Hamburgers With Garlic And Shallot Butter Recipes

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

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 AND ONION BURGERS

Steps:

• In a large bowl, mix together the beef, Worcestershire sauce, garlic, onion, salt, pepper and Italian seasoning. Refrigerate for 2 to 4 hours.
• Preheat grill for high heat.
• Form burgers into 1/2 inch thick patties. Lightly oil grate. Place burgers on grill. Cook for approximately 6 minutes, turning once.

THE BEST GARLIC BURGERS EVER

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.

HAMBURGERS WITH GARLIC AND SHALLOT BUTTER

Steps:

• Put meat into a mixing bowl and add salt, pepper and mustard. Blend well, using your fingers. Divide mixture into four portions and shape each into a patty.
• Combine shallots and wine in a small saucepan. Cook over moderately high heat about 3 minutes or until the wine is almost evaporated. Remove from heat and let cool briefly. Add garlic, butter and parsley and blend well.
• Burgers may be broiled or cooked in a hot skillet. If they are to be broiled, preheat the broiler to high. Place burgers on a rack and place them under broiler about two or three inches from the source of heat. Cook about 5 minutes, turning burgers occasionally. If burgers are to be cooked in a skillet, heat the skillet, preferably a cast-iron one, until very hot. Brush it lightly with oil. Add burgers and cook about 2 minutes on one side. Turn and cook about 3 minutes longer, turning them occasionally.
• Smear top of each burger immediately with herb butter and serve.

ROASTED GARLIC BURGER

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.

GRILLED SURF-AND-TURF WITH SPICY GARLIC-SHALLOT BUTTER

Steps:

• Combine first 7 ingredients in processor and blend until almost smooth. Spread 1 heaping teaspoon seasoned butter over each side of each steak and over each lobster half. Let stand at room temperature 1 hour. Transfer remaining seasoned butter to small saucepan.
• Prepare barbecue (medium-high heat). Set pan with butter at edge of barbecue until butter is melted and warmed through. Grill steaks until cooked to desired doneness, about 4 minutes per side. Grill lobster, shell side down, 5 minutes. Turn over and grill until meat is just opaque in center, about 3 minutes. Transfer steaks and lobster to plates. Serve with warm seasoned butter.

GARLIC-RUBBED STEAK WITH CABERNET SHALLOT BUTTER RECIPE

Steps:

• Cook Tip: The quality of the steak matters in this dish. Chef Foshee uses naturally raised Niman Ranch beef, which is worth seeking for.
• Steak Rub garlic marinade (see recipe) over steaks and refrigerate at least 2 hours or overnight. Meanwhile, prepare cabernet shallot butter (see recipe) and set aside. Remove steaks from marinade and pat dry. Preheat a wood or charcoal grill. Season the steaks with salt and pepper and grill to desired doneness. Top each steak with a dollop of cabernet shallot butter. Serve with truffled mashed potatoes and seasonal vegetables, such as roasted carrots, wilted spinach, or sauteed mushrooms. Garlic Marinade: Combine garlic, 1 tbsp. of thyme, parsley, bay leaves, chili flakes, and half the olive oil in the bowl of a food processor or blender. Puree until smooth. Add remaining olive oil and season well with salt and freshly ground black pepper. Marinade will keep well refrigerated for up to two weeks. Cabernet Shallot Butter: Combine shallots and wine in a small saucepan and reduce over medium heat until syrupy. Remove from heat and cool to room temperature. In a small bowl, beat together softened butter, wine mixture, 1 tbsp. of thyme, salt and freshly ground black pepper. Set aside until ready to serve. The butter mixture will keep, refrigerated, for up to two weeks. Bring to room temperature before serving.
• Rub garlic marinade (see recipe) over steaks and refrigerate at least 2 hours or overnight. Meanwhile, prepare cabernet shallot butter (see recipe) and set aside. Remove steaks from marinade and pat dry. Preheat a wood or charcoal grill. Season the steaks with salt and pepper and grill to desired doneness. Top each steak with a dollop of cabernet shallot butter. Serve with truffled mashed potatoes and seasonal vegetables, such as roasted carrots, wilted spinach, or sauteed mushrooms. Garlic Marinade: Combine garlic, 1 tbsp. of thyme, parsley, bay leaves, chili flakes, and half the olive oil in the bowl of a food processor or blender. Puree until smooth. Add remaining olive oil and season well with salt and freshly ground black pepper. Marinade will keep well refrigerated for up to two weeks. Cabernet Shallot Butter: Combine shallots and wine in a small saucepan and reduce over medium heat until syrupy. Remove from heat and cool to room temperature. In a small bowl, beat together softened butter, wine mixture, 1 tbsp. of thyme, salt and freshly ground black pepper. Set aside until ready to serve. The butter mixture will keep, refrigerated, for up to two weeks. Bring to room temperature before serving.

SHALLOT AND GARLIC BUTTER

Steps:

• In a small saucepan of boiling water boil the garlic cloves for 6 minutes, drain them, and peel them. In a small heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it fry the shallot for 3 to 5 minutes, or until it is golden. Transfer the fried shallot to paper towels to drain. In a small bowl mash the garlic to a paste, add the fried shallot, the butter, and salt and pepper to taste, and cream the mixture. Let the butter stand, covered, in a cool place for 1 hour to allow the flavors to develop. Serve the butter with meat, poultry, seafood, or vegetables.

CLASSIC SHALLOT BUTTER

Steps:

• Gather the ingredients.
• Peel and finely chop the shallot. You should end up with about 3 tablespoons in total.
• In the bowl of a stand mixer fitted with the paddle attachment, soften up the butter for a couple of minutes on low speed.
• Add the lemon juice and chopped shallot to the butter and continue mixing until the shallots are fully incorporated.
• Spread out a large (1-foot or bigger) square of plastic wrap across your work surface, then scoop the mixed butter onto the plastic. You are now going to roll the butter into a cylinder inside the plastic wrap.
• Tie the excess plastic wrap at the ends of the cylinder into a knot, or just use little pieces of string to tie off the ends. You can even make a string out of a short section of plastic wrap and roll it into a little rope.
• Chill or freeze until needed.