Tag: hamburger

Chicken And Potato Mini Hamburger Recipe – Gordon Ramsay’s version

Chicken And Potato Mini Hamburger Recipe


THE KITCHEN OF RECYCLING LEVELS: STOP WASTE, EVERYTHING IS USED IN THE KITCHEN! It happens that leftovers remain from a dinner and it would be a shame to throw away the food, and then we give life to new greedy dishes: Last night there was some roast chicken breast with a lot of baked potatoes. What do we invent? We create delicious Mini Hamburgers of chicken with potatoes, delicious and also suitable to carry for a trip (with "packed lunch") to the sea or simply for a quick and tasty dinner, and with a side of mixed salad it becomes the top.

With the skewered chicken left over from the day before, make thin strips and place them in a bowl to be able to work.

Add the mashed potatoes and mix, in order to make everything homogeneous.

Chop a few mint leaves into the mixture and continue mixing.

Add an egg, which will serve as a binder, in order to have a softer dough.

Add the garlic, deprived of the central core and squeezed with the appropriate tool.

Grate some Parmesan and add it to the mixture.

With the help of a silicone spatula, otherwise with your hands, mix the mixture well.

Take a small portion of this mixture and create Mini Burgers. If you own a hamburger mold it will be child's play.

Place all the Mini Burghers on the baking sheet lined with parchment paper.

Bake at 200 ° C for 15 minutes or until the mini burgers are golden on the surface. If necessary, turn them halfway through cooking.

As soon as they are golden, you can take them out of the oven.

Serve and serve with a side of mixed salad.

Food blogger

Francesca Pipia

My name is Francesca and I am 51 years old and I am a mother of two boys and guardian of two other boys (my grandchildren). I worked for 30 years in a bakery and I cultivated a love for good food and Sicilian traditions in the kitchen. The large family "forced" me to take action to cook for many people, also trying to follow an economic line that would satisfy everyone by spending as little as possible (as a good housewife and mother of a family) while trying to maintain taste and quality. As a hobby I sing in a gospel choir

Homemade Hamburger Sandwiches Quick and easy recipe – Gordon Ramsay’s version

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Homemade Hamburger Sandwiches, a very simple recipe for making the classic soft burger buns, slightly sweet just like those in the pub. If you divide the dough, the sandwich will be in the maxi format, otherwise if you want a medium sandwich you can divide the dough into 8. Perfect for filling with beef burgers or with vegetable burgers, slices, onion, salad, a slice of tomato and homemade mayonnaise (without eggs)

Ingredients for 8 sandwiches

  • 450 grams of flour (300 flour 0+ 150 Manitoba flour)
  • 1 egg
  • 7 gr of dried brewer's yeast (I Mastrofornaio)
  • 180 grams of warm water
  • 40 grams of granulated sugar
  • 1 teaspoon of salt
  • 30 gr of extra virgin olive oil

*****

Let's proceed by making the dough that can be prepared by hand or with the planetary mixer, I used the planetary / mixer. We prepare all the ingredients on the work surface.

We put in the bowl of the mixer the flour, lo sugar, the dried brewer's yeast, L'egg and theoil, start mixing with a wooden spoon or, if we use the planetary mixer, with the leaf hook (K); let's add thewarm water and finally the salt.

We mix the ingredients, then change the hook and put the hooked one, let the dough knead, in all it will take 5-6 minutes. Proceeding by hand instead we knead first in the bowl, then on the work surface with a thin layer of flour.

We form a ball and place in a bowl with a drop of oil on the bottom. We cover the container with foil. We let it rise for 1 to 2 hours (based on the outside temperature) must double its volume, if the environment is cold we keep the container in the oven off with only the light on. After rising, roll out the dough on a pastry board with very little flour and let's create a loaf from which we will detach 6 or 8 loaves. We create balls and let them rise for at least 1 hour (better 2).

If they have not risen much despite the time passed, you will see that they will rise further in the oven. Now put the loaves on a baking sheet with parchment paper, brush with water and oil in equal quantities. Add the sesame seeds (if you want you can also brush with an egg and milk beaten together, or just with milk).

We bake at 180-190 ° for 15-20 minutes or in any case until golden brown. After taking out the burger buns, remove them from the pan and place them on a wire rack. To prevent moisture from forming on the bottom. Your homemade burger buns are ready. We cut the sandwiches and make to taste!

The leftover sandwiches can be stored in a food bag once cooled; they will be soft for 2 days.

Homemade Hamburger Sandwiches

Homemade Hamburger Sandwiches "style =" width: 640px;

Enjoy your meal!

3.1

How to Grill a Hamburger – A Beginner Tutorial by Gordon Ramsay


Learn the secrets of grilling an excellent burger on a gas or charcoal grill in your own backyard. It is so easy if you know a few tricks. Great burgers can be yours every day with almost no work.
burger on a bun

Jump to:

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Introduction and My Rating

This is a technique I use almost weekly. The burger goes from refrigerator to your mouth in less than 20 minutes. So please enjoy learning how I frequently cook at home.

If you’re an accomplished griller, just move on. This is a tutorial for newbies and those who just can’t seem to get it right.

This is not the gourmet burger. I’m not grounding meat. I’m not stuffing the burger, and I am not mixing in various things. We are going to learn to grill store-bought ground beef and make a darn nice meal easily in a way you don’t have to keep looking back at a recipe. How is that for a goal?

Like many things, once you get your basic method down, then the variations can flow. This is a darn good burger as made and is basically what I have done a thousand times. Not to say it is not a special meal, but it is an excellent quick everyday type of meal.

I won’t tell you this is the greatest burger in the world, but it is a very good everyday meal. So let’s do our burgers right. You will be glad you did.

Funny story (skip this paragraph if you just want to get on with it). In Lee Iacocca’s autobiography, there is a section that talks about the Ford Motor Company executive dining room having the best burgers ever. When the chef was asked about his technique, he demonstrated the method starting with a whole beef tenderloin going into the meat grinder. Great starts will give great results. I don’t start that way, and I assume you won’t either.

My Rating

My rating system. Great 5 out of 5


I love this. I’m sure I have done this a thousand times.

🐄The Meat

Most of us will start with store-bought ground beef, which is fine. Use 80/20 ground beef is an easy answer. Skip to the next section if you want.

There is a difference between hamburger and ground beef. Ground beef has a variable amount of fat, but the fat is from the beef being ground. Hamburger can have up to 30% fat and fat, from trimming other cuts can be added. Please choose #1, not #2.

Most burger gurus suggest 20% fat for the moistest, tasty burger. I think they are right. Fat does taste good. You can sneak that amount of fat down a bit to 15% fat and still come out good, but less than 15% requires some special treatment.

You can go lower fat by adding something to retain moisture like my Healthy Low Fat Burgers or American Test Kitchen, adding a panade of milk and bread.

♨️The Grill

Your grill can be a gas grill or charcoal grill. It does not matter for this to work. Just get it as hot as you can.

You are cooking a relatively thin patty of meat rapidly, so direct high heat is correct. While my very hot Weber runs 650° plus surface temperature and you might “only” get 550°, the results will be about the same.

Some gurus suggest you must use charcoal. If true, I can’t grill a burger since I don’t have a charcoal grill. Use what you have. Just get it very hot, cleaned, and oiled.

Since the meat is under 1 inch thick, you can grill with the hood open but I prefer to keep the hood closed to keep the temperature high.

Cook for about 5 minutes (I use a watch with a second hand) on the first side, flip and cook another 3-4 minutes on the second side. I then check the temperature and will add cheese in the last 30-60 seconds if you want.

Three Secrets

  1. Do not compress the meat. Pat it into shape. If you use a burger press, just use it to shape.
  2. Indent the center of the burger to prevent “puffing.” This seems strange, but it is a must-do. Without this, the center will puff up thicker, and it will be hard to get to the correct internal temperature. The outside will almost burn and will dry out — all bad things. I’m starting with a 3/4 inch thick burger and compress a 1-inch diameter area about 1/4 inch.
  3. Flip once. Don’t play with your food, and don’t keep poking it to check the temp when you know it’s not done. I think the more you flip, the more juices drain and the more flare-ups. The more pokes, the more moisture drains.

⏰Time

8 to 10 minutes is the best answer for cooking time. There is no exact answer. But the real correct answer is as long as it takes to get to 160° internal temperature.

But there are lots of variables: The size and thickness of the burger, the start temperature of the meat and the grill, and how frequently you open the grill and flip are the most important ones.

🌡️Temperature

The minimum safe internal temperature for ground beef is 160°. I like to go to 165° to be sure all areas are done but not much higher, or you have a hockey puck.

I’m playing the Doctor’s card here. You will not eat or serve ground beef that has not reached 160°. No discussion allowed.

A good thermometer is a must. I use a Thermapen, and it is worth every cent of the almost $100 it cost. But you can get good results for $15. You can see specific models in The Cooking for Two Shop.

🖊️Tips

Buns, seasoning, and add-ons

I’m a big fan of good baked goods. A cheap bun will ruin your great grilling. The meat needs to fit the bun.

I’m OK with the burger overflowing the bun some, but I don’t like a large bun and smaller burger. Since we are learning the basics, a standard burger bun fits a 1/3 to 1/2 pound burger well, and that is what we will do here.

Seasoning, just some salt and pepper will do. I’m using my Homemade Everyday Seasoning Salt – 7:2:2 since we love some garlic. But season as you wish.

But I Need a Vegetarian Option: When ready to cook, the grill should be on high. This recipe fits quite well with my Grilled Portobello Mushrooms

📖Burger Recipes

Grilled Juicy Lucy Burger

Healthy Low Fat Burgers

Smokehouse Burger on a Gas Grill

Moist Grilled Chicken Burgers

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🖼️Photo Instructions

Some images from different grillings so images may vary some.

clean and oil grill crates

Preheat grill on high. Clean and oil.

forming burgers into patties on red board

Start with 80/20 burger and divide into 1/3 to 1/2 pound balls. They are the size of a tennis ball then form into patties about 3/4 inch thick and about 4-inch diameter. Safety note: Always wash your hands for safety before and after touching ground meat.

seasoning burgers with salt and pepper

Give them a good sprinkle of salt and pepper on both sides. I’m using my 7:2:2 (salt, pepper, garlic).

pressing a dimple into the center of tha burger

THE BIG SECRET TO GOOD RESULTS. Press one inch round 1/4 inch deep indentation into the center of one side.

Grill over direct heat with a closed lid preferred, but you can do open grilling if you want. Flip after 5 minutes.

cooked burgers on grill grate

Grill another 3-4 minutes and check the temperature. Get to 160° to 165° then add cheese for about 30-60 seconds if using cheese.

two cooked burgers on buns and orange plate

I don’t feel a great need to rest the meat before serving. By the time you place it on the bun and do things to it, it has been enough time.

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📖 Recipe

burger on a bun

How to Grill an Excellent Hamburger – A Beginner Tutorial

From Dan Mikesell AKA DrDan

Learn the secrets of grilling an excellent burger on a gas or charcoal grill in your own backyard. It is so easy if you know a few tricks. Great burgers can be yours every day with almost no work.

Prep Time 10 mins

Cook Time 9 mins

Total Time 19 mins

Servings #/Adjust if desired 2 burgers

Ingredients

Recipe Notes

Pro Tips

  1. I suggest 80/20 ground beef for routine use. We prefer 1/3 to 1/2 pound per burger.
  2. Wash hands for safety before and after touching ground meat.
  3. The grill should be on high. You can grill with the hood open but I prefer to use a closed lid. It is easier to keep the grill temperature up.
  4. Cooking time varies by your grill and the burger, so cook to a final temperature never by time alone.
  5. 160° is the minimum internal temperature for ground beef but I prefer to use 165° to be sure all areas are done.
  6. Follow the secrets listed below.

The Three Secrets To Getting it Right

  1. Do not compress the meat.
  2. Indent the center of the burger
  3. Flip once if possible. Don’t keep poking it and flipping.
Have More Questions?Make it Perfect First Time and Every Time. Don’t miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.

TO ADJUST THE RECIPE SIZE:You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

Nutrition

Calories : 351kcalProtein : 37gFat : 21gSaturated Fat : 8gCholesterol : 130mgSodium : 184mgPotassium : 528mgCalcium : 30mgIron : 4mg

Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.

Course :Grill|Main Course

Cuisine :American

Editors Note: Originally published August 17, 2013,  Updated with expanded options, refreshed photos, and a table of contents to help navigation.

Jake dog is old an gray looking for droppins on the deck

Jake getting old. Taken on the day of the original post.

Nutrition is calculated on meat only.

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