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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.


History of Burger King #BurgerWorld



James Ellison. Join us to learn more about Burger King History as well as the McDonald's vs Burger King wars.



History of Burger King


Burger King history began back in 1954 in the town of Jacksonville, Florida where BK's predecessor called Insta-Burger King was founded. Since then, Burger King has flourished and grown into the world's second largest hamburger chain, and the third largest fast food company in the industry. With well over 12,000 restaurants in 73 countries around the world that serve an average of 11 million hungry guests every day, Burger King is second only to McDonald's in the hamburger business.

This is the story of Burger King history, and how the company grew to the success it is today.

In 1954, Jacksonville residents Keith Kramer and Matthew Burns, inspired by the success of the original McDonald's restaurant, started Insta-Burger King. The name came from a hamburger cooking device called the Insta-Broiler, which was required by all franchises to use. Kramer and Burns clearly saw the value in establishing a consistent system of delivering product to customers in each of their locations, just as McDonald's had been successful in doing with their franchises.

The Burger King history began to take shape in 1959. Miami franchisees James McLamore and David Edgerton purchased the struggling original company, re-structured it and changed the official name to the Burger King Corporation. They set out to produce a better tasting hamburger by flame broiling them as opposed to frying them, eventually replacing all the Insta-Broiler machines with a new flame broiler appliance. The flame broiled method is still used by Burger King to this day.


By 1961 BK had begun franchising restaurants across the United States. By 1967, McLamore and Edgerton had grown BK to 275 franchises across the country and, at that time, agreed to sell corporation to the Pillsbury Company. After Pillsbury took control, Burger King went through a number of changes as they sought to broaden the menu and standardize the actual restaurants.
The success of Burger King history was somewhat of a roller coaster ride, and throughout the years the company has gone through a number of ownership changes. In 1989 it was purchased by a group out of the UK called Grand Metropolitan who then merged with Guiness to form Diageo PLC. In 2002 BK was sold to an investment group led by the Texas Pacific Group who would take BKC public in 2006, and then eventually sell it to 3G Capital in 2010 for just over $3.2 Billion.

Although BK did in some ways try to model itself after McDonald's history of standardizing menu production, they have also come up with a number of ways to set themselves apart and compete with their burger counterparts. Their 1974 campaign "Have It Your Way" was meant to attract customers who wanted to personalize their burger order and the slogan has remained through the years. They have also sought to promote their flame broiled burgers as better tasting than the fried versions offered by their competitors.

Burger King's answer to the Big Mac is The Whopper which was first introduced in 1957. This popular sandwich, along with various versions such as the Junior Whopper, have been staples on the Burger King menu ever since. The "King" first appeared on the original Miami restaurant sign in 1955, and became an animated character in television commercials in 1960 when they began marketing to youngsters with their slogan "Burger King: Where Kids are King!". Version of this mascot have come and gone throughout the years.

Similar to McDonald's, BK history has been formed by efforts to continuously evolve to meet the demands and desires of their customers, and the attempt to increase sales and market share. Their menu has seen additions such as fish and chicken sandwiches, an entire breakfast menu, chicken tenders and other side items, desserts, healthy choices such as salads, and other options that give their customers a broader selection.

In 1975 BK began catering to motorists on the go by offering drive-thru window service, and international expansion began in 1963 when they opened a restaurant in Puerto Rico. This expansion would eventually lead to franchises in 73 different countries so far.

BK comes in second only to McDonald's for number of hamburgers sold, and many people will argue that they actually serve a better tasting product. The company has come a long way since its inception in Florida, and in the highly competitive market of fast food, they are more than holding their own.





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