Best Bulls Eye Ultimate Grilled Burger Recipes

BULL'S EYE BURGER

Bull's Eye Burger image

Saw this recipe in a magazine. I love fried onions on a burger and this variation sounds great. I kept their serving suggestion in the recipe but I'm sure they would be just as good on a bun!

Provided by Marg CaymanDesigns

Categories Onions

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 large sweet onion, such as Vidalia or Maui
1 lb lean ground beef
1 1/2 teaspoons garlic powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
8 green kale leaves or 8 other desired lettuce, stems removed
2 teaspoons olive oil
4 slices hearty bread (sliced 3/4-inch each) or 4 slices Texas toast thick bread, toasted (sliced 3/4-inch each)
4 slices swiss cheese (optional)

Steps:

Peel and cut onion into four 1/4-inch-thick slices; reserve remaining onion for another use.
Shape meat loosely into four 1/2-inch-thick patties; sprinkle with garlic powder, salt, and pepper.
Press 1 onion slice into the center of each patty and shape meat around onion until top of onion is flush with the surface of the meat patty.
Place patties, onion side up, on grill.
Grill for 10 to 13 minutes or until meat is done, carefully turning once halfway through grilling with a spatula once meat firms up. Turn carefully to keep onion intact.
Lightly brush kale leaves with oil and add to grill the last 1 to 1 1/2 minutes of grilling.
To serve, place 2 kale leaves on each bread slice. Top with a slice of cheese, then the meat patty, onion side up.

Nutrition Facts : Calories 305.5, Fat 14.4, SaturatedFat 5.1, Cholesterol 73.7, Sodium 537.3, Carbohydrate 17.3, Fiber 1.3, Sugar 2.9, Protein 25.1

THE BEST GRILLED BURGERS

The Best Grilled Burgers image

When summer nights call for a grilled burger, this one is our go-to. We season only the outside of each patty right before grilling to help a build a nice crust. Our trick for forming the patties is a real time saver, especially if you are cooking for a crowd. You can also form them the day before; place in an airtight container with parchment paper in between to help with party-day prep.

Provided by Food Network Kitchen

Categories main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 pounds ground chuck (80/20)
Kosher salt and freshly ground black pepper
Vegetable oil, for the grates
Four 1-ounce slices Cheddar (optional)
1 large red onion, cut into four 1-inch thick rounds
4 leaves green leaf lettuce
4 slices beefsteak tomato
4 seeded hamburger buns
Mayonnaise, mustard and ketchup, for serving
8 dill pickle chips
Prepare a grill for medium-high heat.

Steps:

Form the ground beef into four 8-ounce patties. A quick and easy way to do this is to divide the meat into 4 piles. Place a pile on the top of a deli container lid. Take a second deli container lid and place the top of it against the meat. Press down evenly and firmly and watch as a perfect patty forms. Repeat with the remaining meat. Make an indentation in the middle of each patty with your thumb to keep the burger from shrinking as it cooks.
Sprinkle each patty on both sides with 3/4 teaspoon salt and 1/4 teaspoon pepper. Lightly brush the grill grates with oil. Grill the patties, indentation-side up, until marked on the bottom, about 4 minutes. Flip and cook until marked and slightly firm, about 4 more minutes for medium-rare. For cheeseburgers, top with 1 slice cheese during the last minute of cooking if desired; cover the grill to melt. Remove to a plate and let rest for 5 minutes.
While the burgers cook, place the onion slices on the grill (try to keep them together in a disk). Cook until they are golden on one side, about 4 minutes, then flip with a metal spatula and sprinkle generously with salt. Cook on the other side until the onions are lightly charred and softened through, about 4 minutes, and transfer to a plate.
Right before serving, toast the buns cut-side down on the grill. Top the bottom bun with a burger patty and layer with grilled onion, lettuce and a slice of tomato. Spread the inside of the top of each bun with some mayonnaise, mustard and ketchup. Arrange the pickle chips on top. Flip over to top the burgers and secure with a toothpick if desired.