Smokin Hot Sassy Saucy Southern Burgers With Attitude Recipes

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SZECHWAN BEEF BURGERS WITH SWEET AND HOT SAUCE



Szechwan Beef Burgers with Sweet and Hot Sauce image

Provided by Food Network

Time 26m

Yield 4 servings

Number Of Ingredients 16

BURGER PATTIES:
1 tablespoon Szechwan seasoning* or to taste
1 teaspoon finely grated fresh ginger
1 tablespoon soy sauce
2 tablespoons water
1/4 cup Jif® Extra Crunchy Peanut Butter
1 1/4 pounds ground beef chuck
SWEET AND HOT SAUCE:
1/2 cup Smucker's® Apricot Preserves
1/4 cup Smucker's® Red Plum Jam
2 teaspoons white vinegar
1/2 teaspoon finely grated fresh ginger
Crushed red pepper flakes to taste
Crisco® Original No-Stick Cooking Spray
2 cups prepared fried rice, warmed
Cilantro, chopped for garnish

Steps:

  • 1.COMBINE Szechwan seasoning, ginger, soy sauce, water and peanut butter in medium bowl. Crumble ground beef over mixture. Gently combine the ingredients. Shape meat into eight (4-inch) patties. Refrigerate.
  • 2.COMBINE apricot preserves, plum jam, vinegar, ginger and pepper flakes in small bowl.
  • 3.COAT unheated grill grate with no-stick cooking spray. Heat grill to medium-high (350 degrees F to 400 degrees F). Grill patties 3 to 5 minutes per side or until juices run clear. To serve, place 1/2 cup warm fried rice onto each plate. Top with 2 burgers, garnish with sweet and hot sauce and cilantro.
  • *Tip: Szechwan seasoning is available in your grocer's spice aisle.

SUNNY'S SIZZLING SUMMER BURGER



Sunny's Sizzling Summer Burger image

Provided by Sunny Anderson

Time 2h30m

Yield 4 burgers

Number Of Ingredients 13

Four 1-inch-thick pre-made burger patties (spring for the good stuff like Pat LaFrieda or go to your butcher)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon ground cumin
1 teaspoon granulated garlic powder
1 teaspoon granulated onion powder
1 teaspoon hot Hungarian paprika
8 ounces cheese sauce (I like Velveeta)
1 to 2 tablespoons dry sriracha seasoning
Butter lettuce, for serving
4 toasted burger buns, potato preferred
1/2 small red onion, sliced paper thin
1/2 cup fried jalapenos (I like French's), crushed

Steps:

  • Place the patties on a tray in one layer. Mix the salt, pepper, cumin, garlic and onion powders and paprika in a small bowl. Sprinkle on both sides of the patties and rest at room temperature for 2 hours.
  • Heat a grill to medium-high heat.
  • Add the patties to the grill and cook to desired doneness, flipping once.
  • Meanwhile, whisk together the cheese sauce and sriracha seasoning in a small saucepot. Heat over medium-low heat, stirring frequently, until fully combined and hot.
  • Lay down some lettuce leaves on the bottom buns, then top with the patties, onion slices, fried jalapenos and finally the cheese sauce. Top with the top buns and serve.

THE WICKED HOT BURGER



The Wicked Hot Burger image

Provided by Food Network

Categories     main-dish

Time 3h50m

Yield 4 burgers

Number Of Ingredients 37

1/4 cup paprika
3 tablespoons garlic powder
3 tablespoons salt
2 tablespoons onion powder
1 tablespoon ground mustard
1 tablespoon ground black pepper
1/2 teaspoon cayenne pepper
2 cups mayonnaise
1/2 cup ketchup
2 tablespoons sweet relish
3/4 teaspoon black pepper
3/4 teaspoon salt
3/4 teaspoon sugar
3/4 teaspoon white vinegar
1/4 medium white onion, chopped fine
3 ounces jalapenos, finely chopped
3 ounces dill pickles, roughly chopped
2 ounces cooked bacon, roughly chopped
1 1/2 ounces red onion, 1/4-inch dice
3 ounces jalapeno
2 ounces habanero
1 quart ketchup
1/2 cup brown sugar
1/2 cup Worcestershire sauce
1/2 cup cider vinegar
1/4 cup molasses
2 tablespoons BBQ seasoning
1/4 tablespoon cayenne pepper
1 teaspoon ground black pepper
2 pounds 80/20 certified Angus ground beef
4 buns, at least 4 1/2 inches around
2 ounces butter
4 ounces sliced pickled jalapenos
8 slices Cheddar
1 to 2 ounces prepared horseradish sauce
1 head lettuce, shredded
4 ounces fried jalapenos, such as French's

Steps:

  • For the spice rub: Place paprika, garlic powder, salt, onion powder, ground mustard, black pepper and cayenne in a small bowl and whisk until everything is mixed thoroughly.
  • For the Thousand Island dressing: Combine the mayo and ketchup in a medium bowl and mix with a spoon thoroughly until blended. Add the relish, pepper, salt, sugar, vinegar and onion and mix until well blended. Refrigerate for 2 hours.
  • For the hot mess mix: Combine the jalapenos, pickles, bacon and onion in a medium bowl. Fold in 1 1/2 cups Thousand Island dressing until it becomes a thick, spreadable mixture.
  • For the pigferno BBQ sauce: Grind up the jalapeno and habanero in a food processor. Combine in a saucepot with the ketchup, brown sugar, Worcestershire, vinegar, molasses, BBQ seasoning, cayenne and black pepper and bring to a slow boil over medium-high heat, then reduce the heat to low and simmer until the sauce becomes dark in color and thickens, 15 to 20 minutes. Let cool.
  • For the wicked hot burger: Add 1/2 tablespoon spice rub to the beef in a medium bowl and mix thoroughly. Prepare four 8-ounce patties. Toast the buns with a light spread of butter. Cook the patties in a hot skillet to preferred doneness (medium-rare is recommended).
  • Warm up the sliced pickled jalapenos on the grill or in a fry pan for about 30 seconds, then place them atop the cooked patties. Melt Cheddar over top of the jalapenos. Spread horseradish sauce on the bottom buns and add some shredded lettuce. Add the patties on top of the lettuce. Spoon on about 2 tablespoons of hot mess per burger. Spoon on or use a squeeze bottle to dollop 1 to 1 1/2 tablespoons pigferno BBQ sauce on each burger. Sprinkle the crispy jalapenos over the top to add some crunch.

SOUTHERN SHRIMP BURGERS



Southern Shrimp Burgers image

Dry the shrimp thoroughly before processing, or the burgers will be mushy. Handle the burgers gently when shaping and grilling; if overhandled while being shaped, the burgers will be dense and rubbery, and if handled roughly during cooking, they will break apart. ATK

Provided by gailanng

Categories     < 60 Mins

Time 55m

Yield 4 serving(s)

Number Of Ingredients 17

1 slice hearty white bread, torn into large pieces
1 1/2 lbs raw extra-large shrimp, peeled, deveined and patted dry (21 to 25 per pound)
1/4 cup mayonnaise
2 scallions, minced
2 tablespoons minced fresh parsley
2 teaspoons grated lemon zest
1 pinch cayenne pepper
1/4 teaspoon salt
1/8 teaspoon pepper
2 teaspoons canola oil (for brushing)
1/2 cup mayonnaise
1/2 cup sour cream
1 teaspoon cilantro, minced
2 teaspoons sriracha hot sauce
2 teaspoons lime juice
1/2 teaspoon salt
1 garlic clove, minced

Steps:

  • Pulse bread in food processor to coarse crumbs, about 10 pulses. Transfer to bowl and set aside.
  • Pulse shrimp in now-empty processor until some pieces are finely minced and others are coarsely chopped, about 7 pulses. Transfer shrimp to large bowl.
  • Combine mayonnaise, scallions, parsley, lemon zest, cayenne, salt and pepper in large bowl until uniform, then gently fold into processed shrimp until just combined. Sprinkle bread crumbs over mixture and gently fold until incorporated.
  • Scrape shrimp mixture onto small baking sheet, divide it into 4 equal portions, and loosely pack each into 1-inch-thick patty. Cover and refrigerate the patties for at least 30 minutes or up to 3 hours.
  • To Grill: Clean and oil cooking grate. Lightly brush tops of patties with oil, lay them on grill, oiled side down and lightly brush other side with oil. Cook patties, without pressing on them, until lightly browned and cooked through, 10 to 14 minutes, flipping them halfway through grilling. Transfer burgers to platter, tent loosely with aluminum foil and let rest for 5 minutes before serving.
  • Stovetop: Cook in a 12 inch nonstick skillet over medium-high heat using 1-2 teaspoons vegetable oil until shimmering. Gently lay the shrimp burgers in the skillet and cook until crisp and browned on both sides, 8 to 10 minutes.
  • Sauce: Combine all ingredients together. Stir until well mixed.

Nutrition Facts : Calories 218.6, Fat 9.9, SaturatedFat 3.7, Cholesterol 229.2, Sodium 1517.8, Carbohydrate 6.9, Fiber 0.6, Sugar 1.6, Protein 24.5

SASSY SOUTHWESTERN BURGERS



Sassy Southwestern Burgers image

From Pillsbury's "30-Minute Meals". Adding salsa and taco spices with Monterey Jack cheese creates a cheeseburger with zip!

Provided by Grease

Categories     Lunch/Snacks

Time 35m

Yield 4 serving(s)

Number Of Ingredients 5

1 lb lean ground beef
6 tablespoons salsa
2 tablespoons taco seasoning mix (from a 1.25 oz. package)
4 hamburger buns, split
4 slices monterey jack pepper cheese

Steps:

  • Fire up the grill. In a medium bowl, combine ground beef, 2 tablespoons of the salsa and the taco seasoning mix; mix well. Shape the mixture into 4 patties, 1/2 inch thick.
  • When ready to grill, place the patties on a gas grill over medium heat or on a charcoal grill 4 to 6 inches from medium coals. Cook 11 to 13 minutes or until the patties are thoroughly cooked, turning once.
  • Place 1 slice of cheese on each patty; cook an additional 1 minute or until cheese is melted. You might want to toast the buns slightly on the grill at the same time.
  • Place the patties on the bottom halves of the buns. Top each with 1 tablespoon of the salsa and add the top portion of the bun.

Nutrition Facts : Calories 437.4, Fat 21.8, SaturatedFat 10.4, Cholesterol 98.6, Sodium 727.9, Carbohydrate 24.6, Fiber 1.7, Sugar 4.3, Protein 34.4

SPICY SMOKIN' BURGERS



Spicy Smokin' Burgers image

Just make these that's all I can say, I made these using my own beef that I minced so I only cooked them to medium-rare which took these to another level! if you are using purchased ground beef make certain to cook the meat thoroughly, plan ahead the patties need to chill overnight.

Provided by Kittencalrecipezazz

Categories     Meat

Time P1D

Yield 3-4 serving(s)

Number Of Ingredients 10

1 lb ground beef (for best flavor use a mixture or lean and regular ground beef)
1 small onion, finely chopped
1 tablespoon McCormick's Montreal Brand steak seasoning
1 -2 teaspoon liquid smoke seasoning
2 tablespoons Worcestershire sauce
6 garlic cloves, minced
1 chipotle chile in adobo, chopped
1 tablespoon adobo sauce (from the canned chipotle peppers)
1 teaspoon fresh ground black pepper (can use more)
seasoning salt

Steps:

  • In a bowl combine all ingredients except the seasoned salt using clean hands to mix.
  • Shape into 3-4 patties.
  • Place onto a plate.
  • Cover and refrigerate for 24 hours.
  • Grill until cooked thoroughly seasoning the outside of the patties with seasoned salt about halfway through or towards the end of grilling.

SASSY BURGERS



Sassy Burgers image

Make and share this Sassy Burgers recipe from Food.com.

Provided by weekend cooker

Categories     Cheese

Time 28m

Yield 8 burgers, 8 serving(s)

Number Of Ingredients 5

2 ponds lean ground beef
1 (1 ounce) packet taco seasoning mix
1 cup salsa
8 slices monterey jack pepper cheese
8 kaiser rolls

Steps:

  • In a large mixing bowl, combine beef, taco seasoning, and 1/4 cup salsa, and shape into 8 patties.
  • Grill patties 12 minutes, or until cooked thoroughly, if broiling place patties on broiler pan 4-5 inches from heat and broil until cooked thoroughly, turning once during cooking.
  • When patties are almost done, place rolls cut-side down on grill and heat 1-2 minutes.
  • Place 8 patties on bottom half of bun, to with cheese and cook an additional 1 minute or until cheese melts.
  • Top with 1 tablespoon salsa, and top with remaining bun half.

Nutrition Facts : Calories 317.6, Fat 13.1, SaturatedFat 6.6, Cholesterol 38.7, Sodium 668.4, Carbohydrate 32.3, Fiber 1.8, Sugar 2.1, Protein 17.2

SAUCY STEWED BURGERS



Saucy Stewed Burgers image

My mom's recipe, and one that she is known for in our neighborhood...by far, the best stewed burgers I have ever had. I make them with ground turkey, she uses beef...great either way!! Number of servings depends on how big you make the burgers.

Provided by Manda

Categories     Lunch/Snacks

Time 2h20m

Yield 10-12 serving(s)

Number Of Ingredients 16

2 lbs ground beef or 2 lbs ground turkey
1 slice day-old bread, cubed
1 egg
1/4 cup milk
garlic powder, salt and pepper
1 small onion, chopped
1 cup diced celery
1 diced green pepper
1 teaspoon salt
3 tablespoons lemon juice
3 tablespoons brown sugar
3/4 cup ketchup
2 tablespoons Worcestershire sauce
1 (14 ounce) can diced tomatoes
1 can tomato paste
hamburger bun, to serve

Steps:

  • Mix together all burger ingredients (I usually use my hands, seems easiest).
  • Form into patties.
  • Brown burgers in large skillet until cooked through.
  • In large saucepan or crockpot, combine all sauce ingredients; mix well.
  • Add burgers and cook over medium-low heat for 1 1/2 hours, stirring occasionally.
  • Serve in hamburger buns.

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