Hot Stuffed Mama Burger Recipes

Steps:

• Prepare your onions ahead of time and have them cooled.
• Mix beef with steak seasoning and garlic. Shape into 8 very thin patties.
• On top of 4 patties, place 1 slice cheese, and 1/4 of onions and green chiles (there will be leftovers chiles).
• Top with remaining 4 patties, sealing edges well to create 4 fat, hot stuffed burgers.
• Grill burgers to desired doneness.
• Meanwhile, also grill pineapple slices until black char marks appear.
• Spread butter or margarine lightly on kaiser rolls, and grill until slightly toasted.
• Assemble burgers by slathering on teriyaki sauce on each roll. Add one pineapple slice and lettuce leaf; top with one burger.
• Serve with additional teriyaki sauce for dipping! ENJOY!

Steps:

• Prepare a grill for medium heat. When hot, lightly oil the grate.
• Fry the bacon in a skillet over medium heat for about 5 minutes, stirring frequently. Add onions to the pan; cook and stir until bacon is browned, but not crisp and onion is soft. Remove from the pan and drain on a paper towel-lined plate. Season to taste with black pepper.
• In a large bowl, mix together the ground beef and onion soup mix. Divide into 8 balls and then flatten into thin patties. Place a quarter of the bacon mixture onto each of four patties. Top with the remaining patties and press the edges together to seal.
• Grill the burgers for about 15 minutes, turning once, until well done. Serve on buns with your favorite condiments.

Steps:

• For the spice rub: Place paprika, garlic powder, salt, onion powder, ground mustard, black pepper and cayenne in a small bowl and whisk until everything is mixed thoroughly.
• For the Thousand Island dressing: Combine the mayo and ketchup in a medium bowl and mix with a spoon thoroughly until blended. Add the relish, pepper, salt, sugar, vinegar and onion and mix until well blended. Refrigerate for 2 hours.
• For the hot mess mix: Combine the jalapenos, pickles, bacon and onion in a medium bowl. Fold in 1 1/2 cups Thousand Island dressing until it becomes a thick, spreadable mixture.
• For the pigferno BBQ sauce: Grind up the jalapeno and habanero in a food processor. Combine in a saucepot with the ketchup, brown sugar, Worcestershire, vinegar, molasses, BBQ seasoning, cayenne and black pepper and bring to a slow boil over medium-high heat, then reduce the heat to low and simmer until the sauce becomes dark in color and thickens, 15 to 20 minutes. Let cool.
• For the wicked hot burger: Add 1/2 tablespoon spice rub to the beef in a medium bowl and mix thoroughly. Prepare four 8-ounce patties. Toast the buns with a light spread of butter. Cook the patties in a hot skillet to preferred doneness (medium-rare is recommended).
• Warm up the sliced pickled jalapenos on the grill or in a fry pan for about 30 seconds, then place them atop the cooked patties. Melt Cheddar over top of the jalapenos. Spread horseradish sauce on the bottom buns and add some shredded lettuce. Add the patties on top of the lettuce. Spoon on about 2 tablespoons of hot mess per burger. Spoon on or use a squeeze bottle to dollop 1 to 1 1/2 tablespoons pigferno BBQ sauce on each burger. Sprinkle the crispy jalapenos over the top to add some crunch.

Steps:

• Mix the ketchup and mustard. This is your secret sauce.
• Cook the beef, and toast the buns as directed above.
• . Dress your toasted top bun (crown) as follows:.
• secret sauce, spread evenly with a knife, pickles.
• Place the cooked beef patty on the dressed crown. Finish with the toasted heel.
• 4. Microwave 10 seconds to warm the bun, and serve.

Steps:

• Place a 9-in. cast-iron skillet over medium heat. Meanwhile, gently shape beef into 4 balls, shaping just enough to keep together (do not compact). , Increase burner temperature to medium-high; add oil. Working in batches, add beef. With a heavy metal spatula, flatten to 1/4- to 1/2-in. thickness; sprinkle each with 1/8 teaspoon salt and pepper. Cook until edges start to brown, about 1-1/2 minutes. Turn burgers and sprinkle with additional 1/8 teaspoon salt and pepper. Cook until well browned and a thermometer reads at least 160°, 1 minute. Repeat with remaining beef., Serve burgers on buns with toppings as desired.

Steps:

• Slice the cheese into sticks (about the size of string cheese).
• Season the ground beef with salt and pepper (or your favorite seasoning mix) and split it up into 5-6 palm-sized balls (you may want to do five and keep a bit of excess ground beef for an omelet or a slider the next day).
• Flatten each ball out into a rectangle.
• Place a cheese stick towards the bottom. Roll it up, making sure that the ground beef is evenly concealing the cheese stick.
• Place the soon-to-be burger dogs on a hot grill. Grill for 6-10 minutes, turning the dogs when charred grill marks appear on a side. You'll need to do 3-4 turns (or more) to make sure you have even cooking around each dog.
• Burgers should be done when some cheese starts oozing out along with meat juice.
• Serve on hot dog buns with your favorite burger or hot dog condiments.
• Enjoy!

Steps:

• Shape beef into eight patties. In a large bowl, combine the cheese, green pepper, tomato, mushrooms and onions. Top half of the patties with vegetable mixture. Cover with remaining patties and firmly press edges to seal. , Grill, covered, over medium heat or broil 4 in. from the heat for 3 minutes on each side. Brush with barbecue sauce and sprinkle with sugar. Grill, covered, or broil 5-6 minutes longer on each side or until a thermometer reads 160° and juices run clear, basting occasionally. Serve on buns.