Homemade Super Burger And Sauce #BurgerWorld

The burger that tastes like heaven when it's eaten after cooking. The sauce compliments exactly as what I expected. Try this recipe according to your choice.

Super Burger Patty:

Ingredients:

500 grams fresh ground meat
20 grams mustard
1 clove garlic, chopped
2 pieces spring onions, chopped
3 ounces Blue Cheese dressing
1 piece egg
1.5 ounces ranch yogurt or fresh yogurt
1 teaspoon fresh basil
1/2 teaspoon cumin powder
1 teaspoon fresh coriander
1 teaspoon fresh dill
Freshly ground peppercorn
Salt to taste

Procedure:

1.) Mix all the ingredients by hand in mixing bowl but not over-mixed.

2.) Form patties and freeze at once to preserved.


Super Burger Sauce

Ingredients:

1.5 teaspoon fresh basil, chopped
20 grams mustard
35 grams 1000 Island dressing
35 grams tomato catsup
35 grams blue cheese dressing
35 grams egg yogurt ranch mixture (boiled egg - chopped, yogurt and ranch dressing)- equal amount
70 grams mayonnaise
1 teaspoon fresh coriander
1 teaspoon fresh dill

Procedure:

1.) Mix all ingredients and put in a container with cover.

2.) Chill in the refrigerator until use.

Cooking:

Cook in the griddle for 2.5 minutes per side or depending on the thickness of the patty.

Use seeded burger bun, toast, and topped with pickle, sliced tomato, lettuce, onions and melted cheese.

Note: Use the required amount of your choice when making patty and sauce.

Beef Burger Patty Blend #BurgerWorld

Beef Burger Patty Blend #BurgerWorld

The purest way to blend beef burger patties with an amazing results and flavor. You can blend your own ingredients according to your taste.

Ingredients:

• 6 ounces beef sirloin, trimmed of gristle, and cut into 1-inch cubes
• 5 ounces beef brisket, trimmed of gristle, and cut into 1-inch cubes
• 12 ounces oxtail, fat and meat carefully removed from bone and trimmed of silverskin, bones discarded or reserved for another use (about 5 ounces of combined meat and fat)

Procedures:

1. Procedure (Meat Grinder): Place feed shaft, blade, and 1/4-inch die of meat grinder in freezer until well-chilled. Meanwhile, place meat chunks on rimmed baking sheet, leaving space between each piece and place in freezer for 10 minutes until meat is firm, but not frozen.

2. Combine meat in large bowl and toss to combine. Grind meat and refrigerate immediately until ready for use. Handle as gently as possible.

3. Procedure (Food Processor): Place bowl and blade of food processor in freezer until well-chilled. Meanwhile, place meat chunks on rimmed baking sheet, leaving space between each piece, and place in freezer for 10 minutes until meat is firm, but not frozen.

4. Combine meat in large bowl and toss to combine. Working in two batches, place meat cubes in food processor and pulse until medium-fine grind is achieved, about 8 to 10 one-second pulses, scraping down processor bowl as necessary. Refrigerate until ready to use or form into round patties and freeze.

5. Makes 1 pound of burger meat

Japanese-style Chicken Burgers #BurgerWorld

Japanese-style Chicken Burgers #BurgerWorld


Marinade strips of chicken thighs in soy sauce, garlic and ginger, then coat in cornflour and fry for these quick and easy burgers

Ingredients:

1 tbsp mirin

3 garlic cloves, crushed

1 tbsp soy sauce

thumb-sized piece ginger, peeled and finely grated

100g mayonnaise

8 boneless, skinless chicken thighs, cut into strips

100g cornflour

sunflower oil, for frying

4 large or 8 small soft burger rolls

2 Baby Gem lettuces, shredded


Procedures:

1.) Mix together the mirin, garlic, soy and ginger to make a marinade. Mix 1 tbsp of this into the mayonnaise, then cover and chill. Put the chicken in a large bowl, pour over the remaining marinade and leave at room temperature for 10 mins, or longer in the fridge if you have time.

2.) Spread the cornflour over a plate and roll the chicken pieces in it until coated. Heat 2cm oil in a large saucepan over a medium heat.

3.) Carefully add one-third of the chicken and fry for about 8 mins, turning occasionally, until crisp and cooked through. Lift from the oil, set aside on kitchen paper, then repeat with the rest of the chicken.

4.) Serve in the rolls with the mayonnaise and lettuce. Yield 4.

Unique and Delicious Burger Recipes #BurgerWorld

Everybody loves a juicy, delicious burger. Here are three unique and delectable burger recipes that will have all your friends and family raving. All three recipes are great as gas, charcoal, or George foreman grill recipes.

Chicken Burgers with Guacamole & Bacon

Yield: 4 servings

Ingredients:

1 lb chicken breast
cup herb-garlic mayo
8 slices bacon
1 cup guacamole
4 pieces of lettuce (optional)
4 tomato slices (optional)
4 slices onion (optional)
Seasoned salt
Ground black pepper
4 brioche buns

Procedures:

1. Preheat grill. For an outdoor grill, aim for medium-high heat and lightly oil grill grate. For a George Foreman grill, preheat for five minutes with the lid closed and spray with a non-stick cooking spray before cooking.

2. Cook bacon in a skillet until lightly crispy or desired doneness, approximately six minutes.

3. Cook chicken to an internal temperature of 165 degrees. For an outdoor grill, this is approximately 6-8 minutes per side. For a George Foreman grill, this is approximately 4-6 minutes total.

4. Toast buns, but caution do not burn buns.

5. Top chicken burgers with lettuce, tomato, bacon, and red onion as desired. Spread scoop of guacamole on top.

Hot! Hot! Hot! FIRE Burger

Yield: 4 servings

Ingredients:

1 1/2 lbs ground chuck (85 percent lean)
3-4 jalapeno peppers
1 egg, lightly beaten
1/8 cup onion, minced
4 slices pepper jack cheese
tablespoon Worcestershire sauce
1 teaspoon Tabasco sauce
4 lettuce leaves (optional)
4 tomato slices (optional)
4 slices red onion (optional)
Garlic salt
Black pepper
4 brioche buns
Sriracha sauce, as much as you dare!

Procedures:

1. Preheat grill. For an outdoor grill, aim for medium-high heat and lightly oil grill grate. For a George Foreman grill, preheat for five minutes with the lid closed and spray with a non-stick cooking spray before cooking.

2. Cut up jalapeno peppers. Cook jalape±o peppers in a skillet until lightly roasted.

3. In a large bowl, mix beef, egg, chopped onion, Worcestershire sauce, Tabasco sauce, garlic salt, pepper, and roasted jalapeno peppers. Create four burger patties.

4. Cook burgers to an internal temperature of 160 degrees. For an outdoor grill, this is approximately 6-8 minutes per side. For a George Foreman grill, this is approximately 5-8 minutes total. Before finishing, top burgers with cheese.

5. Toast brioche buns but be careful not to burn. Top burgers with lettuce, tomato, and red onion as you prefer. Add Sriracha sauce on top!

Delectable Salmon Burgers

Yield: 4 servings

Ingredients:

1 1/2 lbs skinless, boneless salmon
2 teaspoons mustard
1/2 cup coarse bread crumbs, preferably panko
cup scallions
1 garlic clove, minced
1 tablespoon cilantro, parsley, or dill
Lemon wedges
Salt and pepper
4 lettuce leaves (optional)
4 tomato slices (optional)
4 slices red onion (optional)
1 teaspoon seasoned salt
Sprinkle of black pepper
4 brioche buns (or substitute buns)

Procedures:

1. Preheat grill. For an outdoor grill, aim for medium-high heat and lightly oil grill grate. For a George Foreman grill, preheat for five minutes with the lid closed and spray with a non-stick cooking spray before cooking.

2. In a large bowl, mix salmon, mustard, scallions, garlic, breadcrumbs, and cilantro. Form into four burger-like patties. Salt and pepper each patty as desired.

3. Grill salmon burgers. For an outdoor grill, this is approximately 3-4 minutes per side. For a George Foreman grill, this is approximately 2-3 minutes per inch of thickness.

4. Toast brioche buns lightly on grill but be careful not to burn. Top salmon burgers with lettuce, tomato, and onion as you prefer

Source: Corey Adams@GoArticles

Tuna Burgers #BurgerWorld

Tuna Burgers #BurgerWorld

This is a very flexible burger to make. You can substitute tuna with salmon or any fish fillet of your choice. Try to discover any fish fillet that's available in your area.


Ingredients:

5 tablespoons (or more) olive oil
1 cup chopped shallots (about 3 large)
1 cup dry white wine
1/2 cup fresh lemon juice
1 4-ounce jar capers, drained, chopped
2 pounds chilled skinless tuna fillets, cut into 1-inch pieces, any bones removed
3 cups fresh breadcrumbs made from French bread
2 large eggs, beaten to blend
3 tablespoons chopped fresh dill
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
10 hamburger buns, split, toasted
Mayonnaise
Lettuce leaves
Tomato slices

Procedures:

(1)Heat 4 tablespoons olive oil in heavy medium skillet over medium heat. Add shallots and sauté until translucent, about 4 minutes. Increase heat to medium-high.

(2)Add white wine, lemon juice and drained capers and cook until almost all liquid evaporates, about 12 minutes. Transfer shallot mixture to large bowl. Refrigerate until shallot mixture is well chilled, about 1 hour.

(3)Using on/off turns, coarsely grind tuna fillets in processor. Add ground tuna to shallot mixture. Mix in fresh breadcrumbs, beaten eggs, dill, 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Form tuna mixture into 10 patties, dividing equally. (Tuna patties can be prepared 6 hours ahead. Transfer to baking sheet, then cover with plastic wrap and refrigerate.)

(4)Heat 1 tablespoon olive oil in heavy large skillet over medium-high heat. Working in batches, add salmon patties to skillet and cook until patties are golden brown and cooked through, about 2 minutes per side, adding more oil to skillet as needed.

(5)Serve salmon burgers on toasted hamburger buns with mayonnaise, lettuce leaves and tomato slices. Makes 10.