Burgersinapouch Recipes

EPIC BEEF BURGER WITH A HOMEMADE BRIOCHE BUN

Steps:

• Let the ground beef rest outside the fridge for 15 minutes.
• Put the ground meat in a large bowl and add paprika, thyme and garlic.
• Wash your hands in cold water. Quickly and gently mix the ground meat and spices without over handling.
• Divide the meat in four and form the burgers by hand, once again do not over handle or press the meat too much. This step helps keep the burgers juicy.
• Place the formed burgers on a tray and refrigerate for 30 minutes.
• Pre-heat the bbq to 500 ºF. Keep one end burner lower than the others.
• Clean and oil the grill. Use a cloth and tongs to avoid burning your hands.
• Remove the tray from the fridge.
• Add salt and pepper on both sides of the burger.
• Slightly press the centre of each burger with your thumb to avoid ballooning on the grill.
• Place the burgers on the hot grill and close the lid. Cook for 4 minutes without turning.
• Open the BBQ lid and flip the burgers. Cook for another 4 minutes with the lid closed.
• Open the lid and flip the burgers once more and transfer them to the cooler side of the grill.
• Cook for another 3 minutes.
• Open the lid and place the burgers on your favourite burger buns (homemade brioche in our case).
• Top with awesome topping and enjoy!

PERFECT BURGER RECIPE

Steps:

• Slice, and prepare all of your burger toppings and sauces.
• Spread the cut-side of the bun with softened or melted butter and toast the cut side on a skillet or on the grill until golden brown. You can toast the bun ahead or in the last couple of minutes with the burgers on the grill. Toasting the bun adds great flavor and prevents a soggy bun.
• Preheat grill to medium heat. Divide beef into 4 portions and form patties that are about 1/2" thick and 1" wider than the burger buns. Season patties generously with salt and pepper.
• Grill burger patties (indent-side-up) covered for 3-5 min each side on the grill. Flip burgers when juices are accumulating on top of burger and you have a good sear. Apply cheese in the last 1-2 minutes of grilling then cover with lid and cook until internal temperature of beef reaches 160˚F.

BURGERS IN A POUCH

Steps:

• Lay out the foil and in the center of each.
• Put a pat of margarine.
• Lay on 1 onion slice and push a burger patty on to it.
• Stack a sliced carrot on one side of the Burger.
• Stack a sliced potato on the opposite side.
• I like to set them on their edge and push them into the burger.
• Salt and pepper to taste and top with another pat of margarine.
• Fold 2 sides to the center and roll to top of Burger.
• Fold up the 2 remaining edges to make a pouch.
• Grill till carrots and potatoes are fork tender, about 30 minutes.
• Or bake at 350 deg for about 30 minutes.
• Great warmed up in the microwave.

AWESOME BURGER SAUCE

Steps:

• Combine all the ingredients in a small mixing bowl.
• Use immediately or transfer to an airtight container and refrigerate until ready to use. Keeps well refrigerated for several days.

THE BEST BURGER SAUCE

Steps:

• Combine all ingredients in a small bowl and stir to combine.
• Cover with plastic wrap and refrigerate for at least one hour.

CHICKEN BURGERS

Steps:

• Combine chicken, bread crumbs, milk, chopped green onions, Worcestershire sauce and salt and pepper and form into patties.
• barbecue or fry for approximately 5 minutes per side or until meat thermometer registers 165°F (74°C).
• Serve on a whole wheat bun or in a pita shell garnished with sliced tomato, cucumber, green onion, lettuce and mayonnaise.

BEST HAMBURGER PATTY RECIPE (GRILLED OR STOVETOP)

Steps:

• Set out a large mixing bowl. Add in the ground beef, crushed crackers, egg, Worcestershire sauce, milk, salt, garlic powder, onion powder, and pepper. Mix by hand until the meat mixture is smooth, but stop once the mixture looks even. (Overmixing can create a dense heavy texture.)
• Press the meat down in the bowl, into an even disk. Use a knife to cut and divide the hamburger patty mixture into 6 - 1/3 pound grill or skillet patties, or 12 thin griddle patties.
• Set out a baking sheet, lined with wax paper or foil, to hold the patties. One at a time, gather the patty mix and press firmly into patties. Shape them just slightly larger than the buns you plan to use, to account for shrinkage during cooking. Set the patties on the baking sheet. Use a spoon to press a dent in the center of each patty so they don't puff up as they cook. If you need to stack the patties separate them with a sheet of wax paper.
• Preheat the grill or a skillet to medium heat. (Approximately 350-400 degrees F.)
• For thick patties: Grill or fry the patties for 3-4 minutes per side.
• For thin patties: Cook on the griddle for 2 minutes per side.
• Stack the hot patties on hamburgers buns, and top with your favorite hamburgers toppings. Serve warm.

FRENCH DIP BURGERS

Steps:

• Preheat the oven to 400 degrees F.
• For the caramelized onions: Heat the oil in a large cast-iron pan over medium heat, add the onions and cook, stirring occasionally, until soft and caramelized, about 10 minutes. Season with salt and pepper to taste, add the garlic and thyme and continue to cook for 3 minutes. Transfer to a plate and set aside. Reserve the cast-iron pan.
• For the beef broth: Combine the beef broth, thyme and some salt and pepper in a medium saucepan over medium heat until the broth is warmed through and begins to take on the thyme flavor, 5 to 10 minutes. Remove the thyme and season with more salt and pepper to taste. Transfer to a bowl and top with more thyme leaves. Keep warm.
• For the burgers: Divide the meat into 4 equal portions (about 6 ounces each). Shape each portion with your hands into a rectangular patty to match the shape of the hoagie rolls, about 3/4 inches thick. Sprinkle both sides of each burger with salt and pepper.
• Place the hoagie rolls cut-side up on a baking sheet, brush the cut sides with some canola oil and sprinkle with salt and pepper. Toast in the oven until golden brown, 4 to 5 minutes.
• Heat the same cast-iron pan over high heat. Add the canola oil and let heat until it begins to shimmer. Put the burgers in the pan and cook, flipping once, until golden brown on both sides and cooked to medium doneness, about 8 minutes total.
• Top each burger with 2 slices of cheese. Carefully add 1/4 cup of water to the pan and immediately cover tightly with a lid. (If using a griddle, do one at a time and use a sandwich dome or stainless-steel bowl to cover.) Count to 10. Lift lid or dome to make sure that the cheese is totally melted (if not, cover again and count 5 seconds longer.)
• Place the burgers on the bottom rolls and top with a large spoonful of the caramelized onions and the top rolls. Serve with the warm beef broth on the side for dipping.