Best The Burger Bar Recipes

THE BURGER BAR

Steps:

• Preheat a large cast-iron skillet to medium hot. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot skillet to make a nonstick surface.
• Season the ground meat in a bowl with salt and pepper. Give it about 3 turns in the bowl with your hands or a big spoon and it's done. Shape into 4 patties. When the skillet is hot, put the burgers on the skillet and cook 4 minutes on the first side and 5 for the second side for rare; 7 minutes per side for medium, adding the cheese during the final minute or 2 to melt. Remove the burgers to a plate. Rub the skillet with the folded paper towel again to clean it. Then toast the buns cut side down for about 1 minute, just to mark them. Serve the hamburgers in the buns with the accompaniments below.
• Saute 1 pound thickly sliced mushrooms in 1/4 cup olive oil with 2 sliced garlic cloves and 1 tablespoon fresh thyme leaves over super-high heat until nicely browned, 8 to 10 minutes. Stir in a couple of drops fresh lemon juice to brighten the flavor.
• Heat 2 tablespoons unsalted butter with 2 tablespoons olive oil in a large pan over medium heat. Add 2 onions, cut into 1/2-inch-thick slices, sprinkle with salt and pepper and cook slowly until well caramelized, 15 to 20 minutes.
• Thickly slice 2 pounds red and yellow beefsteak tomatoes, drizzle with olive oil, and sprinkle with sea salt and 1/2 bunch chopped fresh chives.;
• Lay out 1/2 pound sliced bacon on a baking sheet, strip leaves from 1 sprig rosemary and throw them on top with lots of cracked black pepper and roast at 400 degrees F until the bacon is crisp, about 10 minutes.
• Stir together 1 cup mayonnaise, 1 tablespoon prepared horseradish, 1/4 cup freshly minced herbs such as parsley, basil, chives or scallion, 2 tablespoons olive oil, a little squeeze of lemon juice, and salt and pepper.

GRILLED SHEET PAN BURGER BAR

Steps:

• For the spicy mayo: Combine the mayonnaise, ketchup and sriracha in a small bowl and mix well. Set aside.
• For the burgers and toppings: Prepare a grill for medium heat.
• Put the lettuce, tomatoes and pickles on a cutting board or serving platter. Form the meat into 8 thin patties and season with salt and pepper.
• Arrange the bacon, mushrooms, onions and peppers in 4 quadrants on a sheet pan. Season the vegetables with salt and pepper. Put the pan on the grill, cover and cook until the bacon begins to turn golden on the bottom, about 10 minutes. Using tongs, flip the bacon and toss the vegetables in the bacon drippings. Cover and continue to cook until the vegetables are soft and the bacon is crispy, about 10 minutes more. Move the pan to the side of the grill off the heat to keep warm while you cook the burgers (if you have a small grill, remove the pan entirely).
• Grill the burgers until browned on the bottom, about 3 minutes. Flip and cook on the second side 2 minutes. Top each burger with a slice of cheese, cover and cook until the cheese melts and the patties are browned on the bottom and cooked to the desired doneness, about 2 minutes for medium rare. Toast the rolls on the grill during the last 2 minutes of cooking.
• Stack 2 patties on the bottom half of each roll. Serve with the spicy mayo, lettuce, tomatoes, cooked toppings and potato chips.

THE BURGER BAR - TYLER FLORENCE

Steps:

• CARAMELIZED ONIONS:.
• Heat butter and olive oil in a large pan over medium heat.
• Add onion slices, sprinkle with salt and pepper.
• Cook slowly until well caramelized, 15 to 20 minutes.
• HERBED HORSERADISH MAYONNAISE:.
• Stir together mayonnaise, horseradish, minced herbs, olive oil, a squeeze of lemon juice, salt and pepper.
• SAUTEED MUSHROOMS:.
• Saute mushrooms in olive oil with sliced garlic and thyme leaves over super-high heat until nicely browned, 8 to 10 minutes. Stir in a couple of drops of fresh lemon juice.
• BACON WITH ROSEMARY:.
• Lay the sliced bacon on baking sheet, strip leaves from the sprig of rosemary and throw them on top of the bacon with lots of black pepper and roast at 400ºF till bacon is crisp, 10 minutes.
• TOMATOES WITH SEA SALT AND CHIVES:.
• Slice tomatoes, drizzle with olive oil, and sprinkle with sea salt and chopped chives.
• ASSEMBLE THE BURGERS:.
• Preheat a large cast-iron skillet to medium hot.
• Blot a small amount of oil on paper towel and CAREFULLY and quickly wipe the hot skillet to make a non-stick surface.
• Season the ground meat in a bowl with salt and pepper.
• Give it 3 turns in the bowl with your hands or a big spoon and it's done.
• Shape into 4 patties.
• When the skillet is hot, put the burgers on the skillet and cook 4 minutes on the first side and 5 on the second side for rare; 7 minutes per side for medium, adding the cheese during the final minute or two, to melt.
• Remove the burgers to a platter.
• Rub the skillet with paper towel to clean it again.
• Then toast the buns cut side down for 1 minutes.
• Serve the hamburgers in the buns with accompaniments above.
• Enjoy!

BURGER BAR

Steps:

• Combine Hellmann's® or Best Foods® Real Mayonnaise, cheese and herbs in medium bowl.
• Arrange burgers on buns, then top with mayonnaise mixture. Serve, if desired, with sliced tomatoes, lettuce, onion, pickles or our special condiments listed below.
• For AVOCADO RELISH, combine 2 diced ripe avocados, 1/2 small onion, finely diced, 1 finely chopped jalapeno or serrano chili, juice of 1 lime, 3 tablespoons finely chopped cilantro, salt and pepper to taste.
• For CHIPOTLE KETCHUP, combine 1 cup ketchup, 1 tablespoon pureed chipotle chili in adobo sauce and 1/4 teaspoon salt.
• For GREEN CHILI-PICKLE RELISH, combine 3 finely chopped grilled, peeled and seeded poblano chilis, 3 finely diced kosher pickles, 1/4 cup finely chopped red onion, 3 tablespoons each: fresh lime juice, chopped fresh cilantro and Bertolli Extra Virgin Olive Oil and 2 tablespoons honey.