Doug Coslett Burger Recipes

Steps:

• 1.Mix ground beef, onion, seasoned pepper, seasoned salt and Worcestershire sauce in medium bowl until well blended. Shape into 4 patties.
• 2.Grill over medium heat 4 to 6 minutes per side or until burgers are cooked through (internal temperature of 160°F). If desired, add cheese slices to burgers 1 minute before cooking is completed. Toast rolls on the grill, open-side down, about 30 seconds or until golden.
• 3.Serve burgers on toasted rolls with bacon slices, if desired. Garnish with desired toppings and condiments.

Steps:

• In a medium bowl, mix together the ground beef, chorizo, onion powder, cumin and 2 teaspoons each salt and pepper. Form the mixture into palm-size balls.
• Heat a griddle or large skillet over medium-high heat. Place the balls on the griddle and smash with a spatula or the back of a spoon. Cook, flipping once, until cooked through. Divide the Cheddar and queso blanco among the burgers and let melt. Remove the burgers to a plate.
• Meanwhile, combine the mayonnaise, ketchup and lime zest and juice in a bowl; mix to blend. Add cumin, salt and pepper to taste.
• Toast the slider buns on the griddle. Serve the burgers on the buns, topped with some rosada sauce.

Steps:

• Form the ground beef into six patties, then sprinkle with salt and pepper. Cook in a large skillet or nonstick pan to desired doneness, 8 to 10 minutes for medium to medium-well. Add the pepper jack cheese before finished to melt, followed by the bacon. Butter both sides of the buns and toast in a pan.
• Spread the creamy peanut butter on the tops and bottoms of the buns. Drizzle the sriracha sauce on the bun tops and drizzle Chipotle Mayonnaise on the bun bottoms. Place cooked patties on the bun bottoms, then top each with two slices of tomatoes, two red onion slices and a half leaf of romaine lettuce.
• Place chipotles and adobo, mayonnaise, lemon juice, chipotle powder, salt, pepper and garlic into a blender or food processor and blend until smooth. This keeps in the fridge for up to 2 weeks.

Steps:

• Preheat a large nonstick skillet over medium-high heat and brush with the canola oil. Fry the pepperoni on both sides until curled, then remove from the skillet. Portion the ground beef into 4 hamburger patties and sprinkle with some salt and pepper. Cook the burgers in the skillet to the desired doneness. Remove to a plate and tent with foil to rest. Wipe out the skillet and return to the heat.
• Place the bagels in the skillet cut-side down to toast until golden brown, 3 to 5 minutes. Reduce the heat to low. Flip the bagels over and spread marinara sauce across each, then top them with cheese. Cover the pan and cook until the cheese begins to melt.
• Sandwich burgers and pepperoni between pizza bagels and serve.

Steps:

• Prepare the slaw: In a medium bowl, mix together the cabbage, garlic, onion, jalapeno, vinegar, mustard, mayonnaise, sugar, salt, Worcestershire sauce and ShaSha Sauce. Cover and refrigerate 1 hour.
• Make the burgers: Build a charcoal fire or heat a gas grill. On a work surface, combine the meats and form the burgers into 4 equal-size patties. Season liberally with salt and pepper.
• Grill the burgers over high heat until medium rare, 3 to 5 minutes per side.
• Meanwhile, heat a large saute pan over medium heat. Place 4 heaping piles of pastrami in the pan. After 2 minutes, top each pile with a slice of Swiss cheese. Remove them when the cheese is melted; set aside.
• Pour the butter into the pan. Place the buns in the pan, cut-side down, and toast, about 2 minutes.
• Place a heaping tablespoonful of the slaw on the bottom half of each bun. Top with a burger and a mound of pastrami and cheese. Cover each with the top half of the bun and serve immediately.
• In a food processor, puree the peppers, garlic, mustard and vinegar.
• Pour the puree into a nonreactive saucepan, then add the sugar and bring it to a boil over high heat. Lower the heat and simmer the mixture for 30 minutes.
• In a small bowl or juice glass, mix the flour and 1/2 cup water to make a smooth paste. Whisk it into the pepper mixture and continue to simmer for 20 minutes, stirring regularly, until it becomes very thick. Let the sauce cool, then pour it into a covered nonreactive container (such as a glass jar). The sauce can be refrigerated for up to 1 month.
• Photograph by Andrew Mccaul

Steps:

• Mix it all togeter (1). Start over again(1).