BEST MEAT FOR BURGERS RECIPES
PERFECT BEEF BURGERS RECIPE | FOOD NETWORK KITCHEN | FOOD ...
Provided by Food Network Kitchen
Total Time 20 minutes
Prep Time 10 minutes
Cook Time 10 minutes
Yield 4 burgers
Number Of Ingredients 5
Steps:
- Sprinkle the ground beef evenly with 1/2 teaspoon salt in a large bowl. Gently form the meat into 4 balls, then lightly press into 4-inch-wide, 1-inch-thick patties. Make a 2-inch-wide indentation in the center of each with your thumb to prevent the burgers from bulging when grilled.
- Preheat a grill to high. Season the patties with salt and pepper. Grill, undisturbed, until marked on the bottom, 3 to 5 minutes. Turn and grill until the other side is marked and the patties feel firm, 3 to 5 more minutes; if desired, top each burger with 2 slices cheese during the last 2 minutes of cooking and cover with a disposable aluminum pan to melt.
- Serve the patties on the buns; top with lettuce and tomato.
THE ULTIMATE BEEF BURGERS RECIPE | DELICIOUS. MAGAZINE
You can enjoy these ultimate beef burgers straight away or make and freeze them for sunny days when you want to fire up the barbecue. Want to try something a little different? How about our lamb burgers with feta and harissa; they’re easy to make and ready in just 30 minutes. Or, see all our burgers.
Provided by delicious. magazine
Total Time 40 minutes
Prep Time 20 minutes
Cook Time 20 minutes
Yield Serves 8
Number Of Ingredients 16
Steps:
- Place all the ingredients for the burgers in a large bowl. Season and mix well. Cover and chill in the fridge for 1 hour.
- Using wet hands, shape the mixture into 8 burgers. If you want to cook them straight away skip to step 4.
- If you are freezing them; place flat between sheets of baking paper in a rigid freezerproof container. Freeze for up to 3 months. When ready to use, defrost the burgers completely in the fridge; this will take 3-4 hours.
- Heat a griddle pan or barbecue to hot. Brush both sides of the burgers with oil and cook for 3-4 minutes each side or until well browned and cooked.
- Meanwhile, preheat the grill to medium hot. Top each burger with a slice of cheese and grill for 2 minutes until bubbling. Toast the burger buns until lightly golden.
- Mix the mayonnaise with the mustard and spread over the base of each bun. Add some tomato, lettuce and avocado slices, then the burger, red onion slices and the other half of the bun.
- Serve with a small bowl of ketchup and fries, if you like.
Nutrition Facts : Calories 709kcals, FatContent 40g (14.4g saturated), ProteinContent 43.5g, CarbohydrateContent 45.8g (4.7g sugars), FiberContent
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- Wrap the crackers in a tea towel and smash up until fine, breaking up any big bits with your hands, then tip into a large bowl.
- Finely chop the parsley (stalks and all), then add to the bowl with the mustard (if using), and the minced beef.
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- With clean hands, scrunch and mix everything up well. Divide into 6 and pat and mould each piece into a roundish shape, roughly 2cm thick.
- Place the burgers onto a plate, drizzle with oil, then cover and place in the fridge until needed – this will help to firm them up.
- To cook the burgers, preheat a large griddle or frying pan for 4 minutes on a high heat, then turn the heat down to medium.
- Place the burgers on the griddle or into the pan, then use a spatula to lightly press them down, making sure the burger is in full contact with the pan.
- Cook the burgers for 3 or 4 minutes on each side, depending on how you like them – you may need to work in batches.
- Meanwhile, wash and dry a few small lettuce leaves, tearing up the larger ones. Slice the tomatoes, peel and finely slice the red onion, then slice the gherkins lengthways as finely as you can.
- Place all the veg toppings, and the cheese (if using) on a platter and put in the middle of the table with plates, cutlery, ketchup and drinks.
- Once cooked, remove the burgers to a plate and carefully wipe the pan clean with a ball of kitchen paper.
- Halve the burger buns and lightly toast them in the pan, then serve up.
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