Kendall Square Burger Recipes

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COPYCAT WENDY'S DAVE'S SINGLE



Copycat Wendy's Dave's Single image

Make and share this Copycat Wendy's Dave's Single recipe from Food.com.

Provided by Jonathan Melendez

Categories     < 60 Mins

Time 45m

Yield 4 burgers

Number Of Ingredients 13

1 lb ground sirloin
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 cup mayonnaise
1/2 cup ketchup
8 slices American cheese
4 brioche hamburger buns
4 pieces green lettuce leaves
2 large tomatoes, sliced
1 small white onion, sliced
1/3 cup sliced pickle

Steps:

  • In a large bowl, combine the ground sirloin, salt, pepper, garlic and onion powder until evenly combined. Divide the mixture into 4 equal parts and then shape each into thin square patties. Place on a baking sheet lined with parchment paper and freeze for 30 minutes.
  • Heat a large griddle or cast iron skillet over medium-high heat. Once hot, place the frozen meat patties on the pan. You might have to cook them in batches. Press down with a spatula and cook for about 4 minutes on the first side. Flip over and cook for another 2 to 3 minutes on the second side. Turn off the pan and place a slice of cheese on top of each patty and allow to melt.
  • Toast the buns and place the remaining cheese slices on top of the bottom buns. To assemble the burgers, place a burger patty on top, lettuce, tomato, onion, and pickles. Spread the top buns with mayo and ketchup and place on top of the burgers. Serve immediately.

JEB'S NO BULL BURGER



Jeb's No Bull Burger image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 8 servings

Number Of Ingredients 32

1 tablespoon plus 1/4 cup flaxseed meal
One 6-ounce jar marinated artichoke hearts, chopped
2/3 cup oyster mushrooms, chopped
2 tablespoons jarred jalapenos, chopped
12 green olives, sliced
8 cloves garlic, finely minced
1 small red onion, chopped
1 small red pepper, chopped
4 tablespoons olive oil
Two 15-ounce cans garbanzo beans, drained
One 15-ounce can black beans, drained
1 1/2 cups gluten-free rolled oats
1/4 cup gluten-free oat flour
1/4 cup vegan Worcestershire sauce
2 teaspoons oregano
1 teaspoon paprika
1 teaspoon celery salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/2 teaspoon red pepper flakes
1/2 teaspoon ground sage
8 burger buns
Sriracha Aioli, recipe follows
Suggested toppings: pickles, red onion, tomato, mixed greens
1 cup full-fat coconut milk
1 1/4 tablespoons apple cider vinegar
1 tablespoon garlic granules
2 teaspoons ground mustard powder
1 teaspoon salt
2 cups avocado oil
1/4 cup sriracha
4 teaspoons gluten-free yellow mustard

Steps:

  • Combine 1 tablespoon flaxseed meal and 3 tablespoons water in a small bowl to create a "flax egg" and set aside for at least 5 minutes.
  • In a large pot or saute pan, mix artichokes, mushrooms, jalapenos, olives, garlic, onion and red pepper with 2 tablespoons olive oil and saute over medium-high heat until vegetables have softened, 5 to 10 minutes.
  • Mix garbanzo beans and black beans in a bowl and mash until almost no whole beans remain and the two are well combined.
  • Mix oats, oat flour, Worcestershire sauce, oregano, paprika, celery salt, cumin, cayenne, red pepper flakes, sage and remaining 1/4 cup flaxseed meal in a bowl until well combined.
  • Mix sauteed ingredients with the mashed bean mixture. Once well combined, mix in the dry ingredients. Lastly, add the flax egg and combine well.
  • Heat a large skillet with remaining 2 tablespoons olive oil over medium-high heat.
  • Using a kitchen scale, form the mixture into 4-ounce patties and place in the skillet, cooking each side until browned and internal temperature reaches 145 degrees F, 5 to 7 minutes on each side. Once cooked, slather buns, tops and bottoms, with Sriracha Aioli and toast in the skillet, sauce-side down, 2 to 3 minutes. Top burgers with pickles, red onion, tomato and mixed greens.
  • For the vegan mayo: Pour coconut milk, vinegar, garlic granules, mustard powder and salt into a blender and begin blending. Once ingredients have come together, begin slowly pouring the avocado oil into the blender while blending, about 1 minute to pour the entire 2 cups. Once all of the avocado oil has been poured, let the blender run for 1 minute to whip the mayo. Use immediately or store in the refrigerator for up to 10 days.
  • For the sriracha aioli: Mix sriracha, mustard and 2 cups vegan mayo in a bowl and whisk together until well combined. Use immediately or store in the refrigerator for up to 10 days.

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