THE PERFECT HAMBURGER
Chili sauce and horseradish add some zip to these hamburgers and make them a nice change from ordinary burgers. We think they're perfect! -Shirley Kidd, New London, Minnesota
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine egg and seasonings. Crumble beef over mixture and mix well. Shape into four 3/4-in.-thick patties. , Grill, covered, on a greased grill rack over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 160° and juices run clear. Serve on buns, with toppings as desired.
Nutrition Facts : Calories 321 calories, Fat 12g fat (4g saturated fat), Cholesterol 109mg cholesterol, Sodium 758mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 1g fiber), Protein 27g protein.
HAMBURGERS, SCANDINAVIAN STYLE
For the food world tour I found a different way to make a hamburger. I made the burgers and the onion mixture the night before. Time does not include marinating time.
Provided by BLUE ROSE
Categories Veal
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- In large bowl mix beef, veal, ketchup, instant minced onion, salt, pepper, celery seed and garlic powder. Shape mixture into 16 thin patties; chill.
- Mix red wine vinegar, salad oil and dill weed.
- Place onion slices in a shallow glass dish; pour vinegar mixture over onions. Cover; refrigerate at least 30 minutes.
- Grill burgers according to how you like your burgers.
- Wrap rye bread in a single thickness of heavy duty aluminum foil. Place on grill 4" from medium coals. Heat 20 minutes, turning occasionally.
- Remove red onions from marinade.
- Top burgers with onions.
- Use reserved marinade for extra sauce on the burgers if you want to.
Nutrition Facts : Calories 205.4, Fat 10.4, SaturatedFat 3.1, Cholesterol 42.6, Sodium 534.4, Carbohydrate 14.1, Fiber 1.7, Sugar 2.4, Protein 13.1
BIFF A LA LINDSTROM (SCANDINAVIAN HAMBURGERS)
What a cool burger! This is a real twist from what we are used to in North America! The beets and the capers add an awesome taste. You can enjoy this on its own or use a bun. I got this from the internet. Enjoy!
Provided by Nif_H
Categories Meat
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix beef, egg, potatoes, salt and pepper. Stir in remaining ingredients. Shape mixture into 4 patties, each about 1 inch thick.
- Grill on the barbecue or set oven to low broil or 550°F Broil patties with tops about 4 inches from heat until desired doneness, 6 to 8 minutes on each side for medium.
- Top each patty with fried egg if desired.
Nutrition Facts : Calories 296, Fat 18.4, SaturatedFat 7.1, Cholesterol 124.1, Sodium 627.7, Carbohydrate 7.8, Fiber 1, Sugar 2.6, Protein 23.4
SWEDISH MEATBALL BURGERS
Love Swedish meatballs? Here we've transformed them into a burger that kids will adore - choose beef or pork mince, the flavours will be the same
Provided by Barney Desmazery
Categories Dinner, Lunch
Time 25m
Number Of Ingredients 7
Steps:
- Tip the mince, onion, egg, breadcrumbs, nutmeg and garlic powder into a large bowl and generously season with black pepper. Mix everything together using your hands, then shape the mixture into six patties. Transfer to a plate, cover and chill for 1 hr or up to a day.
- Heat a barbecue to medium or until a thin layer of coals has turned grey. Cook the burgers for 10 mins, turning occasionally, until lightly charred and cooked through. Top with sliced cheese during the final 2 mins of cooking time, if you like.
- Serve the burgers in the buns topped with the lettuce, tomato and lingonberry sauce, if you like.
Nutrition Facts : Calories 175 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 18 grams protein, Sodium 0.2 milligram of sodium
HAMBURGERS (TAVERN STYLE)
Here is the hamburger you get in better taverns and bars, plump and juicy, with a thick char that gives way to tender, medium-rare meat. It is best cooked in a heavy, cast-iron skillet slicked with oil or fat. Ask a butcher for coarse-ground chuck steak, with at least a 20 percent fat content, or grind your own. Keep it in the refrigerator until you are ready to cook, and then when you do, form your patties gently. Season after the meat is in the pan.
Provided by Sam Sifton
Categories burgers, main course
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Add oil or butter to a large cast-iron or stainless-steel skillet and place over medium heat. Gently divide ground beef into 4 small piles of around 8 ounces each, and then lightly form these into thick patties of around 3 1/2 inches in diameter, like flattened meatballs. Season aggressively with salt and pepper.
- Increase heat under skillet to high. Put hamburgers into the skillet with plenty of distance between them and allow them to cook, without moving, for approximately 3 minutes. Use a spatula to turn hamburgers over. If using cheese, lay slices on meat.
- Continue to cook until meat is cooked through, approximately another 3 to 4 minutes for medium-rare. Remove hamburgers from skillet and allow to rest for approximately 5 minutes; meanwhile, toast the buns. Place hamburgers on buns and top as desired.
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