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The Big Game Bloated Burger
April 2, 2010 By
Chile-Stuffed Cheeseburger
March 29, 2010 By
The gooey filling for these juicy burgers was inspired by the Mexican dip chile con queso, made with melted cheese and roasted chiles.
INGREDIENTS
- 4 chiles—2 Anaheims and 2 jalapeños
- Extra-virgin olive oil
- 1 large garlic clove, unpeeled
- 4 ounces shredded Monterey Jack cheese
- Salt and freshly ground pepper
- 1 1/2 pounds ground beef
- 4 kaiser rolls, split
- Lettuce leaves, sliced onion and tomato, mayonnaise and ketchup, for serving
DIRECTIONS
- Light a grill. Rub the chiles with olive oil. Thread the jalapeños and garlic onto a skewer and grill until charred all over. Using tongs, repeat with the Anaheims. Peel the chiles and discard the stems and seeds. Peel the garlic. Chop the chiles and garlic and transfer to a bowl. Fold in the cheese and season with salt and pepper.
- Cut eight 6-inch squares of wax paper; divide the beef among them. Pat each portion into a 5-inch round, a little thicker in the center. Using a 1/4 cup measure, mound one-fourth of the cheese mixture in the centers of 4 patties. Top with the remaining patties; press the edges to seal. Flatten the centers so that the burgers are even. Brush with oil and season with salt and pepper. Brush the cut sides of the rolls with oil.
- Lightly oil the grate. Grill the burgers over a hot fire, turning once, about 7 minutes for medium to medium-rare meat. Toast the kaiser rolls. Place the burgers on the rolls and top with lettuce leaves, onion and tomato. Serve with mayonnaise and ketchup.
SOURCE: Food & Wine (Grace Parisi)
Sliders
March 9, 2010 By Leave a Comment
This delicious recipe for sliders is courtesy of Riad Nasr and Lee Hanson of Minetta Tavern.
Ingredients:
- 9 ounces ground beef
- Coarse salt and freshly ground pepper
- 1 tablespoon Clarified Butter
- 2 tablespoons canola oil
- 2 medium onions, thinly sliced
- 3 mini brioche buns, halved crosswise
- Pickle spears, for serving (optional)
Directions
- Season beef with salt and pepper. Form into three equal-size patties; set aside.
- In a large skillet, heat butter over medium-high heat, add onions. Cook, stirring occasionally, until caramelized, about 10 minutes.
- In a cast-iron skillet, heat oil over medium-high heat. Add beef patties and cook about 1 1/2 minutes for medium-rare.
- Place patties between brioche halves; top with onions. Serve immediately with pickles, if desired.
Source: Martha Stewart’s Game-Day Recipes
Grilled Daytona Spicy Burgers
February 17, 2010 By Leave a Comment
Ingredients:
- 1-1/2 – pounds lean ground beef
- 1 – garlic cloves, finely chopped
- 3/4 – teaspoon chili powder
- 3/4 – teaspoon salt
- 1/3 – teaspoon pepper
- 1/3 – teaspoon ground cayenne red pepper
- 6 – hamburger buns, split and toasted
Directions:
- Heat coals or gas grill for direct heat.
- In a mixing bowl, add the ground beef, garlic, chili powder, salt, pepper, and cayenne.
- Shape into 6 patties, each about 3/4 inch thick.
- Cover and grill patties 3 to 4 inches from medium heat 10 to 11 minutes, turning once, until no longer pink in center and juice is clear.
- Serve on buns.
Makes 6 servings
BLT Burgers
January 26, 2010 By Leave a Comment
Amp up simple burgers with bacon and a ketchup-mayonnaise-mustard sauce. The bacon, wrapped around the burger, cooks with it while on the grill, so there’s little prep.
Ingredients
- 1/4 cup(s) ketchup
- 1/4 cup(s) light mayonnaise
- 1 tablespoon(s) yellow mustard
- 1 1/4 pound(s) lean ground beef
- 1/2 teaspoon(s) salt
- 1/4 teaspoon(s) pepper
- 8 slice(s) bacon
- 4 sesame hamburgers buns, split
- Lettuce, tomato and/or onion, for garnish
Directions
1. Preheat grill to medium-high (or preheat your broiler)
2. Stir ketchup, mayonnaise and mustard in a bowl until blended; set aside.
3. Shape beef into 4 patties, each 3⁄4-inch thick. Sprinkle with salt and pepper. Wrap each burger with 2 strips of bacon, crossing each other at right angles.
4. Place patties on the hot grill rack (or broiler pan) and cook about 10 to 12 minutes, or until they reach your desired doneness, turning once. Place the buns on the grill to toast during last 2 minutes of cooking.
5. Serve burgers on buns with lettuce, tomato, onion and ketchup sauce. Make some frozen fries for a side dish.
Credit: Quick and Simple
Strong Safety Stuffed Burger
January 21, 2010 By Leave a Comment
This is not an In & Out Recipe. This is an inside out recipe. The cheese, onion and pickle are stuffed into the middle of the burger. Try making the burgers ahead of time and freezing them. Pack on ice in your cooler, by the time you’re ready to cook the burgers had started to defrost. Cook and enjoy.