This is my go-to burger recipe when I'm craving seafood and looking for a quick fix. It's incredibly easy to prepare and also tends to all of those burger lovers out there. Click here for the 10 Seafood Recipes You Can Make in Less Than 15 Minutes
This California Burrito Style Burger is made with chipotle lime mayo, juicy burger patties, guacamole, French fries, and cheese sauce!
This is the best burger I ever ate. Hands Down. I decided to treat the Burger as Gordon Ramsay might prepare a fine steak and the results were amazing. Adding some extra touches like coffee caramelized onions and then a quickly made chimichurri just took this burger to the next level.
Ein Neuling beim Zürcher Stauffacher, der aktuell die besten «Smash Burger» der Stadt auftischt.
As a born & raised Wisconsinite, Culver's is pretty much my gold standard for fast casual restaurants. I vividly remember the day Culver’s opened in my tiny hometown in rural Wisconsin. A few years later, I started working my very first job there as a drive-thru cashier. ("Welcome to Culver's, home of the ButterBurger! How may I help you?" is still seared in my memory!) The ButterBurger is a seared beef patty made from fresh (never frozen!) beef that's served on a buttered & toasted roll with whatever toppings you love. It's simple but perfectly executed, & it's really fun to recreate at home. Like Culver’s, this butter burger recipe starts with a very simple burger patty made only with high-quality fresh beef, salt, & pepper. To recreate the "steak-like" flavor of a Culver's ButterBurger, we smash & sear the burger in a piping hot skillet. This smash-burger style cook is the easiest way to create perfectly crispy edges & seriously rich flavor at home. This is where the butter enters the equation. A real-deal Wisconsin butter burger is served on a butter-toasted bun, which is perfectly crispy, beautifully golden brown, & adds another layer of rich flavor to each bite. Just add on your favorite toppings & you're good to go – dinner's ready in 20 minutes or less! Be sure to check out the blog post, above, to learn more about Wisconsin-style butter burgers. I hope you love this fun recipe as much as we do! ♡
From fast food offerings to the worst menu item at sit-down restaurants, Eat This, Not That! magazine has your list of 9 terrible burgers
We’ve created a delicious mojito inspired burger and it is one you can’t miss this Summer if you’re wanting to try new BBQ food ideas and burger recipe ideas.
A blog about BBQ, grilling recipes, smoking, kamado grills, Big Green Egg, BBQ competitions, food festivals, brand ambassador trips, and Eggfests.
These juicy delicious homemade burgers are perfect on the grill or stovetop on your grill pan or skillet.
Some days there's nothing better than a juicy burger to sink your teeth into! This roundup of the 25 Best Burger Recipes will satisfy your inner carnivore!
A delicious gourmet burger you will fall in love with! A homemade burger patty is stuffed and topped with creamy brie cheese, which nicely compliments the sweet and tangy blueberry barbecue sauce. The burger is finished off with crispy bacon for a nice crunch plus sauteed onions and arugula. It doesn't get tastier than this!
Everyone loves burgers, and everyone loves trying new recipes. I have a great collection of burger recipes that are perfect for weekend dinners and also easy
All of the best burger recipes, including beef, turkey, chicken, and unique ideas. These hamburger ideas are good for dinner all summer long.
Today marked a major change in government language around food choices and their effects on the environment. Here's what you need to know.
Have you ever asked yourself what the best gourmet burger blend is? I've decided to share this recipe with you because the burger blend is the most important step in making the best burgers. And the key is to protein to fat ratio. If you master these recipes, you will dominate the grilling season. Hello, Sarah here again with Cooking Frog Recipes. Today we are going to dig into the art of making perfect patties. A fantastic burger starts with an ideal patty. While a few of these burgers possess a particular blend of spices and meat, others have only superior ground beef. Here are a couple of tips for the very best gourmet burger recipes: Use quality ground beef. Don't overwork the meat; it can make it tough. Never push down on the patty as you are cooking it; you'll press out all of the juices. Allow your burger to break before serving. For us, the ideal burger is loaded with toppings, sauces, and cheese, but in the event the patty is not impeccable, your burger won't ever live up to its juicy, beefy, and satisfying possible. But just enjoy the endless selection of toppings available to you; you will find wonderful variations worth researching in regard to selecting the cuts of beef to use when forming your patties. There is nothing wrong with throw, but adding other cuts can change the taste profile of your hamburger in ways you never imagined. Best Gourmet Burger Blend Ground Beef When you have got the burger basics down and are looking to step your game up, home-ground steak is the thing to do. Grinding your own beef has many respects. Aside from providing you with bragging rights, home-ground beef comes with an indescribable freshness that will boost your burger's succulence. The taste profiles of beef differ greatly from cut to cut; once you get in the world of grinding and blending different cuts, then you'll experience a new level of hamburger making that will blow your and your buddy's minds. Creating your own blendNo matter what cuts you mix and match, the secret to successful beef-grinding alchemy is to concoct a grind having an overall protein-to-fat ratio of 80/20. Provided that you keep this ratio, you can stick with a simple one-cut mill or get really complex and craft a grind of two, three, four, or five cuts -- it is totally your call. Chuck Beef (80/20 ratio When Old-school butchers refer to"hamburger," they are speaking of chuck, and even more especially, chuck roll. It's as timeless as you can get, producing a high-fat burger that comes across as succulent instead of greasy. Most ground beef -- and burgers -- come from the chuck, so this trimming is an obvious option. Hands down, it is our favorite cut to grind. At the supermarket, start looking for the slab labeled"chuck pot roast" Grind it up, and you'll instantly think of hamburger. Brisket Beef (70/30) ratio: This blue-collar cut is popular for Its distinct flavor profile, and high-profile content will yield a rich hamburger with a humble meat-and-potatoes attitude. Rib (70/30) ratio: Another high-rise, this primal slab creates some real burger beauties. Our favorite rib cuts for grinding are beef rib, flanked, and ribeye cap. Beef plate (90/10) ratio: The plate is just beneath the ribs. This trimming yields both skirt and hanger steaks. All these are marginally tougher cuts with buttery yet tangy flavor profiles, much like the powerful malolactic notes of a tart, velvety red wine. The sophisticated flavors of this plate lend themselves nicely to a fancier burger night. Short Loin (85/15) ratio: Should you win the lottery (and suddenly feel as ridiculous), we advocate sourcing our favorite cut from the short loin: a dry-aged New York strip steak. Dry aging produces an umami-packed profile that comes from an enzymatic breakdown of muscle. You simply can not find that flavor anywhere else. -- and provides that buzz that Chinese takeout supplies with no cancer scare.) So if you've got money to burn and you're on the lookout for a hamburger to give you some postal zip code, then this cut is right for you. Flank (93/7) ratio: Remember when London broil was cheap? We do. Back then, chefs were performing tasty things with flank, such as marinating, charring, and shaving it thin that the meat just melted in your mouth. Though the price of this cut has skyrocketed in the last ten decades, it's still a worthwhile element in your burger blend. Sirloin (85/15) ratio: The sirloin can be challenging. There's sirloin, tenderloin, top sirloin, and bottom sirloin. Flavors and marbling vary greatly throughout the sirloin area, so for burger-grinding functions, we suggest sticking to the bottom. Bottom sirloin is nicely marbled and packed with two of our favorite cuts, both for grilling and grinding: flap meat, also called steak tips (and typically only available on the East Coast) and tri-tip (usually only available on the West Coast). Round (93/7) ratio: Cuts from the round are lean and cheap. They're a fantastic go-to once you want to correct your protein-to-fat ratio. Typical cuts incorporate high round, bottom round, and eye around. Shank (96/4) ratio: The shank is cut out from either the hind shank or fore shank (or the calves and forearms). These muscles are continuously used, which gives them a beefy flavor but a tough consistency. Such tough cuts tend to be best for braising but remember, a couple of grinds of the toughest meats will yield a tender, melt-in-your-mouth feel. We love the shank because it adds a rich and gelatinous beefiness to our burgers. Be sure to pair this thin cut with fattier cuts. Oxtail (85/15) ratio: Sometimes, we simply love getting funky with our hamburger grinds. That's where oxtail comes from. Like the shank, this cut is very tough and gelatinous. It's also high in fat and low in price. Pick some tail up next time that you wish to try something a little different. The Best Burger Patty Mixtures What can you add into hamburger meat? Any ingredient that is wet enough to withstand some cook moment on high heat. Examples of items that won't work: dry ingredients such as dried herbs or floor peanuts. These may top a burger, but they tend to form of incinerate, eliminate flavor or break up the patty when you attempt to cook them in with it. All these mix-ins may also use ground turkey and other beef substitutes, and can really enhance their flavors. Ingredients for burger mixtures 1. Eggs Adding An egg to every pound of beef improves both the consistency and the flavor and keeps it from falling apart on the grill. 2. Bacon Mix some chopped, uncooked bacon in along with your ground beef, create your patties and grill or stir it up together. 3. Onions Instead of adding onions to the hamburger after it's cooked, it is possible to chop them up and mix them into the patty. This also has the benefit of cooking the onions, which reduces any rankness. The best gourmet burgers are made with onions. 4. Breadcrumbs Since your hamburger's going to be served on a bun, bread wedges don't add much to the flavor department. Their real function is to put a bit of dryness to your beef mixture, which can be excellent when it's paired with a moist ingredient. It's also helpful as an extender. 5. Worcestershire sauce This Classic sauce adds a great tang to beef and increases the juiciness level, also. If you discover it is making your patties too wet to stick together well, throw in some bread crumbs. 6. Garlic Chopped fresh garlic kneaded into steak patties is superb. You can also just sprinkle garlic powder with your meat to get a number of that garlic taste. 7. Cheese Grate Some cheese -- any kind you like -- and then knead that into your own burger patties. The cheese and the beef compliment each other when they cook, and you know how great beef and cheese taste together. 8. A.1. Sauce Naturally, A-1 sauce is great added to burger patties. Its texture is similar to that of barbecue sauce, and it becomes more subtle when used this way instead of being pumped across the patty later. 9. Peppers Chop up bell or jalapeno peppers and Work them into your patties. Habaneros or poblanos will provide you a great deal of spice in each bite. Ortegas and bells could include a wonderful mild flavor. 10. Soy sauce Do not waste your time with normal soy sauce. Eden Organic is traditionally brewed and obsolete, and that gives it a more full-bodied flavor than other brands. It's wonderfully salty and mellow. 11. Peanut butter for burger mixture Yes, I am serious! Think beef satay -- peanut butter provides a salty-sweet flavor to the beef. This is great, topped with diced green onions and a piece of pineapple. 12. Carrots Shred some carrots and combine those with your hamburger mix. This makes for an odd but fascinating sweet flavor that most folks either love or despise. If you're a carrot enthusiast, give it a try. 13. Hot sauce for burger mixture Tabasco and similar sauces (my favorite is Tapatio) add a delicious touch to hamburger patties. 14. Sun-dried tomatoes Sun-dried tomatoes hold up nicely under cooking and provide your burgers a slightly sweet, acidic flavor. 15. Sour Cream Mix in some sour cream to present your burgers with a richer taste with a slight tang. 16. Barbecue sauce Whether you use a classic family recipe or store-bought, the skillet cooks wonderfully into hamburger and becomes merely another note in the total taste. It's very different from incorporating barbecue sauce into the burger after it is cooked. Also, if you have problems with allergies from eggs, or you don't want to use breadcrumbs in your mixture, you can find a recipe for an egg-free burger here. Make your own burger mixture. It is possible to combine any of these ingredients together to make your own. Be free to experiment. Soy sauce, garlic, peanut butter, and lime juice to get a nice Thai flavor. Cilantro, chopped peppers, tomatoes, and onions. Cheese, egg and bacon. Mozzarella Cheese, marinara sauce, and pepperoni create pizza patties. Add Mushrooms and onions if you prefer, or saute and add these on as toppers.
Your beef patty will be thanking you for the lovely bourbon addition to the burger and to the sauce.
31 must-try burger recipes for Father's Day and Beyond.
