GYOB GRIDDLE BURGER WITH DIJOLI
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 55m
Yield 6 burgers
Number Of Ingredients 13
Steps:
- Put the beef chunks on a baking sheet in a single layer, leaving 1/2 inch of space around each chunk. Freeze the meat until very firm and starting to harden around the edges but still pliable, 15 to 25 minutes.
- Place half of the meat in a food processor and pulse, stopping and redistributing the meat around the bowl as necessary to ensure even grinding, until coarsely ground, 10 to 15 one-second pulses. Transfer the meat back to the baking sheet, overturning the bowl and without directly touching the meat. Repeat the grinding process with the remaining meat. Spread the ground meat over the baking sheet and inspect carefully, discarding any long strands of gristle or large chunks of hard meat or fat.
- Heat a cast-iron skillet or large heavy griddle pan over high heat. Divide the meat into 6 portions, then form each into a large, thin patty with your hands; focus on loosely packed meat and a larger circumference than thickness. Season with salt and pepper.
- In 2 batches, cook the patties. Press them down once with a spatula as soon as you put them in the skillet. Do not smoosh them again. Cook until crusty brown, 4 to 5 minutes. Flip once and drape 2 pieces of cheese on top of each so it melts down the side while the other side cooks. Cook to the desired temperature.
- Set a nonstick pan over medium heat. Butter the pretzel buns and toast until golden brown, about 2 minutes.
- Arrange the burgers on the pretzel buns, top with pickled jalapenos and serve with a side of DijOli.
- Mix the mayonnaise, Dijon, stone-ground mustard, honey and garlic together in a small bowl. Season to taste.
ISLAND BURGER
Burgers made with steak sauce, onions and garlic are grilled to perfection and then topped with a blend of steak sauce and Thousand Island dressing.
Provided by My Food and Family
Categories Home
Time 33m
Yield Makes 6 servings.
Number Of Ingredients 6
Steps:
- Preheat greased grill to medium heat. Mix meat, 2 Tbsp. of the steak sauce, onion and garlic. Shape into 6 patties. Mix dressing and remaining 2 Tbsp. steak sauce; set aside.
- Grill patties 7 to 9 minutes on each side or until cooked through (160°F).
- Spread bottom half of each bun with 1 Tbsp. of the dressing mixture; cover with burger and top of bun.
Nutrition Facts : Calories 390, Fat 19 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 75 mg, Sodium 600 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 24 g
HAMBURGERS WITH PICKLES
Provided by Pierre Franey
Categories lunch, burgers, main course
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the meat in a mixing bowl.
- Heat 2 teaspoons of the oil in a small saucepan or skillet and add half the onions. Cook, stirring, until wilted. Cool briefly.
- Add the cooked onions to the meat. Add the bread crumbs, pickles, garlic, salt and pepper and blend thoroughly with the hands.
- Divide the mixture into four equal portions and shape each into a patty about 1 inch thick.
- Heat the remaining 1 tablespoon oil in a skillet and when it is very hot add the patties. Cook over moderate heat about 5 minutes or until nicely browned on one side. Turn the patties and cook 2 minutes or to the desired degree of doneness on the other side. Transfer the patties to a warm platter.
- Pour off the fat from the skillet and add the butter. When it is hot and melted add the remaining onions. Cook, stirring, until wilted and add the vinegar, stirring. Cook about 45 seconds and stir in the sour cream. Stir and heat without bringing to the boil. Pour the sauce over the patties. Sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 466, UnsaturatedFat 15 grams, Carbohydrate 8 grams, Fat 30 grams, Fiber 1 gram, Protein 39 grams, SaturatedFat 12 grams, Sodium 593 milligrams, Sugar 2 grams, TransFat 0 grams
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