutes, stirring occasionally, until the onions are tender and starting to brown. Add the sugar, reduce the heat to low, and cook for 10 to 15 minutes, stirring occasionally, until the onions are browned and caramelized. Add the vinegar and cook for 30 seconds to deglaze the pan.
• Meanwhile, combine the dry mustard, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper in a small bowl. Place the ground beef in a medium bowl and sprinkle on the mustard mixture. With your fingers, lightly work the mustard into the beef and shape into four 1-inch-thick patties. Place them on a plate and freeze for exactly 15 minutes.
• Heat a large (12-inch) cast-iron skillet over medium-high heat and add 1 1/2 tablespoons oil. From the freezer, place the burgers directly in the hot skillet. With a large metal spatula, firmly press each burger into the pan. Cook the burgers for 2 1/2 to 3 minutes, without moving them, so the bottoms get browned and crusty. Flip the burgers, then spoon on the onions and sprinkle the Gruyère on top. Place a lid on the skillet and cook the burgers for 1 1/2 to 2 minutes, until the cheese is melted and the burgers are medium-rare inside. Place one burger on each roll and serve hot with ketchup on the side.

SMOKY BEER BURGERS WITH CREAMY MUSTARD SAUCE

Steps:

• Preheat grill over medium-high heat.
• Place the meat in a bowl and add the cheese. Peel the onion and halve it, if using the medium onion. Grate about 3 to 4 tablespoons of onion directly over the meat into the bowl. Finely chop the remaining onion and reserve for topping. Add spices to meat: paprika, cumin and about 1 tablespoon of grill seasoning and/or some salt and pepper. Add garlic, parsley and Worcestershire and beer then form 4 large patties making them a little thinner at the center than at edges. Burgers plump when you cook them so this will prevent burger bulge. Drizzle a little olive oil over the burgers then grill about 4 minutes on each side for medium rare, 5 minutes on each side for medium and 6 to 7 minutes on each side for well done.
• Mix mustard and sour cream with dill.
• Serve patties on bun bottoms and top with lettuce, pickles, chopped raw onion. Slather bun tops with sauce and serve.

TURKEY BURGERS WITH A MUSTARD SAUCE

Steps:

• In a large bowl combine, first six ingredients.
• Shape turkey mixture into patties.
• Add the oil to a skillet on the stove, heat on medium heat.
• Add patties, fry on one side for 10 to 12 minutes than flip over and repeat. (Keep a check on the turkey patties to keep from burning them. Flip earlier if needed)
• While frying prepare the Mustard Sauce.
• Add mayonnaise and rest of the honey mustard sauce to a small bowl.
• Stir well to combine.
• Spread sauce on each kaiser roll
• Add turkey pattie on one side of roll and top with more sauce than.
• Add tomato slice and avocado slice on top,than other half of roll.
• Enjoy!

GARLIC AND MUSTARD BURGERS

Steps:

• Heat gas or charcoal grill. In medium bowl, mix beef, mustard and garlic. Shape mixture into 4 patties, about 3/4 inch thick.
• Place patties on grill over medium heat. Cover grill; cook 13 to 15 minutes, turning once, until meat thermometer inserted in center of patties reads 160°F. Add buns, cut sides down, to grill for last 4 minutes of grilling or until toasted. Top burgers with cheese.
• Serve burgers on buns with lettuce and red peppers.

CHICKEN BURGER WITH THREE MUSTARD SAUCE

Steps:

• FOR THE MUSTARD SAUCE: Combine the onion and celery in a small saucepan and cook, covered, over low heat until the onion is translucent, adding a little water if necessary to prevent scorching. Add the white wine and mustards and mix well. Add the chicken stock and cook over medium heat for 2 minutes. Stir in the parsley and remove from heat. Pour the sauce into a bowl and set aside to cool.
• FOR THE BURGER: Combine the onion, thyme, and parsley in skillet and cook, covered over very low heat until the onion is translucent, adding a little water if necessary to prevent scorching. Remove from heat and spoon the onion mixture in a bowl., Add the ground chicken, pepper, Worcestershire sauce, and Tabasco sauce and mix well. Divide the chicken mixture into 4 patties.
• Prepare the grill and grill the patties about 4 minutes per side, or until done.
• TO SERVE: Place each chicken burger on a bun with a slice of tomato and a lettuce leaf. Serve 2 tablespoons of mustard sauce per serving on the side.