ANDREW'S SPICY BBQ BURGERS
This is a hamburger recipe that my partner Andrew came up with one day, just playing in the kitchen. Hope you like it as much as he does.
Provided by Sackville
Categories Meat
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Mix all the ingredients together, using breadcrumbs if required, until the meat holds together well.
- Divide into four lumps then gently pack each burger into patties.
- Barbeque for 10-15 minutes or back in a 450F oven for 25 minutes until crispy.
- Serve in a bun with salad.
YUMMY BBQ BURGERS
This is an approximation of how I throw burgers together when I have extra ground beef and little time. It is quick and easy.
Provided by Chef Chessie
Categories Lunch/Snacks
Time 15m
Yield 4 patties
Number Of Ingredients 8
Steps:
- Use your hands to mix Ground Beef, Sauce, Onion, Garlic, Salt & Pepper.
- Slowly mix in Bread Crumbs until it gets thick, but not so much that they are really noticeable.
- Separate into four equal parts.
- Roll into large balls then gently flatten. Do not press, pound, or smash.
- Grill until you reach desired temperature. (I use a George Forman Grill).
- Take off the grill and top with shredded cheese.
OLD SCHOOL MEETS NEW -- CHEESY, ONION, SPICY, BBQ BURGER
I call this "Old School" vs "New School" because I use old classic cooking flavors, with some new flavors to make a great burger. Lipton Onion Soup ... yes the classic, then crisp iceberg lettuce (iceberg is a must), frozen onion rings, now make your own if you want - but I cheat and just buy them (Ore Ida). Sharp aged cheddar cheese (if possible, right from the deli), and a jalapeno, BBQ, bacon mayo. And please, get a good burger roll, don't get those skimpy pre-packaged rolls. This recipe will make 8 nice size burgers so you can always cut this in half if you want. It is a great recipe. Serve with chips, dill pickles, potato salad, macaroni salad ... any of your favorites.
Provided by SarasotaCook
Categories < 60 Mins
Time 35m
Yield 8 Burgers, 8 serving(s)
Number Of Ingredients 13
Steps:
- Bacon -- A couple of options for approximately 4-5 slices of bacon. You can either dice and pan saute until golden brown and then let drain on a plate lined with a paper towel; you can oven bake, even buy pre-cooked bacon and then just dice. For that matter, you can buy a bag of real bacon bits cooked and diced. But my favorite is to cook mine on a paper plate lined with a paper towel and topped with a paper towel and cook in the microwave for 3-4 minutes until crisp -- You get the idea. 1/4 cup crispy chopped bacon bits. Use what you like best.
- Burgers -- Make these first. I actually like to freeze mine for a short period. It just firms them up and makes it easy to grill. In a medium size bowl, add the worcestershire, lipton onion soup and water and mix well. Add in the beef and mix (using your hands). Don't over mix. Over mixing can make the burgers tough. Form into 8 patties. Place on a cookie sheet lined with parchment paper or foil. Freeze for about 15-30 minutes. It just firms them up and makes it easier to grill.
- Mayo Dressing -- Burgers are chilling, make the mayo dressing. In a small bowl, mix the mayonnaise, bacon bits (whatever way you made the bacon), BBQ sauce (any brand), and jalapenos. Cover and refrigerate.
- Onion Rings -- Now I cheat - I admit. I hate making them, but if you want to make your own, GO FOR IT! If not, I use frozen Ore Ida rings, just set on the cookie sheet in the oven (follow pkg directions) and bake. Mine took approximately 15 minutes. I started the burgers about half way through cooking the onions so they all came out about the same time. I planned on 3 rings per burger which was about right.
- Grilling -- I use a outdoor grill, but an indoor grill pan would also work great. If not, a large saute pan will be fine. I heat the grill or pan to medium heat drizzled or brushed with the olive oil.
- With your thumb, push in the center of the burger to make an indentation, not all the way through, but a nice indentation. This will prevent the burger from "puffing" up. Grill on side one until golden brown with good grill marks and flip. Finish grilling the burger until medium well or the desired doneness you prefer. I like medium well for burgers. The last minute, add the cheese, cover and remove from the heat. One minute later - the cheese will be melted and you will have the perfect burger.
- Rolls -- The last few seconds I put the rolls on the grill for a light toast. Just a few seconds.
- Burgers -- Slather a little of the BBQ mayo of each side of the rolls, top with a burger, cheese, onion rings, lettuce and the top roll.
- Serve -- Just ENJOY!
Nutrition Facts : Calories 633.6, Fat 36.2, SaturatedFat 14.4, Cholesterol 112.4, Sodium 1317.9, Carbohydrate 40.3, Fiber 1.9, Sugar 3.8, Protein 34.9
RISSOLES
This is an old classic Aussie meal. When I was growing up, we always had Rissoles and onion gravy at last once a week. Give it a try and let me if you like this old favourite. Cook time does not allow for cooking the gravy or the vegetables.
Provided by Chrissyo
Categories Meat
Time 35m
Yield 4-6 Rissoles
Number Of Ingredients 12
Steps:
- Mix all the ingredients together (except oil), this is best done with your hands.
- Shape into 4 or 6 round balls and dust with the flour.
- Heat the oil on high in a heavy based frying pan until the oil is very hot.
- Place the Rissoles in the hot oil.
- Don't over crowd your pan.
- Make sure the Rissoles do not burn.
- Turn the rissoles over when one side is browned and slightly crispy (make sure they don't burn).
- Cook the other side the same way, turn the heat down to medium and cook through.
- Depending on the thickness of the pan and the size of the rissoles, it may take about 3-4 minutes to cook the Rissoles on each side.
- Do not over cook the Rissoles.
- The cooking time would be similar to cooking American hamburgers.
- Serve with brown meat gravy and mashed potatoes with minted peas.
PIZZA BURGERS
A great old school lunch favorite we all just love around our house. If your afraid of using luncheon meat just replace with more hamburger or small cubed pepperoni. Great all ways!
Provided by livie
Categories Lunch/Snacks
Time 30m
Yield 24 pizza burgers, 10-12 serving(s)
Number Of Ingredients 11
Steps:
- Brown hamburger; drain fat. Add grated luncheon meat; saute 1-2 minutes. Stir in rest of ingredients till combined and the cheese has completely melted. Place all hamburger bun halves onto cookie sheets. Add desired amount of sauce onto each bun and sprinkle with the grated American and mozzarella cheeses. Bake in a 425 degree oven for 10 minutes, or till heated through and cheese is melted and bubbly. Serve immediately.
Nutrition Facts : Calories 358.6, Fat 15.9, SaturatedFat 7.4, Cholesterol 55.9, Sodium 690.8, Carbohydrate 30.7, Fiber 1.9, Sugar 5.7, Protein 22
SPICY BBQ ONION BURGERS
Sweet onions and BBQ sauce are great burger toppers. But if you're a fan of the fiery stuff, some spicy pickled jalapeño nacho slices would work too!
Provided by My Food and Family
Categories Home
Time 20m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat grill to medium heat.
- Grill patties 5 to 6 min. on each side or until done (160ºF).
- Meanwhile, heat oil in large skillet on medium-high heat. Add onions; cook and stir 10 min. or until golden brown, stirring frequently. Stir in barbecue sauce.
- Fill buns with tomatoes, burgers, Singles, jalapeño slices and onions.
Nutrition Facts : Calories 460, Fat 20 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 90 mg, Sodium 780 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 31 g
JALAPEñO CHEESEBURGERS WITH BACON AND GRILLED ONIONS
Categories Sandwich Beef Cheese Pepper Fourth of July Super Bowl Bacon Summer Tailgating Grill/Barbecue Jalapeño Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 30
Steps:
- For spicy ranch sauce:
- Whisk all ingredients in medium bowl to blend. Season sauce with salt and pepper.
- For burgers:
- Gently mix all ingredients in large bowl. Form mixture into eight 1/2- to 3/4-inch-thick patties. Place on small baking sheet. Cover and chill at least 2 hours and up to 1 day.
- For glaze:
- Stir first 5 ingredients in small saucepan over medium heat until coffee is dissolved. Remove from heat. Whisk in butter. Season glaze to taste with salt and pepper.
- Prepare barbecue (medium-high heat). Working in batches if necessary, cook bacon in large skillet over medium-high heat until crisp and brown. Transfer bacon to paper towels to drain.
- Spray grill rack with nonstick spray. Toast buns until golden, about 2 minutes per side. Transfer buns, cut side up, to plates. Place lettuce on each bun bottom. Grill burgers 5 minutes, basting with glaze. Turn burgers, baste with glaze, and grill until cooked to desired doneness, about 5 minutes longer for medium. Press cheese atop each burger and allow cheese to melt. Place some sauce, then 1 burger on each bun bottom. Top each with 2 slices bacon and desired additional toppings. Cover with bun top. Serve with remaining sauce.
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