Pub Burger Recipes

GOURMET PUB BURGERS

Steps:

• Mix ground beef, bread crumbs, shallot, Dijon mustard, egg, garlic, salt, and black pepper together in a large bowl. Refrigerate mixture to incorporate flavors, 20 minutes to 2 hours.
• Form ground beef mixture into 6 patties.
• Heat a skillet over medium heat; lay pancetta slices in a single layer in the hot skillet. Cook until pancetta begins to sweat, 3 to 5 minutes. Remove pancetta from skillet and keep warm.
• Preheat grill for medium heat and lightly oil the grate.
• Cook patties on the preheated grill until burgers are cooked to your desired degree of doneness, about 4 minutes per side for medium-well burgers. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
• Place 1 burger into each of the buns; top burger with a pancetta slice.

"ENGLISH" PUB BURGER

Steps:

• Preheat the oven to 425 degrees F.
• Heat a cast-iron skillet over medium-high heat.
• For the sauce: Stir up the sour cream, horseradish, mustard, chives, dill and garlic in a small bowl and adjust salt to taste.
• For the burgers: Arrange the bacon on wire-rack-lined rimmed baking sheet or slotted pan. Bake until very crisp, 12 to 14 minutes.
• Combine the beef with grated onion, salt and pepper and Worcestershire sauce and score into 4 portions. Form 4 patties of the beef mixture thinner at center than edges for even cooking. Cook patties in a little oil, about 7 minutes, turning occasionally. Then melt 2 slices of cheese on the patties for a minute or so.
• While the patties cook, toast the English muffins. Lightly butter bottoms and add thinly sliced dill pickle chips.
• Place burgers on buttered side of muffin and top with 3 half-slices of bacon, watercress and horseradish sauce.

HAMBURGERS (TAVERN STYLE)

Steps:

• Add oil or butter to a large cast-iron or stainless-steel skillet and place over medium heat. Gently divide ground beef into 4 small piles of around 8 ounces each, and then lightly form these into thick patties of around 3 1/2 inches in diameter, like flattened meatballs. Season aggressively with salt and pepper.
• Increase heat under skillet to high. Put hamburgers into the skillet with plenty of distance between them and allow them to cook, without moving, for approximately 3 minutes. Use a spatula to turn hamburgers over. If using cheese, lay slices on meat.
• Continue to cook until meat is cooked through, approximately another 3 to 4 minutes for medium-rare. Remove hamburgers from skillet and allow to rest for approximately 5 minutes; meanwhile, toast the buns. Place hamburgers on buns and top as desired.

BAR BURGERS

Steps:

• Heat griddle or cast iron pan on medium high heat.
• Without disturbing grind marks, carefully divide hamburger into 6 sections.
• Place hamburger sections on hot griddle.
• Press hamburgers down onto griddle with a heavy spatula. Use pressure. this causes the hamburgers to stick to the griddle and prevents shrinkage.
• Sprinkle tops with salt and pepper and any other spices you may want to use.
• When the edges look cooked and juices rise to the top, turn over but dont press down again.
• When bottoms are browned, and burger is to desired doneness, remove from griddle and set aside.
• Cover with foil or wax paper.
• Spread cut sides of buns lightly with butter.
• Place butter side down on griddle until lightly browned.
• Place burgers on buns and top with your favorite toppings.

JUICY PUB-STYLE BURGERS RECIPE - (4.4/5)

Steps:

• Place steak on baking sheet in single layer. Freeze steak until very firm and starting to harden around edges but still pliable, about 35 minutes. Place one-quarter of steak in food processor and pulse until finely ground into 1/16-inch pieces, about 35 pulses, stopping to redistribute around bowl as necessary to ensure meat is evenly ground. Transfer meat to second baking sheet. Repeat with remaining 3 batches of steak. Spread meat over sheet and inspect carefully, discarding any long strands of gristle or large chunks of hard meat or fat. Adjust oven rack to middle position and heat oven to 300°F. Drizzle butter over ground meat and add 1 teaspoon pepper. Gently toss with fork to combine. Divide meat into 4 lightly packed balls. Gently flatten into patties 3/4 inch thick and about 4 1/2 inches in diameter. (Patties can be refrigerated, covered, for up to 1 day.) Season 1 side of patties liberally with salt and pepper. Using spatula, flip patties and season other side. Heat oil in 12-inch skillet over high heat until just smoking. Using spatula, transfer burgers to skillet and cook without moving them for 2 minutes. Using spatula, flip burgers and cook for 2 minutes longer. Transfer patties to rimmed baking sheet. Bake until burgers register 125°F for medium-rare or 130°F for medium, 3 to 6 minutes. Transfer burgers to plate and let rest for 5 minutes. Transfer to buns and serve. NOTE: I actually cooked this over a gas grill, because it was too hot to cook in our kitchen. I had to handle the patties with care, as they are tender and could disintegrate if flipped too hard.