Best Burger Brothers Burger Blend Recipes
SMASH BURGERS
Now is not the time to cut calories or skimp on salt. Go for ground chuck that is at least 80/20. If you can find a blend with ground brisket or short rib, all the better. The best burger comes with being liberal with kosher salt-it is beef's best friend. -James Schend, Pleasant Prairie, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Place a 9-in. cast-iron skillet over medium heat. Meanwhile, gently shape beef into 4 balls, shaping just enough to keep together (do not compact). , Increase burner temperature to medium-high; add oil. Working in batches, add beef. With a heavy metal spatula, flatten to 1/4- to 1/2-in. thickness; sprinkle each with 1/8 teaspoon salt and pepper. Cook until edges start to brown, about 1-1/2 minutes. Turn burgers and sprinkle with additional 1/8 teaspoon salt and pepper. Cook until well browned and a thermometer reads at least 160°, 1 minute. Repeat with remaining beef., Serve burgers on buns with toppings as desired.
Nutrition Facts : Calories 339 calories, Fat 16g fat (5g saturated fat), Cholesterol 70mg cholesterol, Sodium 760mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 1g fiber), Protein 24g protein.
BURGER BROTHERS BURGER BLEND
If you like to grind your own meat, then definitely try this blend. If you haven't before, it's so easy. The texture is unlike meat you find at the store. It's drier and not as greasy. Before grinding, you want to make sure the meat is cold, but not frozen. It will make grinding easier and create a finer grind. We turned the meat...
Provided by alan shulver
Categories Burgers
Number Of Ingredients 3
Steps:
- 1. Place the bowl and the blade of your food processor in the freezer for an hour.
- 2. Place the meat cubes on a cookie sheet keeping space between each piece, place the tray in the freezer for 10 minutes, just til the meat is firm but not frozen.
- 3. In a large bowl combine the chilled meats and toss to mix.
- 4. Working in two batches, place the meat cubes in the food processor and pulse until a medium fine grind is achieved, about 8 to 10 1 second pulses. Scrape down the sides of the processor as necessary.
- 5. Use the ground meat immediately or cover the bowl and refrigerate until ready to use. Use in your favorite recipe or use one of my burger recipes.
MO BRO'S BURGERS
Simple smoke-flavored burgers that will melt in your mouth. You'd swear they were expensive gourmet. Garnish with your favorite burger toppings.
Provided by Chef Mo
Categories Main Dish Recipes Burger Recipes Hamburgers
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Mix ground beef, Worcestershire sauce, bread crumbs, steak sauce, and liquid smoke together in a bowl using your hands. Form mixture into 4 hamburger patties.
- Grill burgers for 5 minutes on the preheated grill. Flip and grill to your desired degree of doneness, about 4 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
- Remove burgers from grill and cover each with a slice of Cheddar cheese. Allow to rest and serve on hamburger buns.
Nutrition Facts : Calories 532.8 calories, Carbohydrate 30.5 g, Cholesterol 99.4 mg, Fat 31.3 g, Fiber 1.5 g, Protein 30.4 g, SaturatedFat 13.7 g, Sodium 726.6 mg, Sugar 2.3 g
BROTHER'S BREAD
Steps:
- In a standing mixer fitted with a dough hook combine the yeast and water, mixing slowly until yeast is dissolved. Stir in salt and sugar. Mix well. Set aside for 5 minutes.
- Beat for 5 minutes, gradually adding flour until the dough begins to pull away from the sides of the bowl.
- Turn out on a lightly floured surface. Knead for 8 to 10 minutes, until dough is smooth and elastic, adding flour as necessary to prevent stickiness.
- Lightly oil a large bowl. Place dough in bowl and turn to coat on all sides. Cover with plastic wrap and let rise in a warm, draft-free place until doubled in bulk, about 1 1/2 hours. Alternatively, cover with plastic wrap and let rise slowly in the refrigerator for 10 to 12 hours or overnight.
- Line a baking sheet with kitchen parchment or sprinkle with cornmeal.
- Punch down the dough. Divide in half, shape into 2 round loaves, and place on the baking sheet. Carve an X in the top of the loaf and spray with vinegar. Place in a cold oven and turn the oven on to 400 degrees F for 45 minutes. Transfer to wire rack to cool.
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