Hamburger Italiano Good Recipe 5

Steps:

• Preheat a grill to medium high. Heat the olive oil in a skillet over medium-high heat. Working in batches, add the salami in a single layer and cook, turning once, until crisp, about 1 minute per side. Drain on paper towels.
• Add the mushrooms to the skillet and cook, undisturbed, until browned, about 2 minutes. Stir and continue to cook until tender, about 5 more minutes. Season with salt and pepper.
• Form the beef into four 6-ounce patties, about 3/4 inch thick; press the center of each patty with your thumb to make a 1/2-inch-deep indentation. Season the patties on both sides with salt and pepper. Lightly brush the grill grates with vegetable oil, then grill the patties, indentation-side up, until marked on the bottom, about 5 minutes. Flip and cook until marked and slightly firm, about 3 more minutes for medium doneness. Remove the patties to a plate and let rest 5 minutes. Grill the rolls, cut-side down, until lightly toasted, about 1 minute.
• Toss the arugula, vinegar, and olive oil to taste in a bowl; season with salt and pepper. Spread the ricotta on the bun bottoms and top with the burger patties, salami, mushrooms and arugula salad. Cover with the bun tops.

Steps:

• Gently toss together the chuck and sirloin in a large bowl, making sure not to overwork the mixture.
• Combine the dried parsley, fennel seed, granulated garlic and red pepper flakes in a small bowl. Sprinkle the spice mixture over the beef along, with the Parmesan, and fold gently to combine. Form the beef into four 3/4-inch-thick patties, each about 4 inches in diameter. Sprinkle each generously with salt and a few grinds of black pepper.
• Place the patties in the hot skillet; do not press down with a spatula. When the patties are seared and browned on one side, about 3 1/2 minutes, flip and cook on the other side until browned and the burgers are medium-rare, about 3 1/2 minutes.
• Split the hamburger buns. Arrange some arugula on the bottom buns and top each with a slice of tomato, a burger patty and a dollop of pesto. Top with the top halves of the rolls Serve with giardiniera.
• Copyright 2016 Television Food Network, G.P. All rights reserved.

Steps:

• Start by making the peach ketchup. Put the shallot and oil into a small saucepan over a medium-high heat for 4-5 mins or until sizzling and starting to soften. Add all the other ketchup ingredients bring to a simmer then take off the heat. Allow to cool briefly, then place into the bowl of a food processor. Blitz until smooth then pour everything back into the saucepan. Bring to the boil and reduce for 3-4 mins or until thick. Remove from the heat and set aside until needed.
• To make the burgers put the porcini mushrooms into a small bowl and pour over 1 tbsp boiling water and allow to steep until soft. Meanwhile, put 1 tsp of oil into another saucepan and cook the chopped button mushrooms until soft and all the liquid has evaporated. Chop the porcini mushrooms and add to the pan along with the butter beans. Remove from the heat and using a potato masher squish everything together until the butter beans are completely mashed and are thoroughly mixed with the mushrooms. Tip the mixture into a bowl and stir in a crushed garlic clove and season well with salt and pepper.
• When cool enough to handle, shape the bean and mushroom mix into 2 large burger patties and place on a plate ready for cooking.
• Heat oven to 180C/160C fan/gas 4. Cut each of the ciabatta rolls in half through the middle. Carefully pull out a little of the bread from the middle of the bottom half of each roll, leaving the crust in tact. You just want to make a little extra space here for the salad. Tear the bread you have pulled out into small chunks and place onto a baking tray along with the cut halves of the rolls. Place in the oven for 5-6 mins or until warmed through and the bread pieces are a little drier.
• To make the panzanella-style salad put the toasted pieces of bread into a bowl along with the cherry tomatoes, capers, sundried tomatoes and the oil. Season with salt and pepper.
• Lay the avocado halves on a plate, pour over the lemon juice and sprinkle with the chives.
• Heat the remaining oil in a large non-stick frying pan and cook the bean and mushroom burgers for 3-4 mins on each side, try not to turn them too much as they can break up a little, if they do just push them back together with a spatula.
• To build the burger, fill the cavity in each of the bottom halves of the burger buns with the panzanella salad. Balance the burger on top of the salad, then top with the cheese, followed by the peashoots, and avocado. Spread the peach ketchup on the top pieces of the roll to finish Serve immediately with any remaining ketchup on the side to dip.

Steps:

• Preheat a grill for high heat.
• In a large bowl, mix together the ground beef, onion, cheese, soy sauce, Worcestershire sauce, egg, onion soup mix, garlic, garlic powder, parsley, basil, oregano, rosemary, salt, and pepper. Form into 4 patties.
• Grill patties for 5 minutes per side on the hot grill, or until well done. Serve on buns with your favorite condiments.

Steps:

• Preheat grill for high heat.
• In a large bowl, mix the ground beef, egg, bread crumbs, evaporated milk, Worcestershire sauce, cayenne pepper, and garlic using your hands. Form the mixture into 8 hamburger patties.
• Lightly oil the grill grate. Grill patties 5 minutes per side, or until well done.

Steps:

• In a small bowl, combine the chili sauce, Parmesan cheese and Italian seasoning. Crumble beef over mixture and mix well. Shape into two patties; set aside., In a large skillet, cook peppers in oil over medium heat until crisp-tender. Remove and keep warm. In the same skillet, cook burgers for 4-5 minutes on each side or until a thermometer reads 160° and juices run clear, topping each with a pepper ring and cheese slice during the last 3 minutes., Meanwhile, combine ricotta cheese and parsley; spread over bun bottoms. Top with spinach and burgers; replace tops.

Steps:

• Combine the first seven ingredients. Crumble beef and sprinkle 3 tablespoons Parmesan cheese over mixture; mix well. Shape into six patties. , In a large skillet, cook patties for 2 minutes on each side or until lightly browned. Combine the tomato sauce and Italian seasoning; pour over patties. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until meat is no longer pink. Sprinkle with remaining cheese. serve patties and sauce over spaghetti if desired.

Steps:

• This recipe uses Bubba's Frozen All-Beef 1/3 lb Hamburger patties made from U.S.D.A. Choice Beef Chuck cooked on an indoor electric grill. You can use smaller patties, but you will need to adjust your cooking time accordingly. Burgers with fillers or lesser quality beef are not recommended. You'll be rewarded for spending a bit extra for quality hamburger patties.
• Spray your electric grill with garlic flavored cooking spray. Close and heat for 5 minutes.
• After 5 minutes, place your frozen patties on your grill. Close and cook for 3 minutes.
• While your burgers are cooking, cover the insides of each bun with butter and garlic. Place your buns buttered sides up in an un-greased non-stick baking pan and set them aside for the moment. If you prefer, you can use sliced Italian Bread instead of Hamburger Buns.
• When your burgers have cooked for 3 minutes, open your grill, season both sides of each pattie with Italian Seasoning. Close your grill and cook 3 more minutes.
• After the additional 3 minutes have passed, open your grill and place a whole onion slice over each burger. Sprinkle a bit more Italian seasoning over each onion slice. Close your burger and cook for a final 2 minutes.
• While your burger is finishing off, heat your sauce in a glass cooking bowl in your microwave for about 2 1/2 minutes. Any good quality sauce will work. I used Classico Four Cheese Sauce.
• Take the baking sheet your hamburger Buns are on and insert it into your oven. Toast the buns with the broiler for a few minutes until the butter melts.
• When your burgers are done and your sauce is heated, remove your patties from your grill and place them in your sauce. Top each pattie liberally with shredded Italian cheese. Spoon sauce over the patties until they are covered, then place the bowl in the microwave and heat on high for about 1 minute (until the cheese melts).
• When your cheese is melted, lift each burger from your sauce, allow excess sauce to drip off, then place each on the bottom portions of your buns and sprinkle with grated Parmesan Cheese. Lightly spoon about a teaspoon of sauce on the inside top portion of your bun. Serve your Sandwiches open-faced with a few celery sticks (no fries or potato chips), fresh spring onions, and/or Roma Tomato slices on the side. Your guests can put their sandwiches together as they marvel about the savory aroma and your artful presentation. Have extra patties available. Your guests will want more.

Steps:

• Preheat oven to 375 degrees. In hot butter in large skillet, saute onion and green pepper until tender--5 minutes. Add beef; cook, stirring, over medium heat until browned--about 5 minutes. Add salt, pepper, oregano, and Worcestershire. Meanwhile, cook macaroni as package label directs. Drain; turn into 2 1/2-quart casserole. Add beef mixture, mushrooms, tomato soup, and chopped tomato; toss to combine well. Bake, covered, 40 minutes. Remove cover; sprinkle with cheese. Bake 5 minutes longer, or until nicely browned.

Steps:

• preheat oven 375 degees.
• chop and saute onions and green pepper.
• brown ground beef.
• mix all ingredients except parmesan cheese.
• spread evenly in baking dish.
• bake covered for 40 minutes.
• uncover and sprinkle with parmesan cheese.
• bake uncovered 5 minutes.
• serve.

Steps:

• Preheat an outdoor grill for high heat, and lightly oil grate.
• In a medium bowl, mix ground chuck, onion, brown sugar, Cajun seasoning, garlic powder, steak sauce, and Italian seasoned bread crumbs. Form the mixture into four burger patties.
• On the prepared grill, cook the burgers 3 to 5 minutes on each side, or to desired doneness.

Steps:

• mix ground beef,onion,parmesan,parsley,egg,bread crumbs,italian seasoning,pepper,and garlic powder together,and form hamburger patties.
• grill until cooked. put provolone on top of burgers when just about done and melt. place burger inside a bun with basil and sauce. enjoy!

Steps:

• Combine the first seven ingredients.
• Add beef and 3 tblsp.
• of parmesan cheese; mix well.
• Shape into six patties.
• In a skillet, brown patties for 2 minutes on each side.
• Combine the tomato saude and italian seasoning; pour over patties.
• Reduce heat; cover and simmer for 10-15 minutes or until meat is no longer pink.
• Sprinkle with remaining cheese.
• Serve patties and sauce alone or over pasta if desired.

Steps:

• In a small bowl, combine the first seven ingredients. Crumble beef and sprinkle 1 tablespoon Parmesan cheese over mixture; mix well. Shape into two patties., In a large skillet, cook patties for 2 minutes on each side or until lightly browned. Combine the tomato sauce and Italian seasoning; pour over patties. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until meat is no longer pink. Sprinkle with remaining cheese. Serve patties and sauce over spaghetti if desired.

Steps:

• In a large bowl, combine the first five ingredients. Add beef; mix lightly but thoroughly. Shape into four 1/2-in.-thick patties., Grill burgers, covered, over medium heat 5-7 minutes on each side or until a thermometer reads 160°., Grill buns over medium heat, cut side down, 30-60 seconds or until toasted. Serve burgers on buns with lettuce, tomato and onion.

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil grate.
• Combine the beef, capers, eggs, olives, garlic powder, oregano, feta cheese, and bread crumbs in a bowl. Divide and form the mixture into 4 patties.
• Cook burgers on preheated grill about 6 minutes, turning once, to an internal temperature of 160 degrees F (70 degrees C), or to desired doneness.

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:

• Put flour in lg plastic bag.
• Add steaks and shake to coat.
• Remove steaks from bag and pound to flatten.
• In lg skillet, brown steaks on both side in butter.
• Add tomatoes, salt, basil, oregano and pepper.
• Bring to a boil.
• Reduce heat; cover and simmer for 1 hour.
• Add onion and green pepper, simmer another 25 minutes.
• Sprinkle with cheese, cook until cheese is melted.