Yellow Burger Recipes

CLASSIC YELLOW MUSTARD BURGER

Steps:

• MIX ground beef, mustard, garlic salt and pepper. Shape into 4 hamburger patties.
• GRILL burgers over medium-high heat until juices run clear (160°F internal temperature).
• SERVE burgers on hamburger rolls with extra mustard, grilled onions, diced pickles,

VEGETARIAN YELLOW SPLIT PEA BURGERS

Steps:

• Prepare two sheet pans. Line two sheet pans with parchment paper and set aside.
• Cook the split peas. In a medium-sized pot, mix the dry split peas with 3 cups water, bring to a boil, and then simmer, uncovered, for about 30 minutes, or until all of the water has been absorbed. (You will need 2 cups cooked split peas, and likely have a bit extra.) Pour them onto one of the parchment-lined sheet pans. Let them sit for at least 10 minutes to cool and dry out. *(You can do this portion up to a day ahead of time, keeping them refrigerated until you're ready to use them. If you do this, let them air dry the same way for about 10 minutes.)
• Blend the "wet" ingredients. Use your hands to "wring out" the grated zucchini to remove as much liquid as possible. Add it to a food processor fitted with the blade attachment. Then add the cooked, cooled/dried split peas, onion, olives, sun-dried tomatoes, and garlic. Blend until everything is incorporated and it's relatively smooth. Then add the egg and process just until it's blended in.
• Combine the pea mixture with the dry ingredients. Add the almond meal, corn flour, paprika, salt and cayenne to a large mixing bowl. Add the pea mixture and mix until smooth.
• Shape the burgers. Dust a clean dry surface with the remaining 1 tablespoon of corn flour. Divide the batter into six equal portions (about a very generous ⅓ cup each), and shape it into approximately 1 inch thick burgers. Place them on the corn flour-dusted surface as you make them. Then flip them over to coat the other side. This should be a very light coating and you can gently even it out with your hands. Place them on the second parchment-lined baking sheet as you go.
• Cook the burgers. Coat the bottom of a large non-stick skillet with olive oil and place it over high-medium heat. Carefully add the shaped burgers to the pan. You should hear a sizzling sound - if you don't, wait! (You won't get a nice "crust" on the burger if it's not hot enough.) Sauté until the bottoms are nicely browned, about 3 minutes. Drizzle a bit more olive oil over them if the skillet looks dry, carefully flip them over, and reduce the heat to low-medium. Sauté to brown the other side and cook them through, about 3 to 4 minutes.
• Serve!

YELLOW BUNS

Steps:

• Dissolve yeast in warm water and set aside.
• In a saucepan, cook corn meal and milk together over medium heat while stirring constantly until thick.
• In large bowl, mix butter, sugar, salt and corn meal mush.
• Set aside to cool to lukewarm.
• Add eggs, dissolved yeast, and 3 cups of flour and beat until smooth.
• Pour onto floured surface and knead the rest of the flour into the dough.
• Place in greased bowl, covered.
• Let rise until doubled in bulk, punch down.
• Let rise until doubled again, punch down.
• Make into about 30 balls for rolls and place in greased pans.
• Let rise until double, covered.
• Bake at 350°F until golden brown (about 20 minutes).
• Makes good cinnamon rolls also.

OLD FASHIONED BURGER RECIPE BY TASTY

Steps:

• Make the whiskey-caramelized onions: In a large, high-walled skillet, melt the butter over medium-low heat. Add the onions and cook, stirring occasionally, until they caramelize and turn golden brown, about 45 minutes. Add the whiskey and salt and stir to combine. Remove the pan from the heat and let sit until ready to use.
• Make the roasted orange mustard: Turn the broiler on high.
• Use a sharp knife to remove the peel from the orange, then slice the orange crosswise into ½-inch rounds. Arrange the rounds in a single layer on a baking sheet.
• Broil the orange slices until they begin to brown and crisp on the top, about 10 minutes.
• Remove the oranges from the oven and transfer to a large bowl to cool slightly. Use a potato masher to mash the juice from the oranges, and then strain through a fine-mesh sieve, pressing on the flesh to extract as much juice as possible. You should have about ¼ cup of roasted orange juice.
• In a medium bowl, whisk together the orange juice, Dijon mustard, yellow mustard, and bitters until smooth. Refrigerate until ready to use.
• Make the smash burgers: Reduce the oven temperature to 375°F (190°C).
• Divide the ground beef into 8 4-ounce portions, being careful not to work the meat too much.
• In a small bowl, mix together the salt, pepper, and coriander.
• Heat a large cast-iron skillet over medium-high heat until nearly smoking. Pour the olive oil into the hot pan. Place 2 portions of ground beef, or as many as will fit without overcrowding, in the pan and use a flat metal spatula to flatten into patties. Use the back of a wooden spoon to press the spatula more firmly to flatten each patty even more. Season each patty generously with the salt mixture. Once the patties turn golden brown on the bottoms and the edges are crispy, about 2 minutes, flip and continue cooking until the other side is golden brown, about 2 more minutes. Top each patty with 1 slice of American cheese and let melt, about 30 seconds. Remove from the pan and repeat with the remaining ground beef.
• Assemble the burgers: Place the intact burger buns on a baking sheet. Brush the top of each bun with beaten egg, then sprinkle with the sesame seeds. Transfer to the oven and bake until the egg wash turns golden brown, about 5 minutes.
• Open the buns and place ¼ cup of shredded lettuce on each bottom bun, followed by 2 tomato slices, a patty, ¼ cup caramelized onions, and a second patty. Spread 2 tablespoons of the orange mustard over the undersides of the top buns, then place on top of the burgers. Serve with old fashioneds.
• Enjoy!