Torta Burgers Recipes
BASIC BURGERS
Provided by Food Network Kitchen
Time 10m
Yield 8 burgers
Number Of Ingredients 0
Steps:
- Preheat a grill to medium. Form 2 pounds ground beef into eight 4-inch patties, making sure the edges are slightly thicker than the middle; generously season both sides with salt and pepper. Grill until lightly charred, 3 to 4 minutes per side for medium. Toast 8 split hamburger buns on the grill until marked, about 30 seconds. Serve the burgers on the toasted buns with assorted toppings.
BISTRO BURGERS
What makes this burger special is its toppings. Skip the ketchup and top this burger with Dijon, bacon and fried eggs.
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat a grill to medium high. Cook the bacon in a large nonstick skillet over medium-high heat, turning, until crisp. Drain the bacon on paper towels, reserving 2 tablespoons bacon drippings.
- Form the beef into four 6-ounce patties, about 3/4 inch thick; press the center of each patty with your thumb to make a 1/2-inch-deep indentation. Season the patties on both sides with salt and pepper. Lightly brush the grill grates with vegetable oil, then grill the patties, indentation-side up, until marked on the bottom, about 5 minutes. Flip and cook until marked and slightly firm, about 3 more minutes for medium doneness. Remove the patties to a plate and let rest 5 minutes. Grill the buns, cut-side down, until lightly toasted, about 1 minute.
- Heat 2 tablespoons olive oil in the same skillet over medium-high heat. Add the eggs and fry until the yolks are set but still runny, about 5 minutes. Season with salt and pepper.
- Whisk the mustard, the remaining 1 tablespoon olive oil, the reserved 2 tablespoons bacon drippings and the shallot in a medium bowl. Season with salt and pepper. Add the frisee and toss; season with salt and pepper.
- Spread the bun bottoms with mustard. Top with the burger patties, bacon, frisee salad and fried eggs. Cover with the bun tops.
BBQ BURGERS
Burgers get a kick from a homemade BBQ spice mix. Then they're cooled down with some creamy coleslaw served right on top.
Provided by Food Network Kitchen
Time 20m
Yield 4
Number Of Ingredients 13
Steps:
- Heat a large cast-iron skillet over medium-high heat for 20 minutes.
- Gently mix the chuck and sirloin together in a large bowl, making sure not to overwork the mixture.
- Combine the paprika, brown sugar, cayenne, coriander, cumin, garlic powder, mustard powder and onion powder in a small bowl. Sprinkle the spice mixture over the beef along with the Worcestershire sauce and fold gently to combine. Form the beef into 4 3/4-inch-thick patties, each about 4-inches in diameter. Sprinkle them generously with salt and a pepper.
- Put the patties in the hot skillet (do not press down with a spatula). When the patties are seared and browned on one side, about 3 1/2 minutes, flip and cook on the other side until browned and the burgers are medium-rare, about 3 1/2 minutes more.
- Put the burgers on buns and top with coleslaw and serve with potato chips if using.
MEXICAN TORTA BURGERS
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Form the beef into four 6-ounce patties, about 3/4 inch thick; press the center of each patty with your thumb to make a 1/2-inch-deep indentation. Season the patties on both sides with salt and pepper. Lightly brush the grill grates with the vegetable oil, then grill the patties, indentation-side up, until marked on the bottom, about 5 minutes. Flip and cook until marked and slightly firm, about 3 more minutes for medium doneness. Remove the patties to a plate and let rest 5 minutes. Grill the rolls, cut-side down, until lightly toasted, about 1 minute. Toss the avocado and lime juice in a bowl and season with salt and pepper. Spread the refried beans on the bun bottoms, then top with the burger patties, cheese, avocado, pickled jalapenos and lettuce. Cover with the bun tops.
- Photograph by Levi Brown
More about "torta burgers recipes"
TELERA ROLLS RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.6/5 (26)Total Time 2 hrs 29 minsServings 10Calories 174 per serving
- In a large bowl or the pan of your bread machine set on the dough cycle, combine the yeast, water, honey, melted fat, salt, and 4 cups of the flour.
- Mix until a soft dough forms., Check the doughs consistency; if the dough sticks to your finger when you touch it lightly, add 1/4 cup of the additional flour and mix for another minute.
- Check the dough again, adding the remaining 1/4 cup of flour only if you need it; the dough should be soft, but not sticky., Knead for 6 to 8 minutes at medium speed in a stand mixer, or 10 minutes by hand, until it's smooth and bouncy., Cover the bowl and let rise for 1 hour, until doubled, or let the bread machine complete its cycle., Once the dough has risen, deflate it and divide into 10 pieces, roll into balls, and cover the pieces., Let them rest for 5 minutes before shaping the rolls into a football shape, tapering toward the edges; the rolls should be 5 1/2" long and 2" around at the center., Place the rolls onto a greased or parchment-lined baking sheet and cover with greased plastic.
- Allow the rolls to rise while turning the oven on and preheating to 400°F, When the rolls are almost doubled in size, brush the tops and sides with egg wash.
TORTAS HAMBURGUESAS (MEXICAN HAMBURGERS) - BETTER …
From bhg.com
4/5 (8)Total Time 59 minsServings 6Calories 843 per serving
- In a food processor combine bacon, onion, and garlic. Cover and pulse with several on/off turns until finely chopped. Transfer mixture to a medium saucepan. Cook over medium heat for 5 minutes or until bacon is completely cooked but not crispy, stirring frequently. Remove from heat. Let bacon cool completely.
- In a large bowl stir together ground beef, bacon mixture (including drippings), the snipped cilantro, the lime juice, salt, and black pepper. Divide meat mixture into six portions. Shape each portion into a thin oblong patty slightly larger than the circumference of a hoagie roll. Cover and refrigerate patties for at least 30 minutes or up to 4 hours.
- In a grill pan or an extra-large skillet cook patties over medium-high heat for 4 to 6 minutes, turning once halfway through cooking time. Remove from heat. Top each patty with a slice of the cheese.
- For sauce, in a small bowl stir together mayonnaise, ketchup, and smoked paprika. Generously spread sauce onto cut sides of the hoagie rolls. Layer hoagie roll bottoms with meat patties, avocados, tomatoes, lettuce, and cilantro sprigs. If desired, top with pickled jalapeño chile peppers and/or hot pepper sauce. Top with hoagie roll tops.
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