GARDEN BURGERS
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat a grill to medium high. Make the dressing: Puree the yogurt, mayonnaise, lemon juice, Worcestershire sauce, chives, basil, and salt and pepper to taste in a blender. Transfer to a small bowl, cover and refrigerate until ready to use.
- Make the burgers: Form the beef into four 6-ounce patties, about 3/4 inch thick; press the center of each patty with your thumb to make a 1/2-inch-deep indentation. Season the patties on both sides with salt and pepper. Lightly brush the grill grates with vegetable oil, then grill the patties, indentation-side up, until marked on the bottom, about 5 minutes. Flip and cook until marked and slightly firm, about 3 more minutes for medium doneness. Remove the patties to a plate and let rest 5 minutes. Grill the buns, cut side down, until lightly toasted, about 1 minute.
- Top the bun bottoms with the lettuce, tomatoes, burger patties, alfalfa sprouts and avocado. Drizzle with the dressing, then cover with the bun tops.
SMASHED HAMBURGERS WITH CARAMELIZED ONIONS
Steps:
- Heat 2 tablespoons oil in a large (12-inch) sauté pan over medium heat, add the onions, and cook for 8 to 10 minutes, stirring occasionally, until the onions are tender and starting to brown. Add the sugar, reduce the heat to low, and cook for 10 to 15 minutes, stirring occasionally, until the onions are browned and caramelized. Add the vinegar and cook for 30 seconds to deglaze the pan.
- Meanwhile, combine the dry mustard, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper in a small bowl. Place the ground beef in a medium bowl and sprinkle on the mustard mixture. With your fingers, lightly work the mustard into the beef and shape into four 1-inch-thick patties. Place them on a plate and freeze for exactly 15 minutes.
- Heat a large (12-inch) cast-iron skillet over medium-high heat and add 1 1/2 tablespoons oil. From the freezer, place the burgers directly in the hot skillet. With a large metal spatula, firmly press each burger into the pan. Cook the burgers for 2 1/2 to 3 minutes, without moving them, so the bottoms get browned and crusty. Flip the burgers, then spoon on the onions and sprinkle the Gruyère on top. Place a lid on the skillet and cook the burgers for 1 1/2 to 2 minutes, until the cheese is melted and the burgers are medium-rare inside. Place one burger on each roll and serve hot with ketchup on the side.
GARDEN BURGERS WITH MUSTARD SAUCE
Vegetables, grains and reduced-fat cheeses make these burgers moist, delicious and low in fat.
Categories diabetic low-calorie low-fat vegetarian
Time 40m
Yield 4 servings
Number Of Ingredients 20
Steps:
- To make the mustard sauce: In a small bowl, combine the mayonnaise and mustard. Spread on the bottoms of the buns. Top with the burgers and serve.
BLACK PEPPER-CRUSTED BURGERS WITH MUSTARD SAUCE
Provided by Sandra Lee
Categories appetizer
Time 35m
Yield 4 (4-ounce) appetizer servings
Number Of Ingredients 9
Steps:
- For mustard sauce, in a small saucepan over medium-high heat, bring the 1/4 cup of apple cider to a boil. Cook 4 to 5 minutes or until it's reduced by half. Remove from heat and let cool. Once cider has cooled, transfer to a small bowl; add mustard and tarragon. Stir to combine; set aside
- Set up grill for direct cooking over high heat. Oil grate when ready to start cooking.
- For burgers, in a large bowl, stir to combine ground sirloin, the remaining 1 tablespoon cider, and the onion soup mix. Form into 4 mini-patties; set aside. Spread cracked pepper on a plate. Carefully press both sides of burgers into cracked pepper.
- Place burgers on hot, oiled grill and cook 3 to 4 minutes per side for medium (160 degrees F). To serve, place hot burgers on toasted Kaiser rolls. Top with lettuce, tomato, onion, and mustard sauce.
SMOKY BEER BURGERS WITH CREAMY MUSTARD SAUCE
Anyone can cook up some ground meat on a grill, but, like Arthur and his sword, only a true King can bring this much flavor from the grill to the table. Conquer friends and family for the night with this smoky, spicy champion.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Preheat grill over medium-high heat.
- Place the meat in a bowl and add the cheese. Peel the onion and halve it, if using the medium onion. Grate about 3 to 4 tablespoons of onion directly over the meat into the bowl. Finely chop the remaining onion and reserve for topping. Add spices to meat: paprika, cumin and about 1 tablespoon of grill seasoning and/or some salt and pepper. Add garlic, parsley and Worcestershire and beer then form 4 large patties making them a little thinner at the center than at edges. Burgers plump when you cook them so this will prevent burger bulge. Drizzle a little olive oil over the burgers then grill about 4 minutes on each side for medium rare, 5 minutes on each side for medium and 6 to 7 minutes on each side for well done.
- Mix mustard and sour cream with dill.
- Serve patties on bun bottoms and top with lettuce, pickles, chopped raw onion. Slather bun tops with sauce and serve.
GARLIC AND MUSTARD BURGERS
Enjoy these grilled ground beef and veggies burgers that come with distinct flavors of garlic and mustard - ready in just 30 minutes!
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Heat gas or charcoal grill. In medium bowl, mix beef, mustard and garlic. Shape mixture into 4 patties, about 3/4 inch thick.
- Place patties on grill over medium heat. Cover grill; cook 13 to 15 minutes, turning once, until meat thermometer inserted in center of patties reads 160°F. Add buns, cut sides down, to grill for last 4 minutes of grilling or until toasted. Top burgers with cheese.
- Serve burgers on buns with lettuce and red peppers.
Nutrition Facts : Calories 475, Carbohydrate 28 g, Cholesterol 90 mg, Fiber 2 g, Protein 32 g, SaturatedFat 12 g, ServingSize 1 Sandwich, Sodium 750 mg
SMOKY BEER BURGERS WITH CREAMY MUSTARD SAUCE
Nice change of pace from regular burgers, they have their own rich and unique delicious flavor! Although I think it is best to shred the cheese in the burger, I have also just placed sliced cheese on the top of the burgers. Sharp cheddar cheese works great too. Because these burgers are so moist, gently put them on the grill and then don't touch until ready to flip. Make sure that the burgers are fully cooked on the first side prior to flipping. Feel free to add some dry bread crumbs if they look too moist, but mine firmed up just fine. Prep time does not include refrigeration time. Be sure you bring a good appetite, these burgers are huge! Adapted from Rachel Ray on The Food Network.
Provided by Scoutie
Categories Meat
Time 25m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat grill over medium-high heat.
- Place the meat in a bowl and add the shredded cheese.
- Peel the onion and halve it.
- Grate about 3 to 4 tablespoons of onion directly over the meat into the bowl. Finely chop the remaining onion and reserve for topping.
- Add spices to meat: paprika, cumin and about 1 tablespoon of grill seasoning and/or some salt and pepper. Add garlic, parsley and Worcestershire and beer.
- Form 4 large patties making a large thumbprint indentation in the middle of each burger, because burgers plump when you cook them so this will prevent burger bulge.
- Refrigerate for 1 hour. Pull them out about 30 min before grilling. Drizzle a little olive oil over the burgers then grill about 4 minutes on each side for medium rare, 5 minutes on each side for medium and 6 to 7 minutes on each side for well done.
- Mix mustard and sour cream with dill.
- Serve patties on bun bottoms and top with lettuce, pickles, chopped raw onion and anything else you like. Slather bun tops with sauce and serve.
GRILLED BURGERS WITH GARDEN VEGETABLES
This tasty version incorporates fresh basil into the patty.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Number Of Ingredients 11
Steps:
- Preheat the grill. In a large mixing bowl, mix meat with basil leaves, red chili pepper, and 1 1/2 tablespoons of olive oil. Season with salt. Cover and refrigerate for 10 minutes.
- In a large bowl, gently toss zucchini and tomatoes with 2 tablespoons olive oil, lemon juice, salt, and vinegar.
- Divide meat mixture into 8 portions and flatten with your hands to make a patty. Grill hamburgers until meat is cooked through, turning once, about 2 minutes each side.
- Grill zucchini and tomatoes, turning them frequently until zucchini softens and both zucchini and tomatoes are browned on both sides. To serve, place hamburger between grilled vegetables with or without toasted bread or buns.
Nutrition Facts : Calories 175 g, Fat 11 g, Fiber 1 g, Protein 25 g
CHICKEN BURGER WITH THREE MUSTARD SAUCE
These spicy chicken burgers are a delightful departure from the the more usual beef burgers and are about 50 percent lower in fat. You can also make then wirh grund turkey breast, but be sure it is ground without the skin.
Provided by Chef mariajane
Categories Lunch/Snacks
Time 10m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- FOR THE MUSTARD SAUCE: Combine the onion and celery in a small saucepan and cook, covered, over low heat until the onion is translucent, adding a little water if necessary to prevent scorching. Add the white wine and mustards and mix well. Add the chicken stock and cook over medium heat for 2 minutes. Stir in the parsley and remove from heat. Pour the sauce into a bowl and set aside to cool.
- FOR THE BURGER: Combine the onion, thyme, and parsley in skillet and cook, covered over very low heat until the onion is translucent, adding a little water if necessary to prevent scorching. Remove from heat and spoon the onion mixture in a bowl., Add the ground chicken, pepper, Worcestershire sauce, and Tabasco sauce and mix well. Divide the chicken mixture into 4 patties.
- Prepare the grill and grill the patties about 4 minutes per side, or until done.
- TO SERVE: Place each chicken burger on a bun with a slice of tomato and a lettuce leaf. Serve 2 tablespoons of mustard sauce per serving on the side.
Nutrition Facts : Calories 301.3, Fat 5.8, SaturatedFat 1.4, Cholesterol 74.7, Sodium 445, Carbohydrate 30.3, Fiber 3.4, Sugar 7.5, Protein 30.7
GARDEN BURGER WITH MUSHROOM AND PEPPERS
Use these as a healthy alternative to beef burgers. This recipe is adapted from Bharti Kirchner's "Vegetarian Burgers".
Provided by - Carla -
Categories Lunch/Snacks
Time 55m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Toast the pecans in a dry frying pan over a low heat for about 5 minutes, stirring often, until slightly browned but not burned. Grind in a blender or food processor or chop finely.
- Chop the onion and garlic. Saute in vegetable stock or until softened and golden.
- When the onions are ready, add the other vegetables and cook for a further 10-15 minutes until everything is tender, adding a little water if necessary to prevent sticking.
- Add the hoisin sauce, mix well and continue to cook until the sauce is thick.
- Place the vegetable mixture in a blender along with the cooked rice, and pulse a few times to blend things together, leaving some pieces of vegetables whole. Mix in the nuts and breadcrumbs.
- If the mixture does not want to hold, mix in some potato flakes, instant mashed potato or more breadcrumbs to help bind it.
- If possible, leave in the refrigerator to firm up for 30 minutes - it will keep there for a few days.
- To cook them, fry or bake.
Nutrition Facts : Calories 237.3, Fat 4.1, SaturatedFat 0.6, Cholesterol 0.1, Sodium 220.3, Carbohydrate 43.5, Fiber 3.2, Sugar 5.7, Protein 7.3
SHALLOT BURGERS WITH MUSTARD-BARBECUE SAUCE
I found this one in the Chicago Tribune's 'Good Eating' section. Haven't tried it yet, just posting for safekeeping. Bergy will probably get to this one before I do :)
Provided by Hey Jude
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Melt 1 tablespoon of the butter in a large, heavy skillet over medium heat; add shallots and cook, stirring often, until softened and lightly browned, about 5 minutes; add garlic and cook, stirring, 1 minute.
- Meanwhile, mix beef, milk, salt and pepper in a medium bowl; stir in shallots and garlic; mix well; lightly form mixture into four patties.
- Heat remaining tablespoon of the butter in the same skillet over medium-high heat; add patties; cook 5 minutes until browned on one side; turn; cook to desired doneness, about 5 minutes for medium; remove patties to a platter; keep warm; pour off any grease.
- Add barbecue sauce and mustard to hot skillet; cook, stirring up browned bits, 2 minutes.
- Place hamburger patties on bun bottoms; drizzle each with some of the sauce and place top bun on top.
TURKEY BURGERS WITH A MUSTARD SAUCE
Make and share this Turkey Burgers With a Mustard Sauce recipe from Food.com.
Provided by Marsha D.
Categories Poultry
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl combine, first six ingredients.
- Shape turkey mixture into patties.
- Add the oil to a skillet on the stove, heat on medium heat.
- Add patties, fry on one side for 10 to 12 minutes than flip over and repeat. (Keep a check on the turkey patties to keep from burning them. Flip earlier if needed)
- While frying prepare the Mustard Sauce.
- Add mayonnaise and rest of the honey mustard sauce to a small bowl.
- Stir well to combine.
- Spread sauce on each kaiser roll
- Add turkey pattie on one side of roll and top with more sauce than.
- Add tomato slice and avocado slice on top,than other half of roll.
- Enjoy!
Nutrition Facts : Calories 691.3, Fat 33.7, SaturatedFat 6.2, Cholesterol 129.9, Sodium 982.9, Carbohydrate 64, Fiber 7.1, Sugar 7.2, Protein 34.9
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BEST-EVER GRILLED BURGERS - BETTER HOMES & GARDENS
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4/5 (1)Total Time 30 minsAuthor Kitchen KingCalories 343 per serving
- In a large bowl combine egg, the water, onion, cheese, basil, Worcestershire sauce, bouillon granules, garlic powder, and pepper. Add beef and pork; mix well. Shape meat mixture into eight 3/4-inch-thick patties.
- For a charcoal grill, grill patties on the rack of an uncovered grill directly over medium coals for 14 to 18 minutes or until done (160°F), turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place patties on grill rack over heat. Cover; grill as directed.)
- Serve burgers on buns with Mustard Sauce. If desired, top with lettuce, tomato slices, and onion slices, and serve with pickle spears.
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