Jeff Burgers Of Love Recipes

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JEFF'S CARAMELIZED ONION BURGER



Jeff's Caramelized Onion Burger image

These are easy and taste so good; these aren't like those bland burgers that require tons of topping to cover up the taste.

Provided by scancan

Categories     Meat

Time 50m

Yield 8 serving(s)

Number Of Ingredients 11

1 1/2 lbs ground turkey or 1 1/2 lbs ground chicken
1 large onion
2 -3 tablespoons fresh cilantro, finely minced
2 eggs
1/3 cup plain breadcrumbs
1/4 cup water
2 tablespoons ketchup
1 teaspoon garlic powder
1 1/2 teaspoons ground cumin
1 tablespoon brown sugar (optional)
salt and pepper

Steps:

  • Sauté finely chopped onions on low flame (if you do this step too quickly by using a higher flame your onions will not become tender) with several tablespoons of oil until nicely browned and caramelized (soft but don't over brown).
  • In a large bowl mix together the remaining ingredients with the caramelized onions.
  • Cook the burgers on a medium flame in a frying pan or barbecue until nicely browned.
  • Top with lettuce, tomato, ketchup, sliced dill pickles, as you like. Enjoy!

Nutrition Facts : Calories 232.4, Fat 14.3, SaturatedFat 5.5, Cholesterol 104.3, Sodium 150.6, Carbohydrate 6.5, Fiber 0.6, Sugar 2, Protein 18.4

"GYOB" (GRIND YOUR OWN BURGERS)



In honor of our special Family issue, Food Network Magazine asked the kids of some Food Network stars to act as guest editors and share their favorite family dinners. Here's what Jeff Mauro's son, Lorenzo, had to say about this go-to burger dish: "I love this burger with American cheese...because I'm American! I eat it with broccoli that's cooked so soft, you barely have to chew it."

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 1h15m

Yield 4 burgers

Number Of Ingredients 7

2 pounds beef chuck roast, cut into 1-inch cubes
Kosher salt and freshly ground pepper
4 tablespoons salted butter, at room temperature
4 brioche buns, split
4 slices American cheese
Sliced avocado, for topping
Steamed broccoli, for serving

Steps:

  • Place the beef chunks on a baking sheet in a single layer, leaving a little space around each piece. Freeze the meat until it's very firm and starting to harden around the edges but still pliable, 15 to 30 minutes. Freeze the blade of a food processor at the same time.
  • Place half of the meat in the food processor fitted with the chilled blade and pulse until coarsely ground, 10 to 15 one-second pulses, stopping to redistribute the meat with a wooden spoon around the bowl as necessary to ensure even grinding. Turn out the meat onto a baking sheet (just dump it out - try not to touch the meat too much). Repeat the grinding with the remaining meat. Spread the meat on the baking sheet and inspect carefully, discarding any long strands of gristle or large chunks of hard meat or fat. Season the meat with salt and pepper.
  • Divide the meat into 4 equal piles. Form the piles with your hands into 4 large thin patties, about 4 inches wide. The patties should be loosely packed.
  • Heat a large cast-iron skillet or large heavy griddle pan over high heat. Spread the butter on the cut sides of the buns. Toast the buns in the skillet until golden brown, about 2 minutes.
  • Working in two batches, add the beef patties to the skillet and immediately press them down once with a spatula; do not smoosh them again. Cook until crusty brown on the bottom, 4 to 5 minutes; flip once, top with a piece of cheese and cook until the other side is crusty and the cheese melts, about 4 more minutes. Place the burgers on the toasted buns; top with sliced avocado. Serve with steamed broccoli.

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