SPECIAL SAUCE
This extremely simple sauce is the soulmate of any burger.
Provided by Food Network Kitchen
Time 5m
Yield 2/3 cup
Number Of Ingredients 3
Steps:
- Combine the mayonnaise, ketchup and sriracha in a small bowl. Spread 2 tablespoons of sauce on the top half of a hamburger bun and serve with your favorite burger.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
SPECIAL BURGER SAUCE
Steps:
- Combine the mayonnaise, mustard, relish, ketchup, vinegar, garlic powder, onion powder and paprika in a medium bowl and whisk until well blended.
ALL-AMERICAN BURGERS
Steps:
- Heat a gas or charcoal grill to high heat. Brush the grill grates with oil.
- For the fry sauce: Combine the mayonnaise, roasted red pepper puree and adobo sauce in a small bowl and stir together until smooth. Season with salt and pepper to taste. Use right away or cover and refrigerate for at least 1 hour to allow flavors to meld.
- For the burgers: Divide the meat into 4 equal portions (about 6 ounces each). Shape each portion with your hands into a round patty, about 3/4 inches thick. Use your thumb to make a divot in the center of each burger. Sprinkle both sides of each burger with salt and pepper.
- Grill, covered, until golden brown and slightly charred on the first side, about 3 minutes. Flip the burgers and cook until golden brown and slightly charred on the second side, about 4 minutes for medium.
- While the burgers cook, toast the buns on the grill until lightly charred, 10 to 15 seconds. Set aside.
- Add 2 slices of cheese to the tops of each burger. Cover the burgers with the grill lid, large domed lid or large metal bowl and count to 10 until the cheese is melted.
- Spread some yellow mustard on the bottom buns and spread some of the fry sauce on the top buns. Place the burgers on the bottom buns. Top with the shredded lettuce and the top buns and serve immediately.
RACHAEL RAYS ALL-AMERICAN MINI BURGERS WITH SPECIAL SAUCE
I found this recipe on the Rachel Ray websight and it sounded like the perfect idea for the picnic Id been planning
Provided by princessshree85
Categories Lunch/Snacks
Time 22m
Yield 10 burgers, 5 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat grill pan or outdoor grill to high. Mix meat and next dill pickle relish, steak sauce, grill seasoning and paprika. Divide meat in half and score each half into five pieces. Roll the meat into balls then squish it into small, thin patties, about three inches across (a total of 10 patties). To make a double batch or more, meat can be made into patties ahead of time and placed on cookie sheets to store up to 24 hours.
- Cook on the grill for about 2-3 minutes each side for medium doneness. These patties can also be baked on cookie sheets in pre-heated 400°F oven for 10-12 minutes.
- While burgers are cooking, make the Special Sauce: combine ranch dressing with ketchup and black pepper in a small bowl.
- Serve on dinner rolls with chopped lettuce, chopped onion and Special Sauce.
- Add additional toppings as desired.
- Additional Toppings (optional):.
- Sliced cheeses: cheddar, pepperoni cheddar, pepper Jack, swiss
- Sliced tomatoes
- Yellow mustard
- Mayonnaise
- Blue cheese dressing
- Sweet red pepper relish.
MEXI-MAC BURGERS AND WAFFLE FRIES WITH TACO SAUCE
I call my version of a Big Mac a "Big S'mack." This is my "Spicy Mexi-Mac." The patties are half beef, half chorizo. It's burger and fries with a south of the border twist. The secret to this flavorful burger is the mix of chorizo and ground beef, and just a few spices turn these frozen waffle fries into a zesty, spiced side.
Provided by Rachael Ray : Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 30
Steps:
- Preheat oven to 450 degrees F with rack above center.
- Gather your ingredients.
- For the waffle fries: Line a baking sheet with parchment, scatter the waffle fries and place in oven to cook 25 minutes. Give the pan a shake or the fries a flip once, midway. In a small ramekin, combine about 1 teaspoon salt, 1/2 teaspoon pepper, the cumin, chili powder, coriander and granulated garlic. Thinly slice the scallions. To serve, toss fries with spices.
- For the special sauce: In a small bowl, combine sour cream and ketchup. Remove the jalapenos from brine, place on cutting board and add a small splash of brine to sauce. Finely chop peppers and stir into sauce.
- For the burgers: Preheat large cast-iron skillet or griddle over medium-high heat.
- Peel and grate garlic and a quarter of the onion -- save the remaining onion for topping. Cut casing off from fresh chorizo and place in bowl. Add beef and season with salt, pepper, grated garlic and onion and Worcestershire sauce. Combine the sausage and beef. Score the meat into 4 sections. Form 4 meat patties thinner at center than the edges for even cooking. Drizzle the patties with oil.
- Chop the remaining onion and chop some lettuce, about 2 cups.
- Crisp the patties and cook 4 to 5 minutes. Flip the patties and top with a slice of both cheeses and cook another 2 to 3 minutes.
- To build burgers: bun bottom, onions, pickles, lettuce, patties, special sauce, bun top. Pile the fries alongside and top with taco sauce and reserved scallions.
- Add ice, mezcal, juices and simple syrup to a cocktail shaker. Shake or stir then drain into a highball full of ice. Top with a splash of seltzer.
ALL AMERICAN BACKYARD BURGER
Provided by Martina McBride
Time 30m
Yield 10 to 12 servings
Number Of Ingredients 17
Steps:
- Preheat the grill to medium-high. In a large bowl, mix the ground beef, spinach, onion, Worcestershire sauce, and 3 teaspoons each of the salt and pepper.
- Divide the meat equally into 12 portions and form into patties about 1 inch thick. Season both sides of the patties lightly with salt and pepper.
- Lightly brush the grill grates with vegetable oil and place the patties on the grates. Grill the patties for 4 to 5 minutes, then flip and grill 4 minutes more for medium. Place a slice of cheese on top of the patties and cook an additional 1 minute or until melted. Toast the buns (if desired), cut sides down, 30 seconds to 1 minute, or until lightly toasted.
- Serve burgers with desired toppings.
CLASSIC DOUBLE CHEESEBURGERS WITH SPECIAL SAUCE
Provided by Valerie Bertinelli
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 12
Steps:
- For the special sauce: Stir together the mayonnaise, ketchup, mustard, relish and Worcestershire in a medium bowl. Set aside.
- For the double cheeseburgers: Prepare a grill for cooking over medium-high heat.
- Divide the ground beef into 12 equal portions. Roll each portion into a ball, then flatten it into a thin, 4-inch-diameter patty. Lightly sprinkle the patties with salt and pepper. Grill on one side until about halfway cooked, about 3 minutes. Flip the patties, sprinkle the other side with salt and pepper, top each with a slice of cheese and continue to cook until the patties are cooked through and the cheese has begun to melt, 1 to 2 minutes more.
- Build each burger on a bun with 2 patties, tomato, lettuce, onion and a generous slathering of special sauce.
ALL-AMERICAN BEEF BURGERS
Make and share this All-American Beef Burgers recipe from Food.com.
Provided by najwa
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients in a large bowl.
- Form into 4 patties, brush with oil and grill.
Nutrition Facts : Calories 246.8, Fat 13, SaturatedFat 5.1, Cholesterol 120.2, Sodium 152.3, Carbohydrate 5.5, Fiber 1, Sugar 0.7, Protein 25.3
SCHAUB SPECIAL SAUCE
This recipe was passed down to me by my MIL. It was passed down to her by a friend she had when she lived in Milwaukee, WI, over 30 years ago. It was initially intended as a steak sauce, but I also use it on mashed potatoes in lieu of gravy.
Provided by Berdie
Categories Sauces
Time 8m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients in a microwave save dish/bowl.
- Microwave for one minute or until butter is melted.
- Stir to combine all ingredients.
Nutrition Facts : Calories 123.8, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 1198, Carbohydrate 3.8, Fiber 0.3, Sugar 2.2, Protein 2.3
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