MIAMI BURGER
A trip to Miami wouldn't be complete without stopping for an authentic Cuban sandwich, hot off the press and stuffed with roasted pork, smoked ham, garlicky mayonnaise, tangy mustard, dill pickles, and oozing Swiss cheese. It's almost enough to make you miss your flight home. Turning this Cuban specialty into an American one isn't hard to do: just replace the roasted pork with a good old hamburger. Pressing the assembled burger not only yields a crispy toasted bun, but also ensures that all of the elements meld into one cohesive, mouthwatering sandwich.
Provided by Bobby Flay
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper. Heat the oil in the pan or griddle over high heat until the oil begins to shimmer. Cook the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey. Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese) or until cooked to desired degree of doneness. Cook turkey burgers until cooked throughout, about 5 minutes on the second side. Add the cheese, if using, to the tops of the burgers during the last minute of cooking and top with a basting cover, close the grill cover, or tent the burgers with aluminum foil to melt the cheese.
- Combine the mayonnaise and roasted garlic in a small bowl and season with salt and pepper to taste. Spread both sides of each bun with the mayonnaise and the mustard. Place a slice of cheese on each bun bottom, place a burger on top, and then top the burger with a slice of ham, another slice of cheese, and some pickle slices. Cover with the bun tops.
- Cook the burgers on a sandwich press or wrap the burgers in aluminum foil and cook in a hot skillet over high heat (put a heavy skillet on top of the burgers to press them) until golden brown and the cheese has melted, about 1 1/2 minutes per side. Serve immediately.
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
MAIALINO BURGER
Recipe adapted from Nick Anderer, executive chef, Maialino, New York City.
Provided by Martha Stewart
Categories Ground Beef Recipes
Time 25m
Number Of Ingredients 7
Steps:
- Heat a 12-inch cast-iron skillet over medium-high and heat broiler, with rack in top position. Cook bacon in skillet until fat renders and bacon is browned, about 2 minutes on each side. Transfer bacon to paper towels to drain and break in half; reserve fat in skillet and return to heat.
- Form beef into 4 patties, roughly 5 inches in diameter. Season with salt and pepper and place in skillet. With a metal spatula, press down gently to flatten each against skillet. Reduce heat to medium. Cook 3 minutes, then flip, scraping against skillet with spatula so burgers release cleanly. Cook 3 minutes for medium-rare, then top each with 1 slice cheese. Broil until cheese begins to melt, 1 minute. Transfer burgers to a plate and keep warm.
- Pour off fat from skillet and reserve. Add onion and cook over medium-high, 30 seconds on each side; transfer to plate. Add 2 tablespoons reserved fat to skillet and toast half the buns, cut side down, until golden, 2 minutes. Repeat with remaining buns.
- On bottom halves of buns, layer onion, burgers, bacon, and escarole. Top with remaining halves of buns and serve immediately.
Nutrition Facts : Calories 926 g, Fat 62 g, Fiber 2 g, Protein 55 g, SaturatedFat 26 g
MARLIN BURGER
Steps:
- Put the fish in a food processor and grind. Transfer the fish to a large mixing bowl. Add the lemon zest and juice, lime zest and juice, onion, mayonnaise, olive oil, dill, garlic, mustard, hot sauce, salt and pepper and mix everything together by hand. Make eight 3-ounce patties and pan sear in a nonstick pan over medium heat. Don't overcook. Put 2 patties on each bun and serve with lettuce tomato, red onion and tartar sauce.
ITALIAN HAMBURGERS
These burgers make a super supper that takes only minutes to prepare but still leaves the impression that I've spent time cooking.-Ronda Lawson, Dublin, California
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Combine the first seven ingredients. Crumble beef and sprinkle 3 tablespoons Parmesan cheese over mixture; mix well. Shape into six patties. , In a large skillet, cook patties for 2 minutes on each side or until lightly browned. Combine the tomato sauce and Italian seasoning; pour over patties. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until meat is no longer pink. Sprinkle with remaining cheese. serve patties and sauce over spaghetti if desired.
Nutrition Facts : Calories 192 calories, Fat 9g fat (4g saturated fat), Cholesterol 41mg cholesterol, Sodium 626mg sodium, Carbohydrate 10g carbohydrate (2g sugars, Fiber 1g fiber), Protein 18g protein.
PORK RAGù AL MAIALINO
This is true restaurant cooking for the home: a recipe born of a professional kitchen's need to use up leftovers, then cheated upon to strike away extravagances like suckling pigs, fresh-made pasta and veal stock. A common and inexpensive pork shoulder and a few extra pats of butter will do the trick nicely.
Provided by Sam Sifton
Categories dinner, pastas, main course
Time 2h45m
Yield Serves 4
Number Of Ingredients 15
Steps:
- Using a sharp knife, remove the thick skin from the pork, leaving a sheen of fat on top of the meat. Season aggressively with salt and place in the refrigerator until ready to use, as long as overnight.
- Preheat the oven to 350 degrees. Place a deep saucepan or Dutch oven over medium-high heat and add 2 tablespoons olive oil. When it shimmers, gently cook the onion, celery and fennel until they begin to soften, about 10 minutes. Add the stock and thyme and bring to a simmer, then season to taste with salt and pepper. Rinse pork to remove excess salt, dry with a paper towel and add to seasoned broth. Cover and place in the oven for 90 minutes or more, until the meat just begins to pull away from the bone.
- Allow both meat and broth to cool on the stove top for 30 minutes, or until you can touch the meat with your hands. Remove the pork and gently pull the meat from the bone, then tear the chunks into bite-size shreds. Place these in a large bowl.
- Strain the liquid into a separate bowl and then pour enough of it over the meat to barely cover. (Use the rest for soup.) Cover and store in the refrigerator until ready to use.
- Put a large pot of salted water over high heat and bring to a boil.
- Place a large pan over medium-high heat and add the pork and braising liquid. Bring to a boil, then lower heat to medium and cook until the liquid is reduced by half. Add the butter and stir to emulsify.
- Meanwhile, cook the pasta in salted water according to the directions on the package, 10 to 12 minutes. When it is finished, drain and add to the sauce along with a splash of pasta water. Simmer for 1 minute, then add the lemon juice, half of the cheese, a tablespoon of olive oil and the parsley. Stir to incorporate.
- Serve immediately, topped with arugula and the remaining cheese.
AARON'S MISSOURI BURGER
This lean ground beef burger is seasoned to perfection unlike any other burger. It will keep them asking for the recipe.
Provided by aaron cindi
Categories Main Dish Recipes Burger Recipes 100+ Hamburger Recipes
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Mix the ground beef, onion powder, honey mustard, garlic powder, crushed red pepper, salt, and brown sugar in a large bowl. Shape into 4 patties.
- Heat the olive oil in a large skillet over medium heat. Cook the burgers, turning occasionally, to desired temperature, 15 to 20 minutes for well done. Top each patty with a slice of Swiss cheese shortly before removing from the skillet; serve on hamburger buns.
Nutrition Facts : Calories 529.1 calories, Carbohydrate 44.4 g, Cholesterol 82.5 mg, Fat 27.2 g, Fiber 1.6 g, Protein 27.9 g, SaturatedFat 9.3 g, Sodium 717 mg, Sugar 21.7 g
More about "maialino burger recipes"
THE BEST JUICY BURGER RECIPE ON THE STOVE TOP OR GRILL
From wholesomeyum.com
10 BEST AIOLI BURGER RECIPES | YUMMLY
From yummly.com
BEST JALAPEñO POPPER BURGERS RECIPE - DELISH
From delish.com
HOW TO MAKE MCDONALDS HAMBURGER – COPYCAT RECIPE
From copykat.com
BIG, JUICY HAMBURGERS | RECIPETIN EATS
From recipetineats.com
SPICY JALAPEñO CHEESEBURGER RECIPE - THE SPRUCE EATS
From thespruceeats.com
NANDO'S PERI PERI CHICKEN BURGER | RECIPETIN EATS
From recipetineats.com
JUCIEST SALMON BURGERS (MEDITERRANEAN-STYLE) | THE …
From themediterraneandish.com
GIADA’S ITALIAN-STYLE BURGER RECIPES | GIADZY
From giadzy.com
Author The Giadzy Kitchen
CRISPY HALLOUMI BURGERS (15 MINUTE MEAL) - SCRUMMY LANE
From scrummylane.com
THE LATE NIGHT BURGER AT MAIALINO IN GRAMERCY | BURGER, GOOD …
From pinterest.com
EASY BUNLESS BURGERS WITH CILANTRO DILL MAYO SAUCE
From chelseajoyeats.com
THE LATE NIGHT BURGER AT MAIALINO IN GRAMERCY | BURGER, TASTY …
From pinterest.com
QUICK & EASY GROUND BEEF RECIPES | MARTHA STEWART
From marthastewart.com
UMAMI HAMBURGER RECIPE | BEST BURGER RECIPE EVER! | WHITE ON RICE
From whiteonricecouple.com
GOURMET BURGER RECIPE: MOJO BEEF BURGERS WITH TEQUILA-LIME AIOLI
From stripedspatula.com
MAUI BURGERS RECIPE - HOW TO MAKE MAUI BURGERS - DELISH
From delish.com
GRILLED PUB STYLE BURGERS RECIPE WITH A HOMEMADE AIOLI
From homeisakitchen.com
THE 35 BEST HAMBURGER RECIPES - GYPSYPLATE
From gypsyplate.com
17 VEGAN BURGER RECIPES THAT’LL MAKE YOU DROOL - INSANELY GOOD
From insanelygoodrecipes.com
MAIALINO MARINARA FROM 'FAMILY TABLE' - SERIOUS EATS
From seriouseats.com
ITALIAN BEEF BURGER RECIPE | SARGENTO® FOODS INCORPORATED
From sargento.com
MAIALINO BURGER - MEALPLANNERPRO.COM
From mealplannerpro.com
RECIPES - MARTHA STEWART
From martha.com
JALAPEñO AIOLI BURGER SAUCE FOR THE ULTIMATE BURGER - USE ON …
From mylifecookbook.com
31 OF OUR BEST BURGER RECIPES - THESPRUCEEATS.COM
From thespruceeats.com
MAIALINO BURGER | RECIPES, BURGER, DINNER RECIPES EASY QUICK
From pinterest.co.uk
BURGER RECIPES - MARTHA STEWART
From martha.com
10 BEST MAYONNAISE BURGER RECIPES | YUMMLY
From yummly.com
ULTIMATE ITALIAN CHEESEBURGER | THE BEST HAMBURGER RECIPE
From joyfulhealthyeats.com
MAIALINO BURGER RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
MEXICAN BURGERS - SIMPLY DELICIOUS
From simply-delicious-food.com
THE BEST NEW BURGERS IN NYC, WITH GIFS | FIRST WE FEAST
From firstwefeast.com
OLIVE OIL CAKE, A RECIPE FROM OUR EXECUTIVE PASTRY CHEF | MAIALINO
From maialinonyc.com
RECIPE ADAPTED FROM NICK ANDERER, EXECUTIVE CHEF, MAIALINO, NEW …
From pinterest.co.uk
JUICY VENISON BURGER RECIPE WITH SMOKY AIOLI
From modernfarmhouseeats.com
BALSAMIC PORTOBELLO BURGERS WITH GARLIC AIOLI - MINIMALIST BAKER …
From minimalistbaker.com
BURGER RECIPES USING IMPOSSIBLE™ BURGER
From impossiblefoods.com
MAIALINO BURGER | PUNCHFORK
From punchfork.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love