The Naughty Burger Recipes

Steps:

• 1. Mix all ingredients together and form into 1/4 pound patties.
• 2. Grill to desired likeness ( doneness).
• 3. Top with all the regular burger fixin's
• 4. * only use if needed to hold burger mixture together*

Steps:

• For the best burger, go to your butcher and ask them to grind 1 3/4 lbs of chuck steak for you. This cut has a really good balance of fat and flavorsome meat. Divide it into 4 and, with wet hands, roll each piece into a ball, then press into flat patties roughly 5 inches wide and about 3/4 inch wider than your buns. Place on an oiled plate and chill in the fridge. Next, finely slice the red onion, then dress in a bowl with the vinegar and a pinch of sea salt. Slice the gherkins and halve the buns. Finely chop the lettuce and mix with the rest of the burger sauce ingredients in a bowl, then season to taste.
• I like to cook only 2 burgers at a time to achieve perfection, so get two pans on the go-a large non-stick frying pan on a high heat for your burgers and another on a medium heat for the bacon. Pat your burgers with oil and season them with salt and pepper. Put 2 burgers into the first pan, pressing down on them with a slotted spatula, then put half the bacon into the other pan. After 1 minute, flip the burgers and brush each cooked side with a 1/2 teaspoon of mustard and a dash of Tabasco. After another minute, flip onto the mustard side and brush again with another 1/2 teaspoon of mustard and a second dash of Tabasco on the other side. Cook for 1 more minute, by which point you can place some crispy bacon on top of each burger with a slice of cheese. Add a tiny splash of water to the pan and place a heatproof bowl over the burgers to melt the cheese-30 seconds should do it. At the same time, toast 2 split buns in the bacon fat in the other pan until lightly golden. Repeat with the remaining 2 burgers.
• To build each burger, add a quarter of the burger sauce to the bun base, then top with a cheesy bacon burger, a quarter of the onions, and gherkins. Rub the bun top with a teaspoon of ketchup, then gently press together. As the burger rests, juices will soak into the bun, so serve right away, which is great, or for an extra-naughty experience, wrap each one in parchment paper, then give it a minute to go gorgeous and sloppy.

Steps:

• Form patties.
• Grill and throw on bun with a dab of A1 sauce.
• DO Not add cheese, lettuce, tomatos. It ruins what is already great.
• Top with Guacamole if anything. DO NOT add cheese, lettuce, or tomato. It ruins what is already great.

Steps:

• Preheat grill for high heat.
• In a large bowl, mix the ground beef, egg, bread crumbs, evaporated milk, Worcestershire sauce, cayenne pepper, and garlic using your hands. Form the mixture into 8 hamburger patties.
• Lightly oil the grill grate. Grill patties 5 minutes per side, or until well done.

Steps:

• Carefully run fingers through crab meat, being sure not to break lumps, picking out excess shell.
• Break up bread pieces, and add milk and toss in bowl.
• Beat eggs, in a mixing bowl.
• Add mayonnaise, Worcestershire sauce, lemon juice, baking powder, and seasonings to this mix, throughly stir this.
• Add crab meat carefully to bowl of mixed ingredients, and with spatula or hands, mix just until moistened.
• Form a burger gently, and let sit for at least 30 minutes in a refrigerator.
• Melt butter and oil in skillet, just until melted. Carefully add crab burger to skillet, and brown on each side, and just heat through.
• Serve sitting a top a Wonder hot dog roll, or two pieces of white bread, coupled with side additions. Feel free to add, caramelized onion, a couple of steamed shrimp, tomato, cheddar cheese, (Vermont), Boston lettuce and tartar sauce.