Gourmet Beef Burgers Food

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.

GOURMET BEEF BURGERS

Steps:

• Heat oil in large, non-stick skillet until hot; add onion.
• Cook and stir until onion is browned, about 10 minutes.
• Add green pepper and mushrooms.
• Cook and stir until mushrooms are browned, about 8 minutes.
• Stir in wine.
• Simmer until reduced.
• Stir in beef broth, thyme, salt and pepper.
• Simmer, covered, until green pepper is limp.
• Divide beef into 4 equal parts.
• Shape beef into patties to match the shape of the French rolls.
• Broil beef patties 4 inches from source of heat 4 minutes.
• Flip patties.
• Broil 4 minutes longer for rare, or until desired doneness.
• Place patties on half of each roll.
• Top each patty with 3/4 cup mushroom mixture.

GOURMET STEAK BURGERS

Steps:

• Place beef chunks on baking sheet in single layer, leaving 1/2 inch of space around each chunk. Freeze meat until very firm and starting to harden around edges but still pliable, 15 to 25 minutes.
• Place half of meat in food processor and pulse until meat is coarsely ground, 10 to 15 one-second pulses, stopping and redistributing meat around bowl as necessary to ensure beef is evenly ground. Transfer meat to baking sheet, overturning bowl and without directly touching meat. Repeat grinding with remaining meat. Spread meat over sheet and inspect carefully, discarding any long strands of gristle or large chunks of hard meat or fat.
• Gently separate ground meat into 4 equal mounds. Without picking meat up, with your fingers gently shape each mound into loose patty 1/2 inch thick and 4 inches in diameter, leaving edges and surface ragged. Season top of each patty with salt and pepper. Using spatula, flip patties and season other side. Refrigerate while toasting buns.
• Melt 1/2 tablespoon butter in heavy-bottomed 12-inch skillet over medium heat until foaming. Add bun tops, cut-side down, and toast until light golden brown, about 2 minutes. Repeat with remaining butter and bun bottoms. Set buns aside and wipe out skillet with paper towels.
• Return skillet to high heat; add oil and heat until just smoking. Using spatula, transfer burgers to skillet and cook without moving for 3 minutes. Using spatula, flip burgers over and cook for 1 minute. Top each patty with slice of cheese and continue to cook until cheese is melted, about 1 minute longer.
• Transfer patties to bun bottoms and top with onion. Spread 2 teaspoons of burger sauce on each bun top. Cover burgers and serve immediately.

GOURMET BURGERS

Steps:

• Heat grill to medium heat.
• Mix meat, pepper and 2 Tbsp. Gourmet Sauce just until blended; shape into 4 (1/2-inch-thick) patties.
• Grill 4 to 5 min. on each side or until done (160ºF), brushing with remaining Gourmet Sauce for the last 2 min. Top with cheese; grill 1 min. or until melted.
• Fill buns with cheeseburgers, arugula and tomatoes.