Gourmetgarlicburgers Recipes

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MY MOST COVETED SECRET: HERB-GARLIC BUTTER HAMBURGERS ON A GRILL



My Most Coveted Secret: Herb-Garlic Butter Hamburgers on a Grill image

This recipe is, quite honestly, my most coveted of all! Once you taste these wonderful grilled burgers, all other burgers will take a back seat to these for the rest of your life! I made these for my son about a year ago, and he insists on nothing else from the grill. Just wait and see...

Provided by Fauve

Categories     Meat

Time 41m

Yield 6 serving(s)

Number Of Ingredients 8

3 tablespoons finely chopped mixed fresh herbs (including parsley,basil,oregano,chives, or tarragon leaves)
1 garlic clove, minced
1/2 cup salted butter, softened
1 1/2 lbs ground round or 1 1/2 lbs ground chuck
coarse salt
black pepper
6 deli hamburger buns (such as kaiser)
melted butter

Steps:

  • Place all the herbs, garlic, pepper, and butter in a small mixing bowl and beat with a wooden spoon until slightly fluffy.
  • (you can do the mixing with a or food processor) Place a 12" square piece of plastic wrap or parchment paper on your work surface and mound the flavored butter in the center.
  • Roll herb butter into cylinder shape within plastic, twisting the ends to compress the butter.
  • Chill the butter in the refrigerator or freeze until firm.
  • Butter will keep for up to 5 days in the refrigerator or up to 3 months in the freezer.
  • Burger Preparation: Make hamburger patties as usual, but for each one place your thumb in the middle and press an indentation almost through (but not quite) to the other side of the meat.
  • Unwrap formed butter and cut crosswise into 1/4-1/2" discs. (You will be using approximately 4 tablespoons Herb-Garlic Butter per 1 1/2 pound of ground meat).
  • Form hamburger patty fully around one butter disc, pressing gently to seal the disc into the dead center of the meat.
  • (not too much pressing! It will make your burgers dense and tough) Place burgers on hot grill (preheated to high if using a gas grill).
  • Grill burgers until cooked to doneness, (about 5 to 7 minutes per side for medium-done).
  • Place burgers on a serving plate, add cheese, if desired, but do not serve for about 5 minutes, to allow flavors to fully meld.
  • Brush buns with melted butter and toast on the grill for a few seconds.
  • Serve with any toppings of your choice.

GARLIC BURGERS



Garlic Burgers image

I made this recipe up one night, when I was sick of the same old burgers. The garlic really adds a nice flavor and the liquid smoke adds a nice outdoor cooked taste even in the frying pan.

Provided by JUZBUZ

Categories     Cheese

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

2 lbs ground sirloin
2 -3 garlic cloves, finely diced
1 teaspoon sea salt
4 teaspoons liquid smoke flavoring
2 teaspoons soy sauce
1 teaspoon fresh ground black pepper
1 medium onion, diced finely
sharp cheddar cheese (or any cheese that is desired)

Steps:

  • Mix all ingredients minus the cheese in a large mixing bowl.
  • Form patties with burger mixture.
  • Place on grill, or fry in a frying pan until desired cooking temperature is reached.
  • Add cheese and any desired condiments.
  • You are done!

THE BEST GARLIC BURGERS EVER



The Best Garlic Burgers EVER image

These world famous garlic burgers have just three seasonings and a legion of fans, and are simply one of the very best burgers you'll every bite into.

Provided by Heidi

Categories     Main Course     Sandwich

Number Of Ingredients 11

1 1/4 pounds 85% lean chuck beef
8 teaspoons garlic powder
Kosher salt and freshly ground black pepper
4 slices mild cheddar cheese
4 slices Monterey jack cheese
1 loaf French bread
2 cups iceberg lettuce (, shredded)
2 slices yellow onion
1 large tomato (, sliced)
Hamburger chip pickles
Ketchup and mustard

Steps:

  • Prepare grill with Cowboy® Hardwood Lump Charcoal and light.
  • Divide the hamburger meat into 4 equal portions. Lightly form the meat into balls. Use the lid of a small saucepan (one that is slightly concave works best) and smash each ball into a patty.
  • Season each side of the patties with 1 teaspoon of garlic powder and kosher salt and freshly ground black pepper.
  • Once grill is hot and coals have ashed over, spread the charcoal in the bottom of the grill and place the burgers on the grill grate. Cook the burgers undisturbed until browning at the edges and flip once. Add one slice of cheddar cheese and one slice of Monterey jack cheese to each burger. Top with the grill lid to melt the cheese.
  • Cut the french bread into 5-inch lengths and then slice in half. Press the bread down with your hand to flatten slightly.
  • Layer each french bread bun with 2 patties, lettuce, onions, tomato and pickles. Add ketchup and mustard. Slice in half and serve with potato chips and pepperoncinis on the side.

AMERICA'S GREATEST GOURMET BURGERS



America's Greatest Gourmet Burgers image

Curtis Stones' take on the American classic, taken from Episode 161: Ava's Menu, from his popular TV Show. I was watching the show and it looked so good that we decided to make it ourselves. Well, it was delicious! Took a little poetic license with it, though.

Provided by Manami

Categories     Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 24

1 tablespoon sherry wine vinegar
3 tablespoons olive oil
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1/2 cup ketchup (we used Heinz)
2 teaspoons finely chopped fresh chives
2 teaspoons finely chopped fresh tarragon
2 tablespoons olive oil
2 -3 shallots, finely diced
2 garlic cloves, crushed
salt & freshly ground black pepper
crushed red pepper flakes (optional)
1 1/4 lbs freshly ground beef chuck (preferably prime grade)
2 tablespoons finely chopped Italian parsley
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 large egg, beaten to blend
8 slices bacon
4 slices gruyere cheese
4 slices frozen foie gras (we didn't use)
1 small black truffle (didn't use, way too pricey)
4 brioche hamburger buns, split in half

Steps:

  • TO MAKE THE BOUDRAN SAUCE:.
  • Place the vinegar in a large bowl. Gradually add the oil, whisking constantly, until blended.
  • Whisk in the mustard and Worcestershire sauce. Whisk in the ketchup, chives and tarragon. Set aside.
  • TO PREPARE THE BURGERS:.
  • Heat 1 tablespoon oil in heavy nonstick small.
  • sauté pan over medium heat. Add shallots.
  • Sprinkle with salt and pepper and sauté for 5 minutes or until translucent.Add garlic and cook for 1 minute longer. Remove from heat and allow to cool.
  • Gently mix the ground beef, parsley, mustard, Worcestershire sauce, salt, pepper, crushed red pepper flakes(if using), shallots and garlic in large bowl until well blended. Mix in egg. (Don't overwork it - it will become too dense!).
  • Divide the beef mixture into 4 equal mounds and shape each into a 4" diameter patty. Set the patties aside.
  • Lay the bacon slices in a heavy nonstick large frying pan and cook over medium heat about 8-10 minutes or until crisp and golden. (Can also use the microwave method).
  • Remove from heat and set aside; allow to rest for 1 minute. Transfer to paper towels and break the bacon slices in half.
  • Lightly toast the brioche buns cut side up for 1-2 minutes or until lightly toasted.
  • Meanwhile, heat a heavy large nonstick griddle pan or heavy large sauté pan over medium heat.
  • Drizzle the pan with 1 tablespoon olive oil and cook the patties 2-3 minutes or until brown on the bottom.
  • Turn the patties over. Top the patties with Gruyère cheese and cook about 3 minutes longer or until the patties are cooked to medium-rare doneness.
  • Set the patties on the bun bottoms. Place the crispy bacon on top of the patties.
  • Heat a heavy large nonstick sauté pan over high heat until it begins to smoke.
  • Add the foie gras (if using) and cook for 25 seconds on each side until the foie gras is cooked on the outside but still soft in the center (you will need the fan on full force for foie gras it will release a lot of fat that will begin to smoke - next to health reasons - another reason we did not cook - all the smoke alarms!).
  • Place the foie gras on top of the bacon on the patties.
  • Shave the truffle(if using, we didn't, price.
  • too exorbitant, and we dislike them)very thinly over the foie gras (you may not need the entire truffle - Curtis used summer truffles, said they are cheaper).
  • Serve a little drizzle of the Boudran sauce on top of burgers and then cover with the bun tops.
  • We served it with Boudran sauce, sautéed mushrooms, oven fries, mixed greens salad and a dessert of fresh fruit.
  • We made a fancy burger into a classy meal!

ROASTED GARLIC BURGER



Roasted Garlic Burger image

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 7

2 pounds ground chuck
Sea salt, preferably gray sea salt, and freshly ground black pepper to taste
1/4 cup Roasted Garlic Paste, recipe follows
1 loaf good crusty bread, cut into 4 sections
1/2 cup extra-virgin olive oil
1 pound peeled garlic cloves, store bought
Gray sea salt and freshly ground pepper

Steps:

  • Preheat the grill. In a bowl, mix the meat, salt and pepper, and the roasted garlic paste.
  • Form 4 burgers by using a mold, the top of a lid, or your hands. Wrap in plastic wrap and refrigerate until you are ready to grill them.
  • Cook burgers over a hot fire until desired temperature is reached.
  • Meanwhile: Split the pieces of 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 top with your favorite condiments.
  • Preheat the oven to 375 degrees F.
  • Heat an ovenproof saucepan on the stovetop. When it's hot, add the extra-virgin olive oil. Next, add the cloves and season with salt and pepper. Let the cloves begin to caramelize, then put the pan in the preheated oven.
  • Roast cloves in the oven for about 30 minutes or until they are nicely browned. (Starting the garlic on the stove will save at least 20 minutes of roasting time). Let cool.
  • When cool enough to handle easily, put the roasted garlic into a small bowl, mash with a fork and add oil from the pan until a paste forms. Store, tightly covered, in the refrigerator, for up to 1 week.

ROASTED GARLIC BURGER



Roasted Garlic Burger image

Provided by Michael Chiarello : Food Network

Time 2h20m

Yield 4 (3-inch-thick) burgers

Number Of Ingredients 27

2 pounds ground chuck
Salt and freshly ground black pepper
1/2 cup Roasted Garlic Paste, recipe follows
4 small loaves levain bread
Sliced tomatoes, for serving
Sliced dill pickles, for serving
Blue cheese, for serving
Dijon Garlic Sauce, recipe follows
Sauteed Portobello Mushroom Caps, recipe follows
1/2 cup peeled garlic cloves
1 cup extra-virgin olive oil
1/2 cup Dijon mustard
1/2 cup Roasted Garlic Paste
1/2 teaspoon freshly ground pepper
1 teaspoon salt
6 dill pickles, diced small
2 tablespoons dill pickle juice, from the jar
6 tablespoons extra-virgin olive oil
1 1/2 pounds whole portobello mushroom caps, cut into 1/2-inch dice
2 tablespoons unsalted butter
Sea salt, preferably gray salt
Freshly ground black pepper
1/4 cup sliced shallots or red onion
2 tablespoons sliced garlic
1 1/2 teaspoons minced fresh thyme leaves
1 cup dry red wine
1/2 cups flat-leaf parsley, chopped

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.

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