TANGY MEATLOAF BURGERS
Provided by Food Network Kitchen
Time 30m
Yield Serves 4
Number Of Ingredients 13
Steps:
- Preheat a grill to medium high. Soak the onion rings in a bowl of cold water. Meanwhile, combine the meatloaf mix with the diced onion, parsley, breadcrumbs, egg, paprika, 1 tablespoon each ketchup and duck sauce, 1 teaspoon salt and 1/2 teaspoon pepper. Gently form into four 1-inch-thick patties; make an indentation in the center of each.
- Brush the patties with the olive oil and grill until marked on the bottom, about 6 minutes. Meanwhile, mix the remaining ketchup and duck sauce in a small bowl for brushing; set aside a few tablespoons. Turn the patties, brush with the ketchup mixture and continue grilling until cooked through, about 5 more minutes. Toast the buns, if desired.
- Spread the buns with the reserved ketchup mixture. Drain the onion rings. Serve the patties on the buns; top with the onion, lettuce, tomato and pickles. Serve with sweet potato chips, if desired.
Nutrition Facts : Calories 444, Fat 19 grams, SaturatedFat 6 grams, Cholesterol 123 milligrams, Sodium 1,079 milligrams, Carbohydrate 43 grams, Fiber 2 grams, Protein 26 grams
MASALA BURGERS WITH TANGY TAMARIND SAUCE AND RED ONION-MINT RELISH
Steps:
- Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
- For the sauce: Place the thawed pulp in a non-reactive (stainless steel or anodized aluminum) 3-quart fire-proof saucepan. Add the brown sugar, cumin, cayenne, and salt and mix well. Place the pan on the grill and let the mixture simmer for 10 to 15 minutes, stirring occasionally. The mixture will thicken and result in about 1 cup of sauce. Transfer the sauce to a small glass bowl and let it cool.;
- For the patties: Place the ginger and garlic in the bowl of a food processor. Pulse a few times until finely chopped.
- Place the oil in a medium-sized nonstick fire-proof skillet. Place the skillet on the grill and let heat for a few minutes. Transfer the chopped garlic and ginger to the skillet and cook, stirring occasionally, until golden brown, just a few minutes. Add the garam masala and cayenne and cook until the mixture turns brown. Remove from the heat and set aside to cool for a few minutes. Add the salt and mix well. Transfer the spice mixture to a large bowl. Add the beef and mix well. Divide the mixture into 6 equal portions and form 6 patties. Transfer the patties to a large baking dish and refrigerate.
- For the relish: Combine the onion, tomatoes, mint, salt, and lemon juice in a medium-sized glass bowl, mix well, and refrigerate.
- When the grill is ready, brush the grill rack with oil. Place the patties on the rack, cover, and grill for 3 to 4 minutes. Turn the patties over, cover, and grill for another 3 to 5 minutes or until done to your liking. Transfer the patties to a serving platter.
- Brush the cut sides of the buns with oil and grill them until lightly browned, 1 to 2 minutes.
- To assemble the burgers, place enough lettuce to cover the browned side of the bottom buns. Spread about 2 tablespoons of the sauce on each of them. Add the patties and then add a few tablespoons of relish on each patty. Add the top buns and serve.
SUNNY'S SIZZLING SUMMER BURGER
Provided by Sunny Anderson
Time 2h30m
Yield 4 burgers
Number Of Ingredients 13
Steps:
- Place the patties on a tray in one layer. Mix the salt, pepper, cumin, garlic and onion powders and paprika in a small bowl. Sprinkle on both sides of the patties and rest at room temperature for 2 hours.
- Heat a grill to medium-high heat.
- Add the patties to the grill and cook to desired doneness, flipping once.
- Meanwhile, whisk together the cheese sauce and sriracha seasoning in a small saucepot. Heat over medium-low heat, stirring frequently, until fully combined and hot.
- Lay down some lettuce leaves on the bottom buns, then top with the patties, onion slices, fried jalapenos and finally the cheese sauce. Top with the top buns and serve.
STEAKBURGER WITH TANGY CARAMELIZED ONIONS AND HERB BUTTER
This luxe burger gets its umami-packed richness from dry-aged steak. Yep, you read that right, we grind beautiful steaks to make a burger. One bite of the juicy patty, steak sauce-flavored onions, and rich herb butter (inspired by Béarnaise sauce, a classic steak condiment) and you'll know it's worth every penny.
Provided by Rhoda Boone
Categories Flaming Hot Summer Summer Hamburger Grill Backyard BBQ Dinner Onion Steak Tarragon Butter Cheese Cheddar Labor Day Peanut Free Tree Nut Free Soy Free
Yield Makes 4 burgers
Number Of Ingredients 23
Steps:
- Make the Tangy Caramelized Onions:
- Heat oil in a large skillet over medium-high. Add onions, season with salt and pepper, and cook, stirring occasionally, until onions are softened and starting to brown, about 10 minutes.
- Reduce heat to medium. Add tomato paste and cook, stirring, until warmed through, about 30 seconds. Add Worcestershire and vinegar, scraping up brown bits on bottom of pan. Stir in butter and brown sugar and continue to cook, adding water by the tablespoonful if skillet starts to dry out, until onions are completely softened and caramelized, 15-20 minutes more. Add 1 Tbsp. water and cook, scraping up brown bits, until incorporated, about 30 seconds. Let cool.
- Make the Herb Butter:
- Cook vinegar and shallot in a small skillet over medium-high heat, stirring occasionally, until vinegar has reduced and skillet is almost dry, about 3 minutes. Transfer to a small bowl and let cool slightly, about 5 minutes.
- Place butter and salt in a medium bowl. Using a fork, mash shallot mixture into butter until incorporated. Gently fold in tarragon or parsley. Chill until ready to use.
- Make the burger:
- Divide ground steak into 4 portions. Shape into 4"-wide, 3/4"-thick, loosely packed patties. Make a small indentation in the center with your thumb to help keep it flat as it grills. Chill until ready to use.
- Prepare a grill or grill pan for medium-high heat; generously oil grates. Generously season patties on both sides with salt and pepper. Grill, indented side down, until lightly charred on the bottom, 2-3 minutes. Flip, top with cheese, and continue to grill to desired doneness, 2-3 minutes more for medium-rare. Transfer burgers to a platter and let rest 5 minutes.
- Meanwhile, grill buns until toasted, about 30 seconds. Generously spread cut sides of bun with Herb Butter, if using. Top each bottom bun with lettuce, patty, and 3 Tbsp. caramelized onions, then close burgers.
- Do Ahead
- Onions can be made 5 days ahead; cover and chill. Butter can be made 3 days ahead; cover and chill. Bring both to room temperature before serving.
TANGY BAR-B-QUE SAUCE
This recipe is excellent for bar-b-que chicken. Place on chicken just before ready and always have sauce for dipping. It has been a family recipe for over 40 years - everyone loves it.
Provided by Darlene
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes BBQ Sauce Recipes
Time 25m
Yield 64
Number Of Ingredients 11
Steps:
- In a large skillet, melt the butter or margarine over medium heat. Stir in the onion and garlic powder. Saute until onions are soft. Stir in the tomato sauce, ketchup, water, Worcestershire sauce, brown sugar and Season to taste with salt, pepper and hot pepper sauce. Reduce heat to low and simmer, uncovered, for 10 minutes.
Nutrition Facts : Calories 43.5 calories, Carbohydrate 4.6 g, Cholesterol 7.6 mg, Fat 2.9 g, Fiber 0.3 g, Protein 0.5 g, SaturatedFat 1.8 g, Sodium 233 mg, Sugar 3.9 g
SURPRISE BURGERS
Nothing says "summer" like hamburgers on the grill. But why settle for the ordinary when you can serve this version that features a surprise filling of cheese, onion and green pepper. - Debby Murray, West Middleton, Indiana
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Shape beef into eight thin patties. Place a slice of cheese, onion and green pepper on four patties. Top with another patty; press edges to seal. Grill until no longer pink. Serve on rolls.
Nutrition Facts :
SURPRISE BURGERS
This recipe came from my father and he always prepares it for my birthday. It can take alot of counter space, however if you don't have it to spare-try doing one burger at a time. Make sure you brown the burgers hot and then significantly reduce the heat to seal in the flavor. The tomato sauce is great with french fries as well!
Provided by Allybee Z
Categories One Dish Meal
Time 40m
Yield 6-8 burgers, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Take the ground beef and separate into 1 ounce to 1.5 ounce balls. Flatten each ball between waxed paper until pizza crust thin. Set aside. If using onion-slice thinly. Fold american cheese and separate each slice into 4 equal squares. Take one piece of flattened ground beef-remove top layer of wax paper. Pile 2 squares of cheese, 2 pickles, and 2 onion slices if prefered. Place another flattened ground beef section on top with paper removerd. Seal edges so that everything is closed inside. Make sure there is no cheese, onion or pickle showing. Place in skillet and remove last layer of wax paper. Repeat until all meat is used. Brown both sides of the burger on high heat and then reduce to simmer. Add tomato sauce, worchestireshire sauce, garlic and black pepper. Cover and simmer for 20-30 minutes. Sear bun or toast to preference. Serve in traditional hamburger style.
Nutrition Facts : Calories 565.9, Fat 32.1, SaturatedFat 16.7, Cholesterol 100.3, Sodium 1782.6, Carbohydrate 34.6, Fiber 2.9, Sugar 7, Protein 34.6
TANGY TUNA BURGERS
This recipe turns burgers into something special, perfect for impressing friends
Provided by Good Food team
Categories Dinner, Lunch, Main course, Supper
Time 25m
Number Of Ingredients 7
Steps:
- Chop the tuna into small chunks, then carry on chopping until the tuna is roughly minced. Tip the tuna into a bowl and mix with the garlic, ginger, soy sauce and coriander. Shape into two burgers, place on a plate, then freeze for 10 mins to firm up.
- Heat the oil in a non-stick frying pan, then cook the burgers for 1-2 mins on each side or until done to your liking. Serve the burgers in toasted buns with lettuce, tomato and avocado.
Nutrition Facts : Calories 97 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 1 grams carbohydrates, Protein 12 grams protein, Sodium 0.74 milligram of sodium
SUPER SIMPLE SPICY KETCHUP
My boyfriend is seriously addicted to this stuff. Just use it in the right proportion and it can be scaled to any volume. Great on burgers, fries, eggs, just about anything you would already use with ketchup.
Provided by zaar junkie
Categories < 15 Mins
Time 2m
Yield 1 serving(s)
Number Of Ingredients 2
Steps:
- Mix together and enjoy! Adjust sriracha according to how spicy you would like it.
Nutrition Facts : Calories 43.6, Fat 0.1, Sodium 501.3, Carbohydrate 11.3, Fiber 0.1, Sugar 10.2, Protein 0.8
TANGY TUNA BURGERS
I'm always looking for healthy recipes and these tuna burgers look great because they are low in fat and packed with omega-3. The recipe was originally posted in the January 2007 copy of BBC Good Food Magazine. The recipe says the burger patties can be frozen.
Provided by Sarah_Jayne
Categories Lunch/Snacks
Time 25m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Chop the tuna into small chunks, then carry on chopping until the tuna is roughly minced.
- Tip the tuna into a bowl and mix with the garlic, ginger, soy sauce and cilantro.
- Shape into two burgers, place on a plate, then freeze for 10 minutes to firm up.
- Heat the oil in a non-stick frying pan, then cook the burgers for 1 to 2 minutes on each side or until done to your liking.
- Serve the burgers in toasted buns with lettuce, tomato and avocado.
Nutrition Facts : Calories 360.2, Fat 14.3, SaturatedFat 2.8, Cholesterol 43.1, Sodium 757.6, Carbohydrate 24.2, Fiber 1.6, Sugar 4, Protein 32.1
TANGY BARBECUE SAUCE
My mother-in-law created this recipe, and we just can't get enough of her delectable sauce! I always keep a little out of the basting dish prior to using it on the grill so we have some to serve at the table. It tastes terrific on any grilled meat. -Mary Kaye Rackowitz, Marysville, Washington
Provided by Taste of Home
Time 40m
Yield 1-1/2 cups.
Number Of Ingredients 11
Steps:
- Combine all of the ingredients in a small saucepan; bring to a boil, stirring occasionally. Reduce heat; cover and simmer for 30 minutes., Discard bay leaf. Use as a basting sauce when grilling chicken, pork or beef.
Nutrition Facts : Calories 41 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 456mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 0 fiber), Protein 0 protein.
TANGY SURPRISE BURGERS
Make and share this Tangy Surprise Burgers recipe from Food.com.
Provided by weekend cooker
Categories Tropical Fruits
Time 20m
Yield 4 hamburgers, 4 serving(s)
Number Of Ingredients 7
Steps:
- Prepare grill on high heat.
- Divide beef into 4 portions, and form patties around pineapple rings so that no pineapple is showing.
- In a saucepan, combine hot and spicy ketchup, brown sugar, and mustard and heat until sugar dissolves.
- Grill burgers 5 minutes on each side, or until done.
- Spoon some of the brown sugar sauce over burgers several times before serving.
- Place patties on roll, and top with 1 heaping tablespoon coleslaw.
- Cover with top half of bun and serve.
Nutrition Facts : Calories 752.1, Fat 24.3, SaturatedFat 6.6, Cholesterol 92.1, Sodium 2868.6, Carbohydrate 94.5, Fiber 8.7, Sugar 53.3, Protein 43.2
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