The Ultimate Burger Food

THE ULTIMATE BURGER

Steps:

• Heat grill to medium-high heat.
• Heat oil in large skillet on medium-low heat. Add onions; cook 10 to 15 min. or until golden brown, stirring frequently.
• Meanwhile, mix meat, Worcestershire sauce and dry seasonings just until blended; shape into 4 (1/2-inch-thick) patties. Make indentation in center of each patty with your thumb. Grill 5 min. on each side or until done (160ºF), topping with cheese for the last 2 min.
• Mix mayo and A.1. until blended; spread onto bottom halves of rolls. Fill rolls with burgers and onions.

BEST BURGERS

Steps:

• Mix ingredients well. You may also choose to add some steak seasoning to taste to give it a little extra zip.
• Shape into 5-6 patties.
• Place into a preheated skillet, cook on medium heat 6 minutes on each side, or until juices run clear.
• Sometimes you will need to add oil to the pan before preheating to keep the meat from sticking and burning.
• Top with your choice of cheese and place on bun with toppings like tomatoes, lettuce, pickles, etc.

THE ULTIMATE BURGER

Steps:

• Cut steak into 1 1/2-inch pieces and season with 11/2 teaspoon salt. Chill in a sealable bag 4 to 6 hours.
• Rinse steak under cold water, then pat dry. Grind using a meat grinder with a 3/8-or 1/4-inch die or finely chop in a food processor. Form into 6 balls and flatten into patties about 1 inch thick and 4 inches in diameter. Chill until ready to grill.
• Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas); see Grilling Procedure .
• Season burgers with 1/4 teaspoon pepper (total). Lightly oil grill rack. Grill burgers, covered only if using a gas grill, turning once, about 5 minutes total for rare or 6 minutes for medium-rare. (Burgers will continue to cook slightly once removed from grill.)

THE ULTIMATE SALAMI BURGERS

Steps:

• Preheat the oven to 350 degrees F.
• Put the ground beef and pork in a large bowl and douse with the wine. Grate 3 to 4 tablespoons onion directly into the bowl to catch the juices. Add the oregano, garlic, chile, cheese, 1 tablespoon pepper and a drizzle of EVOO. Mix until just combined. Shape into 4 large patties or 12 small patties for sliders. Make an indentation in the center of each patty to help them cook evenly and prevent them from puffing up. Sprinkle with a little salt.
• Arrange the salami slices on a rack set over a rimmed baking sheet. Bake until they crisp up a bit, about 10 minutes. Let cool.
• Heat a heavy griddle or cast-iron skillet over medium-high heat. Add the patties and cook, turning occasionally, about 10 minutes for regular ones and 6 minutes for sliders. Top with the provolone and cook until melted.
• Spread some of the giardiniera relish on the bottom halves of the rolls and top with the patties. Top with the salami and some Quick Marinara Sauce. Cover with the top halves of the rolls.
• Heat the EVOO in a small pot over medium to medium-high heat. Add the garlic, chile and onion and cook, stirring, 1 to 2 minutes. Add the wine and cook 30 seconds. Add the tomatoes, oregano, basil and thyme. Season with salt and pepper. Simmer over low heat until thickened.

THE ULTIMATE MCDONALD'S BURGER RECIPE COMPLETE WITH SECRET SAUCE

Steps:

• Sauce:
• Mix all ingredients and then microwave for approximately 20 seconds on high to melt sugar.
• *****Then refrigerate at least 1 hour before serving, allowing flavors to blend.***** This is the most crucial yet overlooked step!
• while waiting on sauce, gather burger ingredients.
• Pickles: Slice Vlasic original or Heinz genuine dills into small slices (cut at angle) and set aside.
• Onions: Place dried onions in tupperware container and cover in water (should be just barely submerged) set aside (in refridgerator).
• Patties: Mix salt, msg, pepper, and onion together in a shaker or small container. Lightly season beef, kneading about 1/3 of the seasoning into the meat. divide meat into 8 small patties about 4 in by 1/4 in for 1/8 lb patties, 1/2 - 3/4 in for 1/4 pound patties. Press flat onto wax paper and then freeze for approximately 30 minutes. (This prevents the patties from breaking apart when grilled)
• Once frozen, cook patties at about 400 degrees on a griddle, george forman grill, or if necessary, pan fry them on high. They are thin, so they should cook quickly, about 2 minutes each will do. Sprinkle generously with premade burger seasonings, remove and top with 1 slice of Kraft American cheese.
• Then open and place both crown and heel of burger bun on same griddle, allowing bun to toast and soak in burger flavor. Make sure that griddle is not wet enough to dampen bun! You want to allow bun to pick up residual burger flavors, without soaking or dampening. Toast for approximately 1-2 minutes.
• Remove bun and seperate two pieces, crown and heel.
• Crown: top with 5 small squirts of Heinz tomato ketchup, 5 squirts of yellow French's mustard, and then add your onions and pickle slices. (amounts will vary depending on tastes, I use just under 1 tsp onion and 3 pickle slices).
• Heel: top generously with Mac Sauce before topping with patty and prepared crown.
• "Big Mac Style:" If desired, this recipe can be used for larger 1/4 lb patties and/or layered "Big Mac" style. If this is desired, toast two buns per burger, discarding second crown on each. Top each heel with Mac sauce, burger patty, and 1 slice kraft american cheese, then stack one on top of the other. Prepare one crown as described above and then top burger with onions, pickle, toasted crown, and any additional desired ingredients (such as lettuce or tomato).
• And presto! The ultimate Mcdonalds style cheeseburger! This recipe can be made very quickly with practice. Additionally, making sauce and patties in advance really speeds up the process. Your thoughts are always welcome and appreciated, enjoy!