Best Open Faced Chili Burgers On Grilled Portobello Buns With Smoked Cheese Recipes

CHEESE BURGERS

Cheese Burgers image

Provided by Alex Guarnaschelli

Time 43m

Yield makes 8 burgers

Number Of Ingredients 21

Ingredients

2 tablespoons canola oil
1 carrot, peeled and chopped
1 medium red onion, peeled and chopped
2 stalks celery, peeled and chopped
Kosher salt
1 (4-pound) piece of brisket, ground with a medium size "hole" on the grinder
1/2 cup prepared mayonnaise
1/2 cup toasted bread crumbs
4 seeded hamburger rolls, halved
2 tablespoon lightly salted butter
8 ounces sharp cheddar cheese, cut into thin slices
Red Cabbage Slaw, for serving, optional, recipe follows
4 cups shredded red cabbage
2 tablespoons seeded and minced jalapeno pepper
1/2cup thinly sliced dill pickle rounds
1 tablespoon pickle juice
1/4 cup sour cream
1/4 cup apple cider vinegar
1 tablespoon kosher salt
1 tablespoon granulated sugar
1 teaspoon black pepper

Steps:

Preheat the grill on medium-high heat.
Heat a large skillet over high heat. Once hot, add the oil, carrot, onion and celery. Stir to blend and season with salt. Cook until the vegetables become tender and slightly caramelized, 10-12 minutes. Transfer the vegetables to a bowl and refrigerate to cool them down.
In another bowl, mix the ground brisket with the mayonnaise. Season with salt to taste. Mix in the vegetables. Form the meat into eight even patties that are about 3/4 inch thick.
Place the hamburgers on the hottest part of the grill and cook, undisturbed, for about 2 minutes. Turn them a quarter turn and cook for 2 more minutes. Use a metal spatula to flip them on their second side and cook for an additional 2 minutes for rare to medium rare. Toast the bun halves on the coolest part of the grill. Butter each one. In the last 2 minutes of cooking, add the cheese on top of each burger to allow it to melt as the burgers finish cooking. Place a hamburger on a "bottom" bun half and top with some red cabbage slaw (see recipe below). Top with a bun "top" and serve immediately.
In a large bowl, combine the cabbage and minced Jalapeno with the dill pickle and dill pickle juice. Toss to blend. In a separate bowl, whisk together the sour cream and cider vinegar with the salt, sugar and black pepper. Pour the sour cream mixture over the cabbage and toss to blend. Refrigerate until ready to use.

GRILLED CHILI BURGERS

Grilled Chili Burgers image

Give grilled burgers an extra jolt of flavor without a lot of fuss with pepper-flecked Jack cheese and a bit of spicy seasonings.

Provided by Betty Crocker Kitchens

Categories Lunch

Time 25m

Yield 4

Number Of Ingredients 7

Ingredients

1 lb lean (at least 80%) ground beef
1 teaspoon chili powder
1/8 teaspoon ground red pepper (cayenne), if desired
4 slices onion
Cooking spray or vegetable oil
4 burger buns, split
4 slices (1 oz each) hot pepper Monterey Jack cheese

Steps:

Heat gas or charcoal grill. In medium bowl, mix ground beef, chili powder and ground red pepper. Shape mixture into 4 (4-inch) patties, 1/2 inch thick. Spray both sides of onion slices with cooking spray or brush with oil.
When grill is heated, place patties and onion slices on gas grill over medium heat or on charcoal grill over medium coals; cover grill. Cook 11 to 13 minutes, turning patties and onion slices once, until thermometer inserted in center of patties reads 160°F. During last 2 minutes of cooking, place buns, cut sides down, on grill and cheese on patties; cook 1 to 2 minutes or until buns are golden brown and cheese is melted.
Place patties on bottom halves of buns. Top with onion slices. Cover with top halves of buns.

Nutrition Facts : Calories 440, Carbohydrate 23 g, Cholesterol 95 mg, Fat 1/2, Fiber 2 g, Protein 31 g, SaturatedFat 11 g, ServingSize 1 Sandwich, Sodium 440 mg, Sugar 4 g, TransFat 1 g

TURKEY CACCIATORE BURGERS ON PORTOBELLO "BUNS"

Turkey Cacciatore Burgers on Portobello

Provided by Rachael Ray : Food Network

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 17

Ingredients

1 1/3 pounds ground turkey breast, the average weight of 1 package
Salt and pepper
6 crimini mushrooms (baby portobellos) stems removed and finely chopped
1/2 red bell pepper, seeded and chopped
1/2 yellow onion, finely chopped
2 cloves garlic, smashed away from skin and finely chopped
3 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon crushed red pepper flakes
1/2 cup grated Parmigiano-Reggiano or Romano, a couple of handfuls
Extra-virgin olive oil, for drizzling
Handful flat-leaf parsley, chopped
4 large portobello mushroom caps, stems removed
Coarse salt and black pepper
2 cups arugula leaves, coarsely chopped
1/2 pound fresh mozzarella or fresh smoked mozzarella, thinly sliced
Sliced red onion and sliced yellow and plum tomatoes

Steps:

Preheat oven to 450 degrees F. Heat a large nonstick skillet over medium-high heat.
Combine meat with salt and pepper, chopped crimini mushrooms, chopped bell pepper, chopped onion, garlic, tomato paste, Worcestershire, crushed red pepper flakes, cheese and parsley. Score and form meat into 4 large patties, 1 inch thick. Drizzle extra-virgin olive oil on top the patties then fry 5 or 6 minutes on each side in a hot skillet.
Place portobello caps on a small baking sheet gill side up and drizzle extra-virgin olive oil on them. Roast the caps 12 minutes. Remove them from the oven and season them with salt and pepper. Turn oven off. Top each cap with about 1/2 cup arugula and a burger. Cap burger with mozzarella and place back in still-warm oven. Melt the cheese 1 minute. Transfer burgers on "bun" bottoms to plates. Top with onions and tomatoes and serve.