Corn Blue Burgers Recipes

PUB-STYLE CORNED BEEF BURGERS

Steps:

• For the caramelized onions: Place a large skillet over medium to medium-high heat. Add the butter, onions, 1 cup water and 1/2 teaspoon salt. Cook, stirring frequently, until the onions are soft and most of the water evaporates, about 12 minutes. Add the dry mustard, onion powder, coriander, allspice, cloves, 1/4 cup water and 1/4 teaspoon pepper. Cook, stirring occasionally, until the onions are browned and fragrant, about 5 minutes. Remove from the skillet, cover with aluminum foil to stay warm and set aside. Reserve the skillet.
• For the stout BBQ sauce: Add the sugar and tomato paste to the same skillet, spreading the mixture into an even layer. Cook until just bubbly, 30 seconds to 1 minute. Add the beer and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Whisk in the vinegar, coriander, dry mustard and 1/2 teaspoon salt. Bring the sauce to a simmer and cook until reduced by about a third, about 5 minutes. Meanwhile, mix together the cornstarch and 1 tablespoon water in a small bowl until smooth and free of clumps. Whisk the slurry into the sauce and simmer until it coats the back of a spoon, about 2 minutes more. Set aside.
• For the burgers: Rip the corned beef into small 2-inch pieces and place in the bowl of a food processor. Pulse until shredded into small pieces just larger than peas, then transfer to a large bowl. Using your hands, break the ground beef into small pieces over the corned beef. Add the dry mustard, 1 teaspoon salt and 1/2 teaspoon pepper and gently combine the mixture with your hands until thoroughly combined. Form the meat into four 1/2-inch-thick patties.
• To prepare the burgers, place a large cast-iron skillet over medium-high heat. Add the butter and melt. Once the bubbles subside, place the patties into the skillet and gently press down. Cook, undisturbed, until deeply browned on the edges, 2 to 3 minutes. Flip over. Mound 1/3 cup of the caramelized onions on top of each patty. Top each patty with 2 slices of cheese, allowing the cheese to hang over the sides of the onions. Cover the skillet and cook until the cheese fully melts and drapes over the burger, about 2 minutes. Remove the lid and continue to cook until the cheese gets a crispy, lacy edge, about 1 minute more. Place the patties onto the bottom halves of the burger buns. Generously spoon the stout BBQ sauce on top (about 2 tablespoons per burger). Place the top halves of the buns the patties. Serve immediately with french fries drizzled in more stout BBQ sauce.

BLACK BEAN & CORN BURGERS RECIPE BY TASTY

Steps:

• In a large bowl, add black beans, rice, corn, seasonings, and egg. Using a potato masher, mash the ingredients until thoroughly mixed together.
• Once mashed, add the bread crumbs and mix to combine.
• Take a quarter of the mixture and shape it into a patty using your hands. Repeat with the remaining mixture to create four patties.
• In a pan, heat a small amount of oil over medium heat. Add the patties and cook for 4-5 minutes, flip, top with a slice of pepper jack, and cook for another 4-5 minutes.
• Place patties on buns, and top with sliced tomato, red onion, avocado, and fresh salsa.
• Enjoy!

CORNFLAKE BURGERS

Steps:

• Beat eggs in 2 separate small bowls. Place flour and crushed cornflakes into 2 shallow bowls.
• Mix 1 beaten egg, ground beef, onion, salt, and pepper in a bowl. Form into 3 equal-sized patties.
• Dip each beef patty into flour, followed by beaten egg. Coat completely with crushed cornflakes.
• Heat oil in a large skillet over medium-high heat. Cook burgers for 5 minutes, flip, and continue cooking to your desired degree of doneness, about 4 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

BLUE CHEESE BURGERS

Steps:

• In a large bowl, mix the ground beef, blue cheese, chives, hot pepper sauce, Worcestershire sauce, black pepper, salt, and mustard. Cover, and refrigerate for 2 hours.
• Preheat grill for high heat. Gently form the burger mixture into about 12 patties.
• Oil the grill grate. Grill patties 5 minutes per side, or until well done. Serve on rolls.

STORM'S CORDON BLEU BURGER

Steps:

• You'll need a sharp knife, a sturdy metal burger turner and 2 large, heavy skillets (well-seasoned cast iron works very well; Teflon will not work.)
• Preheat the first skillet over medium-high heat. The second skillet should be preheated to be slightly less hot. Smear the inside of the second skillet with a thin coat of butter. When the first skillet is hot enough to instantly sizzle a small test piece of burger, place the 4 patties inside. Set the buns, crust side up, in the second skillet. Wait 30 seconds or so, then turn the patties and press them down so they spread a bit and stick to the skillet surface. Wait 2 minutes, then remove the lower halves of the buns and coat the toasted surface with mayonnaise. Add 2 slices of tomato and then cover tomato with sliced lettuce. Set aside. When the patties are almost done to your taste, turn them a second time, let them cook a few more seconds until you think they're just right, then remove from the pan.
• You're through cooking. Next step is to assemble the whole thing. Place 1 beef patty on top the dressed lower half of the hamburger bun. Then stack in this order: 1 slice of ham, 1 slice of cheese, a second slice of ham, a second beef patty, and finally the top half of the hamburger bun.
• In a few seconds, the heat from the hamburger patties should melt the cheese and weld the entire assembly into 1/2 pound of heaven on a bun.
• Serving suggestion: French fried potatoes.

CORN & BLUE BURGERS

Steps:

• In a large bowl, combine bread crumbs, egg, salt and pepper. Add beef; mix lightly but thoroughly. Shape into four 1/2-in.-thick patties. Press a shallow indentation in the center of each with your thumb. Brush both sides of patties with oil., Grill burgers, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer reads 160°. Serve on buns with toppings.

CORNFLAKE BURGERS

Steps:

• Combine all ingredients and shape into patties.
• Place on grill.
• When done on 1 side, flip when hamburger is almost done flip again and brush with barbecue sauce.
• Note: I'm not sure the 1/2 barbecue sauce should be mixed in with the meat. Or you brush the 1/2 barbecue sauce on them at the end. The sugars could cause the burgers to burn if mixed inches The directions were a little confusing. If you make this before I please let me know how you handled the barbecue sauce issue.

BACON AND BLUE BURGERS

Steps:

• Mix the meat with the worcestershire sauce, salt, and pepper and form into 8 patties.
• Combine the bacon and blue cheese and divide between half the patties.
• Place the remaining patties on top and press the edges to seal.
• Grill over hot coals, pan fry, or broil until cooked through, turning once halfway through cooking.