Grilled Mustard Dill Burgers Recipes

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GRILLED MUSTARD-DILL BURGERS



Grilled Mustard-Dill Burgers image

Categories     Sandwich     Beef     Mustard     Quick & Easy     Backyard BBQ     Summer     Grill     Grill/Barbecue     Dill     Bon Appétit

Yield Serves 2; can be doubled

Number Of Ingredients 7

3 tablespoons sour cream
3 tablespoons Dijon mustard
1 1/2 tablespoons chopped fresh dill
10 ounces lean ground beef
2 hamburger buns, split
2 tomato slices
2 Bibb lettuce leaves

Steps:

  • Prepare barbecue (medium-high heat). Mix first 3 ingredients in medium bowl. Transfer 3 tablespoons sauce to small bowl and reserve. Add meat to remaining sauce in medium bowl and mix gently. Divide meat mixture into 2 equal portions. Flatten each to 1/2-inch-thick patty; sprinkle with salt and pepper.
  • Grill cut side of buns until toasted, about 1 minute. Grill patties to desired doneness, about 4 minutes per side for medium. Spread bottom half of buns with reserved sauce. Top each with burger, tomato slice, lettuce and bun top.

DILL SAUCE FOR HAMBURGERS



Dill Sauce for Hamburgers image

Yummy sauce to add to a plain hamburger and dress up the flavor. My whole family loves it!

Provided by FOXMOORQHS

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 5m

Yield 6

Number Of Ingredients 3

1 cup mayonnaise
1 teaspoon Worcestershire sauce
2 tablespoons dried dill weed

Steps:

  • In a small bowl combine mayonnaise, Worcestershire sauce and dill weed; mix well.

Nutrition Facts : Calories 266.6 calories, Carbohydrate 1.9 g, Cholesterol 13.9 mg, Fat 29.2 g, Fiber 0.1 g, Protein 0.5 g, SaturatedFat 4.4 g, Sodium 219.7 mg, Sugar 0.5 g

BEEF BURGERS WITH DILL PICKLE REMOULADE



Beef Burgers with Dill Pickle Remoulade image

Provided by Food Network

Categories     main-dish

Time 34m

Yield 6 servings

Number Of Ingredients 21

1 pound lean ground beef
1/2 pound ground pork sausage
1/3 cup grated carrot
1/4 cup finely chopped onion
2 tablespoons chopped fresh parsley
2 tablespoons dill pickle relish
2 tablespoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
Vegetable cooking spray
Dill Pickle Remoulade, recipe follows
6 seeded hamburger buns, split and lightly toasted
6 Swiss cheese slices
6 cooked bacon slices
Green leaf lettuce, for garnish
Sliced ripe tomatoes, for garnish
Thinly sliced sweet onion, for garnish
2 cups mayonnaise
4 cups dill pickle relish, drained
1 tablespoon Dijon mustard
4 teaspoons paprika

Steps:

  • In a large bowl, combine beef, sausage, carrot, onion, parsley, pickle relish, mustard, salt and pepper. Shape into 6 patties. Spray a large skillet or lightly greased griddle with cooking spray. Cook patties over medium heat about 5 to 7 minutes per side or until done. Spread Dill Pickle Remoulade evenly on cut sides of each bun half; layer bottoms with beef patties, cheese slices, bacon slices, and desired garnishes. Top with top halves of buns.
  • Stir together all ingredients until blended; cover and chill until ready to serve.

THE BEST GRILLED BURGERS



The Best Grilled Burgers image

When summer nights call for a grilled burger, this one is our go-to. We season only the outside of each patty right before grilling to help a build a nice crust. Our trick for forming the patties is a real time saver, especially if you are cooking for a crowd. You can also form them the day before; place in an airtight container with parchment paper in between to help with party-day prep.

Provided by Food Network Kitchen

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

2 pounds ground chuck (80/20)
Kosher salt and freshly ground black pepper
Vegetable oil, for the grates
Four 1-ounce slices Cheddar (optional)
1 large red onion, cut into four 1-inch thick rounds
4 leaves green leaf lettuce
4 slices beefsteak tomato
4 seeded hamburger buns
Mayonnaise, mustard and ketchup, for serving
8 dill pickle chips
Prepare a grill for medium-high heat.

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.

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