JUICIEST HAMBURGERS EVER
No more dry, lackluster burgers. These are juicy, and spices can be easily added or changed to suit anyone's taste. Baste frequently with your favorite barbeque sauce. If you find the meat mixture too mushy, just add more bread crumbs until it forms patties that hold their shape.
Provided by Jane
Categories Main Dish Recipes Burger Recipes 100+ Hamburger Recipes
Time 35m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat grill for high heat.
- In a large bowl, mix the ground beef, egg, bread crumbs, evaporated milk, Worcestershire sauce, cayenne pepper, and garlic using your hands. Form the mixture into 8 hamburger patties.
- Lightly oil the grill grate. Grill patties 5 minutes per side, or until well done.
Nutrition Facts : Calories 288.1 calories, Carbohydrate 9.1 g, Cholesterol 95.5 mg, Fat 17.8 g, Fiber 0.5 g, Protein 21.5 g, SaturatedFat 7 g, Sodium 196.3 mg, Sugar 1.7 g
THE BEST GARLIC BURGERS EVER
These world famous garlic burgers have just three seasonings and a legion of fans, and are simply one of the very best burgers you'll every bite into.
Provided by Heidi
Categories Main Course Sandwich
Number Of Ingredients 11
Steps:
- Prepare grill with Cowboy® Hardwood Lump Charcoal and light.
- Divide the hamburger meat into 4 equal portions. Lightly form the meat into balls. Use the lid of a small saucepan (one that is slightly concave works best) and smash each ball into a patty.
- Season each side of the patties with 1 teaspoon of garlic powder and kosher salt and freshly ground black pepper.
- Once grill is hot and coals have ashed over, spread the charcoal in the bottom of the grill and place the burgers on the grill grate. Cook the burgers undisturbed until browning at the edges and flip once. Add one slice of cheddar cheese and one slice of Monterey jack cheese to each burger. Top with the grill lid to melt the cheese.
- Cut the french bread into 5-inch lengths and then slice in half. Press the bread down with your hand to flatten slightly.
- Layer each french bread bun with 2 patties, lettuce, onions, tomato and pickles. Add ketchup and mustard. Slice in half and serve with potato chips and pepperoncinis on the side.
ROASTED GARLIC BURGER
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the grill. In a bowl, mix the meat, salt and pepper, and the roasted garlic paste.
- Form 4 burgers by using a mold, the top of a lid, or your hands. Wrap in plastic wrap and refrigerate until you are ready to grill them.
- Cook burgers over a hot fire until desired temperature is reached.
- Meanwhile: Split the pieces of bread, and pull out some of the soft center to make a hole for the burger. Place the bread face down on the grill to toast.
- Place the burger in the bread, and top with your favorite condiments.
- Preheat the oven to 375 degrees F.
- Heat an ovenproof saucepan on the stovetop. When it's hot, add the extra-virgin olive oil. Next, add the cloves and season with salt and pepper. Let the cloves begin to caramelize, then put the pan in the preheated oven.
- Roast cloves in the oven for about 30 minutes or until they are nicely browned. (Starting the garlic on the stove will save at least 20 minutes of roasting time). Let cool.
- When cool enough to handle easily, put the roasted garlic into a small bowl, mash with a fork and add oil from the pan until a paste forms. Store, tightly covered, in the refrigerator, for up to 1 week.
GARLIC BURGER PATTIES
Steps:
- Gather the ingredients. Preheat the grill for medium heat.
- Combine the ground beef with the Worcestershire sauce, soy sauce, garlic powder, onion powder, pepper, and chili powder.
- Form the ground beef into 6 patties.
- Season the patties with salt right before they go onto the grill.
- Using tongs, a high smoke-point oil like grapeseed or avocado oil, and paper towels, oil the grill grates well.
- Place the patties onto the grill and cook for 5 minutes per side or until the internal temperature reaches 160 F. During the last minute or two of cooking, place cheese slices on and cook for 1 to 2 minutes until cheese has melted.
- Remove the patties from the heat and serve on a toasted bun or in an iceberg lettuce wrap with your favorite condiments.
Nutrition Facts : Calories 589 kcal, Carbohydrate 2 g, Cholesterol 161 mg, Fiber 0 g, Protein 47 g, SaturatedFat 16 g, Sodium 839 mg, Sugar 0 g, Fat 42 g, ServingSize 6 burger patties (6 servings), UnsaturatedFat 0 g
BEST HAMBURGER EVER
These burgers are the best on the grill in the summertime. Jam-packed with all kinds of stuff, and no tasteless bread crumbs!
Provided by UNIVSTUDENT
Categories Main Dish Recipes Burger Recipes 100+ Hamburger Recipes
Time 30m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat a grill for high heat.
- In a large bowl, mix together the ground beef, onion, cheese, soy sauce, Worcestershire sauce, egg, onion soup mix, garlic, garlic powder, parsley, basil, oregano, rosemary, salt, and pepper. Form into 4 patties.
- Grill patties for 5 minutes per side on the hot grill, or until well done. Serve on buns with your favorite condiments.
Nutrition Facts : Calories 444.5 calories, Carbohydrate 8.8 g, Cholesterol 173.6 mg, Fat 27.5 g, Fiber 1.2 g, Protein 39 g, SaturatedFat 11.9 g, Sodium 966.9 mg, Sugar 1.8 g
BEST BURGERS EVER
I must give credit where credit is due. I took this recipe from a TV grilling show called "Red Hot & Ready". The burgers were originally called "Caesar Burgers" but I think my name is more appropriate. These burgers are without a doubt the best I have ever had.
Provided by Matty B
Categories Meat
Time 20m
Yield 5-6 burgers
Number Of Ingredients 10
Steps:
- First off we must prepare a spicy butter mixing 6 oz soft butter in bowl with 1 teaspoon tabasco sauce and 1 teaspoon crushed red pepper.
- Roll spicy butter into a log using plastic wrap and place in fridge.
- Combine remaining ingredients in a bowl and mix well.
- Take hardened spicy butter log from fridge, remove plastic wrap and cut butter into discs.
- Take ground beef mix and shape into 6 oz balls, inserting spicy butter discs in middle (the spicy butter will flavour and keep the burgers moist while grilling).
- Flatten balls into uniform patties, no more than an inch think, to ensure proper cooking.
- Grill to desired temperature, serve on toasty buns and enjoy!
Nutrition Facts : Calories 656.8, Fat 54.9, SaturatedFat 28.1, Cholesterol 196.5, Sodium 420.6, Carbohydrate 5.5, Fiber 0.6, Sugar 1.9, Protein 34.6
GOURMET GARLIC BURGERS
We use ground turkey to make these juicy, slightly spicy burgers, but you can use beef if that's your preference. The chopped garlic really makes these special, so don't be afraid to add lots!
Provided by Geema
Categories Lunch/Snacks
Time 30m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- In a large bowl, combine all ingredients.
- Mix well with your hands and shape into patties.
- If time allows, place burgers in an airtight container and refrigerate overnight to let flavors intensify.
- Bake, broil, grill or fry burgers the way you like them.
- Serve on buns with all the trimmings.
ROASTED GARLIC BURGER
Provided by Michael Chiarello : Food Network
Time 2h20m
Yield 4 (3-inch-thick) burgers
Number Of Ingredients 27
Steps:
- Preheat a grill, or preheat the oven to 400 degrees F.
- In a bowl, mix together the meat, salt and pepper, and Roasted Garlic Paste.
- Using your hands, form 4 individual burgers. Wrap in plastic wrap and refrigerate until ready to grill.
- Cook the burgers over a hot fire or roast in the oven until desired internal temperature is reached, about 160 degrees for medium.
- Split each loaf of levain bread and pull out some of the soft center to make a hole for the burger. Place the bread face down on the grill to toast.
- Place the burger in the bread and serve with garnishes.
- Combine the garlic and oil. Bring to a boil and then reduce heat to medium. Simmer until garlic is brown and soft. Smash garlic with the back of a spoon; keep some chunks.
- Mix all ingredients together. Cover and refrigerate.
- Heat a large skillet over high heat. Add the olive oil. When the oil is hot, arrange the mushrooms in a single layer. Don't stir! Let them sizzle until they have caramelized on the bottom, about 2 minutes. If you toss them too soon, they will release their liquid and begin to steam. When the bottoms are caramelized, toss the mushrooms and continue to cook over high heat for about 5 minutes.
- Add the butter. Continue to cook, stirring occasionally, until the mushrooms are beautifully browned, about 2 to 3 minutes. Season with salt and pepper and add the shallots and garlic. Saute until the garlic is lightly browned, about 2 minutes. Add the thyme. Add the wine, reduce the heat slightly, and simmer until the mushrooms are glazed with the sauce. Add the parsley, transfer to a warmed bowl, and serve immediately.
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