Pecanandmushroomburgerwithbluecheesesauce Recipes

JUICIEST HAMBURGERS EVER

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.

CHEESE AND HAMBURGER MACARONI

Steps:

• Heat a large skillet over medium-high heat. Cook and stir ground beef, onion, garlic powder, onion powder, salt, and black pepper in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
• Return skillet to burner over high heat. Add water; cover skillet and bring to a boil. Stir macaroni into the boiling water-ground beef mixture; cover and lower heat to medium. Cook, keeping covered, for 5 minutes. Stir, cover, and cook until macaroni is tender, about 5 more minutes.
• Stir processed cheese food into ground beef-macaroni mixture until melted. Remove from heat; stir in sour cream.

BOURBON PECAN CHEWS

Steps:

• Whisk together flour, allspice, and salt in a small bowl; set aside.
• Melt molasses and butter in a small saucepan over low heat. Remove from heat; let cool slightly. Stir in bourbon. Transfer to a medium bowl; whisk in sugar until smooth. Stir in flour mixture and 1 cup pecans. Refrigerate dough until firm, at least 1 hour or up to overnight.
• Preheat oven to 400 degrees. Scoop balls of dough using a 11/4-inch (1 ounce) ice cream scoop; roll in remaining 3 cups pecans. Space 1 1/2 inches apart on baking sheets lined with parchment paper. Bake until flattened and lightly colored on edges, 9 to 11 minutes. Let cool on sheets 3 minutes. Transfer to wire racks; let cool completely.

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.

PECAN AND MUSHROOM BURGER WITH BLUE CHEESE SAUCE

Steps:

• Combine yogurt, blue cheese, chives (if using) and dressing in a small bowl and blend with a fork to make a chunky sauce. Refrigerate it while you make the burgers; it will keep for up to 2 days.
• Place bulgur and 1/4 teaspoon salt in a small bowl. Pour the boiling water over, cover and set aside until the water is absorbed, about 20 minutes. Drain in a sieve, pressing out excess liquid.
• Meanwhile, spray a large nonstick skillet with cooking spray and turn on stove to medium heat. Add mushrooms, onion and remaining 1/2 teaspoon salt; cook, stirring, until the vegetables are softened, 8 to 10 minutes. Stir in vinegar and garlic. Immediately transfer the mixture to a plate and let cool to room temperature, about 30 minutes.
• Combine the vegetable mixture in a food processor; pulse briefly until coarsely chopped. Add egg; pulse briefly, scraping down the sides if necessary, until the mixture is cohesive but roughly textured. Transfer to a bowl; stir in bulgur, breadcrumbs, pecans Italian seasoning and pepper. Mix well.
• With dampened hands, form the mixture into eight 1/2-inch-thick patties, using about 1/2 cup for each. (I made mine into 13 mini burgers using a slider station).
• Place burgers on a cookie sheet (coated with cooking spray) and place under a broiler on high. Mine took 8 minutes to crisp ever so slightly and to become heated through. You can also cook them in a frying pan for 4 minutes per side (mine fell apart doing this though, that's why I put the rest of them under the broiler).
• Garnish the burgers with watercress and the blue cheese sauce, if desired.

THE ULTIMATE MCDONALD'S BURGER RECIPE COMPLETE WITH SECRET SAUCE

Steps:

• Sauce:
• Mix all ingredients and then microwave for approximately 20 seconds on high to melt sugar.
• *****Then refrigerate at least 1 hour before serving, allowing flavors to blend.***** This is the most crucial yet overlooked step!
• while waiting on sauce, gather burger ingredients.
• Pickles: Slice Vlasic original or Heinz genuine dills into small slices (cut at angle) and set aside.
• Onions: Place dried onions in tupperware container and cover in water (should be just barely submerged) set aside (in refridgerator).
• Patties: Mix salt, msg, pepper, and onion together in a shaker or small container. Lightly season beef, kneading about 1/3 of the seasoning into the meat. divide meat into 8 small patties about 4 in by 1/4 in for 1/8 lb patties, 1/2 - 3/4 in for 1/4 pound patties. Press flat onto wax paper and then freeze for approximately 30 minutes. (This prevents the patties from breaking apart when grilled)
• Once frozen, cook patties at about 400 degrees on a griddle, george forman grill, or if necessary, pan fry them on high. They are thin, so they should cook quickly, about 2 minutes each will do. Sprinkle generously with premade burger seasonings, remove and top with 1 slice of Kraft American cheese.
• Then open and place both crown and heel of burger bun on same griddle, allowing bun to toast and soak in burger flavor. Make sure that griddle is not wet enough to dampen bun! You want to allow bun to pick up residual burger flavors, without soaking or dampening. Toast for approximately 1-2 minutes.
• Remove bun and seperate two pieces, crown and heel.
• Crown: top with 5 small squirts of Heinz tomato ketchup, 5 squirts of yellow French's mustard, and then add your onions and pickle slices. (amounts will vary depending on tastes, I use just under 1 tsp onion and 3 pickle slices).
• Heel: top generously with Mac Sauce before topping with patty and prepared crown.
• "Big Mac Style:" If desired, this recipe can be used for larger 1/4 lb patties and/or layered "Big Mac" style. If this is desired, toast two buns per burger, discarding second crown on each. Top each heel with Mac sauce, burger patty, and 1 slice kraft american cheese, then stack one on top of the other. Prepare one crown as described above and then top burger with onions, pickle, toasted crown, and any additional desired ingredients (such as lettuce or tomato).
• And presto! The ultimate Mcdonalds style cheeseburger! This recipe can be made very quickly with practice. Additionally, making sauce and patties in advance really speeds up the process. Your thoughts are always welcome and appreciated, enjoy!

BLUE CHEESE BURGERS

Steps:

• In a large bowl, mix the ground beef, blue cheese, chives, hot pepper sauce, Worcestershire sauce, black pepper, salt, and mustard. Cover, and refrigerate for 2 hours.
• Preheat grill for high heat. Gently form the burger mixture into about 12 patties.
• Oil the grill grate. Grill patties 5 minutes per side, or until well done. Serve on rolls.

BROWN-BUTTER BOURBON PECAN PIE

Steps:

• On a lightly floured surface, roll out dough 1/8 inch thick. Transfer to a 9-inch pie dish; trim, leaving a 1-inch overhang. Fold overhang under and crimp as desired. Refrigerate while preparing filling.
• Preheat oven to 375°F. Melt butter in a small saucepan over medium heat, then continue cooking, swirling occasionally, until dark golden brown, 8 to 10 minutes. Transfer to a bowl to stop cooking (you should have about 1/4 cup).
• In a medium bowl, whisk together sugar, browned butter, eggs, corn syrup, maple syrup, bourbon, vanilla, and salt. Fold in chopped pecans. Pour filling into pie shell. Starting from outside and working your way in, arrange pecan halves in slightly overlapping concentric circles, covering top of pie.
• Place a baking sheet on bottom rack of oven, then place pie dish directly on middle rack; bake 15 minutes. Reduce temperature to 350°F and continue baking until center wobbles just slightly when shaken, 40 minutes to 1 hour (if nuts or crust begin browning too quickly, tent with foil). Let cool completely, at least 4 hours, before serving with whipped cream. Pie can be stored, covered with plastic wrap, at room temperature up to 1 day.