Best Super Daves Awesome Burgers Recipes

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AWESOME BURGERS



Awesome Burgers image

With the warm weather coming I was searching for a different burger recipe. I first thought this sounded really odd with rolled oats in the ingredients but combining it with milk makes for a moist pattie with a great texture. I made a few small changes to a recipe I found in the cookbook All Fired Up

Provided by Kate in Ontario

Categories     Meat

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb lean ground beef
1 small onion, minced
1 egg, beaten
1/3 cup rolled oats
1 tablespoon steak sauce
2 tablespoons milk
fresh ground pepper

Steps:

  • In bowl combine ingredients.
  • Shape into 4 equal burgers, putting finger indentation almost through burger in the middle of each pattie-Do not over handle meat- usually meat is done when the indentation in center is filled in.
  • Place on preheated grill and cook about 5 min.
  • per side or until no longer pink.
  • Garnish as desired.

SUPER BURGERS



Super Burgers image

Make and share this Super Burgers recipe from Food.com.

Provided by Steve_G

Categories     Lunch/Snacks

Time 20m

Yield 8 burgars, 4-8 serving(s)

Number Of Ingredients 8

2 lbs ground chuck (don't settle for anything less)
1 lb lean ground lamb (or more chuck) or 1 lb ground pork (or more chuck)
1 teaspoon dried parsley
2 tablespoons onion powder
2 tablespoons garlic powder
1/4 cup olive oil (give or take)
garlic salt
pepper

Steps:

  • Mix meats, parsley and powders in a large bowl.
  • Divide mixture into 8 equal portions (6 oz ea).
  • Gently form into the desired sized disk, generally about 4" diameter, 3/4" thick seems to work pretty good.
  • Don't overwork the meat, it takes the tenderness out of it.
  • At this point you can place the burgers, wrapped in plastic, in the fridge for a day or so without any change of flavor.
  • Could be frozen as well.
  • Press your thumb in the center of each burger to form a depression about 1/2 the thickness of the burger.
  • This prevents the football burger problem that everyone squeezes the burger for.
  • Right before cooking brush a bit of olive oil on the burgers and season with garlic salt and pepper.
  • Cook on a VERY hot grill, about 4 minutes.
  • Extinguish flare-ups as required.
  • Turn once and cook for an additional 4 minutes for a hot pink center (3 minutes for rare, 5 minutes for well done) Add cheese (if desired) for the last 60 seconds or so.
  • The key here is to form a crust that will seal in the juices and yield a juicy, flavorful burger.
  • Can also be done in a hot cast iron skillet on the stove.

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