Big Willys Suicide Burger Recipes

BIG SMOKEY BURGERS

Steps:

• Preheat an outdoor grill for medium-high heat.
• Combine ground sirloin, onion, grill seasoning, liquid smoke, Worcestershire sauce, garlic, adobo sauce, and chipotle pepper in a large bowl. Form the mixture into 6 patties. Season with salt and pepper.
• Place burgers on preheated grill and cook until no longer pink in the center. Place a slice of Cheddar cheese on top of each burger one minute before they are ready. Place burgers on buns to serve.

BIG WILLY'S SUICIDE BURGER

Steps:

• cook the bacon to desired doneness, not too crispy, set aside. Cook fries according to package direction in oven, set aside.
• Form the ground beef into a burger, Salt and pepper the burger and cook to desired doneness, medium well. After flipping the burger, top with 1/3 of the shredded mozzarella cheese and cover with lid until slightly melted. When finished top with bacon.
• Toast the top half of an English muffin and the bottom half of a hamburger bun on a hot griddle for 30 seconds. When finished brush, the English muffin with olive oil and top with 3/4 shredded mozzarella cheese, mini pepperoni and sprinkle the oregano over the top, on the bottom hamburger bun, spread with the mayo and mustard.
• The build:.
• Place the french fries on the already mayo and mustard infused bottom hamburger bun.
• add the cooked french fries and add the ketchup over the top.
• Place the bacon cheeseburger on top of the fries, top sandwich with the English muffin pizza.
• place under hot broiler until cheese melts on the pizza.
• When ready to gorf, simply flip the the English muffin over and --
• bon appetite -- lol!

BIG KAHUNA BURGER

Steps:

• Using your hands, gently mix the ground meat with the teriyaki and grill seasoning in a medium bowl. Be careful not to overwork the mixture as that can toughen the meat. Divide into four quarter-pound patties.
• Grill pineapple slices for approximately 1 minute on each side on your grill of choice.
• Grill burgers until desired doneness.
• Place a piece of bacon on each and then top with a piece of jack cheese.
• Top with a grilled pineapple slice and serve on Kaiser rolls spread with Spicy Cilantro Mayo.
• Spicy Cilantro Mayo: Mix all together in a small bowl and use as condiment on Big Kahuna Burgers.

BIG BAD BURGERS

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Melt butter in a skillet over medium-low heat. Cook and stir onion and mushrooms in melted butter until the onions are very tender and beginning to brown, 10 to 15 minutes. Sprinkle brown sugar over the mixture and continue cooking until the onions caramelize, 5 to 10 minutes more; remove from heat and set aside.
• Mix ground beef, egg, bread crumbs, horseradish, steak sauce, Worcestershire sauce, garlic, dried onion, salt, and black pepper in a bowl; shape into 4 patties about 6 inches wide and 1/2 inch thick.
• Cook burgers on preheated grill until completely browned, about 3 minutes per side. Reduce heat to medium and cook burgers another 3 minutes per side, topping each burger with a slice of pepperjack cheese for the last minute of cooking.
• Top each burger with about 1/4 of the mushroom and onion mixture, 3 pieces of bacon, and 1 tablespoon guacamole to serve.

JOHN TORODE'S BIG BURGER

Steps:

• First make the relish: heat oil in a large frying pan and add the cumin. Let it cook for a moment, then throw in the bay, garlic, shallots and chilli. Cook for 2 mins until soft but not coloured, then add the celery and tomatoes. Sweat everything down gently for 20-30 mins until the tomatoes lose their shape. Remove from the heat, season and leave to cool. This can be made a few days in advance and kept in the fridge.
• To make the burgers, mix the egg yolks in a large bowl with the oyster sauce and soaked breadcrumbs. Season with lots of fresh, black pepper then add the meat, breaking it up a little. Mix everything, trying not to overwork the mixture or the burger will become heavy.
• Take the mix and divide in half, then into half and half again so you end up with 8 even pieces. Roll each one into a ball and place a 10 x 10cm square of greaseproof paper on the bottom and top. Put in the fridge for 15 mins to firm.
• Heat a griddle pan. Take 4 burger balls from the fridge and push them down so they become discs about the size of a burger bun, about 2cm thick, between the 2 pieces of greaseproof. Peel the paper off one side and slap down in the pan with no oil or seasoning. Peel the top layer of paper off and cook on a very high heat for a couple of mins. In total, a burger this size will take about 5-10 mins to cook, but you need a bit of colour and texture, so exactly how long is up to you. I turn my burgers after 2 mins, but I cook on a very high heat, and I like them a little pink. Keep warm in a low oven while you cook the rest, topping with the cheese slices, if you like, for the final few mins so they melt a little.
• Lay the 2 halves of the warm bun in front of you and butter them lightly. Spread the mayo on both sides followed by a little mustard on the top bun and tomato relish on the bottom. Place a slice of tomato on the bottom bun followed by the first burger with the cheese, then some bacon, then the next burger, more relish, lettuce and finally the guacamole. Top with the bun and eat with the gherkins on the side.

BIG MOUTH BURGERS

Steps:

• Cut the bacon and the parmesan into small cubes.
• Mix the beef, bacon, parmesan, worcester sauce and eggs together.
• Soak the whole-weat bread under the tap and squeeze out the water so it goes mushy. Add to the meat mixture. This will be a sort of glue for the patties so they stay the right shape. Also works with meatballs.
• Divide me mixture into 4 even balls.
• Shape the balls into whatever shape and thickness you like.
• Fry the patties for about 5 minutes on each side or until they have reached your preferred doneness.
• Cut the ciabatta into 4 even pieces and spread some mayo on the bottom half. Pile on the lettuce, tomato, pickles, avocado, cucumber and top off with a squirt of kethup.
• Hey presto your done. If you've done it right it'll be hard to stick it in your mouth in one go. This just adds to the pleasure of eating. Eat with hands!