Garlic Butter Burger Food

MY MOST COVETED SECRET: HERB-GARLIC BUTTER HAMBURGERS ON A GRILL

Steps:

• Place all the herbs, garlic, pepper, and butter in a small mixing bowl and beat with a wooden spoon until slightly fluffy.
• (you can do the mixing with a or food processor) Place a 12" square piece of plastic wrap or parchment paper on your work surface and mound the flavored butter in the center.
• Roll herb butter into cylinder shape within plastic, twisting the ends to compress the butter.
• Chill the butter in the refrigerator or freeze until firm.
• Butter will keep for up to 5 days in the refrigerator or up to 3 months in the freezer.
• Burger Preparation: Make hamburger patties as usual, but for each one place your thumb in the middle and press an indentation almost through (but not quite) to the other side of the meat.
• Unwrap formed butter and cut crosswise into 1/4-1/2" discs. (You will be using approximately 4 tablespoons Herb-Garlic Butter per 1 1/2 pound of ground meat).
• Form hamburger patty fully around one butter disc, pressing gently to seal the disc into the dead center of the meat.
• (not too much pressing! It will make your burgers dense and tough) Place burgers on hot grill (preheated to high if using a gas grill).
• Grill burgers until cooked to doneness, (about 5 to 7 minutes per side for medium-done).
• Place burgers on a serving plate, add cheese, if desired, but do not serve for about 5 minutes, to allow flavors to fully meld.
• Brush buns with melted butter and toast on the grill for a few seconds.
• Serve with any toppings of your choice.

BETTER BUTTER BURGER

Steps:

• For the compound butter: Stir together the butter, basil, parsley, tarragon, cayenne and garlic; season with salt and pepper. Spoon the mixture onto a piece of plastic wrap in a 6-inch-long mound. Fold the plastic wrap over the mixture to enclose it, and roll it to form a log about 2 1/2 inches in diameter. Chill until firm, about 2 hours.
• For the roasted garlic aioli: Blend the mayonnaise, lime juice, paprika, cayenne, cumin and garlic in a food processor until smooth.
• For the burgers: Preheat the oven to broil.
• Form the ground beef into 4 patties. Stuff a slice of the compound butter inside each and broil the burgers to the desired doneness. Add another slice of the butter to the top of each burger, followed by a slice of cheese. Broil briefly, just until the cheese melts.
• Serve on buns with a small mound of the aioli on top of the cheese.

ROASTED GARLIC BURGER

Steps:

• Preheat the grill. In a bowl, mix the meat, salt and pepper, and the roasted garlic paste.
• Form 4 burgers by using a mold, the top of a lid, or your hands. Wrap in plastic wrap and refrigerate until you are ready to grill them.
• Cook burgers over a hot fire until desired temperature is reached.
• Meanwhile: Split the pieces of 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 top with your favorite condiments.
• Preheat the oven to 375 degrees F.
• Heat an ovenproof saucepan on the stovetop. When it's hot, add the extra-virgin olive oil. Next, add the cloves and season with salt and pepper. Let the cloves begin to caramelize, then put the pan in the preheated oven.
• Roast cloves in the oven for about 30 minutes or until they are nicely browned. (Starting the garlic on the stove will save at least 20 minutes of roasting time). Let cool.
• When cool enough to handle easily, put the roasted garlic into a small bowl, mash with a fork and add oil from the pan until a paste forms. Store, tightly covered, in the refrigerator, for up to 1 week.

WISCONSIN BUTTER-BASTED BURGERS

Steps:

• Sprinkle ground beef with seasoned salt and pepper. Pulse mushrooms in a food processor until finely chopped. Add to seasoned beef, mixing lightly but thoroughly. Shape into four 1/2-in.-thick patties., In a large skillet, heat 2 tablespoons butter over medium heat. Add burgers; cook 6-8 minutes on each side, basting with butter, until a thermometer reads 160°. Remove from heat; keep warm. Add bun tops to skillet; toast until golden brown., Transfer burgers to bun bottoms. Top each with 1 teaspoon butter. Replace bun tops. Serve with toppings.

GARLIC BUTTER BURGER (BOBBY FLAY)

Steps:

• Place butter, garlic, shallot and parsley in a food processor.
• Process until smooth.
• Season with salt and pepper.
• Place in a bowl, cover, and refrigerate 30 minutes to blend flavors. (Butter can be made up to 24 hours ahead.).
• Bring to room temperature before serving.
• Preheat broiler.
• Brush buns with about 4 tablespoons garlic butter.
• Toast for about 30 seconds; don't let them get too brown.
• Divide meat into 4 equal portions.
• Shape each into a patty and make a depression in the center.
• Heat oil over high heat until it begins to shimmer.
• Cook burgers to desired doneness, about 4 minutes per side for medium-rare, brushing every 30 seconds with remaining garlic butter.
• Burgers and buns can also be cooked on the grill.

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.

HERB BUTTER-STUFFED BURGERS

Steps:

• Make the herb butter: Mix the butter, parsley, garlic, lemon juice, Worcestershire sauce, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Transfer to a piece of plastic wrap and form into a 4-inch log. Wrap and freeze until firm enough to slice, about 20 minutes. Slice the butter log into 8 rounds.
• Make the burgers: Preheat a grill to medium high. Divide the ground beef into 4 mounds, place a slice of butter on each, then gently shape the beef around the butter to enclose. Press the beef into four 4-inch-wide patties (about 1/2 inch thick). Refrigerate until ready to grill. Set aside the remaining butter for serving.
• Season the burgers on both sides with salt and pepper. Grill until well marked, 3 minutes. Flip and top each with a slice of cheese. Cook 3 more minutes for medium rare, covering during the last 15 seconds to melt the cheese. Grill the buns until toasted.
• Spread the remaining herb butter on the bottom buns. Serve the burgers on the buns with mustard, onion, tomatoes and lettuce. Skewer cornichons on toothpicks and insert into each burger.

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 BUTTER BURGER

Steps:

• Combine the butter, garlic, shallot, and parsley in a food processor and process until smooth; season with salt and pepper to taste. Scrape into a bowl, cover, and refrigerate for at least 30 minutes to allow the flavors to meld. The butter will keep in the refrigerator for up to 24 hours. Bring to room temperature before using.
• 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.
• Brush the buns with about 4 tablespoons of the butter, using roughly 1/2 tablespoon for each half.
• Cook the burgers, using the oil (see page 16) and brushing them every 30 seconds with the remaining garlic butter.
• Meanwhile, toast the buns (see page 15). Place the burgers on the bun bottoms, cover with the bun tops, and serve immediately.

THE BEST GARLIC BUTTER

Steps:

• In a small bowl, combine softened butter, minced garlic and parmesan cheese.
• Season with Italian seasoning, pepper and paprika.
• Mix until smooth.

CHEESY GARLIC BURGERS

Steps:

• In a bowl, combine beef and 1 teaspoon garlic powder. Shape into six thin patties. Pan-fry until no longer pink. Meanwhile, cut bread in half lengthwise. Combine butter and remaining garlic powder; spread over cut sides of bread. On the bottom half, layer provolone cheese, beef patties and the mozzarella cheese. Replace bread top. Wrap in a large piece of heavy-duty foil (about 28 in. x 18 in.). Place on a baking sheet. Bake at 375° for 5-10 minutes or until cheese is melted and sandwich is heated through. Cut loaf between each patty. Serve with spaghetti sauce for dipping.

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.

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!