Hamburgerpilaf Recipes

HAMBURGER PATTIES

Steps:

• Sometimes I vary the seasonings- using a steak seasoning or Cajun seasoning instead of salt and pepper.
• Mix ingredients with your hands using a light touch.
• Don't be tempted to overmix.
• If you do, it becomes too dense.
• When charcoal grilling, add 1/2 cup water to the beef mixture to keep it from drying out.
• For pan frying, don't use a nonstick pan- it won't brown as well, and heat some oil in the pan before adding burgers to keep the burgers from sticking and to help sear and form a nice brown, crispy exterior.
• Either method will take about 10- 12 minutes of cooking time, depending on thickness of patty, temperature of heat source and your preference (we like ours medium cooked).
• Note: when pan-frying don't be tempted to press down and squeeze all the juice out, just turn them more often (turn only once on the grill).

CLASSIC HAMBURGER PIE

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain. Set aside to cool in a large bowl.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 1 1/2-quart casserole dish.
• Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until the beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Stir green beans and tomato soup into the ground beef mixture; transfer to prepared casserole dish.
• Mash the cooled potatoes with milk, egg, garlic, pepper, and salt; spoon in mounds over the ground beef mixture. Sprinkle Cheddar cheese over the potatoes.
• Bake in preheated oven until cheese is melted and edges of dish begin to brown, 25 to 30 minutes.

CLASSIC HAMBURGER RECIPE BY TASTY

Steps:

• Divide the beef into 2 patties, each about ¾-inch (2 cm) thick and 3 ½ inches (9 cm) in diameter. Transfer the patties to a plate or a baking sheet lined with parchment paper and refrigerate for 30 minutes.
• Remove the patties from the fridge and season on both sides with salt and pepper.
• Heat a large cast-iron skillet over medium-high heat. Add the oil to the pan and swirl to evenly coat. Place the patties in the skillet and cook, undisturbed, on the first side for 5 minutes, until a brown crust forms.
• Flip the patties, top each with a slice of cheese (optional), and cook, undisturbed, until the patties are browned on the other side, the cheese is melted, and the meat is cooked through, about 5 minutes more for medium-well doneness.
• Remove the patties from the pan and transfer to a clean cutting board. Let rest for about 5 minutes.
• Place the burger patties on buns and serve with your favorite toppings and sauces.
• Enjoy!

HAMBURGER PILAF

Steps:

• Saute the onion and green pepper in the oil until soft.
• Add the beef and garlic, breaking up the meat and cooking until done.
• Season with salt, pepper and vegetable seasoning.
• Add the rice, cooking & stirring until rice goes translucent, but not brown.
• Add 1/2 cup hot broth, stirring until absorbed.
• Add remaining broth. Cover & simmer until rice is tender & liquid is absorbed. This should take about 20 minutes. Serve.

THE 35 BEST HAMBURGERS

Steps:

• Cook the rice according to the instructions on the package.
• Mix salt, pepper, garlic powder and worcestershire sauce into the ground beef and make 4 large patties, or 6 regular sized patties. We recommend making flatter and larger sized patties, as they would shrink while cooking.
• Heat oil in a skillet (preferably cast iron) over medium high heat and cook the patties until browned to your liking on both sides and the internal temperature reaches 160°F. Plate them out.
• In the same pan, add in a little more oil, if required, and sauté chopped onions till golden brown. Stir in sliced mushrooms and sauté till soft.
• Add in beef stock along with worcestershire sauce and soy sauce and cook for 5 minutes.
• Thicken the sauce with cornstarch slurry. Mix 1 Tbsp cornstarch with 2 Tbsp water and slowly stir it into the gravy. Stir till the gravy thickens up. Remove from heat.
• Fry the sunny side eggs to doneness you like. We like the egg whites cooked with the yolk still little runny.
• Plate Loco Moco in a bowl or plate by placing some rice, followed by the burger patty on top. Pour gravy all over the burger patty. Place the egg on top (you can serve it with one or two eggs per portion) and garnish with chopped scallions and parsley.

THE BEST HAMBURGER RECIPE (AND AMAZING SECRET SAUCE)

Steps:

• In a large bowl, combine the ground beef, shredded cheese, bbq sauce, and seasonings. Don't add too much bbq sauce or the patties will have a hard time taking shape. Shape patties that are about 1 inch thick (about 5 patties). (You can also freeze the patties after shaping them for about 1 hour to help them hold their shape.)
• Turn grill up to high and let it get hot.
• Reduce heat to medium-high and place the burgers on the grill. Allow this side of the patty to cook for about 4-6 minutes, but make sure it does not burn. Then flip the burger over and cook until done.
• For the sauce, combine all sauce ingredients and whisk until well mixed. Taste and adjust ingredients to your liking.
• Assemble the burgers and serve with the special sauce and other hamburger toppings of choice.

HAMBURGER PIE

Steps:

• In a bowl, combine the first six ingredients; mix well and set aside. In another bowl, toss baking mix and milk until a soft dough forms. On a floured surface, roll out the dough to fit a 9-in. pie plate. Line ungreased pie plate with pastry. Fill with meat mixture; trim and flute edges. Bake at 375° for 15 minutes or until crust is golden brown.