Burger Brothers Burger Blend Recipes

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EASY HAMBURGERS



Easy Hamburgers image

These easy hamburgers come together in a snap. Grill and then add your favorite toppings. -James Schend, Taste of Home Deputy Editor

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 5

1-1/3 pounds ground beef
3/4 teaspoon salt
1/4 teaspoon pepper
4 hamburger buns, split and toasted
Optional toppings: Lettuce leaves, sliced tomato, sliced onion, bacon and mayonnaise

Steps:

  • Shape ground beef into four 3/4-in.-thick patties. Just before grilling, sprinkle with salt and pepper. Grill burgers, covered, over medium heat until a thermometer reads 160°, 5-7 minutes on each side. Top bun bottoms with burgers. If desired, serve with lettuce, tomato, onion, bacon and mayonnaise.

Nutrition Facts : Calories 265 calories, Fat 13g fat (5g saturated fat), Cholesterol 62mg cholesterol, Sodium 495mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 1g fiber), Protein 21g protein.

MUSHROOM AND BEEF BLENDED BURGERS FOR THE GRILL



Mushroom and Beef Blended Burgers for the Grill image

Not all blended beef and vegetable burgers are sturdy - or flavorful enough - to stand up to the grill. Our version is packed with meaty mushrooms and sweet potato, and is crowned with bold toppings like pepper jack, charred poblanos, pickled jalapenos and a grilled-scallion mayo. A little egg and cornstarch help the patty stay together on its journey on and off the grates, resulting in a juicy burger everyone will love.

Provided by Food Network Kitchen

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 15

4 ounces sweet potato, peeled and diced (from 1/2 small sweet potato)
4 ounces cremini mushrooms, trimmed and quartered
1 pound ground beef (20 percent lean)
1 large egg, lightly beaten
2 teaspoons cornstarch
Kosher salt and freshly ground black pepper
1 bunch scallions (about 6 small)
1 medium poblano, halved lengthwise, stem and seeds removed
1 tablespoon canola oil, plus more for the grill grates
4 seeded hamburger buns, split
4 slices pepper jack cheese (about 2 ounces)
1/3 cup mayonnaise
Finely grated zest and juice from 1/2 lime
1/4 cup pickled jalapeno slices
4 pieces green leaf lettuce

Steps:

  • Preheat a grill for medium-high heat.
  • Pulse the sweet potato in a food processor until evenly and finely chopped, scraping down the sides of the bowl with a rubber spatula as needed, about 10 pulses. Transfer to a large bowl. Pulse the mushrooms in the food processor until evenly and finely chopped, scraping down the sides of the bowl with a rubber spatula as needed, about 8 pulses. Add to the sweet potato along with the ground beef, egg, cornstarch, 1 teaspoon salt and a few grinds of pepper, then mix with your hands until combined. Form the meat mixture into 4 patties, each about 4 inches in diameter. Season each side with a good pinch of salt and a few good grinds of pepper; set aside.
  • Toss the scallions and poblano with the oil. Grill the scallions until lightly charred, turning halfway through with grilling tongs, 1 to 2 minutes. Transfer to a cutting board. Grill the poblano, turning occasionally, until charred all over and tender, about 8 minutes. Transfer to cutting board. Grill the hamburger buns until lightly toasted and have some grill marks, about 30 seconds. Transfer to a serving platter.
  • Brush the grill grates with some oil. Place the patties on the grill and cook, undisturbed (and with the grill uncovered), until the first side has developed nice grill marks, 3 1/2 to 4 minutes. Carefully flip the burgers with a metal spatula and continue to cook until well browned all over, about 2 minutes more. Top each burger with 1 slice of cheese, then cover and cook until the cheese has melted and the burger has reached medium doneness, about 1 minute more. Transfer to the bottom bun halves.
  • Thinly slice the scallions and place in a small bowl. Stir in the mayonnaise, lime zest and juice, a good pinch of salt and a few grinds of pepper. Spread the mixture on the top bun halves. Thinly sliced the poblano, then divide among the burgers. Top evenly with the pickled jalapenos and lettuce. Sandwich with the top bun halves.

BURGER BROTHERS BURGER BLEND



Burger Brothers Burger Blend image

If you like to grind your own meat, then definitely try this blend. If you haven't before, it's so easy. The texture is unlike meat you find at the store. It's drier and not as greasy. Before grinding, you want to make sure the meat is cold, but not frozen. It will make grinding easier and create a finer grind. We turned the meat...

Provided by alan shulver

Categories     Burgers

Number Of Ingredients 3

12 oz boneless beef sirloin, trimmed of gristle, cut into one inch cubes
10 oz beef brisket, trimmed, cut into one inch cubes
10 oz boneless beef short rib, trimmed, cut into one inch cubes

Steps:

  • 1. Place the bowl and the blade of your food processor in the freezer for an hour.
  • 2. Place the meat cubes on a cookie sheet keeping space between each piece, place the tray in the freezer for 10 minutes, just til the meat is firm but not frozen.
  • 3. In a large bowl combine the chilled meats and toss to mix.
  • 4. Working in two batches, place the meat cubes in the food processor and pulse until a medium fine grind is achieved, about 8 to 10 1 second pulses. Scrape down the sides of the processor as necessary.
  • 5. Use the ground meat immediately or cover the bowl and refrigerate until ready to use. Use in your favorite recipe or use one of my burger recipes.

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