Steak Burgers Pepper Sauce Recipes

Steps:

• Heat gas or charcoal grill. In large bowl, mix beef, steak sauce, salt, 1/2 teaspoon of the pepper and 1/2 cup of the onions. Shape mixture into 4 patties, 1/2 inch thick. In small bowl, mix mayonnaise and remaining 1/2 teaspoon pepper, set aside.
• Place patties on grill over medium heat. Cover grill; cook 11 to 13 minutes, turning once, until meat thermometer inserted in center of patties reads 160°F. During last 2 minutes of cooking, place buns, cut sides down, on grill until toasted.
• Spread mayonnaise mixture on cut sides of buns. Top with remaining 3/4 cup onions, the lettuce and burgers. Cover with top halves of buns.

Steps:

• Mix ground beef and Montreal steak seasoning together in a bowl. Form mixture into 4 patties.
• Preheat grill for medium heat and lightly oil the grate. Grill patties until browned, 5 to 6 minutes per side.
• Serve grilled patties on hamburger buns.

Steps:

• To make the burgers, sweat the chopped onion with the garlic in some olive oil over a low heat, cook until transparent but don't allow it to colour. You need to be careful here because burnt garlic tastes really horrible.
• Set aside to cool down.
• Add the tomato sauce, English mustard, cooled cooked onion and garlic mixture to the mince and mix together. You must make sure that the onion mixture is cold before you add it to the raw meat.
• Then add the eggs, breadcrumbs, salt and pepper and mix together.
• Mould the burgers into six evensized patties and chill in the fridge until ready to cook. They should be cooked for 15 minutes turning half way through and can be grilled or fried.
• To make the pepper sauce*, cook the onions with the cracked black pepper in a little olive oil until they are slightly brown. Pour in the brandy and set it on fire to burn off the alcohol. Add the beef stock and cook down until it is reduced by half, add the cream and simmer for 5-10 minutes until it is thickened. Add the peppercorns and serve with the burgers.
• This is lovely served with fat chips.
• *If time is a constraint packet pepper sauce works fine.

Steps:

• Preheat a griddle or large skillet over medium-high heat.
• Place the cheese sauce in a pan over low heat to warm gradually.
• Melt the butter on one half of the griddle. Add the onion, peppers and mushrooms to the buttered side of the griddle and toss. Season with 1 teaspoon of the steak seasoning, then let cook until they begin to caramelize and darken, 8 to 10 minutes.
• Meanwhile, divide the beef in half and roll each half into a ball. Sprinkle the beef with the remaining teaspoon steak seasoning, along with some salt and pepper. Add the beef to the griddle and, using the back of a spatula, smash the beef into two thin patties. Cook for 2 to 3 minutes per side. When the patties are cooked through, place a slice of provolone on each patty and allow to melt slightly. Place one patty on top of the other and remove to a plate. Remove the vegetables to a plate also.
• Add the mustard to the bottom half of the roll. Add the patties and top with the vegetables. Cover the vegetables with the cheese sauce and add the top half of the roll. Serve immediately.

Steps:

• Combine ground beef, bread crumbs, egg, seasoned salt, Worcestershire sauce, and garlic in a large bowl. Use your hands to lightly mix and combine the ingredients. Form into 4 equally sized patties and set aside.
• Heat olive oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add mushrooms, onion, and bell peppers. Season with salt and pepper. Stir the vegetables quickly, moving around in the skillet until the onion is just beginning to soften, 4 to 5 minutes. Remove the vegetables from the skillet and keep warm.
• Place beef patties in the same skillet and cook until browned, about 3 minutes per side. Add the vegetables on top of and around the patties. Pour in beef broth. Reduce heat to medium and cook until patties reach an internal temperature of 160 degrees F (71 degrees C) when tested with an instant-read thermometer, 4 to 5 minutes more.
• Transfer the patties to serving plates and top with the vegetables. Allow liquid in the skillet to boil and reduce to about 1/2 cup. Drizzle 2 tablespoons of the skillet sauce over each serving. Serve warm.

Steps:

• Heat grill to medium heat.
• Mix meat and black pepper just until blended; roll into 4 balls. Press indentation into center of each ball; fill with cheese and jalape�o peppers. Press meat mixture around cheese and peppers until completely enclosed by meat mixture. Flatten into 3/4-inch-thick patties.
• Grill 5 to 6 min. on each side or until done (160�F), turning and brushing with steak sauce for the last few minutes and adding buns, cut sides down, to grill to toast for the last minute.
• Fill buns with burgers and guacamole.

Steps:

• In a medium sized mixing bowl, combine the salt, pepper, onion powder, and garlic powder.
• Add the sugar, paprika, and turmeric.
• Stir the mixture gently until all seasonings are thoroughly mixed.
• Add a teaspoon of olive or other oil to the ground beef when combining the seasoned salt to incorporate it into the burgers.
• Use sparingly. 2 - 3 tablespoons for 2lbs of ground beef. Keep a jar handy to store for future use.