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
BULL'S-EYE ULTIMATE GRILLED BURGER
Q. What does it take to build the ultimate grilled burger? A. Sliced cheese, jalapeño peppers and a special blend of BBQ sauce and ranch dressing.
Provided by My Food and Family
Categories Home
Time 28m
Yield Makes 4 servings.
Number Of Ingredients 7
Steps:
- Heat greased grill to medium heat. Place onions in center of 18x12-inch sheet of heavy-duty foil. Top with 1 Tbsp. barbecue sauce. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Mix meat, peppers and 1 Tbsp. of the remaining barbecue sauce; shape into 4 patties.
- Grill burgers and foil packet 14 to 18 min. or until burgers are done (160ºF), turning burgers over after 8 min. and brushing occasionally with remaining barbecue sauce. Remove foil packet after 15 min. Add buns, cut-sides down, to grill. Cook 2 min. or until toasted.
- Cut slits in packet to release steam before opening packet. Spread bottom halves of buns with dressing; cover with burgers, cheese, onion mixture and tops of buns.
Nutrition Facts : Calories 530, Fat 27 g, SaturatedFat 10 g, TransFat 1.5 g, Cholesterol 95 mg, Sodium 1040 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 29 g
BULL'S EYE BURGER
Saw this recipe in a magazine. I love fried onions on a burger and this variation sounds great. I kept their serving suggestion in the recipe but I'm sure they would be just as good on a bun!
Provided by Marg CaymanDesigns
Categories Onions
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Peel and cut onion into four 1/4-inch-thick slices; reserve remaining onion for another use.
- Shape meat loosely into four 1/2-inch-thick patties; sprinkle with garlic powder, salt, and pepper.
- Press 1 onion slice into the center of each patty and shape meat around onion until top of onion is flush with the surface of the meat patty.
- Place patties, onion side up, on grill.
- Grill for 10 to 13 minutes or until meat is done, carefully turning once halfway through grilling with a spatula once meat firms up. Turn carefully to keep onion intact.
- Lightly brush kale leaves with oil and add to grill the last 1 to 1 1/2 minutes of grilling.
- To serve, place 2 kale leaves on each bread slice. Top with a slice of cheese, then the meat patty, onion side up.
Nutrition Facts : Calories 305.5, Fat 14.4, SaturatedFat 5.1, Cholesterol 73.7, Sodium 537.3, Carbohydrate 17.3, Fiber 1.3, Sugar 2.9, Protein 25.1
PERFECT GRILLED BURGERS
Provided by Food Network Kitchen
Time 15m
Number Of Ingredients 0
Steps:
- Preheat a grill to medium high. Form ground beef (preferably chuck) into 6-ounce patties and make an indentation in each. Season the patties on both sides with salt and pepper. Lightly brush the grill grates with vegetable oil, then grill the patties, indentation-side up, until marked on the bottom, about 5 minutes. Flip and cook until marked and slightly firm, about 3 more minutes for medium doneness. For cheeseburgers, top with 2 slices cheese during the last minute of cooking; cover the grill to melt.
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- In a medium sized bowl combine the ground beef, garlic, minced onion, wochestershire sauce, BBQ sauce, and salt, pepper. Mix ingredients together but be careful not to overmix.
- Shape the patties and create a divot in the center of each patty. This helps the burgers from puffing up or shrinking to much while cooking.
- Heat the grill to 400 degrees. Place the burgers onto direct heat and grill for 4-5 minutes on each side until desired doneness.
- Add the cheese to the burgers and let melt. Serve on toasted butter hamburger buns with desired toppings.
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