TEXAS BURGERS
This recipe came from my husband's mother (who had 7 kids). It's a great way to "stretch" burger. My kids just love it when I make this. I think it's called Texas Burgers (Tex Burgers) cuz she made it on Texas Toast bread. The hamburger juice gives the bread a great flavor
Provided by Lauren in Wisconsin
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix raw ground beef with all ingredients. You can add anything else, like green peppers or leave out anything except for the mayonnaise.
- Add enough mayonnaise so it becomes the consistency of ham salad (spreadable). Spread burger mixture on bread (Texas Toast bread or regular bread) very thinly all the way to the edges (it shrinks up as it cooks). Put all on a cookie sheet and broil until meat is done and the bread edges are toasted. My kids laugh because the smoke alarm always goes off when I broil, and they yell, "Dinner's done!".
- You should have about 8 sandwiches per pound of burger.
- Serve open-faced -- either "naked" like I like them or any condiments you choose. Really a different taste instead of just boring burgers.
Nutrition Facts : Calories 277.8, Fat 19.5, SaturatedFat 7, Cholesterol 79, Sodium 127.5, Carbohydrate 3, Fiber 0.2, Sugar 1, Protein 21.3
TEXAS CHICKEN BURGERS
Make and share this Texas Chicken Burgers recipe from Food.com.
Provided by Mamas Kitchen Hope
Categories Lunch/Snacks
Time 27m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine ground chicken, green onions, zucchini, carrot, chili powder, salt, cumin, and ground red pepper just until well blended but not overmixed.
- On waxed paper, shape ground chicken mixture into four 3 1/2 inch patties, handling meat as little as possible.
- Spray a 12-inch skillet with cooking spray and heat over medium-high heat until very hot.
- Place patties in skillet and cook about 6 minutes on each side or until no longer pink inside.
- These are great cooked outside on the grill too!
SMASHED CHICKEN BURGERS WITH CHEDDAR AND PARSLEY
These fresh, flavorful chicken burgers have a crunchy exterior, a tender interior and a healthy slathering of limey Dijon mayonnaise. They're paired with salad that's prepared using leftover burger ingredients, and a little avocado and lettuce. Serve the burgers between lightly toasted buns, as the recipe suggests, or skip the bread and enjoy them without for a lighter dinner.
Provided by Yasmin Fahr
Categories dinner, weekday, burgers, sandwiches, main course
Time 20m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a small serving bowl, combine the mayonnaise with 1 tablespoon mustard. Season to taste with salt and the juice of 1 lime wedge.
- In a medium bowl, thoroughly combine 1 cup parsley with the grated cheese, shallot, garlic, cumin and red-pepper flakes. Stir in 1 tablespoon of the Dijon mayonnaise, 1 teaspoon salt and 1/4 teaspoon pepper. Add the chicken and gently combine. Form into 4 large, round balls.
- Heat a 12-inch cast-iron or heavy skillet over medium-high until very hot, 1 1/2 to 2 minutes. Add the neutral oil or ghee, then add the chicken meatballs, spacing them out in the pan. Use a metal spatula or the back of a wooden spoon to press them until they form 1/2-inch thick patties. Cook without moving for 3 to 4 minutes, until a deep golden crust has formed on the bottom and they easily release from the pan. Flip the patties using a sturdy spatula and cook until cooked through with a nice crust on both sides, about 3 minutes more. If the patties need more time, you can cover the pan and cook for 1 to 2 more minutes, adjusting the heat as needed to avoid scorching. A minute or two before they're done, set 2 slices of Cheddar cheese on top of each patty to melt.
- While the burgers are cooking, in the bottom of a serving bowl, mix the 2 tablespoons lime juice with the remaining 1 teaspoon mustard; whisk in the olive oil until smooth and season with salt and pepper. Add the torn lettuce leaves, avocado, remaining parsley and cubed Cheddar, and toss to coat with the dressing.
- Place the burgers on the buns, slather with Dijon mayonnaise, and top with a little of the greens and avocado from the salad. Serve with the salad, plus the lime wedges and any remaining Dijon mayonnaise on the side.
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