MY FAVORITE BURGER
Steps:
- Place the ground beef into a medium mixing bowl. Add 1 teaspoon salt and ½ teaspoon of ground black pepper. Add a few dashes of Tabasco sauce. With your hands, mix the meat and seasoning well. Set aside.Next, for the onions, heat a medium skillet over low heat. Add in 2 tablespoons butter. Dump in the sliced (not too thick, not too thin) red onions. Now add 2 generous tablespoons brown sugar. Give it a toss to combine the ingredients, and then allow the onions to caramelize over low heat for about twenty minutes, tossing occasionally.While the onions are caramelizing, make the spicy mayo: Place ¼ cup mayonnaise into a small bowl and simply add a few dashes of Tabasco. Stir together and test for taste.Next, slice the Kaiser rolls in half and spread each half with about ½ tablespoon of butter. Place them face down on a grill pan or skillet over medium heat. Lightly grill the rolls so they'll be tough enough to hold the spicy mayo. Let the rolls cool on a plate until you need them.Form the meat into two patties and place on a grill pan or skillet over medium to medium-low heat. Allow each to cook about 3 minutes, then using a spatula, rotate 45 degrees, leaving it on the same side. Flip the burger and cook it for a couple of minutes, rotating it 45 degrees again to get the nice grill marks. Now add a large helping of caramelized onions over top of that glorious patty, followed by an equally generous helping of crumbled blue cheese. As it finishes cooking, spread the spicy mayo on the Kaiser rolls and transfer the burger onto the bottom half of the bun. Top with a handful of greens and top with the bun.
MY FAVORITE BURGER
"After having a burger similar to this at a diner years ago, I tried to lighten it up without losing the great flavors. Now I can enjoy one more often without feeling guilty!" -Kristen Swihart - Perrysburg, Ohio
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the onion, garlic powder, salt and pepper. Crumble beef over mixture and mix well. Shape into four patties., Lightly oil the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 4-6 minutes on each side or until a thermometer reads 160°. , Meanwhile, in a small skillet coated with cooking spray, cook and stir mushrooms and onion over medium heat until onion is golden brown. Grill rolls for 1-2 minutes or until lightly toasted., Spread rolls with cream cheese; top with burgers and mushroom mixture. Sprinkle with bacon.
Nutrition Facts : Calories 410 calories, Fat 13g fat (5g saturated fat), Cholesterol 75mg cholesterol, Sodium 737mg sodium, Carbohydrate 37g carbohydrate (4g sugars, Fiber 2g fiber), Protein 33g protein.
MY FAVORITE BURGER FOR 2
After eating a burger like this at a diner years ago, I tried to lighten up the sandwich without losing the great flavors. Now I can enjoy one more often without feeling guilty! -Kris Swihart, Perrysburg, Ohio
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 2 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the onion, garlic powder, salt and pepper. Crumble beef over mixture and mix well. Shape into two patties., On a greased grill rack, grill the patties, covered, over medium heat or broil 4-6 in. from heat for 4 minutes on each side or until a thermometer reads 160°., Meanwhile, in a small skillet coated with cooking spray, cook and stir mushrooms and onion over medium heat until onion is golden brown. Grill rolls for 1-2 minutes or until lightly toasted., Spread rolls with cream cheese; top with burgers and mushroom mixture. Sprinkle with bacon.
Nutrition Facts : Calories 402 calories, Fat 13g fat (5g saturated fat), Cholesterol 75mg cholesterol, Sodium 736mg sodium, Carbohydrate 36g carbohydrate (3g sugars, Fiber 2g fiber), Protein 33g protein.
MY FAVORITE ASPARAGUS
Provided by Michael Symon : Food Network
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Set up a grill for even medium-high heat. If using a charcoal grill, build coals evenly along the bottom.
- Whisk together the extra-virgin olive oil, mustard, horseradish, lemon juice and zest in a bowl. Season with salt and pepper. Set aside. Place the asparagus, endive and onions on a rimmed baking sheet and drizzle with the olive oil. Sprinkle with salt and pepper and toss to coat. Place on the grill and cook, turning once, until tender-crisp and lightly charred, 4 to 5 minutes. Serve drizzled with the dressing and topped with the tarragon leaves, if using.
BEST HAMBURGER EVER
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
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
HEMINGWAY'S FAVORITE BURGER
Digitally released by the JFK Presidential Library 2/11/14. I found it on this BBC article: http://www.bbc.co.uk/news/blogs-magazine-monitor-26160596 It is also posted on the JFC Presidential Library Facebook page 2/11/14: https://www.facebook.com/JFKLibrary It is interesting to see Mary Hemingway's special instructions scribbled in the margins. The original recipe specified Spice Island Mei Yen Powder which is no longer available so I have replaced that with the components of salt, sugar and MSG. These are whopping 8 oz burgers....I might make them smaller. If you do, adjust the cooking time.
Provided by Ambervim
Categories Lunch/Snacks
Time 13m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Break up the meat with a fork and scatter the garlic, onion and dry seasonings over it, then mix them into the meat with a fork or your fingers.
- Let the bowl of meat sit out of the icebox for ten or fifteen minutes while you set the table and make the salad.
- Add the relish, capers, everything else including wine and let the meat sit, quietly marinating, for another ten minutes if possible.
- Now make your fat, juicy patties with your hands. The patties should be an inch thick, and soft in texture but not runny.
- Have the oil in your frying pan hot but not smoking when you drop in the patties and then turn the heat down and fry the burgers about four minutes.
- Take the pan off the burner and turn the heat high again.
- Flip the burgers over, put the pan back on the hot fire, then after one minute, turn the heat down again and cook another three minutes.
- Both sides of the burgers should be crispy brown and the middle pink and juicy.
- Time does not include sitting times.
MY HUSBAND'S FAVORITE BAKED BURGERS
Simple, flavorful hamburger recipe that my husband loves. Ketchup is the binder so no egg is required. They hold together very well. I bake them in the oven and they come out perfect every time! I serve these with a slice of cheese melted on top. Top as desired.
Provided by MINNIE000
Categories Main Dish Recipes Burger Recipes Hamburgers
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Combine ground beef, bread crumbs, ketchup, Worcestershire sauce, garlic powder, onion powder, mustard powder, salt, and black pepper in a bowl until well mixed. Form into 4 patties and place on a baking sheet.
- Bake in the preheated oven until no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Serve immediately.
Nutrition Facts : Calories 324 calories, Carbohydrate 20.3 g, Cholesterol 68.6 mg, Fat 16.6 g, Fiber 1.1 g, Protein 22.8 g, SaturatedFat 6.3 g, Sodium 700.5 mg, Sugar 7.1 g
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