Bubbas Quarter Pound Burgers Recipes

QUARTER POUND BURGERS

Steps:

• In large bowl, combine all ingredients, except oil. Mix well and shape into 4 uniform patties.
• In large non-stick skillet over medium heat, heat oil. Add patties; cook 3 to 4 minutes per side. Alternatively, grill over medium-high heat on barbecue or under broiler.
• Serve on toasted whole grain rolls with your favourite condiments.
• Burgers will hold together better if chilled before cooking.
• VARIATION: Add 2 ml (1/2 tsp) each: dried basil and dried oregano. Top with mozzarella cheese.
• VARIATION - Add 125 g (4 oz) old Cheddar cheese cut into tiny cubes

BUBBA'S QUARTER POUND BURGERS

Steps:

• Throw everything in a large bowl, and mix together. I like to wear disposable vinyl gloves so that I can really get in there and mush it up without having to worry about cleaning my hands.
• Using the 1/3 cup measure, scoop out the mixture and form into patties.
• At this point, you can either wrap for the freezer, or refrigerate until ready to grill. Chilled burgers are easier to manage on the grill, and won't fall apart.
• Preheat the BBQ to the Medium setting. Grill burger for 5 minutes on each side.
• *NOTE* This mixture will yield 7 burgers. Even though there are only the two of us, I cook them all at the same time. What isn't eaten is wrapped and put in the fridge for the next day. The best way to reheat, is in the microwave. Cover in plastic wrap and heat for 4 minutes at 50% power. They get nice and hot without drying up or turning to rubber. Tastes like it came right off the BBQ.
• I hope you enjoy these as much as we did.

QUICK QUARTER-POUNDERS

Steps:

• Mix together the minced beef and enough beaten egg to bind it together, seasoning with salt and pepper. Divide the mince into four, shaping and pressing each into a burger. Heat a grill pan or the grill. Brush the burgers with the oil and cook for 6-7 mins on each side (using a baking tray if beneath the grill) for medium.
• Meanwhile, cut the cucumber into thick slices. Put the slices in a bowl and season with salt, pepper and a pinch of sugar. Add a small splash of malt vinegar and mix well. Stir together the mayonnaise and the chosen mustard.
• Present the burgers on the tomato slices, topping with the mustard mayonnaise, cucumber slices and onion rings. Finish with the burger on an iceberg leaf, topping with another leaf, if you prefer.

JUICY QUARTER POUNDER BURGERS

Steps:

• Pre-heat broiler to 500°F.
• In a large bowl add all the burger ingredients together (except the buns).
• Mix well, (don't be afraid to use your hands, just make sure you wash them well before and after mixing).
• Divide your mixture into 4 equal parts. (i use a scale to make sure the meat is divided equally).
• Shape each of the 4 pieces of meat into burger pates.
• Make the pates thicker at the edges and thinner in the centre, since burgers tend to get rounder and thicker at the centre when you cook them. This way they come out flat once cooked.
• If you are going to grill the burgers it helps if they are frozen first so they don't crumble.
• Place the pates on a baking sheet lined with foil (to help with cleaning).
• Place the baking sheet under the broiler for 16 minutes turning half way threw.
• In a skillet add a little oil (which ever kind you like cooking with).
• Once the oil is hot add the mushrooms.
• Add the minced garlic, salt and Italian seasoning to the mushrooms.
• Stir the mushrooms often, so they are cooked evenly.
• Once the mushrooms are cooked and browned remove them from the skillet.
• One the bottom buns of the burgers spread some mayo.
• Once the burger is cooked add the burger to the bottom bun.
• Then add a zigzag of ketchup to each burger.
• Layer the mushrooms on top of that then the top bun.
• Serve with a side of coleslaw, pickle and backed potato or fries.