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Subject: "Grilled Burgers"

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Printer-friendly copy     Conferences Recipe Board Topic #187 Reading Topic #187

bignasty197800 Member since Oct-2-04 6296 posts Apr-21-09, 01:56 PM (EST)   "Grilled Burgers"   Grilled French Onion Burgers 2 pounds ground beef 1 envelope (about 1 1/2 ounces) onion soup mix 8 ounces French onion dip (1 cup) 1/2 cup plain bread crumbs 1/8 teaspoon pepper Lettuce leaves 8 slices tomato 8 kaiser rolls, split and toasted Ketchup, if desired Pickle planks, if desired 1. Heat coals or gas grill for direct heat. Mix beef, soup mix (dry), onion dip, bread crumbs and pepper. Shape mixture into 8 patties about 3/4 inch thick. 2. Grill patties uncovered 4 to 6 inches from medium heat 10 to 15 minutes, turning once, until meat thermometer inserted in center of patties reads 160°F. Place lettuce leaves and tomato slices on bottom halves of rolls; top with burgers, ketchup and pickles. Top with remaining roll halves. Grilled Corn-Stuffed Turkey Burgers 1 1/4 lb ground turkey 1/2 cup plain bread crumbs 1 tablespoon canned chopped chipotle chiles in adobo sauce 1/2 cup frozen corn 2 tablespoons Chunky salsa 1 tablespoon chopped fresh cilantro 1/2 teaspoon salt 4 slices (3/4 oz each) Cheddar cheese 4 hamburger buns, split 1. Heat gas or charcoal grill. In large bowl, mix turkey, bread crumbs and chiles. Shape mixture into 8 patties, about 1/4 inch thick. 2. In small bowl, mix corn, salsa, cilantro and salt. Spoon about 2 tablespoons corn mixture onto center of 4 patties. Top with remaining patties; press edges to seal. 3. Place patties on grill. Cover grill; cook over medium heat 12 to 14 minutes, turning once, until thermometer inserted in center of patties reads 165°F. Top patties with cheese. Cover grill; cook about 1 minute or until cheese is melted. Serve on buns. Serve with additional salsa and chopped cilantro if desired. Grilled Patty Melts with Smothered Onions Patty Melts 1 lb lean (at least 80%) ground beef or ground turkey 1/4 teaspoon dried thyme leaves 1/4 teaspoon dried oregano leaves 2 teaspoons Dijon mustard 1/2 teaspoon salt 1/8 teaspoon pepper 1 clove garlic, finely chopped 8 slices rye bread 4 slices (3/4 oz each) Swiss cheese Onions 1 teaspoon vegetable oil 2 medium onions, thinly sliced, separated into rings 1/8 teaspoon salt Dash pepper 1. Heat gas or charcoal grill. In medium bowl, mix all patty melt ingredients except bread and cheese. Shape mixture into 4 patties, about 3/4 inch thick. Refrigerate while cooking onions. 2. In 8-inch skillet, heat oil over medium-high heat. Cook onions in oil, stirring frequently, until tender. Stir in salt and pepper; keep warm. 3. Place patties on grill rack over medium heat. Cover grill; cook 12 to 15 minutes, turning once, until meat thermometer inserted in center of patties reads 160ºF. Add bread slices to side of grill for last 5 minutes of grilling, turning once, until lightly toasted. Top patties with cheese. Cover grill; cook about 1 minute longer or until cheese is melted. Place patties on bread; top with onions. Grilled Inside-Out Southwestern Cheeseburgers 1 1/2 lb lean (at least 80%) ground beef 2 tablespoons finely chopped onion 2 tablespoons drained chopped green chiles (from 4.5-oz can) 8 slices pepper Jack cheese, 2x1x1/4 inch (about 4 oz) 4 kaiser rolls, split 1/4 cup taco sauce or Chunky salsa 1. Heat gas or charcoal grill. In medium bowl, mix beef, onion and chiles. Shape mixture into 8 thin patties. Top each of 4 patties with 2 slices cheese. Place remaining beef patties on top; pinch edges to seal securely. 2. Place patties on grill over medium heat. Cover grill; cook 14 to 16 minutes, turning once, until burgers are slightly firm when pressed in center. Add rolls, cut sides down, for last 4 minutes of grilling or until toasted. Serve patties on rolls with taco sauce. Grilled Sour Cream and Onion Burgers 2 lb lean (at least 80%) ground beef 1 package (1 oz) onion soup mix 1 cup sour cream 1/2 cup plain bread crumbs 1/8 teaspoon pepper 8 sandwich buns, split, or 1 round focaccia bread (about 10 inches in diameter), cut horizontally in half, then cut into 8 wedges Leaf lettuce, if desired 1. Heat gas or charcoal grill. In large bowl, mix all ingredients except buns and lettuce. Shape mixture into 8 patties, about 1/2 inch thick. 2. Place patties on grill. Cover grill; cook over medium heat 10 to 15 minutes, turning once, until meat thermometer inserted in center of patties reads 160ºF. Serve with lettuce in buns. Grilled Cheese-Stuffed Turkey Burgers 3 lb ground turkey breast 1 or 2 jalapeño chiles, seeded, chopped 1 cup diced Monterey Jack cheese with jalapeño chile peppers 3/4 teaspoon pepper 1 1/2 cups Chunky salsa 12 hamburger buns, split, toasted 12 slices tomato Additional Chunky salsa, if desired 1. Heat gas or charcoal grill. In large bowl, mix turkey, chiles, cheese, pepper and 1 1/2 cups salsa. Shape mixture into 12 patties, each about 3/4 inch thick. 2. Place patties on grill. Cover grill; cook over medium heat 12 to 15 minutes, turning once, until thermometer inserted in center of patties reads 165°F. 3. Serve burgers on buns with tomato slices and additional salsa. Grilled Texas Turkey Burgers 1 pound ground turkey or chicken 1/2 cup barbecue sauce 1 can (4.5 ounces) chopped green chiles, drained 4 slices (1 ounce each) Monterey Jack cheese with jalapeño peppers 4 hamburger buns, split 1. Heat coals or gas grill for direct heat. 2. Mix turkey, barbecue sauce and chilies. Shape mixture into 4 patties, each about 1 inch thick. 3. Grill patties covered 4 to 6 inches from medium coals 14 to 16 minutes, turning once, until turkey is no longer pink in center. About 1 minute before burgers are done, top each with cheese slice. Grill until cheese is melted. Serve on buns. Broiling Directions: Set oven control to broil. Place patties on rack in broiler pan. Broil with tops about 3 inches from heat 10 to 14 minutes, turning once, until turkey is no longer pink in center. About 1 minute before burgers are done, top each with cheese slice. Broil until cheese is melted. Grilled Onion-Topped Caesar Burgers 1 lb lean (at least 80%) ground beef 2 tablespoons chopped fresh parsley 1/2 cup Caesar dressing 1/2 teaspoon peppered seasoned salt 1 small sweet onion, cut into 1/4- to 1/2-inch slices 1 1/2 cups shredded romaine lettuce 2 tablespoons freshly shredded Parmesan cheese 4 burger buns, split 1. Heat gas or charcoal grill. In medium bowl, mix beef, parsley, 2 tablespoons of the dressing and the peppered seasoned salt. Shape mixture into 4 patties, about 1/2 inch thick. 2. Place patties on grill over medium heat. Cover grill; cook 12 to 15 minutes, turning once, until meat thermometer inserted in center of patties reads 160ºF. Add onion slices to grill for last 8 to 10 minutes of cooking, brushing with 2 tablespoons of the dressing and turning once, until crisp-tender. 3. In small bowl, toss lettuce, remaining 1/4 cup dressing and the cheese. Layer lettuce mixture, burger and onion in each bun. Grilled Bacon-Cheeseburgers 3 pounds lean ground beef 2 small onions, finely chopped 3/4 teaspoon pepper 12 hamburger buns, split and toasted 1 cup blue cheese dressing 12 slices bacon, crisply cooked and broken in half 1. Heat coals or gas grill for direct heat. Mix beef, onions and pepper. Shape into 12 patties, each about 3/4 inch thick. 2. Cover and grill patties 3 to 4 inches from medium heat 10 to 11 minutes, turning once, until no longer pink in center and juice is clear. 3. Place burgers on bottom half of buns. Spoon dressing onto burgers; top each with 2 pieces of bacon. Top with top half of buns. Grilled Taco Burger and Potato Packets 1 lb lean (at least 80%) ground beef 1/2 cup plain bread crumbs 2 tablespoons taco seasoning mix (from 1-oz package) 1/4 cup milk 3 cups frozen southern-style diced hash-brown potatoes (from 32-oz bag) 1 cup Cheese 'n Salsa dip 1. Heat gas or charcoal grill. In medium bowl, mix ground beef, bread crumbs, taco seasoning mix and milk until well blended. Shape mixture into 4 (4-inch) patties. In another medium bowl, mix frozen potatoes and dip. 2. Cut 4 (18x12-inch) sheets of heavy-duty foil. Place 1 patty on each; top with 1/4 of potato mixture. Wrap each packet securely using double-fold seals, allowing room for heat expansion. 3. Place packets, seam sides up, on grill over medium heat. Cover grill; cook 15 to 25 minutes, rearranging packets several times, until patties are thoroughly cooked. Grilled Southwest Steak and Salsa Sandwiches 1 boneless beef sirloin steak, 1 inch thick (1 lb) 1/2 teaspoon seasoned salt 1/2 teaspoon garlic-pepper blend 1/2 teaspoon chili powder 1/2 teaspoon dried oregano leaves 6 hoagie buns, split 3/4 cup Chunky salsa 1 medium avocado, pitted, peeled and thinly sliced 6 slices (1 oz each) Colby-Monterey Jack cheese blend 1. Heat gas or charcoal grill. Sprinkle both sides of beef with seasoned salt, garlic-pepper blend, chili powder and oregano. 2. Place beef on grill over medium heat. Cover grill; cook 8 to 9 minutes, turning once or twice, until desired doneness. Add buns, cut sides down, for last 4 minutes of grilling or until toasted. 3. Cut beef crosswise into thin slices. Spread about 2 tablespoons salsa on bottom of each bun. Top with beef, avocado, cheese and tops of buns. Grilled Italian Sausages with Peperonata Sausages 4 uncooked hot or mild Italian sausage links (about 1 lb) 4 hot dog buns, split Peperonata 2 medium yellow bell peppers, cut into 1/2-inch strips 2 medium red bell peppers, cut into 1/2-inch strips 1 large onion, sliced, separated into rings 2 cloves garlic, finely chopped 1 tablespoon chopped fresh or 1 teaspoon dried basil leaves 2 teaspoons chopped fresh or 1/2 teaspoon dried oregano leaves 1 tablespoon olive or vegetable oil 2 teaspoons lemon juice 1/2 teaspoon salt 1/4 teaspoon pepper 1 can (3.8 oz) sliced ripe olives, drained 1. Heat gas or charcoal grill. Place sausages on grill over medium heat. Cover grill; cook about 25 minutes, turning occasionally, until no longer pink in center. 2. Meanwhile, in large bowl, toss all peperonata ingredients except olives; place in grill basket (grill “wok”). Place basket on grill with sausages; cook 5 to 8 minutes, shaking basket occasionally to turn vegetables, until bell peppers and onion are crisp-tender. Stir olives into peperonata. 3. Serve sausages on buns with peperonata. Grilled Cheddar Burgers and Veggies 1 pound lean ground beef 1 cup shredded Cheddar cheese (4 ounces) 1 tablespoon Worcestershire sauce 2 medium green onions, chopped (2 tablespoons) 1 teaspoon peppered seasoned salt 2 medium yellow Yukon potatoes, thinly sliced 1 1/2 cups baby-cut carrots 12 cherry tomatoes, cut in half, if desired 4 medium green onions, sliced (1/4 cup) 1/2 teaspoon peppered seasoned salt 1. Heat coals or gas grill for direct heat. Spray half of one side of four 18x12-inch sheets of heavy-duty aluminum foil with cooking spray. 2. Mix beef, cheese, Worcestershire sauce, 2 chopped onions and 1 teaspoon seasoned salt. Shape mixture into 4 patties, about 1 inch thick. 3. Place potatoes on sprayed sides of foil sheets. Top with beef patty, carrots, tomatoes and sliced onions; sprinkle with 1/2 teaspoon seasoned salt. Fold foil over patties and vegetables so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion. 4. Cover and grill packets 4 to 6 inches from medium heat 17 to 20 minutes or until potatoes are tender. Place packets on plates. Cut a large X across top of packet; fold back foil. Grilled Mexican Chicken Burgers 1 lb ground chicken or turkey 1 package (1 oz) taco seasoning mix 4 slices (1 oz each) Monterey Jack cheese 4 hamburger buns, split 1/4 cup guacamole 1/4 cup Chunky salsa 1. Heat gas or charcoal grill. In large bowl, mix chicken and taco seasoning mix. Shape mixture into 4 patties, about 3/4 inch thick. 2. Place patties on grill over medium heat. Cover grill; cook 14 to 16 minutes, turning once, until thermometer inserted in center of patties reads 165°F. Top each patty with cheese slice for last 2 minutes of cooking. 3. Place patties on bottoms of buns; top with guacamole, salsa and tops of buns. Grilled Backyard Beer Burgers 1 1/2 lb lean (at least 80%) ground beef 1 small onion, finely chopped (1/4 cup) 1/4 cup regular or nonalcoholic beer 1 tablespoon Worcestershire sauce 1 teaspoon salt 1/4 teaspoon pepper 2 cloves garlic, finely chopped 6 rye or whole wheat hamburger buns, split Ketchup, if desired Pickle planks, if desired 1. Heat gas or charcoal grill. In medium bowl, mix all ingredients except buns, ketchup and pickles. Shape mixture into 6 patties, about 3/4 inch thick. 2. Place patties on grill rack over medium heat. Cover grill; cook 10 to 15 minutes, turning once, until meat thermometer inserted in center of patties reads 160ºF. Add buns, cut sides down, for last 4 minutes of grilling or until toasted. 3. Top burgers with ketchup and pickle planks; serve on buns. Grilled Hamburger Steaks with Roasted Onions 4 lean ground beef patties (4 to 6 ounces each) 2 tablespoons steak sauce 1 envelope (1 ounce) onion soup mix (from 2-ounce package) 2 large Bermuda or other sweet onions, cut in half, then thinly sliced and separated (6 cups) 2 tablespoons packed brown sugar 1 tablespoon balsamic vinegar 1. Heat coals or gas grill for direct heat. Spray two 18x12-inch sheets of heavy-duty foil with cooking spray. 2. Brush beef patties with steak sauce; sprinkle with half of the soup mix (dry). Place half of the onions on center of each foil piece. Sprinkle with remaining soup mix, the brown sugar and vinegar. Fold foil over onions so edges meet. Seal edges, making tight 1/2-inch fold; fold again. Allow space on sides for circulation and expansion. 3. Cover and grill packets and beef patties 4 to 6 inches from medium heat 10 to 15 minutes, turning patties and rotating packets 1/2 turn once or twice, until meat thermometer inserted in center of patties reads 160ºF. Place packets and patties on plates. Cut large X across top of each packet; fold back foil. Grilled Portabella and Bell Pepper Sandwiches 6 fresh large portabella mushroom caps 1 large bell pepper, cut into 1/4-inch slices 1 large red onion, sliced 1 tablespoon olive or vegetable oil 1/2 teaspoon seasoned salt 1 round focaccia bread (8 or 9 inch) 1/4 cup mayonnaise or salad dressing 1/4 cup basil pesto 4 leaf lettuce leaves 1. Heat gas or charcoal grill. Brush mushrooms, bell pepper and onion with oil; sprinkle with seasoned salt. Place vegetables in grill basket (grill “wok”). 2. Place grill basket on grill over medium heat. Cover grill; cook 10 to 12 minutes, shaking basket occasionally to turn vegetables, until bell pepper and onion are crisp-tender and mushrooms are just tender. 3. Cut bread horizontally in half. Mix mayonnaise and pesto; spread over cut sides of bread. Layer lettuce and grilled vegetables on bottom half of bread. Add top of bread. Cut into 6 wedges. Grilled Cheddar-Chicken Fillet Sandwiches 4 boneless skinless chicken breasts (about 1 1/4 lb) 1/2 teaspoon seasoned salt 1/4 teaspoon coarse pepper 1 medium Bermuda or other sweet onion, sliced 4 oz fresh mushrooms, cut in half (1 1/2 cups) 1 tablespoon olive or vegetable oil 3 tablespoons creamy mustard-mayonnaise sauce 4 slices sourdough bread (about 3/4 inch thick) 4 slices (3/4 oz each) sharp Cheddar cheese 1. Heat gas or charcoal grill. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick. Sprinkle with 1/4 teaspoon of the seasoned salt and the pepper. 2. In medium bowl, toss onion and mushrooms with remaining 1/4 teaspoon seasoned salt and the oil until vegetables are coated. Place vegetables in grill basket (grill “wok”). 3. Place chicken and grill basket on grill over medium heat. Cover grill; cook 10 to 15 minutes, occasionally turning and brushing chicken with 2 tablespoons of the mustard-mayonnaise sauce and shaking grill basket to mix vegetables, until chicken is no longer pink in center and vegetables are tender. Add bread slices to grill for last 4 minutes of cooking, turning once, until crisp. 4. Top each cooked chicken breast with vegetables and cheese slice. Cover grill; cook until cheese is melted. Spread one side of bread slices with remaining mustard-mayonnaise sauce. Top each bread slice with chicken breast. Larry "You're not to be so blind with patriotism that you can't face reality. Wrong is wrong, no matter who does it or says it." Malcolm X (1925-1965)   Alert | IP Printer-friendly page | Edit | Reply | Reply With Quote | Top

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