Gilbert Burgers With The Works Recipes

GILBERT BURGERS WITH THE WORKS

Steps:

• Cook beef burgers as instructed on the pack.
• Prepare all your fillings.
• Just before serving, place your burger buns in the toaster or on the grill about a minute or 2 to heat and get a bit crunchy on the outside.
• On bottom burger bun spread mayonnaise.
• Put your lettuce leave on top of that.
• Place burger on top of that.
• Then place a cheese slice.
• Then spread ketchup over that.
• Place fried egg on that.
• Add beetroot, onions, tomatoes and gherkin slices on top of that.
• Place grated carrot on top of that.
• Top with other burger bun.
• Press down and enjoy.

SMASH BURGERS WITH THE WORKS

Steps:

• For the BBQ honey-mustard: Stir together the mayonnaise, barbecue sauce, honey and mustard in a small bowl. Season with salt and pepper.
• For the Miss Brown's burger sauce: Stir together the mayonnaise, ketchup, relish, sugar and vinegar in a small bowl. Season with salt and pepper. Cover both sauces and refrigerate until ready to use.
• For the burgers: Shape the beef into 8 balls, about 3 ounces each. Heat a griddle or large cast-iron skillet over medium-high heat until hot. Add the butter and let melt. Sprinkle the beef with salt and pepper. Place the beef balls, in batches if necessary, on the hot griddle and smash into flat discs with a burger press. (Smash each for about 10 seconds.) Repeat until all the burgers are smashed.
• Cook for 2 minutes, then turn. Sprinkle the patties with a little more salt and pepper and smash again with the press. Cook until the patties are caramelized and browned, 1 to 2 minutes longer. Add the cheese and let stand until melted. Remove the patties from the griddle.
• To assemble, spread the sauces on the tops and bottoms of the buns. Top with shredded lettuce, 2 meat patties, red onions, pickles and bacon, if using, and more sauce if you like it saucy. Place the remaining buns on top and serve.

GILBERTBURGER

Steps:

• Form the ground beef into two large 5 1/2- 6-inch patties and place onto waxed paper.
• Freeze patties for 1-2 hours before cooking.
• Place buns face down on a hot grill or skillet and toast until golden, set aside.
• Grill beef patties for 2-3 minutes per side or until cooked through; season with salt and pepper.
• Start building burger by placing"slabs of meat" (as Gilbert calls them) on the bun and topping each patty with 2 slices of cheese.
• Cover top of bun with the ketchup and Miracle Whip.
• Place the onion, tomato and lettuce on top of the burger side and top with the upper portion of the bun.
• WHATEVER YOU DO, DO NOT PUT PICKLES ON THIS SANDWICH.
• Slice the sandwich in half, and serve.
• You may notice some juices or sauce running down your arm; Gilbert noticed that too.
• Enjoy!

MINI BURGERS WITH THE WORKS

Steps:

• Shape beef into twelve 1-in. patties. Place on a microwave-safe plate lined with paper towels. Cover with another paper towel; microwave on high for 1 minute until meat is no longer pink. Cut each slice of cheese into fourths; set aside., Using a 1-in. round cookie cutter, cut out 6 circles from each slice of bread. Spread half the bread circles with dressing. Layer with burgers, cheese, onions, pickles and tomatoes. Top with remaining bread circles; secure with toothpicks.

THE WORKS STEAK BURGER

Steps:

• Mix together ground beef, steak seasoning, ketchup and bacon.
• Shape into 4 patties.
• Brush onion slices with oil and place patties and onion on grill.
• Grill for 8 to 12 minutes or until burgers are done, turning once.
• Add cheese slices to burgers one minute before cooking time is done.
• Place on rolls and top with onions, lettuce and tomato slices.

PORTABELLA BURGERS WITH THE WORKS

Steps:

• In bowl, mix soy sauce, oil, and garlic; season with salt and pepper.
• Brush each mushroom cap with about 1 1/2 tablespoons soy mixture.
• Grill 4 to 5 minutes on each side, or until tender.
• Sandwich each mushroom in a bun with 1 oz. cheese, a generous 2 tablespoons Soy Aioli, 1 lettuce leaf, 2 tomato slices, and bell pepper slices.