Barbecue Sauce Hamburger

credit Hamburger Recipes.com

Barbecue Sauce Hamburger. The sauce is very easy to make and it tastes good.
Serves 4
 
For The Patties:

1lb/500g ground beef
(how to grind your own meat)
1 half onion grated or finely chopped
4 pinches ground coriander
4 pinches paprika powder
a little pepper, fresh ground black is better
a little salt
1 hand fresh bread crumbs
1 egg lightly beaten
1 quarter beef bouillon/stock cube dissolved in 2 to 3 tablespoons water

For the Sauce:
 
1/2 a cup ketchup
1 tablespoon Worcestershire sauce
2 tablespoons apple cider vinegar
1 tablespoon dijon or other mustard
1 tablespoon sugar
a few drops of Tabasco or other hot sauce(optional)
 
For the Rolls:
 
4 rolls
sliced tomato
thinly sliced onion
lettuce
mayonnaise



To Make
 
Firstly combine all the sauce ingredients, mix well and set aside.
Mix all the patty ingredients thoroughly, leaving the salt for after the patties are cooked if you
prefer.
 
Make sure the mixture is cool. Divide mixture into 4 equal balls and mold into patties.

Cook on medium heat under the grill, on the barbecue or in a pan until the patty is cooked to your preferred degree of doneness or the internal temp reaches 160F/70C.

Baste the patties with a little of the sauce about a minute or two before they are done.

Split the rolls and toast the cut surfaces lightly (under grill, on barbecue or in pan) just before
the patties are done. Spread mayonnaise on the bottom half, add a thin slice of onion, some
lettuce, sliced tomato and the patty. Top the patty with a little of the sauce and the other half
of the roll.

Canadian Living's Ultimate Burger

By: Irene Fong and The Canadian Living Test Kitchen

• 1 cup fresh bread crumbs
• 2/3 cups sodium-reduced beef broth
• 450 g medium ground beef
• 450 ground sirloin
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 6 buns (hamburger, pretzel or pain au lait), split and toasted 

To Make:

In bowl, mix bread crumbs with broth; let stand for 5 minutes. In large baking dish, add beef and sirloin; sprinkle with bread crumb mixture, salt and pepper. Mix gently just until combined and no streaks of bread crumb mixture are visible (do not overmix).

Shape into six 5- x 1/2-inch (12 x 1 cm) patties. (Make-ahead: Layer between
parchment paper in airtight container; refrigerate for up to 24 hours.)

Place on greased grill over medium-high heat; close lid and grill, turning once, until instant-read thermometer inserted sideways into patties reads 160°F (71°C), about 8 minutes. (Alternatively, cook patties in grill pan or skillet with up to 2 tsp olive oil over medium-high heat, turning once.) Serve in buns.

Change it up: The Ultimate Pub-Style Burger
Shape beef mixture into six 3 1/2- x 1-inch (9 x 2.5 cm) patties. Place on greased grill over medium-high heat; close lid and grill for 7 minutes. Turn patties and reduce heat to medium; close lid and grill until instant-read thermometer inserted sideways into patties reads 160°F (71°C), about 7 minutes. (Use smaller buns for these thicker patties.)

Tip from The Test Kitchen: Stirring the beef mixture together in a baking dish rather than a bowl allows you to evenly season the meat without handling it too much. For the most tender burgers, it's best not to overmix.

Mexican Burgers

Ingredients

• 1 package Knorr® Onion Dry Soup Mix
• 1 1/2 lbs. ground beef
• 1/4 cup water
• 2 Tbsp. chili powder
• 1 tsp. ground cumin
• 1 1/2 Tbsp. dried oregano leaves
• 6 slices Monterey Jack cheese or Cheddar cheese
• 1/2 cup prepared salsa
• 1/4 cup Hellmann's® Real Mayonnaise
• 4 onion rolls, hamburger rolls or pita bread (13 cm.)

Directions

1. Combine Knorr® Onion Dry Soup Mix, ground beef, water, chili powder, cumin and oregano in large bowl; shape into 6 patties. Place one piece of cheese on each patty. Fold edges of patty over cheese, pressing firmly in centre to seal completely. Chill 30 minutes or overnight.
2. Combine salsa with Hellmann's® Real Mayonnaise in small bowl; chill until ready to serve.
3. Grill patties, turning once, 12 minutes or until desired doneness.
4. Serve burgers on rolls. Top with salsa mayonnaise and, if desired, lettuce and cilantro.

credit http://www.hellmanns.ca