Gourmet Pub Burgers Food

GOURMET PUB BURGERS

Gourmet Pub Burgers image

I made burgers similar to these in my college training, and tweaked them a little to satisfy picky eaters at home! Moist and juicy burgers guaranteed every time. Garnish the burger with a slice of pancetta, ancient grainy mustard, red onion slices, iceberg lettuce, and Swiss or blue cheese.

Provided by Lauren_Francis

Categories Meat and Poultry Recipes Pork

Time 50m

Yield 6

Number Of Ingredients 10

Ingredients

1 ⅓ pounds ground beef
½ cup bread crumbs
1 shallot, minced
2 tablespoons Dijon mustard
1 egg
1 teaspoon minced garlic
1 pinch kosher salt
1 pinch ground black pepper
6 slices pancetta
6 hamburger buns, split

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.

Nutrition Facts : Calories 445 calories, Carbohydrate 31 g, Cholesterol 102.9 mg, Fat 23 g, Fiber 1.7 g, Protein 26.2 g, SaturatedFat 8.3 g, Sodium 781.3 mg, Sugar 0.9 g

GOURMET DINER BURGERS

Gourmet Diner Burgers image

Provided by Giada De Laurentiis

Categories main-dish

Time P1DT5h

Yield Six 5-ounce burgers

Number Of Ingredients 34

Ingredients

1 pound zucchini, sliced into 1/4-inch-thick rounds
3 sprigs fresh oregano
2 cups apple cider vinegar
1/3 cup sugar
2 teaspoons black peppercorns
1 teaspoon kosher salt
1 teaspoon fennel seed
1/2 teaspoon red pepper flakes
1 bay leaf
1 cup coarsely grated Parmesan
1 tablespoon all-purpose flour
1/4 teaspoon freshly ground black pepper
1 garlic bulb
1 teaspoon olive oil
1 teaspoon kosher salt
1 cup mayo
6 cloves roasted garlic (see Cook's Note)
2 tablespoons lemon juice
2 teaspoons freshly chopped parsley
1 teaspoon freshly chopped oregano
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 1/2 pounds lean ground beef
1/2 pound ground lamb
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons olive oil
6 ciabatta rolls, halved
Extra-virgin olive oil, for drizzling
Roasted Garlic Mayo
6 Burger Patties
4 medium tomatoes, sliced into 1/4-inch rounds to yield 12 slices
12 Zucchini Pickle slices
6 Parmesan Frico rounds

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.

GUINNESS PUB BURGERS

Guinness Pub Burgers image

Make and share this Guinness Pub Burgers recipe from Food.com.

Provided by ratherbeswimmin

Categories Meat

Time 42m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1 lb ground round
1/4 cup Guinness stout
2 teaspoons dry mustard
1/2 teaspoon ground ginger
2 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon fresh coarse ground black pepper
2 tablespoons unsalted butter
1/4 cup minced scallion
4 hamburger buns with sesame seeds

Steps:

In a bowl, gently mix the beef, beer, mustard, ginger, garlic, salt, and pepper together.
Form mixture into 4 patties, each ¾ inch thick.
Melt the butter in a large skillet over med-high heat; cook the burgers 3-5 minutes per side for medium or until desired doneness.
Remove patties from skillet; add in the scallions; cook 1-2 minutes, stirring, until just wilted.
Serve patties on toasted sesame seed buns with some pan sauce on top.

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