SMASHBURGER-STYLE BURGERS
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat a griddle or large cast-iron skillet over medium heat for at least 10 minutes. Meanwhile, combine the mayonnaise, mustard and pickle brine in a small bowl. Combine the onion powder, garlic powder, paprika, 1/2 teaspoon salt and 1/4 teaspoon pepper in a separate small bowl. Set aside.
- Loosely form the beef into 4 balls; set aside. Working in batches, lightly brush the griddle with butter and toast the buns cut-side down until lightly browned, 1 to 2 minutes. Transfer to a plate.
- Brush the griddle with more butter and add 1 ball of beef. Press firmly with 2 large crisscrossed metal spatulas for exactly 10 seconds, then gently remove the spatulas. Sprinkle the patties with some of the seasoning mixture and continue cooking, undisturbed, until well browned, 1 1/2to 2 minutes. (Start cooking another burger at this point.) Flip the patty, sprinkle with more of the seasoning mixture and top with 1 cheese slice. Continue cooking until the cheese is melted around the edges and the bottom of the burger is browned, about 1 more minute. Repeat with the remaining beef.
- Spread the mayonnaise mixture on the bun tops and add some ketchup. Serve the patties on the buns with the pickles, tomato, red onion and lettuce.
COPYCAT BONSAI BURGER
I love Red Robin Bonsai Burgers. I found this copycat recipe in a book of copycats and I changed the seasonings a little. I think its pretty close to the original. Both the meat and the pineapple need to be marinated (separately) overnight. I found it hard to estimate prep time. These are not hard to make but the marinade times make them NOT QUICK.
Provided by Kathie Carr @kathiecc
Categories Beef
Number Of Ingredients 16
Steps:
- Combine all marinade ingredients in a small saucepan over medium heat. Bring marinade to a boil and then reduce heat. Simmer for 10 minutes, or until sauce thickens. Cover and refrigerate at least 1 hour. Place about 1/3 of teriyaki marinade in a large plastic storage container that has a cover. Add the beef patties in a single layer and cover with more marinade. Reserve some marinade for the pineapple slices. Cover container and refrigerate over night. Place pineapple slices in a separate container with the remaining marinade, cover and chill over night. Do not marinate the meat and pineapple together. They each need to be in separate containers.
- Grill ground round patties about 5 minutes per side, or to desired doneness. Grind a bit of black pepper on each patty as it cooks. When you turn the burgers, add the pineapple to grill and cook until the grill marks show, turning once. About 1 minute before the burgers are done, place 2 slices of cheese on top of each patty to melt. Spread mayonnaise on the top and bottom of each bun. Place hamburger patty on bottom bun and top with 2 tomato slices (salt tomato slices a bit) and 2 grilled pineapple slices. Cover with shredded lettuce and top of bun.
BONZAI BURGER (FROM RED ROBIN RESTAURANT)
I found this recipe on the recipegoldmine website. It was submitted by GayleL, which she attributes the original source as Steven Brummer with Red Robin Restaurants. The Bonzai Burger is my favorite burger when we go to that restaurant. I have also broiled the beef patties with equal success, so you can still have your favorite burger even when rainy weather makes grilling impossible.
Provided by Northwestgal
Categories Pineapple
Time 30m
Yield 1 Burger, 1 serving(s)
Number Of Ingredients 8
Steps:
- Shape ground beef into a round burger patty. Marinate the burger patty in bowl #1 of teriyaki sauce for 30 minutes.
- Marinate pineapple ring in bowl # 2 of teriyaki sauce for 30 minutes.
- Remove burger patty and grill on high heat to desired doneness. Melt cheese on top of patty while still on grill pan by covering with lid.
- Grill pineapple ring on medium heat for 1 minute on each side.
- Spread mayo on both halves of the bun.
- On bottom bun, place tomato slices, followed by the broiled hamburger patty with cheese (tomato on the bottom!).
- On top of burger patty, stack the pineapple ring and shredded lettuce.
- Put the two together and you've got a signature Red Robin Bonzai Burger.
HOUSE BURGER - SONIC COPYCAT
Driving through Louisiana in 1953, Troy Smith happened upon a cozy hamburger stand that had installed an intercom system to speed up ordering. Troy adapted the idea for his small chain of burger joints and hired nimble servers to quickly bring food out to customers. The concept was a smash, with revenues for the chain doubling during the first week. Sonic was cashing in on the growing popularity of the automobile. Hungry patrons parked their cars in a stall, rolled down the window, and ordered from a two-way speaker box. The food was quickly brought out to the car on a tray by a roller-skating carhop with excellent balance.
Provided by Dropbear
Categories Lunch/Snacks
Time 20m
Yield 1 Hamburger
Number Of Ingredients 10
Steps:
- Shape the ground beef into a thin circle the same diameter as the bun. Cover the patty with wax paper and freeze it.
- When you're ready to prepare the burger, preheat a large skillet over medium heat.
- Spray some butter spray or spread a thin layer of melted butter on the faces of the top and bottom bun. Lightly brown the faces of the bun in the skillet, then remove them and set them aside.
- Grill the beef patty in the skillet, and lightly sprinkle it with salt and pepper. Cook the beef for 3 to 4 minutes per side until done.
- As the patty cooks, build the burger by first spreading the mayonnaise over the browned face of the bottom bun.
- Arrange the pickle slices on the mayonnaise.
- Sprinkle the chopped onion over the pickles.
- Arrange the lettuce on the sandwich next.
- Stack the tomato slices on the lettuce.
- When the beef is ready, stack it on top of the other condiments, and top off the sandwich with the top bun. If you'd like the sandwich hotter, microwave it on high for 10 to 15 seconds.
Nutrition Facts : Calories 417.5, Fat 22.3, SaturatedFat 7.6, Cholesterol 79.7, Sodium 540, Carbohydrate 27, Fiber 1.9, Sugar 5.2, Protein 26
HOUSTON'S RESTAURANT COPYCAT VEGGIE BURGERS
This is a recipe I am slowly trying to clone. So far, this is the closest I've come. I'm not so sure Houston's uses an egg white, but I added one to help bind the mixture together. Also, the cheese is optional. Houston's definitely grills their buns in butter, so that's probably another reason why their burgers are so good. If you try this and have any tips for me, please let me know. Thanks!! P.S. Thanks for the reviews. I don't have premium (yet) and can't email you all thank yous, but I'm reading the reviews and appreciate the input.
Provided by Claire312
Categories Rice
Time 30m
Yield 4 burgers, 4 serving(s)
Number Of Ingredients 16
Steps:
- Stir together barbecue sauce and molasses. Set aside.
- In a large bowl, mash beans. Stir in 3 tablespoons of the barbecue mixture (reserving remaining for brushing) and remaining ingredients -- rice through egg white. Form into four 6 oz patties.
- Heat olive oil in a cast iron or non-stick skillet over medium. Grill burgers for 2 minutes on one side. Turn and brush with remaining barbecue/molasses mixture. Top with Monterey Jack and grill for another 2 minutes or until cheese is melted.
- Serve with lettuce, tomatoes, pickles, onions and mustard on a bun which has been grilled in butter.
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BANZAI BURGER (FROM RED ROBIN RESTAURANT)
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5/5 (8)Calories 1230 per servingServings 1
- Shape ground beef into a round burger patty. Marinate the burger patty in bowl #1 of teriyaki sauce for 30 minutes.
- At the same time as beef is marinating, marinate the pineapple ring in bowl # 2 of teriyaki sauce for 30 minutes.
- Remove burger patty from marinade (discard marinade), and grill (or broil) the patty on high heat for 3 to 5 minutes, then flip and grill other side for another 3 minutes or to desired doneness. Place cheese on top of patty while it's still on grill pan, and let it melt slightly by covering with lid for about 1 minute.
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