Gourmet Grilling Burgers Recipes

GOURMET PUB BURGERS

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.

GOURMET GRILLING BURGERS

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Mix the ground beef, sausage, onion, chile pepper, garlic, Muenster cheese, egg, Worcestershire sauce, and chili powder in a mixing bowl until evenly combined. Season to taste with salt and pepper and mix again. Form the meat mixture into 8 patties.
• Cook on the preheated grill until the burgers are no longer pink in the center, about 7 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

PERFECT GRILLED BURGERS

Steps:

• Preheat a grill to medium high. Form ground beef (preferably chuck) into 6-ounce patties and make an indentation in each. Season the patties on both sides with salt and pepper. Lightly brush the grill grates with vegetable oil, then grill the patties, indentation-side up, until marked on the bottom, about 5 minutes. Flip and cook until marked and slightly firm, about 3 more minutes for medium doneness. For cheeseburgers, top with 2 slices cheese during the last minute of cooking; cover the grill to melt.

AMERICA'S GREATEST GOURMET BURGERS

Steps:

• TO MAKE THE BOUDRAN SAUCE:.
• Place the vinegar in a large bowl. Gradually add the oil, whisking constantly, until blended.
• Whisk in the mustard and Worcestershire sauce. Whisk in the ketchup, chives and tarragon. Set aside.
• TO PREPARE THE BURGERS:.
• Heat 1 tablespoon oil in heavy nonstick small.
• sauté pan over medium heat. Add shallots.
• Sprinkle with salt and pepper and sauté for 5 minutes or until translucent.Add garlic and cook for 1 minute longer. Remove from heat and allow to cool.
• Gently mix the ground beef, parsley, mustard, Worcestershire sauce, salt, pepper, crushed red pepper flakes(if using), shallots and garlic in large bowl until well blended. Mix in egg. (Don't overwork it - it will become too dense!).
• Divide the beef mixture into 4 equal mounds and shape each into a 4" diameter patty. Set the patties aside.
• Lay the bacon slices in a heavy nonstick large frying pan and cook over medium heat about 8-10 minutes or until crisp and golden. (Can also use the microwave method).
• Remove from heat and set aside; allow to rest for 1 minute. Transfer to paper towels and break the bacon slices in half.
• Lightly toast the brioche buns cut side up for 1-2 minutes or until lightly toasted.
• Meanwhile, heat a heavy large nonstick griddle pan or heavy large sauté pan over medium heat.
• Drizzle the pan with 1 tablespoon olive oil and cook the patties 2-3 minutes or until brown on the bottom.
• Turn the patties over. Top the patties with Gruyère cheese and cook about 3 minutes longer or until the patties are cooked to medium-rare doneness.
• Set the patties on the bun bottoms. Place the crispy bacon on top of the patties.
• Heat a heavy large nonstick sauté pan over high heat until it begins to smoke.
• Add the foie gras (if using) and cook for 25 seconds on each side until the foie gras is cooked on the outside but still soft in the center (you will need the fan on full force for foie gras it will release a lot of fat that will begin to smoke - next to health reasons - another reason we did not cook - all the smoke alarms!).
• Place the foie gras on top of the bacon on the patties.
• Shave the truffle(if using, we didn't, price.
• too exorbitant, and we dislike them)very thinly over the foie gras (you may not need the entire truffle - Curtis used summer truffles, said they are cheaper).
• Serve a little drizzle of the Boudran sauce on top of burgers and then cover with the bun tops.
• We served it with Boudran sauce, sautéed mushrooms, oven fries, mixed greens salad and a dessert of fresh fruit.
• We made a fancy burger into a classy meal!