Easycheesytoppedburgers Recipes

Steps:

• Prepare a grill for medium-high heat. Brush the grill with olive oil.
• Put the sirloin, Cheddar, salt, pepper and hot sauce in a bowl and mix. Form into four 8-ounce patties. Grill the patties for 3 to 4 minutes, then flip and grill until cooked to desired doneness, another 3 to 4 minutes.
• Meantime, grill the whole jalapenos for a few minutes until blackened. Grill the burger buns until lightly toasted.
• Transfer the burgers to the buns. Serve with ketchup, mustard, mayonnaise, lettuce, tomato, onion rings and the grilled jalapenos on the side for everyone to assemble their own burgers.

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.

Steps:

• For the patties:.
• Combine mince,onion,mustard and sauces in a bowl.
• Take two teaspoonfuls and shape into a ball, and then flatten slightly to form a patty. Repeat with all of the mixture.
• Cut 4 1/2 cm rounds from each slice of bread, 4 out of each slice. Brush with melted butter and bake in a moderate oven for approx 15 minutes, until lightly browned and crisp.
• Spread each round with tomato paste.
• Heat oil in a large fry pan. Cook patties until well browned; drain on kitchen towel.
• Place patties on top of the bread rounds and top with cheese.
• Grill until the cheese has melted.

Steps:

• Shape ground beef into four 3/4-in.-thick patties. Just before grilling, sprinkle with salt and pepper. Grill burgers, covered, over medium heat until a thermometer reads 160°, 5-7 minutes on each side. Top bun bottoms with burgers. If desired, serve with lettuce, tomato, onion, bacon and mayonnaise.

Steps:

• Mix first 4 ingredients. Form mixture into four 1-inch-thick patties. Broil 5 to 7 minutes on each side for medium to well-done burgers. Top each burger with a cheese slice right before removing from the oven. Transfer burgers onto buns, top with lettuce and tomato and serve.

Steps:

• Cut potatoes in 1/2-inch wide strips. Place in a large bowl filled with warm water and soak for 20 minutes.
• Pour oil in a Dutch oven and heat over medium-high heat until it reaches 350 degrees F (175 degrees C). Line a rimmed baking sheet with paper towels and set a wire rack on top.
• Drain potatoes well and dry thoroughly with paper towels. Add 1/2 of the dried potatoes to the hot oil and cook, stirring often, until they soften slightly, about 3 minutes. Remove potatoes to the wire rack to drain. Repeat with remaining potatoes. Maintain oil temperature at 350 degrees F (175 degrees C) for finishing fries just before serving.
• Divide ground chuck into 4 portions and flatten to form 1/4-inch thick patties.
• Heat a large skillet over medium-high heat. Add burger patties to the hot skillet and cook undisturbed, until a brown crust has formed around the edges, 2 to 3 minutes. Flip, press down with a spatula to flatten, and cook for 2 more minutes. Flip again, press down once more, then top each patty with a slice of cheese; cook for 1 minute.
• While the burgers cook, spread mustard and ketchup on bottom halves of the buns. Drizzle hot sauce on the top halves of the buns, then spread mayonnaise over top. Layer with lettuce, tomato slices, pickles, and onions.
• Invert 1 patty onto a second patty so the cheese sides are touching. Repeat with remaining 2 patties. Place a stacked patty onto each top bun, and cover with a bottom bun, condiment-side down. Wrap burgers in foil.
• Return fries to the hot oil and cook until golden brown, 3 to 4 minutes. Drain on paper towels and sprinkle with salt. Serve immediately with burgers.

Steps:

• brown onion in butter.
• add beef cook till brown ,drain fat ,season with salt and pepper(i salt and pepper to taste).
• add soup ,oregano ,1/2 cup cheese simmer 10 minute.
• while simmering split buns and toast on cookie sheet under broiler.
• add meat mix to each bun .top with cheese put under broiler till cheese melt.
• (pickles and chips make a good side).

Steps:

• Make the brioche buns: In a liquid measuring cup, combine the milk, ¼ cup (60 ml) water, yeast, and sugar, and let stand until foamy, about 5 minutes.
• In the bowl of a stand mixer fitted with the dough hook, add the flour and salt, and mix on low speed.
• With the mixer running on medium-low speed, add the yeast mixture and mix until just combined.
• Add 2 of the eggs and mix until the eggs are combined and the dough looks sticky, about 1 minute.
• Add the butter 1 tablespoon at a time, and mix until incorporated into the dough. Continue mixing on medium speed for 8 minutes, until the dough is smooth and comes together in a taught ball.
• Transfer the dough to a greased bowl and covered with plastic wrap. Let rise for 1 hour, or until doubled in size.
• Preheat the oven to 400˚F (200˚C). Line a baking sheet with parchment paper.
• Divide the dough into eight equal portions and roll into even balls. Flatten the balls into 3-inch discs and place on the prepared baking sheet. Cover with a kitchen towel and let rise for 30 minutes.
• In a small bowl, whisk together the remaining egg and teaspoon of water. Brush the egg wash over the buns.
• Bake for 15-17 minutes, until the buns are deep golden brown. Let cool to room temperature before serving.
• Make the caramelized onions: Heat the olive oil in a large skillet over medium heat. Once the oil begins to shimmer, add the onions and stir until well coated. Cook the onions for 30 minutes, stirring occasionally, and season with salt. Add ¼ cup (60 ml) of water and scrape up any brown bits on the bottom of the pan. Continue cooking for 30 minutes, until the onions are golden brown, then add the remaining ¼ cup (60 ml) water, scraping up any brown bits. Cook for 30 minutes more, then add ¼ cup (60 ml) of wine, scraping up any brown bits. Cook for another 15 minutes, then add the remaining ¼ cup (60 ml) of wine. Cook for a final 15 minutes, until the onions are deeply caramelized.
• Make the aioli: In a medium bowl, whisk together the egg yolks, garlic, and mustard until smooth.
• Add a drop of grapeseed oil and whisk to combine. Continue adding the grapeseed oil, drop by drop, until the mixture begins to thicken and emulsify. Once thickened, add the remaining grapeseed oil in a slow and steady stream, whisking until combined. The mixture should be thick and glossy.
• Add the olive oil in a slow and steady stream while continuing to whisk.
• Add the salt and pepper and whisk to combine.
• Add the lemon juice in 1-teaspoon increments until the aioli is thick and pale yellow. Cover with plastic wrap and refrigerate until serving.
• Grind the burger meat: Freeze the meat grinder parts before using. Attach the meat grinder to a stand mixture. Working in batches, add the frozen cubed meat and process through the grinder.
• Divide the beef into 4 8 ounce (225 grams) portions and form into patties. Place on a cutting board. Use your thumb to press a divot into the center of each burger.
• Heat the grapeseed oil in a cast iron or stainless steel skillet over medium-high heat until nearly smoking. Add the formed burger patties to the pan and cook for 3-4 minutes, without disturbing.
• Use a spatula to flip the burgers over and place a slice of Gruyère on each one. Cook for another 3-4 minutes, until the burger is cooked through and cheese has melted.
• Place the burgers on the brioche buns, along with the aioli, caramelized onions, and arugula. Serve with fries.
• Enjoy!

Steps:

• Heat gas or charcoal grill. In a small bowl, mix all ingredients except patties.
• When grill is heated, place frozen patties on grill. Cover grill and cook over medium heat 4 to 8 minutes, turning once, until meat thermometer inserted in center of patties reads 160°F.
• Carefully top each patty with about 1/4 cup cheese mixture; cook covered 4 minutes longer or until cheese is melted. Serve on toasted bread.