Belly Acres Better Burger Recipes

Steps:

• For the compound butter: Stir together the butter, basil, parsley, tarragon, cayenne and garlic; season with salt and pepper. Spoon the mixture onto a piece of plastic wrap in a 6-inch-long mound. Fold the plastic wrap over the mixture to enclose it, and roll it to form a log about 2 1/2 inches in diameter. Chill until firm, about 2 hours.
• For the roasted garlic aioli: Blend the mayonnaise, lime juice, paprika, cayenne, cumin and garlic in a food processor until smooth.
• For the burgers: Preheat the oven to broil.
• Form the ground beef into 4 patties. Stuff a slice of the compound butter inside each and broil the burgers to the desired doneness. Add another slice of the butter to the top of each burger, followed by a slice of cheese. Broil briefly, just until the cheese melts.
• Serve on buns with a small mound of the aioli on top of the cheese.

Steps:

• Combine ground beef, onion, seasoned salt, garlic, pepper, and worcestershire sauce.
• Mix gently.
• Shape into four patties.
• Broil or grill until burgers are well done, turning once.

Steps:

• Make the Ginger-Lime Mayonnaise:
• Combine all of the ingredients in a small mixing bowl. Whisk until well combined. Refrigerate until ready to serve.
• Make the burgers:
• Heat the olive oil in a medium saucepan over medium heat. Add the mushrooms and cook until tender, about 5 minutes. Strain the mushrooms and let cool.
• Place the cooked mushrooms, beef, salt, and pepper in a mixing bowl. Mix to combine. Form the beef mixture into 4 patties of equal size.
• Heat a grill or grill pan over high heat. Cook the burger patties to desired doneness, about 5 minutes per side for medium.
• Sandwich each patty with lettuce and pickles between a bun and serve with Ginger-Lime Mayonnaise on the side.