Rachel Ray Hambuger

Rachel Ray Hambuger

INGREDIENTS :
2 pounds ground turkey breast
4 scallions, finely chopped
1/3 cup chopped flat-leaf parsley (a generous handful)
1 tablespoon grill seasoning
1 teaspoon poultry seasoning
2 tablespoons extra-virgin olive oil (EVOO)
1 apple, such as granny smith, cut into 12 slices
8 slices extra-sharp cheddar cheese
1/4 cup whole-berry cranberry sauce
2 tablespoons grainy mustard
4 sandwich-size english muffins, split and toasted
8 leaves red- or green-leaf lettuce

PREPARATIONS :

• In a bowl, combine the turkey, scallions, parsley, grill seasoning and poultry seasoning. Form into 4 patties, pressing your thumb into the center of each to prevent it from bulging.

• In a large skillet, heat the EVOO, 2 turns of the pan, over medium-high heat. Add the patties and cook for 6 minutes on each side for medium. Top each with 3 apple slices and 2 cheese slices, tent the pan with foil and cook until the cheese melts, 1 to 2 minutes.

• In a small bowl, mix together the cranberry sauce and mustard; slather on the muffin tops. Pile 2 lettuce leaves on each muffin bottom, top with the patties and set the muffin tops into place.

TIP : SIDE NOTE

• Skip the bun and serve with stuffing instead.

HOW TO COOK HAMBURGER :

Recipes Hambuger

Recipes Hambuger

• The elements of the perfect hamburger are a patty of ground beef in a soft round bun, served with ketchup, pickles, and onions. You may add other condiments, whatever you like, but the meat itself must be of prime quality or it’s not worth the effort. What people prefer on their hamburger can vary from region to region in the United States.

Great American Hamburger :
1 1/2 pounds lean ground beef  (hamburger)
Salt and pepper
4 hamburger buns or Kaiser rolls
2 tablespoons butter, melted
Accompaniments (see below)

Preheat barbecue grill; brush and oil the grates.

• Lightly wet your hands with cold water; gently form ground beef into 4 patties, about 1-inch thick and larger than your bun. When forming patties, handle as little as possible. Loosely packed burgers are crisper on the outside and juicier inside. Poke a hole in the center (this will stop the hamburger from rising in the center. The hole will close while cooking). Season with salt and pepper.

• Place patties onto hot grill. Cover barbecue with lid, open any vents, and cook 4 to 5 minutes; turn patties over and cook another 4 to 5 minutes (only turn patties once) or until cooked to desired doneness (do not press patties with spatula while cooking as juices will escape and the meat will dry out). Remove from grill and transfer onto a serving plate. NOTE:  It is recommended that you cook the Hamburger patty to 160 degrees on your meat thermometer to eliminate any chance of e-coli. 

 Brush the hamburger buns or Kaiser rolls with melted butter; toast them on the grill, cut side down for 30 to 60 seconds. remove from grill and place on individual plates. Place the cooked meat onto the bottom slice of the bun and add accompaniments of your choice (see below).

Makes 4 servings.

ACCOMPANIMENTS IDEAS:
4 slices Cheddar cheese
8 slices cooked bacon
4 fried eggs
1 tomato, thinly sliced
1 small onion, thinly sliced
Lettuce, cut into 1/4-inch slices
Sweet pickle relish
Ketchup
Mustard
Mayonnaise

HOW TO COOK HAMBERGURS

Food Network Mcdonalds

Food Network Mcdonalds

• I wouldn't change a thing here with this recipe. It is, indeed, what I term "recipe perfection".

• As a matter of fact, if beef steaks are on sale, I think I'll add this one to the menu. I have green peppers ready in the garden I can use in place of the poblanos.

 INGREDIENTS :

1 bunch fresh parsley
1 bunch fresh cilantro
1 to 2 cloves garlic
1 large red onion, halved and sliced
Kosher salt and freshly ground pepper
2 tablespoons red wine vinegar
3 tablespoons lemon juice
1/2 cup plus 1 tablespoon extra-virgin olive oil
1 pound chuck or top round steak (London broil)
3 poblano peppers, seeded and cut into strips
1/4 cup lager beer
8 8-inch flour tortillas
Lime wedges, for serving (optional)

PREPARATIONS :

• Combine the parsley and cilantro, garlic, half of the sliced onion, 1 tablespoon salt, 1 teaspoon pepper, vinegar, 2 tablespoons lemon juice and 1/2 cup olive oil in a food processor; blend into a thick and smooth chimichurri sauce.

• Pierce both sides of the steak with a fork several times; place in a resealable plastic bag and add half of the sauce. Seal the bag and turn to coat the steak; refrigerate for at least 1 hour. Reserve the remaining sauce in a covered container.

• Preheat a grill over medium-high heat. Remove the steak from the bag, discarding sauce; grill til desired doneness is reached. Let rest before slicing.

• Meanwhile, heat the remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Add the peppers and the remaining sliced onion half; season with salt and pepper. Saute until the vegetables are softened and caramelized around the edges, about 8 minutes. Add the beer, cover and cook until the peppers are tender, about 5 minutes.

• Warm the tortillas on the grill. Thinly slice the steak on the bias; divide among the tortillas along with the peppers and onions. Thin the reserved chimichurri sauce with the remaining 1 tablespoon lemon juice; drizzle over the fajitas. Serve with lime wedges, if desired.

HOW TO COOK HAMBUGERS :

Food Network French Fries

Food Network French Fries

INGREDIENTS :
6 large red potatoes, skins on
Oil, for frying
1 large sweet onion
Salt and pepper
 
PREPARATIONS :

• Using a large pot, boil potatoes with skins on until almost done. Allow to cool, and cut potatoes into long strips, approximately 1/4 to 1/2-inch wide and thick. In a large pot or fryer, heat oil to 350 degrees. Par-fry the potatoes for 5 to 6 minutes. Potatoes should be limp. Remove potatoes and place onto paper towels and allow to drain. Let sit for 1 to 2 hours at room temperature.

• Cut onions into 1/2-inch wedges. Just before serving time, place potatoes and onions into oil heated to 375 degrees F for 3 to 5 minutes, or until brown. Remove fries from oil, drain on paper towel, and while still hot, season with salt and pepper  

HOW TO COOK HAMBURGERS :

Foof Network Pizza

Foof Network Pizza

INGREDIENTS :
1 package active dry or fresh yeast
1 teaspoon honey
1 cup warm water, 105 to 115 degrees F
3 cups all-purpose flour
1 teaspoon kosher salt
1 tablespoon extra-virgin olive oil, plus additional for brushing

PREPARATIONS :

• In a small bowl, dissolve the yeast and honey in 1/4 cup warm water.

• In a food processor, combine the flour and the salt. Add the oil, the yeast mixture, and the remaining 3/4 cup of water and process until the mixture forms a ball. (The pizza dough can also be made in a mixer fitted with a dough hook. Mix on low speed until the mixture comes cleanly away from the sides of the bowl and starts to climb up the dough hook).

• Turn the dough out onto a clean work surface and knead by hand 2 or 3 minutes longer. The dough should be smooth and firm. Cover the dough with a clean, damp towel and let it rise in a cool spot for about 2 hours. (When ready, the dough will stretch as it is lightly pulled).

• Divide the dough into 4 balls, about 6 ounces each. Work each ball by pulling down the sides and tucking under the bottom of the ball. Repeat 4 or 5 times. Then on a smooth, unfloured surface, roll the ball under the palm of your hand until the top of the dough is smooth and firm, about 1 minute. Cover the dough with a damp towel and let rest 1 hour. At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days.

HOW TO COOK HAMBERGUR :

food network hamburger recipe

Food Network Hamburger Recipe

• Here is another hamburger recipe from the Food Network magazine I tried. The burger looked really good as it was and the only change I made was using iceberg lettuce instead of watercress. I was really excited to make burgers this week because I finally got a new grill! The highlight of these burgers is the avocado relish. The avocado relish is basically a combination of avocados, jalapeño peppers, onions, cilantro and lime juice. These burgers are great with a thick slice of tomato and for the cheese- you can either use slices of Monterey jack or cheddar. This is just another one of my great summer recipes. This will make 2 large burgers or you could get more depending on the size of your patties. Enjoy.

 INGREDIENTS :
1lb ground beef chuck
1 tomato (sliced)
2 slices Monterey jack or cheddar cheese
lettuce (torn)
salt and pepper (to taste)
canola oil (for brushing)
Hamburger buns
Avocado relish-
2 avocados (chopped)
½ of a small onion (diced)
1 jalapeño pepper (minced)
3 tablespoons cilantro (chopped)
The juice of 1 lime
Salt and pepper (to taste)

PREPARATIONS :

• Shape ground chuck into patties (no more than ¾” thick). Make a depression in the center of each patty with your thumb so the burgers won’t bulge. Heat an outdoor grill or indoor grill pan to high heat. Brush each patty with canola oil and season with salt and pepper. Place patties on the grill and grill burgers until they are fully cooked. Right before the burgers are done top each patty with a slice of cheese and allow it to melt. Remove patties from grill.

•  To make avocado relish – in a medium bowl combine avocados, onion, jalapeño pepper, cilantro. Squeeze the juice of 1 lime onto the mixture tossing to coat. Season with salt and pepper.

•  To assemble burgers- place a patty on the bottom of a hamburger bun. Top with a slice of tomato, lettuce and avocado relish. Cover with the top half of the bun. 

HOW TO COOK HAMBURGERS :