Garlic Mustard Burgers Recipes

GARLIC BURGER

Steps:

• Divide ground beef into 8 small balls.
• Combine salt, black pepper, onion salt, and garlic salt together in a small bowl.
• Melt the butter in a skillet over medium heat and add the minced garlic. Cook until the garlic butter becomes fragrant.
• Brush the garlic butter onto the cut side of the buns and place the buns on the skillet to toast. Toast the buns long enough so the bread begins to brown.
• Place the buns cut side down in the skillet and toast until lightly browned.
• Brush a small amount of the butter on top of the ground beef balls and then sprinkle some garlic salt on top.
• Heat a skillet to medium-high heat. (Cast iron recommended)
• Place the ground beef balls in the skillet and use a spatula to press the balls into patties.
• Season patties with the seasoning mixture.
• When the burgers have browned on one side, flip them over and add a slice of cheese to each patty. Cook to desired doneness.
• Place two patties onto each bun.
• Add any desired toppings. Enjoy!

GARLIC AND MUSTARD BURGERS

Steps:

• Heat gas or charcoal grill. In medium bowl, mix beef, mustard and garlic. Shape mixture into 4 patties, about 3/4 inch thick.
• Place patties on grill over medium heat. Cover grill; cook 13 to 15 minutes, turning once, until meat thermometer inserted in center of patties reads 160°F. Add buns, cut sides down, to grill for last 4 minutes of grilling or until toasted. Top burgers with cheese.
• Serve burgers on buns with lettuce and red peppers.

GARLIC AND MUSTARD BURGERS

Steps:

• Heat grill.
• Mix beef, mustard and garlic.
• Shape mixture into patties about 3/ 4 inch thick.
• Cover and grill patties 4 to 5 inches from medium heat 13 to 15 minutes, turning once, until no longer pink in center adn juice is clear.
• Add buns, cut sides down, for last 4 minutes of grilling or until toasted.
• Top burgers with cheese.
• Serve burgers on buns with lettuce and bell peppers.

BEST BURGER SAUCE

Steps:

• Whisk together the mayonnaise, ketchup, mustard, onion, garlic, and vinegar in a bowl. Season with hot sauce and seasoned pepper to taste. Cover and chill at least 1 hour before serving.

THE PERFECT BASIC BURGER

Steps:

• Preheat an outdoor grill for high heat and lightly oil grate.
• In a medium bowl, whisk together egg, salt and pepper. Place ground beef and bread crumbs into the mixture. With hands or a fork, mix until well blended. Form into 4 patties approximately 3/4 inch thick.
• Place patties on the prepared grill. Cover and cook 6 to 8 minutes per side, or to desired doneness.

ROASTED GARLIC BURGER

Steps:

• Preheat a grill, or preheat the oven to 400 degrees F.
• In a bowl, mix together the meat, salt and pepper, and Roasted Garlic Paste.
• Using your hands, form 4 individual burgers. Wrap in plastic wrap and refrigerate until ready to grill.
• Cook the burgers over a hot fire or roast in the oven until desired internal temperature is reached, about 160 degrees for medium.
• Split each loaf of levain bread and pull out some of the soft center to make a hole for the burger. Place the bread face down on the grill to toast.
• Place the burger in the bread and serve with garnishes.
• Combine the garlic and oil. Bring to a boil and then reduce heat to medium. Simmer until garlic is brown and soft. Smash garlic with the back of a spoon; keep some chunks.
• Mix all ingredients together. Cover and refrigerate.
• Heat a large skillet over high heat. Add the olive oil. When the oil is hot, arrange the mushrooms in a single layer. Don't stir! Let them sizzle until they have caramelized on the bottom, about 2 minutes. If you toss them too soon, they will release their liquid and begin to steam. When the bottoms are caramelized, toss the mushrooms and continue to cook over high heat for about 5 minutes.
• Add the butter. Continue to cook, stirring occasionally, until the mushrooms are beautifully browned, about 2 to 3 minutes. Season with salt and pepper and add the shallots and garlic. Saute until the garlic is lightly browned, about 2 minutes. Add the thyme. Add the wine, reduce the heat slightly, and simmer until the mushrooms are glazed with the sauce. Add the parsley, transfer to a warmed bowl, and serve immediately.