Biftekihamburgerpatties Recipes

Steps:

• For the tzatziki: Place the cucumber into a strainer or colander over a bowl and squeeze with your hands the shredded cucumber to release the liquid. When the liquid comes to a slow drip, set the strainer into a bowl and set the bowl in the refrigerator to continue to slowly drip for 30 minutes. Make sure the bottom of the strainer does not touch the bowl. (The purpose of straining the cucumber is important to retain the thick consistency of tzatziki sauce. You can either discard the cucumber liquid or reserve it to make a refreshing cucumber water drink.)
• Empty the yogurt into a medium bowl. Add the strained cucumber along with the garlic, dill, vinegar and oil into the bowl and gently mix with a whisk. When all the ingredients are equally distributed, your tzatziki sauce is ready. Season with salt and pepper, if using. (Sauce can be prepared a day in advance and refrigerated.)
• For the bifteki: In a medium bowl, add the ground beef, red onion and mint leaves. With your hands, work in all the ingredients until everything is equally distributed. Then add the crumbled cheese and mix, being careful not to overwork the mixture. You want the cheese to stay relatively chunky. Form into a loaf and cut into 6 equal pieces, about 5 ounces each. Form each piece into an oval-shaped meatball and then pat down to form an oval shaped patty. (Patties can be prepared a day in advance and refrigerated.)
• For the sandwich: Cook each patty on a hot charcoal grill or broiler for 2 to 3 minutes on each side until desired temperature is reached. (I like this patty cooked to medium, unlike my burgers that I prefer on the rare side.)
• Lightly toast the baguettes on the grill, if desired. Remove from the heat and then spread 1 tablespoon of tzatziki sauce on the top half of each baguette piece. When the patties are ready, remove from the heat and cut on a bias into 3 equal parts. Spread the cut pieces over the bottom half of the toasted baguette. Top the patty with sliced tomatoes and sliced red onions. Sprinkle some salt and pepper and Spanish smoked paprika, if using. Press both sides of the baguette together and enjoy.

Steps:

• Sometimes I vary the seasonings- using a steak seasoning or Cajun seasoning instead of salt and pepper.
• Mix ingredients with your hands using a light touch.
• Don't be tempted to overmix.
• If you do, it becomes too dense.
• When charcoal grilling, add 1/2 cup water to the beef mixture to keep it from drying out.
• For pan frying, don't use a nonstick pan- it won't brown as well, and heat some oil in the pan before adding burgers to keep the burgers from sticking and to help sear and form a nice brown, crispy exterior.
• Either method will take about 10- 12 minutes of cooking time, depending on thickness of patty, temperature of heat source and your preference (we like ours medium cooked).
• Note: when pan-frying don't be tempted to press down and squeeze all the juice out, just turn them more often (turn only once on the grill).

Steps:

• Preheat grill for indirect heat.
• In a large bowl, mix together ground beef, yogurt, thyme, and salt and pepper. Form meat into 8 patties, about 2 to 3 inches in diameter.
• Cut the cheese into 4 slices. Place one cheese slice between two patties, and seal the edges. Repeat with remaining beef patties and cheese slices. Set bifteki aside.
• Brush grate with oil, and arrange bifteki on hot grate. Cover, and cook for 15 to 20 minutes, or until meat is cooked through and cheese is melted.

Steps:

• Mix first 8 ingredients together in a medium bowl.
• Divide in half and form 2 patties.
• Place the chees e and tomato slice between two patties and form into one large patty.
• Grill, or broil until done. Place on a toasted bun, sourdough bread or dark bread and serve. - - - - - - - - - - - - - - - - - -.

Steps:

• Saute the onion in 2 tablespoons of the olive oil until it turns golden.
• In a large deep bowl, mix the minced meat, the sauted onion, the eggs, tomatoes and herbs with your hands and season.
• Wet your hands with cold water and knead the mix until it is light and fluffy. Then let it settle in the refrigerator for about an hour.
• Rub your hands with olive oil and form the biftekia so that they are all the same size, but not too thick.
• Grill or bake for 6-8 minutes on each side.

Steps:

• Squeeze excess moisture from the bread and discard the crusts.
• Mix together all the ingredients, in a bowl, by hand.
• Let this mixture stand for half an hour if you have the time.
• Make large, round, flattened hamburgers and grill under a hot grill, approximately 3 minutes on each side; or even better place them on an oiled grid and barbecue them approximately 5-6 minutes on each side, according to the strength of the fire.
• They should be slightly undercooked inside and moist; turn them over once, but do not let them get scorched.
• Serve them with quartered lemons on the side of the platter, with some fresh salad.

Steps:

• Combine all ingredients and mix well with hands.
• Shape into oval patties, like hamburgers.
• Broil them in oven until desired doneness.

Steps:

• mix the meat, onion, and salt together.
• Shape the mixture into 6 patties, each about 3/4-inch thick.
• Brown the patties in a large skillet over medium-high heat, turning once.
• Cover and cook over low heat about 10 minutes.
• Drain off the excess fat.
• Mix catsup, chili sauce, brown sugar, and lemon juice.
• Pour sauce over the patties.
• Cover and simmer for 15 minutes, spooning the sauce onto the patties occasionally.
• Serve with the sauce spooned over the patties.
• **for Once a Month Cooking--freeze cooked patties in the sauce in a large ziploc bag. Label and Freeze. To serve: dump contents of bag into a casserole dish and bake, covered, for approximately 1 hour at 350 degrees, or until meat is heated through.**.

Steps:

• Combine tomato juice and oatmeal.
• Put in microwave and heat a few minutes.
• Add salt, pepper, egg, and onion to ground beef.
• Shape into six 1-1/2 inch patties ( I made 4 patties in a 9 inch pan).
• Wrap a strip of bacon around outside; secure with a toothpick.
• Bake at 375 degrees Fahrenheit for 45 minutes. This bake time may be too long for 6 patties but not 4 bigger patties. May also be cooked outdoors on a grill.

Steps:

• Shape the ground beef into three patties. Place the patties in a shallow dish.
• Combine the beer, Worcestershire sauce, garlic powder, onion salt, and pepper. Pour the marinade over the burgers. Refrigerate for 15 minutes. Flip the burgers over and marinate for an additional 15 minutes.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Place the patties on the hot grill and cook for 2 minutes before flipping them over. Cook the burgers to the desired degree of doneness, about 5 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

Steps:

• Mix all ingredients.
• Shape into 4 patties, about 3 1/2 inches in diameter.
• Place in square baking dish 8 x 8 x 2-inches.
• If desired, brush each patty with additional catsup.
• Cover loosely and microwave on high (100%) 5 minutes; turn dish one-quarter turn.
• Microwave until done, 2 to 3 minutes.
• ALTERNATE COOKING METHOD: Grill to desired doneness.