Recipe of the Week: Double Decker Summer Burgers

INGREDIENTS:

  • For the burgers:
  • 2 lbs. Lean Ground Beef
  • 2 tablespoons Gourmet Burger Seasoning*
  • 1 tablespoon Worcestershire Sauce
  • 1/4 cup BBQ sauce
  • for the secret sauce:
  • 1/2 cup mayonnaise
  • 1/4 cup ketchup
  • 1/4 cup finely diced dill pickles
  • 1 tablespoon dill pickle juice
  • 1/4 teaspoon ground pepper
  • 1/2 teaspoon garlic powder
  • 8 slices cheddar cheese
  • 4 potato hamburger buns
  • lettuce, tomato, red onion, etc.

INSTRUCTIONS:

  1. In a large bowl, stir Laura’s Lean Ground Beef, burger seasoning, Worcestershire sauce and BBQ sauce together until well combined and evenly mixed.
  2. Line a 4-inch wide lid with plastic wrap. Add a few spoonfuls of hamburger mixture to the lid and fold plastic wrap over the top to press and mold the burger patty. Unwrap from plastic wrap and place onto a plate or platter. Continue this process until you have created 8 patties, about 1/4 pound each, 1/3-1/2 inch thick, 4 inches across.
  3. Cover and refrigerate about 1 hour. (This will help the burgers keep their shape on the grill)
  4. While burgers are resting, make the secret sauce: stir mayonnaise together with ketchup, pickles, pickle juice, ground pepper and garlic powder. Place in refrigerator.
  5. Also, prep your burger toppings: slice tomatoes, wash and tear lettuce, slice onion, etc..
  6. To grill, place each burger onto preheated grill. Cook 3 minutes on one side and then flip. Add cheddar cheese slices on each patty, cover and cook 1 minute. Turn grill off and then continue cooking another 3 minutes or until burgers register 160 degrees F.
  7. Stack two burgers together and place onto hamburger buns. Add plenty of secret sauce and any other desired toppings. Enjoy!
  8. **To lighten up the recipe, make with only one lean beef patty.

Recipe of the Week: Spicy BBQ Ranch Burgers

INGREDIENTS:

  • 1 pound ground beef
  • 1 packet Hidden Valley® Spicy Ranch Salad Dressing & Seasoning Mix
  • 4 slices cheddar cheese
  • 1 sliced tomato
  • lettuce
  • 8 slices bacon, cooked
  • 4 hamburger buns, lightly toasted
  • 1 cup Kingsford® Honey Jalapeño Mesquite BBQ Sauce

INSTRUCTIONS:

  1. Build a charcoal fire for direct cooking using Kingsford® Charcoal and preheat the grill to 400 degrees Fahrenheit.
  2. While the grill heats, gently mix ground beef and spicy ranch seasoning mix in a large mixing bowl. Form beef mixture into four 1/4-pound burger patties.
  3. Grill the burgers for approximately 4 minutes per side until they reach an internal temperature of 160 degrees Fahrenheit. During the last minute of cooking, baste both sides of the burgers with Kingsford® Honey Jalapeño Mesquite BBQ Sauce and top each burger with a slice of cheese.
  4. To assemble the burgers, place lettuce and tomato slices on the bottom bun, top with a burger patty bacon. Brush additional BBQ sauce on the inside of the top bun then place on the burger.

Pro Tips For Making Kick-Ass Burgers This Memorial Day

You can see it now, can’t you, in your mind’s eye? It’s juicy, it’s delicious, it’s cooked perfectly, and you made it: it’s your ideal Memorial Day burger. Let us help you get there with a few handy tips that will help your fantasy burger become a reality this holiday weekend.

At TwinStar Media, we take burgers very seriously (we have to… we own Grill Magazine. So much so, that we wanted to share some tips we gathered from our Grill Master. He teaches students how to cook for a living, so we figured he’d be a good person to ask.

Here are a few things we learned from Chef Delanoy that every home cook should keep in mind before picking up that spatula this weekend:

1. Use ground beef with an 80/20 lean-to-fat ratio

If you want something to be moist, like a burger, you have to maintain the moisture within the product. To do that, Chef Delanoy says, it’s important to use a ground beef with high fat content, because fat equals moisture.

He adds that whatever heat source you use, whether it be a grill or a pan on the stove, heat transfers very well through fat. That means the fattier the burger, the faster it will cook, Chef Delanoy explains.

2. Charcoal grills are great — but propane grills work too

Chef Delanoy says his personal preference is using lump charcoal in a charcoal grill, instead of briquets, but that, of course, is a matter of personal preference.

“I like cooking over a fire,” he tells Consumerist, likening it to methods of cooking that go back thousands of years.

Propane grills will also do the trick, he adds — “you’re getting plenty of good flavor from that,” Chef Delanoy says.

Don’t have an outdoor space or a grill at your disposal? Cooking a burger on the stove works, too, as we found out when we tested Chef Delanoy’s burger-making tips last year (among a few other methods you can check out).

“If you have a nice heavy iron, cast iron skillet or something like that, that’s gonna hold heat, you can get a really good char,” he notes.

3. Don’t press that patty!

You might’ve heard that moving a burger around on the grill is bad — that’s arguable, Delanoy says, but there is one thing you definitely shouldn’t do: smushing the burger with your spatula — even if makes your grill flare up in a cool way.

“A lot of people do that, and it’s kind of the most tragic thing you could do because you’re basically just pressing out all the flavor,” Chef Delanoy explains.

4. Salt & pepper are your friends

While you can add whatever seasonings you want to your burger patties, don’t shy away from good old salt and pepper.

“I think salt and pepper are tragically under utilized on burgers on grills,” Chef Delanoy says. “Salt and pepper are where you build flavor in everything. So you’re enhancing the meat flavor, you’re enhancing the char and smokiness of the grill by using salt.”

Beyond that, Chef Delanoy says he’s not a fan of mixing in or adding too many other things to burgers.

“If you’re gonna do that, make meatloaf and serve it with potatoes.”

5. Use a heat thermometer to make sure it’s done

When it comes to cooking raw meat, it’s important to get the temperature up to at least 165 degrees Fahrenheit for safety reasons. And you can’t just judge by color, as the USDA’s Food Safety & Inspection Service explains, oxidation from freezing and thawing can cause red meat to turn brownish without any cooking.

FSIS also notes that “some lean ground beef may remain pink at temperatures well above” 160° F.

Chef Delanoy agrees that a meat thermometer is the “guaranteed way” to make sure a burger is cooked thoroughly.

“Don’t guess. You can guess all day, but unless you’ve done it 10,000 times, you’re not gonna be good at it,” he advises, adding, “I know when it gets to 165 degrees it’s done, it’s gonna be juicy.”

Happy eating, everyone, from our stomachs to yours.

Burger 21 Celebrates National Hamburger Month By Giving Away A Year Of Free Cheesy Burgers To One Lucky Fan

May is National Hamburger Month and Burger 21®, an award-winning, “beyond the better burger” fast casual franchise, is paying tribute to one of the greatest staples of American cuisine by rewarding guests who download its “B Loyal” mobile app with a free Cheesy Burger offer*. One lucky fan also will win free Cheesy Burgers for a year on National Hamburger Day, May 28.

Now through May 27, guests are encouraged to download Burger 21’s free mobile app and register in order to receive an offer for a free Cheesy Burger and automatically be entered for a chance to win free Cheesy Burgers for a year. The winner will be randomly selected and announced on National Hamburger Day, May 28. The app is available for download at the Apple App Store or Google Play. Guests can earn a $5 reward for every seven visits to a Burger 21 restaurant.

“At Burger 21, we consider ourselves to be the master of the burger and our menu of 10 beef and 10 non-beef options, in addition to a rotating monthly featured burger, speaks for itself,” said Mark Johnston, president and founder of Burger 21. “We know that there are many people who feel as passionately as we do about a great burger, so in honor of National Hamburger Month, we want to give one lucky guest a chance to enjoy free Cheesy Burgers for a year.”

As part of its unique culture, Burger 21 offers a different chef-inspired burger and hand-crafted shake on the 21st of every month. In addition, the brand donates 10 percent of its restaurants’ sales to a local charity or school in the communities it serves on this day.

Recognition for Burger 21 includes being named one of Entrepreneur magazine’s Top New Franchises of 2016. Additionally, the company has been ranked on Fast Casual’s Top 100 “Movers and Shakers” for the last three consecutive years, while Burger 21 Founder and President Mark Johnston was acknowledged as one of Fast Casual’s “Top 25 People” of 2014 for his strategic leadership in the brand’s growth and development. Burger 21 also was named one of QSR’s “Best Franchise Deals” of 2014.

For more information on Burger 21, please visit burger21.com and follow Burger 21 on Twitter, Facebook and Instagram. For the latest special offers and promotions, join the B21 Club or download Burger 21’s “B Loyal” app from the Apple App Store orGoogle Play.

Recipe of the Week: Bacon Cheeseburger Meatloaf

Ingredients

  • 1 1/2 lb ground beef
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons pepper
  • 3 tablespoons Worcestershire sauce
  • 3/4 cup ketchup
  • 1/2 cup diced pickles
  • 1 cup Progresso™ plain bread crumbs
  • 2 eggs
  • 1/2 lb sliced bacon
  • 2 cups shredded sharp Cheddar cheese (8 oz)

Instructions

  1. Heat oven to 350°F. Spray 9×5-inch loaf pan with cooking spray.
  2. In large bowl, add 1 1/2 lb ground beef, 1 1/2 teaspoons salt, 1 1/2 teaspoons pepper, 2 tablespoons Worcestershire sauce, 1/4 cup ketchup, 1/2 cup diced pickles, 1 cup Progresso™ plain bread crumbs, and 2 eggs; use your hands to mix ingredients together. Set aside.
  3. Place bacon slices across loaf pan side by side. Place half of the meatloaf mixture in bottom of loaf pan; sprinkle with 2 cups shredded sharp Cheddar cheese (8 oz); and finally, place the rest of the meatloaf mixture on top.
  4. Fold hanging pieces of bacon over top. Bake about 1 hour or until meat thermometer inserted in center of loaf reads 160°F). Mix 1/2 cup ketchup and 1 tablespoon Worcestershire sauce; pour on top of meatloaf while still hot. Cool several minutes before serving.

Burger King’s Halloween Whopper Has an Even More Frightening Effect When It Comes Back Out!

Burger King’s Halloween burger was launched last week to the cheers of burger fans.

But quickly it has become evident that the true horror of the burger is far worse than the grim black food coloring used for the bun.

People are reporting very strange happenings – and it’s all about when, um, it’s been through your digestive system.

The treat may have been the whopper but the trick, it seems, is that poop is coming out bright GREEN.

Burger King Has Just Rolled Out the Halloween Whopper to Satisfy Your Dark Soul

Japan has already enjoyed Burger King’s goth Whopper when the franchise rolled out squid ink burgers last year. Now it’s America’s turn to taste the dark delicacy that is the Halloween Whopper. Of course, the American version isn’t dyed with squid ink, cuz ‘muricans don’t want no squid burgers.

The American version actually gets its blacker than a vampire’s soul look from A.1. sauce that’s baked into the bun. The A.1. sauce is like, SUPER evil though, so it’s extra spooky, you guys. Rumor has it they even grill “666” into the patty.

Okay, I actually made that last part up, but feel free to spread the rumor.

I think that aside from eating a black hamburger that will probably have me taking a poo that’s unnaturally black a half hour later, the coolest thing about this burger is the wrapper.

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Here’s What Eating a Big Mac Does to Your Body in an Hour

Fast food is incredibly convenient, and usually very tasty too, but it’s not always the best option for refuelling our bodies. Over at comparison site, Fast Food Menu Price, there’s a detailed infographic that shows the effect of eating one of the most iconic on-the-go meals of all time: the McDonald’s Big Mac.

For the first 10 minutes, everything goes brilliantly, at least on the surface. Our brains have been wired to prefer high-calorie foods (sorry, dieters) and the Big Mac provides these calories in abundance – an average Big Mac contains 540 calories, which cause our blood sugar level to shoot up. Feel-good chemicals, like the neurotransmitter dopamine, are released into the brain, and you may catch yourself thinking: “This is a tasty burger.”

It’s from the 20-30 minute point that the downhill slide starts. The high levels of fructose corn syrup and sodium inside the bun leave us craving more of the same (and in the long term, this can lead to obesity, diabetes, and heart disease). Then the sodium – some 970 milligrams of it – causes dehydration and starts making the kidneys and heart work faster. Blood pressure rises, and you may well be tempted by a McFlurry or apple pie.

According to the infographic, at the 40 minute mark, the body will probably still be craving similar types of food: losing control of your blood sugar levels makes junk food (like a chocolate bar) seem even more appealing than it normally would. The gastrointestinal tract very quickly absorbs the high volume of fructose corn syrup we mentioned earlier, further adding to your hunger pangs.

From 50-60 minutes, the period of slow digestion starts in earnest. Food typically takes 24-72 hours to digest, but the grease and trans fat inside a Big Mac means the digestion time for the McDonald’s signature burger can easily go beyond three days. “If you want to enjoy a Big Mac, try to keep it an occasional event,” is the advice from Fast Food Menu Price. “The ingredients can cause serious harm to your body, especially when consuming them on a regular basis.”

The infographic has been put together using data from McDonald’s own website as well as articles from LiveStrong, Blood Pressure UK, and FoodMatters. McDonald’s itself doesn’t recommend living solely on a diet of Big Mac and fries – treat them as an occasional treat rather than a regular meal and you’ll be fine (in fact, in small doses they can actually be good for you). At least now you know exactly what you’re letting your body in for.

Big-mac-info

Recipe of the Week: White BBQ Bacon Burger with Crispy Onion Strings

Ingredients

FOR THE PATTIES

  • 2 lbs ground beef
  • 1 tsp worcestershire sauce
  • 2 tsp mustard
  • ½ tsp salt
  • ½ tsp pepper
  • ½ tsp onion powder
  • ½ tsp garlic powder

FOR THE WHITE BBQ MAYO

  • 1 cup mayo
  • 1 tbsp apple cider vinegar
  • ½ tsp worcestershire sauce
  • ½ tsp salt
  • ½ tsp pepper
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • 2 tsp brown sugar

FOR THE TOPPINGS

  • Onion Strings – recipe found at The Pioneer Woman Cooks
  • 8+ slices of bacon – cooked
  • 6+ onion rolls
  • Lettuce, tomatoes, cheese and avocados if so desired

Instructions

  1. Make a batch of crispy onion strings.
  2. Set aside until ready.
  3. In a small bowl, combine all the ingredients for the White BBQ Mayo and set aside in the fridge until you are ready to use.
  4. In a medium bowl, combine all ingredients for the patties.
  5. Divide the mixture into 6 equal parts and form into hamburger patties.
  6. Place patties on the grill and cooke 5-8 minutes each side until cooked to desired doneness.
  7. Assemble the burgers on an onion roll with a patty, white BBQ sauce, bacon, onion strings, and cheese, lettuce, tomato and avocado if desired.

Tailgate Sunday: The Legendary ‘Ernest Hemingway Burger Recipe’

Ernest Hemingway is, was, and will always be synonymous with the adventure, the pursuit of the unknown, and what it means to be a man (for better or worse). And because Ernest Hemingway was such a prolific writer and public figure for most of his life we’re able to know more about him than many other authors throughout history, such as his favorite books/authors (James Joyce, Leo Tolstoy, Gustave Flaubert), his favorite bar in Cuba (El Floridita), his favorite drinks and liquors (Whiskey and Soda, The Martini, The Daiquiri, Gin & Tonic, Dripped Absinthe, and Campari-based drinks). We also have the recipe to Ernest Hemingway‘s favorite burger, his own personal recipe comprised of rare ingredients prepared in a way that results in a hamburger as manly as Ernest Hemingway himself, this is that recipe.

Ingredients:

  • 1 lb. ground lean beef
  • 2 cloves, minced garlic
  • 2 little green onions, finely chopped
  • 1 heaping teaspoon, India relish
  • 2 tablespoons, capers
  • 1 heaping teaspoon, Spice Islands sage
  • Spice Islands Beau Monde Seasoning — 1/2 teaspoon
  • Spice Islands Mei Yen Powder — 1/2 teaspoon
  • 1 egg, beaten in a cup with a fork
  • About 1/3 cup dry red or white wine
  • 1 tablespoon cooking oil

Instructions:

  1. Break up the meat with a fork and scatter the garlic, onion and dry seasonings over it, then mix them into the meat with a fork or your fingers.
  2. Let the bowl of meat sit out of the icebox for ten or fifteen minutes while you set the table and make the salad. Add the relish, capers, everything else including wine and let the meat sit, quietly marinating, for another ten minutes if possible.
  3. Now make your fat, juicy patties with your hands. The patties should be an inch thick, and soft in texture but not runny.
  4. Have the oil in your frying pan hot but not smoking when you drop in the patties and then turn the heat down and fry the burgers about four minutes.
  5. Take the pan off the burner and turn the heat high again. Flip the burgers over, put the pan back on the hot fire, then after one minute, turn the heat down again and cook another three minutes. Both sides of the burgers should be crispy brown and the middle pink and juicy.