Ultimate Burger Recipe » admin

Coffee-Rubbed Cheeseburgers

admin — Sun, 27 Jun 2010 13:51:10 +0000

Ingredients

Coffee rub:
1 tablespoon freshly ground coffee
2 teaspoons (packed) golden brown sugar
2 teaspoons freshly ground black pepper
1/2 teaspoon ground coriander
1/2 teaspoon dried oregano
1/2 teaspoon fine sea salt

Burgers:
8 slices applewood-smoked bacon
1 pound ground chuck (preferably grass-fed)
1 pound ground sirloin (preferably grass-fed)
8 slices smoked provolone, smoked caciocavallo, or smoked Gouda cheese (about 8 ounces)
8 potato-bread hamburger

Buns:
8 slices red onion
8 slices tomato
Barbecue Sauce

For coffee rub:
Mix all ingredients in small bowl. DO AHEAD: Can be made 1 week ahead. Store airtight at room temperature.

For burgers:
Cook bacon in large skillet until crisp. Transfer to paper towels to drain. Break in half. Gently mix chuck and sirloin in large bowl. Form meat into 8 patties, each 3 1/2 to 4 inches in diameter and 1/3 to 1/2 inch thick. Using thumb, make slight indentation in center of each burger. DO AHEAD: Burgers and bacon can be prepared 8 hours ahead. Cover separately and chill.

Prepare barbecue (medium-high heat). Sprinkle 1 teaspoon coffee rub on top side of each burger. Place burgers, rub side down, on grill rack. Grill until slightly charred, about 4 minutes; turn.

Place 2 bacon slice halves atop each burger. Cook 3 minutes.

Top each with 1 cheese slice. Cover and cook until cheese melts, about 1 minute longer. Place burgers atop bottom halves of buns. Top with onion slices and tomato slices. Spoon dollop of Texas Barbecue Sauce over. Cover with bun tops and serve, passing additional sauce alongside.

Orgasmic Lamb Burger

admin — Sun, 27 Jun 2010 13:48:05 +0000

Ingredients:

2 tablespoons extra virgin olive oil
1/3 cup diced new onion (or a 1/4 cup of diced regular onion)
3 tablespoons diced green garlic (or two cloves of diced regular garlic)
1-pound ground lamb, preferably organic and free range (tastes better… seriously)
1/2 – 3/4 cup of your favorite bbq sauce
1/2 teaspoon salt
1/2 teaspoon ground pepper

Directions:

Preheat oven to 350F.

Prepare four foil cups by cutting a 12″x12″ piece of foil into four equal pieces and shaping them around the opening of a drinking glass. Place all four foil cups in a glass baking dish that’s large enough to hold them all without squashing them.

Heat olive oil in a small pan, then add onion and garlic, sauteeing until soft. Strain oil and place onion and garlic in a medium sized bowl. Stir in bbq sauce, salt, and pepper until well mixed. Add in lamb, and squish together with your hands until well incorporated.

Divide the lamb into four parts, forming into patties and placing each one in a foil cup. Cook in oven until burgers reach an internal temperature of 155F, about 25 minutes. Remove from heat, let rest for five minutes. Drain fat from foil cups, and serve on a bun with dressing of your choice (I personally like them straight).

Creole Crab Burgers

admin — Fri, 25 Jun 2010 20:29:29 +0000

Ingredients

1 pound lump crabmeat
1/4 cup mayonnaise
3 scallions, thinly sliced
1 large egg, lightly beaten
1 teaspoon Worcestershire sauce
3/4 teaspoon dry mustard
1/2 teaspoon cayenne
1 3/4 cups fine dry bread crumbs, divided
3/4 cup vegetable oil

Directions

Stir together crabmeat, mayonnaise, scallions, egg, Worcestershire sauce, mustard, cayenne, 1/4 teaspoon salt, and 3/4 cup bread crumbs in a bowl until just combined.

Form into 4 (1-inch-thick) patties (3 1/2 inches in diameter; patties will be soft but will firm up when fried). Spread remaining cup bread crumbs on a plate, then dredge patties in crumbs, knocking off excess, and transfer to a platter.

Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then fry patties, turning over once, until golden, 5 to 6 minutes total. Transfer to paper towels to drain.

Cabernet Onions and Wisconsin Cheddar Bison Burgers

admin — Fri, 25 Jun 2010 20:27:32 +0000

Ingredients

2 tablespoons olive oil, divided
3 cups sliced onions (about 2)
3/4 cup Cabernet Sauvignon or other dry red wine
1 pound ground bison (buffalo)
2 tablespoons chopped shallots
1/4 teaspoon coarse kosher salt
1/4 teaspoon dried thyme
4 organic hamburger buns
6 ounces sliced Wisconsin white cheddar cheese
Dijon mustard
1 small head of escarole, leaves separated

Directions

Heat 1 tablespoon oil in heavy medium skillet over medium- high heat. Add onions, sprinkle with salt, and sauté until tender and golden brown, stirring often, about 10 minutes. Reduce heat to medium and continue to sauté until very tender and well browned, about 15 minutes longer. Add wine and cook, stirring occasionally, until liquid is absorbed, about 5 minutes. DO AHEAD: Can be made 3 days ahead. Cool, cover, and chill.

Preheat broiler. Gently mix meat and next 3 ingredients in large bowl. Shape into four 1/2-inch-thick patties. Heat remaining 1 tablespoon oil in heavy large skillet over high heat. Sprinkle burgers with salt and pepper; add to skillet. Cook until well browned, about 2 minutes per side for medium-rare.

Open buns and arrange, cut side up, on rimmed baking sheet. Place cheese slices on bun tops. Broil until cheese melts and bottom halves are lightly toasted, about 1 minute. Spread bottom halves with mustard. Top each with a few escarole leaves, then burger. Spoon onions atop burgers, dividing equally. Cover with bun tops; press lightly.

Basil-Chavrie Stuffed Burgers

admin — Fri, 25 Jun 2010 20:21:49 +0000

Ingredients:

For the burgers
1 lb. lean ground beef
2 tsp. finely chopped basil
1 egg
1/4 tsp. garlic powder
1 tsp. Worcestershire sauce
1/4 c. Panko bread crumbs

For the filling:
4 oz. Chavrie (mild soft goat cheese)
2 tsp. finely chopped basil
1/2 tsp. garlic powder

Directions,

Mix the burger ingredients in a large bowl. Form half the meat into small patties (about 4), about 1/4″ thick. Mix the filling ingredients. Place 1/4 of the filling in the center of each small patty, then form the remaining meat into another 4 patties. Place 1 patty on top of the patty with the filling, and seal around the edge. Repeat for all 4 burgers. Cook on the stovetop, or grill, and serve on buns.

Jalapeno Sliders

admin — Fri, 25 Jun 2010 20:18:51 +0000

Ingredients
1 pound ground beef
2 jalapenos, seeded and diced fine, plus whole or sliced, for serving
2 shallots, chopped fine
1/2 cup panko bread crumbs
1/4 cup heavy cream
1/4 cup grated spicy Monterey Jack cheese
Pinch garlic powder
1 tablespoon kosher salt, plus pinch
1/2 teaspoon cracked black pepper, plus pinch
1 cup creme fraiche
1/4 cup salsa verde

Directions

Preheat oven to 350 degrees F.

In a large bowl, add ground beef, jalapenos, shallots, panko, heavy cream, cheese, garlic powder, 1 tablespoon salt, and 1/2 teaspoon black pepper. Mix together well. Form into small patties and place in the oven for 12 to 15 minutes.

In a separate bowl, add creme fraiche, salsa verde, pinch of salt and pepper and mix together. Refrigerate until ready to serve with your sliders.

Lightly spread creme fraiche on both sides of buns. Place burgers in middle and pick it with a jalapeno.

Barbecued Cheddar Burgers

admin — Fri, 10 Jul 2009 16:48:05 +0000

3 1/2 pounds lean ground beef
1/2 cup purchased barbecue sauce
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon ground black pepper

1 cup grated cheddar cheese
12 sesame-seed hamburger buns, lightly toasted
Lettuce leaves
Sliced tomatoes

Mix first 4 ingredients in large bowl until blended. Mix in pepper. Shape half of meat mixture into eight 1/2-inch-thick patties. Shape remaining meat mixture into four 1-inch-thick patties. (Can be made 8 hours ahead. Cover and chill.)

Prepare barbecue (medium-high heat). Grill patties to desired doneness, topping with cheese for last minute of cooking, about 4 minutes per side for medium-rare 1/2-inch-thick patties, and about 6 minutes per side for medium-rare 1-inch-thick patties. Place burgers on bottom halves of buns. Top with lettuce, tomatoes and upper halves of buns.

Colletti’s Smokehouse Burger

admin — Fri, 10 Jul 2009 16:46:38 +0000

Ingredients
Colletti’s Smokehouse
Serves 6
30 ounces ground sirloin
6 potato buns, cut in half
Canola oil for cooking
1 (1-pound) package applewood-smoked bacon
Salt to taste
Freshly ground black pepper to taste
6 slices Cheddar cheese
1 1/2 cups Chipotle Barbecue Sauce
1 recipe Cliff’s Homegrown Vidalia Onion Petals
Chipotle-Barbecue Sauce
Makes 3 cups
1 (7-ounce) can chipotles in adobo sauce
2 cups sweet, mild barbecue sauce
½ cup ketchup
4 tablespoons apple cider vinegar
1 tablespoon molasses
Cliff’s Homegrown Vidalia Onion Petals
Serves 4
4 Vidalia onions, each sliced into eighths
4 cups batter (see recipe below)
Canola oil for deep-frying
Salt to taste
Freshly ground black pepper to taste
Onion Ring Batter
This can be made one day in advance.
3 cups all-purpose flour
1 tablespoon salt
1 tablespoon paprika
1 tablespoon brown sugar
½ tablespoon Old Bay seasoning
1 teaspoon ground cumin
Pinch black pepper
Pinch ground cayenne
1 cup beer, type of beer does not matter.
1 cup buttermilk
1 large egg, beaten
Directions
Colletti’s Smokehouse
To make the patties, prepare six 5-ounce balls, and form each ball into a patty. Arrange on a tray, cover, and refrigerate.
Toast the buns.
Heat a large skillet over medium-high heat, and add enough oil to just cover the entire bottom. When the skillet begins to smoke, cook the bacon until crispy. Remove with a slotted spoon, and drain on the paper towels.
Reduce the heat to medium, and place the patties into the skillet. Season the patties with salt and pepper, and cook for 3 minutes. Flip, and repeat on the other side. During the last 2 minutes of cooking, place the bacon and sliced cheese on the patties. Cover with a lid during the last 30 seconds, and cook until the cheese melts.
To assemble the burgers, place 1 patty on the bottom of each toasted bun. Top the patty with bacon, the Chipotle Barbecue Sauce, and Cliff’s Homegrown Vidalia Onion Petals. Cover with the top bun; repeat with each burger. Don’t forget to wrap the sandwiches in wax paper. Serve immediately.
Chipotle-Barbecue Sauce
Use half the can of chilies, and purée them until smooth. Add the barbecue sauce, ketchup, vinegar, and molasses, and purée until smooth. Strain the mixture through a fine mesh strainer to remove the seeds.
Onion Ring Batter
Sift 2 cups flour, salt, paprika, brown sugar, Old Bay seasoning, cumin, black pepper, and cayenne into a large bowl. In a separate bowl, mix together the beer, buttermilk, and egg. Slowly incorporate the dry ingredients into the wet, and whisk to prevent lumps. Refrigerate until needed. Line a metal tray with paper towels.
Heat about 3 inches oil in a large skillet until it reaches 350 degrees. To prepare the onion petals, toss the onions in a bowl with 1 cup flour, coating them well, and shake off the excess. Pour the batter into another bowl, and dip in the petals to coat well. Slowly add the petals one by one into the oil, making sure not to overcrowd the skillet. Cook until golden brown and crispy. Using a slotted spoon, remove the petals, and drain them on the paper towels. Season the petals with salt and pepper while still hot. Serve immediately.

Chicken & Broccoli Burgers

admin — Fri, 10 Jul 2009 16:46:04 +0000

Ingredients
2 lbs lean ground chicken
10 ounces frozen chopped broccoli (thawed)
3/4 cup kraft crumbles 3-cheese gourmet cheddar blend cheese (Montery Jack, Colby & Cheddar mix)
2-3 tablespoons Montreal chicken seasoning
Directions
Mix ground chicken with chopped broccoli and cheese (I used an 8oz bag of the Kraft Crumbles). Add Montreal Seasoning and form into burgers. Bake them on a non-stick pan so no oil is needed and they still come out crispy. Use whatever condiment makes you happy, or just have them plain. Enjoy.

Tuscan Burgers

admin — Fri, 10 Jul 2009 16:45:37 +0000

Ingredients
1 1/3lb ground beef
1/3 cup pancetta, rind removed, chopped
1/3 cup basil pesto (90g/3oz)
sea salt, to taste
fresh ground black pepper, to taste
2 small red onions, thickly sliced
2 tablespoons olive oil
3/4 lb rocket or baby spinach leaves
2 small tomatoes, thickly sliced
1/2 cup whole-egg mayonnaise
3-4 bocconcini, sliced
4 italian bread rolls, split
Directions
Place the beef, pancetta and 2 tablespoons of pesto in a processor; season with salt and pepper; pulse until just combined (do not over-process). Form the mixture into 4 patties and chill while you cook the vegetables.
Preheat the oven to 325°F
Heat a chargrill pan or barbecue over a medium heat; toss the onion in a little oil and grill for 1 minute on each side or until just cooked; place the onion in a low oven (200 degrees F) to keep it warm; brush the tomatoes with a little oil and season them with salt and pepper , to taste; then grill the tomatoes for one minute on each side. Place the tomatoes in the oven to keep them warm. Mix the remaining pesto with the mayonnaise.
Brush both sides of the patties with oil. Cook the patties on the chargrill for 2-3 minutes on each side or until they are cooked through. Top the patties with bocconcini and place them in the oven for 1 minute or until the cheese melts. Spread the bread-roll bases with some of the mayonnaise mixture; top with rocket, patties, onion and tomato; drizzle with the remaining mayonnaise mixture and top with the remaining bread-roll halves.