The Burger Bar Recipes

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.

BURGER BAR

Steps:

• Combine Hellmann's® or Best Foods® Real Mayonnaise, cheese and herbs in medium bowl.
• Arrange burgers on buns, then top with mayonnaise mixture. Serve, if desired, with sliced tomatoes, lettuce, onion, pickles or our special condiments listed below.
• For AVOCADO RELISH, combine 2 diced ripe avocados, 1/2 small onion, finely diced, 1 finely chopped jalapeno or serrano chili, juice of 1 lime, 3 tablespoons finely chopped cilantro, salt and pepper to taste.
• For CHIPOTLE KETCHUP, combine 1 cup ketchup, 1 tablespoon pureed chipotle chili in adobo sauce and 1/4 teaspoon salt.
• For GREEN CHILI-PICKLE RELISH, combine 3 finely chopped grilled, peeled and seeded poblano chilis, 3 finely diced kosher pickles, 1/4 cup finely chopped red onion, 3 tablespoons each: fresh lime juice, chopped fresh cilantro and Bertolli Extra Virgin Olive Oil and 2 tablespoons honey.

GRILLED SHEET PAN BURGER BAR

Steps:

• For the spicy mayo: Combine the mayonnaise, ketchup and sriracha in a small bowl and mix well. Set aside.
• For the burgers and toppings: Prepare a grill for medium heat.
• Put the lettuce, tomatoes and pickles on a cutting board or serving platter. Form the meat into 8 thin patties and season with salt and pepper.
• Arrange the bacon, mushrooms, onions and peppers in 4 quadrants on a sheet pan. Season the vegetables with salt and pepper. Put the pan on the grill, cover and cook until the bacon begins to turn golden on the bottom, about 10 minutes. Using tongs, flip the bacon and toss the vegetables in the bacon drippings. Cover and continue to cook until the vegetables are soft and the bacon is crispy, about 10 minutes more. Move the pan to the side of the grill off the heat to keep warm while you cook the burgers (if you have a small grill, remove the pan entirely).
• Grill the burgers until browned on the bottom, about 3 minutes. Flip and cook on the second side 2 minutes. Top each burger with a slice of cheese, cover and cook until the cheese melts and the patties are browned on the bottom and cooked to the desired doneness, about 2 minutes for medium rare. Toast the rolls on the grill during the last 2 minutes of cooking.
• Stack 2 patties on the bottom half of each roll. Serve with the spicy mayo, lettuce, tomatoes, cooked toppings and potato chips.

GOURMET PUB BURGERS

Steps:

• Mix ground beef, bread crumbs, shallot, Dijon mustard, egg, garlic, salt, and black pepper together in a large bowl. Refrigerate mixture to incorporate flavors, 20 minutes to 2 hours.
• Form ground beef mixture into 6 patties.
• Heat a skillet over medium heat; lay pancetta slices in a single layer in the hot skillet. Cook until pancetta begins to sweat, 3 to 5 minutes. Remove pancetta from skillet and keep warm.
• Preheat grill for medium heat and lightly oil the grate.
• Cook patties on the preheated grill until burgers are cooked to your desired degree of doneness, about 4 minutes per side for medium-well burgers. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
• Place 1 burger into each of the buns; top burger with a pancetta slice.

BAR BURGERS

Steps:

• Heat griddle or cast iron pan on medium high heat.
• Without disturbing grind marks, carefully divide hamburger into 6 sections.
• Place hamburger sections on hot griddle.
• Press hamburgers down onto griddle with a heavy spatula. Use pressure. this causes the hamburgers to stick to the griddle and prevents shrinkage.
• Sprinkle tops with salt and pepper and any other spices you may want to use.
• When the edges look cooked and juices rise to the top, turn over but dont press down again.
• When bottoms are browned, and burger is to desired doneness, remove from griddle and set aside.
• Cover with foil or wax paper.
• Spread cut sides of buns lightly with butter.
• Place butter side down on griddle until lightly browned.
• Place burgers on buns and top with your favorite toppings.

BACON CHEESEBURGER SLIDER BAKE

Steps:

• Preheat oven to 350°. Without separating rolls, cut each package of rolls horizontally in half; arrange bottom halves in 2 greased 13x9-in. baking pans. Sprinkle each pan of rolls with 1 cup cheese. Bake until cheese is melted, 3-5 minutes., In a large skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender, breaking beef into crumbles, 6-8 minutes; drain. Stir in tomatoes, mustard, Worcestershire sauce, salt and pepper. Cook and stir until combined, 1-2 minutes., Spoon beef mixture evenly over rolls; sprinkle with remaining cheese. Top with bacon. Replace tops. For glaze, in a microwave-safe bowl, combine butter, brown sugar, Worcestershire sauce and mustard. Microwave, covered, on high until butter is melted, stirring occasionally. Pour over rolls; sprinkle with sesame seeds. Bake, uncovered, until golden brown and heated through, 20-25 minutes. Freeze option: Cover and freeze unbaked sandwiches; prepare and freeze glaze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Pour glaze over buns and sprinkle with sesame seeds. Bake sandwiches as directed, increasing time by 10-15 minutes, until cheese is melted and a thermometer inserted in center reads 165°.

THE BURGER BAR - TYLER FLORENCE

Steps:

• CARAMELIZED ONIONS:.
• Heat butter and olive oil in a large pan over medium heat.
• Add onion slices, sprinkle with salt and pepper.
• Cook slowly until well caramelized, 15 to 20 minutes.
• HERBED HORSERADISH MAYONNAISE:.
• Stir together mayonnaise, horseradish, minced herbs, olive oil, a squeeze of lemon juice, salt and pepper.
• SAUTEED MUSHROOMS:.
• Saute mushrooms in olive oil with sliced garlic and thyme leaves over super-high heat until nicely browned, 8 to 10 minutes. Stir in a couple of drops of fresh lemon juice.
• BACON WITH ROSEMARY:.
• Lay the sliced bacon on baking sheet, strip leaves from the sprig of rosemary and throw them on top of the bacon with lots of black pepper and roast at 400ºF till bacon is crisp, 10 minutes.
• TOMATOES WITH SEA SALT AND CHIVES:.
• Slice tomatoes, drizzle with olive oil, and sprinkle with sea salt and chopped chives.
• ASSEMBLE THE BURGERS:.
• Preheat a large cast-iron skillet to medium hot.
• Blot a small amount of oil on paper towel and CAREFULLY and quickly wipe the hot skillet to make a non-stick surface.
• Season the ground meat in a bowl with salt and pepper.
• Give it 3 turns in the bowl with your hands or a big spoon and it's done.
• Shape into 4 patties.
• When the skillet is hot, put the burgers on the skillet and cook 4 minutes on the first side and 5 on the second side for rare; 7 minutes per side for medium, adding the cheese during the final minute or two, to melt.
• Remove the burgers to a platter.
• Rub the skillet with paper towel to clean it again.
• Then toast the buns cut side down for 1 minutes.
• Serve the hamburgers in the buns with accompaniments above.
• Enjoy!