PATTY MELT
The patty melt is a traditional cheeseburger with caramelized onions on sliced rye bread that's been enjoyed since the 40's.
Provided by Kyle
Time 35m
Number Of Ingredients 8
Steps:
- Cut onion in half and then slice.
- Mix ground beef with Worcestershire sauce, salt and pepper. Form into 4 patties and set aside.
- Butter both sides of your bread slices.
- Melt 2 tablespoons of butter in a skillet at med-low heat. Add onion. Cook for about 20-25 min stirring occasionally until softened and browned.
- While onions are cooking, place a large skillet over medium heat. Toast bread in the pan on both sides.
- In the large skillet, melt 2 tablespoons of butter at medium heat. Cook burgers for about 3-4 min on one side and flip. Continue cooking until done (140F for medium) usually another 3-5 minutes.
- Once nearly done add cheese to burger. Cover to melt.
- Stack up your burgers and enjoy!
CARAMELIZED ONION BURGERS
An excellent grilled burger from the Southern Living's cookbook "30 Years of Our Best Recipes".
Provided by Lvs2Cook
Categories Meat
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cook onions and sugar in hot oil over low heat 20 to 25 minutes until onion is caramelized, stirring often. Stir in the 1/4 cup water, vinegar, and 1/4 teaspoon of the salt. Set aside and keep warm.
- Combine beef, parsley, tomato paste, Worcestershire sauce, 1/2 teaspoon salt, and pepper. Shape into 4 patties.
- Grill over medium-hot heat until beef is no longer pink.
- Serve on buns with caramelized onions, tomato slices and lettuce.
Nutrition Facts : Calories 291.6, Fat 12, SaturatedFat 2.7, Cholesterol 14.4, Sodium 755.3, Carbohydrate 36.8, Fiber 3.5, Sugar 11.3, Protein 9.9
CARAMELIZED BEER-ONION AND BACON BURGERS
Enjoy this beer-onion burger featured with bacon, ground beef and lettuce - a cheesy dinner!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 4
Number Of Ingredients 10
Steps:
- In 10-inch skillet, heat 1 tablespoon bacon drippings over medium-high heat. Add onions; cook about 15 minutes, stirring frequently, until softened.
- Reserve 1/2 cup of the beer. Stir remaining beer into onions. Heat to boiling; reduce heat to medium and simmer uncovered, stirring occasionally, until onions are golden and liquid has evaporated, about 30 minutes. Cool.
- Meanwhile, roughly chop 4 slices of the cooked bacon; set aside. Roughly chop half of the onion mixture; stir into chopped bacon.
- In medium bowl, stir chopped onion and bacon mixture into beef. Add salt and pepper. Shape beef mixture into 4 large patties, thinner at center and thicker at edges for even cooking.
- In 10-inch skillet, heat remaining bacon drippings over medium-high heat. Add patties; cook 8 minutes for medium-rare, 10 minutes for medium, 12 minutes for medium-well, turning once. After turning, add reserved 1/2 cup beer to burgers, then top burgers with cheese. Cover skillet to melt cheese.
- Place burgers on bun bottoms; top with lettuce leaves, tomato slices, and remaining caramelized onions. Cut remaining 4 slices bacon in half; crisscross 2 pieces on top of onions on each burger, and cover with tops of buns.
Nutrition Facts : Calories 620, Carbohydrate 30 g, Cholesterol 145 mg, Fiber 2 g, Protein 46 g, SaturatedFat 14 g, ServingSize 1 Burger, Sodium 1090 mg, Sugar 5 g, TransFat 2 g
BREW BURGERS WITH CARMELIZED ONIONS
This 4th of July Try something Different, Add a Brew of your Favorite Beer, This makes Your Burgers a delight. Add some Carmelized Chipotle Onions, and you have a down Right wonderful Flavored Burger. This is a Real Man's Burger, Ladies too. I Borrowed this Idea from McCormicks Spices, along with their Photo. Mine disappeared...
Provided by FREDA GABLE
Categories Burgers
Time 40m
Number Of Ingredients 14
Steps:
- 1. Melt Butter in large fry pan over Med Heat. Add Onions add 1 tsp Marinade mix add chipole Chile pepper. Cook and stir about 7-8 min. or til onions are golden brn.
- 2. Add: 2 TBS BEER ADd: Brn. Sugar Cook and stir 1-2 More Minutes until beer has evaporated, Set aside.
- 3. Mix the remaining Marinade the Remaining 1/3 C Beer, Worchestershire sauce, in a large Bowl. Blend well ADD: Burger, Mix Lightly, Now, Shape into 6 burger Patties.
- 4. Heat Your Grill to Med. Grill over Med Heat 4-6 min per side. ( DO NOT SMASH BURGERS while Cooking) We want all the Juices in these Burgers. ADD; Slice of Cheese, 1 Min. Before cooking time is ended. Toast Your Buns on the gril, open side down, about 30 Sec. or til golden Brn. Serve Your Burgers on toasted Buns Add: Carmelized Onions on top, then Garnish with all your favorite Condiments & goodies. ENJOY a GREAT 4TH of July BBQ. .
- 5. PERSONAL NOTE: TIP! I like to Mix this all up, and Make my patties the Morning Before the BBQ. COVER well, Keep in refer till 30 min before grilling, Remove from Refer. Now We are Ready to grill. We Grill over Charcoal, we Just like that Flavor. Saves a ton of time doing it like this.
CHICKEN BURGERS WITH CARAMELIZED ONIONS
Chicken burger with caramelized onions, ham, Swiss cheese, and a sweet/hot mustard! My fiance, Dan, created this delicious burger, so we call it "The Danburger." The flavor is amazing. We serve it with baked sweet potato wedges.
Provided by Allison
Categories Main Dish Recipes Burger Recipes Chicken
Time 35m
Yield 4
Number Of Ingredients 15
Steps:
- Coat the bottom of a large cast iron skillet with oil. Turn heat to high and wait until oil is hot but not smoking. Add onions and cook for 1 minute. Reduce heat to low or medium-low. Continue to cook, flipping onions every 8 minutes and adding oil if necessary to keep them moist, until dark and caramelized, 25 to 30 minutes.
- While the onions are caramelizing, preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Combine ground chicken, bread crumbs, diced ham, egg, bell pepper, onion powder, garlic powder, salt, and pepper in a large bowl. Mix to combine, being careful not to work the meat too much. Form into 4 patties.
- Grill on the preheated grill over direct heat until cooked through, 4 to 5 minutes per side, adding a slice of Swiss cheese to each in the last minute. An instant-read thermometer inserted into the center of the burgers should read at least 165 degrees F (74 degrees C).
- Spread butter on the inside of the hamburger buns and grill, face-down, until toasty, about 3 to 5 seconds.
- Place the patties with cheese on the bottom buns, top with caramelized onions, spread mustard on the top buns, and serve.
Nutrition Facts : Calories 764.6 calories, Carbohydrate 43.3 g, Cholesterol 163.1 mg, Fat 46.8 g, Fiber 3.2 g, Protein 46.2 g, SaturatedFat 14.1 g, Sodium 1197.8 mg, Sugar 9.1 g
SMASHED HAMBURGERS WITH CARAMELIZED ONIONS
Steps:
- Heat 2 tablespoons oil in a large (12-inch) sauté pan over medium heat, add the onions, and cook for 8 to 10 minutes, stirring occasionally, until the onions are tender and starting to brown. Add the sugar, reduce the heat to low, and cook for 10 to 15 minutes, stirring occasionally, until the onions are browned and caramelized. Add the vinegar and cook for 30 seconds to deglaze the pan.
- Meanwhile, combine the dry mustard, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper in a small bowl. Place the ground beef in a medium bowl and sprinkle on the mustard mixture. With your fingers, lightly work the mustard into the beef and shape into four 1-inch-thick patties. Place them on a plate and freeze for exactly 15 minutes.
- Heat a large (12-inch) cast-iron skillet over medium-high heat and add 1 1/2 tablespoons oil. From the freezer, place the burgers directly in the hot skillet. With a large metal spatula, firmly press each burger into the pan. Cook the burgers for 2 1/2 to 3 minutes, without moving them, so the bottoms get browned and crusty. Flip the burgers, then spoon on the onions and sprinkle the Gruyère on top. Place a lid on the skillet and cook the burgers for 1 1/2 to 2 minutes, until the cheese is melted and the burgers are medium-rare inside. Place one burger on each roll and serve hot with ketchup on the side.
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- Melt butter in large skillet on medium heat. Add onions, 1 teaspoon of the marinade mix, and chipotle chile pepper; cook and stir 7 to 8 minutes or until onions are golden brown. Add 2 tablespoons of the beer and sugar; cook and stir 1 to 2 minutes or until beer has evaporated. Set aside.
- Mix remaining marinade mix, remaining 1/3 cup beer, and Worcestershire sauce in large bowl until well blended. Add ground beef; mix lightly. Shape into 6 patties.
- Grill over medium heat 4 to 6 minutes per side or until burgers are cooked through. Add cheese slices to burgers 1 minute before cooking is completed. Toast rolls on the grill, open side down, about 30 seconds or until golden. Serve burgers on toasted rolls with caramelized onions. Garnish with desired toppings and condiments.
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- Note: 1 lb of ground beef can either make 2 big burger patties or 3 smaller. You can also divide the ground beef into 6 sliders. Size of patties will affect cook time. Onions will take the most time to cook so start them first.
- Slice onion thinly. Add some vegetable oil to the preheated pan and add sliced onions. Season with salt and add sugar. Mix well and let onions slowly cook, stirring occasionally, until golden color is reached. Add 1/4 cup of beer, stir, and let onions cook until liquid is pretty much cooked out. Take off heat.
- Preheat a cooking pan over medium heat and add some vegetable oil. Form patties out of ground beef, working them as quickly and you can. Salt and pepper each side and add them to the heated pan. Cook on each side until burgers almost reach your desired temperature. Add about 3 tablespoons of beer to the pan and let burgers finish cooking on each side.
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- Melt butter in a large frying pan on medium heat; add onion and jalapeno. Cook, stirring occasionally, until onions and jalapenos are soft and slightly caramelized, about 10 minutes.
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- Combine bulgur and 1/4 cup boiling water in a small bowl; let stand until most of the water is absorbed, 20 to 30 minutes.
- Meanwhile, heat oil in a nonstick skillet over medium-low heat. Add onions and sugar; cook, stirring occasionally, until the onions are very tender and golden, about 15 minutes. Stir in 2 tablespoons water, vinegar and 1/8 teaspoon salt. Keep warm over very low heat, stirring occasionally.
- Preheat the grill or broiler to high. Combine the bulgur, beef, tomato paste, parsley, the remaining 1/8 teaspoon salt and pepper in a medium bowl; knead thoroughly to combine. Shape into two 3/4-inch-thick patties. Grill or broil on a lightly oiled rack until browned and cooked through, about 5 minutes per side. Place the patties on buns, top with the caramelized onions and garnish with lettuce.
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