View Full Version : A Basic Burger
This is one of my favorites..I don't measure for this, just add as you like
1 lb. 92% lean ground beef or groud sirloin
minced garlic (bottled or fresh)
few splashes of worchestershire sauce..ok a few more splashes
I am guessing...1 tsp ground cumin
about 1 tsp or a cap full of mesquite seasoning liquid smoke (by wright's)
Mix altogether by hand.
form into patties..about 4 small or two big patties.
grill on the stovetop, barbeque or foreman grill to desired doneness, and eat
top with whatever you like.
See, easy peasy!
Giant Killer
02-04-07, 12:56 pm
this is my exact burger but no cumin...does the cumin contribute a significantly good flavor to it?
this is my exact burger but no cumin...does the cumin contribute a significantly good flavor to it?
Huge difference...cumin has a really nice smoky, earthy flavor..really adds the extra punch to bland meals. Works well with curry and in chili too.
You can use cumin seed and grind it with a mortar and pestle if you like...just an extra step in preparing an easy meal such as this.
1 lb ground sirloin or lean ground beef (make 4 patties)
1 tsp barbecue seasoning (your choice..can be emeril's or whatever else you like)
1 tsp bottled garlic
2 tbs worchestershire sauce
1/4 cup fat free mayo
1/4 cup chunky salsa
2 tbs bacon bits (or use the real deal)
lettuce leaves
hamburger buns
thinly sliced onion (red is nicest)
sliced tomato
fat free cheese of your choice (or pepperjack 2%)
jalapenos (optional)
Mix worchestershire and garlic into burgers and make patties. Sprinkle both sides of patties with barbecue rub seasoning.
Grill patties to desired doneness
While meat cooks, combine, mayo, salsa and bacon bits.
Create your burger with recommended add-ons and EAT!
thatoneguy
02-24-07, 3:33 pm
sounds to fucking good lol
Big Wides
02-24-07, 4:14 pm
Chef Toni, ive used a couple of your recipies and they are fantastic keep them coming
this works nice with either ground beef or ground turkey
1 lb lean ground meat
1/4 cup chopped green onions
1/4 cup dry breadcrumbs
2 tbs hoisin sauce
1 tsp ground ginger
1/4 tsp low-sodium soy sauce
1/4 tsp ground red pepper
pam
4 hamburger buns
Combine first 7 ingredients in a large bowl. Divide the meat mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.
Prepare grill or broiler.
Place patties on grill rack or broiler pan coated with pam; cook 5 minutes on each side or until done. Serve on buns.
As you can see..Im going through a burger stage these days. I havent had them in so long so now Im eating them like nuts!...Im eating alot of nuts too! LOL...again..I dont eat bread, I wrap all my burgers and meats in romaine lettuce. So, however you choose to eat these burgers, you will enjoy them either way.
PAM
4 cups red bell pepper strips
2 cups green bell pepper strips
2 cups THINLY sliced red or yellow onion
1 1/2 cups pasta sauce of your choice
12 oz spicy turkey Italian sausage
12 oz ground turkey breast
6 hamburger buns (or you can get crusty italian bread)
3/4 cup shredded provolone cheese
Prepare grill or broiler.
Heat a large nonstick skillet coated with pam over medium-high heat. Add bell peppers and onion; sauté 10 minutes. Add pasta sauce, and cook 1 minute or until thoroughly heated. Keep warm, (that's as instant semi-homemade as you could possibly get!)
Remove casings from sausage. Combine sausage and turkey in a large bowl. Divide mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty.
Place patties on a grill rack or broiler pan coated with pam; cook 4 minutes on each side or until done.
Place 1 patty on bottom half of each hamburger bun; top each patty with 2/3 cup bell pepper mixture, 2 tablespoons cheese, and top half of each hamburger bun.
6 patties
yes..oats..you can add oats to your meatloaf..you can add them to your burgers. It does not get more BB'r friendly than this!
1 cup regular oats
1 cup finely chopped onion
1 tbs chili powder
1 tsp salt
2 large egg whites, lightly beaten
1 (14.5-oz) can no salt-added tomatoes, drained and chopped
1 1/2-2 lb ground turkey
pam
buns
lettuce leaves
slices of tomato
Combine first 7 ingredients. Divide mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty.
Heat a grill pan coated with pam over medium-high heat. Add patties; cook 6 minutes on each side or until done. Place 1 patty on bottom half of each roll; top each serving with lettuce leaves, tomato slices, and whatever else you like on your burgers.
6 servings
Mmm just thinking of a burger makes my mouth water.. never thought they can be healthy thou ,will try some of these recipes maby they'll help me get rid of that nasty cheat day :D
I love burgers..I make all kinds..I just dont eat them with bread..yea, yea, I know! Enjoy..they are very easy to make..just need a small shopping list!
I need a burger right now
BigBlueBear
07-19-07, 11:14 pm
I do a burger much like the first one in this post. I sub out the cumin and instead mix in some fine chopped onions and also basalmic vinegar instead of the mesquite sauce.
Lowdown5
07-19-07, 11:29 pm
I want to eat at Toni's house........
BigBlueBear
07-19-07, 11:30 pm
I want to eat at Toni's house........
x2
Lowdown5
07-19-07, 11:49 pm
x2
You think she will cook for us???
Of course I would cook for my boys!!! If there is ever an Animal cookout and I can be there..rest assured..I am bringing some grub from my boys!
Another thing...I dont mind if others want to post their favorite meal ideas in my recipe threads..just keep it pertaining to the subject. Like this is titled burgers...so if you wanna add your favorite burger recipe, go right ahead..I dont mind...I encourage you all to get creative and share.
You know, I went to the local store the other day..called Sainsbury's. They have really nice specialty type food items here. I found venison burgers. I tried them and they were to die for..really, really delicious and pretty lean too.
H4RDC0R3
07-29-07, 10:49 pm
liquid smoke and worschtershire sauce go great on steak also!
Girevik 69
07-30-07, 12:40 pm
This is one of my favorites..I don't measure for this, just add as you like
1 lb. 92% lean ground beef or groud sirloin
minced garlic (bottled or fresh)
few splashes of worchestershire sauce..ok a few more splashes
I am guessing...1 tsp ground cumin
about 1 tsp or a cap full of mesquite seasoning liquid smoke (by wright's)
Mix altogether by hand.
form into patties..about 4 small or two big patties.
grill on the stovetop, barbeque or foreman grill to desired doneness, and eat
top with whatever you like.
See, easy peasy!
Wow, this sounds great--especially on a whole-wheat bun & topped with some bannana pepper rings...
Slivovica
07-30-07, 12:43 pm
Props for the recipes, im definitely going to have to give my foreman griller a working over trying these out.
Texas Titan
08-02-07, 11:23 am
This is one of my favorites..I don't measure for this, just add as you like
1 lb. 92% lean ground beef or groud sirloin
minced garlic (bottled or fresh)
few splashes of worchestershire sauce..ok a few more splashes
I am guessing...1 tsp ground cumin
about 1 tsp or a cap full of mesquite seasoning liquid smoke (by wright's)
Mix altogether by hand.
form into patties..about 4 small or two big patties.
grill on the stovetop, barbeque or foreman grill to desired doneness, and eat
top with whatever you like.
See, easy peasy!
GREAT burger! I grilled 4lbs of these burgers last night......soooooo good! Thanks for the recipe!
Im sitting here checken the post...early morning in N Cal...no where near lunch..the the burgers sound just super toni!!!!...your'e killing me LOL...here is my meal for the day
One bag of elbow noodles
2 cloves garlic
2 cans stewed tomatoes
1 can green peas
sugar...1 tbs
coat bottom of deep pan with EVOO...extra vergin olive oil...add smached cloves of garlic and simmer under low heat......add one can of peas along with its water content..then add both cans of stewed tomatoes..
simmer this for at least 20 mins and add 1 tbs of sugar with a dash of oregano
boil water for noodles....cook noodles...drain...return to pot....after 20 mins of ingredients are done simmering....add to noodles....stir....and consume
this has been a family thing.....yea...from my grandpa..but used all vegies from the garden...so through the years it got to be a canned meal kind of thing...and a good one at that...
have fun and enjoy!!!!
Lowdown5
08-02-07, 12:18 pm
Im sitting here checken the post...early morning in N Cal...no where near lunch..the the burgers sound just super toni!!!!...your'e killing me LOL...here is my meal for the day
One bag of elbow noodles
2 cloves garlic
2 cans stewed tomatoes
1 can green peas
sugar...1 tbs
coat bottom of deep pan with EVOO...extra vergin olive oil...add smached cloves of garlic and simmer under low heat......add one can of peas along with its water content..then add both cans of stewed tomatoes..
simmer this for at least 20 mins and add 1 tbs of sugar with a dash of oregano
boil water for noodles....cook noodles...drain...return to pot....after 20 mins of ingredients are done simmering....add to noodles....stir....and consume
this has been a family thing.....yea...from my grandpa..but used all vegies from the garden...so through the years it got to be a canned meal kind of thing...and a good one at that...
have fun and enjoy!!!!
Now i am hungry, that sounds killer.
thx k1usa, subscribed for future reference :-)
yes..sate as in indonesian style..made these the other day...really good stuff here.
1/2 cup chopped fresh cilantro
1/4 cup chopped unsalted peanuts (dry roasted)
1 1/2 tbs brown sugar
2 tbs fresh lime juice (please use a fresh lime)
1 1/2 tbs fish sauce (asian section at grocery)
1 1/2tsp ground cumin
1/2 tsp salt (optional)
1/4 tsp tabasco
3 minced garlic cloves (can use the bottled stuff)
3/4lb ground pork
3/4lb ground turkey (you can very well use all pork or all turkey)
pam
get grill hot.
combine first 11 ingredients and divide mix into 6 patties of equal portion size, about a 1/2inch thick.
Grill about 7min per side or to whatever doneness you prefer. Let stand 5 min before eating.
approx: 166cal, 20g protein, 5g carbs, 7.5g fat (depends on how lean your meat is)
BigBlueBear
08-07-07, 10:07 pm
Say Toni, I'm half tempted to grab some Crab, Scallops, and Shrimp and blend that batch together into a ground consistancy. Any advice or ideas?
Say Toni, I'm half tempted to grab some Crab, Scallops, and Shrimp and blend that batch together into a ground consistancy. Any advice or ideas?
Is that real crab? This will be a bit fishy but yes..you can very well make a fish burger or fish cakes as we usually call them with this mixture. Be sure to use a processor to grind it down some but not to a paste..you want texture...should be somewhat chunky. I will give you 2 options here.
Get about 1 1/2 lbs total of fish
1/3 cup lowfat mayo
1 egg
1 tablespoon lime juice
2 celery stalks, minced
1/2 tsp salt
3 slices whole-wheat bread (now, I like to make my own bread crumbs using fresh bread because it is moister than the dried stuff, soaks up more and holds the meat together better..but dried will work fine. Just use plain flavored for these).
3 tbs olive oil (you have to use oil when pan frying fish cakes..pam wont cut it here).
Blend the mayonnaise, egg, and lime juice in a large mixing bowl. Either flake the fish into small pieces and add to the bowl or if you chopped it in a processor thats fine too. Mix in the celery and salt.
Pulse the bread in a blender or food processor to make fine crumbs. Pour the crumbs on a sheet of waxed paper.
Form the fish mixture into 8 small patties. Gently place each patty in the bread crumbs and using a pancake spatula, turn to coat evenly. Heat the oil in a large, heavy skillet over medium heat. Place fish cakes in the skillet and cook until the crumbs are golden brown, about 5 minutes per side; turn carefully. Repeat with the remaining fish cakes, adding more oil as necessary
Now..a nice zesty, spicy mayo goes great with these..so here is mine:
Chipotle Cream:
1/2 cup light sour cream
1 canned chipotle chili, minced
2 tbs lime juice
1/2 tsp grated lime zest (optional..but a nice touch)
1/2 tsp sugar substitute
pinch salt
combine all together and keep chilled.
OK...now, if you rather have a spicier fish cake:
1/3 cup chopped green onions
1/4 cup panko (Japanese breadcrumbs)...totally different from normal breadcrumbs..they are white and come in small bags. Look in asian section at grocery.
1 tbs chopped fresh basil (I doubt you will find any asian basil...so Italian is fine)
2 tbs chile paste with garlic (asian section at grocer..orange bottle called sambal oelek)
1 tsp grated peeled fresh ginger (bottled is fine)
2 garlic cloves, chopped
1 large egg white
3/4lb shrimp and crab together, crumbled
1/2 ib sea scallops
2 tsp canola oil
Preheat oven to 350.
Place first 9 ingredients in a food processor; pulse until coarsely ground. Divide fish mixture into 6 portions, shaping each portion into a 1/2-inch-thick patty.
Heat oil in a large nonstick skillet over medium-high heat. Add patties; cook 2 minutes on each side. Turn patties over; wrap handle of pan with foil. Bake at 350 for 5 minutes or until fish flakes easily when tested with a fork.
Let me know how this goes for you. oh, one thing..fish cakes will not sit well. You must cook and eat them. The longer they sit in the fridge, the fishier they become. Unless you freeze them but re-heating doesnt always work well with fish cakes. This is how you will know when you go to a restaurant and order crab cakes or fish cakes if they are fresh or not. They should always be crispy on the outside and heaty and moist on the inside with barely a fishy smell...just the normal smell you would expect combined with fresh herbs and seasonings.
You will enjoy these though. I cant eat them all the time, but once in a while, they are a nice variety to our everyday meals. I in fact made the first ones last week for lunch.
BigBlueBear
08-08-07, 4:39 am
Bea-freakin-utiful. I seriously like the looks of the spicy one and the chipolte cream.
I've just had some serious seafood cravings of late and needed a good way to get my fix w/o having to deal with heavy cream based or salty sauces on them.
Bea-freakin-utiful. I seriously like the looks of the spicy one and the chipolte cream.
I've just had some serious seafood cravings of late and needed a good way to get my fix w/o having to deal with heavy cream based or salty sauces on them.
the only time I ever use cream when cooking is for very special occasions or if I make homemade whipped cream. I hate all that fatty crap too. French food is full of cream sauces. I cook french food...but my way. The french would surely stick their nose up at me if they knew how I massacred their masterpieces! LOL
Lethal_Banana
08-12-07, 9:58 pm
the only time I ever use cream when cooking is for very special occasions or if I make homemade whipped cream. I hate all that fatty crap too. French food is full of cream sauces. I cook french food...but my way. The french would surely stick their nose up at me if they knew how I massacred their masterpieces! LOL
The French stick their noses up at everything, so don't worry ;)
Feta cheese, red onion, and fresh mint add spark to these flavorful burgers.
1 large egg white
1 cup chopped red onion
3/4 cup chopped fresh mint
1/2 cup dry breadcrumbs
1/3 cup (about 1 1/2oz) crumbled feta cheese
2 tbs fresh lemon juice
1 tsp dried dill
1lb ground turkey
pam
4 hamburger buns
1 (7-oz) bottle roasted red bell peppers, drained and cut into 1-inch strips (optional)
Place egg white in a large bowl; lightly beat with a whisk. Add onion and next 6 ingredients (through turkey); stir well to combine. Divide turkey mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.
Heat a large nonstick skillet over medium-high heat. Coat pan with pam. Add patties to pan; cook 8 minutes on each side or until done.
Place patties on bottom halves of hamburger buns. Divide peppers evenly among burgers; cover with top halves of buns.
Note: To freeze extra servings, wrap each uncooked patty individually first in plastic wrap and then in heavy-duty aluminum foil. Freeze for up to 2 months. To serve, thaw patties completely in refrigerator, and then cook and serve as directed.
4 servings (serving size: 1 burger)
CALORIES 425; FAT 16g; PROTEIN 31g; CARBOHYDRATE 40g (fat depends on what type of ground turkey breast your using...watch this cause you think you may be getting all breast meat, when actually its mixed with dark or rib meat).
You know I love me a burger..Im all about making burgers. This was my dinner tonight and it was so yummy!
1lb ground beef or ground sirloin...or, if you really wanna go there..you can use 1/2 ground beef and 1/2 italian sausage...beef or turkey.
1/2 tsp dried oregano
1/2 tsp dried basil
1/4 tsp fennel seeds
1 clove minced fresh garlic
3 tbs chopped fresh parsley
1 egg white
1/4 cup grated parmesan cheese
salt and pepper to taste
sliced provolone cheese
toasted buns or crusty bread
I also roasted eggplant and mushrooms and topped my burger with em. YUM!
blend together and let it sit for a few minutes for the flavors to mesh together.
1lb beef will make 4 decent sized burgers or 2 large ones.
Portion out the meat, shape into burgers and grill em to your liking.
Top with cheese, sauce...and mangia!
If you have marinara sauce...fresh or bottled will work, but I will add a basic marinara for you here.
My Simple Marinara:
1-32oz can crushed italian tomatoes, with juice...or you can use whole tomatoes in the can and just squish em up by hand.
1/4 cup ev olive oil
1 small onion, minced (in a food processor is even better to get a finer mince)
1 celery stick, finely chopped
1 small carrot, finely chopped
2 bay leaves
6 fresh basil leaves, torn
salt and pepper to taste
2 tbs unsalted butter (optional)
In a pot over med-high heat, add oil, onion and garlic together. Be careful not to brown the garlic. This is why I choose to add the first 3 ingred's together..so you get the flavors goin and they dont burn as opposed to adding to already hot oil.
Saute 2-3min, then add celery and carrot, salt and pepper. Saute another 4-5 min. Add tom's, basil, bay leaves and reduce heat to simmer. Cover and let simmer at least 30 min. Remove bay leaves. If sauce tastes a bit acidic, add the butter to round the flavors, 1 tbs at a time.
Normally I add half the sauce to a blender to smooth it up...otherwise its a bit on the chunky side.