GORDON RAMSAY'S ULTIMATE BURGER
Make and share this Gordon Ramsay's Ultimate Burger recipe from Food.com.
Provided by Karen in MA
Categories Meat
Time 13m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients.
- Form into patties, cook as desired.
BEST OF BRITISH BURGERS WITH TRIPLE-COOKED CHIPS
Serve up beef burgers and golden crispy chips with fluffy insides - then stack them high with bacon, cheese, gherkins and tomatoes
Provided by James Martin
Categories Dinner, Main course
Time 1h5m
Number Of Ingredients 17
Steps:
- Put the potatoes in a large pan of salted cold water and boil for 6-8 mins or until tender. Drain well, return to the pan and shake with the lid on to fluff up the edges. Take care not to break up the chips too much.
- Heat the oil in your largest saucepan to about 150C, when a little piece of potato should just start to sizzle. Fry the chips for 5-8 mins until crisp but not brown. Dry thoroughly on kitchen paper and leave to cool.
- In a large bowl, mix together the beef mince, shallots, mustard, egg yolk and breadcrumbs until well combined. Divide into 4 equal portions and shape into burgers. Cover and chill the burgers in the fridge for at least 30 mins (you can prep these up to 2 days ahead).
- Heat a griddle pan until hot and coat the burgers in oil. Cook for about 10-12 mins, turning regularly, until cooked through. Leave to rest on a plate under some foil. Cook the bacon in the pan until really crisp, then set aside with the burgers. Place the cut side of the buns onto the griddle to toast slightly.
- Reheat the oil so that it's really hot - about 180C - and again cook the chips for 5 mins or so until golden. Drain and sprinkle over sea salt. Spread ketchup over the toasted buns and fill each with the burgers and other ingredients. Serve with the chips and some coleslaw, if you like.
Nutrition Facts : Calories 665 calories, Fat 36 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 33 grams protein, Sodium 0.9 milligram of sodium
JAMES BEARD'S FAVORITE HAMBURGER
Steps:
- Spread the meat out on a board and grate 2 to 3 tablespoons of onion into it¿use a fairly fine grater so you get just the juice and very finely grated raw onion. Now mix in about a tablespoon of heavy cream and some freshly ground black pepper, to taste. Form into patties¿a 6- to 8-ounce patty for an average serving.
- Using a black iron skillet or your best copper one or your pet aluminum frying pan, Teflon-coated or not (with a Teflon coating you won't need much fat, just a little bit for flavor), and cook the hamburgers in the butter and oil over fairly high heat, giving it 4 to 5 minutes a side, depending on how well done you like it. Salt this creamy, oniony, peppery hamburger before serving it on a buttered bun or English muffin, or as a main course with sliced tomatoes and onions or some home-fried potatoes.
NEW CLASSIC BURGER
You can grind as much or as little meat together as you'd like, using equal parts of each type. Martha made this recipe on Cooking School episode 407.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 30m
Yield Makes 4
Number Of Ingredients 7
Steps:
- Cut both steaks into small pieces. Grind through the large holes of a meat grinder. Combine in a bowl, then grind together through small holes of grinder. Divide into 4 equal parts (each about 5 1/2 ounces). Form into patties, each about 3 1/2 inches in diameter.
- Preheat grill to medium-high. Season both sides of burgers with salt. Grill 2 1/2 minutes a side for medium-rare, placing cheese on burgers in last minute. Transfer to a plate. Grill rolls until toasted, 30 seconds. Sandwich burgers on rolls with pickles and ketchup-mayonnaise.
GRILL MATES® CLASSIC BURGER
Make and share this Grill Mates® Classic Burger recipe from Food.com.
Provided by McCormick Kitchens
Categories Meat
Time 22m
Yield 4 , 4 serving(s)
Number Of Ingredients 7
Steps:
- MIX ground beef and Seasoning Mix until well blended. Shape into 4 patties.
- GRILL over medium heat 4 to 6 minutes per side or until burgers are cooked through (internal temperature of 160ºF).
- SERVE burgers on rolls topped with lettuce, tomato, red onion, pickles and desired condiments.
Nutrition Facts : Calories 360.2, Fat 13.6, SaturatedFat 5.2, Cholesterol 73.7, Sodium 1996.6, Carbohydrate 30.1, Fiber 4.1, Sugar 7.2, Protein 28.8
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- In a bowl, mix ground beef, egg, onion, bread crumbs, Worcestershire, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper until well blended. Divide mixture into four equal portions and shape each into a patty about 4 inches wide.
- Lay burgers on an oiled barbecue grill over a solid bed of hot coals or high heat on a gas grill (you can hold your hand at grill level only 2 to 3 seconds); close lid on gas grill. Cook burgers, turning once, until browned on both sides and no longer pink inside (cut to test), 7 to 8 minutes total. Remove from grill.
- Spread mayonnaise and ketchup on bun bottoms. Add lettuce, tomato, burger, onion, and salt and pepper to taste. Set bun tops in place.
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