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Weber’s Ideal Cheeseburgers

It was Victoria Day long weekend here in Ottawa last week, and one of the highlights of course was the food. Friday, Steve made simple BBQ chicken, Saturday we went out for dinner at The Heart and Crown pub. I had chicken and waffles for the first time with spicy maple syrup of all things but it wasn’t my favourite. Sunday I made an amazing one pan chicken recipe that I will share later, and last night Steve made burgers! Amazingly, I made only one sweet dish, which was Baked French Toast with Apple Maple Syrup. Very delicious as well. (I totally forgot to take a pic). I’ll start by sharing the burgers so that you can start dreaming about making your own. 🙂 If you mince the onion very small you might be able to get away to feeding it to picky eaters! Miss M. still won’t try eating a burger but she did love the chicken I made which is a total triumph!

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Weber’s Ideal Cheeseburgers

Patties:
1½ pounds ground chuck (80% lean), preferably ground to order by your butcher
2  tablespoons minced white or yellow onion
1½ teaspoons Dijon mustard
½ teaspoon Worcestershire sauce
1/2 teaspoon dried oregano
1 Tbsp ketchup
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper

Assembling:
2  tablespoons unsalted butter, softened
4  hamburger buns, split
4  slices aged cheddar cheese, each about 2 ounces
4  leaves butter lettuce
16  dill pickle chips

Instructions
1. Mix the patty ingredients, including 1 tablespoon ketchup, ½ teaspoon salt, and ¼ teaspoon pepper, and then gently form four patties of equal size, each about 1 inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of the patties to prevent them from forming a dome as they cook. Refrigerate the patties until ready to grill.

2. Prepare the grill for direct cooking over medium-high heat (400° to 500°F).

3. Lightly season the patties on both sides with salt and pepper. Butter the cut side of the buns. Grill the patties over direct medium-high heat, with the lid closed, until cooked to medium doneness (160°F), 9 to 11 minutes, turning once. During the last 30 seconds to 1 minute of grilling time, place a slice of cheese on each patty to melt, and toast the buns, cut side down, over direct heat.

4. Build each burger on a bun with a lettuce leaf, a patty, pickles, and ketchup, if desired. Serve immediately

©2014 Weber-Stephen Products LLC. Recipe from Weber’s Big Book of Burgers™ by Jamie Purviance.

 

 big-book-of-burgers

Lazy Cheeseburgers

This may very well be the easiest recipe I have EVER made. I actually felt guilty about it afterwards. lol Taste wise, it isn’t exactly gourmet but it’s good, satisfying comfort food.  This gets my stamp of approval because even my 3 year old liked it! It comes together in a flash and the only thing I needed to chop was the garlic. I may become addicted to this stuff.  Instead of hamburger buns, I served it on top of the cheddar biscuits I made the night before, which gave it an extra shot of flavour. Good stuff my friends.

lazyburger

Lazy Cheeseburgers

Source: Canadian Living Magazine: September 2014
Prep time: 15 minutes Total time: 25 minutes Portion size: 4 servings

Ingredients for burgers:
2 tsp (10 mL) olive oil
3 cloves garlic, minced
1 tsp (5 mL) chopped fresh rosemary (or a rounded 1/4 tsp dried)
450 g extra-lean ground beef
1/3 cup (75 mL) ketchup
1 tbsp (15 mL) Worcestershire sauce
2 tsp (10 mL) Dijon mustard
1/2 tsp (2 mL) pepper
4 hamburger buns or kaiser buns, halved
3/4 cup (175 mL) shredded Cheddar cheese
2 cups (500 mL) baby arugula leaves or spinach

In large nonstick skillet, heat oil over medium-high heat; sauté garlic and rosemary until fragrant, about 30 seconds. Add beef; cook, breaking up with spoon, until no longer pink, about 3 minutes. Stir in ketchup, Worcestershire sauce, mustard and pepper; cook, stirring, until slightly thickened, about 1 minute.

Fill buns with beef mixture, Cheddar cheese and arugula.

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