Lynns Backyard Burger Recipes

BACKYARD BURGER

Steps:

• In a large bowl, combine first five ingredients. Form into 8 patties. Over medium heat on grill, cook burgers on each side until done (no longer pink), about 10 to 15 minutes. Serve with buns and favorite toppings.;

LYNN'S BACKYARD BURGER

Steps:

• 1. Make 4 super thin patties using ground CHUCK. On one grill pan cook the onions, mushrooms, and jalapeno slices. On another grill pan cook the patties and bacon.
• 2. Cook each patty about 7 min per side on a good hot grill with a med-high heat. Flip once. When patties are done to your likeness, place cheese on top to melt.
• 3. Stack your burger using 1 pattie and all the trimmings. Add A-1 on top.
• 4. NOTE: to get a flame broiled taste, use ground chuck, the grease will drip onto the fire, the fire will flare up and you will get the smoky flame broiled flavor that is to die for and you don't need any seasoning! (I still like black pepper though). Happy eating.

ULTIMATE BACKYARD BURGER

Steps:

• For the ketchup: Saute the shallots and garlic in the olive oil in a large skillet over low heat until translucent, 4 to 6 minutes. Add the honey and cook for 2 to 3 minutes more. Add the tomatoes, corn syrup, vinegar, sugar and chipotle puree and simmer for 30 minutes. Puree the mixture in a blender or food processor, adding vegetable stock if the ketchup is too thick. Season with salt and pepper.
• For the mustard aioli: Combine the lemon juice and egg yolk in a food processor. Whisk together the canola and olive oil, and then slowly stream in until the mixture is thick and emulsified. Alternatively, this can be done in a mixing bowl with a whisk. Add the mustard, mustard powder and salt and combine. Season with more salt if needed.
• For the burger: Preheat the oven to 375 degrees F. Heat the grill to high heat. Brush both sides of the bacon with some of the smoked chili ketchup. Place on a baking sheet and bake for 15 to 20 minutes, turning halfway through.
• Gently fold the butter into the ground meat along with the paprika and cumin. Form the beef mixture into 6 patties, and sprinkle both sides liberally with salt and black pepper.
• Brush the brioche buns on each side with olive oil and grill the insides until golden brown, 1 to 2 minutes. Grill the burgers until medium rare, 3 to 4 minutes per side. Once you flip the burger, add a thick slice of the cheese to each and keep the cover closed to let melt.
• Spread the mustard aioli on one side of the buns and the smoked chili ketchup on the other. Place the burgers on the bun cheese-side up and top each with 2 strips of bacon.

LT BACKYARD BURGER

Steps:

• Heat a griddle medium hot.
• Using your hands, form the beef into a 1/4-inch-thick patty, trying not to press the patty too much or the meat becomes tough and the patty does not cook properly in the center. Brush some butter on both sides of the patty, season with salt and pepper and cook on the griddle for 2 to 3 minutes on each side for medium rare.
• Meanwhile, brush softened butter on both slices of the bun and place on the griddle until toasted.
• To assemble, place the hamburger on the bottom slice of the bun, and the lettuce, tomato and pickle on top of the hamburger. Spread the LT Pickled Mayo on the top bun and then put the sandwich together and serve.
• Place the ingredients in a small bowl and mix together.