WATERMELON BURGERS WITH CHEESE
Here is a surprising vegetarian option for the backyard barbecue. The saltiness of the cheese cuts the sweetness of the watermelon. The burger gets its savory nature from the grill and a hit of onion.
Provided by Mark Bittman
Categories dinner, quick, weekday, main course
Time 30m
Number Of Ingredients 6
Steps:
- Heat a charcoal or gas grill to moderately high heat and put the rack about 4 inches from the flame. Cut the watermelon lengthwise, into halves or quarters, depending on the size of the melon. From each length, cut 11/2-inch-thick slices; remove the rind from each slice. If there are black seeds, use a fork to remove as many of them as you can without beating the flesh up too much.
- Mix the olive oil with the onion and sprinkle with salt and pepper. Brush or rub the mixture all over the watermelon slices. Grill or broil for about 5 minutes on each side. The flesh should be lightly caramelized and dried out a bit. Sprinkle each slice with cheese, cover the grill and cook just until the cheese melts, about a minute.
- Serve on buns, toast or hard rolls with the usual burger fixings.
Nutrition Facts : @context http, Calories 248, UnsaturatedFat 7 grams, Carbohydrate 33 grams, Fat 12 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 1040 milligrams, Sugar 26 grams, TransFat 0 grams
CHEESY CHEESEBURGERS
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Divide the beef into 4 equal portions. Press a cube of pepper jack into the center of each and shape the meat around the cheese; form into patties, about 4 inches wide and 3/4 inch thick. Season the patties with salt and pepper.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the patties and cook until browned on the bottom, about 4 minutes. Flip the patties and top each with a slice of Cheddar; cook 4 to 5 more minutes.
- Meanwhile, toast the hamburger buns and spread with ketchup, mustard and/or mayonnaise. Fill with the burgers and top with lettuce, tomato and/or red onion. Serve with pickles.
WATERMELON BURGERS WITH CHEESE
Truly a recipe for the adventurous! You actually grill watermelon meat, and then serve it on buns with cheese. Just like a hamburger. I haven't tried this, but I found the recipe in the Sunday New York Times in Mark Bittman's column. This is a legitimate recipe that I thought you might be interested in reading or maybe trying.
Provided by Lorraine of AZ
Categories Lunch/Snacks
Time 31m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Heat a charcoal or gas grill to moderately high heat and put the rack about 4 inches from the flame.
- Cut the watermelon lengthwise, into halves or quarters, depending on the size of the melon. From each length, cut 1-1/2-inch-thick slices; remove the rind from each slice. If there are black seeds, use a fork to remove as many of them as you can without beating up the flesh too much.
- Mix the olive oil with the onion and sprinkle with salt and pepper. Brush or rub the mixture all over the watermelon slices. Grill or broil for about 5 minutes on each side. The flesh should be lightly caramelized and dried out a bit. Sprinkle each slice with cheese, cover the grill and cook just until the cheese melts, about a minute. (Monterey Jack or Gruyere are a couple of other cheese choices.).
- Serve on buns, toast or hard rolls with the usual burger fixings.
Nutrition Facts : Calories 510.5, Fat 21.4, SaturatedFat 5.8, Cholesterol 22.4, Sodium 188.6, Carbohydrate 77.6, Fiber 4.1, Sugar 63.4, Protein 12.5
FAST FOOD CHEESE BURGERS
Steps:
- Divide the ground beef. Shape into 4 patties and season with salt and pepper. Place in a skillet that has been sprayed with nonstick cooking spray over medium-high and cook patties 3 minutes on each side. In the last minute of cooking, top the meat patties with cheese so it will melt.
- In a small bowl, mix together the ketchup, sour cream and mayonnaise and spread half onto the hamburger buns and reserve the leftover for a dipping sauce for the French Fries. Place the burgers on buns and top with lettuce and pickles.
HIDDEN CHEESEBURGER
I decided to try this recipe I had thought up and we loved it!
Provided by Vince Jones
Categories Main Dish Recipes Burger Recipes 100+ Hamburger Recipes
Time 1h15m
Yield 4
Number Of Ingredients 13
Steps:
- Combine the ground beef, pickles, onion, Parmesan cheese, mayonnaise, ketchup, garlic, salt, and pepper in a bowl. Form the mixture into 4 patties.
- Heat the olive oil in a skillet over medium heat. Cook the hamburger patties in the hot oil until the burgers are cooked to your desired degree of doneness, 8 to 10 minutes for well done.
- Line a baking sheet with parchment paper, and set aside. Cover a flat surface with the flour. Divide the bread dough into 4 even pieces; roll each piece into a flattened rectangle on the floured surface at least twice the size of the American cheese slices. Place one slice of American cheese on each piece of dough; top each with one of the cooked patties and another slice of American cheese. Fold the dough over the top of the meat and cheese. Pinch the dough around the edges to seal completely. Arrange on the prepared baking sheet with the seam side facing downward. Brush the tops with the melted butter; move to a warm area and allow to rise for 20 minutes.
- Preheat an oven to 425 degrees F (220 degrees C).
- Bake in the preheated oven until the bread has browned, about 20 minutes.
Nutrition Facts : Calories 1037.3 calories, Carbohydrate 62.2 g, Cholesterol 201.6 mg, Fat 55.5 g, Fiber 5.2 g, Protein 67 g, SaturatedFat 23.6 g, Sodium 1957.5 mg, Sugar 6.7 g
CLASSIC BEEF BURGERS WITH CHEESE SAUCE
No matter what the story is behind this burger, first or not, it is sheer perfection on a bun. This recipe is loosely based on the original hamburger that was invented and still served at Louis' Lunch in Connecticut. One visit to the quaint little corner burger joint and you will see first hand how this burger phenomenon has captivated the regulars. The recipe, which has not changed since its invention in 1900, uses 5 different combinations of ground chuck and can only be topped with cheese, onion and tomato. In fact Louis' Lunch refuses to serve ketchup or mustard saying it would corrupt the taste. This recipe yields a similar moist burger by combining chuck and grilled sirloin and uses a version of the restaurant's cheddar cheese sauce spiked with lager. Surprisingly, the burger really does not need ketchup or other condiments; it definitely holds its own. The recipe was adapted from Steven Raichlen. Beer Recommendation: Samuel Adams Boston Lager was suggested to me for the cheese sauce and to drink with this recipe. There was a strong, but not overpowering, beer taste to the cheese sauce that I enjoyed.
Provided by NcMysteryShopper
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix cheese and cornstarch together in a small bowl. Rub garlic all over the inside of a medium saucepan, add the clove and lager to the saucepan and bring to a gentle boil. Add handfuls of cheese to the saucepan, stirring in between handfuls, until melted, and bring to a boil. Add mustard, salt and pepper and simmer over moderate heat until sauce begins to thicken, about 2 minutes; keep warm over very low heat.
- Lightly knead the sirloin and the chuck together in a bowl. Form 4 large equal patties about 3/4" thick. Season the burgers generously with salt and pepper and put on a saran wrap covered plate. Brush the insides of the buns with the melted butter.
- Light your grill and oil the grate once it is heated. Grill the burgers for about 10 minutes, turning once, for medium. Remove the burgers from the heat source and lightly grill insides of the buns until just toasted.
- Place a lettuce leaf and tomato slice on the bottom of each bun. Top each with a burger and a generous helpings of cheese sauce. Cover with bun and serve, passing the remaining cheese sauce to serve on the side.
Nutrition Facts : Calories 857.8, Fat 52.6, SaturatedFat 26, Cholesterol 218.6, Sodium 727.4, Carbohydrate 27.4, Fiber 1.3, Sugar 3.7, Protein 61.8
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