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Muffin Tin Big Macs

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Muffin Tin Big Macs
They say that some things are beyond perfection. The iconic Big Mac is supposedly one of them - a lily that shouldn't be gilded, a Mona Lisa of mince, bread and delicious sauce. They said the world was flat, but now we have Mini Muffin Tin Big Macs, simplicity incarnate, bite-sized bliss nestled neatly in a muffin tin.
Author:
Cuisine: American
Recipe type: Burgers
Ingredients
  • 400g bread dough
  • 1 tbsp sesame seeds
  • 2 burger patties, broken into 8 equal sized chunks
For the Big Mac Sauce
  • 225g mayonnaise
  • 1 tbsp mustard
  • 1 tbsp finely chopped pickles
  • 1 tsp white vinegar
  • 1 tsp garlic powder
  • 1 tsp onion salt
  • 1 tsp white pepper
  • ½ tsp paprika
For the burgers
  • Finely chopped white onion
  • Shredded lettuce
  • Finely sliced gherkins
Instructions
  1. Preheat the oven to 180°C/360°F
  2. Grease a muffin tin and place 100g round balls of dough in four of the muffin tin holes. Sprinkle them with sesame seeds.
  3. Fashion the burger pieces into small burger patties and press them into the eight remaining holes - make sure they are a tiny bit too big for the holes as the meat tends to shrink, so they should fit to exactly the right size for the buns - satisfying much?
  4. Bake for 15 minutes until the burger buns have doubled in size and sound hollow when tapped.
  5. While the buns are in the oven whisk all the ingredients together for the sauce, adding more salt or sugar according to your taste.
  6. When out of the oven cut the burger buns into three pieces. Slather the bottom bun with the sauce, followed by some chopped onion, finely shredded lettuce, a piece of burger cheese, a burger from the tin and some pickles. Add the second piece of the bun and repeat these steps, finishing with the final top piece of the bun.
  7. Your tiny burgers are now complete! Have two, or even all four! Enjoy yourself!

Watch the recipe video here:

Muffin Tin Big Macs

Muffin Tin Big Macs

Posted by Twisted on Friday, February 2, 2018

Burgers

Juicy Lucy Crunch Burger

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Juicy Lucy Crunch Burger
Nutella Stuffed Pancake recipe
Author:
Cuisine: American
Recipe type: Burger
Ingredients
  • 1 cup flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup of milk
  • 2 tablespoons melted butter
  • 1 egg
  • ½ cup Nutella
  • Oil
Instructions
  1. Mix all dry ingredients.
  2. Beat the milk, melted butter and egg in a blender.
  3. Add the dry ingredients, beat some more.
  4. Add the liquid ingredients to the dry ones and mix, always beating.
  5. In a hot skillet, add the oil and a spoonful of batter.
  6. In the center of the skillet, add a spoonful of Nutella and cover with a little more pancake batter.
  7. Turn and brown the other side.

Watch the recipe video here:

Juicy Lucy Crunch Burger

Last name Hungry, first name Always? Then Juicy Lucy is for YOU.Save this recipe: https://taste.md/2vJi4nJ

Posted by Tastemade on Sunday, January 21, 2018

Burgers

Mashed Potato Bun Bacon Burger

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Mashed Potato Bun Bacon Burger
Mashed Potato Bun Bacon Burger
Author:
Cuisine: American
Recipe type: Burger
Ingredients
  • MASHED POTATO BUNS
  • 5 russet potatoes, peeled and cubed
  • 4 cloves garlic, peeled
  • 6 cups cold water
  • ¼ cup butter, cubed
  • ½ cup milk
  • salt, to taste
  • pepper, to taste
  • 2 tablespoons fresh parsley, chopped
  • 6 slices provolone cheese
  • 2 cups panko breadcrumb
  • 5 eggs
  • oil, for frying
  • BACON BURGERS
  • 1 lb ground beef
  • 1 teaspoon salt
  • 1 teaspoon onion powder
  • ½ teaspoon pepper
  • 12 slices bacon
  • ketchup, to serve
  • lettuce, to serve
  • red bell pepper, sliced, to serve
Instructions
  1. In a pot over high heat, add the potatoes and garlic and cover with cold water.
  2. Bring the potatoes to a boil, reduce the heat and simmer until fork tender, about 20 minutes.
  3. Drain the potatoes in a colander and return to the pot.
  4. Add the butter, milk, salt and pepper. Mash until smooth.
  5. Add in the parsley and mix until combined. Transfer the potatoes to a piping bag or ziplock bag.
  6. On a parchment paper-lined baking sheet, place the provolone slices.
  7. Pipe the mashed potatoes on top of the rounds starting from the outside to the center of the cheese.
  8. Freeze until solid, about 1 hour.
  9. Place the egg and panko in two bowls.
  10. Place the frozen potato round in the egg ensuring it’s completely submerged.
  11. Place the potato round in the panko and flip to cover completely. If necessary repeat process putting potato back into the egg and once more in the panko.
  12. In a large pot, heat oil to 350°F (180°C).
  13. Place the potato in oil and fry until both sides are golden brown, about 2 minutes per side.
  14. Set the mashed potato rounds on a wire rack to drain.
  15. In a bowl, add the ground beef, season with salt, onion powder, and pepper. Mix until combined.
  16. Form patties with your hand about the size of your palm.
  17. Lay the bacon two strips overlapping and two strips perpendicular.
  18. Place the burger patty on the bacon and fold over the bacon strips, trimming if necessary.
  19. Heat a pan over medium heat and add the bacon patties and cook until cooked through.
  20. Assemble the burger by placing one potato “bun” on the bottom. Spread with ketchup or your favorite sauce.
  21. Build with lettuce, patty, red onion and top potato bun.
  22. Enjoy!

Watch the recipe video here:

Mashed Potato Bun Bacon Burger

Calling all mashed potato lovers! ? ?FULL RECIPE: https://tasty.co/recipe/mashed-potato-bun-bacon-burger

Posted by Proper Tasty on Wednesday, January 10, 2018

Burgers

Almost-Famous Animal-Style Burgers

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Almost-Famous Animal-Style Burgers
It’s sooo pretty.
Author:
Cuisine: American
Recipe type: Burgers
Ingredients
  • 2 tablespoons vegetable oil, plus more for brushing
  • 2 large onions, finely chopped
  • Kosher salt
  • ¼ cup mayonnaise
  • 2 tablespoons ketchup
  • 1 tablespoon sweet pickle relish
  • ½ teaspoon white vinegar
  • 2 pounds ground beef chuck (preferably 60 percent lean)
  • 4 hamburger buns, split
  • ¼ cup sliced dill pickles
  • ¾ cup shredded iceberg lettuce
  • 4 to 8 thin slices tomato
  • Freshly ground pepper
  • ¼ cup yellow mustard
  • 8 slices American cheese
Instructions
  1. Heat the vegetable oil in a large skillet over medium-low heat. Add the onions and ¾ teaspoon salt, cover and cook, stirring occasionally, until golden and soft, about 30 minutes. (If the onions brown too quickly, reduce the heat to low.) Uncover, increase the heat to medium high and continue to cook, stirring often, until caramelized, about 8 more minutes. Add ½ cup water to the skillet, scraping up any browned bits from the bottom of the pan. Simmer, stirring, until the water evaporates, about 2 more minutes; transfer to a bowl and set aside. (The onions can be made up to 3 days ahead; cover and refrigerate, then reheat before using.)
  2. Mix the mayonnaise, ketchup, relish and vinegar in a bowl; set aside. Shape the beef into 8 patties, about 4 inches wide and ½ inch thick.
  3. Heat a griddle or skillet over medium heat; lightly brush with vegetable oil. Toast the buns on the griddle, split-side down. Spread each toasted bun bottom with about 1 tablespoon of the mayonnaise mixture, then top with a few pickles, some lettuce, 1 or 2 slices tomato and another dollop of the mayonnaise mixture; set aside. (Keep the griddle hot.)
  4. Season both sides of the patties with salt and pepper. Working in batches if necessary, put the patties on the griddle and cook 3 minutes. Spread about 1½ teaspoons mustard on the uncooked side of each patty, then flip and top each with 1 slice cheese; continue cooking about 2 more minutes for medium doneness. Top 4 of the patties with caramelized onions, then cover with the remaining patties, cheese-side up. Sandwich the double patties on the buns.

Watch the recipe video here:

How to Make In-N-Out-Inspired Animal Style Burgers

For those who don’t have access to the deliciousness of In-N-Out… we got you covered ??Save the recipe: https://foodtv.com/2ZqtyuD!

Posted by Food Network on Monday, August 28, 2017