Elvis Favorite Hamburger Steak Recipes

Steps:

• 1. In a large bowl, mix together the ground beef, egg, breadcrumbs, parmesan cheese, pepper, salt, onion & garlic powders, and worcestershire sauce.
• 2. Form into 8 balls, and flatten into patties. In a small bowl with the flour, dip the patties in the flour until the whole patty is nicely covered with a light covering of flour.
• 3. Heat the oil in a large skillet over medium heat. Fry the patties and the onion slices in the oil until patties are nicely browned. About 4 minutes each side...I fry them a little longer...I like them crispy! Remove the beef patties to a plate and keep them warm.
• 4. Take the remaining flour and sprinkle 2 to 4 tablespoons over the onions and drippings in the skillet. Stir in flour with a fork or whisk, scraping bit of beef off of the bottom as you stir.
• 5. Gradually mix in the beef broth. You can season to taste with seasoning salt or your favorite seasoning.
• 6. Simmer and stir over medium-low heat for about 5 minutes, until the gravy thickens. Turn heat to low, return the patties to the gravy, cover, and then simmer for another 15 to 20 minutes.

Steps:

• 1. Mix hamburger with chopped onion and bell pepper, a dash of flour. Form a King-sized patty.(I make two). Brown it, put in baking dish, cover with cream of mushroom soup. Bake for 30 minutes at 300 degrees. Sometimes I substitute cream of chicken soup. But, Elvis liked cream of mushroom.

Steps:

• Slice the chuck steak, then pulse in the processor; this is great, as you get some smaller bits and some larger bits of meat. In a big frying pan slowly fry the onion in olive oil for about 5 minutes until softened, but not coloured. This gives the sweetness to the burger. Add the onion to the meat.
• Using a pestle and mortar, bash up the cumin, coriander seeds, salt and pepper until fine and add to the meat.
• Add the Parmesan, Dijon mustard, egg and 1/2 the bread crumbs and mix. If too sticky, add a few more bread crumbs.
• Lay out some greaseproof paper, sprinkle with bread crumbs, and then shape the meat into patties. Place them on the crumbs, and sprinkle more crumbs on top. These burgers are better if they are chilled in the fridge for about 1 hour before you cook them.
• Heat a little oil in a frying pan, and cook the burgers on a medium-high heat for about 8 to 10 minutes, turning occasionally. Serve on a toasted burger bun with tomato ketchup and a "wally" (pickled gherkin).

Steps:

• Divide ground beef into 4 patties, sprinkle with salt and black pepper, and set aside.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and keep warm. Cook onion in the bacon drippings until lightly browned, about 10 minutes, stirring often; sprinkle with sugar during frying if desired. Set onion aside.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Open hamburger buns and place onto a baking sheet with cut sides up; toast under the broiler until browned, 1 to 2 minutes. Set buns aside.
• Pan fry ground beef patties in the same skillet as onions until browned and the juices run clear, 5 to 8 minutes per side. An instant-read meat thermometer inserted into the center of a burger should read at least 160 degrees F (70 degrees C). Place a slice of Cheddar cheese onto each patty and allow cheese to melt.
• To assemble, spread peanut butter onto bottom halves of buns; spread ketchup onto top halves. Top the peanut butter with pickle slices, cooked onion, burgers with cheese, a slice of bacon, several tomato slices, and about 1/4 cup shredded lettuce per sandwich.