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.

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.

A-1 Melt Burger #BurgerWorld

A burger patty that fits for sandwich bread. You can use white, rye bread or the ordinary bun. You can make your own choice of toppings, if you like.

Ingredients:

6 tablespoons butter
2 slices rye bread
4 slices cheese, torn into large pieces
4 slices Swiss cheese, torn into large pieces
Kosher salt
Freshly ground black pepper
1/2 pound freshly ground chuck, formed into two 4-ounce patties, roughly the size and shape of 1 slice bread
1 large onion, split in half, sliced thin from pole to pole (about 2 cups)
1/2 cup water

Procedures:

1.) Melt 1 tablespoon butter in 12-inch heavy-bottomed skillet over medium heat until foaming. Add two slices bread and swirl around pan using hand or spatula. Cook, swirling occasionally until pale golden brown, about 3 minutes. Transfer to cutting board cooked-side up. Divide American cheese evenly between slices, layering them in the center and leaving a 1/4-inch gap around the edges.

2.) Repeat step 1 with remaining bread slices and Swiss cheese.

3.) Season hamburger patties on both sides with salt and pepper. Return skillet to heat to high and melt 1 tablespoon butter in skillet until light brown. Swirl to coat bottom of skillet and add both burger patties. Cook without moving until dark brown crust forms on first side, about 1 1/2 minutes, reducing heat to medium if butter begins to burn or smoke excessively. Flip burgers using spatula and cook on second side without moving until crust develops, 1 1/2 minutes longer.

4.) Transfer burger patties to plate and reduce heat to medium. Add onions, 1 tablespoon butter, and 2 tablespoons water to skillet. Season with salt and pepper. Cook, stirring constantly and scraping up browned bits from bottom of skillet until water evaporates and onions start to fry and leave brown residue on bottom of pan. Add another two tablespoons water and continue to cook. Repeat two more times until water is used up and onions are soft and deep golden brown. Add collected juices from meat plate to onions and continue to cook for 30 seconds. Onions should be moist, but not dripping.

5.) Divide onion mixture evenly between cheese-topped toast slices. Add burger patties to slices with cheese and close sandwiches.

6.) Add 1 tablespoon butter to skillet. Return to medium heat and cook until butter melts. Sprinkle with salt. Swirl to coat pan and add sandwiches. Cook, swirling sandwiches around pan frequently until deep golden brown on bottom, about 5 minutes. Remove sandwiches from skillet, melt remaining tablespoon butter in pan and sprinkle with salt. Return sandwiches to skillet and cook, swirling frequently until second side is golden brown and cheese is melted. Serve immediately. Makes 2

How to Make Perfect Burger Meat Patties #BurgerWorld

How to Make Perfect Burger Meat Patties #BurgerWorld

Making your homemade burger patties really help you differentiate the taste of burgers. People around the world made their own burger patties to enhance their knowledge about making burgers.

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 silver skin, 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.

5. Makes 1 pound of burger meat

Food Handler Training Certificate – Health And Safety Come First #BurgerWorld

Food Handler Training Certificate – Health And Safety Come First #BurgerWorld

When we sit down to eat at a restaurant, the last topic on most of our minds is food safety. However, there is little doubt that the large numbers of food-borne illness incidents which have made headlines in recent years have given many of us pause to consider this very subject – unpleasant though it may be. The fact is that food poisoning from contamination occurs quite frequently in many establishments, and many cases fly under the proverbial “radar” since a connection to a particular restaurant cannot be proven.

Local media have picked up on this problem, and many nightly news programs now feature segments which highlight eating establishments that failed the health inspection tests for one reason or another. This leads to not only negative publicity, but also embarrassment that can translate into lost revenue for the restaurant that fails the inspection. This has led many companies to require a food handler training certificate for employees.

Food Handler Training Certificate – Essential and Easy

Earning a food handler training certificate offers many benefits to the employee. For example, the training carries over from job to job, so the certificate can give an edge over the competition for future employment opportunities. Employers and managers like the peace of mind that comes from the knowledge that their employees are following the proper procedures and protocol to ensure that all safety precautions are being taken with regard to food service.

Food Handler Training Certificate – Basics

Although the training program covers the basics, such as washing hands thoroughly after using the restroom or handling raw meat or fish, it also teaches helpful topics such as temperature guidelines, which foods are considered to be “hazardous,” and how to safely receive food. The course will even provide training in healthy business practices, how to buy canned food, and employee guidelines such as how to wear hair and jewelry when preparing food.

Barwize, Inc. is proud to announce that it is now offering training for the food service training certificate. Barwize, which has made a name for itself in the realm of vendor alcohol training, has expanded its curriculum to include food training for handlers, managers, and anyone working in the food service industry. The training is done online, and gives real-time monitoring of trainees to keep managers and establishment owners updated on progress.

Source: Angela Bell is an independent consultant who writes articles about food and alcohol training as well as a variety of other topics for http://www.barwize.com. For more information on the many training program options available with Barwize, Inc.. Visit ARTICLE ONLINE DIRECTORY.

Fresco Mushroom Onion Cheeseburger #BurgerWorld

Fresco Mushroom Onion Cheeseburger #BurgerWorld

You can try this burger the next time you want something new and tasty. It really gives the new dimension of taste to your usual beef burger. Cook the toppings in advance for easy use.

Ingredients:

2 regular beef patties
2 seeded burger buns
2 sliced cheddar cheese

For Mushroom Sauce:

30g butter
1 medium brown onion, finely chopped
1 garlic clove, crushed
200g Swiss brown mushrooms, thinly sliced
1/2 cup dry white wine
300ml pure cream
2 medium-sized white onions

Procedures:

1) Melt butter in a frying pan over medium heat. Add white onions. Cook, stirring, for 5 minutes or until softened. Add garlic and sliced mushrooms. Cook, stirring, for 3 to 4 minutes or until softened.

2) Add wine. Bring to the boil. Reduce heat to medium-low. Simmer for 2 to 3 minutes. Stir in cream. Bring to the boil. Simmer for 10 minutes or until reduced by half. Season with salt and pepper.

3) Put the beef patties unto the grill and cook until done. Melt the sliced cheese on top while cooking the patties.

4) Put the cooked patties unto the buns and spoon the mushroom-onion sauce at the top of the patties. Close with the other part of the bun.

5) Serves 2 persons.

Cheddar Cheese Curds for Varsities of Cheese #BurgerWorld

Cheddar Cheese Curds for Varsities of Cheese #BurgerWorld

Aged Cheddar is the very delicious type of cheese. It is making from the milk of cow. This is the cheese which is making from the pasteurized milk of cow. The age of this cheese is minimum extending the limit of 1 year. It is the unique style of cheese which has a limited technique to make it. Cheddar is very delicious and mostly used in every dish these days we eat. Its frequently use make it demand more and more in market. This cheddar has sharpness in taste which makes it different from the other cheddar it is because of the time it gone old, its sharpness going reduce.

The Aged Cheddar Cheese also ideal for gifting, your friends or relative with the bottle of champagne. These days cheddar for giving gift is highly on demand by mostly people. With a bottle of wine and champagne a basket of full of cheddar with sweet decoration can be a great idea for gift and it’s attracting gift receivers. Cheddar is famous for its different taste which is giving different taste with each dish. Cheddar is full with lots of vitamins and mineral it is a nutritional healthy diet also for everyone so it is also a one reason for the growing demand of its.

The cheese curds is the fresh cheese particle which make recently. It is very yummy and delicious and it also contain vitamins or mineral which is helping for repairing our cell. Its small part of cheese looking very attractive. Buy Cheese Curds Online is the easiest way to find them. These are the fresh cheese which has a unique taste. Cheese curds are the fresh cheese, after the 12-24 hours these going to be dry and curds losing their specialty by preserve them poly packs, we trying to make them fresh for more time. The cheese curds are after backed called muffins and very tasty for eating and as well as healthy. Fried cheese curds are also very tasty for eating.

Cheese is the beverage which is highly used in each and every dish frequently and with each dish its flavor gives a different taste. It also having nutrition so its demand also high. Buy Cheese Online for the complete your need. What types of cheese you need you find here everything. Mozzarella cheese, blue cheese, cheddar cheese, soft and hard or many other types of cheese you find here. Online many shops for offering the service you for cheese and its related product. They offer you best and fresh quality cheese for your need. Buying online is much cheaper and convenient from the buying offline shops but sometimes there are some fake websites which make you fool, so when you search online for the cheese go a trusted site and check all the detail and also customer review of them.

In the process of making cheese from the milk the cheese curd links produce. It is the semi solid cubes in white color. Cheddar Cheese Curds is the great gift idea with a beautiful decorating basket and with a wine bottle. We can make it personalize by adding some new or different items. If your any friend love cheese you can add in a basket different types of cheese add a wine or champagne bottle and decorate it with some flowers or cards which is make by you. For your friend it is a great or impressing gift which he/she never forgot and loved persons. Cheese and cheese products loved by everyone for its amazing taste and nutrition value.

Source: Nick Zode. Golden Age Cheese is write up tells about the Cheddars and Aged Cheddar Know more about this please visit Website Golden Age Cheese and Article Online Directory

Classic Patty Melt Burger #BurgerWorld

Classic Patty Melt Burger #BurgerWorld


Use free copycat recipes to discover the secrets professional chefs use to make delicious restaurant burger recipes.

Serves: 1

Ingredients:

1 burger patty
Salt, pepper and garlic powder, to taste
Melted butter, as needed
2 pieces Italian bread or burger buns
2 tablespoon mayonnaise with mustard and roasted garlic
2 slices Swiss cheese
2 slices Cheddar cheese
1/2 cup onions, sliced

Procedures:

1. Season one side of the burger with salt, pepper and garlic. Place on grill or in broiler, seasoned side down. Then season the other side. Cook to desired doneness.

2. While burger is cooking, melt butter in fry pan on medium heat or in electric skillet set at 350 degrees F. Spread mayonnaise onto bread.

3. Drop bread, dry side down, onto melted pools and swirl to coat to avoid sticking and burning.

4. Cover one slice of bread with two slices of Swiss cheese and the other with two slices of Cheddar.

5. In a separate frying pan, melt butter and saute sliced onions. Season with salt, pepper and garlic while heating.

6. Place cooked burger patty on top of one cheese-topped slice of bread and the sauteed onions on the other.

7. Carefully close and cut sandwich. Serve with your favorite summer side dish

Sloppy Joe Burgers #BurgerWorld

Make this recipe the way you like it. Use your ideas in creating this burger; serve open-faced in a plate with vegetable side dish.


Sloppy Joe Burgers #BurgerWorld

Ingredients:

• 2 tablespoons grapeseed oil
• 1 pound beef tenderloin, diced
• 1 teaspoon cracked black pepper
• 1 teaspoon salt
• 1/4 cup Vidalia onion, minced
• 1/4 cup green pepper, minced
• 2 cloves garlic, minced
• 3 tablespoons steak sauce (preferred: A1 Steak Sauce)
• 2 tablespoons dark brown sugar
• Dash hot sauce
• 1 teaspoon dry mustard
• 6 brioche buns, toasted

Procedures:

1) In a large skillet over medium-high heat, add oil.
Add beef tenderloin, pepper and salt. Mix together. Allow to cook for a few minutes.

2) Add onions, peppers and garlic and stir. Mix in steak sauce, brown sugar, hot sauce and dry mustard. Cook until browned.

3) Prepared the toasted buns, (optional) mayo, burger dill, lettuce, tomatoes, white onion rings and melted cheese. Top your burger the way you like it, or open-faced only.

4) Serves 6

Chimichurri Burgers #BurgerWorld

Chimichurri is a delicious, sauce-dripping burger that is popular in the Dominican Republic.


Chimichurri Burgers #BurgerWorld

Ingredients:

6 hamburgers buns
2 cups of shredded cabbage
1 large onion cut into rings
2 large tomatoes cut into slices
3 tablespoons of frying oil

For the beef patty:

2 pounds of ground beef
1 clove of garlic
1 large onion
1 bell pepper
1 tablespoon of Worcestershire sauce
Salt
Pepper

For the sauce:

1 tablespoon of orange juice
1 tablespoon of Worcestershire sauce
2 teaspoons of oil
Salt and pepper
Oregano
Ketchup
Mayonnaise

Instructions:

For the sauce

1. Mix the ketchup, mayonnaise, orange juice and Worcestershire sauce. Reserve (keep chilled).

To make the beef patties

2. Pulse onion, garlic, pepper, 1 tablespoon of salt, a pinch of pepper and Worcestershire sauce in a food processor until you obtain a coarse paste.

3. Mix the seasoning paste with the meat.

4. Divide meat into 6 portions and form 6 patties.

To assemble

5. Brush a stove-top grill with some of the oil and heat over high heat.

6. Grill the patties, rotating until they are cooked. Reserve.

7. Reapply oil to the grill, and grill onions and tomatoes.

8. Mix the cabbage with half the sauce made on step 1.

9. Turn down the heat to medium and briefly cook the cabbage.

10. Reapply some oil to the grill and warm up the bread.

11. Put meat in the bun, top with the cabbage onions and tomatoes, and add garnish with the remaining sauce.

Black Bean Burger #BurgerWorld

These burgers are a snap to prepare with lean ground beef, a can of mild green chili peppers, and a can of black beans. Top these burgers with a slice of pepper jack cheese and add salsa or ketchup for a perfect burger.


Black Bean Burger #BurgerWorld

Ingredients:

• 2 pounds lean ground beef
• 1 can (16 ounces) black beans, drained and rinsed
• 1 can (4 ounces) chopped mild green chili peppers
• 1/2 teaspoon ground cumin
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• sliced pepper jack cheese, optional

Procedures:

1) Combine beef with the beans, peppers, cumin, salt, and pepper; mix gently with hands until well blended.

2) Form into patties and grill for about 5 to 10 minutes, or until done. If desired, top with cheese about a minute before they're done.

3) Serves 6 to 8 large burgers.

Salami and Cheese Panini #BurgerWorld

A panini is just a glorified grilled cheese sandwich filled with any combination of cheeses, meats, and/or vegetables…crunchy on the outside, oozing with melted cheese on the inside. Yumm! Paninis are usually made with a panini press (electric or stove-top). Just cook the sandwich in a pan on both sides until golden. Serve with mixed greens and you’ve got an easy meal in minutes.


Salami and Cheese Panini #BurgerWorld

Ingredients:

1/4 cup extra-virgin olive oil
Leaves of 1 rosemary sprig
2 slices sourdough bread, each 1/2 inch thick
1 oz. thinly sliced Tuscan salami
1 oz. sliced fontina cheese
1/4 cup sliced roasted red bell peppers

Procedures:

1) In a small saucepan over medium heat, warm the olive oil. Add the rosemary and fry until just fragrant, about 20 seconds. Remove from the heat and let cool.

2) Preheat an electric panini maker according to the manufacturer’s instructions.

3) Brush one side of each bread slice lightly with the rosemary oil. Lay a bread slice, oiled side down, and arrange the salami and cheese on the bread. Add the bell peppers and top with the other bread slice, oiled side up.

4) Place the sandwich on the preheated panini maker and cook according to the manufacturer’s instructions until the sandwich is hot throughout, golden and crispy.

5) Transfer the sandwich to a cutting board and cut in half. Serve immediately.
Note: There are countless combinations of delicious fillings for panini. For a vegetarian version, try grilled eggplant, fresh mozzarella cheese and arugula. Serves 1 sandwich.

Panini Grilled Cuban Sandwiches #BurgerWorld

Two kinds of meat and two kinds of cheese, along with mustard and pickles, makes this classic sandwich a real winner. You can use any two types of cheese or meat in this simple grilled recipe. What makes it 'Cuban' is the pressing. If you don't have a panini grill, place a heavy skillet on the sandwiches as they cook in a skillet, then turn, weight the sandwiches, and cook until golden brown.



Panini Grilled Cuban Sandwiches #BurgerWorld

Ingredients:

• 8 soft French rolls or Kaiser buns, split
• 3 tablespoons butter, softened
• 1/4 cup mustard
• 32 dill pickle slices
• 4 slices leftover roast pork
• 4 slices Swiss cheese
• 4 slices deli ham
• 4 slices Provolone cheese

Procedures:

1) Preheat panini grill, indoor grill, or waffle iron.

2) Spread butter on the cut sides of rolls, then spread mustard on them. Make sandwiches using the coated split rolls, using pickles, Swiss, ham, Provolone, and roast pork, layering in the order provided.

3) Place sandwich on grill, close cover, and press down if necessary, using a kitchen towel or oven mitt to shield your hand. Grill for 4-5 minutes until sandwiches are crisp and hot.

4) Makes 4 sandwiches

Baked Hamburger Steaks with Mushroom #BurgerWorld

A tasty burger steaks for your snack or dinner meals.



Baked Hamburger Steaks with Mushroom #BurgerWorld

Ingredients:

• 2 1/2 pounds lean ground beef
• 1/4 cup chopped celery
• 1/2 teaspoon garlic salt
• 1 tsp. black pepper
• 1/2 cup finely chopped onion
• 1/4 cup finely chopped green pepper
• 2 eggs
• Dash of Worcestershire sauce
• Flour or meal
• 2 cans mushroom soup

Procedures:

1) Preheat oven 350°.

2) Mix beef, pepper, celery, green pepper, onion, garlic salt, eggs, and Worcestershire sauce.

3) Form into patties; roll in flour or meal.

4) Place hamburger steaks in 9x13x2-inch baking dish and pour mushroom soup over the steaks.

5) Bake about 1 hour, until thoroughly cooked.

6) For hamburger sandwich, garnish with your favorite toppings. Or, plating for dinner meals.

7) Makes 6 to 8 servings.

How to Make Pork and Beef Hamburger #BurgerWorld

This Pork-Beef Hamburger Recipe is as tasty as it is easy. Definitely best when grilled.
The mixture is rarely used on its own when making hamburgers, but the result is surprisingly tasty. Pork is tender, economical and very tasty. Don't overcook it and you'll be surprised by the result.


How to Make Pork and Beef Hamburger #BurgerWorld

Ingredients:

For The Patties:

½ lb/250g ground lean pork
½ lb/250g ground lean beef
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 bouillon/stock cube dissolved in 2 to 3 tablespoons water

For the Rolls:

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

Procedures:

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

(2) 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.

(3) Split the rolls and toast the cut surfaces lightly (under grill, on barbecue or in pan) just before the patties are done. Spread mayonnaise on the bottom half 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.

(4) Serves 4.

What is a Charcoal Briquette Made From? #BurgerWorld

What is a Charcoal Briquette Made From? #BurgerWorld

Every South African loves to braai. Some of us use charcoal, others use coal. Both works equally well, but what is a charcoal briquette created from?

A charcoal briquette is made from a combination of coal and wood. The wood is first charred, or burned slowly until it is all black and crumbling. The wood that is employed is generally scraps from other processes for instance furniture making. Most sorts of charcoal briquette use hickory or some other type of hardwood. Different charcoal briquette manufacturers will use various ratios of wood to coal to produce their charcoal briquettes.

In order to get the charcoal briquette to retain its shape, some manufacturers will include a starch in the mix. Some manufacturers will also coat the briquettes in a nitrate that is extremely flammable and helps the briquettes catch fire as soon as it is lit. The ingredients for the briquettes are placed into moulds and treated with high temperatures and pressure to make them the shape they are supposed to be.

It can be incredibly difficult to get a charcoal briquette lit. Some people resort to using accelerants, but this can affect the taste of the meat. It is far better to begin your fire utilizing some paper and scraps of wood and then add the briquettes once the fire is going well. An additional alternative is to use firelighters. They are normally white in color and highly flammable. Just place several pieces among your charcoal briquettes and light them. The heat created will typically trigger the briquettes to light too.

When you're utilizing charcoal briquettes to light your braai, make sure that you only put the meat on the fire to cook as soon as the briquettes have turned white. Whilst they are still red the fire will be too hot and your meat will char on the outside but stay raw on the inside.

The charcoal briquette is a fantastic invention for the lighting of braais. It just makes cooking your meat so a lot easier and you don't have to burn other materials like wood or pure anthracite coal to get an excellent braai.

Source: Samson Muric. For more information on a charcoal briquette, go to http://www.igniteproducts.co.za and Published-Articles.com