JUICIEST HAMBURGERS EVER
No more dry, lackluster burgers. These are juicy, and spices can be easily added or changed to suit anyone's taste. Baste frequently with your favorite barbeque sauce. If you find the meat mixture too mushy, just add more bread crumbs until it forms patties that hold their shape.
Provided by Jane
Categories Main Dish Recipes Burger Recipes 100+ Hamburger Recipes
Time 35m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat grill for high heat.
- In a large bowl, mix the ground beef, egg, bread crumbs, evaporated milk, Worcestershire sauce, cayenne pepper, and garlic using your hands. Form the mixture into 8 hamburger patties.
- Lightly oil the grill grate. Grill patties 5 minutes per side, or until well done.
Nutrition Facts : Calories 288.1 calories, Carbohydrate 9.1 g, Cholesterol 95.5 mg, Fat 17.8 g, Fiber 0.5 g, Protein 21.5 g, SaturatedFat 7 g, Sodium 196.3 mg, Sugar 1.7 g
HAMBURGERS WITH PICKLES
Provided by Pierre Franey
Categories lunch, burgers, main course
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the meat in a mixing bowl.
- Heat 2 teaspoons of the oil in a small saucepan or skillet and add half the onions. Cook, stirring, until wilted. Cool briefly.
- Add the cooked onions to the meat. Add the bread crumbs, pickles, garlic, salt and pepper and blend thoroughly with the hands.
- Divide the mixture into four equal portions and shape each into a patty about 1 inch thick.
- Heat the remaining 1 tablespoon oil in a skillet and when it is very hot add the patties. Cook over moderate heat about 5 minutes or until nicely browned on one side. Turn the patties and cook 2 minutes or to the desired degree of doneness on the other side. Transfer the patties to a warm platter.
- Pour off the fat from the skillet and add the butter. When it is hot and melted add the remaining onions. Cook, stirring, until wilted and add the vinegar, stirring. Cook about 45 seconds and stir in the sour cream. Stir and heat without bringing to the boil. Pour the sauce over the patties. Sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 466, UnsaturatedFat 15 grams, Carbohydrate 8 grams, Fat 30 grams, Fiber 1 gram, Protein 39 grams, SaturatedFat 12 grams, Sodium 593 milligrams, Sugar 2 grams, TransFat 0 grams
STATE FAIR FRIED PICKLE BURGER
Provided by Food Network
Time 30m
Yield 1 serving
Number Of Ingredients 12
Steps:
- 1. Heat 2 inches of vegetable oil in a deep, heavy pan until oil reaches a temperature of 350 degrees F.
- 2. Combine flour, baking powder and garlic powder in a shallow bowl. Beat egg in separate bowl.
- 3. When oil comes up to temperature, dip Vlasic® Ovals Hamburger Dill Chips in egg and then in flour mixture and add to oil. Cook until golden brown, flipping over while cooking, about 2 minutes.
- 4. Set aside on a paper towel to drain.
- 5. Heat 2 teaspoons vegetable oil into a separate cast iron or fry pan and heat until oil shimmers. Add burger to pan.
- 6. While burger is cooking, add bun, cut side down, to fry pan. Heat until grilled, 2 to 3 minutes, then remove.
- 7. Cook burger to desired doneness and turn off heat. Lay American cheese on burger and cover pan until melted.
- 8. On bottom of bun, layer lettuce, tomato and burger. Top with ranch dressing, fried pickles and top of bun.
- 9. Serve additional fried pickles on the side.
CLASSIC ALL-AMERICAN BURGER WITH FRIED SWEET PICKLES
Provided by Emily Ellyn, Food Network Star Season 8 Finalist
Categories main-dish
Time 35m
Yield 4 burgers
Number Of Ingredients 23
Steps:
- For the burger patties: In a medium bowl, mix ground the beef, lamb, pork, 1/4 teaspoon salt and 1/4 teaspoon pepper. Use your hands to form 4 equal-size patties. Lightly sprinkle the outside of the patties with salt and pepper.
- Preheat the oven to 375 degrees F. Heat a grill or grill pan over high heat. Cook the patties until there is a good sear, about 2 minutes, and then turn 90-degrees for 2 more minutes. Flip the patties and repeat.
- Place 1 slice cheese atop each patty and transfer to a sheet tray. Cook in the hot oven until the cheese is melted, about 1 more minute. Remove the patties from the sheet tray and place on wire rack. Allow to rest for a minute while preparing pickles, buns, and toppings for plate.
- For the fried sweet pickles: In a medium saucepan, heat the oil to 350 degrees F. Mix the flour with the salt, chili powder, baking powder, paprika and pepper. Dip all of the pickles in the buttermilk, and then dredge in the seasoned flour and fry in the hot oil. When the pickles float to the surface a nice golden brown, remove from the oil. Immediately place on paper towels and then sprinkle with salt and pepper.
- To assemble the sandwiches: On the bottom half of each bun, spread a tablespoon of mayonnaise, place 1 burger and top with fried pickles. Cover with the top of the bun. Serve with side of ketchup, mustard, onions, tomatoes, lettuce, and dill pickles.
RONALD'S HAMBURGER PICKLES
Apparently these taste like the pickles used by a food company that rhymes with Ronald and is of Scottish ancestry!!! [Recipe from "The Secrect Resturant Recipes Book" by: Gloria Pitzer]
Provided by SoupCookie
Categories For Large Groups
Time P7DT10m
Yield 1 gallon, 60 serving(s)
Number Of Ingredients 9
Steps:
- You will need 2-1 gallon glass or plastic containers (ie- an old ice cream pail) NO metal containers should be used in this process.
- In one container pack cucumbers. Cut up peppers into 1" pieces and add to cucumbers.
- In other container mix the next 7 ingredients, then add it to the cucumber/pepper mix and coat well.
- Cover tightly and refrigerate at least 1 week before serving. *Keeps up to 1 year in the fridge/ # of servings estimated*.
Nutrition Facts : Calories 63, Fat 0.1, Sodium 350.1, Carbohydrate 15.5, Fiber 0.4, Sugar 14.3, Protein 0.4
NASHVILLE HOT FRIED PICKLES RECIPE BY TASTY
Step up your snack game with these homemade spicy pickles that pack a punch of flavor. They're made even better with a quick fry and coat of Nashville-style hot oil. Dip in a sweet and tangy comeback sauce for a craveable bite. They're great as an appetizer or a side dish!
Provided by Tikeyah Whittle
Categories Appetizers
Time 8h10m
Yield 4 servings
Number Of Ingredients 40
Steps:
- In a large bowl, toss the cucumbers and onion with the pickling salt, making sure every piece is well coated. Cover with plastic wrap and refrigerate for 2 hours.
- After 2 hours, thoroughly rinse the cucumbers and onion to remove any excess salt. Transfer to a clean large bowl.
- Make the pickling spice mix: In a small bowl, mix together the yellow and brown mustard seeds, black peppercorns, red pepper flakes, and celery seeds.
- Make the pickles: Scoop 2 tablespoons of the pickling spice mix into each of 3 16-ounce mason jars. Add 2 cinnamon stick halves, 1 habanero, 2 sprigs of dill, and 3 cloves of garlic to each jar. Divide the cucumbers and onion between the jars, packing tightly.
- In a small pot, combine the water, apple cider vinegar, white vinegar, and sugar. Bring to a boil over medium-high heat and cook until the sugar has dissolved, 5-7 minutes. Transfer the pickling liquid to a heatproof measuring cup.
- Carefully pour the pickling liquid into each jar, leaving ½ inch of headspace at the top. Use the back of a spoon to press down on the cucumbers and onion until completely submerged.
- Tightly screw the lids onto the jars and let sit at room temperature for 2 hours, then transfer to the refrigerator overnight, or up to 2 weeks.
- Make the comeback sauce: In a medium bowl, whisk together the mayonnaise, chili sauce, ketchup, hot sauce, lemon juice, Worcestershire sauce, paprika, mustard, garlic powder, and black pepper. Cover the bowl with plastic wrap and refrigerate until ready to use, up to 1 week.
- Make the Nashville spice mix: In a small bowl, whisk together the paprika, cayenne, garlic powder, onion powder, mustard powder, and black pepper. Transfer to an airtight container and store at room temperature until ready to use. The spice mixture will keep for up to 6 months.
- Fry the pickles: In a medium pan fitted with a deep fry thermometer, heat the canola oil over medium-high heat until the temperature reaches 350°F (180°C). Set a wire rack over a baking sheet or paper towels.
- Drain the pickles, discarding the pickling liquid and removing any lingering pickling spices, onion, and garlic.
- In a shallow dish, whisk together the buttermilk, hot sauce, and 1 tablespoon of the Nashville spice mix.
- In a separate shallow dish, stir together the bread crumbs and ½ tablespoon of the Nashville spice mix.
- Dip the pickles in the buttermilk mixture, then transfer to the bread crumbs, using your hands to pat the crumbs into each slice until fully coated.
- Working in batches, fry the pickles in the hot oil for 3-4 minutes, until golden brown all over. Transfer to the wire rack and season with kosher salt. Reserve 1 cup of the frying oil.
- In a medium, heatproof bowl, combine 2 teaspoons of the Nashville spice mix, 1 tablespoon brown sugar, and the reserved frying oil. Whisk until the sugar dissolves.
- Brush the hot oil mixture over the fried pickles. Transfer to a platter and serve with the comeback sauce for dipping.
- Enjoy!
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- In a large mixing bowl, add ground beef, breadcrumbs, cheddar cheese, parsley, pickle juice, garlic powder, Worcestershire sauce (optional), and salt and pepper. Stir well with a spatula to combine everything together (or use your hands to press the ingredients together to evenly combine).
- Brush oil over the grill pan and heat pan over medium-high heat for 3 minutes until the oil starts to sizzle and shimmer. Place patties spaced apart on the grill and cook for 5 minutes on each side until the internal temperature for the patties reaches 160 F. It takes about 10 minutes total.
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