SCHOOL HOUSE SPOON BURGERS
It took a long time for me to come up with this recipe. It tastes just like the ones they made in school. Onions and green peppers, and lots of other ingredients that make this burger so special. After having this, you will never have sloppy joe from the can again, and the ingredients are things you probably have in your kitchen...
Provided by April Huff
Categories Burgers
Time 4h10m
Number Of Ingredients 10
Steps:
- 1. In crock pot, add uncooked ground beef and cook on med heat until almost browned (still has pink here and there.)
- 2. Add onions, green peppers and garlic and cook till fully browned. Drain and return to pot. I think it is much better when the onions and peppers are pureed and undrained
- 3. Add tomato paste, ketsup, honey mustard, brown sugar, and molasses. mix well.
- 4. Add water until the meat is almost fully covered. Reduce heat to med, cover, stirring occasionally, for about 3 hours or until all the water has evaporated.
- 5. Serve on a nice soft toasted bun. Once you have these you wont be able to get enough!! Enjoy :)
THE PERFECT BASIC BURGER
Nothing beats a simple hamburger on a warm summer evening! Ground beef is blended with an easy to prepare bread crumb mixture. Pile these burgers with your favorite condiments, pop open a cool drink and enjoy!
Provided by Lindsay Perejma
Categories Main Dish Recipes Burger Recipes 100+ Hamburger Recipes
Time 35m
Yield 4
Number Of Ingredients 5
Steps:
- Preheat an outdoor grill for high heat and lightly oil grate.
- In a medium bowl, whisk together egg, salt and pepper. Place ground beef and bread crumbs into the mixture. With hands or a fork, mix until well blended. Form into 4 patties approximately 3/4 inch thick.
- Place patties on the prepared grill. Cover and cook 6 to 8 minutes per side, or to desired doneness.
Nutrition Facts : Calories 317.3 calories, Carbohydrate 10 g, Cholesterol 124.5 mg, Fat 17.8 g, Fiber 0.7 g, Protein 27.4 g, SaturatedFat 6.8 g, Sodium 474.5 mg, Sugar 0.9 g
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.
OLD FASHIONED PUB BURGER
Steps:
- Step 1) Mix ground chuck with the salt, pepper, and Lipton onion soup mix until thoroughly mixed together. Form into 8 equal patties about 4.5 oz. each, and set aside to rest.
- Step 2) Next, finally dice the onions and place 1/3 of the onions in the bottom of your frying pan with about 1 Tbsp. of butter and saute for about 1 min.
- Step 3) Add three of you hamburger patties to the pan and fry for 5 minutes, flipping the burger only once. (*Note- it is a good idea to move the burgers around a little in the pan to prevent burning the onions and sticking to the pan) after you flip over the patties, continue to cook for an additional 5 min and add cheese with 1 min left on last side. Serve on a lightly toasted bun and add toppings of your choice...Enjoy.
- **Repeat steps 2& 3 to finish the rest of you hamburgers scraping out any onions left in the bottom of the pan from the last set.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
BEST OLD-FASHIONED BURGERS
Freshly ground is key here. Don't over process the meat. You will not be disappointed. Thanks agian ATK.
Provided by Londonsbk
Categories Meat
Time 55m
Yield 4 burgers
Number Of Ingredients 14
Steps:
- Place beef chunks on baking sheet in single layer, leaving 1/2 inch of space around each chunk. Freeze meat until very firm and starting to harden around edges but still pliable, 15 to 25 minutes.
- Place half of meat in food processor and pulse until meat is coarsely ground, 10 to 15 one-second pulses, stopping and redistributing meat around bowl as necessary to ensure beef is evenly ground. Transfer meat to baking sheet, overturning bowl and without directly touching meat. Repeat grinding with remaining meat. Spread meat over sheet and inspect carefully, discarding any long strands of gristle or large chunks of hard meat or fat.
- Gently separate ground meat into 4 equal mounds. Without picking meat up, with your fingers gently shape each mound into loose patty 1/4 inch thick and 4 inches in diameter, leaving edges and surface ragged. Season top of each patty with salt and pepper. Using spatula, flip patties and season other side. Refrigerate while toasting buns.
- Melt 1/2 tablespoon butter in heavy-bottomed 12-inch skillet over medium heat until foaming. Add bun tops, cut-wide down, and toast until light golden brown, about 2 minutes. Repeat with remaining butter and bun bottoms. Set buns aside and wipe out skillet with paper towels.
- Return skillet to high heat; add oil and heat until just smoking. Using spatula, flip burgers over and cook for 1 minute. Top each patty with slice of cheese and continue to cook until cheese is melted, about 1 minute longer.
- Transfer patties to bun bottoms and top with onion. Spread 2 teaspoons of burger sauce on each bun top. Cover burgers and serve immediately.
- Classic Burger Sauce: Mix ingredients together (makes 1/4 cup).
Nutrition Facts : Calories 653.6, Fat 44.7, SaturatedFat 19.1, Cholesterol 125.1, Sodium 581.6, Carbohydrate 26.6, Fiber 1, Sugar 4.6, Protein 34.5
PERFECT OLD SCHOOL BURGER RECIPE - (4.5/5)
Provided by SMorrissey
Number Of Ingredients 11
Steps:
- 1. Divide beef into 4 mounds, and evenly place on a 12-by-14-inch piece of plastic wrap. Place another piece of plastic on top. Roll into 5 1/2-inch patties, about 1/3 inch thick, with a rolling pin. 2. Heat a griddle or 2 large cast-iron skillets over medium-high. Season both sides of patties with salt and pepper. Cook patties, pressing with a spatula, 3 minutes. Reduce heat to medium, flip, and top with cheese. Cook 2 minutes. 3. Butter cut sides of rolls, and toast on griddle until edges just start to brown, about 1 minute. 4. Sandwich burgers in rolls with onion, pickle, lettuce, and mustard.
OLD-FASHIONED CHEESEBURGERS
Serve this all-American classic with all the toppings you love -- cheese, lettuce, pickles, and onion.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Time 20m
Number Of Ingredients 6
Steps:
- Heat broiler. Divide beef into 4 rounds and place each between two layers of plastic wrap. Using a rolling pin, roll beef into 1/4-inch-thick patties. Butter inside of each bun. Place on a baking sheet, buttered side up, and toast under broiler.
- Heat a large cast-iron skillet or griddle over high. Generously season patties on both sides with salt and pepper. Working in batches, cook burgers 1 to 2 minutes. Flip and top each with cheese; cover and cook 1 to 2 minutes more. Place burgers on buns and serve with desired toppings.
Nutrition Facts : Calories 422 g, Fat 24 g, Fiber 1 g, Protein 27 g
AUSSIE BURGERS
Grilled onions, a fried egg, and canned beet slices are key ingredients in the sky-high Aussie burger.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes
Number Of Ingredients 8
Steps:
- Heat a grill to medium-high. Clean and lightly oil hot grill. Cut onion into thin rings and season with salt and pepper. Grill until lightly charred and crisp-tender, about 4 minutes per side. Transfer to a plate. Form ground beef into 4 patties and season with salt and pepper. Grill 4 minutes per side for medium. Transfer to bottom halves of buns. Top each burger with an egg, grilled onions, your choice of sauce, sliced beets, and lettuce.
Nutrition Facts : Calories 671 g, Fat 42 g, Fiber 2 g, Protein 40 g
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