Three Meat Burgers Recipes

THREE-POUND BEEF BURGER FOR SIX ON COUNTRY BREAD

Steps:

• Preheat a gas grill to high or ignite the charcoal. When the grill is hot, clean your grill rack. Decrease the temperature to medium-high (for a gas grill only) and brush or wipe a little oil on the grill rack.
• Divide the ground beef into two equal portions. Line a 9-inch-round cake tin with plastic wrap. Gently push half the beef into the tin. Don't press too hard. Place another sheet of plastic wrap on a work surface and invert the tin so the shaped beef patty pops out onto the plastic wrap. Line the cake tin with plastic wrap again. Gently push the remaining half the beef into the tin and keep it in the tin for the moment.
• Sprinkle the top of each patty with the salt and pepper. Spoon the cheese onto the patty still in the tin. Spread the cheese to cover the meat, but leave about 1/2-inch margin uncovered around the edge. Use the plastic wrap-lining to remove the patty from the tin and flip it onto the non-cheese patty. You want the seasoned sides of the meat facing together, with the cheese sandwiched between. Lightly press the 2 patties together all around the edge. Sprinkle the top of the burger with salt and pepper.
• Wipe a pizza peel with a little oil and transfer the burger to the grill using the peel. Close the grill lid and cook until the bottom of the patty shows grill marks, 8 to 9 minutes. Spritz a little nonstick spray on top of the burger, then flip and cook, 8 to 9 minutes. Gently transfer the cooked burger to a large platter and let rest, about 15 minutes.
• Halve the bread straight across horizontally so it forms a bun. If you like, you can toast both halves lightly on the grill. Transfer the burger onto the bottom half of the bread. Spoon on the Grilled Bing Cherry-White Balsamic Sauce and close the burger with the top half of the bread. Slice the burger into 6 wedges, as if you were cutting a pizza, and serve.
• A fresh grind is just as important. Choose chuck steaks from your butchers and ask them to grind the meat while you wait, the same day you plan to cook them if possible. Even your local supermarket butcher will be happy to do this for you.
• Summer fruit, when given a quick turn on the grill, gets a smoky, sultry tang that works well with goat cheese on a burger. This also works well as a topping for a turkey burger, chicken breast or a grilled pork chop or pork loin.
• Dark red Bing cherries are beautiful in this sauce but you can also use a combination of cherries with apricots, peaches or any stone fruit. I like to grill cherries and then pit them; you lose less juice that way. For stone fruit, cut the fruit in half, remove the pit, give the fruit a light rub of olive oil on both sides and then grill, about 2 minutes each side.
• Preheat a gas grill or charcoal grill to medium-hot heat. A charcoal grill will glow red under gray ash when at this temperature. (Alternatively, grill the cherries in a hot grill pan over high heat on the stove.) Pour the cherries into a fine-mesh grill basket or all-metal strainer, and place the basket over the grill. Cook until bright and smoky, but not charred, about 4 minutes. Give the basket a good shake every 20 to 30 seconds, so the cherries heat through. After 3 minutes, taste a cherry to see if it's smoky enough. Take the basket off the heat and let the cherries cool, about 5 minutes.
• Halve the cherries over a bowl, reserving all the cherry juice you can. Discard the pits. Melt the butter over medium-high heat in a large saucepan or skillet, either on the grill or the stove. When the butter is foaming, add the shallots and stir. Cook the shallots until they begin to show some color, about 2 minutes. Stir in the vinegar and brown sugar. Add the cherries to the saucepan with any reserved juice. Cook until just slightly syrupy, about 3 minutes. Add the salt and pepper, taste, and add more seasoning if you like.
• This can be stored in the fridge, tightly covered, for 3 to 4 days. Yield: about 2 cups.

THREE-MEAT ITALIAN MEATBALLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine ground meat, onion, eggs, bread crumbs, oats, and seasoning in a large bowl. Shape into 2-inch diameter balls.
• Heat enough vegetable oil in a large saute pan to be 1/2 inch deep. Brown meatballs in hot oil for about 5 minutes. Transfer to a glass baking dish.
• Bake in preheated oven for 25 minutes.

THREE MEAT BURGERS

Steps:

• Add 2 tbs olive oil to saute pan and sweat diced onion and mushrooms over med-low heat until onions are soft and opaque. Toast paprika in dry saute pan.
• While onions are sweating mix ground meats together until well blended.
• Add spices, blend well. Add onions and mushrooms and eggs blending well.
• Slowly add bread crumbs mixing well between additions till meat is able to hold patty shape without falling apart. More or less bread crumbs may be used.
• Preheat remaining olive oil in skillet over medium heat.
• Form meat into 1/4 lbs patties and cook approx 3 minutes a side. Cooking time depends on your personal tastes for rare, med, or well done.
• When burgers are done to your liking put them on side board to rest. While they are resting lay slice of gouda cheese on top and cover with pot lid to keep warm and help cheese melt.
• Serve on lightly toasted buns with your favorite toppings.

MEAT LOVER'S BURGER

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place bacon in a skillet over medium heat, and cook until brown and crisp. Remove bacon from skillet and drain on paper towels.
• Return the skillet to the heat and increase the temperature to medium-high. Add the onion and garlic, and stir fry until the onion is soft and the garlic begins to brown. Add the balsamic vinegar, and cook while stirring for one minute. Add the chopped mushrooms, and cook for three additional minutes. Remove pan from heat and set aside.
• Finely chop 4 slices of the bacon (reserving the remaining 4). In a medium bowl, combine the chopped bacon, ground beef, bread crumbs, Italian seasoning, Parmesan cheese, mushroom mixture and egg. Mix well using hands. Season with salt and pepper, and form into two patties.
• Open the two halves of the hamburger bun on an ungreased cookie sheet. Place one beef patty on each half, and cover each with one slice of tomato, 2 slices of the reserved bacon and one slice of Swiss cheese.
• Bake for 25 minutes in the preheated oven, or until meat has cooked through.

3-HOUR BURGER RECIPE BY TASTY

Steps:

• Make the brioche buns: In a liquid measuring cup, combine the milk, ¼ cup (60 ml) water, yeast, and sugar, and let stand until foamy, about 5 minutes.
• In the bowl of a stand mixer fitted with the dough hook, add the flour and salt, and mix on low speed.
• With the mixer running on medium-low speed, add the yeast mixture and mix until just combined.
• Add 2 of the eggs and mix until the eggs are combined and the dough looks sticky, about 1 minute.
• Add the butter 1 tablespoon at a time, and mix until incorporated into the dough. Continue mixing on medium speed for 8 minutes, until the dough is smooth and comes together in a taught ball.
• Transfer the dough to a greased bowl and covered with plastic wrap. Let rise for 1 hour, or until doubled in size.
• Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper.
• Divide the dough into eight equal portions and roll into even balls. Flatten the balls into 3-inch discs and place on the prepared baking sheet. Cover with a kitchen towel and let rise for 30 minutes.
• In a small bowl, whisk together the remaining egg and teaspoon of water. Brush the egg wash over the buns.
• Bake for 15-17 minutes, until the buns are deep golden brown. Let cool to room temperature before serving.
• Make the caramelized onions: Heat the olive oil in a large skillet over medium heat. Once the oil begins to shimmer, add the onions and stir until well coated. Cook the onions for 30 minutes, stirring occasionally, and season with salt. Add ¼ cup (60 ml) of water and scrape up any brown bits on the bottom of the pan. Continue cooking for 30 minutes, until the onions are golden brown, then add the remaining ¼ cup (60 ml) water, scraping up any brown bits. Cook for 30 minutes more, then add ¼ cup (60 ml) of wine, scraping up any brown bits. Cook for another 15 minutes, then add the remaining ¼ cup (60 ml) of wine. Cook for a final 15 minutes, until the onions are deeply caramelized.
• Make the aioli: In a medium bowl, whisk together the egg yolks, garlic, and mustard until smooth.
• Add a drop of grapeseed oil and whisk to combine. Continue adding the grapeseed oil, drop by drop, until the mixture begins to thicken and emulsify. Once thickened, add the remaining grapeseed oil in a slow and steady stream, whisking until combined. The mixture should be thick and glossy.
• Add the olive oil in a slow and steady stream while continuing to whisk.
• Add the salt and pepper and whisk to combine.
• Add the lemon juice in 1-teaspoon increments until the aioli is thick and pale yellow. Cover with plastic wrap and refrigerate until serving.
• Grind the burger meat: Freeze the meat grinder parts before using. Attach the meat grinder to a stand mixture. Working in batches, add the frozen cubed meat and process through the grinder.
• Divide the beef into 4 8 ounce (225 grams) portions and form into patties. Place on a cutting board. Use your thumb to press a divot into the center of each burger.
• Heat the grapeseed oil in a cast iron or stainless steel skillet over medium-high heat until nearly smoking. Add the formed burger patties to the pan and cook for 3-4 minutes, without disturbing.
• Use a spatula to flip the burgers over and place a slice of Gruyère on each one. Cook for another 3-4 minutes, until the burger is cooked through and cheese has melted.
• Place the burgers on the brioche buns, along with the aioli, caramelized onions, and arugula. Serve with fries.
• Enjoy!

3-MINUTE BURGER RECIPE BY TASTY

Steps:

• On a cutting board, divide the ground beef into 4 4-ounce portions and roll into balls. Generously season the tops of each ball with salt and pepper.
• Heat the grapeseed oil in a cast iron or stainless steel skillet over high heat until nearly smoking. Place the 4 beef balls, seasoned-side down, in the pan and press down with 2 spatulas to flatten into a thin patty. Season with more salt and pepper. Cook for 1-2 minutes, until browned.
• Use a spatula to flip the burger over. Place a slice of cheese on each burger and cook for another minute, until the burgers are cooked through and the cheese is melted.
• Place the burgers on the Hawaiian buns and top with pickle chips, ketchup, and mustard. Serve with chips.
• Enjoy!

THE PERFECT BASIC BURGER

Steps:

• Preheat an outdoor grill for high heat and lightly oil grate.
• In a medium bowl, whisk together egg, salt and pepper. Place ground beef and bread crumbs into the mixture. With hands or a fork, mix until well blended. Form into 4 patties approximately 3/4 inch thick.
• Place patties on the prepared grill. Cover and cook 6 to 8 minutes per side, or to desired doneness.

SMASH BURGERS

Steps:

• Place a 9-in. cast-iron skillet over medium heat. Meanwhile, gently shape beef into 4 balls, shaping just enough to keep together (do not compact). , Increase burner temperature to medium-high; add oil. Working in batches, add beef. With a heavy metal spatula, flatten to 1/4- to 1/2-in. thickness; sprinkle each with 1/8 teaspoon salt and pepper. Cook until edges start to brown, about 1-1/2 minutes. Turn burgers and sprinkle with additional 1/8 teaspoon salt and pepper. Cook until well browned and a thermometer reads at least 160°, 1 minute. Repeat with remaining beef., Serve burgers on buns with toppings as desired.