Hamburger With The Lot Recipes

Steps:

• Finely chop 1 onion and place it in a bowl with the beef, garlic, Worcestershire sauce, tomato sauce, parsley, egg and sea salt.
• Mix well to combine.
• Shape the mixture into four large patties; place on a plate; cover with plastic wrap and refrigerate for 30 minutes.
• Meanwhile, slice the remaining onion into rings and fry in 1 tablespoon oil over a medium-low heat.
• Cook for 15 minutes or until light golden and tender; set aside.
• Heat the remaining 1 tablespoon of oil in a large, heavy-based frying pan.
• Once the oil is swirling in the pan, add two beef patties.
• Fry for about 5 to 6 minutes on each side or until browned.
• Place a piece of cheese on each patty while they're still in the fry-pan. Let the cheese melt a little; remove the patties using a spatula.
• Place them on a plate and loosely cover in foil to keep warm.
• Repeat cooking process with the remaining patties.
• Discard most of the oil from the pan and fry the eggs to desired doneness.
• Meanwhile, preheat grill on high.
• Place the hamburger buns, cut-side up, under preheated grill and toast for 30 seconds, each side, or until golden. You may have to do this in batches, depending on the size of your grill.
• Finally assemble the hamburgers by spreading on mayonnaise on the bottom bun, followed by lettuce, a patty and cheese, tomato slices, beetroot slices, a fried egg, bacon, fried onions and finally, a squirt of tomato sauce.
• Cover with the hamburger bun tops.
• Serve immediately.

Steps:

• Preheat the oven to 450 degrees F. Place a roasting rack on a foil-lined baking sheet in the oven.
• Using your hands, break the meat into small pieces and combine evenly but loosely on a parchment or waxed paper-lined baking sheet. Spread the meat out and season it generously with salt and pepper. If desired, add the spice mix at this time.
• Divide the meat into 4 portions (about 6 ounces each). Using your hands, form each portion into a ball-shape by gently tossing it from 1 hand to the other. (Don't over work or press too firmly on the meat.) Gently form each portion into a patty about 3 1/2 inches wide and 1-inch-thick.
• Preheat a large cast iron skillet over medium-low heat for 5 minutes. Raise the heat to high and add the oil. Add the patties and cook, turning once, until well-browned, about 2 minutes each side.
• Using a spatula, transfer the hamburgers to the roasting rack in the oven and continue cooking to desired doneness, 8 to 9 minutes for medium-rare, 10 to 11 minutes for medium, and 13 to 15 minutes for well-done. If you are using the cheese, top the hamburgers during their last couple of minutes of cooking to melt.
• Transfer the hamburgers to a plate, let rest for a couple minutes before serving. Meanwhile, toast the hamburger buns. Assemble the hamburgers with the condiments and toppings of your choice. Serve.
• When cooking on a countertop grill, turn on grill, then place burgers on the heated grill.
• Timing for a countertop grill:
• For Medium-Rare: Cook for 3 minutes covered and then unplug the machine and continue to cook covered for 2 to 3 more minutes.
• For Medium: Cook for 4 minutes covered and then unplug the machine and continue to cook covered for 4 more minutes.
• For Well: Cook for 5 minutes covered and then unplug the machine and continue to cook covered for 5 more minutes.
• Combine all ingredients.

Steps:

• Cut the hamburger roll in half and butter both halves.
• Toast both bun halves on the grill.
• Fry the meat patty, the bacon rashers and the onion.
• Flip the meat patty over and add cheese on top.
• Fry the egg.
• Butter the bun and add tomato sauce to taste. Assemble the hamburger: lettuce, tomato, beetroot, onion, pineapple & the meat patty. Top with bacon, egg, cheese and bun top.

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:

• Preheat an outdoor grill for medium high heat and lightly oil grate.
• In a large bowl, combine the beef, onion soup mix, egg, hot sauce and oats. Shape into 6 patties.
• Grill patties over medium high heat for 10 to 20 minutes, or to desired doneness.

Steps:

• In a large bowl, combine the ground beef, shredded cheese, bbq sauce, and seasonings. Don't add too much bbq sauce or the patties will have a hard time taking shape. Shape patties that are about 1 inch thick (about 5 patties). (You can also freeze the patties after shaping them for about 1 hour to help them hold their shape.)
• Turn grill up to high and let it get hot.
• Reduce heat to medium-high and place the burgers on the grill. Allow this side of the patty to cook for about 4-6 minutes, but make sure it does not burn. Then flip the burger over and cook until done.
• For the sauce, combine all sauce ingredients and whisk until well mixed. Taste and adjust ingredients to your liking.
• Assemble the burgers and serve with the special sauce and other hamburger toppings of choice.

Steps:

• To make the burgers, mix together all the ingredients and knead well so everything is thoroughly mixed. Separate the mix into 6, roll each into a large ball, then shape into burgers (see photos, right). Put them in the fridge and, if possible, leave to chill for at least 1 hr. They can be made up to 2 days ahead.
• To cook the burgers, get the barbecue good and hot with the coals glowing. You don't need to add any oil to the burgers. Put them on the barbecue and leave for a few mins until the edges start to colour, then slide a fish slice under the burgers and turn over. Repeat the process, then turn again. Remove to the cooler side of the barbecue and leave to cook for a good 15 mins if you like them well cooked.
• While the burgers are cooking, BBQ the bacon and pineapple. Top the burgers with the bacon, then add the cheese and put back on the barbecue to melt. Warm the baps over the barbecue, too, if you like.
• Divide the mayo between the bap bases and top with the burgers. Add the pineapple, beetroot, tomato and lettuce, then put the lids on top.