Hamburgerchilistew Recipes

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil.
• Lightly coat chile peppers with cooking spray and place on the prepared baking sheet.
• Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 10 to 15 minutes, turning halfway through. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins. Chop chiles and set aside.
• While peppers are cooling, slice onion in half. Mince one half, and rough chop the other; set aside.
• Heat a large pot over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add minced onion, carrots, celery, and garlic; saute until onion begins to turn translucent, about 5 minutes. Transfer mixture to a bowl, leaving any rendered fat in the pot.
• Add potatoes to the pot and saute until browned, 3 to 5 minutes. Add meat mixture, both cans of diced tomatoes, and reserved chopped onion and bring to a slow boil. Cook for 1 minute, then stir in chiles. Add water, bouillon, black pepper, salt, and oregano. Return to a boil, then reduce heat to a simmer. Cook, stirring occasionally, for 1 to 1 1/2 hours.

Steps:

• Spread butter on the open faces of the buns, sprinkle them with garlic powder and black pepper, then fry them on a griddle if you have one, or in a skillet, until toasty brown.
• Mold the meat into patties then cook them thoroughly.
• Heat the chili.
• I use a microwave.
• Depending on your taste,you might wish to muscle up the chili a bit with some hot sauce.
• Plate it up by placing the buns, face up, on the plate.
• Put the meat patty on the bun, smother it with a generous amount of chili, sprinkle some cheese over the chili, scatter onions and nacho slices on top of everything.
• Dig in!

Steps:

• Combine onion and parsley in a food processor, and pulse until very finely chopped. Add steak and process until minced.
• Transfer mixture to a bowl and add Parmesan and black pepper to taste. Mix well and shape into 2 burgers, being careful not to over-handle or squash meat too much.
• Place a heavy skillet over medium-high heat and add oil or bacon fat as desired. Add burgers, and sear for 1 minute on each side, then reduce heat to medium and cook to desired doneness. Transfer to two serving plates, cover and keep warm.
• Lightly oil a clean skillet, and fry eggs to taste. Place 1 egg on each burger. Crisscross two anchovy fillets over yolk of each egg. Garnish each plate with arugula, and serve.

Steps:

• Divide the beef into 2 patties, each about ¾-inch (2 cm) thick and 3 ½ inches (9 cm) in diameter. Transfer the patties to a plate or a baking sheet lined with parchment paper and refrigerate for 30 minutes.
• Remove the patties from the fridge and season on both sides with salt and pepper.
• Heat a large cast-iron skillet over medium-high heat. Add the oil to the pan and swirl to evenly coat. Place the patties in the skillet and cook, undisturbed, on the first side for 5 minutes, until a brown crust forms.
• Flip the patties, top each with a slice of cheese (optional), and cook, undisturbed, until the patties are browned on the other side, the cheese is melted, and the meat is cooked through, about 5 minutes more for medium-well doneness.
• Remove the patties from the pan and transfer to a clean cutting board. Let rest for about 5 minutes.
• Place the burger patties on buns and serve with your favorite toppings and sauces.
• Enjoy!

Steps:

• Chop garlic cloves on wooden surface then put in mortar and pestle.
• Add salt and olive oil and make a paste.
• Add this to the meat along with the Worcestershire and horseradish.
• Mix everything and adjust ingredients to suit your taste.
• When you make the patties place an indention in the middle of each one with your thumb (almost all the way through). This keeps the burgers from shrinking. We like ours thick and I like them to stay that way!
• Salt and Pepper according to taste when done.
• An added note on 04-03-06 - Thank you all for your positive feedback. It's nice to get confirmation on something I thought was good and different.
• Please note that I usually add more ingredients than what is called for above. I nuke a tiny hamburger (meatball size) and taste. I usually add more of everything. The horseradish does not taste like horseradish when cooked. It gives it a flavor note that otherwise wouldn't be there. Unless you are allergic to it, please try it.

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.