Burgers Recipes

• 1 pound ground beef (preferably 80% lean)
• 1 teaspoon canola oil
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon coarsely ground pepper, divided
• 4 hamburger buns, split
• Optional: Mayonnaise, sliced American cheese, sliced tomato, dill pickle slices, lettuce, ketchup and yellow mustard

Smash Burgers

Lunch

Author: Taste Of Home

Now Is Not The Time To Cut Calories Or Skimp On Salt. Go For Ground Chuck That Is At Least 80/20. If You Can Find A Blend With Ground Brisket Or Short Rib, All The Better. The Best Burger Comes With Being Liberal With Kosher Salt-it Is Beef's Best Friend. -james Schend, Pleasant Prairie, Wisconsin

Time: 15m

Yield: 4 servings.

Number Of Ingredients: 6

• Place a 9-in. cast-iron skillet over medium heat. Meanwhile, gently shape beef into 4 balls, shaping just enough to keep together (do not compact). , Increase burner temperature to medium-high; add oil. Working in batches, add beef. With a heavy metal spatula, flatten to 1/4- to 1/2-in. thickness; sprinkle each with 1/8 teaspoon salt and pepper. Cook until edges start to brown, about 1-1/2 minutes. Turn burgers and sprinkle with additional 1/8 teaspoon salt and pepper. Cook until well browned and a thermometer reads at least 160°, 1 minute. Repeat with remaining beef., Serve burgers on buns with toppings as desired.

Calories 339 calories, Fat 16g fat (5g saturated fat), Cholesterol 70mg cholesterol, Sodium 760mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 1g fiber), Protein 24g protein.

• 24 ounces ground chuck
• 1 teaspoon kosher salt
• Freshly ground black pepper
• Spice Mix, optional, recipe follows
• 1 tablespoon vegetable oil
• 4 slices cheese, such as Cheddar, American, Saga blue cheese, and Swiss, optional
• 4 soft hamburger-style buns, split
• 4 slices beefsteak tomatoes, optional
• Assorted lettuces and greens, such as iceberg, romaine, or watercress
• Assorted mustards, such as whole-grained, Dijon, or French's, optional
• Mayonnaise, optional
• Ketchup, optional
• 1 tablespoon Worcestershire sauce
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• Hot Sauce, to taste

Hamburgers

main-dish , Meat

Author: Food Network Kitchen

Time: 25m

Yield: 4 hamburgers

Number Of Ingredients: 16

• Preheat the oven to 450 degrees F. Place a roasting rack on a foil-lined baking sheet in the oven.
• Using your hands, break the meat into small pieces and combine evenly but loosely on a parchment or waxed paper-lined baking sheet. Spread the meat out and season it generously with salt and pepper. If desired, add the spice mix at this time.
• Divide the meat into 4 portions (about 6 ounces each). Using your hands, form each portion into a ball-shape by gently tossing it from 1 hand to the other. (Don't over work or press too firmly on the meat.) Gently form each portion into a patty about 3 1/2 inches wide and 1-inch-thick.
• Preheat a large cast iron skillet over medium-low heat for 5 minutes. Raise the heat to high and add the oil. Add the patties and cook, turning once, until well-browned, about 2 minutes each side.
• Using a spatula, transfer the hamburgers to the roasting rack in the oven and continue cooking to desired doneness, 8 to 9 minutes for medium-rare, 10 to 11 minutes for medium, and 13 to 15 minutes for well-done. If you are using the cheese, top the hamburgers during their last couple of minutes of cooking to melt.
• Transfer the hamburgers to a plate, let rest for a couple minutes before serving. Meanwhile, toast the hamburger buns. Assemble the hamburgers with the condiments and toppings of your choice. Serve.
• When cooking on a countertop grill, turn on grill, then place burgers on the heated grill.
• Timing for a countertop grill:
• For Medium-Rare: Cook for 3 minutes covered and then unplug the machine and continue to cook covered for 2 to 3 more minutes.
• For Medium: Cook for 4 minutes covered and then unplug the machine and continue to cook covered for 4 more minutes.
• For Well: Cook for 5 minutes covered and then unplug the machine and continue to cook covered for 5 more minutes.
• Combine all ingredients.

• 2 pounds ground beef
• 1 egg, beaten
• ¾ cup dry bread crumbs
• 3 tablespoons evaporated milk
• 2 tablespoons Worcestershire sauce
• ⅛ teaspoon cayenne pepper
• 2 cloves garlic, minced

Juiciest Hamburgers Ever

Main Dish Recipes , Burger Recipes , 100+ Hamburger Recipes

Author: Jane

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.

Time: 35m

Yield: 8

Number Of Ingredients: 7

• 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.

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

• 1/2 lb lean ground beef
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1 -2 jalapeno pepper, thinly sliced
• 6 slices cooked bacon, drained
• 2 slices monterey jack cheese
• 2 hamburger buns

Jalapeno Bacon Cheeseburgers

Pork

Author: Kpd123

Make And Share This Jalapeno Bacon Cheeseburgers Recipe From Food.com.

Time: 25m

Yield: 2 burgers, 2 serving(s)

Number Of Ingredients: 9

• In a bowl, combine ground beef and seasonings well, but don't overwork the meat! Form 2 patties out of the mixture.
• Grill burgers to your liking.
• Just before you take the burgers off the grill, top each burger with the jalapeno slices, a cheese slice, and finally 3 bacon slices. Once cheese starts to melt, remove from grill. (The cheese acts as a glue keeping everything together!).
• Put burgers on buns and enjoy! ***We like to top our burgers with sliced red onions and a big dollop of guacamole!

• 1 Tbsp oil
• 1 lb ground sirloin
• 1/4 c minced onion
• 2 Tbsp worcestershire sauce
• 1 tsp garlic powder
• 1/4 c panko or dry bread crumbs
• 1 egg, slightly beaten
• salt & pepper to taste
• MUSHROOMS & ONIONS
• 2 Tbsp butter
• 8 - 12 oz sliced portobella mushrooms
• 1 large sweet onion, rough chopped
• 1 Tbsp red wine or bourbon
• GRAVY
• 1/4 c each - butter & flour
• 1 tsp onion powder
• 2 c beef broth
• 4 tsp better than buillion beef paste
• 1/4 tsp pepper
• 1/2 tsp kitchen bouquet - optional

~ Tasty Chopped Sirloin - Mushroom Onion Gravy ~

Burgers

Author: Cassie *

Sometimes The Family Wants A Burger, But Without The Bun And Toppings. So, I Created This Hearty - Flavorful Chopped Sirloin Steak. Had To Have Onions And Mushrooms, Then A Flavorful Beef Gravy To Bring It All Together. Served With Mashed Potatoes And A Veggie And You Have One Awesome Meal, In No Time At All. Enjoy! My Family...

Time: 45m

Number Of Ingredients: 20

• 1. In a bowl, mix beef ingredients. Make into 4 patties. Salt & pepper. In a large skillet, over medium heat - add oil. Once hot, add the beef patties. Fry on one side about 5 minutes, then turn and brown the other side, About 5 minutes. Remove from pan and set aside. Remove any excess fat from skillet - melt butter and add onions and mushrooms - salt & pepper - cook and stir until onions are tender and mushrooms have lost most of their moisture. Add the wine and stir until evaporates. Remove from skillet. In a bowl, mix the beef broth with the bouillon and kitchen bouquet. Warm in microwave for a minute or so. Set aside. In the same skillet, add the 1/4 cup butter and as it melts, scrape any tid bits that might be sticking to the pan from the mushrooms and onions. Add the flour, pepper and onion powder, stir and cook for 1 minute. Slowly whisk in the broth. Bring to a boil, then reduce to simmer and cook 1 minute. To the gravy add the mushrooms and onions and any juices that may have accumulated. Top with the steaks and cover. Simmer for 15 minutes or until steaks are completely cooked. Serve each steak, topped with onions, mushrooms and gravy. These go well with mashed potatoes.
• 2. Enjoy!

• 1/2 cup mayonnaise
• 1 tablespoon plus 1 teaspoon Dijon mustard
• Kosher salt and black pepper
• 2 limes, 1 juiced (about 2 tablespoons), 1 cut into wedges
• 1 1/4 packed cups flat-leaf parsley, leaves and tender stems, roughly chopped
• 1/3 cup grated Cheddar, plus 1/4 cup cubed, plus 8 slices for topping
• 1 small shallot, minced (about 1/4 cup)
• 3 large garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon red-pepper flakes
• 1 pound ground chicken, preferably dark meat
• 2 tablespoons neutral oil, such as canola oil, or ghee
• 3 tablespoons olive oil
• 1 large head butter or Boston lettuce, leaves torn into bite-size pieces
• 1 ripe Hass avocado, diced
• 4 brioche or burger buns, lightly toasted

Smashed Chicken Burgers With Cheddar And Parsley

Dinner , Main course , weekday , sandwiches , burgers

Author: Yasmin Fahr

These Fresh, Flavorful Chicken Burgers Have A Crunchy Exterior, A Tender Interior And A Healthy Slathering Of Limey Dijon Mayonnaise. They're Paired With Salad That's Prepared Using Leftover Burger Ingredients, And A Little Avocado And Lettuce. Serve The Burgers Between Lightly Toasted Buns, As The Recipe Suggests, Or Skip The Bread And Enjoy Them Without For A Lighter Dinner.

Time: 20m

Yield: 4 servings

Number Of Ingredients: 16

• In a small serving bowl, combine the mayonnaise with 1 tablespoon mustard. Season to taste with salt and the juice of 1 lime wedge.
• In a medium bowl, thoroughly combine 1 cup parsley with the grated cheese, shallot, garlic, cumin and red-pepper flakes. Stir in 1 tablespoon of the Dijon mayonnaise, 1 teaspoon salt and 1/4 teaspoon pepper. Add the chicken and gently combine. Form into 4 large, round balls.
• Heat a 12-inch cast-iron or heavy skillet over medium-high until very hot, 1 1/2 to 2 minutes. Add the neutral oil or ghee, then add the chicken meatballs, spacing them out in the pan. Use a metal spatula or the back of a wooden spoon to press them until they form 1/2-inch thick patties. Cook without moving for 3 to 4 minutes, until a deep golden crust has formed on the bottom and they easily release from the pan. Flip the patties using a sturdy spatula and cook until cooked through with a nice crust on both sides, about 3 minutes more. If the patties need more time, you can cover the pan and cook for 1 to 2 more minutes, adjusting the heat as needed to avoid scorching. A minute or two before they're done, set 2 slices of Cheddar cheese on top of each patty to melt.
• While the burgers are cooking, in the bottom of a serving bowl, mix the 2 tablespoons lime juice with the remaining 1 teaspoon mustard; whisk in the olive oil until smooth and season with salt and pepper. Add the torn lettuce leaves, avocado, remaining parsley and cubed Cheddar, and toss to coat with the dressing.
• Place the burgers on the buns, slather with Dijon mayonnaise, and top with a little of the greens and avocado from the salad. Serve with the salad, plus the lime wedges and any remaining Dijon mayonnaise on the side.

• 1/4 cup mayonnaise
• 4 teaspoons yellow mustard
• 12 dill pickle chips, plus 1 teaspoon brine
• 1/8 teaspoon onion powder
• 1/8 teaspoon garlic powder
• Pinch of smoked paprika
• Kosher salt and freshly ground pepper
• 1 1/4 pounds ground beef (80 percent lean)
• Unsalted butter, softened, for brushing
• 4 bakery hamburger buns, split
• 4 slices American cheese
• Ketchup, for serving
• 8 thin slices tomato
• 4 thin slices red onion
• 4 lettuce leaves

Smashburger-style Burgers

main-dish

Author: Food Network Kitchen

Time: 30m

Yield: 4 servings

Number Of Ingredients: 15

• Heat a griddle or large cast-iron skillet over medium heat for at least 10 minutes. Meanwhile, combine the mayonnaise, mustard and pickle brine in a small bowl. Combine the onion powder, garlic powder, paprika, 1/2 teaspoon salt and 1/4 teaspoon pepper in a separate small bowl. Set aside.
• Loosely form the beef into 4 balls; set aside. Working in batches, lightly brush the griddle with butter and toast the buns cut-side down until lightly browned, 1 to 2 minutes. Transfer to a plate.
• Brush the griddle with more butter and add 1 ball of beef. Press firmly with 2 large crisscrossed metal spatulas for exactly 10 seconds, then gently remove the spatulas. Sprinkle the patties with some of the seasoning mixture and continue cooking, undisturbed, until well browned, 1 1/2to 2 minutes. (Start cooking another burger at this point.) Flip the patty, sprinkle with more of the seasoning mixture and top with 1 cheese slice. Continue cooking until the cheese is melted around the edges and the bottom of the burger is browned, about 1 more minute. Repeat with the remaining beef.
• Spread the mayonnaise mixture on the bun tops and add some ketchup. Serve the patties on the buns with the pickles, tomato, red onion and lettuce.

• 2 lbs ground beef (I use venison)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon garlic powder
• 1/4 cup onion, minced fine
• 9 -10 slices bacon
• 8 ounces cheddar cheese, shredded
• 6 hamburger buns

Bacon Cheddar Stuffed Burgers

Lunch/Snacks

Author: Kaarin

The Original Recipe Is From The Wisconsin Milk Marketing Board But Has Been Altered Some. Other Stuffing Suggestions Are Salsa And Pepper Jack, Blue Cheese And Sauteed Red Onion, Mushroom And Swiss (yum!), Feta And Olives, Or Smoked Provolone And Roasted Red Peppers.

Time: 30m

Yield: 6 serving(s)

Number Of Ingredients: 8

• Fry bacon until crisp; crumble.
• Combine beef, salt, pepper, garlic powder and onion and shape into 12 large, thin patties.
• Top six patties with 1 tablespoon bacon and 1 tablespoon cheese (this is approximate-use what looks right).
• Place remaining 6 patties on top of cheese/bacon topped patties and press edges to seal.
• Grill or broil for 3-4 minutes per side until done. We like ours well done.
• The last 2 minutes of cooking top patties with remaining bacon and cheese.
• Serve on buns.

• 3 pounds ground beef
• ¼ teaspoon salt
• ½ teaspoon ground black pepper
• 3 tablespoons barbeque sauce
• ½ teaspoon garlic powder
• ½ pound bacon, cut into 1/4 inch pieces
• 1 medium onion, finely chopped
• ¾ cup shredded Cheddar cheese
• 6 hamburger buns, split

Easy Bacon, Onion And Cheese Stuffed Burgers

Meat and Poultry Recipes , Pork

Author: Amythompson

Wonderful Stuffed Burger That Can Be Easily Changed To Suit Different Tastes. My Kids Who Normally Don't Have Onions On Their Burgers Really Enjoyed These. We Served With French Fries And Root Beer Floats!

Time: 35m

Yield: 6

Number Of Ingredients: 9

• In a large mixing bowl, mix together the ground beef, salt, black pepper, barbeque sauce and garlic powder using your hands. Taking a small handful at a time (approximately 1/4 pound), shape into 12 patties. Lay patties out on a cookie sheet and cover with plastic wrap; place patties in the refrigerator.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown, about 5 minutes. Remove bacon from skillet with a slotted spoon and drain on paper towels. Turn the heat down to medium and pan fry the onions in the remaining bacon drippings until soft and translucent and just beginning to brown. Mix together onions and bacon in a small bowl.
• Prepare a grill or large skillet for medium heat.
• As the grill heats, pull beef patties out of the refrigerator; top 6 of the patties with 1- 1/2 tablespoons of the bacon and onion mixture each, and sprinkle with shredded cheese. Top each with one of the remaining patties and press the edges together to seal.
• Grill or pan fry the stuffed and sealed patties until cooked through, 2 to 3 minutes per side. Serve on hamburger buns with condiments of your choice.

Calories 669.2 calories, Carbohydrate 26.8 g, Cholesterol 166.3 mg, Fat 38.7 g, Fiber 1.6 g, Protein 50 g, SaturatedFat 15.7 g, Sodium 929.4 mg, Sugar 2.9 g

• 4 slices OSCAR MAYER Bacon
• 1 onion
• 1/2 cup KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA
• 1 lb. ground beef
• 4 KRAFT Singles
• 4 hamburger buns

Stuffed Burgers With Bacon, Double Cheese & Onion

Home

Author: My Food And Family

As If Cheeseburgers Aren't Awesome Enough, These Stuffed Burgers Up The Ante With A Gooey Center Of Bacon, Onion And Melted Cheese-double Cheese, That Is.

Time: 40m

Yield: 4 servings

Number Of Ingredients: 6

• Heat grill to medium heat.
• Cook bacon in small skillet until crisp. Meanwhile, cut 4 thin slices from center of onion; finely chop remaining onion.
• Remove bacon from skillet, reserving 1 Tbsp. drippings in skillet. Drain bacon on paper towels. Add chopped onions to reserved drippings; cook on medium heat 5 to 6 min. or until golden brown, stirring frequently. Remove from heat.
• Crumble bacon; mix with cooked onions and cheese. Shape meat into 8 thin patties. Top 4 patties with bacon mixture; cover with remaining patties. Pinch edges together to seal.
• Grill 6 to 7 min. on each side or until done (160ºF); top with Singles. Fill buns with burgers and sliced onions.

Calories 540, Fat 32 g, SaturatedFat 14 g, TransFat 1.5 g, Cholesterol 120 mg, Sodium 790 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 35 g