Mock Hamburgers Recipes

Steps:

• In a large bowl, combine the ground sirloin, salt, pepper, garlic and onion powder until evenly combined. Divide the mixture into 4 equal parts and then shape each into thin square patties. Place on a baking sheet lined with parchment paper and freeze for 30 minutes.
• Heat a large griddle or cast iron skillet over medium-high heat. Once hot, place the frozen meat patties on the pan. You might have to cook them in batches. Press down with a spatula and cook for about 4 minutes on the first side. Flip over and cook for another 2 to 3 minutes on the second side. Turn off the pan and place a slice of cheese on top of each patty and allow to melt.
• Toast the buns and place the remaining cheese slices on top of the bottom buns. To assemble the burgers, place a burger patty on top, lettuce, tomato, onion, and pickles. Spread the top buns with mayo and ketchup and place on top of the burgers. Serve immediately.

Steps:

• In a large bowl, add the mashed beans, breadcrumbs, eggs, onion, ketchup, Worcestershire sauce, garlic powder and pepper.
• Mix together all above ingredients .
• Shape into 6 (3/4-inch) patties.
• Heat 2 tablespoons oil in large heavy skillet over medium heat.
• Add 3 patties; cook, turning them once, about 5 minutes per side, until browned on both sides and cooked though. Remove and reserve on plate.
• Repeat with remaining 2 tablespoons oil and remaining patties.
• Place patties on buns with lettuce and tomato. If desired serve with ketchup or mustard.

Steps:

• For the rice: Wash the rice under cold running water until the water runs clear. In a medium saucepot over high heat, bring the chicken broth to boil. Add the rice, cover and reduce the heat to low for about 15 minutes. Remove from the heat and let stand for 5 minutes. (Alternatively, add both the rinsed rice and the chicken broth to a rice cooker and turn the machine on - it will keep the rice warm until ready to serve.) Fluff with a fork and cover. Keep warm until ready for use.
• For the burgers: Mix the ground beef, onions and some salt and pepper in a large mixing bowl. Form 4 medium patties and set aside.
• Set a large cast-iron pan over high heat. Add a drizzle of canola oil and set the patties in the pan. Cover pan with a lid (or a second pan) to seal in the moisture and ensure juicy patties. Cook until well browned on first side, 3 to 4 minutes. Then remove the lid, flip over, replace the lid and continue cooking to desired doneness, about 3 minutes for medium-rare. Remove the burgers and keep warm.
• For the gravy: Add the butter to the pan with the drippings. Saute the mushrooms and onions until golden brown, about 5 minutes. Add the beef broth and Worcestershire sauce, bring to a boil and reduce down for 2 to 3 minutes.
• In a separate bowl, mix the cornstarch with 1 tablespoons water to make a smooth paste. Slowly add into the gravy, stirring constantly until thickened. Season with salt and pepper. Cover and keep warm until ready for use.
• For the eggs: Add some canola oil to a nonstick saute pan over medium heat. Crack in the eggs and cook sunny-side up, 3 to 4 minutes. Remove and keep warm. (You can flip the eggs over-easy if you want them cooked a little more.)
• To serve: Place the cooked rice on a plate, place the burgers on top, then the eggs and finally the gravy. Garnish with parsley and tomato if desired.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Combine ground chuck, bread crumbs, egg, onion soup mix, water, and black pepper in a bowl; press into a 10x15-inch jelly roll pan. Prick holes through the chuck mixture for ventilation while cooking.
• Bake in the preheated oven until browned and cooked through, about 10 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Drain excess grease.
• Cut chuck mixture into squares the size of the rolls. Place 1 chuck patty in each roll.

Steps:

• grind together beans onion sage bread.
• season flour make patties ,little cakes.
• dip in flour.
• fry in oil.

Steps:

• In a saucepan, combine water and ground burdock (if available).
• Place saucepan on high heat and bring to a gentle boil.
• Reduce heat to medium and simmer.
• Tear gluten in small teaspoon sized pieces and drop into the water. Allow to cook fro 15 minutes while water continues to boil gently.
• Remove gluten with a slotted spoon and drain on paper towels.
• Grind gluten in food processor or meat grinder until it resembles the texture of coarsely ground steak.
• In a bowl, mix oil, miso, garlic power, cumin, coriander, and yeast. Add ground gluten and mix well.
• Ground gluten can be eaten directly or sautéed in oil for a few minutes.
• It is a loose "meat" that will not hole its shape without a binding materieal. Soy or chickpea flour is recommended.

Steps:

• In a large bowl, combine the beef, rice, onion, Worcestershire sauce, salt, garlic powder and pepper. Shape into six round patties. Wrap a strip of bacon around each patty; fasten with a wooden toothpick., Place in an ungreased shallow baking dish. Bake at 450° for 20 minutes or until meat is no longer pink.

Steps:

• Brown beef and drain.
• Mix all ingredients in crockpot and cook on low. It's ready to eat when the cheese is fully melted.
• Serve on dollar rolls with pickles.