Quick Quarter Pounders Recipes

QUARTER POUNDER DINER BURGER RECIPE

Steps:

• Prep. Place the meat in a large mixing bowl. If you are grinding the meat yourself, use the smaller holes on your grinder, or grind the meat twice so that the burgers are compact and hold together well.
• Mix in the mix-ins in a bowl using a fork or your hands. Pack the meat into a ball about 2-inches across. A #8 ice cream scoop is 2.75-inches and, when leveled, holds just about four ounces, a perfect quarter pounder. Use a scoop or a kitchen scale or a ruler until you can make the right size balls blindfolded. Then put them in the fridge for about 20 minutes before cooking so the center does not cook as quickly.
• Fire up. Preheat a cast iron griddle or heavy frying pan to about at least 350°F, as hot as you can get it. We want it well above 300 to 310°F, the temp at which Maillard browning happens.
• Cook. Add 1 teaspoon of butter per bun to the griddle. It will foam quickly, so spread it out evenly over the surface, place the buns, cut-side down into the butter, press them down with the spatula and put a dinner plate on top of them so they make good contact with the surface, and cook until the bread turns golden. Yes, the tops will be smushed, but the butter will brown and get a nutty taste, and the edges of the buns should be extra crispy. Then remove the buns and wipe the griddle with a paper towel.
• Melt some beef fat, bacon fat, or pour some vegetable oil on the griddle. You want just a thin coat. Do not use butter. It has too much water in it. When it begins to smoke, add the burger balls, and press down with a solid spatula so there is good contact between the meat and the surface and so the edges are jagged. A slotted spatula will not do the job. You need to smash the burger soon after the patty goes on, and not again until you flip. We don't want to squeeze out hot juices. After smashing, quickly work the spatula or a spoon along the edges, pressing down so they are ragged, thin, and make good contact with the surface. We're going for brown edges here. Sprinkle the top side with salt. Leave the lid open and back away. Don't touch the burgers for about 3 minutes. Maybe 5 minutes, depending on how hot your pan gets. You want them in intimate contact with the surface. Also, you need two spatulas, one to smash the raw meat, and a clean one to flip and serve.
• Now it will take you a couple of tries to know exactly when to flip, so at first you may have to peek. The bottoms should be dark brown. If they are, gently work a clean spatula under the burgers, pressing on the griddle to make sure you don't leave brown bits behind and that they don't break apart. I sharpen my spatula on a grinder to make sure the egdes don't leave brown bits behind. Flip the burgers and press them into into max contact with the surface but not so hard that you squeeze out vital fluids. Leave the juices in the meat. No need to salt if you salted the other side. If you are making a cheeseburger, place the cheese on now and close the lid on the grill. If you are working indoors, place a mixing bowl, pie pan, pot, or disposable aluminum pan over the burgers to speed the melting of the cheese. Check the color of the bottom after 2 minutes. Don't take them off until the surface is right, even if you fear the interior is overcooking. If you got 20 to 30% fat meat and you didn't cook too hot, they'll be juicy.
• Serve. Once they are fully cooked, place each patty on a bun along with onion and lettuce, then dress with Meathead's burger glop before serving.

QUICK QUARTER-POUNDERS

Steps:

• Mix together the minced beef and enough beaten egg to bind it together, seasoning with salt and pepper. Divide the mince into four, shaping and pressing each into a burger. Heat a grill pan or the grill. Brush the burgers with the oil and cook for 6-7 mins on each side (using a baking tray if beneath the grill) for medium.
• Meanwhile, cut the cucumber into thick slices. Put the slices in a bowl and season with salt, pepper and a pinch of sugar. Add a small splash of malt vinegar and mix well. Stir together the mayonnaise and the chosen mustard.
• Present the burgers on the tomato slices, topping with the mustard mayonnaise, cucumber slices and onion rings. Finish with the burger on an iceberg leaf, topping with another leaf, if you prefer.

JUICY QUARTER POUNDER BURGERS

Steps:

• Pre-heat broiler to 500°F.
• In a large bowl add all the burger ingredients together (except the buns).
• Mix well, (don't be afraid to use your hands, just make sure you wash them well before and after mixing).
• Divide your mixture into 4 equal parts. (i use a scale to make sure the meat is divided equally).
• Shape each of the 4 pieces of meat into burger pates.
• Make the pates thicker at the edges and thinner in the centre, since burgers tend to get rounder and thicker at the centre when you cook them. This way they come out flat once cooked.
• If you are going to grill the burgers it helps if they are frozen first so they don't crumble.
• Place the pates on a baking sheet lined with foil (to help with cleaning).
• Place the baking sheet under the broiler for 16 minutes turning half way threw.
• In a skillet add a little oil (which ever kind you like cooking with).
• Once the oil is hot add the mushrooms.
• Add the minced garlic, salt and Italian seasoning to the mushrooms.
• Stir the mushrooms often, so they are cooked evenly.
• Once the mushrooms are cooked and browned remove them from the skillet.
• One the bottom buns of the burgers spread some mayo.
• Once the burger is cooked add the burger to the bottom bun.
• Then add a zigzag of ketchup to each burger.
• Layer the mushrooms on top of that then the top bun.
• Serve with a side of coleslaw, pickle and backed potato or fries.