Giantovenburger 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 OVEN BURGER

Steps:

• Heat oven to 350 degrees. In large bowl, mix all ingredients except chili sauce or ketchup.
• In ungreased 9 inch glass pie plate, press beef mixture. Spread chili sauce or ketchup over top.
• Bake uncovered 45 to 50 minutes or till no longer pink in center and meat thermometer inserted in center reads 160 degrees. Drain the grease. Let stand 5 minutes then cut in wedges.

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.

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

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.