HOME-GROUND BURGERS WITH BACON, CHEESE, AND FRESH THYME
It's hard to go wrong with a bacon cheeseburger, and downright impossible with this recipe from Emeril Lagasse's book "Emeril at the Grill."
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 16
Steps:
- Place the diced chuck in a large bowl.
- Set a 10-inch saute pan over medium heat and add the bacon. Cook, stirring occasionally, until the bacon is crisp and most of the fat has been rendered, 7 to 8 minutes. Add the onions to the pan and cook until they are softened, 4 to 5 minutes. Add the garlic and cook until fragrant, 1 minute longer. Add the thyme and toss to combine. Remove the pan from the heat and pour the mixture over the diced chuck. Drizzle with the Worcestershire, and season with the salt and pepper. Toss gently but thoroughly to combine. Cover and set aside to marinate, refrigerated, for 1 hour.
- Assemble a home grinder according to the manufacturer's instructions, using a medium die for grinding. Grind the meat mixture and then gently form it into 4 patties, being careful not to overwork it. Cover and refrigerate until chilled, about 1 hour.
- Preheat a grill to medium, and lightly oil the grate.
- Remove the patties from the refrigerator and place them on the grill. Cook for 7 to 8 minutes. Then turn them over and place 2 slices of the cheddar on each burger. Cook for another 7 to 8 minutes for medium-rare to medium, or until the burgers are cooked to the desired degree of doneness. Place a burger on the bottom of each of the 4 toasted buns. Dress with the lettuce and tomatoes, and add mayo, ketchup, mustard, and pickles as desired. Serve immediately.
FONTINELLA CHEESE BURGER
In a moment of weakness, I purchased a whole wheel of Fontinella cheese....like 8 pounds. Now I trying to find uses for it so I don't eat it all right from the refrigerator!
Provided by Cook4_6
Categories Meat
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 375°.
- Grill patties or place 4 patties in non-stick baking pan and bake for 5-8 minutes.
- Add mushrooms and bacon bits and top with Fontinella.
- Bake for an additional 3-5 minutes.
Nutrition Facts : Calories 366, Fat 26.1, SaturatedFat 9.6, Cholesterol 100.7, Sodium 571.3, Carbohydrate 1.2, Fiber 0.3, Sugar 0.5, Protein 29.9
MOLTEN CHEESE-STUFFED BURGERS
Take burgers to the next level by stuffing them with cheddar and mozzarella for a gooey centre, and topping them with a dollop of herby burger sauce
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 1h20m
Number Of Ingredients 19
Steps:
- Heat the oil in a frying pan over a medium heat and fry the onion with a good pinch of salt for 15 mins until soft and translucent. Add the pancetta and cook for 5 mins more, then add the garlic and thyme, and cook for 2 mins. Remove from the heat and leave to cool for 15 mins.
- Tip the mince into a large bowl. Massage with your hands for 5 mins to tenderise the meat, then add the cooled onion mix, the breadcrumbs and egg yolk. Season generously. Divide evenly into four, weighing for accuracy, if you like. Mix the cheddar and mozzarella together. Form the beef portions into patties, patting each into a 10cm round. Divide the cheese mixture into four, and, in your hands, form each portion into a firm ball, then press into a roughly 4cm disc. Working one at a time, put a cheese disc into the centre of a beef patty, then bring the meat around the cheese to cover. Lightly pat with the palm of your hand to flatten slightly, then chill, covered, for at least 30 mins or up to 48 hrs.
- Make the sauce by whizzing the mayonnaise, mustard and herbs together in a small food processor. Stir through the gherkins, then cover and chill until ready to use.
- Light the barbecue. When the flames have died down, grill the burgers on each side for 4-5 mins until charred (if you don't have a barbecue, see tip, below). Wrap individually in foil and leave on the barbecue for 5-7 mins so the cheese centre melts.
- Grill the buns, cut-side down, for 1-2 mins until toasted. Spread all the cut sides with the sauce, then fill with the beef patties, lettuce, tomatoes and crispy onions.
Nutrition Facts : Calories 654 calories, Fat 49 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 40 grams protein, Sodium 2.1 milligram of sodium
FOUR CHEESE BURGERS
A good burger with dry vegetable soup mix and cheese. This recipe came from one of the women's magazines.
Provided by lets.eat
Categories Meat
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat broiler or grill. In a bowl, combine beef, soup mix, red onion and 1/2 cup cheese.
- Form beef into 6 patties.
- Grill or broil 15 minutes turning once.
- Sprinkle 2 tablespoons cheese on each patty and cook 1 minute more or until meat is cooked to personal doneness. Place burgers on buns.
- Serve with lettuce, tomato and olive garnish, if desired.
Nutrition Facts : Calories 466, Fat 24.8, SaturatedFat 9.4, Cholesterol 103, Sodium 623.8, Carbohydrate 25.4, Fiber 1.2, Sugar 3.4, Protein 32.9
PORK & THYME CHEESEBURGERS
Pork mince is good value compared to beef. Bitter salad leaves work well with the sweet apple, creamy cheese and herby meat
Provided by James Martin
Categories Main course
Time 35m
Yield Makes 4 burgers
Number Of Ingredients 9
Steps:
- Melt the butter in a small frying pan, add the onion and cook on a medium heat until soft and translucent, then cool. Tip the pork into a large bowl and add the onion, egg yolks and thyme. Season well and mix together with your hands - don't overhandle or you will make the burgers tough. Divide the mixture into 4 and shape into burgers. Chill for 30 mins to firm up.
- Heat the barbecue and cook the burgers for 10 mins each side. Top each burger with a slice of cheese, followed by 1 tbsp apple sauce, then return to the barbecue and close the lid, cooking for a further 5 mins to allow the cheese to melt. If your barbecue doesn't have a lid, loosely cover with foil.
- Quickly toast the buns, then serve with the burgers and some salad leaves inside.
Nutrition Facts : Calories 508 calories, Fat 28 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 35 grams protein, Sodium 1.3 milligram of sodium
WHISKEY CHEDDAR BURGERS
This juicy cheeseburger has big flavors to satisfy even the heartiest appetites. It always impresses at our cookouts. -Amber Nicholson, Winooski, Vermont
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first 11 ingredients. Add beef; mix lightly but thoroughly. Shape into eight 1/2-in.-thick patties., On a greased grill, cook burgers, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer reads 160°. Serve burgers on rolls with toppings as desired. Freeze option: Place patties on a waxed paper-lined baking sheet; wrap and freeze until firm. Remove from pan and transfer to an airtight container; return to freezer. To use, grill frozen patties as directed, increasing time as necessary for a thermometer to read 160°.
Nutrition Facts : Calories 370 calories, Fat 14g fat (6g saturated fat), Cholesterol 67mg cholesterol, Sodium 654mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 1g fiber), Protein 26g protein.
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