Gzs Ugly Burger Recipes
GZ'S IRON CHEF BURGER
Provided by Geoffrey Zakarian
Categories main-dish
Time 20m
Yield 4 burgers
Number Of Ingredients 14
Steps:
- Prepare a gas grill with a grill pan for medium heat.
- Gently form the ground beef into 4 loosely packed patties, making sure not to over work the meat. Season the burgers with salt and pepper.
- Place 4 onion rings on the grill and press a burger patty onto each one. Let this cook together until the burgers caramelize on that side, 3 to 4 minutes. Flip the burgers and top with 2 slices cheese (on top of the onions), then continue to cook to your desired temperature.
- Spread 1 tablespoon butter onto each English muffin. Season with salt and pepper, then toast on the grill.
- In a mixing bowl, combine the Dijon, mayonnaise, ketchup, horseradish, gherkins and chives. Fold together until evenly incorporated.
- To assemble, spread the special sauce on both slices of each English muffin. Stack the burgers on the bottom slices, then the pickles (if using), lettuce and top slices of English muffin.
JUICIEST HAMBURGERS EVER
No more dry, lackluster burgers. These are juicy, and spices can be easily added or changed to suit anyone's taste. Baste frequently with your favorite barbeque sauce. If you find the meat mixture too mushy, just add more bread crumbs until it forms patties that hold their shape.
Provided by Jane
Categories Main Dish Recipes Burger Recipes 100+ Hamburger Recipes
Time 35m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat grill for high heat.
- In a large bowl, mix the ground beef, egg, bread crumbs, evaporated milk, Worcestershire sauce, cayenne pepper, and garlic using your hands. Form the mixture into 8 hamburger patties.
- Lightly oil the grill grate. Grill patties 5 minutes per side, or until well done.
Nutrition Facts : Calories 288.1 calories, Carbohydrate 9.1 g, Cholesterol 95.5 mg, Fat 17.8 g, Fiber 0.5 g, Protein 21.5 g, SaturatedFat 7 g, Sodium 196.3 mg, Sugar 1.7 g
LI'L WOODY'S FARMERS MARKET BURGER
L'il Woody's executive chef Cory Alfano said he was inspired by the fresh flavors of summer when he created this burger served as a weekly special at the beloved Seattle restaurant: Imagine a nice summer Pacific Northwest day and wanting to grill some burgers with friends. Super easy, just go down to your local farmers market and pick up some fresh ingredients from local purveyors to make an amazingly light but meaty late-afternoon grilled burger. Heirloom tomatoes, arugula, red onions, local cheese, and grass-fed beef make this 'Farmers Market Burger' a sure thing.
Provided by Leslie Kelly
Categories Main Dish Recipes Burger Recipes Hamburgers
Time 58m
Yield 6
Number Of Ingredients 21
Steps:
- Combine sea salt, porcini mushrooms, thyme, garlic powder, 1 teaspoon black pepper, and red pepper flakes in a food processor; blend until thoroughly mixed. Pour seasoning mixture into a bowl.
- Combine egg yolks, lemon juice, garlic, and dill in the food processor; blend, pouring in canola oil and olive oil in a steady stream until aioli is thick and smooth.
- Combine sliced onions, red wine vinegar, sugar, salt, and pepper in an airtight container. Let marinate, at least 15 minutes.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Spread buns on grill and toast until golden, 30 seconds to 1 minute. Transfer to a serving platter. Spread some aioli over each half.
- Shape ground beef into 6 large patties. Sprinkle seasoning mixture generously over both sides.
- Increase grill heat to high. Grill patties until browned and an instant-read thermometer inserted into the center reads 160 degrees F (71 degrees C), about 4 minutes per side.
- Place 1 cooked patty on the bottom of each toasted bun. Top each with 3 tablespoons goat cheese, 2 tomato slices, 1 heaping tablespoon pickled red onions, and 1/2 cup arugula. Cover with top half of the bun.
Nutrition Facts : Calories 1108.8 calories, Carbohydrate 52.9 g, Cholesterol 265.3 mg, Fat 79.9 g, Fiber 4.8 g, Protein 46.2 g, SaturatedFat 22.1 g, Sodium 10034.1 mg, Sugar 13.9 g
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