Gourmet Twenty Dollar Burger Recipes

GOURMET TWENTY DOLLAR BURGER

Steps:

• Melt butter in a skillet over medium heat. Add red onion and minced garlic, cook and stir until the onion softens and begins to turn slightly brown.
• Put the cooked onion and garlic into bowl. Add yogurt, salt, black pepper, cayenne pepper, mustard powder, garlic powder, horseradish, parsley, cilantro, Worcestershire sauce, soy sauce and hot sauce.
• Whisk together until smooth, mix in the ground beef until evenly blended with the yogurt mixture. Cover and refrigerate for at least 4hrs.
• Preheat grill for medium high heat. Shape mixture into 6 patties 1/2inch thick and 5inches across.
• Grill burgers until no longer pink in the center about 6 minutes per side.
• Serve on toasted Kiaser rolls with sliced pepper jack cheese, raw thinly sliced red onion rings, lettuce and thick sliced beefsteak tomatoes.

THE TWENTY DOLLAR BURGER

Steps:

• Melt butter in a skillet over medium heat. Add red onion and garlic; cook and stir until the onion softens and begins to turn brown, about 8 minutes. Scrape onion into a large bowl. Add yogurt, salt, black pepper, cayenne pepper, mustard powder, garlic powder, horseradish, parsley, cilantro, Worcestershire sauce, soy sauce, and hot sauce. Whisk together until smooth. Mix in the ground beef until evenly blended with the yogurt mixture. Cover, and refrigerate at least 1 hour.
• Preheat an outdoor grill for medium-high heat. Shape mixture in to 6 patties 1/2 inch thick, and 5 inches across.
• Grill burgers until no longer pink in the center, about 6 minutes per side.

CARL'S JR. THE SIX DOLLAR BURGER - COPYCAT

Steps:

• Preheat barbecue or indoor grill to medium heat.
• Form the ground beef into a patty with a slightly larger diameter than the sesame seed bun.
• Grill the burger on the grill for 3 to 4 minutes per side or until done.
• Be sure to generously salt and pepper each side of the patty.
• While the patty grills, brown the faces of the bun in a hot skillet over medium heat.
• After the buns have browned, spread about 1 1/2 teaspoons of mayonnaise on the face of the top bun, as well as on the bottom bun.
• Spread 1 teaspoon of mustard on the face of the top bun, followed by 2 teaspoons of ketchup.
• Arrange 3 or 4 bread& butter pickles slices on the bottom bun.
• Arrange lettuce on pickles followed by the tomato slices and red onion.
• When the beef is cooked, arrange two slices of American cheese on the patty, let it melt a bit, then place the top bun on the cheese and scoop up the whole thing with a spatula and place it on the bottom half of the burger.

GOURMET CHICKEN BURGER (AUSTRALIA)

Steps:

• COMBINE mince, bacon, onion, Vegemite and bread crumbs, in a bowl and mix well. Shape into 4 burgers, and then toss in flour until coated.
• PREHEAT and lightly grease a BBQ grill with the oil and cook burgers for 10-12 minutes each side or until browned and thoroughly cooked.
• TOAST the buns under a hot grill until golden. Spread each side with Miracle Whip, then top with the burger, avocado, tomato and onion, top with the lid and serve immediately with French fries.

A DOOZIE OF A FLOOZIE BURGER

Steps:

• Mix together your sweet onion, dill pickle, mayonnaise and finely chopped lettuce and set aside (In Amy's words, "you want the ingredients to marry").
• Fry your eggs until no longer runny and set aside. (Very Important Ingredient) You do want the whole Floozie Experience don't you?.
• Mix together your ground beef, cajun seasoning and pepper, forming into 8 burgers.
• Fry your burgers until they are no longer pink inside. Set aside and place a slice of tomato on top.
• Saute your mushrooms in butter and portion out onto your burgers and immediately top with cheese and your Fried Egg.
• Top with the slaw toppings (*in memory of Amy*) then declare yourself a Floozie - Remember, this is a topless...ummm...open faced burger. I ask you -- would a Floozie want it any other way?.
• We can't help it if you want your extra bun on top, but take it from us, its a whole lot more fun without.