SMASHBURGER-STYLE BURGERS RECIPE | FOOD NETWORK KITCHEN ...
Smashburger was founded a decade ago with the idea that Americans were in search of a different kind of burger. The company’s answer was a flat crisp patty made by putting a mound of meat on a buttered griddle and smashing it down with a heavy metal press. Fans love the irregularly shaped burgers — and the huge menu of buns, cheeses and toppings.
Provided by Food Network Kitchen
Categories main-dish
Total Time 30 minutes
Cook Time 30 minutes
Yield 4 burgers
Number Of Ingredients 15
Steps:
- Heat a griddle or large cast-iron skillet over medium heat for at least 10 minutes. Meanwhile, combine the mayonnaise, mustard and pickle brine in a small bowl. Combine the onion powder, garlic powder, paprika, 1/2 teaspoon salt and 1/4 teaspoon pepper in a separate small bowl. Set aside.
- Loosely form the beef into 4 balls; set aside. Working in batches, lightly brush the griddle with butter and toast the buns cut-side down until lightly browned, 1 to 2 minutes. Transfer to a plate.
- Brush the griddle with more butter and add 1 ball of beef. Press firmly with 2 large crisscrossed metal spatulas for exactly 10 seconds, then gently remove the spatulas. Sprinkle the patties with some of the seasoning mixture and continue cooking, undisturbed, until well browned, 1 1/2to 2 minutes. (Start cooking another burger at this point.) Flip the patty, sprinkle with more of the seasoning mixture and top with 1 cheese slice. Continue cooking until the cheese is melted around the edges and the bottom of the burger is browned, about 1 more minute. Repeat with the remaining beef.
- Spread the mayonnaise mixture on the bun tops and add some ketchup. Serve the patties on the buns with the pickles, tomato, red onion and lettuce.
HOME MADE BEEF BURGERS - BBC GOOD FOOD | RECIPES AND ...
Delicious beef burgers perfect for barbequeing
Provided by JAYv2
Total Time 30 minutes
Yield Serves 4
Steps:
- Heat up the oil in a frying pan and add the diced onions.
- Reduce down the heat and let the onions sweat slowly, adding in the garlic to ensure it doesn't burn and become bitter.
- Add the beef to a mixing bowl and break up with your fingers.
- Tip in the onions and garlic, once cooled slightly and mix together thoroughly.
- Add salt and pepper and the dijon mustard.
- Pour in the egg and ensure that it has been mixed right the way through the beef and onions.
- Seperate the mixture into 4 portions and start moulding using your hands into burgers. Create a depression in the centre, this will ensure the burgers cook evenly and flat. Place in the fridge to chilled and stiffen.
- Once chilled and with the barbeque lit and the coals simmered down, place the burgers on the BBQ.
- Ensure that each side has sealed, if not they'll fall apart when you lift them off. Turn them over until cooked through or to the desired pinkness in the centre.
- Serve on crusty ciabatta with fresh watercress or leafy salad and enjoy. These can be frozen and defrosted for use later on.
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HONEY MUSTARD CHICKEN BURGER - GOOD HOUSEKEEPING
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Total Time 45 minutes
Category dinner, lunch
To make the burgers, whiz the chicken in a food processor until it resembles mince, then empty into a large bowl and mix in the mustard, 1tbsp of the honey, the breadcrumbs, egg, lemon zest and plenty of seasoning.
Divide mixture equally into four and shape each portion into a flattened patty. Arrange on a plate, then cover and chill for 30min, if you have time.
Preheat oven to 200°C (180°C fan) mark 6. Heat oil in a large pan over medium-high hob heat and brown burgers for 5min, turning occasionally. Transfer to a baking sheet, brush the tops of the burgers with the remaining honey and cook in oven for a further 10-12min or until cooked through.
Meanwhile, in a small bowl, mix together the mayonnaise, crème fraîche, lemon juice, mustard and some seasoning. Set aside. Halve and toast the baps.
Serve the burgers in the toasted baps, topped with lettuce and tomato slices, if you like, with a dollop of mustard sauce.
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