Gourmet Burgers Recipes

Steps:

• Heat oil in large, non-stick skillet until hot; add onion.
• Cook and stir until onion is browned, about 10 minutes.
• Add green pepper and mushrooms.
• Cook and stir until mushrooms are browned, about 8 minutes.
• Stir in wine.
• Simmer until reduced.
• Stir in beef broth, thyme, salt and pepper.
• Simmer, covered, until green pepper is limp.
• Divide beef into 4 equal parts.
• Shape beef into patties to match the shape of the French rolls.
• Broil beef patties 4 inches from source of heat 4 minutes.
• Flip patties.
• Broil 4 minutes longer for rare, or until desired doneness.
• Place patties on half of each roll.
• Top each patty with 3/4 cup mushroom mixture.

Steps:

• For the pickles: Place the zucchini slices and oregano in a large jar or heat-safe container. Heat the apple cider vinegar, sugar, peppercorns, salt, fennel seed, red pepper flakes and bay leaf in a medium saucepan, stirring until the sugar and salt have dissolved, about 2 minutes. Pour the pickling liquid and spices into the jar. Let cool completely, uncovered. Place in the refrigerator for at least 24 hours and store for up to 6 weeks.
• For the frico: Place an oven rack in the center of the oven and preheat the oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone mat. Toss the Parmesan, flour and pepper together in a large bowl, making sure the flour is evenly distributed throughout the cheese. Arrange mounds of 2 tablespoons of cheese 4 inches apart on the baking sheet and flatten each mound slightly with a spatula to form a 3-inch round. Bake the frico in the oven until golden brown, about 10 minutes, rotating the sheet halfway through baking. Cool the frico on the baking sheet for 2 minutes, and then gently transfer to a wire rack to cool completely.
• For the mayo: In a small bowl, stir together the mayo, garlic, lemon juice, parsley, oregano, salt and pepper.
• For the patties: In a large bowl, combine the beef, lamb, salt and pepper. Form the mixture into six 4-inch-diameter patties, each about 1/2-inch thick. Drizzle the patties with olive oil. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Grill the patties until they are grill marked and cooked through, about 4 to 5 minutes per side. Allow the patties to rest for 5 minutes.
• For the burgers: Drizzle the cut side of the ciabatta rolls with olive oil and grill lightly until toasted, about 1 to 2 minutes. Spread the garlic mayo over the bottom halves of the grilled bread. Place the burger patties on the bread and top each patty with 2 tomato slices, 4 pickle slices and 1 frico round.

Steps:

• Place beef chunks on baking sheet in single layer, leaving 1/2 inch of space around each chunk. Freeze meat until very firm and starting to harden around edges but still pliable, 15 to 25 minutes.
• Place half of meat in food processor and pulse until meat is coarsely ground, 10 to 15 one-second pulses, stopping and redistributing meat around bowl as necessary to ensure beef is evenly ground. Transfer meat to baking sheet, overturning bowl and without directly touching meat. Repeat grinding with remaining meat. Spread meat over sheet and inspect carefully, discarding any long strands of gristle or large chunks of hard meat or fat.
• Gently separate ground meat into 4 equal mounds. Without picking meat up, with your fingers gently shape each mound into loose patty 1/2 inch thick and 4 inches in diameter, leaving edges and surface ragged. Season top of each patty with salt and pepper. Using spatula, flip patties and season other side. Refrigerate while toasting buns.
• Melt 1/2 tablespoon butter in heavy-bottomed 12-inch skillet over medium heat until foaming. Add bun tops, cut-side down, and toast until light golden brown, about 2 minutes. Repeat with remaining butter and bun bottoms. Set buns aside and wipe out skillet with paper towels.
• Return skillet to high heat; add oil and heat until just smoking. Using spatula, transfer burgers to skillet and cook without moving for 3 minutes. Using spatula, flip burgers over and cook for 1 minute. Top each patty with slice of cheese and continue to cook until cheese is melted, about 1 minute longer.
• Transfer patties to bun bottoms and top with onion. Spread 2 teaspoons of burger sauce on each bun top. Cover burgers and serve immediately.