Sasquatch Burger Recipes

Steps:

• For the cheese spread: Place the cottage cheese in a blender and puree until smooth. Transfer the cottage cheese to a mixing bowl. Add the mayonnaise, sour cream, onion, parsley, dill and garlic, and fold together with a spatula. Keep refrigerated until needed.
• For the burgers: Cook the bacon three-quarters of the way, remove from the pan and place on paper towels to drain any excess grease. When cool, cut into small pieces and set aside.
• Remove the stems from the peppers and halve them lengthwise. Scrape out the seeds (or leave them in if you like it HOT!) and finely dice. Set aside.
• Place the ground beef in a large mixing bowl. Add the diced bacon, peppers and the cheese. Mix together by hand just until incorporated. Don't overwork the burger mixture, as it will make the burgers tough.
• Shape the burgers into five 8-ounce patties. Sprinkle with salt and pepper on both sides. Set the grill to high and cook the patties for 3 minutes on the first side, and then flip. Cook another 4 minutes for medium rare, or longer for desired temperature. Split the buns and brush with the oil. Toast the buns on the grill.
• Place some lettuce and tomato slices on the bottom half of the burger bun. Place the burger on top of the lettuce and tomatoes, then top the burger with a good amount of the cheese spread. Finish with the other half of the bun and serve with French fries.

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.

Steps:

• Place a 9-in. cast-iron skillet over medium heat. Meanwhile, gently shape beef into 4 balls, shaping just enough to keep together (do not compact). , Increase burner temperature to medium-high; add oil. Working in batches, add beef. With a heavy metal spatula, flatten to 1/4- to 1/2-in. thickness; sprinkle each with 1/8 teaspoon salt and pepper. Cook until edges start to brown, about 1-1/2 minutes. Turn burgers and sprinkle with additional 1/8 teaspoon salt and pepper. Cook until well browned and a thermometer reads at least 160°, 1 minute. Repeat with remaining beef., Serve burgers on buns with toppings as desired.

Steps:

• For the minced mushrooms:.
• Heat a 12-inch heavy-bottomed pan over high heat until very hot. Add the oil and then the mushrooms and cook, stirring, until golden brown, about 5 minutes. Add the lemon juice and wine and cook, 2 to 3 minutes. Stir in the butter and garlic and cook, stirring, until the butter is absorbed. Cool, then chill completely. Mince the mixture finely and store in an airtight container until ready to use.
• For the burger:.
• Combine the beef, wine, Worcestershire sauce, garlic powder, Sriracha, salt and pepper to taste and 1 teaspoon minced mushrooms in a medium bowl and mix well. (Save the rest of the mushrooms for another use.) Form into one thick patty.
• Lay 2 pieces of Texas toast on a work surface. Arrange 2 slices of American cheese on each of the 2 pieces (using a total of 4 slices), then layer 2 slices of Cheddar over each (using a total of 4 slices) and 2 slices of Swiss cheese over each (using a total of 4 slices). Top each with the remaining 2 pieces of Texas toast, and butter the outside of each sandwich.
• Heat a large griddle over high heat. Cook the patty to desired doneness (about 4 minutes per side for medium-rare) and grill the cheese sandwiches until golden brown, about 3 minutes on each side. Lay bacon flat on the griddle and cook, 5 to 7 minutes. Flip and cook an additional 3 to 5 minutes, then reserve on paper towels to drain. Slather 1 side of the hot grilled cheese sandwiches with mayonnaise and mustard. Add the remaining 2 slices of American cheese, 2 slices of Cheddar, and 2 slices of Swiss cheese to the patty, and place the patty on one of the grilled cheese sandwiches. Top with the bacon, tomato, lettuce and onion. Top with the second grilled cheese. Serve hot with a pickle spear and chips.

Steps:

• Heat a griddle or large cast-iron skillet over medium heat for at least 10 minutes. Meanwhile, combine the mayonnaise, mustard and pickle brine in a small bowl. Combine the onion powder, garlic powder, paprika, 1/2 teaspoon salt and 1/4 teaspoon pepper in a separate small bowl. Set aside.
• Loosely form the beef into 4 balls; set aside. Working in batches, lightly brush the griddle with butter and toast the buns cut-side down until lightly browned, 1 to 2 minutes. Transfer to a plate.
• Brush the griddle with more butter and add 1 ball of beef. Press firmly with 2 large crisscrossed metal spatulas for exactly 10 seconds, then gently remove the spatulas. Sprinkle the patties with some of the seasoning mixture and continue cooking, undisturbed, until well browned, 1 1/2to 2 minutes. (Start cooking another burger at this point.) Flip the patty, sprinkle with more of the seasoning mixture and top with 1 cheese slice. Continue cooking until the cheese is melted around the edges and the bottom of the burger is browned, about 1 more minute. Repeat with the remaining beef.
• Spread the mayonnaise mixture on the bun tops and add some ketchup. Serve the patties on the buns with the pickles, tomato, red onion and lettuce.