Juicy Texas Burgers Recipes
AMERICAN BURGER "JUICY LUCY" RECIPE BY TASTY
Here's what you need: ground beef, salt, pepper, onion powder, oil, cheddar cheese, hamburger buns, bacon, tomato, lettuce
Provided by Alvin Zhou
Categories Dinner
Time 30m
Yield 3 servings
Number Of Ingredients 10
Steps:
- Mix together the patty ingredients until evenly combined.
- Flatten the beef into a thin layer, then place a chunk of cheddar inside, wrapping the beef completely around the cheddar. Form a patty with your hands.
- Repeat with the remaining beef and cheese.
- Heat oil in a pan over medium heat.
- Cook the burgers for 3 minutes on the first side, flip, then cook for 6 more minutes.
- Assemble the burgers with the bun, bacon, tomato, and lettuce.
- Enjoy!
Nutrition Facts : Calories 971 calories, Carbohydrate 48 grams, Fat 53 grams, Fiber 5 grams, Protein 69 grams, Sugar 8 grams
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
JUICY TEXAS BURGERS
Bobby Flay is working on a burger joint to be replicated around the U.S., as other chefs like Thomas Keller and Tim Love also start burger ventures. Flay created this recipe for his wife, Stephanie March, "a Texan who loves brisket and coleslaw." Bobby Flay from 100 Tastes To Try in '08, 01/2008 edition of Food & Wine Magazine.
Provided by Manami
Categories Onions
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- MAKE THE COLESLAW:.
- In a large bowl, whisk the mayonnaise with the onion, vinegar, sugar and celery seeds.
- Add the shredded cabbage and carrot, season with salt and pepper and toss well.
- Let stand until slightly softened, about 25 minutes.
- MAKE THE BURGERS:.
- Light a grill.
- Form the beef into 4 patties; rub with oil and season with salt and pepper.
- Sear over high heat, turning once, for 5 minutes for medium-rare.
- Brush with 1/2 cup of the barbecue sauce with hot sauce, if using, and grill until glazed, about 1 minute per side.
- Grill the buns and brush them with the remaining barbecue sauce.
- Top with the burgers, pickles and coleslaw and serve with smoky, full-bodied Texas bock beer.
Nutrition Facts : Calories 762.9, Fat 37.2, SaturatedFat 10, Cholesterol 158.9, Sodium 1116, Carbohydrate 55, Fiber 5.4, Sugar 19.9, Protein 51.4
JUICY TEXAS BURGERS
A Bobby Flay recipe, published in Food & Wine magazine's January 2008 issue. I've eaten a burger at MESA Grill and it was one of the best. This recipe features a cabbage slaw topping.
Provided by ElleFirebrand
Categories Meat
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Make the coleslaw: In a large bowl, whisk the mayonnaise with the onion, vinegar, sugar and celery seeds. Add the shredded cabbage and carrot, season with salt and pepper and toss well. Let stand until slightly softened, about 25 minutes.
- Make the burgers: Light a grill. Form the beef into 4 patties; rub with oil and season with salt and pepper. Sear over high heat, turning once, for 5 minutes for medium-rate Brush with 1/2 cup of the barbecue sauce and grill until glazed, about one minute per side.
- Grill the buns and brush them with the remaining barbecue sauce. Top with burgers, picks and coleslaw and serve.
Nutrition Facts : Calories 884.3, Fat 55.7, SaturatedFat 18.2, Cholesterol 167.9, Sodium 686.8, Carbohydrate 49, Fiber 5.1, Sugar 17.4, Protein 46.1
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