Bunkhouse Burgers Recipes

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HAMBURGER RECIPE



Hamburger recipe image

A classic, juicy Hamburger Recipe made with ground chuck, a simple burger seasoning, and all of the classic burger toppings.

Provided by Lauren Allen

Categories     Main Course

Time 25m

Number Of Ingredients 14

1 ½ pounds ground chuck (80/20)*
1 1/2 teaspoons ground black pepper
1 teaspoon salt
2 teaspoon paprika
1/2 teaspoon brown sugar
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon cayenne pepper
6 buns (, toasted, if desired)
6 slices cheddar cheese (, or your favorite cheese)
6 Lettuce leaves
1 Beefsteak tomato (, sliced)
1/2 of a Red or white onion (, thinly sliced)
6 Pickle slices

Steps:

  • Make burger seasoning by combining all spices in a bowl. Set aside.
  • Divide ground chuck into 6 equal portions and gently from into 1/2 inch thick patties that are wider than the burger buns (as they will shrink). Use your thumb to press an indentation into the center of each patty. Cover and set aside.
  • Preheat grill to medium high heat. Just before cooking, sprinkle seasoning over the patties, then place on hot grill, indent-side up. Close grill lid and cook for 3-4 minutes, until the bottom of the burger is seared and juices are accumulating on top of the burger. Flip and cook an additional 3-4 minutes or until the beef reaches 160 degrees F.
  • Place cheese on burgers during the last minute of cooking. Remove to a plate and allow to rest for a few minutes before serving in a bun, with toppings.

Nutrition Facts : Calories 293 kcal, Carbohydrate 1 g, Protein 20 g, Fat 23 g, SaturatedFat 9 g, Cholesterol 81 mg, Sodium 464 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

STEAKHOUSE BURGER



Steakhouse Burger image

Coat all-beef patties with a steakhouse-inspired spice mix for a juicy and flavorful burger.

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 10

2 teaspoons cracked black peppercorns
1 1/2 teaspoons dried minced garlic
1 1/2 teaspoons dried minced onion
1 1/2 teaspoons dried parsley
1/2 teaspoon dry mustard
1/2 teaspoon crushed red pepper flakes
12 ounces beef chuck, coarsely ground
12 ounces beef sirloin, coarsely ground
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter, at room temperature

Steps:

  • Heat a large cast-iron skillet over medium-high heat for 20 minutes.
  • For the steakhouse spice mix: Mix together the peppercorns, garlic, onion, parsley, dry mustard and red pepper flakes in a small bowl.
  • For the burgers: Gently toss together the chuck and sirloin in a large bowl, making sure not to overwork the mixture. Form the beef into four 3/4-inch-thick patties, each about 4 inches in diameter. Sprinkle them generously with salt and a few grinds of pepper.
  • Spread the steakhouse spice mix evenly on a plate. Coat both sides of the patties with the mixture.
  • Place the patties in the hot skillet; do not press down with a spatula. Cook until the patties are seared and browned on one side, about 3 1/2 minutes, then flip and top each patty with one-quarter of the butter. Cook on the second side until browned and the burgers are medium-rare, about 3 1/2 minutes more.
  • Assemble the burgers using your favorite buns, toppings and condiments.
  • Copyright 2016 Television Food Network, G.P. All rights reserved.

BUNKHOUSE BEANS



Bunkhouse Beans image

Who's ready for a cookout?! These beans are killer and the perfect pick for your next picnic. We used Kielbasa and wouldn't have changed a thing.

Provided by Shay Driver

Categories     Other Side Dishes

Time 6h15m

Number Of Ingredients 9

1 c salsa
2/3 c bbq sauce
1 whole sweet onion, chopped
2 can(s) pork and beans (28 oz, each)
1 can(s) chili beans (15 oz.)
1 can(s) black beans, rinsed and drained
4 sausage links, kielbasa, bacon (cooked and drained), or other meat of choice
1 jalapeno pepper, chopped, optional (for those who like it spicy)
2/3 c brown sugar, optional (for those who like their baked beans on the sweeter side)

Steps:

  • 1. Combine all ingredients in a slow cooker, stir to combine, set on low or slow cook option for 6-8 hours stirring occasionally (if you are able).
  • 2. When mixture has thickened and is hot and bubbly, it is ready to eat!
  • 3. This is great as a side for burgers, but hearty enough to be a main dish by itself. Enjoy!

BUNKHOUSE BURGERS



Bunkhouse Burgers image

Make and share this Bunkhouse Burgers recipe from Food.com.

Provided by MizzNezz

Categories     Lunch/Snacks

Time 23m

Yield 8 serving(s)

Number Of Ingredients 5

2 lbs ground beef
1 envelope onion soup mix
1/2 cup water
1 (16 ounce) can large refrigerated biscuits
1/4 teaspoon seasoning salt

Steps:

  • Mix the beef with onion soup mix and water.
  • Shape into eight 3/4 inch thick patties.
  • Grill, 4 inches from heat for 6-7 minutes on each side, or until done.
  • While burgers are cooking: Place biscuits on ungreased baking sheet.
  • Sprinkle with seasoned salt.
  • Bake at 375* for 13-14 minutes, until golden brown.
  • Split biscuits and use for buns.

Nutrition Facts : Calories 439.5, Fat 25.3, SaturatedFat 8.8, Cholesterol 77.4, Sodium 1029.2, Carbohydrate 26.2, Fiber 0.3, Sugar 1, Protein 25.3

SMOKEHOUSE BURGER



Smokehouse Burger image

Provided by Food Network

Categories     main-dish

Time 3h55m

Yield 4 servings

Number Of Ingredients 23

24 ounces ground beef, formed into four 6-ounce patties
Salt and pepper
Eight 1-ounce slices Smoked Pork Belly, recipe follows
3 tablespoons melted butter
4 brioche buns
4 slices sharp Cheddar
Whiskey Aioli, recipe follows
4 slices tomato
6 ounces chili powder
2 ounces ground cumin
2 ounces paprika
2 ounces salt
2 ounces brown sugar, sifted
1 ounce garlic powder
1 ounce fresh ground pepper
1 skin-off pork belly
1 cup whiskey
1 quart mayonnaise
1/4 cup lime juice
1/4 cup Worcestershire sauce
2 tablespoons roasted garlic powder
2 tablespoons salt
2 tablespoons ground black pepper

Steps:

  • Preheat grill to medium-high; wait until grill reaches 400 degrees F.
  • Sprinkle the patties on both sides with the salt and pepper. (We suggest aggressively, as most will sweat off the patties during cooking.)
  • Cook the patties for 5 minutes, then flip.
  • Place Pork Belly on grill. Brush the butter on the brioche buns and place on grill. Toast until it reaches the desired color (we like it a little darker for more of a char taste).
  • Flip pork belly after 2 minutes, then place Cheddar on the patties to melt.
  • Remove brioche buns from grill and spread Whiskey Aioli on all inside bun areas.
  • Place patties on bun bottoms, then top with tomatoes and the bun tops. Let rest for 4 minutes, then devour.
  • Preheat a smoker to 240 degrees F.
  • Mix chili powder, cumin, paprika, salt, brown sugar, garlic powder and pepper in a bowl until well combined, then reserve.
  • Score the pork belly on the fat side with a sharp knife 1/2-inch apart, being careful to not cut into the meat. Turn the meat 90 degrees and repeat, forming a crosshatch pattern. Cut belly into five 3- to 4-inch-wide pieces.
  • Rub all sides of the pork belly with the reserved rub.
  • Place in smoker and cook for 3 hours. Remove from smoker and place in a pan to collect fat.
  • Starting from cold, reduce whiskey by half in a saute pan over medium heat. (Be very careful, as it can catch fire. Do not attempt to blow out if this occurs. Remove from heat and cover with a metal lid to extinguish the fire.)
  • Pour reduction in a bowl and place in refrigerator to cool, 10 minutes.
  • Place mayonnaise, lime juice, Worcestershire, garlic powder, salt and pepper in a large bowl and mix thoroughly. Add whiskey reduction to bowl and mix.
  • Place aioli back into refrigerator until needed.

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