Savory Herb Marinated Burgers Recipes

Steps:

• In a bowl, combine the first 11 ingredients. Crumble beef over mixture and mix well. Shape into eight patties. , Grill, uncovered, over medium heat for 5-6 minutes on each side or until meat is no longer pink. Serve on buns with mayonnaise, lettuce, tomatoes and onion.

Steps:

• Form hamburger into 4 patties.
• In a bowl or shallow dish mix the worcestershire, garlic, seasoning salt, black pepper, rosemary and thyme.
• Coat each burger with marinade by placing each burger into the bowl, lightly pressing it down and then turning it over to repeat on other side.
• Place burgers on a plate and let marinate in fridge for 20 minutes.
• Grill to or broil to your desired wellness preference.
• Lightly brush your red bell peppers and onions with olive oil and grill or broil until they look soft and caramelized.
• Mix your BBQ, Dijon and Cayenne pepper together.
• Toast the split keiser rolls. Spread about a teaspoon of mayo on each inside of the rolls.
• Stack your burgers as followed:.
• butter lettuce leaf, burger, slice of cheese, tablespoon of BBQ sauce mixture, piece of grilled onion and red bell pepper, and top of roll.
• This is how I like to serve these, but you can build your burger with whatever sauce or toppings you'd like.

Steps:

• In a small bowl, combine the first eight ingredients. Serve with corn. Refrigerate leftovers up to 1 week or freeze up to 3 months.

Steps:

• Season meat with salt and pepper.
• Combine wine, onion and garlic and cook until sauce is reduced to 2/3 cup.
• Add butter, lemon juice and parsley.
• Cool sauce, then blend into seasoned meat.
• Mixture will be moist.
• Shape into 8 patties.
• Grill over hot coals.
• Serve on buttered buns.

Steps:

• Place the ground beef in a large mixing bowl, add 1 Tbs of the soup mix and mix it in well.
• Shape the hamburger into 12 1/2" thick patties In a medium mixing bowl, beat together the cream cheese, remaining soup mix and the green onions Place 1 Tbs of the cream cheese filling on a patty, and then cover with another patty, sealing the edges together.
• Refrigerate the hamburgers for at least 1 hour before cooking.
• To Freeze: Flash Freeze uncooked on a cookie sheet until solid then put into a ziplock bag or vacuum seal quantity desired.
• To Cook: Thaw in refrigerator and grill as usual.

Steps:

• In a bowl whisk together the soy sauce, corn syrup, lemon juice, fresh ginger or ginger powder, minced fresh garlic, green onions and 1/2 teaspoon black pepper; transfer marinade into a shallow dish (large enough to hold about 7-8 patties).
• Mix the ground beef with seasoned salt, 1/2 to 1 teaspoon black pepper shredded raw potato, then add in other favorite ingredients.
• Shape into 7-8 patties.
• Place patties in a single layer in the dish; turn to coat both sides with marinade.
• Cover and chill for 6-8 hours turning occasionally.
• Set grill to medium-high heat (350-400 degrees).
• In a small bowl whisk together the jalapeno jelly and chili sauce and chill.
• Grill the patties about 6 minutes on each side.
• Serve patties on buns with prepared chili sauce/jelly mixture and toppings.

Steps:

• Mix all ingredients into freezer bag. Form contents of beef or turkey bag into 6-8 patties.
• Cook over a med-high heat grill to desired doneness. Serve on onion buns w/ baby mixed greens and spicy mayo.