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Pour 2 tablespoons olive oil into a saucepan, add the onions, and sauté until they begin to wilt and sweat, taking care not to burn them. Cook for 8-10 minutes over low heat, add the sugar, and sauté for 1 minute. Carefully add the vinegar and wine, bring to a simmer, cooking until the liquid has evaporated and the onions are caramelized, approximately 3 minutes. Hold warm.
Form the meat into 4 burger patties, making them tight, but not overly worked or crushed too tightly. Preheat a charcoal grill. Season each burger with salt and pepper — just before grilling
Over medium-high heat, char the burgers on both sides, approximately 4 minutes per side for medium-rare; 1 or 2 minutes less or longer per side for rare or more well-done. Top the burgers with cheese, allow to melt, and serve on buns with sliced tomato and red onion jam.
Steps to Prepare Quick Angus Burger Bites with Red Onion Jam & Horseradish Mayo
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Title : Steps to Prepare Quick Angus Burger Bites with Red Onion Jam & Horseradish Mayo
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Naked Pork Burgers with Swiss, Charred Red Onion, Mushrooms and Lemony Spinach
- 2 pounds ground pork
- 2 ½ teaspoons kosher salt, divided
- 2 teaspoons ground black pepper
- 1 tablespoon ground cumin
- 2 tablespoons sour cream
- 3 tablespoons olive oil, divided
- 4 slices Swiss cheese
- 1 red onion, peeled and sliced into ½-inch rings
- 2 tablespoons unsalted butter
- 3 cloves garlic, smashed
- 4 ounces button or cremini mushrooms, halved
- 5 ounces fresh spinach
- ½ teaspoon red chili flakes
- 2 tablespoons lemon juice
In a medium bowl, combine the pork, 1 ½ teaspoons salt, black pepper, cumin and sour cream. Mix well to combine and set aside as you get everything else ready.
Heat 1 tablespoon olive oil in a 12-inch skillet until it shimmers. Add the onions in a single layer and allow them to char on one side for about 2 minutes. Flip them over and char on the opposite side. Transfer to a plate to cool and season with ½ teaspoon salt.
Form the meat mixture into 4 flat and wide burgers. In the same skillet you charred your onions in, heat 1 tablespoon olive oil. Once it’s nearly smoking, carefully add the pork burgers and brown on one side for about 5 minutes. Flip them over, add a slice of Swiss to the top and cook an additional 4 minutes on the opposite side. Transfer the burgers to a plate to rest while you cook the spinach.
To that same skillet, add the final tablespoon of olive oil, 1 tablespoon butter and the smashed garlic. Once the garlic starts to come alive, add the mushrooms and let them sit and sizzle over medium heat for about 2 minutes. Then, stir them around and let them brown on the other side. Season the mushrooms with the remaining ½ teaspoon salt and add the spinach and chili flakes. Let it wilt while stirring. This will take about 1 minute. Take the pan off the heat and stir in 2 tablespoons lemon juice.
Crown your pork burgers with a pyramid of spinach and mushrooms and serve them over a mound of charred onions.
Charred Burgers with Red Onion Jam - Recipes
Anybody in need of a good cry? Because this book-inspired recipe for Smoked Gouda Burgers with Onion Jam will do the trick.
No, not because you’ll cry at how good it is.
I mean, you might. I almost did. It’s just that the amount of raw onion slicing this onion jam requires will certainly bring a few tears to your eyes – and to anyone within a 10-foot radius of your kitchen.
Although Desperate Girls wasn’t exactly the heart-pounding novel I was expecting, it definitely delivered in one aspect: FOOD.
Between arguing a high-profile court case and being on the run from a crazed serial killer, main character Brynn doesn’t really have time for home-cooked meals. Dinnertime involves trying the local restaurants, usually with hunky bodyguard Erik in tow, and she works her way through some yummy-sounding cuisine.
I liked a lot about Brynn, but one of her winning attributes is that she can really pack it away when it comes to mealtimes. RESPECT. I was drooling as she ordered sesame chicken, spare ribs, and egg rolls at a Chinese restaurant one night, and I really wished she had been able to pick up her “amazing” enchilada order before chaos struck.
However, the first meal Brynn and Erik enjoy together is burgers at a local tap room, and this was the inspiration for my Smoked Gouda Burgers with Onion Jam.
FYI — you’re really reading this post to learn how to make onion jam. Most people know how to make a burger, so I’ll devote less time to that part of the recipe. Few people have tasted, let alone made a good onion jam, and that’s the takeaway of today’s blog post.
I first had onion jam on a burger at a pub in London, and I never forgot how awesome the tangy, sweet, caramelized onions tasted on the savory, rich beef. I’ve looked for onion jam here in the States, but I haven’t been able to find a good version. So, as I often do on such occasions, I decided to make my own.
Making onion jam is really easy, but it does take time. Don’t plan on whipping this recipe up in a jiffy you’ll want to set aside a good two hours. Luckily, the prep work takes only 5 minutes, but then you’re tied to the kitchen for next hour and a half or so. That’s because you’re basically caramelizing onions, which happens to be a time-consuming process.
But, low and slow wins the race, people. The food race. And first prize is an insanely delicious Smoked Gouda Burger with Onion Jam.
I actually enjoy recipes that require a bit of passive time in the kitchen it’s a great opportunity to tackle all those kitchen tasks you keep putting off.
So, go ahead — unload the dishwasher! Clean out your pantry! Organize your spice rack! Ya got time. Just remember to stir the onions every few minutes, and maybe set a timer for the longer intervals so you don’t completely forget you have the stove on and end up with a blackened mess.
Fun fact: I was in the kitchen for so long that my cat decided that we must be camping out there for the morning, and he moved himself in there to be with me. See where he is? That’s smack in the middle of my kitchen, right where I constantly walk between the stove and the countertop. Of course. Because, cats.
Anyhoo, back on track. The brown sugar and balsamic vinegar in the onion jam meld together beautifully throughout the slow cooking process, and the onions cook down until they’re incredibly soft and saturated with flavor. The result is a tangy, fragrant marmalade that makes for a delicious spread on sandwiches, grilled cheese, crostini, and, most importantly, my Smoked Gouda Burgers.
Of course, you can use any cheese you like for your burgers – or, none at all – but I recommend using Smoked Gouda. It’s one of my favorite cheeses, especially for burgers, since melts really well and gives a hint of BBQ smokiness, which is great when you’re cooking on a stovetop instead of a grill.
I also like to use a layer of fresh, peppery arugula on my Smoked Gouda Burgers. Not only does this prevent the bun from getting soggy, but the greenery adds a nice pop of color and a bit of crunch to your bite.
Plus, you’ll now have three flavor components working together for your burger: sweetness from the onion jam, smokiness from the Gouda, and a light spiciness from the arugula. All piled on top of delicous meat. Yummmm.
Cook your Smoked Gouda Burgers any way you want (my Grillmaster husband loves to BBQ them whenever possible), and once they’re ready, add a dollop or two of onion jam on top, then take the most flavorful burger bite you’ve ever had in your life.
I tell ya, once you taste these Smoked Gouda Burgers with Onion Jam, there’s no going back. I honestly don’t think you need any additional condiments (though my husband adamantly argues that stone ground mustard never hurt anything).
Blue Cheese Sirloin Burgers with Red Wine-Onion Jam
If you’re looking for a sophisticated burger that will blow your socks off, you must give this one a try! Doesn’t anything with blue cheese and red wine just scream sophistication?? So last week when we were looking for a great burger that would perfectly complement my first batch of homemade hamburger bun, we found it here.
Not only were these burgers a cinch to make but they were the tastiest of burgers we had in ages! Being that there are so many types of blue cheeses readily available now in the grocery store, I’ve been testing out different ones over the past few months to get a better idea of what I like since I’ve avoided blue cheese like the plague for the better part of my life and I’ve come to love Gorgonzola, which is what we went with on top of these burgers. The sweet/savory onion jam was way way better than I thought it would be and truly made this burger. I was worried that a cup of red wine was going to overpower the onions but the wine cooked down nicely and the jam was fantastic! So the combination of the onion jam with the Gorgonzola atop of a burger that actually tasted like a burger (rather than the spices and seasonings our burgers usually taste like) was a true treat.
And don’t get me start on the buns – fabulous! I used Peter Reinhart’s white bread recipe to make these buns a few weeks ago and froze them (after they were baked) until we were ready to use them. My buns turned out a little on the small side so we’re eating slider-size burgers until I’m ready to make some larger ones…no biggie though when the burgers turn out like these do!!
Blue Cheese Burgers with Red Wine-Onion Jam
source: adapted from Bobby Flay, Grill It!, pages 50-51
- 1 1/2 lbs ground sirloin
- canola oil
- Kosher salt and freshly ground pepper
- 4 oz Gorgonzola, cut into 4 slices
- 2 tbsp unsalted butter, softened
- 4 hamburger buns or kaiser rolls, split
- Red Wine-Onion Jam (recipe follows)
- Heat your grill to high.
- Shape the meat into 4 burgers, each 1 inch thick. Brush with oil and season liberally with salt and pepper on both sides. Place the burgers on the grill and grill until golden brown and slightly charred, 3-4 minutes. Turn the burgers over and continue grilling to medium, about 3 minutes longer. During the last minute of cooking, place a slice of cheese on top of each burger, close the cover of the grill, and allow the cheese to melt. Remove the burgers to a plate and let rest while you grill the buns.
- Butter the cut sides of the buns and season with salt and pepper. Place on the grill, butter side down, and grill until lightly golden brown, about 30 seconds.
- Place the burgers on top of the buns and spoon some of the onion jam on each burger. Top with the bun tops and serve immediately.
Red Wine-Onion Jam
- 2 tbsp olive oil
- 2 medium red onions, halved and thinly sliced
- 1 cup dry red wine
- 2 tbsp red wine vinegar
- 1 tbsp honey
- 2 tsp finely chopped fresh thyme leaves
- Kosher salt and freshly ground black pepper
Heat the oil in a medium sauté pan on the grates of the grill or on a stovetop over medium-low heat. Add the onion and cook until soft, stirring occastionally, about 10 minutes. Add the wine, vinegar, honey, and thyme and simmer, stirring occasionally, until the liquid has evaporated, 5 to 7 minutes. Season with salt and pepper. Remove from the heat and let cool to room temperature. The jam can be made 2 days in advance and stored in an airtight container in the refrigerator. Bring to room temperature before serving.
Red Onion Marmalade
- 3 Red onions, julienned
- 3 Tbsp. butter
- ½ cup red wine
- 1 Tbsp. balsamic vinegar
- 1 tsp. thyme, fresh, chopped
- Zest of 2 lemons
- Place the red onions & butter in a large pan on medium heat.
- Cook the onions completely, approximately ½ hour.
- Add the red wine & balsamic vinegar.
- Allow the juices to reduce & continue to cook for another 20-30 minutes until thick & syrupy.
- Remove from heat & add in the fresh thyme & lemon zest.
- Season with salt/pepper to taste.
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- RED ONION JAM:
- Vegetable cooking spray
- 1 pound ground lamb
- 1/2 pound ground veal*
- 2 tablespoons fresh oregano, chopped
- 2 teaspoon Montreal Steak Seasoning (or season with kosher salt, fresh cracked pepper and garlic powder, to taste)
- 2 teaspoon fresh oregano, or 1 teaspoon dried
- 3 to 4 tablespoons fresh parsley, optional
- 3 tablespoons fig preserves
- 2 to 3 thin slices feta cheese
- 4 quality hamburger buns, toasted
- Fresh spinach leaves, for garnish
- 4 cups thinly sliced red onions, about 2 medium
- 1 teaspoon olive oil
- 1/4 cup sugar
- 1/4 cup red wine vinegar
- 1 to 2 teaspoons chopped fresh thyme
- NOTE: Mixing veal, or pork, can tone down the flavor of lamb
Edamame burgers with red onion jam
Edamame work well for a greener-tasting bean burger. A slather of rich red onion jam brings sweetness and juiciness, for a well-rounded vegetarian and vegan-friendly burger.
Red onion jam
- 60 ml (2 fl oz/¼ cup) olive oil
- 500 g (1 lb 2 oz) red onions, thinly sliced
- 2 sprigs thyme
- 1 bay leaf
- 1 long red chilli, thinly sliced
- 2 tbsp soft brown sugar
- 1 tsp sea salt flakes
- ¼ tsp freshly ground black pepper
- 2 tbsp balsamic vinegar
- 80 g (2¾ oz/½ cup) cashews
- 80 g (2¾ oz/½ cup) grated carrot
- 1 small onion, diced
- 2 cloves garlic, roughly chopped
- ½ cup flat-leaf (Italian) parsley leaves, chopped
- 1 tbsp tamari
- 120 g (4½ oz/2 cups) podded edamame beans
- 110 g (4 oz/1 cup) besan (chickpea flour)
- 6 full-sized or 10 mini sourdough rolls
- lettuce leaves
- 3 tomatoes, sliced
- 2 Lebanese cucumbers, sliced diagonally
Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Resting time: 30 minutes
1. To make the red onion jam, heat the oil in a medium-sized saucepan over medium heat. Add the onion, thyme, bay leaf and chilli. Cook, stirring regularly, for 25–30 minutes or until softened and golden.
2. Add the sugar, salt, pepper, vinegar and 125 ml (4 fl oz/½ cup) of water. Bring to the boil then reduce the heat to low. Simmer, uncovered, for 8–10 minutes or until thick and jammy.
3. To make the edamame patties, blend the cashews, carrot, onion, garlic, parsley, tamari and half the edamame in a food processor until it forms a chunky paste.
4. Transfer to a large bowl. Add remaining the beans and the besan, season to taste and mix well. Cover with plastic wrap and refrigerate for 30 minutes (this will make it easier to handle when forming the patties).
5. Preheat a barbecue hotplate (griddle) to medium and lightly grease with oil.
6. Form the edamame mix into 6 or 10 patties and cook for 4–5 minutes each side or until golden.
7. Place the lettuce and patties on the rolls and top with tomato, cucumber and red onion jam.
Recipe from Feed The Man Meat (Smith Street Books).
HelloFresh’s Top 10 Best Burgers September 7, 2016
If you haven’t already heard, we love burgers. A lot. There’s just something about these hearty, juicy, and cheesy wonders that keeps us coming back again and again. One day a few weeks ago, our culinary team sat down (over burgers, obviously) to come up with an all-star recipe that would make our love for this American classic official. After several rounds of taste testing and heated burger debates, they nailed down the ultimate recipe. It will be in the boxes in two weeks, so select it next week! We don’t want to reveal tooooo much, but trust us: The Icon Burger is the real deal.
In the meantime, feast your eyes on HelloFresh’s top 10 best burgers.
1. Monterey Jack Burger with Red Onion Marmalade and Crispy Zucchini Fries
This burger is a cheesy dream-come-true, and we’ve got Monterey Jack (and our chefs, Frieda and Nate, of course) to thank for that.
2. Pork and Apple Burger with Rosemary Potatoes and Mixed Green Salad
We’re used to the sweet and savory combination of pork chops and applesauce, but this dish takes it up a notch by incorporating the fruit into a juicy burger.
3. Portobello Burgers with Avocado, Caramelized Onions, and Spicy Mayo
Tired of eating the same old veggie burger? Yea, us too. That’s why we’ve upgraded the dish with a hearty portobello and tangy tomato jam that’s a zillion times better than boring ketchup.
4. Sriracha Turkey Burger with Sweet Potato Crisps and Mixed Green Salad
It’s safe to say we’re obsessed with sriracha. It’s the perfect all-purpose hot sauce, especially when mixed into a turkey burger and topped with a generous dollop of sriracha mayo.
5. Chimichurri Burger with Avocado, Monterey Jack, and Cabbage Slaw
Chimichurri spice gives this burger an Argentinian flair, and cubed avocado adds an irresistible creaminess. Together, the two make an unbeatable pair.
6. French Onion Soup Burger with Béchamel, Caramelized Onions, and Kale Chips
Our chefs had the ingenious idea to take all the richly satisfying flavors of our favorite French soup and make it into a hamburger. Excuse us while we drool over how divine that sounds.
7. Thai Pork Larb Burger with Cucumber Mint Salad
Get a taste of Thailand without leaving your kitchen thanks to larb, a traditional Northern Thai dish composed of stir-fried ground meat, herbs, and pungent spices. We put an American spin on the dish by transforming it into a burger spiked with fragrant lemongrass, shallots, and mint.
8. Juicy Lucy Burger with Tomato Onion Jam and Baby Gem Lettuce Salad
Minnesota’s decadent burger is piled high with tender ground meet, oozing cheddar cheese, ketchup, and gem lettuce. Let’s just say it’s not for the faint of heart.
9. Caramelized Pineapple Burger with Monterey Jack Cheese and Red Cabbage Slaw
Just look at how B-E-A-UTIFUL that pineapple looks! This tropical gem adds a hint of sweetness, and the slaw adds a welcome crunch for a Hawaiian-inspired burger of champions.
10. Barbecue Pork Burger with Tangy Slaw and Sweet Potato Fries
Our chefs accomplished what no one thought was possible… they managed to sneak in all the flavor of slow-cooked pulled pork without the agonizing and lengthy cooking time. This calls for a celebration, burger-style.
If you think these look good, prepare to be BLOWN AWAY by what’s coming next. Let the countdown to The Icon Burger begin!
Just because September is over doesn’t mean you have to stop barbecuing. Whip up some of our best burgers on the grill with the help this must-read cookout guide.