HAMBURGERS
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 hamburgers
Number Of Ingredients 16
Steps:
- Preheat the oven to 450 degrees F. Place a roasting rack on a foil-lined baking sheet in the oven.
- Using your hands, break the meat into small pieces and combine evenly but loosely on a parchment or waxed paper-lined baking sheet. Spread the meat out and season it generously with salt and pepper. If desired, add the spice mix at this time.
- Divide the meat into 4 portions (about 6 ounces each). Using your hands, form each portion into a ball-shape by gently tossing it from 1 hand to the other. (Don't over work or press too firmly on the meat.) Gently form each portion into a patty about 3 1/2 inches wide and 1-inch-thick.
- Preheat a large cast iron skillet over medium-low heat for 5 minutes. Raise the heat to high and add the oil. Add the patties and cook, turning once, until well-browned, about 2 minutes each side.
- Using a spatula, transfer the hamburgers to the roasting rack in the oven and continue cooking to desired doneness, 8 to 9 minutes for medium-rare, 10 to 11 minutes for medium, and 13 to 15 minutes for well-done. If you are using the cheese, top the hamburgers during their last couple of minutes of cooking to melt.
- Transfer the hamburgers to a plate, let rest for a couple minutes before serving. Meanwhile, toast the hamburger buns. Assemble the hamburgers with the condiments and toppings of your choice. Serve.
- When cooking on a countertop grill, turn on grill, then place burgers on the heated grill.
- Timing for a countertop grill:
- For Medium-Rare: Cook for 3 minutes covered and then unplug the machine and continue to cook covered for 2 to 3 more minutes.
- For Medium: Cook for 4 minutes covered and then unplug the machine and continue to cook covered for 4 more minutes.
- For Well: Cook for 5 minutes covered and then unplug the machine and continue to cook covered for 5 more minutes.
- Combine all ingredients.
LUCHOW HAMBURGERS
To quote my sister in law: "how did you make them? My son says yours are better than mine." Out of the mouth of a nine year old who hates hamburgers. These stay very moist. Been making them since I was in my teens. Not low fat.
Provided by drhousespcatcher
Categories Lunch/Snacks
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Mix the meat and the fat. Squeeze as much water as you can out of the bread.
- Add to the meat and mix smoothly. Add the seasoning and eggs. Combine well.
- Shape into large patties. Broil or cook in a little hot fat in a pan until brown and done.
- There should be NO pink showing in the burger.
Nutrition Facts : Calories 1455.3, Fat 150.7, SaturatedFat 64.8, Cholesterol 246, Sodium 562, Carbohydrate 6.5, Fiber 0.3, Sugar 0.6, Protein 16.5
BEST HAMBURGER EVER
These burgers are the best on the grill in the summertime. Jam-packed with all kinds of stuff, and no tasteless bread crumbs!
Provided by UNIVSTUDENT
Categories Main Dish Recipes Burger Recipes 100+ Hamburger Recipes
Time 30m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat a grill for high heat.
- In a large bowl, mix together the ground beef, onion, cheese, soy sauce, Worcestershire sauce, egg, onion soup mix, garlic, garlic powder, parsley, basil, oregano, rosemary, salt, and pepper. Form into 4 patties.
- Grill patties for 5 minutes per side on the hot grill, or until well done. Serve on buns with your favorite condiments.
Nutrition Facts : Calories 444.5 calories, Carbohydrate 8.8 g, Cholesterol 173.6 mg, Fat 27.5 g, Fiber 1.2 g, Protein 39 g, SaturatedFat 11.9 g, Sodium 966.9 mg, Sugar 1.8 g
LüCHOW'S SAUERBRATEN
Lüchow's was a grand German restaurant and New York City landmark on East 14th Street. Sadly, it closed in 1982 after one hundred years. I grew up hearing my grandmothers and parents talk of the place as a special destination, and was lucky enough to have dined there a couple of times in the years just before it closed. I'm also lucky to have found a copy of "Lüchow's German Cookbook" (1952) from which I take this recipe for their signature dish. (With one exception, I have transcribed the recipe precisely: the original calls for kidney fat; I have substituted vegetable oil.)
Provided by Belgophile
Categories Roast Beef
Time P4DT4h
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Wipe steak with damp cloth, season with salt and pepper. Place in earthen, glass, or enamelware bowl. Combine onions, carrot, celery, cloves, peppercorns, vinegar, and bar leaves and 2-1/2 pints water, or enough to cover meat. Cover and put in refrigerator 4 days.
- On fifth day remove from refrigerator, drain meat, sauté in vegetable oil and 1 tablespoon butter in enamelware, glass or earthenware utensil, until seared on all sides. Add marinade liquid and bring to boil, then lower heat and let simmer about 3 hours.
- Melt remaining 5 tablespoons butter in a pan. Stir flour smoothly into it. Add sugar, blend, and let brown to nice dark color. Add to simmering meat mixture. Cover and continue cooking until meat is tender, about 1 hour longer.
- Remove meat to a warmed serving platter. Stir crushed gingersnaps into the pot juices and cook until thickened. Pour this special sauerbraten gravy over meat. Serves 6 or more.
- Serve with Potato or Bread Dumplings. A fine full-bodied red wine is a fitting complement to this well-known dish. A favorite with our guests is Pommard Burgundy.
Nutrition Facts : Calories 652.1, Fat 42.9, SaturatedFat 18.4, Cholesterol 196.1, Sodium 1440.8, Carbohydrate 14.5, Fiber 1.3, Sugar 5.4, Protein 48.4
LUTHER BURGER
Burger patty between doughnut halves. Serve with ketchup, honey mustard, and pepper sauce, if desired.
Provided by Celeste Andrews
Categories Hamburgers
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until dry and crispy, about 10 minutes. Drain bacon on paper towels. Remove most of the bacon grease from the skillet.
- Cut onion into 6 slices. Cook in the remaining bacon grease over medium heat until golden brown, 6 to 8 minutes, flipping halfway through. Remove from the heat.
- While the onion is cooking, season beef with salt and pepper. Mix to combine and divide into 6 equal portions. Form into meatballs, then use a spatula or patty mold to shape meatballs into patties.
- Heat oil in a large skillet over medium heat.
- While the oil is heating, mix eggs and rum together in a small bowl and season with salt and pepper, if desired. Dip patties into the egg mixture and place directly in the hot oil. Fry patties until cooked through, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Drain patties on paper towels.
- Compile burgers on doughnut halves with bacon and onions.
Nutrition Facts : Calories 555.7 calories, Carbohydrate 38.1 g, Cholesterol 124.9 mg, Fat 34 g, Fiber 1.7 g, Protein 22.9 g, SaturatedFat 11.5 g, Sodium 677.6 mg, Sugar 13.3 g
LUCHOW'S GERMAN PANCAKES
Make and share this Luchow's German Pancakes recipe from Food.com.
Provided by Bill From New Mexico
Categories Breakfast
Time 15m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- Beat eggs lightly.
- Beat in flour, salt and sugar.
- Add milk, beat 5 minutes.
- Melt enough butter in frying pan to coat bottom.
- When hot, pour in 4-5 tbs batter, turning pan to make batter spread to form large, thin, flat pancake.
- Cook till batter bubbles, turn, cook other side.
Nutrition Facts : Calories 1037.4, Fat 77.9, SaturatedFat 45.8, Cholesterol 608.5, Sodium 850.6, Carbohydrate 60.3, Fiber 1.7, Sugar 5.2, Protein 25
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
GERMAN LUCHOW'S FASTNACHT KRAPFEN (BERLINERS)
Make and share this German Luchow's Fastnacht Krapfen (Berliners) recipe from Food.com.
Provided by Olha7397
Categories Dessert
Time 24m
Yield 2 doz
Number Of Ingredients 12
Steps:
- Heat milk to lukewarm. Soften yeast in 1/4 cup warm milk. Stir 2 1/2 cups flour smoothly into rest of warm milk. Mix yeast quickly into this batter. Cover lightly with folded towel and let stand 1 hour or longer.
- After sponge has risen well, mix in melted butter, sugar, lemon peel, egg yolks, and remaining flour. Stir well.
- Turn dough out on lightly floured board. Fold over, then roll lightly to 1/2 inch thickness. Cut with 3 inch round cookie cutter. Spread half of the rounds with 1 heaping teaspoon jelly or cooked apples. Cover these with remaining rounds. Crimp edges firmly together with fingers. Leave on floured board. Cover lightly with folded towel and let rise in warm room 1/2 hour, or until light and puffy.
- Fry a few Berliners at a time in deep hot fat (360 F) until golden brown. Remove from fat; drain on thick paper toweling. While hot, roll in sugar. Makes 1 1/2 to 2 dozen.
- Luchow's German Cookboook.
Nutrition Facts : Calories 2098.4, Fat 63.7, SaturatedFat 36, Cholesterol 611.1, Sodium 414.9, Carbohydrate 340.9, Fiber 8.7, Sugar 117.6, Protein 40.8
LUCHOW'S SWEDISH MEATBALLS
A delicious recipe taken from "Luchow's German Cookbook". Luchow's was a famous german restaurant that was located in New York City for many years.
Provided by Mark O.
Categories One Dish Meal
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Grind together beef, pork, and veal very fine, twice.
- Mix meat with shallots, garlic, dill, whipped cream, eggs, and sugar.
- Add salt and pepper to taste, cayenne, and Worcestershire.
- Stir and mix thoroughly with a wooden spoon until well blended and smooth.
- If necessary, add a little more cream.
- Make into small, neat balls about 1 inch in diameter.
- Saute in butter very slowly over medium heat.
- Do not disturb them.
- When half cooked, about 20 minutes, set pan in moderate oven (350F).
- After another 20 to 25 minutes, add cream to make a thin gravy.
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