Bordertown Burgers With Spicy Onions Recipes

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GRILL A JUICY BURGER WITH THE ONLY RUB YOU'LL EVER NEED!



Grill a Juicy Burger With the Only Rub You'll Ever Need! image

Want to ensure juicy great tasting burgers for barbecuing? Try this! This is a basic recipe, actually more of a technique. Season with the rub to kick it up, or use your own. From Woman's Day magazine, they say to feed your friends and you'll get a reputation for the best burgers in town.

Provided by Sharon123

Categories     Meat

Time 30m

Yield 5 1/4 pound patties

Number Of Ingredients 12

3/4 lb ground sirloin
1/2 lb ground chuck
3 tablespoons crushed ice
seasoning, : (The Only Rub You'll Ever Need)
1 teaspoon cumin
1 teaspoon oregano
2 teaspoons garlic powder
2 teaspoons onion powder
1 tablespoon chili powder
1 tablespoon kosher salt
1 tablespoon paprika
1/4 cup firmly packed brown sugar

Steps:

  • Combine sirloin with the ground chuck and crushed ice.
  • Divide into 5 quarter pound patties, sprinkle with rub if desired, and grill to your liking.
  • The sirloin makes them lower in fat, the chuck gives them more flavor and the ice keeps them moist.
  • To make the rub combine seasonings and place in a jar. Use to sprinkle on chicken, fish, pork or beef before grilling.
  • Makes about 2/3 cup and seasons about 4 pounds of meat. Enjoy!

BISON BURGERS WITH CABERNET ONIONS AND WISCONSIN CHEDDAR



Bison Burgers With Cabernet Onions and Wisconsin Cheddar image

Bison (buffalo) meat is very lean and is a healthier alternative to beef. The Cabernet onions nicely complement the burgers. From Bon Appetit, February 2009.

Provided by swissms

Categories     Meat

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil, divided
3 cups sliced onions (about 2)
3/4 cup dry red wine (such as Cabernet Sauvignon)
1 lb ground buffalo meat (bison)
2 tablespoons chopped shallots
1/4 teaspoon coarse kosher salt
1/4 teaspoon dried thyme
4 hamburger buns
6 ounces sliced wisconsin white cheddar cheese
2 -3 tablespoons Dijon mustard (to taste)
1 small head escarole, leaves separated

Steps:

  • 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. (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 on top pf burgers, dividing equally. Cover with bun tops; press lightly.

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