Pauls Burgers On The Grill Recipes

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PAUL'S GRILLED GROUPER



Paul's Grilled Grouper image

This is a South Louisiana secret ... and a great way to grill fish that leaves you worry-free. Not only does this make for easier fish cleaning, but the scales keep the fish from drying out while on the grill. Fish cooked this way consistently results in juicy, moist fillets.

Provided by Food Network

Categories     main-dish

Time 40m

Yield 2 to 4 servings

Number Of Ingredients 25

4 tablespoons melted butter
3 cloves minced garlic
1 tablespoon finely grated Parmesan
1 tablespoon Essence, recipe follows
4 tablespoons olive oil
1 (3 1/2 to 4 pound) grouper, fillets removed with scales intact
1/4 cup finely chopped fresh herbs, such as tarragon, thyme, basil or chives
Arugula and Orange Salad, recipe follows
1 tablespoon dried thyme
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
2 cups arugula, cleaned
2 cups baby spinach, cleaned
1/2 red onion, sliced thinly
1 orange, supremed
2 tablespoons Dijon mustard
1/4 cup orange juice
1 tablespoon white wine vinegar
1/2 cup extra-virgin olive oil
Salt and freshly ground black pepper

Steps:

  • Preheat the grill to medium-high.
  • In a small bowl combine the butter, garlic, Parmesan, Essence, and olive oil and whisk to combine.
  • Lay the fillets on the grill, scale side down, and brush generously with the melted butter mixture. Close the grill cover and cook for 3 minutes. Open and brush again with the melted butter mixture. Repeat this process until the flesh is firm and opaque, for a total cooking time of about 12 to 15 minutes for this size fish. The last minute of cooking time, sprinkle with the fresh herbs. Remove from the grill and serve immediately with Arugula and Orange Salad.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
  • In a large salad bowl, combine the arugula, spinach, red onion, and orange segments.
  • In a small bowl, whisk together the mustard, orange juice, and vinegar. While whisking, slowly drizzle in the oil. Whisk until emulsified and season with salt and pepper.

STEAKHOUSE BURGERS



Steakhouse Burgers image

This is the ultimate burger recipe. The burgers are packed with flavor and reliably juicy, even when cooked to well-done.

Provided by Jennifer Segal

Categories     Dinner

Time 25m

Yield 8

Number Of Ingredients 10

2 pieces white sandwich bread, crusts removed and cut into ¼-inch pieces
⅓ cup milk
2½ teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 garlic cloves, minced
1½ tablespoons Worcestershire sauce
2 tablespoons ketchup
3 pounds 80 to 85% lean ground beef
3 scallions, white and green parts, very finely sliced (optional)
8 hamburger buns

Steps:

  • Preheat the grill to high heat.
  • In a large bowl, mash the bread and milk together with a fork until it forms a chunky paste. Add the salt, pepper, garlic, Worcestershire sauce and ketchup and mix well.
  • Add the ground beef and scallions and break the meat up with your hands. Mix everything together until evenly combined. Divide the mixture into 8 equal portions and form compact balls. Flatten the balls into ¾-inch patties about 4½ inches across. Form a slight depression in the center of each patty to prevent the burgers from puffing up on the grill.
  • Oil the grilling grates. Grill the burgers, covered, until nicely browned on the first side, 2 to 4 minutes. Flip burgers and continue cooking for a few minutes more until desired doneness is reached. Before serving, toast the buns on the cooler side of the grill if desired.
  • Freezer-Friendly Instructions: The uncooked burgers can be frozen for up to three months. (Freeze the burgers on a baking sheet or plate so their shape sets, then transfer them to a sealable plastic bag for easy storage.) Defrost the burgers overnight in the refrigerator prior to serving and then cook as directed.

Nutrition Facts : ServingSize 1 burger, Calories 517, Fat 27 g, Carbohydrate 28 g, Protein 37 g, SaturatedFat 10 g, Sugar 5 g, Fiber 1 g, Sodium 567 mg, Cholesterol 116 mg

PAUL'S BURGERS ON THE GRILL



Paul's Burgers on the Grill image

My wife, Julie, sometimes jokes she married for better, for worse and for my cooking! I spent a lot of time in the kitchen while I was growing up and still enjoy doing so today.-Paul Miller, Green Bay, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 8

1/4 cup finely chopped onion
1/4 cup ketchup
2 teaspoons Italian seasoning
1 teaspoon garlic powder
1/2 teaspoon salt
1 pound ground beef
4 hamburger buns, split
Lettuce leaves and tomato slices, optional

Steps:

  • Combine the first five ingredients in a small bowl; crumble beef over mixture and mix well. Shape into four patties. Grill over medium heat for 4-5 minutes on each side or until a thermometer reads 160° and juices run clear. Serve on buns; top with lettuce and tomato if desired.

Nutrition Facts : Calories 368 calories, Fat 16g fat (6g saturated fat), Cholesterol 75mg cholesterol, Sodium 768mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 2g fiber), Protein 27g protein.

PAUL BUNYAN BURGERS



Paul Bunyan Burgers image

This is from Quick Cooking (2001) and credited to Jo Reed. I made these (with a few changes) for an afternoon BBQ and my guests just loved the flavor of these burgers! I omitted the bacon, mushrooms, and horseradish, and made smaller, single-decker burgers to yield more than 3 servings.

Provided by WhoKnew

Categories     Meat

Time 30m

Yield 3 serving(s)

Number Of Ingredients 12

3 ounces bacon, diced (6 bacon strips)
1 cup fresh mushrooms, sliced
2 tablespoons onions, chopped (3 onion slices)
1 egg, beaten
1 tablespoon Worcestershire sauce
1/2 teaspoon seasoning salt
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon prepared horseradish
1 lb ground beef
3 slices American cheese (or other yellow cheese)
3 hamburger buns, split

Steps:

  • In a skillet, cook bacon until crisp.
  • Remove with slotted spoon and transfer to paper towel to drain.
  • In bacon drippings, saute mushrooms & onion until tender.
  • Transfer to a bowl with slotted spoon and add bacon.
  • In a separate bowl, combine egg, Worcestershire sauce, seasoned salt, salt, pepper, and horseradish.
  • Add beef and mix well.
  • Shape into 6 patties (1/4" thick).
  • Divide bacon mixture among 3 patties.
  • Top bacon mixture with a cheese slice; fold in corners of cheese.
  • Top with remaining 3 patties & seal edges.
  • Grill, uncovered, over medium-hot coals for 10-12 minutes or until meat juices run clear, turning once.
  • Serve on buns.

Nutrition Facts : Calories 682.8, Fat 44.3, SaturatedFat 17.4, Cholesterol 206.2, Sodium 1217.9, Carbohydrate 26.2, Fiber 1.4, Sugar 4.1, Protein 42.6

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