Garlic And Onion Burgers Food

BISON BURGER WITH GARLIC MAYO AND CARAMELIZED ONIONS

Steps:

• To make the burgers:
• In a large bowl mix the bison, beef sirloin, onions, garlic, and parsley until just combined. Add in the onion powder, garlic powder, seasoning salt, ketchup, Worcestershire, and a few turns of freshly ground black pepper. Add it all to the meat mixture and mix well to combine. Heat a large saute pan over medium-high heat and cook a small portion of the meat. Taste the cooked beef to see if you need to add salt. Add salt to the meat mixture to taste. Divide the meat into 4 evenly portioned round patties and set aside.
• To make the onions:
• Heat the bacon fat over medium-high heat in a large saute pan and add the onions. Cook for 1 minute, then season with salt. Cook the onions, stirring a lot, until they start to turn brown. If the onions start sticking to the pan and turning too dark, pour in a spoonful of water and scrape with a wooden spoon to pull them off the pan. Continue to cook and stir the onions until they're dark brown and caramelized, about 8 to 10 minutes. Turn off the heat and set aside.
• To make the mayonnaise:
• In a bowl, combine the mayonnaise, parsley, garlic, salt, and pepper, to taste and mix well.
• To serve:
• Reheat the large skillet over medium-high heat and drizzle in some olive oil. Heat the olive oil then place the burger patties in the pan. Cook for 3 minutes on each side for medium-rare. Top the burgers with a slice of cheese. To assemble, spread some garlic mayo on the bottom of the toasted bun. Put the burger on the mayo, top with caramelized onions, and then arugula. Cover with a bun top. Stick a toothpick into a cornichon and then stick into the top of the burger and serve.

BIG FAT BURGER WITH GRUYERE, HAM, PICKLED ONIONS, ARUGULA, AND GARLIC MAYO

Steps:

• For the pickled onions: Combine the salt, sugar, vinegar, water, and hot sauce in a container with a lid. Shake to incorporate everything really well. Add the onions and let sit for at least 30 minutes.
• For the burger: Preheat the grill. Combine all the burger ingredients and season well with salt. Form into 2 equal patties. Grill each burger for about 4 minutes on each side. During the last 2 minutes of grill time, top each burger with a slice of cheese.
• Open the buns and place the inside on the grill, and grill until the bun is lightly toasted, about 1 minute.
• To assemble: Schmear the inside of each toasted bun with the garlic mayo. Place the burger patty on the bottom bun. Top each burger with a few pickled onions, a tomato slice, and some arugula. Top with the top half of the bun.

CARAMELIZED ONION BURGERS

Steps:

• Cook onions and sugar in hot oil over low heat 20 to 25 minutes until onion is caramelized, stirring often. Stir in the 1/4 cup water, vinegar, and 1/4 teaspoon of the salt. Set aside and keep warm.
• Combine beef, parsley, tomato paste, Worcestershire sauce, 1/2 teaspoon salt, and pepper. Shape into 4 patties.
• Grill over medium-hot heat until beef is no longer pink.
• Serve on buns with caramelized onions, tomato slices and lettuce.

JALAPENO-GARLIC-ONION CHEESEBURGERS

Steps:

• Preheat grill for high heat.
• Mix jalapeno pepper, garlic, onion, and ground beef in a medium bowl. Form into four patties.
• Brush grill grate with oil. Grill hamburger patties 5 minutes per side, or until well done. Top with pepperjack cheese, and serve on buns.

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.

KITTENCAL'S ONION AND GARLIC HAMBURGERS/BURGERS

Steps:

• Mix all ingredients together using clean hands adding in a small amount of breadcrumbs or crushed cracker crumbs ONLY if needed to hold the mixture together.
• Shape into six patties.
• Place the patties onto a large plate; cover and refrigerate for 6-24 or more hours.
• Before cooking the patties make an indent using your finger into the middle of each patty (this will reduce any shrinkage and prevent the patties from puffing up like a meatball when cooking).
• Grill, broil or fry until completely cooked through.

SMOKED OXTAILS WITH FIRE-ROASTED GARLIC, PEPPERS AND ONIONS OVER SMOKED GOUDA GRITS

Steps:

• Slather the oxtails in 1 tablespoon of the olive oil.
• Mix the coarse kosher salt, coarsely ground black pepper, granulated garlic, granulated onion, five-spice, Big Lee's Sweet Heat, curry powder and paprika in a small bowl.
• Generously apply the dry rub to all sides of the oxtails. Cover and allow to dry brine in the refrigerator for 1 hour.
• Set up your smoker following the manufacturer's instructions and heat to 200 degrees F. Add applewood or hickory wood as specified by the manufacturer. Alternatively, set up a charcoal grill for smoking following the manufacturer's instructions and heat to 200 degrees F.
• Place the oxtails in a large aluminum baking pan in the smoker on the indirect side (farthest from the fire box or heat source) and smoke for 2 hours.
• Increase the smoker temperature to 300 degrees F and smoke until the oxtails are a beautiful, glistening, mahogany color and there is some rendered fat in the bottom of the pan, 2 hours more.
• Now, it's time to break down the oxtails' muscle fibers, while still retaining high levels of moisture. Remove the pan from the smoker, cover with aluminum foil and tightly seal the edges. Smoke until the meat is tender and easily pulls away from the bone, 2 hours more. If the meat doesn't easily pull away from the bone, rewrap the pan and smoke for 1 hour more.
• Remove the oxtails from the smoker and allow them to rest for 20 minutes.
• Meanwhile, place the Fresnos on a sheet of heavy-duty aluminum foil, drizzle with olive oil to coat, sprinkle with salt and wrap in the foil. Repeat with the jalapeños, garlic and onion, using 3 separate sheets of foil. Place the wrapped Fresnos, jalapeños, garlic and onion in the smoker's firebox. If using a charcoal grill, remove the grill grate and place the wrapped vegetables in the coals. Cook until softened, 5 to 10 minutes. Check frequently, as they can burn quickly.
• Transfer the vegetables to a work surface. Discard the foil. Pick up the garlic with long grilling tongs and hold over the smoker's fire or grill's coals until it develops a good char, 10 to 15 minutes. Transfer to a cutting board. Repeat with the Fresnos, jalapeños and onion, 7 to 10 minutes each. Let rest for 5 minutes.
• Combine the milk, grits, butter, smoked sea salt and 1 1/2 cups water in medium saucepan. Place the saucepan on a burner over medium-low heat and bring to a very slow simmer, whisking occasionally. Cover and cook, whisking occasionally to prevent lumps and sticking to the bottom of the pot, until the grits thicken, 15 to 20 minutes. Remove the grits from the heat and gently fold in the gouda until softened and slightly melted.
• Scoop the grits into 2 bowls. Pull the meat off of the oxtail bones with a fork and place on top of the grits.
• To deseed the Fresnos and jalapeños, cut them in half lengthwise and scrape out the seeds with the back of a chef's knife. Thinly slice the peppers crosswise. Thinly slice the roasted garlic. Peel the onion, cut it in half, then thinly slice it.
• Divide the Fresnos, jalapeños, Fresnos, garlic, onions and chives between the bowls. Top each dish with the zest of half of the lemon and a squirt of lemon juice.

ONION BURGERS

Steps:

• Place a heavy skillet over medium-high heat. Leave it there for 5 minutes. Loosely gather a handful of ground beef and slip it into the pan. Repeat 6 times. The burgers should be freeform lumps.
• With the side of a spatula, push the burgers into a semblance of a round. After about a minute, pile on all the onions and then, with as much force as you can manage, smash the onions into the meat. Again, work the sides of the patties into a semblance of a round. Cook another minute and then flip. Season with salt. Smash the burgers again, hard.
• Place burger on bottom half of the bun and spread with mustard. Spread the cheese on top half of the bun and place on the burger.

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.

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-ONION TURKEY BURGERS

Steps:

• In a food processor, combine the onions, carrot and garlic; cover and process until finely chopped. Transfer mixture to a large bowl. Add the bread crumbs, milk, egg, salt, basil, thyme and Worcestershire sauce. Crumble turkey and beef over mixture and mix well. Shape into 12 patties., Lightly oil grill rack. Grill burgers, covered, over medium-hot heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 165° and juices run clear. Serve on buns.,

GARLIC BURGERS

Steps:

• Mix all ingredients minus the cheese in a large mixing bowl.
• Form patties with burger mixture.
• Place on grill, or fry in a frying pan until desired cooking temperature is reached.
• Add cheese and any desired condiments.
• You are done!