Obrien Burger Recipes

HAMBURGER HASH O'BRIEN

Steps:

• Cook ground beef in skillet and drain.
• Pour vegetable oil into skillet heat on medium high.
• Add potatoes, peppers, onion, garlic powder, and crushed red pepper.
• Cook until potatoes are browned on the outside and soft on the inside, approximately 10-15 minutes.
• Drain oil from poatoes and place in large bowl.
• Add ground beef and salt and pepper to taste.
• Stir in ketchup until the beef and potato mixture is coated to your liking.
• Serve and enjoy!

O'BRIEN BURGER

Steps:

• Coat grill rack with nonstick cooking spray. Preheat grill to medium (300 degrees F to 350 degrees F). In a medium bowl combine ground beef, 1/2 cup of the hash browns, plus salt and pepper to taste; mix well. Form into 4 patties about 1/2 inch thick.
• Grill patties 5 to 7 minutes per side or to desired doneness. During the last 2 minutes of grilling, top each patty with 1 cheese slice; grill until melted. Meanwhile, grill peppers 5 to 7 minutes or until lightly charred, turning occasionally.
• Prepare remaining 1 cup hash browns in a skillet according to package directions, forming potatoes into four patties.
• Place rolls, cut-side down, on grill. Grill until lightly toasted. To assemble burgers, place lettuce on bottom half of rolls, top with burgers, peppers and hash brown patties, and serve.
• Note # 1: Seems any type of cheese would work well with this. Since Swiss isn't a favorite of mine, I'll probably try it with Cheddar, Colby-Jack or American.
• Note # 2: This sounds as though it would make a mighty fine "Breakfast Burger" with a few modifications. Maybe by leaving off the lettuce and adding a few strips of cooked bacon and a fried egg instead? (Well, we ARE using lean ground beef to compensate, no?).

THE BRICK BURGER

Steps:

• For the roasted garlic butter:
• 1. Mix all the ingredients in a bowl until evenly incorporated.
• 2. Melt 3 tablespoons of the roasted garlic butter and set aside for the burgers. Reserve remaining roasted garlic butter for another use (keeps for 3 to 5 days in the refrigerator).
• For the donkey sauce:
• 1. In a medium bowl, combine all the ingredients and stir until smooth.
• 2. Set aside 4 tablespoons of the donkey sauce for the burgers. Reserve remaining donkey sauce for another use (keeps for up to 6 days in the refrigerator.)
• For the donkey burgers:
• 1. In a small bowl, combine the pickle relish and diced pimientos. Set aside.
• 2. Preheat a grill to hot. Form the ground beef into four 6-ounce patties, each about 4 inches in diameter. Season the patties on both sides with salt and pepper. Grill the patties for 4 to 5 minutes, until they have a nice char and blood begins to come to the surface. Flip and cook for 3 minutes on the second side. Remove the burgers from the grill and set aside to cool.
• 3. Lightly brush the cut sides of the buns with the melted roasted garlic butter. Toast the bun halves on the grill until golden and crisp, about 45 seconds per side. Set aside.
• 4. Reduce the grill heat to medium.
• 5. To assemble the burgers, lightly smear 1 tablespoon donkey sauce on the cut side of each bun. Cover the bottom bun with 3 pickle slices and 1 or 2 onion slices. Top with the burger, 1 teaspoon of the relish mixture, 2 slices of Swiss cheese, some sliced ham, and 2 tomato slices. Cover with the top bun halves.
• 6. To finish the burgers, wrap each burger in heavy-duty aluminum foil, forming a tight packet and sealing around the edges. Place the burgers back on the grill and put a brick on top of them (one brick will cover two burgers). Cook for 4 to 5 minutes. Remove the brick, flip the packets, place the brick on top, and cook for 3 to 4 minutes. Remove from the grill and let cool slightly. Tear open the foil and serve.
• 1. Preheat the oven to 350 degrees F.
• 2. Cut enough off the top of the garlic heads to just expose the garlic cloves. Place them on a sheet of aluminum foil and drizzle with the olive oil. Season with the salt and pepper. Wrap up the foil into a tight pouch. Place on a rimmed baking sheet if desired.
• 3. Roast until tender and medium brown in color, 35 to 40 minutes. Let cool.
• 4. Squeeze the pulp from the skins and puree in a food processor.
• 5. Store in an airtight container in the refrigerator for up to 3 days.

OKLAHOMA ONION BURGERS

Steps:

• Divide the beef: Line a 13-by-18-inch rimmed baking sheet with parchment paper. Divide the ground beef into 4 even balls. Working one ball at a time and using your hands, massage the meat until it is cohesive and tacky, about 15 seconds. Next, using clean hands, roll each into a smooth ball. Place the balls on the baking sheet, with 1 ball in the center of each quadrant. Refrigerate until ready to cook.
• Shape the patties: Gently press each ball into a disk-shaped patty about 3 inches wide. Place the patties on a sheet pan or large plate, and season the tops with salt and pepper. Flip the patties, and top each with a large pile of sliced onions - as many as you can balance on top; they should resemble a large haystack. (It is important to not add salt to the onions at this point, as it will draw out excess moisture, which will inhibit searing.)
• Heat the skillet or griddle: Heat a large (12-inch) cast-iron or carbon-steel skillet or griddle (see Tips) over an indoor burner set to high heat or on the grates of a hot outdoor grill for a few minutes until very hot; a drop of water should skitter around the surface. (If you don't have a pan skillet or griddle big enough, you can cook the burgers in batches.) Place 1 patty of beef in the center of one quadrant of the pan, with the onions on top (do not add any oil).
• Smash the burgers: Using a very stiff spatula, press on the onions and beef to form a patty 4½- to 5-inches wide. As you smash, focus on the patty's edges so that the finished patty is slightly thicker in the center and smashed out as thinly as possible along the edges. Repeat with the remaining patties. Use the spatula to place any stray onions back on top of the burgers. Season the onions lightly with salt and pepper.
• Cook the burgers: Allow patties to cook without moving until the edges are dark brown and crusty, 1 to 2 minutes. Holding the spatula upside down (so that the head of the spatula is angled down to increase leverage), scrape the edges of each patty off the pan, working around each patty to ensure that you don't leave any crispy edges behind. When the edges have all been loosened, turn the spatula back over (so you are holding it the standard way) and flip the patties onion side down. Use the spatula and tongs or a fork to tuck any stray onion slices mostly under the patties.
• Steam the cheese and buns: Add a slice of cheese to each patty. Place the top half of each burger bun on top of the cheese, and place the bottom half of each bun on top of the top bun, split-side down. Cover the pan or griddle with a large domed lid, a large overturned saucepan or a clean folded dish towel. (To avoid a fire, make sure the edges of the dish towel do not hang over the skillet or griddle. If cooking on an outdoor grill, just close the lid.) Continue cooking until the onions are browned along the edges and the buns are steamed through, 1 to 2 minutes longer.
• To serve, open the cover or lid. Remove the bottom burger bun halves to a serving platter. Add pickles and condiments as desired. (These burgers don't typically need condiments.) Lift each burger from the skillet with the spatula and transfer to the bottom bun. Serve immediately.

BEST HAMBURGER EVER

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.

POTATOES O'BRIEN

Steps:

• In a large skillet, saute the onion, peppers and potatoes in oil for 4 minutes or until vegetables are crisp-tender. Meanwhile in a small bowl, combine the broth, Worcestershire sauce and salt; pour over vegetables. , Cover and cook for 10 minutes or until potatoes are tender, stirring occasionally. Uncover and cook until for 3-4 minutes or until liquid is absorbed.