FARMHOUSE BURGER
Who doesn't like old school basic recipes? This is a classic with great flavor just oozing from them.Unknown Source
Provided by Lynnda Cloutier
Categories Burgers
Number Of Ingredients 9
Steps:
- 1. to make patties, roll six 5 oz. sirloin balls and form each ball into a patty. Arrange on tray. Cover and refrigerate
- 2. Heat large skillet over medium high heat add add just enough oil to cover entire bottom. When oil begins to smoke,reduce heat to medium and put the patties into the skillet. Season patties with salt and pepper and cook for 3 minutes. Flip and cook on other side for 3 minutes more for medium rare doneness.
- 3. Toast buns. Set aside.To assemble burgers, place 1 patty on 1 toasted bun bottom. top patty with 1 lettuce leaf, 1 tomato slice, 1 onion slice, and 2 pickle slices. Dress with some of the sauce. Cover with but top. Repeat with remaining ingredients. don't forget to wrap the burgers in wax paper for 2 to 3 minutes. Serve.
- 4. Good Stuff Sauce: 2 cups mayonnaise 2 Tbsp., ketchup 2 Tbsp. molasses 2 Tbsp. rice vinegar 1 tsp. salt Add mayonnaise, ketchup, molasses, vinegar and salt to food processor or blender. Puree til smooth. The sauce can be refrigerated in airtight container for up to 1 week.
ALL-AMERICAN DOUBLE PATTY CHEESEBURGERS WITH NANCY'S SPECIAL SAUCE
Provided by Nancy Fuller
Categories main-dish
Time 20m
Yield 2 cheeseburgers
Number Of Ingredients 17
Steps:
- Heat a large cast-iron skillet over medium-high heat. Add the butter. When it foams, add the bread, cut-side down, and toast until golden brown, about 2 minutes. Transfer the bread to a platter.
- Sprinkle the beef with salt and pepper and mix it in, using your hands. Shape the ground beef into four patties. Flatten the patties between sheets of wax paper to a 3/8-inch thickness. (The patties will be 1 1/2 times larger than your palms; it's ok if the edges look ragged, since the burgers shrink up a bit while cooking.)
- Wipe the skillet lightly with vegetable oil using a paper towel. Add the patties to the skillet and cook on the first side for 3 minutes. Flip, season again, and cook for 2 minutes. Top each patty with a slice of American cheese and cook 1 minute more.
- Smear the toasted buns on both sides with some of Nancy's Special Sauce. Stack a burger patty on top of each bun, add a slice of onion, then top with a second patty, followed by the pickles, tomatoes and lettuce. Cover with the top buns and eat with a napkin!
- In a bowl, stir together the mayonnaise, ketchup, mustard, relish, Sriracha and vinegar until well-combined.
THE FARM CAFE'S FARMHOUSE VEGGIE BURGER
The minute I saw this on Foot network I said I gotta try this! Gotten off the Farm Cafe's(Portland, Oregon) website after seeing it on The Best Thing I Ever Ate. It's different from the other recipe posted here. Enjoy! Thanks Duff for pointing this recipe out for us! One of the commenters on the site said they used feta instead of cheddar and another goat cheese, so don't be afraid to experiment! I also like to roast the eggplant instead of sauteeing. To freeze, wrap in wax paper, then plastic wrap, then store in plastic container. To use, thaw overnight in refrigerator, and cook as directed. One commenter said she replaced the eggplant with mushooms and another replaced with summer squash.
Provided by Sharon123
Categories Grains
Time 45m
Yield 4-6 burgers
Number Of Ingredients 10
Steps:
- Sauté eggplant in 1 tbls. butter on low heat until very soft, about 15 minutes. I actually ended up adding a touch more butter so they wouldn't stick.
- Mix together eggplant and all the rest of the ingredients, except oil, let rest for ½ hour in refrigerator (or alternately, place the eggplant, mixed with 1-2 tbls. olive oil, on a baking sheet and roast about 15-20 minutes on 400*F. or till soft. Then mix with rest of ingredients-except oil- and continue with directions given).
- Form into 4-6 equal patties about an inch thickThe amount of patties will depend on the size of the eggplants).
- In a sauté pan, heat olive oil until hot, then fry patties till dark brown, about 5 minutes each side.
- Serve on whole grain sandwich buns with caramelized onions, spicy brown mustard, roasted red peppers and mix of baby salad greens(or spinach). Enjoy!
- Note:.
- I halved the recipe using a 1 pound eggplant and came out with 3 nice size patties. I did use 1 scallion and a handful of chives. I used just a little more cheese than called for(I used a mixture of cheddar and jack). Yummy!
Nutrition Facts : Calories 281.4, Fat 14.9, SaturatedFat 3.6, Cholesterol 7.6, Sodium 375.1, Carbohydrate 33.6, Fiber 9.3, Sugar 7.2, Protein 6.2
FARMHOUSE VEGGIE BURGER
From The Farm Cafe in Portland, a delicious eggplant veg burger as seen on "The Best Thing I Ever Ate."
Provided by Erin R.
Categories Vegetable
Time 40m
Yield 4 burgers, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Sauté eggplant on low heat till grey and very soft.
- Mix together eggplant and all the rest of the ingredients, except oil, let rest for ½ hour in refrigerator.
- Form into 4 equal patties about an inch thick.
- In a sauté pan, heat olive oil until shimmering hot, fry each side of patty till dark brown, about 5 minutes each side.
- Serve on locally made sandwich bun with caramelized onions, spicy brown mustard, roasted red peppers and salad mix.
- **Notes: These are the exact directions from the restaurant website, and it's usually best to stick to the recipe on your first try. I have made these without peeling the eggplant and the peels don't hurt anything. I don't know if I always pick unusually big eggplants, but I get six burgers from this recipe instead of the four the restaurant states. I also now use an egg as the binding agent with half the amount of cheese, which I find holds the patties together a little better. They are smashing with a whole, canned poblano on top. Enjoy!
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- Preheat your skillet on medium. Add a couple tablespoons of coconut oil or butter for frying. Once it is hot enough to make a sizzle, but not burn the butter, it is time to start cooking your patties.
- Turn the heat down to medium-low and let them cook almost through before flipping. After flipping, let them cook a few minutes on the other side. Only flip once.
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