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Burger recipes? - Page 2

post #31 of 40
Stuffed "Mmm-mmm-burger" Recipe

Meat:
1.5 lb Ground Sirloin
1 Egg
1/2 Cup Panko Bread Crumbs
1 tsp ground Cayenne Pepper
2 tsp ground Cumin
1/2 tsp Louisiana Hot Sauce
1 tbsp Kosher Salt
1 tbsp Black Peppercorns

Filling:
1/4-1/2 lb crumbled Bulgarian Feta Cheese (patted dry with a paper towel)
1 tbsp Oregano
5 cloves of minced Garlic
1 tbsp Extra Virgin Olive Oil

In a large bowl add ground sirloin, egg and panko bread crumbs. Mix with your hands/knead until well mixed. Next add cayenne, cumin, Louisiana hot sauce, and salt; crush whole peppercorns under a sauce pan or skillet and add to bowl fold all ingredients together and set aside.

In a small or medium sized bowl add crumbled feta cheese, oregano and minced garlic. You can sautee' or roast the garlic first if you like. Drizzle olive oil over feta, oregano and garlic then stir together until lightly blended.

Take up about a snow ball sized hand full of ground beef mix and roll until round. Push thumbs through one end of the ball and put about a table spoon of filling. Push in the sides of the hole to close and flatten gently in your hands careful to form meat into a patty but not expose the filling.

Place gently into a hot pan with a little light drizzle of olive oil to prevent initial sticking. After a few burgers have been in the pan there will be enough grease from them to cook without adding oil. Cook until desired "done-ness". I prefer something around a medium rare.

Serve on toasted sesame seed buns with grilled onions, thinly sliced green pepper, tzatziki sauce, sliced Roma tomatoes, romaine lettuce and thinly sliced salted cucumber.

Yum!
Mike

“If there's anything more important than my ego around, I want it caught and shot now.” -- Zaphod Beeblebrox
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Mike

“If there's anything more important than my ego around, I want it caught and shot now.” -- Zaphod Beeblebrox
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post #32 of 40
I grew up on "Dad-burgers", my dad's flavorful and moist version of a hamburger. He added milk-soaked bread crumbs to the meat, along with worcestershire, minced onion, and garlic. Before cooking, he would "stuff" them with sauteed mushrooms and sharp cheddar cheese.

These are great served on a bun with your favorite toppings, but on a whim one night I made a bechemel-type sauce using some of the leftover drippings from cooking the hamburgers as some of the fat. I then sauteed additional mushrooms, and served the sauce, mushrooms, and burgers piled over mashed Yukon Gold potatoes. It was heavenly, and has become a favorite of mine to serve when company is coming. :lips:
Cooking done with care is an act of love. <3
- Craig Clairborne
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Cooking done with care is an act of love. <3
- Craig Clairborne
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post #33 of 40
About fifty years ago, while my bride and I were standing in line to obtain our marriage license, she picked up a free pamphlet with a recipe for Ginger Burgers. It involved mixing cheddar cheese with minced/mashed ginger and placing it in the center of a burger patty; brown and serve.
Our first experience with this recipe wasn't particularly positive but we've both learned a lot about cooking since then.
Have a go at it and see how you feel about this combination.
My failures in life are few. The most blatant of these is my attempts at retirement. I've studied the process carefully but cannot begin to understand how it is done.
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My failures in life are few. The most blatant of these is my attempts at retirement. I've studied the process carefully but cannot begin to understand how it is done.
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post #34 of 40

Opinion on the perfect burger

Since everyone on the planet will have an opinion on the perfect burger I better add my preference to the list…
Ground aged rib eye with the addition of finely minced cooked shallots and hand chopped Speck (cured Italian pork fat), a little breadcrumb made with toasted bread (to hold in the moisture), salt & pepper – grind meat to order, cook medium-rare – top as you please.
"It's only food"
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"It's only food"
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post #35 of 40

Add A Pan Sauce

If I don't want to fire up the grill one of my favorite ways of having a burger is to add a pan sauce.

After fryin' up the burgers I just add a cup of stock (real stuff, not from a can or box) and scrape up the fond. Reduce by about half and stir in a pat or two of butter.

Really great!!!

Jim
post #36 of 40
Thread Starter 
Thank you everybody! Doing some research on burgers, I finally came up with a burger recipe that I think sounds good to me. It's not heavily seasoned but it's jammed pack with flavor and seems to have the perfect amount of toppings. I'm afraid it might be too salty, but I decided to not season the burger with salt. Here it is.

Pork Burgers with Onion Sauté

1 pound of boneless pork shoulder, diced
Small handful of chopped smoky bacon
Splash of Worchester sauce
4 cloves of garlic, coarsely chopped
Small handful of grated onions
Ground black pepper, to taste
½ teaspoon of crushed red pepper
Olive oil, to lightly drizzle
Lightly toasted and buttered Kaiser rolls, for serving
Slices of dill pickle, for serving
Creole Mustard, to top
Garlic Mayo, to top
Onions, to top, see recipe below

Preheat grill to medium-high. Add pork shoulder, smoky bacon, Worchester, garlic, onions, ground black pepper, and crushed red pepper to a food processor. Pulse about 10 times, until it resembles hamburger meat. Lightly
drizzle the patties with olive oil. Now add the burgers to the grill, cooking for about 5 minutes per side for a nice medium. Place on a Kaiser roll with dill pickle, Creole mustard, garlic mayo, and onions. (see recipe below)

1 tablespoon of olive oil
2 tablespoons of butter
1 yellow onion, halved and sliced
Salt and ground black pepper, to taste
On medium-high heat, melt butter and olive oil together. Add onions, and season with salt and ground black pepper. Cook for about 10 more minutes until onions begin to caramelize and brown. Place on burgers.

I know I've learned to use no "steak cuts", but I think boneless pork shoulder (with the addition of bacon) doesn't really count as steak. Tell me what you think.
Meet Austin- destroyer of all picky eaters. He's watching you...
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Meet Austin- destroyer of all picky eaters. He's watching you...
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post #37 of 40
Here is another very tasty burger.

Chorizo Burger

1 lb lean Ground Beef
1 lb fresh ground Chorizo
1 cup crushed Oyster Crackers
1 whole egg
1 tbsp Soy Sauce
1/4 cup finely minced Shallot
2 tbsp Extra Virgin Olive Oil

In a large bowl combine ground beef, chorizo, oyster crackers, egg, soy sauce and shallot. Knead together till well mixed together and then form into patties about 1/2 inch thick.

In a hot pan (over medium heat) drizzle olive oil and then shake the pan to cover the bottom. Place patties gently into pan. Cook on one side until done (juices should begin to come through on the top of the patty but may not so keep your eye on the bottoms). Flip and repeat when done. You may add Pepper Jack cheese (optional) just before you remove the patty from the pan. Set on a paper towel to cool, the ambient heat from the patty should melt the cheese enough as it cools.

Serve on Kaiser Roll with "Fry Sauce", red leaf lettuce and roma tomatoes.
Mike

“If there's anything more important than my ego around, I want it caught and shot now.” -- Zaphod Beeblebrox
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Mike

“If there's anything more important than my ego around, I want it caught and shot now.” -- Zaphod Beeblebrox
Reply
post #38 of 40
Hi,

Not a recipe, but a couple of techniques.

First, treat the meat gently. When making patties don't squeeze them too tightly. In the same vein, don't press down on the burgers with a spatula while they're cooking. Finally, when making the patties, create a small depression in the center area so that when the burger expands while cooking, it will be flat rather than puffy or eliptical.

I like mine simple - just a bit of salt and pepper, maybe a dash or two of some kind of ground chile pepper, and perhaps a slice of nice, sharp cheddar that's well melted. Make sure the buns are of high quality and big enough, and I like 'em very lightly toasted on the meat side.

That's all,

Shel
post #39 of 40
I like to mix my meat in a bowl with worchestire sauce, salt and pepper and onion salt and let it marinade for a while, then flatten them and fry them.
post #40 of 40

and with a bowl of salad

it can be considered a 'meal' and not junkfood.
depends just on the ingredients you use and how you prepare things.
good food, one of the few pleasures left to mankind...
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good food, one of the few pleasures left to mankind...
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