Take a small handful in your palm and close your fingers around it gently to make an oblong shape. These will cook up in no time and can be tucked into pita with a riot of fresh salads and sauces for a very delicious alternative to traditional burgers. GRILLED BEEF CIGARS The Grow and...
Learn about what sets burgers and patties apart from each other. Discover how burgers originated in Hamburg Germany and how vegetarian burgers were...
The only place I’ve tried burgers made of plain ground beef are the US. I’m not saying I didn’t like them, i LOVED them. But this is how I like to make them at home: Ground beef, Ground pork,(if you put some ground soy meat too, not just beef and pork, they’ll be ...
I call them "The World's Best Burgers". They're not only incredibly delicious, they're also EASY to make. All you need is ground beef, salt, and a skillet and stove to cook them on.
The rich flavors will flood your palate, making you forget all about those fast food burgers. Tips: Experiment with different toppings and condiments to create your own unique burger creations. For a healthier option, you can use ground turkey or chicken instead of beef. Make sure to cook ...
Jump to recipeSavePrint It's time for ground beef to step aside. Bison burgers are where it's at this summer. The thick, juicy patty gets topped with buttery caramelized onions and white cheddar for the best burger ever. If you just can't tear yourself away from the traditional burger...
Once all the patties are shaped, you can put them on the grill, or even freeze them for later use. It really does seem to keep the burgers moist, and the extra seasoning (feel free to use spices other than salt and pepper) in the center improves the flavor of the burger. ...
he says, "it can help to add some fat to keep the meat moist." he favors "a pat of butter enfolded in the center" for plain burgers, or grated cheese mixed with the ground beef—his version of a cheeseburger. don't compress beef patties too much, or you may make the burgers ...
These bistro burgers weigh a half pound each. Divide 2 pounds ground beef chuck into 4 pieces. Toss each piece back and forth between your hands to form a 1-inch-thick patty (do not overwork). Sprinkle generously all over with kosher salt; let sit 10 minutes at room temperature. ...
I left it on the oven, returning every half hour to give the thing a vigorous stir, if only to make sure nothing was sticking to the bottom. The last thing I want is to take all of my excitement about the season’s first chili and flush it down the tubes by burning the damn thing...