Deluxe Olive Stuffed Burgers Food

MOM'S FAVORITE OLIVE BURGERS

Steps:

• In a large bowl, combine beef, soy sauce, Worcestershire, garlic powder and onion powder, mixing lightly but thoroughly. Shape into four 1/2-in.-thick patties, indenting the center slightly., Melt butter in a large nonstick skillet; cook burgers over medium heat until a thermometer reads 160°, 4-6 minutes on each side., Meanwhile, in a small bowl combine olives, Miracle Whip and mustard. Serve burgers on buns with olive mixture. If desired, top with feta cheese and lettuce.

DELUXE OLIVE-STUFFED BURGERS

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Combine ground beef, garlic powder, and black pepper in a bowl; mix until well combined. Press into 8 equal hamburger patties 1/4-inch thick. Place 1 tablespoon olives in the center of 4 patties. Top with remaining patties; pinch edges to seal.
• Grill patties until no longer pink in the center, 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Top each with 1 slice Cheddar cheese; remove from grill.
• Place each patty on a bun; top with 1 tablespoon mayonnaise, 1 tomato slice, 1 onion slice, and 1 lettuce leaf.

DELUXE TURKEY CLUB BURGERS

Steps:

• Preheat oven to 375F
• Place bacon on rack arranged over baking sheet or on slotted broiler pan and bake until crisp; reserve
• Place oil, about 2 tablespoons, in a bowl with turkey, garlic, grated onion, cumin, coriander, salt and pepper
• Form 6 large patties or 12 slider-size patties, making them a bit thinner at the center than the edges for even cooking and flat, even appearance once cooked
• For the ranch dressing, combine sour cream with lemon juice, hot sauce, herbs, salt and pepper
• Taste to adjust seasonings
• Heat griddle, grill pan or cast-iron pan over medium-high heat
• Cook large patties 5-6 minutes on each side, slider patties 3-4 minutes on each side
• Serve burgers on buns topped with bacon, lettuce, tomatoes, radishes and some dressing
• Serve Tots with Chipotle Ketchup on the side

DELUXE CHEESE-STUFFED BURGERS

Steps:

• Mix beef with 1 cup (250 mL) of the bread crumbs, eggs, onion salt, Worcestershire sauce and pepper, if using. Shape into 20 1/4-inch (5 mm) thick patties.
• Combine half of the soup, 3/4 cup (185 mL) of the cheese and remaining bread crumbs. Spoon onto centres of 10 patties. Top each with second patty, carefully pinching edges and any cracks together to seal. Cover loosely and refrigerate 15 minutes.
• Meanwhile, preheat grill to medium heat. Grill, covered, 7 minutes per side until cooked through (170°F/77°C). Spoon remaining soup onto patties; sprinkle with remaining cheese. Close lid and grill 1 minute until cheese is melted. Serve burgers in buns with your favourite burger toppings.

OLIVE BURGER

Steps:

• In a skillet over medium-high heat, cook the burger to desired doneness, 10 to 15 minutes for medium to well-done.
• Place the burger on the bun and top with olive topping.
• Mix the cream cheese with the olives and olive juice.

MIAMI BURGER

Steps:

• Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper. Heat the oil in the pan or griddle over high heat until the oil begins to shimmer. Cook the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey. Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese) or until cooked to desired degree of doneness. Cook turkey burgers until cooked throughout, about 5 minutes on the second side. Add the cheese, if using, to the tops of the burgers during the last minute of cooking and top with a basting cover, close the grill cover, or tent the burgers with aluminum foil to melt the cheese.
• Combine the mayonnaise and roasted garlic in a small bowl and season with salt and pepper to taste. Spread both sides of each bun with the mayonnaise and the mustard. Place a slice of cheese on each bun bottom, place a burger on top, and then top the burger with a slice of ham, another slice of cheese, and some pickle slices. Cover with the bun tops.
• Cook the burgers on a sandwich press or wrap the burgers in aluminum foil and cook in a hot skillet over high heat (put a heavy skillet on top of the burgers to press them) until golden brown and the cheese has melted, about 1 1/2 minutes per side. Serve immediately.

CHEESE STUFFED BURGER (JUICY LUCY)

Steps:

• To a large skillet, add bacon strips and heat over MED-LOW heat. Cook until bacon is cooked to your desired crispness, then transfer bacon to a paper-towel lined plate to cool. Drain all but about a tablespoon of the bacon grease, reserving that last Tbsp in the pan.
• Increase heat under the same skillet to MED heat. Add sliced onion and cook 8-10 minutes, or until golden brown. Remove onions to a plate, and turn off heat.
• Divide the beef into 8 equal portions and shape into balls. On a flat surface, lay down a sheet of wax paper and top with a ball of ground beef. Top with another sheet of wax paper and use a flat bottomed pan to press the meat into 1/4-1/2 inch patties. Repeat with remaining patties.
• To one of the thin patties, top with 1/8 cup cheddar cheese, a tablespoon or two of the onions, and another 1/8 cup cheese. Leave a border around the patty. Top with another thin patty, pressing the edges of the top and bottom patty together to seal well. Shape into a thick burger patty. *See recipe notes section below for a video instruction link to this part*
• Double check burger to make sure there are no holes, then season well with salt and pepper.
• In the same skillet, add a drizzle of olive oil and the butter and heat over MED heat. Add burgers to pan (I like to cook 2 burgers at a time to make sure I have room to flip them carefully), and cook approximately 8 minutes, until burgers are brown up the sides. Use a wide spatula and carefully flip burger to the other side and cook another 5 minutes or so, until golden brown.

SOUR CREAM, CHIVE, AND OLIVE BURGERS

Steps:

• Season beef with salt and pepper. Form into four patties.
• Grill to your taste. Top with cheese to melt.
• Lightly toast rolls.
• Spread sour cream on rolls and top with olives and green onions. Place burger on this then place top bun.
• Enjoy.

DELUXE CHEESEBURGERS

Steps:

• In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into eight 3/4-in.-thick patties. , Grill, covered, over medium heat for 5 minutes on each side or until a thermometer reads 160° and meat is no longer pink. Top each burger with a cheese slice. Grill 1-2 minutes longer or until the cheese begins to melt. Serve on buns.