The Office Burger

Ingredients

For the onion-bacon compote: 

6 slices bacon, chopped

2 tablespoons unsalted butter

3 onions, thinly sliced

3 cloves garlic, minced

2 tablespoons balsamic vinegar

Kosher salt and freshly ground pepper

For the burgers:

Vegetable oil, for the grill

2 pounds ground beef chuck

Kosher salt and freshly ground pepper

4 mini baguettes or other rolls, split

4 ounces gruyere cheese, shredded

4 ounces Maytag blue cheese, crumbled

2 cups baby arugula

Directions

Make the compote: Cook the bacon in a large skillet over medium heat, stirring occasionally, until crisp, about 4 minutes. Transfer to a paper towel-lined plate using a slotted spoon; discard all but 1 tablespoon of the drippings from the skillet.

Reduce the heat to low and add the butter to the skillet; swirl to melt. Add the onions; cover and cook, stirring occasionally, until golden, about 15 minutes. Uncover and add the garlic. Cook, stirring occasionally, until the onions are lightly caramelized, about 5 minutes. Add the vinegar and cook, stirring, until the onions are glazed, about 1 more minute. Stir in the reserved bacon and season with salt and pepper; set aside.

Grill the burgers: Preheat a grill to medium high and brush the grates with vegetable oil. Form the beef into four 1-inch-thick oblong patties and season with salt and pepper. Grill 4 to 5 minutes per side for medium. Meanwhile, toast the baguettes.

Serve the burgers on the baguettes; top with the gruyere, blue cheese, onion-bacon compote and arugula.

Photograph by Steve Giralt

Courtesy of Food Network Magazine

Feta Burgers With Grilled Red Onions

By Oolala

From Bon Appetit, July, 2007. These newfangled burgers are stuffed with feta cheese. Pressing the center of the raw hamburger to form a slight indentation prevents the burger from puffing up in the center when cooking. Here for safe keeping and sharing.

• 3 lbs lean ground beef
• 1 cup feta cheese, packed, crumbled
• 2 teaspoons dried oregano
• 1 ¹⁄₂ teaspoons salt
• 1 ¹⁄₂ teaspoons ground black pepper
• 8 large garlic cloves, peeled
• ¹⁄₂ cup extra virgin olive oil
• 1 teaspoon extra virgin olive oil
• nonstick vegetable oil cooking spray
• 2 medium red onions, peeled, each cut crosswise into 4 slices
• 8 hamburger buns
• 2 large tomatoes, each cut crosswise into 4 slices

 To Make:

1. Break up beef in large bowl.
2. Sprinkle feta, oregano, salt, and pepper over (meat); toss.
3. Divide into 8 portions; form each into 4 1/2-inch burgers, pressing in center to form slight indentation. *DO AHEAD Can be made 1 day ahead. Cover; chill.
4. Puree garlic in processor; With machine running, gradually add 1/2 cup oil; process 30 seconds. *DO AHEAD Can be made 1 day ahead. Cover; chill.
5. Spray grill rack with nonstick spray.
6. Prepare barbecue (medium-high heat).
7. Brush onion with 1 tablespoon oil; sprinkle with salt and pepper.
8. Place burgers and onions on grill. Cover; cook 5 minutes.
9. Turn onions and burgers; cook until onions are charred in spots and burgers are medium-well, about 4 minutes longer.
10. Transfer to plate. Brush cut sides of buns with garlic oil and place buns, cut side down, on grill; toast about 1 minute.
11. Turn buns; cook until heated, about 1 minute.
12. Place burgers on bun bottoms and top each with onion, tomato, and bun top.

 

Lipton® Onion Burgers

By lauralie41

From Favorite Name Brand Recipes website. Could also use Beefy Onion, Onion Mushroom, Savory Herb with Garlic or Ranch Soup Mix.

• 1 ¹⁄₈ ounces Lipton Recipe Secrets onion soup mix, 1 envelope
• 2 lbs ground beef
• ¹⁄₂ cup water

To Make:

1. In a large mixing bowl add the ground beef, soup mix, and water. With clean hands mix until well combined.
2. Shape into eight patties and grill or broil until done.
3. Serve with your favorite toppings.

 

Canadian Burger With Beer-Braised Onions and Cheddar

By ~Leslie~

A Classic Canadian Burger, with a slight twist. Serve with your favourite accompaniments, on grilled buns or bread. Recipe by Ruth Gangbar from Food and Drink.

• 1 tablespoon butter
• 1 large onion, thinly sliced
• 1 tablespoon sugar
• ³⁄₄ cup beer
• 1 ¹⁄₂ lbs fresh ground beef or 1 ¹⁄₂ lbs ground round
• 2 garlic cloves, minced
• ¹⁄₄ cup finely diced red pepper
• ¹⁄₄ cup beer
• 2 tablespoons Dijon mustard
• salt & freshly ground black pepper
• 2 cups grated cheddar cheese

To Make:

For the Beer-Braised Onions:.

1. Melt the butter in a large heavy skillet.
2. Add the onions and cook while stirring frequently over medium heat for 5 to 6 minutes, or until tender.
3. Add 3/4 cup beer and the sugar, and cook until beer is absorbed and the onions become lightly browned, about 15 minutes.

For the burgers:.

1. Pre-heat the barbeque on high.
2. In a large bowl, gently but thoroughly combine the beef, garlic, red pepper, 1/4 cup beer, dijon, salt and pepper.
3. Form into 4 patties 1" thick, and place on the grill, turning heat down to medium.
4. Grill them for 4-6 minutes per side, or until nearly the desired doneness.
5. Top each burger with 1/2 cup grated cheese, and heat till slightly melted.
6. Serve on toasted buns and top each with the beer-braised onions.

Uncle Bill's Hamburger Patties

 

 By William (Uncle Bill) Anatooskin

I cooked these patties for a Fund Raiser and served over 260 persons, both young and mature. They were a tremendously big hit with all.

Serves 6

• 2 lbs lean ground beef
• 2 large eggs, beaten
• ¹⁄₂ cup finely chopped onion
• ¹⁄₂ cup crushed soda crackers or ¹⁄₂ cup fine dry breadcrumb
• ³⁄₄ teaspoon granulated garlic powder
• ¹⁄₂ teaspoon salt
• ¹⁄₂ teaspoon black pepper
• 4 tablespoons hickory barbecue sauce
• 6 tablespoons olive oil (for frying)

To Make:

1. In a large mixing bowl, mix together ground round, beaten eggs, onions, soda crackers, garlic powder, salt, pepper and barbecue sauce. Mix until well incorporated.
2. Weigh out hamburger patties to 6 - 7 ounce each.
3. Press together and flatten to about 3 1/2" in diameter or use a mold.
4. The patties should be about 3/4" thick.
5. Using a round wooden spoon handle (about 1/4" round), make a hole in the center of the hamburger pattie.
6. In a frying pan over medium-high heat, heat olive oil.
7. Place 3 patties into the hot oil and fry for about 2 to 3 minutes, the hole will begin to close.
8. Turn patty over and continue to fry for about 2 to 3 minutes.
9. The hole that was made in the pattie will fill in when the hamburger is cooked through properly.
10. Check for doneness to make sure there is no pink showing.
11. NOTE: If the burger mixture does not hold together when squeezed, add some milk and mix to blend.
12. Serve in a nice large bun that is warmed and buttered with a spread of mayonnaise, Dijon mustard, a slice of sweet onion, a slice of a large tomato, and a leaf of lettuce.
13. A slice of Swiss cheese layered on the burger patty is great.
14. A pickle of your choice adds an additional touch.
15. Fry some mushrooms and spread some over the top of the bun.
16. Fried caramalized onions are a good added touch.
17. This makes a fantastic hamburger.

Cowboy Burgers

This recipe is from Kraft.

• 2 tablespoons olive oil
• 3 onions, thinly sliced, separated into rings
• 8 hamburger patties (1/4 lb. each)
• 3 tablespoons A.1. Original Sauce
• 2 tomatoes, sliced
• 8 hamburger buns, partially split
• 8 slices cheddar cheese

 To Make:


Preheat grill to medium heat.

Meanwhile, heat oil in large nonstick skillet on medium-high heat.

Add onions; cook 5 minutes, stirring frequently.

Cover with lid. Simmer 20 minute or until onions are golden brown, stirring frequently.

Meanwhile, grill patties 5 minute on each side or until medium doneness (160ºF). Stir steak sauce into onion mixture.

Place 1 tomato slice and burger on bottom half of each bun; cover with 1 slice cheese, 3 tablespoons of the onion mixture and top of bun.

reheat grill to medium heat.

Meanwhile, heat oil in large nonstick skillet on medium-high heat.

Add onions; cook 5 minutes, stirring frequently.

Cover with lid. Simmer 20 minute or until onions are golden brown, stirring frequently.

Meanwhile, grill patties 5 minute on each side or until medium doneness (160ºF). Stir steak sauce into onion mixture.

Place 1 tomato slice and burger on bottom half of each bun; cover with 1 slice cheese, 3 tablespoons of the onion mixture and top of bun.

The Burger Bar

Courtesy of Tyler Florence from Tyler's Ultimate

• BURGERS

• 2 lbs beef brisket, ground
• kosher salt
• fresh ground black pepper
• 4 slices swiss cheese (thin slices)
• 4 hamburger buns, split (or other type of bun)

• SAUTEED MUSHROOMS

• 1 lb thickly sliced mushroom
• ¹⁄₄ cup olive oil
• 2 sliced garlic cloves
• 1 tablespoon fresh thyme leave
• lemon juice (2 squeezes)

• CARAMELIZED ONIONS

• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 2 onions, cut into 1/2-inch slices
• salt and pepper, to taste

• TOMATOES WITH SEA SALT AND CHIVES

• 2 lbs red and yellow beefsteak tomatoes
• olive oil (drizzle)
• sea salt
• ³⁄₄ cup chopped fresh chives

• BACON AND ROSEMARY

• ¹⁄₂ lb sliced bacon
• 1 sprig rosemary (strip the leaves)
• cracked black pepper

• HERBED HORSERADISH MAYONNAISE

• 1 cup mayonnaise
• 1 tablespoon prepared horseradish
• ¹⁄₄ cup freshly minced herbs (parsley, basil, chives or scallion)
• 2 tablespoons olive oil
• salt
• freshly cracked pepper
• 1 lemon, juice of

To  Make:

CARAMELIZED ONIONS:.
Heat butter and olive oil in a large pan over medium heat.
Add onion slices, sprinkle with salt and pepper.
Cook slowly until well caramelized, 15 to 20 minutes.

HERBED HORSERADISH MAYONNAISE:.
Stir together mayonnaise, horseradish, minced herbs, olive oil, a squeeze of lemon juice, salt and pepper.

SAUTEED MUSHROOMS:.
Saute mushrooms in olive oil with sliced garlic and thyme leaves over super-high heat until nicely browned, 8 to 10 minutes. Stir in a couple of drops of fresh lemon juice.

BACON WITH ROSEMARY:.
Lay the sliced bacon on baking sheet, strip leaves from the sprig of rosemary and throw them on top of the bacon with lots of black pepper and roast at 400ºF till bacon is crisp, 10 minutes.

TOMATOES WITH SEA SALT AND CHIVES:.
Slice tomatoes, drizzle with olive oil, and sprinkle with sea salt and chopped chives.

ASSEMBLE THE BURGERS:.
Preheat a large cast-iron skillet to medium hot.

Blot a small amount of oil on paper towel and CAREFULLY and quickly wipe the hot skillet to make a non-stick surface.

Season the ground meat in a bowl with salt and pepper.

Give it 3 turns in the bowl with your hands or a big spoon and it's done.

Shape into 4 patties.

When the skillet is hot, put the burgers on the skillet and cook 4 minutes on the first side and 5 on the second side for rare; 7 minutes per side for medium, adding the cheese during the final minute or two, to melt.

Remove the burgers to a platter.

Rub the skillet with paper towel to clean it again.

Then toast the buns cut side down for 1 minutes.

Serve the hamburgers in the buns with accompaniments above.
Enjoy!

Five Spice Lamb Burgers with Cucumber Relish, Five Spice Aioli, Crispy Onions

Credit Roger Mooking (Food Network Canada)

Lamb Burgers

• 2 lb(s) ground lamb
• 1 shallot, minced
• 1 garlic clove, minced
• 1 Tbsp five spice powder
• 1 egg yolk
• ½ Tbsp ginger, minced
• 1 pinch salt
• pepper

To assemble

• 4 buns
• 1 ripe tomato, sliced
• Five Spiced Aioli
• Cucumber Relish

 
Cucumber Relish

• 1 tsp coriander seeds
• 1 Tbsp vegetable oil
• ½ red onion, small dice
• 1 red finger chili, seeded and diced
• ¼ cup white wine vinegar
• ¼ cup sugar
• 1 English cucumber, seeded and diced
• ½ bunch mint, leaves picked and coarsely chopped
• salt

Five Spice Aioli

• ½ cup mayonnaise
• juice of 1 lime
• 2 tsp five spice powder

Crispy Onions

• 2 sweet onions, cut in half and sliced thinly on a mandolin
• vegetable oil, for frying
• ¼ - ½ cup cornstarch
• Five spice powder
• salt

To Make:

Lamb Burgers
1. Place all ingredients, in a bowl and mix well.
2. Form 4, 8 oz burgers.
3. Place in fridge for 1 hour to allow flavours to infuse.
4. Heat grill.
5. Grill burgers until cooked through.
 
To assemble
1. Toast buns on grill.
2. Serve on toasted bun with Five Spice Aioli, Pickled Cucumber Relish and sliced tomato.
 
Cucumber Relish
1. In a sauté pan, toast coriander seeds over medium to high heat.
2. Add oil and sweat red onions until translucent.
3. Add chili and stir.
4. Add white wine vinegar.
5. Add sugar, stir and allow to dissolve.
6. Add cucumber, cook for 5-7 minutes over medium heat and reduce slightly achieving a light glaze consistency.
7. Season with salt and cool.
8. Add mint and incorporate.
 
Five Spice Aioli
1. In a small bowl, mix mayonnaise, lime juice and five spice powder.
2. Refrigerate until use.
 
Crispy Onions
1. Soak onions in cold water for 10 minutes.
2. In a large wide bottomed pot, heat vegetable oil to 365F.
3. Prepare a tray lined with paper towel.
4. Drain onions and dry well in a kitchen towel.
5. Dredge onions lightly in cornstarch and fry in batches.
6. Move onions around while frying to prevent clumping.
7. Remove onions, place on tray just before turning brown, as onions will continue to colour after removing.
8. Season with five spice powder and salt.

Grilled Vidalia Onions

• 2 Vidalia onions, sliced crosswise, 1/4-inch thick slices
• 2 Tbsp olive oil
• Salt and freshly ground black pepper

To Make:

1. Brush olive oil on both sides of the onions and season with salt and pepper. Grill the onion slices for 3 to 4 minutes on each side until golden brown.

Hamburgers with Grilled Red Onions

• 1 lb. (450 g) extra-lean ground beef
• 2 Tbsp."Bold" Barbecue Sauce
• 1 Tbsp. Dijon mustard
• 1 clove garlic, minced
• 4 red onion slices (1/2 inch thick)
• 4 Cheddar Cheese Slices, torn
• 4 hamburger buns, split
• 1/4 cup mayonnaise
• 4 lettuce leaves
• 1 tomato, cut into 4 slices 

To Make:

1. Heat barbecue to medium heat.

2. Mix ground beef, barbecue sauce, mustard and garlic just until blended; shape into 4 (1/2-inch-thick) patties.

3. Place meat patties and onion slices on barbecue grate. Grill 5 to 6 min. on each side or until burgers are done (160°F) and onions are tender. Remove onions from barbecue. Top burgers with cheese pieces; grill 1 min. or until melted. Meanwhile, toast cut sides of buns on barbecue.

4. Spread buns with Miracle Whip; fill with lettuce, tomatoes, cheeseburgers and onions.

Classic Buttermilk Onion Rings

• 2 cups well shaken buttermilk
• 1 tbsp paprika
• 1 tsp ground cumin
• 1 tsp freshly ground black pepper
• 2 yellow onions, 2 lbs total
• 2 1/4 cups all purpose flour
• 1 tbsp kosher or sea salt
• 3/4 tsp ground cayenne pepper
• Canola or vegetable oil
• Ranch Dressing
• Ketchup
• Barbecue Sauce

To Make:

 1. In a large bowl, whisk the buttermilk, paprika, cumin and pepper.

2. Cut the onions crosswise into 1/2 inch thick slices. and separate them into rings. Add the onion rings to the buttermilk mixture and stir to coat. Let stand for 15 minutes, stirring occasionally.

3. Meanwhile in a large shallow bowl whisk the flour, salt and cayenne pepper.

4. Preheat the oven to 200°F.

5. Line a sheet pan with parchment paper.

6. Pour enough oil into a large, deep pot to come 1 inch up the side. Attach a deep=fry thermometer to the side of the pot. Heat the oil on the stove top over medium-high heat until the temperature registers 350°F - 375°F

7. Working in batches, remove some of the onion rings from the buttermilk mixture and dredge them in the flour mixture. If desired, dip the onion rings back into the buttermilk and dredge them a second time in the flour mixture.

8. Carefully add the onion rings to the hot oil and cook until they are golden, 2-4 minutes, turning once. Using tongs transfer the onion rings to the prepared sheet pan and keep warm in the oven. Repeat with the remaining onion rings and flour mixture,

9. Serve onion rings right away, with your choice of condiment.

English Pub Style Fried Onion Rings

• 250g plain flour
• 60g cornflower
• 300ml sparkling beer
• 300ml soda water
• 2 Spanish onions, sliced into rings
• Vegetable or sunflower oil for deep frying

To Make:

1. Place the flours in a large bowl and whisk together. Add the beer and soda water and mix well to incorporate. Whisk vigorously to get rid of any lumps.

2. Let it stand for 10 minutes and then whisk again for 30 seconds.

3. Half fill a deep fat fryer or deep, heavy based saucepan with the oil and heat to 180°C.

4. Dip the onion rings in the batter and fry for 2-3 minutes, turning once, until golden. Drain on kitchen paper.

Grilled Onion Salad

• 1 large or 2 small red onions, unpeeled
• 100ml Olive oil
• 2 tbsp fresh coriander, roughly chopped
• juice of 1/2 lemon
• splash of balsamic vinegar
• salt and Freshly ground black pepper

To Make:

1. Cut the onion(s) across into 4 thick slices about 2cm each, keeping the skins on each slice.

2. Heat a chargrill or pan grill until hot. Brush the onion slices liberally on both sides with half the oil.

3. Place the onions on the grill and cook until almost charred brown, but not burnt. Brush with more oil during cooking if needed.

4. Remove onions from the grill and transfer to a shallow pan. Discard the outer skins.

5. Mix the remaining oil, chopped coriander, lemon juice and a splash of balsamic vinegar in a bowl and brush over the warm onions. Season to taste and keep warm until being served.