Recipes tagged with « Burgers »
Sun-dried Caprese Burger
Ground beef shaped into patties, frozen briefly to hold shape and avoid breakage. Sun-dried tomatoes blended with roasted red peppers and seasoned lightly, spread on cooked patties. Classic mozzarella cheese melted atop, fresh basil leaves provide herbaceous punch. Toasted kaiser rolls bind everything. Prep involves equal patty division, blending vegetable paste, grilling to preferred doneness guided by visual cues and touch, resting meat before assembly. Substitutions advised for ingredients like replacing mozzarella with provolone or swapping roasted peppers for charred poblano peppers. Timing flexible, focused on sizzle sounds and surface color changes. Patience in layering ensures texture contrast and balanced flavors.
Stacked Smokehouse Burger
Two thick beef patties, cooked until crusty outside but juicy inside. Sharp aged gouda replaces cheddar for nuttier bite. Crispy turkey bacon swapped in, lighter yet still smoky. Blue cheese stays. Homemade smoky chipotle ketchup in place of BBQ sauce, deeper heat and sweetness. Quick apple slaw replaces onion straws for crunch and brightness. Sesame seed buns toasted for texture contrast. Burgers stacked double with cheese melting in middle layer. Toothpicks skewered with pickled jalapeños for spicy snap. A hands-on, no-nonsense assembly for flavor layers stacking high. Cook times adjusted slightly. Simple signals for doneness and melt. Practical swaps for what’s on hand.
Spicy Honey Smash Burgers
Frozen beef patties seared to juice-release stage then flipped to finish cooking. Cheese slid on, steamed under cover until melted. Layers of crisp romaine, sweet-spicy honey drizzle swapped to smoked chili honey, chipotle mayo swapped for garlic aioli, and fiery harissa spread add punch and depth. Quick prep, 4 patties, mid-heat timing shifts. Visual cues and sizzle sounds dictate progress. Rest burgers off heat to reabsorb juices before assembly. Buns lightly toasted with butter optional. Practical swaps and timing insights included.
Air Fryer Crispy Chicken Burgers
Crispy air-fried chicken thighs coated in crunchy cereal and spices. Two sauces—Buffalo butter reduced with brown sugar and cider vinegar, and a chunky blue cheese dip with mayo, sour cream, herbs, garlic, lemon, honey, and optional celery. Optional quick-pickled red onions. Brioche buns toasted, layered with lettuce, spicy-sauced chicken, pickled onions, and blue cheese crumble. Balanced heat, tang, crunch. Slightly smoky, herbaceous, spicy, creamy contrast. Ready in around 1 hour 15 minutes for four servings.
American-Style Double Burgers
Thin beef patties grilled to medium well, layered with cheese and crisp iceberg lettuce. Tangy dressing with mayo, diced onion, sweet pickle relish, and Dijon mustard replaces some original ingredients. Includes chopped jalapeño instead of cornichons for a mild kick. Buns sliced and toasted, stacked with double beef and sauce layers. Sauce chilled before use, patties grilled on hot grill. Assembly involves layering sauce, beef, pickles, lettuce, and cheese using small sandwich buns. Quick grilling, fifteen minutes total prep and cook time.
Pork Smash Burgers Twist
Smash-style pork patties with crunchy cheese crisps and smoky bacon. Quick Caesar sauce with mayo swapped for Greek yogurt, tangy lemon, capers, and a hint of smoked paprika. Brioche buns toasted on grill plate. Lettuce tossed into sauce for easy layering. Cheese crisps made slightly larger, crispier. Cooking times adjusted for caramelization. Bacon swapped with pancetta for richer flavor. Pressed thin patties sear fast. Simple. Textured. Tangy with crunch.