Pub Style Burgers Recipes

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GOURMET PUB BURGERS



Gourmet Pub Burgers image

I made burgers similar to these in my college training, and tweaked them a little to satisfy picky eaters at home! Moist and juicy burgers guaranteed every time. Garnish the burger with a slice of pancetta, ancient grainy mustard, red onion slices, iceberg lettuce, and Swiss or blue cheese.

Provided by Lauren_Francis

Categories     Meat and Poultry Recipes     Pork

Time 50m

Yield 6

Number Of Ingredients 10

1 ⅓ pounds ground beef
½ cup bread crumbs
1 shallot, minced
2 tablespoons Dijon mustard
1 egg
1 teaspoon minced garlic
1 pinch kosher salt
1 pinch ground black pepper
6 slices pancetta
6 hamburger buns, split

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.

Nutrition Facts : Calories 445 calories, Carbohydrate 31 g, Cholesterol 102.9 mg, Fat 23 g, Fiber 1.7 g, Protein 26.2 g, SaturatedFat 8.3 g, Sodium 781.3 mg, Sugar 0.9 g

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



Juicy Pub-Style Burgers Recipe - (4.4/5) image

Provided by Foodiewife

Number Of Ingredients 6

2 pounds sirloin steak tips*, trimmed of excess fat and cut into 1/2-inch chunks
4 tablespoons unsalted butter, melted and cooled slightly
Salt and pepper
1 teaspoon vegetable oil
4 hamburger buns, toasted and buttered (I prefer brioche burger buns)
NOTE: *sirloin steak tips is also known as "flap meat". It doesn't sound pretty, but don't let that discourage you. It's delicious. I buy mine at Costco.

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.

PUB-STYLE CORNED BEEF BURGERS



Pub-Style Corned Beef Burgers image

Have some leftover corned beef from your St. Patty's Day celebration? Transform it into a burger your family will be talking about for the rest of the year! Consider this your guide to the ultimate pub-style burger topped with caramelized onions, melty cheese and a homemade stout BBQ sauce.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 burgers

Number Of Ingredients 24

2 tablespoons unsalted butter
2 medium yellow onions, thinly sliced (about 4 cups)
Kosher salt and freshly ground black pepper
1 teaspoon dry mustard
1 teaspoon onion powder
1/2 teaspoon ground coriander
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 cup packed dark brown sugar
1 tablespoon tomato paste
One 11.2-ounce bottle stout beer, such as Guinness
1 tablespoon apple cider vinegar
1/2 teaspoon ground coriander
1/2 teaspoon dry mustard
Kosher salt
1 teaspoon cornstarch
8 ounces cooked corned beef, thinly sliced (see Cook's Note)
8 ounces 85 percent lean ground beef
1/2 teaspoon dry mustard
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter, plus more for the buns if desired
8 slices Swiss cheese
4 potato buns, buttered and toasted if desired (see Cook's Note)
French fries, for serving

Steps:

  • For the caramelized onions: Place a large skillet over medium to medium-high heat. Add the butter, onions, 1 cup water and 1/2 teaspoon salt. Cook, stirring frequently, until the onions are soft and most of the water evaporates, about 12 minutes. Add the dry mustard, onion powder, coriander, allspice, cloves, 1/4 cup water and 1/4 teaspoon pepper. Cook, stirring occasionally, until the onions are browned and fragrant, about 5 minutes. Remove from the skillet, cover with aluminum foil to stay warm and set aside. Reserve the skillet.
  • For the stout BBQ sauce: Add the sugar and tomato paste to the same skillet, spreading the mixture into an even layer. Cook until just bubbly, 30 seconds to 1 minute. Add the beer and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Whisk in the vinegar, coriander, dry mustard and 1/2 teaspoon salt. Bring the sauce to a simmer and cook until reduced by about a third, about 5 minutes. Meanwhile, mix together the cornstarch and 1 tablespoon water in a small bowl until smooth and free of clumps. Whisk the slurry into the sauce and simmer until it coats the back of a spoon, about 2 minutes more. Set aside.
  • For the burgers: Rip the corned beef into small 2-inch pieces and place in the bowl of a food processor. Pulse until shredded into small pieces just larger than peas, then transfer to a large bowl. Using your hands, break the ground beef into small pieces over the corned beef. Add the dry mustard, 1 teaspoon salt and 1/2 teaspoon pepper and gently combine the mixture with your hands until thoroughly combined. Form the meat into four 1/2-inch-thick patties.
  • To prepare the burgers, place a large cast-iron skillet over medium-high heat. Add the butter and melt. Once the bubbles subside, place the patties into the skillet and gently press down. Cook, undisturbed, until deeply browned on the edges, 2 to 3 minutes. Flip over. Mound 1/3 cup of the caramelized onions on top of each patty. Top each patty with 2 slices of cheese, allowing the cheese to hang over the sides of the onions. Cover the skillet and cook until the cheese fully melts and drapes over the burger, about 2 minutes. Remove the lid and continue to cook until the cheese gets a crispy, lacy edge, about 1 minute more. Place the patties onto the bottom halves of the burger buns. Generously spoon the stout BBQ sauce on top (about 2 tablespoons per burger). Place the top halves of the buns the patties. Serve immediately with french fries drizzled in more stout BBQ sauce.

"ENGLISH" PUB BURGER



English pub food flavors on English muffins!

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 18

1 cup sour cream or creme fraiche
2 round tablespoons prepared horseradish, preferred brand Gold's
2 tablespoons grainy Dijon mustard
1/4 cup finely chopped fresh chives
1/4 cup finely chopped fresh dill
1 clove garlic, grated or pasted
Salt
6 slices bacon, halved across
1 1/2 to 2 pounds (6-to-8-ounce patties) 80-percent ground sirloin
About 3 tablespoons grated onion (from a small white or yellow peeled onion)
Coarse salt and coarse black pepper
2 tablespoons Worcestershire sauce
1 tablespoon neutral oil
8 slices sharp yellow Cheddar cheese
4 sandwich-size English muffins
Melted butter, to brush muffins
Dill pickle slices
Watercress, 2 cups

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.

BAR BURGERS



Bar Burgers image

There are plenty of fancy recipes for hamburgers, but as most of you know.. the best burgers are those ones that you get at the neighborhood bar. Whats the secret? The big secret is that there is no secret! The grill cook is just trying to fill the order as quickly as possible with no special effort. The simplicity is what makes bar burgers taste so good. One of the keys is to buy meat labeled hamburger.. no lean ground meat for these. Look for the packages with the grind marks visible.. These are the best!!

Provided by BETHANY T.

Categories     Lunch/Snacks

Time 25m

Yield 6 serving(s)

Number Of Ingredients 5

2 lbs hamburger
6 hamburger buns
2 tablespoons butter
kosher salt
pepper

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.

Nutrition Facts : Calories 442.5, Fat 22.9, SaturatedFat 9.5, Cholesterol 111.7, Sodium 333.6, Carbohydrate 21.3, Fiber 0.9, Sugar 2.7, Protein 35.4

HAMBURGERS (TAVERN STYLE)



Hamburgers (Tavern Style) image

Here is the hamburger you get in better taverns and bars, plump and juicy, with a thick char that gives way to tender, medium-rare meat. It is best cooked in a heavy, cast-iron skillet slicked with oil or fat. Ask a butcher for coarse-ground chuck steak, with at least a 20 percent fat content, or grind your own. Keep it in the refrigerator until you are ready to cook, and then when you do, form your patties gently. Season after the meat is in the pan.

Provided by Sam Sifton

Categories     burgers, main course

Time 20m

Yield 4 servings

Number Of Ingredients 6

1/2 teaspoon neutral oil, like canola, or a pat of unsalted butter
2 pounds ground chuck, at least 20 percent fat
Kosher salt and black pepper to taste
4 slices cheese (optional)
4 soft hamburger buns
Lettuce leaves, sliced tomatoes and condiments, as desired

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.

PUB-STYLE BURGER SAUCE



Pub-Style Burger Sauce image

This recipe comes from America's Test Kitchen and the only change I made is using minced green onion instead of chives since chives are harder to find and more expensive. I always have green onion as well as other ingredients on hand.

Provided by Rinshinomori

Categories     Sauces

Time 5m

Yield 8 serving(s)

Number Of Ingredients 7

3/4 cup mayonnaise
2 tablespoons soy sauce
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
1 tablespoon minced green onions or 1 tablespoon chives
1 teaspoon minced garlic
3/4 teaspoon black pepper

Steps:

  • Combine all ingredients.
  • Use to smear burger buns or if you like, other sandwich breads.

Nutrition Facts : Calories 104.7, Fat 7.4, SaturatedFat 1.1, Cholesterol 5.7, Sodium 430, Carbohydrate 9.6, Fiber 0.1, Sugar 5.1, Protein 0.7

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