STEAKHOUSE BURGERS
This is the ultimate burger recipe. The burgers are packed with flavor and reliably juicy, even when cooked to well-done.
Provided by Jennifer Segal
Categories Dinner
Time 25m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the grill to high heat.
- In a large bowl, mash the bread and milk together with a fork until it forms a chunky paste. Add the salt, pepper, garlic, Worcestershire sauce and ketchup and mix well.
- Add the ground beef and scallions and break the meat up with your hands. Mix everything together until evenly combined. Divide the mixture into 8 equal portions and form compact balls. Flatten the balls into ¾-inch patties about 4½ inches across. Form a slight depression in the center of each patty to prevent the burgers from puffing up on the grill.
- Oil the grilling grates. Grill the burgers, covered, until nicely browned on the first side, 2 to 4 minutes. Flip burgers and continue cooking for a few minutes more until desired doneness is reached. Before serving, toast the buns on the cooler side of the grill if desired.
- Freezer-Friendly Instructions: The uncooked burgers can be frozen for up to three months. (Freeze the burgers on a baking sheet or plate so their shape sets, then transfer them to a sealable plastic bag for easy storage.) Defrost the burgers overnight in the refrigerator prior to serving and then cook as directed.
Nutrition Facts : ServingSize 1 burger, Calories 517, Fat 27 g, Carbohydrate 28 g, Protein 37 g, SaturatedFat 10 g, Sugar 5 g, Fiber 1 g, Sodium 567 mg, Cholesterol 116 mg
HAMBURGER RECIPE
A classic, juicy Hamburger Recipe made with ground chuck, a simple burger seasoning, and all of the classic burger toppings.
Provided by Lauren Allen
Categories Main Course
Time 25m
Number Of Ingredients 14
Steps:
- Make burger seasoning by combining all spices in a bowl. Set aside.
- Divide ground chuck into 6 equal portions and gently from into 1/2 inch thick patties that are wider than the burger buns (as they will shrink). Use your thumb to press an indentation into the center of each patty. Cover and set aside.
- Preheat grill to medium high heat. Just before cooking, sprinkle seasoning over the patties, then place on hot grill, indent-side up. Close grill lid and cook for 3-4 minutes, until the bottom of the burger is seared and juices are accumulating on top of the burger. Flip and cook an additional 3-4 minutes or until the beef reaches 160 degrees F.
- Place cheese on burgers during the last minute of cooking. Remove to a plate and allow to rest for a few minutes before serving in a bun, with toppings.
Nutrition Facts : Calories 293 kcal, Carbohydrate 1 g, Protein 20 g, Fat 23 g, SaturatedFat 9 g, Cholesterol 81 mg, Sodium 464 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
THE ULTIMATE BURGER
A burger doesn't have to mean beef chuck: Of all the cuts we tested, skirt steak had the juicy, intense flavor we were after. (Sirloin flap was a close second.) Another revelation: salting the meat before grinding.
Provided by Ian Knauer
Categories Food Processor Fourth of July Kid-Friendly Backyard BBQ Dinner Lunch Steak Summer Grill Grill/Barbecue Gourmet Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Serves 6
Number Of Ingredients 2
Steps:
- Cut steak into 1 1/2-inch pieces and season with 11/2 teaspoon salt. Chill in a sealable bag 4 to 6 hours.
- Rinse steak under cold water, then pat dry. Grind using a meat grinder with a 3/8-or 1/4-inch die or finely chop in a food processor. Form into 6 balls and flatten into patties about 1 inch thick and 4 inches in diameter. Chill until ready to grill.
- Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure .
- Season burgers with 1/4 teaspoon pepper (total). Lightly oil grill rack. Grill burgers, covered only if using a gas grill, turning once, about 5 minutes total for rare or 6 minutes for medium-rare. (Burgers will continue to cook slightly once removed from grill.)
THE ULTIMATE VEGGIE BURGER
You make a veggie burger because you want the hamburger experience without the meat. This one delivers. It's got a firm, beefy texture that takes on the char and smoke of the grill, but is adaptable enough to cook inside on your stove. The enemy of a veggie burger is mushiness, which stems from a high moisture content. To combat that, the very watery ingredients - mushrooms, tofu, beans and beets - are roasted to both dehydrate them somewhat and intensify their flavors. Yes, the ingredient list here is long; you need a diverse lot to make a good veggie burger. And each one adds something in terms of flavor and/or texture. Garnish this any way you like, and don't forget to toast the buns.
Provided by Melissa Clark
Categories dinner, lunch, burgers, main course
Time 3h30m
Yield 6 burgers
Number Of Ingredients 17
Steps:
- Heat oven to 425 degrees. Slice tofu into 1/4-inch-thick slabs and pat dry with paper towel. Arrange tofu on one half of a rimmed baking sheet; brush both sides with oil. Spread mushrooms on the other half of the baking sheet; toss with 2 tablespoons oil and salt and pepper.
- On a second rimmed baking sheet, toss beans and grated beet with 1 tablespoon oil and salt and pepper, then spread the mixture into one layer.
- Transfer both baking sheets to the oven. Roast bean-beet mixture, tossing occasionally, until beans begin to split and beets are tender and golden, about 15 minutes. Roast mushrooms and tofu until golden and most of the liquid has evaporated, about 25 minutes. Let everything cool.
- Place nuts in a food processor and pulse until coarsely ground. Add cooled bean-beet mixture, mushrooms, tofu, panko, cheese, eggs, mayonnaise, scallion, garlic, pimentón and 3/4 teaspoon salt. Pulse until ingredients are just combined. Pulse in tempeh and rice but do not overprocess. You want small chunks, not a smooth mixture. Scrape mixture into a bowl and chill at least 2 hours or up to 5 days (you can also freeze the burger mix).
- When you are ready to make the burgers, divide mixture into 6 equal portions and form each portion into a patty about 1 inch thick. Return to the fridge until just before grilling. They grill better when they start out cold.
- Heat the grill. Cook the burgers over a low fire until they are charred on both sides and firm when you press on them, 4 to 6 minutes per side. If they start to burn before they firm up, move them to the sides of the grill to finish cooking over indirect heat. Alternatively, you can cook these on a grill pan or in a skillet over low heat.
Nutrition Facts : @context http, Calories 441, UnsaturatedFat 20 grams, Carbohydrate 28 grams, Fat 29 grams, Fiber 7 grams, Protein 22 grams, SaturatedFat 7 grams, Sodium 629 milligrams, Sugar 4 grams, TransFat 0 grams
THE ULTIMATE BURGER
Find out how to make The Ultimate Burger. With cheese, mayo, garlic, A.1. Original Sauce and pretzel buns, The Ultimate Burger is bound to please.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat grill to medium-high heat.
- Heat oil in large skillet on medium-low heat. Add onions; cook 10 to 15 min. or until golden brown, stirring frequently.
- Meanwhile, mix meat, Worcestershire sauce and dry seasonings just until blended; shape into 4 (1/2-inch-thick) patties. Make indentation in center of each patty with your thumb. Grill 5 min. on each side or until done (160ºF), topping with cheese for the last 2 min.
- Mix mayo and A.1. until blended; spread onto bottom halves of rolls. Fill rolls with burgers and onions.
Nutrition Facts : Calories 590, Fat 33 g, SaturatedFat 11 g, TransFat 0.5 g, Cholesterol 85 mg, Sodium 700 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 29 g
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