Lea Perrins Bacon And Cheese Burgers Recipes

GARLIC-PARMESAN CHEESEBURGERS

Steps:

• In a medium bowl, combine beef, garlic, Parmesan cheese, minced onion, and Worcestershire sauce. Using your hands, mix until all ingredients are well-mixed.
• Separate the beef mixture into 4 approximately equal portions.
• Place one portion at a time into a burger press and form into patties. (Or, use your hands to form meat into patties.)
• Heat your grill to high heat.
• Grill burgers for 3-4 minutes per side, flipping once, until the internal temperature measures 160 degrees F with a meat thermometer.
• If desired, lightly toast buns on the grill during last few minutes of cooking.
• Top burgers with extra Parmesan cheese. Serve immediately.

CLASSIC BACON AND CHEESEBURGER

Steps:

• Fry the onion in a large frying pan in a splash of olive oil until golden brown. Add the garlic and fry for another 30 seconds then remove from the heat. Allow to cool to room temperature.
• Mix the cooled onions with the beef, parsley, breadcrumbs, egg, salt and pepper. To test the seasoning, fry a teaspoon-full of the mixture in the pan you cooked the onions in. Adjust the seasoning to taste.
• Divide the mixture into 5-6 (depending on how you big you want the patties), and form patties with wet hands.
• Place on a tray lined with baking paper and place in the fridge to chill for 30 minutes.
• When the patties have rested, heat a large cast iron pan/griddle pan until hot then cook the burgers until charred and cooked to your preference. (You can also cook the burgers on a braai/barbecue.)
• Remove from the heat, top with the cheese and cover with foil for 2 minutes.
• Top the buns with a generous spoonful of mayo, lettuce, tomato, the patty with cheese and finally bacon.
• Serve immediately.

LEA & PERRINS BACON AND CHEESE BURGERS

Steps:

• In medium bowl, combine all ingredients; shape into 3 or 4 patties.
• Grill or broil until done, these may also be pan-fried!
• Top with New Lea & Perrins Table Sauce, for a great finish! (I top mine with ketchup and a little horseradish sauce!).

DOUBLE-STACK MUSHROOM AND CHICKEN CHEESEBURGERS

Steps:

• Pulse mushrooms with ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a food processor until very finely chopped. (Alternatively, finely chop mushrooms by hand, then toss with salt in a medium bowl and let sit 2 minutes.) Transfer mushrooms to a clean kitchen towel, gather ends together, and wring over bowl to remove as much moisture as possible. Reserve liquid for another use.
• Mix mushrooms and chicken in a large bowl with your hands until well combined. Divide mixture into 8 balls and gently form into patties about ¼" thick. Transfer to a parchment-lined baking sheet.
• Prepare a grill for high heat; lightly oil grate. Drizzle onion with oil and season with salt. Grill on cooler edges of grill, turning occasionally, until slightly softened and charred, about 8 minutes. Transfer onion to a platter.
• Season tops of patties with salt and pepper. Place, seasoned side down, on grate and season second side with salt and pepper. Grill until edges are browned, about 2 minutes. Flip and top with cheese. Grill until patties are cooked through and cheese is melted, about 2 minutes. Transfer patties to platter with onion.
• Grill buns, cut side down, until lightly charred, about 30 seconds. Spread cut sides of bottom buns with mayonnaise and top buns with mustard. Layer pickles, grilled onion, 2 patties, and lettuce on bottom buns, then close up burgers.