Here is a collection of my best burgers plus a few garnered from hither and thither. But you can't have a really good burger without a really good burger bun, so I've added my favorite recipe for buns that you really should try to make from scratch---I promise you won't be disappointed (maybe this could be your beginning of a brand new bread-baking stint!). These buns are the best---and certainly will hold up to all your big burgers and bunches of garnishes without squishing down to moosh!
First of all, for a really good flavorful juicy burger, you must have excellent quality meat. I know folks these days are worried about fat intake, but the best beef burgers are made with chuck, which is 80% lean, 20% fat. Then there is ground lamb, turkey (the best is half white and half dark meat), even chicken (although I personally don't do that one!).
I don't recommend those pre-formed "patties" you see in stores, as they're just too fatty and too compacted, and when cooked they turn out like dried out pebbles of shoe leather. When you form a burger, no matter what ingredients you've incorporated into the meat, don't handle the mixture too much or compress it too much. If you've added things to the meat, it's a good idea if you have time to form the patties and chill them for an hour or so, but that's not necessary.
Grilling of cocurse is the favorite cooking method, either ourdoor grill or stovetop (which I use a lot), but broiling is fine, or frying in a non-stick skillet is okay but more fat accumulates. And when you cook it, for heaven sakes don't keep pressing down on it with the spatula!! You lose all the juices and the burger dries out. A nice big not-too-fat burger should be cooked at least to medium (meaning, cooked through---no pink) 5 minutes per side. If your burger is really big and fat, or if you like yours almost burned, then cook 6 minutes per side. If you're not sure, test with an instant-read thermometer into the center; it should be 165 degrees.
3 1/4 cups all-purpose flour (I use King Arthur's, natch!)
Manual/Mixer Method: In a mixing bowl, place flour, sugar, yeast, onion flakes or onion powder if used, and salt; mix well with paddle attachment of mixer. Add egg and melted butter; begin mixing on low with paddle attachement. Gradually add water; mix dough until well-combined. If kneading by hand, turn dough out onto a well-floured surface and knead about 15 minutes or until smooth and elastic (dough should still be quite soft). If kneading by mixer, change to dough hook and knead 3-4 minutes, adding flour or warm water as needed, until dough is soft, smooth and elastic. Place dough into an oiled bowl; cover with plastic wrap and set aside until doubled in size.
Bread Machine Method: Place ingredients into bread machine in the order required by manufacturer. Let the machine run its complete cycle. Turn out onto floured surface and knead by hand 1-2 minutes until dough feels "right".
Divide the dough into 8 or 10 pieces. Moomie says "Slap the dough 4-5 times into bun shape, about 7" in diameter"; or shape into rounds for dinner rolls. Put buns on a lightly oiled cookie sheet and let rise about 30-40 minutes. Bake in 375-degree oven 12-15 minutes or until golden. Let buns cool a little before using, or store in an airtight container up to 3 days.
For your burgers, split buns horizontally, butter the cut surfaces and fry in butter in a large skillet or grill a few minutes while your burgers finish grilling.
1 pound ground beef chuck Combine meat and flavoring of choice. Shape into 4 patties, place on a platter, cover with foil and chill about 1 hour. Cook on outdoor or indoor stovetop grill 5 minutes per side. Top each patty with a slice of cheese during the last 2 minutes of cooking. Meanwhile toast the buns. Serve cooked burgers on the toasted buns and let everyone put their burger together the way they like them---it's all good
 1 tablespoon finely minced garlic 1 tablespoon prepared horseradish 1 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper TO FINISH: 4 slices Havarti, Cheddar or Pepper Jack cheese 4 onion or other burger buns, split -- lightly toasted Ketchup Lettuce leaves Sliced tomato In a mixing bowl, combine the beef, garlic, horseradish, salt and pepper. Mix thoroughly, preferably with your hands. Divide the mixture into four balls and form into firm round 3/4-inch patties. Place the patties on a large plate, cover with foil, and refrigerate 1-2 hours for flavors to blend. Preheat and outdoor or stovetop grill. Place the burgers on the hot grill. Cook for 5 minutes without disturbing (don't mash them down!). Turn the burgers and cook about 4 minutes longer (for medium) or to desired doneness. During the last couple of minutes of cooking, place a slice of cheese on each burger. After the cheese has melted remove the burgers from the grill. Place the burgers on the bottoms of the split buns. Garnish and serve according to taste.
1/4 cup finely chopped onions 1 teaspoon Cajun seasoning (Tony Chachere's) 1 teaspoon kosher salt 1 teaspoon Tabasco sauce 1/2 teaspoon dried thyme 1/4 teaspoon dried basil 1 clove garlic -- finely minced TO FINISH: 4 hamburger buns -- toasted 1 medium red onion -- sliced 1/4" thick Lettuce leaves 1 medium ripe tomato -- sliced 1/4" thick Combine all burger ingredients and mix well. Shape mixture into 4 patties, place on a plate, and cover with plastic wrap. Refrigerate for about 1 hour to allow flavors to blend. Preheat an outdoor grill, stovetop grill, or large cast-iron skillet. Spray grill or skillet heavily with non-stick cooking spray. Cook burgers 5 minutes per side, TURNING ONLY ONCE. Meanwhile toast buns and place on serving plates. Serve burgers on buns with sliced onions, lettuce and tomato, or other desired condiments.
1/4 cup onions -- finely chopped 1 cup sour cream 1/2 cup dry bread crumbs 1/4 teaspoon pepper 1 package dry onion soup mix TO FINISIH: 8 Large hamburger buns -- toasted 1 Large red onion -- sliced 2 Large ripe tomatoes -- sliced 8 leaves Lettuce Mayonnaise Combine burger ingredients in large bowl. Shape into 8 patties. Grill or broil Put both halves of buns on plates. Slather bottom half with mayonnaise; then add one lettuce leaf; then one tomato slice; then one onion slice. Top all with cooked burgers and serve immediately.
1 can chopped green chiles (4 oz.) -- drained 1 teaspoon beef boullion granules Kosher salt and fresh ground pepper 4 slices Monterey Jack cheese 4 hamburger buns -- toasted Preheat a charcoal, gas, or stovetop grill. In a medium bowl, mix the beef, diced green chilies, and bouillon. Shape into 4 patties. Grill patties 5 minutes per side, or to desired doneness. Top each patty with cheese about 2 minutes prior to removing from grill. Serve on toasted buns with desired condiments (sliced onions, sliced tomatoes, lettuce, salsa, etc.)
1/2 cup mayonnaise 1 -2 chipotle chiles in adobo sauce -- chopped BURGERS: 1 1/2 pounds ground beef chuck 1/3 cup finely chopped onions 4 - 5 finely chopped jalapeno chiles 4 cloves garlic -- minced 2 teaspoons Cajun seasoning 6 slices Monterey jack cheese 6 hamburger buns -- toasted SAUCE: Combine mayonnaise and chipotle chiles; cover and chill until ready to use. BURGERS: In a large bowl, combine all ingredients except cheese and buns, and mix well with your hands. Shape into 6 patties. Grill or broil 5 minutes per side; top with cheese slices after turning burgers. Serve patties on buns with dollops of sauce on to, with desired condiments.
SEASONING MIX: SEASONING MIX: Cook onions in the oil until tender. Add remining ingredients and heat, mashing everything together. Let cool. Yields about 1 cup; can be refrigerated about a week. SAUCE: Combine mayonnaise, ketchup and Tabasco; set aside. BURGERS: Grill or broil burgers about 5 minutes per side; top each with a slice of cheese during the last 2 minutes. Spread sauce on the toasted sides of the buns. Assemble by layers: lettuce, burger, bacon, onion, peperoncini, with more lettuce and tomato on the side.
2 pounds lean ground beef Prepare a medium-hot grill. Place ground beef in a large bowl, set aside. In a medium bowl, blend butter with all remaining ingredients except sandwich buns. Reserve about 4 tsp seasoned butter for the buns. Blend remaining butter mixture thoroughly into the ground beef. Form into 4 thick patties. Grill burgers over med-hot fire until done, about 4 or 5 minutes on each side. Butter sandwich buns with reserved butter and grill for about 1 minute butter side down. Place one burger patty on bottom bun, add desired toppings. Top with second patty, complete with remaining toppings and bun. Get Ready For A Feast
* TOPPINGS:
2 pounds ground chuck Put the beef in a large mixing bowl. Use a rubber spatula to fold in the horseradish and chives; season with salt and pepper. Hand-form the meat into 8 burgers, cover them, and chill in the fridge while preparing your grill. Place a large grill pan on 2 burners over medium-high heat or preheat a gas or charcoal grill and get it very hot. Grill the burgers for 5-6 minutes. When the burgers are just about cooked, put a couple of slices of cheese on top of each and cover the grill for 1 minute to melt the cheese. Remove the burgers to a clean side plate so you have enough room to toast the buns. Toast the hamburger buns cut-side down for 1 minute. Serve the burgers with your favorite condiment and any garnish you like, such as bacon, lettuce, sliced tomato, and onion.
2 pounds chopped beef chuck or round Spread the meat out on a board and grate 2 to 3 tablespoons of onion into it. Use a fairly fine grater so you get just the juice and very finely grated raw onion. Now mix in about a tablespoon of heavy cream and some freshly ground black pepper, to taste. Form into 6 patties. Using a black iron skillet or your pet aluminum frying pan, Teflon-coated or not (with a Teflon coating you won't need much fat, just a little bit for flavor), and cook the hamburgers in the butter and oil over fairly high heat, giving it 4 to 5 minutes a side, depending on how well done you like it. Salt this creamy, oniony, peppery hamburger before serving it on a buttered bun or English muffin, or as a main course with sliced tomatoes and onions or some home-fried potatoes.
6 slices frozen Texas Toast slices Prepare slices of Texas Toast according to package directions. Meanwhile, shape beef into 12 thin patties. Top 6 patties with 1 tablespoon pizza sauce, 3 slices pepperoni, and 1 slice mozzarella cheese. Top with remaining 6 patties and press edges to seal. Grill, covered, over medium heat 7-8 minutes per side. Meanwhile, in a skillet, sauce mushrooms in butter. Top each burger with a tablespoonful of pizza sauce and opne slice mozzarella cheese. Cover and cook 1-2 minutes lonver or until cheese is malted. Top each slice of prepared Texas Toast with a green pepper slice, then the burger, then top each burger with sauteed mushrooms, sliced olives and Parmesan cheese.
Makes 10-12 Burgers
1 pound bulk pork sausage In a large mixing bowl, combine all ingredients and mix gently with hands. Form into 10-12 patties; place on waxed-paper-lined sheet pan, cover and chill at least 1 hour and up to 3 hours. Grill, broil or fry in a skillet 5 minutes per side or to desired doneness.
Yields 4 burgers
1 teaspoon Worcestershire sauce In a bowl, combine Worcestershire sauce, garlic salt and pepper. Crumble beef over mixture and mix well. Shape into 8 thin patties. Combine cheese and bacon and spoon into center of 4 patties. Top with remaining 4 patties and press edges to seal. Grill, covered, over medium heat 5-6 minutes per side. Meanwhile, remove and discard mushroom stems if needed. Brush each with olive oil and grill over medium heat 3-4 minutes per side or until tender. Place mushrooms rounded side down on serving plates. Top each with a burger, lettuce and tomato.
1 cup mayonnaise 2 teaspoons minced garlic BURGERS: 2 pounds lean ground lamb 1/4 cup bread crumbs 1 bulb fennel -- finely chopped 3 tablespoons minced shallots 1 teaspoon dried oregano 1/2 teaspoon salt 1 teaspoon lemon juice Ground black pepper to taste 6 hamburger buns -- toasted AIOLI: In a small bowl, mix together mayonnaise and minced garlic. Cover, and refrigerate for at least 2 hours. BURGERS: Preheat grill for high heat. Mix together lamb, bread crumbs, fennel, shallot, oregano, salt and lemon juice Form into 6 thick patties, and sprinkle black pepper over surfaces. Brush grate with oil, and place burgers on grill. Cook for 3 to 5 minutes per side, turning once, or until done. Serve on toasted buns with garlic mayonnaise.
PAPAYA SALSA: SALSA: Combine the papaya, red bell pepper, red onion, serrano or jalapeno, cilantro and orange juice in a bowl. Season salsa with salt, to your taste and set aside to allow flavors to blend. BURGERS: Preheat a large nonstick skillet, indoor grill pan or tabletop grill to medium high heat. Combine the turkey, garlic, scallions, ginger, thyme, allspice, nutmeg, salt and pepper in a medium bowl. Form mixture into 4 large patties. Drizzle the patties with a touch of oil. Place patties in a hot pan or on a hot grill and cook 6 minutes on each side. Squeeze the juice of 1 ripe lime over the patties before removing them from the heat. Place the cooked patties on bun bottoms and top with lettuce leaves. Pile salsa on top of the lettuce resting on cooked patties and add bun tops to the burgers. Serve with Chili Lime Avocados and pineapple wedges.
1-1/2 pounds ground turkey (best is mixture of white and dark meat) In a bowl, combine turkey, steak sauce, garlic, salt and pepper; mix well. Shape into 8 thin oval or round patties. In a separate bowl, combine the mozarella cheese and pesto sauce. Spoon about 2 tablespoons cheese mixture into the center of four of the patties. Top with 4 remaining patties and pinch edges to seal. Grill, covered, over medium hat 5 minutes per side. Serve on bread ot buns with lettuce.
1 tablespoon unsalted butter In a large skillet, melt the butter over medium heat. Add the onions, celery, bell pepper, salt, and cayenne. Cook, stirring, until soft for about 6 minutes. Add the shrimp and cook, stirring, for 3 minutes. Transfer the mixture to a large mixing bowl and let cool slightly. Add the garlic, green onions, 2 of the eggs, and 1 cup of the bread crumbs. Stir to mix well. Divide into 8 equal portions and form into patties. Put the flour in a shallow bowl and season with 1 teaspoon of the Creole seasoning. Put the remaining 1 cup bread crumbs in another shallow bowl and season with the remaining 1 teaspoon Creole seasoning. Put the beaten egg in yet another shallow bowl, add the water, and beat lightly. Heat the vegetable oil in 2 large skillets over medium heat. Dredge each patty first in the flour, then in the egg mixture, then in the bread crumbs, turning to coat completely and shaking off any excess. Cook 4 patties at a time in each skillet, until lightly browned, 5 to 6 minutes on each side. Drain on paper towels. To serve, spread both sides of each toasted bun with some of the tartar sauce, place a patty on the bottom half of the bun, dress with lettuce and tomatoes, and top with the other bun half.
1 pound Backfin Lump Crabmeat -- picked over In a medium bowl, very gently combine crabmeat, celery, pepper and onion. In a small bowl, combine mayonnaise, cheese, Worcestershire sauce, Tabasco sauce, salt and lemon pepper until well mixed; fold very gently into crab mixture. In a large skillet over medium heat, melt butter until hot but not browning. Wet hands; shape crab mixture into 8 patties. Cook 4 at a time in hot butter until golden brown, about 3-4 minutes each side. Serve immediately on buns topped with lettuce, tomato, and sprinkled with Parmesan.
[Chiles & Chili] [Smokin' & Grillin'] [Whistle Stop Cafe] [International Connection] [Cucina Italia] [Pizza Parlor] [Burger Bonanza] [One-Night Rodeo] [Wedding Menus] [3 Pines Specialties] [The Bread Box] [Recipe Archives] [Go Food Shopping] [Kitchen Help Line] [Food Tips & Hints] [Dandy Handies] [Searches & Links] [Back To Basics] [Food 'Toons & Giggles] [My King Athur Odyssey] [For Hot Shoppes Fans] [Join My Round Table] [My Awards] [About "Shaboom"] [My Home Page] [E-Mail Me]
|
