Beef burger. DIRECTIONS Mix all the ingredients in a large bowl until thoroughly combined. Heat a small amount of oil in a pan and cook until well browned on each side and meat is cooked through. Mix the pepper, salt, dijon, and Worcestershire into the meat, gently.
If your butcher will grind beef to order, ask for a coarsely ground chuck roast, or a mixture of brisket and sirloin. Flip burgers and continue cooking for a few minutes more until desired doneness is reached. Before serving, toast the buns on the cooler side of the grill if desired.
Hello everybody, it is Jim, welcome to our recipe page. Today, we’re going to prepare a special dish, beef burger. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
DIRECTIONS Mix all the ingredients in a large bowl until thoroughly combined. Heat a small amount of oil in a pan and cook until well browned on each side and meat is cooked through. Mix the pepper, salt, dijon, and Worcestershire into the meat, gently.
Beef burger is one of the most popular of recent trending foods in the world. It’s enjoyed by millions every day. It is simple, it is fast, it tastes yummy. They’re fine and they look wonderful. Beef burger is something that I’ve loved my entire life.
To begin with this recipe, we must prepare a few ingredients. You can cook beef burger using 15 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Beef burger:
- {Take 150 grams of minced chuck steak, per burger.
- {Make ready 1/4 of finely sliced red onion.
- {Take 1 tbls of white wine vinegar.
- {Take 1 pinch of salt.
- {Make ready 1 of gherkin sliced.
- {Take 2 tsp of mayo.
- {Get 1 tsp of ketchup.
- {Take 1 splash of Worcester sauce.
- {Prepare 1 splash of chipotle tabasco.
- {Make ready 1 of swig bourbon or brandy.
- {Take 2 of large leaves chopped iceberg lettuce.
- {Get 2 rashers of smoked bacon.
- {Take 4 of thin slices Red Leicester.
- {Prepare 1 of seeded brioche bun.
- {Make ready of S&P.
Freezer-Friendly Instructions: The uncooked burgers can be frozen for up to three months. The best way to cook a beef burger is on a grill, so it makes sense that the best way to cook this beef-like plant burger is also on a grill (as is for other meat alternatives). If you don't have. "Beef Burger" located in Greensboro, North Carolina, is a restaurant that was former a Biff-Burger and is still called that by many of the locals. It is believed that this is the last remaining "Beef Burger" restaurant still remaining in the country from the once famous Biff-Burger.
Steps to make Beef burger:
- Make the patty from the mince. no additives. push small finger holes in it (ie not smooth) so fat can drip out. pat w oil and season w salt and pepper. Refrigerate for 5 minutes while you make the sauce..
- Combine Mayo, ketchup, Worcester sauce, Tabasco and brandy. (Can use any hot sauce and any brandy or bourbon).
- Finely slice the onion and marinate in a shallow bowl with vinegar and salt.
- Finely slice the gurkin..
- Put burger on griddle or in fry pan and flip when brown. Brush with American mustard. Flip when brown and add mustard again. Sear both sides..
- Crip bacon in pan.
- Add slices of Red Leicester cheese on the burgers then add bacon on top. Add lid of pan over top to create an oven.
- Put split bun face down in bacon fat while hot, turn pan off heat..
- BUILD:. Half special sauce on bun base, spread thickly to edges on bottom of bun. add lettuce then other half of sauce. Add burger cheese bacon combo. Add pickles and red onion. Good layer of ketchup on bun Lid then close and stuff face. (Vegan burger on the left and beef burger on the right).
Make them your own with toppings such as cheese slices, sliced beefsteak tomatoes, raw red and white onion (also tasty when grilled), ketchup, mustard, pickles, jalapenos, mayonnaise, and Boston lettuce leaves. Here are the ingredients & the instructions to make the perfect burger! Although it may not be the healthiest, use medium ground beef for moistness & flavour. The leaner varieties produce burgers that are drier with a denser, tighter texture. Don't use previously frozen meat as juices are lost during defrosting.
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