GRILLED PEPPERCORN BURGER
Sometimes you want a burger with the works. Other times you want to keep it simple-like this burger, topped with onions and peppercorn steak sauce.
Provided by My Food and Family
Categories Home
Time 15m
Yield Makes 4 servings, one burger each.
Number Of Ingredients 4
Steps:
- Heat grill to medium heat.
- Spray both sides of onions with cooking spray. Mix meat and 1/4 cup steak sauce; shape into 4 (1/2-inch-thick) patties.
- Grill patties 5 min.; turn. Add onions to grill; cook 5 min. or until burgers are done (160ºF), brushing occasionally with remaining steak sauce and turning onions after 3 min.
- Fill rolls with burgers and onions.
Nutrition Facts : Calories 410, Fat 16 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 70 mg, Sodium 890 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 26 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.
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 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 FISH BURGERS
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate with cooking spray.
- Brush tilapia with lime juice and sprinkle with lemon-pepper.
- Cook on the preheated grill, covered, until fish flakes easily with a fork, 5 to 6 minutes.
- While fish is grilling, combine mayonnaise, Dijon mustard, and honey in a bowl. Spread over bottom half of buns and top with lettuce and tomato. When fish is finished, place on prepared buns and enjoy!
Nutrition Facts : Calories 349.5 calories, Carbohydrate 25.8 g, Cholesterol 46.2 mg, Fat 14.7 g, Fiber 1.6 g, Protein 27.1 g, SaturatedFat 2.5 g, Sodium 491.2 mg, Sugar 2.6 g
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
PEPPERCORN BURGERS
These burgers have a strong pepper flavor. If you want it milder just cut the pepper in half. Prep time includes chill time.
Provided by mommyoffour
Categories Meat
Time 2h17m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients except pepper, cheese and rolls.
- Shape mixture into 6 patties, about 3/4 inch thick.
- Press 3/4 teaspoons of the pepper into each side of the patty.
- Cover and refrigerate 2 hours before grilling.
- Heat grill.
- Grill patties uncovered about 4 inches from medium heat 12 to 17 minutes, turning once, until no longer pink in center and juices run clear.
- top each burger with cheese slice for last 2 minutes of grilling.
- Serve burgers on rolls.
Nutrition Facts : Calories 628.6, Fat 34.8, SaturatedFat 15.2, Cholesterol 132.2, Sodium 1084.9, Carbohydrate 35.8, Fiber 3, Sugar 1.8, Protein 41.6
THE BEST GRILLED BURGERS
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
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.
PORK BURGERS WITH GRILLED PINEAPPLE & PEPPERS
I had ground pork and fresh pineapple, so I made burgers. My hubby loves them in grilling season. We serve them with slaw and roasted potato wedges. -Hope Wasylenki, Gahanna, Ohio
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, mix mustard, honey and teriyaki sauce., In a large bowl, combine pork, onions, ginger, allspice and pepper, mixing lightly but thoroughly. Shape into four 1/4-in.-thick patties., Grill burgers, covered, over medium heat until a thermometer reads 160°, 2-3 minutes on each side., Meanwhile, brush pineapple slices with 1 tablespoon mustard mixture. Grill until lightly browned, 2-3 minutes on each side. Grill pepper rings until crisp-tender, 1-2 minutes on each side. Cut pineapple and pepper slices in half. Grill rolls, cut side down, until toasted, 30-60 seconds., Serve burgers on rolls with lettuce, pineapple slices, pepper rings and remaining mustard mixture.
Nutrition Facts : Calories 515 calories, Fat 20g fat (8g saturated fat), Cholesterol 101mg cholesterol, Sodium 899mg sodium, Carbohydrate 56g carbohydrate (33g sugars, Fiber 3g fiber), Protein 26g protein.
GROUND PEPPERCORN BURGER
I love this burger, it is an adaptation of the burger served at Chili's. Blue cheese dressing, and fried onion strips make this a real treat.
Provided by TJW2725
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix salt and pepper with the ground meat and make 4 patties.
- Mix Mustard and Cajun seasoning(Cayenne pepper too if you want, or chipotle powder, or both hehe).
- Brush the mustard mixture on the patties to cover thickly and completely. You don't need to use all the mustard, just make sure they are coated.
- Roll them in the cracked peppers until fully coated.
- Grill the burgers to desired doneness.
- Serve on a Grilled bun with lots of blue cheese dressing and onion strips on the bottom half underneath the burger.
- On top goes more blue cheese dressing, lettuce, tomatoes and pickles. MMMM, enjoy.
- *you can crush them under a heavy skillet. Don't use ground pepper in this recipe.
Nutrition Facts : Calories 460.2, Fat 33.4, SaturatedFat 9.5, Cholesterol 120.1, Sodium 644.1, Carbohydrate 3, Fiber 1, Sugar 1.2, Protein 35.4
GRILLED PEPPERCORN CHICKEN SKEWERS RECIPE BY TASTY
Here's what you need: boneless skinless chicken thighs, Private Selection® 5 Peppercorn Blend Barbecue Sauce, Private Selection™ Peruvian Gold Sweet Onion, Private Selection™ Ruby Rows™ Cherry On-The-Vine Tomatoes, Private Selection® Creamy Smoked Jalapeño Sauce, Private Selection™ Fingerling Potatoes, canola oil, kosher salt, freshly ground black pepper, fresh parsley, skewers
Provided by Kroger
Yield 4 servings
Number Of Ingredients 11
Steps:
- Marinate the chicken: Place the chicken in a large bowl. Pour the Private Selection® 5 Peppercorn Blend Barbecue Sauce over the chicken and toss to coat. Cover the bowl with plastic wrap and place in the refrigerator to marinate for 30-45 minutes.
- If using wooden or bamboo skewers, place in a large shallow dish and cover with water. Let soak while the chicken marinates.
- Prep the potatoes: Cut any large fingerling potatoes in half lengthwise so the potatoes are mostly uniform in size. Pierce any whole potatoes with a fork. Place the potatoes on a large piece of heavy-duty foil (or 2 pieces of regular foil). Add the oil, salt, and pepper and toss to coat. Gather edges of foil together and crimp to seal and create a packet for grilling.
- Thread 1-2 pieces of marinated chicken, 1 Private Selection™ Peruvian Gold Sweet Onion wedge, and 1 Private Selection™ Ruby Rows™ Cherry On-The-Vine Tomatoes onto a skewer. Repeat with the remaining ingredients until all of the skewers are full.
- Prepare a grill for medium heat and lightly oil the grates. Add the potato packet to the grill and cook, until the potatoes are tender, 15-25 minutes (depending on the size of potatoes). Once the potatoes have been on the grill for 5 minutes, add the chicken skewers and cook for 10-15 minutes, turning once, until cooked through and the internal temperature of the chicken reaches 160°F (71°C).
- When the potatoes are finished cooking, unwrap the foil packet and garnish with parsley.
- Drizzle chicken skewers with Private Selection® Creamy Smoked Jalapeño Sauce, and serve with potatoes.
- Enjoy!
Nutrition Facts : Calories 326 calories, Carbohydrate 19 grams, Fat 15 grams, Fiber 1 gram, Protein 28 grams, Sugar 9 grams
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