Big Batch Burgers Recipes

HOMEMADE BIG MASSIVE BURGER RECIPE BY TASTY

Steps:

• Roll half of the beef mince into a ball and pat it down until a finger thick, bigger than palm size patty. Repeat with remaining beef.
• Fry both patties with salt and pepper for 2 and a half minutes a side. Add 1 cheese single to one of the patties.
• Toast the burger buns on a dry pan on medium heat until one of the sides is golden brown.
• Mix all the sauce ingredients and set aside.
• Time to build this bad boy! Spread burger sauce on a bun, sprinkle diced onion, shredded lettuce, place the patty with cheese, place another slice of bun.
• Then more sauce, more onion, shredded lettuce, gherkin slices, another patty, and the last slice of bun!
• Dig in and get lovin' it!
• Nutrition Calories: 1774 Fat: 131 grams Carbs: 69 grams Fiber: 7 grams Sugars: 17 grams Protein: 74 grams
• Enjoy!

BIG BAD BURGERS

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Melt butter in a skillet over medium-low heat. Cook and stir onion and mushrooms in melted butter until the onions are very tender and beginning to brown, 10 to 15 minutes. Sprinkle brown sugar over the mixture and continue cooking until the onions caramelize, 5 to 10 minutes more; remove from heat and set aside.
• Mix ground beef, egg, bread crumbs, horseradish, steak sauce, Worcestershire sauce, garlic, dried onion, salt, and black pepper in a bowl; shape into 4 patties about 6 inches wide and 1/2 inch thick.
• Cook burgers on preheated grill until completely browned, about 3 minutes per side. Reduce heat to medium and cook burgers another 3 minutes per side, topping each burger with a slice of pepperjack cheese for the last minute of cooking.
• Top each burger with about 1/4 of the mushroom and onion mixture, 3 pieces of bacon, and 1 tablespoon guacamole to serve.

BIG-BATCH CHEESEBURGER BAKE

Steps:

• Heat oven to 375°F. Generously spray bottom and sides of 15x10x1-inch pan with cooking spray. In 12-inch skillet, cook beef and onions over medium heat, stirring occasionally, until beef is thoroughly cooked; drain. Stir in soup, vegetables and milk.
• In large bowl, stir Bisquick mix and water until moistened. Spread evenly in pan. Spread beef mixture over batter. Sprinkle with cheese.
• Bake uncovered 35 minutes.

BIG BATCH BURGERS

Steps:

• Add all the ingredients into a large mixing bowl. Use your hands (or wooden spoon) to thoroughly mix all the ingredients together. Set aside. Line a 13 x 9-inch rimmed baking sheet pan with aluminum foil.
• Burgers or sliders
• Add all of the meat mixture to the baking sheet. Use your hands to press the meat mixture out so it fills the sheet pan entirely and evenly. You should have one compact piece of meat with no cracks. To make burgers, cut the beef with a sharp paring knife into 12 equal squares. To make sliders, cut the meat into 24 equal squares. Bake in a 375˚F oven for 15 to 20 minutes. Remove from oven and drain off any liquid that has accumulated on the pan. Break the burgers (or sliders) along the cut edges and serve or cool and store, covered in the fridge for up to 3 days. Or wrap each burger/slider individually in foil and freeze in a sealed container for up to 3 months. Makes 12 burgers or 24 sliders.
• Square Meatballs
• Add all the meat mixture to the baking sheet and form it into a 9 x 7-inch rectangle about 1-inch thick. Score the meat ½-inch deep into 48 equal squares (8 x 6). Bake for 25 minutes or until cooked all the way through. Remove from oven and drain any liquid that has accumulated on the pan. Separate into the square meatballs and serve or cool and store covered in the fridge for up to 3 days. To freeze: divide into meal-portions and store in sealed container in the freezer for up to 3 months. Makes 12 servings (4 meatballs each)

BIG-BATCH GLUTEN-FREE BEEF BURGERS

Steps:

• In a blender, combine onion, garlic, and eggs; blend until smooth.
• Combine with remaining ingredients and stir until well combined.
• Shape into 24 patties. Fry, barbecue, or bake as desired.
• These can be frozen, separated with sheets of waxed paper or parchment, before or after cooking.