Juicy Pub Style Burgers Recipe 445

GOURMET PUB BURGERS

Steps:

• Mix ground beef, bread crumbs, shallot, Dijon mustard, egg, garlic, salt, and black pepper together in a large bowl. Refrigerate mixture to incorporate flavors, 20 minutes to 2 hours.
• Form ground beef mixture into 6 patties.
• Heat a skillet over medium heat; lay pancetta slices in a single layer in the hot skillet. Cook until pancetta begins to sweat, 3 to 5 minutes. Remove pancetta from skillet and keep warm.
• Preheat grill for medium heat and lightly oil the grate.
• Cook patties on the preheated grill until burgers are cooked to your desired degree of doneness, about 4 minutes per side for medium-well burgers. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
• Place 1 burger into each of the buns; top burger with a pancetta slice.

JUICY PUB-STYLE BURGERS RECIPE - (4.4/5)

Steps:

• Place steak on baking sheet in single layer. Freeze steak until very firm and starting to harden around edges but still pliable, about 35 minutes. Place one-quarter of steak in food processor and pulse until finely ground into 1/16-inch pieces, about 35 pulses, stopping to redistribute around bowl as necessary to ensure meat is evenly ground. Transfer meat to second baking sheet. Repeat with remaining 3 batches of steak. Spread meat over sheet and inspect carefully, discarding any long strands of gristle or large chunks of hard meat or fat. Adjust oven rack to middle position and heat oven to 300°F. Drizzle butter over ground meat and add 1 teaspoon pepper. Gently toss with fork to combine. Divide meat into 4 lightly packed balls. Gently flatten into patties 3/4 inch thick and about 4 1/2 inches in diameter. (Patties can be refrigerated, covered, for up to 1 day.) Season 1 side of patties liberally with salt and pepper. Using spatula, flip patties and season other side. Heat oil in 12-inch skillet over high heat until just smoking. Using spatula, transfer burgers to skillet and cook without moving them for 2 minutes. Using spatula, flip burgers and cook for 2 minutes longer. Transfer patties to rimmed baking sheet. Bake until burgers register 125°F for medium-rare or 130°F for medium, 3 to 6 minutes. Transfer burgers to plate and let rest for 5 minutes. Transfer to buns and serve. NOTE: I actually cooked this over a gas grill, because it was too hot to cook in our kitchen. I had to handle the patties with care, as they are tender and could disintegrate if flipped too hard.

JUICIEST HAMBURGERS EVER

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.

AMERICAN BURGER "JUICY LUCY" RECIPE BY TASTY

Steps:

• Mix together the patty ingredients until evenly combined.
• Flatten the beef into a thin layer, then place a chunk of cheddar inside, wrapping the beef completely around the cheddar. Form a patty with your hands.
• Repeat with the remaining beef and cheese.
• Heat oil in a pan over medium heat.
• Cook the burgers for 3 minutes on the first side, flip, then cook for 6 more minutes.
• Assemble the burgers with the bun, bacon, tomato, and lettuce.
• Enjoy!

JUICY LUCY BURGER

Steps:

• In a small bowl, stir together 2 teaspoons salt and 1 1/2 teaspoons pepper. Divide the beef into four equal portions, then halve each of those portions. Gently roll each portion into a ball using the palm of your hand, then flatten each into a disk shape on a large cutting board, pressing with your fingers and palm until just over 4 inches wide and 1/4-inch thick. Repeat to form eight patties. Season both sides of each patty with the salt-and-pepper blend.
• Add one slice cheese to the center of one patty, folding any overhanging corners of the cheese inward. Using a spatula, lift another patty from the cutting board and place it on top of the cheese, pressing gently to connect both patties. Gently pinch the edges of the patties together to thoroughly seal, then use your fingers to round the edges by pressing and patting along the perimeter. Repeat with the remaining patties, forming three more burgers, and set aside.
• In a large (preferably 12-inch) cast-iron skillet, melt butter over medium heat. Add onion; sprinkle with sugar, 1 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring occasionally, adding 2 tablespoons water about every 5 minutes to prevent burning, until tender and caramelized, about 20 minutes. Once the onions are caramelized, transfer them to a bowl. (If you have any bits left in the pan, wipe them out.)
• Add the oil to the skillet to lightly coat the bottom and heat over medium-high until scalding-hot, about 2 minutes. Add the burgers and cook until seared and dark brown on the outside, 3 to 5 minutes per side. (You'll want to let the burgers cook undisturbed as long as possible to develop a crisp sear and to prevent them from splitting. Their insides will cook through by the time the outsides form a proper sear. Resist the urge to cut them open, as the cheese will spurt out.) Transfer burgers to a clean cutting board to rest.
• Meanwhile, toast the buns: Scrape up and remove from the pan any cheese that may have leaked, leaving a thin layer of accumulated fat in the pan. Reduce the heat to medium. Working in batches, toast the buns cut-side down until warmed and toasted in spots, about 1 minute. Form sandwiches by layering pickles, patties, then caramelized onions on buns. Serve immediately.