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  1. #1
    Rob
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    Grilled Burger Contest! (Ends Sept. 20, 2009)

    It's time to fire up the Grill for the 2009 Chef Club Grilled Burger Contest! It doesn't HAVE to be a beef burger - ALL types of burgers are welcome and creativity is encouraged.

    The WINNER will receive a $50 Amazon Gift Card and here are the rules:

    REPLY to this thread with your own original Grilled Burger recipe. Make sure your ingredients, amounts and instructions are clear! There is no limit to how many times you can enter the contest so if you've got multiple favorite recipes, share them all - you'll have a better chance of winning!

    On Friday, September 25th 2009 the Chef Club staff will read through all of the entries and select a handful of recipes as finalists. We will prepare each of the recipes and have our panel of Chef Club judges determine their favorite Grilled Burger based on the following criteria:

    (1) Flavor
    (2) Texture
    (3) Appearance
    (4) Ease of preparation

    The winner will be announced on or before October 5th 2009. Good luck to everyone!


    Submitted By: Rob


  • #2
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    Here is my flavor Burger, Me, Brenda Brooks,
    it is call BB Turkey Burger
    1 pound good ground raw turkey
    2 pound raw good ground chicken
    1/4 cup butter
    1/2 cup fresh chopped parsley
    1/2 teaspoon allspice, ground
    1/2 cup finley chopped onion
    2 tablespoon buttermilk
    10 sour dough rolls
    10 thin slices of sweet onion
    10 thin slices of red bell pepper
    fresh spinach leave
    1 cup thin slice cucumber with skin on
    10 sliced hot slice cheese
    10 sliced yellow cheese
    In al arge clean bowl, Blend all ingredient ( except the sour dough roll, red pepper, cucumber, hot cheese, and yellow cheese)as lightly as possibles.Form 10 patties, The less handling the burger mixture receives, the more tender the burger will be. Grill slowly over grill on medium heat for 10 to 20 minutes. for each side. Place turkey chicken burger on sour dough rolls, top with hot cheese, yellow cheese, red pepper, sweet onion, spinach leave and cucumber top with mustard and salad dressing.
    This is my own recipe.
    Serve warm or cold witha glass of light beer or wine.
    this is my own recipe. Butter and buttermilk give it a ncie taste.

  • #3
    jmw
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    These are our very favorite burgers on the grill. I sometimes serve the sauce with these also. The sauce is also good with hot dogs or brats.


    Sweet Bacon & Cheese Burger

    4 thick bacon slices
    1/4 cup packed brown sugar
    2 lb. 85 percent lean ground chuck or 90 percent lean ground sirloin
    3/4 cup cheddar cheese, chopped
    Salt and ground black pepper
    4 good quality hamburger buns
    4 slices ripe tomato
    4 thin slices sweet white onion
    4 lettuce leaves

    1. Place bacon slices on the unheated rack of a broiler pan. Sprinkle each slice with brown sugar. Bake in a 450 degree F oven for 10 minutes or until crisp. When cool enough to handle, chop bacon; set aside.

    2. Divide beef into eight equal portions. Pat beef portions into patties approximately 4 inches in diameter and about 3/4-inch thick.

    3. Equally divide and place the bacon and 3 tablespoons of the cheese in the middle of four of the patties, leaving 1/2 inch around the edge of the patty. Top each with the remaining 4 patties. Pinch edges of top and bottom patties together to form one large burger patty. Chill, covered, in the refrigerator for at least 1 hour.

    4. Season burgers with salt and black pepper. Place the patties on the well-oiled rack of an uncovered grill directly over medium coals for 10 minutes. Turn with a wide spatula and grill 10 to 12 minutes more, until meat is cooked and an instant-read thermometer inserted into patties registers 160 degrees F. Toast buns, cut side down, on grill during last 1 to 2 minutes of grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place patties on grill rack and cover and grill as above.)

    5. Place a cooked burger on bottom half of each bun. If you like, top each with tomato, onion, and lettuce. Makes 4 servings.

    Hamburger Sauce

    1-1/2 pounds green tomatoes (5 medium), quartered
    2 large red baking apples, quartered and cored
    2 small red peppers
    1 large white onion, peeled and cut up
    1-1/4 cups sugar
    1 cup cider vinegar
    2-1/2 teaspoon salt
    3/4 teaspoon ground black pepper
    3/4 teaspoon ground cinnamon
    1/4 teaspoon ground cloves

    1. With a large food processor fitted with a shredding blade, shred the tomatoes, apples, peppers, and onion. In a 4-quart Dutch oven combine sugar, vinegar, salt, black pepper, and spices. Cook and stir until sugar is dissolved; add shredded tomato mixture. Bring to boiling. Reduce heat and simmer, uncovered, about 30 minutes or until reduced to about 5 cups.

    2. Cool slightly; transfer to jars or freezer containers. Cover and chill to store, or label and freeze for up to 3 months. Thaw to serve.

    3. Serve as a condiment with hamburgers. Makes 5 cups.

  • #4
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    Moussaka Burgers with Tomato Mint Salsa and Blue Cheese Ginger Mayonnaise

    Mayonnaise
    1 cup good quality mayonnaise
    2 tablespoons sour cream
    1 1/2 teaspoons grated fresh ginger root
    4 ounces crumbled blue cheese

    Burgers
    2 pounds ground beef
    1 cup coarse grated eggplant
    2 cloves garlic, finely chopped
    1 1/2 teaspoons cinnamon
    1 teaspoon ground cumin
    1/2 teaspoon allspice
    1 teaspoon salt

    Salsa
    1 1/2 cups chopped tomato
    1/3 cup chopped onion
    2 tablespoons chopped fresh mint
    1 tablespoon fresh lime juice
    Salt and pepper
    Vegetable oil
    6 good-quality hamburger buns, split

    For mayonnaise combine mayonnaise with sour cream and ginger. Fold in blue cheese and chill until needed.

    To prepare burgers combine ground beef, eggplant, garlic, cinnamon, cumin, allspice and salt until thoroughly incorporated, but not overly compacted. Form meat into six patties sized to fit buns.

    Salsa is made by combining in a small bowl the chopped tomatoes with mint, onion and lime juice. Season with salt and pepper.

    Heat stove top grill pan or heavy skillet and brush with oil. Cook patties turning once until done to personal preference. For medium cook 5 to 7 minutes on each side to an internal temperature of 160 degrees.

    To assemble burgers, spread mayonnaise over the cut sides of warmed buns. On each bun bottom, place a patty and top with salsa. Add the top bun and serve.

    Serves 6

  • #5
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    Veggy Mushroom Burger

    Ingredients:
    1 ea large portabella mushroom, remove stem
    3 ea shitake mushrooms, confit in olive oil
    ½ zucchini, cut in 3 equal parts
    ½ red bell pepper, cut in 3 equal parts
    ¼ eggplant, cut into 3 equal parts
    3 oz Gruyere cheese
    1 ea ciabatta bun
    TT salt/ pepper

    Directions:
    Start by seasoning the vegetables and placing them on the grill, (Except for shitake mushrooms) grill until soft and cook. Next grill the ciabatta and set a side, start by placing the bell peppers on the bottom layer of the ciabatta and place the zucchini and eggplant on top. Know slice the shitake mushrooms and place on top as well; know add the cheese and melt over low heat on the grill, remove and add place the portabella on top along with the top layer of the ciabatta. Serve hot or cold.

    Chef Ben Diaz - Home

  • #6
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    Grilled Chicken and Pineapple Hamburger with Sweet Maui Onions and Bacon

    Ingredients:
    6 oz. ground Chicken Meat
    1 oz panko
    1 ea. egg
    1 oz. Worcestershire sauce
    1 oz soy sauce
    1 oz garlic, minced
    2 oz bacon, minced
    1 tsp. parsley, chopped
    2 oz mozzarella
    1 oz olive oil
    4 oz. maui onions
    1 ea. Pineapple slice
    1 ea. Hamburger roll
    TT salt/ pepper

    Directions:
    In a small saute pan add the bacon and render down to a golden brown, next add the garlic and saute until aromatic, remove and place into a mixing bowl add the ground chicken, panko, egg, Worcestershire, mozzarella, soy sauce, parsley, salt, pepper and mix well. Form into a patty. Toss the onions in olive oil and roast in 350 degree oven for 20 min. grill the patty, bun and pineapple. For the assembly place the bun on a plate top with pineapple first for support, next the patty and finish whit the onions.

    Chef Ben Diaz - Home

  • #7
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    Picante Fresca Turkey Burger

    1/2 pound lean ground turkey (makes 2 burgers)

    1 jalapeno, diced

    1/4 cup fresh chopped cilantro

    1 tbsp fresh chopped ginger

    1 tsp ground ginger

    1/4 cup gruyere cheese, plus some for sprinkling

    1 garlic clove, chopped

    Mixed greens

    Buns

    2 tsp olive oil

    1/2 lime

    Chop your jalapeno, cilantro, garlic, and ginger and add to ground turkey. Use your hands to knead it all together. Form into patties, about 4 inches wide and 1/2 inch thick.

    Heat 1 tsp of olive oil in your pan. Place the patties in the pan, over medium heat. Turkey takes a little longer to cook without drying it out, about twenty minutes over medium heat. Flip them every five minutes or so, and make sure they don’t get burned.

    Brush your buns with olive oil and sprinkle ground ginger and gruyere. Bake at 300* for about five minutes.

    Once your toast has gotten nice and crispy, top with mixed greens and sprinkle a little more grated gruyere on the greens. When your burger is fully cooked, place it on top of the mixed greens and drizzle with lime juice.

  • #8
    slfish
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    Italian Burgers

    2 tbsp extra virgin olive oil
    2 lbs ground beef
    1 lb pork or italian sausage
    1/2 c bruschetta spread & topping sun-dried tomato with whole pinenuts
    1 c fresh mozzarella pearls
    1/3 c sliced fresh basil leaves
    1 tbsp montreal steak seasoning
    1 8 pk deluxe sweet onion buns toasted until golden
    mayonnaise
    Garnished with eggplant slices, zucchini slices seasoned with salt and pepper, julienned sweet onion and julienned green peppers grilled in countertop grill according to grill instructions and campari tomato slices.

    Combine ground beef, sausage, bruschetta topping, mozzarella pearls, basil and steak seasoning. Shape into 8 patties, heat 2 tbsp olive oil on stovetop grill pan or skillet and cook 4 minutes per side.

    Broil buns in oven on low 2-3 minutes until golden.

    Assemble burgers garnished with grilled vegetables, tomato slices and mayonnaise.

    Makes 8 burgers.

  • #9
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    Casablanca Burgers

    These are great for something a little different. Plain old hamburgers are just not the same after trying something as flavorful as these. Easy for company too - make them in advance and have them pre-formed, and ready for the grill. Give them a try!

    1 lb. ground beef
    1 2.25 oz. bag pine nuts
    6 dried apricots, finely diced
    ½ teaspoon cumin
    ¼ teaspoon cinnamon
    ¼ teaspoon coriander
    ½ teaspoon salt
    ¼ teaspoon pepper
    2 garlic cloves, minced
    2 tablespoons chopped fresh cilantro

    Place all ingredients in large bowl and mix by hand until well combined. Shape mixture into 4 large patties and grill approximately 4 minutes per side over high heat until done. Top burgers with red leaf lettuce and tomato and serve on Kaiser buns.

  • #10
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    Blueberry Garlic Cheeseburgers

    For a different spin around the grill....

    2 tablespoons crushed garlic
    ¼ teaspoon each: salt and pepper
    1 egg
    ¼ cup Blueberry Preserves
    1 teaspoon balsamic vinegar
    2 teaspoons Worcestershire
    1 tablespoon creole mustard
    ½ cup panko bread crumbs
    1½ pounds Fresh ground sirloin or Chuck
    1 cup Bleu cheese crumbles
    4 large burger buns
    Garnish: with red lettuce leaves, thin sliced purple onion and thin sliced tomatoes and condiments of your choice; optional

    In a large bowl, whisk the garlic, salt and pepper, egg, blueberry preserves, balsamic vinegar, Worcestershire and mustard together until combined.

    Crumble the ground sirloin over the liquid in bowl; add the panko bread crumbs and mix well to combine. Divide the mixture into 8 equal patties.

    On each of 4 burgers, put ¼ cup of bleu cheese crumbles in the center of patty. Top each bleu cheese patty with another patty, pressing down to seal. Cover and refrigerate burger patties for at least 20 minutes, until ready to cook.

    Grill or broil 4-6 minutes on each side. Place burgers on rolls and garnish if desired.

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