Ultimate Burger Recipe

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.

Spiked Burgers with Beer Sauce

admin — Fri, 10 Jul 2009 16:45:07 +0000

Ingredients
Burgers
1 1/2 lbs ground beef
2 tablespoons milk
1/4 cup finely chopped onion
1 teaspoon worcestershire sauce
1 garlic clove, minced
Beer Sauce
2 tablespoons chopped onions
2 tablespoons chopped green peppers
2 tablespoons butter or margarine
1/2 cup catsup
2 teaspoons cornstarch
1 teaspoon worcestershire sauce
1/2 cup beer
Directions
Mix Beef, milk, onion, garlic, and Worcestershire. Form mixture into patties and refrigerate for 15 minutes or more.
Grill burgers over medium heat for about 6 minute. Turn patties over and continue to cook until desired doneness. While burgers are Grilling, Sautee onios and green peppers in butter or margarine until tender but not brown. Combine Catsup, cornstarch, and Worcestershire sauce, add to the cooked vegetables. Slowly add beer and heat until warm.

Portobello Mushroom Burger with Onion Jam

admin — Fri, 10 Jul 2009 16:44:06 +0000

Ingredients
2/3 cup low-fat plain yogurt
3 tablespoons prepared horseradish
4 tablespoons extra-virgin olive oil
3 medium-large red onions, thinly sliced (about 2 pounds)
2 sprigs fresh thyme
Kosher salt and freshly ground black pepper
1 cup red wine
1/4 cup honey
1/4 cup red wine vinegar
1 garlic clove, crushed
2 tablespoons balsamic vinegar
4 large portobello mushrooms, (about 1 pound) stemmed
Lettuce leaves
4 whole grain buns, or whole wheat English muffins, split and toasted
Directions
Put the yogurt in a paper towel-lined strainer set over a bowl, set aside to drain and thickened, about 60 minutes. Discard the watery liquid. Whisk the horseradish into the thickened yogurt.
Meanwhile, heat 2 tablespoons of the olive oil in a medium skillet, over medium heat. Add the onions, 1 thyme sprig, and season with salt and pepper, to taste. Cook, covered, until the onions have wilted, about 10 to 15 minutes, (give them a stir every now and then with a wooden spoon to prevent them from sticking). Add the red wine, and simmer over high heat until most of the wine gets absorbed into the onions. Add the honey and red wine vinegar and simmer gently until the onions get jam-like, about, about 15 minutes.
Preheat a stove top grill pan over medium-high heat. Whisk the remaining 2 tablespoons oil, garlic, and balsamic vinegar in a bowl. Strip and add the leaves from the remaining sprig of thyme. Coat the mushroom caps all over with the flavored olive oil. Grill the mushrooms, turning as needed, until tender but not mushy about 3 to 4 minutes per side. Season with the salt and pepper.
Sandwich the mushroom between the buns, top with some of the onion jam, some lettuce, and a dollop of the horseradish cream. Serve warm.

Salmon Burgers

admin — Fri, 10 Jul 2009 16:43:33 +0000

Ingredients
Salmon Burgers
1 1/2 lbs. fresh salmon fillet, skinned, boned and chopped
2 teaspoons chopped fresh chives
2 teaspoons chopped fresh dill
2 tablespoons olive oil
Salt and pepper

Condiments
4 strips cooked bacon
2 tablespoons beer mustard
4 slices ripe tomato
4 slices red onion
8 slices cucumber
4 whole-wheat kaiser rolls, buttered and toasted

Directions
Mix salmon with herbs, salt and pepper. Form into 4 equal patties.
Heat a small griddle or iron skillet. Cook salmon on each side until brown, about 15 minutes.
Assemble sandwiches onto kaiser rolls with all condiments, and then serve with fries or tater tots.

Blue Cheese Inside Out Burger

admin — Fri, 10 Jul 2009 16:42:57 +0000

Ingredients
1/2 cup crumbled blue cheese (2 to 3 ounces)
2 ounces cream cheese
2 tablespoons chopped flat leaf parsley
1 1/2 lbs ground beef
salt and pepper
2 tablespoons vegetable oil
2 tablespoons butter
4 hamburger buns, split and toasted
lettuce, onion slices and condiments, for serving
Directions
In a small bowl, using a fork, mash together the blue cheese and cream cheese until smooth. Stir in the parsley. Divide the mixture into 4 disks about 1 1/2 inches across. Cover tightly with plastic wrap and refrigerate for at least 20 minutes.

In a large bowl, season the beef with salt and pepper and mix well. Form into 4 equally sized patties about 3/4 inch thick. Form a deep cavity in the center of each beef patty. Place a cheese disk in each cavity and pull the meat together to completely cover the cheese.

In a large skillet, heat the oil and butter over medium-high heat. Add the burgers and cook, about 4 minutes on each side for medium. Serve on the buns with the lettuce, onion and condiments.

Cajun Chicken Avocado Burgers

admin — Fri, 10 Jul 2009 16:42:12 +0000

Ingredients
4 skinless chicken breasts
2 tablespoons olive oil
4 slices
smoked bacon
2 avocados
4 ciabatta rolls
4 slices cheese, choose your favourite
baby spinach leaves, 4 small handfuls
mayonnaise, to serve (optional)

Cajun Seasoning
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon paprika
Directions
Mix the Cajun seasoning ingredients together with a good freshly ground black pepper and a
sprinkling of salt. Set aside in a large dish. Gently flatten out the chicken (tap it
gently with a rolling pin between two pieces of cling film), then drizzle with half of the
oil and toss into the seasoning until completely coated. Heat the remaining oil in a large
frying pan. Cook the chicken for 5 minutes on each side, until firm. Push to one side of
the pan, then fry the bacon for a few minutes until cooked (of course you could always grill it!). While the chicken is cooking,start the avacado.
Halve, stone, peel and slice the avocados. Cut the ciabattas in half and toast the cut side of the buns. Cover the tops of the buns with cheese and grill until melted. Spread the bottom half of the bun with mayo (if using). Top with a handful of spinach, then a rasher of bacon. To keep the avocado in place, slice the chicken then alternate between a slice of avocado and chicken (I just cut almost through the chicken and push a slice of avocado into it). Top with the bun with melted cheese, press down lightly and serve with your favorite fries and salad!

SOPRANOS ITALIAN-STYLE BURGER

admin — Tue, 07 Jul 2009 21:18:30 +0000

Burger Ingredients: 1 lb ground pork

(ABC News)
1 lb ground beef

½ lb pancetta

6-8 cloves of garlic (chopped)

1 medium onion (chopped)

2 tbsp extra virgin olive oil

½ cup Worcestershire sauce

¼ cup chopped fresh basil

¼ cup chopped fresh parsley

½ cup grated carrot

¼ cup grated Parmesan cheese

¼ cup grated asiago cheese

½ cup crumbled goat cheese

Ground black pepper to taste

Salt to taste

1 tsp oregano

Splash of red wine (Cabernet, if available)

Topping Ingredients: 1 healthy slice of fresh mozzarella cheese

1 roasted red pepper

1 slice “joisy” beefsteak tomato

red tip curly lettuce

2 basil leaves

2-3 arugula leaves

2 anchovy filets

homemade fresh Genovese style pesto sauce

“Whacking” Ingredients: Pinch of paprika

Pinch of grated Parmesan cheese

Pinch of salt and black pepper

All “laid to rest” on a seeded Kaiser roll

Directions:

Add 2 tbsp. of extra virgin olive oil to a medium hot 12-inch skillet. Add the chopped pieces of pancetta to the skillet and saute, do not brown. Add chopped onion and saute until sweated. Add the chopped cloves of garlic, and saute the mixture until garlic becomes fragrant. Remove from heat, and immediately add the chopped basil. Allow mixture to cool.

Combine beef, pork and pancetta mixture in a large mixing bowl. Then add the following burger ingredients: carrot, parsley, Parmesan/asiago/goat cheeses, Worcestershire sauce, oregano, ground black pepper/ salt to taste and a splash of wine! Combine all the ingredients, using a large rubber spatula (not by hand). Refrigerate the entire mixture in clear plastic wrap for at least 90 minutes.

Preheat and season grill. Form ½ lb patties and grill on each side for 6-8 minutes. Remove from grill.

COOK’S NOTE: You may add slab of fresh mozzarella cheese now and melt over the top of the burger in broiler OR just enjoy the burger with the fresh mozzarella as is, cold from the refrigerator!

TO ASSEMBLE: Spread both sides of Kaiser roll with homemade pesto sauce. Add red leaf lettuce and place patty on top. Place the slice of tomato and healthy slab of fresh mozzarella cheese, then top with fresh arugula, basil, roasted red pepper and finally, thin filets of anchovies! You finally “whack” the soprano’s burger (or in Emeril’s words, “BAM” the burger) with a pinch of paprika, oregano, grated Parmesan cheese, salt and ground black pepper.