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1 red onion, julienned; 1 tbsp olive oil; 1 / 2 lb rib-eye steak, sliced deli-thin; 8 brioche slider bun, or Hawaiian dinner rolls; 2 tbsp butter, melted; 2 2 slice gouda, quartered; vegetable oil or steak fat, for seasoning grill; black pepper (to taste) sea salt (to taste) 1 lb ground rib-eye steak; 1 cup Coke or other cola; 1 / 2 cup ginger ...
We baked the XXL burger patty in the oven to make sure it cooks evenly and stays super juicy. Trust us, this burger is not for the faint of heart. Get the Giant Party Cheeseburger recipe .
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.
In a medium mixing bowl combine the rib-eye steak, Ginger-Soy Marinade, and cola. Cover with plastic wrap and refrigerate for at least 30 minutes. Meanwhile, make the Balsamic-Soy Onions: Heat a ...
Heat a charcoal grill or gas grill to medium-high heat. In a medium bowl, combine the beef with the mustard and rub, gently kneading into 4 to 6 equal patties, about ¾ inch thick each.
Shape the beef into 4 (1/2-inch-thick) burgers. 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.
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.
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