Peanut Butter Burgers Recipes

Steps:

• Mix ground beef, black pepper, onion powder, garlic powder, salt, Worcestershire sauce, and cayenne pepper in a large bowl until evenly blended. Form beef mixture into 6 4-inch wide patties. Transfer patties to a large plate and cover with plastic wrap. Refrigerate until patties are slightly firm, about 30 minutes.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
• Cook beef patties on preheated grill until they are beginning to firm and are hot and slightly pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Sprinkle Cheddar cheese over patties about a minute before they are done.
• Mix peanut butter and maple syrup in a microwave-safe bowl. Heat peanut butter mixture in the microwave until slightly runny, about 25 seconds. Stir again.
• Spread peanut butter mixture over hamburger buns and top with beef patties, lettuce, tomatoes, and bacon.

Steps:

• Form the ground beef into six patties, then sprinkle with salt and pepper. Cook in a large skillet or nonstick pan to desired doneness, 8 to 10 minutes for medium to medium-well. Add the pepper jack cheese before finished to melt, followed by the bacon. Butter both sides of the buns and toast in a pan.
• Spread the creamy peanut butter on the tops and bottoms of the buns. Drizzle the sriracha sauce on the bun tops and drizzle Chipotle Mayonnaise on the bun bottoms. Place cooked patties on the bun bottoms, then top each with two slices of tomatoes, two red onion slices and a half leaf of romaine lettuce.
• Place chipotles and adobo, mayonnaise, lemon juice, chipotle powder, salt, pepper and garlic into a blender or food processor and blend until smooth. This keeps in the fridge for up to 2 weeks.

Steps:

• Heat a griddle over medium heat. Butter the inside slices of each burger bun, then toast in the skillet until golden brown, 2 to 3 minutes. Set aside.
• Heat a large skillet over low heat; pan-fry the bacon for 2 minutes, then increase heat to medium-high and continue to pan-fry until crispy, 5 to 7 minutes, turning often. Drain on paper towels and discard most of the bacon grease.
• Cut each banana lengthwise into long slices, about 4 inches in length. Pour the sugar into a small bowl, then add in the banana slices to coat both sides in sugar. Fry the banana slices in the same skillet over medium heat until caramelized, 2 to 3 minutes.
• Cook the burgers on a griddle over medium-high heat for 3 to 4 minutes per side, seasoning with salt and pepper. Press down firmly with a spatula to flatten the patties as they cook. A thermometer inserted into the center should read at least 160 degrees F (71 degrees C).
• To assemble the burgers, lay down the bottom half the burger bun and spread on 1 tablespoon peanut butter. Place a burger patty on top, then add another tablespoon of peanut butter. Top with 2 to 3 slices of caramelized bananas, then 2 to 3 pieces of bacon. Drizzle with 1 teaspoon honey, then place the remaining burger bun on top.

Steps:

• In a large bowl, with fork, lightly mix peanut butter, ground chuck, salt and pepper just until combined Divide into 5 burgers, about 1/2 cup for each one.
• Flatten gently.
• Arrange in large skillet, not overlapping.
• Cook over medium heat about 4 minutes to a side or until done to desired doneness.
• Serve in buttered buns.