HOME-GROUND BURGERS WITH BACON, CHEESE, AND FRESH THYME
It's hard to go wrong with a bacon cheeseburger, and downright impossible with this recipe from Emeril Lagasse's book "Emeril at the Grill."
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 16
Steps:
- Place the diced chuck in a large bowl.
- Set a 10-inch saute pan over medium heat and add the bacon. Cook, stirring occasionally, until the bacon is crisp and most of the fat has been rendered, 7 to 8 minutes. Add the onions to the pan and cook until they are softened, 4 to 5 minutes. Add the garlic and cook until fragrant, 1 minute longer. Add the thyme and toss to combine. Remove the pan from the heat and pour the mixture over the diced chuck. Drizzle with the Worcestershire, and season with the salt and pepper. Toss gently but thoroughly to combine. Cover and set aside to marinate, refrigerated, for 1 hour.
- Assemble a home grinder according to the manufacturer's instructions, using a medium die for grinding. Grind the meat mixture and then gently form it into 4 patties, being careful not to overwork it. Cover and refrigerate until chilled, about 1 hour.
- Preheat a grill to medium, and lightly oil the grate.
- Remove the patties from the refrigerator and place them on the grill. Cook for 7 to 8 minutes. Then turn them over and place 2 slices of the cheddar on each burger. Cook for another 7 to 8 minutes for medium-rare to medium, or until the burgers are cooked to the desired degree of doneness. Place a burger on the bottom of each of the 4 toasted buns. Dress with the lettuce and tomatoes, and add mayo, ketchup, mustard, and pickles as desired. Serve immediately.
THYME PEPPER BURGERS
Burger patties seasoned with nutmeg and cooked in a wonderful thyme and green pepper sauce. Serve with hot cooked rice.
Provided by NORTHERNLIGHTS
Categories Main Dish Recipes Burger Recipes 100+ Hamburger Recipes
Time 30m
Yield 4
Number Of Ingredients 12
Steps:
- In a large bowl, mix together the egg, milk, bread crumbs, salt and nutmeg. Add ground beef, and mix by hand until well blended. Shape into 4 patties. Place a skillet over medium heat. Add patties, and brown for 3 to 4 minutes on each side. Remove from the skillet.
- Add onion to the skillet, and cook until tender but not browned. Drain off excess fat. Whisk together beef broth and flour. Pour into the skillet, and stir in Worcestershire sauce and thyme. Cook over medium heat, stirring until thickened. Return patties to the skillet, and add green peppers. Cover, and simmer until burgers are cooked through, about 5 minutes.
Nutrition Facts : Calories 275.4 calories, Carbohydrate 10.3 g, Cholesterol 116.1 mg, Fat 15.4 g, Fiber 1.3 g, Protein 22.9 g, SaturatedFat 6 g, Sodium 799.6 mg, Sugar 2.7 g
WHINE AND CHEESE ALL THE THYME BURGER
A burger creation from the Whine and Cheese gang for ZWT3. The classic California flavors in this dish will leave you drooling and wanting more.
Provided by justcallmetoni
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Place the ground turkey meat in a large bowl. Add salt, pepper, white wine, Dijon mustard, garlic, grated onions, thyme, and sage and mix together well. Gently add breadcrumbs and mix until combined. (Overworking the meat at this stage will toughen the burger.).
- Divide the burger mixture into 8 equal sized amounts. Pat each portion into a 5" round patty that is a little thicker in the center. Place a mound with 1/4 of the cheese at the center of 4 of the patties. Carefully, place the other 4 patties on top and seal the edges well and pat smooth. If your burgers have become quite soft from handling place back in the fridge for 10 minutes.
- To prepare the sauce, heat olive oil in a medium skillet over medium heat. Once it become hot, add the vidalia onion and sauté for 5-7 minutes until the onions are soft and have begun to take on a little color. Season with a small amount of salt and pepper to taste.
- Add the mushrooms and wine and stir well. Cook for 3 minutes continuing to stir. To enrich the sauce, add the butter and cook until just melted and incorporated into the wine. Cover and turn off the heat until ready to serve.
- While the onions are cooking, heat a large skillet until piping hot but not smoking. Add the burgers to the skillet and cook for 2 minutes to create a good seer. Turn burgers and continue cooking another 2 minutes. Add the final 2 tablespoons of white wine to the pan and cook an additional minute or two.
- Toast 8 slices of sourdough bread (or 4 split sourdough rolls) in the toaster or broiler. Top each with sweet roasted pepper half. Place burger on top of the red pepper. Top the burger with 1/4 of the onion-mushroom wine sauce and a second piece of sourdough (or roll tops).
- Serve with a glass of wine and extra napkins.
Nutrition Facts : Calories 788.1, Fat 16, SaturatedFat 7.2, Cholesterol 109.8, Sodium 1190.4, Carbohydrate 94.4, Fiber 7.3, Sugar 12.5, Protein 58.8
KETO CHEESEBURGER CASSEROLE
Reminiscent of a cheeseburger without the bun. Fits perfectly into the keto diet. Made with ingredients you mostly likely have.
Provided by Yoly
Time 35m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease a baking dish with butter.
- Cook ground beef and onion in a large, nonstick skillet over medium heat until beef is browned and onions are soft and translucent, 5 to 10 minutes. Add garlic and cook until fragrant, about 1 minute. Season with salt and pepper. Stir in 1/2 cup Cheddar cheese until well combined.
- Remove from heat. Add ketchup, mayonnaise, pickles, and mustard. Transfer mixture to buttered baking dish and top with remaining 1/2 cup Cheddar cheese.
- Bake in the preheated oven until cheese is melted, 7 to 10 minutes.
Nutrition Facts : Calories 431.8 calories, Carbohydrate 5.2 g, Cholesterol 104.6 mg, Fat 33.6 g, Fiber 0.5 g, Protein 26.4 g, SaturatedFat 14.4 g, Sodium 451.8 mg, Sugar 2.9 g
WHINE AND CHEESE ALL THE THYME BURGER DECONSTRUCTED (LIGHT)
For the "make it healthier" game I took Toni's Recipe #231862, deconstructed it and lightened it into a wrap. Serving size depends on dinner or snack/lunch
Provided by MarraMamba
Categories Chicken
Time 1h
Yield 4-8 serving(s)
Number Of Ingredients 20
Steps:
- Place the ground turkey meat in a large bowl. Add salt, pepper, white wine, Dijon mustard, garlic, grated onions, thyme, and sage and mix together well. Gently add breadcrumbs and mix until combined. (Overworking the meat at this stage will toughen the burger.).
- Divide the meat mixture into 10-12 equal sized amounts. Make logs of equal size approximately 2 1/2 inches long and 1 inch wide.
- Preheat oven to 350 degrees.
- To prepare the sauce, spray medium skillet with cooking spray, place over medium heat. Once it become hot, add the vidalia onion and sauté for 5-7 minutes until the onions are soft and have begun to take on a little color. Season with a small amount of salt and pepper to taste.
- Add the mushrooms and wine and stir well. Cook for 3 minutes continuing to stir. To enrich the sauce, add the butter and cook until just melted and incorporated into the wine. Cover and turn off the heat until ready to serve.
- Put red pepper quarters on a greased baking sheet and place in oven until slightly charred but holding their shape a little.
- While the onions are cooking, place the meat in an oven proof skillet sprayed with non stick cooking spray. Bake in oven for 20-30 minutes (depending on size of your logs). Add the final 2 tablespoons of white wine to the pan and cook an additional minute or two.
- Take 8 tortilla's -if you want large or small- and place a red pepper quarter on it. Place meat logs on top of the red pepper. Top with 2 tbs of the onion-mushroom wine sauce and some goat cheese. Roll tortilla's and enjoy. Any leftover sauce use as a "french dip".
Nutrition Facts : Calories 607, Fat 16.1, SaturatedFat 5.5, Cholesterol 98.9, Sodium 1000, Carbohydrate 60, Fiber 5.1, Sugar 7.5, Protein 46.7
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