Super Burgers Food

SUPER BURGERS

Steps:

• Mix meats, parsley and powders in a large bowl.
• Divide mixture into 8 equal portions (6 oz ea).
• Gently form into the desired sized disk, generally about 4" diameter, 3/4" thick seems to work pretty good.
• Don't overwork the meat, it takes the tenderness out of it.
• At this point you can place the burgers, wrapped in plastic, in the fridge for a day or so without any change of flavor.
• Could be frozen as well.
• Press your thumb in the center of each burger to form a depression about 1/2 the thickness of the burger.
• This prevents the football burger problem that everyone squeezes the burger for.
• Right before cooking brush a bit of olive oil on the burgers and season with garlic salt and pepper.
• Cook on a VERY hot grill, about 4 minutes.
• Extinguish flare-ups as required.
• Turn once and cook for an additional 4 minutes for a hot pink center (3 minutes for rare, 5 minutes for well done) Add cheese (if desired) for the last 60 seconds or so.
• The key here is to form a crust that will seal in the juices and yield a juicy, flavorful burger.
• Can also be done in a hot cast iron skillet on the stove.

SUPERFOOD BURGERS

Steps:

• Pre-prep: Bake sweet potatoes, cook quinoa & kale, chop onion and kale, toast and pulse pecans and oats.
• Preheat oven to 200 degrees centigrade.
• Cook the onion with a little splash of water in a large frying pan, add the spices and once they're smelling fragrant; tip into a large bowl and add the sweet potato, cooked quinoa, pecans, kale, oats and seasonings and stir well. Test the seasoning. Add some maple syrup if not quite sweet enough.
• Form into burgers and roll in sesame seeds before chilling.
• Bake in a hot oven for 15 minutes then flip and bake again for another 10 minutes. They should be golden brown and crisp.

CHUCK'S SUPER BURGERS

Steps:

• For the ranch dressing:.
• In a medium bowl, whisk together all the mayonnaise, sour cream, lemon juice, honey, garlic and scallions. Season with salt and pepper. Set aside.
• For the toppings:.
• Heat a pan over medium heat. When warm, add the bacon and cook until slightly crispy, about 5 minutes. Remove from the pan and set aside on paper towels to drain some of the excess oil. In the same pan, add the slices of onion and cook until caramelized, about 20 minutes.
• Preheat the oven to 350 degrees F.
• For the patties:.
• Combine the beef, veal, onions, garlic, Worcestershire sauce, 1/4 cup ranch dressing, capers, and chile flakes in a large bowl and mix well with your hands until blended thoroughly. Form into palm-shaped patties. Place 2 to 3 pieces of cubed cheese in the center of every patty and form the meat around the cubes so that they are entirely covered and in the center of each patty.
• In a large pan, heat the vegetable oil over high heat. Sear both sides of the patties until brown, about 2 minutes per side. Top with the slices of cheese. Continue cooking in the oven until the cheese melts from the center of the patty, about 10 minutes. To serve: Place the patties on the warmed buns and assemble with desired toppings.
• Cook's Note:.
• The ranch dressing keeps in the refrigerator for 3 days in an airtight container.

SUPERFOOD VEGGIE BURGERS

Steps:

• Heat 2 tbsp oil in skillet set over medium heat. Add onion, carrot, zucchini, cumin, coriander, oregano, and salt. Cook, stirring occasionally, for 3 to 5 minutes or until vegetables are softened. Stir in pumpkin seeds, parsley, lemon juice, tahini paste, and tamari. Remove from heat and cool slightly. Stir in Qi'a Superfood and beans. Let stand for 10 minutes. Add mixture to food processor; pulse until ground. Preheat the oven to 425˚F. Line a baking sheet with parchment paper. Divide the mixture into 6 portions. Shape into patties and brush with remaining oil. Bake, turning once, for 18 to 20 minutes or until golden and heated through.