Sourdoughcheeseburgersfor2 Recipes

Steps:

• In a small bowl, combine the mayonnaise, ketchup and relish; cover and refrigerate. , Shape beef into two oval patties. In a large skillet, cook burgers over medium heat for 4-5 minutes on each side or until a thermometer reads 160°. Season with salt and pepper; remove and keep warm. In the same skillet, saute onion in 1 tablespoon butter until tender. Remove and keep warm., Using 2 tablespoons butter, butter one side of each slice of bread. Melt remaining butter in the skillet. Place bread, buttered side up, in the skillet; cook for 2-3 minutes or until golden brown. Turn; top two of the bread slices with the cheese. Cook 2 minutes longer or until cheese is melted., To serve, place toast cheese side up on a plate. Top with a burger, relish mixture, onion and remaining toast.

Steps:

• Stir together all ingredients except flour.
• Add flour, mixing until it comes together enough to be turned out and kneaded.
• Knead until dough is smooth and satiny (this can be done on a mixer or bread machine, if preferred).
• At this point dough may be refrigerated up to 24 hours for a more flavorful bread. Bring dough back to room temperature before contiuing with shaping.
• Let dough rest for 15 or 20 minutes and then roll it out to 1/2" thick.
• Cut with a 4" round cutter.
• Cover and let rise until doubled in bulk.
• Bake at 350°F for 15 to 18 minutes.
• Cool on wire rack.

Steps:

• Combine mayo, ketchup and relish in a small bowl.
• Cover and refrigerate.
• Shape beef into 2 patties, season with salt and pepper, and pan fry in a large skillet over medium heat for 4-5 minutes on each side (160 on meat thermometer).
• Remove and keep warm.
• In the same skillet, saute onion and mushrooms in 1 Tablespoon butter.
• Saute until tender.
• Remove and keep warm.
• Using 2 Tablespoons of the butter, butter one side of each slice of bread.
• Melt remaining butter in skillet; low heat.
• Place bread, buttered side up in skillet and cook until golden brown; 2-3 minutes.
• Turn and top the bread with the Swiss cheese.
• Cook 2 minutes longer or until cheese is melted.
• To serve, place toast, cheese side up on plate.
• Top with a burger, relish mix, onion/mushroom mix and remaining toast.
• Serve with dill pickle spears and chips.

Steps:

• For the special sauce: Stir together the mayonnaise, ketchup, mustard, relish and Worcestershire in a medium bowl. Set aside.
• For the double cheeseburgers: Prepare a grill for cooking over medium-high heat.
• Divide the ground beef into 12 equal portions. Roll each portion into a ball, then flatten it into a thin, 4-inch-diameter patty. Lightly sprinkle the patties with salt and pepper. Grill on one side until about halfway cooked, about 3 minutes. Flip the patties, sprinkle the other side with salt and pepper, top each with a slice of cheese and continue to cook until the patties are cooked through and the cheese has begun to melt, 1 to 2 minutes more.
• Build each burger on a bun with 2 patties, tomato, lettuce, onion and a generous slathering of special sauce.

Steps:

• Heat the vegetable oil in a large skillet over medium-low heat. Add the onions and season with 3/4 teaspoon salt; cover and cook, stirring occasionally, until golden and soft, about 30 minutes. (Reduce the heat to low if the onions are browning too quickly.) Uncover, increase the heat to medium high and continue to cook, stirring often, until caramelized, about 8 more minutes. Add 1/2 cup water, scraping up any browned bits from the bottom of the pan. Simmer, stirring, until the water evaporates, about 2 minutes; transfer the onions to a bowl and set aside.
• Mix the mayonnaise, ketchup, relish and vinegar in a small bowl; set aside. Form the beef into 8 patties, about 4 inches wide and 1/2 inch thick.
• Heat a griddle or large skillet over medium heat; lightly brush with vegetable oil. Toast the buns cut-side down on the griddle. Spread each bun bottom with about 1 tablespoon of the mayonnaise mixture, then top with a few pickles, 1 or 2 tomato slices, some lettuce and another dollop of the mayonnaise mixture; set aside. (Keep the griddle hot.)
• Season both sides of the patties with salt and pepper. Working in batches, transfer the patties to the griddle and cook 3 minutes. Spread about 1 1/2teaspoons mustard on top of each patty, then flip and cover with 1 cheese slice; cook 2 more minutes for medium. Top 4 of the patties with the caramelized onions, then cover with the remaining patties cheese-side up. Transfer the double patties to the bun bottoms; cover with the bun tops.

Steps:

• Grilling Method: Direct/Medium Heat
• Mix the ground chuck and the ground sirloin together with a fork or with your hands. Season it lightly with salt and pepper, and mix just to combine. You do not want to over-mix the meat.
• Gently shape the ground meat into six burgers of equal size and thickness (about 3/4-inch-thick). Brush both sides of the burgers with oil and season lightly with salt and pepper.
• Place burgers on cooking grate and grill until meat is to the desired level of doneness. The USDA recommends cooking all ground meat until no longer pink, about 10 to 12 minutes, turning once halfway through cooking time.
• Top each burger with a slice of cheese during the last couple of minutes so the cheese will melt. Remove from grill and top each burger with 2 pieces of bacon. Let the burgers rest 2 to 3 minutes to reabsorb the juices.
• Serve hot on the buns with lettuce, tomato, and the traditional burger condiments (mayo, mustard, ketchup) if desired.

Steps:

• Heat broiler. Divide beef into 4 rounds and place each between two layers of plastic wrap. Using a rolling pin, roll beef into 1/4-inch-thick patties. Butter inside of each bun. Place on a baking sheet, buttered side up, and toast under broiler.
• Heat a large cast-iron skillet or griddle over high. Generously season patties on both sides with salt and pepper. Working in batches, cook burgers 1 to 2 minutes. Flip and top each with cheese; cover and cook 1 to 2 minutes more. Place burgers on buns and serve with desired toppings.