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  • wishingstars More Burger Builders

    wishingstar Posted May 19, 2006 08:28 AM
    Found these in a newspaper I read online ...

    • Grilled burgers

    Serves four.

    2 pounds ground chuck beef
    2 tablespoons Worcestershire
    1 teaspoon lemon pepper
    1 teaspoon garlic powder
    one-half teaspoon black pepper
    1 egg, slightly beaten
    4 thin slices each: tomato, onion, Cheddar
    8 slices lean bacon
    4 jumbo hamburger buns

    dressings and condiments: shredded lettuce, mustard, mayonnaise

    Combine first six ingredients, mixing well. Form into eight very thin patties that are uniform in size. On top of four patties, place one slice each of tomato, onion and Cheddar cheese. Top each with remaining 4 patties; seal edges well and crisscross two slices of bacon around each patty. Secure bacon with toothpicks.

    Grill over medium fire until juices run clear and patties are done to your liking. Serve on jumbo buns with choice of garnish.
    • Caesar burgers

    Serves four.

    1 pound ground sirloin (or ground turkey)
    2 tablespoons chopped fresh parsley
    one-half teaspoon salt
    one-fourth teaspoon pepper
    one-half cup creamy Caesar salad dressing
    1 and one-half cups shredded Romaine lettuce
    one-fourth cup shredded, fresh Parmesan cheese
    4 large Kaiser rolls or hamburger buns, split
    4 thin slices tomato

    Heat closed grill for five minutes. Meanwhile, combine ground meat, parsley, salt, pepper and 2 tablespoons of the Caesar dressing; mix well. Shape mixture into four patties, one-half inch thick. When grill is heated, place patties on grill; close grill and cook eight to 10 minutes or until patties are no longer pink in center. In another bowl, combine lettuce, cheese and remaining salad dressing; toss to mix. Toast buns and spoon lettuce mixture evenly on bottom halves. Top with patties, tomato slices and top halves of rolls or buns.

    • Bacon cheeseburger on English muffins

    Serves four.
    1 pound ground beef
    scant dash of salt
    coarsely ground black pepper, to taste
    three-fourths cup sliced fresh mushrooms
    2 tablespoons butter
    one-third cup green onion, sliced
    2 English muffins, split and toasted
    4 slices mild Cheddar cheese, quartered

    three-fourths cup (3 ounces) shredded Muenster cheese

    4 slices, bacon, cooked, crumbled

    Combine ground beef, salt and pepper, mixing gently. Divide meat into four patties, one-half inch thick. Place on rack in broiler pan so burgers are four inches from heat; broil about five minutes on each side. While burgers are broiling, saute mushrooms in butter until tender. Remove from heat and stir in the green onion. Top each muffin half with Cheddar, burger, mushroom mixture and Muenster.

    Place back under broiler until cheese melts. Sprinkle each with bacon; serve immediately.

    • The easiest burger in the world

    Serves four.
    1 pound ground chuck
    Salt and pepper, to taste
    1 piece white bread, wet and torn into pieces
    4 slices American cheese (optional)
    4 large hamburger buns

    Garnishes: mayonnaise, mustard, tomato slices, thin onion slices, iceberg lettuce leaves

    Mix ground chuck with salt, pepper and pieces of wet bread; blend lightly. Divide meat into quarters and form into 4 patties. Spray a black iron skillet with nonstick spray and bring heat to medium. Place patties in skillet and cook on medium-high heat for about 3 minutes on each side. Place a slice of cheese on each patty; put top on skillet for about one minute -- until cheese melts. Place hamburger buns on top of each burger, cut side down; cover skillet and let bun steam for a short time. As soon as bun is hot, remove from skillet. Garnish hamburger and serve immediately.

    Note: The secret to moist patties is the wet bread pieces. Don’t overhandle the ground meat or it will toughen.

    • Chili burger

    Serves 4

    1 lb. ground beef or chuck
    salt and freshly ground black pepper, to taste
    one-half cup grated sharp Cheddar cheese
    4 teaspoons butter, softened
    4 white hamburger buns, split

    prepared or homemade chili of your choice

    one-half small onion, peeled and finely chopped

    Preheat broiler. Divide meat into four equal parts, then gently shape each into a 3 and one-half inch patty; season with salt and pepper. Heat a large ovenproof skillet over medium-high heat. Sear patties until well browned on both sides, turning once, about two minutes per side. Reduce heat to medium-low and continue cooking one more minute per side for medium. Top patties with cheese and broil until melted, about one minute. Spread butter on buns; place on cookie sheet and broil until golden, but do not over crisp. Divide bottom buns between four plates, top each with a patty, then spoon some of the chili on top of each burger. Garnish with chopped onions and serve top of bun on the side.

    • Hamburger steak with onions

    Serves four.

    1 pound ground chuck or sirloin

    salt and pepper, to taste

    1 medium onion, sliced in rings

    5 small mushrooms, sliced

    dash Worcestershire

    one-fourth cup dry sherry

    Mix beef with salt and pepper, blending lightly. Spray a large skillet and sear hamburger steaks for one minute; flip to other side and sear for one minute. Drain off any excess grease, then add onion and mushrooms; sprinkle with Worcestershire and dry sherry. Cook another four to five minutes until onions are wilted and hamburger steak is done. Serve immediately with baked potato or French fries, green salad and Texas toast.

    • Southern onion rings

    Serves six.

    2 large white onions

    1 cup flour

    2 cups buttermilk

    2 teaspoons sugar

    1 teaspoon baking powder

    one-half teaspoon salt

    peanut oil

    flour for dipping rings

    Slice onions into one-half inch rings and set aside. Mix flour and next four ingredients, blending out all lumps. Add oil to a depth of 2 and one-half inches in a Dutch oven. Heat to 375 degrees. Dip onion rings in batter, coating evenly. Dust lightly with plain flour, shaking off excess. Fry a few rings at a time until golden and crispy. Drain well on paper towels. These are best eaten as soon as they come out of the pot.

    — Gannett News Service