Little Tavern Hamburgers Recipe 385 Recipes

LITTLE TAVERN SHOPS HAMBURGERS

Steps:

• Place meat balls in a hot pan or flat-top griddle.
• Add a good pinch of the onions to the top of each meat ball (about 1/2 teaspoon each).
• Smash each meat ball flat with a spatula and cook for a minute or so.
• Flip each burger, add salt and pepper to taste.
• If you wish, toast/fry the split rolls in the burger grease as the meat is cooking (this is optional).
• Remove rolls from grill and place a slice of pickle on each one.
• Once the burgers are cooked (they are very small, it won't take any time at all) place one on each roll.
• At the restaurant, the burgers were put in a steamer drawer to hold until sale. You may have to come up with some sort of steaming device. Try paper towels or "Handiwipe" towels, soaked in water (and squeezed out to "damp"), to cover the burgers while in the steamer drawer.
• Serve with condiments of your choice.

HAMBURGERS (TAVERN STYLE)

Steps:

• Add oil or butter to a large cast-iron or stainless-steel skillet and place over medium heat. Gently divide ground beef into 4 small piles of around 8 ounces each, and then lightly form these into thick patties of around 3 1/2 inches in diameter, like flattened meatballs. Season aggressively with salt and pepper.
• Increase heat under skillet to high. Put hamburgers into the skillet with plenty of distance between them and allow them to cook, without moving, for approximately 3 minutes. Use a spatula to turn hamburgers over. If using cheese, lay slices on meat.
• Continue to cook until meat is cooked through, approximately another 3 to 4 minutes for medium-rare. Remove hamburgers from skillet and allow to rest for approximately 5 minutes; meanwhile, toast the buns. Place hamburgers on buns and top as desired.

TAVERN BURGERS

Steps:

• Heat a cast-iron griddle over medium heat until hot.
• Spread 2 tablespoons of the mayonnaise equally on the split sides of the buns and griddle mayo-side down until golden brown, 1 to 2 minutes. Set aside.
• Combine the ketchup and mustard with the remaining 1 tablespoon mayonnaise in a small bowl and stir until just combined. Spoon the sauce onto the top buns.
• Heat a large cast-iron skillet over medium-high heat. Season the beef with salt and pepper. Divide into 4 equal patties and transfer to the skillet. Cook for 4 to 5 minutes. Add the butter, flip the patties, then remove from the heat (or bake in a 500 degree F oven until the patties are cooked to your desired temperature). Top each patty with a slice of cheese and let it melt.
• Transfer the patties to the bottom buns. Top with the pickles and chopped onion, as desired. Close the burgers and serve hot.

LITTLE TAVERN HAMBURGERS RECIPE - (3.8/5)

Steps:

• Soak Onion Flakes in Water. Combine Beef and Onions into small Balls and put into medium pre-heated fry pan and as they "hit" the pan, Flatten them. Turn and Cook on second side. Top with Pickle Slice. Serve on Small Dinner Roll For Cheeseburgers, Add small piece of Cheese after turning to cook second side. Top with 1/2 roll while still in pan and till cheese melts.

SUPER EASY SLOPPY JOES OR TAVERN BURGERS

Steps:

• 1. Brown your ground beef until no pink is seen
• 2. Add Can of Chicken Gumbo soup then add saly and pepper.
• 3. Let the mixture cook to reduce liquid.
• 4. Add mustard and Ketchup and simmer to reduce liquid.
• 5. Call everyone for dinner. Serve on hamburger buns.
• 6. Note: the amt. of Ketchup and mustard is taste dependent. I just give it a squirt of mustard and Ketchup from the bottle.

MINI HAMBURGERS

Steps:

• In a large skillet, saute onion in butter. Transfer to large bowl; add egg and seasonings. Crumble beef over mixture and mix well. Spread over bottom halves of the buns; replace tops. Place on baking sheets; cover with foil. , Bake at 350° for 20 minutes or until meat is no longer pink. If desired, place a cheese square and pickle on each hamburger; replace tops and foil and return to the oven for 5 minutes.