BUTTERED WINE STEAMED BEAU MONDE BURGERS
Steaming your burger is the perfect way to ensure a nice, juicy burger. The flavor profile is profound in the recipe. Please indulge, and ask for seconds!
Provided by Tiffany Bannworth @MissAnubis
Categories Beef
Number Of Ingredients 22
Steps:
- In a large mixing bowl, mix all the patty ingredients by hand. Continue to mix and knead for about 5 minutes. I prefer the lamb/bison meat mixture. When using the lamb, I recommended being a little heavy handed with the Chinese Five Spice.
- Make the patties to your desired thickness and set on a plate.
- In a large sauce/frying pan, place your steaming ingredients. When the butter has melted on a low to medium heat, place in your patties. Place a lid or tin foil the pan.
- Cook on low medium, completely covered. The slower they cook, juicier they are. Flip over once, during cooking. Completely cover and always have liquid in the pan.
- When cooked to your desired doneness, medium rare for me, medium well for my husband, turn off heat. Leave in juice until plated. When using pork in your mixture, cook well done.
- I recommend as the condiment of choice, either tomato jelly or a mixture of half lingonberry jam/ half mayonnaise (short version). Plate as you would with your favorite garden leaf lettuce, melted mild cheese, a few leaves of fresh basil, and fresh tomatoes. (I love these with Black Krim from my garden!)
- Remember to save the steam mixture and pan drippings to add to your next soup stock.
WINE STEAMED BURGERS
These patties are so moist and juicy. They have a unique flavor. I used pork and beef. Changing up the meat will change the flavor making this dish versatile. A great substitute for the same old burger. A great condiment is mixing mayo with a berry jam and serving on top of patties.
Provided by barbara lentz
Categories Sandwiches
Time 25m
Number Of Ingredients 16
Steps:
- 1. Mix all ingredients for burgers together and shape into patties. The patties will be a bit moist.
- 2. Place the steaming ingredients in a large frying pan. Bring to a simmer and place patties in the liquid. Place a lid on the pan and let the patties steam on medium low heat.
- 3. Cook to desired doneness flipping once during cooking.
AWESOME STEAMED CHEESEBURGERS!
I was inspired to try to make these at home after watching the Travel Channel when they aired a piece about a place called Ted's Restaurant in Meriden, CT. Where he makes these awesome looking, gooey cheese covered burgers. I can't think of anyone who has a steam box like the one Ted uses in his restaurant, and after viewing the episode, I wanted one! So, I grabbed my patty press from the cupboard and went on to try to make these awesome burgers at home with a large frying pan, glass lid, and the wire rack from my toaster oven. Since no flipping is involved, I decided to place a slice of onion on each burger while it steamed. I was very delighted to find that the burgers not only came out juicy and flavorful, but was also surprised on how fast and easy it was, and because there are no grease splatters, clean up was a cinch!
Provided by Uncle 12
Categories Lunch/Snacks
Time 16m
Yield 2 burgers, 2 serving(s)
Number Of Ingredients 6
Steps:
- divide ground beef in half and form into 2 six ounce patties.
- season with seasoning salt and pepper to your liking.
- place a metal rack in the bottom of the frying pan.
- add water to a level just below the rack.
- heat water on high heat until water begins to steam, reduce heat to medium.
- place burgers on rack and cover.
- steam for about 10 minutes.
- top with cheese, cover and steam an additional 30 seconds to 1 minute or until cheese is melted.
- top with your favorite toppings and enjoy!
PERFECT BURGER
Bobby's Flay's Perfect Burger recipe from Food Network needs only a handful of ingredients, a hot grill and toasted hamburger buns.
Provided by Bobby Flay
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.
- IF USING A GRILL: Heat a gas grill to high or heat coals in a charcoal grill until they glow bright orange and ash over. Brush the burgers with the oil. Grill the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey. Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese; see step 3) or until cooked to desired degree of doneness. Cook turkey burgers until cooked throughout, about 5 minutes on the second side.
- IF USING A GRILL PAN: Heat a grill pan over high heat on top of the stove. Cook the burgers as for a grill, above.
- IF USING A SAUTE PAN OR GRIDDLE (PREFERABLY CAST IRON): Heat the oil in the pan or griddle over high heat until the oil begins to shimmer. Cook the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey. Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese) or until cooked to desired degree of doneness. Cook turkey burgers until cooked throughout, about 5 minutes on the second side.
- Add the cheese, if using, to the tops of the burgers during the last minute of cooking and top with a basting cover, close the grill cover, or tent the burgers with aluminum foil to melt the cheese.
- Sandwich the hot burgers between the buns and serve immediately.
STEAKBURGER WITH TANGY CARAMELIZED ONIONS AND HERB BUTTER
This luxe burger gets its umami-packed richness from dry-aged steak. Yep, you read that right, we grind beautiful steaks to make a burger. One bite of the juicy patty, steak sauce-flavored onions, and rich herb butter (inspired by Béarnaise sauce, a classic steak condiment) and you'll know it's worth every penny.
Provided by Rhoda Boone
Categories Flaming Hot Summer Summer Hamburger Grill Backyard BBQ Dinner Onion Steak Tarragon Butter Cheese Cheddar Labor Day Peanut Free Tree Nut Free Soy Free
Yield Makes 4 burgers
Number Of Ingredients 23
Steps:
- Make the Tangy Caramelized Onions:
- Heat oil in a large skillet over medium-high. Add onions, season with salt and pepper, and cook, stirring occasionally, until onions are softened and starting to brown, about 10 minutes.
- Reduce heat to medium. Add tomato paste and cook, stirring, until warmed through, about 30 seconds. Add Worcestershire and vinegar, scraping up brown bits on bottom of pan. Stir in butter and brown sugar and continue to cook, adding water by the tablespoonful if skillet starts to dry out, until onions are completely softened and caramelized, 15-20 minutes more. Add 1 Tbsp. water and cook, scraping up brown bits, until incorporated, about 30 seconds. Let cool.
- Make the Herb Butter:
- Cook vinegar and shallot in a small skillet over medium-high heat, stirring occasionally, until vinegar has reduced and skillet is almost dry, about 3 minutes. Transfer to a small bowl and let cool slightly, about 5 minutes.
- Place butter and salt in a medium bowl. Using a fork, mash shallot mixture into butter until incorporated. Gently fold in tarragon or parsley. Chill until ready to use.
- Make the burger:
- Divide ground steak into 4 portions. Shape into 4"-wide, 3/4"-thick, loosely packed patties. Make a small indentation in the center with your thumb to help keep it flat as it grills. Chill until ready to use.
- Prepare a grill or grill pan for medium-high heat; generously oil grates. Generously season patties on both sides with salt and pepper. Grill, indented side down, until lightly charred on the bottom, 2-3 minutes. Flip, top with cheese, and continue to grill to desired doneness, 2-3 minutes more for medium-rare. Transfer burgers to a platter and let rest 5 minutes.
- Meanwhile, grill buns until toasted, about 30 seconds. Generously spread cut sides of bun with Herb Butter, if using. Top each bottom bun with lettuce, patty, and 3 Tbsp. caramelized onions, then close burgers.
- Do Ahead
- Onions can be made 5 days ahead; cover and chill. Butter can be made 3 days ahead; cover and chill. Bring both to room temperature before serving.
More about "wine steamed burgers recipes"
RED WINE CHEESEBURGERS - JENNIFER MEYERING
From jennifermeyering.com
4.6/5 (31)Total Time 40 minsEstimated Reading Time 4 minsCalories 538 per serving
- In a saucepan over medium-high heat, combine brown sugar and wine stirring until dissolved. Bring to boil then reduce heat and simmer for about 20-25 minutes to reduce wine to about 1 cup. Let cool to room temperature.
- While wine is reducing, caramelize onions in medium saute pan. Add 1/4 cup of red wine reduction to onions and saute for additional 2-3 minutes to combine flavors.
- In large bowl, loosely combine ground beef, egg, bread crumbs, and salt and pepper. Add 1/3 cup room temperature wine reduction and fully mix to incorporate with the beef - being careful not to overmix.
- Pre-heat grill to medium-high and form 6 burger patties with the ground beef mixture. Place patties on grill and cook to desired doneness, about 4-6 minutes per side. Top with cheese and cook for additional 1 minute to let cheese melt.
RED WINE BURGERS RECIPE - PLATINGS + PAIRINGS
From platingsandpairings.com
4.6/5 (14)Total Time 40 minsCategory Main CourseCalories 721 per serving
- Boil wine and shallots in medium saucepan until reduced by half, 20-30 minutes. Add 1 tablespoon butter and brown sugar; whisk until butter melts and sugar dissolves. Remove from heat. Mix remaining 2 tablespoons butter. Set aside.
- Prepare grill for medium-high heat. Mix beef, Worcestershire, salt, pepper and 1/4 cup wine-shallot mixture in bowl. Form meat into four burger patties. Grill burgers until brown on bottom, about 3 minutes. Turn burgers and brush with additional wine-shallot mixture. Continue grilling burgers until cooked to desired doneness, turning and brushing occasionally with wine-shallot mixture, about 4 minutes longer for medium-rare. Top with a slice of cheese and remove from grill.
- Grill the buns, cut sides down, until lightly browned. Top bottom buns with burgers, then tomato slices and lettuce. Cover with top buns and serve immediately.
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