HOMEMADE Hamburgers

Prep time: 15 minutes Cook time: 6 minutes Clean up: 0 minutes

COOKING UTENSILS NEEDED

Hamburger press, BBQ Spatula, Plastic wrap or Wax paper, BBQ Grill

INGREDIENTS:

2 lbs. 80% lean Chop Meat & Sesame Seed Hamburger Buns

Toppings:
Lettuce
Tomato
Raw Onion
Grilled Mushrooms
Grilled Onions
Avocado, Guacamole
Roasted Red Pepper
Ham (thinly sliced) Bacon


Cheese:
Swiss
American
Provolone
Cheddar
Monterey Jack

Condiments:
Ketchup
Mustard
Mayo
BBQ sauce
Buffalo Wing Sauce
Salt & Pepper
Taco Seasoning
Blue cheese dressing

DIRECTIONS

Form the patties in a hamburger press by lining the press fist with plastic wrap. Separate each patty with a piece of wax paper or wrap up in plastic wrap. Unwrap and throw away the plastic wrap when cooking them. Cook on a hot grill on high according to taste (3 to 6 min per side), only flipping once. Add cheese 2 min before the burger is done on the second side.

To make the Buffalo Burger, melt provolone cheese on top before removing the burger from the grill. Add Buffalo Wing Sauce, lettuce, tomato, and blue cheese dressing on top.

The Taco Burger needs to be seasoned with taco seasoning before cooking. I use McCormick Taco Seasoning and sprinkle it on both sides. After cooking one side and flipping it over, melt Monterey jack cheese on top before removing the burger from the grill. Add guacamole, lettuce, tomato, and taco sauce or ranch dressing on top.

The Mushroom-Swiss Burger: Season the hamburger before cooking with salt and pepper. Melt Swiss cheese on the burger while cooking. Add hot sautéed mushrooms on top and ketchup or bbq sauce.

My Take on the Double RR Bar Burger: Melt American cheese or Swiss cheese while the burger is cooking. Add a slice of deli ham, lettuce, tomato, onion, pickles and BBQ sauce. Thank you Roy Rogers!

Last is the bacon cheese burger: Melt American cheese on it while the burger is cooking. Add bacon, tomato, BBQ sauce, and ketchup on top.

Buffalo Burger with REAL blue cheese on top. I just added a slice of tomato then YUM.

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