Any interesting Gourmet burger recipes?

Here's mine;


1 lb. 90% lean beef


2 scallions


kosher salt


avocado


garlic bread


cilantro


chipotle mayo


1. slice scallions into small pieces and mix into meat w. some kosher salt.


2. heat a cast iron pan (w. grill marks) or grill to super hot.


3. place meat in pan and reduce heat to med low


4. cook 6 minutes on one side and 7 minutes on the other, then 4 minutes on first side again


5. slice garlic bread, place burger in , cover w/ sliced avocado and 2 stalks of cilantrom stem and leaves.


6. cover generously w/ chipotlle mayo.Any interesting Gourmet burger recipes?
Gourmet Portabello Mushroom Burger





1 servings 13 min 3 min prep


Change to: servings US Metric


1 tablespoon olive oil


1 large portabello mushroom, stem removed


1 dash garlic salt


1-2 dash worcestershire sauce


1 sprig parsley, fresh cut up


1 slice swiss cheese


1 hamburger bun





Heat oil 1 minute in a skillet.


Lay mushroom in pan and sprinkle with garlic salt, Worcestershire sauce, and parsley.


Cook 2 minutes on each side, or until lightly browned.


Cover pan, lower heat to medium, and cook 5 minutes.


Place cheese over mushroom.


Cover and cook until melted.


If you'd like clean out the gills of the mushroom but this is not neccesary.








America's Greatest Gourmet Burger


4 servings 50 min 25 min prep


Change to: servings US Metric


FOR THE BOIS BOUDRAN SAUCE


1 tablespoon sherry wine vinegar


3 tablespoons olive oil


1 tablespoon Dijon mustard


1 tablespoon worcestershire sauce


1/2 cup ketchup (we used Heinz)


2 teaspoons finely chopped fresh chives


2 teaspoons finely chopped fresh tarragon


FOR THE BURGERS


2 tablespoons olive oil


2-3 shallots, finely diced


2 garlic cloves, crushed


salt %26amp; freshly ground black pepper


crushed red pepper flakes (optional)


1 1/4 lbs freshly ground beef chuck (preferably prime grade)


2 tablespoons finely chopped Italian parsley


2 teaspoons Dijon mustard


1 teaspoon worcestershire sauce


1/2 teaspoon salt


1/4 teaspoon fresh ground black pepper


1 large egg, beaten to blend


8 slices bacon


4 slices gruyere cheese


4 slices frozen foie gras (we didn't use)


1 small black truffle (didn't use, way too pricey)


4 brioche hamburger buns, split in half





TO MAKE THE BOUDRAN SAUCE:.


Place the vinegar in a large bowl. Gradually add the oil, whisking constantly, until blended.


Whisk in the mustard and Worcestershire sauce. Whisk in the ketchup, chives and tarragon. Set aside.


TO PREPARE THE BURGERS:.


Heat 1 tablespoon oil in heavy nonstick small.


saut茅 pan over medium heat. Add shallots.


Sprinkle with salt and pepper and saut茅 for 5 minutes or until translucent.Add garlic and cook for 1 minute longer. Remove from heat and allow to cool.


Gently mix the ground beef, parsely, mustard, Worcestershire sauce, salt, pepper, crushed red pepper flakes(if using), shallots and garlic in large bowl until well blended. Mix in egg. (Don't overwork it - it will become too dense!).


Divide the beef mixture into 4 equal mounds and shape each into a 4'; diameter patty. Set the patties aside.


Lay the bacon slices in a heavy nonstick large frying pan and cook over medium heat about 8-10 minutes or until crisp and golden. (Can also use the microwave method).


Remove from heat and set aside; allow to rest for 1 minute. Transfer to paper towels.


%26amp; break the bacon slices in half.


Lightly toast the brioche buns cut side up for 1-2 minutes or until lightly toasted.


Meanwhile, heat a heavy large nonstick griddle pan or heavy large saut茅 pan over medium heat.


Drizzle the pan with 1 tablespoon olive oil and cook the patties 2-3 minutes or until brown on the bottom.


Turn the patties over. Top the patties with Gruy猫re cheese and cook about 3 minutes longer or until the patties are cooked to medium-rare doneness.


Set the patties on the bun bottoms. Place the crispy bacon on top of the patties.


Heat a heavy large nonstick saut茅 pan over high heat until it begins to smoke.


Add the foie gras(if using) and cook for 25 seconds on each side until the foie gras is cooked on the outside but still soft in the center (you will need the fan on full force for foie gras it will release a lot of fat that will begin to smoke - next to health reasons - another reason we did not cook - all the smoke alarms!).


Place the foie gras on top of the bacon on the patties.


Shave the truffle(if using, we didn't, price.


too exorbitant, and we dislike them)very thinly over the foie gras(you may not need the entire truffle - Curtis used summer truffles, said they are cheaper).


Serve a little drizzle of the Boudran sauce on top of burgers and then cover with the bun tops.


We served it with Boudran sauce, saut茅ed mushrooms, oven fries, mixed greens salad %26amp; a dessert of fresh fruit.


We made a fancy burger into a classy meal!Any interesting Gourmet burger recipes?
Here is a simple yet tasty recipe:


2 lbs hamburger/gr chuck


1 pkg onion soup mix


1/2 bottle of heinz 57 sauce


Mix together and cook however you normally cook your hamburgers. These make really moist hamburgers even if you use 95 % lean gr chuck.
Bleu Cheese Burgers





1 cup crumbled bleu cheese


4 scallions chopped (White and green parts)


1 lb. extra lean ground beef.


salt and pepper to taste


brandy





Mix cheese, scallions and beef. Shape into patties and cook in heavy skillet coated with cooking spray. When cooking is finished, splash a little brandy over the burgers and flame. Be careful not to singe your eyebrows! : )
I LOVE your recipe! Thank you for sharing it. Anything with chipotle is great.





Here's mine:





1 pound of lean Black Angus ground beef


1 shallot, diced


1 large red onion, diced


Lawry's seasoned Salt (to taste)


1 small Roma tomato, chopped


6 ounces of crumbled bleu cheese


Dijon mustard


2 large burger buns





Mix the first 6 ingredients together


Form into to large patties


Place on the George Foreman


Grill on medium, to taste (rare, medium, well done)


Coat buns with mustard and add burgers.





I like to add oregano to my burger, but most people don't like it.
Delicious Morrocan Style Hamburger


So gourmet its amazing


MORROCCAN KEFTA'S


Ground lamb, beef, or a mixture of the two 2 lbs


Onion minced 1 each


Parsley or mint, fresh or dried minced or crumbled 1/2 bunch or 1 T


Cumin, ground 1 T


Cinnamon 2 t


Allspice (opt.) 1 t


Salt %26amp; pepper to season





METHOD


Basic Steps: Mix 鈫?Chill 鈫?Saut茅 or Grill


Place all ingredients in a large bowl and knead together well. Wrap in plastic and chill 1-2 hours to meld flavors and make easier to handle.


Form meat mixture into ovals the size of a small egg.


Fry in batches in a skillet over medium heat with a little oil till browned on the outside and cooked through. Browned meatballs can also be finished in a 350潞 oven.


Serve as is or in pita bread as a sandwich with tzatziki sauce.


VARIATIONS


Experiment with different seasonings - coriander, cayenne, sesame seeds. Use a mixture of parsley and mint.


Greeks tend to add some breadcrumbs to the mixture and sometimes a little red wine.


Before frying, you can roll the kefta in some flour, then pat them off to help them brown.


These meatballs can also be grilled. Form the meat into a sausage shape on skewers. Oil the meat well and grill over hot coals.








http://www.whats4eats.com/recipes/r_me_k鈥?/a>
These are all making me hungry! May take all summer to try them all.





Here's one our son created. Shape a 3/4'; - 1'; thick burger to fit on a piece of rye bread (it will look like a miniature meatloaf). Cut sweet onions also about 3/4'; - 1'; thick and put on metal skewers, then coat the onions with olive oil and season with fresh ground pepper.





Grill the burger and onion over a direct-medium fire as you would normally (we use the cookout calculator at charcoalbob.com for grilling time per side). For the last minute or so, put provolone (or your preferred) cheese on the burger and toast the rye bread on the grill.





To assemble, drizzle a little of your favorite steak sauce on the rye bread to allow it to soak in, then place the burger with the cheese side down on the bread. Drizzle a little more steak sauce on top of the burger. Then separate the grilled onions into rings and layer on top of the burger. Cut through the stack of flavors with a steak knife and enjoy each delicious bite.