Steak On A Bun Aka Burger Of The Gods Recipes
WASHINGTON STATE BURGER (AKA WILD MUSHROOM-CHEDDAR BURGER)
Steps:
- Heat the olive oil and melt the butter in a large saute pan over high heat until almost smoking. Add the mushrooms and cook, stirring occasionally, until soft, about 5 minutes. Add the shallot, season with salt and pepper, and cook until the mushrooms are golden brown, about 5 minutes. Stir in the thyme and parsley and transfer to a bowl.
- Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.
- Heat a gas grill to high. Brush the burgers with canola oil and grill until desired doneness is reached. Top each with a slice of cheese and cover during the last minute of cooking.
- Place the burgers on the bun bottoms and top each burger with a large spoonful of the mushrooms. Cover with the bun tops and serve immediately.
BURGER OF THE GODS
Steps:
- In separate batches, pulse the chuck and the sirloin in a food processor 10 times. Combine the chuck, sirloin, and kosher salt in a large bowl. Form the meat into 5-ounce patties.
- Heat a cast iron skillet or griddle over medium-high heat for 2 to 3 minutes. Place the hamburger patties in the pan. For medium-rare burgers, cook the patties for 4 minutes on each side. For medium burgers, cook the patties for 5 minutes on each side. Flip the burgers only once during cooking.
STEAK ON A BUN (AKA BURGER OF THE GODS)
You'll never go back to prepackaged burger meat again! The two different meats that are freshly ground give it really great flavor. Courtesy of Alton.
Provided by hepcat1
Categories Lunch/Snacks
Time 20m
Yield 3 serving(s)
Number Of Ingredients 6
Steps:
- In separate batches, pulse the chuck and the sirloin in a food processor 10 times. Combine the chuck, sirloin, and kosher salt in a large bowl. Form the meat into 5-ounce patties.
- Heat a cast iron skillet or griddle over medium-high heat for 2 to 3 minutes. Place the hamburger patties in the pan. For medium-rare burgers, cook the patties for 4 minutes on each side. For medium burgers, cook the patties for 5 minutes on each side. Flip the burgers only ONCE during cooking.
- If desired, spread mayonnaise on a toasted bun and top with some freshly ground black pepper. Add your delicious burger and enjoy!
More about "steak on a bun aka burger of the gods recipes"
BURGERS WITH GUACAMOLE AKA "THE BEAST" - JO COOKS
From jocooks.com
4.4/5 (5)Total Time 20 minsCategory Main CourseCalories 602 per serving
- Place patties on grill and grill for about 5 min per side. Once you turn the patties over, add the slice of cheese to each patty and let the cheese melt.
- To make the guacamole, mash the avocado, add the chopped tomato, juice of 1/2 lemon and salt and pepper to taste, and mix well.
HOMEMADE STEAKBURGERS - THE COUNTRY COOK
From thecountrycook.net
Reviews 38Category Main CourseServings 4Total Time 35 mins
- Cut meat into one inch cubes. Layer the chunks on a sheet pan and put them in the freezer to chill for about 15-20 minutes (this will make the meat easier to grind in your processor.) The meat should be firm but not completely frozen. Grind your meat in your food processor in two batches. Just pulse the meat about 10 times for about one second for each pulse. Meat should look ground but not pulverized. Take any little stringy bits of fat out at this time also.
- Shape patties on the same sheet pan. Don't handle the meat too much. This will make it tough. You don’t want the patties to be too tightly packed (this is what gives it all those delicious nooks and crannies those diner burgers have for the cheese to melt into). Once shaped, stick them in the fridge while you prep your buns and frying pan.
- Toast your buns by spreading on a little butter and putting them under the broiler or toasting them in a pan on stove top. Now start heating about a teaspoon or two of vegetable oil in your frying pan. You want to get it good and hot (until it just starts to smoke). Get your burgers out of the fridge and liberally salt and pepper both sides. Using your spatula, transfer hamburgers to hot skillet (don’t overload the pan, just 2-3 burgers at a time depending on the size of your pan). Be careful of popping oil! Cook them for 3 minutes (do not move them – just let them cook!). After 3 minutes, flip them over and cook for an additional 1-2 minutes (depending on thickness). Add cheese and let it melt and then transfer the burgers to your hamburger buns.
- The only thing we add is ketchup and mustard but feel free to add whatever toppings you choose. But trust me, you don't want to drown out the flavor of this meat!
THE STEAKBURGER RECIPE THAT PUTS THE BEST STEAKHOUSES …
From amazingribs.com
4.2/5 (92)Category Dinner, Lunch, Main Course
- Prep. Get a pad and a pencil and keep it nearby so you can take notes until you have the process mastered. Prepare the condiments and have them ready but keep them cold in the fridge. When you are cooking, you want to be focused on the meat, not fussing around setting the table.
- Mix the black pepper, onion, and garlic powder in a small bowl. No salt yet. It can compress the meat and we want it loose to hold the juices. Spread the meat out on a plate and sprinkle the spices onto the meat distributing it evenly. Gently form balls of meat about 2" across and weigh them. Adjust to 8 ounces each. Try to smooth over deep crevices. Deep cracks allow heat to penetrate to the core too quickly. Gently press them into disks about 3/4" thick and and about 4" wide. It should have air pockets for juices to gather and to keep it tender. Don't use a hamburger press like this one.
- Fire up. Set up your grill for 2-zone cooking. The indirect side should ideally be about 225°F. Try to keep it under 250°F. On a charcoal grill, push all the coals against one side of the grill and raise them up. I like to get the coals about 1" below the food grate. The Hovergrill is a great way to get the coals up high on a Weber Kettle. You can also use bricks to raise the lower charcoal grate. On a gas grill, turn one or two burners on high and leave the others off. Locate the spot on the surface where the temp is close to 225°F. That's where the meat will go. When the food grate is hot, clean it well with a wire brush or another tool.
- Cook. Place wood chips or pellets on the coals or, if you are using gas, in a packet or aluminum pan as close to the hot burner as possible (read my article on The Science of Wood). Place the burgers on the indirect side. If you are cooking bacon to place on top, put 2 strips per burger on the grill in the indirect zone near the burgers. Close the lid and leave everything alone. Cook about 10 minutes.
STEAK BURGERS - SO FLAVORFUL - COOKTHESTORY
From cookthestory.com
Cuisine AmericanTotal Time 27 minsCategory EntréeCalories 420 per serving
- In a large bowl, gently combine meat, onion powder, garlic powder, salt, and pepper. Handle the mixture as gently and sparingly as possible (over-mixing can make the burger tough).
- Divide mixture into 4 equal portions. Shape each into a ball, then flatten the balls into discs, about 4 inches in diameter. Make them thinner in the center.
- Cook the patties to your desired doneness. Because sirloin is so lean, I like to cook it to medium-rare doneness (internal temperature of 140°F), about 3 minutes per side.
BURGER OF THE GODS | RECIPE | FOOD NETWORK RECIPES ...
From pinterest.com
Estimated Reading Time 1 min
HOW TO MAKE STEAK BURGER AT HOME? - BURGER RECIPE
From burgerrecipe.com
BURGER STEAK RECIPE - PANLASANG PINOY
From panlasangpinoy.com
THE ULTIMATE STEAK BURGER - YOUTUBE
From youtube.com
BURGER BUN RECIPE 1 KILO. - YOUTUBE
From youtube.com
STEAK BUN RECIPE | EATINGWELL
From eatingwell.com
5/5 (8)Calories 343 per servingTotal Time 35 mins
- Heat oil in a large skillet, preferably cast-iron, over medium-high heat until shimmering. Reduce heat to medium, add steak and cook, turning once, 3 to 5 minutes per side for medium-rare. Let rest on a clean cutting board for 5 minutes.
- Meanwhile, bring a large pot of water to a boil. Cook rice noodles until just tender, 6 to 8 minutes or according to the package directions. Drain the noodles and rinse under cold water.
- Whisk vinegar, fish sauce and sugar to taste in a large bowl until the sugar is dissolved. Slice the steak into thin matchsticks. Add the steak and any accumulated juice to the bowl along with the noodles, cabbage, carrot, radishes, basil and/or mint and peanuts; toss to combine. Serve immediately.
ULTIMATE STEAK HOUSE BURGER | KITA ROBERTS PASSTHESUSHI.COM
From passthesushi.com
4.5/5 (4)Category BurgersCuisine AmericanTotal Time 20 mins
- Fry bacon in a large skillet over medium heat until crisp, about 8 minutes. Reserve 3 tbs of bacon fat and place n a small bowl in refrigerator.
- Soak bread in milk in a bowl until saturated, about 5 minutes. Mash with a fork to a smooth paste like mixture.
- Break up beef into a medium bowl. Season with salt and pepper, add garlic, bread paste, and reserved bacon fat.
STEAK AND GUACAMOLE BUNS RECIPE
From crecipe.com
STEAK ON A BUN (AKA BURGER OF THE GODS) RECIPE
From recipenode.com
STEAK ON A BUN RECIPES - RECIPES TO TRY
From discountedlgle5300.blogspot.com
BEST BURGER (AKA RIB EYE STEAK BURGER) IN TOWN
From bigoven.com
RECIPE OF SUPER QUICK HOMEMADE MY HALLUMI STEAK BURGER ON ...
From dailycookrecipes.com
CRUNCHBURGER (AKA THE SIGNATURE BURGER) RECIPE
From recipenode.com
STEAK ON A BUN AKA BURGER OF THE GODS RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love