Redriverburger Recipes

RED RIVER BURGER

Red River Burger image

Make and share this Red River Burger recipe from Food.com.

Provided by AZRT8871

Categories Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup chopped green onions or 1/2 cup finely chopped white onion
2 tablespoons fine dry breadcrumbs
2 red serrano peppers, seeded and finely chopped
3 canned chipotle chiles in adobo, chopped
1/2 teaspoon salt
1 lb lean ground beef
4 wheat hamburger buns, split (1-inch-thick) or 8 slices bread (1-inch-thick)
roasted red pepper catsup, roasted garlic catsup (optional) or other purchased flavored catsup (optional)
4 slices tomatoes (optional)
sliced red onion (optional)
red serrano pepper (optional)

Steps:

Combine green onion or white onion, bread crumbs, serrano peppers, chipotle peppers, and salt in a large mixing bowl. Add beef; mix well. Shape meat mixture into four 3/4-inch-thick patties.
For a charcoal grill, place patties on the grill rack directly over medium coals. Grill, uncovered, for 14 to 18 minutes or until an instant-read thermometer inserted into the side of a patty registers 160°F, turning once.
For a gas grill, preheat grill. Reduce heat to medium. Place patties on the grill rack; cover and grill as above.
Grill or toast buns or bread. Serve burgers on grilled or toasted buns or bread topped, if desired, with flavored catsup, tomato slices, red onion slices, and serrano peppers.

Nutrition Facts : Calories 352.5, Fat 13.6, SaturatedFat 5.2, Cholesterol 73.7, Sodium 625.7, Carbohydrate 27.5, Fiber 1.7, Sugar 3.5, Protein 28

GUBERBURGERS

Guberburgers image

Provided by Food Network Kitchen

Time 25m

Yield 6 burgers

Number Of Ingredients 6

Ingredients

6 heaping tablespoons creamy peanut butter
2 pounds ground beef sirloin
Kosher salt and freshly ground pepper
3 tablespoons unsalted butter
6 soft hamburger buns, split
Lettuce, sliced tomato and mayonnaise, for topping

Steps:

Warm the peanut butter in a saucepan over medium-low heat, stirring, until loose, about 2 minutes. Reduce the heat to low; keep warm.
Divide the meat into 6 loose balls, then gently flatten into thin patties. Heat a large cast-iron skillet over high heat. Add the patties to the hot skillet, smash them flat with a spatula and season with salt and pepper. Cook, flipping once, until the burgers are well done, 4 to 5 minutes per side.
Meanwhile, melt the butter in another skillet over high heat. Place the buns cut-side down in the hot skillet, press them down slightly with another skillet and toast until golden, about 2 minutes. Put the burgers on the bottom buns and spread each with 1 heaping tablespoon warm peanut butter. Top with lettuce and tomato. Spread mayonnaise on the cut side of each top bun, then put on top of the burgers.

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