TRIPLE BEEF CHEESEBURGERS WITH SPICED KETCHUP & RED VINEGAR PICKLES RECIPE - (4.5/5)
Provided by á-81356
Number Of Ingredients 14
Steps:
- Back to the grind: To make this burger, the meats, suet, and marrow must be ground. Their are three different ways to do this. Have the butcher grind the meats. Ask your butcher to cut all trimmed meats into 3/4-inch pieces, chop the suet and marrow, and grind everything into 1/16-inch pieces. Use a meat grinder. Use a food processor. Cut all trimmed meats into 1/4-inch pieces. Chop the suet and marrow. Freeze until partially frozen. Working in batches and using on/off turns, grind into 1/16-inch pieces. Combine all ground meats, beef suet, and bone marrow in large bowl and mix lightly with fork. Add miso mixture and stir lightly just to incorporate (do not over mix) Divide meat mixture into 8 equal portions. Form each portion into scant 4-inch-diameter patty. Sprinkle both sides of patties generously with salt and pepper. Brush 2 large skillets with oil; heat over medium-high heat. Add 4 burgers to each skillet; cook 3 minutes. Turn burgers over. Cook 2 minutes; top with cheese and cook 30 seconds to 1 minute longer for medium-rare. Remove from heat. Place 1 bun bottom on each of 8 plates. Top each with 1 burger, 1 tomato slice, 1 red onion slice, watercress, and red vinegar pickles. Spread bun tops generously with spiced ketchup and place atop burgers.
TRIPLE-BEEF CHEESEBURGERS WITH SPICED KETCHUP AND RED VINEGAR PICKLES
Provided by Tony Maws
Categories Beef Cheese Dinner Lunch Brisket Steak Bon Appétit Peanut Free Tree Nut Free
Yield Makes 8
Number Of Ingredients 15
Steps:
- Back to the grind:
- To make this burger, the meats, suet, and marrow must be ground. There are three different ways to do this.
- 1 Have the butcher grind the meats. Ask your butcher to cut all trimmed meats into 3/4-inch pieces, chop the suet and marrow, and grind everything into 1/16-inch pieces.
- 2 Use a meat grinder.
- 3 Use a food processor. Cut all trimmed meats into 1/4-inch pieces. Chop the suet and marrow. Freeze until partially frozen. Working in batches and using on/off turns, grind into 1/16-inch pieces.
- Combine all ground meats, beef suet, and bone marrow in large bowl and mix lightly with fork. Add miso mixture and stir lightly just to incorporate (do not overmix). Divide meat mixture into 8 equal portions. Form each portion into scant 4-inch-diameter patty. Sprinkle both sides of patties generously with salt and pepper.
- Brush 2 large skillets with oil; heat over medium-high heat. Add 4 burgers to each skillet; cook 3 minutes. Turn burgers over. Cook 2 minutes; top with cheese and cook 30 seconds to 1 minute longer for medium-rare. Remove from heat.
- Place 1 bun bottom on each of 8 plates. Top each with 1 burger, 1 tomato slice, 1 red onion slice, watercress, and Red Vinegar Pickles. Spread bun tops generously with Spiced Ketchup and place atop burgers.
More about "triple beef cheeseburgers with spiced ketchup and red vinegar pickles food"
TRIPLE-BEEF CHEESEBURGERS WITH SPICED KETCHUP AND RED ...
Top each with 1 burger, 1 tomato slice, 1 red onion slice, watercress, and Red Vinegar Pickles. Spread bun tops generously with Spiced Ketchup …
From bonappetit.com
3.4/5 (15)Total Time 10 hrsServings 8
From bonappetit.com
3.4/5 (15)Total Time 10 hrsServings 8
- Ask your butcher to cut all trimmed meats into ¾" pieces, chop suet and marrow, and grind everything into 1/16" pieces. Or, use a meat grinder or a food processor. Cut all trimmed meats into ¼" pieces. Chop suet and marrow. Freeze until partially frozen. Working in batches and using on/off turns, grind into 1/16" pieces.
- Combine all ground meats, beef suet, and bone marrow in a large bowl and mix lightly with a fork. Add miso mixture and stir lightly just to incorporate (do not overmix). Divide meat mixture into 8 equal portions. Form each portion into a scant 4"-diameter patty. Sprinkle both sides of patties generously with salt and pepper.
- Brush 2 large skillets with oil; heat over medium-high. Add 4 burgers to each skillet; cook about 3 minutes. Turn burgers over. Cook about 2 minutes; top with cheese and cook 30 seconds to 1 minute longer for medium-rare. Remove from heat.
- Place 1 bun bottom on each of 8 plates. Top each with 1 burger, 1 tomato slice, 1 red onion slice, watercress, and Red Vinegar Pickles. Spread bun tops generously with Spiced Ketchup and place atop burgers.
MCDONALD'S TRIPLE CHEESEBURGER NUTRITION FACTS
Allergy Information: a McDonald's Triple Cheeseburger contains gluten, milk, mustard, soy and wheat. a McDonald's Triple Cheeseburger does not contain …
From fastfoodnutrition.org
Calories 520Serving Size 1 triple cheeseburgerCalories From Fat 250Calories 520 per serving
From fastfoodnutrition.org
Calories 520Serving Size 1 triple cheeseburgerCalories From Fat 250Calories 520 per serving
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TRIPLE-BEEF CHEESEBURGERS WITH SPICED KETCHUP AND RED ...
Triple-Beef Cheeseburgers with Spiced Ketchup and Red Vinegar Pickles might be just the main course you are searching for. One portion of this dish contains about 50g of protein, 69g of fat, and a total of 956 calories. This recipe serves 8. This recipe covers 32% of your daily requirements of vitamins and minerals.
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In a medium saucepan, mix distilled white vinegar, white sugar, salt, pepper and water. Bring the mixture to a boil. Remove from heat and allow to cool slightly. Place the carrots in sterile containers. Cover with the vinegar solution. Seal the containers, refrigerate and marinate carrots 12 hours or overnight before serving.
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Allergy Information: a Wendy's Dave's Triple Cheeseburger contains egg, gluten, milk, soy and wheat. a Wendy's Dave's Triple Cheeseburger does not contain fish, peanuts, shellfish or tree nuts.* * Please keep in mind that most fast food restaurants cannot guarantee that any product is free of allergens as they use shared equipment for prepping foods.
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TRIPLE-BEEF CHEESEBURGERS WITH SPICED KETCHUP AND RED ...
Turn burgers over. Cook 2 minutes; top with cheese and cook 30 seconds to 1 minute longer for medium-rare. Remove from heat. Place 1 bun bottom on each of 8 plates. Top each with 1 burger, 1 tomato slice, 1 red onion slice, watercress, and Red Vinegar Pickles. Spread bun tops generously with Spiced Ketchup and place atop burgers.
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TRIPLE BEEF CHEESEBURGER | LOCA COSTA'S
Triple-Beef Cheeseburgers with Spiced Ketchup and Red Vinegar Pickles Bon Appétit | September 2010 by chef-owner Tony Maws Craigie on Main in Cambridge, MA At the restaurant, the burgers are served on house-made buns with celery root slaw. For both recipes, go to bonappetit.com. Yield: Makes 8 Active Time: 2 hours Total Time: 10 hours…
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Bon Appetit Magazine: The Triple-Beef Cheeseburgers w/ Spiced Ketchup and Red Vinegar PIckles was featured on our Sept 2010 cover. Follow the link for the full recipe on how to recreate the amazingness at home. Read more.
From foursquare.com
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TRIPLE CHEESEBURGER | MCDONALD'S AUSTRALIA
Back to Full Menu. Triple Cheeseburger. Pick-up. McDelivery. Triple the taste. With our 100% Aussie beef, onions, pickle, ketchup, mustard and cheese, all in a soft toasted bun. Available after 10.30am at participating restaurants.
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TRIPLE-BEEF CHEESEBURGERS WITH SPICED KETCHUP AND RED ...
5 ounces well-chilled beef suet; 3 ounces well-chilled beef bone marrow; 2 tablespoons red miso mixed with 1/4 cup water until smooth; Olive oil (for brushing) 8 large slices sharp cheddar cheese; 8 large sesame seed buns, halved; 8 tomato slices; 8 red onion slices; Fresh watercress sprigs; Red Vinegar Pickles; Spiced Ketchup
From mastercook.com
From mastercook.com
TRIPLE-BEEF CHEESEBURGERS WITH SPICED KETCHUP AND RED ...
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From mealplannerpro.com
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FAVORITES - FOURSQUARE
Bon Appetit Magazine: The Triple-Beef Cheeseburgers w/ Spiced Ketchup and Red Vinegar PIckles was featured on our Sept 2010 cover. Follow the link for the full recipe on how to recreate the amazingness at home. Read more.
From foursquare.com
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OUR SEPT COVER - BON APPETIT
Tony Maws' Triple-Beef Cheeseburgers with Spiced Ketchup and Red Vinegar Pickles from Craigie on Main in Cambridge, Massachusetts Photo: Nigel Cox. It took chef Tony Maws six months to create his ...
From bonappetit.com
From bonappetit.com
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From hungryjacks.com.au
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