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The chef says the burgers should stay in the freezer for exactly 15 minutes, so I set a timer to make sure I wouldn't go over or under the mark.
A lot goes in to making the perfect burger. For some, it's how the patty is cooked—juicy on the inside, crisped edges on the outside and perfectly seasoned. For others, it's all about the toppings.
1. Thoroughly mix the beef, soup mix and water. Shape the beef mixture into 6 (1/2-inch thick) burgers. 2. Cook the burgers in batches in a 10-inch skillet over medium-high heat until well browned on both sides, 10 minutes for medium or to desired doneness. 3. Serve the burgers on the rolls. Top with the lettuce and tomato.
1 fried egg, over easy. Directions. Open the burger bun, spread with butter and toast the open side. On the bottom bun, put a small amount of burger sauce, add the lettuce, tomatoes, pickles and ...
Mix thoroughly the beef, picante sauce and soup mix. Shape firmly into 6 burgers, 1/2-inch thick each. Lightly oil the grill rack and heat the grill to medium. Grill the burgers for 10 minutes or until desired doneness, turning the burgers over halfway through grilling. Serve on rolls with lettuce, tomato, avocado and additional picante sauce.
Lightly oil the grill rack and heat the grill to medium. Grill the burgers for 10 minutes for medium or to desired doneness, turning the burgers over once halfway through grilling. Heat the soup and hot sauce in a 1-quart saucepan over medium heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes. Top the burgers with the soup ...
I made Martha Stewart's six-ingredient recipe for green-chile chicken burgers. The chicken patties fell apart as I grilled them, and the recipe called for unconventional toppings.
Thoroughly mix the beef and the remaining picante sauce in a large bowl. Shape the beef mixture into 4 (1/2-inch-thick) burgers. Grill the burgers for 10 minutes for medium or until desired doneness, turning the burgers over once halfway through the grill time. Top the burgers with the cheese. Serve the burgers on the buns.