Ingredients
- 1 ) In a large bowl, combine the mix-ins, 1/2 tsp. seasoned salt and 1/4 tsp. pepper for each burger recipe
- 2 ) Crumble 1 lb. ground beef over mix-ins and mix well.
- 3 ) Shape into 4 patties. Grill burgers covered, over medium heat or broil 4 inches from heat for 5-7 minutes on each side or until a meat thermometer reads 160° and juices run clear.
Preparation
Step 1
HORSERADISH BLUE CHEESE BURGERS ¼ cup crumbled blue cheese 1-1/2 tablespoon prepared horseradish 1 tsp Worcestershire sauce
CHILI CHEESEBURGERS ½ CUP SHREDDED CHEDDAR CHEESE ¼ cup chili sauce ½ tsp. onion powder
SPINACH BURGERS 1-1/2 cups chopped fresh spinach ¼ cup seasoned bread crumbs 2 tablespoons Dijon mustard 2 tbsp water
PEPPERONI PIZZA BURGERS ¼ cup tomato sauce 8 slices turkey pepperoni minced ¾ tsp. Italian seasoning
SWISS STEAK BURGERS 2 tbsp. A1 steak sauce 1 tbsp Dijon mustard 4 slices Swiss cheese (grill burgers 1 minute longer or until cheese is melted) Option to spread buns with A1 and Dijon
MIXING
Mix minimally when making burgers. Over mixing results in a burger with a firm compact texture.
PORTIONING
Portion the patties, making sure they’re all uniform in size. Spoon the meat into ½ cup measurements before forming.
COOKING
Insert a meat thermometer horizontally from the side into the burger’s center. Cook ground beef or ground pork burgers to 160°; ground turkey or ground chicken to 165°.
FORMING
To ensure uniform doneness, form patties ½ inch thick. Gently pinch to close any cracks in the patty.