Quarter Pounder Diner Burger Food
JUICY QUARTER POUNDER BURGERS
my husband loves these. they come out really thick and juicy. i like to eat it with mushrooms and tomato. but you can use any burger topping you like. also feel free to add some cheese if you wish. this recipe is a combination of burger recipes i've tried over the past year or so. hope you like it
Provided by Mayas Mama
Categories Grains
Time 56m
Yield 4 burgers, 4 serving(s)
Number Of Ingredients 15
Steps:
- Pre-heat broiler to 500°F.
- In a large bowl add all the burger ingredients together (except the buns).
- Mix well, (don't be afraid to use your hands, just make sure you wash them well before and after mixing).
- Divide your mixture into 4 equal parts. (i use a scale to make sure the meat is divided equally).
- Shape each of the 4 pieces of meat into burger pates.
- Make the pates thicker at the edges and thinner in the centre, since burgers tend to get rounder and thicker at the centre when you cook them. This way they come out flat once cooked.
- If you are going to grill the burgers it helps if they are frozen first so they don't crumble.
- Place the pates on a baking sheet lined with foil (to help with cleaning).
- Place the baking sheet under the broiler for 16 minutes turning half way threw.
- In a skillet add a little oil (which ever kind you like cooking with).
- Once the oil is hot add the mushrooms.
- Add the minced garlic, salt and Italian seasoning to the mushrooms.
- Stir the mushrooms often, so they are cooked evenly.
- Once the mushrooms are cooked and browned remove them from the skillet.
- One the bottom buns of the burgers spread some mayo.
- Once the burger is cooked add the burger to the bottom bun.
- Then add a zigzag of ketchup to each burger.
- Layer the mushrooms on top of that then the top bun.
- Serve with a side of coleslaw, pickle and backed potato or fries.
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- Bring a skillet or non-stick frying pan to medium heat, then place the bun halves into the dry skillet to toast. Once the buns reach a light golden color and the texture feels toasted, remove from the skillet and set aside.
- Mince the fresh onion and set aside or, if using dried, to rehydrate dried minced onion, add 1/2 tablespoon of the dried onion to 1 cup of boiling water. Allow the onion to set and absorb the water until there is no longer a hard center, then drain and set aside.
- Salt one side of your burger patty and then place the patty with the salted side down into your skillet after the buns are toasted. Salt the upward-facing patty side and cook for 3 to 4 minutes on each side. Place one slice of American cheese onto the cooked patty then remove from heat.
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