Giantovenburger Recipes

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.

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 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.

GIANT VEGGIE BURGER RECIPE BY TASTY

Steps:

• Make the Black Bean & Corn burger mix: Heat the olive oil in a large skillet over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-4 minutes, until semi-translucent. Add the garlic and carrots and cook for 2-3 minutes, until the carrots are partially tender.
• Add the cumin, chili powder, coriander, cayenne, salt, pepper, and soy sauce. Cook for 2-3 minutes more, until the carrots are tender. Remove from the heat and set aside.
• Add the black beans to a large bowl, and mash with a potato masher until mostly. Add the oats, corn, and carrot mixture and mix until well-combined.
• Grease a large baking sheet with cooking spray. Using a spoon and your hands, shape the black bean burger mix into a quarter circle shape.
• Make the Chickpea, Quinoa, & Sun-Dried Tomato burger mix: In a food processor, combine the chickpeas, quinoa, bread crumbs, sun-dried tomatoes, tahini, parsley, garlic, salt, pepper, oregano, and basil. Pulse until smooth. Shape the chickpea, quinoa burger mix into a quarter circle next to the black bean burger mix. Add to the baking sheet with the other burger mix.
• Make the Sweet Potato & White Bean burger mix: In a large bowl, combine the white beans and sweet potato, and mash with a potato masher until smooth. Add the onion, bread crumbs, nutritional yeast, parsley, lemon juice, red chile flakes, garlic powder, salt, and pepper, and mix until well-combined. Add to the baking sheet with the other burger mixes.
• Make the Mushroom Lentil burger mix: In a small bowl, combine the flax meal and water to make a flax egg. Set aside.
• Heat 1 tablespoon of olive oil in a large pan over medium heat. Once the oil begins to shimmer, add the mushrooms and cook until most of the juices have evaporated, 7-8 minutes. Add the soy sauce and paprika and cook for 2-3 more minutes. Transfer to a large bowl and set aside.
• Heat another tablespoon of olive oil in the pan over medium heat. Once the oil begins to shimmer, add the onion and cook for 3-5 minutes, until semi-translucent. Add the garlic and cook for 2 minutes, until fragrant. Add the salt and pepper, and cook for another 2 minutes.
• Transfer the onion mixture to a food processor and add the lentils, oats, and flax egg. Pulse until a chunky paste forms.
• Transfer the lentil mixture to the bowl with the mushrooms and mix until well-combined. Add to the baking sheet.
• Preheat the oven to 350°F (180°C).
• Shape the burger mixes to match the size of your loaf of bread. Press the borders together to create one cohesive patty.
• Bake the patty for 20 minutes.
• Make the special sauce: In a small bowl, combine the vegan mayo, ketchup, mustard, salt, and pepper, and stir until combined. Transfer to a squeeze bottle.
• Remove the patty from the oven ,and top the Mushroom Lentil and Black Bean & Corn sections with the vegan provolone cheese.
• Broil for 5 minutes, or until the cheese has melted.
• With a large bread knife, slice the loaf of bread in half to make a giant bun.
• With large spatulas or bench scrapers, transfer the veggie burger patty onto the bottom half of the bun.
• Spread the avocado crema on top of the the Chickpea Quinoa, Sweet Potato & White Bean sections. Squeeze the special sauce onto the Black Bean & Corn and mushroom Lentil sections.
• Layer on the lettuce, tomatoes, and red onion, and top with the top bun.
• Enjoy!

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!