Hamburger Deluxe Food
DELUXE CHEESEBURGERS
Kathleen Vashro perks up ground beef with tomato paste, Worcestershire sauce, chopped onion and Parmesan and cheddar cheeses. "We love to grill these flavorful burgers in the summer and broil them in the winter," says the Corcoran, Minnesota reader.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into eight 3/4-in.-thick patties. , Grill, covered, over medium heat for 5 minutes on each side or until a thermometer reads 160° and meat is no longer pink. Top each burger with a cheese slice. Grill 1-2 minutes longer or until the cheese begins to melt. Serve on buns.
Nutrition Facts :
DELUXE HAMBURGER CASSEROLE
Make and share this Deluxe Hamburger Casserole recipe from Food.com.
Provided by Falon
Categories One Dish Meal
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Fry hamburger, onion, and green pepper.
- cook macaroni per package directions.
- mix everything together in large casserole dish and top with sliced cheese.
- Bake 350 til cheese melts.
Nutrition Facts : Calories 687.1, Fat 41.3, SaturatedFat 21.9, Cholesterol 127.2, Sodium 1162.3, Carbohydrate 37.6, Fiber 1.7, Sugar 2.9, Protein 40.3
THE BA BURGER DELUXE
Provided by Bon Appétit Test Kitchen
Categories Beef Cheese Fourth of July Kid-Friendly Father's Day Backyard BBQ Dinner Lunch Meat Ground Beef Summer Family Reunion Grill Grill/Barbecue Bon Appétit Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Divide meat into 4 equal portions (about 6 ounces each). Place 1 portion on a work surface. Cup your hands around the meat and begin to gently shape it into a rounded mound. (Use light pressure as you shape so you don't pack the meat too tightly.) Lightly press down on the top of the meat with your palm to gently flatten it. Continue rotating and cupping the meat, patting the top of it occasionally, until you've formed a 4"-diameter, 3/4"-thick patty. Using your thumb, make a small indentation in the center to help keep the burger flat as it cooks. Transfer to a plate. Repeat with remaining portions.
- Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Season one side of patties with salt and pepper; place on grill, seasoned side down. Grill until lightly charred on bottom, about 4 minutes. Season other side, turn, and top with cheese. Grill to desired doneness, about 4 minutes longer for medium. Transfer burgers to buns and let stand for 3 minutes before serving.
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14 HEALTHIEST WENDY'S MENU ITEMS - NUTRITION AND CALORIES
From womenshealthmag.com
Email [email protected]Published Jul 4, 2019Estimated Reading Time 4 mins
- Jr. Hamburger Deluxe. “The Jr. Hamburger deluxe is a great way to keep your protein portion in check. Take off the top bun to decrease the carb load and empty calories.
- Jr. Cheeseburger. “If you want a cheeseburger, practice portion control and go for the Jr. Cheeseburger, which has just 280 calories and 16 grams of filling protein."
- Apple Pecan Chicken Salad. “This salad contains a variety of food groups, like fruit from the apples, vegetables from the lettuce, healthy fat from the pecans, protein from the grilled chicken, and dairy from the blue cheese.
- Southwest Avocado Chicken Salad. “Skip the ranch dressing and use the avocado to flavor. Avocados are loaded with heart-healthy fats and keep you full for hours.”
- Berry Burst Chicken Salad. “I make these types of salads at home all time. Love the combo of fruit from berries mixed with veggies. The protein from chicken is not a lot but just enough.
- Grilled Chicken Sandwich. “I would recommend ordering the grilled chicken sandwich and losing the bun. This is a great source of lean protein without the added fat of fried chicken.
- Grilled Chicken Wrap. “If you're not all that hungry, try the grilled chicken wrap." It offers a significant amount of protein, in a little package. — Jessica Ivey, RDN.
- Plain Baked Potato. “This is an awesome choice. Definitely better than the order of fries. Baked potatoes have about 7 grams of fiber, and are filled with potassium, B6, and vitamin C. Make sure to pass on buttering or salting your baked potato to keep it naturally fat- and sodium-free.”
- Sour Cream and Chive Baked Potato. “This option contains complex carbohydrates, fiber (especially if you eat the potato skin), vitamins A and C, plus potassium, which naturally counterbalances sodium intake.”
- Garden Side Salad. "Skip the fries, and pair your burger with a side garden salad with raspberry acai vinaigrette dressing.” — Jessica Ivey, RDN. Per garden side salad: 200 cal, 11 g fat (3.5 g sat), 18 g carbs, 3 g sugar, 460 mg sodium, 2 g fiber, 7 g protein.
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Web Jun 6, 2012 1½ pounds ground beef chuck (20% fat) 1¼ teaspoons kosher salt ½ teaspoon freshly ground black pepper 4 slices American …
From bonappetit.com
Estimated Reading Time 2 mins
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- Divide meat into 4 equal portions (about 6 oz. each). Place 1 portion on a work surface. Cup your hands around the meat and begin to gently shape it into a rounded mound. (Use light pressure as you shape so you don't pack the meat too tightly.) Lightly press down on the top of the meat with your palm to gently flatten it. Continue rotating and cupping the meat, patting the top of it occasionally, until you've formed a 4"-diameter, 3/4"-thick patty. Using your thumb, make a small indentation in the center to help keep the burger flat as it cooks. Transfer to a plate. Repeat with remaining portions.
- Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Season one side of patties with salt and pepper; place on grill, seasoned side down. Grill until lightly charred on bottom, about 4 minutes. Season other side, turn, and top with cheese. Grill to desired doneness, about 4 minutes longer for medium. Transfer burgers to buns and let stand for 3 minutes before serving.
- Spatulas were made for flipping, not pressing on the patty. Hear that hissing sound when you do? That's all the flavorful juices dripping on the coals—they belong in the burger.
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