Bundt Pan Burger Recipes

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BURGER-IN-A-BUNDT !



Burger-In-A-Bundt ! image

Make and share this Burger-In-A-Bundt ! recipe from Food.com.

Provided by Wildflour

Categories     One Dish Meal

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 15

2 cups flour
2 cups instant potato flakes
1 teaspoon salt
3/4 cup butter or 3/4 cup margarine
1 cup milk
1 teaspoon minced dried chives
2 lbs lean ground beef
3/4 cup instant potato flakes
1/2 cup chopped onion
1 teaspoon salt
1/2 teaspoon pepper
1/2 cup catsup
2 tablespoons prepared mustard, start with 1 Tbl. first, taste, then add from there if desired
2 (11 ounce) cans condensed cheddar cheese soup
8 ounces extra-sharp cheddar cheese, grated (optional)

Steps:

  • Preheat oven to 400 degrees.
  • Lightly spoon flour into a measuring cup; level off.
  • In large bowl, combine flour,potato flakes and salt.
  • Cut in butter until crumbly.
  • Stir in chives.
  • Stir in milk to form dough.
  • Using back of spoon, form crust by pressing dough up 3/4 of sides of 10 or 12-cup greased and lightly floured Bundt pan.
  • In very large frying pan or Dutch oven, brown ground beef; drain.
  • Stir in remaining filling ingredients; blend well.
  • Spoon into crust.
  • Bake 30 - 40 minutes.
  • Cool upright in pan 10 minutes; invert onto serving plate.
  • Serve with additional catsup and mustard, if desired. 10 - 12 servings.
  • Tips:.
  • Recipe may be halfed for 6-cup Bundt pan. Decrease baking time 10 minutes.
  • You can also kick this up a knotch by adding/subbing BBQ sauce, cayenne pepper, hot sauce, green chilies, diced tomatoes (fresh or canned/drained), sweet or dill pickle relish, cooked/crumbled bacon, etc -- .

Nutrition Facts : Calories 539.4, Fat 29.3, SaturatedFat 16.3, Cholesterol 113.3, Sodium 1276.6, Carbohydrate 42.7, Fiber 2.6, Sugar 4.1, Protein 26.1

GRILLED SHEET PAN BURGER BAR



Grilled Sheet Pan Burger Bar image

How do you put together a burger bar without running back and forth from the kitchen to the grill? Easy: Cook everything (toppings included) outside. In this recipe, a sheet pan is the hero of the day, making the perfect surface for searing bacon at the same time you roast your mushrooms, peppers and onions.

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 burgers

Number Of Ingredients 15

1/2 cup mayonnaise
2 tablespoons ketchup
1 to 2 tablespoons sriracha
4 green leaf lettuce leaves
1 large tomato, sliced
Dill pickle spears, for serving
2 pounds lean ground beef
Kosher salt and freshly ground black pepper
4 strips bacon
2 portobello mushrooms, stemmed and sliced
2 sweet onions, sliced into 1/4-inch rounds
2 poblano peppers, seeded and sliced into 1/4-inch rounds
8 slices American cheese
4 brioche hamburger rolls, split
Potato chips, for serving

Steps:

  • For the spicy mayo: Combine the mayonnaise, ketchup and sriracha in a small bowl and mix well. Set aside.
  • For the burgers and toppings: Prepare a grill for medium heat.
  • Put the lettuce, tomatoes and pickles on a cutting board or serving platter. Form the meat into 8 thin patties and season with salt and pepper.
  • Arrange the bacon, mushrooms, onions and peppers in 4 quadrants on a sheet pan. Season the vegetables with salt and pepper. Put the pan on the grill, cover and cook until the bacon begins to turn golden on the bottom, about 10 minutes. Using tongs, flip the bacon and toss the vegetables in the bacon drippings. Cover and continue to cook until the vegetables are soft and the bacon is crispy, about 10 minutes more. Move the pan to the side of the grill off the heat to keep warm while you cook the burgers (if you have a small grill, remove the pan entirely).
  • Grill the burgers until browned on the bottom, about 3 minutes. Flip and cook on the second side 2 minutes. Top each burger with a slice of cheese, cover and cook until the cheese melts and the patties are browned on the bottom and cooked to the desired doneness, about 2 minutes for medium rare. Toast the rolls on the grill during the last 2 minutes of cooking.
  • Stack 2 patties on the bottom half of each roll. Serve with the spicy mayo, lettuce, tomatoes, cooked toppings and potato chips.

CRUNCHY TACO RING RECIPE BY TASTY



Crunchy Taco Ring Recipe by Tasty image

Here's what you need: olive oil, large white onion, red bell pepper, jalapeño, ground beef, taco seasoning, lime, flour tortillas, nonstick cooking oil spray, shredded cheddar cheese, tortilla chips, shredded monterey jack cheese, salsa

Provided by Julie Klink

Categories     Appetizers

Yield 8 servings

Number Of Ingredients 13

1 tablespoon olive oil
1 large white onion, diced
1 red bell pepper, diced
1 jalapeño, seeded, diced
1 lb ground beef
1 packet taco seasoning
1 lime, juice
10 flour tortillas
nonstick cooking oil spray
1 ½ cups shredded cheddar cheese
2 cups tortilla chips, crushed
1 ½ cups shredded monterey jack cheese
salsa, for serving

Steps:

  • Preheat the oven to 350˚F (180˚C).
  • In a large skillet over medium heat, heat the olive oil. Add the onion and cook, stirring occasionally until caramelized, about 10 minutes. Add the red bell pepper and jalapeño. Cook until softened, about 3 minutes.
  • Add the ground beef, breaking apart with your spoon, and mix into the other ingredients. Add the taco seasoning and the lime juice. Mix thoroughly, cover, and refrigerate until ready to use.
  • On a cutting board, place the stack of tortillas. Cut off two round sides of the tortillas, leaving a 4-inch (10-cm) wide middle section. Cut the middle section in half vertically.
  • Generously spray a bundt pan with nonstick spray.
  • Place the middle strips of tortilla in the bundt pan in a fanning pattern. Each tortillas strip should slightly overlap the previous strip. Sprinkle half of the cheddar cheese on top of the tortillas.
  • Spread half of the ground beef mixture on top of the cheese.
  • Place a third of the round strips of tortilla on top of the ground beef mixture in a fanning pattern. Sprinkle half of the Monterey Jack on top of the tortillas. Sprinkle the tortilla chips on top of the cheese.
  • Place another third of the round strips of tortilla on top of the chips in a fanning pattern. Sprinkle the rest of the cheddar cheese on top of the tortillas. Spread the rest of the ground beef mixture on top of the cheese. Sprinkle the rest of the Monterey Jack on top of the ground beef mixture. Place the rest of the tortillas on top of the cheese in a fanning pattern.
  • Bake for 45 minutes until crispy and browned.
  • Let cool for 20 minutes.
  • Place a plate on top of the bundt pan, and invert the ring onto the plate.
  • Slice and serve with salsa.
  • Enjoy!

Nutrition Facts : Calories 644 calories, Carbohydrate 61 grams, Fat 30 grams, Fiber 4 grams, Protein 29 grams, Sugar 4 grams

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