Total Time: 15 mins
Preparation Time: 5 mins
Cook Time: 10 mins
Ingredients
2 lbs ground beef, chilled
1 tablespoon worcestershire sauce
2 teaspoons garlic powder
4 ounces american cheese, cut to roughly 1 inch squares
kosher salt
ground black pepper
Recipe
1 preheat grill to 400°f.
2 1. place beef, worcestershire sauce, garlic salt, and pepper in a bowl; mix well. portion into eight even units. shape each portion into a thin round patty that's slightly larger than the cheese slice.
3 2. fold cheese slices in half twice so you have a little stack of quartered cheese slices. place a folded cheese stack on 4 the patties, covering cheese with remaining 4 patties.
4 3. tightly crimp the edges of the patties together to form a tight seal.
5 4. did you make a tight seal? i hope so, because it needs to be tight to avoid a blowout as the cheese melts, creates steam, and tries to find its way out of its meaty prison.
6 5. preheat a cast-iron skillet or heavy-bottomed pan to medium heat (or fire up a medium-hot bed of coals on your backyard grill), and cook burgers over heat 3 to 4 minutes on first side. burger may puff up due to steam from melting cheese. this is normal. do not be alarmed.
7 6. flip, and using toothpick, prick top of burger to allow for steam escape. allow burger to cook 3 to 4 minutes on this side.
8 7. remove patties from pan or grill. bun those suckers, slap some condiments on, and dig inches.
1 in a bowl, mix hamburger, 1/4 tsp liquid smoke, 1/4 tsp pepper, 1/4 tsp salt and chopped onion together. shape into small balls and brown in a skillet.
2 in a saucepan combine the remaining ingredients. bring to a boil. add in meatballs and heat through.
3 meatballs can be kept warm in a crock pot or fondue pot.
Total Time: 1 hr 15 mins
Preparation Time: 15 mins
Cook Time: 1 hr
Ingredients
Servings: 6
4 (6 ounce) cans diced green chilies
4 (10 ounce) cans green enchilada sauce
1 medium onion, diced
4 (15 ounce) cans pinto beans
1 tablespoon salt
1 tablespoon pepper
1 1/2 lbs hamburger
3 (10 ounce) cans of rotel original diced tomato & green chili peppers
Recipe
1 brown the hamburger, adding 2/3 of the onion while cooking.
2 drain and rinse the pinto beans.
3 in a large pot, add the green chili, enchilada sauce, pinto beans, salt, pepper, and the rest of onion. (this can be done while the hamburger is browning). then add the cooked hamburger.
4 bring to a low boil on medium - high heat, stirring occasionally.
5 after it comes to a low boil, reduce heat to simmer. let simmer about 30 to 45 minutes.
6 what really makes this good is that you can fry some corn tortillas, pour a little green chili on one, sprinkle a little cheese, add another fried corn tortilla and pour some more green chili and top it with lettuce, tomato, onion, cheese, etc.
Total Time: 15 mins
Preparation Time: 5 mins
Cook Time: 10 mins
Ingredients
1/4 lb lean ground chuck, patty
1 ounce mozzarella cheese, shredded
1/2 cup spaghetti sauce
bun (optional)
Recipe
1 cook your burger your favorite way - hand pressed, seasoned with salt and pepper or whatnot, but i would not recommend using a strongly flavored seasoning.
2 just before the burger is done, slightly melt cheese on top and toast the bun.
3 assemble: bottom bun (if using a bun), burger with cheese, pour hot spaghetti sauce over the top of the cheese and top with the rest of the bun.
4 there should be a lot of spaghetti sauce - enough to really smother the burger. these are meant to be eaten with a fork and knife.
5 spaghetti sauce: i use leftover sauce from earlier in the week. great time saver and far more flavorful than canned.
1 in a small sauce pan, fry half of the bacon pieces and the chopped onion in 1 tablespoon melted butter until the onions are golden, about 5 to 6 minutes. add honey, mustard, vinegar, hot sauce and worcestershire and simmer until the sauce thickens and slightly reduces, about 8-10 minutes. season with salt and pepper, to taste.
2 while the sauce is cooking, fry the remaining bacon pieces until crisp then drain on paper towels. in a small mixing bowl, combine both paprikas, brown sugar, onion powder, garlic powder and celery seeds with 1 teaspoon each of salt and pepper.
3 lightly knead the ground lamb with the bacon and liquid smoke (if you are using/ i didn't use) in a bowl. loosely make 4 patties about 3/4" thick and place on a plate covered with saran wrap. sprinkle the spice mixture on the top, bottom and sides of burger, patting it into the meat till it sticks. brush the spice covered burgers and both sides of the bread with the remaining 3 tablespoons of butter.
4 light your grill and brush the grate with oil once it is heated. grill the burgers for 12 minutes, turning once, until just cooked through. remove the burgers from direct heat and grill the bread on both sides until toasted and the grill marks appear.
5 set each burger on a toast slice and top with the shredded cabbage and a generous helping of the honey-mustard sauce. cover with the remaining toasted bread and serve immediately, passing the extra sauce separately.
1 brown hamburger, breaking up into pea sized pieces until 1/2 done, then add onion and 1/2 tablespoon of steak seasoning and saute until onions are translucent. drain off as much fat as possible.
2 drain asparagus reserving juice and cut spears into 1 inch pieces.
3 in a 5qt pot, add hamburger mixture, asparagus pieces with juice, beef broth, pepper, steak seasoning, accent, lemon juice and bouilion cubes.
4 bring up to a medium simmer and cook for 45 minutes, seasoning to taste with more steak seasoning, salt and pepper. (dont allow it to boil).
5 place 1 cup of cooked rice in each soup bowl, and add soup. garnish with green onion slices.
Total Time: 27 mins
Preparation Time: 15 mins
Cook Time: 12 mins
Ingredients
2 lbs ground beef
1/3 cup fat-free cottage cheese
1 tablespoon lea & perrins worcestershire sauce
1 teaspoon season salt
1 teaspoon parsley flakes
1 teaspoon dill
1/4 cup a.1. original sauce
1 teaspoon morton nature seasons seasoning blend
1/2 lb cheese slice (optional)
Recipe
1 mix all ingredients in medium bowl. cook over medium heat on grill 4-6 minutes a side. serve on buns, garnish with french fried onion if desired. these burgers don't even need castup!
Total Time: 30 mins
Preparation Time: 20 mins
Cook Time: 10 mins
Ingredients
Servings: 4
1 1/2 lbs ground chicken
3 scallions, finely chopped
flat leaf parsley, finely chopped (a generous handful)
fresh dill, finely chopped (a generous handful)
2 teaspoons smoked sweet paprika (2/3 palmful)
salt & freshly ground black pepper
1 tablespoon extra virgin olive oil (evoo)
2 jarred roasted red peppers, patted dry
1 cup sour cream
1 small shallot, finely chopped
4 individual brioche rolls, split (any eggy roll will work)
unsalted butter, softened, for spreading
4 radishes, thinly sliced and lightly salted
1/4 english cucumber, thinly sliced crosswise and lightly salted
8 leaves bibb lettuce
Recipe
1 place ground chicken in a bowl with the scallions, parsley, dill and paprika; season with salt and pepper. combine the mixture with a fork and form into four 1-inch-thick patties.
2 in a heavy nonstick skillet, heat the evoo over medium-high heat, making sure it coats the pan. when the oil is hot, add the burgers and cook for 6 minutes on each side.
3 meanwhile, preheat the broiler. place the red peppers, sour cream and shallot in a food processor. process until smooth, about 20 seconds. transfer to a small dish.
4 toast the rolls under the broiler and spread lightly with softened butter. slather the rolls with the red pepper sauce. set a burger on each bun bottom and top with the radish and cucumber slices, 2 lettuce leaves and the roll top.
Total Time: 25 mins
Preparation Time: 15 mins
Cook Time: 10 mins
Ingredients
Servings: 4
4 large hamburger buns or 4 large rolls
2 lbs hamburger
1/4 cup creamy peanut butter
2 teaspoons minced garlic
2 tablespoons finely chopped onions or 2 tablespoons thinly sliced onions, if you prefer
4 tablespoons honey barbecue sauce, more if desired
4 slices american cheese
4 slices lean bacon, cooked, more if desired
4 slices tomatoes
2 cups prepared creamy coleslaw
4 teaspoons spicy mustard
Recipe
1 in large bowl, combine well the hamburger, peanut butter, garlic and finely chopped onion. *if you prefer, you can top your burgers with thinly sliced onion instead.
2 shape into four patties. sprinkle each side with salt and pepper if desired.
3 place on hot grill and grill til almost done, turning once, about 3 minutes per side.
4 spread top of each burger with half of the bbq sauce and turn, top other side with remaining bbq sauce. grill for 1 minute, turn burgers over, and top each with cheese.
5 grill one minute longer or til cheese has started to melt.
6 during this time, toast buns if desired.
7 place burgers on bottom buns.
8 top with the rest of the ingredients in order divided evenly, breaking bacon slices in half and topping each with 2 half slices.
9 spread inside of top buns with spicy mustard and place on top of slaw.
Total Time: 40 mins
Preparation Time: 20 mins
Cook Time: 20 mins
Ingredients
Servings: 2
1 hamburger, for each dinner guest 80% lean ground beef, 3/4 to 1 1/2-inches thick
1 slice sweet onion, 3/4-inch thick, for each burger
1 slice rye bread, for each burger
2 slices provolone cheese, for each burger
steak sauce
olive oil
salt
pepper
toothpicks or skewers for grilling the onion
Recipe
1 for the onions --
2 cut the onions into 3/4" thick slices and put on skewers. or place enough toothpicks through the sides of each onion slice to hold it together for grilling.
3 coat the onions on each side with olive oil and season lightly with salt and pepper, if desired.
4 for the burgers --
5 gently form the hamburger into the desired thickness for each dinner guest, while shaping it to match the rectangular shape of the slice of rye bread. (it should look like a miniature meatloaf, but with a uniform thickness.).
6 season each burger to the taste of each guest and place on a platter in an order you will easily remember. (the virtual grill at charcoalbob.com can assist you with this.).
7 for grilling --
8 prepare your grill for a direct-medium fire (350°f to 375°f).
9 if using the cookout calculator at charcoalbob.com, simply follow the grilling timeline on your cookout printout, putting on the sweet onions when the time remaining is 10-11 minutes and turning when the time remaining is about 5 minutes.
10 otherwise, grill the burgers to the desired doneness (10-15 minutes total, turning halfway through the grilling time), and grill the sweet onions for about 10 minutes, turning halfway through the grilling time.
11 note when there is 1-2 minutes of grilling time remaining, then melt the provolone cheese on each burger and place the slices of rye bread on the grill, turning when toasted to avoid burning.
12 final assembly --
13 remove all items from the grill, and remove the sweet onions from the skewers (or remove the toothpicks that were used to hold the onions together).
14 allow the burgers to rest for a few minutes to keep them nice and juicy.
15 drizzle a little of your favorite steak sauce on the slice of toasted rye bread, then place the burger on the rye toast, provolone cheese side down.
16 then drizzle a little more steak sauce on top of the burger, separate the grilled onion into individual rings and place on top of the burger as well.
17 eating technique --
18 with a steak knife and fork, cut through the grilled onion, burger, cheese and rye toast for bite after delicious bite.
Total Time: 15 mins
Preparation Time: 5 mins
Cook Time: 10 mins
Ingredients
Servings: 4
1 lb hamburger
1 (1 1/4 ounce) packet taco seasoning
3/4 cup water
1 (13 ounce) bag doritos
2 cups shredded cheddar cheese
shredded lettuce
chopped tomato
Recipe
1 cook crumbled hamburger until no longer pink. add taco seasoning and water and cook according to the taco seasonings directions.
2 put doritos on four plates (as little or as much as you like). top with finished cooked hamburger. sprinkle with cheddar cheese (again, as much or as little as you like). top with shredded lettuce and tomatoes. if there are other taco toppings you like, add them too.
Total Time: 5 hrs 15 mins
Preparation Time: 15 mins
Cook Time: 5 hrs
Ingredients
Servings: 10
2 tablespoons pure chile powder
2 tablespoons paprika
2 tablespoons light brown sugar
1 tablespoon fresh ground black pepper
1 tablespoon kosher salt
2 teaspoons ground cumin
1 teaspoon garlic granules
1/2 teaspoon hot pepper flakes
1 (5 -6 lb) boneless lamb shoulder, with a thin layer of exterior fat
3 cups hickory chips, soaked in water for at least 30 minutes
3 cups apple cider vinegar
1 (14 ounce) bottle ketchup, about 2 cups
2 cups packed light brown sugar
1 tablespoon hot pepper sauce, to taste
2 teaspoons worcestershire sauce
1 -2 chipotle chile in adobo, diced to taste
kosher salt
fresh ground black pepper
10 -12 hamburger buns
1 pint coleslaw
Recipe
1 in a small bowl mix the rub ingredients.
2 coat the lamb shoulder all over with the rub and press the spices into the meat. allow the lamb to stand at room temperature for 30 to 40 minutes before grilling.
3 follow the grill’s instruction for smoking with wood chips. with the lid closed, grill and smoke the lamb, fat side up, over indirect low heat (250°f to 300°f) for about 1 hour. (note: smoke the lamb for the first hour only.) meanwhile, make the sauce.
4 in a heavy-bottom saucepan, whisk together the sauce ingredients. bring to a boil over high heat, reduce the heat, and let simmer for about 25 minutes. season to taste with salt and pepper, and, if desired, add extra hot pepper sauce.
5 after the lamb has been grilling for 1 hour, baste it with the sauce and continue to baste every 30 minutes. continue grilling until the temperature at the center of the meat registers 180°f when it is done, the meat should be tender enough to tear with your fingers. the total grilling time will be 5 to 6 hours.
6 transfer the lamb shoulder to a baking sheet, brush liberally with some remaining sauce, and tightly cover with aluminum foil. let the lamb rest for 30 minutes before serving.
7 to serve, pull the warm meat apart with your fingers or two forks and shred into pieces. discard any large pieces of fat. pile the seasoned lamb on hamburger buns along with your favorite coleslaw and a generous amount of sauce.
Total Time: 1 hr
Preparation Time: 30 mins
Cook Time: 30 mins
Ingredients
Servings: 8
1 lb ground beef (i use ground sirloin)
1 (10 3/4 ounce) can bean with bacon soup, undiluted
1 -2 tablespoon prepared yellow mustard
1/3 cup ketchup
1/2 cup milk
1 large egg, beaten
1 lb macaroni, cooked as directed on pkg
1 lb cheddar cheese, shredded
paprika (optional)
Recipe
1 saute ground beef and drain well.
2 in same pan, add soup, mustard and ketchup; stir until well blended.
3 cook macaroni according to package directions in salted water to al dente. drain.
4 layer in 3 quart casserole dish, starting with half the hamburger mixture, then half the pasta, then half the cheese. you should get 2 layers of each.
5 mix egg and milk and pour over casserole.
6 sprinkle with paprika. (optional).
7 bake at 350 degrees for 25-30 minutes or until cheese is bubbly. let stand 10-15 minutes before serving.
8 *note: if you are in a big hurry, this works just as well to mix everything together (eliminate layering) on stove top. it's not as pretty, but tastes just as good.
Total Time: 31 mins
Preparation Time: 1 min
Cook Time: 30 mins
Ingredients
Servings: 4
1/4 cup butter
1 medium onion
1 1/2 lbs ground beef
1 egg
1/4 teaspoon pepper
1/4 teaspoon thyme
1 cup beef broth
2 cups light cream
4 tablespoons butter
1 teaspoon nutmeg
1 1/2 teaspoons lemon juice
1 teaspoon salt
1 teaspoon pepper
Recipe
1 melt 3 tablespoons of butter in frying pan. add onions, fry until clear and tender. remove onions.
2 in large bowl mix hamburger, 2 tbs butter, salt, pepper, thyme, 1 egg and sautéed onion. mix and form into balls or patties. pan fry patties and put them in large casserole dish.
3 pour fat from pan. add beef broth and boil until only 1/2 remains. add cream. boil 1 to 2 minute season with nutmeg, lemon juice, salt and pepper. remove from heat, add butter and pour over meat. sauce will be thin. let sit overnight. reheating it brings out the flavor. serve over rice or alone.
Total Time: 1 hr 15 mins
Preparation Time: 15 mins
Cook Time: 1 hr
Ingredients
1 1/2 lbs hamburger
1 medium onion, chopped
1 (6 ounce) can enchilada sauce (you pick how spicy)
1 (2 ounce) can green chilies
1 (10 3/4 ounce) can cream of mushroom soup
1 (10 3/4 ounce) can cream of chicken soup
1 lb cheddar cheese, shredded
1 (10 ounce) bag nacho cheese flavor doritos (or use taco or cool ranch flavors)
Recipe
1 brown hamburger and onion together. drain extra grease, and over medium heat, add enchilada sauce, chilis and soups. heat until warmed.
2 in 7x13 pan, line bottom with chips and sprinkle with cheese. pour hamburger mixture over this -- then crush up the rest of the taco chips and cover meat mixture. cover chips with the rest of the cheese.
3 bake at 350* for 30-45 minutes, until heated through.
Total Time: 25 mins
Preparation Time: 15 mins
Cook Time: 10 mins
Ingredients
1 (7 3/4 ounce) package bisquick baking mix
1 lb hamburger
1/4 cup diced onion (optional)
1 (10 1/2 ounce) can mushroom soup
milk
seasoning salt
pepper
chili powder (optional)
beef bouillon (optional)
Recipe
1 follow directions on biscuit mix package to make dough. brown hamburger with onions and salt and pepper to taste preference. mix 1/2 or a little more of meat into dough. kneed to mix well. bake as directed on biscuit mix package.
2 meanwhile mix soup and 3/4 can milk and remaining cooked hamburger and cook till throughly warm. this sauce can be thinned to your preference by adding more milk. for a more meaty flavor, add a little beef bouillon but be careful as it will become more salty.
3 serve hot biscuits smothered with sauce and sprinkled lightly with chili powder.
Total Time: 25 mins
Preparation Time: 15 mins
Cook Time: 10 mins
Ingredients
Servings: 4
1 1/2 lbs ground beef
1/3 cup peanut butter
2 tablespoons unsalted butter
1 yellow onion, grated
1 large egg
3 tablespoons breadcrumbs
olive oil, for the pan
4 hamburger buns
4 slices tomatoes
4 romaine lettuce leaves
Recipe
1 in a large bowl, combine the ground meat, peanut butter, butter, onion, egg and bread crumbs and knead with your hands until well combined.
2 make patties about 4 inches wide and ¾ inch thick. refrigerate for 1 to 2 hours to allow the patties to set and the flavors to meld.
3 grill the burger on an outdoor grill for best results, or fry in a skillet with a small amount of olive oil for 2 to 3 minutes on each side, or until fully cooked inside.
Total Time: 20 mins
Preparation Time: 10 mins
Cook Time: 10 mins
Ingredients
2 lbs ground beef (leaner the better)
1 cup soft breadcrumbs
6 tablespoons ketchup
4 teaspoons mustard
1/4 cup milk
1 teaspoon worcestershire sauce
4 teaspoons horseradish
2 teaspoons salt
1 onion, finely minced
Recipe
1 combine beef and bread crumbs. then add remaining ingredients and mix well. form into 8-10 patties. pan fry to desired doneness (recommended medium to medium-well).
Total Time: 2 hrs 10 mins
Preparation Time: 10 mins
Cook Time: 2 hrs
Ingredients
1 lb hamburger (i use lean)
1 (15 ounce) can dark red kidney beans
1 (15 ounce) can medium flavored chili beans
1 (10 ounce) can rotel mild diced tomatoes and green chilies
1 (15 ounce) can crushed tomatoes
1 (14 ounce) bag frozen vegetables, i use kroger mirepoix cajun style blend (frozen chopped onion, celery, green peppers, if you can't find this mix then use 4 oz chop onion, 5 )
2 cups water
1/2 teaspoon salt
1 teaspoon pepper
1 tablespoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cumin
1 teaspoon chili powder
1 bay leaf
1/2 teaspoon sugar
Recipe
1 brown the hamburger and drain the grease.
2 add seasonings and frozen vegetables when frozen vegetables start to heat up
3 add the rest of the ingredients.
4 simmer the longer the better i like to simmer at least a couple of hours.
Total Time: 40 mins
Preparation Time: 30 mins
Cook Time: 10 mins
Ingredients
Servings: 6
1 poblano pepper, fresh
1 medium avocado, halved, seeded, and peeled
1 tablespoon fresh cilantro leaves, chopped
1 teaspoon mayonnaise
1 medium red onion, thinly sliced
2 limes, juice of (4 tbsp.)
1 tablespoon vinegar
1/2 teaspoon ground cumin
kosher salt or sea salt, to taste
fresh ground black pepper, to taste
6 ounces chorizo sausage, uncooked
1 1/4 lbs ground beef
6 hamburger buns
Recipe
1 poblano-avocado spread.
2 hold poblano pepper with tongs over gas flame of burner or broil until charred on all sides. (or place pepper on a foil lined baking sheet. bake in a 425 degree f oven for 20 to 25 minutes or until skin is bubbly and browned.) wrap in foil and lets stand for 20 to 30 minutes or until cool enough to handle.
3 when cooled slip off blackened skin, twist off stem, and scoop out seeds and discard.
4 coarsely chop and transfer to small bowl.
5 add half of the avocado and coarsely mash with a fork.
6 slice the remaining half of the avocado and add to the bowl.
7 stir in lime juice, cilantro and mayonnaise. season to taste with salt.
8 refrigerate until time to assemble burgers.
9 pickled onions.
10 in medium saucepan of boiling water, heat onion slices 30 seconds. transfer to bowl of ice water to cool. drain.
11 in second bowl combine cooled onions, lime juice, vinegar, cumin, salt, and pepper. toss to coat. let stand 30 minutes.
12 chorizo-chile burger.
13 in large skillet over medium-high heat, cook chorizo about 5 minutes, until slightly browned and becoming crisp, breaking up meat with a spatula. remove from heat.
14 spread on plate lined with paper towels to cool.
15 start charcoal fire or preheat gas grill for direct cooking.
16 in bowl combined cooled chorizo with ground beef.
17 form into six 3/4-inch thick patties.
18 indent center of each patty.
19 grill over medium heat, covered, for 10 to 12 minutes, until done (160 degrees f), turning once midway through grilling time.
20 spread poblano -avocado spread on buns.
21 layer patties and pickled onions on buns. makes 6 burgers.
Total Time: 20 mins
Preparation Time: 5 mins
Cook Time: 15 mins
Ingredients
1 1/2 lbs ground beef
1 (1 1/4 ounce) package taco seasoning (lawry's)
1/4 cup catsup
monterey jack cheese slice
salsa
lettuce
avocado
Recipe
1 in medium bowl, combine ground beef, taco seasoning and catsup; blend well. shape into patties.
2 grill or broil burgers 5-7 minutes on each side or to desired doneness. top each burger with a slice of cheese. return to grill or broiler until cheese melts. top with a dollop of salsa.
3 serve on toasted hamburger buns with lettuce and avocado slices, if desired.
Total Time: 25 mins
Preparation Time: 5 mins
Cook Time: 20 mins
Ingredients
Servings: 10
1/2 lb butter
1/2 lb flour
1 tablespoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon dry mustard
1 quart milk
1 cup milk
3 tablespoons worcestershire sauce
2 1/2-3 lbs cheddar cheese
1 pint beer
Recipe
1 melt butter, add flour and stir until smooth and bubbly whisk in milk. add rest of ingredients except beer. stir constantly until sauce is smooth and cheese is melted. whisk in beer just before serving.
2 to prepare shoe: toast a piece of texas toast, top with meat (burger, bacon, turkey, whatever), put french fries on top of meat then ladle cheese sauce over top of sandwich.
Total Time: 20 mins
Preparation Time: 5 mins
Cook Time: 15 mins
Ingredients
hamburger
milk
salt and pepper
cream soup, vegetables, meat, etc. as available
Recipe
1 salt skillet. brown desired amont of hamburger. push meat aside and add 1 to 2 tablespoon flour to remaining grease. when it forms a paste, add desired amount of milk to make a gravy. season with salt and pepper. at this point, it can be served on toast, mashed potatoes, noodles, rice, etc.
2 however, this can be a take off point to several directions. other ingredients an be added along the way. celery, onion, mushrooms, left-overs of various kinds (vegetables, soups, even other meats, etc.) also, sometimes i simply add half a package of dry onion soup mix after the hamburger fries; doesn't need any other seasoning. one time i found a cup of cooked rice to add. another time i found a half can of cream of mushroom soup, another time a cup of left-over cream of potato soup.
Total Time: 30 mins
Preparation Time: 15 mins
Cook Time: 15 mins
Ingredients
Servings: 1
1/4 lb ground chuck
1 large hamburger bun with sesame seeds
1 tablespoon mayonnaise
2 teaspoons heinz hamburger relish (the red stuff)
1/4 cup chopped iceberg lettuce
2 slices pickles
1 slice american cheese
salt and pepper
Recipe
1 mix the mayonnaise with the relish to make the "secret sauce". set aside for now.
2 on waxed paper, form the 1/5 pound beef patty. it should be about 1/4 inch thick and 5 inches in diameter. freeze at least an hour.
3 fire up the indoor electric grill, or outdoor barbecue. follow the manufacturer's instructions for pre-heating.
4 . toast the buns by laying them face down on the grill for 30-60 seconds. (about :30 for outdoor barbecue, :60 for indoor.).
5 cook the frozen beef patty about 2 mnutes per side, (outdoor barbecue) or 3 minutes per side (indoor barbecue grill). salt and pepper liberally on both sides.
6 . dress your toasted top buns (crown) in the following order:.
7 special sauce pickles lettuce cheese.
8 . place the cooked beef patty on top of the dressed bun, and add the bottom. (heel).
9 microwave about 10 seconds to warm the bun, and serve.
10 or -- wrap in a 12"x12" sheet of foil, and warm in your oven (200°) 2-3 minutes--then serve.
11 the super papa burger.
12 proceed as above, except cook two beef patties per burger instead of one, placing the cheese in between the patties.
Total Time: 35 mins
Preparation Time: 30 mins
Cook Time: 5 mins
Ingredients
10 ounces beef sirloin steaks, cut into 1-inch chunks
6 ounces beef short ribs, cut into 1-inch chunks (boneless)
kosher salt
ground black pepper
1 tablespoon unsalted butter
4 hamburger buns
1/2 teaspoon vegetable oil
4 slices american cheese
onion, thinly sliced
Recipe
1 place beef chunks on baking sheet in single layer, leaving 1/2 inch of space around each chunk. freeze meat until very firm and starting to harden around edges but still pliable, 15 to 25 minutes.
2 place half of meat in food processor and pulse until meat is coarsely ground, 10 to 15 one-second pulses, stopping and redistributing meat around bowl as necessary to ensure beef is evenly ground. transfer meat to baking sheet, overturning bowl and without directly touching meat. repeat grinding with remaining meat. spread meat over sheet and inspect carefully, discarding any long strands of gristle or large chunks of hard meat or fat.
3 gently separate ground meat into 4 equal mounds. without picking meat up, with your fingers gently shape each mound into loose patty 1/2 inch thick and 4 inches in diameter, leaving edges and surface ragged. season top of each patty with salt and pepper. using spatula, flip patties and season other side. refrigerate while toasting buns.
4 melt 1/2 tablespoon butter in heavy-bottomed 12-inch skillet over medium heat until foaming. add bun tops, cut-side down, and toast until light golden brown, about 2 minutes. repeat with remaining butter and bun bottoms. set buns aside and wipe out skillet with paper towels.
5 return skillet to high heat; add oil and heat until just smoking. using spatula, transfer burgers to skillet and cook without moving for 3 minutes. using spatula, flip burgers over and cook for 1 minute. top each patty with slice of cheese and continue to cook until cheese is melted, about 1 minute longer.
6 transfer patties to bun bottoms and top with onion. spread 2 teaspoons of burger sauce on each bun top. cover burgers and serve immediately.
Total Time: 45 mins
Preparation Time: 15 mins
Cook Time: 30 mins
Ingredients
Servings: 4
2 lbs ground beef
3/4 cup caesar-flavor croutons (herb and garlic, crushed)
1 egg
3 tablespoons bacon bits
2 tablespoons deli prepared hot mustard
2 tablespoons minced garlic
1 tablespoon worcestershire sauce
1 tablespoon onion powder
3 tablespoons cattleman's classic barbecue sauce
1 tablespoon hy's seasoning salt
1/4 cup maple syrup
1/4 cup crumbled blue cheese
mesquite wood chips, soaked
Recipe
1 assemble ingredients in a mixing bowl and mix using a fork, until this is very well combined.
2 form into patties approximately 3.5" diameter, 3/4" thick, squaring the edges so that they are not overcooked.
3 set the patties in the fridge for one hour.
4 heat bbq to high , then reduce heat on one side to minimum, the other to half capacity.
5 dump soaked mesquite chips on hot side of grill, allow them to come to a flame.
6 place burgers on the grill allowing a sear mark to develop, then rotate 90 degrees for a "thatched" appearance.
7 close grill hood, and allow burgers to slow cook --
8 flip the burgers and close the hood again.
9 use a meat thermomemter to prove "doneness" as rge smoke and the sugars in the ingredients will give colouring that will confuse you otherwise-aim for about 175 degrees --
10 served with sliced refridgerator dill pickles, garden fresh tomato slices, sliced onion, on a toasted sourdough bun.
Total Time: 15 mins
Preparation Time: 5 mins
Cook Time: 10 mins
Ingredients
1 boneless skinless chicken breast
2 hamburger buns with sesame seeds
2 slices monterey jack pepper cheese
1 jalapeno, sliced
1/2 tomato, sliced
1 leaf lettuce, split
lemon pepper seasoning
salt
pepper
1 ounce olive oil
2 -4 chipotle peppers
4 -6 garlic cloves, peeled
1 cup mayonnaise
squeeze lemon juice
Recipe
1 cut the chicken breast in half horizontally (butterfly style). season with salt, pepper, and lemon pepper. preheat olive oil in saute pan. once oil is hot, add chicken and cook til done. 5-8 minutes.
2 meanwhile, in a food processor, combine mayo, chipotle peppers, garlic, a squeeze of lemon juice, salt & pepper. mix well until well blended.
3 toast the hamburger buns. add the cheese slices to warm chicken. add chipotle-garlic mayo to buns, place chicken and cheese, lettuce, tomato and jalapenos on buns and enjoy! :).
