Tag: Burger

Steakhouse Cheeseburger

Ingredients

  • 1 lbs Ground beef (80/20)
  • 2 Tbs Butter
  • Lowry’s Seasoned Salt
  • 4 Martin’s Potato Hamburger Buns
  • 4 Slices of Gouda
  • Sliced Mushrooms
  • 1 Large Yellow Onion
  • 8 to 12 Slices of Cooked Bacon
  • Shredded Lettuce
  • Hamburger Dill Pickle Chips

Steakhouse Sauce

  • 3 Tbs Mayo
  • 2 Tbs A1 Steak Sauce
  • 1 Tbs Dijon Mustard
  • 2 Tsp Cracked Black Peppercorn

Directions

  1. Divide your meat into 4 equal portions and roll them into a ball. One-by-one, place the burger balls between parchment paper and using a pan, press them into a 1/4 inch thick patty, and season the top with Lowry’s seasoned salt. Place them aside and repeat for the remainder.
  2. Heat a large sauté pan over medium heat and spray with extra virgin olive oil.
  3. Add the mushrooms and sliced onions and sauté for 3 to 5 minutes. Season with salt and ground black pepper and add the 2 Tbs of butter.
  4. Sauté the onions and mushroom for 10 to 15 minutes to caramelize the onions and cook the mushrooms. Stirring frequently.
  5. Place the onions and mushrooms in a bowl and set aside.
  6. Prepare the bacon how you see fit and to your preference, whether that is crispy or not. Set the bacon aside.
  7. Heat a large pan over medium heat, if you have a hex-clad pan medium low, for 2 to 3 minutes.
  8. Take your patties and place them on the pan, seasoned side down, and season the other side of the patty.
  9. Cook the burgers until nicely seared and blood has started to appear all across the top of the patty, about 3 to 4 minutes.
  10. Flip the burgers and cook for another 3 to 4 minutes. You can cook to your preference, but if you want to ensure that all potential bacteria has been eliminate, cook until the patty has reached an internal temperature of 160 degrees (F). However, a juicy burger is better than a dry burger. Just check the middle for your doneness.
  11. When the burger is close to being done, place a couple spoonfuls of the sautéed onions and mushroom. Top with a slice of Gouda to lock in the onions and mushrooms on top of the burger.
  12. Build the burger. On the bottom bun (butt), spread a spoonful of the steakhouse sauce and then top with a handful of the shredded lettuce, add a couple of pickles, then the burger patty with the onion-mushroom-gouda, 2 or 3 slices of the cooked bacon (whole or halved). Top with the top bun (crown) and enjoy!!!

Loose Meat Sandwich (Maid Rite)

Ingredients

  • 2 lb Ground beef 80/20
  • 1 Cup Beef broth
  • 2 Tbs Worcestershire
  • 2 Tsp Salt
  • 1 Tsp Ground black pepper
  • 1 Tsp Sugar
  • 1/4 Tsp Onion powder
  • 1/4 Tsp Garlic Powder
  • 1 Medium white onion – diced
  • 8 Hamburger buns
  • Sliced dill pickles
  • Yellow mustard
  • American cheese (for a “cheese rite”)

Directions

  1. Brown the beef in a sauté pan over medium heat, breaking the beef into small pieces while browning.
  2. Drain the grease from the pan and add the salt, black pepper, onion powder, and garlic powder. Continue to sauté for another 3 to 5 minutes.
  3. Add the beef broth, Worcestershire, and sugar. Simmer for another 5 to 10 minutes to reduce the liquid.
  4. Prepare your sandwich by placing pickles on the bottom bun, topping with a slice of american cheese if you would like a “cheese rite,” add a couple spoons of the beef (about 4 oz) and top with diced onions and mustard. Enjoy!

The Ultimate Burger Sauce

Ingredients

  • 1/2 Cup Mayo (Duke’s is best)
  • 2 Tbs Ketchup
  • 2 Tbs Dill pickles – finely chopped
  • 1 Tsp Horseradish
  • 1 Tsp White vinegar
  • 1 Tsp Worcestershire
  • 1 Tsp White sugar
  • 1/2 Tsp Onion powder
  • 1/2 Tsp Paprika
  • 1/4 Tsp Garlic powder

Directions

  1. Mix all of the ingredients in a coverable container. Cover and place in the refrigerator at least 30 minutes before cooking.
  2. Layer the sauce on the bun or on the burger. Your choice.

Buffalo Chicken Cheeseburger

Ingredients

  • 1 Lb Ground Chicken
  • 1 Tbs Chopped Parsley
  • 1 Tbs Frank’s RedHot Wings Sauce
  • 1 Tsp Salt
  • 1/2 Tsp Ground Black Pepper
  • 1/2 Tsp Ground Onion
  • 1/2 Tsp Ground Garlic
  • Frank’s RedHot Wings Sauce
  • 4 Slices Pepper-jack Cheese
  • 1 Cup Chopped Lettuce
  • 2 Roma Tomatoes – Sliced
  • Dill Pickle Slices
  • Ranch or Blue Cheese
  • Hamburger Buns

Directions

  1. In a bowl, combine the ground chicken, parsley, Frank’s RedHot Wings Sauce, salt, ground black pepper, ground onion, and ground garlic. Mix until combined and separate into 4 – 4 oz chicken patties.
  2. Heat-up a cast iron skillet, a large frying pan, or a flat griddle of your choice over medium/high heat.
  3. Toast your hamburger buns until golden brown and set aside.
  4. Cook the chicken patties two at a time, if space is available, for 4 to 5 minutes. Place a spoonful of Frank’s on top of the burger while it is cooking. Flip the patties and cook for an additional 4 to 5 minutes. Again, place a spoonful of Frank’s on top of the burger. Ensure you cook the chicken past an internal temperature of 165 degrees.
  5. Flip one last time, place another spoonful of Frank’s on the burger and top with a slice of pepper-jack cheese.
  6. Cook an additional 30 seconds to minute to help melt the cheese.
  7. Remove the chicken and set aside to cook the remaining chicken. Repeat these steps for the remaining chicken patties until you have cooked all of your patties.
  8. Assemble your burger by first spreading some Frank’s on the top and bottom buns. Next, starting from the bottom, place a layer of pickles and then some of the shredded lettuce. Follow that with a couple slices of tomato. Add the chicken burger and top with either ranch or blue cheese. Get a napkin, a beer, and enjoy!!!

Chicken Green Chili Cheeseburger

Ingredients

  • 1 Lb Ground Chicken
  • 1 Tbs Chopped Cilantro
  • 1 Tsp Cumin
  • 1 Tsp Salt
  • ½ Tsp Ground Black Pepper
  • 1/2 Tsp Ground Onion
  • 1/2 Tsp Ground Garlic
  • 8 oz Diced Green Chilis (2 – 4 oz cans)
  • 4 Slices Pepper-jack Cheese
  • 1 Cup Chopped Lettuce
  • 2 Roma Tomatoes – Sliced
  • Hamburger Buns
  • Chipotle Mayo (Kraft, Taco Bell, McCormick, or whatever is your favorite)

Directions

  1. In a bowl, combine the ground chicken, cilantro, cumin, salt, ground black pepper, ground onion, and ground garlic. Mix until combined and separate into 3 oz balls (approximately 5 or 6 patties).
  2. Place the chicken between parchment paper and press down to flatten into a thin patty. You can use a plate or alternate flat object to press out the chicken. Repeat until all of the chicken has been pressed and formed into a patty.
  3. Sauté the green chilis in a small pan over medium/low heat. About 12 to 15 minutes.
  4. Heat-up a cast iron skillet, a large frying pan, or a flat griddle of your choice over medium/high heat.
  5. Toast your hamburger buns until golden brown and set aside.
  6. Cook the chicken patties two at a time, if space is available, for 3 to 4 minutes. Flip the patties and cook for an additional 3-4 minutes. If you made a larger patty instead, ensure you cook the chicken past an internal temperature of 165 degrees.
  7. Place a spoonful of the sautéed green chilis on top of the patty and cover with one slice of pepper-jack cheese. Cook an additional 30 seconds to minute to help melt the cheese.
  8. Remove the chicken and set aside to cook the remaining chicken. Repeat these steps for the remaining chicken patties until you have cooked all of your patties.
  9. Assemble your burger by first spreading the chipotle mayo on the top and bottom buns. Next, starting from the bottom, place a layer of the shredded lettuce, followed by either one or two chicken patties depending on how much you want. Top with tomatoes and enjoy!

NOTE: You can also place the tomatoes between the lettuce and the first chicken patty as well. Or leave the lettuce and tomatoes out completely. After all, it is your burger!