DOUBLE DECKER BURGER
Provided by Robert Irvine : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 16
Steps:
- For the horseradish cream: Combine the sour cream, horseradish, salt and some pepper in a bowl. Add the iceberg lettuce and toss to combine.
- For the spicy ketchup: Combine the ketchup, Cajun spice and hot sauce in a bowl.
- For the burger: Mix the ground beef and salt and pepper blend in a bowl until well mixed. Do not over mix because it will make for a tough burger. Form into 8 patties.
- Preheat a flattop to medium-high heat, 300 degrees F, and then place the buttered interior of the buns face down on the flat top, cooking until golden brown. Then remove. Next, add 2 tablespoons grape seed oil to the flat top. Place the burgers on the oiled surface and cook for 2 minutes on each side.
- Assemble the tomatoes, onions and pickles on a cutting board. Then spread the spicy ketchup on the bottom bun. Place the first burger on the bun, then layer with tomatoes, onions and pickles. To finish, top with the lettuce mixture, and then stack a second burger on top. Score with a toothpick. Repeat with the remaining ingredients.
ALL-AMERICAN BURGER DOG
This 'burger dog' is far more than a hot dog-shaped cheeseburger. It's a one-handed wonder that's perfectly proportioned and easier to eat than a regular cheeseburger.
Provided by Chef John
Categories Main Dish Recipes Burger Recipes 100+ Hamburger Recipes
Time 20m
Yield 2
Number Of Ingredients 6
Steps:
- Place half the ground beef on a sheet of plastic wrap. Pat it into a rectangular shape, about 1/2 inch thick, 8 1/2 inches long, and 4 inches wide. Season with salt and pepper. Roll the beef into a log, using the plastic wrap as a guide. Season with more salt and pepper. Wrap the plastic tightly around the log and twist both ends tight. Pat gently to slightly flatten. Repeat with remaining ground beef.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove the burger dogs from the plastic wrap and place on the grill, perpendicular to the grates. Cook until burgers are browned but still pink inside, 4 to 5 minutes, flip, and cook another 2 to 3 minutes. Place a slice of cheese on each burger dog and grill to medium doneness (an instant-read thermometer inserted into the center should read at least 140 degrees F/60 degrees C). Remove and rest 3 to 4 minutes.
- Toast hot dog buns on the grill and spread each with 2 teaspoons mayonnaise. Place burger dog on each bun and squirt 1 tablespoon of ketchup on top.
Nutrition Facts : Calories 763.1 calories, Carbohydrate 25.7 g, Cholesterol 170.2 mg, Fat 49.7 g, Fiber 0.9 g, Protein 51 g, SaturatedFat 19.8 g, Sodium 804.4 mg, Sugar 6.3 g
DOUBLE-DECKER BURGERS
Marcy Schewe's man-sized sandwich looks as delectable as it tastes. "We like the flavors in the special spread," says the Danube, Minnesota field editor.
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the eggs, onion, Worcestershire sauce, salt and pepper. Crumble beef over mixture and mix well. Shape into 12 thin patties. Broil 4 in. from the heat for 7-8 minutes on each side or until no longer pink. , In a small bowl, combine the cheese, mayonnaise, mustard and relish; mix well. Spoon 2 tablespoons on each burger. Return to the broiler just until cheese softens. Serve on buns with lettuce, onion and tomato.
Nutrition Facts : Calories 615 calories, Fat 36g fat (15g saturated fat), Cholesterol 204mg cholesterol, Sodium 1030mg sodium, Carbohydrate 28g carbohydrate (6g sugars, Fiber 2g fiber), Protein 42g protein.
CHEESE-STUFFED BURGER DOGS RECIPE BY TASTY
Here's what you need: ground beef, cheddar cheese, salt, pepper, hot dog bun, ketchup, mustard
Provided by Tasty
Categories Dinner
Time 30m
Yield 5 servings
Number Of Ingredients 7
Steps:
- Slice the cheese into sticks (about the size of string cheese).
- Season the ground beef with salt and pepper (or your favorite seasoning mix) and split it up into 5-6 palm-sized balls (you may want to do five and keep a bit of excess ground beef for an omelet or a slider the next day).
- Flatten each ball out into a rectangle.
- Place a cheese stick towards the bottom. Roll it up, making sure that the ground beef is evenly concealing the cheese stick.
- Place the soon-to-be burger dogs on a hot grill. Grill for 6-10 minutes, turning the dogs when charred grill marks appear on a side. You'll need to do 3-4 turns (or more) to make sure you have even cooking around each dog.
- Burgers should be done when some cheese starts oozing out along with meat juice.
- Serve on hot dog buns with your favorite burger or hot dog condiments.
- Enjoy!
Nutrition Facts : Calories 528 calories, Carbohydrate 0 grams, Fat 33 grams, Fiber 0 grams, Protein 51 grams, Sugar 0 grams
GIANT DOUBLE DECKER TACO
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h20m
Yield 2 servings
Number Of Ingredients 17
Steps:
- Fit a sheet pan with a wire rack.
- Heat the oil to 350 degrees F in a large braiser or cast-iron skillet.
- Using tongs, slip half of a tortilla in the hot oil to form a taco shell shape. Using a metal spatula with the other hand, keep half the tortilla submerged until golden. Turn the tortilla so that the fried part now sticks out of the oil, letting the bottom fry, while making sure to keep the tortilla open about 2 inches wide. (This creates the necessary space to stuff it!) Then gently turn the tortilla and repeat the process so that the remaining side fries to a golden brown while the rest stays out of the oil. Let the taco shell drain on the lined sheet pan. Fry another tortilla in this manner; reserve the other two tortillas.
- Preheat the broiler.
- Place one unfried tortilla in a pan and top it edge to edge with cheese. Lightly broil until the cheese is just melted, but the tortilla isn't toasted. While still hot, "stick" the cheesy, non-crispy tortilla to the outside of a fried tortilla shell. Repeat with the remaining tortilla, cheese and fried shell.
- Now build! Fill the cavity of the taco with some warm Taco Meat, followed by some lettuce, a drizzle of sour cream, tomatoes, jalapeños and cilantro.
- Serve with your favorite taco bib.
- Heat a pan over medium heat. Add the beef and chorizo and brown, breaking the meat up constantly into smaller little bits, until no longer pink, 6 to 8 minutes. (If there is a lot of rendered fat, remove all but 1 tablespoon of the fat.)
- Add the onions, chipotle powder and cumin. Cook until the onions are soft, another 8 minutes. Add the garlic and cook for just another 30 seconds. Add the tomato puree and simmer, stirring frequently, for another 10 minutes. You want this taco meat to be pretty "tight" and dehydrated, not soupy or loose! Season to taste with salt and pepper.
GROUND BEEF & HOT DOG DOUBLE-DECKER BURGERS
No need to choose between hot dogs and hamburgers with these double-decker burgers! They're made with wieners and ground beef.
Provided by My Food and Family
Categories Home
Time 15m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat grill to medium-high heat.
- Shape meat into 4 (1/4-inch-thick) patties. Partially cut wieners lengthwise in half.
- Place patties and wieners, cut-sides down, on grill; brush with barbecue sauce. Grill 4 to 6 min. on each side or until burgers are done (160�F) and wieners are heated through, brushing occasionally with remaining barbecue sauce and topping burgers with 2% Milk Singles for the last min.
- Fill buns with cheeseburgers and wieners.
Nutrition Facts : Calories 440, Fat 20 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 90 mg, Sodium 1200 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 29 g
TRIPLE DECKER BURGERS WITH ROASTED VEGETABLES AND CHEESE SAUCE
Provided by Alex Guarnaschelli
Categories main-dish
Time 1h15m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Roast the vegetables: Preheat the oven to 375 degrees F.
- In the bowl of a food processor, pulse the carrots, celery and onions into small pieces, 12 to 15 times. Stir in the canola oil and season with salt. Spread the vegetables in a thin layer on a baking sheet, place in the center of the oven and roast until caramelized and tender, 12 to 15 minutes. Remove the baking sheet from the oven and let cool.
- For the cheese sauce: In a medium pot, simmer the cream over medium heat. Whisk in the mustard, soy, hot sauce and garlic. Sprinkle in the cheeses so they don't clump as they melt. Whisk until the cheese is melted and the sauce is smooth. Keep warm.
- For the burgers: In a medium bowl, break up the meat and spread it up on the sides. Sprinkle liberally with salt and pepper. Divide the meat into 12 portions and roll each into a ball. Place the meatballs on a clean surface and gently flatten them into small 1/2-inch patties.
- Heat a griddle or 2 large heavy-bottomed or cast-iron skillets and add half the canola oil to each. When the oil begins to smoke lightly, add the patties in a single layer and cook over high heat, using a metal spatula to flatten and "smash" slightly, for 2 minutes. Flip them on their second side, adding additional oil as needed, and press down again to smash and brown them, 2 to 3 minutes more.
- Stir the chopped pickles, pickle juice and ketchup into the roasted vegetables. Place a patty on each roll bottom. Spoon some roasted vegetable mix on each. Top with a little cheese sauce. Repeat this layering two times more. Pour over the remaining cheese sauce and red onion slices and top with the roll tops.
THE BIG DOUBLE CHEESEBURGER & SECRET SAUCE
Forget the takeaway and make homemade cheeseburgers - double decker versions. With gherkins, crisp lettuce and a secret sauce, they take some beating
Provided by Barney Desmazery
Categories Dinner
Time 40m
Number Of Ingredients 15
Steps:
- Tip the onions into a small bowl and pour over boiling water from the kettle until just covered. Leave to cool. Put all the sauce ingredients in another small bowl, then add 1 tbsp of the cooled onion water and mix until everything is evenly combined. Set aside.
- Halve two of the burger buns, then cut a thick slice from the middles of the other two buns. Toast or grill the middle slices on both sides and the other buns only on the cut sides, then set aside. Heat the oven to 100C/80C fan/gas 2.
- Divide the mince into four loose piles and season. Heat ¼ tbsp of the oil in a heavy frying pan or skillet over a high heat and put one of the piles of beef in the pan. Working quickly, cover with a square of baking parchment and carefully use a second pan to press the beef patties down - be careful of the heat and rising steam as you do this. Keep the patties pressed down for about 10 seconds, then remove the weight and the paper, and leave the burger to cook for 2 mins more. Turn the patties and press down using a spatula, cooking for another 1 min. Transfer to a tray and keep warm in the oven while you cook the other burgers in the same way.
- When all the patties are cooked, it's time to assemble the burgers. Spread some sauce over the bun bases, scatter with onions, then add lettuce, followed by a cheese slice, then a patty, a few gherkin slices and a middle slice of toasted bun. Spread over more sauce, then add more onions, lettuce, another patty and the bun tops. Serve with the oven fries and extra sauce on the side, if you like.
Nutrition Facts : Calories 893 calories, Fat 37 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 82 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 56 grams protein, Sodium 3.3 milligram of sodium
DOUBLE-DECKER BURGERS
I got this recipe from the Taste Of Home Cookbook. The recipe is originally from Marcy Schewe, in Danube Minnesota. Amazingly good recipe.
Provided by crazycookinmama
Categories Meat
Time 31m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large bowl, combine the eggs, onion, worcestershire sauce, salt and pepper. Crumble beef over mixture and mix well. Shape into 12 thin patties. Broil 4 inches from the heat for 7-8 minutes on each side or until no longer pink.
- In a small bowl, combine the cheese, mayonnaise, mustard and relish; mix well. Spoon 2 tablespoons on each burger. Return to the broiler just unil cheese softens. Serve on buns with lettuce, onion and tomato.
Nutrition Facts : Calories 632.1, Fat 38.2, SaturatedFat 16.2, Cholesterol 204.9, Sodium 1038.4, Carbohydrate 28.2, Fiber 1.6, Sugar 5.1, Protein 41.9
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