Memphis Beale Street Burger Recipes

Steps:

• 1. SAUCE DIRECTIONS:::
• 2. Mix all ingredients together in a medium bowl. Cover with plastic wrap and refrigerate until serving, allowing the flavors to develop. Can be made a day ahead.
• 3. DIRECTIONS FOR THE BURGER:::
• 4. Preheat grill to medium-high heat.
• 5. In a large mixing bowl, break up the meat with your hands. Add the chopped shallot, garlic, Neely's Dry Rub, worcestershire sauce, and salt and pepper, to taste. Mix with a WOODEN SPOON until thoroughly incorporated. Using your hands, divide the meat into 6 equal balls. Flatten them into patties ans use your thumb to create an indent in the center of each burger. COOK'S NOTE:::This indent will help the burgers from puffing up while you grill them.
• 6. Grill the burgers, uncovered, for 3 minutes on the first side. Flip and continue cooking for another 3 minutes for medium- rare and 4 minutes for medium. (Cook to your desire.) Remove from grill and immediately top with the cheese.
• 7. Butter the buns and place on the grill. Toast for about 1 minute and remove from grill.
• 8. Build your burgers by topping with the bacon, secret sauce, coleslaw, and tomatoes. Add onions rings if desired.Enjoy!!!

Steps:

• Heat the oven to 350 degrees F. Heat a large skillet.
• Divide each beef portion into 2 equal amounts and shape them into patties (you should have 4 patties altogether). Place 2 mozzarella slices on 1 patty, then top with another patty. Close the edges of the patties to enclose the cheese, basically stuffing the burger with the mozzarella. Wrap each burger with 2 slices of pancetta.
• Heat 1 tablespoon of olive oil in a medium oven-proof skillet over medium heat and brown each burger on both sides. Place the burgers in the oven to finish cooking.
• In a small saucepan, melt the butter and remove from heat. Meanwhile, chop the garlic and basil and add to butter with 1 teaspoon red pepper flakes. Brush this on the burger buns and toast under the broiler or in a toaster oven.
• In a bowl, toss together the arugula, olive oil, to taste, and the remaining 1 teaspoon crushed red pepper flakes.
• Place the burgers on the bun bottoms, top with tomato slices, arugula salad and Basil Ketchup.
• A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
• In a small blender or processor, blend all the ingredients. Transfer to a small bowl and refrigerate until ready to use.

Steps:

• Preheat a flat top grill pan to high heat.
• Add sliced onion to grill pan and cook until tender, about 10 minutes.
• In a medium bowl, mix ground beef, onion powder, salt and freshly ground pepper. Make burgers equal in size, about 2-inches across.
• Cook burgers on the flat top for 3 to 4 minutes on each side. Serve on split rolls with grilled onions and mustard sauce.
• Mix all ingredients in a mixing bowl.

Steps:

• Directions Preheat your grill to medium-high heat. In a large mixing bowl, break up the meat with your hands. Add the chopped shallot, garlic, Neely's Dry Rub, Worcestershire sauce, and salt and pepper, to taste. Mix with a wooden spoon until thoroughly incorporated. Using your hands, divide the meat into 6 equal balls. Flatten them into patties and use your thumb to create an indent in the center of each burger. Cook's Note: This indent will help the burgers from puffing up while you grill them. Grill the burgers, uncovered, for 3 minutes on the first side. Flip and continue cooking for another 3 minutes for medium-rare, and 4 minutes for medium. Remove from grill and immediately top with the cheese. Butter the buns and place on the grill. Toast for about 1 minute and remove from grill. Build your burgers by topping with the bacon, Secret Sauce, coleslaw, and tomatoes. Add onion rings if desired. Neely's Secret Sauce: 1/3 cup sour cream 2 tablespoons mayonnaise 2 tablespoons buttermilk 2 tablespoons BBQ sauce (recommended: Neely's BBQ sauce) 1/2 lemon, juiced 1/4 teaspoon cayenne pepper Kosher salt and freshly ground black pepper Mix all the ingredients together in s medium bowl. Cover with plastic wrap and refrigerate until serving, allowing the flavors to develop. Can be made a day ahead.