beef burgers

How to make Pho - a Vietnamese beef bone soup with rice noodles, basil, ginger and thinly sliced  beef. This recipe uses the instant pot to make it in 3 hours start to finish.

The Ultimate Beef Bone Broth - Pho

beef bones (marrow

white onions (skin on)

garlic (sliced in half, skin on)

ginger

coriander seed

clove

bay leaf

star anise

tbsp palm sugar (or brown sugar)

salt

tsp fish sauce (or worcestershire sauce)

800 ml cold water

½ pack rice noodles

200 g sirloin steak (½ lb)

basil

chili (sliced (optional))

tbsp rice wine vinegar (for the chili)

Brulée the ginger

Brulée the ginger by burning it on a gas burner or torch until it&#039;s slightly blackened on the outside. If you don&#039;t have access to fire you can sear it quickly on high heat in a pan.

Add the bones to the water

Add all the ingredients with the water to the instant pot. Set on saute function (no lid) for 30 minutes and wait for it to boil.

Skimming

Once the water has come to a boil, skim off the scum and excess fat with a ladle and discard.

Set it and forget it

Double check that the water level is at max level indicator on the inside of the instant pot, not higher or lower. Add more water or remove more water to make sure it&#039;s at the correct level.Put the lid on and set the timer for 2 hours @ high pressure.

Wrap the steak

Wrap the steak in plastic wrap and freeze for approx. 30 minutes to make it easier to slice.

Slice the meat

After about 30 minutes, remove the meat from the freezer and slice thinly with a sharp knife. Refrigerate the sliced meat.

Release the pressure

When the instant pot is ready, turn off the machine and let it cool for 30 minutes. Also remove the sliced meat from the fridge to temper.

Gather the finishing ingredients

Gather all the ingredients on a nice plate. Slice some fresh chili and add the tbsp of rice wine vinegar and place in a small bowl. Wash the basil and bean sprouts if necessary.

Opening

Once the instant pot has cooled, carefully release the remaining pressure with the valve. Skim off the fat at the top with a ladle.

Strain

Strain the beef stock through a fine mesh strainer into another pot. Check the seasoning on the broth - add more salt if desired. Bring to a boil and keep warm. Save any cooked meat and bone marrow in a separate bowl. Season with salt and pepper and reserve.

Cooking the rice noodles

Bring a large pot of heavily salted water to a boil. Cook the rice noodles according to package instructions. Rinse in warm water when finished.

Finishing

To finish add the cooked rice noodles, a sprig or two of basil, the cooked beef and marrow and the raw meat into the serving bowls.

Finishing pt 2

Ladle over the hot broth and enjoy right away!

These bite-sized, air fryer bacon burgers make a great low-carb appetizer – perfect for the Super Bowl.

Air Fryer Bacon-Burger Bites

lbs 90% beef

oz center cut raw bacon (minced)

yellow mustard

tsp kosher salt

onion powder

tsp black pepper

butter lettuce

cherry tomatoes

jalapeño

dill pickle chips

mustard

Using your hands, gently mix together the beef, bacon, mustard, salt, onion powder and pepper.

Form into 30 (golf ball size) balls.

Preheat the air fryer 400F. Working in batches arrange burgers in a single layer.

Cook, flipping halfway to your desired doneness, 8 to 10 minutes for medium.

Place each burger on a skewers with lettuce, pickles and tomatoes and serve with dipping sauces.

Air Fryer Burger Bites on a stick! Low-carb and delish, perfect for watching the game!

4 blue green purple SP • 125 Calories (for 2)
Print recipe: https://www.skinnytaste.com/air-fryer-burger-bites/

Air Fryer Burger Bites

Sink your teeth into these homemade Japanese Style Burgers, guaranteed to satisfy. Angus beef mince and umami flavours get together in this crispy, succulent burger packed full of fusion-flavours.  Oh, and don&#039;t forget the winning combination of Kewpie mayonnaise and Japanese BBQ sauce.

The Best Japanese Style Burgers

beef mince

leek (finely sliced)

breadcrumbs

tbsp sake ((Or Chinese cooking wine))

soy sauce

tbsp red miso paste

egg (lightly beaten)

vegetable oil (for cooking)

tsp sesame oil (for cooking)

bread rolls

cabbage leaves (finely sliced, napa works best)

Japanese bbq sauce

mayonnaise

Add the beef mince into a large mixing bowl along with the leek, breadcrumbs, sake, soy sauce, red miso paste and egg. Mix everything together with your hands until well combined.

Form mixture into 6 equal size patties about 2 cm / 1 inch thick.

Heat the vegetable oil and sesame oil in a large frying pan over medium-high heat. Pop in your beef patties and cook for 4 – 5 minutes per side until cooked through.

Optional step - lightly toast your burger buns in a toaster OR butter them and place butter side down in a large frying pan until lightly toasted. Transfer to serving plates ready to assemble.

Stack a beef patty onto the base of a burger bun and slather (or artfully decorate) with your favourite ratios of Kewpie mayonnaise and Japanese BBQ sauce.

Top with cabbage slices and the lid of your burger bun.

Serve immediately.

https://www.youtube.com/watch?v=Wzk7Ty1pN6g

Sink your teeth into these homemade Japanese Style Burgers, guaranteed to satisfy. Angus beef mince and umami flavours get together in this crispy, succulent burger packed full of fusion-flavours.  Oh, and don’t forget the winning combination of Kewpie mayonnaise and Japanese BBQ sauce.

When we think Summer, we think hamburgers. Like these juicy, homemade Japanese hamburgers that have been tricked up with a few extra mouth-watering flavours. They’re super easy to make, and you’ll have them on the table in 30 minutes!

Great for cooking for a large family by doubling the recipe, or even cooking for one and being able to freeze the patties for when you need a burger most!

RECIPE STEPS
00:00 - How to Make Japanese Style Burgers
00:04 - Add burger patty ingredients into a large bowl
00:17 - Mix well with your hands
00:24 - Form into patties
00:33 - Cook the patties
00:53 - Assemble the burgers

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The Best Japanese Style Burgers [Ready in 25 Minutes!]

You haven’t experienced a real burger until you’ve tried these epic stuffed Beer Can Burgers. Grab a beer or soda can and use it to form a bowl shape into your ground beef. Stuff it with cubed creamy cheddar jack cheese, caramelized onions then wrap it up in bacon and grill until juicy, gooey and tender. Top with zesty jalapenos for a kick and eat alone or with your favorite bun. This recipe can be easily customized with other filling options like mushrooms and peppers, eggs, and more!&amp;nbsp;&amp;nbsp;Wood Pellet Recommendation&amp;nbsp;The bold, spicy aromas of Mesquite Blend Hardwood Pellets make them the perfect choice for this recipe.&amp;nbsp;Note: This recipe uses Pit Boss Kansas City Barbecue Rub.&amp;nbsp;

Barbecue Stuffed Beer Can Burgers

Bacon Slices

Beer, Can

lb Cheddar jack, cubed

lbs Ground Beef

Jalapeno Pepper, minced

TT Pit Boss Kansas City Barbecue Rub

White Onion, caramelized

Fire up your Pit Boss Platinum Series KC Combo and preheat to 300°F. If using a gas or charcoal grill, set it up for medium-low heat.

Place ground beef in a mixing bowl, season with Kansas City Barbecue Rub, then mix by hand.  Form 4, 10 ounce balls, then use a can (any 12 ounce aluminum can will work), and press the can down the center of each ball, creating a small beef bowl.  Press along the sides and roll to create a beef bowl, approximately 3 ½ inches tall.

Wrap beef with 2 pieces of bacon, then fill with cheese, caramelized onion, and minced jalapeño. Set filled burgers in a large cast iron skillet, then transfer to the grill. Cook for 25 minutes in the skillet, then transfer burgers to the top rack. Increase the temperature to 325°F, and cook an additional 25 to 30 minutes, rotating halfway. Remove from the grill, top with extra jalapeño, rest for 5 minutes, then serve warm. 

Turn a barbecue favourite into a nutritious meal without compromising on taste with our easy healthy burgers

Healthy burgers

lean beef mince (10% fat), preferably organic

spring onions

finely grated carrot

garlic

Dijon mustard

tarragon

wholemeal bread rolls,

1½ tsp rapeseed oil

watercress

red peppers

cherry or baby plum tomatoes

lime juice

tsp snipped chives

¼ very small red onion

chillies

Tip the mince into a bowl with the spring onions, grated carrot, garlic, mustard, tarragon and egg. Mix well using a fork. Season with pepper and a pinch of salt, then divide the mixture into 4. Flatten each piece with your hands into a 10cm round (A), about 2cm thick – a similar width to the buns. Chill for about 30 mins. Or can be made a day ahead: stack the burgers between pieces of greaseproof paper to stop them sticking, wrap in cling film then chill until ready to cook.

Meanwhile, heat oven to 200C/fan 180C/ gas 6. Lay the peppers, cut sides down, on a non-stick baking sheet. Roast for 35 mins until the skins are charred, laying the tomatoes next to them, cut-side up, for the final 3 mins just to soften slightly. Remove and immediately transfer the peppers to a small bowl and cover with cling film. Leave for 5-10 mins until cool enough to handle. Peel off the pepper skins (B), chop the peppers and tip them back into the bowl to join any juices there. Chop the tomatoes and stir into the peppers with the lime juice, chives, onion and chillies. Taste and add a grind of pepper if needed. Set aside. Can be made 1-2 days ahead and chilled.

Heat a griddle pan, or cook the burgers on the barbecue. Lay the cut sides of the buns on the griddle and cook until marked with the griddle bars. Brush each burger on one side with some of the rapeseed oil. Place on the hot griddle, oiled side down. Cook – don’t move them or they may stick – for 5 mins for medium, brush the unoiled side with the rest of the oil (C), then turn and cook for another 5 mins. (For well done, add an extra 1-2 mins to each side.)

Remove and let the burgers rest for 2-3 mins. Drizzle a little of the pepper juices over the bottom of each bun to moisten, lay on some watercress sprigs, top with a burger, then a spoonful of the salsa (D), spooning over some more of the juices. Sandwich together with the tops of the buns.

This easy Hawaiian teriyaki burger is made with lean ground beef, carrots, scallions and topped with grilled pineapple and a homemade pineapple teriyaki sauce.

Grilled Hawaiian Teriyaki Burger

lbs 93% ground beef

carrots

scallions

tbsp soy sauce

sriracha sauce (or more if you like it spicy)

pineapple

whole wheat 100 calorie buns (I used Martin's)

lettuce leaves

cornstarch

water

pineapple juice

brown sugar

ginger (very fine)

garlic (minced)

Gently combine the ground beef with grated carrots, scallions, ginger, soy sauce and sriracha sauce.

Form into 8 equal sized patties, try not to overwork the meat so it doesn't get tough.

For the burgers:

Combine the cornstarch in cold water and dissolve. Set aside.

Mix soy sauce, pineapple juice, brown sugar, grated ginger and garlic in small saucepan over medium-low heat; bring to a boil and simmer until sauce reduces, about 15 to 18 minutes.

Add cornstarch water mixture and simmer until thick, about 2 minutes. Remove from heat and set aside to cool.

Heat the grill. When hot clean the grates and spray with oil.

Place the patties on the grill and cook on high heat for about 5 to 7 minutes on each side, or until burgers are cooked to your liking.

While the burgers are cooking, grill the pineapple slices for about 2 to 3 minutes on each side.

To serve, place a piece of lettuce on the bottom of each burger bun. Top with the cooked burger and 1 tbsp of teriyaki sauce, then top with grilled pineapple.

Top 7 beef burgers recipes from across the web

The most viewed beef burgers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

The Ultimate Beef Bone Broth - Pho

Air Fryer Bacon-Burger Bites

The Best Japanese Style Burgers

Barbecue Stuffed Beer Can Burgers

Healthy burgers

Grilled Hawaiian Teriyaki Burger

BBQ Beef Hamburgers Recipe

Top 7 beef burgers recipes from across the web

The most viewed beef burgers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

The Ultimate Beef Bone Broth - Pho

Air Fryer Bacon-Burger Bites

The Best Japanese Style Burgers

Barbecue Stuffed Beer Can Burgers

Healthy burgers

Grilled Hawaiian Teriyaki Burger

BBQ Beef Hamburgers Recipe

The most viewed beef burgers recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine