Sometimes you just can't beat a classic burger, but here are our top 10 delicious burger recipes of the decade that you simply have to try!Timestamps:0:07 - Giant Chicken Big Mac3:50 - Cheesy Chips Steak Sliders4:58 - Chicken & Bacon Ranch Sliders6:11 - Sheet Pan Stuffed Burger Sliders7:39 - Sticky Honey Garlic Glazed Chicken Burger10:50 - Cheese Stuffed Korean Fried Chicken Burger13:00 - Pull Apart Croque Monsieur Sliders15:43 - Giant Jalapeno Popper Stuffed Burger Wellington18:29 - Cheesy Beef Stroganoff Sliders19:55 - Giant Jalapeno Popper Chicken Burger

Smokey Cave-Man Bad Boy Burgers:

1 large red onion, finely diced or grated

1/2 medium green bell pepper, finely diced or grated

2 packages Lipton onion soup mix

2 teaspoons liquid smoke flavoring

1/2 cup A-1 Steak Sauce

1 to 2 tablespoons Worcestershire

1 tablespoon garlic powder

1 teaspoon black pepper

1/2 tablespoon salt

2 pounds ground chuck beef (80/20)

1 1/2 pounds ground sirloin beef (90/10)

Ingredients for Jim Beam Marinade:

6 tablespoons soy sauce

1/4 cup Jim Beam (or other bourbon)

2 tablespoons Worcestershire

2 tablespoons Wesson oil

2 garlic cloves -minced

1 1/2 tablespoons brown sugar

1 tablespoon black pepper

1/4 teaspoon ground ginger

1/8 teaspoon red pepper

2 tablespoons water

Directions for burgers:

1. In a large bowl combine all ingredients except meat and marinade and mix well. Break ground beef into small pieces and add to the bowl incorporating meat into mixture with a large spatula. Avoid using hands keeping the fat content cold.

2. Divide into eight equal portions and form into balls dipping hands in ice water if necessary. Place on large baking pan and chill for several hours.

Shape into patties about 3/4 inches thick, again, dip hands in ice water if needed. Make an shallow depression in the center to keep the burgers flat during cooking.

3. Preheat grill on medium high. Grill patties for 5 minutes per side or until desired doneness. Baste both sides with some of the steak marinade while grilling.

Directions for Marinade:

Mix everything is a small saucepan and simmer over low heat until dissolved. Store mixture in a sealed jar or a shaker bottle. *I use the water to rinse out the pan.

favorite burger recipe!

Ingredients

4 Beef or Pork burgers

4 Medium Tomatoes

Lettuce of your choice

1 medium Onion

Gouda or Cheddar cheese

4 Buns

12 Basil Leaves

Cucumber

2 table spoons oil

Sauce:

1 Crème Fraiche

3 cloves garlic

2 Table spoons Ketchup

Directions

Sauce:

Place the Crème fraiche into a small bowl. Add crushed garlic cloves (use garlic press) and about 2 Table spoons ketchup. Mix well and place in a fridge.

Burgers:

Pour 2 table spoons of oil into a larger grill pan. Add the burgers once the oil is hot enough (or use BBQ, if you have one).

Cook the burgers from both sides until ready. Once ready, remove them from the pan and wrap them in tin foil to keep them hot.

Buns:

Cut the buns in halves and put them in the same pan. Grill until they are nice and crunchy and have golden colour.

Final assembly:

Spread the sauce generously on buns. Place the bottom half on a plate and add lettuce, burger, cheese, cucumber slices, onion, tomato slices, again lettuce, some extra onion and 3 basil leaves. Cover with the top half of your bun.

Pierce with a medium sized wooden skewer and serve while still warm.

Tips:

  • Use Freshly Ground Beef.
  • Keep Everything Really Cold.
  • Don't Futz With Your Meat.
  • Do Not Salt Beef Until Patties Are Formed.
  • Form Matters.
  • Season Liberally.
  • Flip Your Burger as Often as You Like.
  • Use a Thermometer.

If you have a good source of freshly ground beef that you trust, make sure to ask for meat that has at least a 20% fat content. If not, grinding your own beef is your best bet. If you've never done it before, the task may seem daunting at first. 

Until your burgers are fully formed, heat is their mortal enemy. Warm fat is soft and pliable, and tends to stick to your hands and work surfaces. 

Do not salt your beef until the patties are formed. Salt will dissolve muscle proteins, which subsequently cross-link, turning your burgers from moist and tender to sausage-like and springy.

If you're making your own hamburger patties, adding egg to hamburger meat can help hold the meat together for easier cooking. Without the proper binder, the burgers may fall apart in the pan or on the grill.

Freshly ground black pepper from whole peppercorns is a must—it's far more flavorful than the insipid preground powder.

Kosher salt I like to use it because its large crystals are easy to pick up with your fingers. Start with a large pinch of kosher salt, and hold it at least eight inches above the patties as you sprinkle to ensure even coverage.

Here's approximate temperature guide:

120°F (49°C) and below for rare (red/raw in the center)

130°F (54°C) for medium-rare (pink and warm)

140°F (60°C) for medium (totally pink, starting to dry out)

150°F (66°C) for medium-well (grayish-pink, significantly drier)

160°F (71°C) and above for well-done (completely gray, very little moisture)

Understanding the Levels of Doneness for Hamburger Patties

Rare has an internal temperature of 125°F and is completely pink throughout the burger.

Medium-rare has an internal temperature of 135°F and is just slight brown inside near the crust of the burger.

Medium has an internal temperature of 145°F and a center that is slightly pink while the rest of the meat inside is brown

Well-done has an internal temperature of 160 °F and is completely browned throughout the inside.

The USDA recommends cooking ground beef to an internal temperature of 160 °F to ensure you’ve killed any harmful bacteria.

If your burgers are sticking to the grill, it's probably because there's a bunch of crap on there that shouldn't be there. To clean it, the basics steps are 1) start with a warm grill, 2) scrape clean with a wire brush, 3) wipe with an oiled paper towel.

Keep in mind that it's much easier to clean gunk off of a grill when it's still warm, so if it's your first cookout of the year (woot woot!), you'll need to heat it up and clean it before you start cooking. Otherwise, just clean your grill after each use while it's still warm.

 

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