Giant Burger Recipes

HOMEMADE BIG MASSIVE BURGER RECIPE BY TASTY

Steps:

• Roll half of the beef mince into a ball and pat it down until a finger thick, bigger than palm size patty. Repeat with remaining beef.
• Fry both patties with salt and pepper for 2 and a half minutes a side. Add 1 cheese single to one of the patties.
• Toast the burger buns on a dry pan on medium heat until one of the sides is golden brown.
• Mix all the sauce ingredients and set aside.
• Time to build this bad boy! Spread burger sauce on a bun, sprinkle diced onion, shredded lettuce, place the patty with cheese, place another slice of bun.
• Then more sauce, more onion, shredded lettuce, gherkin slices, another patty, and the last slice of bun!
• Dig in and get lovin' it!
• Nutrition Calories: 1774 Fat: 131 grams Carbs: 69 grams Fiber: 7 grams Sugars: 17 grams Protein: 74 grams
• Enjoy!

THIS IS THE BURGER YOUR BBQ HAS BEEN MISSING

Steps:

• Preheat oven to 350ºF.
• To make burger: In a large bowl, mix together ground beef, chives, breadcrumbs, eggs, salt, and pepper until combined. Form into a large 8"-across patty and place on a wire rack over a sheet tray. Bake for 50 to 60 minutes or until the burger is cooked through.
• Meanwhile, to make sauce: mix together mayonnaise, ketchup, mustard, and relish.
• Remove burger from oven and cover with cheese. Return to the oven for a few minutes just until the cheese is melted.
• While the burger is cooking, slice bread boule in half and brush the inside with butter. Place in the oven and toast until warmed through.
• Assemble burger with bread boule covered in sauce, lettuce, burger patty with cheese, tomatoes, pickles, and top bun.
• Enjoy warm!

GIANT BACON-CHEDDAR JUICY LUCY BURGER

Steps:

• Line a 9-inch round cake pan with aluminum foil. Sprinkle with 2 teaspoons of the Montreal steak seasoning. Press half of the ground beef into the cake pan. Layer the cheese in the middle, leaving a 1/2- to 1-inch border around the side. Sprinkle with another 2 teaspoons of the Montreal steak seasoning. Top with the remaining ground beef in an even layer and press to seal in the cheese. Sprinkle with the remaining 2 teaspoons Montreal steak seasoning. Lift out the burger from the cake pan using the foil and flatten it with your hands to about 11 inches in diameter. Refrigerate until ready to cook; the burger can be assembled up to 2 hours in advance.
• Whisk together the mayonnaise, mustard and pickle brine in a small bowl until smooth. Cover and refrigerate.
• Remove most of the soft insides from the top of the loaf of bread to make it fairly hollow. Reserve for another use.
• Prepare a grill for direct and indirect heat: For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes, turn off one of the side burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.) If your grill has a thermometer, aim to keep the temperature at about 350 degrees F throughout grilling.
• Oil the grill grates. Hold the burger on the foil bottom and flip it onto the indirect-heat side of the grill; peel off the foil. Cook until the sides of the burger are cooked and it feels firm when you lift it with a spatula, 8 to 10 minutes depending on the heat of your grill. Using 2 spatulas, carefully flip the burger (if you have a large fish spatula, use it here); try not to create any holes through which the cheese could escape. Cover the grill and cook until the burger is cooked through and the cheese is melted, 5 to 8 minutes more. (If you would like more char on the burger, move it to the direct-heat side of the grill for 1 to 2 minutes per side.) Transfer to a plate.
• Brush the cut sides of the bread with olive oil and sprinkle with salt and pepper. Grill on the direct-heat side of the grill until the bread has grill marks and is nicely toasted, about 3 minutes.
• Put the bottom half of the bread on a large serving platter or cutting board. Spread with half the mustard sauce. Put the burger on top and top with the tomatoes, onions, pickles and bacon. Spread the top of the bread with the remaining mustard sauce and fill with the lettuce. Put the top on the burger and cut into 8 wedges.

THE CLASSIC HAMBURGER

Steps:

• Heat gas or charcoal grill. Place meat in large bowl; pour Worcestershire sauce over beef and gently mix with hands. Divide meat into 4 very loose balls, then gently shape into patties 1/2 to 3/4 inch thick and about 1/2 inch in diameter larger than your hamburger buns. Slightly press center of each patty.
• Sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper on 1 side of each patty. Place patties, seasoned side down, on grill over medium heat. Sprinkle top of each patty with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cover grill; cook 10 to 12 minutes, turning once, until meat thermometer inserted in center of patties reads 160°F.
• Serve burgers on buns with lettuce, tomato, onion, mayonnaise and mustard.

GIANT OVEN BURGER

Steps:

• Heat oven to 350°F.
• Mix all ingredients except chili sauce and bread. Press beef mixture in ungreased pie plate, 9x1 1/4 inches. Spread chili sauce over top.
• Bake uncovered 45 to 50 minutes or until no longer pink in center; drain. Let stand 5 minutes.
• Cut bread crosswise in half. Carefully place burger between halves. Cut into wedges.

BIG BAD BURGERS

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Melt butter in a skillet over medium-low heat. Cook and stir onion and mushrooms in melted butter until the onions are very tender and beginning to brown, 10 to 15 minutes. Sprinkle brown sugar over the mixture and continue cooking until the onions caramelize, 5 to 10 minutes more; remove from heat and set aside.
• Mix ground beef, egg, bread crumbs, horseradish, steak sauce, Worcestershire sauce, garlic, dried onion, salt, and black pepper in a bowl; shape into 4 patties about 6 inches wide and 1/2 inch thick.
• Cook burgers on preheated grill until completely browned, about 3 minutes per side. Reduce heat to medium and cook burgers another 3 minutes per side, topping each burger with a slice of pepperjack cheese for the last minute of cooking.
• Top each burger with about 1/4 of the mushroom and onion mixture, 3 pieces of bacon, and 1 tablespoon guacamole to serve.

GIANT STUFFED BURGER RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• On a parchment paper-lined baking sheet, lay 5 of the bacon strips down back to back. Lifting up every other strip, fold about 1-inch (2 cm) the bacon back on itself. Lay another slice of bacon perpendicular to the strips and fold the flaps back over the horizontal strip of bacon. Repeat with the rest of the bacon until a tight weave has formed.
• Bake for 30 minutes, or until desired crispiness has been reached.
• In a 10-inch (25 cm) cast iron skillet heat the butter over medium-low heat. Add the onions and cook until a deep gold color, about 45 minutes. Remove from heat.
• In a bowl, mix together the beef, garlic powder, paprika, salt and pepper. Divide the beef mixture in half.
• On a piece of parchment paper spread half of the meat into a large circle about 10 inches (25 cm) long and 1 inch (2 cm) thick. Repeat with the other half of meat on a separate piece of parchment paper.
• Sprinkle half of the cheddar and half of the Monterey Jack over one disk of ground beef, along with half of the parsley. Place the bacon lattice on top.
• Sprinkle the rest of the cheddar and Monterey on top of the bacon lattice, along with the rest of the parsley.
• Top with the caramelized onions. Place the other circle of meat on directly on top. Begin pinching together the meat patties making sure the fillings are not coming out, until a giant burger is formed.
• Heat a greased 10 inch (25 cm) cast iron skillet over medium heat. Place the giant burger in the skillet carefully while peeling away the bottom piece of parchment. Cook for 5 minutes, until it is a deep brown color.
• Using a large plate, place it over the skillet. While holding the plate in place flip the skillet so the burger falls onto to plate. Place the skillet back on the heat and slide the burger back into the pan so the cooked side is facing up now. Cook for another 5 minutes.
• Remove from heat and place skillet in the oven to finish cooking for 5 minutes
• Remove from pan using spatulas and place on a cutting board for serving.
• Cut into 8 or more pieces. Serve on a roll with lettuce and tomato.
• Enjoy!

GIANT OVEN BURGER

Steps:

• Heat oven to 350 degrees. In large bowl, mix all ingredients except chili sauce or ketchup.
• In ungreased 9 inch glass pie plate, press beef mixture. Spread chili sauce or ketchup over top.
• Bake uncovered 45 to 50 minutes or till no longer pink in center and meat thermometer inserted in center reads 160 degrees. Drain the grease. Let stand 5 minutes then cut in wedges.

GIANT STUFFED PICNIC BURGER

Steps:

• In a large bowl, combine the beef, salt and Worcestershire sauce. Divide in half; pat each half into an 8-in. circle on waxed paper. , Combine the remaining ingredients; spoon over one patty to within 1 in of the edge. Top with second patty; press edges to seal. Grill, covered, over medium heat for 12-13 minutes on each side or until meat is no longer pink. Cut into wedges.

CHRIS' BEST BURGERS

Steps:

• Melt butter in a skillet over medium heat and cook and stir onion until nearly translucent, about 4 minutes; remove from heat and cool to room temperature.
• Mix the beef chuck, lamb, onion, Worcestershire sauce, salt, and black pepper in a bowl. Divide the mixture into fifths and form each portion into a large burger. Press an indentation in the center of each burger with your thumb to keep burgers flat while cooking. Chill the patties thoroughly, 4 to 8 hours. Allow burgers to warm to room temperature before cooking.
• Preheat an outdoor grill for high heat, and lightly oil the grate.
• Cook burgers on the hot grill until they show grill marks and the meat is no longer pink inside, about 5 minutes per side. Do not press burgers with a spatula as they cook, and flip only once. Let stand 1 minute before serving.

GIANT BURGER

Steps:

• Preheat oven to 375F.
• Combine beef, half of the onion, egg, bread crumbs, ketchup, salt and pepper. Mix well.
• Combine cream cheese, mustard and rest of onion. Mix well.
• Divide the meat mixture in half and form two VERY LARGE patties.
• Place one patty in baking dish. Spread the mustard mixture on top of the patty, almost to the edge. Place second patty on top.
• Bake for 40-45 minutes, until done. Drain fat. Serve.