Open Faced Texas Burgers Food

OPEN-FACED TEXAS BURGERS

Steps:

• In a large bowl, combine the onion, garlic, thyme and 1/2 cup cheese. Crumble beef over mixture and mix well. Shape into two oval patties., In a large skillet, cook burgers over medium heat for 5-6 minutes on each side or until meat is no longer pink. Meanwhile, prepare Texas toast according to package directions., Drain burgers; set aside and keep warm. Add the tomato sauce, brown sugar, Worcestershire sauce and steak sauce to the skillet. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Return burgers to skillet; turn to coat. Sprinkle with remaining cheese. Serve burgers on toast.

OPEN FACED TEXAS BURGER

Steps:

• 1. Ingredients 2 tablespoons chopped onion 1 small garlic clove, minced 1/8 teaspoon dried thyme 2/3 cup shredded Colby-Monterey Jack cheese, divided 2/3 pound ground beef 2 slices frozen garlic Texas toast 1/2 cup tomato sauce 1-1/2 teaspoons packed brown sugar 1/2 teaspoon Worcestershire sauce 1/2 teaspoon A.1. steak sauce Directions In a large bowl, combine the onion, garlic, thyme and 1/2 cup cheese. Crumble beef over mixture and mix well. Shape into two oval patties. In a large skillet, cook burgers over medium heat for 5-6 minutes on each side or until meat is no longer pink. Meanwhile, prepare Texas toast according to package directions. Drain burgers; set aside and keep warm. Add the tomato sauce, brown sugar, Worcestershire sauce and steak sauce to the skillet. Bring to a boil; cook and stir for 1 to 2 minutes or until slightly thickened. Return burgers to skillet; turn to coat. Sprinkle with remaining cheese. Serve burgers on toast.

OPEN-FACED BURGERS WITH ONION-MUSHROOM TOPPING

Steps:

• Preheat grill.
• Heat oil in a large nonstick skillet over medium-high heat.
• Add onion, and cook for 5 minutes or until golden.
• Add mushrooms and salt; cook 5 minutes, stirring constantly.
• Add vinegar, remove mixture from pan.
• Set aside.
• Combine the paprika and the next 4 ingredients (paprika through black pepper).
• Divide the ground meat into 4 equal portion, shaping each into a 1/2 inch thick patty.
• Coat patties with spice mixture.
• Grill patties 4 minutes on each side or until done.
• Place burger patties on muffin halves, and top each burger with 1/4 cup onion mixture.

JUICY TEXAS BURGERS

Steps:

• Make the coleslaw: In a large bowl, whisk the mayonnaise with the onion, vinegar, sugar and celery seeds. Add the shredded cabbage and carrot, season with salt and pepper and toss well. Let stand until slightly softened, about 25 minutes.
• Make the burgers: Light a grill. Form the beef into 4 patties; rub with oil and season with salt and pepper. Sear over high heat, turning once, for 5 minutes for medium-rate Brush with 1/2 cup of the barbecue sauce and grill until glazed, about one minute per side.
• Grill the buns and brush them with the remaining barbecue sauce. Top with burgers, picks and coleslaw and serve.

JUICY TEXAS BURGERS

Steps:

• MAKE THE COLESLAW:.
• In a large bowl, whisk the mayonnaise with the onion, vinegar, sugar and celery seeds.
• Add the shredded cabbage and carrot, season with salt and pepper and toss well.
• Let stand until slightly softened, about 25 minutes.
• MAKE THE BURGERS:.
• Light a grill.
• Form the beef into 4 patties; rub with oil and season with salt and pepper.
• Sear over high heat, turning once, for 5 minutes for medium-rare.
• Brush with 1/2 cup of the barbecue sauce with hot sauce, if using, and grill until glazed, about 1 minute per side.
• Grill the buns and brush them with the remaining barbecue sauce.
• Top with the burgers, pickles and coleslaw and serve with smoky, full-bodied Texas bock beer.

OPEN-FACED FALAFEL BURGERS

Steps:

• SAUCE: Combine the sauce ingredients in a blender, and process until smooth.
• PATTIES: Combine all patty ingredients except the oil and bread crumbs in a food processor, and process until smooth, scraping sides of bowl occasionally.
• Place bean mixture in a large bowl; stir in 1/4 cup breadcrumbs.
• Divide bean mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty.
• Place remaining 1/4 cup breadcrumbs in a shallow dish. Dredge patties in breadcrumbs.
• Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat.
• Add 3 patties to pan; cook 3 minutes on each side or until browned.
• Repeat procedure with remaining 2 teaspoons oil and patties.
• TO ASSEMBLE: Warm mini pitas according to package directions.
• Place 1 pita on each of 6 plates. Top each serving with 1/2 cup lettuce, 1/3 cup tomato, 1/3 cup cucumber, and 4 teaspoons onion.
• Drizzle each serving with about 3 tablespoons sauce; top each serving with 1 patty.

OPEN-FACED PEPPER BURGERS

Steps:

• In a large skillet, cook beef, onions, and peppers, until meat is no longer pink,and drain.
• Stir in 1/2 salad dressing, and spread remaining dressing on cut sides of Italian bread, and broil 4-5 minutes or until lightly toasted.
• Spoon beef mixture over cut sides of bread, and top with cheese slices.
• Return to broiler and broil until cheese is melted.
• Cut each half into 3 pieces and serve.

OPEN-FACED HAMBURGERS

Steps:

• In a large bowl, combine the cheese, green pepper, milk, mustard and salt. Crumble beef over mixture and mix well; shape into six patties. , Spread cut sides of buns with butter; top each with a patty. Place on a baking sheet. Bake at 450° for 14-17 minutes or until a thermometer reads 160° and juices run clear.

OPEN FACED TEXAS BURGERS

Steps:

• In a large bowl, combine ground beef, onion, garlic, thyme, and 2/3 cup cheese; mix well and form into 3 oval patties.
• Heat a large skillet and cook burgers over medium heat 5-6 minutes on each side or until done.
• Meanwhile, prepare Texas toast in the oven per package directions.
• When burgers are done, remove from skillet and cover to keep warm.
• Drain skillet, then add tomato sauce, brown sugar, Worchestershire sauce and steak sauce.
• Bring to a boil; cook and stir until slightly thickened, about 2 minutes.
• Return burgers to skillet and turn to coat with sauce.
• Spinkle on remaining cheese and serve burgers open-faced on Texas toast.