Herb Butter Stuffed Burgers Food

MY MOST COVETED SECRET: HERB-GARLIC BUTTER HAMBURGERS ON A GRILL

Steps:

• Place all the herbs, garlic, pepper, and butter in a small mixing bowl and beat with a wooden spoon until slightly fluffy.
• (you can do the mixing with a or food processor) Place a 12" square piece of plastic wrap or parchment paper on your work surface and mound the flavored butter in the center.
• Roll herb butter into cylinder shape within plastic, twisting the ends to compress the butter.
• Chill the butter in the refrigerator or freeze until firm.
• Butter will keep for up to 5 days in the refrigerator or up to 3 months in the freezer.
• Burger Preparation: Make hamburger patties as usual, but for each one place your thumb in the middle and press an indentation almost through (but not quite) to the other side of the meat.
• Unwrap formed butter and cut crosswise into 1/4-1/2" discs. (You will be using approximately 4 tablespoons Herb-Garlic Butter per 1 1/2 pound of ground meat).
• Form hamburger patty fully around one butter disc, pressing gently to seal the disc into the dead center of the meat.
• (not too much pressing! It will make your burgers dense and tough) Place burgers on hot grill (preheated to high if using a gas grill).
• Grill burgers until cooked to doneness, (about 5 to 7 minutes per side for medium-done).
• Place burgers on a serving plate, add cheese, if desired, but do not serve for about 5 minutes, to allow flavors to fully meld.
• Brush buns with melted butter and toast on the grill for a few seconds.
• Serve with any toppings of your choice.

GIANT STUFFED BURGER RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• On a parchment paper-lined baking sheet, lay 5 of the bacon strips down back to back. Lifting up every other strip, fold about 1-inch (2 cm) the bacon back on itself. Lay another slice of bacon perpendicular to the strips and fold the flaps back over the horizontal strip of bacon. Repeat with the rest of the bacon until a tight weave has formed.
• Bake for 30 minutes, or until desired crispiness has been reached.
• In a 10-inch (25 cm) cast iron skillet heat the butter over medium-low heat. Add the onions and cook until a deep gold color, about 45 minutes. Remove from heat.
• In a bowl, mix together the beef, garlic powder, paprika, salt and pepper. Divide the beef mixture in half.
• On a piece of parchment paper spread half of the meat into a large circle about 10 inches (25 cm) long and 1 inch (2 cm) thick. Repeat with the other half of meat on a separate piece of parchment paper.
• Sprinkle half of the cheddar and half of the Monterey Jack over one disk of ground beef, along with half of the parsley. Place the bacon lattice on top.
• Sprinkle the rest of the cheddar and Monterey on top of the bacon lattice, along with the rest of the parsley.
• Top with the caramelized onions. Place the other circle of meat on directly on top. Begin pinching together the meat patties making sure the fillings are not coming out, until a giant burger is formed.
• Heat a greased 10 inch (25 cm) cast iron skillet over medium heat. Place the giant burger in the skillet carefully while peeling away the bottom piece of parchment. Cook for 5 minutes, until it is a deep brown color.
• Using a large plate, place it over the skillet. While holding the plate in place flip the skillet so the burger falls onto to plate. Place the skillet back on the heat and slide the burger back into the pan so the cooked side is facing up now. Cook for another 5 minutes.
• Remove from heat and place skillet in the oven to finish cooking for 5 minutes
• Remove from pan using spatulas and place on a cutting board for serving.
• Cut into 8 or more pieces. Serve on a roll with lettuce and tomato.
• Enjoy!

HERB HAMBURGERS

Steps:

• Preheat grill to medium heat.
• In a large bowl combine all of the ingredients. Mix well. To adjust seasonings, form a small test patty, cook, and taste. Adjust if necessary. Form the meat mixture into 6 patties.
• Place the patties on the heated grill and cook, turning once, until desired doneness, about 2 to 3 minutes per side for medium-rare.

CREAM CHEESE STUFFED BURGERS

Steps:

• Combine the cream cheese, cheddar cheese and bacon bits in a small bowl.
• Season your ground beef the way you like (I used salt, pepper, garlic powder and onion powder) and mix well.
• Shape the beef into patties. I made 8 patties which will make 4 HUGE burgers. If you want to make more burgers that are smaller, make more patties.
• Take one patty and put a spoonful of the cheese filling into the middle. Take another patty and put it on top of the filling, sealing the patties together.
• Preheat your grill on medium high. Grill burgers for 5-10 minutes on each side or until the meat is done to your liking.

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.

CHEDDAR STUFFED BURGERS

Steps:

• In a large pan set over medium heat add the bacon. Cook the bacon until golden, caramelized and crispy. Remove from pan and place on a paper towel-lined tray. Drain off all but 1 tablespoon (15ml) of the bacon fat.
• Slice the onions 1/8th inch (.31cm) thickness.
• Place in the pan with the bacon drippings. Place the pan over medium low heat add the butter allow to melt. Add all the onions. It may seem like a lot but the onions will reduce down dramatically after cooking. Sprinkle with a pinch of salt.
• Slowly cook the onions stirring occasionally for about 20 minutes until golden and caramelized. Remove from heat and allow to cool completely.
• Grate the cheese using the wide holes of cheese grater. Crumble the bacon into the cheese.
• Dice the sweet caramelized onions fine.
• Mix the onions into the cheese and bacon mixture.
• Place burger meat in a bowl add the chopped parsley and paprika.
• Form the burgers into 6 inch (15.2cm) patties.
• Form the cheese into 4 balls. Place the ball in the center of the burger fold the meat up and over the burgers to enclose. Gently press down the meat keeping all the cheese in the center. Note if cheese is exposed it will burn in the pan when cooking.
• Drizzle the burgers with olive oil and season with salt and pepper.
• Place a large cast iron skillet over medium heat.
• Add olive oil to heat.
• Add the burgers and cook without moving until a nice deep caramelized crust is formed, about 4 minutes. Flip and repeat. Cook burgers to desired doneness.
• Warm buns or toast in oven.
• Place burgers on buns and garnish with desired toppings.

HERB BUTTER-STUFFED BURGERS

Steps:

• Mix butter, herbs, lemon zest, and lemon juice together in a bowl.
• Form four patties with the ground beef and push down in the center of each. Season with salt and pepper.
• Add herb butter mixture to the enter of each reserving a small amount to brush buns.
• Heat grill to high.
• Brush grates with olive oil.
• Grill burgers 3-5 minutes per side for medium-rare.
• Add cheese and cook until melted. Remove to a plate to cool.
• Brush buns with the remaining herb butter mixture and grill for about a minute.
• Place burgers on buns and add arugula.