Miami Burger Recipes

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BEST HAMBURGER EVER



Best Hamburger Ever image

These burgers are the best on the grill in the summertime. Jam-packed with all kinds of stuff, and no tasteless bread crumbs!

Provided by UNIVSTUDENT

Categories     Main Dish Recipes     Burger Recipes     100+ Hamburger Recipes

Time 30m

Yield 4

Number Of Ingredients 14

1 ½ pounds lean ground beef
½ onion, finely chopped
½ cup shredded Colby Jack or Cheddar cheese
1 teaspoon soy sauce
1 teaspoon Worcestershire sauce
1 egg
1 (1 ounce) envelope dry onion soup mix
1 clove garlic, minced
1 tablespoon garlic powder
1 teaspoon dried parsley
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon crushed dried rosemary
salt and pepper to taste

Steps:

  • Preheat a grill for high heat.
  • In a large bowl, mix together the ground beef, onion, cheese, soy sauce, Worcestershire sauce, egg, onion soup mix, garlic, garlic powder, parsley, basil, oregano, rosemary, salt, and pepper. Form into 4 patties.
  • Grill patties for 5 minutes per side on the hot grill, or until well done. Serve on buns with your favorite condiments.

Nutrition Facts : Calories 444.5 calories, Carbohydrate 8.8 g, Cholesterol 173.6 mg, Fat 27.5 g, Fiber 1.2 g, Protein 39 g, SaturatedFat 11.9 g, Sodium 966.9 mg, Sugar 1.8 g

MIAMI BURGER (BOBBY FLAY)



Miami Burger (Bobby Flay) image

Make and share this Miami Burger (Bobby Flay) recipe from Food.com.

Provided by Brookelynne26

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb ground chuck (80 percent lean) or 1 lb ground turkey (90 percent lean)
kosher salt & freshly ground black pepper
1 1/2 tablespoons canola oil
1/2 cup mayonnaise
4 cloves roasted garlic, mashed
4 hamburger buns, split
1/4 cup Dijon mustard
8 thin slices swiss cheese
4 thin slices smoked ham
2 dill pickles, sliced into 1/4-inch-thick slices

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. Cook the burgers, using the oil. Remove the burgers to a plate.
  • 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.

MIAMI BURGER



Miami Burger image

Provided by Bobby Flay

Time 25m

Yield 4 servings

Number Of Ingredients 10

1 pound ground chuck (80 percent lean) or ground turkey (90 percent lean)
Kosher salt and freshly ground black pepper
2 tablespoons canola oil
1/2 cup mayonnaise
3 cloves roasted garlic, mashed
4 hamburger buns, split
1/4 cup Dijon mustard
8 thin slices Swiss cheese
4 thin slices smoked ham
2 dill pickles, sliced into 1/4-inch-thick slices

Steps:

  • 1. 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 a gas grill to high. Brush the burgers with canola oil and grill until desired doneness is reached. Remove the burgers to a plate.
  • 2. 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.
  • 3. Warm 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 compress) until golden brown and the cheese has melted, about 1 1/2 minutes. Serve immediately.

MIAMI BURGERS



Miami Burgers image

These are like a burger play on the amazing Cuban sandwiches you get in South Florida! Juicy, messy, and fantastic! My husband doesn't even like cheeseburgers and he loved these!

Provided by Ellen Christine

Time 50m

Yield 4

Number Of Ingredients 10

1 pound ground chuck
1 pinch kosher salt and ground black pepper to taste
1 ½ teaspoons canola oil
4 cloves roasted garlic
½ cup mayonnaise
¼ cup Dijon mustard
4 roll (blank)s hamburger buns, split
8 slices Swiss cheese
4 thin slices smoked ham
2 each dill pickles, cut into 1/4-inch slices

Steps:

  • Divide the beef into 4 equal portions, and shape each portion into a 3/4-inch thick burger, making a deep depression in the center of each patty. Season both sides of the patty with salt and pepper.
  • Heat canola oil in a large skillet over medium-high heat. Arrange burgers in the skillet, and cook until the burgers reach the desired degree of doneness, about 4 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Place burgers on a plate and set aside.
  • Preheat a sandwich press.
  • Peel and mash garlic cloves in a bowl. Stir in the mayonnaise, and season with salt and pepper. Spread the garlic mayonnaise and Dijon mustard on the top and bottom of each hamburger bun. Layer a slice of Swiss cheese followed by a slice of ham and another slice of Swiss cheese on the bottom of the bun. Top with slices of dill pickle, then the burger patty and the top half of the bun.
  • Arrange each sandwich on the preheated sandwich press. Cook until the bun is golden brown and the cheese has melted, about 2 minutes. Serve immediately.

Nutrition Facts : Calories 800.3 calories, Carbohydrate 30.4 g, Cholesterol 141.6 mg, Fat 56.4 g, Fiber 1.5 g, Protein 40.8 g, SaturatedFat 19.8 g, Sodium 1176.4 mg, Sugar 1.1 g

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