Tapenade-Filled Burgers

Ingredients

• 2 1/4 pound lean ground beef chuck
• 9 tablespoons black or green olive tapenade (sometimes labeled "olive paste")
• 3/4 teaspoon salt
• 1 teaspoon black pepper
• 6 grilled or toasted hamburger buns or kaiser rolls
• Accompaniments: mayonnaise; coarse-grain mustard; thinly sliced red onion; thinly sliced sweet gherkin pickles; about 2 cups baby romaine lettuce

Directions

Divide beef into 6 portions. Divide 1 portion in half, then flatten 1 half into a 4-inch patty and form a 1/4-inch rim around patty. Spread 1 1/2 tablespoons of tapenade onto patty within rim. Flatten remaining half into a 4-inch patty, then lay on top of tapenade-covered half and pinch edges together to seal. Pat side to form a straight-sided edge and transfer to a large tray. Make 5 more tapenade patties in same manner and transfer to tray, then refrigerate patties, covered, until ready to grill. 

Prepare grill for cooking over direct heat with medium-hot charcoal (moderately high heat for gas)

Sprinkle patties on both sides with salt and pepper. Lightly oil grill rack, then grill patties (covered only if using a gas grill), turning over once, 3 minutes total for medium-rare. (Burgers will continue to cook slightly after being removed from grill.) 

Spread mayonnaise and mustard on buns, then assemble burgers with onion, pickles, and romaine.

courtesy of epicurious.com

Chimichurri Burgers with Gouda Cheese

Chimichurri Sauce:
2 cloves garlic, peeled
1 jalapeño pepper, stemmed, halved, and seeded (or more, to taste)
3/4 cup packed stemmed parsley leaves
1/2 cup olive oil
2 tablespoons red wine or sherry vinegar
1/4 teaspoon salt
1 1/2 teaspoons dried oregano leaves
1/2 teaspoon dried red pepper flakes (optional)

 

Burgers:
1 1/2 pounds ground beef chuck
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
4 ounces Gouda cheese, diced
4 Kaiser rolls or hamburger buns, split

1. For Sauce: Combine the garlic and jalapeño in a food processor. Process until finely minced. Add the parsley; process until finely minced. Scrape down the work bowl. Add the oil, vinegar, and salt; process until well-combined. Transfer to a small bowl. Stir in the oregano and red pepper flakes. Let the sauce rest for 2 hours, if possible, to blend the flavors.
2. For Burgers: Prepare a barbecue grill or preheat a ridged grill pan.
3. Spoon 3 tablespoons of the chimichurri sauce into a large bowl. Add the meat, salt, and pepper; mix well. Divide the mixture into 8 balls. Form each ball into a thin patty, about 5-inches in diameter.
4. Divide the cheese over four of the patties, and top with the remaining patties. Seal the edges well, enclosing the cheese.
5. Grill the patties over medium-hot coals (or follow ground meat directions if using a gas grill) or in the preheated grill pan for 5 minutes per side or until the internal temperature of the meat reaches 160°F (70°C).
6. If desired, place the buns, cut sides down, on the grill during the last 1 minute of cooking, or toast the buns in the oven or under the broiler.
7. Place the cooked patties in the buns and serve with the remaining chimichurri sauce.

Makes 4 servings.

Note: If desired, additional Gouda cheese, thinly sliced, may be placed over the patties during the last minute of cooking.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.

Manteca Claims Record With 250-Pound Burger

I am speechless.....

MANTECA, Calif. -- Manteca becomes the record-holder for California's biggest hamburger.

Fagundes Meats and Catering cooked a 250-pound hamburger on Saturday. The family business has been selling meat for 32 years.A special grill was used to cook the meat and a Stockton bakery took care of the massive bun.A lot of fixings including lettuce, tomatoes and pickles were added to the massive burger.The finished project stood more than 2 feet tall.Everyone was invited to indulge in the burger for free.

Spicy Cheeseburger Soup Recipe

Perfect for a snowy day like today!

Ingredients

• 1-1/2 cups water
• 2 cups cubed peeled potatoes
• 2 small carrots, grated
• 1 small onion, chopped
• 1/4 cup chopped green pepper
• 1 jalapeno pepper, seeded and chopped
• 1 garlic clove, minced
• 1 tablespoon beef bouillon granules
• 1/2 teaspoon salt
• 1 pound ground beef, cooked and drained
• 2-1/2 cups milk, divided
• 3 tablespoons all-purpose flour
• 8 ounces process American cheese, cubed
• 1/4 to 1 teaspoon cayenne pepper, optional
• 1/2 pound sliced bacon, cooked and crumbled

Directions

• In a large saucepan, combine the first nine ingredients; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
• Stir in beef and 2 cups of milk; heat through. Combine flour and remaining milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Reduce heat; stir in cheese until melted. Add cayenne
• pepper if desired. Top with bacon just before serving. Yield: 6-8 servings (about 2 quarts).

courtesy of tasteofhome.com

Aussie Burger

Ingredients

• 1/4 cup ketchup
• 1/4 cup mayonnaise
• 1 teaspoon Asian chile paste such as sambal oelek
• 1 1/4 pounds ground beef chuck
• 4 kaiser rolls, split
• 4 pineapple rings
• 1 tablespoon vegetable oil, divided
• 4 large eggs
• 3/4 cup drained sliced pickled beets

Directions

Prepare grill for direct-heat cooking over medium-hot charcoal (medium heat for gas); see Grilling Procedure . 

Combine ketchup, mayonnaise, and chile paste. 3Mix beef with 1 teaspoon salt and 1/2 teaspoon pepper, then form into 4 (4 1/4-inch-diameter) patties. 

Lightly toast rolls on grill. Pat pineapple dry and brush with 1/2 tablespoon oil. 

Oil grill rack, then grill pineapple and burgers, covered only if using a gas grill, turning once, until pineapple is tender and caramelized and burgers are medium-rare, about 4 minutes total. 

Heat remaining 1/2 tablespoon oil in a large nonstick skillet over medium-high heat until hot, then fry eggs. 

Spread chile mayonnaise on rolls, then assemble burgers with pineapple, beets, eggs, lettuce, and tomato.

courtesy of epicurious.com

Kamikaze Burgers

Ingredients

• 1 pound lean ground beef
• 1/4 cup minced onion
• 2 cloves garlic, minced
• salt and pepper to taste
• 4 hamburger buns
• 4 tablespoons wasabi paste
• 4 tablespoons mayonnaise
• 4 slices Cheddar cheese

Directions

1. In a large bowl, mix ground beef, onion and garlic. Season with salt and pepper, and shape into 4 patties.
2. Preheat an outdoor grill for medium heat, and lightly oil grate.
3. Place patties on the prepared grill, and cook 5 minutes per side, or to desired doneness.
4. Prepare buns by spreading 1 tablespoon of wasabi on the bottom half, and 1 tablespoon mayonnaise on the top half. Top burgers with a slice of cheese, and sandwich inside the buns.

courtesy of allrecipes.com

Grilled Spicy Lamb Burgers

Ingredients

• 1 pound ground lamb
• 2 tablespoons chopped fresh mint leaves
• 2 tablespoons chopped fresh cilantro
• 2 tablespoons chopped fresh oregano
• 1 tablespoon garlic, chopped
• 1 teaspoon sherry
• 1 teaspoon white wine vinegar
• 1 teaspoon molasses
• 1 teaspoon ground cumin
• 1/4 teaspoon ground allspice
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 4 pita bread rounds
• 4 ounces feta cheese, crumbled

Directions

1. Preheat grill for medium heat.
2. Place the lamb in a large bowl, and mix with the mint, cilantro, oregano, garlic, sherry, vinegar, and molasses. Season with cumin, allspice, red pepper flakes, salt, and black pepper, and mix well. Shape into 4 patties.
3. Brush grill grate with oil. Grill burgers 5 minutes on each side, or until well done. Heat the pita pocket briefly on the grill. Serve burgers wrapped in pitas with feta cheese.

compliments of allrecipes.com

Horseradish Burgers

I love horseradish and it really adds to this burger.

I usually make my stuffed burgers square instead of round, it's really simple.  
Take the ground beef and roll it out into a cookie pan lined with wax paper. 
Spread the horseradish mixture on 1/2 of the ground beef.
Next, fold the other half of ground beef over half with the horseradish mixture, the wax paper will help make this easy.
Take a rolling pin and roll the stuffed ground beef evenly

An easy way to make stuffed burgers!

Ingredients

• 2 pounds ground beef
• 2 tablespoons steak sauce
• 3/4 teaspoon seasoned salt
• 1 (3 ounce) package cream cheese, softened
• 1 tablespoon prepared horseradish
• 1 teaspoon prepared mustard
• 8 hamburger buns, split

Directions

1. In a bowl, combine beef, steak sauce and seasoned salt; mix well. Shape into 16 patties. In a small bowl, combine cream cheese, horseradish and mustard. Spoon about 1 tablespoonful into the center of half of the patties; top with remaining patties. Press edges to seal.
2. Grill, uncovered, over medium-hot heat for 10 minutes on each side or until meat is no longer pink. Serve on buns.

courtesy of allrecipes.com

Provolone Burgers

Ingredients

• 2 eggs, beaten
• 1 medium onion, finely chopped
• 3 teaspoons dried basil
• 1 teaspoon dried oregano
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3 pounds ground beef
• 8 slices provolone cheese
• 8 sandwich rolls, split
• Lettuce Leaves

Directions

1. In a bowl, combine the first seven ingredients. Crumble beef over mixture mix well. Shape into eight patties. Grill, uncovered, over medium-hot heat for 5-7 minutes on each side or until juices run clear.
2. Top each patty with a cheese slice; grill 1 minute longer or until cheese is melted. Grill rolls cut side down for 1-2 minutes or until toasted. Top with lettuce and burgers.

courtesy of allrecipes.com