Yum August 2011 | FX777 BurgerWorld

Spanish Chorizo Burgers #BurgerWorld

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"An extremely flavorful Spanish style burger made from beef and Spanish chorizo sausage, topped with caramelized onions and smoky red pepper ranch sauce and shavings of Manchego or cheddar cheese served in buns."

Spanish Chorizo Burgers #BurgerWorld


• 1 pound ground sirloin
• 1 pound chorizo sausage
• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 1 roasted red pepper, quartered
• 1 cup Ranch dressing
• 1 pinch powdered saffron
• 1 teaspoon Spanish paprika
• 1 tablespoon vegetable oil
• 3 medium onion, sliced
• 1 tablespoon brown sugar
• salt and pepper to taste
• 4 soft egg buns or brioche
• 1 tablespoon softened butter
• 4 ounces manchego or cheddar cheese, grated


1. In a large bowl, mix together the ground sirloin and chorizo using your hands. Set aside to let the flavors blend.

2. Heat one tablespoon of oil in a skillet over medium-high heat. Add one chopped onion, and saute until tender. Transfer the onion to a blender, and add the red pepper, Ranch dressing, saffron, and paprika. Pulse until fairly smooth. Refrigerate until needed.

3. Heat the remaining oil in a large skillet over medium heat, and add the remaining onions, brown sugar, salt and pepper. Cook and stir for about 15 minutes until the onions are golden brown. Set aside.

4. Preheat the grill for high heat. Form the meat into four patties, slightly larger than the buns.

5. Place burgers on the grill, and cook for 5 minutes per side, or until well done. Split buns in half, and spread butter on the inside. Place on the grill to toast briefly.

6. Place burgers onto buns, and top with caramelized onion and the roasted pepper ranch sauce. Sprinkle with a few shavings of manchego cheese, and place the top of the bun on top.

7. Yield 4 burgers

Jalapeno Cream Cheese Burgers #BurgerWorld

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These are the best burgers I've ever had. I made a version of these and I changed it a little....instead of Jalapeno peppers you can add anything or just do the cream cheese...trust me...it’s yummy!"

Jalapeno Cream Cheese Burgers #BurgerWorld


• 2 cups seeded and chopped jalapeno pepper
• 2 (8 ounce) packages cream cheese, softened
• 2 pounds ground beef
• 8 hamburger buns, split
• Toppings of your choice


1. Preheat a grill for medium heat. When hot, lightly oil the grate. In a medium bowl, stir together the jalapenos and cream cheese.

2. Divide the ground beef into 16 portions and pat out each one to 1/4 inch thickness. Spoon some of the cream cheese mixture onto the center of 8 of the patties. Top with the remaining patties, pressing the edges together to seal.

3. Grill for about 10 minutes per side, or until well done, taking care not to press down on the burgers as they cook. This will make the cheese ooze out. Serve on buns with your favorite toppings.

4. Yield 8 burgers.

Pork Hamburger Recipe #BurgerWorld


This Basic Pork Hamburger Recipe is as tasty as it is easy. Definitely best when grilled.

Pork is sometimes mixed with beef but it is rarely used on its own when making hamburgers. Pork is tender, economical and very tasty. Don't overcook it and you'll be surprised by the result.

Pork Hamburger Recipe #BurgerWorld


For The Patties:

• 1lb/500g ground lean pork (how to grind your own meat)
• 2 pinches onion seasoning
• 1 pinch garlic seasoning
• 4 pinches paprika powder
• pepper to taste, fresh ground black is better
• a little salt to taste
• 1 hand fresh bread crumbs
• 1 small egg beaten
• 1 quarter chicken stock block dissolved in a quarter cup water

For the Rolls:

• 4 fresh bread rolls
• sliced tomato
• thinly sliced onion
• lettuce
• a few slices of gherkin
• mayonnaise
• mustard


Mix all the patty ingredients thoroughly, leaving the salt for after the patties are cooked if you prefer.

Make sure the mixture is cool. Divide mixture into 4 equal balls and mold into patties.

Cook on medium heat under the grill, on the barbecue or in a pan until the patties are cooked to medium done (160F/70C) making sure you don't overcook them or the pork will become dry and tasteless.

Split the rolls and toast the cut surfaces lightly just before the patties are done. Spread mayonnaise on the bottom halves, add a thin slice of onion, some lettuce, a slice of tomato and a little sliced gherkin. Top it off with a little more mayo, the patty, some mustard and the other half of the roll.

Note: You can create your own toppings, sauce and ingredients to suit your taste.

Super Burger Patty with Super Burger Sauce #BurgerWorld


Super Burger Patty


500 grams Fresh Ground Beef
20 grams Mustard
1 clove Garlic
2 pieces Green Onions Chopped
3 ounces Blue Cheese Dressing
1 piece Egg
1.50 ounces Ranch Yogurt or Fresh Yogurt
1 teaspoon Fresh Basil
Freshly ground peppercorn & salt to taste
½ teaspoon Cumin Powder
1 teaspoon Fresh Coriander
1 teaspoon Fresh Dill


• Mix all the ingredients by hand in mixing bowl but not over-mixed.
• Form patties and cook. Freeze at once to preserved (next day cooking)

Super Burger Sauce


1.5 teaspoon Fresh Basil chopped
20 grams Mustard
35 grams 1000 Island Dressing
35 grams Ketchup
35 grams Blue Cheese
35 grams Egg Yogurt Ranch mixture
70 grams Mayonnaise
1 teaspoon Fresh Coriander
1 teaspoon Fresh Dill


• Mix all the ingredients and put in a container with cover.
• Chill in the chiller until use.

Burger Cooking:

• Cook in electric grill (5-6) for 2.5 minutes per side or depending on the thickness of the patty.

How to Grill a Perfect Hamburger #BurgerWorld

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How to Grill a Perfect Hamburger #BurgerWorld

A perfect hamburger is one of the greatest of culinary experiences,belying it's image as "fast food",a good burger(when made properly) can rival far more expensive cuts for succulence and overall satisfaction.


Things You’ll Need:

• Ground Beef(not too lean)
• Salt&Pepper
• Charcoal Grill or Grill Pan
• Hamburger Rolls

Grilling a perfect burger is not difficult.The most important step is choosing the right meat.Many people make the mistake of assuming that more expensive cuts of beef will make better burgers,when the opposite is true.While expensive cuts such as filet and sirloin make great steaks,the lowly chuck makes the best burgers.So the first step to the perfect burger is buying chuck or shoulder freshly ground.Failing that look for ground beef that is no more than 80 percent lean.

Once you have the right beef,the way you handle it is extremely important.Again contrary to popular belief it is neither necessary nor desirable to compress burgers into flat,uniform patties(ie with burger presses,forms etc.)Overhandling of burger patties lead to tough,dry "hockeypucks"

Freshly ground meat has the ideal texture. But if you are dealing with pre-ground beef,you should put it into a big bowl and gently tease the beef apart with two forks,until it is a loose mass.At this point lightly season the ground beef (salt & pepper).You may also add any other embellishments at this time,but in my opinion the simpler the burger the better.

As already mentioned, over-handling of the meat should be avoided. However it is still necessary to form patties.Prior to forming patties the meat should still be chilled.With a portion of 5-7 oz(less than 4 oz might cook too fast over 8 oz. can result in charred exteriors but raw interiors),lightly form a patty.It should be ~4" across and`~3/4" high.Some folks advocate forming the patty so the rim is slightly thicker than the center(the idea being that cooking will even them out)but I don't feel this is needed.But I do think that poking a few dimples into the surface of the patty helps to form a nicely browned crusty exterior.

Finally,in order to grill your carefully formed burgeryou want a grill that is medium-hot(flareups aren't good).It is best if your patties are still chilled(otherwise you risk losing precious juices once the patty meets the heat)Season to taste with salt and pepper.Place on grill for ~5 minutes per side(or to desired doneness).Avoid the temptation to move your burgers around too much .unles you have a flare-up,in which case it is preferable to move your burger to a cooler part of the grill than to incinerate it.

This article is about the perfect hamburger, but if you want to add any of the endless toppings that defenseless burgers have been subjected to over the years,a good time would be after the first flip.

When the burger is done, it should be placed on a roll which has been either toasted lightly or warmed.In my mind the burger is the star of the show, so whatever roll you choose it should not be so substantial as to overwhelm your perfect patty.For this reason I find so-called "gourmet"burgers with kaiser rolls or any other big. heavy type of bread(no matter how good they might be in other applications)to be a mistake

Tips & Warnings:

• One tip not mentioned above,and which is possibly more important than any other:NEVER SQUASH YOUR BURGER WITH YOUR SPATULA!.
• Cooking your burger for 4-5 minutes per side over med-high heat will probably result in burgers that are cooked to medium doneness.Food safety experts recommend cooking ground beef products until they are no longer pink inside(well-done)to avoid the possibility of bacterial contamination.
• Always use a meat thermometer to insure ground meat is cooked to a safe temperature(155 degrees F)

How to Cook Hamburgers on a Gas Grill #BurgerWorld

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Grilling hamburgers is one of the easiest ways to enjoy a gas grill. With the right equipment, you can enjoy juicy burgers that are done to perfection every time. Follow these steps and master the gas grill in no time.


Things You’ll Need:
• Thin, slotted metal spatula
• Grill brush or grill scraper

Start with a clean grilling surface. Fire up the grill and preheat for at least 10 minutes before setting the burgers to cook.

Use quality ground beef with enough fat content to be flavorful. Talk to the butcher about which ground meat makes the best burgers.

Allow the meat to rest on the counter and lose some of its chill before making the patties. Use a food scale if necessary to create uniform burgers that cook evenly. Shape each meat patty with a small concave center so that the burger flattens when it's cooking.

Set the burgers on the grill and leave them undisturbed for at least 3 minutes to form grill marks. Turn the burgers with a thin slotted spatula when they are cooked halfway through.

Remove the burgers from the flame when they are 75 to 85 percent cooked through with an internal temperature of approximately 165 degrees F, which is medium-well to well done. Set the burgers on the upper shelf of the grill or remove them to a platter and cover with aluminum foil and allow them to finish cooking.

Scrape the grill to remove any fat or burned on residue before adding more burgers. Maintain the temperature of the grill.

Tips & Warnings:

• Ground meat should be cooked through with an internal temperature of about 165 degrees F for safety purposes.


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