Grilled Supreme Burgers Lighter Recipes

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PERFECT GRILLED BURGERS



Perfect Grilled Burgers image

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.

SUPREME BURGERS



Supreme Burgers image

Make and share this Supreme Burgers recipe from Food.com.

Provided by truebrit

Categories     Meat

Time 15m

Yield 8 serving(s)

Number Of Ingredients 5

2 lbs beef, Ground
1 1/2 ounces onion soup mix, 1 Envelope
1/2 cup breadcrumbs, Dry
1 cup sour cream
1/8 teaspoon pepper

Steps:

  • Mix all the ingredients together.
  • Shape mixture into 8 patties, each about 3/4-inch thick.
  • Broil or grill the patties 4-inches from the heat, turning once, to the desired doneness, about 10 to 15 minutes.

SUPREME BURGERS (LIGHTER RECIPE)



Supreme Burgers (lighter recipe) image

Want a lighter burger without sacrificing on taste? These flavorful burgers will fill the bill.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 8

Number Of Ingredients 5

2 pounds extra-lean ground beef
1 envelope about 1 1/2 ounces onion soup mix
1 cup reduced-fat sour cream
1/2 cup Progresso™ dry bread crumbs (any flavor)
1/8 teaspoon pepper

Steps:

  • Set oven control to broil. Place patties on rack in broiler pan.
  • Mix all ingredients. Shape mixture into 8 patties, about 3/4 inch thick.
  • Broil with tops 4 to 6 inches from heat 10 to 15 minutes, turning once, until no longer pink in center and juice is clear.
  • To Grill: Heat coals or gas grill. Grill patties uncovered 4 to 6 inches from medium coals 10 to 15 minutes, turning once, until no longer pink in center and juice is clear.

Nutrition Facts : Calories 285, Carbohydrate 11 g, Cholesterol 80 mg, Fiber 0 g, Protein 26 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 450 mg

DELICIOUS GRILLED HAMBURGERS



Delicious Grilled Hamburgers image

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

1 pound lean ground beef
1 tablespoon Worcestershire sauce
1 tablespoon liquid smoke flavoring
1 teaspoon garlic powder
1 tablespoon olive oil
seasoned salt to taste

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

THIN BUT JUICY CHARGRILLED BURGERS



Thin but Juicy Chargrilled Burgers image

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

3/4 to 1 pound ground beef (at least 15 percent fat), or vegan ground beef alternative
Kosher salt and freshly ground black pepper
4 soft burger buns, toasted in butter
Toppings (such as shredded iceberg, sliced onion, tomato and pickles) and condiments (mayonnaise, ketchup or mustard), as desired
4 slices American cheese or other sliced cheese of your choice (optional)

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.

BEST GRILLED BURGERS



Best Grilled Burgers image

Nice moist grilled burgers with just the right amount of seasonings. No more boring burgers! Adjust the seasonings as desired. These won't dry out, and they re-heat nicely!

Provided by Lisa Gay

Categories     Meat

Time 13m

Yield 4-6 burgers

Number Of Ingredients 8

1 lb lean hamburger
1/4 teaspoon garlic powder
1/4 teaspoon onion salt
1/4 teaspoon seasoning salt
1/2 teaspoon Worcestershire sauce
1 egg, beaten
8 single saltine crackers, crushed
1 slice of your favorite cheese (optional)

Steps:

  • Mix all ingredients and shape into burgers.
  • Grill to desired doneness.
  • Top with a slice of your favorite cheese.
  • We especially like provolone or swiss.
  • Note: You can add oregano if you like Italian, or taco seasoning if you lie Tex-Mex!

GRILLED CHEESE SUPREME



Grilled Cheese Supreme image

Buttery rye holds a bevy of veggies, cheese and avocado in these full-flavored sandwiches. I've also prepared them on my outdoor grill.-Billie Moss, Walnut Creek, California

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 8

12 slices hearty rye bread
12 teaspoons mayonnaise
18 slices cheddar cheese
3 small tomatoes, thinly sliced
1-1/2 cups sliced fresh mushrooms
6 thin slices sweet onion
1 medium ripe avocado, peeled and cut into 12 wedges
12 teaspoons butter, softened

Steps:

  • Spread each of six bread slices with 1 teaspoon mayonnaise. Layer with a cheese slice, tomatoes, mushrooms, another cheese slice, onion, 2 avocado wedges and remaining cheese slice. Spread remaining bread with remaining mayonnaise; place on top. , Butter outsides of sandwiches. Toast on a heated griddle for 2-3 minutes on each side or until bread is lightly browned and cheese is melted.

Nutrition Facts : Calories 674 calories, Fat 46g fat (23g saturated fat), Cholesterol 107mg cholesterol, Sodium 1034mg sodium, Carbohydrate 38g carbohydrate (5g sugars, Fiber 7g fiber), Protein 28g protein.

GRILLED SUPREME BURGERS (LIGHTER RECIPE)



Grilled Supreme Burgers (lighter recipe) image

Sometimes extra-lean ground beef makes burgers that are dry tasting. There's no such problem in this recipe because of the moistness from the sour cream and the flavor from the onion soup mix.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 8

Number Of Ingredients 5

2 pounds extra-lean ground beef
1 envelope (about 1 1/2 ounces) onion soup mix
1 cup reduced-fat sour cream
1/2 cup Progresso™ dry bread crumbs (any flavor)
1/8 teaspoon pepper

Steps:

  • Heat coals or gas grill for direct heat.
  • Mix all ingredients. Shape mixture into 8 patties, about 3/4 inch thick.
  • Grill patties uncovered 4 to 6 inches from medium coals 10 to 15 minutes, turning once, until no longer pink in center and juice is clear.

Nutrition Facts : Calories 285, Carbohydrate 11 g, Cholesterol 80 mg, Fiber 0 g, Protein 26 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 450 mg

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