BEST BURGER

BEST BURGER Recipe

ngredients

2 poundsextra-lean ground beef

1( 1 ounce) package dry onion haze blend

1 egg, smoothly beaten

ladles hot pepper sauce

2 ladles Worcestershire sauce

¼ tablespoon ground black pepper

¾ mug rolled oats

Steps

Preheat an out-of-door caff for medium high heat and smoothly oil painting grate.

In a large coliseum, combine the beef, onion haze blend, egg, hot sauce and oats. Shape into 6 galettes.

Grill galettes over medium high heat for 10 to 20 twinkles, or to asked doneness.

Nutrition Data Calories323.3 calories, Carbohydrate10.3 g, Cholesterol122.5 mg, Fat17.3 g, Fiber1.3 g, Protein30.2 g, SaturatedFat6.6 g, Sodium

constituents

2 lbs ground beef

1 small onion, minced

soupspoons horseradish

2 soupspoons Worcestershire sauce

1 ounce garlic, finely minced

gusto celery swab

1 gusto pepper

6 ounces adulation

3 ladles Tabasco sauce

1 tablespoon crushed red pepper flakes

Steps

First off we must prepare a racy adulation mixing 6 oz soft adulation in coliseum with 1 tablespoon tabasco sauce and 1 tablespoon crushed red pepper.

Roll racy adulation into a log using plastic serape and place in fridge.

Combine remaining constituents in a coliseum and mix well.

Take hardened racy adulation log from fridge, remove plastic serape and cut adulation into discs.

Take ground beef blend and shape into 6 oz balls, fitting racy adulation discs in middle( the racy adulation will flavour and keep the burgers wettish while grilling).

Flatten balls into invariant galettes, no further than an inch suppose, to insure proper cuisine.

Grill to asked temperature, serve on warmish buns and enjoy!

Nutrition Data Calories656.8, Fat54.9, SaturatedFat28.1, Cholesterol196.5, Sodium420.6, Carbohydrate5.5, Fiber0.6, Sugar1.9, Protein34.6

Stylish BURGER EVER

Stylish Burger Ever image

handed by Alton Brown

orders

Time 26m

Yield 4 servings

Number Of constituents 7

constituents

8 ounces sirloin steak meat, trimmed and cut into 1- inch cells

ounces chuck steak meat, trimmed and cut into 1- inch cells

ounces angel shoulder meat, trimmed and cut into 1- inch cells

Kosher swab

4 ounces grated Cheddar, smoked if preferred

hamburger buns

Mayonnaise

Steps

Special outfit Chimney stack starter, each-natural lump watercolor and kettle caff

Pass the meat through the coarsest bones of a food grinder. Place the ground meat into a coliseum and mix together to unevenly distribute the different types of meat. Place in the refrigerator uncovered, for 2 hours.

After 2 hours, fill a large chimney stack starter with watercolor and light. Once the coals are cadaverous white, transfer to a kettle caff and spread unevenly. Set grate over coals.

While the coals are hotting , shape the meat into 4 galettes that are 6 ounces in weight and 3/ 4- inch thick. Sprinkle each croquette on both sides with the swab. Place on the caff and don't move for 2 twinkles. Flip the burgers every 2 twinkles until they reach an internal temperature of 135 degrees on an moment- read thermometer. Watch for hot spots and move the burgers if flare- ups do. repel the appetite to smash down on the galettes. Remove the burgers from the heat to a plate and prepare the buns by placing them on the caff , cut side down for 1 to 2 twinkles. Remove and place them cut side up on a server. Divide the rubbish unevenly between the top buns, set the meat croquette on top of the rubbish. cover the cut side of each bottom bun with a little mayonnaise and set atop the meat. Allow each burger to sit upside down for a nanosecond before flipping and consuming.

JUICIEST HAMBURGERS EVER

Juiciest Hamburgers Ever image

No more dry, lackluster burgers. These are juicy, and spices can be fluently added or changed to suit anyone's taste. Baste constantly with your favorite regalesauce.However, just add further chuck motes until it forms galettes that hold their shape, If you find the meat admixture too mushy.

handed by Jane

orders

Time 35m

Yield 8

Number Of constituents 7

constituents

2 pounds ground beef

1 egg, beaten

¾ mug dry chuck motes

3 soupspoons faded milk

2 soupspoons Worcestershire sauce

⅛ tablespoon cayenne pepper

2 cloves garlic, diced

Steps

Preheat caff for high heat.

In a large coliseum, mix the ground beef, egg, chuck motes, faded milk, Worcestershire sauce, cayenne pepper, and garlic using your hands. Form the admixture into 8 hamburger galettes.

smoothly oil painting the caff grate. Grill galettes 5 twinkles per side, or until well done.

Nutrition Data Calories288.1 calories, Carbohydrate9.1 g, Cholesterol95.5 mg, Fat17.8 g, Fiber0.5 g, Protein21.5 g, SaturatedFat 7 g, Sodium196.3 mg, Sugar1.7 g

Stylish BURGERS EVER

Stylish Burgers Ever image

I made up this admixture on a vagrancy and wow! These are surely the stylish hamburgers I have ever had and everyone who is had them says the same. The spices are Indian in origin, but the flavor is deliciously unique!

handed by cooking4two

orders

Time 20m

Yield 4

Number Of constituents 7

constituents

1 pound ground angel

1 teaspoon egg

½ tablespoon gusto paste

½ tablespoon garlic paste

2 ladles garam masala

1 tablespoon dried cilantro

4 hamburger buns, split and heated

Steps

Preheat an out-of-door caff for medium-high heat, and smoothly oil painting grate.

Place the angel, egg, gusto, garlic, garam masala, and cilantro into a mixing coliseum; blend well. Form the admixture into 4 galettes. Cook on the preheated caff to your asked degree of doneness, about 3 twinkles per side for medium- well. Serve on heated hamburger buns.

Nutrition Data Calories357.6 calories, Carbohydrate22.9 g, Cholesterol90.1 mg, Fat18.2 g, Fiber1.6 g, Protein23.7 g, SaturatedFat7.1 g, Sodium 334 mg

Stylish HAMBURGER EVER

Stylish Hamburger Ever image

These burgers are the stylish on the caff in the summertime. Jam- packed with all kinds of stuff, and no tasteless chuck motes!

handed by UNIVSTUDENT

orders

Time 30m

Yield 4

Number Of constituents 14

constituents

1 ½ pounds spare ground beef

½ onion, finely diced

½ mug tattered Colby Jack or Cheddar rubbish

1 tablespoon soy sauce

1 tablespoon Worcestershire sauce

1 egg

1( 1 ounce) envelope dry onion haze blend

1 clove garlic, diced

teaspoon garlic greasepaint

1 tablespoon dried parsley

1 tablespoon dried basil

1 tablespoon dried oregano

½ tablespoon crushed dried rosemary

swab and pepper to taste

Steps

Preheat a caff for high heat.

In a large coliseum, mix together the ground beef, onion, rubbish, soy sauce, Worcestershire sauce, egg, onion haze blend, garlic, garlic greasepaint, parsley, basil, oregano, rosemary, swab, and pepper. Form into 4 galettes.

Grill galettes for 5 twinkles per side on the hot caff , or until well done. Serve on buns with your favorite seasonings.

Nutrition Data Calories444.5 calories, Carbohydrate8.8 g, Cholesterol173.6 mg, Fat27.5 g, Fiber1.2 g, Protein 39 g, SaturatedFat11.9 g, Sodium966.9 mg, Sugar1.8 g