Time 25m Yield 2 servings. Number Of Ingredients 11 Steps:
In a small bowl, combine the chili sauce, Parmesan cheese and Italian seasoning. Crumble beef over mixture and mix well. Shape into two patties; set aside., In a large skillet, cook peppers in oil over medium heat until crisp-tender. Remove and keep warm. In the same skillet, cook burgers for 4-5 minutes on each side or until a thermometer reads 160° and juices run clear, topping each with a pepper ring and cheese slice during the last 3 minutes., Meanwhile, combine ricotta cheese and parsley; spread over bun bottoms. Top with spinach and burgers; replace tops.
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.
Time 20m Yield 9 servings Number Of Ingredients 11 Steps:
Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Place the garlic and parsley in the bowl of a food processor. Pulse until finely chopped. Add the ground chuck, Parmesan cheese, tomato paste, salt, and pepper. Pulse until ingredients are combined. Form the mixture into 9 patties. Place the burgers on the grill and cook for 4 to 5 minutes each side. Brush the cut side of each roll with the olive oil and toast on the grill for 1 to 2 minutes until slightly golden. To serve, place 1 mini burger on the bottom half of each of the rolls. Place 1 slice of Taleggio cheese on top of the burgers. Place the basil leaf on top of the cheese and cover with the top half. Serve.
Time 30m Yield 4 servings Number Of Ingredients 10 Steps:
Preheat a grill to medium high. Heat the olive oil in a skillet over medium-high heat. Working in batches, add the salami in a single layer and cook, turning once, until crisp, about 1 minute per side. Drain on paper towels. Add the mushrooms to the skillet and cook, undisturbed, until browned, about 2 minutes. Stir and continue to cook until tender, about 5 more minutes. Season with salt and pepper. Form the beef into four 6-ounce patties, about 3/4 inch thick; press the center of each patty with your thumb to make a 1/2-inch-deep indentation. Season the patties on both sides with salt and pepper. Lightly brush the grill grates with vegetable oil, then grill the patties, indentation-side up, until marked on the bottom, about 5 minutes. Flip and cook until marked and slightly firm, about 3 more minutes for medium doneness. Remove the patties to a plate and let rest 5 minutes. Grill the rolls, cut-side down, until lightly toasted, about 1 minute. Toss the arugula, vinegar, and olive oil to taste in a bowl; season with salt and pepper. Spread the ricotta on the bun bottoms and top with the burger patties, salami, mushrooms and arugula salad. Cover with the bun tops.
Time 17m Yield 4 Number Of Ingredients 8 Steps:
Preheat an outdoor grill for medium-high heat and lightly oil grate. Combine the beef, capers, eggs, olives, garlic powder, oregano, feta cheese, and bread crumbs in a bowl. Divide and form the mixture into 4 patties. Cook burgers on preheated grill about 6 minutes, turning once, to an internal temperature of 160 degrees F (70 degrees C), or to desired doneness.
Time 27m Yield Makes 6 servings. Number Of Ingredients 9 Steps:
Heat grill to medium heat. Mix sausage, beef, 3/4 cup cheese and egg; shape into 6 (1/2-inch thick) patties. Grill 5 to 6 min. on each side or until done (160ºF), toasting cut sides of buns on the grill for the last minute. Meanwhile, combine remaining cheese, basil and dressing. Fill buns with lettuce, tomatoes, burgers and cheese mixture.
Time 20m Yield 4 serving(s) Number Of Ingredients 9 Steps:
This recipe uses Bubba’s Frozen All-Beef 1/3 lb Hamburger patties made from U.S.D.A. Choice Beef Chuck cooked on an indoor electric grill. You can use smaller patties, but you will need to adjust your cooking time accordingly. Burgers with fillers or lesser quality beef are not recommended. You’ll be rewarded for spending a bit extra for quality hamburger patties. Spray your electric grill with garlic flavored cooking spray. Close and heat for 5 minutes. After 5 minutes, place your frozen patties on your grill. Close and cook for 3 minutes. While your burgers are cooking, cover the insides of each bun with butter and garlic. Place your buns buttered sides up in an un-greased non-stick baking pan and set them aside for the moment. If you prefer, you can use sliced Italian Bread instead of Hamburger Buns. When your burgers have cooked for 3 minutes, open your grill, season both sides of each pattie with Italian Seasoning. Close your grill and cook 3 more minutes. After the additional 3 minutes have passed, open your grill and place a whole onion slice over each burger. Sprinkle a bit more Italian seasoning over each onion slice. Close your burger and cook for a final 2 minutes. While your burger is finishing off, heat your sauce in a glass cooking bowl in your microwave for about 2 1/2 minutes. Any good quality sauce will work. I used Classico Four Cheese Sauce. Take the baking sheet your hamburger Buns are on and insert it into your oven. Toast the buns with the broiler for a few minutes until the butter melts. When your burgers are done and your sauce is heated, remove your patties from your grill and place them in your sauce. Top each pattie liberally with shredded Italian cheese. Spoon sauce over the patties until they are covered, then place the bowl in the microwave and heat on high for about 1 minute (until the cheese melts). When your cheese is melted, lift each burger from your sauce, allow excess sauce to drip off, then place each on the bottom portions of your buns and sprinkle with grated Parmesan Cheese. Lightly spoon about a teaspoon of sauce on the inside top portion of your bun. Serve your Sandwiches open-faced with a few celery sticks (no fries or potato chips), fresh spring onions, and/or Roma Tomato slices on the side. Your guests can put their sandwiches together as they marvel about the savory aroma and your artful presentation. Have extra patties available. Your guests will want more.
Time 30m Yield 6 serving(s) Number Of Ingredients 11 Steps:
Combine the first seven ingredients. Add beef and 3 tblsp. of parmesan cheese; mix well. Shape into six patties. In a skillet, brown patties for 2 minutes on each side. Combine the tomato saude and italian seasoning; pour over patties. Reduce heat; cover and simmer for 10-15 minutes or until meat is no longer pink. Sprinkle with remaining cheese. Serve patties and sauce alone or over pasta if desired.
Time 25m Yield 4 Number Of Ingredients 11 Steps:
Combine turkey, basil, garlic, salt, and pepper in a bowl. Divide into 4 equal portions and form into hamburger patties. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill patties for about 4 minutes per side. Place provolone slices on the patties; continue to cook until cheese melts. Place ciabatta rolls on the grill and cook until browned to your liking, 2 to 3 minutes. Mix mayonnaise and pesto in a small bowl until thoroughly combined. Spread onto the rolls. Place the turkey patties on the rolls and top with sliced red onion and lettuce.
Yield Makes 4 Number Of Ingredients 10 Steps:
Mix first 4 ingredients in large bowl. Season with pepper. Divide mixture into quarters. Shape each into 3/4-inch-thick party. Mix tomatoes and mayonnaise in small bowl to blend. (Can be prepared 1 day ahead. Cover patties and tomato mayonnaise separately and chill.) Prepare barbecue (medium-high heat). Grill burgers, onions and peppers until burgers are cooked through and onions and peppers are lightly charred, turning occasionally, about 10 minutes. Move peppers and onions to cool side of grill. Top burgers with cheese. Place rolls on grill cut side down. Cover with lid and cook until cheese melts and buns are heated through, about 2 minutes. Transfer buns to plates. Spread 3/4 tablespoon mayonnaise mixture over each bun half. Top with burger, then bell pepper and onion. Cover with top half of buns and serve.
