Pizza Hamburgers #BurgerWorld

Pizza Burgers are great and this is definitely no exception. The tastes are simply amazing.


Pizza Hamburgers #BurgerWorld

Ingredients:

For the Base:

• 4 hamburger patties

For the Topping:

• 2 canned tomatoes, peeled, chopped into small cubes and thoroughly mixed with a generous teaspoon of tomato puree, or you can also use some pizza sauce, about 4 or 5 tablespoons

• 1 generous tablespoon prosciutto or salty ham, chopped

• 1 generous tablespoon canned mushrooms, drained and chopped

• mozzarella cheese sliced, enough to cover 4 patties or about a handful of grated "dry" mozzarella

• 1/2 clove garlic crushed or finely chopped

• 2 pinches dried oregano, only 1 pinch if using pizza sauce

• 1 pinch ground black pepper For the Rolls:

• 2 fresh rolls, about the same size as the patties

• butter

Procedures:

Add the ham, mushrooms, garlic, oregano, and pepper to the tomato mix and stir through. The patties should preferably be broiled under a grill or cooked on a Weber-like barbecue with the lid on. Grill/broil the patties until half cooked and flip them over.

Barbecue:- immediately spoon the sauce onto the patties, cover liberally with cheese and put the lid on the barbecue.

Oven/Broiler:- wait a minute or two after turning the patties before you add the sauce and cheese. The burgers are ready when the cheese has melted. I have made these Pizza Burgers in a frying pan and it works quite well but you have to adapt slightly. I pre-warmed the sauce before spooning it onto the turned patties, added the cheese and put a lid on the pan. Split the rolls and toast the cut surfaces lightly (under grill, on barbecue or in a dry pan) just before the patties are done. Spread a little butter on the toasted surfaces, add the patty and enjoy a great tasting Pizza Burger. You could use 4 rolls and top the patty with the other half of the roll but I prefer them this way. Serves 4

Teriyaki Hamburgers #BurgerWorld

A very simple recipe for making the best teriyaki burger known to man.



Teriyaki Hamburgers #BurgerWorld

Ingredients:

• 1 Pound Lean Ground Beef
• 1 Teaspoon Garlic Powder
• 2 Tablespoons teriyaki sauce or Kikkoman sauce
• 1 Egg
• Buns

Procedures:

1) Blend all ingredients together until the ground beef has a uniform consistency.

2) Separate into 4 equal-sized portions.

3) Roll each portion into a ball, then flatten into a patty.

4) Place in a 10-inch skillet with a lid for 4 minutes over a medium flame.

5) Flip the patties over and cover for an additional 4 minutes.

6) Timing can be adjusted to suit your taste; more for well done, less for rare.

Spanish Chorizo Burgers #BurgerWorld

"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

INGREDIENTS:

• 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

DIRECTIONS:

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

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

INGREDIENTS:

• 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

DIRECTIONS:

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

Ingredients:

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

Procedures:

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.