CHEESY CHEESEBURGERS
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Divide the beef into 4 equal portions. Press a cube of pepper jack into the center of each and shape the meat around the cheese; form into patties, about 4 inches wide and 3/4 inch thick. Season the patties with salt and pepper.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the patties and cook until browned on the bottom, about 4 minutes. Flip the patties and top each with a slice of Cheddar; cook 4 to 5 more minutes.
- Meanwhile, toast the hamburger buns and spread with ketchup, mustard and/or mayonnaise. Fill with the burgers and top with lettuce, tomato and/or red onion. Serve with pickles.
THE BEST BACON CHEESEBURGER
While we love a grilled burger, this one is our go-to for all seasons. Instead of making a typical patty, we smash the meat in a super-hot cast-iron pan to get crispy, ruffled edges. Once you smash your burgers this way, you'll never go back! We top them with all the fixings, including our perfectly balanced special sauce. It's what we consider an iconic burger.
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- Combine the mayonnaise, ketchup, mustard, relish and vinegar in a small bowl; set aside.
- Working in batches if necessary, add the bacon to a large cast-iron skillet over medium heat. Cook, flipping halfway through, until crisp and golden, about 10 minutes. Transfer the bacon to a nonstick baking sheet. Discard the bacon fat (or save for another use) and wipe the skillet clean but do not wash. Heat over medium-high heat until very hot, about 5 minutes.
- Add the buns split-side up to the baking sheet with the bacon and bake until the buns are toasted, about 5 minutes.
- Loosely form the beef into 4 balls. Add one ball of beef to the skillet and press firmly to flatten with a large flat metal spatula for 10 seconds, then gently remove the spatula. Sprinkle the patty generously with salt; repeat with the remaining beef balls, cooking in batches if necessary. Let cook, undisturbed, until well browned on the bottoms, 2 to 3 minutes. Flip the patties, sprinkle with more salt and top each with a slice of Cheddar. Continue cooking until the cheese is melted around the edges and the bottoms are browned, about 2 more minutes.
- Spread the mayonnaise mixture on the bun tops. Serve the patties on the bottom buns topped with the bacon, onion, tomato and lettuce.
WATERMELON BURGERS WITH CHEESE
Here is a surprising vegetarian option for the backyard barbecue. The saltiness of the cheese cuts the sweetness of the watermelon. The burger gets its savory nature from the grill and a hit of onion.
Provided by Mark Bittman
Categories dinner, quick, weekday, main course
Time 30m
Number Of Ingredients 6
Steps:
- Heat a charcoal or gas grill to moderately high heat and put the rack about 4 inches from the flame. Cut the watermelon lengthwise, into halves or quarters, depending on the size of the melon. From each length, cut 11/2-inch-thick slices; remove the rind from each slice. If there are black seeds, use a fork to remove as many of them as you can without beating the flesh up too much.
- Mix the olive oil with the onion and sprinkle with salt and pepper. Brush or rub the mixture all over the watermelon slices. Grill or broil for about 5 minutes on each side. The flesh should be lightly caramelized and dried out a bit. Sprinkle each slice with cheese, cover the grill and cook just until the cheese melts, about a minute.
- Serve on buns, toast or hard rolls with the usual burger fixings.
Nutrition Facts : @context http, Calories 248, UnsaturatedFat 7 grams, Carbohydrate 33 grams, Fat 12 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 1040 milligrams, Sugar 26 grams, TransFat 0 grams
WATERMELON BURGERS WITH CHEESE
Truly a recipe for the adventurous! You actually grill watermelon meat, and then serve it on buns with cheese. Just like a hamburger. I haven't tried this, but I found the recipe in the Sunday New York Times in Mark Bittman's column. This is a legitimate recipe that I thought you might be interested in reading or maybe trying.
Provided by Lorraine of AZ
Categories Lunch/Snacks
Time 31m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Heat a charcoal or gas grill to moderately high heat and put the rack about 4 inches from the flame.
- Cut the watermelon lengthwise, into halves or quarters, depending on the size of the melon. From each length, cut 1-1/2-inch-thick slices; remove the rind from each slice. If there are black seeds, use a fork to remove as many of them as you can without beating up the flesh too much.
- Mix the olive oil with the onion and sprinkle with salt and pepper. Brush or rub the mixture all over the watermelon slices. Grill or broil for about 5 minutes on each side. The flesh should be lightly caramelized and dried out a bit. Sprinkle each slice with cheese, cover the grill and cook just until the cheese melts, about a minute. (Monterey Jack or Gruyere are a couple of other cheese choices.).
- Serve on buns, toast or hard rolls with the usual burger fixings.
Nutrition Facts : Calories 510.5, Fat 21.4, SaturatedFat 5.8, Cholesterol 22.4, Sodium 188.6, Carbohydrate 77.6, Fiber 4.1, Sugar 63.4, Protein 12.5
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