Deluxe Olive Stuffed Burgers Recipes

Steps:

• In a skillet over medium-high heat, cook the burger to desired doneness, 10 to 15 minutes for medium to well-done.
• Place the burger on the bun and top with olive topping.
• Mix the cream cheese with the olives and olive juice.

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Combine ground beef, garlic powder, and black pepper in a bowl; mix until well combined. Press into 8 equal hamburger patties 1/4-inch thick. Place 1 tablespoon olives in the center of 4 patties. Top with remaining patties; pinch edges to seal.
• Grill patties until no longer pink in the center, 6 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Top each with 1 slice Cheddar cheese; remove from grill.
• Place each patty on a bun; top with 1 tablespoon mayonnaise, 1 tomato slice, 1 onion slice, and 1 lettuce leaf.

Steps:

• In a large bowl, combine beef, soy sauce, Worcestershire, garlic powder and onion powder, mixing lightly but thoroughly. Shape into four 1/2-in.-thick patties, indenting the center slightly., Melt butter in a large nonstick skillet; cook burgers over medium heat until a thermometer reads 160°, 4-6 minutes on each side., Meanwhile, in a small bowl combine olives, Miracle Whip and mustard. Serve burgers on buns with olive mixture. If desired, top with feta cheese and lettuce.

Steps:

• In a medium bowl combine onions, mustard, relish, catsup, garlic powder, beef and oat bran.
• Throughly mix together.
• Shape into 4 patties.
• Broil 7- 10 minutes on each side.
• Slice hamburger buns in half, lightly toast.
• Top with meat patty, lettuce and alfalfa sprouts,if desired.
• Season to taste with salt and pepper.
• Makes 4 burgers.
• Note: They can also be cooked on the grill; Add your favorite hamburger toppings.

Steps:

• Heat the oil in a frying pan over a medium heat and fry the onion with a good pinch of salt for 15 mins until soft and translucent. Add the pancetta and cook for 5 mins more, then add the garlic and thyme, and cook for 2 mins. Remove from the heat and leave to cool for 15 mins.
• Tip the mince into a large bowl. Massage with your hands for 5 mins to tenderise the meat, then add the cooled onion mix, the breadcrumbs and egg yolk. Season generously. Divide evenly into four, weighing for accuracy, if you like. Mix the cheddar and mozzarella together. Form the beef portions into patties, patting each into a 10cm round. Divide the cheese mixture into four, and, in your hands, form each portion into a firm ball, then press into a roughly 4cm disc. Working one at a time, put a cheese disc into the centre of a beef patty, then bring the meat around the cheese to cover. Lightly pat with the palm of your hand to flatten slightly, then chill, covered, for at least 30 mins or up to 48 hrs.
• Make the sauce by whizzing the mayonnaise, mustard and herbs together in a small food processor. Stir through the gherkins, then cover and chill until ready to use.
• Light the barbecue. When the flames have died down, grill the burgers on each side for 4-5 mins until charred (if you don't have a barbecue, see tip, below). Wrap individually in foil and leave on the barbecue for 5-7 mins so the cheese centre melts.
• Grill the buns, cut-side down, for 1-2 mins until toasted. Spread all the cut sides with the sauce, then fill with the beef patties, lettuce, tomatoes and crispy onions.

Steps:

• Season beef with salt and pepper. Form into four patties.
• Grill to your taste. Top with cheese to melt.
• Lightly toast rolls.
• Spread sour cream on rolls and top with olives and green onions. Place burger on this then place top bun.
• Enjoy.