Zesty Onion Burgers Recipes

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BEST HAMBURGER PATTY RECIPE (GRILLED OR STOVETOP)



Best Hamburger Patty Recipe (Grilled or Stovetop) image

Best Hamburger Patty Recipe - Thick or thin, made on the grill or stovetop, this is the best and easiest all-purpose recipe for perfect hamburger patties every time!

Provided by Sommer Collier

Categories     dinner     Main     Main Course

Time 23m

Number Of Ingredients 9

2 pounds ground chuck
½ cup crushed saltine crackers (or Panko breadcrumbs)
1 large egg
2 tablespoons Worcestershire sauce
2 tablespoons milk
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon black pepper

Steps:

  • Set out a large mixing bowl. Add in the ground beef, crushed crackers, egg, Worcestershire sauce, milk, salt, garlic powder, onion powder, and pepper. Mix by hand until the meat mixture is smooth, but stop once the mixture looks even. (Overmixing can create a dense heavy texture.)
  • Press the meat down in the bowl, into an even disk. Use a knife to cut and divide the hamburger patty mixture into 6 - 1/3 pound grill or skillet patties, or 12 thin griddle patties.
  • Set out a baking sheet, lined with wax paper or foil, to hold the patties. One at a time, gather the patty mix and press firmly into patties. Shape them just slightly larger than the buns you plan to use, to account for shrinkage during cooking. Set the patties on the baking sheet. Use a spoon to press a dent in the center of each patty so they don't puff up as they cook. If you need to stack the patties separate them with a sheet of wax paper.
  • Preheat the grill or a skillet to medium heat. (Approximately 350-400 degrees F.)
  • For thick patties: Grill or fry the patties for 3-4 minutes per side.
  • For thin patties: Cook on the griddle for 2 minutes per side.
  • Stack the hot patties on hamburgers buns, and top with your favorite hamburgers toppings. Serve warm.

Nutrition Facts : ServingSize 1 hamburger, Calories 430 kcal, Carbohydrate 6 g, Protein 28 g, Fat 32 g, SaturatedFat 12 g, Cholesterol 135 mg, Sodium 617 mg, Fiber 1 g, Sugar 1 g

BURGER KING ZESTY DIPPING SAUCE (COPYCAT)



Burger King Zesty Dipping Sauce (Copycat) image

My reverse-engineered recipe for Burger King's "Zesty Dipping Sauce", which was once offered with BK onion rings (but is now still available by request only).

Provided by The Spice Guru

Categories     Spicy

Time 5m

Yield 6 serving(s)

Number Of Ingredients 6

1/2 cup real mayonnaise (use Hellman's or Best Foods)
1/3 cup tomato ketchup
1/3 cup prepared horseradish
1/4 cup prepared yellow mustard
1 tablespoon granulated sugar
2 teaspoons lemon juice

Steps:

  • COMBINE all ingredients in a resealable container.
  • SERVE with onion rings, burgers, sandwiches, crab cakes, batter-fried fish and prawns; ENJOY!
  • STORE in same container in refrigerator for up to 1 week.

Nutrition Facts : Calories 111.1, Fat 7.1, SaturatedFat 1, Cholesterol 5.1, Sodium 447.2, Carbohydrate 12.3, Fiber 0.8, Sugar 7.6, Protein 1

BURGER KING ZESTY SAUCE RECIPE



Burger King Zesty Sauce Recipe image

Enjoy your crispy onion rings with this decadent Burger King Zesty Sauce. It's sweet and creamy with a slight kick of tanginess and spice.

Provided by Recipes.net Team

Categories     Dip, Sauce & Condiment

Time 5m

Yield 3

Number Of Ingredients 11

½ cup mayonnaise
1 tbsp minced prepared horseradish
1 tsp cayenne pepper
1 tsp prepared yellow mustard
1 tsp white wine vinegar
1 tsp lemon juice
¼ tsp salt
¼ tsp granulated sugar
2 tsp ketchup
1 tsp soy sauce
10 oz onion rings

Steps:

  • Combine the white wine vinegar, lemon juice, soy sauce, salt, sugar, cayenne pepper, horseradish, ketchup, yellow mustard, and mayonnaise. Mix until fully incorporated.
  • Serve with onion rings.

Nutrition Facts : Calories 266.00kcal, Carbohydrate 3.00g, Cholesterol 16.00mg, Fat 28.00g, Fiber 1.00g, Protein 1.00g, SaturatedFat 4.00g, ServingSize 3.00 people, Sodium 613.00mg, Sugar 2.00g, TransFat 1.00g

ZESTY ITALIAN BURGERS



Zesty Italian Burgers image

Zesty Italian Burgers - A fun take on classic hamburgers with pancetta, smoked mozzarella, grilled onions, and pesto piled on a ciabatta roll!

Provided by Sommer Collier

Categories     Main Course

Time 20m

Number Of Ingredients 11

1 1/2 pounds ground beef
8 slices pancetta
4 ounces basil pesto ((or make your own!))
1 large ball smoked mozzarella
1 red onion, ( cut into thin rounds)
3 tablespoons butter
2 teaspoons tomato paste
1 teaspoon anchovy paste
Baby arugula
ripe tomato slices
4 ciabatta buns

Steps:

  • Heat the grill to high. Divide the ground beef into 4 portions. Salt and pepper the patties. Layer each patty with a slice of pancetta on top and bottom. Press the pancetta into each patty.
  • Cut the onion and mozzarella into rounds. Melt the butter and mix it with the tomato paste and anchovy paste. Cut the ciabatta buns and brush the insides with tomato-butter.
  • Carefully brush the grill with oil or use non-stick grill spray. Grill the patties and onions at the same time. Grill the patties for 3-5 minutes per side and the onions for 1-2 minutes per side.
  • Once you flip the burgers, lay the onion rounds over the top of each patty, followed by the mozzarella slices. The cheese will melt while the burgers finish cooking.
  • Place the buns on the open grill and toast for 1 minute. Once the buns are toasted, slather them with pesto. Layer arugula leaves, tomato slices and a patty on each bun. Top and serve!

Nutrition Facts : ServingSize 1 burger, Calories 809 kcal, Carbohydrate 32 g, Protein 39 g, Fat 56 g, SaturatedFat 19 g, Cholesterol 144 mg, Sodium 925 mg, Fiber 1 g, Sugar 2 g

INSANITY BURGER



Insanity burger image

Competition for the best burger in London has gone mad. I've used the brilliant technique of brushing the burgers with mustard and a dash of Tabasco Chipotle sauce as they cook to build up an incredible gnarly layer of seasoning. Enjoy!

Provided by Jamie Oliver

Categories     Mains     Jamie's Comfort Food     Beef     Alfresco     Father's day     Australia day     American

Time 35m

Yield 4

Number Of Ingredients 18

800 g higher-welfare minced chuck steak
olive oil
1 large red onion
1 splash of white wine vinegar
2 large gherkins
4 sesame-topped brioche burger buns
4-8 rashers of higher-welfare smoked streaky bacon
4 teaspoons American mustard
Tabasco Chipotle sauce
4 thin slices of Red Leicester cheese
4 teaspoons tomato ketchup
BURGER SAUCE
¼ of an iceberg lettuce
2 heaped tablespoons free-range mayo
1 heaped tablespoon tomato ketchup
1 teaspoon Tabasco Chipotle sauce
1 teaspoon Worcestershire sauce
1 teaspoon brandy, or bourbon (optional)

Steps:

  • For the best burger, go to your butcher and ask them to mince 800g of chuck steak for you - this cut has a really good balance of fat and flavoursome meat.
  • Divide it into 4 and, with wet hands, roll each piece into a ball, then press into flat patties roughly 12cm wide and about 2cm wider than your buns. Place on an oiled plate and chill in the fridge.
  • Next, finely slice the red onion, then dress in a bowl with the vinegar and a pinch of sea salt. Slice the gherkins and halve the buns. Finely chop the lettuce and mix with the rest of the burger sauce ingredients in a bowl, then season to taste.
  • I like to only cook 2 burgers at a time to achieve perfection, so get two pans on the go - a large non-stick pan on a high heat for your burgers and another on a medium heat for the bacon.
  • Pat the burgers with oil and season them with salt and pepper. Put 2 burgers into the first pan, pressing down on them with a fish slice, then put half the bacon into the other pan.
  • After 1 minute, flip the burgers and brush each cooked side with ½ a teaspoon of mustard and a dash of Tabasco. After another minute, flip onto the mustard side and brush again with another ½ teaspoon of mustard and a second dash of Tabasco on the other side.
  • Cook for one more minute, by which point you can place some crispy bacon on top of each burger with a slice of cheese. Add a tiny splash of water to the pan and place a heatproof bowl over the burgers to melt the cheese - 30 seconds should do it.
  • At the same time, toast 2 split buns in the bacon fat in the other pan until lightly golden.
  • Repeat with the remaining two burgers.
  • To build each burger, add a quarter of the burger sauce to the bun base, then top with a cheesy bacon burger, a quarter of the onions and gherkins. Rub the bun top with a teaspoon of ketchup, then gently press together.
  • As the burger rests, juices will soak into the bun, so serve right away, which is great, or for an extra filthy experience, wrap each one in greaseproof paper, then give it a minute to go gorgeous and sloppy.

Nutrition Facts : Calories 694 calories, Fat 38.1 g fat, SaturatedFat 14.5 g saturated fat, Protein 50.1 g protein, Carbohydrate 37.3 g carbohydrate, Sugar 8.0 g sugar, Sodium 3.6 g salt, Fiber 0 g fibre

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