MINI HAMBURGERS
Reports Judy Lewis of Sterling Heights, Michigan, "I guarantee these will be the first snack cleared from your table."
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 40 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute onion in butter. Transfer to large bowl; add egg and seasonings. Crumble beef over mixture and mix well. Spread over bottom halves of the buns; replace tops. Place on baking sheets; cover with foil. , Bake at 350° for 20 minutes or until meat is no longer pink. If desired, place a cheese square and pickle on each hamburger; replace tops and foil and return to the oven for 5 minutes.
Nutrition Facts : Calories 106 calories, Fat 3g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 180mg sodium, Carbohydrate 14g carbohydrate (0 sugars, Fiber 1g fiber), Protein 5g protein.
RELISH
Steps:
- Process the cucumbers, onions, and bell peppers in the food processor to create a coarse grind.
- Pour the ground veggies into a large pot and add the water and salt to the pot, stirring well to combine.
- Cover and let sit overnight or for at least 12 hours.
- The next day, drain the veggies well and return them to the pot.
- Add the vinegar, turmeric, celery seed, mustard seed and sugar.
- Stir everything together very well to combine and bring the mixture to a boil for at least 1/2 hour, stirring regularly.
- Dissolve the cornstarch in a tablespoon or so of water and add it to the mixture.
- Stir it in well, and reduce the heat. Continue to cook the relish for another 15 minutes or so or until it thickens slightly.
- Sterilize your jars and lids according to proper canning procedures.
- Add the mixture to the jars leaving about 1/2 inch of room at the top of each jar. Add the lids.
- Process the filled jars in a pot of boiling water for at least 5 minutes (you may need a rack at the bottom of the pot to prevent the jars from sitting on the bottom of the pot where they may crack or break).
- When the jars have finished processing, remove them to a wooden board to cool completely. Any lids that have not popped down (indicating a proper seal) should be stored in the fridge and consumed within 1.5 months.
- Properly sealed jars can be stored at room temperature in a cool, dark place for up to one year.
Nutrition Facts : ServingSize 2 tablespoons, Calories 41 kcal, Carbohydrate 10 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 886 mg, Fiber 1 g, Sugar 9 g, UnsaturatedFat 2 g
BURGER WITH TALEGGIO, PANCETTA AND ONION-MUSTARD RELISH
Steps:
- Preheat the oven to 350 degrees F. Preheat the grill to high heat.
- Start by forming the meat into 4 patties about 3/4-inch thick. Refrigerate until ready to grill.
- For the relish: Combine 2 cups water, the vinegar, seeds, honey and salt in a medium saucepan. Bring to a simmer and cook over medium-high heat until the liquid has reduced to a creamy consistency, about 12 minutes. Heat the oil in a medium skillet over medium heat. Add the onions and cook, stirring occasionally until caramelized and golden brown, about 20 minutes. Add the veal stock and cook until the skillet is dry, about 3 minutes. Stir the onions into the mustard seed mixture and reserve until needed.
- Meanwhile, lay the pancetta on a baking sheet and bake until golden brown and crispy, 12 to 15 minutes.
- Sprinkle the burgers liberally with salt and pepper and grill until medium rare, 4 minutes per side. Toast the buns on the grill and place 1 ounce of the cheese on top of each burger. Close the lid until the cheese melts and becomes gooey, about 30 seconds.
- Place the burgers on the buns and top each with the relish and 2 slices of pancetta. Garnish with the tomatoes and lettuce and serve.
LATIN BURGERS WITH CARAMELIZED ONION AND JALAPENO RELISH AND RED PEPPER MAYONNAISE
Provided by Ingrid Hoffmann
Categories main-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 15
Steps:
- In a large bowl, mix thoroughly by hand the ground beef, the chorizo, the adobo seasoning, the grated onion and the bread crumbs. Form the burgers into 6 patties without pressing them too much or they can become tough. Line a baking pan with waxed paper and put the burgers side-by-side in a single layer. Cover and refrigerate for at least 30 minutes. This will help the burgers hold together. If you make more than you need just separate with waxed paper and insert into a storage freezer bag for future use.;
- Heat the olive oil in a heavy skillet over medium-low heat. Add the onions and season with salt and pepper. Add the jalapeno chiles and the brown sugar. Saute for 15 minutes or until the onion and the chiles are caramelized and soft. Set aside.;
- Drain the roasted red peppers and put them in a blender or food processor. Add the mayonnaise, and season with salt and pepper. Puree the mayonnaise and roasted red peppers until well combined and the mixture is smooth. NOTE: This may be done up to 2 days ahead of time, and in fact the flavor will be more complete with an overnight chilling.;
- Preheat an outdoor grill or grill pan on the stove top over medium-high heat. Place the burgers on the hot grill or pan until cooked to desired doneness. Due to the raw chorizo in the recipe, at least medium-well is recommended, approximately 10 minutes on each side. In the last 5 minutes of cooking, top the burgers with the slices of cheese so it can melt. If your grill has a lid, putting it on briefly will help the cheese melt quickly and evenly.
- To serve: Spread about 1 tablespoon of the red pepper mayonnaise on both sides of the rolls. Lay a burger on the bottom halves, and top with a couple of spoonfuls of the caramelized onion and jalapeno relish.
MINI BURGERS WITH CARAMELIZED ONIONS
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 1h
Yield Makes 8 mini burgers
Number Of Ingredients 13
Steps:
- Make the onions: Heat oil in a medium skillet over medium-high heat. Add onions and cook, stirring occasionally, until soft, about 8 minutes. Reduce heat to medium-low and continue cooking, stirring occasionally, until nicely browned and caramelized, about 30 minutes more.
- Add wine, thyme, and 1/4 cup water. Raise heat to medium-high and cook, stirring occasionally, until the liquid has evaporated, about 3 minutes. Season with salt and pepper.
- Make the burgers: heat oil in a small skillet over medium-high heat. Add onion and cook, stirring occasionally, until translucent, about 2 minutes. Remove from heat and let cool completely.
- Heat a grill to medium-high. Combine beef, parsley, and onion in a bowl. Season with salt and pepper. Form into 8 one-inch-thick patties. Grill 4 to 5 minutes per side for medium-rare. Top with a square of cheese after flipping burger if desired. Assemble with caramelized onions and skewers.
LATIN BURGERS WITH CARAMELIZED ONION & JALAPENO RELISH
Make and share this Latin Burgers With Caramelized Onion & Jalapeno Relish recipe from Food.com.
Provided by CookingONTheSide
Categories Lunch/Snacks
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- To make the Latin Burgers:.
- In a large bowl, mix thoroughly by hand the ground beef, the chorizo, the adobo seasoning, the grated onion and the bread crumbs.
- Form the burgers into 6 patties without pressing them too much or they can become tough.
- Line a baking pan with waxed paper and put the burgers side-by-side in a single layer.
- Cover and refrigerate for at least 30 minutes.
- This will help the burgers hold together.
- If you make more than you need just separate with waxed paper and insert into a storage freezer bag for future use.
- To make the Caramelized Onion and Jalapeno Relish:.
- Heat the olive oil in a heavy skillet over medium-low heat.
- Add the onions and season with salt and pepper.
- Add the jalapeno chiles and the brown sugar.
- Saute for 15 minutes or until the onion and the chiles are caramelized and soft.
- Set aside.
- To make the Red Pepper Mayonnaise:.
- Drain the roasted red peppers and put them in a blender or food processor. Add the mayonnaise, and season with salt and pepper.
- Puree the mayonnaise and roasted red peppers until well combined and the mixture is smooth.
- NOTE: This may be done up to 2 days ahead of time, and in fact the flavor will be more complete with an overnight chilling.
- To cook the Latin Burgers:.
- Preheat an outdoor grill or grill pan on the stove top over medium-high heat. Place the burgers on the hot grill or pan until cooked to desired doneness. Due to the raw chorizo in the recipe, at least medium-well is recommended, approximately 10 minutes on each side.
- In the last 5 minutes of cooking, top the burgers with the slices of cheese so it can melt.
- If your grill has a lid, putting it on briefly will help the cheese melt quickly and evenly.
- To serve: Spread about 1 tablespoon of the red pepper mayonnaise on both sides of the rolls.
- Lay a burger on the bottom halves, and top with a couple of spoonfuls of the caramelized onion and jalapeno relish.
Nutrition Facts : Calories 797.9, Fat 44.6, SaturatedFat 13.3, Cholesterol 115.7, Sodium 1030.8, Carbohydrate 61.3, Fiber 2.6, Sugar 26.2, Protein 37.2
BURGERS WITH LIME AND RED-ONION RELISH
This tangy relish can also be tossed with steaks, grilled pork, or grilled chicken.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 1h30m
Number Of Ingredients 6
Steps:
- Make relish: In a large mixing bowl, combine onion and lime juice. Season with salt and pepper. Cover tightly; set aside to marinate, about 1 hour or up to overnight.
- Make burgers: In a mixing bowl, gently combine ground beef and Worcestershire sauce. Season with salt and pepper. Divide into 4 equal-size patties.
- Heat a large nonstick skillet with a tight-fitting lid over medium-high, until water droplets sizzle. Add patties; cover. Cook until golden brown, turning once, 6 to 8 minutes total. Place each patty on a slice of toast, and garnish with onion relish.
CHILLI BURGER WITH ROASTED TOMATOES & RED ONION RELISH
Transform burgers into something stylish with roasted tomatoes and red onion relish
Provided by Merrilees Parker
Categories Dinner, Lunch, Main course, Supper
Time 20m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/fan 180C/ gas 6. Mix the beef with the chilli and some chopped coriander, then season well. Shape into four patties about 2.5cm thick. Chill until needed.
- Keeping the tomatoes on the vine, put them in a roasting tin. Drizzle over 1 tbsp of olive oil and season. Roast for 12-15 mins until just soft.
- Heat 1 tbsp of oil in a non-stick frying pan. Then cook burgers on each side for 4 mins for rare or 5 mins for medium. For the relish, mix 2 tbsp of olive oil, the lime juice and sweet chilli sauce, parsley, coriander leaves and red onion. To serve, place a burger on a muffin half, add a branch of tomatoes and top with red onion relish.
Nutrition Facts : Calories 509 calories, Fat 35 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 29 grams protein, Sodium 1 milligram of sodium
BARBECUE BURGER RELISH
Enjoy our barbecue relish with a classic beef burger. With fresh tomatoes, garlic, chilli and spices, relish is so much more delicious freshly made
Provided by Samuel Goldsmith
Categories Condiment
Time 30m
Yield Makes 175g
Number Of Ingredients 8
Steps:
- Heat the sunflower oil in a saucepan over a medium heat and cook the red onion, finely chopped, for 5 mins until slightly softened. Add the chopped tomatoes, garlic clove, finely grated, sweet smoked paprika, tomato purée, red wine vinegar and red chilli, if using. Season and simmer for 15-20 mins until the mixture has cooked down and thickened slightly.
Nutrition Facts : Calories 9 calories, Fat 0.3 grams fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 0.4 grams fiber, Protein 0.3 grams protein, Sodium 0.01 milligram of sodium
HAMBURGERS WITH FRESH TOMATO AND ONION RELISH
This is a delicious recipe for any summer bbq or picnic!
Provided by Catherine Cappiello Pappas
Categories Burgers
Time 20m
Number Of Ingredients 21
Steps:
- 1. For the Burger: In a large bowl combine all of the above ingredients; mix well and form into desired sized hamburgers. Heat a large 10 inch frying and place the formed burgers. Do not overcrowd the pan. Depending on how thick you make the burgers will determine how long they should be cooked; also it depends on how you like to eat your burgers. For the Tomato Onion Relish: Bring a small sauce pot of water to a simmer and add the tomatoes. Let the tomatoes simmer for about 2-3 minutes. Remove the tomatoes and set aside to cool. Heat a medium sized frying pan with one tablespoon of olive oil and add the onion slices. Sauté the onions until they are transparent. Add the garlic and cilantro. Continue to sauté for another minute or two until the garlic is fragrant. Gently, remove the skin from the tomatoes and chop the meat from the tomatoes. Add the tomatoes to the onions and garlic; continue to sauté on a low heat. Add the seasonings, soy sauce, and Worcestershire sauce and lemon juice and sauté on low for another few minutes. Remove from the heat; place in a bowl and drizzle with a tablespoon of olive oil. Serve with the burgers.
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- Heat 2 tablespoons oil in a large (12-inch) sauté pan over medium heat, add the onions, and cook for 8 to 10 minutes, stirring occasionally, until the onions are tender and starting to brown. Add the sugar, reduce the heat to low, and cook for 10 to 15 minutes, stirring occasionally, until the onions are browned and caramelized. Add the vinegar and cook for 30 seconds to deglaze the pan.
- Meanwhile, combine the dry mustard, 1½ teaspoons salt, and ½ teaspoon pepper in a small bowl. Place the ground beef in a medium bowl and sprinkle on the mustard mixture. With your fingers, lightly work the mustard into the beef and shape into four 1-inch-thick patties. Place them on a plate and freeze for exactly 15 minutes.
- Heat a large (12-inch) cast-iron skillet over medium-high heat and add 1½ tablespoons oil. From the freezer, place the burgers directly in the hot skillet. With a large metal spatula, firmly press each burger into the pan. Cook the burgers for 2½ to 3 minutes, without moving them, so the bottoms get browned and crusty. Flip the burgers, then spoon on the onions and sprinkle the Gruyère on top. Place a lid on the skillet and cook the burgers for 1½ to 2 minutes, until the cheese is melted and the burgers are medium-rare inside. Place one burger on each roll and serve hot with ketchup on the side.
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