Old Fashioned Cheeseburgers Recipes

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OLD-FASHIONED CHEESEBURGER



Old-Fashioned Cheeseburger image

Provided by Aarti Sequeira

Categories     main-dish

Time 50m

Yield 5 burgers

Number Of Ingredients 36

1 pound brisket and 1 pound sirloin, coarsely ground together (see Cook's Note)
Kosher salt
Five 1/8-inch-thick slices sharp Cheddar
Freshly ground black pepper
5 burger buns, split
3 tablespoons butter, at room temperature
Ketchup Chutney, recipe follows
Roasted Red Pepper and Walnut Dip (Muhummara), recipe follows
Tomato slices, lettuce leaves, sliced red onion, for fixing up the burgers
3 tablespoons canola or grapeseed oil
1 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1 medium red onion, finely diced
3 cloves garlic, thinly sliced
One 1-inch thumb fresh ginger, peeled and minced
1/2 teaspoon store-bought or Homemade Garam Masala, recipe follows
1/2 teaspoon paprika
1/2 teaspoon turmeric
1/4 cup apple cider vinegar
One 14 1/2-ounce can diced tomatoes
2 tablespoons molasses
Kosher salt and freshly ground black pepper
3 large cinnamon sticks (if you have the kind you get at Indian stores, it's about 3 tablespoons of cinnamon bark bits)
3 tablespoons whole cloves
1/4 cup green cardamom pods, shelled, husks discarded (about 2 tablespoons of seeds)
4 large black cardamom pods, shelled, husks discarded (about 1 tablespoon of seeds), optional
2 red bell peppers
1 1/2 cups raw walnuts, halves and pieces
1/4 cup fresh lemon juice
2 1/2 tablespoons pomegranate molasses (see Cook's Note)
2 tablespoons extra-virgin olive oil
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon red pepper flakes
3 cloves garlic, chopped
Kosher salt and freshly ground black pepper

Steps:

  • Put the ground beef on a baking sheet and divide into 5 equal portions. Push the meat (not patting it) together gently and shape into patties no bigger than the size of your burger buns. They should be loosely compacted; they should look rustically rough, not smooth and that way a good crust will develop and there will be lots of nooks and crannies for the cheese to melt into. They should be about 1/2-inch thick and about 4 inches wide. Make sure they fit your buns! Once shaped, chill the uncooked burgers in the refrigerator for 10 minutes.
  • Preheat your grill to medium-high heat, or warm your largest cast-iron skillet over medium-high heat until just smoking. Sprinkle both sides of the burgers generously with salt. This is not only for flavor, but also to build a good crust.
  • Using a spatula, place the burgers on the grill or in the skillet; they should sizzle upon contact. If you are cooking inside, open your window, because it might get a little smoky!
  • If using a grill: Cook 2 minutes on the first side for medium-rare or 3 minutes if you like them medium-well. Flip the burgers, and top each one with a slice of cheese. Cover, if possible, and cook for 2 to 3 minutes longer, depending how well done you like your burgers and the heat of your grill.
  • If using a skillet: Cook 4 minutes for medium-rare, or 5 minutes for medium-well on the first side. Flip the burgers, and top each one with a slice of cheese. Cover, if possible, and cook for 4 minutes longer. A meat thermometer inserted in the middle of the burger should register 135 to 140 degrees F for medium-rare.
  • Remove the burgers from the heat and grind freshly ground black pepper on top of each burger.
  • While the meat rests, toast the buns. Spread both cut sides of the buns with a little softened butter. Lower the heat to medium, add the buns cut-side down, and let them toast until golden brown.
  • Place each burger on a bun, top with Ketchup Chutney or Roasted Red Pepper and Walnut Dip and pile you're your favorite toppings. Dig into a little slice of summer heaven right from your kitchen!
  • Warm the oil in a medium saucepan over medium-high heat until nearly smoking.
  • Keep your lid handy. Add the mustard seeds and cumin seeds; they should start enthusiastically popping upon contact with the oil, so cover the pot until the spluttering subsides, about 30 seconds.
  • Add the onions and saute until soft and just starting to brown, 5 to 7 minutes. Add the garlic and ginger, and saute until the garlic is soft, about 2 minutes longer.
  • Add the Garam Masala, paprika and turmeric. Stir and cook about 30 seconds. Then add the vinegar (standing back so you don't inhale the fumes!) and cook 1 minute more.
  • Add the tomatoes, molasses, 1/2 teaspoon salt and lots of freshly ground black pepper. Stir, bring to a boil, and then cook at a generous simmer about 10 minutes until thickened. You can puree it if you like. Set it aside to cool and then jar. Store in the refrigerator.
  • Combine the cinnamon sticks, cloves, green cardamom seeds, black cardamom seeds, if using in a spice grinder or coffee grinder and grind until fine. Store the spice mix in an airtight container away from direct sunlight.
  • Preheat the oven to 350 degrees F.
  • Roast the red peppers. Place each bell pepper over the open flame of a gas burner or grill, cooking until the skin blackens and blisters. Rotate the peppers and blacken all the way around, about 15 minutes. Alternatively, you can roast the peppers in the oven by placing the bell peppers on a baking sheet and placing under the broiler, turning frequently, until the peppers are blackened and blistered all over. Put the blackened peppers in a bowl, cover with plastic wrap and set aside to steam.
  • Toast the walnuts. Spread the walnuts on a parchment-lined baking sheet. Pop into the oven until light golden brown and aromatic, 10 to 15 minutes. Remove from the oven and set aside to cool.
  • Peel the red peppers using a paring knife. Discard the peels, stem and seeds. Throw the roasted red peppers, walnuts, lemon juice, pomegranate molasses, olive oil, paprika, cumin, red pepper flakes and garlic into a food processor with a teaspoon of salt, and run until the dip is smooth. Taste for seasoning and adjust accordingly. Cool and serve.

OLD-FASHIONED CHEESEBURGERS



Old-Fashioned Cheeseburgers image

Serve this all-American classic with all the toppings you love -- cheese, lettuce, pickles, and onion.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Time 20m

Number Of Ingredients 6

1 pound ground beef chuck (20 percent fat)
4 teaspoons softened butter
4 hamburger buns, split
Coarse salt and ground pepper
4 slices melting cheese, such as American or mild cheddar
Toppings, such as shredded iceberg lettuce, pickle chips, thinly sliced red onion, mustard, ketchup, and mayonnaise

Steps:

  • Heat broiler. Divide beef into 4 rounds and place each between two layers of plastic wrap. Using a rolling pin, roll beef into 1/4-inch-thick patties. Butter inside of each bun. Place on a baking sheet, buttered side up, and toast under broiler.
  • Heat a large cast-iron skillet or griddle over high. Generously season patties on both sides with salt and pepper. Working in batches, cook burgers 1 to 2 minutes. Flip and top each with cheese; cover and cook 1 to 2 minutes more. Place burgers on buns and serve with desired toppings.

Nutrition Facts : Calories 422 g, Fat 24 g, Fiber 1 g, Protein 27 g

THE CLASSIC HAMBURGER



The Classic Hamburger image

Grill masters take note: Worchester sauce is the key ingredient in our classic hamburgers.

Provided by By Angie McGowan

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 9

2 lb ground beef chuck
4 teaspoons Worcestershire sauce
2 teaspoons kosher (coarse or sea) salt
2 teaspoons cracked black pepper
4 hamburger buns, split
4 lettuce leaves
4 large tomato slices
4 red onion slices
Mustard and mayonnaise, if desired

Steps:

  • Heat gas or charcoal grill. Place meat in large bowl; pour Worcestershire sauce over beef and gently mix with hands. Divide meat into 4 very loose balls, then gently shape into patties 1/2 to 3/4 inch thick and about 1/2 inch in diameter larger than your hamburger buns. Slightly press center of each patty.
  • Sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper on 1 side of each patty. Place patties, seasoned side down, on grill over medium heat. Sprinkle top of each patty with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cover grill; cook 10 to 12 minutes, turning once, until meat thermometer inserted in center of patties reads 160°F.
  • Serve burgers on buns with lettuce, tomato, onion, mayonnaise and mustard.

Nutrition Facts : ServingSize 1 Serving

VINTAGE HAMBURGER GOULASH



Vintage Hamburger Goulash image

Make and share this Vintage Hamburger Goulash recipe from Food.com.

Provided by CelebrationFL

Categories     Meat

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb ground beef, browned
2 onions, large chopped
1/2 teaspoon red pepper flakes
1 (16 ounce) bag elbow macaroni
1 (28 ounce) can crushed tomatoes
1 teaspoon garlic salt (I use Lawry's)
1/4 teaspoon pepper
1 teaspoon chili powder

Steps:

  • Saute beef, 1/2 tsp of red pepper flakes and 2 onions in large frying pan. Drain excess fat. Lots of onions makes this good.
  • Meanwhile, in another pan cook macaroni in boiling, salted water until tender. Set aside until almost ready to serve.
  • When beef and onions are finished cooking, add the canned, crushed tomatores and approximately 1/2 cup water; also add garlic salt, pepper, chili powder and mix well.
  • Simmer for about 20 minutes; then add cooked macaroni noodles and mix well when ready to serve. If you add the macaroni noodles too soon, they may over cook and get mushy.

OLD-FASHIONED HAMBURGER RELISH



OLD-FASHIONED HAMBURGER RELISH image

Categories     Condiment/Spread     Pepper     Tomato     Vegetable     Side     Vegetarian     Kid-Friendly     Backyard BBQ     Vegan     Simmer

Yield 4 1/2 pint jars

Number Of Ingredients 15

2 medium cucumbers, peeled, seeded, and chopped (about 2 cups)
1 medium yellow onion, chopped
1 medium sweet green pepper, cored, seeded, and chopped
1 medium sweet red or yellow pepper, cored, seeded, and chopped
1 stalk celery, chopped
2 tablespoons kosher salt or 1 tablespoon pickling or non-iodized salt
1/2 teaspoon turmeric
3 cups cold water
1 cinnamon stick
12 whole cloves
1/4 teaspoon ground allspice (optional)
2 cups cider vinegar
4 medium-size ripe tomatoes, peeled, seeded, and chopped (about 2 cups)
1 cup sugar
2 teaspoons mustard seeds

Steps:

  • 1. In a large enamel or stainless steel bowl, mix the cucumbers, onion, peppers, celery, salt, turmeric, and water. Let stand for 12 hours or overnight, then drain in a strainer, lightly pressing out any excess liquid. Set aside. 2. Tie up cinnamon, cloves, and allspice in a piece of cheesecloth. In a large, heavy, enamel or stainless steel saucepan, bring the spices and vinegar to a boil over moderate heat. Reduce the heat to low and simmer, uncovered, for 15 minutes. 3. Add the tomatoes, increase the heat to moderate, and bring the mixture to a boil. Reduce the heat to low and simmer, partially covered, until the tomatoes resemble a puree - about 30 minutes. Add the sugar and mustard seeds, cover, and let stand overnight at room temperature. 4. Add the drained vegetables to the tomato mixture and bring to a boil over moderately high heat. Then reduce the heat to low and simmer, uncovered, until most of the liquid has evaporated - 25 to 30 minutes. Remove the spice bag. 5. Ladle into 4 hot, sterilized, 1/2 pint preserving jars, leaving 1/2 inch of head space. Wipe the jar rims clean, seal, and process in a boiling water bath for 10 minutes. Label, then let the relish mellow in a cool dry place for at least 3 weeks before using. Will keep for up to 1 year. Refrigerate after opening.

OLD-FASHIONED HAMBURGER STEW



Old-Fashioned Hamburger Stew image

A hearty and delicious soup, perfect for chilly evenings! I like to serve this with warm rolls or cornbread.

Provided by SunnyDaysNora

Time 50m

Yield 12

Number Of Ingredients 22

2 tablespoons olive oil
1 pound ground beef
1 medium onion, diced
2 large russet potatoes, peeled and diced into 1/4-inch pieces
1 (15 ounce) can tomato puree
1 (14.5 ounce) can fire-roasted diced tomatoes
13 ½ cups water , divided
3 tablespoons Italian seasoning
2 tablespoons beef bouillon granules
2 tablespoons cooking sherry
2 teaspoons minced garlic
2 teaspoons Sriracha sauce
2 teaspoons Worcestershire sauce
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon red pepper flakes
1 teaspoon dried rosemary
1 teaspoon salt
2 large bay leaves
¼ cup all-purpose flour
3 cups frozen mixed vegetables

Steps:

  • Heat oil in a large pot over medium heat. Add ground beef and onion; cook until beef is browned and onion is soft and translucent, about 5 minutes. Add potatoes, tomato puree, diced tomatoes, 12 cups water, Italian seasoning, beef bouillon, cooking sherry, garlic, Sriracha, Worcestershire sauce, black pepper, garlic powder, onion powder, red pepper flakes, rosemary, salt, and bay leaves to the pot. Bring to a boil.
  • Mix flour into remaining 1 1/2 cups of water until a thin slurry is formed. While stirring constantly, pour flour mixture into the boiling soup and stir to combine. Boil and stir until soup begins to thicken, about 3 minutes.
  • Reduce temperature to a simmer and stir in frozen vegetables. Continue to simmer, stirring occasionally, until potatoes and vegetables have cooked through, at least 20 minutes.

Nutrition Facts : Calories 262.2 calories, Carbohydrate 27.1 g, Cholesterol 32.3 mg, Fat 13 g, Fiber 4.3 g, Protein 10.7 g, SaturatedFat 4.6 g, Sodium 766.9 mg

OLD FASHIONED HAMBURGER



Old Fashioned Hamburger image

This is the way they used to be. 1/4 pound, char grilled, all beef, only with a little mayo, lettuce, onion, tomato, and pickles on a good bun with lots of nice, cheddar cheese.

Provided by declanunexpected

Categories     Lunch/Snacks

Time 20m

Yield 4 Burgers, 2-4 serving(s)

Number Of Ingredients 10

1 lb ground beef, with lots fat
iceberg lettuce
tomatoes, slices
mayonnaise
yellow onion, slices
good quality dill pickle slices
Season-All salt
kosher salt
good quality hamburger bun with sesame seeds
1 cup shredded cheddar cheese

Steps:

  • 1. Shape the beef into 4 1/4 lb. balls. Flatten them until about 1/4 inch. season with season-all.
  • 2. Get a pan medium-hot and add the onions. Salt then let cook for 10 minutes, until brown.
  • 3. Get a grill hot then put the burgers down. cook 3 minutes then flip. Cook 2 minutes then add a palmful cheddar and cook 1 more minute.
  • 4. Wile burger is cooking, toast the buns and spread on some mayo. Put a lettuce leaf on the bottom, then tomato and pickle slices on top.
  • 5. Slide the burgers onto the buns and top with the molten-hot onions. Enjoy!

Nutrition Facts : Calories 715.3, Fat 52.7, SaturatedFat 25.2, Cholesterol 213.6, Sodium 500.6, Carbohydrate 0.7, Sugar 0.3, Protein 56.2

OLD FASHIONED BURGER RECIPE BY TASTY



Old Fashioned Burger Recipe by Tasty image

This old fashioned-inspired burger features whiskey-caramelized onions, roasted orange mustard, and two smashburger patties. Top with fresh beefsteak tomatoes and shredded iceberg lettuce on toasted burger buns.

Provided by Tikeyah Whittle

Categories     Dinner

Time 1h30m

Yield 4 servings

Number Of Ingredients 20

4 tablespoons unsalted butter
2 large yellow onions, thinly sliced into half moons
⅓ cup rye whiskey
1 teaspoon kosher salt
2 large navel oranges
¼ cup dijon mustard
¼ cup yellow mustard
1 teaspoon orange bitters
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon ground coriander
2 lb ground beef
1 tablespoon olive oil
8 slices american cheese
4 burger buns
1 large egg, beaten
1 tablespoon sesame seed
1 cup iceberg lettuce, shredded
8 slices beefsteak tomatoes
old fashioned

Steps:

  • Make the whiskey-caramelized onions: In a large, high-walled skillet, melt the butter over medium-low heat. Add the onions and cook, stirring occasionally, until they caramelize and turn golden brown, about 45 minutes. Add the whiskey and salt and stir to combine. Remove the pan from the heat and let sit until ready to use.
  • Make the roasted orange mustard: Turn the broiler on high.
  • Use a sharp knife to remove the peel from the orange, then slice the orange crosswise into ½-inch rounds. Arrange the rounds in a single layer on a baking sheet.
  • Broil the orange slices until they begin to brown and crisp on the top, about 10 minutes.
  • Remove the oranges from the oven and transfer to a large bowl to cool slightly. Use a potato masher to mash the juice from the oranges, and then strain through a fine-mesh sieve, pressing on the flesh to extract as much juice as possible. You should have about ¼ cup of roasted orange juice.
  • In a medium bowl, whisk together the orange juice, Dijon mustard, yellow mustard, and bitters until smooth. Refrigerate until ready to use.
  • Make the smash burgers: Reduce the oven temperature to 375°F (190°C).
  • Divide the ground beef into 8 4-ounce portions, being careful not to work the meat too much.
  • In a small bowl, mix together the salt, pepper, and coriander.
  • Heat a large cast-iron skillet over medium-high heat until nearly smoking. Pour the olive oil into the hot pan. Place 2 portions of ground beef, or as many as will fit without overcrowding, in the pan and use a flat metal spatula to flatten into patties. Use the back of a wooden spoon to press the spatula more firmly to flatten each patty even more. Season each patty generously with the salt mixture. Once the patties turn golden brown on the bottoms and the edges are crispy, about 2 minutes, flip and continue cooking until the other side is golden brown, about 2 more minutes. Top each patty with 1 slice of American cheese and let melt, about 30 seconds. Remove from the pan and repeat with the remaining ground beef.
  • Assemble the burgers: Place the intact burger buns on a baking sheet. Brush the top of each bun with beaten egg, then sprinkle with the sesame seeds. Transfer to the oven and bake until the egg wash turns golden brown, about 5 minutes.
  • Open the buns and place ¼ cup of shredded lettuce on each bottom bun, followed by 2 tomato slices, a patty, ¼ cup caramelized onions, and a second patty. Spread 2 tablespoons of the orange mustard over the undersides of the top buns, then place on top of the burgers. Serve with old fashioneds.
  • Enjoy!

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From stevehacks.com


OLD FASHIONED GRILLED CHEESE RECIPES ALL YOU NEED IS FOOD
1 pound ground beef chuck (20 percent fat) 4 teaspoons softened butter: 4 hamburger buns, split: Coarse salt and ground pepper: 4 slices melting cheese, such as American or mild cheddar
From stevehacks.com


36 OLD-FASHIONED CASSEROLES FOR SUNDAY DINNER - TASTE OF HOME
2018-05-29 Ole Polenta Casserole. With plenty of ground beef and cheese, this layered bake goes over big on the dinner table. Adjust the amount of hot pepper sauce to suit your taste.—Angela Biggin, Lyons, Illinois. Go to Recipe. 24 / 36.
From tasteofhome.com


BEST HAMBURGER GRAVY - THE DARING GOURMET
2021-04-07 Hamburger Gravy Recipe. Let’s get started! Heat a skillet with about 1 tablespoon of oil over medium high heat. Add the ground beef, onion, and garlic and cook until there is no pink remaining. Stir in the flour and butter and cook for another 3 minutes (this will also cook off the “raw” flavor of the flour).
From daringgourmet.com


OLD FASHIONED HAMBURGER STEAKS - CLASSIC RECIPES
2020-03-26 In a bowl, combine the Dijon mustard, Worcestershire sauce, egg, bread crumbs, milk, and salt. Whisk to blend thoroughly. Add the ground beef and finely chopped onion; knead to blend ingredients. Shape the beef mixture into 4 to 5 large patties. Heat the butter in a large skillet over medium heat.
From classic-recipes.com


OLD FASHIONED HAMBURGER PIE - THERESCIPES.INFO
Hamburger Pie Recipe | Allrecipes. Directions Instructions Checklist Step 1 Preheat oven to 350 degrees F (175 degrees C). Step 2 Bring a large pot of salted water to a boil. Peel and quarter potatoes, and introduce into boiling water; cook until tender, about 15 minutes. Drain and mash.
From therecipes.info


OLD-FASHIONED CHEESEBURGERS - MARTHA STEWART RECIPES
Old-Fashioned Cheeseburgers - a simple, easy recipe. Sear 3 to 4 min per side in a cast iron skillet... Find this Pin and more on Food by Chris Smith. Ingredients Meat 1 lb Ground beef chuck Baking & Spices 1 Salt and ground pepper, Coarse 1 Toppings Bread & Baked Goods 4 Hamburger buns Dairy 4 tsp Butter 4 slices Melting cheese Burger And Fries
From pinterest.com


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