How To make Down Home Grilled Hamburgers
1/2 c sour cream
3 green onions
chopped,
: with tops 3 TB bread crumbs
1/2 ts Worcestershire sauce
1/2 ts lemon pepper
1 lb lean ground beef
4 hamburger buns
: shredded lettuce 1 tomato :
4 slices/hamburger
1 yellow onion -- 4
: slices/hamburger 2 ts mustard
1 TB mayonnaise
1 TB catsup
1. Prepare white or yellow sweet onion by slicing in
thick slices, place in plastic bag or glass jar with ice water, seal and refrigerate until ready to use. This makes the onions very crisp and juicy. 2. Slice a vine-ripened tomato into thick slices. Mix
sour cream, chopped green onions, bread crumbs, Worcestershire sauce and lemon pepper seasoning. Mix this in with the ground meat until combined well. Shape into 4 patties. 3. Cooking the hamburger patties: GRILL: Place meat on
grill over hot coals and cook to desired doneness, turning only once or twice. brOIL: Place meat in broiler pan; broil to desired doneness. MICROWAVE: Place meat in a microwave-safe dish and cover loosely with plastic wrap (made for microwave purposes); vent one edge slightly. Microwave on highest power for 3 minutes. Turn patties over and cook 3 minutes longer or until desired doneness. Rotate the dish 1/4 turn every 1-2 minutes. Drain well. 4. Mix the mayonnaise, mustard and catsup. Blend well.
5. To serve, divide the catsup mixture evenly on the
warmed hamburger buns, top with a meat patty, tomato slice, onion slice and shredded lettuce. Also good with alfalfa or radish sprouts. Recipe By : Jo Anne Merrill -----
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How to Make Perfect Charcoal Grilled Burgers
Nothing says summer grilling like a char-grilled burger, and we're showing you start to finish just how easy mastering great burgers over our all-natural mesquite hardwood can be.
We're setting the grill up for a 2-zone fire and using American wagyu beef today for an amazing Cowboy-approved cheeseburger. Loaded with our Range style bbq sauce, and all the classics - we're showing you how to make the perfect char-grilled burgers!
What you need:
2 lbs ground beef
1 tbsp minced garlic
2 tbsp Jack Daniel’s® Steak Seasoning
1 tbsp Isaac Toups Heat Wave from Spiceology
1 tsp Olive Oil, if needed
Salt
Cheese slices
Burger Buns
Cowboy Range Style BBQ Sauce
Lettuce
Tomato
Onion
See the full step-by-step recipe at h
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Boiled Hamburger Recipe? | Pete's Burgers Copycat | Ballistic Burgers
Who would ever boil a hamburger? Pete Gokey, that's who! Pete started his burger stand in Prairie du Chien, Wisconsin in 1909! It has been a family owned business ever since, which I think is very cool. I decided to try and make one of Pete's famous boiled hamburgers and I think i did a pretty good job! Check out my video.
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Basic thick burgers, grill or pan
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***RECIPE, MAKES TWO BURGERS***
12-16 oz (340-450g) loosely packed, freshly ground chuck (or other ground beef at least 20% fat)
2-4 slices of cheese (American cheese melts great, but I like smoked gouda on indoor burgers)
2 buns (I look for particularly soft buns — they toast up better)
toppings (I like lettuce, sweet onions, dill pickle chips, mustard and ketchup)
oil (I only use this for the pan, not the grill)
salt
pepper
garlic powder
Get your grill or pan heating to moderate heat. Divide the beef in two and form each half into a patty that's a little wider than you want it in the end. Be very careful to not overwork the beef — try to keep the internal structure of the patty as loose as possible. Press a valley into the center of the patty so that the outer rim is thicker — I think of it as an inverted lens shape.
If you're cook these in a pan, lightly coat them in oil. If you're cooking them on the grill, I'd skip the oil. Season the outsides heavily with salt, pepper and garlic powder right before you cook. Gently lay the patties on the grill or in the pan, and don't move them until the bottom has browned thoroughly — 5-7 minutes. Use a metal spatula to scrape the burger from the surface and flip it.
If you want a pink burger, wait until you see just a little juice pushing up from the surface. If you want your burger cook through, wait until a lot of juice starts to cover the surface. Put down your cheese, cover the burgers with a lid or foil or some such and cook until the cheese is melted. Remove the burgers to a plate and let rest a couple minutes while you toast the cut sides of the buns on the grill or fry them in the pan until lightly golden.
I like to put once big slice of lettuce on the bottom bun to serve as a moisture barrier, then some slices of sweet onion, pickles, ketchup and mustard. If you put the toppings under the patty, they hit your tongue before the meat does, which I like.
Anthony Bourdain's 3 tips to a perfect burger
Chef and Appetites author Anthony Bourdain explains what goes into the perfect burger and when to add additional toppings.
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