How to Make Juicy Hamburgers With Worcestershire : Delicious Recipes
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The secret to making the juiciest hamburgers you've ever tasted rests within the Worcestershire you use during the preparation process. Make juicy hamburgers with Worcestershire with help from a member of the Craft Guild of Chefs from London in this free video clip.
Expert: Phil Crispo
Filmmaker: Phil Crispo
Series Description: You don't have to have years of experience as a chef to cook great tasting recipes in your own kitchen. Learn about bringing delicious recipes into your own home with help from a member of the Craft Guild of Chefs from London in this free video series.
Make Juicy Hamburgers With EASY GROUND SIRLOIN BURGERS | Recipes.net
For an easy-to-make lunch, try out these Easy Ground Sirloin Burgers! The sirloin patties are mixed with sweet red onions and cooked twice for a juicier meat. Whip this up for your next BBQ or for when you're craving a big serving of mouthwatering burgers.
???? Check the full recipe on how to make Easy Ground Sirloin Burgers here:
Ingredients:
2 lb ground sirloin, preferably 85/15
5½ oz red onions
1 tbsp vegetable oil
salt and ground black pepper, to season
cooking spray
For Burger Sandwiches:
5 hamburger buns, sliced in half
¼ oz dill pickles, sliced
⅛ oz ice lettuce, or lettuce of your choice, either torn whole leaves or sliced thinly
⅔ oz tomatoes, sliced into rings
10 tbsp mayonnaise
To Serve:
1 cup potato fries, or onion rings
⬇️ How to make Easy Ground Sirloin Burgers ⬇️
0:12 Heat up the oil in a skillet over medium heat. Add the onions and saute until translucent. Set aside to cool down.
0:38 In a large mixing bowl, combine the ground sirloin and onions. Season with salt and pepper, then mix until evenly incorporated.
1:01 Cover, then store in a chilled area for at least 30 minutes. This will help keep the proteins cold, ensuring that the patties will hold shape while being formed.
1:10 Preheat the grill and grease with cooking spray. Preheat the oven to 350 degrees F.
1:21 Form roughly 7-ounce patties using both your hands and a mold of your choice. Once formed, grill your burgers for roughly 5 minutes on each side, then roast in the oven for another 5 minutes or up to your desired doneness.
1:57 Slice the hamburger buns in half and warm by either toasting or grilling.
2:17 Assemble the sandwich. Start by spreading roughly 2 tablespoons of mayonnaise on both top and bottom buns. Place the lettuce at the bottom bun, then layer with the cooked patty, tomatoes, pickles, and finally cover with the top bun.
2:42 If using, skewer the burgers to hold these in place. Serve immediately while still hot, either with onion rings or potato fries.
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Salmon burgers
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***WESTERN VERSION, MAKES TWO BURGERS***
10-12 oz (approx. 300g) salmon fillet meat
1-2 shallots
mustard
lemon juice
fresh dill
honey
breadcrumbs
salt
pepper
butter
burgers buns
slaw (recipe below)
Finely chop the shallots and dill and put in a mixing bowl, along with a spoonful of mustard, a squeeze of lemon juice (a teaspoon, max), a small squeeze of honey and a few grinds of pepper.
Remove the skin from the salmon, and dice the fish into approx. 1/4 inch (6mm) cubes. Put 2/3 of the fish into the mixing bowl. Chop the remaining third as fine as you can, and grind it into the cutting board with the side of your knife to make a fine paste. Add that to the bowl.
Mix everything with just enough breadcrumbs to make it moldable — I use maybe a quarter cup (30g) — and mold into two patties that match the size and shape of your burger buns. (Unlike beef patties, they won't shrink much during cooking.) Season the outside of the patties with salt just prior to cooking.
Heat a pan (preferably nonstick) on medium-low heat and melt in some butter. When the butter is just starting to brown, lay in the patties. Cook until the first side is brown and flip. Push on the surface of the burger — when you feel the inside go a little firm, they're done. Usually takes me six minutes, total.
Put the patty on the bun and top with slaw (recipe below).
***EASTERN VERSION, MAKES TWO BURGERS***
10-12 oz (approx. 300g) salmon fillet meat
1-2 scallions
1 small thumb of ginger
miso paste
rice vinegar
honey
black sesame seeds (very optional)
breadcrumbs
salt
oil
burgers buns
slaw (recipe below)
Peel and finely chop the ginger. Remove any decaying outer layers from the scallions, remove the roots, and cut the scallions down the middle lengthwise before chopping fine — white and green parts included. Put everything into a mixing bowl along with a spoonful of miso paste, a splash of rice vinegar (maybe a teaspoon), a small squeeze of honey and some black sesame seeds.
Remove the skin from the salmon, and dice the fish into approx. 1/4 inch (6mm) cubes. Put 2/3 of the fish into the mixing bowl. Chop the remaining third as fine as you can, and grind it into the cutting board with the side of your knife to make a fine paste. Add that to the bowl.
Mix everything with just enough breadcrumbs to make it moldable — I use maybe a quarter cup (30g) — and mold into two patties that match the size and shape of your burger buns. (Unlike beef patties, they won't shrink much during cooking.) Do not season the patties with salt — the miso has enough salt.
Heat a pan (preferably nonstick) on medium-low heat, put in some oil (I like virgin avocado oil) and lay in the patties. Cook until the first side is brown and flip. Push on the surface of the burger — when you feel the inside go a little firm, they're done. Usually takes me six minutes, total.
Put the patty on the bun and top with slaw (recipe below).
***SLAW RECIPE***
bagged pre-cut slaw mix
mayonnaise
vinegar (I like rice vinegar)
sugar
salt
celery seeds (very optional)
soy sauce and chopped cilantro (optional, good with the Asian-flavored burger)
Mix the veg with a big glug of vinegar and just enough mayo to hold it together. Stir in a big pinch of sugar, a small pinch of sat, some celery seeds (if using), a splash of soy sauce + chopped cilantro (if using), and taste. This is a condiment for a burger, so it should taste too strong on its own. Add more of whatever it needs, and ideally let it sit in the fridge for a few hours (or overnight) before using.
This recipe is better than hamburgers! It’s easy and delicious!
ingredients:
500 grams of ground beef
1 chopped onion
3 chopped garlic cloves
1 teaspoon of salt
1 teaspoon of black pepper
2 buns
½ cup of milk
2 eggs
100 grams of grated mozzarella cheese,
1 tablespoon of melted butter,
1 teaspoon of dehydrated garlic,
1 teaspoon of salt
2 eggs
½ cup of heavy cream,
5 tablespoons of wheat flour,
salt to taste
How to Cook Hamburgers in the Oven | Easy and Perfect Results Every Time| RECIPE of the WEEK
In this Recipe of the Week video, we are sharing how to cook hamburgers in the oven. It is super easy and you will have perfect results every time. We hope that you enjoy it.
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How to cook hamburgers
First, set out your hamburger meat for a few minutes (no longer than 15 - 20 minutes) so that the temperature comes closer to room temperature.
Mix ground beef with seasonings. We use salt, black pepper, garlic powder, onion powder, chili powder, paprika, and turmeric. Choose whichever seasonings/spices that you love.
Divide into patties. Put a little more seasoning on the top.
Preheat the oven to 425 degrees. Heat oil in a oven safe skillet on medium. Add the patties. Press your thumb into each patty.
Sear on each side for 2 minutes, then move to the oven for 8 -10 minutes.
Check the patties. They are ready when they reach an internal temperature of 160 degrees on the inside. they will cook more after coming out of the oven.
If you would like cheeseburgers, be sure to add a slice as soon as they finish cooking.
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How To Broil Hamburgers!
Learn how to cook burgers in the oven for a juicy, delicious burger. When you broil hamburgers in the oven you get an easy and quick way to make them any time of year, without a grill. Add cheese, your favorite toppings, and enjoy!
RECIPE BELOW: (PRINT RECIPE HERE)
INGREDIENTS:
1 pound ground chuck (or your favorite burger blend)
salt and pepper to taste
4 slices cheese
4 burger buns lightly buttered and toasted
Kosher salt
Freshly ground black pepper
Condiments of your choice
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