Gourmet Garlic Burgers Food

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.

GOURMET DINER BURGERS

Steps:

• For the pickles: Place the zucchini slices and oregano in a large jar or heat-safe container. Heat the apple cider vinegar, sugar, peppercorns, salt, fennel seed, red pepper flakes and bay leaf in a medium saucepan, stirring until the sugar and salt have dissolved, about 2 minutes. Pour the pickling liquid and spices into the jar. Let cool completely, uncovered. Place in the refrigerator for at least 24 hours and store for up to 6 weeks.
• For the frico: Place an oven rack in the center of the oven and preheat the oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone mat. Toss the Parmesan, flour and pepper together in a large bowl, making sure the flour is evenly distributed throughout the cheese. Arrange mounds of 2 tablespoons of cheese 4 inches apart on the baking sheet and flatten each mound slightly with a spatula to form a 3-inch round. Bake the frico in the oven until golden brown, about 10 minutes, rotating the sheet halfway through baking. Cool the frico on the baking sheet for 2 minutes, and then gently transfer to a wire rack to cool completely.
• For the mayo: In a small bowl, stir together the mayo, garlic, lemon juice, parsley, oregano, salt and pepper.
• For the patties: In a large bowl, combine the beef, lamb, salt and pepper. Form the mixture into six 4-inch-diameter patties, each about 1/2-inch thick. Drizzle the patties with olive oil. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Grill the patties until they are grill marked and cooked through, about 4 to 5 minutes per side. Allow the patties to rest for 5 minutes.
• For the burgers: Drizzle the cut side of the ciabatta rolls with olive oil and grill lightly until toasted, about 1 to 2 minutes. Spread the garlic mayo over the bottom halves of the grilled bread. Place the burger patties on the bread and top each patty with 2 tomato slices, 4 pickle slices and 1 frico round.

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.

ROSEMARY & GARLIC LAMB BURGERS

Steps:

• Crush the garlic, rosemary, 1 tsp salt and ½ -1 tsp pepper with a pestle and mortar to make a paste. Add to the lamb and mix in well with your hands. Don't overwork the meat or you will toughen it.
• Divide the mixture into 8, then shape into round burgers. If eating now, heat a barbecue or grill and cook for about 8-10 mins, turning frequently, until cooked to your liking. Split the rolls or bread, toast lightly on one side, spread with mayo, then add the burgers and the balsamic onions, tomatoes and rocket.

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.

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!

FLYNN'S GOURMET GARLIC BURGERS

Steps:

• Mix the garlic sauce, ground fresh garlic and the raw ground meat.
• Knead thoroughly.
• Form into patties and grill.
• Add a slice of garlic and herb cheese if you wish.
• Place on buns with sliced tomato, onion and lettuce.

AMERICA'S GREATEST GOURMET BURGERS

Steps:

• TO MAKE THE BOUDRAN SAUCE:.
• Place the vinegar in a large bowl. Gradually add the oil, whisking constantly, until blended.
• Whisk in the mustard and Worcestershire sauce. Whisk in the ketchup, chives and tarragon. Set aside.
• TO PREPARE THE BURGERS:.
• Heat 1 tablespoon oil in heavy nonstick small.
• sauté pan over medium heat. Add shallots.
• Sprinkle with salt and pepper and sauté for 5 minutes or until translucent.Add garlic and cook for 1 minute longer. Remove from heat and allow to cool.
• Gently mix the ground beef, parsley, mustard, Worcestershire sauce, salt, pepper, crushed red pepper flakes(if using), shallots and garlic in large bowl until well blended. Mix in egg. (Don't overwork it - it will become too dense!).
• Divide the beef mixture into 4 equal mounds and shape each into a 4" diameter patty. Set the patties aside.
• Lay the bacon slices in a heavy nonstick large frying pan and cook over medium heat about 8-10 minutes or until crisp and golden. (Can also use the microwave method).
• Remove from heat and set aside; allow to rest for 1 minute. Transfer to paper towels and break the bacon slices in half.
• Lightly toast the brioche buns cut side up for 1-2 minutes or until lightly toasted.
• Meanwhile, heat a heavy large nonstick griddle pan or heavy large sauté pan over medium heat.
• Drizzle the pan with 1 tablespoon olive oil and cook the patties 2-3 minutes or until brown on the bottom.
• Turn the patties over. Top the patties with Gruyère cheese and cook about 3 minutes longer or until the patties are cooked to medium-rare doneness.
• Set the patties on the bun bottoms. Place the crispy bacon on top of the patties.
• Heat a heavy large nonstick sauté pan over high heat until it begins to smoke.
• Add the foie gras (if using) and cook for 25 seconds on each side until the foie gras is cooked on the outside but still soft in the center (you will need the fan on full force for foie gras it will release a lot of fat that will begin to smoke - next to health reasons - another reason we did not cook - all the smoke alarms!).
• Place the foie gras on top of the bacon on the patties.
• Shave the truffle(if using, we didn't, price.
• too exorbitant, and we dislike them)very thinly over the foie gras (you may not need the entire truffle - Curtis used summer truffles, said they are cheaper).
• Serve a little drizzle of the Boudran sauce on top of burgers and then cover with the bun tops.
• We served it with Boudran sauce, sautéed mushrooms, oven fries, mixed greens salad and a dessert of fresh fruit.
• We made a fancy burger into a classy meal!