SEARED CHICKEN BURGERS WITH ORANGE BRUSCHETTA

SEARED CHICKEN BURGERS WITH ORANGE BRUSCHETTA

   Recipe by Sapudo

INGREDIENTS

FOR THE ORANGE BRUSCHETTA

3 medium-sized tomatoes, cored, seeded, and diced

3 oranges, peeled, seeded, and diced

60 mL (1/4 cup) minced red onion

30 mL (2 tbsp) extra-virgin olive oil

30 mL (2 tbsp) minced fresh basil leaves

5 mL (1 tsp) white wine vinegar

1 minced garlic clove

2 mL (1/2 tsp) chili pepper flakes

2 mL (1/2 tsp) sea salt

Freshly ground black pepper

FOR THE BURGERS

4 chicken breast cutlets (about 150 g each)

Sea salt and freshly ground black pepper

15 mL (1 tbsp) extra-virgin olive oil 

4 ciabatta or hamburger buns

Mayo (optional)

4 slices Saputo sliced Provolone cheese

2 handfuls baby spinach

DIRECTIONS

In a large bowl, combine all the bruschetta ingredients. Set aside.

Season the chicken with salt and pepper. In a large skillet over medium-high heat, heat the olive oil. Add the chicken and sear 2 to 3 minutes on each side, or until cooked through.

Toast or heat the buns, then garnish each one with mayo (if desired), sliced Provolone cheese, baby spinach, seared chicken, and orange bruschetta.  

GROUND TURKEY AND CHEDDAR MINI-CHEESEBURGERS

Recipe by Saluto

INGREDIENTS

BURGERS:

400 g ground turkey

1 egg

125 mL (1/2 cup) breadcrumbs

10 mL (2 tsp.) ground sage

5 mL (1 tsp.) ground ginger

1 shallot, minced

7.5 mL (1 ½ tsp.) salt

2.5 mL (1/2 tsp.) black pepper

GARNISHES:

8 mini burger buns

16 basil leaves

8 mini pickles

125 mL (½ cup) roasted peppers, diced

125 mL (½ cup) mayonnaise

4 slices of Saputo Cheddar cheese, each cut into 4 squares

15 mL (1 tbsp.) oil

To Make

DIRECTIONS

In a bowl, combine all the ingredients for the burgers and mix together very well. Form 8 small patties and set aside on a plate.

Mix together the mayonnaise and the roasted peppers and season with salt.

Cook the burgers in a cast iron frying pan with the oil until the internal temperature reaches 70ºC/165ºF, approximately 4 minutes per side on medium heat.

Remove from heat, top each patty with 2 squares of cheese and cover the pan.

Divide the mayonnaise between the bottom halves of the 8 buns and then top each with 2 leaves of basil and followed by the patty. Add the top of the bun and a pickle on a pick to hold it together.

The Juciest Burger

Recipe by: Jane

“No more dry, lackluster burgers. These are juicy, and spices can be easily added or changed to suit anyone's taste. Baste frequently with your favorite barbeque sauce. If you find the meat mixture too mushy, just add more bread crumbs until it forms patties that hold their shape."

2 pounds ground beef

1 egg, beaten

3/4 cup dry bread crumbs

3 tablespoons evaporated milk

2 tablespoons Worcestershire sauce

1/8 teaspoon cayenne pepper

2 cloves garlic, minced

To Make

Preheat grill for high heat.

In a large bowl, mix the ground beef, egg, bread crumbs, evaporated milk, Worcestershire sauce, cayenne pepper, and garlic using your hands. Form the mixture into 8 hamburger patties. 

Lightly oil the grill grate. Grill patties 5 minutes per side, or until well done. 

The Original Beauty Burger

Recipe courtesy of

Baby's Badass Burgers

Ingredients

Kosher salt

1 tablespoon Old Bay Seasoning

1 tablespoon paprika

1 tablespoon chili powder

1 tablespoon garlic salt

For the special sauce:

1 cup mayonnaise

1 cup ketchup

1/2 teaspoon yellow mustard

1 canned chipotle chile in adobo sauce,

finely chopped

For the toppings:

2 tablespoons extra-virgin olive oil

8 ounces white button mushrooms (about 15), thinly sliced

1 small onion, thinly sliced

Kosher salt and freshly ground pepper

For the burgers:

Vegetable oil, for the grill

2 pounds ground beef chuck

4 slices Swiss cheese

4 sweet Hawaiian hamburger buns, split

Directions

Make the spice blend: Combine 2 tablespoons kosher salt, the Old Bay, paprika, chili powder and garlic salt in a small bowl; set aside.

Make the special sauce: Whisk the mayonnaise, ketchup, mustard, chipotle and 1 1/2 teaspoons of the prepared spice blend in a medium bowl until smooth; refrigerate until ready to use.

Make the toppings: Heat the olive oil in a large skillet over medium-high heat. Add the mushrooms and cook, undisturbed, until browned on the bottom, about 2 minutes. Add the onion and season with salt and pepper. Reduce the heat to medium low and cook, stirring occasionally, until the vegetables are tender, 10 to 12 minutes. Remove from the heat and cover to keep warm.

Grill the burgers: Preheat a grill to medium and brush the grates with vegetable oil. Form the beef into four 1-inch-thick patties and season generously with the spice blend. Grill until the bottoms are sizzling and browned, 5 to 6 minutes. Flip and cook 5 more minutes for medium. Top the burgers with the mushrooms and onions, then top each with a slice of cheese; let melt, about 1 more minute. Meanwhile, lightly toast the buns on the grill.

Spread the special sauce on the buns. Sandwich with the burgers.

Photograph by Steve Giralt

Courtesy of Food Network Magazine

Fatburger

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Recipe courtesy of

Fatburger

Vegetable oil, for the grill

1 pound ground beef chuck

Kosher salt and freshly ground pepper

4 slices American cheese

4 hamburger buns, split

Diced onions, relish, mustard, ketchup, sliced pickles, sliced tomatoes and shredded lettuce, for topping

Directions

Preheat a grill to medium and brush the grates with vegetable oil. Season the beef with salt and pepper and form into four 1/2-inch-thick patties; make a small indentation in the top of each patty using your finger or a small spoon.

Grill the burgers about 6 minutes per side for medium well. Top each with a slice of cheese and let melt, about 2 more minutes. Meanwhile, lightly toast the buns on the grill.

Serve the burgers cheese-side down on the buns; top with onions, relish, mustard, ketchup, pickles, tomatoes and lettuce.

Photograph by Steve Giralt

Courtesy of Food Network Magazine

From: Food Network Magazine

Truffle Burger

Ingredients

For the glaze: 

1 1/2 cups tawny port

2 tablespoons white truffle oil, plus more to taste

1/8 teaspoon truffle salt

Pinch of sugar

For the aioli:

1/2 cup high-quality mayonnaise

1 tablespoon white truffle oil, plus more to taste

1 small clove garlic, minced

2 tablespoons fresh lemon juice

For the burgers:

Vegetable oil, for brushing

1 1/2 pounds coarsely ground beef (ask your butcher for a blend of top round and brisket, if possible)

4 slices Il Boschetto al Tartufo or other truffle cheese

4 brioche or Portuguese buns, split

Unsalted butter, melted, for brushing

Directions

Make the glaze: Bring the port to a simmer in a small saucepan over medium-high heat. Cook until slightly reduced and syrupy, about 10 minutes. Remove from the heat and whisk in the truffle oil, truffle salt and sugar; add more truffle oil to taste. Let cool slightly.

Make the aioli: Whisk the mayonnaise, truffle oil, garlic and lemon juice in a small bowl; add more truffle oil to taste. Set aside.

Cook the burgers: Preheat a cast-iron or other heavy-bottomed skillet over high heat. Lightly brush the skillet with vegetable oil. Form the beef into four 3/4-inch-thick patties, 4 inches each. Cook until the bottoms are seared, 4 to 5 minutes. Flip and cook about 4 more minutes for medium. Top each burger with a slice of cheese and let melt, about 1 more minute; remove to a plate. Brush the cut sides of the buns with melted butter and toast in the skillet, 30 seconds to 1 minute.

Spread the aioli on the bottom buns; top with the burgers. Whisk the glaze and drizzle over the burgers; cover with the top buns.

Photograph by Steve Giralt

Courtesy of Food Network Magazine

Lamb and Lobster Burger

16

A surf n' turf meal served with homemade Guacamole and Roasted Corn Sundried Tomato Salsa.

Equipment needed: Tin foil, food processor, BBQ

Courtesy of Dwayne Ennest of Big Fish

Roasted Onions & Jalapeno

• 2 large white onions
• 3 clove garlic, peeled
• 6 jalapeno peppers

Roasted Corn Sundried Tomato Salsa

• 4 corn on the cob
• 1 cup sundried tomatoes
• 1 large red onion, diced finely
• 2 Tbsp lime juice
• 2 Tbsp cilantro, chopped
• 1 English cucumber, diced
• 3 roasted jalapenos, diced
• 1 Tbsp coarse sea salt

Guacamole

• 6 ripe avocados
• 1 large red onion, finely diced
• ¾ cup lime juice
• 2 Tbsp cilantro, chopped
• 1 Tbsp ground cumin
• 3 roasted jalapenos
• 1 Tbsp coarse sea salt

Lobster

• 1 lobster (approx. 1.5 lbs)

Lamb Patties

• 2 large roasted white onions
• 3 clove roasted garlic
• 5 lb(s) ground lamb
• ¼ cup chopped parsley
• ¼ cup HP sauce
• 2 Tbsp Worcestershire sauce
• 1 Tbsp Tabasco sauce
• 2 eggs
• 1 tsp ground chilli powder
• 1 cup Panko bread crumbs
• 2 Tbsp coarse sea salt

Lamb and Lobster Burger

• salt and pepper, to taste
• 10 slices (1-oz each) cambozola cheese
• 10 ciabatta buns (or substitute with 10 hamburger buns)

To Make

Roasted Onions & Jalapeno

1. Preheat oven to 400 degrees Fahrenheit.

2. Wrap onions, garlic, and jalapeno peppers in foil.

3. Place in oven and roast for 30 minutes.

Roasted Corn Sundried Tomato Salsa

1. Preheat grill to medium-high heat.

2. Heat large pot of water and bring to boil. Blanch corn in boiling water for 2 minutes. Remove corn from water and grill on hot BBQ for 5 minutes or until kernels turn a golden yellow. Shave kernels off cob. Caution, corn will be hot. Set aside.

3. Soak sundried tomatoes in warm water until soft. Drain tomatoes and dice.

4. Add corn kernels, diced red onion, lime juice, cucumber, cilantro, roasted jalapeno, and sea salt to sundried tomatoes.

5. Let stand 30 minutes.

Guacamole

1. Peel and dice avocados.

2. Combine all ingredients and let stand for 30 minutes.

Lobster

1. Bring pot of water to a boil.

2. Place lobster in pot. Allow for 6 minutes of cook time per pound of meat.

3. Note: Lobster will turn bright red once cooked through.

4. Declaw meat and set aside.

Lamb Patties

1. Puree roasted onion and garlic.

2. Combine all ingredients in food processor.

3. With hands form mixture into even 7-ounce balls. Press down gently to form 10 even patties.

Lamb and Lobster Burger

1. Preheat grill to medium high.

2. Season lamb patties with salt and pepper to taste. Grill for 10 minutes on each side or to desired doneness.

3. Remove patties from grill and top with 2-ounces of lobster meat and 1 slice cambozola cheese each. Place patties in oven for 2-3 minutes until cheese has melted.

4. Grill ciabatta buns for 30 seconds on each side until golden.

5. Remove from oven and place each patty on open ciabatta bun. Top with 1 tablespoon salsa and guacamole each. Close bun and serve.

Jalapeño ’n’ Cheese Cornbread Waffle Burgers

13

Reinvent the classic hamburger with these sausage and bacon patties topped with BBQ mayo and a fried egg, all loaded onto a spicy cornbread waffle bun.

Breakfast Sausage Burger

• 1 Tbsp sea salt or Kosher salt
• 1 Tbsp ground dried sage
• 1 tsp crushed red pepper flakes
• ½ tsp ground coriander
• ¼ tsp ground ginger
• ¼ tsp ground dried thyme
• ¼ tsp cayenne pepper
• 2 pounds ground pork
• 1 pound bacon, cut in thick slices
• 6 - 8 very thick slices aged Cheddar cheese
• 6 - 8 eggs
• ¼ cup mayonnaise
• 2 - 4 Tbsp BBQ Sauce or your favourite prepared mustard

Jalapeño ’n’ Cheese Cornbread Waffles

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1 Tbsp baking powder
• 2 tsp sea salt or kosher salt
• 1 jalapeno pepper, seeded and finely chopped
• ½ - 1 cup aged Cheddar cheese, grated
• 4 large eggs
• ½ cup vegetable oil
• 1 ½ cups buttermilk

To Make

Breakfast Sausage Burgers

1. Breakfast sausage burgers: Line a baking sheet with waxed paper or parchment paper.

2. In a large bowl, stir together the salt, sage, red pepper flakes, coriander, ginger, thyme and cayenne pepper until well combined. Using your hands, mix the ground pork into the spices until the spices are evenly distributed throughout the meat. Divide the meat mixture into 6 to 8 equal balls, and then form each one into a burger patty.

3. Arrange the patties on the baking sheet, and freeze them for 30 minutes so the flavours can meld while you clean up and then prepare the waffles, the bacon and your grill.

Jalapeño ’n’ Cheese Cornbread Waffles

1. Jalapeño ’n’ cheese cornbread waffles: In a medium bowl, combine the cornmeal, flour, baking powder, salt, jalapeño peppers and cheese until well mixed.

2. In a separate bowl, beat the eggs. Whisk in the vegetable oil and buttermilk until thoroughly blended. Pour the wet ingredients into the cornmeal mixture, and whisk until well blended.

3. Grease and preheat the waffle iron. Add 1 to 2 cups of the batter, close the lid and cook the waffle(s) until it is brown, crisp and cooked. Transfer the cooked waffle(s) to a plate, and keep warm either in your oven or on the cool side of your grill. Repeat with the remaining waffle batter. (You should have 12 to 16 waffles.)

4. Finish burgers: Prepare your grill for direct grilling, medium heat. Line a plate with paper towels.

5. Place the bacon on the grill and cook until the fat starts to render and crisp. Transfer to the paper towels to drain, and set aside.

6. Place the burgers on the grill and cook until colour has been established, 8 to 10 minutes. Flip the burgers, and arrange 2 to 3 strips of bacon and a thick slice of cheese on each patty. Close the lid of your grill and continue to cook the burgers until the internal temperature of the meat reaches 160°F. Remove from the grill and keep warm while you finish the rest of the dish.

7. Preheat a skillet on your grill side-burner or on the stove. Once it is hot, add the eggs and fry, sunny side up, until the whites are set but the yolks are still runny. Remove from the heat.

8. To assemble: In a small bowl, mix the mayonnaise and Slow Smoke Gold together. Smear some of the mixture on a waffle, and add a burger patty and a fried egg. Top with another waffle. Serve immediately—with a stack of napkins!

Family-Sized Bacon Cheese Burger

11
Courtesy of Amanda Riva of The Hot Plate.

prep time20 min
total time 55 min
serves 6

Have some fun on the barbecue this summer with this impressive burger that is literally big enough to feed a crowd!

Big Bun

• 14 oz pizza dough

Horseradish Mayonnaise

• 3 Tbsp mayonnaise
• 3 Tbsp sour cream
• 4 tsp prepared horseradish
• 1 Tbsp fresh chives, chopped
• ¼ tsp each salt and freshly ground pepper

Family-Sized Burger

• 1 lb(s) lean ground beef
• ½ lb(s) medium ground beef
• ½ cup dry breadcrumbs
• ⅓ cup onion, grated
• 2 eggs
• 2 cloves garlic, minced
• 1 Tbsp steak spice
• 1 Tbsp Worcestershire sauce
• 2 tsp Dijon mustard
• 2 tsp tomato paste
• 1 tsp smoked paprika

Toppings

• 5 slices Cheddar cheese
• 5 leaves lettuce
• 1 beefsteak tomato, sliced
• 6 slices thick-cut bacon, cooked
• ½ red onion, sliced
• pickles
• waffle fries

To Make

Big Bun

1. Preheat the oven to 425°F.

2. On a lightly floured surface, roll and shape pizza dough into 9-inch round.

3. Place on a parchment-lined pan. Let stand, in a warm place, for 15 minutes or until room temperature.

4. Bake for 18 to 20 minutes or until golden brown and cooked through. Cool completely.

Horseradish Mayonnaise

1. Meanwhile, stir mayonnaise with sour cream, horseradish, chives, salt and pepper. Cover and refrigerate for up to 5 days.

Family-Sized Burger

1. Gently combine lean ground beef with medium ground beef, breadcrumbs, onion, eggs, garlic, steak spice, Worcestershire, mustard, tomato paste and paprika. Shape into a large patty, about 9-inch in diameter and about 1 1/4-inches thick. Transfer to greased rimless plate or baking tray.

2. Preheat the grill to medium-high heat; grease the grate well. Slide patty onto grill. Grill for 8 to 10 minutes or until well marked. Slide the patty onto a clean plate and cover with a second clean plate. Invert the patty and slide, raw side down, back onto the grill.

3. Reduce the temperature to medium heat. Cook for 15 minutes or until an instant-read thermometer registers 165°F when inserted into the centre of the patty. Top with cheese; cook for 1 to 2 minutes or until melted.

4. Slice the Big Bun in half, horizontally. Spread Horseradish Mayonnaise on both bread halves. Fill with lettuce, tomato, burger, bacon and onion. Cut into 6 wedges. Serve with pickles and waffle fries.

Spicy Cheeseburger Chip Butties

Gordon Hamilton

*NOTE - Chips = French Fries

The chip butty was once a major culinary institution in the UK, and even if to some slightly lesser extent, probably remains so to this day. These sandwiches are typically made of middle-finger-sized potato pieces, which are traditionally deep-fried in beef fat, served between two heavily buttered slices of white bread or buns. 

• ½ pound minced (ground) beef
• 2 red birds eye chillies
• 1 large clove of garlic
• Cracked black pepper
• Salt
• Vegetable oil for frying
• 6 slices cheddar cheese (or as required)
• ¼ small red onion
• Generous handful mixed green salad leaves
• 2 bread rolls
• Butter
• Chips
• Tomato ketchup

To Make

Put the minced beef in to a large mixing bowl along with the finely chopped chillies (seeding is optional), the peeled and grated garlic clove and some cracked black pepper and salt. Use your hands to very thoroughly mix and combine.

Divide the combination in two and roll each portion in to a ball before flattening in to patties around three-quarters of an inch thick.

Pour a little vegetable oil in to a non-stick frying pan and fry the burgers over a low to medium heat for eight to ten minutes each side.

A couple of minutes before the burgers are due to be ready, put your kitchen grill (broiler) on to preheat to its highest setting. Put the salad leaves in to a colander, wash under running cold water and shake dry.

When the burgers are ready, top with the cheese slices before placing the pan under the heat of the grill for a minute or so until the cheese is melted and bubbling.

Lift the burgers to a plate with a spatula and let them rest for a minute or two while you fry the sliced onion in the vacated pan.

Cut the bread rolls in half and lightly toast before arranging half the salad leaves on the base of each one.

Lift a burger on to each salad bed and lightly butter the top halves of the rolls.

Top each burger with some chips followed by fried onions, some tomato ketchup and some cracked black pepper before laying the roll tops in place.

Venison Burger

09

These venison burgers are topped with caramelized onions, sauteed mushrooms, crumbled blue cheese and other classic toppings of your choice.

Grainy Dijon Aioli

• 1 whole egg
• 1 Tbsp lemon juice
• 1 Tbsp white vinegar
• ¼ cup Dijon mustard
• 1 tsp salt
• ½ tsp black pepper
• 4 ¼ cups canola oil

Sauteed Mushrooms

• 1 ½ Tbsp butter
• 8 medium white mushrooms, sliced

Caramelized Onions

• 1 Tbsp canola oil
• 1 white or yellow onion, sliced into matchsticks

Burgers

• 2 lb(s) ground venison
• 2 Tbsp Worcestershire sauce
• 2 ½ oz blue cheese
• 5 regular burger buns
• Parsley
• Arugula
• Bacon
• Lettuce
• Sliced tomato
• Salt and pepper

To Make

Caramelized Onions

1. While the mushrooms cool, heat 1 tablespoon of oil in a large pan over low heat.

2. Add onions; stir and cook for about 25 minutes, until onions are soft and browned.

Burgers

1. Preheat grill.

2. To make the patties, mix together ground venison, 2 tablespoons of the reserved Grainy Dijon Aioli, Worcestershire, a pinch of parsley, and a pinch each of salt and pepper.

3. Divide meat mixture into ten portions and roll each portion into a ball.

4. Flatten each ball into a 1-inch thick patty.

5. Divide the sautéed mushrooms between five of the burger patties. Crumble ½ ounce of blue cheese over the mushrooms.

6. Place the five remaining burger patties on top first burgers; pinch burgers together around the edges to seal.

7. Carefully press each double-stacked burger into a firm ball.

8. Flatten balls back down into 1-inch thick patties.

9. Grill burgers for about 4 minutes per side, until juices run clear.

10. To assemble the burgers, spread Grainy Dijon Aioli over the bottom half of the buns.

11. Top each bottom bun with arugula and a burger. Dress with lettuce, tomato, bacon, and reserved Caramelized Onions.

08

Never choose between your favourite comfort foods again! Ground beef patties topped with homemade marinara sauce, pepperoni and mozzarella cheese and served on a soft bun.

Marinara Sauce

• ⅓ cup olive oil
• 3 - 4 cloves garlic, finely chopped
• 1 medium Spanish onion, finely chopped
• 1 (28-oz) can crushed tomatoes
• 1 tsp sugar
• 1 heaping Tbsp dried oregano
• Cinnamon
• Extra-virgin olive oil

Assembly

• 4 lb(s) medium ground beef
• 24 slices pepperoni
• 4 hamburger buns
• Mozzarella cheese, grated or sliced
• Salt and pepper

To Make

Marinara Sauce

1. Heat olive oil in a large pot over low heat.

2. Add garlic and onions and stir over low heat for 3 to 5 minutes, or until onions are soft and golden.

3. Stir in crushed tomatoes, sugar, oregano, and a pinch of cinnamon.

4. Cover and simmer over low heat for 60 to 90 minutes, stirring every 10 to 15 minutes, until sauce thickens and turns a deeper shade of red.

Assembly

1. Preheat grill.

2. Divide ground beef into eight 8-ounce patties, seasoning with salt and pepper as desired.

3. Grill patties on the first side for 3 to 4 minutes; flip and continue grilling for an additional 3 to 4 minutes, or until juices run clear.

4. While burgers cook, grill pepperoni slices for 1 to 2 minutes per side, until slices have grill marks.

5. To build the burger, place one burger patty on the bottom of each bun and top with reserved warm marinara sauce, mozzarella cheese, and a second burger patty.

6. Top the second patty with more marinara sauce, mozzarella cheese, and six pepperoni slices.

7. Add the top half of the burger bun and serve.

8. Repeat assembly for remaining burgers.

The 'Auto Strata' Burger

03

Ground pork shoulder patties topped with Gorgonzola cheese, romaine hearts, a sliced Granny Smith apple and spices and sauces, all on a brioche bun.

Courtesy of Jay Souilliere of Motor Burger

• 2 lb(s) ground pork shoulder
• 3 tsp kosher sea salt (2% of pork weight)
• 1 tsp ground black pepper (1% of pork weight)
• 1 Tbsp fresh garlic, minced
• 2 Tbsp dry Italian white wine
• 1 tsp chipotle paste
• 2 Tbsp Gorgonzola cheese
• ½ fennel (anise) bulb, shaved and julienned
• 1 Granny Smith apple, thinly sliced and julienned
• ¼ cup white balsamic vinegar
• 4 Tbsp motor sauce (or mayonnaise to substitute)
• 2 cup Romaine hearts, shredded
• 4 brioche buns

To Make

1. Preheat oven to 350 degrees Fahrenheit.

2. Add salt, pepper, garlic, white wine and mix lightly (don’t overwork meat).

3. Shape patties into 4 equal ½ pound burgers and place on a hot grill or grill pan to ‘char mark’ each side.

4. Place burgers on a baking sheet and spread chipotle paste on top of each burger, bake in oven for 8 – 10 minutes (or until an internal temperature of 165 degrees Fahrenheit is reached).

5. Put ¼ tablespoon of Gorgonzola cheese on each burger and place back in oven for 1-2 minutes.

6. In a bowl, toss julienned fennel and apple with white balsamic vinegar, season with salt and pepper to taste.

7. Cut buns, spread motor sauce or mayo on bottom, top with shredded romaine, place patty, and top with fennel slaw.

Cheddar Cheese Burgers

63

Michael SmithChef at Home

\

You’re just three ingredients (less salt and pepper) away from fast-food burger bliss at home. Change up the cheese with feta, gouda or blue cheese — the beauty of this burger is its customizability. Add a pickle and a side salad, and dinner’s done.

• 2 lb(s) ground beef
• 12 oz cheddar cheese, grated
• 2 Tbsp Worcestershire sauce
• salt and pepper
• 4 large buns
• Your favorite fixings

To Make

1. Preheat your grill to its highest heat.

2. Mix the beef, grated cheese and Worcestershire together. Season with salt and pepper. Form into 4 large patties, pressing each one in the centre to form a shallow depression. This will help keep them from bulging as they cook and the outside edges shrink. Lightly oil your grill and then lay on the burgers and cook for 5 minutes on one side. Flip and continue to grill until they are cooked through, but still juicy.

3. Grill buns until toasty then dress the burgers with your favorite fixin’s!

60

Ree DrummondThe Pioneer Woman

You can use either a skillet or a griddle to whip up these tasty burgers in just 20 minutes.

• 56oz (3 1/2 lbs) ground beef
• Kosher salt and freshly ground black pepper
• 14 slices American cheese
• 14 small soft hamburger buns

Serving suggestions: shredded lettuce, pickles and tomatoes

To Make

1. Divide the beef into 2-oz portions and form into balls; you will have 28.

2. Heat a large skillet or griddle over medium-high heat. Working in batches, place the beef balls on the surface and use a large spatula to smash them as flat as they can possibly go. Sprinkle with salt and pepper. Cook for 2 minutes.

3. Flip and immediately place a slice of cheese on half of the patties. Thirty seconds later, transfer the other patties onto the ones with the cheese. Wait a few seconds, then place on the buns. Keep going until you have 14 burgers.

4. Serve with lettuce, pickles and tomatoes on the side.

PYT's Spaghetti Burger

I know what you are thinking 

Beef Burger with Spaghetti Bun

Spaghetti Bun:
1 pound Thin Spaghetti
2 Eggs
1 tablespoon dried Oregano
1 tablespoons dried Basil
4 Garlic cloves (finely minced)
Salt and Pepper.

Patties:
1 1/4 pounds Ground Beef
1 Egg
1 teaspoon ground Oregano
1 teaspoon dried Basil
2 Garlic cloves (finely minced)
1 tablespoon shredded Parmesan Cheese (plus more for finishing)
4 ounces shredded Mozzarella
Salt and Pepper
3 cups Marinara (heated for serving)

To Make

Spaghetti Bun: Place spaghetti in a large pot and bring to a boil. Cook until just past al dente so that the sticky consistency will help the spaghetti form tighter buns. Drain and allow the pasta to cool, making sure the pasta is completely drained (excess water can affect the formation of the bun).

Once pasta is cooled and dry, combine it with the eggs, oregano, basil, garlic, salt and pepper in a bowl. Portion the pasta mixture into 8 equal parts (about 2 ounces each).

Form the pasta into patties (PYT Owner Tommy Up recommends using something circular to help form the patties-- he can't reveal the spaghetti bun secret but just using your hands won't be enough!). Once patties have been formed, refrigerate for an hour or until firm. Then lay the firm spaghetti buns on a well greased pan and bake at 350F for about 20 minutes, or until golden brown on the outer edge but with a firm bite in the center.

Patties: Whip together the egg, salt, pepper, herbs, garlic and parmesan cheese then combine with the ground beef. Separate the ground beef mixture into 8 equal portions (about 2.5 ounces each).

Press each portions out evenly into a patty shape, making sure there are no tears in the meat. Lay out all the pressed patties on a sheet tray and place 1 ounce of shredded mozzarella in the center of half of them.

Using the remaining patties, cover each cheese topped patty so the cheese remains in the center. Pinch together the edges of the patties to seal in the cheese. Cook the stuffed meatball patties to desired doneness (Tommy Up recommends medium well to ensure that the cheese has melted).

Place each patty on a spaghetti bun and top with Marinara sauce and a sprinkle of Parmesan cheese. Finish off with a second spaghetti bun and ENJOY!

My Best Burger

Recipe courtesy of Katie Lee

Show: The Kitchen

Episode: Up Your Grill Game

Butter, at room temperature, for the buns and griddle

8 sesame burger buns 

1 pound ground brisket 

1 pound ground chuck 

2 teaspoons kosher salt, plus more for sprinkling

1 teaspoon garlic powder 

1 teaspoon freshly ground black pepper 

8 slices Cheddar

8 slices yellow American cheese 

1 sweet onion, thinly sliced 

1 tomato, thinly sliced 

Hamburger pickles, for topping

1/2 head iceberg lettuce, finely shredded 

Mayonnaise, for spreading

To Make:

Generously butter the flat sides of the burger buns. Set aside.

In a large bowl, use your hands to combine the brisket, chuck, salt, garlic powder and pepper. Divide the mixture into 8 even portions and form into patties.

Heat a cast-iron griddle or skillet over high heat and brush with butter. Put the burgers on the hot griddle and season with a sprinkle of salt. Cook until browned, about 2 minutes, then flip and top each with a slice of Cheddar and a slice of American (form a "star" with the cheese slices so the cheese completely envelopes the burger patty). Cook, using a large metal bowl to dome the burgers and allow the cheese to melt, 1 to 2 minutes. Transfer the burgers to a baking sheet and dome with the bowl to keep hot. Place the buns on the griddle butter-side down to quickly toast.

Place the patties on the bottom buns and top with onions, tomatoes, pickles and a pile of lettuce. Spread a generous dollop of mayo on the top buns and place the buns on the burgers. Eat and enjoy!