JUICY GRILLED CHEESEBURGERS
These quarter-pounders are lightened up with 90-percent lean beef and a mere half-ounce of Cheddar, and they're served on wholesome whole wheat English muffins.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat a grill to medium-high direct heat and lightly oil the grates using a paper towel soaked in canola oil or nonstick grilling cooking spray.
- Spread a 16-inch-long piece of nonstick aluminum foil on a cutting board (or mist a piece of regular aluminum foil with nonstick cooking spray). Top with the onions, 1/4 teaspoon each salt and pepper and 1 tablespoon water. Bring two sides of the foil together, fold over twice to create a seal and then seal the remaining two ends. Put on the grill and cook for 12 minutes, flipping once. The onions should be tender with only a bit of charring. Carefully open the top of the foil to let all the steam out and continue to cook the onions, tossing, until browned and lightly charred, 3 minutes longer. Remove from the heat.
- While the onions cook, mix the ketchup and mustard together in a small bowl. Season with pepper and set aside.
- Lightly toast the English muffins on the grill and place one top and bottom on each of 4 plates. Spread some of the ketchup sauce on the bottom half of each muffin and top with a slice of tomato.
- Divide the beef into 4 patties about 4 inches in diameter and just under 1/2-inch thick. Sprinkle with a total of 1/2 teaspoon salt and 1/4 teaspoon pepper. Place the burgers on the grill. Cook until the edges of the burgers are browning, 3 to 5 minutes, and then flip. Brush the burgers with the remaining ketchup sauce and evenly top with the shredded cheese. Cover the burgers with the grill lid or a large heatproof bowl and continue to cook until the cheese has melted and the burgers are still a bit pink on the inside, about 3 minutes more.
- Put one burger on top of the assembled muffin bottom and top with some of the grilled onions and the top of the muffin. Serve with pickles if desired.
CHINESE CHICKEN BURGERS WITH RAINBOW SESAME SLAW
Steps:
- For the rainbow sesame slaw: Combine the jicama, bell peppers, snow peas, rice wine vinegar, sesame oil, sesame seeds, soy sauce and sugar in a medium mixing bowl, tossing to combine. Set aside.
- For the Sriracha lime mayo: Combine the mayonnaise, Sriracha, lime zest and juice in a small bowl. Set aside.
- For the burger patties: Combine the chicken, scallions, soy sauce, sugar, sesame oil, lemongrass and garlic, gently mixing to incorporate. Divide the mixture into 6 patties and set aside. Heat a grill pan over medium-high heat, and brush with the vegetable oil. Place the patties on the grill and cook, turning once until done, 6 to 8 minutes per side. During the last few minutes of cooking, baste each burger with 1 tablespoon hoisin sauce.
- To assemble, spread about 1 tablespoon of the Sriracha lime mayo on each bun bottom and top. Place the patties on the bun bottoms, top with about 1/3 cup of the slaw, add the bun top and enjoy! These burgers are great served with sweet potato fries or sweet potato chips.
ASIAN-STYLE HAMBURGERS
For a change of pace, I'll use this marinade to give hamburgers a unique Asian-inspired flavor.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Shape meat into six patties; place in a shallow dish. In a small bowl, whisk together the oil, soy sauce, ketchup, vinegar, garlic and pepper. Set aside 1/4 cup for basting; cover and refrigerate. Pour remaining marinade over the patties. Cover and refrigerate for at least 3 hours., Grill burgers, uncovered, over medium heat for 5-6 minutes on each side until a thermometer reads 160° and juices run clear, basting occasionally with reserved marinade. , Serve on hamburger buns with lettuce leaves and tomato slices if desired.
Nutrition Facts : Calories 439 calories, Fat 25g fat (7g saturated fat), Cholesterol 75mg cholesterol, Sodium 968mg sodium, Carbohydrate 23g carbohydrate (4g sugars, Fiber 1g fiber), Protein 28g protein.
BEST CHEESEBURGERS
These diner-style cheeseburgers have gooey melted cheese and all the fixings - the ultimate American beef burgers for a barbecue feast
Provided by Jennifer Joyce
Categories Dinner, Lunch, Main course, Supper, Treat
Time 20m
Yield Makes 4
Number Of Ingredients 11
Steps:
- Put the meat and Worcestershire sauce in a bowl and season with black pepper and 1 generous tsp salt. Mix together well, then shape the meat into 4 thin, flat burgers. Chill until needed. Can be made a day ahead. Combine the chipotle paste, ketchup and mayonnaise in a bowl to make a sauce.
- Heat a gas or charcoal barbecue to high (or you can use a griddle pan on the hob). Cook the burgers over direct heat for 2 mins each side or until grill marks appear. Top each with 2 slices of cheese and cook for another 30 secs or until melted, then remove from the heat. Toast the buns for a few seconds on the cut-side.
- Spread a little of the spicy sauce on the base of each bun and top with lettuce, tomato, a burger patty, onion and pickles. Top with the bun lid and devour immediately.
Nutrition Facts : Calories 723 calories, Fat 44 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 19 grams sugar, Fiber 3 grams fiber, Protein 36 grams protein, Sodium 4.7 milligram of sodium
CHINESE-STYLE CHEESEBURGERS
These are great cheeseburgers with a Chinese flair. I use Chinese-style mustard and serve them on some lightly buttered and toasted hamburger buns. Try substituting teriyaki sauce for the soy sauce, too!
Provided by Sara
Categories Asian Recipes
Time 15m
Yield 6
Number Of Ingredients 7
Steps:
- In a large bowl, combine the ground beef, water chestnuts, cheese, onion, chile sauce, mustard and soy sauce. Mix together well and form into 6 patties.
- Using a griddle or skillet, cook the patties over medium heat for about 5 minutes per side, or to desired doneness.
Nutrition Facts : Calories 319 calories, Carbohydrate 4.4 g, Cholesterol 81.6 mg, Fat 25.6 g, Fiber 0.8 g, Protein 17.2 g, SaturatedFat 11.6 g, Sodium 305.4 mg, Sugar 1.3 g
More about "chinese style cheeseburgers food"
CHEF'S FAVORITE CHINESE HAMBURGER | STREET FOOD RECIPE - YOUTUBE
From youtube.com
Author Taste ShowViews 1.1M
CHINESE FIVE SPICE BURGERS RECIPE | MYRECIPES
From myrecipes.com
Servings 4Calories 608 per serving
CHINESE PORK BURGER (ROU JIA MO 肉夹馍) - RED HOUSE SPICE
From redhousespice.com
CHINESE HAMBURGER, ROU JIA MO 肉夹馍 - THE WOKS OF LIFE
From thewoksoflife.com
4.9/5 (30)Total Time 2 hrs 30 minsCategory SandwichesCalories 549 per serving
CHEESEBURGER PARTY MEATBALLS | RECIPETIN EATS
From recipetineats.com
CHINESE-STYLE CHEESEBURGERS - AMERICAN RECIPES
From fooddiez.com
ROUJIAMO: CHINA'S 2,200-YEAR-OLD 'BURGER' - BBC TRAVEL
From bbc.com
MENU - FIVE GUYS
From fiveguys.com
CHINESE-STYLE CHEESEBURGERS - REVIEW BY KITCHENFUN
CHINESE BURGER RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
CHINESE-STYLE CHEESEBURGERS - REVIEW BY LILSARGITTY - ALLRECIPES
From allrecipes.com
CHINESE-STYLE CHEESEBURGERS - FOODISTNETWORKS.COM
From foodistnetworks.com
SZECHUAN BEEF BURGERS - SZECHWAN BEEF - A SPICY PERSPECTIVE
From aspicyperspective.com
CHINESE-STYLE PEPPER STEAK BURGERS | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
CHINESE-STYLE CHEESEBURGERS - REVIEW BY ~CHRISTY~
CHEESEBURGER RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
CHINESE-STYLE CHEESEBURGERS | PUNCHFORK
From punchfork.com
WHAT ARE CHINESE HAMBURGERS AND WHY AREN'T YOU EATING THEM?
From huffpost.com
MOLLY'S PUB
From mollysirishpub.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love