6 Mouth-Watering Burger Recipes
Homemade Big Massive Burger
Ingredients
for 1 burger
200 g (½ lb) ground beef
salt, to taste
pepper, to taste
1 ½ burger buns
1 slice american cheese, sliced
BURGER SAUCE
120 g (½ cup) mayonnaise
1 gherkin, diced
1 teaspoon white vinegar
1 teaspoon yellow mustard
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
½ teaspoon white pepper
SALADS
onion, finely diced
lettuce, finely shredded
gherkin, thinly sliced
Preparation
- Roll half of the beef mince into a ball and pat it down until a finger thick, bigger than palm size patty. Repeat with remaining beef.
- Fry both patties with salt and pepper for 2 and a half minutes a side. Add 1 cheese single to one of the patties.
- Toast the burger buns on a dry pan on medium heat until one of the sides is golden brown.
- Mix all the sauce ingredients and set aside.
- Time to build this bad boy! Spread burger sauce on a bun, sprinkle diced onion, shredded lettuce, place the patty with cheese, place another slice of bun.
- Then more sauce, more onion, shredded lettuce, gherkin slices, another patty, and the last slice of bun!
- Dig in and get lovin’ it!
- Enjoy!
Mashed Potato Bun Bacon Burger
Ingredients
for 4 servings
MASHED POTATO BUNS
5 russet potatoes, peeled and cubed
4 cloves garlic, peeled
6 cups (1.4 L) cold water
¼ cup (55 g) butter, cubed
½ cup (120 mL) milk
salt, to taste
pepper, to taste
2 tablespoons fresh parsley, chopped
6 slices provolone cheese
2 cups (100 g) panko breadcrumbs
5 eggs
oil, for frying
BACON BURGERS
1 lb (455 g) 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
Preparation
- In a pot over high heat, add the potatoes and garlic and cover with cold water.
- Bring the potatoes to a boil, reduce the heat and simmer until fork tender, about 20 minutes.
- Drain the potatoes in a colander and return to the pot.
- Add the butter, milk, salt and pepper. Mash until smooth.
- Add in the parsley and mix until combined. Transfer the potatoes to a piping bag or ziplock bag.
- On a parchment paper-lined baking sheet, place the provolone slices.
- Pipe the mashed potatoes on top of the rounds starting from the outside to the center of the cheese.
- Freeze until solid, about 1 hour.
- Place the egg and panko in two bowls.
- Place the frozen potato round in the egg ensuring it’s completely submerged.
- 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.
- In a large pot, heat oil to 350°F (180°C).
- Place the potato in oil and fry until both sides are golden brown, about 2 minutes per side.
- Set the mashed potato rounds on a wire rack to drain.
- In a bowl, add the ground beef, season with salt, onion powder, and pepper. Mix until combined.
- Form patties with your hand about the size of your palm.
- Lay the bacon two strips overlapping and two strips perpendicular.
- Place the burger patty on the bacon and fold over the bacon strips, trimming if necessary.
- Heat a pan over medium heat and add the bacon patties and cook until cooked through.
- Assemble the burger by placing one potato “bun” on the bottom. Spread with ketchup or your favorite sauce.
- Build with lettuce, patty, red onion and top potato bun.
- Enjoy!
Mexican Chorizo Burger
Ingredients
for 3 servings
MEXICAN PATTY
1 lb (455 g) ground beef, 80% lean
1 teaspoon salt
1 tablespoon chili powder
⅓ lb (150 g) ground chorizo
1 tablespoon oil
3 hamburger buns
TOPPINGS
3 oz (85 g) manchego cheese, sliced
½ cup (130 g) guacamole
⅓ cup (70 g) pico de gallo
⅓ cup (35 g) cotija cheese
¼ cup (60 g) sour cream
Preparation
- Mix together the patty ingredients until combined.
- Form the beef mixture into 3 round patties.
- Heat oil in a pan over medium heat.
- Cook the burgers for 3 minutes on the first side, flip, and place a slice of manchego cheese on top.
- Cook for 6 more minutes until the cheese is melted.
- Assemble the burgers on the buns with guacamole, cotija, pico de gallo, and sour cream.
- Enjoy!
Spicy Southwestern-Style Turkey Burgers
Ingredients
for 4 burgers
PATTIES
1 lb (455 g) ground turkey
⅓ cup (50 g) red onion, minced
1 jalapeño pepper, minced
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon cayenne pepper
1 ½ teaspoons cumin
1 teaspoon smoked paprika
2 tablespoons vegetable oil, for cooking
TOPPINGS
sesame seed bun
shredded lettuce
sliced tomato
pepper jack cheese
avocado
CHIPOTLE MAYO
½ cup (115 g) mayonnaise
2 tablespoons canned chilies in adobo
½ lime, juiced
Preparation
- Place turkey, onion, jalapeño, and spices together in a large bowl and mix together until all the ingredients are incorporated.
- Lightly wet your hands and use them to shape 4 circular patties about 4 inches (10 cm) in diameter.
- Heat up about 2 tablespoons of vegetable oil in a pan over medium heat.
- Cook burgers for 2 minutes on the first side, then flip, lower heat to low, and cook them for an additional 5-6 minutes. Top with pepper jack cheese during the last minute.
- NOTE: The turkey burgers must be cooked through. Use a meat thermometer to check each patty for an internal temperature of at least 165˚F (74˚C) before removing from pan.
- Assemble the burgers as desired with bun, chipotle mayonnaise, lettuce, tomato, avocado, and preferred condiments.
- Enjoy!
Mac And Cheese Bun Burgers
Ingredients
for 3 servings
1 lb (455 g) macaroni
4 tablespoons unsalted butter
8 oz (100 g) shredded sharp cheddar cheese
8 oz (100 g) shredded parmesan cheese
8 oz (225 g) american cheese, cubed
12 oz (355 mL) whole milk
1 tablespoon salt
1 tablespoon mustard powder
½ teaspoon cayenne pepper
1 teaspoon garlic powder
1 ½ cups (190 g) all-purpose flour
4 eggs, beaten
1 ½ cups (170 g) panko breadcrumbs
vegetable oil, for frying
1 ½ lb (680 g) ground beef, formed into hamburger patties
salt, to taste
pepper, to taste
red onion, sliced, to serve
tomato, sliced, to serve
Preparation
- Prepare macaroni according to package directions. Drain the macaroni in a colander and return to the pot.
- Add butter, cheddar cheese, Parmesan cheese, American cheese, milk, salt, mustard powder, cayenne to the pot. Turn heat up to medium-low and stir until cheeses are melted and all ingredients are well combined.
- Remove the pot from the heat and pour onto a parchment paper-lined sheet tray. Spread evenly with a spatula, cover with plastic wrap, and refrigerate for at least 30 minutes.
- Once cooled, use a ring mold or rounded container roughly 4-inches (10 cm) in diameter to cut out 6-8 “buns.”
- Place flour, eggs, and bread crumbs in three separate bowls.
- Dip each macaroni bun in flour, then egg, and finally bread crumbs, coating evenly.
- Preheat vegetable oil to 350°F (175°C).
- Place the macaroni buns gently in oil and fry 3-4 minutes, until golden brown. Remove with a slotted spoon and drain on paper towel-lined plate.
- Season hamburger patties liberally with salt and pepper. In a cast-iron skillet over high heat, sear patties to desired doneness, flipping halfway through.
- Place burger between two mac and cheese buns and top with sliced onions and tomatoes.
- Enjoy!
American Burger “Juicy Lucy”
Ingredients
for 3 servings
AMERICAN PATTY
1 lb (455 g) ground beef, 80% lean
1 teaspoon salt
½ teaspoon pepper
1 teaspoon onion powder
1 tablespoon oil
2 oz (55 g) cheddar cheese, sliced into 3 square chunks
TOPPINGS
3 hamburger buns
3 strips bacon, cooked, sliced in half
3 slices tomato
3 pieces lettuce
Preparation
- Mix together the patty ingredients until evenly combined.
- Flatten the beef into a thin layer, then place a chunk of cheddar inside, wrapping the beef completely around the cheddar. Form a patty with your hands.
- Repeat with the remaining beef and cheese.
- Heat oil in a pan over medium heat.
- Cook the burgers for 3 minutes on the first side, flip, then cook for 6 more minutes.
- Assemble the burgers with the bun, bacon, tomato, and lettuce.
- Enjoy!
How to cook 6 Mouth-Watering Burger Recipes:
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