Western Burgers Recipes

Steps:

• Preheat a gas grill to medium heat (300 degrees F). Leave one side of the grill off for indirect heat.
• Separate the ground chuck into 4 equal balls (about 6 ounces each). Wrap the beer can with aluminum foil and spray with a bit of cooking spray. Firmly press the bottom of the can into one of the balls, forming a "meat bowl." Gently slide out the can, then seal any cracks in the meat and make sure the sides of the bowl are even. Repeat with the remaining balls.
• Place a slice of Cheddar in each meat bowl, followed by about a tablespoon of barbecue sauce, 1/4 cup of the sauteed mushrooms, some of the crispy crumbled bacon, 2 more slices of cheese and 4 jalapeno slices.
• Place the burgers on the indirect heat side of the grill, close the lid and grill until the meat reaches an internal temperature of 140 degrees F and the cheese is bubbly and gooey, 20 to 30 minutes.
• Place the burgers on the onion rolls, eat and enjoy!

Steps:

• In a large bowl, combine the first six ingredients. Crumble beef and sausage over mixture; mix well. Shape into eight patties. , Grill, covered, over medium heat for 5 minutes on each side or until a thermometer reads 160° and juices run clear. Top each burger with a cheese slice. , Grill 1-2 minutes longer or until cheese begins to melt. Serve on buns with the lettuce, tomato, avocado and mayonnaise or mustard if desired.

Steps:

• Fry bacon and drain drippings from pan.
• Mix ground beef, salt, and pepper and form 8 patties.
• Cook on grill, or in a skillet until almost done.
• Add cheese slice to top of meat.
• Melt cheese and put on toasted buns.
• Add mushrooms, lettuce. tomato,pickle and chili sauce.

Steps:

• Caramelized Onions: Heat the canola oil in a large skillet over medium heat. Add the onions and cook until soft and lightly caramelized about 15 minutes. Add the mustard and a pinch of salt and cook for another 2 minutes. Remove the onions from the pan to a small bowl and set aside.
• Special Sauce: In a medium bowl combine all the ingredients and whisk until smooth.
• Burgers: Preheat the broiler to low.
• Form the ground meat mixture into 6 equal patties. Do not over handle or compress the patties, keep them loose. This will help create a tender burger. Over mixing and compacting will result in a tough heavy burger.
• Heat the canola oil a large heavy-bottomed skillet over medium-high heat.
• In a small bowl combine the salt, pepper and garlic powder and season the burgers generously with the mixture. Put the patties in the skillet and cook for 4 minutes. Flip and let cook for 1 minute, then top each patty with a piece of cheese. Cook for another 2 minutes until the cheese is melted and the burgers are medium.
• While the burgers are cooking, lightly brush the buns with melted butter and put them on a sheet pan. Broil until lightly toasted, about 2 minutes.
• To assemble, split the buns and spread each half with about a tablespoon of the special sauce. Put the burgers on the bottom half of each bun, top with caramelized onions, tomato and lettuce. Cover with the top half of the bun and serve.

Steps:

• Dough:.
• Prepare dough by combining water, yeast, sugar, and salt. Let stand a few minutes.
• Add shortening and half of flour, blending well.
• Knead in the rest of the flour until you have a firm dough.
• Place in a covered, greased bowl and let rise while you prepare filling.
• Filling:.
• Brown hamburger meat with chopped onions. Drain fat.
• Add mustard, mayonnaise, cheese, salt and pepper; mix well.
• Set aside to cool.
• Prepare Burgers:.
• Roll out dough and cut rounds using a coffee can.
• Place 2 or 3 TBS meat mixture on top.
• Fold dough over and seal edges. You can stretch dough around meat to seal (dough does not break as pie dough does).
• Place on lightly greased cookie sheet and let rise 30 minutes or so. (Cover with a dish towel to keep crust from drying out.).
• Bake at 350 degrees until lightly browned (less brown if you plan to freeze and bake later).