Best 8 Angus Burger Stuffed With Chambord Glazed Red Onions And Served With Sauteed Wild Mushrooms And Onion Rings Recipes

BUBBA ANGUS BEEF BURGER WITH MUSHROOMS & ONIONS

Steps:

• In a small bowl, combine freshly squeezed lemon juice, pressed garlic, mustard, ½ tsp salt and ¼ tsp pepper. Jazz it up with zest from your lemon. Whisk together thoroughly. Slowly whisk in extra virgin olive oil. Set aside until Step 4.
• Peel and slice onions into long thin slices. Slice mushrooms lengthwise to desired thickness. In a medium sized skillet, melt butter over medium heat. Add in mushrooms, onions and salt. Sautée for about 10 minutes, or until your veggies are fork tender. Stir in black pepper and set aside until Step 4.
• While the onions and mushrooms are cooking to perfection, fire up the grill to medium-high heat. Throw 4-6 BUBBA Angus Beef burgers on the grill straight from the freezer (no thawing required). Grill for 6 minutes on each side. It's time to flip when the juices begin rising to the top of the burger.
• Put half the arugula on each plate and dress with your homemade lemon vinaigrette. Place a burger on top of your lettuce, and pile on the warm veggies. Grab a knife and fork and dig in. This meal pairs nicely with your favorite beer!

BACON, ONION AND CHEESE STUFFED BURGER

Steps:

• Preheat grill to medium.
• In a bowl combine beef, garlic, hot sauce, salt and pepper, to taste, being careful not to over mix. Warm a skillet over medium heat and fry bacon until crispy. Remove to a paper towel-lined plate to drain. Keep heat on skillet and fry a pinch of the beef in the bacon fat to test seasoning. Adjust seasoning, if needed, then form 8 even thin patties, about 1/2-inch thick and set aside. Saute onions in bacon fat in skillet until tender, 5 minutes. Place onions and bacon in a bowl with cheese. Form a spoonful of bacon-cheese mixture into a ball, then place in the center of 4 patties. Top each with another patty and seal the edges. Grill burgers over medium-high heat, flipping once until desired doneness is reached, approximately 4 minutes each side for medium. Serve in buns with garnishes. Alternative: In a medium skillet over medium-high heat, sear the burgers 4 minutes on each side.

FETA STUFFED FIG GLAZED LAMB BURGERS WITH RED ONION JAM RECIPE - (4.4/5)

Steps:

• Onion Jam: Sauté onions in hot oil in a large nonstick skillet over medium-high heat 10 minutes. Reduce heat to low; stir in sugar, vinegar, and thyme. Cover and cook 10 minutes or until onion is very tender. Keep warm. Season the meat, add fresh parsley, oregano and lightly mix Gently shape into four patties. Add the feta cheese and top with a patty. Seal so that the cheese will not run out, while grilling. Coat cold cooking grate of grill with vegetable cooking spray, and place on grill. Preheat grill to 350°F to 400°F (medium-high) heat. Cook the burgers about 6 minutes, covered. Flip the burgers over and cook for 6 more minutes. Top each burger with some fig jam and spread evenly. Allow to cook 2 to 4 more minutes or until about 145°F. Rest for a few minutes. Place the burger on the bottom bun, layered with spinach leaves. Top with the red onion jam and top bun. Enjoy!

EASY BACON, ONION AND CHEESE STUFFED BURGERS

Steps:

• In a large mixing bowl, mix together the ground beef, salt, black pepper, barbeque sauce and garlic powder using your hands. Taking a small handful at a time (approximately 1/4 pound), shape into 12 patties. Lay patties out on a cookie sheet and cover with plastic wrap; place patties in the refrigerator.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown, about 5 minutes. Remove bacon from skillet with a slotted spoon and drain on paper towels. Turn the heat down to medium and pan fry the onions in the remaining bacon drippings until soft and translucent and just beginning to brown. Mix together onions and bacon in a small bowl.
• Prepare a grill or large skillet for medium heat.
• As the grill heats, pull beef patties out of the refrigerator; top 6 of the patties with 1- 1/2 tablespoons of the bacon and onion mixture each, and sprinkle with shredded cheese. Top each with one of the remaining patties and press the edges together to seal.
• Grill or pan fry the stuffed and sealed patties until cooked through, 2 to 3 minutes per side. Serve on hamburger buns with condiments of your choice.

STUFFED FRENCH ONION SOUP BURGER

Steps:

• For the onion jam: Heat a large saute pan, then toss in the onion and garlic slices with 2 tablespoons oil and a generous pinch of salt. Cook over medium heat for 2 to 3 minutes, then add the Marsala, brown sugar and mustard and cook, stirring occasionally, until the onions are caramelized and tender, 20 to 25 minutes. (Do not rush this step, because properly caramelized onions make this burger top-notch!) Stir in the vinegar and cook to blend in, 1 to 2 minutes. Set aside.
• For the burgers: In a medium bowl, break up the meat and spread it up on the sides of the bowl so that the seasoning really permeates. Sprinkle the meat with salt and pepper. Gently mix in the Marsala, soy sauce and Worcestershire. Do not overmix. (The more you work the meat, the tougher the burger.) Form the meat into 4 even patties that are about 3/4-inch thick and transfer to a baking sheet.
• Use a spoon to gently scoop out a little meat and make a hole or pocket in the center of each patty that does not go all the way through to the bottom. Place about 1/4 cup Gruyere in the hole of each patty. Flatten the piece of meat you scooped out and press it over the cheese so that it's hidden in the middle of the patty. Turn the patty on the other side that it is weighing down on the seam. Repeat with the remaining patties. Refrigerate for at least 30 minutes and up to 6 hours.
• Preheat the oven to 400 degrees F.
• Heat a large skillet over medium-high heat and add the remaining 4 tablespoons oil. Sprinkle the patties lightly with salt. When the oil begins to smoke lightly, arrange the patties in a single layer, cheese-pocket-side down, at a distance from one another. Cook the patties, undisturbed, until the bottom browns, 3 to 5 minutes. Turn the patties on their other sides and let the bottoms brown again, 3 to 5 minutes. Lower the heat and add the stock to the skillet and cover. Cook on low heat until the patties are cooked through, 8 to 10 additional minutes. Remove the cover, shut off the heat under the skillet and let the patties rest with the heat off.
• Arrange the bun halves in a single layer on a baking sheet and sprinkle each bun half with about 1/4 cup Gruyere. Place the baking sheet in the center of the oven and toast until the buns are golden brown and the cheese is bubbling and melted, 5 to 8 minutes. Season with salt and pepper.
• Arrange the bun bottoms on a flat surface. Mix the onion jam and remaining cup Gruyere into the liquid in the skillet. Taste for seasoning. Spoon some of the onions and liquid on each bun bottom and top with the patties and more onions. Top with a few slices of pickle and season the bun tops with a pinch of salt. Close the burgers and serve.

WORLD'S GREATEST MUSHROOM-ONION BURGERS

Steps:

• In a large, heavy skillet, melt butter or margarine.
• Cook onions over medium-low heat until golden brown.
• Add the mushrooms and continue cooking until mushrooms are tender.
• Let sit until cool enough to handle.
• In a large bowl, mix the sirloin, salt, pepper, steak sauce, and onion-mushroom mixture.
• Form into 5 burgers.
• In same skillet, heat olive oil over medium heat.
• Dredge burgers in flour and cook until desired doneness, turning once.
• Add cheese (if desired) and melt atop burger.
• Top with a dollop of sour cream.

ONION STUFFED HAMBURGERS

Steps:

• split the burger into 8 parts.
• make into balls.
• flatten half of ball and place onion inside.
• cover onion with other half.
• cook on grill (or in pan) to desired doneness.

ANGUS BURGER STUFFED WITH CHAMBORD-GLAZED RED ONIONS AND SERVED WITH SAUTEED WILD MUSHROOMS AND ONION RINGS

Steps:

• To prepare ground meat for burger, combine ground Angus beef, 3 tablespoos ketchup, Dijon mustard, chopped parsley, 1 1/2 teaspoons kosher salt, and 3/4 teaspoon black pepper together in a bowl and mix thoroughly. Refrigerate while you prepare Chambord-Glazed Red Onions.
• To make Chambord-Glazed Red Onions, melt butter in a heavy-bottom saucepan. Add sliced onions and cook until very lightly browned. Add white wine and 3/4 teaspoon salt. Continue cooking until wine is nearly evaporated. Then add chicken stock, Chambord Liqueur, vinegar, remaining 1 teaspoon ketchup, chopped thyme, and remaining 1/4 teaspoon black pepper. Cook over low heat until onions are soft and tender, about 15 minutes. Remove from heat and allow to cool before stuffing hamburgers.
• To prepare hamburgers, divide ground meat into 6 balls of equal size. Make a well in the center of each ball and fill with 1 1/2 tablespoons of the Chambord-Glazed Red Onions. Carefully form meat around well to enclose the onions in center of each ball. Slightly flatten and form into ovals. Please note that burgers may fall apart during cooking if shaped into traditional flat hamburger patties.
• Place burers on a preheated grill and cook over medium heat until an internal temperature of 185°F.
• To assemble dish, place half of a toasted English muffin in the center of a dinner plate and place burger on top. Arrange half cup of the mushrooms around burger. Top burger with a handful of fried onion rings and 1 tablespoon of chopped tomatoes.