Burgers

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Burgers

Buttermilk-Fried Chicken Sandwich

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Buttermilk-Fried Chicken Sandwich
Buttermilk-Fried Chicken Sandwich
Author:
Cuisine: American
Recipe type: Burger
Ingredients
BUTTERMILK MARINADE
  • 2 cups buttermilk (480 mL)
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • ½ teaspoon cayenne pepper
  • 8 boneless, skinless chicken thighs
DILL DRESSING
  • 1 ½ cups plain greek yogurt (425 g)
  • 3 tablespoons fresh dill, chopped
  • 1 teaspoon garlic powder
  • 2 tablespoons lemon juice
  • ¼ cup grated parmesan cheese (30 g)
SEASONED FLOUR
  • 2 cups all-purpose flour (250 g)
  • 1 tablespoon salt
  • 2 teaspoons black pepper
  • 1 ½ teaspoons cayenne pepper
  • 1 tablespoon garlic powder
  • peanut or vegetable oil, for frying
FOR SERVING
  • softened butter, for buns
  • 8 brioche burger buns
  • 1 head butter lettuce
  • 2 tomatoes, sliced
Instructions
  1. Make the buttermilk marinade: In a medium bowl, combine the buttermilk, salt, pepper, and cayenne. Toss in the chicken thighs in the marinade to coat. Marinate for at least 1 hour in the refrigerator, or overnight.
  2. Make the dill dressing: In a small bowl, combine the yogurt, dill, garlic powder, lemon juice, and Parmesan cheese. Cover and let sit for at least 1 hour in the refrigerator to chill.
  3. Make the seasoned flour: In a medium bowl, combine the flour, salt, pepper, cayenne, and garlic powder. Dip the marinated chicken in the flour mixture until the chicken is completely covered.
  4. Heat the oil in a deep pot until it reaches 350˚F (180˚C). Do not fill more than halfway with oil. Carefully fry the chicken for 7 minutes, or until cooked through.
  5. The internal temperature should reach 165˚F (75˚C), and the chicken should be golden brown and crispy. Drain on a paper towel–lined plate or wire rack.
  6. Heat a large skillet over medium heat. Butter the cut sides of the burger buns, then toast on the hot skillet until browned and crisp. Build the sandwiches with the toasted buns, lettuce, fried chicken, tomato slices, and dill dressing.
  7. Enjoy!

Watch the recipe video here:

YES, you can make your own buttermilk-fried chicken sandwich at home ?FULL RECIPE: https://tasty.co/recipe/buttermilk-fried-chicken-sandwich

Posted by Tasty on Thursday, April 18, 2019

Burgers

Burger Americana

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Burger Americana
Go on a burger road trip in your own backyard. Grill the patties and load them sky-high. Peanut butter and bacon make them Southern style; coleslaw and tomatoes, a Northern version.
Author:
Cuisine: American
Recipe type: Burger
Ingredients
  • ½ cup seasoned bread crumbs
  • 1 large egg, lightly beaten
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 1 pound ground beef
  • 1 tablespoon olive oil
  • 4 sesame seed hamburger buns, split
  • Toppings of your choice
Instructions
  1. In a large bowl, combine bread crumbs, egg, salt and pepper. Add beef; mix lightly but thoroughly. Shape into four ½-in.-thick patties. Press a shallow indentation in the center of each with your thumb. Brush both sides of patties with oil.
  2. Grill burgers, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer reads 160°. Serve on buns with toppings.

Watch the recipe video here:

The ULTIMATE Labor Day grilling recipe!Get the recipe for Burger Americana: https://trib.al/yZZ7z4v

Posted by Taste of Home on Monday, September 2, 2019

Burgers

THE BEST GRILLED PORTOBELLO MUSHROOM BURGERS

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THE BEST GRILLED PORTOBELLO MUSHROOM BURGERS
I set out to make a great tasting grilled portobello mushroom burger that even a meat lover would love. The mushrooms are marinated then grilled and topped with melted Swiss Cheese, grilled red onion, tomatoes, spinach, and avocado – yum!!
Author:
Cuisine: American
Recipe type: Burger
Ingredients
  • 4 portobello mushroom caps
  • 2 tbsp balsamic vinegar
  • 1 tbsp low sodium soy sauce
  • 1 tablespoons olive oil
  • 1 tbsp chopped rosemary
  • 1-1/2 tsp steak seasoning like Montreal Steak Grill Mates
  • 4 thick slices red onion
  • 4 oz reduced fat Swiss, sliced thin (Alpine lace)
  • 4 thin slices tomato
  • ½ avocado, sliced thin
  • baby spinach
  • 4 whole wheat low calorie buns, I used Martin
Instructions
  1. In a large bowl, whisk together vinegar, soy sauce, oil, rosemary, and Montreal steak seasoning.
  2. Place the mushroom caps in the bowl and toss with sauce, using a spoon to evenly coat. Let stand at room temperature for 20 to 30 minutes, turning a few times.
  3. Heat the grill or indoor grill pan over medium heat. When hot, brush the grate with oil or lightly spray the grill pan.
  4. Place the mushrooms on the grill, reserving marinade for basting. Grill for 5 to 7 minutes on each side, or until tender, brushing with marinade frequently.
  5. Top the mushrooms with cheese during the last minute of cooking.
  6. While the mushrooms cook, grill the onions about 1 minute on each side and grill the buns until toasted.
  7. To finish, place the spinach and grilled portobello mushrooms on the buns and top with the grilled onions, sliced tomato and avocado.

Watch the recipe video here:

EASY VEGGIE BURGER!! I set out to make a great tasting BEST Portobello Mushroom Burger that even carnivores would enjoy!…

Posted by Skinnytaste on Monday, August 12, 2019

Burgers

BA’s Best Breakfast Sandwich

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BA's Best Breakfast Sandwich
It’s amazing how malleable eggs are, and this method yields an especially fluffy result. This is part of BA's Best, a collection of our essential recipes.
Author:
Cuisine: American
Recipe type: Burger
Ingredients
  • Unsalted butter
  • 1 English muffin, split
  • 1 BA Breakfast Sausage patty
  • 2 slices American cheese
  • 2 large eggs, beaten to blend
  • Kosher salt and freshly ground black pepper
  • Handful of chopped fresh chives
  • Hot sauce and honey (for serving; optional)
Instructions
  1. Generously butter each half of English muffin on both sides. Heat a large griddle or cast-iron skillet over medium.
  2. Toast muffin on griddle, cut side down, pressing slightly until golden brown, about 3 minutes. Flip and toast on other side, pressing slightly until golden brown on other side, about 3 minutes.
  3. Meanwhile, cook BA Breakfast Sausage patty on griddle until browned on 1 side, about 2 minutes.
  4. Flip and top with American cheese; cook until sausage is cooked through and cheese starts to melt, about 2 minutes. Turn off heat; keep muffin and sausage on warm griddle while you make the eggs.
  5. Heat a knob of butter in a small nonstick skillet (6" is ideal) over medium. Add eggs and season with salt and pepper.
  6. Using a heatproof rubber spatula, cook, lifting edges and tilting skillet to let uncooked egg run underneath, until mostly set but still slightly runny on top, about 2 minutes.
  7. Top with chives and fold eggs over to make a half moon; fold in half again.
  8. To serve, top bottom half of English muffin with egg, then sausage. Drizzle with hot sauce and honey, if desired. Close sandwich and stuff your face, cutlery not encouraged.

Watch the recipe video here:

Every breakfast sandwich wants to be this breakfast sandwich.GET THE RECIPE: http://bonap.it/WuDkxHw

Posted by Bon Appétit Magazine on Sunday, July 7, 2019

Burgers

Chicken Gyro Sliders

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Chicken Gyro Sliders
Chicken Gyro Sliders
Author:
Cuisine: American
Recipe type: Burger
Ingredients
CHICKEN SKEWERS
  • 1 cup greek yogurt (245 g)
  • 1 tablespoon paprika
  • 1 tablespoon dried oregano
  • 1 tablespoon ground coriander
  • 1 tablespoon cumin
  • 4 cloves garlic, minced
  • ½ teaspoon cayenne
  • 1 teaspoon cinnamon
  • pepper, to taste
  • 2 tablespoons tahini paste
  • 2 tablespoons olive oil
  • salt, to taste
  • 2 lb boneless, skinless chicken thighs, chopped into 1-inch (2-cm) cubes (910 g)
TZATZIKI
  • 2 cups greek yogurt (490 g)
  • 1 cup english cucumber, grated, salted, and drained (135 g)
  • 1 lemon, zested
  • 2 cloves garlic, minced
  • ¼ cup fresh dill, chopped (10 g)
  • pepper, to taste
  • salt, to taste
  • 1 tablespoon olive oil
  • 1 lemon, juiced
ASSEMBLY
  • slider bun, or dinner roll
  • ½ cup tomato, diced (100 g)
  • ½ cup red onion, chopped (75 g)
  • ¼ cup olive oil (60 mL)
  • 2 cloves garlic, minced
  • 2 tablespoons fresh parsley, chopped
  • salt, to taste
SPECIAL EQUIPMENT
  • wooden skewer
Instructions
  1. Soak the wooden skewers in water for 30 minutes.
  2. In a large bowl, combine the Greek yogurt, paprika, oregano, coriander, cumin, garlic, cayenne, cinnamon, pepper, tahini, olive oil, and salt.
  3. Add the chicken and stir to coat completely in the sauce. Cover with plastic wrap and marinate in the fridge for at least 30 minutes or up to 4 hours.
  4. Preheat the oven to 400˚F (200˚C).
  5. Make the tzatziki: in a medium bowl, combine the Greek yogurt, cucumber, lemon zest, garlic, dill, pepper, salt, olive oil, and lemon juice. Stir to combine. Cover and refrigerate until ready to use.
  6. Thread 3-5 pieces of chicken onto each wooden skewer until loosely filled, leaving at least an inch (2 cm) of space on either end of the skewers. Place the skewers on a baking sheet and bake for 20 minutes.
  7. Slice the dinner rolls in half. Place the bottom half on a greased baking sheet. Sprinkle with diced tomatoes and chopped red onion.
  8. Stick the par-cooked chicken skewers into the bottom buns, spacing evenly. Place the top buns over the skewers and press down.
  9. Combine the olive oil, garlic, parsley, and salt in a small bowl and brush on the top buns.
  10. Bake the buns and the chicken for 10 more minutes, or until the chicken is fully cooked and the bread is toasted.
  11. Place the gyro sliders on a large platter and serve with tzatziki.
  12. Enjoy!

Watch the recipe video here:

WOW your party guests with these towering sliders! ?FULL RECIPE: https://tasty.co/recipe/chicken-gyro-sliders

Posted by Proper Tasty on Thursday, June 27, 2019

Burgers

Vegan Copycat: Chick-fil-A Sandwich

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Vegan Copycat: Chick-fil-A Sandwich
If you think being vegan means that we have to miss out on great (fried) food or rely on ultra processed faux meat options, then you're sadly mistaken. This vegan take on Chick-fil-A's classic chicken sandwich will satisfy even the most die-hard meat eater. The secret is brining the tofu in pickle juice (like they do with their chicken) and a mix of spices.
Author:
Cuisine: American
Recipe type: Burger
Ingredients
  • 1 lb. pressed extra firm tofu
  • ¾ cup pickle juice
  • 1 cup cornstarch
  • 2 tablespoons nutritional yeast
  • 1½ tablespoons powdered sugar
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon powdered mustard
  • ¼ teaspoon paprika
  • Coconut oil, for frying
  • 2 tablespoons margarine, softened
  • 4 buns
  • Pickles, for topping
Instructions
  1. Cut the tofu into ½ inch thick slices. Place in a shallow dish and cover with the pickle juice. Allow to marinate for at least 30 minutes.
  2. In a shallow bowl, mix together the cornstarch, nutritional yeast, powdered sugar, and the spices (salt through paprika).
  3. Pour ½ inch of coconut oil into a cast iron skillet and place over medium-high heat.
  4. Dredge the marinated tofu in the seasoned cornstarch mixture and carefully place in the hot oil. Fry 2-3 minutes on each side, or until golden brown. Remove and place on a paper towel-lined plate to drain. Repeat until all the tofu is fried.
  5. Spread the margarine equally on each of the buns. Lightly toast on a dry skillet over medium heat. Top the buns with tofu and pickles.

Watch the recipe video here:

Best part: You can enjoy it on a Sunday too ?GET THE RECIPE: https://trib.al/v85cZVz (via Well Done)

Posted by MyRecipes on Friday, June 21, 2019

Burgers

Chili Cheese Burger Bowls

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Chili Cheese Burger Bowls
Chili Cheese Burger Bowls recipe.
Author:
Cuisine: American
Recipe type: Burger
Ingredients
CHILI
  • 2 tablespoons olive oil
  • 1 cup white onion, chopped (150 g)
  • 2 cloves garlic, finely chopped
  • 1 lb ground beef (455 g)
  • 14.5 oz crushed tomato (410 g)
  • 6 oz tomato paste (170 g)
  • 1 tablespoon light brown sugar, packed
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 teaspoon paprika
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • ½ cup water (120 mL)
CHEESE BOWL
  • 2 ⅔ cups grated parmesan cheese (295 g)
BURGERS
  • 2 lb ground beef, divided into 8 patties (905 g)
  • salt, to taste
  • pepper, to taste
  • 1 cup shredded cheddar cheese (100 g)
  • 8 brioche burger buns
Instructions
  1. Heat the olive oil in a large pot with a lid over medium heat until shimmering. Add the onion and garlic and sauté for 2 minutes, until translucent.
  2. Add the ground beef and cook until browned, about 7-10 minutes.
  3. Add the crushed tomatoes, tomato paste, brown sugar, salt, ground pepper, paprika, chili powder, ground cumin, and stir to combine. Add water and stir. Bring to a boil, then reduce the heat to low, cover, and simmer for 30 minutes.
  4. Set a wire cooling rack on top of a baking sheet. Place a metal 1-cup (240 ml) measuring cup upside down on top of the cooling rack.
  5. In a medium non-stick skillet over medium heat, pour ⅓ cup (35 g) of Parmesan in the center of the pan and spread out into a thin circle, about 5 inches across. Without disturbing the cheese, melt for 2-3 minutes, or until golden and fully melted.
  6. Once the cheese is fully melted, run a spatula along the edges of the cheese and shake the pan to loosen the cheese circle. Carefully slide the melted cheese over the inverted measuring cup to form a cheese bowl. DO NOT TOUCH, it is extremely hot. Set aside and let cool completely, about ten minutes. Repeat with the rest of the Parmesan to make 8 bowls.
  7. Lightly grease a large skillet over high heat, then add the beef patties (in batches, if necessary) and season generously with salt and pepper. Cook for 2 minutes without disturbing, then flip and cook for another 3 minutes, or until the internal temperature has reached at least 165˚F (75˚C).
  8. To assemble, place a bottom burger bun on a plate and put a cheese bowl on top. Lay a burger patty inside the cheese bowl and top with a spoonful of chili, a sprinkle of shredded cheddar cheese, and the top bun.
  9. Enjoy!

Watch the recipe video here:

Chili Cheese Burger Cups

Clear eyes, full chili cheese burger cup, can't lose! ?FULL RECIPE: https://tasty.co/recipe/chili-cheese-burger-bowls

Posted by Tasty on Monday, August 6, 2018

Burgers

Cheesy Swedish Meatball Sliders

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Cheesy Swedish Meatball Sliders
CHEESY SWEDISH MEATBALL SLIDERS
Author:
Cuisine: American
Recipe type: Burgers
Ingredients
  • 400g beef mince
  • 400g pork mince
  • 1 tsp nutmeg
  • 1 tsp allspice
  • 1 tsp black pepper
  • 1 tsp salt
  • 2 tbsp chopped parsley
  • 2 tbsp sour cream
  • 1 cup breadcrumbs
  • 1 egg
  • 1 clove garlic, grated
  • 3 tbsp flour
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 500ml chicken stock
  • ½ cup sour cream
  • 2 tbsp chives
  • slider buns
  • ¼ cup garlic butter
  • 1 cup gruyere, grated
  • 2 tbsp worcestershire sauce
Instructions
  1. In a large bowl, mix together your meats, breadcrumbs, egg, sour cream, parsley, garlic, spices, salt and pepper. Form into 12 meatballs.
  2. Fry your meatballs in the 1 tbsp olive oil until nicely browned all over. Remove from the pan. Add butter and flour and cook out until the raw smell has gone. Gradually add your stock. Season with salt, pepper and worcestershire sauce. Bring to a simmer for 5 minutes, then return the meatballs and turn to low heat. Cook for 10 minutes or so, turning and basting the meatballs from time to time.
  3. Push the meatballs to the side of the pan and stir in the sour cream and chives. Stir to combine then remove from the heat.
  4. Cut your slider buns in half and brush each side with garlic butter. Grill until brown.
  5. Pop a meatball on each bottom bun half and spoon over a little sauce. Cover with gruyere and grill until just melted. Top with the top bun halves and pin with a toothpick. Serve with the remaining meatball sauce!!

Watch the recipe video here:

Cheesy Swedish Meatball Sliders

Cheesy Swedish Meatball Sliders

Posted by Twisted on Friday, June 1, 2018

Burgers

Jalapeno Popper Smashburgers

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Jalapeno Popper Smashburgers
JALAPENO POPPER SMASHBURGERS
Author:
Cuisine: American
Recipe type: Burger
Ingredients
  • 500g beef mince
  • 2 jalapenos, deseeded and diced
  • 150g cream cheese
  • 150 cheddar, finely grated
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp black pepper
  • salt, to taste
  • Buns, Pickles, Tomato, lettuce, bacon, to serve
Instructions
  1. Mix the cream cheese with the garlic powder, onion powder, black pepper and cheese. Spoon 1 tbsp of the mix onto a little piece of greaseproof paper and place another down on top and flatten to make a rough circle. Repeat with the rest of the mix and set aside. You should have 6 disks.
  2. Mix the jalapenos with the beef and divide into 6 balls.
  3. Get a non-stick pan very hot. Season the two balls with salt and pop in the pan, lay down a piece of greaseproof on top, and press down with a heavy pot. Leave for 10 seconds then remove the pot and the paper. Season this side and flip the burgers. Lay a cheese 'slice' on each, then cover with a lid. After 15 seconds, remove the lid, combine your patties. Build your burgers!
  4. Enjoy!

Watch the recipe video here:

Jalapeno Popper Smashburgers

Jalapeno Popper Smashburgers

Posted by Twisted on Monday, May 28, 2018

Burgers

Frank’s Cheese Stuffed Burger Dogs

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Frank's Cheese Stuffed Burger Dogs
Hot diggity, there’s a new top dog on the menu. Enjoy everything that’s great about bacon, beef and barbecue with these cheese stuffed burger dogs. Slathered with Frank’s RedHot and served on a pickle-packed toasted roll, this is the only way to celebrate summer in style.
Author:
Cuisine: American
Recipe type: Burgers
Ingredients
  • 2lb ground beef
  • 12 strips of bacon
  • 1 tbsp black pepper
  • ½ tbsp salt
  • 1 tbsp onion powder
  • 1 cup Frank’s Original Hot Sauce
  • ½ cup French’s Classic Yellow Mustard
  • Monterey Jack Cheese, cut into strips
  • Grilled onions, for serving (optional)
  • Ranch dressing, for serving
  • Pickles, for serving
Instructions
  1. In a large bowl, combine ground beef, pepper, salt and onion powder.
  2. Divide the ground beef into palm-sized pieces, then shape into small logs and shape around the strips of cheese. Make sure the cheese is sealed.|
  3. Lay out two adjacent pieces of bacon on a board. Roll each ‘dog’ in two strips. Combine the hot sauce with the mustard, honey and butter. Place the dogs on a hot grill (preheated to 400°F if using drum BBQ).
  4. Grill for 5 minutes, turning frequently. Liberally glaze the dogs with the sauce, turning frequently. Continue until the dogs are cooked through, crisp, sticky and delicious. Serve in buttered, grilled hotdog buns with pickles and creamy ranch dressing.

Watch the recipe video here:

Frank's Cheese Stuffed Burger Dogs

Frank's Cheese Stuffed Burger Dogs

Posted by Twisted on Tuesday, May 22, 2018