Best Burger Bar Recipes

THE BURGER BAR

Steps:

• Preheat a large cast-iron skillet to medium hot. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot skillet to make a nonstick surface.
• Season the ground meat in a bowl with salt and pepper. Give it about 3 turns in the bowl with your hands or a big spoon and it's done. Shape into 4 patties. When the skillet is hot, put the burgers on the skillet and cook 4 minutes on the first side and 5 for the second side for rare; 7 minutes per side for medium, adding the cheese during the final minute or 2 to melt. Remove the burgers to a plate. Rub the skillet with the folded paper towel again to clean it. Then toast the buns cut side down for about 1 minute, just to mark them. Serve the hamburgers in the buns with the accompaniments below.
• Saute 1 pound thickly sliced mushrooms in 1/4 cup olive oil with 2 sliced garlic cloves and 1 tablespoon fresh thyme leaves over super-high heat until nicely browned, 8 to 10 minutes. Stir in a couple of drops fresh lemon juice to brighten the flavor.
• Heat 2 tablespoons unsalted butter with 2 tablespoons olive oil in a large pan over medium heat. Add 2 onions, cut into 1/2-inch-thick slices, sprinkle with salt and pepper and cook slowly until well caramelized, 15 to 20 minutes.
• Thickly slice 2 pounds red and yellow beefsteak tomatoes, drizzle with olive oil, and sprinkle with sea salt and 1/2 bunch chopped fresh chives.;
• Lay out 1/2 pound sliced bacon on a baking sheet, strip leaves from 1 sprig rosemary and throw them on top with lots of cracked black pepper and roast at 400 degrees F until the bacon is crisp, about 10 minutes.
• Stir together 1 cup mayonnaise, 1 tablespoon prepared horseradish, 1/4 cup freshly minced herbs such as parsley, basil, chives or scallion, 2 tablespoons olive oil, a little squeeze of lemon juice, and salt and pepper.

THE BURGER BAR - TYLER FLORENCE

Steps:

• CARAMELIZED ONIONS:.
• Heat butter and olive oil in a large pan over medium heat.
• Add onion slices, sprinkle with salt and pepper.
• Cook slowly until well caramelized, 15 to 20 minutes.
• HERBED HORSERADISH MAYONNAISE:.
• Stir together mayonnaise, horseradish, minced herbs, olive oil, a squeeze of lemon juice, salt and pepper.
• SAUTEED MUSHROOMS:.
• Saute mushrooms in olive oil with sliced garlic and thyme leaves over super-high heat until nicely browned, 8 to 10 minutes. Stir in a couple of drops of fresh lemon juice.
• BACON WITH ROSEMARY:.
• Lay the sliced bacon on baking sheet, strip leaves from the sprig of rosemary and throw them on top of the bacon with lots of black pepper and roast at 400ºF till bacon is crisp, 10 minutes.
• TOMATOES WITH SEA SALT AND CHIVES:.
• Slice tomatoes, drizzle with olive oil, and sprinkle with sea salt and chopped chives.
• ASSEMBLE THE BURGERS:.
• Preheat a large cast-iron skillet to medium hot.
• Blot a small amount of oil on paper towel and CAREFULLY and quickly wipe the hot skillet to make a non-stick surface.
• Season the ground meat in a bowl with salt and pepper.
• Give it 3 turns in the bowl with your hands or a big spoon and it's done.
• Shape into 4 patties.
• When the skillet is hot, put the burgers on the skillet and cook 4 minutes on the first side and 5 on the second side for rare; 7 minutes per side for medium, adding the cheese during the final minute or two, to melt.
• Remove the burgers to a platter.
• Rub the skillet with paper towel to clean it again.
• Then toast the buns cut side down for 1 minutes.
• Serve the hamburgers in the buns with accompaniments above.
• Enjoy!

BURGER BAR

Steps:

• Combine Hellmann's® or Best Foods® Real Mayonnaise, cheese and herbs in medium bowl.
• Arrange burgers on buns, then top with mayonnaise mixture. Serve, if desired, with sliced tomatoes, lettuce, onion, pickles or our special condiments listed below.
• For AVOCADO RELISH, combine 2 diced ripe avocados, 1/2 small onion, finely diced, 1 finely chopped jalapeno or serrano chili, juice of 1 lime, 3 tablespoons finely chopped cilantro, salt and pepper to taste.
• For CHIPOTLE KETCHUP, combine 1 cup ketchup, 1 tablespoon pureed chipotle chili in adobo sauce and 1/4 teaspoon salt.
• For GREEN CHILI-PICKLE RELISH, combine 3 finely chopped grilled, peeled and seeded poblano chilis, 3 finely diced kosher pickles, 1/4 cup finely chopped red onion, 3 tablespoons each: fresh lime juice, chopped fresh cilantro and Bertolli Extra Virgin Olive Oil and 2 tablespoons honey.

BUILD-YOUR-OWN BURGER BAR

Steps:

• Preheat a grill: If using a charcoal grill, make a fire in your grill. When the charcoals are completely covered in gray ash, hold your hand about 5 inches above the grill grid; count how many seconds you can comfortably leave it there. When you can hold it there for 2 to 3 seconds, you have medium-high heat and are ready to grill. If you are using a gas grill, heat the grill for 15 minutes with the lid closed. Before beginning to cook, reduce the temperature by turning the knobs to medium-high.
• Place ground sirloin and chuck in a large bowl. Add Worcestershire sauce and dry mustard; season with salt and pepper. Gently shape burgers into six equal patties, each about 3/4 inch thick. Make an imprint in the center of each patty with your thumb. Brush both sides of each patty lightly with olive oil; season with salt.
• Place burgers directly over heat; cover and cook for 4 minutes. Turn, and continue cooking until desired level of doneness, 4 to 6 minutes more. If using cheese, top each burger with cheese after turning.
• Meanwhile, butter cut sides of buns and place on grill, cut sides down. Grill until lightly toasted, 1 to 2 minutes.
• Place burgers on buns and top as desired with onions, lettuce, tomatoes, relish, pickles, ketchup, mayonnaise, and mustard. Serve.

VEGGIE BURGER FROM: MEL'S BAR AND GRILL

Steps:

• Peel, seed and dice cucumber.
• Place into mixing bowl.
• Add curry, 1 ounce olive oil, half the garlic, and salt and pepper to taste set aside.
• Slice both ends of onion, peel outer layer.
• Slice onions to desire thickness and put on plate.
• Brush on both sides with olive oil salt and pepper both sides.
• Place on medium hot grill and mark both sides.
• Place onions in bowl and cover with plastic wrap.
• Set aside for 20 minutes.
• Place yogurt, mint, salt and pepper into mixing bowl.
• Whisk thoroughly.
• Set aside in refrigerator.
• Lightly brush olive oil on all sides of veggie burgers and flat bread.
• Lightly salt and pepper burgers and place on medium grill 2-3 minutes each side.
• Coat each half of the flatbread with mint yogurt.
• Place veggie burger on one half of flatbread, top with cucumbers and grilled onions and serve.