Hamburgers Diane Recipes

BEST HAMBURGER DIANE

Steps:

• Mix the ground round, salt and pepper together lightly and form into 3 1-inch patties.
• Melt butter in skillet. Remove from heat. Blend mustard into butter, return to heat. Saute hamburgers on medium heat about 5 minutes each side. Remove and keep warm.
• Add lemon juice and Worcestershire sauce to pan and stir over low heat until well blended.
• Return patties to pan and let simmer in juices a few minutes while spooning juice over the top occasionally.
• Serve over toasted french bread.

DIANE'S NO-COOK RED HAMBURGER RELISH

Steps:

• Mix relish, tomato paste, roasted red peppers, vinegar, sugar, liquid smoke, black pepper, and cinnamon together in a bowl. Spoon mixture into a clean glass jar and screw the lid on tightly. Store in the refrigerator.

HAMBURGER DIANE

Steps:

• Directions:.
• Gently combine ground beef, 1 teaspoons of the Worcestershire sauce, salt, and pepper. Form into 4 patties, each 1-inch thick.
• Heat a large heavy skillet over medium heat. Add 1 Tbsp.of the butter and sear ground beef patties until browned on each side. Remove to a platter and keep warm.
• Add remaining 1 tablespoons of butter to the same skillet along with shallots and mushrooms. Saute until most of the liquid has evaporated and vegetables are soft.
• Carefully add red wine and stir often, scraping up browned bits, for 2 minutes until reduced. Stir in Dijon mustard, lemon juice, remaining 1-1/2 teaspoons Worcestershire sauce, and cream. Cook an additional 2 minutes. Taste and adjust salt and pepper, if need be.
• Return beef patties, with any accumulated juices, to the sauce, turning to coat. Heat until warmed through, sprinkle with chives, and serve with pan sauce.

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.

BURGERS DIANE

Steps:

• In a small bowl, mix the cornstarch, mustard, and broth together; set aside.
• Form the ground beef into 6 patties, each 1 inch thick; set aside.
• Put the peppercorns on a shallow plate and crush with the back of a spoon; mix in the soy sauce and 1 teaspoon olive oil.
• Press both sides of each burger into the peppercorn mixture, so the burgers are evenly studded and you have used up all the peppercorns.
• Heat 1 teaspoon olive oil in a skillet over high heat; sear 3 of the burgers on both sides, 1 to 2 minutes per side.
• Remove from the pan and set aside; repeat with the remaining 3 burgers.
• Decrease heat to medium; add in shallots and parsley; stir to combine.
• Add the cornstarch mixture, worcestershire sauce, lemon juice, and port; cook, stirring, 1 minute.
• Carefully pour half the sauce into a second skillet; place 3 burgers in each skillet, decrease heat to med-low and cook, bathing the burgers in the simmering sauce by turning them over, for 3-5 minutes.
• Serve on toasted brioche buns; top burgers off with some of the pan sauce and a pinch of chopped fresh flat-leaf parsley.

BEST HAMBURGER EVER

Steps:

• Preheat a grill for high heat.
• In a large bowl, mix together the ground beef, onion, cheese, soy sauce, Worcestershire sauce, egg, onion soup mix, garlic, garlic powder, parsley, basil, oregano, rosemary, salt, and pepper. Form into 4 patties.
• Grill patties for 5 minutes per side on the hot grill, or until well done. Serve on buns with your favorite condiments.