Gourmet Grilling Burgers Recipes

PERFECT GRILLED BURGERS

Perfect Grilled Burgers image

Provided by Food Network Kitchen

Time 15m

Number Of Ingredients 0

Ingredients

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.

GOURMET GRILLING BURGERS

Gourmet Grilling Burgers image

These burgers combine beef and sausage with all the fixin's right inside! They're made for grilling outside, but could easily be done on an indoor grill, too.

Provided by Teri Carrillo-Fox

Categories Meat and Poultry Recipes Pork Sausage

Time 40m

Yield 8

Number Of Ingredients 10

Ingredients

2 pounds lean ground beef
½ pound bulk Italian sausage
½ large red onion, chopped
2 Anaheim chile peppers, chopped
3 cloves garlic, minced
¾ pound Muenster cheese, shredded
1 egg
1 tablespoon Worcestershire sauce
1 teaspoon chili powder
salt and pepper to taste

Steps:

Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
Mix the ground beef, sausage, onion, chile pepper, garlic, Muenster cheese, egg, Worcestershire sauce, and chili powder in a mixing bowl until evenly combined. Season to taste with salt and pepper and mix again. Form the meat mixture into 8 patties.
Cook on the preheated grill until the burgers are no longer pink in the center, about 7 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

Nutrition Facts : Calories 450.4 calories, Carbohydrate 4.2 g, Cholesterol 146.2 mg, Fat 32.5 g, Fiber 0.5 g, Protein 34 g, SaturatedFat 15.6 g, Sodium 602.5 mg, Sugar 1.9 g

GOURMET PUB BURGERS

Gourmet Pub Burgers image

I made burgers similar to these in my college training, and tweaked them a little to satisfy picky eaters at home! Moist and juicy burgers guaranteed every time. Garnish the burger with a slice of pancetta, ancient grainy mustard, red onion slices, iceberg lettuce, and Swiss or blue cheese.

Provided by Lauren_Francis

Categories Meat and Poultry Recipes Pork

Time 50m

Yield 6

Number Of Ingredients 10

Ingredients

1 ⅓ pounds ground beef
½ cup bread crumbs
1 shallot, minced
2 tablespoons Dijon mustard
1 egg
1 teaspoon minced garlic
1 pinch kosher salt
1 pinch ground black pepper
6 slices pancetta
6 hamburger buns, split

Steps:

Mix ground beef, bread crumbs, shallot, Dijon mustard, egg, garlic, salt, and black pepper together in a large bowl. Refrigerate mixture to incorporate flavors, 20 minutes to 2 hours.
Form ground beef mixture into 6 patties.
Heat a skillet over medium heat; lay pancetta slices in a single layer in the hot skillet. Cook until pancetta begins to sweat, 3 to 5 minutes. Remove pancetta from skillet and keep warm.
Preheat grill for medium heat and lightly oil the grate.
Cook patties on the preheated grill until burgers are cooked to your desired degree of doneness, about 4 minutes per side for medium-well burgers. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
Place 1 burger into each of the buns; top burger with a pancetta slice.

Nutrition Facts : Calories 445 calories, Carbohydrate 31 g, Cholesterol 102.9 mg, Fat 23 g, Fiber 1.7 g, Protein 26.2 g, SaturatedFat 8.3 g, Sodium 781.3 mg, Sugar 0.9 g

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Get the right meat. To make great burgers, the type of ground beef that you use will make a major difference. Many people make the mistake of going with the lean ground beef because it is healthier.
Even weight and size. Most people just eye-up the meat to determine the correct weight and size of the patties, but having burgers that are all the same weight and size can help to improve the results.
Season the meat all the way through. Seasoning the burgers on the outside is fine, but seasoning the meat all the way through can make for better burgers.
Shape the burgers properly. A well-shaped burger will not only look better, but it will also be easier to eat, and a uniform shape will also help to ensure that the burgers cook at the same rate.
Indent the top of the burger. Putting a slight indentation on the top of each patty will help them to maintain their proper shape. As the meat cooks, it can swell, causing the burgers to take on a rounded shape – almost like a poorly formed meatball.
Work with the meat when it is cold. For the best results, you want to handle the meat when it is cold. At room temperature, the fat in the meat will become softer, and it can easily transfer away from the meat.
Don’t over-handle the meat. A lot of people look at ground beef and assume that since it has already been through a grinder, that it does not really matter if they are a little rough with it.
Use high heat. Applying a high heat to the burgers will provide the best results. Turn the grill up and let the meat cook on high heat so that they can cook quickly.
Limit the flipping. When you are standing in front of the grill with the food cooking, it can be hard just to stand there and watch it cook. You feel like you want to be more active and that you should be doing something, but in this case, less is more.
Toast the buns. If you have made a good burger on the grill, then it is going to be juicy. With an untoasted bun, these juices are going to soak in, and the bun could start to fall apart on you.

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