Best Petes Burger Recipes

WISCONSIN BUTTER-BASTED BURGERS

Wisconsin Butter-Basted Burgers image

It's no secret that Wisconsinites love their dairy-so much that they sometimes top their burgers with a generous pat of butter. My recipe is a lot like the butter burgers you'll find in popular restaurants all over the state. -Becky Carver, North Royalton, Ohio -Becky Carver, North Royalton, Ohio

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 7

Ingredients

1 pound lean ground beef (90% lean)
1/2 teaspoon seasoned salt
1/2 teaspoon pepper
1/2 pound fresh mushrooms
2 tablespoons plus 4 teaspoons butter, divided
4 hamburger buns, split
Optional toppings: Tomato slices, lettuce leaves, dill pickle slices, ketchup and mustard

Steps:

Sprinkle ground beef with seasoned salt and pepper. Pulse mushrooms in a food processor until finely chopped. Add to seasoned beef, mixing lightly but thoroughly. Shape into four 1/2-in.-thick patties., In a large skillet, heat 2 tablespoons butter over medium heat. Add burgers; cook 6-8 minutes on each side, basting with butter, until a thermometer reads 160°. Remove from heat; keep warm. Add bun tops to skillet; toast until golden brown., Transfer burgers to bun bottoms. Top each with 1 teaspoon butter. Replace bun tops. Serve with toppings.

Nutrition Facts : Calories 400 calories, Fat 21g fat (10g saturated fat), Cholesterol 96mg cholesterol, Sodium 543mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 1g fiber), Protein 28g protein.

PETER'S DRIVE IN SAUCE

Peter's Drive in Sauce image

Make and share this Peter's Drive in Sauce recipe from Food.com.

Provided by Deb Mattson

Categories Low Protein

Time 20m

Yield 1 cup

Number Of Ingredients 5

Ingredients

1/2 cup ketchup
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
1/4 cup brown sugar
1/2 cup water

Steps:

Boil the sauce, add cooked hamburgers and simmer.
Serve burgers with any condiments you enjoy, they serve with onions, sweet relish and mustard.

PETE'S BURGER

Pete's Burger image

There are no secrets to this burger recipe-this is simply a burger I like to cook on my grill, and then eat with a cold beer while watching the surf roll in.

Provided by Pete Evans

Yield Serves 4

Number Of Ingredients 18

Ingredients

4 slices aged Cheddar cheese
1 onion, cut into thick slices
4 slices of uncooked bacon
butter, for the rolls
4 hamburger buns with sesame seeds, halved
tomato ketchup or barbecue sauce, to serve
8 slices vine-ripened tomato
8 slices cornichons
8 large arugula leaves
1 3/4 pounds ground chuck
2 garlic cloves, crushed
pinch of red pepper flakes
2 tablespoons chopped fresh Italian parsley
pinch of dried oregano
1 egg
1/4 cup finely diced onion
2-4 tablespoons fresh bread crumbs
1 tablespoon Dijon mustard

Steps:

To make the patties, mix all the ingredients in a large bowl and form into 4 patties.
Set up the outdoor grill for direct-heat cooking over medium-high heat. Place the patties on the grill and cook for 5 minutes, then turn and continue cooking for a couple of minutes until just done. A minute before you finish cooking the patties, lay the cheese slices on the patties and let melt. Remove and set aside to keep warm.
Meanwhile, place a griddle, plancha or piastra suitable for an outdoor grill on the grill to preheat. Cook the onion on the griddle until golden. Cook the bacon on the griddle to your liking.
Butter the rolls and place, butter side down, on the grill and cook until just golden with a bit of crunch to them. Remove and construct your burger starting with some sauce, the patties with cheese, then the bacon, onion, tomato, cornichons and arugula.