Hamburgers With Mustard Butter Food

HAMBURGERS WITH MUSTARD BUTTER

Steps:

• Combine butter and mustard until smooth. Chill until semifirm. Toss together tomatoes and onion.
• Start a charcoal grill. Divide the beef and mustard butter into 4 four equal portions. Press butter into the center of each piece of beef and form a ball around it. Gently flatten into a patty. Grill to desired doneness.
• Place a lettuce leaf on the bottom half of each bun and top with a patty. Season the meat with the salt and pepper. Top with the tomato mixture and bun tops. Serve immediately.

PERFECT HAMBURGER

Steps:

• In an airtight container or plastic bag, mix together salt, black pepper, onion powder, garlic powder, ground mustard, smoked paprika, and thyme.
• Shake until well mixed.
• In a bowl, combine ground beef, Worcestershire sauce and approximately 2 tablespoons of the seasoning mixture.
• Make into patties and grill or pan fry.
• Enjoy with your favorite toppings!

SMOKY BEER BURGERS WITH CREAMY MUSTARD SAUCE

Steps:

• Preheat grill over medium-high heat.
• Place the meat in a bowl and add the cheese. Peel the onion and halve it, if using the medium onion. Grate about 3 to 4 tablespoons of onion directly over the meat into the bowl. Finely chop the remaining onion and reserve for topping. Add spices to meat: paprika, cumin and about 1 tablespoon of grill seasoning and/or some salt and pepper. Add garlic, parsley and Worcestershire and beer then form 4 large patties making them a little thinner at the center than at edges. Burgers plump when you cook them so this will prevent burger bulge. Drizzle a little olive oil over the burgers then grill about 4 minutes on each side for medium rare, 5 minutes on each side for medium and 6 to 7 minutes on each side for well done.
• Mix mustard and sour cream with dill.
• Serve patties on bun bottoms and top with lettuce, pickles, chopped raw onion. Slather bun tops with sauce and serve.

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.

SMASH BURGERS

Steps:

• Place a 9-in. cast-iron skillet over medium heat. Meanwhile, gently shape beef into 4 balls, shaping just enough to keep together (do not compact). , Increase burner temperature to medium-high; add oil. Working in batches, add beef. With a heavy metal spatula, flatten to 1/4- to 1/2-in. thickness; sprinkle each with 1/8 teaspoon salt and pepper. Cook until edges start to brown, about 1-1/2 minutes. Turn burgers and sprinkle with additional 1/8 teaspoon salt and pepper. Cook until well browned and a thermometer reads at least 160°, 1 minute. Repeat with remaining beef., Serve burgers on buns with toppings as desired.

BEST BEEF BURGER

Steps:

• Heat grill to high. In a medium bowl, use a fork to gently combine beef, mustard, and Worcestershire sauce; season with salt and pepper. Gently form mixture into four 1-inch-thick patties.
• Place patties on hottest part of grill; sear until browned, 1 to 2 minutes per side. Move patties to cooler part of grill; continue grilling until desired doneness, 4 to 8 minutes per side.
• Split the hamburger buns and toast on the grill if you like; place a burger on each bun and serve with the desired accompaniments.

SHALLOT BURGERS WITH MUSTARD-BARBECUE SAUCE

Steps:

• Melt 1 tablespoon of the butter in a large, heavy skillet over medium heat; add shallots and cook, stirring often, until softened and lightly browned, about 5 minutes; add garlic and cook, stirring, 1 minute.
• Meanwhile, mix beef, milk, salt and pepper in a medium bowl; stir in shallots and garlic; mix well; lightly form mixture into four patties.
• Heat remaining tablespoon of the butter in the same skillet over medium-high heat; add patties; cook 5 minutes until browned on one side; turn; cook to desired doneness, about 5 minutes for medium; remove patties to a platter; keep warm; pour off any grease.
• Add barbecue sauce and mustard to hot skillet; cook, stirring up browned bits, 2 minutes.
• Place hamburger patties on bun bottoms; drizzle each with some of the sauce and place top bun on top.

OLD FASHIONED BURGER RECIPE BY TASTY

Steps:

• Make the whiskey-caramelized onions: In a large, high-walled skillet, melt the butter over medium-low heat. Add the onions and cook, stirring occasionally, until they caramelize and turn golden brown, about 45 minutes. Add the whiskey and salt and stir to combine. Remove the pan from the heat and let sit until ready to use.
• Make the roasted orange mustard: Turn the broiler on high.
• Use a sharp knife to remove the peel from the orange, then slice the orange crosswise into ½-inch rounds. Arrange the rounds in a single layer on a baking sheet.
• Broil the orange slices until they begin to brown and crisp on the top, about 10 minutes.
• Remove the oranges from the oven and transfer to a large bowl to cool slightly. Use a potato masher to mash the juice from the oranges, and then strain through a fine-mesh sieve, pressing on the flesh to extract as much juice as possible. You should have about ¼ cup of roasted orange juice.
• In a medium bowl, whisk together the orange juice, Dijon mustard, yellow mustard, and bitters until smooth. Refrigerate until ready to use.
• Make the smash burgers: Reduce the oven temperature to 375°F (190°C).
• Divide the ground beef into 8 4-ounce portions, being careful not to work the meat too much.
• In a small bowl, mix together the salt, pepper, and coriander.
• Heat a large cast-iron skillet over medium-high heat until nearly smoking. Pour the olive oil into the hot pan. Place 2 portions of ground beef, or as many as will fit without overcrowding, in the pan and use a flat metal spatula to flatten into patties. Use the back of a wooden spoon to press the spatula more firmly to flatten each patty even more. Season each patty generously with the salt mixture. Once the patties turn golden brown on the bottoms and the edges are crispy, about 2 minutes, flip and continue cooking until the other side is golden brown, about 2 more minutes. Top each patty with 1 slice of American cheese and let melt, about 30 seconds. Remove from the pan and repeat with the remaining ground beef.
• Assemble the burgers: Place the intact burger buns on a baking sheet. Brush the top of each bun with beaten egg, then sprinkle with the sesame seeds. Transfer to the oven and bake until the egg wash turns golden brown, about 5 minutes.
• Open the buns and place ¼ cup of shredded lettuce on each bottom bun, followed by 2 tomato slices, a patty, ¼ cup caramelized onions, and a second patty. Spread 2 tablespoons of the orange mustard over the undersides of the top buns, then place on top of the burgers. Serve with old fashioneds.
• Enjoy!

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.

TURKEY MUSTARD BURGERS

Steps:

• Mix ground turkey, minced red onion, Dijon mustard, and coarse salt in a bowl; form into 4 patties and refrigerate 30 minutes.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Drizzle olive oil over the burgers.
• Cook burgers on the preheated grill until no longer pink in the center and the juices run clear, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Serve on whole wheat hamburger buns topped with baby arugula, avocado, green bell pepper, and Parmesan cheese.

GARLIC AND MUSTARD BURGERS

Steps:

• Heat gas or charcoal grill. In medium bowl, mix beef, mustard and garlic. Shape mixture into 4 patties, about 3/4 inch thick.
• Place patties on grill over medium heat. Cover grill; cook 13 to 15 minutes, turning once, until meat thermometer inserted in center of patties reads 160°F. Add buns, cut sides down, to grill for last 4 minutes of grilling or until toasted. Top burgers with cheese.
• Serve burgers on buns with lettuce and red peppers.

JUICIEST HAMBURGERS EVER

Steps:

• Preheat grill for high heat.
• In a large bowl, mix the ground beef, egg, bread crumbs, evaporated milk, Worcestershire sauce, cayenne pepper, and garlic using your hands. Form the mixture into 8 hamburger patties.
• Lightly oil the grill grate. Grill patties 5 minutes per side, or until well done.