Recipes for beef burger

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Beef Swiss Burger – Rida Aftab Recipe

Ingredients

  • Onion 1
  • Tomato 1
  • Burger bun 2
  • Cheese slice 4
  • Salad leaves 1 cup
  • Butter 2 tbsp
  • Oil 2 tbsp

Ingredients for Burger Pattie

  • Onion chopped 1
  • Egg 1
  • Green chilies 2
  • Ginger 1 piece
  • Garlic 2 cloves
  • Black pepper 1 tsp
  • Salt ½ tsp
  • Coriander leaves/parsley 2 tbsp
  • Bread crumbs 4 tbsp
  • Meat 300 gm

Ingredients for Swiss Sauce

  • Stock 1 cup
  • Tomato ketchup ½ cup
  • Tamarind pulp ½ cup
  • Corn flour 1 tsp
  • Crushed red pepper 1 tsp
  • Garlic 1 tsp
  • Roasted cumin 1 tsp
  • Salt ½ tsp

How to make Beef Swiss Burger

  • Chopparize well 300 gm meat, 1 piece of ginger, 2 cloves of garlic and 2 green chilies. Add in ½ tsp salt, 1 tsp black pepper, 1 egg and 4 tbsp bread crumbs. Mix well.
  • Make into patties, fry in a grill pan with oil as required.
  • In a pan put together 1 cup stock, 1 tsp corn flour, 1 tsp crushed red pepper, 1 tsp crushed garlic, 1 tsp roasted cumin, ½ tsp salt, ½ cup ketchup and ½ cup tamarind pulp. Mix well and cook over low flame till thickens. Remove from fire and keep aside.
  • Now cut each bun from center into halves, spread one side with butter, put a Pattie and spread prepare sauce on top.
  • Put a cheese slice, again spread with sauce and then top with another Pattie.
  • Lastly put tomato slices, onion rings and salad leaf on top.
  • Cover with the other piece of bun.
  • Beef Swiss Burger is ready to serve with sauce.

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Beef Burger Recipe

Ingredients

For the burger

  • 540g/1lb 3oz minced beef chuck steak
  • 25g/1oz chopped coriander
  • 1 onion, chopped
  • 1 tbsp Dijon mustard
  • 1 free-range egg yolk
  • 1 tbsp olive oil
  • salt and freshly ground black pepper
  • 540g/1lb 3oz minced beef chuck steak
  • 25g/1oz chopped coriander
  • 1 onion, chopped
  • 1 tbsp Dijon mustard
  • 1 free-range egg yolk
  • 1 tbsp olive oil
  • salt and freshly ground black pepper

To serve

  • 4 slices mature Cheddar
  • 4 tbsp mayonnaise
  • ½ iceberg lettuce, shredded
  • 4 ciabatta rolls
  • 1 red onion, sliced
  • 1 beef tomato, sliced
  • 4 slices mature Cheddar
  • 4 tbsp mayonnaise
  • ½ iceberg lettuce, shredded
  • 4 ciabatta rolls
  • 1 red onion, sliced
  • 1 beef tomato, sliced

Preparation method

  • Place all the burger ingredients in a mixing bowl and stir to combine. Using your hands, shape into four equal-sized patties.
  • Preheat the grill to hot. Cook the burgers under the grill for 15 minutes, or until cooked through, turning once.
  • Top each burger with a slice of cheese towards the end of the cooking time.
  • Before serving, mix together the mayonnaise and lettuce. Cut the ciabatta rolls in half and toast under the grill on both sides.
  • Top the bottom halves of the ciabatta rolls with the lettuce and mayonnaise, followed by a slice of tomato.
  • Arrange the burger and cheese on top of the ciabatta, followed by a slice of red onion. Top each burger with the other halves of the ciabatta rolls and serve.
Beef Burger Recipe

Beef Burger Recipe

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Hunter Beef Burger With Mustard Sauce Recipe

Ingredients
For the chips
  • Hunter Beef Burger With Mustard Sauce picture

    Hunter Beef Burger With Mustard Sauce

    ½ sweet potato, sliced lengthways into wedges

  • 1 tbsp olive oil

  • salt and freshly ground black pepper

For the burger
  • 200g/7oz fillet steak

  • 55g/2oz breadcrumbs

  • 1 free-range egg, lightly beaten

  • salt and freshly ground black pepper

  • 1 tbsp plain flour

  • 1 tbsp olive oil

  • 1 burger bun or thick slice of baguette, split

For the sauce
  • 30g/1oz butter

  • 3 tbsp white wine

  • 5 tbsp double cream

  • salt and freshly ground black pepper

  • 55g/2oz Wensleydale cheese, grated

  • 1 tbsp wholegrain mustard

Preparation method

  • Preheat the oven to 200C/400F/Gas 6.
  • For the chips, drizzle the sweet potato wedges in olive oil and season with salt and freshly ground black pepper.
  • Spread the sweet potato wedges onto a non-stick baking sheet and roast in the oven for 8-10 minutes, or until tender and golden-brown.
  • For the burger, place the steak, breadcrumbs and egg into a food processor and blend until combined. Season with salt and freshly ground black pepper.
  • With clean, slightly wet hands, shape the mince into a patty and dust lightly with flour.
  • Heat the olive oil in a frying pan and fry the burger patty for 4-5 minutes on each side, or until cooked through.
  • In the same frying pan, place the bread bun halves or baguette, split-side down and fry until lightly toasted, pressing down with a spatula if necessary.
  • For the sauce, heat the butter in a small pan and add the white wine. Simmer until it has reduced by half. Take off the heat to cool slightly.
  • Add the double cream to the pan and place back on the hob to gently simmer for a further 4-5 minutes, or until the sauce has thickened slightly.
  • Remove from the heat. Season, to taste, with salt and freshly ground black pepper and stir in the Wensleydale cheese and mustard.
  • To serve, place the burger inside the bread, with the sweet potato chips arranged on the side with the sauce.
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