Secret Ingredient Burgers Recipes
SECRET INGREDIENT BURGERS
Bacon & Cheddar Chipotle Flavored Mashed Potatoes add a little kick to these burgers two different ways. A whole new approach to meat and potatoes!
Provided by Idahoan
Categories Trusted Brands: Recipes and Tips Idahoan®
Yield 4
Number Of Ingredients 4
Steps:
- Mix 1/2 of the package of dry mashed potatoes in burger.
- Prepare the other half of the package of mashed potatoes with 1 cup hot water and let cool to room temperature.
- Once cooled, add cheese and diced peppers, if using, and mix thoroughly.
- Form 8 thin burger patties.
- Place 2 tablespoons of mashed potatoes on top of each of 4 of the patties. Top with another patty and seal edges.
- Using your favorite method (we like the grill), cook to desired doneness.
Nutrition Facts : Calories 350.7 calories, Carbohydrate 7.4 g, Cholesterol 99.3 mg, Fat 20.3 g, Fiber 1 g, Protein 33 g, SaturatedFat 10.8 g, Sodium 342.7 mg, Sugar 0.4 g
THE BEST HAMBURGER RECIPE (AND AMAZING SECRET SAUCE)
Yield 5
Number Of Ingredients 11
Steps:
- In a large bowl, combine the ground beef, shredded cheese, bbq sauce, and seasonings. Don't add too much bbq sauce or the patties will have a hard time taking shape. Shape patties that are about 1 inch thick (about 5 patties). (You can also freeze the patties after shaping them for about 1 hour to help them hold their shape.)
- Turn grill up to high and let it get hot.
- Reduce heat to medium-high and place the burgers on the grill. Allow this side of the patty to cook for about 4-6 minutes, but make sure it does not burn. Then flip the burger over and cook until done.
- For the sauce, combine all sauce ingredients and whisk until well mixed. Taste and adjust ingredients to your liking.
- Assemble the burgers and serve with the special sauce and other hamburger toppings of choice.
Nutrition Facts : Servingsize 1 serving, Calories 60 kcal, Fat 1 g, SaturatedFat 0 g, Cholesterol 1 mg, Sodium 622 mg, Carbohydrate 12 g, Sugar 7 g, Protein 1 mg
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- Form your patties gently. "You don't want to spend a lot of time shaping your burger," Bobby says. "Basically, you want to get the burger shaped until it just holds together, so that when you eat it you can sort of see the granular pieces of the beef running through it.
- Press a divot into each patty with your thumb. "When a burger [without a well] cooks, it plumps up like a football," Bobby says. "But when I put a well in the burger, it kind of looks like a funny shape, but it plumps back up to the original shape that you want the burger to be in."
- Use a flat cooking surface. If you're cooking burgers indoors, skip the grill pan and go with a stovetop griddle, heavy cast-iron pan or large skillet that hold its heat well.
- Flip only once. "Let the griddle do its job," Bobby says. By flipping the burger only one time, you'll get a crispy seared crust that locks in the burger's juices.
- Melt the cheese perfectly and completely — with the secret ingredient! There's one surprising ingredient that Bobby uses that's key to making his perfect cheeseburgers.
- Keep toppings simple. "Chefs like to put a lot of things on burgers, but to me if you put too many things on a burger, all of the flavors start to get muddled and it doesn't taste like anything," Bobby says.
- Crunchify. Only Bobby can turn the word crunch into a verb. Any true Bobby fan knows that a Bobby Flay burger isn’t complete without a crispy component to add great texture and flavor.
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