Grilled Double Smashed Burger And Spiced Cuba Libre Recipe By Tasty

GRILLED DOUBLE SMASHED BURGER AND SPICED CUBA LIBRE RECIPE BY TASTY

Steps:

• Fill 4 rocks glasses with ice.
• Pour 1½ ounces (50 ml) of Captain Morgan® Original Spiced Rum into each glass. Top each glass with 4 ounces of cola and give a quick stir.
• Garnish each glass with a lime wheel, then serve. Enjoy while making the burgers.
• Place a griddle pan (or cast iron pan) on the grill grates. Light the grill and set to high heat. Close the top of the lid and let the grill heat up with the griddle pan on it for 10-15 minutes.
• Make the charred scallion aioli: Spray the now-hot griddle pan (or cast-iron pan) with nonstick spray. Place the white parts of the scallions on the pan and sprinkle with ¼ teaspoon kosher salt. Grill for 5 minutes, then flip and add the butter. Cook for 5-8 minutes more, flipping if necessary, until the scallions are well charred. Remove from the griddle and let cool.
• Thinly slice scallion greens and add ⅓ cup of them to a medium bowl with the garlic, mayonnaise, lemon juice, remaining ½ teaspoon salt, and the pepper.
• Roughly chop the charred scallions and add to the bowl, mixing well to combine. Refrigerate for at least 1 hour, or until ready to serve.
• Make the smash burgers: Return the griddle to high heat and grease with nonstick spray.
• Cut the potato rolls in half. Place the halves on the griddle and cook for 2-3 minutes, or until golden brown. Remove from the pan and set aside.
• Wipe down the griddle pan with a damp paper towel, then grease again with nonstick spray.
• Season each beef portion with the salt and pepper. Place half of the beef on the griddle, spacing well. Use a metal spatula to flatten and smash each burger, pressing down on the top of the spatula with the side of another spatula to help evenly distribute the pressure. Cook for 3-5 minutes, or until a nice brown crust forms. Flip the burgers, top each one with a slice of pepper Jack cheese, and cook for another 3 minutes, or until the cheese melts. Transfer to a plate and repeat with the remaining burgers and cheese.
• Spoon a generous amount of charred scallion aioli onto each bottom burger bun, then top each with a piece of lettuce and slice of tomato, if using. Place 2 smash burgers on each bun, top with bread and butter pickles, and finish with the cheese-fried top bun. Insert a skewer in each burger to hold everything together.
• Enjoy!

SMASHBURGER-STYLE BURGERS

Steps:

• Heat a griddle or large cast-iron skillet over medium heat for at least 10 minutes. Meanwhile, combine the mayonnaise, mustard and pickle brine in a small bowl. Combine the onion powder, garlic powder, paprika, 1/2 teaspoon salt and 1/4 teaspoon pepper in a separate small bowl. Set aside.
• Loosely form the beef into 4 balls; set aside. Working in batches, lightly brush the griddle with butter and toast the buns cut-side down until lightly browned, 1 to 2 minutes. Transfer to a plate.
• Brush the griddle with more butter and add 1 ball of beef. Press firmly with 2 large crisscrossed metal spatulas for exactly 10 seconds, then gently remove the spatulas. Sprinkle the patties with some of the seasoning mixture and continue cooking, undisturbed, until well browned, 1 1/2to 2 minutes. (Start cooking another burger at this point.) Flip the patty, sprinkle with more of the seasoning mixture and top with 1 cheese slice. Continue cooking until the cheese is melted around the edges and the bottom of the burger is browned, about 1 more minute. Repeat with the remaining beef.
• Spread the mayonnaise mixture on the bun tops and add some ketchup. Serve the patties on the buns with the pickles, tomato, red onion and lettuce.

SMASHED BURGERS

Steps:

• Divide the beef into 2-ounce portions and form into balls; you will have 28.
• Heat a large skillet or griddle over medium-high heat. Working in batches, place the beef balls on the surface and use a large spatula to smash them as flat as they can possibly go. Sprinkle with salt and pepper. Cook for 2 minutes.
• Flip and immediately place a slice of cheese on half of the patties. Thirty seconds later, transfer the other patties onto the ones with the cheese. Wait a few seconds, then place on the buns. Keep going until you have 14 burgers.
• Serve with lettuce, pickles and tomatoes on the side.

JUICY & DELICIOUS MIXED SPICE BURGERS

Steps:

• In a large bowl, combine the first 9 ingredients. Add beef; mix lightly but thoroughly. Shape into six 4x2-in. oblong patties., Grill patties, covered, over medium heat or broil 4 in. from heat, 4-6 minutes on each side or until a thermometer reads 160°. If desired, place on lettuce leaves and serve with sauce.

DOUBLE CHEESEBURGER FOR A CROWD RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200°C).
• In a medium 8-inch (20-cm) cast-iron skillet, press down half of the ground beef with a spatula to mold into a patty. Season with salt and pepper.
• Place the cast-iron skillet over medium-high heat and sear the patty until browned, about 4 minutes on each side.
• Remove the patty from the skillet and set aside. Repeat with remaining beef.
• Return the pan to low heat and add the onion. Cook, stirring occasionally, until the onion is caramelized, about 20 minutes.
• Add the garlic and spinach, stirring until the spinach is cooked down, about 5 minutes.
• Lay one sheet of puff pastry on a baking sheet and top with 1 patty.
• Layer 4 slices of cheese over the patty, then top with the caramelized onion mixture.
• Top with the remaining 4 slices of cheese and the other patty.
• Cover with the other sheet of puff pastry.
• Trim the edges of the pastry with a knife and discard.
• Crimp the edges of the pastry, then press with a fork to seal.
• Brush the top and sides of the pastry with the beaten egg and sprinkle with sesame seeds.
• Bake for 30 minutes, or until the pastry is golden brown and cooked through.
• Slice and serve with additional toppings of your choice.
• Enjoy!

GRILLED SPICY LAMB BURGERS

Steps:

• Preheat grill for medium heat.
• Place the lamb in a large bowl, and mix with the mint, cilantro, oregano, garlic, sherry, vinegar, and molasses. Season with cumin, allspice, red pepper flakes, salt, and black pepper, and mix well. Shape into 4 patties.
• Brush grill grate with oil. Grill burgers 5 minutes on each side, or until well done. Heat the pita pocket briefly on the grill. Serve burgers wrapped in pitas with feta cheese.