Texas Burgers Recipes

JUICY TEXAS BURGERS

Steps:

• Make the coleslaw: In a large bowl, whisk the mayonnaise with the onion, vinegar, sugar and celery seeds. Add the shredded cabbage and carrot, season with salt and pepper and toss well. Let stand until slightly softened, about 25 minutes.
• Make the burgers: Light a grill. Form the beef into 4 patties; rub with oil and season with salt and pepper. Sear over high heat, turning once, for 5 minutes for medium-rate Brush with 1/2 cup of the barbecue sauce and grill until glazed, about one minute per side.
• Grill the buns and brush them with the remaining barbecue sauce. Top with burgers, picks and coleslaw and serve.

THE TEXAS SQUEALER BURGER

Steps:

• Begin by chopping the raw bacon finely with a sharp knife. I slice it in half, then in strips, then dice it. The key is to make it small. I do not recommend a food processor because it heats the bacon up too much and can become gummy.
• Gently mix all ingredients in a large bowl and add the bacon. Form into 6-8 patties and put in the freezer for 30 minutes before grilling. This is not a necessary step, but I think the meat holds together nicely when the patties go on cold.
• Grill patties approximately 5 minutes on each side. Allow them to rest 5 minutes before serving.
• Top with cheese if you wish and any of your favorite toppings.

TEXAS BURGERS

Steps:

• Mix raw ground beef with all ingredients. You can add anything else, like green peppers or leave out anything except for the mayonnaise.
• Add enough mayonnaise so it becomes the consistency of ham salad (spreadable). Spread burger mixture on bread (Texas Toast bread or regular bread) very thinly all the way to the edges (it shrinks up as it cooks). Put all on a cookie sheet and broil until meat is done and the bread edges are toasted. My kids laugh because the smoke alarm always goes off when I broil, and they yell, "Dinner's done!".
• You should have about 8 sandwiches per pound of burger.
• Serve open-faced -- either "naked" like I like them or any condiments you choose. Really a different taste instead of just boring burgers.

TEXAS ROADHOUSE STYLE BURGERS

Steps:

• 1. For this recipe I use my electric skillet. This way I can cook all 4 burgers at once, and they do not fall through the grill grate, and they will if you use this method.
• 2. On a plate fluff your freshly ground beef chuck.
• 3. Lightly salt and pepper your beef and fluff again-around 1/2 teaspoon each.
• 4. Divide your meat into 4 equal portions.
• 5. Carefully draw each patty together-it will look like a large meatball barely holding together.
• 6. Heat your electric skillet to 400 degrees.
• 7. Add oil and swish it around so the bottom of skillet is covered.
• 8. Carefully transfer each "meatball" to the hot skillet.
• 9. Take a spatula and place it on top of the first "meatball".
• 10. Using a CLEAN can press down hard to form your first patty.
• 11. Repeat with the other 3. These should be large rounds.
• 12. Cook for 4-5 minutes, then flip. You want a nice, brown crust. Not tan, brown.
• 13. Brush the tops of your burgers with BBQ sauce-be generous.
• 14. Cook for an additional 4 minutes.
• 15. Remove to a platter and now fry your buns.
• 16. When golden brown remove buns to plate.
• 17. Brush buns with remaining BBQ sauce.
• 18. On the bottom of the buns place a slice of cheese, then a burger patty, then your pickles, onions, tomato and top with 1/4 cup creamy slaw.
• 19. Top with bun and eat.
• 20. In order to eat these you will need to adopt the "lean" stance, regardless of whether you are standing or sitting. If you are standing lean out to take a bite, if sitting do the same. These are MESSY and JUICY and you will be wearing it if you do not "lean".
• 21. Serve with fries or onion rings.