Great American Volumetric Burger Recipes

GREAT AMERICAN VOLUMETRIC BURGER

Steps:

• Stir together the bulgur and 1/2 cup boiling water in a small bowl; let stand 30 minutes or until water is absorbed and bulgur is tender.
• Meanwhile, in a nonstick skillet, heat the olive oil over medium heat. Add the onion and sugar; saute until the onion is lightly browned, about 10 minutes. Stir in the vinegar; saute about 20 seconds, stirring until vinegar evaporates. Remove the skillet from the heat.
• In a small bowl, mix the plumped bulgur, onion mixture, beef, carrot, garlic, Worcestershire sauce, salt and pepper.
• Shape into 3/4-thick patties.
• Grill or broil the burger patties on a rack sprayed with vegetable cooking spray until browned and cooked, about 5 minutes per side.
• Serve on bun with desired condiments.

AMERICA'S GREATEST GOURMET BURGERS

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!

CLASSIC HAMBURGER RECIPE BY TASTY

Steps:

• Divide the beef into 2 patties, each about ¾-inch (2 cm) thick and 3 ½ inches (9 cm) in diameter. Transfer the patties to a plate or a baking sheet lined with parchment paper and refrigerate for 30 minutes.
• Remove the patties from the fridge and season on both sides with salt and pepper.
• Heat a large cast-iron skillet over medium-high heat. Add the oil to the pan and swirl to evenly coat. Place the patties in the skillet and cook, undisturbed, on the first side for 5 minutes, until a brown crust forms.
• Flip the patties, top each with a slice of cheese (optional), and cook, undisturbed, until the patties are browned on the other side, the cheese is melted, and the meat is cooked through, about 5 minutes more for medium-well doneness.
• Remove the patties from the pan and transfer to a clean cutting board. Let rest for about 5 minutes.
• Place the burger patties on buns and serve with your favorite toppings and sauces.
• Enjoy!