PERFECT GRILLED BURGERS
Provided by Food Network Kitchen
Time 15m
Number Of Ingredients 0
Steps:
- Preheat a grill to medium high. Form ground beef (preferably chuck) into 6-ounce patties and make an indentation in each. Season the patties on both sides with salt and pepper. Lightly brush the grill grates with vegetable oil, then grill the patties, indentation-side up, until marked on the bottom, about 5 minutes. Flip and cook until marked and slightly firm, about 3 more minutes for medium doneness. For cheeseburgers, top with 2 slices cheese during the last minute of cooking; cover the grill to melt.
DELICIOUS GRILLED HAMBURGERS
Juicy, smoky grilled hamburgers. Serve on buns with your favorite toppings.
Provided by BIGGUY728
Categories Main Dish Recipes Burger Recipes Hamburgers
Time 15m
Yield 3
Number Of Ingredients 6
Steps:
- Preheat a grill for high heat.
- In a medium bowl, lightly mix together the ground beef, Worcestershire sauce, liquid smoke and garlic powder. Form into 3 patties, handling the meat minimally. Brush both sides of each patty with some oil, and season with seasoned salt.
- Place the patties on the grill grate, and cook for about 5 minutes per side, until well done.
Nutrition Facts : Calories 396.4 calories, Carbohydrate 1.9 g, Cholesterol 98.7 mg, Fat 30 g, Fiber 0.1 g, Protein 28.2 g, SaturatedFat 9.5 g, Sodium 219.7 mg, Sugar 0.8 g
GRILLED BURGERS
Sour cream makes these burgers delightfully moist, and thyme and black pepper give them zip. These sandwiches are a terrific taste of summer served with tall glasses of lemonade or iced tea. -Jesse & Anne Foust, Bluefield, West Virginia
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 10 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the first 5 ingredients; add beef and mix gently. Shape into 10 patties. , Grill, uncovered, over medium heat for 4-5 minutes on each side or until meat is no longer pink. Serve on buns with desired toppings.
Nutrition Facts : Calories 358 calories, Fat 17g fat (7g saturated fat), Cholesterol 79mg cholesterol, Sodium 534mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 1g fiber), Protein 26g protein.
GRILLED CHEESEBURGERS
Choose American or Cheddar cheese for these absolutely classic burgers.
Provided by Food Network Kitchen
Time 25m
Yield 6
Number Of Ingredients 6
Steps:
- Prepare a grill for medium heat. Divide the ground beef into 6 even pieces and shape each into a 1-inch-thick patty. Press in the center of each patty so it is slightly thinner than the edges. Sprinkle generously on both sides with salt and pepper. Lightly oil the grill grates.
- Grill the burgers, flipping once, until well browned and medium rare, 6 to 7 minutes per side, topping with a slice of cheese in the last few minutes of grilling. Lightly brush the buns with oil and grill until lightly toasted. Put the burgers on the bottom buns and top with the lettuce, tomato, onions and top buns. Serve with ketchup and mustard on the side.
GUACAMOLE WITH GRILLED CORN
This simple summer dip combines guacamole with sweet grilled corn and tangy Cotija cheese. The key to great guacamole is to pound the aromatics in a mortar and pestle or molcajete with salt, producing a guacamole with deep flavor from minimal ingredients.
Provided by J. Kenji López-Alt
Categories dips and spreads
Time 25m
Yield About 3 cups
Number Of Ingredients 9
Steps:
- Prepare a coal or gas grill so it's at high heat. Add the corn and cook, turning occasionally, until the kernels are lightly blackened in spots all over, 5 to 15 minutes. When corn is cool enough to handle, hold one ear upright in a large bowl and, using a sharp knife, cut off the kernels. Discard the cob, then repeat with the other ear. Let cool completely before adding to the finished guacamole.
- Meanwhile, in a large granite mortar and pestle or molcajete (see Tip), combine the onion, chile, cilantro and salt. Pound into a rough paste, 2 to 4 minutes. Transfer the paste to a large bowl.
- Add the flesh of the avocados and the lime juice. Crush the avocados into a chunky dip using the pestle or the back of a large spoon. Once corn kernels are completely cooled, add them and the Cotija to the large bowl, reserving a little of each for garnish. Fold together the guacamole, corn and cheese, and season to taste with more salt and lime juice. Sprinkle with remaining cilantro, Cotija and corn. Serve immediately with tortilla chips. (Try to eat in one sitting. Leftover guacamole stored in the fridge turns brown quickly.)
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