CHILI BURGERS
Sausage and chili sauce add to the usual ground beef to make a great consistency and flavor for burgers.
Provided by MEHUNGRY98
Categories Meat and Poultry Recipes Pork Sausage
Time 20m
Yield 8
Number Of Ingredients 4
Steps:
- Preheat a grill for high heat. When the grill is hot, lightly oil the grate.
- In a medium bowl, mix together the ground beef, Italian sausage, chili sauce, salt and pepper. Form 8 balls out of the meat, and flatten into patties.
- Grill patties for 5 minutes per side, or until well done. Serve on buns with your favorite toppings.
Nutrition Facts : Calories 230.1 calories, Carbohydrate 3.7 g, Cholesterol 62.9 mg, Fat 15.4 g, Fiber 0.2 g, Protein 18.3 g, SaturatedFat 5.8 g, Sodium 437.5 mg, Sugar 1.4 g
CHILI BURGERS
These are hearty, zippy sandwiches which are a crowd pleaser. People are pleasantly surprised to find beans in this recipe.-Dolores Skrout, Summerhill, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- In a saucepan over medium heat, brown beef; drain. Add beans, soup, celery, green pepper, onion, ketchup, brown sugar and seasonings; bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or until vegetables are tender. Serve on buns.
Nutrition Facts :
THAI CHILI BEEF BURGER
Make and share this Thai Chili Beef Burger recipe from Food.com.
Provided by Lavender Lynn
Categories Meat
Time 22m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl, combine the ground beef with the red curry paste, chopped cilantro, egg, light soy sauce and black pepper. Mix the ingredient together with your hand until sticky.
- Divide into 8 portions and shape into mini burger patties.
- Heat up the grill and cook this over high heat for 4-5 minutes on each side, or until cooked through.
- Cut the baguette (lengthwise) into 4. Assemble each with 2 cooked mini burger patties, shredded lettuce and a little sweet chili sauce. Serve warm.
Nutrition Facts : Calories 1007.2, Fat 22.9, SaturatedFat 8.3, Cholesterol 123.6, Sodium 1662.5, Carbohydrate 145.4, Fiber 6.5, Sugar 6.8, Protein 53.5
HOMEMADE CHILI BURGERS
Here's our attempt at re-creating an open-faced burger we enjoyed in a restaurant. The chili can also be served over hot dogs.
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 4 servings.
Number Of Ingredients 19
Steps:
- In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in remaining chili ingredients. Bring to a boil; reduce heat. Simmer, uncovered, for 1 hour., In a large bowl, combine the egg, crumbs, salt, cumin and pepper. Crumble beef over mixture; mix well. Shape into four patties. , Grill, covered, over medium heat for 4-5 minutes on each side or until a thermometer reads 160° and juices run clear. Serve on buns with chili. Top with onion and cheese. Refrigerate or freeze remaining chili.
Nutrition Facts : Calories 675 calories, Fat 25g fat (10g saturated fat), Cholesterol 164mg cholesterol, Sodium 1980mg sodium, Carbohydrate 55g carbohydrate (12g sugars, Fiber 10g fiber), Protein 56g protein.
CHILI CHEESE BURGER BOWLS RECIPE BY TASTY
Here's what you need: olive oil, white onion, garlic, ground beef, crushed tomato, tomato paste, light brown sugar, salt, ground black pepper, paprika, chili powder, ground cumin, water, grated parmesan cheese, ground beef, salt, pepper, shredded cheddar cheese, brioche burger buns
Provided by Claire Nolan
Categories Dinner
Yield 8 servings
Number Of Ingredients 19
Steps:
- Heat the olive oil in a large pot with a lid over medium heat until shimmering. Add the onion and garlic and sauté for 2 minutes, until translucent.
- Add the ground beef and cook until browned, about 7-10 minutes.
- Add the crushed tomatoes, tomato paste, brown sugar, salt, ground pepper, paprika, chili powder, ground cumin, and stir to combine. Add water and stir. Bring to a boil, then reduce the heat to low, cover, and simmer for 30 minutes.
- Set a wire cooling rack on top of a baking sheet. Place a metal 1-cup (240 ml) measuring cup upside down on top of the cooling rack.
- In a medium non-stick skillet over medium heat, pour ⅓ cup (35 g) of Parmesan in the center of the pan and spread out into a thin circle, about 5 inches across. Without disturbing the cheese, melt for 2-3 minutes, or until golden and fully melted.
- Once the cheese is fully melted, run a spatula along the edges of the cheese and shake the pan to loosen the cheese circle. Carefully slide the melted cheese over the inverted measuring cup to form a cheese bowl. DO NOT TOUCH, it is extremely hot. Set aside and let cool completely, about ten minutes. Repeat with the rest of the Parmesan to make 8 bowls.
- Lightly grease a large skillet over high heat, then add the beef patties (in batches, if necessary) and season generously with salt and pepper. Cook for 2 minutes without disturbing, then flip and cook for another 3 minutes, or until the internal temperature has reached at least 165˚F (75˚C).
- To assemble, place a bottom burger bun on a plate and put a cheese bowl on top. Lay a burger patty inside the cheese bowl and top with a spoonful of chili, a sprinkle of shredded cheddar cheese, and the top bun.
- Enjoy!
Nutrition Facts : Calories 915 calories, Carbohydrate 52 grams, Fat 46 grams, Fiber 3 grams, Protein 67 grams, Sugar 13 grams
THAI BURGERS
I love Thai food, and I adore barbecue. While experimenting one day, I came up with these beauties. They might not be 'authentic' but they sure hit the spot.
Provided by Jeff
Categories World Cuisine Recipes Asian
Time 36m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat grill for high heat.
- In a large bowl, mix together ground round, bread crumbs, lemon grass, shallot, chili peppers, and peanuts. Season with salt and pepper. Form into patties. If you are making these ahead of time, do not add peanuts until you are ready to grill.
- Lightly oil grate, and place burgers on grill. Cook for 3 to 5 minutes per side. Remove from grill, and sprinkle burgers with lime juice.
Nutrition Facts : Calories 437.6 calories, Carbohydrate 12.5 g, Cholesterol 99.3 mg, Fat 31 g, Fiber 1.8 g, Protein 26.6 g, SaturatedFat 11.5 g, Sodium 159.9 mg, Sugar 2.1 g
THAI BURGERS
This is my adaption of a Thai Burger recipe by Rachel Ray. The original recipe calls for 2 pounds of ground chicken breast. I used turkey breast and only about 1/3 pound per person. The burgers were shaped about 30 minutes ahead of cooking, allowing the flavors to blend somewhat. The burgers are delicious and moist. The dipping sauce really sets these apart.
Provided by PaulaG
Categories Poultry
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- In a large bowl, mix all burger ingredients together except for the olive oil, adjusting the salt and pepper to taste; with hands lightly mix the mixture and shape into 4 equal patties about 1 inch thick, pressing in the middle to prevent it from bulging while cooking.
- Place the burgers in the refrigerator and allow to stand for 30 to 45 minutes to allow the flavors to blend.
- Separate the lettuce leaves from the core and wash under running water, place on paper towels to drain; wash the bell pepper, core, seed and slice into thin strips.
- In a large non-stick skillet, heat the olive oil, thoroughly coating the pan; add the shaped burgers and cook over medium-high heat until brown on the outside and cooked through, turning once, approximately 6 minutes per side.
- While the burgers are cooking, place all the dipping sauce ingredients in blender jar and blend until smooth and creamy; pour prepared sauce into individual serving dishes and set aside.
- To plate, place a couple of drained lettuce leaves on a plate, top with cooked burger, a few slices of cucumber and several slices red bell pepper. Sprinkle chopped basil on each serving. Place a dish of the dipping sauce on plate and serve.
- The prep time allows for the 30 to 45 minute refrigeration time.
Nutrition Facts : Calories 482.6, Fat 31.5, SaturatedFat 7, Cholesterol 104.4, Sodium 1248.2, Carbohydrate 13.3, Fiber 3.5, Sugar 5.7, Protein 41.2
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THAI CHILI BEEF BURGER - RASA MALAYSIA
From rasamalaysia.com
Estimated Reading Time 2 mins
- In a bowl, combine the ground beef with the red curry paste, bread crumbs, chopped cilantro, egg, light soy sauce and black pepper. Mix the ingredient together with your hand until sticky.
- Heat up the grill and cook this over high heat for 4-5 minutes on each side, or until cooked through.
- Cut the baguette (lengthwise) into 4. Assemble each with 2 cooked mini burger patties, shredded lettuce and a little sweet chili sauce. Serve warm.
THAI BEEF BURGER - HEALTHY FOOD GUIDE
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4.9/5 Total Time 25 minsCategory Homemade TakeawaysCalories 366 per serving
- 1 Finely dice half the onion. Spray a frying pan with oil and cook onion over a medium heat for 3-4 minutes. In a bowl, combine onion, mince, curry paste and 1 1/2 tablespoons coriander.
- 2 Shape mixture into 4 patties. Spray a frying pan with oil and cook over a medium heat for 4-6 minutes each side, or until cooked to your liking.
- 3 Meanwhile, finely slice remaining onion and combine with grated carrot in a small bowl. Squeeze out excess moisture and combine with remaining coriander and mayonnaise.
- 4 To assemble burgers, top each toasted bun base with mixed salad greens, beef patty and carrot coleslaw.
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