Giant Burger Recipes

HOMEMADE BIG MASSIVE BURGER RECIPE BY TASTY

Steps:

• Roll half of the beef mince into a ball and pat it down until a finger thick, bigger than palm size patty. Repeat with remaining beef.
• Fry both patties with salt and pepper for 2 and a half minutes a side. Add 1 cheese single to one of the patties.
• Toast the burger buns on a dry pan on medium heat until one of the sides is golden brown.
• Mix all the sauce ingredients and set aside.
• Time to build this bad boy! Spread burger sauce on a bun, sprinkle diced onion, shredded lettuce, place the patty with cheese, place another slice of bun.
• Then more sauce, more onion, shredded lettuce, gherkin slices, another patty, and the last slice of bun!
• Dig in and get lovin' it!
• Nutrition Calories: 1774 Fat: 131 grams Carbs: 69 grams Fiber: 7 grams Sugars: 17 grams Protein: 74 grams
• Enjoy!

GIANT STUFFED BURGER RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• On a parchment paper-lined baking sheet, lay 5 of the bacon strips down back to back. Lifting up every other strip, fold about 1-inch (2 cm) the bacon back on itself. Lay another slice of bacon perpendicular to the strips and fold the flaps back over the horizontal strip of bacon. Repeat with the rest of the bacon until a tight weave has formed.
• Bake for 30 minutes, or until desired crispiness has been reached.
• In a 10-inch (25 cm) cast iron skillet heat the butter over medium-low heat. Add the onions and cook until a deep gold color, about 45 minutes. Remove from heat.
• In a bowl, mix together the beef, garlic powder, paprika, salt and pepper. Divide the beef mixture in half.
• On a piece of parchment paper spread half of the meat into a large circle about 10 inches (25 cm) long and 1 inch (2 cm) thick. Repeat with the other half of meat on a separate piece of parchment paper.
• Sprinkle half of the cheddar and half of the Monterey Jack over one disk of ground beef, along with half of the parsley. Place the bacon lattice on top.
• Sprinkle the rest of the cheddar and Monterey on top of the bacon lattice, along with the rest of the parsley.
• Top with the caramelized onions. Place the other circle of meat on directly on top. Begin pinching together the meat patties making sure the fillings are not coming out, until a giant burger is formed.
• Heat a greased 10 inch (25 cm) cast iron skillet over medium heat. Place the giant burger in the skillet carefully while peeling away the bottom piece of parchment. Cook for 5 minutes, until it is a deep brown color.
• Using a large plate, place it over the skillet. While holding the plate in place flip the skillet so the burger falls onto to plate. Place the skillet back on the heat and slide the burger back into the pan so the cooked side is facing up now. Cook for another 5 minutes.
• Remove from heat and place skillet in the oven to finish cooking for 5 minutes
• Remove from pan using spatulas and place on a cutting board for serving.
• Cut into 8 or more pieces. Serve on a roll with lettuce and tomato.
• Enjoy!

GIANT BURGER (A ROUND MEATLOAF)

Steps:

• Preheat oven to 350 degrees F.
• Mix cream cheese, mustard and horseradish; set aside.
• Mix meat and salt and pepper to taste.
• Divide in half.
• Pat on half evenly in an ungreased 8" pie pan.
• Spread cream cheese mixture over meat in pan.
• Shape remaining meat into an 8" circle, place on top of cheese mixture and pinch edges of meat patties together to seal.
• Bake 55 min.
• or until well done.
• Remove to a serving plate and cut into wedges to serve.

GIANT BURGER

Steps:

• Preheat oven to 375F.
• Combine beef, half of the onion, egg, bread crumbs, ketchup, salt and pepper. Mix well.
• Combine cream cheese, mustard and rest of onion. Mix well.
• Divide the meat mixture in half and form two VERY LARGE patties.
• Place one patty in baking dish. Spread the mustard mixture on top of the patty, almost to the edge. Place second patty on top.
• Bake for 40-45 minutes, until done. Drain fat. Serve.

GIANT OVEN BURGER

Steps:

• Heat oven to 350°F.
• Mix all ingredients except chili sauce and bread. Press beef mixture in ungreased pie plate, 9x1 1/4 inches. Spread chili sauce over top.
• Bake uncovered 45 to 50 minutes or until no longer pink in center; drain. Let stand 5 minutes.
• Cut bread crosswise in half. Carefully place burger between halves. Cut into wedges.

BIG BAD BURGERS

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Melt butter in a skillet over medium-low heat. Cook and stir onion and mushrooms in melted butter until the onions are very tender and beginning to brown, 10 to 15 minutes. Sprinkle brown sugar over the mixture and continue cooking until the onions caramelize, 5 to 10 minutes more; remove from heat and set aside.
• Mix ground beef, egg, bread crumbs, horseradish, steak sauce, Worcestershire sauce, garlic, dried onion, salt, and black pepper in a bowl; shape into 4 patties about 6 inches wide and 1/2 inch thick.
• Cook burgers on preheated grill until completely browned, about 3 minutes per side. Reduce heat to medium and cook burgers another 3 minutes per side, topping each burger with a slice of pepperjack cheese for the last minute of cooking.
• Top each burger with about 1/4 of the mushroom and onion mixture, 3 pieces of bacon, and 1 tablespoon guacamole to serve.