Garlic And Mustard Burgers Food

THE BEST GARLIC BURGERS EVER

Steps:

• Prepare grill with Cowboy® Hardwood Lump Charcoal and light.
• Divide the hamburger meat into 4 equal portions. Lightly form the meat into balls. Use the lid of a small saucepan (one that is slightly concave works best) and smash each ball into a patty.
• Season each side of the patties with 1 teaspoon of garlic powder and kosher salt and freshly ground black pepper.
• Once grill is hot and coals have ashed over, spread the charcoal in the bottom of the grill and place the burgers on the grill grate. Cook the burgers undisturbed until browning at the edges and flip once. Add one slice of cheddar cheese and one slice of Monterey jack cheese to each burger. Top with the grill lid to melt the cheese.
• Cut the french bread into 5-inch lengths and then slice in half. Press the bread down with your hand to flatten slightly.
• Layer each french bread bun with 2 patties, lettuce, onions, tomato and pickles. Add ketchup and mustard. Slice in half and serve with potato chips and pepperoncinis on the side.

GARLIC AND MUSTARD BURGERS

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.

PERFECT HAMBURGER

Steps:

• In an airtight container or plastic bag, mix together salt, black pepper, onion powder, garlic powder, ground mustard, smoked paprika, and thyme.
• Shake until well mixed.
• In a bowl, combine ground beef, Worcestershire sauce and approximately 2 tablespoons of the seasoning mixture.
• Make into patties and grill or pan fry.
• Enjoy with your favorite toppings!

GARLIC AND MUSTARD BURGERS

Steps:

• Heat grill.
• Mix beef, mustard and garlic.
• Shape mixture into patties about 3/ 4 inch thick.
• Cover and grill patties 4 to 5 inches from medium heat 13 to 15 minutes, turning once, until no longer pink in center adn juice is clear.
• Add buns, cut sides down, for last 4 minutes of grilling or until toasted.
• Top burgers with cheese.
• Serve burgers on buns with lettuce and bell peppers.

MARCELA'S SPICY OREGANO BURGERS

Steps:

• Put the beef into a medium mixing bowl and generously season with salt and pepper. Heat the oil in a small skillet over medium heat; add the shallot and garlic and cook, stirring, until translucent, about 4 minutes. Remove from the heat and cool.
• Meanwhile, mix together the egg, panko, Worcestershire and oregano in a medium bowl, and stir until combined. Add the breadcrumb mixture to the beef, along with the cooled shallots and garlic, and mix until the ingredients are well combined. Using a 1/2-cup measure, divide the mixture into 6 equal portions and form them into long ovals, about 1/2-inch thick. (If using the mixture to make Mini Meatball-Stuffed Pitas, recipe below, reserve 1 cup of the seasoned meat and make only 4 burgers.)
• Preheat the broiler and position a rack 8 to 10 inches below it. Heat a heavy grill pan or griddle over medium-high heat. Cook the burgers, turning once, until cooked through, about 5 minutes per side.
• Meanwhile, spread a thin layer of Chipotle Aioli on the cut sides of the rolls and put them on a baking sheet, cut-sides up. Broil until the aioli browns slightly and the rolls are toasted on the edges.
• To assemble the burgers, place a burger on each roll and top with lettuce, avocado, jalapeno and more aioli, if desired. Serve immediately.
• Put the garlic and chipotle in a food processor and puree until very smooth. Add the mayonnaise and lime juice and blend until smooth; season with salt and pepper. Store in an airtight container for up to 1 week.
• Preheat the oven to 350 degrees F. Spray a baking sheet with cooking spray. Roll the meat mixture into16 mini meatballs, about 1 inch in diameter and place them on the baking sheet. Bake until completely cooked through, about 12 minutes. Cool briefly.
• To assemble, cut the top third off of each pita. Divide the meatballs among the pitas, top with lettuce, cucumbers and tomatoes and drizzle with the sour cream. Yield: 4 pitas

SUNNY'S GARLIC RANCH BURGER

Steps:

• 1. Season and rest the beef. In a large bowl, using your hands mix together beef, Worcestershire, scallions (green onions) and garlic, seasoning well with salt and pepper. Make 6 even patties and drizzle oil on both sides. Rest room temperature for 1 hour.
• 2. Cook the burgers. Heat a large grill pan over medium-high heat. Sear patties until golden brown on the bottom then flip and sear until cooked through, about 5 minutes per side. Add cheese 1 minute before removing and allow to melt. Cook in batches, if necessary.
• 3. Top with cheese and rest. Remove all patties to a plate and place Swiss cheese on each patty. Cover lightly with aluminum foil and to rest 5 minutes before assembling. Serve inside hamburger buns topped with lettuce, tomato and Hidden Valley for Everything Topping and Dip.

SMASHBURGER-STYLE BURGERS

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.

ROASTED GARLIC BURGER

Steps:

• Preheat a grill, or preheat the oven to 400 degrees F.
• In a bowl, mix together the meat, salt and pepper, and Roasted Garlic Paste.
• Using your hands, form 4 individual burgers. Wrap in plastic wrap and refrigerate until ready to grill.
• Cook the burgers over a hot fire or roast in the oven until desired internal temperature is reached, about 160 degrees for medium.
• Split each loaf of levain bread and pull out some of the soft center to make a hole for the burger. Place the bread face down on the grill to toast.
• Place the burger in the bread and serve with garnishes.
• Combine the garlic and oil. Bring to a boil and then reduce heat to medium. Simmer until garlic is brown and soft. Smash garlic with the back of a spoon; keep some chunks.
• Mix all ingredients together. Cover and refrigerate.
• Heat a large skillet over high heat. Add the olive oil. When the oil is hot, arrange the mushrooms in a single layer. Don't stir! Let them sizzle until they have caramelized on the bottom, about 2 minutes. If you toss them too soon, they will release their liquid and begin to steam. When the bottoms are caramelized, toss the mushrooms and continue to cook over high heat for about 5 minutes.
• Add the butter. Continue to cook, stirring occasionally, until the mushrooms are beautifully browned, about 2 to 3 minutes. Season with salt and pepper and add the shallots and garlic. Saute until the garlic is lightly browned, about 2 minutes. Add the thyme. Add the wine, reduce the heat slightly, and simmer until the mushrooms are glazed with the sauce. Add the parsley, transfer to a warmed bowl, and serve immediately.

MUSTARD-GLAZED MUSHROOM BURGER

Steps:

• Preheat the grill to medium-high heat.
• Form the beef into 6 burgers; sprinkle with salt and pepper. To make the glaze, mix together the mustard, soy sauce and sugar in a small bowl.
• Grill the burgers until desired doneness, 4 to 5 minutes per side for medium rare, brushing the burgers with the glaze about halfway through. A minute before removing the burgers from the grill, top with the cheese.
• Meanwhile, heat the oil in a large skillet over medium-high heat. Cook the mushrooms until beginning to soften, about 5 minutes. Add the thyme and garlic and cook until the mushrooms are soft, about 3 minutes more. Season with salt and pepper.
• Toast the buns and serve the burgers with the mushroom topping.

GARLIC AND ONION BURGERS

Steps:

• In a large bowl, mix together the beef, Worcestershire sauce, garlic, onion, salt, pepper and Italian seasoning. Refrigerate for 2 to 4 hours.
• Preheat grill for high heat.
• Form burgers into 1/2 inch thick patties. Lightly oil grate. Place burgers on grill. Cook for approximately 6 minutes, turning once.

GOURMET GARLIC BURGERS

Steps:

• In a large bowl, combine all ingredients.
• Mix well with your hands and shape into patties.
• If time allows, place burgers in an airtight container and refrigerate overnight to let flavors intensify.
• Bake, broil, grill or fry burgers the way you like them.
• Serve on buns with all the trimmings.

HAMBURGERS WITH GARLIC AND SHALLOT BUTTER

Steps:

• Put meat into a mixing bowl and add salt, pepper and mustard. Blend well, using your fingers. Divide mixture into four portions and shape each into a patty.
• Combine shallots and wine in a small saucepan. Cook over moderately high heat about 3 minutes or until the wine is almost evaporated. Remove from heat and let cool briefly. Add garlic, butter and parsley and blend well.
• Burgers may be broiled or cooked in a hot skillet. If they are to be broiled, preheat the broiler to high. Place burgers on a rack and place them under broiler about two or three inches from the source of heat. Cook about 5 minutes, turning burgers occasionally. If burgers are to be cooked in a skillet, heat the skillet, preferably a cast-iron one, until very hot. Brush it lightly with oil. Add burgers and cook about 2 minutes on one side. Turn and cook about 3 minutes longer, turning them occasionally.
• Smear top of each burger immediately with herb butter and serve.

GARLIC MUSHROOM BURGERS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Mix egg, garlic, salt, and mushrooms in a bowl. Add ground beef and mix until combined; divide into three patties.
• Cook on the preheated grill until the burgers are cooked to your desired degree of doneness, 5 to 7 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

HAMBURGERS WITH MUSTARD BUTTER

Steps:

• Combine butter and mustard until smooth. Chill until semifirm. Toss together tomatoes and onion.
• Start a charcoal grill. Divide the beef and mustard butter into 4 four equal portions. Press butter into the center of each piece of beef and form a ball around it. Gently flatten into a patty. Grill to desired doneness.
• Place a lettuce leaf on the bottom half of each bun and top with a patty. Season the meat with the salt and pepper. Top with the tomato mixture and bun tops. Serve immediately.

GARLIC AND ONION BURGERS

Steps:

• In a large bowl, mix together the beef, Worcestershire sauce, garlic, onion, salt, pepper and Italian seasoning. Refrigerate for at least 2 hours, preferably 3 to 4.
• Form burgers into 1/2 inch thick patties.
• Cook on grill or on stovetop until desired doneness.

GOURMET PUB BURGERS

Steps:

• Mix ground beef, bread crumbs, shallot, Dijon mustard, egg, garlic, salt, and black pepper together in a large bowl. Refrigerate mixture to incorporate flavors, 20 minutes to 2 hours.
• Form ground beef mixture into 6 patties.
• Heat a skillet over medium heat; lay pancetta slices in a single layer in the hot skillet. Cook until pancetta begins to sweat, 3 to 5 minutes. Remove pancetta from skillet and keep warm.
• Preheat grill for medium heat and lightly oil the grate.
• Cook patties on the preheated grill until burgers are cooked to your desired degree of doneness, about 4 minutes per side for medium-well burgers. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
• Place 1 burger into each of the buns; top burger with a pancetta slice.