PRE COOKED HAMBURGER PATTIES AT COSTCO RECIPES

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SOFT KETO HAMBURGER BUNS THAT DON'T FALL APART - KETO R…



SOFT Keto Hamburger Buns That DON'T Fall Apart - Keto R… image

The best keto fluffy and bread-y hamburger buns out there! A nice sesame flavor that actually holds up to all your keto fillings.

Provided by Mia Henderson

Categories     Side Dish

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 8

1 1/4 cup Shredded mozzarella cheese
2 oz Cream Cheese
1 Large Egg
1 Egg White
1 cup Almond Flour
2 tbsp Coconut flour
1/2 Tbsp Baking powder
1/2 Tbsp Sesame Seeds

Steps:

  • Preheat the oven to 375 degrees F.
  • In a large, microwave safe bowl add the cream cheese and mozzarella cheese. Microwave for 45 seconds and then stir. Microwave for another 30-45 seconds until smooth.
  • Next add in egg and egg white and mix with a fork until well combined.
  • After that combine the almond flour, coconut flour and baking powder into the dough. Then line a baking sheet with parchment or a slipmat.
  • Use an ice cream scoop to divide the batter into 4 buns, the roll then into balls with your hands. Place them on the silicone mat and press down gently. Brush the dough with water and sprinkle with sesame seeds.
  • Bake for 12-15 minutes or until light golden brown.

Nutrition Facts : Calories 353 kcal, CarbohydrateContent 6 g, ProteinContent 17 g, FatContent 29 g, SaturatedFatContent 9 g, TransFatContent 1 g, CholesterolContent 84 mg, SodiumContent 302 mg, FiberContent 4 g, SugarContent 2 g, ServingSize 1 serving

IN-N-OUT BURGER DOUBLE-DOUBLE COPYCAT RECIPE - THE FOOD HAC…



In-N-Out Burger Double-Double copycat recipe - The Food Hac… image

This legendary hamburger is a construct of simple ingredients, but until now no one has succeeded in creating a perfect clone recipe—most likely because they miss the subtleties that make this 70-year-old recipe so great. There are lots of secrets to share with you regarding the construction of this amazing burger: the crispiness of the buns, the size of the relish, the best beef to use, how to make a burger “smile”—details that, on their own, seem trivial. But put all of these tricks together in one burger, and you’ll be surprised by how much the little things matter.

Provided by Todd Wilbur

Total Time 20 minutes

Prep Time 18 minutes

Cook Time 2 minutes

Number Of Ingredients 17

1/2 cup mayonnaise
3 tablespoons ketchup
2 tablespoons finely minced white onion
1 1/2 tablespoons finely minced dill pickle relish
3/4 teaspoon granulated sugar
1/2 teaspoon white vinegar
1/4 teaspoon yellow mustard
1/4 teaspoon paprika
1/8 teaspoon salt
1 pound ground chuck, preferably 25% to 30% fat
4 small plain hamburger buns
8 slices real American cheese
4 white onion slices, not separated
4 large tomato slices
4 small handfuls of torn iceberg lettuce
Salt
Coarse grind black pepper

Steps:

  • Make the spread by combining all the ingredients in a small bowl. Set this aside until needed.
  • Make eight patties by rolling 2-ounce portions of beef into balls and forming them into 4-inch circles on wax paper.
  • Preheat two large sauté pans over medium/low to medium heat. Start at medium/low and then turn up the heat if needed after 5 minutes of pre-heating.
  • To prepare each burger, separate a hamburger bun and place the face of the top and bottom bun on one of the hot pans to toast. The buns are done when the faces are significantly darkened and crispy.
  • Cook the beef by placing two patties in the other hot pan. Add a generous sprinkling of salt and a pinch of coarse ground pepper. Cook for 2 minutes, then flip each patty over and salt and pepper each one again. The beef should be nicely seared.
  • Immediately after flipping the beef add a slice of American cheese on top of each patty. Before adding the cheese, fold about one-quarter of it over and place it onto a patty with the folded side underneath, but offset so that about 1/2-inch of the beef patty is showing where the cheese is folded. This gives you the "smile." Place the toasted top bun on top of one of the burgers and the sliced onion on the other. Cook the patties for another 2 minutes.
  • While the patties cook, prepare the bottom of the hamburger by adding about 1 1/2 tablespoons of spread onto the face of the toasted bottom bun. Stack the tomato slice on next. Pick up a small handful of lettuce and press it into the palm of your hand to compact it so that the hamburger isn't too tall, then add it on top of the tomato.
  • When the patties are done, use a spatula to stack the top patty (with the bun) onto the onion on the second patty. Use your spatula to move this whole stack off the pan and onto the bottom of the sandwich. Wrap the burger with wax paper or sandwich paper, if you like, and serve.

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TOP SECRET RECIPES | MCDONALD'S QUARTER POUNDER WITH CHEESE
What is the McDonald's sign referring to when it says "Over 100 billion served?" That's not the number of customers served, but the number of beef patties sold since McDonald's first opened its doors in the forties. A hamburger counts as one patty. A Big Mac counts as two. McDonald's sold its 11 billionth hamburger in 1972, the same year that this sandwich, the Quarter Pounder, was added to the growing menu. That was also the year large fries were added and founder Ray Kroc was honored with the Horatio Alger Award (the two events are not related). In 1972, the 2,000th McDonald's opened its doors, and by the end of that year McDonald's had finally become a billion-dollar corporation. Find more of my McDonald's copycat recipes here.  Source: More Top Secret Recipes by Todd Wilbur.
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