CHEESESTEAK BURGER
Inspired by classic Philly cheesesteak, Ree loads this burger with melty provolone, creamy cheese sauce and sweet caramelized onions. She uses store-bought cheese sauce to save time and flattens the patties with a spatula so they cook quickly with crispy, browned results.
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 45m
Yield 1 burger
Number Of Ingredients 11
Steps:
- Preheat a griddle or large skillet over medium-high heat.
- Place the cheese sauce in a pan over low heat to warm gradually.
- Melt the butter on one half of the griddle. Add the onion, peppers and mushrooms to the buttered side of the griddle and toss. Season with 1 teaspoon of the steak seasoning, then let cook until they begin to caramelize and darken, 8 to 10 minutes.
- Meanwhile, divide the beef in half and roll each half into a ball. Sprinkle the beef with the remaining teaspoon steak seasoning, along with some salt and pepper. Add the beef to the griddle and, using the back of a spatula, smash the beef into two thin patties. Cook for 2 to 3 minutes per side. When the patties are cooked through, place a slice of provolone on each patty and allow to melt slightly. Place one patty on top of the other and remove to a plate. Remove the vegetables to a plate also.
- Add the mustard to the bottom half of the roll. Add the patties and top with the vegetables. Cover the vegetables with the cheese sauce and add the top half of the roll. Serve immediately.
CHRIS' BAY AREA BURGER
These burgers are the hit of my town. All my friends come over every weekend just for these burgers. With a little bit of basil leaves, and some olive oil, you will drooling all over yourself while you eat these.
Provided by GAVEN
Categories Main Dish Recipes Burger Recipes 100+ Hamburger Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat an outdoor grill for high heat. Mix together the ground beef, garlic, olive oil, salt, pepper, and basil. Divide into four balls, and flatten into patties.
- Cook the patties for about 3 to 5 minutes on each side, or to desired doneness. The internal temperature should be at least 160 degrees F (70 degrees C). Remove from grill and place onto hamburger buns. Top with desired toppings and condiments.
Nutrition Facts : Calories 392.9 calories, Carbohydrate 22.6 g, Cholesterol 71 mg, Fat 22.6 g, Fiber 1.4 g, Protein 22.9 g, SaturatedFat 6.8 g, Sodium 1178.7 mg
CHESAPEAKE BAY BURGERS
I got tired of the same hamburger every summer and decided it was time to try something new. My family "the guinea pigs" loved it, especially my husband who begs me to make them everytime we fire up the grill.
Provided by emtpixie
Categories Meat
Time 20m
Yield 4 burgers
Number Of Ingredients 6
Steps:
- Put meat in a large bowl, preferrably metal, glass, or ceramic. Plastic holds odors and sometimes bacteria.
- Mince onions (now would be a good time to use that expensive food processor that's collecting dust somewhere in your house!).
- Add onions, worcestershire sauce, salt and pepper, tomato paste and Old Bay Seasoning to meat in the bowl and mix VERY thoroughly.
- Mash it all together and firmly pat out your hamburgers using 1/2 to 3/4 of a pound of meat per person.
- Spray grill rack with Pam or similar spray and put burgers on grill. Flip every 3 minutes until desired doneness is reached (if you're using ground poultry cook THOROUGHLY! Until juices run clear, allowing for the coloring of the seasonings). If you want to pan fry your burgers spray a frying pan with Pam and cook as described above.
- If you want cheeseburgers put desired amount of cheese on burgers about 1 minute before removing burgers from heat. Allow cheese to melt thoroughly.
- Remove burgers from heat and put on buns. Have lettuce, tomato, onion, relish or other pickles, mustard, mayonnaise, and ketchup, etc. available for people to make their masterpiece. ENJOY!
Nutrition Facts : Calories 165.2, Fat 10.4, SaturatedFat 4.2, Cholesterol 38.6, Sodium 232.6, Carbohydrate 6.8, Fiber 0.6, Sugar 3.4, Protein 10.9
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