Best The Big Papa Burger Recipes

PAPA BURGER

Steps:

• Combine first nine ingredients; mix lightly. Shape into four 3/4-in.-thick patties. Press patties into flour to lightly coat both sides., In a large cast-iron or other heavy skillet, cook burgers over medium heat until a thermometer reads 160°, 4-5 minutes per side. Layer bun bottoms with salad dressing, lettuce, burgers, cheese, onion and tomato slices. Replace bun tops.

THE A&W® PAPA BURGER COPY CAT RECIPE

Steps:

• 1. Mix the mayonnaise with the relish to make the "secret sauce". Set aside for now. On waxed paper, form the 1/5 pound beef patty. It should be about 1/4 inch thick and 5 inches in diameter. Freeze at least an hour. Fire up the indoor electric grill, or outdoor barbecue. Follow the manufacturer's instructions for pre-heating. Toast the buns by laying them face down on the grill for 30-60 seconds. (About :30 for outdoor barbecue, :60 for indoor.) Cook the frozen beef patty about 2 minutes per side, (outdoor barbecue) or 3 minutes per side (indoor barbecue grill). Salt and pepper liberally on both sides. Dress your toasted top buns (crown) in the following order: special sauce pickles lettuce cheese Place the cooked beef patty on top of the dressed bun, and add the bottom. (heel) Microwave about 10 seconds to warm the bun, and serve.

BIG BAD BURGERS

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Melt butter in a skillet over medium-low heat. Cook and stir onion and mushrooms in melted butter until the onions are very tender and beginning to brown, 10 to 15 minutes. Sprinkle brown sugar over the mixture and continue cooking until the onions caramelize, 5 to 10 minutes more; remove from heat and set aside.
• Mix ground beef, egg, bread crumbs, horseradish, steak sauce, Worcestershire sauce, garlic, dried onion, salt, and black pepper in a bowl; shape into 4 patties about 6 inches wide and 1/2 inch thick.
• Cook burgers on preheated grill until completely browned, about 3 minutes per side. Reduce heat to medium and cook burgers another 3 minutes per side, topping each burger with a slice of pepperjack cheese for the last minute of cooking.
• Top each burger with about 1/4 of the mushroom and onion mixture, 3 pieces of bacon, and 1 tablespoon guacamole to serve.

A&W PAPA BURGER RECIPE

Steps:

• Mix the mayonnaise with the relish to make the "secret sauce". Set aside.
• On waxed paper, form the 1/5 pound beef patty. It should be about 1/4-inch thick and 5 inches in diameter. Freeze at least an hour.
• Fire up and preheat the grill or indoor electric grill.
• Toast the buns by laying them face down on the grill for 30 - 60 seconds.
• Cook the frozen beef patty about 2 minutes per side. Salt and pepper liberally on both sides as it is cooking.
• Dress your toasted top buns (crown) in the following order: Special Sauce, Pickles, Lettuce, Cheese
• Place the cooked beef patty on top of the dressed bun.
• Add the bottom.
• Microwave about 10 seconds - or, if you are outside, wrap the completed burgers in aluminum foil and heat on your grill's warming rack for a minute or two.
• Serve.

THE BIG MARC

Steps:

• For the buns: Stir the water, yeast and sugar together to activate the yeast. (You can tell when the yeast is activated-little bubbles will have formed, which will take a minute or two.) Add the melted butter and 3 of the eggs and mix until incorporated.
• Add 4 cups flour and the salt to the bowl of a stand mixer fitted with the dough hook attachment. Mix together on low speed, then stop and add the wet ingredients. Continue to mix until the dough is very smooth, about 5 minutes. You may want to add a little bit more flour as you mix; the dough should be sticky but workable.
• Transfer the dough to a bowl. Cover the bowl with a kitchen towel, place in warm area and let rise until the dough has doubled in size, about 30 minutes.
• After the dough has proofed (risen), turn it out onto a lightly-floured countertop and knead in the Cheddar and black pepper. Try not to overwork the dough; once the cheese is mixed in you can stop. Cut the dough into six equal portions and shape them into round balls. Place on a buttered baking sheet and flatten them with your hand.
• Cover and let rise again in a warm area until they have doubled in size, about 30 minutes more. When they are almost doubled in size, preheat the oven to 350 degrees F.
• Beat the remaining egg in a small bowl and brush the tops of the rolls with the egg. Bake until golden brown, rotating halfway through, 10 to 15 minutes. Cool on a wire rack.
• For the ketchup: Turn the oven down to 250 degrees F. Cut the garlic in half crosswise and sprinkle with olive oil, salt and pepper. Wrap in foil and roast until soft, 35 to 40 minutes. Remove the garlic from the skins and mix into a paste. Reserve 1 tablespoon for the ketchup, and use remaining garlic for another use.
• Whisk together the mayonnaise, mustard and roasted garlic in a bowl. Add the ketchup and vodka and mix until incorporated. This will keep for up to 6 days in the refrigerator.
• For cooking the burgers: Heat a skillet over high heat or heat an outdoor grill to high. Sprinkle the patties with salt and pepper. Coat with the oil and sear or grill until medium rare, 3 to 5 minutes per side.
• Slice the buns in half horizontally and brush with the melted butter. Toast in the skillet or on the grill. Arrange 8 pickle slices on each bottom bun and place a hamburger on top. Slather 1 to 2 tablespoons of spiked ketchup over the burger and set the top bun in place. Serve immediately with the remaining spiked ketchup on the side.