Herby Hamburgers Recipes

HERB BURGERS

Steps:

• In a bowl, combine the first 11 ingredients. Crumble beef over mixture and mix well. Shape into eight patties. , Grill, uncovered, over medium heat for 5-6 minutes on each side or until meat is no longer pink. Serve on buns with mayonnaise, lettuce, tomatoes and onion.

HERBY HAMBURGERS

Steps:

• Mix the ground beef, egg, herbs, salt and freshly ground black pepper and soy sauce together in a large bowl.
• Sauté the onion in the butter until golden.
• Stir into the ground beef mixture.
• Add enough breadcrumbs to hold the mix together.
• Shape into flattened patties and broil or barbecue until cooked through (roughly 5 minutes each side).
• Serve on a seeded bun with crisp lettuce, fresh tomato and mayonnaise.
• Enjoy!

HERB HAMBURGERS

Steps:

• Preheat grill to medium heat.
• In a large bowl combine all of the ingredients. Mix well. To adjust seasonings, form a small test patty, cook, and taste. Adjust if necessary. Form the meat mixture into 6 patties.
• Place the patties on the heated grill and cook, turning once, until desired doneness, about 2 to 3 minutes per side for medium-rare.

PORK BURGERS WITH HERBY CHIPS

Steps:

• Heat oven to 230C/210C fan/gas 8. Toss the potatoes and pepper with 1 tbsp oil and 1 tsp herbs on a large baking tray. Roast for 25 mins, turning once, until the chips are golden and the pepper soft.
• Meanwhile, mix the mince, two-thirds of the garlic, the paprika, egg, remaining herbs and seasoning in a bowl. Shape into 4 burgers. Can now be frozen. Heat a frying pan, add 1 tsp oil, then cook for 15 mins, turning halfway. Mix the mayonnaise with the remaining garlic.
• Season the chips. Serve the burgers in buns with lettuce, onion, red pepper and garlic mayo with the chips alongside.

HERBY BURGERS WITH FENNEL SLAW

Steps:

• Combine the mince with the onion and half the parsley, then season. Shape into four burger patties about 8cm wide and 1cm deep. Heat a griddle pan over a high heat and brush each burger with the oil on both sides. When the pan is really hot, add the burgers and cook for 5 mins each side until charred and cooked through.
• Meanwhile, prepare the slaw by combining the fennel, spring onions and carrot in a large bowl. Add the mayo and remaining parsley, then squeeze over the juice of two lemon wedges. Season well and set aside.
• Halve the buns and griddle for 1-2 mins until griddle lines appear. Put the burger in the bun, top with the fennel slaw and serve with a lemon wedge for squeezing over.

HERBY SHEEP BURGERS

Steps:

• Place all the ingredients, except barbecue sauce, in a large mixing bowl and mix thoroughly with your hands until well combined.
• Divide the mixture into 8 and form each portion into a ball.
• Use your hands, pressing the mixture together firmly.
• Turn each ball onto a lightly floured surface and press down with the palm of your hand to form burgers.
• Cook over hot coals for 5-8 minutes each side or until cooked through.
• Serve with a hot barbecue sauce.

HERBY STREET DOG SANDWICH RECIPE BY TASTY

Steps:

• Make the caramelized onions: Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the onions and reduce the heat to low. Allow to caramelize, stirring frequently, for 30 minutes, or until deep in color. Remove the pot from the heat.
• Make the quick-pickled Fresno chiles: In a small bowl, mix together the sugar and apple cider vinegar. Add the Fresno chiles, then set aside until ready to serve.
• Make the cucumber-herb salad: In a medium bowl, toss together the cucumber, dill, parsley, oregano, mint, spring onion, olive oil, and lemon juice. Season with salt and pepper to taste.
• Make the Sriracha ketchup: In a small bowl, stir together the agave, Sriracha, and ketchup.
• Make the Dijonnaise: In a small bowl, stir together the lemon juice, Dijon, and mayonnaise. Season with salt and pepper to taste.
• Make the hot dogs: Preheat the broiler to high.
• Heat a grill pan over medium heat and grease with nonstick spray. When the pan is hot, add the butterflied hot dogs, flat-side down. Place a grill weight (or a few plates) on top to keep them flat. Cook until beginning to crisp around the edges and grill marks appear, 4-6 minutes.
• Carefully cut or tear the Hawaiian rolls into 4 rows of 2-3 rolls each. Split the Hawaiian rolls lengthwise with a bread knife, keeping a long side intact. Brush with the olive oil and place, cut-side up, on a baking sheet.
• Turn the broiler on high, then broil the rolls until golden brown, about 3 minutes.
• Lay a hot dog atop a toasted roll and top with some of the cucumber herb salad, caramelized onions, Sriracha ketchup, and Dijonnaise. Finish with a few pickled chiles. Repeat with the remaining ingredients.
• Enjoy!