Homemade Big Massive Burger

for 1 burger

200 g (½ lb) ground beef
salt, to taste
pepper, to taste
1 ½ burger buns
1 slice american cheese, sliced

120 g (½ cup) mayonnaise
1 gherkin, diced
1 teaspoon white vinegar
1 teaspoon yellow mustard
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
½ teaspoon white pepper

onion, finely diced
lettuce, finely shredded
gherkin, thinly sliced


  1. Roll half of the beef mince into a ball and pat it down until a finger thick, bigger than palm size patty. Repeat with remaining beef.
  2. Fry both patties with salt and pepper for 2 and a half minutes a side. Add 1 cheese single to one of the patties.
  3. Toast the burger buns on a dry pan on medium heat until one of the sides is golden brown.
  4. Mix all the sauce ingredients and set aside.
  5. Time to build this bad boy! Spread burger sauce on a bun, sprinkle diced onion, shredded lettuce, place the patty with cheese, place another slice of bun.
  6. Then more sauce, more onion, shredded lettuce, gherkin slices, another patty, and the last slice of bun!
  7. Dig in and get lovin’ it!
  8. Enjoy!


Mashed Potato Bun Bacon Burger

for 4 servings


5 russet potatoes, peeled and cubed
4 cloves garlic, peeled
6 cups (1.4 L) cold water
¼ cup (55 g) butter, cubed
½ cup (120 mL) milk
salt, to taste
pepper, to taste
2 tablespoons fresh parsley, chopped
6 slices provolone cheese
2 cups (100 g) panko breadcrumbs
5 eggs
oil, for frying

1 lb (455 g) ground beef
1 teaspoon salt
1 teaspoon onion powder
½ teaspoon pepper
12 slices bacon
ketchup, to serve
lettuce, to serve
red bell pepper, sliced, to serve


  1. In a pot over high heat, add the potatoes and garlic and cover with cold water.
  2. Bring the potatoes to a boil, reduce the heat and simmer until fork tender, about 20 minutes.
  3. Drain the potatoes in a colander and return to the pot.
  4. Add the butter, milk, salt and pepper. Mash until smooth.
  5. Add in the parsley and mix until combined. Transfer the potatoes to a piping bag or ziplock bag.
  6. On a parchment paper-lined baking sheet, place the provolone slices.
  7. Pipe the mashed potatoes on top of the rounds starting from the outside to the center of the cheese.
  8. Freeze until solid, about 1 hour.
  9. Place the egg and panko in two bowls.
  10. Place the frozen potato round in the egg ensuring it’s completely submerged.
  11. Place the potato round in the panko and flip to cover completely. If necessary repeat process putting potato back into the egg and once more in the panko.
  12. In a large pot, heat oil to 350°F (180°C).
  13. Place the potato in oil and fry until both sides are golden brown, about 2 minutes per side.
  14. Set the mashed potato rounds on a wire rack to drain.
  15. In a bowl, add the ground beef, season with salt, onion powder, and pepper. Mix until combined.
  16. Form patties with your hand about the size of your palm.
  17. Lay the bacon two strips overlapping and two strips perpendicular.
  18. Place the burger patty on the bacon and fold over the bacon strips, trimming if necessary.
  19. Heat a pan over medium heat and add the bacon patties and cook until cooked through.
  20. Assemble the burger by placing one potato “bun” on the bottom. Spread with ketchup or your favorite sauce.
  21. Build with lettuce, patty, red onion and top potato bun.
  22. Enjoy!


Mexican Chorizo Burger

for 3 servings


1 lb (455 g) ground beef, 80% lean
1 teaspoon salt
1 tablespoon chili powder
⅓ lb (150 g) ground chorizo
1 tablespoon oil
3 hamburger buns

3 oz (85 g) manchego cheese, sliced
½ cup (130 g) guacamole
⅓ cup (70 g) pico de gallo
⅓ cup (35 g) cotija cheese
¼ cup (60 g) sour cream


  1. Mix together the patty ingredients until combined.
  2. Form the beef mixture into 3 round patties.
  3. Heat oil in a pan over medium heat.
  4. Cook the burgers for 3 minutes on the first side, flip, and place a slice of manchego cheese on top.
  5. Cook for 6 more minutes until the cheese is melted.
  6. Assemble the burgers on the buns with guacamole, cotija, pico de gallo, and sour cream.
  7. Enjoy!


Spicy Southwestern-Style Turkey Burgers

for 4 burgers


1 lb (455 g) ground turkey
⅓ cup (50 g) red onion, minced
1 jalapeño pepper, minced
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon cayenne pepper
1 ½ teaspoons cumin
1 teaspoon smoked paprika
2 tablespoons vegetable oil, for cooking

sesame seed bun
shredded lettuce
sliced tomato
pepper jack cheese

½ cup (115 g) mayonnaise
2 tablespoons canned chilies in adobo
½ lime, juiced


  1. Place turkey, onion, jalapeño, and spices together in a large bowl and mix together until all the ingredients are incorporated.
  2. Lightly wet your hands and use them to shape 4 circular patties about 4 inches (10 cm) in diameter.
  3. Heat up about 2 tablespoons of vegetable oil in a pan over medium heat.
  4. Cook burgers for 2 minutes on the first side, then flip, lower heat to low, and cook them for an additional 5-6 minutes. Top with pepper jack cheese during the last minute.
  5. NOTE: The turkey burgers must be cooked through. Use a meat thermometer to check each patty for an internal temperature of at least 165˚F (74˚C) before removing from pan.
  6. Assemble the burgers as desired with bun, chipotle mayonnaise, lettuce, tomato, avocado, and preferred condiments.
  7. Enjoy!


Mac And Cheese Bun Burgers

for 3 servings

1 lb (455 g) macaroni
4 tablespoons unsalted butter
8 oz (100 g) shredded sharp cheddar cheese
8 oz (100 g) shredded parmesan cheese
8 oz (225 g) american cheese, cubed
12 oz (355 mL) whole milk
1 tablespoon salt
1 tablespoon mustard powder
½ teaspoon cayenne pepper
1 teaspoon garlic powder
1 ½ cups (190 g) all-purpose flour
4 eggs, beaten
1 ½ cups (170 g) panko breadcrumbs
vegetable oil, for frying
1 ½ lb (680 g) ground beef, formed into hamburger patties
salt, to taste
pepper, to taste
red onion, sliced, to serve
tomato, sliced, to serve


  1. Prepare macaroni according to package directions. Drain the macaroni in a colander and return to the pot.
  2. Add butter, cheddar cheese, Parmesan cheese, American cheese, milk, salt, mustard powder, cayenne to the pot. Turn heat up to medium-low and stir until cheeses are melted and all ingredients are well combined.
  3. Remove the pot from the heat and pour onto a parchment paper-lined sheet tray. Spread evenly with a spatula, cover with plastic wrap, and refrigerate for at least 30 minutes.
  4. Once cooled, use a ring mold or rounded container roughly 4-inches (10 cm) in diameter to cut out 6-8 “buns.”
  5. Place flour, eggs, and bread crumbs in three separate bowls.
  6. Dip each macaroni bun in flour, then egg, and finally bread crumbs, coating evenly.
  7. Preheat vegetable oil to 350°F (175°C).
  8. Place the macaroni buns gently in oil and fry 3-4 minutes, until golden brown. Remove with a slotted spoon and drain on paper towel-lined plate.
  9. Season hamburger patties liberally with salt and pepper. In a cast-iron skillet over high heat, sear patties to desired doneness, flipping halfway through.
  10. Place burger between two mac and cheese buns and top with sliced onions and tomatoes.
  11. Enjoy!


American Burger “Juicy Lucy”

for 3 servings


1 lb (455 g) ground beef, 80% lean
1 teaspoon salt
½ teaspoon pepper
1 teaspoon onion powder
1 tablespoon oil
2 oz (55 g) cheddar cheese, sliced into 3 square chunks

3 hamburger buns
3 strips bacon, cooked, sliced in half
3 slices tomato
3 pieces lettuce


  1. Mix together the patty ingredients until evenly combined.
  2. Flatten the beef into a thin layer, then place a chunk of cheddar inside, wrapping the beef completely around the cheddar. Form a patty with your hands.
  3. Repeat with the remaining beef and cheese.
  4. Heat oil in a pan over medium heat.
  5. Cook the burgers for 3 minutes on the first side, flip, then cook for 6 more minutes.
  6. Assemble the burgers with the bun, bacon, tomato, and lettuce.
  7. Enjoy!

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05:28 2018-4-2


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