Saucy Herb Hamburgers Recipes

MY MOST COVETED SECRET: HERB-GARLIC BUTTER HAMBURGERS ON A GRILL

Steps:

• Place all the herbs, garlic, pepper, and butter in a small mixing bowl and beat with a wooden spoon until slightly fluffy.
• (you can do the mixing with a or food processor) Place a 12" square piece of plastic wrap or parchment paper on your work surface and mound the flavored butter in the center.
• Roll herb butter into cylinder shape within plastic, twisting the ends to compress the butter.
• Chill the butter in the refrigerator or freeze until firm.
• Butter will keep for up to 5 days in the refrigerator or up to 3 months in the freezer.
• Burger Preparation: Make hamburger patties as usual, but for each one place your thumb in the middle and press an indentation almost through (but not quite) to the other side of the meat.
• Unwrap formed butter and cut crosswise into 1/4-1/2" discs. (You will be using approximately 4 tablespoons Herb-Garlic Butter per 1 1/2 pound of ground meat).
• Form hamburger patty fully around one butter disc, pressing gently to seal the disc into the dead center of the meat.
• (not too much pressing! It will make your burgers dense and tough) Place burgers on hot grill (preheated to high if using a gas grill).
• Grill burgers until cooked to doneness, (about 5 to 7 minutes per side for medium-done).
• Place burgers on a serving plate, add cheese, if desired, but do not serve for about 5 minutes, to allow flavors to fully meld.
• Brush buns with melted butter and toast on the grill for a few seconds.
• Serve with any toppings of your choice.

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.

SAUCY HERB HAMBURGERS

Steps:

• In a bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Shape into four patties. , For the barbecue sauce, combine ketchup, brown sugar and mustard in a small bowl. , Grill patties, uncovered, over medium-hot heat for 3 minutes on each side. Brush with barbecue sauce. Grill 4-6 minutes longer or until juices run clear, basting and turning several times. Serve on buns.

GARLIC OVERLOAD BURGERS WITH CREAMY GARLIC BURGER SAUCE

Steps:

• In a small bowl, combine the cream cheese, minced garlic and Italian herbs and blend well. Divide into 4 equal portions.
• In a large bowl, mix the ground beef with the garlic powder and salt and pepper.
• Divide the hamburgers into 8 equal portions. Form the meat into balls and then flatten into a patty about 1/4" thick. Remember to make the burgers a bit over sized to account for shrinkage when cooking. In the middle of 4 patties, spoon some of the cream cheese mixture.
• Top each of the four patties with the cream cheese mixture with the patties without. Gently press the burgers together to form a large burger.
• Grill burgers as desired.
• When almost ready to remove burgers, add a slice of provolone cheese to the top of each burger. Allow cheese to melt by closing grill (or placing lid over burgers if using something other than a grill).
• In a saucepan, boil 1/4 cup of water over medium heat.
• Stir in the minced garlic and garlic powder. Boil until the water is nearly evaporated, about 5 minutes. It's okay for some water to remain, but you want very little.
• Stir in the heavy cream, Parsley, salt, and pepper.
• In a small bowl, mix the cornstarch and 1/4 cup of water and stir until dissolved. Add to the cream mixture.
• Continue boiling, stirring constantly, until thickened. About 3 minutes.
• Remove from heat. It will continue to thicken upon cooling.
• Place burgers on bottoms of brioche buns.
• Spoon Creamy Garlic Burger Sauce over burger.
• Top with the top of the brioche bun.

GREEK-INSPIRED BURGERS WITH HERB-FETA SAUCE

Steps:

• Preheat grill to medium-high or preheat broiler to high.
• Mix yogurt, feta, 1 tablespoon oregano, lemon zest, lemon juice and 1/4 teaspoon salt in a small bowl.
• Cut 1/4-inch-thick slices of onion to make 1/4 cup. Finely chop more onion to make 1/4 cup. (Reserve any remaining onion for another use.) Mix the chopped onion and meat in a large bowl with the remaining 2 tablespoons oregano and 1/2 teaspoon each salt and pepper. Form into 4 oval patties, about 4 inches by 3 inches.
• Grill or broil the burgers, turning once, until an instant-read thermometer registers 160 degrees F, 4 to 6 minutes per side. Serve in pita halves, with the sauce, onion slices, cucumber and tomato.

GARLIC HERB BURGERS

Steps:

• Place the ground beef in a large mixing bowl, add 1 Tbs of the soup mix and mix it in well.
• Shape the hamburger into 12 1/2" thick patties In a medium mixing bowl, beat together the cream cheese, remaining soup mix and the green onions Place 1 Tbs of the cream cheese filling on a patty, and then cover with another patty, sealing the edges together.
• Refrigerate the hamburgers for at least 1 hour before cooking.
• To Freeze: Flash Freeze uncooked on a cookie sheet until solid then put into a ziplock bag or vacuum seal quantity desired.
• To Cook: Thaw in refrigerator and grill as usual.

HERB SAUCE IN 5 MINUTES

Steps:

• MAKE HERBS SAUCE: Finely chop herbs and green onions. Stir together with other dressing ingredients except oil. Slowly whisk in oil. Alternatively (I do this): put all herb dressing ingredients in a processor and pulse to blend well. Or use an immersion blender. Taste and adjust seasonings to your liking. Serve at room temperature.

SAUCY HERB HAMBURGERS

Steps:

• In a bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Shape into four patties. For the barbecue sauce, combine ketchup, brown sugar and mustard in a small bowl. Grill patties, uncovered, over medium-hot heat for 3 minutes on each side. Brush with barbecue sauce. Grill 4-6 minutes longer or until juices run clear, basting and turning several times. Serve on buns.

SAUCY HERB HAMBURGERS

Steps:

• In a bowl, combine the first seven ingredients. Crumble beef over mixture and mix well. Shape into four patties. For the barbecue sauce, combine ketchup, brown sugar and mustard in a small bowl. Grill patties, uncovered, over medium-hot heat for 3 minutes on each side. Brush with barbecue sauce. Grill 4-6 minutes longer or until juices run clear, basting and turning several times. Serve on buns.