GRILLED BABY BURGERS
Seasonings, cheese, tomatoes and pickles give bite-sized burgers big flavor. Make them in 30 minutes!
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 30m
Yield 16
Number Of Ingredients 10
Steps:
- Heat gas or charcoal grill. In medium bowl, mix beef, onion, parsley and seasoned salt. Divide into 16 portions. Shape each portion into a ball and flatten to 1/2-inch-thick patty, about 1 1/2 inches in diameter. On each of 4 (12-inch) metal skewers, thread 4 patties horizontally, leaving space between each.
- Place patties on grill. Cover grill; cook over medium heat 8 to 10 minutes, turning once, until patties are no longer pink in center (160°F).
- Top each burger with cheese piece. Place each burger on toast square. Top with tomato slice and another toast square. Place pickle slice on top; spear with toothpick to hold layers together. Serve with ketchup and mustard for dipping.
Nutrition Facts : Calories 110, Carbohydrate 7 g, Cholesterol 25 mg, Fiber 0 g, Protein 8 g, SaturatedFat 2 1/2 g, ServingSize 1 Burger, Sodium 270 mg, Sugar 0 g, TransFat 0 g
PERFECT GRILLED BURGERS
Provided by Food Network Kitchen
Time 15m
Number Of Ingredients 0
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.
BASIC GRILLED BURGERS
Use a gentle hand when mixing together the meats: If they are overworked, the burgers will be tough.
Provided by Food Network Kitchen
Time 15m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat a grill over medium-high heat.
- Gently toss together the chuck and sirloin in a large bowl, making sure not to overwork the mixture. Form the beef into four 3/4-inch-thick patties, each about 4 inches in diameter. Sprinkle evenly with 1 1/2 teaspoons salt and 1/2 teaspoon pepper.
- Lightly grease the grill grates. Put the patties on the grill; do not press down on them with a spatula. Cook until the patties are seared and browned on one side, about 3 1/2 minutes. Flip and cook on the second side until browned, about 3 minutes for medium-rare.
- Assemble the burgers using your favorite buns and toppings and serve with french fries, if desired.
GRILLED HAMBURGERS
Even when I know we won't be eating all eight burgers, I make the whole recipe and freeze the leftovers already grilled. Warmed in the microwave, they make a quick meal and taste fresh off the grill!-Marcille Meyer, Battle Creek, Nebraska
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Combine first nine ingredients in a large bowl and mix well. Shape into eight patties. Grill until burgers reach desired doneness. Serve on buns with lettuce and tomato if desired.
Nutrition Facts : Calories 341 calories, Fat 12g fat (4g saturated fat), Cholesterol 97mg cholesterol, Sodium 686mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 2g fiber), Protein 27g protein.
DELICIOUS GRILLED HAMBURGERS
Juicy, smoky grilled hamburgers. Serve on buns with your favorite toppings.
Provided by BIGGUY728
Categories Main Dish Recipes Burger Recipes Hamburgers
Time 15m
Yield 3
Number Of Ingredients 6
Steps:
- Preheat a grill for high heat.
- In a medium bowl, lightly mix together the ground beef, Worcestershire sauce, liquid smoke and garlic powder. Form into 3 patties, handling the meat minimally. Brush both sides of each patty with some oil, and season with seasoned salt.
- Place the patties on the grill grate, and cook for about 5 minutes per side, until well done.
Nutrition Facts : Calories 396.4 calories, Carbohydrate 1.9 g, Cholesterol 98.7 mg, Fat 30 g, Fiber 0.1 g, Protein 28.2 g, SaturatedFat 9.5 g, Sodium 219.7 mg, Sugar 0.8 g
GRILLED BURGERS
Sour cream makes these burgers delightfully moist, and thyme and black pepper give them zip. These sandwiches are a terrific taste of summer served with tall glasses of lemonade or iced tea. -Jesse & Anne Foust, Bluefield, West Virginia
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the first 5 ingredients; add beef and mix gently. Shape into 10 patties. , Grill, uncovered, over medium heat for 4-5 minutes on each side or until meat is no longer pink. Serve on buns with desired toppings.
Nutrition Facts : Calories 358 calories, Fat 17g fat (7g saturated fat), Cholesterol 79mg cholesterol, Sodium 534mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 1g fiber), Protein 26g protein.
GRILLED HAMBURGERS
We cook a lot of burgers indoors on a fat-slicked iron skillet, and you can do that on a grill as well. (Here's our burger guide for more information and inspiration.) But sometimes you want a smoky grilled burger. For that, a charcoal grill is best, but a gas grill can do the trick, too. Resist the temptation to press down on the burgers with a spatula, which only spews juice and fat on the fire, causing the flames to flare up and the burger to lose flavor. If you feel your burger is cooking too quickly, use the cooler sides of the grill to rest them. And remember: lowering the top on the grill helps cheese melt.
Provided by Sam Sifton
Categories dinner, easy, lunch, quick, weekday, barbecues, burgers, meat, main course
Time 15m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Start a charcoal fire or heat a gas grill. (Check out our grilling guide for how.) Form the patties into 3/4-inch burgers, being careful not to make them too loose or too large, then make a deep depression in the center of each burger with your thumb. Season both sides of the each burger aggressively with kosher salt and black pepper.
- Place burgers on a hot grill and cook, without moving, for about 3 minutes. Use a spatula to turn the hamburger over. If using cheese, lay slices on the meat. Continue to cook until the burgers are cooked through, about another 3 to 4 minutes for medium-rare. Remove the burgers from the grill and allow to rest for a few minutes while you toast the buns. Top the burgers as you desire.
GRILLED BABY CHEESEBURGERS
These cute little appetizer burgers can be mixed and shaped ahead of time. Just cover and chill them until you are ready to grill. Chose your plum tomatoes small enough to be about the same size as the quarter slice of bread and your baby burgers.
Provided by Karen From Colorado
Categories Cheese
Time 30m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Heat gas or charcoal grill.
- Mix together the beef, onion, parsley and salt.
- Divide into 16 portions.
- Shape each portion into a ball and flatten to a 1/2 inch thick patty about 1 1/2 inches in diameter.
- Thread 4 patties horizontally on metal skewers, leaving space between each one. (I have found that using 2 skewers works better then one. Thread them the opposite ways to make turning them over easier if you need to turn them.).
- Place patties on the grill; cover and cook 8 to 10 minutes (turning once if necessary) or until no longer pink in the middle.
- Top each patty with a piece of cheese.
- Place each patty on a quarter piece of the toasted bread.
- Top the burgers with a pickle slice, a tomato slice and another toast square.
- Spear burgers with a toothpick to hold all the layers together.
- Serve with ketchup, mustard, mayo and thousand island salad dressing for dipping.
THIN BUT JUICY CHARGRILLED BURGERS
The key to cooking a thin, modestly sized burger on the grill is to use the highest heat possible, and to cook the meat most of the way through on one side before flipping it and briefly cooking the second side. This technique allows you to get a nice dark crust on that first side without the risk of overcooking. To form thin patties that hold together on the grill, massage the ground beef briefly - which is a cardinal sin with many other styles of burgers, but a necessity here for cohesion. This allows you to flatten the patty out extra-thin and wide to account for shrinking as the meat cooks.
Provided by J. Kenji López-Alt
Categories dinner, lunch, burgers, main course
Time 15m
Yield 4 burgers (with 3-to-4-ounce patties)
Number Of Ingredients 5
Steps:
- Divide the beef: Line a 13-by-18-inch rimmed baking sheet with parchment paper. Divide the ground beef into 4 even balls. Working with one ball at a time, massage the meat gently in your hands until it is cohesive and tacky, about 15 seconds. Next, using clean hands, roll each into a smooth ball about the size of a golf ball. Place the balls on the baking sheet, one ball in the center of each quadrant.
- Form the patties: Lay a second sheet of parchment on top, then place a second rimmed baking sheet on top of the first. Press down very firmly on the baking sheet, pressing directly over each patty in turn, to spread each ball into a thin patty that is wide enough that it will extend at least a full inch around your burger buns on all sides. (If using a vegan beef alternative, form a patty that is just large enough to extend 1/4 inch to 1/2 inch beyond the edges of the buns, as vegan beef alternatives do not shrink as much during cooking.) Refrigerate the patties until ready to cook.
- Heat the grill: If cooking with charcoal (the preferred method, as charcoal gets hotter than gas), ignite a full chimney of coals. When the coals are mostly covered with gray ash, spread them out evenly under one side of the grill and allow the grill to heat with the lid off for 5 minutes. If cooking with gas, set the hottest burners to high heat, cover and let the grill heat for at least 15 minutes.
- Season the burgers: When ready to cook, gently peel the top sheet of parchment off the burgers and season them generously with salt and pepper. Replace the top parchment, flip the parchment sheets with the burgers in between them over entirely, then peel off the other piece of parchment, which will now be on top. Season burgers generously with salt and pepper on the second side.
- These burgers will cook very quickly, so prepare your buns with toppings and condiments as desired. (Placing any vegetables on the bottom bun makes the burger more stable and allows them to absorb juices that may drip from the patties.)
- Cook the patties: Using your hands or a spatula, carefully lay the patties on the grill over the hottest part of the flame. If using charcoal, leave the lid open. If using gas, keep the lid closed as much as possible. Let cook, undisturbed, until the patties are well charred and juices start to pool on their top surfaces, about 1 minute.
- Carefully flip the patties. (There will most likely be flare-ups; this is OK.) Add a slice of cheese, if using, to each, and continue to cook until the meat is just barely cooked through, about 15 seconds.
- Transfer the patties to the buns, add any extra toppings or or condiments as desired, close, and serve immediately.
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