Three Meat Burgers Recipes

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THE PERFECT BASIC BURGER



The Perfect Basic Burger image

Nothing beats a simple hamburger on a warm summer evening! Ground beef is blended with an easy to prepare bread crumb mixture. Pile these burgers with your favorite condiments, pop open a cool drink and enjoy!

Provided by Lindsay Perejma

Categories     Main Dish Recipes     Burger Recipes     100+ Hamburger Recipes

Time 35m

Yield 4

Number Of Ingredients 5

1 egg
½ teaspoon salt
½ teaspoon ground black pepper
1 pound ground beef
½ cup fine dry bread crumbs

Steps:

  • Preheat an outdoor grill for high heat and lightly oil grate.
  • In a medium bowl, whisk together egg, salt and pepper. Place ground beef and bread crumbs into the mixture. With hands or a fork, mix until well blended. Form into 4 patties approximately 3/4 inch thick.
  • Place patties on the prepared grill. Cover and cook 6 to 8 minutes per side, or to desired doneness.

Nutrition Facts : Calories 317.3 calories, Carbohydrate 10 g, Cholesterol 124.5 mg, Fat 17.8 g, Fiber 0.7 g, Protein 27.4 g, SaturatedFat 6.8 g, Sodium 474.5 mg, Sugar 0.9 g

HAMBURGER RECIPE



Hamburger recipe image

A classic, juicy Hamburger Recipe made with ground chuck, a simple burger seasoning, and all of the classic burger toppings.

Provided by Lauren Allen

Categories     Main Course

Time 25m

Number Of Ingredients 14

1 ½ pounds ground chuck (80/20)*
1 1/2 teaspoons ground black pepper
1 teaspoon salt
2 teaspoon paprika
1/2 teaspoon brown sugar
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon cayenne pepper
6 buns (, toasted, if desired)
6 slices cheddar cheese (, or your favorite cheese)
6 Lettuce leaves
1 Beefsteak tomato (, sliced)
1/2 of a Red or white onion (, thinly sliced)
6 Pickle slices

Steps:

  • Make burger seasoning by combining all spices in a bowl. Set aside.
  • Divide ground chuck into 6 equal portions and gently from into 1/2 inch thick patties that are wider than the burger buns (as they will shrink). Use your thumb to press an indentation into the center of each patty. Cover and set aside.
  • Preheat grill to medium high heat. Just before cooking, sprinkle seasoning over the patties, then place on hot grill, indent-side up. Close grill lid and cook for 3-4 minutes, until the bottom of the burger is seared and juices are accumulating on top of the burger. Flip and cook an additional 3-4 minutes or until the beef reaches 160 degrees F.
  • Place cheese on burgers during the last minute of cooking. Remove to a plate and allow to rest for a few minutes before serving in a bun, with toppings.

Nutrition Facts : Calories 293 kcal, Carbohydrate 1 g, Protein 20 g, Fat 23 g, SaturatedFat 9 g, Cholesterol 81 mg, Sodium 464 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

THREE-POUND BEEF BURGER FOR SIX ON COUNTRY BREAD



Three-Pound Beef Burger for Six on Country Bread image

Here's a fact: turning the big burger without it breaking is a feat. Here's a more important fact: it's not that big of a deal if it breaks. You can arrange it on the loaf of bread after cooking and it won't matter all that much if it's one piece or in several pieces. It's a showstopper either way. I use two pizza peels (one above the patty, one below) to turn the burger. If you don't have peels, use large spatulas. A quick wipe of olive oil or spritz of nonstick cooking spray on the peels or the spatulas can't hurt. This burger is messy in the best possible way. Eat chunks of it with your fingers, dip the bread into the cherry sauce, and enjoy every bite.

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 15

Extra-virgin olive oil, for brushing
3 1/2 pounds ground beef
1 teaspoon coarse sea salt, preferably gray salt, plus more for sprinkling
1/2 teaspoon freshly ground black pepper, plus more for sprinkling
6 ounces soft, fresh goat cheese, at room temperature, such as Laura Chenel's
Nonstick spray, for spritzing
One 16-ounce round loaf country bread
Grilled Bing Cherry-White Balsamic Sauce, recipe follows
2 cups whole Bing cherries, stemmed
2 tablespoons unsalted butter
2 tablespoons finely chopped shallots
6 tablespoons white balsamic vinegar
2 tablespoons brown sugar
1/4 teaspoon coarse sea salt, preferably gray salt
Pinch freshly ground black pepper

Steps:

  • Preheat a gas grill to high or ignite the charcoal. When the grill is hot, clean your grill rack. Decrease the temperature to medium-high (for a gas grill only) and brush or wipe a little oil on the grill rack.
  • Divide the ground beef into two equal portions. Line a 9-inch-round cake tin with plastic wrap. Gently push half the beef into the tin. Don't press too hard. Place another sheet of plastic wrap on a work surface and invert the tin so the shaped beef patty pops out onto the plastic wrap. Line the cake tin with plastic wrap again. Gently push the remaining half the beef into the tin and keep it in the tin for the moment.
  • Sprinkle the top of each patty with the salt and pepper. Spoon the cheese onto the patty still in the tin. Spread the cheese to cover the meat, but leave about 1/2-inch margin uncovered around the edge. Use the plastic wrap-lining to remove the patty from the tin and flip it onto the non-cheese patty. You want the seasoned sides of the meat facing together, with the cheese sandwiched between. Lightly press the 2 patties together all around the edge. Sprinkle the top of the burger with salt and pepper.
  • Wipe a pizza peel with a little oil and transfer the burger to the grill using the peel. Close the grill lid and cook until the bottom of the patty shows grill marks, 8 to 9 minutes. Spritz a little nonstick spray on top of the burger, then flip and cook, 8 to 9 minutes. Gently transfer the cooked burger to a large platter and let rest, about 15 minutes.
  • Halve the bread straight across horizontally so it forms a bun. If you like, you can toast both halves lightly on the grill. Transfer the burger onto the bottom half of the bread. Spoon on the Grilled Bing Cherry-White Balsamic Sauce and close the burger with the top half of the bread. Slice the burger into 6 wedges, as if you were cutting a pizza, and serve.
  • A fresh grind is just as important. Choose chuck steaks from your butchers and ask them to grind the meat while you wait, the same day you plan to cook them if possible. Even your local supermarket butcher will be happy to do this for you.
  • Summer fruit, when given a quick turn on the grill, gets a smoky, sultry tang that works well with goat cheese on a burger. This also works well as a topping for a turkey burger, chicken breast or a grilled pork chop or pork loin.
  • Dark red Bing cherries are beautiful in this sauce but you can also use a combination of cherries with apricots, peaches or any stone fruit. I like to grill cherries and then pit them; you lose less juice that way. For stone fruit, cut the fruit in half, remove the pit, give the fruit a light rub of olive oil on both sides and then grill, about 2 minutes each side.
  • Preheat a gas grill or charcoal grill to medium-hot heat. A charcoal grill will glow red under gray ash when at this temperature. (Alternatively, grill the cherries in a hot grill pan over high heat on the stove.) Pour the cherries into a fine-mesh grill basket or all-metal strainer, and place the basket over the grill. Cook until bright and smoky, but not charred, about 4 minutes. Give the basket a good shake every 20 to 30 seconds, so the cherries heat through. After 3 minutes, taste a cherry to see if it's smoky enough. Take the basket off the heat and let the cherries cool, about 5 minutes.
  • Halve the cherries over a bowl, reserving all the cherry juice you can. Discard the pits. Melt the butter over medium-high heat in a large saucepan or skillet, either on the grill or the stove. When the butter is foaming, add the shallots and stir. Cook the shallots until they begin to show some color, about 2 minutes. Stir in the vinegar and brown sugar. Add the cherries to the saucepan with any reserved juice. Cook until just slightly syrupy, about 3 minutes. Add the salt and pepper, taste, and add more seasoning if you like.
  • This can be stored in the fridge, tightly covered, for 3 to 4 days. Yield: about 2 cups.

CHEESE-STUFFED BURGERS FOR TWO



Cheese-Stuffed Burgers for Two image

Here's a sandwich that does traditional burgers one better-with a surprise pocket of cheddar! My family really enjoys the melted cheese center. -Says Janet Wood, Windham, New Hampshire

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 2 servings.

Number Of Ingredients 9

1 tablespoon finely chopped onion
1 tablespoon ketchup
1 teaspoon prepared mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 pound lean ground beef (90% lean)
1/4 cup finely shredded cheddar cheese
2 hamburger buns, split
Optional: Lettuce leaves and tomato slices

Steps:

  • In a small bowl, combine the first 5 ingredients. Crumble beef over mixture and mix well. Shape into 4 thin patties. Sprinkle cheese over 2 patties; top with remaining patties and press edges firmly to seal. , Grill burgers, covered, over medium heat 5-6 minutes on each side or until a thermometer reads 160°. Serve on buns, with lettuce and tomato if desired.

Nutrition Facts : Calories 357 calories, Fat 15g fat (7g saturated fat), Cholesterol 84mg cholesterol, Sodium 787mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 1g fiber), Protein 28g protein. Diabetic Exchanges

THREE MEAT BURGERS



Three Meat Burgers image

The inspiration for this was my mothers sweadish meatball recipe. A church picnic asked me to do burgers and the same old cheese burger just didn't seem like much fun to me.

Provided by chefmick

Categories     Lunch/Snacks

Time 21m

Yield 8 serving(s)

Number Of Ingredients 13

11 ounces ground veal
11 ounces ground pork
11 ounces ground lamb
3 eggs, beaten
1/2 cup breadcrumbs
1 medium onion, diced fine
8 ounces mushrooms, diced
3 tablespoons parsley, fresh chopped
3 teaspoons salt
3 teaspoons pepper
3 teaspoons paprika, toasted
8 ounces gouda cheese
8 tablespoons olive oil, extra virgin

Steps:

  • Add 2 tbs olive oil to saute pan and sweat diced onion and mushrooms over med-low heat until onions are soft and opaque. Toast paprika in dry saute pan.
  • While onions are sweating mix ground meats together until well blended.
  • Add spices, blend well. Add onions and mushrooms and eggs blending well.
  • Slowly add bread crumbs mixing well between additions till meat is able to hold patty shape without falling apart. More or less bread crumbs may be used.
  • Preheat remaining olive oil in skillet over medium heat.
  • Form meat into 1/4 lbs patties and cook approx 3 minutes a side. Cooking time depends on your personal tastes for rare, med, or well done.
  • When burgers are done to your liking put them on side board to rest. While they are resting lay slice of gouda cheese on top and cover with pot lid to keep warm and help cheese melt.
  • Serve on lightly toasted buns with your favorite toppings.

Nutrition Facts : Calories 559.8, Fat 43.8, SaturatedFat 15.7, Cholesterol 190.8, Sodium 1261.4, Carbohydrate 8.9, Fiber 1.4, Sugar 2.4, Protein 32.2

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