Showing posts with label Burgers. Show all posts
Showing posts with label Burgers. Show all posts
Wednesday, January 25, 2017
bacon cheddar chicken burgers with guacamole... 40 minutes
the goods:
5 slices bacon
1 Vidalia onion (sweet), sliced into rings
1 pound ground chicken
1 tablespoon chopped fresh parsley
1/2 teaspoon paprika
1 ripe avocado
1 large tomato, sliced
4 slices white cheddar cheese
4 hamburger buns
In a large skillet, fry bacon over medium until browned and crisp, transfer to paper towels to drain. In the same pan, add onion slices and let saute in bacon grease until caramelized, about 15 minutes, stirring occasionally.
For guacamole, peel avocado and remove the pit. In a small bowl, mash the avocado with the back of a fork, until slightly chunky. Season with salt, pepper, and a pinch of paprika.
To make the burgers, combine, ground chicken, parsley, and paprika in a medium bowl. Season with salt and pepper and massage together with your hands. Form meat into 4 patties. Cook patties in same pan you took the onions out of. Be diligent that you cook them all the way through, since it's chicken. About 7 minutes per side. During the last minute of cooking, top each patty with a slice of cheese and tent the skillet with foil to allow cheese to melt.
Assemble the burgers by placing a patty on each bun, topped with caramelized onions, bacon, guacamole, and a slice of tomato and top of bun.
Tuesday, October 11, 2016
chipotle pork burgers... 25 minutes
the goods:
1 and 1/2 pounds ground pork
2 chipotle peppers in adobo sauce, minced
2 tablespoons chopped fresh cilantro
1/2 teaspoons garlic powder
3/4 teaspoon salt
1/2 teaspoon black pepper
4 slices colby jack cheese
1 avocado, sliced
4 tablespoons mayonnaise
4 english muffins
In a medium bowl, mix chipotle peppers, cilantro, garlic powder, salt and pepper into pork with your hands. Form into 4 patties.
Preheat grill to medium-high. Clean and lightly oil hot grates. Grill burgers 6-8 minutes per side, top with cheese after flipping.
Split and toast english muffins, and lightly spread 1 tablespoon mayonnaise on each muffin. Top with burgers and avocado.
Friday, October 7, 2016
shake shack burger... 25 minutes
the goods:
shake sauce:
1/2 cup mayonnaise
1 tablespoon ketchup
1 tablespoon yellow mustard
4 slices dill pickles
1/4 teaspoon garlic powder
1/4 teaspoon paprika
pinch of cayenne
burgers:
8 ounces ground beef sirloin
8 ounces ground beef chuck
1 tablespoon vegetable oil
2 tablespoons butter, room temperature
4 potato burger buns
curly lettuce
2 vine-ripened tomatoes, sliced
1/2 teaspoon vegetable oil
4 slices American cheese
Combine mayonnaise, ketchup, mustard, pickles, garlic powder, paprika, and cayenne in a food processor, and pulse until smooth. Refrigerate until ready to use.
Gently mix together sirloin and chuck in a mixing bowl until combined. Form into 4 patties, leaving a thumb indentation in the center of each patty.
Heat oil in a cast-iron skillet over medium-high heat. Generously season patties with salt and pepper, then transfer, seasoned-side-down, to the hot skillet. Use a heavy, flat spatula to press down and lightly flatten patties. Season top-side with salt and pepper. Cook until crisp-brown crust has formed, about 3 minutes. Carefully loosen patties from skillet and flip. Top with a slice of cheese and cook until cheese has melted, about 1 to 2 minutes more.
Split open buns and lightly butter the inside of each half. Toast on a griddle or skillet until toasted. Spread buns with shake sauce on both sides. Top each bun half with a patty, then tomato, lettuce, and top bun. Serve with additional shake sauce.
Labels:
Beef,
Burgers,
Favorites,
Grill,
Under 30 Minutes
Sunday, July 17, 2016
blue cheese burger with tomato-shallot jam... 1 hour (plus mascerating)
the goods:
tomato-shallot jam:
1 pint cherry tomatoes
1/3 cup sugar
1/3 cup shallots, minced (from about 2 small shallots)
zest and juice from 1 lime
1/2 teaspoon salt
burgers:
1 pound ground beef
1 tablespoon brown sugar
1 tablespoon worcestershire sauce
1 teaspoon extra-virgin olive oil
blue cheese crumbles
4 brioche hamburger buns
lettuce
french fries
Make the shallot jam: Cut the cherry tomatoes in half and toss them in a bowl with the sugar. Let them sit at room temperature for 1 hour, stirring once or twice during this time. Then, in a large skillet over medium-high heat, add the tomatoes with any accumulated juices, and the shallots. Cook, stirring frequently, for 12-15 minutes until the jam is thick and the tomatoes are broken down. Stir in the remaining ingredients and cook for an additional 1-2 minutes. Remove from the heat and set aside. Once cooled, the tomato-shallot jam can be stored in a jar in the refrigerator until ready for use.
If you want french fries, for serving and topping your burger, then start them at this time.
Heat grill to medium-high heat. Clean and oil hot grates.
Make the burger patties: Add the ground beef, brown sugar, worcestershire sauce, olive oil, and 1/2 teaspoon salt and black pepper to a medium bowl. Using clean hands, combine the ingredients together. Form the meat into 4 patties. Sprinkle the tops of the patties with additional black pepper.
Grill patties about 4-5 minutes per side. Butter inside of buns and add to grill during the last minute to lightly toast. Remove meat from grill and immediately top with blue cheese.
Assemble the burgers: Spread some tomato-shallot jam onto the bottom half of each bun, top with hamburger patty, fries, lettuce, and top half of bun. Dig in!
Sunday, April 3, 2016
shredded beef and jalapeno popper burgers... 8 hours and 20 minutes
the goods:
1 tablespoon olive oil
2.5 pounds chuck roast
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon chili powder
1 teaspoon oregano
1/4 cup steak marinade
2 cups beef broth
1 onion, peeled and quartered
6 jalapenos
2 ounces cream cheese
1 cup shredded pepper jack cheese
1 tablespoon Italian seasoning
brioche buns
butter
barbecue sauce
Combine the onion powder, garlic powder, chili powder, and oregano in a small bowl. Heat a skillet to medium and add olive oil. Rub the meat with the spice mixture and sear 1 minutes on each side. Place roast in slow cooker and add marinade, beef broth, and onion. Cook on low for 8 hours.
After 8 hours shred beef and onion with 2 forks.
Preheat the oven to 350 degrees. Slice jalapenos in half lengthwise and remove seeds. Place in a single layer, cut-side-up on a rimmed baking sheet. Combine the cream cheese, shredded cheese, and Italian seasoning in a bowl. Add a spoonful of the mixture to each jalapeno. Bake 15-20 minutes until jalapenos are tender and cheese is bubbly.
Butter and toast buns, add shredded beef, drizzle with barbecue sauce, and top with jalapeno poppers and bun.
1 tablespoon olive oil
2.5 pounds chuck roast
2 teaspoons onion powder
2 teaspoons garlic powder
1 teaspoon chili powder
1 teaspoon oregano
1/4 cup steak marinade
2 cups beef broth
1 onion, peeled and quartered
6 jalapenos
2 ounces cream cheese
1 cup shredded pepper jack cheese
1 tablespoon Italian seasoning
brioche buns
butter
barbecue sauce
Combine the onion powder, garlic powder, chili powder, and oregano in a small bowl. Heat a skillet to medium and add olive oil. Rub the meat with the spice mixture and sear 1 minutes on each side. Place roast in slow cooker and add marinade, beef broth, and onion. Cook on low for 8 hours.
After 8 hours shred beef and onion with 2 forks.
Preheat the oven to 350 degrees. Slice jalapenos in half lengthwise and remove seeds. Place in a single layer, cut-side-up on a rimmed baking sheet. Combine the cream cheese, shredded cheese, and Italian seasoning in a bowl. Add a spoonful of the mixture to each jalapeno. Bake 15-20 minutes until jalapenos are tender and cheese is bubbly.
Butter and toast buns, add shredded beef, drizzle with barbecue sauce, and top with jalapeno poppers and bun.
Wednesday, December 9, 2015
sriracha cheeseburger... 30 minutes (plus marinating)
the goods:
1 cup mayonnaise
1 garlic clove, minced
2 tablespoons sriracha hot sauce
1/2 lemon, juiced
1 and 1/2 tablespoons butter, melted
4 brioche buns, halved
1 pound ground beef, shaped into 4 patties
1 teaspoon salt
1/2 teaspoon black pepper
4 slices white cheddar cheese
1/4 cup pickled jalapeno slices
onion strings:
1 yellow onion, peeled, and cut into thin strips
1 cup buttermilk
1 cup flour
1/2 teaspoon paprika
vegetable oil
Make onion strings: soak the onion strips in buttermilk for about 3 hours. Drain and discard buttermilk. Heat 1 and 1/2 inches of oil to 375 degrees. Combine flour and paprika in a bowl, and toss onion strips until well coated. In batches, fry onion strings until crispy and light brown, about 1 minute. Drain on a paper-towel-lined plate. Season lightly with salt.
Make sriracha aioli: whisk together mayo, garlic, sriracha, and lemon juice on a bowl. Chill until ready to use.
Make burgers: Brush butter on both cut sides of buns and place on a hot pan to toast. Season burger patties evenly with salt and pepper. In a large cast-iron skillet over medium-high heat, cook burgers 4 minutes until well seared on one side. Flip, and cook another 3 minutes. Top with cheese slices, and let melt 1 minute (it helps the cheese melt if you put a lid on for that last minute). To assemble, spread aioli on top and bottom of toasted buns. Place burger patty on top, followed by jalapenos and onion strings.
Tuesday, June 16, 2015
grilled chicken burgers with guacamole... 25 minutes
the goods:
2 pounds ground chicken breasts
1 egg, room temperature
1 serrano chili, stemmed, seeded, and minced
1 red bell pepper, minced
1 shallot, minced
1 garlic clove, minced
1 teaspoon chili powder
1/4 teaspoon cumin
olive oil
4 large buns, split, buttered, and toasted
guacamole
In a large bowl, combine the ground chicken and egg, using your hands (clean hopefully) to blend. Add the serrano, bell pepper, shallot, garlic, chili powder, and cumin. Mix well to blend. Season with salt and pepper to taste.
Preheat a grill pan over medium-high and lightly oil. Form the chicken mixture into 4 equal patties, pat them as thin as possible (they will shrink and thicken during cooking). Brush both sides of each patty with oil. Place the burgers on the grill pan and cook for 6 minutes on each side. Place burgers on toasted buns, top with guacamole and serve immediately.
Labels:
Burgers,
Chicken,
Favorites,
Under 30 Minutes
Monday, April 13, 2015
chili-lime chicken burgers... 15 minutes
the goods:
1 pound ground chicken
2 scallions, chopped
1/2 red bell-pepper, seeded and diced
1 tablespoon cilantro, minced
1/2 teaspoon season salt
1/8 teaspoon black pepper
1/2 lime, juiced
4 teaspoons olive oil
4 sliced pepper jack cheese
4 hamburger buns
lettuce and sliced tomato for serving, along with any other desired condiments
Preheat grill.
In a medium bowl, combine the chicken, scallions, red bell pepper, cilantro, season salt, pepper, and lime juice. Mix to incorporate. Form into 4 patties and rub them with olive oil so they don't stick to the grill.
Brush your hot grill to clean the grates, then cook burgers for 3 minutes, flip and cook for 5 minutes more. In the last minute, top with cheese slices and cover grill to allow cheese to melt. Serve on buns with desired toppings and condiments.
Labels:
Burgers,
Chicken,
Favorites,
Grill,
Under 30 Minutes
Sunday, April 27, 2014
meatball sliders... 10 minutes
the goods:
leftover meatballs and sauce
small slider buns, dinner rolls, or Hawaiian rolls
mozzarella cheese slices
Reheat meatballs and sauce thoroughly, then spoon onto buns. Lay on a slice of cheese, then top with other half of bun.
leftover meatballs and sauce
small slider buns, dinner rolls, or Hawaiian rolls
mozzarella cheese slices
Reheat meatballs and sauce thoroughly, then spoon onto buns. Lay on a slice of cheese, then top with other half of bun.
Saturday, June 29, 2013
favorite turkey burger... 35 minutes
the goods:
1 and 1/2 pounds ground turkey
1/2 cup finely grated Gruyere cheese
4 scallions, thinly sliced
1/4 cup dried breadcrumbs
1/4 cup Dijon mustard
1 garlic clove, minced
4 English muffins, split and toasted
mayonnaise, sliced tomatoes, and lettuce, for serving
Heat the grill to high. In a medium bowl, use a fork to gently combine the turkey with the Gruyere, scallions, breadcrumbs, Dijon mustard, and garlic; season generously with salt and pepper. Dividing the mixture evenly, gently form into four 1-inch-thick patties.
Lightly oil the grill. Place the patties on the hottest part of the grill; sear until browned, 1 to 2 minutes per side. Move the patties to a cooler part of the grill; continue grilling until cooked through, 5 to 10 minutes per side.
Build burgers as desired.
Thursday, February 28, 2013
gingery salmon burgers... 15 minutes
the goods:
5 hamburger buns
1 skinless salmon fillet, cut into 1-inch pieces
3 tablespoons minced peeled fresh ginger
1 tablespoon Dijon mustard
1/3 cup minced fresh chives
2 tablespoons olive oil
toppings, such as mayonnaise, lettuce, and tomato
In a food processor, pulse 1 bun until coarse crumbs form; transfer to a plate. Add salmon to processor and pulse until coarsely chopped but not pureed. Transfer to a bowl and add 1/3 cup breadcrumbs, ginger, mustard, chives, 1 teaspoon salt, and 1/4 teaspoon pepper; stir to combine.
Form into 4 patties, then coat with remaining breadcrumbs. In a large nonstick skillet, heat oil over medium. Add patties and cook until golden brown outside and opaque throughout, 4 minutes per side. Drain on a paper-towel-lined plate. Serve burgers in remaining buns with desired toppings.
Monday, October 29, 2012
turkey sliders with potato wedges... 40 minutes
the goods:
3 large Yukon Gold potatoes, cut into 1/2-inch wedges
4 teaspoons olive oil
1 pound ground turkey
1 and 1/2 teaspoons chili powder
3/4 cup shredded cheddar
8 brioche slider or dinner rolls
lettuce, tomato, ketchup, and mustard, for serving
Preheat oven to 425 degrees, with racks in upper and lower thirds. On a rimmed baking sheet, toss potatoes with oil and arrange in a single layer. Bake on top rack until tender, 30 minutes, flipping halfway through. Season with salt.
Meanwhile, form turkey into 8 small patties and place on a parchment-lined baking sheet. Sprinkle with chili powder and season with salt and pepper.
Labels:
Burgers,
Favorites,
One-pot Wonders,
Turkey
Tuesday, September 4, 2012
pesto chicken burgers... 25 minutes
the goods:
1 cup fresh basil leaves
1 cup baby spinach (1 ounce)
1 garlic clove, peeled
1/4 cup walnuts
4 tablespoons olive oil
1 pound ground white-meat chicken
2 large tomatoes, cut into 1/2-inch slices
3 ounces fresh mozzarella, sliced
4 buns or pieces of focaccia, halved
In a food processor, puree basil, spinach, garlic, walnuts, oil, and 1 tablespoon water. Season pesto with salt and pepper.
Heat grill to medium-high. Combine 1 tablespoon pesto, 3/4 teaspoon salt, 1/4 teaspoon pepper, and chicken and form into 4 patties. Clean and lightly oil hot grill. Brush tomatoes with oil and season with salt and pepper. Grill patties, covered, 4 minutes. Flip patties and top with cheese. Add tomatoes to grill and cook, flipping once, until tomatoes are lightly charred and burgers are opaque throughout, 4 minutes.
Assemble sandwiches on buns or focaccia with pesto, burgers, and tomatoes.
Friday, August 31, 2012
pinto-and-rice burgers... 20 minutes
the goods:
2 cans (15.5 ounces) pinto beans, rinsed and drained
1 and 3/4 cups cooked long-grain white rice
1/3 cup plain dried breadcrumbs
1 bunch scallions, thinly sliced
1/4 cup chopped fresh cilantro
2 large eggs, lightly beaten
1/3 cup olive oil, divided
8 hamburger buns
toppings, such as mayonnaise, mustard, lettuce, avocado, tomato, cheese, and cucumber
In a large bowl, mash beans until a coarse paste forms. Add rice, breadcrumbs, scallions, cilantro, eggs, 1/2 teaspoon salt, and 1/4 teaspoon pepper; gently fold to combine. Form into eight 3/4-inch patties.
In a large skillet, heat half the oil over medium-high; add half the patties and cook until browned and cooked through, about 3 minutes per side. Transfer to a plate and tent with foil. Repeat with remaining oil and patties. Serve burgers on buns with desired toppings.
Sunday, August 19, 2012
pepper-jack pork burgers... 25 minutes
the goods:
vegetable oil, for grilling
4 Anaheim chiles
1 large white onion, cut into 1/2-inch slices
2 pounds ground pork, formed into 8 thin patties
8 ounces Monterey Jack cheese, sliced
8 hamburger buns
toppings, such as mayonnaise and cilantro
Heat grill to medium-high. Clean and lightly oil hot grill. Brush chiles and onion with oil, then season with salt and pepper. Grill vegetables, turning occasionally, until crisp-tender, 10 minutes. Transfer to a cutting board. Slice chiles, discarding stems and seeds.
Season patties with salt and pepper, then brush with oil. Grill until cooked through, about 4 minutes per side.; during last minute of cooking, top each burger with cheese and cover grill.
Serve burgers on buns with chiles, onion, and other desired toppings.
Labels:
Burgers,
Favorites,
Grill,
Pork,
Under 30 Minutes
Thursday, August 16, 2012
turkey-cheddar burgers... 20 minutes
the goods:
1 medium sweet onion, such as Vidalia, diced small
2 cloves garlic, minced
2 pounds ground dark turkey meat
3 tablespoons plain dried breadcrumbs
2 tablespoons grainy mustard
1/4 cup chopped fresh parsley
8 slices sharp cheddar cheese
8 hamburger buns
toppings, such as mayonnaise, mustard, tomato, and lettuce
In a large skillet, heat oil over medium-high. Add onion and saute until translucent, 6 to 7 minutes. Add garlic and cook until fragrant, 1 minute. Transfer to a medium bowl and add turkey, breadcrumbs, mustard, and parsley. Gently mix until combined and form into 8 thin patties.
Heat a grill pan to medium-high. Lightly spray pan with oil. Season patties with salt and pepper, then grill until cooked through, about 4 minutes per side; during last minute of cooking, top each burger with cheese and tent skillet with foil. Serve burgers on buns with desired toppings.
Saturday, August 4, 2012
pimiento-cheese burgers... 15 minutes
the goods:
1 jar (4 ounces) diced pimientos, drained
2 cups shredded cheddar cheese (8 ounces)
1/2 cup mayonnaise
2 tablespoons chopped fresh chives
2 pounds ground beef chuck (80% lean), formed into 8 thin patties
8 hamburger buns
toppings such as mustard, tomato, and lettuce
Stir together pimientos, cheese, mayonnaise, and chives.
Heat grill to medium-high. Clean and lightly oil hot grill. Season patties with salt and pepper. Grill 4 minutes per side for medium; during last minute of cooking, top each burger with 3 tablespoons pimiento cheese and cover grill.
Serve burgers on buns with desired toppings.
Labels:
Beef,
Burgers,
Favorites,
Grill,
Under 30 Minutes
Friday, April 20, 2012
taco burgers... 20 minutes
the goods:
1 pound ground beef
1 teaspoon chili powder
4 slices cheddar cheese
4 hamburger buns, split
1 large tomato, sliced
1/3 cup sliced pickled jalapenos
1/4 head iceburg lettuce, shredded
In a medium bowl, combine beef and chili powder. Form into 4 patties and season with salt and pepper. Heat grill over medium-high and grill burgers until cooked through, about 7 minutes total, flipping once. Serve burgers on buns with tomato slices, pickled jalapenos, and shredded lettuce.
Labels:
Beef,
Burgers,
Favorites,
Grill,
Under 30 Minutes
Friday, April 6, 2012
black-bean burgers... 25 minutes
the goods:
1 teaspoon plus 1 tablespoon extra-virgin olive oil
1 small red onion, thinly sliced
1 small red bell pepper, finely chopped
1/4 cup roughly chopped fresh cilantro
3/4 cup dried breadcrumbs
1 large egg, lightly beaten
mayonnaise, for serving
hamburger buns or kaiser rolls, for serving
1 avocado, thinly sliced
In a medium non-stick skillet heat 1 teaspoon oil over medium. Add onion and cook until golden and beginning to caramelize, 5 minutes. Transfer onions to a small bowl and wipe out skillet. In a large bowl, mash black beans. Stir in bell pepper, cilantro, breadcrumbs, and egg. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper and form mixture into desired number of patties.
Heat 1 tablespoon oil over medium-high. Cook patties, in batches, until crisp on outside and heated through, about 5 minutes, flipping once. Spread mayonnaise on buns; top with burgers, thiny sliced avocado, and onion.
Labels:
Burgers,
Leftovers,
One-pot Wonders,
Under 30 Minutes,
Vegetarian
Thursday, February 23, 2012
asian-style salmon burgers... 20 minutes
the goods:
1 can (8 ounces) water chestnuts, drained and finely chopped
1 large egg white
1 tablespoon finely grated peeled fresh ginger
2 tablespoons soy sauce
1/4 cup all-purpose flour
4 hamburger buns
Bibb lettuce, for serving
Dijon mustard, for serving
In a large bowl combine salmon, vegetables, water chestnuts, egg white, ginger, and soy sauce; stir until combined. Add flour and stir to combine. Divide into 4 patties. Lightly coat a large nonstick skillet with cooking spray and heat over medium; add patties and cook until golden brown and cooked through, about 8 minutes, flipping halfway through. Spread Dijon mustard on buns and top with patties and lettuce. Serve!
Labels:
Asian,
Burgers,
Fish,
Leftovers,
Under 30 Minutes
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