CLASSIC HAMBURGER RECIPE BY TASTY
Here's what you need: ground beef, kosher salt, freshly ground black pepper, vegetable oil, cheese, hamburger buns, topping of your choice
Provided by Jordan Kenna
Categories Dinner
Yield 2 hamburgers
Number Of Ingredients 7
Steps:
- Divide the beef into 2 patties, each about ¾-inch (2 cm) thick and 3 ½ inches (9 cm) in diameter. Transfer the patties to a plate or a baking sheet lined with parchment paper and refrigerate for 30 minutes.
- Remove the patties from the fridge and season on both sides with salt and pepper.
- Heat a large cast-iron skillet over medium-high heat. Add the oil to the pan and swirl to evenly coat. Place the patties in the skillet and cook, undisturbed, on the first side for 5 minutes, until a brown crust forms.
- Flip the patties, top each with a slice of cheese (optional), and cook, undisturbed, until the patties are browned on the other side, the cheese is melted, and the meat is cooked through, about 5 minutes more for medium-well doneness.
- Remove the patties from the pan and transfer to a clean cutting board. Let rest for about 5 minutes.
- Place the burger patties on buns and serve with your favorite toppings and sauces.
- Enjoy!
Nutrition Facts : Calories 759 calories, Carbohydrate 40 grams, Fat 39 grams, Fiber 1 gram, Protein 54 grams, Sugar 5 grams
VICTORY'S BOSTON BURGERS
Make and share this Victory's Boston Burgers recipe from Food.com.
Provided by bmiene
Categories Meat
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- put ground beef in skillet with steak seasoning,onions,salt,pepper and brown beef till done during browning meat mixture cook bacon and drain chop up.
- put meat mixture back in skillet add chili sauce,baked beans,mushrooms and bacon heat on medium low heat till heated through stirring often.
- when serving fill buns with boston burger mixture top with shredded cheddar cheese and pickles.
Nutrition Facts : Calories 296, Fat 16.2, SaturatedFat 5.9, Cholesterol 49.8, Sodium 714.6, Carbohydrate 21.9, Fiber 4.3, Sugar 8.3, Protein 17.8
THE WICKED HOT BURGER
Steps:
- For the spice rub: Place paprika, garlic powder, salt, onion powder, ground mustard, black pepper and cayenne in a small bowl and whisk until everything is mixed thoroughly.
- For the Thousand Island dressing: Combine the mayo and ketchup in a medium bowl and mix with a spoon thoroughly until blended. Add the relish, pepper, salt, sugar, vinegar and onion and mix until well blended. Refrigerate for 2 hours.
- For the hot mess mix: Combine the jalapenos, pickles, bacon and onion in a medium bowl. Fold in 1 1/2 cups Thousand Island dressing until it becomes a thick, spreadable mixture.
- For the pigferno BBQ sauce: Grind up the jalapeno and habanero in a food processor. Combine in a saucepot with the ketchup, brown sugar, Worcestershire, vinegar, molasses, BBQ seasoning, cayenne and black pepper and bring to a slow boil over medium-high heat, then reduce the heat to low and simmer until the sauce becomes dark in color and thickens, 15 to 20 minutes. Let cool.
- For the wicked hot burger: Add 1/2 tablespoon spice rub to the beef in a medium bowl and mix thoroughly. Prepare four 8-ounce patties. Toast the buns with a light spread of butter. Cook the patties in a hot skillet to preferred doneness (medium-rare is recommended).
- Warm up the sliced pickled jalapenos on the grill or in a fry pan for about 30 seconds, then place them atop the cooked patties. Melt Cheddar over top of the jalapenos. Spread horseradish sauce on the bottom buns and add some shredded lettuce. Add the patties on top of the lettuce. Spoon on about 2 tablespoons of hot mess per burger. Spoon on or use a squeeze bottle to dollop 1 to 1 1/2 tablespoons pigferno BBQ sauce on each burger. Sprinkle the crispy jalapenos over the top to add some crunch.
MAC ATTACK
Steps:
- Boil the pasta until cooked, 10 to 12 minutes. Drain out the water and place the pasta back into the pot. Take the sliced cheeses and cube them.
- In a separate saucepan, fry the onions in the butter until translucent and soft. Add the flour and whisk repeatedly, making a roux, until the mixture is golden brown. Add in the milk and let simmer, stirring occasionally so it does not burn or stick, until the sauce thickens. When the sauce starts to thicken, add in the American, Cheddar, Romano and 4 ounces of the Cheddar Jack. Stir until the cheeses melt and make a thick cheese sauce. Stir in the salt and black pepper, and pour the sauce over the pasta. Add the hot sauce, and mix thoroughly until the pasta is completely coated. Place in the refrigerator and let cool.
- Shape the beef into 4 patties. (Sprinkle with salt and pepper if you wish.) In a fry pan or skillet over medium-high heat, cook the burgers to your desired doneness.
- In a separate fry pan, make four 4-ounce portions of the mac and cheese, placing them flat in the pan, like little mac and cheese pancakes. Warm them up and cover them with the remaining Cheddar Jack. The cheese should melt and become crispy on the bottom. Using a spatula, place the mac and cheese discs on top of the burgers, and then top with 2 strips of bacon on each. Put the burgers on the buns and enjoy your very own Mac Attack!
BOSTON BURGERS
"Best Recipes from the backs of Boxes, Bottles, Cans and Jars" by Cecil Dyer. This recipe was first introduced in the 1930's from Kraft and it's a real budget stretcher they say. Who doesn't need that now. I saw a recipe similar to this already posted but this one has fewer ingredients.
Provided by True Texas
Categories Meat
Time 40m
Yield 8 sandwich
Number Of Ingredients 8
Steps:
- Brown meat; drain.
- Add onion; cook until tender.
- Stir in beans, chili sauce and seasonings.
- Cover; simmer 20 minutes.
- Fill buns with meat mixture and cheese.
Nutrition Facts : Calories 322.3, Fat 11.1, SaturatedFat 5.2, Cholesterol 34.2, Sodium 835, Carbohydrate 40.1, Fiber 4.7, Sugar 10.9, Protein 16.9
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