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You are here: Home / Archives for hamburgers

hamburgers

Best Cheeseburgers You Can Make At Home

June 1, 2015 By Joi Sigers

Best Cheeseburgers You Can Make at Home
I don’t throw the words best or ever around freely – especially not in the same sentence. So you can rest assured that since I’m calling these the best cheeseburgers (or hamburgers, if you leave off the cheese.. but why would you do that???) you can make at home, they truly are in a league of their own.

The wonderful combination of….

  • an iron skillet
  • butter
  • quality cheese (Sargento is my cheese of choice)
  • ground chuck
  • sauteed onions

…. make these cheeseburgers so delicious it’ll feel like you’re eating cheeseburgers for the first time in your life.

First off, you have to have an iron skillet for these particular burgers. At least for these particular burgers to be the “best ever.”  Can you use a regular skillet or griddle? Of course. BUT the results will not be as good as they are with an iron skillet – this I promise you.

Secondly, butter. Butter, butter, butter. No substitutions. I don’t know why this matters as much as it does, but it matters almost as much as the iron skillet.

{Recipe Continued beneath the iron skillet….}

Best Cheeseburgers

Let’s build those cheeseburgers!

First of all, melt 1 tablespoon of butter in an iron skillet over medium heat. While the butter melts, chop one sweet onion. Ti doesn’t “have” to be sweet – see, I can be flexible on some things.

You’ll want to saute the onion in the melted butter for a good 15 minutes.  While they’re sauteing, season them with freshly cracked black pepper – and don’t be stingy. You’re not just making great tasting sauteed onions, you’re laying the foundation for the flavor you’ll be giving your cheeseburgers. Black pepper is a very, very, very good thing when red meat is involved.

After 15 minutes, transfer the onions to a plate and cover with foil to keep them nice and warm.

Add another tablespoon of butter to the iron skillet.

Generously season 1 lb of ground chuck with salt and pepper. I plop my ground beef onto a piece of wax paper and season the whole shebang. This ensures that “all” of the meat is seasoned as opposed to just the outside.

Now you’ll want to divide the seasoned chuck into four balls of equal size. Place the balls into the skillet and smush each one down with the back of your spatula. To those outside of Kentucky, smush is the same thing as smash, just with more of an attitude.

Don’t worry about pressing too hard – you want them to all but stick to the skillet. This is what’ll give them that delectable crust we’re all looking for.  Cook over medium-high heat for about two minutes, then flip.

Place one or two slices of cheese on each burger, then add a dollop of sauteed onions on top of each cheeseburger.

While they finish up (it’ll just take a few minutes – by the time the cheese has melted, they’re ready), toast your buns in a separate skillet. Simply butter the inside of the buns and lightly toast in the skillet.  Again, this may seem like a small detail – but it’s essential. I normally buy buns that are seeded, just because back in the day (before my body decided that wheat and gluten were evil), I preferred them. Don’t know if it was because they tasted better or because they’re just so darn cute. Maybe a little of both.

If you have to eat gluten free, needless to say… skip the seeded buns! Toast gluten free bread or simply serve your burgers in leaf lettuce. I’ve done both and they both are delicious options.

As for toppings or sauces for your cheeseburgers, I’ll let you be the judge. Mayonnaise with lettuce, tomatoes, and pickles is fantastic. On the other hand, so is mustard with the same toppings.

{Continued beneath the yum….}

Best Cheeseburgers and Crinkle Fries 2
However… here is my favorite presentation – and it may seem odd, but you’ll  have to trust me: Slather a layer of Thousand Island Dressing on the inside of one of your toasted buns and call it a day. Seriously, these cheeseburgers are so incredible, on their own, they don’t need anything except a little Thousand Island.

Serve with crinkle cut fries, tater tots, or whatever floats your boat.

Best Cheeseburgers and Crinkle Fries

Random thought…. is there anything in the world that photographs more beautifully than crinkle cut fries? Aside from Jennifer Lopez, that is…


Filed Under: Beef Recipes, Game Day Tagged With: best cheeseburgers, cheeseburgers, hamburgers, iron skillet recipes

Blue Cheese Burgers

May 23, 2011 By Joi Sigers

Castello Blue Cheese BurgerA Memorial day barbecue without burgers??? No way.

If you want to shake things up this year, you might want to try the following recipe for Blue Cheese Burgers from Castello Blue Cheese, the leading Blue Cheese in America.  My husband will surely be this burger’s biggest fan. The man loves blue cheese almost as much as I love coffee and chocolate.

Almost.

When you grill hamburgers this Memorial Day (and any other day, for that matter!), remember to lightly toast your buns. Whether it’s burgers, BBQ pork sandwiches, or grilled chicken sandwiches – toasty buns make each bite extra special.  It’s one of those things that you really don’t appreciate until you try it.  Trust me, it’s worth the tiny bit of extra effort.

Also, when it comes to toppings, in addition to offerings of pickles, onion slices, fresh tomatoes, lettuce, mustard, ketchup, and mayonnaise, add the following into the mix for more jazz and pizazz:  Sliced avocado, bacon, Castello blue cheese, horseradish, A1, Heinz 57, Chili Sauce, sauteed mushrooms, and spinach.  You could also have shredded lettuce, tomato, and shredded cheese on a platter with a serving of picante or mild sauce for “Taco Burgers” (a personal favorite).

Also, remember to offer Boca Burgers or Morningstar Farms burgers as alternatives to mean.  The meat-eaters in my family have come to love these burgers as much as our resident vegetarian does!

The Blue Cheese Burgers, below, will kick up ANY cookout – whether it’s Memorial Day or not.  They’d be excellent for tailgating, too!

 

Castello Blue Cheese Burgers Recipe

1 lb. ground beef round
4 scallions, finely chopped
1 teaspoon salt
Black pepper to taste
Handful fresh sage, finely chopped
6 oz. Castello-Rosenborg® Extra Creamy Danish Blue cheese
1 tablespoon oil
Few salad leaves
4 sesame burger buns

Directions:

  1. Place the ground beef into a bowl, and then add the scallions, seasonings, and sage. Mix well together.
  2. Divide into 4 equal portions and the divide each portion into two, giving 8 portions of meat. Flatten each out into a burger shape.
  3. Place a slice of cheese on top of 4 of the burgers and top with the remaining 4, sealing with a little water. Heat the oil in a large skillet and cook over a moderate heat for approx. 3-4 minutes per side.
  4. Serve with a little salad in a toasted bun topped with another half slice of cheese.

Tomorrow I’ll add another recipe from Castello: If you love hot Italian Sausage, garlic, and blue cheese, prepare to flip out!

Filed Under: Beef Recipes, Grilling, Summertime Favorites, Tailgating Tagged With: beef, blue cheese, grilling out, hamburgers, tailgating recipes

Cheeseburgers Gone Wild

July 6, 2009 By Joi Sigers

Cheeseburgers Gone Wild

If you’re all about the Cheeseburger, I have a website to tell you about that’ll flip your buns.  It’s called Cheese & Burger.com and it pays tribute to its namesakes beautifully.

You move through the site one burger at a time.  Above the picture are navigational choices – you can learn how to Make the Burger and you can learn more about the amazing cheese that’s being used in the building process.

When you file through the images and recipes (by sliding the dial at the bottom), print out your favorite recipes by clicking the PRINT button on the right.  One recipe you’ll definitely want is at #3, The Uncle Sam.  My mouth waters just looking at it.  It’s one of the more simplistic cheeseburgers – yet easily one of the most delicious-looking.

The Farmer John at #9 is also a heartbreaker.  This cheeseburger features Wisconsin Limburger, onion rings, hash browns, bacon, and burger (of course).  I’m not including sides in the description – they’re all on the burger!  And it’s a beaut.

The Camelot at #16 is served on a Brioche roll which makes it all kinds of classy.  A classy cheeseburger .  I’m loving it!

Filed Under: Paninis and Sandwiches, Summertime Favorites, Tailgating Tagged With: cheeseburger, hamburgers

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My name is Joi (“Joy”) and Get Cooking is where I celebrate some of my greatest passions: Recipes, kitchen gadgets, gluten free food reviews, gluten free recipes, pig collectibles, chocolate, cookbooks, and coffee.

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