Grilled Burgers With Roquefort Mayonnaise And Barbecued Red Onions Recipes

OPEN-FACE ROQUEFORT BURGERS WITH GRILLED ONIONS

Steps:

• Prepare barbecue (medium-high heat). Combine ground chuck and salt in medium bowl. Shape into four 1/2-inch-thick patties. Place 1/4 of cheese in center of each patty. Using moistened hands, fold meat over cheese, enclosing completely. Shape meat into 3/4-inch-thick patties. Sprinkle cracked pepper on both sides.
• Stir together oil and garlic in small bowl. Brush both sides of bread and onion slices with garlic oil.
• Oil grill rack. Place burgers and onion slices on barbecue. Grill burgers to desired doneness, about 5 minutes per side for medium-rare. Grill onion slices until just tender, about 4 minutes per side. Grill garlic bread until golden, about 1 minute per side. Place 1 slice grilled bread on each of 4 plates. Top each with burger and onion slice.

MINI MAN BURGERS WITH GRILLED ONIONS

Steps:

• Combine the garlic powder, black pepper and 1/4 teaspoon kosher salt in a small bowl and set aside.
• Combine the onions and 2 teaspoons kosher salt in a bowl and set aside for 10 minutes. Strain and reserve the juices.
• Line a half sheet pan with parchment paper and place the ground chuck in the middle of the pan. Cover the meat with a large sheet of plastic wrap and roll out the meat with a small rolling pin into a large rectangle that covers the surface of the pan; it will be very thin. Remove the plastic wrap. Add a thin layer of yellow mustard and season the meat with the spice mixture.
• Pick up the edge of the parchment and fold the meat in half, widthwise. Roll a couple of times just to seal the two layers. Refrigerate for 10 minutes then cut into 8 even squares with a pizza cutter.
• Preheat a griddle pan over medium heat.
• Spread the onions out on the griddle in an even layer in a rectangular shape. Put the patties on top of the onions. Resist the urge to press them with your spatula. Squeezing burger patties is the culinary equivalent of picking at a scab, and you remember what your mom told you about that. Pour over some of the remaining onion juice to create steam. Top each patty with a slice of cheese and the bottom half of a bun. Cover the griddle with foil (but do not seal) and reduce the heat to low. Steam the burgers until cooked, 3 to 5 minutes.
• Construct burgers thusly: Add pickles and mustard to each bun top. Using a large spatula, pick up a burger-bottom bun stack and place it on the top half of a bun. Repeat with the remaining burger stacks and bun tops until there's nothing left to build.
• Consume mass quantities.

GRILLED BURGERS WITH ROQUEFORT MAYONNAISE AND BARBECUED RED ONIONS

Steps:

• Prepare barbecue (medium heat). Brush onions generously with barbecue sauce. Grill until onions are tender, brown and glazed, basting with barbecue sauce and turning occasionally, about 15 minutes.
• Sprinkle patties with salt and pepper. Grill patties until cooked through, about 5 minutes per side. Grill hamburger buns, cut side down, until lightly toasted, about 2 minutes. Place patties on bottom halves of buns. Top each with 1 onion slice, Roquefort Mayonnaise, then bun tops.

THE BEST GRILLED BURGERS

Steps:

• Form the ground beef into four 8-ounce patties. A quick and easy way to do this is to divide the meat into 4 piles. Place a pile on the top of a deli container lid. Take a second deli container lid and place the top of it against the meat. Press down evenly and firmly and watch as a perfect patty forms. Repeat with the remaining meat. Make an indentation in the middle of each patty with your thumb to keep the burger from shrinking as it cooks.
• Sprinkle each patty on both sides with 3/4 teaspoon salt and 1/4 teaspoon pepper. Lightly brush the grill grates with oil. Grill the patties, indentation-side up, until marked on the bottom, about 4 minutes. Flip and cook until marked and slightly firm, about 4 more minutes for medium-rare. For cheeseburgers, top with 1 slice cheese during the last minute of cooking if desired; cover the grill to melt. Remove to a plate and let rest for 5 minutes.
• While the burgers cook, place the onion slices on the grill (try to keep them together in a disk). Cook until they are golden on one side, about 4 minutes, then flip with a metal spatula and sprinkle generously with salt. Cook on the other side until the onions are lightly charred and softened through, about 4 minutes, and transfer to a plate.
• Right before serving, toast the buns cut-side down on the grill. Top the bottom bun with a burger patty and layer with grilled onion, lettuce and a slice of tomato. Spread the inside of the top of each bun with some mayonnaise, mustard and ketchup. Arrange the pickle chips on top. Flip over to top the burgers and secure with a toothpick if desired.

GRILLED PORTOBELLO BURGER WITH ONION JAM

Steps:

• Put the yogurt in a paper towel-lined strainer set over a bowl, set aside to drain and thickened, about 60 minutes. Discard the watery liquid. Whisk the horseradish into the thickened yogurt.
• Meanwhile, heat 2 tablespoons of the olive oil in a medium skillet, over medium heat. Add the onions, 1 thyme sprig, and season with salt and pepper, to taste. Cook, covered, until the onions have wilted, about 10 to 15 minutes, (give them a stir every now and then with a wooden spoon to prevent them from sticking). Add the red wine, and simmer over high heat until most of the wine gets absorbed into the onions. Add the honey and red wine vinegar and simmer gently until the onions get jam-like, about, about 15 minutes.
• Preheat a stove top grill pan over medium-high heat. Whisk the remaining 2 tablespoons oil, garlic, and balsamic vinegar in a bowl. Strip and add the leaves from the remaining sprig of thyme. Coat the mushroom caps all over with the flavored olive oil. Grill the mushrooms, turning as needed, until tender but not mushy about 3 to 4 minutes per side. Season with the salt and pepper.
• Sandwich the mushroom between the buns, top with some of the onion jam, some lettuce, and a dollop of the horseradish cream. Serve warm.

GRILLED RED ONIONS

Steps:

• Trim the a thin slice off the side of the whole, unpeeled onion. Set the onion flat on the cut surface for stability. Cut the onion into 4 (1-inch thick) slices. Remove the outer ring of skin from each slice. Drizzle the sliced onion with light colored oil and season both sides with steak seasoning or salt and pepper, to taste. Grill on hot grill or on a nonstick griddle for 5 to 7 minutes on each side until onion is tender and has begun to caramelize.

INSIDE-OUT BACON CHEESEBURGERS WITH GRILLED GREEN ONION MAYO

Steps:

• Preheat grill pan over high heat.
• In a medium pan brown bacon over medium high heat and drain on paper towel lined plate.
• Brush scallions with a little oil and grill on hot grill pan 2 or 3 minutes on each side. Remove from heat to cool.
• Combine ground beef with Worcestershire and steak seasoning or salt and pepper. Divide meat into 4 equal parts. Combine cheese crumbles and cooked bacon. Take 1/4 of the meat in your hand and make a well in the center of it. Pile in cheese and bacon, then carefully form the burger around the cheese and bacon filling. Make sure the fillings are completely covered with meat. When all 4 patties are formed, drizzle burgers with oil and place on hot grill pan. Cook 2 minutes on each side over high heat, reduce heat to medium low and cook burgers 7 or 8 minutes longer, turning occasionally. Do not press down on burgers as they cook. Transfer burgers to a plate and let them rest 5 minutes before serving.
• Chop cooled, grilled green onions and add to a food processor. Add mayonnaise and cumin to the food processor and pulse the onions and mayonnaise. Season with salt and pepper, to your taste.
• Pile burgers on crusty buns and top with crisp lettuce leaves and a slather of green onion mayonnaise. As you bite into the burgers, you will find a smoky, cheesy surprise at the center.

BARBECUED BURGERS

Steps:

• In a small saucepan, combine the first 10 ingredients. Bring to a boil. Remove from the heat. Set aside 1 cup barbecue sauce to serve with burgers., In a large bowl, combine the egg, oats, 1/4 cup of the remaining barbecue sauce, onion salt, garlic salt, pepper and salt. Crumble beef over mixture and mix well. Shape into six patties. , Grill, covered, over medium heat for 6-8 minutes on each side or until a thermometer reads 160°, basting with 1/2 cup barbecue sauce during the last 5 minutes. Serve on buns with toppings of your choice and reserved barbecue sauce.

FETA BURGERS WITH GRILLED RED ONIONS

Steps:

• Break up beef in large bowl.
• Sprinkle feta, oregano, salt, and pepper over (meat); toss.
• Divide into 8 portions; form each into 4 1/2-inch burgers, pressing in center to form slight indentation. *DO AHEAD Can be made 1 day ahead. Cover; chill.
• Puree garlic in processor; With machine running, gradually add 1/2 cup oil; process 30 seconds. *DO AHEAD Can be made 1 day ahead. Cover; chill.
• Spray grill rack with nonstick spray.
• Prepare barbecue (medium-high heat).
• Brush onion with 1 tablespoon oil; sprinkle with salt and pepper.
• Place burgers and onions on grill. Cover; cook 5 minutes.
• Turn onions and burgers; cook until onions are charred in spots and burgers are medium-well, about 4 minutes longer.
• Transfer to plate. Brush cut sides of buns with garlic oil and place buns, cut side down, on grill; toast about 1 minute.
• Turn buns; cook until heated, about 1 minute.
• Place burgers on bun bottoms and top each with onion, tomato, and bun top.

FETA BURGERS WITH GRILLED RED ONIONS

Steps:

• Break up beef in large bowl. Sprinkle feta, oregano, salt, and pepper over; toss. Divide into 8 portions; form each into 41/2-inch patty, pressing in center to form slight indentation. DO AHEAD Can be made 1 day ahead. Cover; chill.
• Puree garlic in processor. With machine running, gradually add 1/2 cup oil; process 30 seconds. DO AHEAD Can be made 1 day ahead. Cover; chill.
• Spray grill rack with nonstick spray. Prepare barbecue (medium-high heat). Brush onion with 1 tablespoon oil; sprinkle with salt and pepper. Place burgers and onions on grill. Cover; cook 5 minutes. Turn; cook until onions are charred in spots and burgers are medium-well, about 4 minutes longer.Transfer to plate. Brush cut sides of buns with garlic oil. Place buns, cut side down, on grill; toast about 1 minute. Turn; cook until heated, about 1 minute.
• Place burgers on bun bottoms. Top each with onion, tomato, and bun top.

ROQUEFORT MAYONNAISE

Steps:

• Stir all ingredients in bowl to blend. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.)

DELICIOUS GRILLED TURKEY BURGERS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Combine turkey, red onion, sour cream, mustard, and steak seasoning in a bowl until well mixed. Form into four 3/4-inch thick patties. Drizzle with olive oil on both sides and season with salt.
• Cook on the preheated grill until cooked through, about 5 minutes per side, laying Swiss cheese over burgers just before removing from the grill. An instant-read thermometer inserted into the center of the burgers should read at least 165 degrees F (74 degrees C).
• Place burgers on buns and serve.

GARLIC AND ONION BURGERS

Steps:

• In a large bowl, mix together the beef, Worcestershire sauce, garlic, onion, salt, pepper and Italian seasoning. Refrigerate for 2 to 4 hours.
• Preheat grill for high heat.
• Form burgers into 1/2 inch thick patties. Lightly oil grate. Place burgers on grill. Cook for approximately 6 minutes, turning once.

SWEET ONION BBQ BURGERS

Steps:

• In a large bowl, combine the bread crumbs, onion salt and brown sugar. Add egg. Crumble beef over mixture and mix well. Shape into four patties. Place in a shallow dish; pour barbecue sauce over patties. Cover and refrigerate for 2-4 hours. , In a small bowl, combine the sauce ingredients; cover and refrigerate until serving. For topping, melt butter in a small skillet. Stir in honey until blended. Add onions; saute for 15-20 minutes or until tender and lightly browned. Remove from the heat and keep warm. , Drain and discard barbecue sauce. Grill patties, uncovered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 160° and juices run clear. Top each with a cheese slice; cook 1 minute longer or until cheese is melted. Serve on buns with sauce and onion topping.

GRILLED FRENCH ONION BURGERS

Steps:

• Heat coals or gas grill for direct heat. Mix beef, soup mix (dry), onion dip, bread crumbs and pepper. Shape mixture into 8 patties about 3/4 inch thick.
• Grill patties uncovered 4 to 6 inches from medium heat 10 to 15 minutes, turning once, until meat thermometer inserted in center of patties reads 160°F. Place lettuce leaves and tomato slices on bottom halves of rolls; top with burgers, ketchup and pickles. Top with remaining roll halves.