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Cheesy Beef Sandwich with Peppers, Onions and Loads of Garlic
6 likes 62 repins
"Best Burger Recipe Ever with Secret Sauce." It has grated Monterrey jack cheese, Sweet Baby Ray's BBQ sauce, season salt, cracked black pepper, & onion powder. Sounds YUM!
14 likes 1 comment 167 repins
Carolina Burger topped with slow-cooked pulled pork, pepper jack cheese and homemade coleslaw
3 likes 14 repins
Watch out, this one is toxic! Cheeto Chili Cheeseburger-Chili, Cabot Cheddar Sauce (with cheetos crushed into the sauce), diced onions
3 likes 10 repins
burger, beans, sweet potatoes, quinoa, oats, avocado and red pepper
2 likes 5 repins
Burger..ground sirlion, applewood bacon,american cheese, and all the toppings
2 likes 11 repins
monterey jack cheese, red onion, bibb lettuce tomatoes, beef Burger..
2 likes 4 repins
The perfect burger by the experts: Seven top chefs reveal their secret hamburger recipes By LYDIA SLATER Last updated at 9:56 AM on 11th April 2011 Comments (0) Share If you want your barbie to really sizzle, dish up a gourmet burger. here, seven top chefs reveal their secret recipes... The hamburger is probably the most popular food in the world. You can find spicy burgers in India, kangaroo burgers in Australia and the Japanese munch on 'hambaagu'. Classic: The hamburger is probably the most popular food in the world, and each country gives it their personal twist: spicy in India, kangaroo in Australia America is considered the true home of the hamburger, but rissoles of chopped beef have been a staple of East European cuisines for centuries. These, it is believed, eventually found their way to Hamburg, and when a huge wave of German immigrants arrived in America in the 19th century, they brought their 'Hamburg-style beef' with them. A early as 1834, a New York restaurant was offering Hamburg Steak on its menu, although the state of Wisconsin lays claim to the invention of the modern burger: in 1885, one young entrepreneur, Charles Nagreen, turned his homemade meatballs into sandwiches, which he then named hamburgers, and sold at county fairs. More... Serve up your burger with relish: Forget boring old ketchup, Jo Pratt shows you how to add zing to your hamburgers Planning a barbie at the weekend? We grill the experts for the secrets of their success By 1921, the first hamburger joint had opened in Kansas. In the 1930s, Wimpy was born, and in 1948, brothers Richard and Maurice McDonald turned their restaurant into a drive-in selling hamburgers, fries and shakes. Just 11 years on, there were 100 McDonald's across America; now you'll find them everywhere from Azerbaijan to Venezuela. The burger has become more sophisticated since those early days. Today's burger could be made from turkey, tuna or soya, topped with anything from a sliced tomato to a slab of foie gras. It may not be the world's healthiest meal, but a classic burger is still a great summer treat. Marco Pierre White's burgers 'A guaranteed crowd-pleaser, this is the one that is served in my Frankie restaurants.' Serves 4 Fry one onion, finely chopped, and leave to cool. Grill 8 slices of smoked back bacon. Mix the onion with 800g rump steak, minced. Season and divide into 4 burgers, 2cm thick. Baste with olive oil and cook under a very hot grill for 3 minutes each side. Toast four hamburger buns on cut side only. Put a burger in each bun, top with a slice of cheese, then the bacon. Serve with ketchup or mayonnaise. Bill Granger's tuna burgers 'For a well-shaped burger, put tuna mix in a plain cutter lined with cling film. Cover and chill before use.' Serves 4 In a bowl, mix 600g finely diced fresh tuna, 3 finely-sliced spring onions and 4 finely-chopped anchovy fillets in oil. Season and mould into 4 patties. Cover and chill for 1 hour. Fry in olive oil for 5 minutes on one side, 2 on the other, or until browned. Serve with olives, parsley, red onion and lemon juice salad, plus toasted pitta and hummus. Feed Me Now by Bill Granger, Quadrille, £20. Guilt-free: Light and healthy, tuna burgers make summer snacking way less sinful Jo Pratt's Greek lamb burgers
3 repins
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Jessica Kenenske I've made these and they are the best!