Bubba's Quarter Pound Burgers are known for their juicy patties, flavorful toppings, and soft, fluffy buns. With so many different recipes to choose from, it can be difficult to know which one is the best. This article aims to help you find the perfect recipe for your next burger night. We'll provide a comprehensive guide to the different types of Bubba's Quarter Pound Burgers, as well as tips on how to cook them to perfection. Whether you prefer a classic cheeseburger or something more adventurous, you're sure to find a recipe that will tantalize your taste buds. So, get ready to fire up the grill and enjoy the ultimate Bubba's Quarter Pound Burger experience.
Check out the recipes below so you can choose the best recipe for yourself!
PERFECT BURGER
Bobby's Flay's Perfect Burger recipe from Food Network needs only a handful of ingredients, a hot grill and toasted hamburger buns.
Provided by Bobby Flay
Categories main-dish
Time 20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.
- IF USING A GRILL: Heat a gas grill to high or heat coals in a charcoal grill until they glow bright orange and ash over. Brush the burgers with the oil. Grill the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey. Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese; see step 3) or until cooked to desired degree of doneness. Cook turkey burgers until cooked throughout, about 5 minutes on the second side.
- IF USING A GRILL PAN: Heat a grill pan over high heat on top of the stove. Cook the burgers as for a grill, above.
- IF USING A SAUTE PAN OR GRIDDLE (PREFERABLY CAST IRON): Heat the oil in the pan or griddle over high heat until the oil begins to shimmer. Cook the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey. Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese) or until cooked to desired degree of doneness. Cook turkey burgers until cooked throughout, about 5 minutes on the second side.
- Add the cheese, if using, to the tops of the burgers during the last minute of cooking and top with a basting cover, close the grill cover, or tent the burgers with aluminum foil to melt the cheese.
- Sandwich the hot burgers between the buns and serve immediately.
BUBBA'S QUARTER POUND BURGERS
It was such a beautiful day today, DH suggested we fire up the BBQ. I grabbed some ground beef, and started throwing stuff in. These were terrific (If I do say so myself). Flavourful and juicy. Just the way a burger is suppose to be. I'm really, really glad I made note of what I did. I don't as a rule. :) We don't put a lot of condiments on our burgers. I added a few tomato slices and a spoon full of recipe #215799. What a terrific combination. Give it a try.
Provided by Diana 2
Categories Meat
Time 20m
Yield 7 serving(s)
Number Of Ingredients 8
Steps:
- Throw everything in a large bowl, and mix together. I like to wear disposable vinyl gloves so that I can really get in there and mush it up without having to worry about cleaning my hands.
- Using the 1/3 cup measure, scoop out the mixture and form into patties.
- At this point, you can either wrap for the freezer, or refrigerate until ready to grill. Chilled burgers are easier to manage on the grill, and won't fall apart.
- Preheat the BBQ to the Medium setting. Grill burger for 5 minutes on each side.
- *NOTE* This mixture will yield 7 burgers. Even though there are only the two of us, I cook them all at the same time. What isn't eaten is wrapped and put in the fridge for the next day. The best way to reheat, is in the microwave. Cover in plastic wrap and heat for 4 minutes at 50% power. They get nice and hot without drying up or turning to rubber. Tastes like it came right off the BBQ.
- I hope you enjoy these as much as we did.
Nutrition Facts : Calories 227.2, Fat 12.1, SaturatedFat 5, Cholesterol 97.7, Sodium 147.4, Carbohydrate 7.1, Fiber 0.8, Sugar 2.1, Protein 21.6
JUICY QUARTER POUNDER BURGERS
my husband loves these. they come out really thick and juicy. i like to eat it with mushrooms and tomato. but you can use any burger topping you like. also feel free to add some cheese if you wish. this recipe is a combination of burger recipes i've tried over the past year or so. hope you like it
Provided by Mayas Mama
Categories Grains
Time 56m
Yield 4 burgers, 4 serving(s)
Number Of Ingredients 15
Steps:
- Pre-heat broiler to 500°F.
- In a large bowl add all the burger ingredients together (except the buns).
- Mix well, (don't be afraid to use your hands, just make sure you wash them well before and after mixing).
- Divide your mixture into 4 equal parts. (i use a scale to make sure the meat is divided equally).
- Shape each of the 4 pieces of meat into burger pates.
- Make the pates thicker at the edges and thinner in the centre, since burgers tend to get rounder and thicker at the centre when you cook them. This way they come out flat once cooked.
- If you are going to grill the burgers it helps if they are frozen first so they don't crumble.
- Place the pates on a baking sheet lined with foil (to help with cleaning).
- Place the baking sheet under the broiler for 16 minutes turning half way threw.
- In a skillet add a little oil (which ever kind you like cooking with).
- Once the oil is hot add the mushrooms.
- Add the minced garlic, salt and Italian seasoning to the mushrooms.
- Stir the mushrooms often, so they are cooked evenly.
- Once the mushrooms are cooked and browned remove them from the skillet.
- One the bottom buns of the burgers spread some mayo.
- Once the burger is cooked add the burger to the bottom bun.
- Then add a zigzag of ketchup to each burger.
- Layer the mushrooms on top of that then the top bun.
- Serve with a side of coleslaw, pickle and backed potato or fries.
QUICK QUARTER-POUNDERS
Some good quality mince, a slice of tomato, some mayo, a bit of onion and a toasted bun equals burger perfection in our eyes
Provided by Gary Rhodes
Categories Dinner, Lunch, Main course, Supper
Time 25m
Number Of Ingredients 11
Steps:
- Mix together the minced beef and enough beaten egg to bind it together, seasoning with salt and pepper. Divide the mince into four, shaping and pressing each into a burger. Heat a grill pan or the grill. Brush the burgers with the oil and cook for 6-7 mins on each side (using a baking tray if beneath the grill) for medium.
- Meanwhile, cut the cucumber into thick slices. Put the slices in a bowl and season with salt, pepper and a pinch of sugar. Add a small splash of malt vinegar and mix well. Stir together the mayonnaise and the chosen mustard.
- Present the burgers on the tomato slices, topping with the mustard mayonnaise, cucumber slices and onion rings. Finish with the burger on an iceberg leaf, topping with another leaf, if you prefer.
BUBBA'S BUBBA N EGG BURGER
Somebody's on a low-carb diet! But he didn't say anything about cholesterol! So...here's what I fed him. (I made it with another of my recipies, Toaster Oven Tomatoes)
Provided by CarmsLilCook
Categories Meat
Time 10m
Yield 1 burger, 1 serving(s)
Number Of Ingredients 9
Steps:
- Heat the oil, Worcestershire sauce, and balsamic vinegar in a pan.
- Add in the minced garlic and sautee.
- Cook the Bubba burger on the pan. Don't flip from one side to the other until the first side is browned.
- Lightly salt and pepper both sides of the burger.
- When the burger is done, add two slices of cheese to cover the burger (they'll overlap and hang over the edges -- yum!).
- Remove the burger from the pan but don't turn off the flame or discard the pan juices.
- Allow the burger to sit on a plate so the cheese melts over the top.
- Meanwhile, crack an egg in the pan and fry it without breaking the yolk. The yolk should cook through and not be runny so flip the egg to cook both sides.
- Place the fried egg over the cheeseburger and serve.
- Make sure Ketchup is on the table!
Nutrition Facts : Calories 477.8, Fat 42.4, SaturatedFat 11.8, Cholesterol 238.7, Sodium 814.8, Carbohydrate 11, Sugar 3.8, Protein 14.7
BACHELOR BURGER
Make and share this Bachelor Burger recipe from Food.com.
Provided by HowToLiving
Categories Meat
Time 16m
Yield 1 serving(s)
Number Of Ingredients 8
Steps:
- Place ground chuck, egg white, garlic powder, soy sauce, black pepper into bowl and mix well.
- Place meat on medium-high heated skillet. Cook for 5 minutes, flip meat, it will fall apart as you cook, mix meat until well done.
- Toast 2 hamburger buns.
- Place cooked meat on buns.
- Sprinkle chili powder over meat.
- Add ketchup or steak sauce on top of meat and serve.
Nutrition Facts : Calories 585.3, Fat 23.6, SaturatedFat 8.7, Cholesterol 78.2, Sodium 1557.6, Carbohydrate 59.8, Fiber 2.7, Sugar 19.5, Protein 33.5
ABBA'S JUICY HALF POUND HAMBURGERS
I like my burgers big, flavorful and juicy. This recipe is not for those that will settle for fast food or a store bought patty. The most important ingredient in these bad boys is love!!!
Provided by Abba Gimel
Categories Meat
Time 20m
Yield 4-8 serving(s)
Number Of Ingredients 12
Steps:
- In a bowl crumble the ground beef.
- Add in the rest of the ingredients.
- Using clean hands mix until combined, add in more breadcrumbs if needed to just hold the mixture together (be careful not overwork the mixture or it will become a hockey puck in the oven).
- Divide the ground beef into 4 equal patties (or make 8 small patties).
- Place the patties onto a large plate and cover with plastic wrap and refrigerate for a 30 minutes or up to 24 hours to blend flavors.
- Grill or pan fry the burgers as desired until cooked through .
- Serve burgers in toasted buns with choice of condiments(I use sauteed red onions & mushrooms.
Nutrition Facts : Calories 622.2, Fat 39.6, SaturatedFat 15.2, Cholesterol 222.9, Sodium 363.3, Carbohydrate 12.8, Fiber 1.1, Sugar 1.5, Protein 50.3
Tips:
- Use high-quality beef: The quality of the beef is essential for a great burger. Look for ground chuck or sirloin with a fat content of 20-30%. This will ensure that your burgers are juicy and flavorful.
- Season the beef simply: Don't overcomplicate the seasoning of your burgers. A simple combination of salt, pepper, and garlic powder is all you need.
- Don't overmix the beef: Overmixing the beef will make your burgers tough. Gently mix the beef just until it is combined.
- Form the burgers gently: Use your hands to gently form the beef into patties. Don't pack the beef too tightly, or your burgers will be dense and dry.
- Cook the burgers over medium heat: Cooking the burgers over medium heat will help them cook evenly without burning. Cook the burgers for 3-4 minutes per side, or until they reach an internal temperature of 160 degrees Fahrenheit.
- Let the burgers rest before serving: After cooking the burgers, let them rest for a few minutes before serving. This will help the juices redistribute throughout the burgers, making them more tender and flavorful.
Conclusion:
Bubba's Quarter Pound Burgers are a classic American dish that is sure to please everyone at your next cookout. With a few simple tips, you can make sure that your burgers are juicy, flavorful, and cooked to perfection. So fire up the grill and get ready to enjoy a delicious burger!
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