burgers

Hamburger Patties are easy to put together and the patties freeze perfectly!

Homemade Hamburger patties

beef

paprika

tsp black pepper

tsp ½ fine sea salt

dark brown sugar

garlic powder

onion powder

Combine all the spices in a small bowl, mix together.&nbsp;

In another bowl add the ground beef and about 3/4 of the spices. Mix to combine well.&nbsp;

Shape meat into hamburger patties and layer on cookie sheet. Sprinkle both sides of burger with a little bit of leftover spice mixture. Layer parchment in between each layer of shaped hamburger patties.&nbsp;

Freeze. After frozen solid stack into a gallon sized freezer safe bag. Label and freeze.

To cook : You can cook burgers frozen or thawed. Thawed seems to work better for me, but you can do either. Cook burgers to desired doneness.

Learn how to make succulent beef burgers with just four ingredients. An easy recipe for perfect homemade patties

Beef burgers – learn to make

onion,diced

good-quality beef mince

vegetable oil

burger buns

Tip 500g beef mince into a bowl with 1 small diced onion and 1 egg, then mix.

Divide the mixture into four. Lightly wet your hands. Carefully roll the mixture into balls, each about the size of a tennis ball.

Set in the palm of your hand and gently squeeze down to flatten into patties about 3cm thick. Make sure all the burgers are the same thickness so that they will cook evenly.

Put on a plate, cover with cling film and leave in the fridge to firm up for at least 30 mins.

Heat the <a href="https://www.bbcgoodfood.com/review/test-best-barbecues-under-ps100">barbecue</a> to medium hot (there will be white ash over the red hot coals – about 40 mins after lighting). Lightly <a href="https://www.bbcgoodfood.com/content/test-best-pastry-brushes">brush</a> one side of each burger with vegetable oil.

Place the burgers, oil-side down, on the barbecue. Cook for 5 mins until the meat is lightly charred. Don’t move them around or they may stick.

Oil the other side, then turn over using tongs. Don’t press down on the meat, as that will squeeze out the juices.

Cook for 5 mins more for medium. If you like your burgers pink in the middle, cook 1 min less each side. For well done, cook 1 min more.

Take the burgers off the barbecue. Leave to rest on a plate so that all the juices can settle inside.

<a href="https://www.bbcgoodfood.com/content/top-five-cooks-knives">Slice</a> four burger buns in half. Place, cut-side down, on the barbecue rack and toast for 1 min until they are lightly charred. Place a burger inside each bun, then top with your choice of accompaniment.

Ground chuck is a great all-purpose, buy-it-anywhere choice for burgers. But if you want to get ambitious and blend, say, chuck with ground short rib or brisket, we say go for it.

The BA Smash Burger

Vegetable oil (for pan)

Kosher salt

American cheese

potato rolls, toasted

Ketchup, mayonnaise, shredded iceberg lettuce, and dill pickle slices (for serving)

Bon Appétit

Heat a cast-iron griddle or large heavy skillet over medium-high until very hot, about 2 minutes, then lightly brush with vegetable oil. Divide ground beef into 4 equal portions (do not form patties).

Working in batches if needed, place portions on griddle and smash flat with a spatula to form 4"-diameter patties (craggy edges are your friend). Season liberally with salt and cook, undisturbed, until outer edges are brown, about 2 minutes. Flip patties, season with salt, and place a slice of cheese on top of each patty. Cook until cheese droops and burgers are medium-rare, about 1 minute.

Serve patties on rolls with ketchup, mayonnaise, lettuce, and pickles.

These slider buns may be small, but they&#39;re filled with big flavor. They&#39;re also slightly sweet, squishy, and ready to sop up burger juices.

Chowhound Slider Hamburger Buns

milk

vegetable shortening

all-purpose flour

sugar

salt

(1/4-ounce) packet active dry yeast (2 1/4 teaspoons)

Epic beef burgers stuffed with caramelized onions and topped with more onions and plenty of cheese.&nbsp;

French Onion Stuffed Burgers au Gratin

olive oil

onions

pepper

fresh thyme

beef broth

red wine (or additional beef broth)

mayonnaise

plain Greek yogurt

Tablespoons of the onion mixture

dijon mustard

parsley

salt and pepper (to taste)

Tablespoons parsley

oz gruyere cheese (shredded, divided)

brioche buns (or gluten free buns, if needed, sliced open)

Bibb lettuce

Heat oil in a skillet over medium, add onions, salt &amp; pepper, cook 15-20 minutes, stirring frequently or until caramelized.

Add thyme, sauté for minute or two, then add the wine and beef broth.

Reduce until very little liquid remains.

Set aside to cool.

For the onions:

In a small bowl, combine all of the ingredients and stir to combine. Store in the refrigerator until ready to use.&nbsp;

For the French onion spread:

In a bowl, combine the beef, parsley, pepper, and salt, and gently combine with your hands.

Divide the meat mixture into four&nbsp;equal pieces.

Take one piece of the meat mixture and flatten into a very thin patty. Place about a tablespoon of the onions in the center of the patty and wrap the meat around the onions to form a burger, sealing as best you can. Repeat with the remaining three pieces of meat.

Preheat your grill to medium-high heat. Grill for 5-6 minutes per side to desired doneness. For the last couple minutes of grilling, divide the remaining onion mixture on top of the burgers and top each with a quarter of the Gruyere cheese.

Lightly toast the buns on the grill. Place one burger on the bottom half of each bun, top with lettuce and French onion spread.&nbsp;

For the burgers:

This burger has two beef patties fried in mustard, two slices of cheese, special sauce, pickles, tomatoes, lettuce, and caramelized onions, all on a toasted bun! Oh yeah...it is AMAZINGLY delicious!

Double-Double Animal Style (In-N-Out Burger Copycat)

beef (I used 20% fat grass-fed beef)

yellow mustard

Slices American Cheese (I use Land-O-Lakes Deli Sliced)

Salt & Pepper

mayo

Tbsp ketchup

1.5 Tbsp sweet pickle relish

tsp sugar

tsp white vinegar

yellow onions (finely diced)

Tbsp oil (I used canola)

water

soft plain hamburger buns

butter

dill pickle slices

tomato (about 1/4" thick (I used large beef steak

iceberg lettuce (torn)

Heat 1 Tbsp of olive oil in a large skillet, on Medium-High heat.

Add the diced onions and salt, and give it a good stir.

Reduce heat to medium/low. Cook, stirring occasionally, 15-20 minutes, or until onions are lightly browned.

Turn heat back up to Medium-High. Add 1 Tbps water, stir and let cook about 2-3 minutes until water evaporates (or until onions start to slightly stick to the pan).

Repeat 2 more times.

Store in a container until ready to use.

Caramelized Onions:

Add all ingredients for the special sauce in a bowl. Whisk until well combined. Cover, and store in the refrigerator until ready to use.

Special Sauce:

Heat a skillet on Medium-High heat , add a little butter, about 1 tsp per bun. Toast the inside of the buns for about 1 minute, until the edges are dark brown (but not burned). Set aside.

Buns:

Cut the beef into 8 pieces, and roll each piece into a ball.

Lay out a large piece of wax paper.

Flatten out a beef ball in your hands, lay on the wax paper and start shaping into a patty. You want it really thin, about 4” diameter, or slightly larger then the bun.

Repeat, until you have all beef patties laid out on your wax paper. Season them with salt and pepper.

Cut a square shape around each beef patty, then stack them on a plate.

Lightly oil a large skillet and heat on Medium-High for a few minutes (you want the pan hot before adding the patties).

Place 2 patties on the pan (seasoned side down), then quickly season the top with salt, pepper and 1 Tbsp mustard.

Cook until browned, about 2-3 minutes. Flip, then cook 1 minute.

Add sliced cheese on both patties.

Add 1 heaping Tbsp of caramelized onions on one patty, and stack the other patty on top. Remove the stack from the pan.

Repeat with the remaining patties.

Beef Patties:

Assemble the burgers in this order:-bottom bun-1 heaping Tbsp sauce-4 pickle slices-1 tomato slice-2 lettuce leaves, torn-double meat double cheese onion stack-top bun

All done!   :)

Assembly:

Try these burgers at home...you will not be disappointed! The caramelized onions are what takes the longest time to cook, so I usually just prep those ahead of time and store in the fridge until ready to eat!
The burger patties are VERY thin when prepping, so make sure to use my wax paper trick so they don't fall apart when placing them on the pan.

If you enjoyed this or any of my other recipes, please don't forget to like and Subscribe to my channel! I will be posting at least one new video every week!

*This Recipe makes four Double Doubles*
Get the full detailed recipe here: https://thatsdeelicious.com/double-double-animal-style-in-n-out-burger-copycat/

Ingredients:

Beef Patty Stacks:
1 pound ground beef (I used 20% fat grass-fed beef)
1/2 cup yellow mustard
8 Slices American Cheese (I use Land O Lakes Deli Sliced)
Salt & Pepper to taste

Secret Sauce:
1/3 cup mayo
3 Tbsp ketchup
1.5 Tbsp sweet pickle relish
1 tsp sugar
1 tsp white vinegar

Caramelized Onions:
2 yellow onions (finely diced)
1 tsp salt
1 Tbsp oil (I used canola)
3 Tbsp water

Buns & Toppings:
4 soft plain hamburger buns
butter (I used about 1 tsp per bun)
16 dill pickle slices
4 slices tomato, about 1/4" thick (I used large beef steak tomato)
8 leaves of iceberg lettuce, torn

**FULL DETAILED RECIPES NOW AVAILABLE AT: https://thatsdeelicious.com  **

Recommended Equipment:
Large Cast Iron Skillet: https://amzn.to/332UHF1

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IN-N-OUT Double Double ANIMAL Style Burger Copycat Recipe

Not just any burger, John Torode's ultimate burger, with a spicy tomato relish and all the trimmings

John Torode'S Big Burger

tsp cumin

bay leaf

garlic cloves, crushed

shallots,

red chilli, chopped

celery stick, chopped

tomatoes,

oyster sauce

gruyères (optional)

burger buns, warmed

tbsp mayonnaise

squeezy mustard

beef tomato,

few cooked rashers streaky bacon

Little Gem lettuce leaves

few gherkins

John Torode's big burger

First make the relish: heat oil in a large frying pan and add the cumin. Let it cook for a moment, then throw in the bay, garlic, shallots and chilli. Cook for 2 mins until soft but not coloured, then add the celery and tomatoes. Sweat everything down gently for 20-30 mins until the tomatoes lose their shape. Remove from the heat, season and leave to cool. This can be made a few days in advance and kept in the fridge.

To make the burgers, mix the egg yolks in a large bowl with the oyster sauce and soaked breadcrumbs. Season with lots of fresh, black pepper then add the meat, breaking it up a little. Mix everything, trying not to overwork the mixture or the burger will become heavy.

Take the mix and divide in half, then into half and half again so you end up with 8 even pieces. Roll each one into a ball and place a 10 x 10cm square of greaseproof paper on the bottom and top. Put in the fridge for 15 mins to firm.

Heat a griddle pan. Take 4 burger balls from the fridge and push them down so they become discs about the size of a burger bun, about 2cm thick, between the 2 pieces of greaseproof. Peel the paper off one side and slap down in the pan with no oil or seasoning. Peel the top layer of paper off and cook on a very high heat for a couple of mins. In total, a burger this size will take about 5-10 mins to cook, but you need a bit of colour and texture, so exactly how long is up to you. I turn my burgers after 2 mins, but I cook on a very high heat, and I like them a little pink. Keep warm in a low oven while you cook the rest, topping with the cheese slices, if you like, for the final few mins so they melt a little.

Lay the 2 halves of the warm bun in front of you and butter them lightly. Spread the mayo on both sides followed by a little mustard on the top bun and tomato relish on the bottom. Place a slice of tomato on the bottom bun followed by the first burger with the cheese, then some bacon, then the next burger, more relish, lettuce and finally the guacamole. Top with the bun and eat with the gherkins on the side.

Everyone questioned why the world needed another veggie burger recipe until they saw how easy and Monday-nightable this one is. You can even make the patties four days ahead to cut down on your day-of prep time.

Lentil Burgers

lentils

whole-milk Greek yogurt

lemon zest

lemon juice

garlic cloves, finely grated, divided

crimini mushrooms, stems

Tbsp. white miso

¼ tsp. smoked paprika

Tbsp. (or more) extra-virgin olive oil, divided

(or more) oat, gluten-free 1:1 blend, or all-purpose flour

Whole wheat buns, sprouts

Pour water into a large saucepan to cover lentils by 4". Bring to a boil, reduce heat to medium, and simmer, stirring occasionally, until lentils are tender but not mushy, about 10 minutes from the time the water reaches a boil. Drain very well in a fine-mesh sieve, then let cool at least 10 minutes (spread them out on a baking sheet, which will help them cool faster).

Meanwhile, combine yogurt, lemon zest, lemon juice, and half of garlic in a small bowl. Season with salt; set aside.

Finely chop mushrooms and transfer to a medium bowl. Add miso, paprika, 2 Tbsp. oil, and remaining garlic clove. Add lentils (you should have 2 cups cooked) and stir and mash them with the back of a spoon or a potato masher until lentils are partly mashed but with lots of whole lentils still remaining. Vigorously stir in flour until mixture holds together when squeezed; if it doesn’t, continue to mash until it does and add 1–2 Tbsp. flour if needed. Form into 6 patties about ¾" thick.

Working in 2 batches, heat 1 Tbsp. oil in a large nonstick skillet (nonstick is essential since these will definitely stick to a regular skillet) over medium. Cook patties until deeply browned and very crisp on bottom side, about 3 minutes. Carefully turn and repeat on second side, adding more oil as needed to maintain a light coating around patties in skillet.

Spread reserved yogurt mixture on buns. Top with burgers, sprouts, and pickles.

Do Ahead: Patties can be made 4 days ahead. Tightly wrap in plastic and chill.

These Whole30-friendly Nomster Burgers are a healthy makeover of the popular Animal Style burger from In-N-Out’s secret menu item. They’re ready in 30 minutes and you won’t even have to leave your house to satisfy your fast food burger cravings!

Nomster Burgers

ghee (avocado oil, or fat of choice, divided)

shallot or ½ small red onion (finely diced)

beef (15% fat

Diamond Crystal kosher salt

black pepper

Dijon-style mustard

butter lettuce

tomatoes (sliced)

eggs

Whole30 Sriracha or Whole30 ketchup

Heat a large skillet over medium low heat and swirl in 1 tablespoon of ghee when the pan is hot. Toss in the finely diced shallots and sauté for 3 to 5 minutes or until golden and translucent.

Transfer the sautéed shallots to a bowl to cool to room temperature. If you want to chill the shallots quickly, put them in a single layer on a plate and pop them into the fridge or freezer until you are ready to form the Nomster burgers.

Divide the ground beef into 4 equal portions. Using your fingers, sculpt each portion into a concave bowl.

Tuck about a teaspoon of cooked and chilled shallots into each beef bowl. Then, seal up the hole to form a ball.

Flatten the balls with your hands to make ½-inch thick shallot-stuffed burger patties. (Make ahead tip: you can store these formed patties in the fridge for up to a day at this point.)

When you are ready to fry the Nomster burgers, heat a large skillet over medium high heat. Liberally salt and pepper on one side of the patties.

Swirl 1 tablespoon of ghee in the pan, once it’s hot. Place two patties seasoned-side down in the pan. Sprinkle salt and pepper on the top of the patties and fry undisturbed for 3 minutes or until a nice crust forms on the bottom.

Spread a teaspoon of mustard on the top of each Nomster burger. Flip the patties over, and cook for another 2 minutes or until the desired doneness is reached. Repeat cooking steps for the remaining two patties.

Serve each burger patty with lettuce and tomatoes. If you’re feeling truly Nomstrous, add a crispy fried egg and a generous squirt of sriracha (or ketchup)!

A healthy burger that's filling too. These are great for anyone after a satisfying bite low in calories.

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