The Big Papa Burger Recipes

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PAPA BURGER



Papa Burger image

When whipping up something for Father's Day or the Fourth of July, I go big and tall with this fully loaded, juicy yumburger. -Chase Bailey, Costa Mesa, California

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 16

1 pound ground beef or ground bison
1/3 cup finely chopped onion
1 slice whole wheat or white bread, broken into small pieces
2 tablespoons red wine vinegar
1 tablespoon liquid smoke
2 teaspoons Worcestershire sauce
1 teaspoon hamburger or steak seasoning
1/4 to 1/2 teaspoon garlic salt
1/4 to 1/2 teaspoon pepper
1/4 cup all-purpose flour
4 onion hamburger buns, split
4 Bibb or Boston lettuce leaves
1/3 cup prepared Thousand Island salad dressing
4 slices process American cheese
4 slices red onion
1 large heirloom tomato, sliced

Steps:

  • Combine first nine ingredients; mix lightly. Shape into four 3/4-in.-thick patties. Press patties into flour to lightly coat both sides., In a large cast-iron or other heavy skillet, cook burgers over medium heat until a thermometer reads 160°, 4-5 minutes per side. Layer bun bottoms with salad dressing, lettuce, burgers, cheese, onion and tomato slices. Replace bun tops.

Nutrition Facts :

THE BIG MARC



The Big Marc image

Provided by Marc Murphy

Categories     main-dish

Time 2h35m

Yield 6 servings

Number Of Ingredients 21

1 cup warm water
1 1/2 ounces fresh yeast
1/2 cup sugar
4 ounces unsalted butter, melted, plus more for greasing
4 eggs
1 1/2 teaspoons salt
4 to 5 cups all-purpose flour
8 ounces shredded Cheddar
1 ounce freshly cracked black pepper
1 head garlic
Olive oil
Salt and freshly ground black pepper
1 cup mayonnaise
2 tablespoons Dijon mustard
1 1/2 cups ketchup
5 ounces vodka (about 2/3 cup)
2 1/2 pounds 80/20 ground beef, formed into six 6-ounce patties
Salt and freshly ground black pepper
2 tablespoons canola oil
3 ounces melted unsalted butter
48 slices bread and butter pickles

Steps:

  • For the buns: Stir the water, yeast and sugar together to activate the yeast. (You can tell when the yeast is activated-little bubbles will have formed, which will take a minute or two.) Add the melted butter and 3 of the eggs and mix until incorporated.
  • Add 4 cups flour and the salt to the bowl of a stand mixer fitted with the dough hook attachment. Mix together on low speed, then stop and add the wet ingredients. Continue to mix until the dough is very smooth, about 5 minutes. You may want to add a little bit more flour as you mix; the dough should be sticky but workable.
  • Transfer the dough to a bowl. Cover the bowl with a kitchen towel, place in warm area and let rise until the dough has doubled in size, about 30 minutes.
  • After the dough has proofed (risen), turn it out onto a lightly-floured countertop and knead in the Cheddar and black pepper. Try not to overwork the dough; once the cheese is mixed in you can stop. Cut the dough into six equal portions and shape them into round balls. Place on a buttered baking sheet and flatten them with your hand.
  • Cover and let rise again in a warm area until they have doubled in size, about 30 minutes more. When they are almost doubled in size, preheat the oven to 350 degrees F.
  • Beat the remaining egg in a small bowl and brush the tops of the rolls with the egg. Bake until golden brown, rotating halfway through, 10 to 15 minutes. Cool on a wire rack.
  • For the ketchup: Turn the oven down to 250 degrees F. Cut the garlic in half crosswise and sprinkle with olive oil, salt and pepper. Wrap in foil and roast until soft, 35 to 40 minutes. Remove the garlic from the skins and mix into a paste. Reserve 1 tablespoon for the ketchup, and use remaining garlic for another use.
  • Whisk together the mayonnaise, mustard and roasted garlic in a bowl. Add the ketchup and vodka and mix until incorporated. This will keep for up to 6 days in the refrigerator.
  • For cooking the burgers: Heat a skillet over high heat or heat an outdoor grill to high. Sprinkle the patties with salt and pepper. Coat with the oil and sear or grill until medium rare, 3 to 5 minutes per side.
  • Slice the buns in half horizontally and brush with the melted butter. Toast in the skillet or on the grill. Arrange 8 pickle slices on each bottom bun and place a hamburger on top. Slather 1 to 2 tablespoons of spiked ketchup over the burger and set the top bun in place. Serve immediately with the remaining spiked ketchup on the side.

THE A&W MAMA BURGER



The A&w Mama Burger image

Make and share this The A&w Mama Burger recipe from Food.com.

Provided by Iowahorse

Categories     Lunch/Snacks

Time 30m

Yield 1 serving(s)

Number Of Ingredients 6

1/4 lb ground chuck
1 plain jumbo hamburger bun (4-inch diameter)
2 slices pickles
2 teaspoons ketchup
1 teaspoon yellow mustard
salt and pepper

Steps:

  • Mix the ketchup and mustard. This is your secret sauce.
  • Cook the beef, and toast the buns as directed above.
  • . Dress your toasted top bun (crown) as follows:.
  • secret sauce, spread evenly with a knife, pickles.
  • Place the cooked beef patty on the dressed crown. Finish with the toasted heel.
  • 4. Microwave 10 seconds to warm the bun, and serve.

A&W PAPA BURGER



A&w Papa Burger image

Make and share this A&w Papa Burger recipe from Food.com.

Provided by Iowahorse

Categories     Lunch/Snacks

Time 30m

Yield 1 serving(s)

Number Of Ingredients 8

1/4 lb ground chuck
1 large hamburger bun with sesame seeds
1 tablespoon mayonnaise
2 teaspoons heinz hamburger relish (the red stuff)
1/4 cup chopped iceberg lettuce
2 slices pickles
1 slice American cheese
salt and pepper

Steps:

  • Mix the mayonnaise with the relish to make the "secret sauce". Set aside for now.
  • On waxed paper, form the 1/5 pound beef patty. It should be about 1/4 inch thick and 5 inches in diameter. Freeze at least an hour.
  • Fire up the indoor electric grill, or outdoor barbecue. Follow the manufacturer's instructions for pre-heating.
  • . Toast the buns by laying them face down on the grill for 30-60 seconds. (About :30 for outdoor barbecue, :60 for indoor.).
  • Cook the frozen beef patty about 2 mnutes per side, (outdoor barbecue) or 3 minutes per side (indoor barbecue grill). Salt and pepper liberally on both sides.
  • . Dress your toasted top buns (crown) in the following order:.
  • special sauce pickles lettuce cheese.
  • . Place the cooked beef patty on top of the dressed bun, and add the bottom. (heel).
  • Microwave about 10 seconds to warm the bun, and serve.
  • OR -- wrap in a 12"x12" sheet of foil, and warm in your oven (200°) 2-3 minutes--then serve.
  • The SUPER Papa Burger.
  • Proceed as above, except cook two beef patties per burger instead of one, placing the cheese in between the patties.

Nutrition Facts : Calories 487.1, Fat 29.6, SaturatedFat 11.1, Cholesterol 91.2, Sodium 636.6, Carbohydrate 26.9, Fiber 1.3, Sugar 4.2, Protein 26.9

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