All American Hamburgers With Red Onion Compote Food

BEEF BURGERS

Steps:

• In a large bowl, mix together the egg, Dijon mustard, paprika, onion powder, garlic powder, salt and pepper. Add the ground beef and breadcrumbs, and use your hands to mix until combined.
• Gently shape the mixture into 4 patties, about ¾ inch in thickness. Use your thumb to press down in the center of each patty to create an indent.
• Refrigerate the patties for 20-30 minutes.
• Preheat the grill or grill pan to medium heat and oil the grates or pan. Cook the burgers for 4-5 minutes per side until they reach the desired doneness.
• Allow the burgers to rest for a few minutes, then serve with your favorite condiments.

ALE HOUSE BURGERS WITH RED ONION COMPOTE

Steps:

• For Red Onion Compote:
• In a medium saucepan add 1/2 cup water, beer, brown sugar, and red onions. Season with salt and pepper, to taste, and stir to combine. Bring to a boil then reduce to a simmer. Simmer, stirring occasionally for about 1 hour or until the mixture has thickened and has reduced to about 2 cups. Transfer to a bowl and set aside to cool completely.
• For Burgers:
• In a large bowl mix together the ground beef, beer and grill seasoning until well incorporated. Reserve half of the mixture for Round 2 Meatloaf recipe. Shape the remaining beef into 4 equal portions and flatten each portion. Place 2 tablespoons of cheese in the center of each and wrap the edges around the cheese to form a ball. Flatten each ball into patties. Place on platter and cover. Refrigerate if not cooking immediately.
• Set up grill or indoor grill pan for direct cooking over medium-high heat. When ready to start grilling, oil the grate. Place patties on the hot oiled grill and cook 4 to 5 minutes per side for medium. Serve over lettuce on toasted buns topped with red onion compote. (Reserve leftover compote for Round 2 Ale and Onion Meatloaf.)

FETA BURGERS WITH GRILLED RED ONIONS

Steps:

• Break up beef in large bowl.
• Sprinkle feta, oregano, salt, and pepper over (meat); toss.
• Divide into 8 portions; form each into 4 1/2-inch burgers, pressing in center to form slight indentation. *DO AHEAD Can be made 1 day ahead. Cover; chill.
• Puree garlic in processor; With machine running, gradually add 1/2 cup oil; process 30 seconds. *DO AHEAD Can be made 1 day ahead. Cover; chill.
• Spray grill rack with nonstick spray.
• Prepare barbecue (medium-high heat).
• Brush onion with 1 tablespoon oil; sprinkle with salt and pepper.
• Place burgers and onions on grill. Cover; cook 5 minutes.
• Turn onions and burgers; cook until onions are charred in spots and burgers are medium-well, about 4 minutes longer.
• Transfer to plate. Brush cut sides of buns with garlic oil and place buns, cut side down, on grill; toast about 1 minute.
• Turn buns; cook until heated, about 1 minute.
• Place burgers on bun bottoms and top each with onion, tomato, and bun top.

ALL-AMERICAN HAMBURGERS

Steps:

• In a large bowl, combine beef, soup mix and Worcestershire sauce.
• Mix just until blended dont overwork the meat.
• Shape into eight patties.
• Grill over medium coals to desired doneness or until no longer pink in the center and a minimum temperature of 160 degrees, brushing frequently with barbecue sauce.
• Top with cheese; continue grilling until cheese is melted.
• For each serving; fill bun with lettuce, pickle slices, tomato and hamburger patty.

ALL-AMERICAN HAMBURGERS WITH RED ONION COMPOTE

Steps:

• MAKE THE RED ONION COMPOTE: In a medium saucepan, heat the vegetable oil. Add the coriander and cook over moderate heat for 30 seconds. Add the red onions, wine, sugar, bay leaves, orange zest, juniper berries, thyme and orange juice and bring to a boil. Simmer over moderate heat, stirring occasionally, until the mixture thickens and is reduced to 2 cups, about 1 hour. Let the compote cool to room temperature. Discard the bay leaves and season with salt. MAKE THE BURGERS: Heat a large cast-iron skillet. Gently form the ground chuck into four 4-inch patties about 1 1/2 inches thick. Make a 1/2-inch indention in the center of each patty and season generously with salt and pepper. When the skillet is hot, add the patties and cook over moderately high heat until browned, 4 to 5 minutes per side for medium-rare. Top with slices of gorgonzola, if desired. Transfer them to a large plate and let rest for 5 minutes. Place the hamburgers on the toasted brioche buns, top with the compote, garnish with arugula and serve.