Triple B Burgers Recipes

HOMEMADE BIG MASSIVE BURGER RECIPE BY TASTY

Steps:

• Roll half of the beef mince into a ball and pat it down until a finger thick, bigger than palm size patty. Repeat with remaining beef.
• Fry both patties with salt and pepper for 2 and a half minutes a side. Add 1 cheese single to one of the patties.
• Toast the burger buns on a dry pan on medium heat until one of the sides is golden brown.
• Mix all the sauce ingredients and set aside.
• Time to build this bad boy! Spread burger sauce on a bun, sprinkle diced onion, shredded lettuce, place the patty with cheese, place another slice of bun.
• Then more sauce, more onion, shredded lettuce, gherkin slices, another patty, and the last slice of bun!
• Dig in and get lovin' it!
• Nutrition Calories: 1774 Fat: 131 grams Carbs: 69 grams Fiber: 7 grams Sugars: 17 grams Protein: 74 grams
• Enjoy!

TRIPLE SMOKE BURGER

Steps:

• In a food processor or blender, purée mayonnaise, mustard, and 1 tablespoon chipotle; transfer to a bowl.
• Cook bacon in batches in a skillet over medium heat, turning occasionally, until crisp; transfer to paper towels to drain.
• Gently mix beef with 1 tablespoon chipotle, paprika, and 1 teaspoon salt until combined. Form into 4 (4-inch) patties.
• Prepare a grill for direct-heat cooking over medium-hot charcoal (medium heat for gas).
• Meanwhile, brush both sides of onion rounds and avocado slices with olive oil.
• Oil grill rack then grill onion rounds, turning over once, until slightly charred, 2 to 3 minutes total. Discard wooden picks.
• Grill avocado slices, turning once, until grill marks appear, about 30 seconds on each side.
• Grill patties, covered only if using a gas grill, until they reach 160°F on an instant-read thermometer, approximately 5 to 6 minutes on each side.
• Put sauce on buns and make burgers with lettuce, avocado, bacon, onion, and cilantro.

LORD HAVE MERCY TRIPLE B BURGERS

Steps:

• Line the thick cut bacon slices on top of one another and chop into teeny chunks (about the size of a standard pencil eraser).
• In a bowl add in the ground beef, chopped bacon, steak seasoning and 4 tablespoon bbq sauce.
• Gently mix to combine. You want it evenly mixed but don't over work the meat otherwise it'll get super tough.
• Evenly divide the mixture to make 6 burgers or 8 sliders.
• Press the mixture together gently to form a patty.
• Use your thumb to make a nickel-sized indentation, a little more than 1/4-1/2 inch deep, in the center of each patty. Repeat for the remaining patties.
• Heat a cast iron pan or large skillet over medium heat.
• While the pan is heating up, place the waffle fries in the oven and bake per the packages instructions.
• Place the patties, indent side up into the heated pan and cook for 5-9 minutes on each side or per your liking. Rare: 120 to 125F, Medium Rare: 130 to 135F, Medium Well: 150 to 155F and Well Done: 160 to 165F. *note: sliders will take less time as they are smaller.
• While the burgers are cooking, place the remaining 1 cup of bbq sauce into a pan over low heat to warm up.
• Once the burgers are flipped and have cook for 2 minutes, place a slice of cheese on top.
• When the burgers are done, place a patty on the bottom portion of a bun.
• Top with crispy bacon strips, hot waffle fries, 1-2 tablespoon warmed bbq sauce and a few tablespoon of caramelized onions.
• Top with other half of the burger.
• Take a wooden skewer and spear a pickle with it, insert the pickle skewer into the burger.

TRIPLE B BURGERS RECIPE

Steps:

• Combine all ingredients and form into 12 burgers. Cook until no longer pink and juices run clear. Makes 12 servings.

TRIPLE DECKER BURGERS WITH ROASTED VEGETABLES AND CHEESE SAUCE

Steps:

• Roast the vegetables: Preheat the oven to 375 degrees F.
• In the bowl of a food processor, pulse the carrots, celery and onions into small pieces, 12 to 15 times. Stir in the canola oil and season with salt. Spread the vegetables in a thin layer on a baking sheet, place in the center of the oven and roast until caramelized and tender, 12 to 15 minutes. Remove the baking sheet from the oven and let cool.
• For the cheese sauce: In a medium pot, simmer the cream over medium heat. Whisk in the mustard, soy, hot sauce and garlic. Sprinkle in the cheeses so they don't clump as they melt. Whisk until the cheese is melted and the sauce is smooth. Keep warm.
• For the burgers: In a medium bowl, break up the meat and spread it up on the sides. Sprinkle liberally with salt and pepper. Divide the meat into 12 portions and roll each into a ball. Place the meatballs on a clean surface and gently flatten them into small 1/2-inch patties.
• Heat a griddle or 2 large heavy-bottomed or cast-iron skillets and add half the canola oil to each. When the oil begins to smoke lightly, add the patties in a single layer and cook over high heat, using a metal spatula to flatten and "smash" slightly, for 2 minutes. Flip them on their second side, adding additional oil as needed, and press down again to smash and brown them, 2 to 3 minutes more.
• Stir the chopped pickles, pickle juice and ketchup into the roasted vegetables. Place a patty on each roll bottom. Spoon some roasted vegetable mix on each. Top with a little cheese sauce. Repeat this layering two times more. Pour over the remaining cheese sauce and red onion slices and top with the roll tops.