SPANISH BURGER WITH PICKLED SHALLOTS
Provided by Bobby Flay
Time 1h30m
Yield 4 burgers
Number Of Ingredients 26
Steps:
- Make the spiced butter: Melt the butter over low heat in a small saucepan. Add the harissa and garlic and cook 1 minute. Remove from the heat, cover and let sit 1 hour to allow the flavors to meld.
- Make the pickled saffron shallots: Bring the vinegar, sugar, 1 teaspoon salt and the saffron to a boil in a small saucepan set over medium heat; remove from the heat and let cool 10 minutes. Put the shallots in a small bowl, pour the vinegar mixture over them, cover and refrigerate at least 30 minutes and up to 24 hours.
- Make the aioli: Combine the mayonnaise, harissa, smoked paprika, piquillo peppers, anchovy and lemon juice in a blender and blend until smooth; season with salt and pepper. Cover and refrigerate at least 30 minutes to allow the flavors to meld.
- Make the crispy prosciutto: Heat the canola oil in a small saute pan over medium heat until it shimmers. Add 1 slice of the prosciutto at a time to the pan and cook until just crisp. Drain on a plate lined with paper towels.
- Make the burgers: Combine the chuck and fat in a meat grinder and grind coarsely into a large bowl (or put the ground beef in a large bowl). Mix in some salt and pepper. Divide the meat into 4 equal patties.
- Heat a cast-iron pan over high heat until smoking. Add the canola oil and burgers and cook until the bottoms are golden brown and a crust has formed, about 4 minutes. Flip over and begin brushing with the spiced butter. Cook until the bottoms are golden brown and the meat is cooked to medium, 4 more minutes. Top the burgers with the fontina, add a little water to the pan, cover quickly and cook until the cheese is completely melted, about 1 minute.
- Spread some aioli on the top and bottom buns. Place a burger on each bottom bun; top with some of the pickled shallots, followed by a slice of crispy prosciutto and some arugula. Add the top buns and serve.
SOUTHWEST BURGER
We love burgers and have them every Saturday in summer. We also have a favorite burrito recipe. One day, we got the bright idea to combine two of our favorite recipe. Voila! Our Southwestern Burgers were created. -Tammy Fortney Deer Park, Washington
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first six ingredients. Crumble beef and sausage over mixture; mix well. Shape into eight patties. , Grill, covered, over medium heat for 5 minutes on each side or until a thermometer reads 160° and juices run clear. Top each burger with a cheese slice. , Grill 1-2 minutes longer or until cheese begins to melt. Serve on buns with the lettuce, tomato, avocado and mayonnaise or mustard if desired.
Nutrition Facts : Calories 516 calories, Fat 29g fat (11g saturated fat), Cholesterol 105mg cholesterol, Sodium 888mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 3g fiber), Protein 34g protein.
SOUTHWESTERN BURGER
Provided by Jennifer Iserloh
Categories Sandwich Tomato Vegetable Corn Bell Pepper Summer Grill/Barbecue Healthy Cilantro Self
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Coat grill with cooking spray; heat on high. Mix sirloin, pepper, egg white, 1/2 teaspoon of the salt and hot sauce in a bowl. Form into four 4-inch patties. Set aside. Cook corn with 1 tablespoon water in microwave 30 seconds; mix with tomato, cilantro, juice and remaining 1/2 teaspoon salt in another bowl. Grill burgers 12 minutes, turning halfway through, until no longer pink in the center. Place on buns and top with salsa. Serve with Grilled Tricolor Peppers .
SIZZLING SOUTHWEST BURGERS
These zesty burgers are bursting with flavor. Taco seasoning, peppers, and pepperjack cheese give ground beef a boost. Then the patties are served up on buns with sour cream and salsa. A fun twist on barbecued burgers!
Provided by APRILNILS
Categories Main Dish Recipes Burger Recipes 100+ Hamburger Recipes
Time 15m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat grill for high heat.
- In a large bowl, mix together the ground beef, taco seasoning mix, bell pepper and onion using your hands. Form into 6 patties.
- Lightly oil the grill grate. Cook burger patties for 5 minutes per side, or until well done. Place buns cut side down onto the grill to toast during the last minute or so. Top each burger with a slice of cheese before removing from the grill. Serve burgers on toasted buns topped with salsa and sour cream.
Nutrition Facts : Calories 501.1 calories, Carbohydrate 27.8 g, Cholesterol 114.3 mg, Fat 27.4 g, Fiber 1.4 g, Protein 34.8 g, SaturatedFat 12 g, Sodium 889.1 mg, Sugar 4.9 g
SOUTHWESTERN SKILLET BURGERS
Simmering browned beef patties in bean and bacon soup and diced tomatoes makes a moist and tasty burger--no bun needed.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine the beef, bread crumbs and taco seasoning and mix well. Shape into six 3/4-in.-thick patties. , In a large skillet over medium heat, cook patties for 3 minutes on each side or until browned. Remove patties; drain. , Add tomatoes and soup to the skillet; return patties to the pan. Bring to a boil. Reduce heat; cover and simmer for 10 minutes or until a thermometer reads 160° and juices run clear. Sprinkle with cheese; cover and heat until cheese is melted.
Nutrition Facts : Calories 604 calories, Fat 32g fat (13g saturated fat), Cholesterol 164mg cholesterol, Sodium 1347mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 5g fiber), Protein 50g protein.
SOUTHWESTERN MEATLOAF BURGERS
Glazing the burgers with chili sauce keeps them moist and adds extra flavor. Look for chili sauce (actually a spicy ketchup) in the condiments aisle of your grocery store.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 45m
Number Of Ingredients 11
Steps:
- In a large bowl, combine beef, breadcrumbs, scallions, garlic, 1/2 cup chili sauce, egg, chili powder, cumin, 1 teaspoon salt, and 1/2 teaspoon pepper. Using your hands, mix just until combined; do not overmix.
- Divide beef into 4 equal portions. Form each portion into a 4-inch-diameter patty, about 1 1/2 inches thick. Place on a plate; cover tightly with plastic wrap. Refrigerate until ready to use, up to overnight.
- Preheat oven to 425 degrees with rack in center. Transfer patties to a rimmed baking sheet. Bake until browned, about 15 minutes.
- Lightly brush tops and sides of patties with remaining 3 tablespoons chili sauce. Return to oven; cook until an instant-read thermometer inserted into center registers 160 degrees. 5 to 10 minutes more. Serve immediately, with tortillas, jalapenos, and radishes, if desired.
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