STUFFED FRENCH ONION SOUP BURGER
Provided by Alex Guarnaschelli
Categories main-dish
Time 2h10m
Yield 4 burgers
Number Of Ingredients 17
Steps:
- For the onion jam: Heat a large saute pan, then toss in the onion and garlic slices with 2 tablespoons oil and a generous pinch of salt. Cook over medium heat for 2 to 3 minutes, then add the Marsala, brown sugar and mustard and cook, stirring occasionally, until the onions are caramelized and tender, 20 to 25 minutes. (Do not rush this step, because properly caramelized onions make this burger top-notch!) Stir in the vinegar and cook to blend in, 1 to 2 minutes. Set aside.
- For the burgers: In a medium bowl, break up the meat and spread it up on the sides of the bowl so that the seasoning really permeates. Sprinkle the meat with salt and pepper. Gently mix in the Marsala, soy sauce and Worcestershire. Do not overmix. (The more you work the meat, the tougher the burger.) Form the meat into 4 even patties that are about 3/4-inch thick and transfer to a baking sheet.
- Use a spoon to gently scoop out a little meat and make a hole or pocket in the center of each patty that does not go all the way through to the bottom. Place about 1/4 cup Gruyere in the hole of each patty. Flatten the piece of meat you scooped out and press it over the cheese so that it's hidden in the middle of the patty. Turn the patty on the other side that it is weighing down on the seam. Repeat with the remaining patties. Refrigerate for at least 30 minutes and up to 6 hours.
- Preheat the oven to 400 degrees F.
- Heat a large skillet over medium-high heat and add the remaining 4 tablespoons oil. Sprinkle the patties lightly with salt. When the oil begins to smoke lightly, arrange the patties in a single layer, cheese-pocket-side down, at a distance from one another. Cook the patties, undisturbed, until the bottom browns, 3 to 5 minutes. Turn the patties on their other sides and let the bottoms brown again, 3 to 5 minutes. Lower the heat and add the stock to the skillet and cover. Cook on low heat until the patties are cooked through, 8 to 10 additional minutes. Remove the cover, shut off the heat under the skillet and let the patties rest with the heat off.
- Arrange the bun halves in a single layer on a baking sheet and sprinkle each bun half with about 1/4 cup Gruyere. Place the baking sheet in the center of the oven and toast until the buns are golden brown and the cheese is bubbling and melted, 5 to 8 minutes. Season with salt and pepper.
- Arrange the bun bottoms on a flat surface. Mix the onion jam and remaining cup Gruyere into the liquid in the skillet. Taste for seasoning. Spoon some of the onions and liquid on each bun bottom and top with the patties and more onions. Top with a few slices of pickle and season the bun tops with a pinch of salt. Close the burgers and serve.
MOM'S LEGENDARY STUFFED HAMBURGERS
These are enormous, stick-to-your-ribs kind of burgers with a surprise in the center. A real family favorite. I like to serve them on a bun topped with sauteed mushrooms and Swiss cheese. Use extra lean or lean ground beef instead of medium because the bacon adds to the fat content of the meat.
Provided by LAURASC
Categories Meat and Poultry Recipes Pork
Time 35m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 873.8 calories, Carbohydrate 27.6 g, Cholesterol 189.3 mg, Fat 61.6 g, Fiber 1.7 g, Protein 48.2 g, SaturatedFat 23.6 g, Sodium 1215.1 mg, Sugar 3.8 g
CHEESEBURGER ONION RINGS RECIPE BY TASTY
Here's what you need: ground beef, salt, pepper, onion powder, cheddar cheese, large white onion, flour, eggs, panko breadcrumbs, oil, ketchup
Provided by Alvin Zhou
Categories Snacks
Yield 6 onion rings
Number Of Ingredients 11
Steps:
- Heat oil in a pot over medium heat to 350°F (180°C).
- In a bowl, mix together the ground beef, salt, pepper, and onion powder.
- Peel and slice the onion into 1-centimeter (½ inch) rings. Detach the rings from each other.
- Take a spoonful of the beef mixture and press it into the bottom of a ring.
- Push a cheddar square into the center of the beef.
- Seal the top with another spoonful of the beef, pressing it flat.
- Repeat with the rest of the rings.
- Place the flour, eggs, and bread crumbs into three separate bowls.
- Dip a ring into the flour, shaking off excess, then into the egg, the bread crumbs, then back to the eggs, and one last time into the breadcrumbs.
- Repeat with the remaining rings.
- Fry the rings for 5-6 minutes, until deep golden-brown.
- Drain on a paper towel, then serve with ketchup!
- Enjoy!
Nutrition Facts : Calories 669 calories, Carbohydrate 60 grams, Fat 28 grams, Fiber 1 gram, Protein 41 grams, Sugar 5 grams
BACON, ONION AND CHEESE STUFFED BURGER
Steps:
- Preheat grill to medium.
- In a bowl combine beef, garlic, hot sauce, salt and pepper, to taste, being careful not to over mix. Warm a skillet over medium heat and fry bacon until crispy. Remove to a paper towel-lined plate to drain. Keep heat on skillet and fry a pinch of the beef in the bacon fat to test seasoning. Adjust seasoning, if needed, then form 8 even thin patties, about 1/2-inch thick and set aside. Saute onions in bacon fat in skillet until tender, 5 minutes. Place onions and bacon in a bowl with cheese. Form a spoonful of bacon-cheese mixture into a ball, then place in the center of 4 patties. Top each with another patty and seal the edges. Grill burgers over medium-high heat, flipping once until desired doneness is reached, approximately 4 minutes each side for medium. Serve in buns with garnishes. Alternative: In a medium skillet over medium-high heat, sear the burgers 4 minutes on each side.
ONION STUFFED HAMBURGERS
Hamburger pattie surrounding a slab of uncooked onion. Oh, by the way, the onion will cook inside the burger, mellowing the flavor of the onion and keeping the burger moist. Each pattie is about 1/4 pound of meat surrounding a 2 inch diameter 1/4 inch thick slab of onion. Even my kids love these.
Provided by SAM the Nuke -
Categories Lunch/Snacks
Time 30m
Yield 8 patties, 6-8 serving(s)
Number Of Ingredients 2
Steps:
- split the burger into 8 parts.
- make into balls.
- flatten half of ball and place onion inside.
- cover onion with other half.
- cook on grill (or in pan) to desired doneness.
Nutrition Facts : Calories 340.5, Fat 22.7, SaturatedFat 8.9, Cholesterol 102.8, Sodium 100.9, Carbohydrate 3.7, Fiber 0.5, Sugar 1.6, Protein 28.4
BEEF AND CHORIZO STUFFED BURGERS WITH CARAMELIZED ONIONS
Provided by Michael Symon : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Set up your grill for indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
- For the caramelized onions: Add the butter, onions and a pinch of salt to a medium saute pan. Place the pan on the indirect heat side of the grill and cook, stirring occasionally until the onions are tender and deeply caramelized, about 1 hour. When ready, remove from the grill and set aside.
- In a mixing bowl, combine the beef and chorizo. Divide the mixture evenly between 8 deli container lids. Flatten the meat into each lid to create an even disk. Pop the 8 meat disks out of the lids. Add the cheese to the center of 4 of the meat disks, then top with the remaining 4 meat disk and seal the edges.
- Preheat a large cast-iron pan on the direct heat side of the grill. Season both sides of the burgers with salt and drizzle with olive oil. Place the burgers in the pan and immediately smash them with a spatula. Cook the burgers for about 2 minutes per side. Remove the burgers from the grill. Spread the mayo on the burger buns and toast them the indirect heat side of the grill.
- To build: To each bun, add some caramelized onions, a burger, the condiments of your choice and cilantro. Serve!
EASY BACON, ONION AND CHEESE STUFFED BURGERS
Wonderful stuffed burger that can be easily changed to suit different tastes. My kids who normally don't have onions on their burgers REALLY enjoyed these. We served with french fries and root beer floats!
Provided by AmyThompson
Categories Meat and Poultry Recipes Pork
Time 35m
Yield 6
Number Of Ingredients 9
Steps:
- In a large mixing bowl, mix together the ground beef, salt, black pepper, barbeque sauce and garlic powder using your hands. Taking a small handful at a time (approximately 1/4 pound), shape into 12 patties. Lay patties out on a cookie sheet and cover with plastic wrap; place patties in the refrigerator.
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown, about 5 minutes. Remove bacon from skillet with a slotted spoon and drain on paper towels. Turn the heat down to medium and pan fry the onions in the remaining bacon drippings until soft and translucent and just beginning to brown. Mix together onions and bacon in a small bowl.
- Prepare a grill or large skillet for medium heat.
- As the grill heats, pull beef patties out of the refrigerator; top 6 of the patties with 1- 1/2 tablespoons of the bacon and onion mixture each, and sprinkle with shredded cheese. Top each with one of the remaining patties and press the edges together to seal.
- Grill or pan fry the stuffed and sealed patties until cooked through, 2 to 3 minutes per side. Serve on hamburger buns with condiments of your choice.
Nutrition Facts : Calories 669.2 calories, Carbohydrate 26.8 g, Cholesterol 166.3 mg, Fat 38.7 g, Fiber 1.6 g, Protein 50 g, SaturatedFat 15.7 g, Sodium 929.4 mg, Sugar 2.9 g
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
FLAVORFUL ONION BURGERS
Cheddar cheese and Thousand Island dressing make this moist and juicy burger from Dave Bremson of Plantation, Florida a real family treat. The amount of flavor this burger packs with just a few simple ingredients will really surprise you.
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Slice onion into 1/2-in.-thick rings; thread onto metal or soaked wooden skewers. Brush with oil. Season with salt and pepper if desired. Grill, covered, over medium-hot heat for 8-10 minutes on each side., Meanwhile, in a large bowl, combine the green pepper, cheese, parsley and Worcestershire sauce. Crumble beef over mixture and mix well. Shape into six patties. , Move onion to indirect heat. Place burgers over direct heat. Cover and grill for 10-14 minutes or until meat is no longer pink and onion is tender, turning burgers once., Spread bun bottoms with dressing; top each with lettuce, tomato, onion and a burger. Replace bun tops.
Nutrition Facts :
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