THIN BUT JUICY CHARGRILLED BURGERS
The key to cooking a thin, modestly sized burger on the grill is to use the highest heat possible, and to cook the meat most of the way through on one side before flipping it and briefly cooking the second side. This technique allows you to get a nice dark crust on that first side without the risk of overcooking. To form thin patties that hold together on the grill, massage the ground beef briefly - which is a cardinal sin with many other styles of burgers, but a necessity here for cohesion. This allows you to flatten the patty out extra-thin and wide to account for shrinking as the meat cooks.
Provided by J. Kenji López-Alt
Categories dinner, lunch, burgers, main course
Time 15m
Yield 4 burgers (with 3-to-4-ounce patties)
Number Of Ingredients 5
Steps:
- Divide the beef: Line a 13-by-18-inch rimmed baking sheet with parchment paper. Divide the ground beef into 4 even balls. Working with one ball at a time, massage the meat gently in your hands until it is cohesive and tacky, about 15 seconds. Next, using clean hands, roll each into a smooth ball about the size of a golf ball. Place the balls on the baking sheet, one ball in the center of each quadrant.
- Form the patties: Lay a second sheet of parchment on top, then place a second rimmed baking sheet on top of the first. Press down very firmly on the baking sheet, pressing directly over each patty in turn, to spread each ball into a thin patty that is wide enough that it will extend at least a full inch around your burger buns on all sides. (If using a vegan beef alternative, form a patty that is just large enough to extend 1/4 inch to 1/2 inch beyond the edges of the buns, as vegan beef alternatives do not shrink as much during cooking.) Refrigerate the patties until ready to cook.
- Heat the grill: If cooking with charcoal (the preferred method, as charcoal gets hotter than gas), ignite a full chimney of coals. When the coals are mostly covered with gray ash, spread them out evenly under one side of the grill and allow the grill to heat with the lid off for 5 minutes. If cooking with gas, set the hottest burners to high heat, cover and let the grill heat for at least 15 minutes.
- Season the burgers: When ready to cook, gently peel the top sheet of parchment off the burgers and season them generously with salt and pepper. Replace the top parchment, flip the parchment sheets with the burgers in between them over entirely, then peel off the other piece of parchment, which will now be on top. Season burgers generously with salt and pepper on the second side.
- These burgers will cook very quickly, so prepare your buns with toppings and condiments as desired. (Placing any vegetables on the bottom bun makes the burger more stable and allows them to absorb juices that may drip from the patties.)
- Cook the patties: Using your hands or a spatula, carefully lay the patties on the grill over the hottest part of the flame. If using charcoal, leave the lid open. If using gas, keep the lid closed as much as possible. Let cook, undisturbed, until the patties are well charred and juices start to pool on their top surfaces, about 1 minute.
- Carefully flip the patties. (There will most likely be flare-ups; this is OK.) Add a slice of cheese, if using, to each, and continue to cook until the meat is just barely cooked through, about 15 seconds.
- Transfer the patties to the buns, add any extra toppings or or condiments as desired, close, and serve immediately.
SAVORY SKILLET BURGERS
A last-minute quick meal turned into a family favorite. Best homemade skillet burgers I have ever had and they are surprisingly not too bad for you! Making them into sliders on lightly toasted sourdough is an amazing gourmet treat for guests! My boyfriend got out the ketchup, and after one bite of these burgers he put the ketchup away. These burgers are perfect as-is--you don't even need buns!
Provided by C Biskit
Categories Main Dish Recipes Burger Recipes 100+ Hamburger Recipes
Time 25m
Yield 5
Number Of Ingredients 9
Steps:
- Lightly oil a large skillet and put over low heat.
- Mix ground beef, egg whites, sun-dried tomatoes, goat cheese, sea salt, steak seasoning, and parsley in a large bowl. Shape into 5 hamburger patties.
- Put patties in the skillet and cook for 5 minutes. Flip and cook another 5 minutes. Increase heat to medium or medium-high, cover, and continue to cook, flipping occasionally, until burgers are cooked through and juicy, 5 to 10 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Top with liquid hickory smoke seasoning.
Nutrition Facts : Calories 344.9 calories, Carbohydrate 3.8 g, Cholesterol 82 mg, Fat 24.4 g, Fiber 0.5 g, Protein 26.5 g, SaturatedFat 10.2 g, Sodium 1650.2 mg, Sugar 0.6 g
BARBECUED BURGERS
I can't take all the credit for these winning burgers. My husband's uncle passed down the special barbecue sauce recipe. We love it on everything...it was only natural to try it on, and in, burgers. Add cheese and bacon to take them over the top. -Rhoda Troyer, Glenford, Ohio
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings.
Number Of Ingredients 21
Steps:
- In a small saucepan, combine the first 10 ingredients. Bring to a boil. Remove from the heat. Set aside 1 cup barbecue sauce to serve with burgers., In a large bowl, combine the egg, oats, 1/4 cup of the remaining barbecue sauce, onion salt, garlic salt, pepper and salt. Crumble beef over mixture and mix well. Shape into six patties. , Grill, covered, over medium heat for 6-8 minutes on each side or until a thermometer reads 160°, basting with 1/2 cup barbecue sauce during the last 5 minutes. Serve on buns with toppings of your choice and reserved barbecue sauce.
Nutrition Facts : Calories 626 calories, Fat 19g fat (7g saturated fat), Cholesterol 121mg cholesterol, Sodium 1146mg sodium, Carbohydrate 86g carbohydrate (56g sugars, Fiber 2g fiber), Protein 30g protein.
SAVORY BARBECUE BURGERS
OJ and cumin may not be your usual go-to ingredients when you're grilling BBQ burgers-but this recipe may make you rethink your burger-making process!
Provided by My Food and Family
Categories Home
Time 20m
Yield Makes 4 servings.
Number Of Ingredients 7
Steps:
- Preheat grill to medium-high heat. Combine barbecue sauce, juice and cumin. Reserve 1/4 cup sauce mixture; set aside. Mix meat and remaining sauce mixture. Shape into 4 patties.
- Grill patties and onions 5 to 6 min. on each side or until cooked through (160°F), brushing with reserved 1/4 cup sauce mixture during the last few minutes of grilling.
- Top patties with Singles. Fill buns with burgers and onions.
Nutrition Facts : Calories 440, Fat 21 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 90 mg, Sodium 750 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 28 g
THE BARBECUE BURGER
Here's a way to infuse the evocative spice and smoke flavors of true barbecue into a conventional fast-cooking burger. It uses a smoke-scented barbecue rub. I call it The Barbecue Burger; you might call it smoky nirvana.
Provided by Steven Raichlen
Categories Summer Grill/Barbecue Hamburger Bacon Dinner Beef Ground Beef
Yield Makes 4 huge burgers
Number Of Ingredients 10
Steps:
- Form the ground beef into 4 patties, each about 3 1/2 inches across and 3/4-inch thick. Make a slight depression in the center. (Burgers rise more in the center than on the periphery, so the slight indentation helps give you an even thickness.) Generously season the burgers on both sides with the Kansas City Sweet and Smoky Rub and let marinate in the refrigerator while you light your grill.
- Set up the grill for direct grilling and preheat to high. Brush and oil the grill grate.
- Lightly brush the romaine lettuce leaves on both sides with olive oil (you'll need about 1 tablespoon.) Brush the insides of the onion rolls with the remaining oil.
- Arrange the bacon strips on the grill grate and grill until browned on both sides, 3 to 4 minutes per side. (Move them as needed to dodge any flare-ups.)
- Grill the hamburgers until cooked to taste, about 4 minutes per side for medium (160°F on an instant-read thermometer.)
- Grill the lettuce leaves over the hot fire until lightly browned, 30 seconds per side. Toast the onion rolls, cut side down, over the hot fire, 1 to 2 minutes.
- To assemble, place a grilled romaine leaf on the bottom half of each onion roll. Top with a burger, then barbecue sauce, then a tomato slice, bacon, and more barbecue sauce. Top with the other onion roll half.
SAVORY HAMBURGERS
From "Taste/the Best of Taste," compiled recipes published in the Taste section of The Minneapolis Star, 1972.
Provided by BeccaB3c
Categories Lunch/Snacks
Time 40m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Season meat with salt and pepper.
- Combine wine, onion and garlic and cook until sauce is reduced to 2/3 cup.
- Add butter, lemon juice and parsley.
- Cool sauce, then blend into seasoned meat.
- Mixture will be moist.
- Shape into 8 patties.
- Grill over hot coals.
- Serve on buttered buns.
Nutrition Facts : Calories 346, Fat 24.9, SaturatedFat 10.1, Cholesterol 86.2, Sodium 674.9, Carbohydrate 2.4, Fiber 0.2, Sugar 0.7, Protein 19.7
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