BODACIOUS HAMBURGERS
These burgers are a real hit with my family and friends. The original recipe came from msn lifestyles section and after some tweaking, I believe I have perfected the grilled burger! Try it and let me know, I have never had a bad comment from anyone, even my picky children. Thanks and ENJOY! P.S. I just tried a little substitution last week..instead of the hot souce, try Chipotle peppers in Adobo sauce.....Excellent option! Great flavor and heat.
Provided by Iceman _ 142
Categories Meat
Time 35m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a food processor, combine garlic or onion, catsup, steak sauce, Worcestershire sauce, sugar, cooking oil, and hot pepper sauce. Pulse until a semi smooth paste forms.
- In a medium mixing bowl combine ground beef, salt, and pepper, and paste from previous ingredients, mix well. Shape meat mixture into four 3/4-inch-thick patties.
- I like to let them sit in the fridge for an hour or so, while my charcoal grill heats to let the flavors meld through out the burgers.
- To Cook by Direct Grill Method: In a covered grill arrange preheated coals evenly. Test for medium heat above the rack. Place meat on the grill rack over coals. Cover and grill for 15 to 20 minutes or until instant-read thermometer inserted in side of burger registers 160°F, turning once halfway through grilling time.
- To serve, split and toast the buns on the grill. Serve patties in buns with cheese, lettuce, tomato, red onion, and pickle, if desired. I like a little Thousand Island dressing too! Makes 4 servings.
- This recipe can easily be doubled or tripled to accommodate you crowd.
Nutrition Facts : Calories 406.3, Fat 17.9, SaturatedFat 7.4, Cholesterol 82.8, Sodium 762.1, Carbohydrate 29.5, Fiber 1.9, Sugar 7.3, Protein 30.4
BODACIOUS BURGER
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h
Yield 1 large burger
Number Of Ingredients 32
Steps:
- For the doctored fry sauce: Combine the ketchup, mayonnaise and hot sauce in a small bowl. Set aside.
- For the quick and easy mac and three cheeses: Bring a pot of water to a boil. Add the macaroni and cook according to the package directions.
- Heat the milk and butter in a large saucepan over medium heat until hot. Add the fontina, Cheddar jack and processed cheese and cook, stirring, until melted. Stir in the pepper and salt. Drain the macaroni and stir it into the cheese sauce. Keep warm.
- For the onion strings: Begin by peeling the onions and slicing them very thinly; use a mandoline slicer if you can. Separate the onion slices, put them in a shallow baking dish and pour the buttermilk over the top. Press the onions down so they're submerged as much as possible and let them soak on the counter for at least an hour. If necessary, stir them around a bit halfway through the soaking process.
- In a bowl, combine the flour, cayenne, kosher salt, seasoned salt and black pepper and set aside.
- Pour 1 to 2 quarts canola oil in a pot or Dutch oven. Heat to 360 degrees F, or until a pinch of flour sizzles when sprinkled over the pot.
- Using tongs, remove a handful of onions from the buttermilk and immediately dunk into the flour mixture. Coat the onions in the flour mixture, then tap them on the inside of the bowl to shake off the excess.
- Plunge the onions in the hot oil. With a spoon, fiddle with them a bit just to break them up and watch them! They'll be ready to remove from the oil in no time flat. When they're golden brown (this should take just a minute or two), remove them from the oil and place on a paper towel-lined plate. Repeat with the remaining onion slices and serve immediately.
- For the burger: To a bowl, add the ground beef, salt, pepper and hot sauce and mix to combine. Shape into two 10-ounce burger patties.
- Melt the butter in a skillet or grill pan over medium-high heat and cook the burgers for 5 minutes per side for medium rare.
- For the burger bun: Melt the butter in a skillet or grill pan over medium heat. Put the bun halves in the skillet cut-side down and lightly toast, about 2 minutes.
- To build the burger, layer on top of the bottom bun: the butter lettuce leaves, some mac and cheese, 1 burger patty, the bacon, the American cheese slices, 1 tomato slice, the other burger patty, some onion strings, a spoon of the doctored fry sauce, spinach leaves, the other tomato slice, the pickles and the top bun. Secure with a large metal skewer.
BEST HAMBURGER EVER
These burgers are the best on the grill in the summertime. Jam-packed with all kinds of stuff, and no tasteless bread crumbs!
Provided by UNIVSTUDENT
Categories Main Dish Recipes Burger Recipes 100+ Hamburger Recipes
Time 30m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat a grill for high heat.
- In a large bowl, mix together the ground beef, onion, cheese, soy sauce, Worcestershire sauce, egg, onion soup mix, garlic, garlic powder, parsley, basil, oregano, rosemary, salt, and pepper. Form into 4 patties.
- Grill patties for 5 minutes per side on the hot grill, or until well done. Serve on buns with your favorite condiments.
Nutrition Facts : Calories 444.5 calories, Carbohydrate 8.8 g, Cholesterol 173.6 mg, Fat 27.5 g, Fiber 1.2 g, Protein 39 g, SaturatedFat 11.9 g, Sodium 966.9 mg, Sugar 1.8 g
JUICIEST HAMBURGERS EVER
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.
Provided by Jane
Categories Main Dish Recipes Burger Recipes 100+ Hamburger Recipes
Time 35m
Yield 8
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : 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
THE JUICIEST HAMBURGERS EVER
My husband prepares these burgers throughout the grilling season--they are incredibly juicy and flavorful. Great served with corn on the cob.
Provided by caliboo
Categories Main Dish Recipes Burger Recipes 100+ Hamburger Recipes
Time 50m
Yield 3
Number Of Ingredients 6
Steps:
- Shape the ground beef into three patties. Place the patties in a shallow dish.
- Combine the beer, Worcestershire sauce, garlic powder, onion salt, and pepper. Pour the marinade over the burgers. Refrigerate for 15 minutes. Flip the burgers over and marinate for an additional 15 minutes.
- Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
- Place the patties on the hot grill and cook for 2 minutes before flipping them over. Cook the burgers to the desired degree of doneness, about 5 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
Nutrition Facts : Calories 313.2 calories, Carbohydrate 6.8 g, Cholesterol 94.6 mg, Fat 18.2 g, Fiber 0.1 g, Protein 25.9 g, SaturatedFat 7.2 g, Sodium 613.3 mg, Sugar 2.5 g
HAMBURGERS
Make and share this Hamburgers recipe from Food.com.
Provided by Vicky Bryant
Categories Meat
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Chop garlic cloves on wooden surface then put in mortar and pestle.
- Add salt and olive oil and make a paste.
- Add this to the meat along with the Worcestershire and horseradish.
- Mix everything and adjust ingredients to suit your taste.
- When you make the patties place an indention in the middle of each one with your thumb (almost all the way through). This keeps the burgers from shrinking. We like ours thick and I like them to stay that way!
- Salt and Pepper according to taste when done.
- An added note on 04-03-06 - Thank you all for your positive feedback. It's nice to get confirmation on something I thought was good and different.
- Please note that I usually add more ingredients than what is called for above. I nuke a tiny hamburger (meatball size) and taste. I usually add more of everything. The horseradish does not taste like horseradish when cooked. It gives it a flavor note that otherwise wouldn't be there. Unless you are allergic to it, please try it.
HERR'S BODACIOUS BBQ POTATO CHIP BURGERS
Just in time for the SuperBowl! A new way to prepare one of America's all-time favorites - brought to you by Philadelphia's favorite potato chip.
Provided by Herr Foods Inc.
Categories Meat
Time 20m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- In large mixing bowl, combine ground beef and evaporated milk.
- Add the onion soup mix and crushed potato chips and stir.
- Mold into approximately 6 patties and grill or boil. This is also great with Herr's Buffalo Wing Kettle Cooked potato chips!
Nutrition Facts : Calories 216.5, Fat 13.2, SaturatedFat 5.3, Cholesterol 57.4, Sodium 828.9, Carbohydrate 7.6, Fiber 0.6, Sugar 1.9, Protein 16.1
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