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Hello girls,
For those who like fast food, and do not support the taste of processed hamburgers anymore, also has some recipes that you guys can do at home, I bring three delicious recipes and super practical. The homemade burger, to serve a snack for children or a circle of friends.
Hamburger 1
Ingredients
1/4 cup olive oil
2 red onions, thinly sliced
1/2 cup sugar
1/4 cup red-wine vinegar
1/4 cup dry red wine, preferably syrah or zinfandel
2 pounds ground sirloin and chuck
Kosher salt and freshly ground black pepper, to taste
4 slices Cheddar cheese
4 brioche burger buns
Sliced Tomatoes
Preparation
Pour 2 tablespoons olive oil into a saucepan, add the onions, and sauté until they begin to wilt and sweat, taking care not to burn them. Cook for 8-10 minutes over low heat, add the sugar, and sauté for 1 minute. Carefully add the vinegar and wine, bring to a simmer, cooking until the liquid has evaporated and the onions are caramelized, approximately 3 minutes. Hold warm.
Form the meat into 4 burger patties, making them tight, but not overly worked or crushed too tightly. Preheat a charcoal grill. Season each burger with salt and pepper just before grilling
Over medium-high heat, char the burgers on both sides, approximately 4 minutes per side for medium-rare; 1 or 2 minutes less or longer per side for rare or more well-done. Top the burgers with cheese, allow to melt, and serve on buns with sliced tomato and red onion jam.
Hamburger 2
Ingredients
For the Special Sauce
1/2 cup mayonnaise
2 tablespoons ketchup
1 tablespoon yellow mustard
1 tablespoon cider vinegar
1 tablespoon pickle relish
1 tablespoon minced shallot
1 teaspoon sugar
1/2 teaspoon black pepper
For the burgers
2 pounds ground bison (ask your butcher for a blend of bison cuts that will yield at 80/20 meat-to-fat ratio)
Kosher salt, to taste
2 tablespoons vegetable oil, for cooking
4 large potato buns
8 slices yellow deli-style American cheese
Jarred sliced pickles, sliced onion, ketchup, mustard, Special Sauce, for garnish
Preparation
For the Sauce
Combine all of the ingredients together and chill before using.
For the burger
Divide the ground meat into 8 equal portions and shape each into a ball about the size of a golf ball. Salt the tops of each bison ball.
Heat a skillet over high heat until very hot. If you have an infrared thermometer, the skillet should register at least 500 degrees. Or, test by brushing on a bit of oil. When the skillet starts to smoke, it is ready.
If your skillet is not big enough to accommodate all of the burgers at the same time, cook them in batches. Line a platter with butcher paper or a large piece of a paper grocery bag. (We don’t think paper towels are sturdy enough for this job; they absorb too much moisture and destroy the crust.) Open your windows and/or turn on your oven fan. There’s going to be some smoke!
Place the burgers on the skillet, salted side down. Press gently and cook for 1 minute. After 1 minute, using a sturdy spatula, smash each burger until it is about ¼-inch thick. Salt the tops of the smashed burgers.
Cook for 2 more minutes and then flip the burgers. Lay a piece of American cheese on each burger and cook for 2 more minutes.
If cooking in batches, transfer the burgers to the platter. Repeat until all the burgers are cooked. Note that this method cooks the burgers almost through with just a bit of pink in the center. We sacrifice our usual preference for rare-ish meat in order to get that wonderfully crispy exterior. Once you have transferred the burgers to the platter, don’t cover them or put them in the oven. You want to preserve what you worked so hard to achieve.
To serve, place 1 patty on the bottom half of a bun. (If you have some burgers resting from an earlier batch, place them back on the skillet for a minute to warm them up.) Stack another burger on top and garnish with pickles and onion. Spread mustard, ketchup, and Special Sauce on the other bun half, place that on the burger, and serve.
Hamburger 3
INGREDIENTS
200 g ground beef (chuck, rib, round)
1 tablespoon finely chopped onion
1/4 finely chopped clove of garlic
Salt and pepper freshly ground
60 g of sliced cheddar cheese
3 thin slices of bacon
4 mustard greens leaves
Bread burger of your choice
PREPARATION
Mix the ground meat and add the onion and garlic. Mold with hands to form a burger with about 2 cm thick. Season with salt and pepper only when you will grill it. Place the burger grilling preferably in a hot ridged grill or char-broiler, for about 6 minutes on each side, to the point. When turning the hamburger, place the cheese on top and cover with damper to melt it. Separately, fry the bacon in a skillet until crisp.
Mount the burger on the bread, put the bacon on top and finish with mustard greens.
For those who like fast food, and do not support the taste of processed hamburgers anymore, also has some recipes that you guys can do at home, I bring three delicious recipes and super practical. The homemade burger, to serve a snack for children or a circle of friends.
Hamburger 1
Ingredients
1/4 cup olive oil
2 red onions, thinly sliced
1/2 cup sugar
1/4 cup red-wine vinegar
1/4 cup dry red wine, preferably syrah or zinfandel
2 pounds ground sirloin and chuck
Kosher salt and freshly ground black pepper, to taste
4 slices Cheddar cheese
4 brioche burger buns
Sliced Tomatoes
Preparation
Pour 2 tablespoons olive oil into a saucepan, add the onions, and sauté until they begin to wilt and sweat, taking care not to burn them. Cook for 8-10 minutes over low heat, add the sugar, and sauté for 1 minute. Carefully add the vinegar and wine, bring to a simmer, cooking until the liquid has evaporated and the onions are caramelized, approximately 3 minutes. Hold warm.
Form the meat into 4 burger patties, making them tight, but not overly worked or crushed too tightly. Preheat a charcoal grill. Season each burger with salt and pepper just before grilling
Over medium-high heat, char the burgers on both sides, approximately 4 minutes per side for medium-rare; 1 or 2 minutes less or longer per side for rare or more well-done. Top the burgers with cheese, allow to melt, and serve on buns with sliced tomato and red onion jam.
Hamburger 2
Ingredients
For the Special Sauce
1/2 cup mayonnaise
2 tablespoons ketchup
1 tablespoon yellow mustard
1 tablespoon cider vinegar
1 tablespoon pickle relish
1 tablespoon minced shallot
1 teaspoon sugar
1/2 teaspoon black pepper
For the burgers
2 pounds ground bison (ask your butcher for a blend of bison cuts that will yield at 80/20 meat-to-fat ratio)
Kosher salt, to taste
2 tablespoons vegetable oil, for cooking
4 large potato buns
8 slices yellow deli-style American cheese
Jarred sliced pickles, sliced onion, ketchup, mustard, Special Sauce, for garnish
Preparation
For the Sauce
Combine all of the ingredients together and chill before using.
For the burger
Divide the ground meat into 8 equal portions and shape each into a ball about the size of a golf ball. Salt the tops of each bison ball.
Heat a skillet over high heat until very hot. If you have an infrared thermometer, the skillet should register at least 500 degrees. Or, test by brushing on a bit of oil. When the skillet starts to smoke, it is ready.
If your skillet is not big enough to accommodate all of the burgers at the same time, cook them in batches. Line a platter with butcher paper or a large piece of a paper grocery bag. (We don’t think paper towels are sturdy enough for this job; they absorb too much moisture and destroy the crust.) Open your windows and/or turn on your oven fan. There’s going to be some smoke!
Place the burgers on the skillet, salted side down. Press gently and cook for 1 minute. After 1 minute, using a sturdy spatula, smash each burger until it is about ¼-inch thick. Salt the tops of the smashed burgers.
Cook for 2 more minutes and then flip the burgers. Lay a piece of American cheese on each burger and cook for 2 more minutes.
If cooking in batches, transfer the burgers to the platter. Repeat until all the burgers are cooked. Note that this method cooks the burgers almost through with just a bit of pink in the center. We sacrifice our usual preference for rare-ish meat in order to get that wonderfully crispy exterior. Once you have transferred the burgers to the platter, don’t cover them or put them in the oven. You want to preserve what you worked so hard to achieve.
To serve, place 1 patty on the bottom half of a bun. (If you have some burgers resting from an earlier batch, place them back on the skillet for a minute to warm them up.) Stack another burger on top and garnish with pickles and onion. Spread mustard, ketchup, and Special Sauce on the other bun half, place that on the burger, and serve.
Hamburger 3
INGREDIENTS
200 g ground beef (chuck, rib, round)
1 tablespoon finely chopped onion
1/4 finely chopped clove of garlic
Salt and pepper freshly ground
60 g of sliced cheddar cheese
3 thin slices of bacon
4 mustard greens leaves
Bread burger of your choice
PREPARATION
Mix the ground meat and add the onion and garlic. Mold with hands to form a burger with about 2 cm thick. Season with salt and pepper only when you will grill it. Place the burger grilling preferably in a hot ridged grill or char-broiler, for about 6 minutes on each side, to the point. When turning the hamburger, place the cheese on top and cover with damper to melt it. Separately, fry the bacon in a skillet until crisp.
Mount the burger on the bread, put the bacon on top and finish with mustard greens.
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