The 3 Best Mouth-Watering Hamburger Recipes Ever!
Summer is the best time to get outside and enjoy the best that Mother Nature has to offer. It is also the best time to fire up the grill and to cook some of the masterpieces that will have your family singing your praises for days and weeks to come. If you are like us, then you enjoy grilling and you are always looking for the best burger recipes to accompany your party menu. Have no fear; we have come across three of the best burgers recipes we have ever seen.
Sliders have become a very popular and common menu item in many restaurants. If you are looking for a great slider recipe, look no further than this tasty recipe from Hidden Valley.
- ½ cup Hidden Valley™ Smoked Bacon Ranch Sandwich Spread & Dip divided
- 1 pound ground beef or turkey
- 10 small dinner rolls sliced, warmed
- 2 cups finely shredded cabbage
- 2½ slices smoked gouda cheese (For milder flavor, use regular gouda or cheddar cheese), cut into quarters
- Work ¼ cup sandwich spread into ground meat. Form 10 small patties (approximately ¼ cup each) to fit rolls. Cook patties until well done; top with cheese. Stir remaining ¼ cup sandwich spread into shredded cabbage; place a scant ¼ cup inside each roll. Top with a burger patty.
Bobby Flay’s Dallas Burger
If you’re looking for a juicy burger with big Texas taste, you can’t go wrong with Bobby Flay’s Dallas Burger. It has a few more ingredients and steps than the average burger recipe, but the results are well worth it!
Bobby’s BBQ Sauce:
2 tablespoons canola oil
1 Spanish onion, chopped
3 cloves garlic, chopped
1 cup ketchup
2 tablespoons ancho chile powder
1 tablespoon paprika
1 heaping tablespoon dijon mustard
1 tablespoon red wine vinegar
1 tablespoon Worcestershire sauce
1 chipotle chile in adobo, chopped
2 tablespoons dark brown sugar
1 tablespoon honey
1 tablespoon molasses
Kosher salt and freshly ground pepper
Bobby’s Perfect Patty
Shape 6 ounces of 80 percent lean ground beef chuck into a uniform patty, no more than 3/4 inch thick (don’t overwork the meat). Make a depression in the center with your thumb so the burger won’t bulge; the indent will rise as the patty cooks. Preheat a grill or cast-iron grill pan to high. Brush the burger with canola oil and season with salt and pepper. Grill until golden brown and slightly charred, turning once (7 minutes for medium-rare). Avoid pressing with a spatula! Add cheese for the last minute of cooking.
Bobby coats the patty with a rub before grilling: Mix 1 tablespoon ancho chile powder, 2 teaspoons Spanish paprika, 1 teaspoon each dried oregano, ground coriander, dry mustard, ground cumin and kosher salt, 1/2 teaspoon pepper and 1/2 teaspoon ground chile de arbol. (He also sells rubs at bobbyflay.com.)
For the chef’s easy slaw, whisk 3/4 cup mayonnaise, 1/2 grated white onion, 2 tablespoons sugar, 2 teaspoons celery seeds, 3 tablespoons apple cider vinegar, and salt and pepper. Mix with 1 small shredded head cabbage and 1 shredded carrot. Let sit for 15 minutes.
Bobby’s Texan wife, Stephanie, loves brisket with pickles and slaw, so he morphed the combo into this tasty burger.
Heat the oil over medium-high heat in a heavy-bottomed saucepan. Add the onion; cook until soft, 3 to 4 minutes. Add the garlic and cook for 1 minute. Add the ketchup and 1/3 cup water, bring to a boil and simmer for 5 minutes. Add the remaining ingredients (except salt and pepper); simmer for 10 minutes, or until thickened, stirring occasionally.
Transfer the mixture to a food processor; puree until smooth. Season with salt and pepper. Pour into a bowl; cool to room temperature. Brush some sauce onto the patties as they cook; spoon more on top when you assemble the burger.
Makes: 1 cup
Read more at: http://www.foodnetwork.com/recipes/bobby-flay/dallas-burger-recipe.html?oc=linkback
Butter Bacon Burger
No-one does southern cooking like Paula Dean, and with this mouth-watering burger recipe you’ll be saying “y’all” with the best of them.
- Oil for brushing
- 2 lbs lean ground beef
- 1 tsp salt
- 1 tsp ground black pepper
- 1 stick cold butter, cut into cubes
- 1 tsp garlic powder
- 4 hamburger buns, split
- 4 slices bacon, cooked crisp
- lettuce for service
- red onion slices, for serving
- Tomato slices, for serving
- Ketchup, for serving
- Mayo, for serving
Grease the grill grate by brushing it with oil. Preheat the grill to medium.
Mix together the beef, salt, black pepper and butter in a large bowl. Form the beef into 5 patties about 1-inch thick. Place on a baking sheet.
Place the burgers on the grill, cover and cook, turning once, until the burgers reach the doneness you like, 7 to 9 minutes for medium-rare. Just before the burgers are done, put the buns on toward the back of the grill to toast.
Sandwich the burgers in the buns and top with the bacon, some lettuce, onion, tomato, ketchup and mayonnaise.
Can’t decide? Try them all!
Any one of these three are delicious, but we recommend trying all three. Of course, be sure to check your meat temperature before you finish grilling using a proper meat thermometer. You could also substitute red meat with turkey in any of these recipes for a heart healthy option!