Time 35m Yield 8 Number Of Ingredients 7 Steps:
Preheat grill for high heat. In a large bowl, mix the ground beef, egg, bread crumbs, evaporated milk, Worcestershire sauce, cayenne pepper, and garlic using your hands. Form the mixture into 8 hamburger patties. Lightly oil the grill grate. Grill patties 5 minutes per side, or until well done.
Time 25m Yield 4 Hamburgers, 2-4 serving(s) Number Of Ingredients 9 Steps:
Mix all ingredients together including the meat. Shape into Hamburger Patties. Place on grill until done to perfection. Serve and Enjoy.
Time P1DT5h Yield Six 5-ounce burgers Number Of Ingredients 34 Steps:
For the pickles: Place the zucchini slices and oregano in a large jar or heat-safe container. Heat the apple cider vinegar, sugar, peppercorns, salt, fennel seed, red pepper flakes and bay leaf in a medium saucepan, stirring until the sugar and salt have dissolved, about 2 minutes. Pour the pickling liquid and spices into the jar. Let cool completely, uncovered. Place in the refrigerator for at least 24 hours and store for up to 6 weeks. For the frico: Place an oven rack in the center of the oven and preheat the oven to 375 degrees F. Line a baking sheet with parchment paper or a silicone mat. Toss the Parmesan, flour and pepper together in a large bowl, making sure the flour is evenly distributed throughout the cheese. Arrange mounds of 2 tablespoons of cheese 4 inches apart on the baking sheet and flatten each mound slightly with a spatula to form a 3-inch round. Bake the frico in the oven until golden brown, about 10 minutes, rotating the sheet halfway through baking. Cool the frico on the baking sheet for 2 minutes, and then gently transfer to a wire rack to cool completely. For the mayo: In a small bowl, stir together the mayo, garlic, lemon juice, parsley, oregano, salt and pepper. For the patties: In a large bowl, combine the beef, lamb, salt and pepper. Form the mixture into six 4-inch-diameter patties, each about 1/2-inch thick. Drizzle the patties with olive oil. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Grill the patties until they are grill marked and cooked through, about 4 to 5 minutes per side. Allow the patties to rest for 5 minutes. For the burgers: Drizzle the cut side of the ciabatta rolls with olive oil and grill lightly until toasted, about 1 to 2 minutes. Spread the garlic mayo over the bottom halves of the grilled bread. Place the burger patties on the bread and top each patty with 2 tomato slices, 4 pickle slices and 1 frico round.
Number Of Ingredients 15 Steps:
Preheat oven to 350F/180C. Lightly spray a large baking dish (3-4Q/L) with non-stick spray. Mix the ground beef, fresh breadcrumbs, Parmesan, parsley, basil, oregano, onion, garlic, eggs, salt and pepper in a large bowl. Combine well. Divide into 6 equal portions and shape into patties. Heat olive oil in a large skillet over medium heat. Dredge patties in the regular dry breadcrumbs (I find this step stops a lot of shrinkage). Brown patties on both sides then place in the prepared baking dish. Pour sauce over the patties. Cover the baking dish with aluminum foil and bake for 20 minutes. Remove foil and spread the shredded cheese over the patties. Return to the oven and bake for an additional 10 minutes–until cheese is melted.
Time 30m Yield 4-6 serving(s) Number Of Ingredients 8 Steps:
Mix all ingredients (except rolls) in large mixing bowl. Form either 4 patties or 6 hot dog shaped links. Grill, fry or broil depending on preference, until done. Serve with your favorite condiments.
Yield serves 4 Number Of Ingredients 12 Steps:
Preheat oven to 400 degrees F. Warm the marinara sauce in a small pot over low heat. Combine the veal, 1/4 cup of the grated cheese, the parsley, and 1/4 teaspoon of the salt in a small bowl. Mix with your hands, and shape into four oblong patties (that will fit on your rolls) about 1 inch thick. Spread the flour and bread crumbs on two shallow, rimmed plates, and beat the eggs with the remaining salt in a shallow bowl. Pour 1/2 inch vegetable oil into a large skillet over medium heat. Dredge the patties in flour, shaking off the excess, then dip in the beaten egg, letting the excess drip back in the bowl. Press the patties into the bread crumbs to coat both sides. When the oil is hot, carefully slide the patties into the oil. Fry, turning once, until golden brown and just cooked through, about 8 to 10 minutes. (You will know the patties are cooked through when you press on one and no more juice comes out.) Drain the cooked patties on paper towels. Lay the rolls open on a large baking sheet while still hot. Place a patty on the bottom half of each roll, and spread each patty with about 1/3 cup marinara, keeping the remaining marinara warm for serving. Sprinkle remaining 1/4 cup grated cheese over the marinara on the patties, then top each with 2 basil leaves. Evenly distribute the sliced mozzarella over the leaves. Bake until bread is toasted and cheese is melted and browned on top, about 10 minutes. Serve with additional warm marinara for dipping.
Time 25m Yield 6 servings. Number Of Ingredients 12 Steps:
Combine the first seven ingredients. Crumble beef and sprinkle 3 tablespoons Parmesan cheese over mixture; mix well. Shape into six patties. , In a large skillet, cook patties for 2 minutes on each side or until lightly browned. Combine the tomato sauce and Italian seasoning; pour over patties. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until meat is no longer pink. Sprinkle with remaining cheese. serve patties and sauce over spaghetti if desired.
Number Of Ingredients 7 Steps:
- Mix ground beef, onion, Parmesan cheese and garlic salt. Shape into 4 patties, each about 1/2 inch thick.2. Cook in 10-inch skillet over medium heat, turning frequently, until desired doneness drain.3. Pour spaghetti sauce over patties, heat until hot. Top each patty with 2 tablespoons mozzarella cheese let stand until cheese begins to melt. Serve on French bread.1 SERVING: Calories 465 (Calories from Fat 215) Fat 24g (Saturated 9g) Cholesterol 75mg Sodium 980mg Carbohydrates 35g (Dietary Fiber 2g) Protein 30g
