Burger For A Bunch Recipes

Steps:

• Cook the bacon in batches in a large skillet over medium heat until crisp, about 3 minutes per side. Remove to a paper towel-lined plate. Do not wipe out the skillet.
• Shape the ground beef with your hands into 4 round patties about 1 1/2 inches thick and season each burger on both sides with the salt and pepper. Make a divot in the center of each burger. Put the burgers in the skillet with the bacon fat, divot-side up (see Cook's Note). Cook the burgers over medium-high heat, turning once, until golden brown on both sides and cooked to medium doneness, about 8 minutes total. Use a heatproof spoon to remove some of the bacon fat from the skillet as the burgers cook if desired.
• Top each burger with 2 slices of the cheese. Carefully add 1/4 cup of water to the pan and immediately cover tightly with a lid. Count to 10. Lift the lid or dome to make sure that the cheese is totally melted (if not, cover again and count 5 seconds longer). Transfer the burgers to a plate and loosely tent with foil.
• Meanwhile, melt 1 tablespoon of butter in 1 tablespoon of canola oil in a nonstick skillet over medium-high heat. Carefully crack 2 eggs into two small bowls. Add the eggs to the pan, season with salt and pepper and reduce the heat to medium. Cover the skillet with a lid for 1 to 2 minutes to "baste"; the yolk should still be runny. Remove the eggs from the pan and set aside. Repeat with the remaining 1 tablespoon of butter, 1 tablespoon of canola oil and 2 eggs.
• Stir together the ketchup and hot sauce in a small bowl.
• Toast the buns in a toaster. Spread the spicy ketchup on the top bun. Place the burgers on the bottom buns and top each with a fried egg and 2 strips of crispy bacon. Close the burgers and serve with more spicy ketchup if desired.

Steps:

• FILLING:.
• Saute beef, onion, salt and pepper until browned; drain grease.
• Add instant potato flakes, egg, ketchup, pickle relish, and mustard.
• BUN:.
• Preheat oven to 375 degrees Fahrenheit.
• Combine 1/4 cup potato flakes with melted butter; set aside.
• In large mixing bowl combine the other 1/4 cup potato flakes, flour, sugar, cream of tartar, and baking soda.
• Cut in 1/3 cup butter until mixture resembles coarse crumbs.
• Add milk with lemon juice and mayonnaise.
• Blend to make soft dough.
• Divide in half; shape into balls; roll out one ball on floured surface into a 9 inch circle.
• Place on a greased cookie sheet.
• Spread filling to 1/2 inch of edge.
• Sprinkle with cheese.
• Roll out remaining ball.
• Place on top of filling, sealing edges.
• Brush with milk.
• Sprinkle with the buttered potato flakes.
• Bake 25 minutes until golden brown.

Steps:

• Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.
• IF USING A GRILL: Heat a gas grill to high or heat coals in a charcoal grill until they glow bright orange and ash over. Brush the burgers with the oil. Grill the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey. Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese; see step 3) or until cooked to desired degree of doneness. Cook turkey burgers until cooked throughout, about 5 minutes on the second side.
• IF USING A GRILL PAN: Heat a grill pan over high heat on top of the stove. Cook the burgers as for a grill, above.
• IF USING A SAUTE PAN OR GRIDDLE (PREFERABLY CAST IRON): Heat the oil in the pan or griddle over high heat until the oil begins to shimmer. Cook the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey. Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese) or until cooked to desired degree of doneness. Cook turkey burgers until cooked throughout, about 5 minutes on the second side.
• Add the cheese, if using, to the tops of the burgers during the last minute of cooking and top with a basting cover, close the grill cover, or tent the burgers with aluminum foil to melt the cheese.
• Sandwich the hot burgers between the buns and serve immediately.

Steps:

• Dice bacon into small pieces and fry in a skillet until just done, but not crispy. Use a slotted spoon and place bacon bits onto a paper towel lined plate to drain and cool.
• In a large bowl, combine the hamburger, cooled bacon bits, dried minced onion, seasoning salt (if using), and the cheese. Mix thoroughly. and divide the mixture into 8 - 1/4 pound patties. (Make patties slighty larger than the buns, and using your thumb, press a divot into the center of each. This will keep the patties from getting plumped in the center and make for more even cooking). Place the patties onto a wax paper lined sheet pan and cover with plastic wrap. Place the sheet pan into fridge for approx 2 hours (this will get the dried onions to soften), OR: You could place the sheet pan in the freezer for an hour and then wrap each patty in wax paper and put them all in a zip-lock bag to keep in the freezer to use later.
• Meanwhile, make the spread by combining the salad dressing and mustard in a small bowl, cover with plastic wrap, and place it into the fridge until needed.
• When ready to cook, remove patties from fridge and place on counter to get the chill off (approx 15 minutes). Place an oven rack in the center position of the oven and turn it to the broil setting. Place patties onto a broiler pan, and place in heated oven.
• Broil approx 5 - 6 minutes, flip over and broil to desired temp (rare, medium, well, etc). Remove when done, and let rest on top of the stove. Tent the pan with foil. Leave broiler on.
• Lay the buns on the center rack, split side up, and lightly toast them. Keep an eye on them, they go quick!
• Slather each toasted bun with some of the spread mixture, and add a patty. Top with a leaf of lettuce, a slice of tomato and the top of the bun.
• Enjoy!
• I'm sure these would grill up just fine on a gas or charcoal grill (its only a burger, right?). I only had the use of 2 ovens/broilers at the church when I cooked these. Also, they do travel well if you pre-make the patties at home and want to take them elsewhere to cook (like maybe camping or a tailgate party).