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French Onion Beef Sliders Recipe - Cheesy Beef Sliders. Caramelized Onion Beef Sliders. Ground beef sliders smothered in melted gruyere cheese, topped with caramelized onions and thyme, peppered bacon and a flavorful A1 mayo! It seems like over the last 5 years or so, sliders are popping up on the menu in every restaurant! Who can blame them, sliders are delicious! There’s about a million types of sliders, but these caramelized onion beef sliders are my absolute favorite. Ground beef is spiced up, smashed on a griddle (for that crispy outer edge), topped with some gruyere cheese, caramelized onions, spicy arugula lettuce, peppered bacon strips and a super flavorful cracked black pepper A1 mayo.

I’ve lost track of how many times we’ve had these sliders… they. are. so. good! I got the idea for them from the ohhhh so talented Karly from Buns in My Oven. Back when I broke my ankle a few months ago, I was on orders to not stand on my foot too much, which meant limited cooking time (sad face!). Just mix up the burger mixture and roll them into balls (12 of them). Print. Food & Wine. Grant Achatz Burger Recipe: Men's Health.com. Geniuskitchen. Harissa Flavoured Lamb Burgers with Tzatziki. Bord Bia Cooking time: Ingredients 400g lean lamb mince1 tablespoon harissa paste, plus extra, for topping1 garlic clove, peeled and crushedJuice of ½ a lemon20g fresh mint leaves, choppedSalt and freshly ground black pepper1 tablesp. oil Tzatziki 150g Greek-style natural yogurt2 garlic cloves, peeled and crushed¼ cucumber, seeded and finely dicedJuice of ½ a lemon20g fresh mint leaves, chopped To Serve: 4 bread rolls, cut in half and lightly toastedSalad leaves To Cook To make the burgers: Place the mince, harissa paste, garlic, half the lemon juice, half the mint leaves, salt and pepper in a bowl and mix well to combine.

To make the tzatziki: Mix together the yogurt, garlic, cucumber, lemon juice and chopped mint. Heat the oil in a large frying pan over a medium heat and cook the burgers for 4–5 minutes on each side or until cooked to your liking. Watch Catherine Fulvio cook this dish here. Serving Suggestions Nutritional Analysis per Serving Protein: 29g Carbohydrates: 63g Fat: 21g Iron: 2.8mg. Recette burger par Brice Morvent / Original burger recipies.

How to Make Perfect Burgers Indoors - Video. Could Liquid Nitrogen Help Build Tastier Burgers? While scientists were convening at festival events all over New York City, Mr. Boulud, the famed French chef, and fellow foodies were participating in a separate symposium on Friday with a wonderfully grandiose title, “The State of the Hamburger.” The symposium, sponsored by Esquire magazine, was held to commemorate the 10th anniversary of the introduction of Mr. Boulud’s hamburger, which the food experts dated as the beginning of the international burger renaissance. That delicacy, oddly enough, was the indirect result of the anti-burger movement a decade ago in France, where protesters became national heroes by ransacking a McDonald’s. During that controversy, when I asked French chefs in New York what they thought of hamburgers, Mr.

“The French wish they could have invented McDonald’s,” he said, and added, as an afterthought, that he’d always wanted to invent an “adult burger” himself. “I’ll call it the D B Burger,” Mr. Chilli burger with roasted tomatoes & red onion relish recipe. Pork-Fennel Burger. Chef Daniel Boulud Shares His Hamburger Recipe | New York. Secrets Of Perfect Burgers, Plus How To Grill An Egg. Hide captionDan Pashman's Cheeseburger With Cheese On The Bottom.

Jason Gardner /The Sporkful Dan Pashman's Cheeseburger With Cheese On The Bottom. Few people love talking about food more than Dan Pashman and Mark Garrison. They're the guys behind the popular blog and podcast The Sporkful. "We like to appeal more to the universal audience," Pashman tells NPR's Rachel Martin. With that in mind, we asked them to share some grill tips — including how to grill an egg — for this Memorial Day weekend. The Perfect Burger First things first: chuck is important. You can also visit your local butcher, Garrison says, and ask him for his favorite mix. The key, they add, is to flip the burger just once on the grill — and not to press it against the grill with your spatula. As for cheese, you can't go wrong with good, old-fashioned American. Condiments are a matter of taste. That, Garrison says, is a form of burger torture. "Every condiment should be applied to the bun before the burger," he says.