GOURMET PUB BURGERS
I made burgers similar to these in my college training, and tweaked them a little to satisfy picky eaters at home! Moist and juicy burgers guaranteed every time. Garnish the burger with a slice of pancetta, ancient grainy mustard, red onion slices, iceberg lettuce, and Swiss or blue cheese.
Provided by Lauren_Francis
Categories Meat and Poultry Recipes Pork
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Mix ground beef, bread crumbs, shallot, Dijon mustard, egg, garlic, salt, and black pepper together in a large bowl. Refrigerate mixture to incorporate flavors, 20 minutes to 2 hours.
- Form ground beef mixture into 6 patties.
- Heat a skillet over medium heat; lay pancetta slices in a single layer in the hot skillet. Cook until pancetta begins to sweat, 3 to 5 minutes. Remove pancetta from skillet and keep warm.
- Preheat grill for medium heat and lightly oil the grate.
- Cook patties on the preheated grill until burgers are cooked to your desired degree of doneness, about 4 minutes per side for medium-well burgers. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
- Place 1 burger into each of the buns; top burger with a pancetta slice.
Nutrition Facts : Calories 445 calories, Carbohydrate 31 g, Cholesterol 102.9 mg, Fat 23 g, Fiber 1.7 g, Protein 26.2 g, SaturatedFat 8.3 g, Sodium 781.3 mg, Sugar 0.9 g
GOURMET GRILLING BURGERS
These burgers combine beef and sausage with all the fixin's right inside! They're made for grilling outside, but could easily be done on an indoor grill, too.
Provided by Teri Carrillo-Fox
Categories Meat and Poultry Recipes Pork Sausage
Time 40m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Mix the ground beef, sausage, onion, chile pepper, garlic, Muenster cheese, egg, Worcestershire sauce, and chili powder in a mixing bowl until evenly combined. Season to taste with salt and pepper and mix again. Form the meat mixture into 8 patties.
- Cook on the preheated grill until the burgers are no longer pink in the center, about 7 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
Nutrition Facts : Calories 450.4 calories, Carbohydrate 4.2 g, Cholesterol 146.2 mg, Fat 32.5 g, Fiber 0.5 g, Protein 34 g, SaturatedFat 15.6 g, Sodium 602.5 mg, Sugar 1.9 g
BEST HAMBURGER EVER
These burgers are the best on the grill in the summertime. Jam-packed with all kinds of stuff, and no tasteless bread crumbs!
Provided by UNIVSTUDENT
Categories Main Dish Recipes Burger Recipes 100+ Hamburger Recipes
Time 30m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat a grill for high heat.
- In a large bowl, mix together the ground beef, onion, cheese, soy sauce, Worcestershire sauce, egg, onion soup mix, garlic, garlic powder, parsley, basil, oregano, rosemary, salt, and pepper. Form into 4 patties.
- Grill patties for 5 minutes per side on the hot grill, or until well done. Serve on buns with your favorite condiments.
Nutrition Facts : Calories 444.5 calories, Carbohydrate 8.8 g, Cholesterol 173.6 mg, Fat 27.5 g, Fiber 1.2 g, Protein 39 g, SaturatedFat 11.9 g, Sodium 966.9 mg, Sugar 1.8 g
GOURMET DINER BURGERS
Provided by Giada De Laurentiis
Categories main-dish
Time P1DT5h
Yield Six 5-ounce burgers
Number Of Ingredients 34
Steps:
- For the pickles: Place the zucchini slices and oregano in a large jar or heat-safe container. Heat the apple cider vinegar, sugar, peppercorns, salt, fennel seed, red pepper flakes and bay leaf in a medium saucepan, stirring until the sugar and salt have dissolved, about 2 minutes. Pour the pickling liquid and spices into the jar. Let cool completely, uncovered. Place in the refrigerator for at least 24 hours and store for up to 6 weeks.
- For the frico: Place an oven rack in the center of the oven and preheat the oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone mat. Toss the Parmesan, flour and pepper together in a large bowl, making sure the flour is evenly distributed throughout the cheese. Arrange mounds of 2 tablespoons of cheese 4 inches apart on the baking sheet and flatten each mound slightly with a spatula to form a 3-inch round. Bake the frico in the oven until golden brown, about 10 minutes, rotating the sheet halfway through baking. Cool the frico on the baking sheet for 2 minutes, and then gently transfer to a wire rack to cool completely.
- For the mayo: In a small bowl, stir together the mayo, garlic, lemon juice, parsley, oregano, salt and pepper.
- For the patties: In a large bowl, combine the beef, lamb, salt and pepper. Form the mixture into six 4-inch-diameter patties, each about 1/2-inch thick. Drizzle the patties with olive oil. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Grill the patties until they are grill marked and cooked through, about 4 to 5 minutes per side. Allow the patties to rest for 5 minutes.
- For the burgers: Drizzle the cut side of the ciabatta rolls with olive oil and grill lightly until toasted, about 1 to 2 minutes. Spread the garlic mayo over the bottom halves of the grilled bread. Place the burger patties on the bread and top each patty with 2 tomato slices, 4 pickle slices and 1 frico round.
GOURMET BEEF BURGERS
Make and share this Gourmet Beef Burgers recipe from Food.com.
Provided by Mimi Bobeck
Categories Vegetable
Time 45m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in large, non-stick skillet until hot; add onion.
- Cook and stir until onion is browned, about 10 minutes.
- Add green pepper and mushrooms.
- Cook and stir until mushrooms are browned, about 8 minutes.
- Stir in wine.
- Simmer until reduced.
- Stir in beef broth, thyme, salt and pepper.
- Simmer, covered, until green pepper is limp.
- Divide beef into 4 equal parts.
- Shape beef into patties to match the shape of the French rolls.
- Broil beef patties 4 inches from source of heat 4 minutes.
- Flip patties.
- Broil 4 minutes longer for rare, or until desired doneness.
- Place patties on half of each roll.
- Top each patty with 3/4 cup mushroom mixture.
AMERICA'S GREATEST GOURMET BURGERS
Curtis Stones' take on the American classic, taken from Episode 161: Ava's Menu, from his popular TV Show. I was watching the show and it looked so good that we decided to make it ourselves. Well, it was delicious! Took a little poetic license with it, though.
Provided by Manami
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 24
Steps:
- TO MAKE THE BOUDRAN SAUCE:.
- Place the vinegar in a large bowl. Gradually add the oil, whisking constantly, until blended.
- Whisk in the mustard and Worcestershire sauce. Whisk in the ketchup, chives and tarragon. Set aside.
- TO PREPARE THE BURGERS:.
- Heat 1 tablespoon oil in heavy nonstick small.
- sauté pan over medium heat. Add shallots.
- Sprinkle with salt and pepper and sauté for 5 minutes or until translucent.Add garlic and cook for 1 minute longer. Remove from heat and allow to cool.
- Gently mix the ground beef, parsley, mustard, Worcestershire sauce, salt, pepper, crushed red pepper flakes(if using), shallots and garlic in large bowl until well blended. Mix in egg. (Don't overwork it - it will become too dense!).
- Divide the beef mixture into 4 equal mounds and shape each into a 4" diameter patty. Set the patties aside.
- Lay the bacon slices in a heavy nonstick large frying pan and cook over medium heat about 8-10 minutes or until crisp and golden. (Can also use the microwave method).
- Remove from heat and set aside; allow to rest for 1 minute. Transfer to paper towels and break the bacon slices in half.
- Lightly toast the brioche buns cut side up for 1-2 minutes or until lightly toasted.
- Meanwhile, heat a heavy large nonstick griddle pan or heavy large sauté pan over medium heat.
- Drizzle the pan with 1 tablespoon olive oil and cook the patties 2-3 minutes or until brown on the bottom.
- Turn the patties over. Top the patties with Gruyère cheese and cook about 3 minutes longer or until the patties are cooked to medium-rare doneness.
- Set the patties on the bun bottoms. Place the crispy bacon on top of the patties.
- Heat a heavy large nonstick sauté pan over high heat until it begins to smoke.
- Add the foie gras (if using) and cook for 25 seconds on each side until the foie gras is cooked on the outside but still soft in the center (you will need the fan on full force for foie gras it will release a lot of fat that will begin to smoke - next to health reasons - another reason we did not cook - all the smoke alarms!).
- Place the foie gras on top of the bacon on the patties.
- Shave the truffle(if using, we didn't, price.
- too exorbitant, and we dislike them)very thinly over the foie gras (you may not need the entire truffle - Curtis used summer truffles, said they are cheaper).
- Serve a little drizzle of the Boudran sauce on top of burgers and then cover with the bun tops.
- We served it with Boudran sauce, sautéed mushrooms, oven fries, mixed greens salad and a dessert of fresh fruit.
- We made a fancy burger into a classy meal!
GOURMET TWENTY DOLLAR BURGER
I was looking for a different burger and came across this recipe on allrecipes.com Credit goes to the poster who submitted this delicious gourmet burger, MollyS. These take a little time but so worth the extra effort as they turned out wonderfully moist and juicy. Try to buy the best minced beef you can for a truely gourmet taste.
Provided by SueVM
Categories Meat
Time 40m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Melt butter in a skillet over medium heat. Add red onion and minced garlic, cook and stir until the onion softens and begins to turn slightly brown.
- Put the cooked onion and garlic into bowl. Add yogurt, salt, black pepper, cayenne pepper, mustard powder, garlic powder, horseradish, parsley, cilantro, Worcestershire sauce, soy sauce and hot sauce.
- Whisk together until smooth, mix in the ground beef until evenly blended with the yogurt mixture. Cover and refrigerate for at least 4hrs.
- Preheat grill for medium high heat. Shape mixture into 6 patties 1/2inch thick and 5inches across.
- Grill burgers until no longer pink in the center about 6 minutes per side.
- Serve on toasted Kiaser rolls with sliced pepper jack cheese, raw thinly sliced red onion rings, lettuce and thick sliced beefsteak tomatoes.
THE GREATEST GOURMET BURGER EVAH!
Truly one of the best burgers recipes out there. The original recipe comes from Curtis Stone. I omitted the truffles and adapted a few things to my taste.
Provided by loveleesmile
Categories Lunch/Snacks
Time 1h
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- To make the Bois Boudran Sauce: Place the vinegar in a large bowl. Gradually add the oil, whisking constantly until well blended. Whisk in the mustard and Worcestershire sauce. Whisk in the ketchup. Stir in the chives and tarragon. Set the sauce aside.
- To prepare the Burgers: Heat 1 tablespoon/15 ml of oil in a heavy small sauté pan over medium heat. Add the shallots. Sprinkle with salt and pepper and sauté for 3 minutes or until soft. Stir in the garlic. Remove from the heat and allow to cool.
- Gently mix the ground beef, parsley, mustard, Worcestershire sauce, salt, pepper, sautéed shallots and garlic in a large bowl until well blended. Mix in the egg.
- Divide the beef mixture into 4 equal mounds and shape each mound into a 4-inch/10-cm diameter patty. Set the patties aside. Lay the bacon strips in a heavy large frying pan and cook over medium heat for about 8 minutes or until crisp and golden.
- Remove from the heat and set the bacon aside. Let rest for 1 minute. Transfer the cooked bacon to paper towels to absorb the excess oil. Break the bacon strips in half. Broil the brioche buns cut side up for 1 to 2 minutes or until lightly toasted.
- Meanwhile, heat a heavy large nonstick griddle pan or sauté pan over medium-high heat. Drizzle the pan with 1 tablespoon/15 ml of olive oil and cook the beef patties for 2 to 3 minutes or until brown on the bottom.
- Turn the patties over. Top the patties with the Gruyere cheese and cook for about 3 minutes longer or until the patties are cooked to medium-rare doneness.
- Set the patties on the bun bottoms. Place the crispy bacon on top of the patties. Sauté the mushrooms and place the mushrooms on top of the bacon on the patties. Cover with the bun tops. Serve with the Bois Boudran sauce and enjoy!
Nutrition Facts : Calories 970.3, Fat 72.5, SaturatedFat 24.9, Cholesterol 204.6, Sodium 1438.2, Carbohydrate 33.6, Fiber 1.4, Sugar 10.5, Protein 45.4
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