CHEESY STEAKBURGER RECIPE
Update basic cheeseburgers by mixing steak sauce into the meat before grilling in this Cheesy Steakburger Recipe. The unexpected flair of saucy flavor will have them asking you to make this Cheesy Steakburger Recipe again and again.
Provided by My Food and Family
Categories Home
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat grill to medium-high heat.
- Mix meat with 2 Tbsp. A.1. just until blended; shape into 4 (1/2-inch-thick) patties.
- Grill 5 to 6 min. on each side or until done (160°F). Top with cheese; grill 1 min. or until melted.
- Cover bottom halves of rolls with lettuce and tomatoes; top with cheeseburgers and remaining A.1. Cover with tops of rolls.
Nutrition Facts : Calories 460, Fat 19 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 100 mg, Sodium 1000 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 34 g
JEWELED DIVINITY
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h30m
Yield 24 candies
Number Of Ingredients 6
Steps:
- Butter a straight-sided 8-inch square cake pan and set aside. Line with a single sheet of parchment paper.
- Attach a candy thermometer to the side of a saucepan. Add the sugar, corn syrup and 1/4 cup water to the pan and bring to boil, stirring until the sugar has just dissolved. Continue to cook until the syrup reaches 255 to 260 degrees F on the candy thermometer.
- Meanwhile, in the bowl of an electric mixer fitted with a whisk attachment, beat the egg whites until stiff peaks form.
- When the syrup reaches temperature, slowly (and carefully) drizzle it into the egg whites with the mixer on high. Once the syrup is fully added, pour in the vanilla and continue to beat until the mixture is no longer glossy and holds its shape, 7 to 8 minutes.
- Remove the bowl from the stand mixer and, moving quickly, fold 1 cup of the gummy candies into the mixing bowl using a wooden spoon. Transfer the mix to the prepared pan and do your best to spread into an even layer--it will be very sticky. Sprinkle the remaining candies over the top, lightly pressing them in to ensure they stay.
- Allow the divinity to cool completely, about 1 hour. Cut into 1 1/2-inch squares and store in an airtight container.
CHEESY CHEESEBURGERS
Provided by Food Network Kitchen
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Divide the beef into 4 equal portions. Press a cube of pepper jack into the center of each and shape the meat around the cheese; form into patties, about 4 inches wide and 3/4 inch thick. Season the patties with salt and pepper.
- Heat the vegetable oil in a large skillet over medium-high heat. Add the patties and cook until browned on the bottom, about 4 minutes. Flip the patties and top each with a slice of Cheddar; cook 4 to 5 more minutes.
- Meanwhile, toast the hamburger buns and spread with ketchup, mustard and/or mayonnaise. Fill with the burgers and top with lettuce, tomato and/or red onion. Serve with pickles.
CHEESESTEAK BURGER
Inspired by classic Philly cheesesteak, Ree loads this burger with melty provolone, creamy cheese sauce and sweet caramelized onions. She uses store-bought cheese sauce to save time and flattens the patties with a spatula so they cook quickly with crispy, browned results.
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 45m
Yield 1 burger
Number Of Ingredients 11
Steps:
- Preheat a griddle or large skillet over medium-high heat.
- Place the cheese sauce in a pan over low heat to warm gradually.
- Melt the butter on one half of the griddle. Add the onion, peppers and mushrooms to the buttered side of the griddle and toss. Season with 1 teaspoon of the steak seasoning, then let cook until they begin to caramelize and darken, 8 to 10 minutes.
- Meanwhile, divide the beef in half and roll each half into a ball. Sprinkle the beef with the remaining teaspoon steak seasoning, along with some salt and pepper. Add the beef to the griddle and, using the back of a spatula, smash the beef into two thin patties. Cook for 2 to 3 minutes per side. When the patties are cooked through, place a slice of provolone on each patty and allow to melt slightly. Place one patty on top of the other and remove to a plate. Remove the vegetables to a plate also.
- Add the mustard to the bottom half of the roll. Add the patties and top with the vegetables. Cover the vegetables with the cheese sauce and add the top half of the roll. Serve immediately.
ALL-AMERICAN STEAKBURGERS
Stand up and salute the All-American Steakburgers. These cheesy steakburgers are topped with grilled vegetables and served on whole wheat buns.
Provided by My Food and Family
Categories Hot Sandwiches
Time 30m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Heat grill to medium heat.
- Mix barbecue sauce and steak sauce. Mix 1/4 cup with meat; shape into 8 (1/2-inch-thick) patties.
- Grill patties and vegetables 10 to 12 min. or until burgers are done (160ºF) and vegetables are crisp-tender, turning and brushing with remaining sauce after 6 min.
- Top burgers with Singles; grill 1 min. or until melted. Fill buns with vegetables and cheeseburgers.
Nutrition Facts : Calories 330, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 55 mg, Sodium 780 mg, Carbohydrate 37 g, Fiber 4 g, Sugar 14 g, Protein 19 g
PHILLY CHEESE STEAK BURGER
One delicious remake of the famous philly cheese steak. Great when served on a hot summer's day but, what burger isn't?
Provided by Garrett H.
Categories Lunch/Snacks
Time 20m
Yield 6 burgers, 6 serving(s)
Number Of Ingredients 10
Steps:
- Turn grill or stove onto medium-high.
- Take ground hamburger and make into 6 patties.
- Mix all seasonings and season patties equally.
- Put patties on grill or stove. When about 70-80% toward your wanted doneness, add provolone and vegetables. Cook the rest of the way.
- Put patties in hamburger buns. Serves ~great~ with a cold drink, enjoy!
Nutrition Facts : Calories 390.3, Fat 20.7, SaturatedFat 9.7, Cholesterol 70.7, Sodium 889.6, Carbohydrate 24.1, Fiber 1.4, Sugar 3.9, Protein 25.6
CHEESEBURGERS
Keep the kids happy with these wallet-friendly cheeseburgers - ready in just 35 minutes and you can freeze leftovers
Provided by Sarah Cook
Categories Dinner, Main course
Time 35m
Yield Makes 12
Number Of Ingredients 10
Steps:
- Crumble the mince in a large bowl, then tip in the breadcrumbs, cheese, Worcestershire sauce, parsley and eggs with 1 tsp ground pepper and 1-2 tsp salt. Mix with your hands to combine everything thoroughly.
- Shape the mix into 12 burgers. Chill until ready to cook for up to 24 hrs. Or freeze for up to 3 months. Just stack between squares of baking parchment to stop the burgers sticking together, then wrap well. Defrost overnight in the fridge before cooking.
- To cook the burgers, heat grill to high. Grill burgers for 6-8 mins on each side until cooked through. Meanwhile, warm as many buns as you need in a foil-covered tray below the grilling burgers. Let everyone assemble their own, served with their favourite accompaniments.
Nutrition Facts : Calories 343 calories, Fat 19 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 24 grams protein, Sodium 1.05 milligram of sodium
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