JAMESON WHISKEY GLAZE BURGER RECIPE
Make the burgers: In a medium bowl, gently mix together the ground chuck, short rib, and brisket. Loosely pack the meat into eight ⅓-cup (3-ounce) balls. Generously season the tops with salt and pepper. Heat 1 tablespoon of oil in a large cast iron skillet over medium-high heat. Add two of the beef balls to the hot skillet, seasoned side down.
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Inspired by: Red Robin's Chili Chili Cheeseburger. Big, bold chili and french-fried onions are a fun alternative to the classic burger fixings of ketchup and mustard. The patties are easy to assemble, making this a great weeknight sandwich. —Sue Ross, Casa Grande, Arizona. Get Our Recipe for Cheddar Chili Burgers.
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form 1/3 pound patty 3/4 in thick, add dusting of kosher with fingers, pepper allow to rest at room temp for 20 minutes grill on hot grill for 5 minutes with lid down, open grill - turn burgers, add cheese (fold to avoid overhang melt), place bun bottom on burger and bun top on the backside of the bottom.
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In a liquid measuring cup whisk together the mayo, cider vinegar, canola oil, and sugar until smooth. Pour the dressing over the cabbage mixture and toss to combine. To assemble the burgers, top them each with 1 slice of cheese, a heaping helping of chili, and slaw. Ketchup and mustard are optional. Notes.
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Round the edges and gently press on the middle to create a slight dent in the middle. When grill is hot, place burger patties on the grill. Grill 5-7 minutes on each side, or until burger is cooked to your liking (Note 2). If using stove top, heat up skillet with some vegetable oil, then place patties on the skillet.
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Coat the hot pan evenly with the oil. Place the burgers on the skillet one at a time, firmly smashing them flat with a metal spatula until about ¼-inch thick before adding and smashing the next one. Let cook for about 2 minutes until nicely browned and crusty on the bottom. Flip the burgers.
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Once your grill is hot and ready, place the patties on the grates and let them sizzle their way to perfection. Resist the urge to press down on the patties with your spatula. We want those juices locked in for maximum succulence. Cook each side for about 3-4 minutes, or until your desired level of doneness is achieved.
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Smithey or Goodwill Burger Recipe #3. Five pounds of hamburger meat. Two dozen wet hamburger buns (work with hands until water is drained) One cup of soybean flour. One cup cornmeal. Half a small box of sage. Half a small box of chili powder. Mix all together.
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To top off the patty, the Smithey Burger features a special sauce that adds an extra layer of flavor and texture to the burger. Combined with the fresh ingredients, this burger is sure to be a hit with the entire family. Recipes Smithey Ironware. 5 Pounds Of Beef Makes 100 Burgers The Goodwill Burger A Recipe To Stretch Your Dollar You.
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1/2 white onion, chopped. Steps: Make the chili: Heat the vegetable oil in a medium saucepan over medium-high heat. Add the yellow onion and cook, stirring, until softened, about 5 minutes. Add the tomato paste, chili powder, cumin, oregano, brown sugar and Worcestershire sauce. Cook, stirring, until the onion is coated, about 2 minutes.
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Procedure. Preheat your barbecue on its highest setting. Toss the beef into a small mixing bowl. Toss in the onion and season with the soy sauce, Worcestershire sauce and pepper. Gently toss everything together until well combined. Form into 4 evenly shaped burgers no more than 1 inch thick.
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1. Preheat a cast-iron, griddle or flat top. 2. Toast the buns then roll the ground beef into balls. 3. Place two balls of meat in the hot skillet and season with kosher salt. Immediately smash the meat down into very thin patties using a heavy-duty spatula or burger smasher. 4.
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I made this video for folks who might like to try cooking a super thick hamburger: crispy on the outside and tender 'n juicy on the inside. This is just how.
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Form the beef mince into 4 patties and sprinkle on both sides with the salt and pepper. 450 g (1 lb) minced (ground) beef, ½ tsp salt, ¼ tsp ground black pepper. Place the patties on the griddle and cook, for about 3 minutes, until browned, then turn the burgers over and place a slice of cheese on top of each burger. 4 slices burger cheese.