Crispy Burgers Recipes

CRISPY FRIED FISH BURGER RECIPE

Steps:

• Get your dredging station ready: Sift flour onto a plate and spread out. To another plate, add panko, 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, onion powder, paprika, thyme, cayenne pepper, and garlic powder, whisking to combine. In a bowl, whisk egg. Set aside.
• Cut cod into two equal pieces and pat dry with a paper towel. Sprinkle with remaining 1/4 teaspoon of salt.
• Dredge each piece of cod in flour, coating all around, shaking off excess.
• Then, dip cod into whisked egg, shaking off excess
• Finally, dredge cod in panko bread crumbs, coating all around, pressing to adhere. You can place on a plate while you are getting your oil ready.
• Place the canola or vegetable oil into a large heavy-duty pot with high/tall sides suitable for frying (I used a high sided cast-iron pot).Note: Use enough oil to come up to 2 inches up the side of the pot. To monitor your oil temperature, a candy and deep-fry thermometer clipped to the side of the pot (with the tip submerged in the oil) is a great tool to use.
• Heat the pot of oil over medium heat. You want an oil temperature of about 360 degrees Fahrenheit.Note: Oil may drop in temperature when fish is placed in there, but try to keep it around that temperature.
• Gently lower each piece of cod into the oil, away from you, and cook for 3 minutes. Carefully turn the cod pieces and continue to cook for another 3 minutes or until cod is cooked through, is opaque, and flakes easily with a fork (insert the tines of a fork into the thickest part of the fish at an angle and twist gently; it should flake easily). Note: Depending on the thickness of the cod pieces, you may have to cook longer.
• When cooked, carefully remove cod from the oil (a spider strainer works great for removing the cooked cod).Optional: Place cod on a cooling rack over a baking sheet to drain of any excess grease for a minute or two, if necessary (though, mine weren't greasy).
• Sprinkle cod with additional salt (if desired).
• Mix all ingredients together in a bowl until well incorporated.
• Mix all ingredients together in a bowl, stirring to combine.
• Assemble fish burgers: toast buns (if you like), spread the cut side of each bun with tartar sauce, place piece of fish on bottom buns, top with coleslaw (and any of the other garnish options (if you like), and place top buns over top (with tartar sauce on the inside) to form your fish burgers. Serve and enjoy!

CRISPY BURGERS

Steps:

• Lightly mix together the sirloin, brisket, chuck, 1 1/2 teaspoons kosher salt, 1 1/2 teaspoons pepper and the garlic powder in large bowl with a fork until just combined.
• Divide the mixture into 6 equal mounds. Gently press each meat mound between two sheets of wax paper to make a thin patty, each about 4 inches wide and a little under 1/2 inch thick. (I used a tortilla press for this. If you don't have one, use a rolling pin.) Refrigerate until ready to use. The patties can be refrigerated for up to 1 day.
• Heat a cast-iron griddle or cast-iron skillet over high heat until very hot and smoking. Place each patty on the griddle and cook, undisturbed, until a deeply caramelized crust forms, 2 to 3 minutes. Using a spatula, carefully flip each patty and top with a slice of cheese. Continue to cook for 1 to 2 minutes longer until the cheese is melted and the desired doneness is reached.
• Meanwhile, brush the inside of each bun with melted butter and place on the griddle until toasted, about 1 minute. Place each burger patty on a bottom-bun half. Dress each bun top with ketchup, mustard, onion and pickles and flip on the the burgers. Serve immediately.

CRISPY BAKED TURKEY BURGERS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Coat a baking sheet with cooking spray.
• Combine turkey, 1 egg, 1/4 cup bread crumbs, scallions, parsley, garlic powder, salt, and black pepper in a bowl. Form mixture into 6 patties using a 1/3-cup measuring cup.
• Beat remaining egg and hot sauce together in a bowl. Pour remaining bread crumbs into a bowl. Pour flour into a separate bowl.
• Coat patties with flour, egg mixture, and bread crumbs, in that order, and place on the prepared baking sheet. Lightly spray patties with cooking spray.
• Bake in the preheated oven until crisp, 18 to 20 minutes.

CRISPY SHRIMP BURGER

Steps:

• In a large skillet, melt the butter over medium heat. Add the onions, celery, bell pepper, salt, and cayenne. Cook, stirring, until soft for about 6 minutes. Add the shrimp and cook, stirring, for 3 minutes. Transfer the mixture to a large mixing bowl and let cool slightly. Add the garlic, green onions, 2 of the eggs, and 1 cup of the bread crumbs. Stir to mix well. Divide into 8 equal portions and form into patties. Put the flour in a shallow bowl and season with 1 teaspoon of the Creole seasoning. Put the remaining 1 cup bread crumbs in another shallow bowl and season with the remaining 1 teaspoon Creole seasoning. Put the beaten egg in yet another shallow bowl, add the water, and beat lightly. Heat the vegetable oil in 2 large skillets over medium heat. Dredge each patty first in the flour, then in the egg mixture, then in the bread crumbs, turning to coat completely and shaking off any excess. Cook 4 patties at a time in each skillet, until lightly browned, 5 to 6 minutes on each side. Drain on paper towels. To serve, spread both sides of each toasted bun with some of the tartar sauce, place a patty on the bottom half of the bun, dress with lettuce and tomatoes, and top with the other bun half.
• Combine all ingredients thoroughly.

ULTRA CRISPY BURGERS RECIPE

Steps:

• Place feed shaft, blade, and 1/4-inch die of meat grinder in freezer until well-chilled. Meanwhile, place meat chunks on rimmed baking sheet, leaving space between each piece and place in freezer for 10 minutes until meat is firm, but not frozen.
• Combine meat in large bowl and toss to combine. Grind meat directly onto parchment or foil-lined rimmed baking sheet.
• Without picking the meat up, divide it into four piles on baking sheet and gently press piles into patties approximately 4-inches wide and 1/2-inch thick. Patties should remain loose and have ragged edges. Season generously with salt and pepper. Using wide spatula, carefully flip patties over (some may fall apart - just push them together again). Season second side with salt and pepper and refrigerate until ready to use (can be stored on sheet tray covered with plastic wrap in refrigerator for up to 1 day).
• Heat vegetable oil in heavy-bottomed 8-inch sauté pan over high heat until smoking. Carefully transfer patty to skillet and cook without moving until dark crust forms, about 2 1/2 minutes (open your window, disarm your fire alarm, and be prepared for splatters). Using spatula, carefully flip patty and top with cheese. Continue to cook for one to two minutes longer until desired doneness is reached (patty will be at least medium, but will still remain juicy even until well-done)
• Meanwhile, place pickles and onions on burger bun bottom if desired. Top with cooked patty, close buns, and eat immediately. Repeat with remaining burgers, discarding all but 1 teaspoon fat from skillet between burgers. This Recipe Appears In The Burger Lab: The World's Best Burger for a Single Man (or Woman)