Dads Wimpy Burgers Recipes

HAMBURGER RECIPE

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.

QUARTER POUNDER DINER BURGER RECIPE

Steps:

• Prep. Place the meat in a large mixing bowl. If you are grinding the meat yourself, use the smaller holes on your grinder, or grind the meat twice so that the burgers are compact and hold together well.
• Mix in the mix-ins in a bowl using a fork or your hands. Pack the meat into a ball about 2-inches across. A #8 ice cream scoop is 2.75-inches and, when leveled, holds just about four ounces, a perfect quarter pounder. Use a scoop or a kitchen scale or a ruler until you can make the right size balls blindfolded. Then put them in the fridge for about 20 minutes before cooking so the center does not cook as quickly.
• Fire up. Preheat a cast iron griddle or heavy frying pan to about at least 350°F, as hot as you can get it. We want it well above 300 to 310°F, the temp at which Maillard browning happens.
• Cook. Add 1 teaspoon of butter per bun to the griddle. It will foam quickly, so spread it out evenly over the surface, place the buns, cut-side down into the butter, press them down with the spatula and put a dinner plate on top of them so they make good contact with the surface, and cook until the bread turns golden. Yes, the tops will be smushed, but the butter will brown and get a nutty taste, and the edges of the buns should be extra crispy. Then remove the buns and wipe the griddle with a paper towel.
• Melt some beef fat, bacon fat, or pour some vegetable oil on the griddle. You want just a thin coat. Do not use butter. It has too much water in it. When it begins to smoke, add the burger balls, and press down with a solid spatula so there is good contact between the meat and the surface and so the edges are jagged. A slotted spatula will not do the job. You need to smash the burger soon after the patty goes on, and not again until you flip. We don't want to squeeze out hot juices. After smashing, quickly work the spatula or a spoon along the edges, pressing down so they are ragged, thin, and make good contact with the surface. We're going for brown edges here. Sprinkle the top side with salt. Leave the lid open and back away. Don't touch the burgers for about 3 minutes. Maybe 5 minutes, depending on how hot your pan gets. You want them in intimate contact with the surface. Also, you need two spatulas, one to smash the raw meat, and a clean one to flip and serve.
• Now it will take you a couple of tries to know exactly when to flip, so at first you may have to peek. The bottoms should be dark brown. If they are, gently work a clean spatula under the burgers, pressing on the griddle to make sure you don't leave brown bits behind and that they don't break apart. I sharpen my spatula on a grinder to make sure the egdes don't leave brown bits behind. Flip the burgers and press them into into max contact with the surface but not so hard that you squeeze out vital fluids. Leave the juices in the meat. No need to salt if you salted the other side. If you are making a cheeseburger, place the cheese on now and close the lid on the grill. If you are working indoors, place a mixing bowl, pie pan, pot, or disposable aluminum pan over the burgers to speed the melting of the cheese. Check the color of the bottom after 2 minutes. Don't take them off until the surface is right, even if you fear the interior is overcooking. If you got 20 to 30% fat meat and you didn't cook too hot, they'll be juicy.
• Serve. Once they are fully cooked, place each patty on a bun along with onion and lettuce, then dress with Meathead's burger glop before serving.

THE BEST BACON CHEESEBURGER

Steps:

• Preheat the oven to 400 degrees F.
• Combine the mayonnaise, ketchup, mustard, relish and vinegar in a small bowl; set aside.
• Working in batches if necessary, add the bacon to a large cast-iron skillet over medium heat. Cook, flipping halfway through, until crisp and golden, about 10 minutes. Transfer the bacon to a nonstick baking sheet. Discard the bacon fat (or save for another use) and wipe the skillet clean but do not wash. Heat over medium-high heat until very hot, about 5 minutes.
• Add the buns split-side up to the baking sheet with the bacon and bake until the buns are toasted, about 5 minutes.
• Loosely form the beef into 4 balls. Add one ball of beef to the skillet and press firmly to flatten with a large flat metal spatula for 10 seconds, then gently remove the spatula. Sprinkle the patty generously with salt; repeat with the remaining beef balls, cooking in batches if necessary. Let cook, undisturbed, until well browned on the bottoms, 2 to 3 minutes. Flip the patties, sprinkle with more salt and top each with a slice of Cheddar. Continue cooking until the cheese is melted around the edges and the bottoms are browned, about 2 more minutes.
• Spread the mayonnaise mixture on the bun tops. Serve the patties on the bottom buns topped with the bacon, onion, tomato and lettuce.

WIMPIES

Steps:

• Brown ground beef and drain.
• Combine remaining ingredients bring to boil, add beef, reduce heat and simmer for 30 minutes.
• Serve over toasted hamburger buns, open face style.

DAD'S COLA BURGERS

Steps:

• Combine saltine crumbs, 1/4 cup cola, 3 tablespoons salad dressing, egg, Parmesan cheese and 1/4 teaspoon salt. Add beef; mix well. Shape into six 3/4-in.-thick patties (the mixture will be moist); sprinkle with remaining salt. Combine remaining 1/4 cup cola and 3 tablespoons salad dressing., Grill patties, covered, over medium heat 3 minutes per side. Brush with cola mixture. Grill, brushing and turning occasionally, until a thermometer reads 160°, 3-4 minutes longer. Serve on buns; if desired, top with lettuce, tomato and onion.

DAD'S WIMPY BURGERS

Steps:

• In a large bowl, combine beef, catsup, egg, onion and salt; mix well. Form into 8 patties; flatten to desired thickness. Place bread crumbs in a shallow pan. Pat each side of patties in crumbs until coated. Place patties in a lightly greased 13"x9" baking pan. Bake, uncovered, at 350 degrees for 20 to 25 minutes, turning over after 8 minutes. Patties may also be pan-fried in a lightly greased skillet over medium heat. Cook on each side for 6 to 8 minutes, until lightly browned. Serve on buns. Tip: A muffin tin makes a terrific condiment server. Fill each of the cups with something different...catsup, mustard, relish, hot sauce, horseradish and pickle slices are all ideal toppings for sandwiches and burgers.

WIMPY BURGERS

Steps:

• Brown celery, onion and pepper in bacon fat until tender.
• Combine all ingredients in sauce pan.
• Cover and simmer until cooked through.
• Place mixture on hamburger buns.
• Place in warm oven until warm.