Tomato Topper For Burgers Food
FETA SUN-DRIED TOMATO STUFFED PROSCIUTTO BURGERS
Steps:
- In a grill with a cover, prepare a medium-hot fire for direct-heat cooking.
- In a small bowl, mix together the mayonnaise and basil. Set aside. In another small bowl, combine the feta cheese and tomatoes. Divide into 6 equal portions, forming balls. Set aside. In a large bowl, combine the ground sirloin, eggs, pepper sauce, Italian seasoning, salt, pepper, garlic, bread crumbs, and Parmesan. With hands or a large spoon, gently bring all ingredients together; do not overmix. Form meat mixture into 12 patties. On 6 of the patties, gently place the feta and tomato mixture onto patties, pressing down lightly. Place remaining patties on top, press, and seal edges to totally enclose filling, forming 6 total patties.
- When the fire is ready, brush the grill rack with vegetable oil. Place patties on grill, cover, and cook for 4 minutes, until bottom is brown. With spatula, turn over patties and cook an additional 4 minutes, or until done to your preference. During the last few minutes of grilling, place focaccia, cut side down, on outer edges of grill to lightly toast.
- Spread generous portions of basil mayonnaise on cut sides of bread. Place patties on bottom pieces of bread, then top with a slice of prosciutto, a lettuce leaf, and red onion rings. Top with remaining bread and serve.
- Jenny Flake, Gilbert, AZ
SPICY RANCH BURGERS
Make and share this Spicy Ranch Burgers recipe from Food.com.
Provided by LilPinkieJ
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Prepare Spicy Seasoning Mix. Store in airtight container. Shake before using to blend. Makes 3 tablespoons.
- Shape ground beef into four 3/4-inch-thick patties. Press Spicy Seasoning Mix evenly into both sides of each patty.
- Heat large heavy nonstick skillet 5 minutes over medium heat until hot. Add patties to skillet. Cook 12 to 15 minutes to medium doneness (160 degrees) or until centers are no longer pink and juices show no pink color; turn once.
- Line bottom of each bun with lettuce and tomato; top with burger. Spoon ranch dressing evenly over burgers; sprinkle with onions.
- Close sandwiches. Enjoy.
TOMATO TOPPER FOR BURGERS
A recipe from the Ultimate Barbeque cookbook. I served it on hotdogs today but will try on burgers tomorrow. It was great.
Provided by Boomette
Categories Onions
Time 4m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Soak onions in ice water for 10 to 15 minutes; drain well. Combine in dish with tomatoes. In small bowl, blend dressing ingredients with wire whisk. Pour over sliced tomatoes and red onions, and toss.
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- In a food processor, combine the basil with the almonds and garlic and pulse until the almonds are finely chopped. Add the 1/2 cup of olive oil and process to a paste. Add the grated Pecorino and pulse to combine. Season the pesto with salt and pepper. You should have about 1 cup.
- Transfer 1/4 cup of the pesto to a bowl. Add the ground chuck and ground sirloin and a pinch of salt and gently knead to blend. Form the mixture into six 4-inch patties, about 3/4 inch thick. Brush the burger patties lightly with olive oil.
- Light a grill and oil the grates. Grill the burgers over moderately high heat for 3 minutes. Flip the burgers, top them with the mozzarella slices and close the grill. Cook for 3 minutes longer for medium-rare burgers. Grill the buns until lightly toasted, then spread some of the pesto on the bottoms. Top with the burgers, the tomatoes and the remaining pesto. Close the burgers and serve right away.
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- Wendy's Big Bacon Cheddar Triple Cheeseburger. Per burger: 1,420 calories, 102 g fat (42 g saturated fat, 5 g trans fat), 2,110 mg sodium, 46 g carbs (3 g fiber, 6 g sugar), 82 g protein.
- Burger King Triple Whopper with Cheese. Per burger: 1,299.1 calories, 88.8 g fat (35.9 g saturated fat, 0.8 g trans fat), 1,829.5 mg sodium, 51.5 g carbs (2.2 g fiber, 11.7 g sugar), 75.8 g protein.
- Wendy's Bourbon Bacon Triple Cheeseburger. Per burger: 1,280 calories, 86 g fat (36 g saturated fat, 4.5 g trans fat), 1,940 mg sodium, 52 g carbs (1 g fiber, 16 g sugar), 75 g protein.
- Hardee's Really Big Hardee. Per burger: 1,170 calories. The full nutrition panel on this bolder, bigger version of Hardee's signature Big Hardee, is difficult to track down.
- Sonic SuperSONIC Bacon Double Cheeseburger with Mayo. Per burger: 1,140 calories, 77 g fat (23 g saturated fat, 0 g trans fat), 2,020 mg sodium, 52 g carbs (5 g fiber, 10 g sugar), 58 g protein.
- Culver's Triple Bacon Deluxe. Per burger: 1,090 calories, 76 g fat (30.5 g saturated fat, 2.1 g trans fat), 1,430 mg sodium, 42 g carbs (1 g fiber, 10 g sugar), 60 g protein.
- Five Guys Bacon Cheeseburger. Per burger: 1,060 calories, 62 g fat, 1,310 mg sodium, 40 g carbs. "If you look at the description of this burger, words like "a pair" or "two" are listed for every ingredient—that's a bad sign," says Goodson of this Five Guys item.
- Carl's Jr. Double Western Bacon Cheeseburger. Per burger: 1,020 calories, 54 g fat (23 g saturated fat, 2 g trans fat), 2,020 mg sodium, 75 g carbs (4 g fiber, 16 g sugar), 57 g protein.
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- Quarter Pounder with Cheese Deluxe. This burger blew us away. The beef patty was juicy and fresh, and the lettuce, tomato, onion, and mayo all worked together in topping harmony.
- Bacon Big Mac. The bacon worked better with the Big Mac than it did with the Quarter Pounder. The extra bun slice in the middle helped cut the saltiness of the bacon, making it a delicious option.
- Big Mac. This is McDonald's most famous burger for a reason. You can't beat the Big Mac sauce, which helped this burger make the top three on our list. We also liked the bun on the Big Mac, which tasted less dry than both the Quarter Pounder buns and the budget burgers' buns.
- Bacon Quarter Pounder with Cheese. The bacon was not a welcome addition to this burger. It made the whole thing taste salty, and the bacon was chewy, rather than crispy.
- Cheeseburger. The coworker who tried all of these burgers with me said that the cheeseburger tasted like it had more cheese than the McDouble, which put it higher on the list.
- McDouble. The McDouble uses the same thin patties as the value hamburger and cheeseburger options. It looked so thin, I almost thought it was the single cheeseburger at first.
- Hamburger. This burger was very, very dry, from the thin patty to the bun. Part of the dryness came from the fact that I ordered all of these burgers sans ketchup (other than the Big Macs, which don't come with ketchup).
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From onmilwaukee.com
- Dairyland. Zocalo Food Park, 636 S. 6th St., (414) 531-5772. ilovedairyland.com. No frills classic burgers are a tricky proposition. After all, aside from cheese and a few condiments, there’s nothing cloaking the quality of the meat.
- Wild Roots. 6807 W. Becher St., West Allis, (414) 231-9081. wildrootsmke.com. The expectations were high on this burger: first because house-ground meat should be superior to its pre-ground counterparts (however customized); but also because it was fried in duck fat, an element that – when used well – has the potential to not only offer up a crisp exterior (thanks to its high smoke point), but also a rich, silky mouthfeel and complex flavor profile.
- Saint Bibiana. X. 1327 E. Brady St., (414) 988-4629. saintbibiana.com. A simple, well-prepared burger is a thing of beauty. But, as I’ve noted on numerous occasions, it can be tricky to pull off.
- The Diplomat. X. 815 E. Brady St., (414) 800-5816. thediplomatmke.com. The Diplomac is proof that housemade ingredients – when executed well – can absolutely blow away the competition.
- Heirloom. X. Food truck, (262) 229-1157. heirloommke.com. Fresh was the word that kept running through my mind as I ate this burger. The tomato was beautiful, ruby red and not too thickly sliced.
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From foodnetwork.ca
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