Special Burgers Recipes
SPECIAL BURGER SAUCE
Steps:
- Combine the mayonnaise, mustard, relish, ketchup, vinegar, garlic powder, onion powder and paprika in a medium bowl and whisk until well blended.
JUICIEST HAMBURGERS EVER
No more dry, lackluster burgers. These are juicy, and spices can be easily added or changed to suit anyone's taste. Baste frequently with your favorite barbeque sauce. If you find the meat mixture too mushy, just add more bread crumbs until it forms patties that hold their shape.
Provided by Jane
Categories Main Dish Recipes Burger Recipes 100+ Hamburger Recipes
Time 35m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat grill for high heat.
- In a large bowl, mix the ground beef, egg, bread crumbs, evaporated milk, Worcestershire sauce, cayenne pepper, and garlic using your hands. Form the mixture into 8 hamburger patties.
- Lightly oil the grill grate. Grill patties 5 minutes per side, or until well done.
Nutrition Facts : Calories 288.1 calories, Carbohydrate 9.1 g, Cholesterol 95.5 mg, Fat 17.8 g, Fiber 0.5 g, Protein 21.5 g, SaturatedFat 7 g, Sodium 196.3 mg, Sugar 1.7 g
SPECIAL BURGERS
These burgers are juicy and taste wonderful! Remember to use the full 2 pounds of lean ground sirloin or the burgers will fall apart. Serve with extra barbecue sauce.
Provided by Lvs2Cook
Categories Meat
Time 45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place meat in a large bowl. Add seasonings, sauces, and oil and mix together with your hands. Do not handle too much or it will make the burgers tough - just enough to mix the ingredients.
- Work mixture into patties of the desired size. Place on wax paper and cover with plastic wrap. Refrigerate for at least 20 minutes.
- Grill until cooked to your desired temperature. Serve on buns.
- Cooks note: Try topping with crumbled blue cheese and bacon or grilled onion, tomato and Italian dressing or mozzarella and pizza sauce or grilled mushrooms and Swiss cheese.
Nutrition Facts : Calories 525.4, Fat 33, SaturatedFat 10.5, Cholesterol 147.4, Sodium 407.3, Carbohydrate 8.8, Fiber 0.3, Sugar 5.4, Protein 45.5
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- Classic Lightly mix 6 ounces ground beef chuck with a big pinch of kosher salt. Form into a ball, then into a 3/4-inch-thick patty; make an indentation in the center.
- Cheese Make Classic Burger (No. 1). Top with 2 slices cheddar in the last minute of cooking (cover to melt). Serve on a sesame bun.
- Blue Cheese Make Classic Burger (No. 1). Spread soft blue cheese on the inside of the bun and melt in the oven.
- Bacon Cheese Put bacon strips on a parchment-lined baking sheet; put another pan on top. Bake at 400 degrees F, 10 minutes, then uncover and bake 10 more minutes.
- Bacon, Egg and Cheese Make Classic Burger (No. 1). Melt 2 slices muenster on the bun in the oven. Serve the burger, a fried egg and bacon (No. 4) on the bun.
- Caramelized Onion Cook 2 sliced red onions in butter over low heat until caramelized, about 35 minutes; season with salt and pepper. Make Classic Burger (No.
- Sliders Make Classic Burger (No. 1) as 2-ounce patties; cook 3 minutes per side. Top with Swiss in the last minute of cooking (cover to melt). Serve on mini potato buns with pickles and ketchup.
- Juicy Lucy Make Classic Burger (No. 1), but shape the meat into 2 flat patties. Lay 2 slices American cheese between them and form the meat around the cheese before cooking.
- 'Shroom Cook 1 pound sliced mushrooms in butter until golden, then add 1 chopped garlic clove and 2 tablespoons Worcestershire sauce and cook until crisp; add fresh parsley.
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- Bacon-and-Kimchi Burgers. Chef Wesley Genovart makes this over-the-top, Shake Shack–inspired burger with two thin stacked patties, thick-cut bacon, kimchi, and a spicy homemade sauce.
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- Minetta Burger. Minetta Tavern in New York City is known for its spectacular hamburgers. The restaurant's namesake burger is topped with cheddar and caramelized onions — for the full experience, serve with pommes frites.
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- Italian-Sausage Burgers with Garlicky Spinach. Using sausage in burgers is a smart shortcut, because the meat is already seasoned. Here, former Food & Wine editor Grace Parisi makes her burgers with sweet or hot Italian sausages, tops them with provolone cheese, and serves them on ciabatta rolls with garlicky spinach and sun-dried-tomato pesto.
- Lamb Burgers with Onion Soup Aioli. Instead of putting caramelized onions on these tasty lamb burgers, Food & Wine's Justin Chapple whisks onion soup mix into mayonnaise for a very playful and delicious spread.
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