Best 10 Dill Sauce For Hamburgers Recipes

DILL SAUCE FOR HAMBURGERS

Steps:

• In a small bowl combine mayonnaise, Worcestershire sauce and dill weed; mix well.

BEEF BURGERS WITH DILL PICKLE REMOULADE

Steps:

• In a large bowl, combine beef, sausage, carrot, onion, parsley, pickle relish, mustard, salt and pepper. Shape into 6 patties. Spray a large skillet or lightly greased griddle with cooking spray. Cook patties over medium heat about 5 to 7 minutes per side or until done. Spread Dill Pickle Remoulade evenly on cut sides of each bun half; layer bottoms with beef patties, cheese slices, bacon slices, and desired garnishes. Top with top halves of buns.
• Stir together all ingredients until blended; cover and chill until ready to serve.

SALMON BURGERS WITH DILL TARTAR SAUCE

Steps:

• Place salmon fillets, 3 tablespoons tartar sauce, 1 tablespoon dill, salt, and pepper in processor. Blend using on/off turns until coarsely ground. Form into two 1/2-inch-thick patties. (Can be made 6 hours ahead. Cover and refrigerate.)
• Prepare barbecue (medium-high heat). Whisk 1/2 cup tartar sauce, 1 tablespoon dill, and lemon peel in medium bowl to blend. Grill rolls until toasted. Transfer to 2 plates and spread bottom halves generously with sauce. Grill patties until fish is cooked through, about 2 minutes per side. Place burgers atop sauce on rolls. Top each with onion slices, 2 lettuce leaves, and top half of roll. Serve, passing remaining sauce separately.

THE BEST HAMBURGER RECIPE (AND AMAZING SECRET SAUCE)

Steps:

• In a large bowl, combine the ground beef, shredded cheese, bbq sauce, and seasonings. Don't add too much bbq sauce or the patties will have a hard time taking shape. Shape patties that are about 1 inch thick (about 5 patties). (You can also freeze the patties after shaping them for about 1 hour to help them hold their shape.)
• Turn grill up to high and let it get hot.
• Reduce heat to medium-high and place the burgers on the grill. Allow this side of the patty to cook for about 4-6 minutes, but make sure it does not burn. Then flip the burger over and cook until done.
• For the sauce, combine all sauce ingredients and whisk until well mixed. Taste and adjust ingredients to your liking.
• Assemble the burgers and serve with the special sauce and other hamburger toppings of choice.

SECRET BURGER SAUCE

Steps:

• Stir together the mayonnaise, ketchup, pickles, garlic powder, and pepper in a bowl, and place a dollop on your hamburger!

SKINNY BURGERS WITH DILL SAUCE

Steps:

• Preheat broiler. In a large bowl, combine the chopped onion, the parsley, garlic, and salt. Add beef; mix well. Shape into four 3/4-inch-thick patties.
• Place patties on the unheated rack of a broiler pan. Broil 3 to 4 inches from heat for 12 to 14 minutes or until done (160°F),* turning once halfway through broiling.
• (To grill, place burgers on the rack of a charcoal grill directly over medium coals. Grill, uncovered, for 14 to 18 minutes or until done [160°F],* turning once halfway through grilling. For a gas grill, preheat grill. Reduce heat to medium. Place burgers on grill rack over heat. Cover and grill as above.)
• Meanwhile, for sauce: In a small bowl, combine yogurt, mustard, dill, and balsamic vinegar. Stir in chopped cucumber. Spoon sauce over burgers. If desired, serve with cucumber slices, tomato slices, red onion slices, and/or spinach leaves.
• *Note: The internal color of a burger is not a reliable doneness indicator. A beef patty cooked to 160°F is safe, regardless of color. To measure the doneness of a patty, insert an instant-read thermometer through the side of the patty to a depth of 2 to 3 inches.

SALMON BURGERS WITH SOUR CREAM-DILL SAUCE

Steps:

• In small bowl, stir sauce ingredients until well mixed. Cover; refrigerate until serving.
• In medium bowl, beat egg and milk with fork or wire whisk. Stir in remaining ingredients except oil. Shape mixture into 4 patties, about 4 inches in diameter.
• In 10-inch nonstick skillet, heat oil over medium heat. Cook patties in oil about 8 minutes, turning once, until golden brown. Serve with sauce.

MC DONALD'S HAMBURGERS AND BIG MAC SAUCE

Steps:

• ----------Burger Seasoning-----------.
• Mix all ingredients well in a spice shaker with big enough holes to allow pepper to flow.
• Makes about 3 ounces.
• Use on ALL McDonald's hamburgers.
• (Unless you're allergic to MSG, then just use salt and pepper.).
• ---------The Beef Patties:-------------.
• Divide 1 lb of beef into 10 equal sized balls.
• Form a patty out of each ball about 4 inches in diameter and 1/4 inch thick.
• Do this on waxed paper.
• Now freeze the patties for at least an hour. (This keeps them from falling apart when you grill'em) Obviously you'll do this in advance of "burger time".
• It is pretty tough to make patties this small, so if you come up with 9 patties, I'll forgive you.
• ----------For PERFECT McDonald's® Hamburger Patties------------.
• Forming your regular hamburger patties.
• Cut waxed paper into twelve sheets, about 6"x6" square.
• Divide the ground chuck into six equal pieces, and form each into a ball.
• Press the meatballs into a 1/4" thick circular patty. It will be about 6" in diameter. Make sure the thickness is uniform. It doesn't have to be perfectly round.
• Take the tumbler, turn it upside down, and use it like a cookie cutter on the pressed out meat.
• Scrape away the beef that's on the outside of the rim, and retain.
• Remove the tumbler, leaving the perfectly round patty on the waxed paper. (Clear away any excess from the edge)
• Place the now finished meat patty on a flat surface that will fit in the freezer. (Like a cutting board or a cookie sheet, and you'll need at least two) Repeat the procedure with all of the beef.
• Eventually the beef from around the edges will pile up enough to form additional patties as well.
• You should come out with ten perfectly round, perfectly thick regular patties. (You may end up with nine, or maybe eleven. Weight variables occur. It is no big deal as long as the patties are all uniform in size.)
• Place the formed beef patties in the freezer and freeze at least an hour.
• DO NOT STACK THEM!
• Put them in as if they were cookies being placed in an oven. Why? Because they'll stick together if you stack them.
• After an hour, take them out, and NOW you can STACK them.
• Put them in a zip-lock type freezer bag, and keep frozen until needed.
• You can do more than one pound (ten burgers, five Big Macs® worth) at a time.
• In fact, do as many as you want, provided you have room in your freezer for the initial freezing.
• NOTE:Keep the beef patties on the waxed paper when you put them in the storage bag because they will stick together when your freezer defrosts if you don't.
• ----------The Onions-----------.
• Put the dried onions in a container, like Tupperware, and add water.
• Water should be a few inches over the top of the onions (better to have too much water than not enough).
• Cover, and refrigerate about 1/2 hour.
• Drain the liquid, and you have McDonald's little baby onions.
• Cover again and refrigerate until "burger time".
• --------The Pickles----------.
• McDonald's® pickle slices are unique in flavor, very sour dills. The only product I know of that comes close to the distinctive flavor is HEINZ Genuine Dills. (Original sour dill.) But they don't come in slices, so slice your own VERY thin. I can't do it very well with a knife, so I use a K-Tel"dial-a-slice" home vegetable slicer.
• ALSO Classic "original" dills have that tart flavor.
• Make sure they're not "kosher" dills.
• Wal-Mart® carries Classic ORIGINAL dills, and you have to slice those too (****Note,these pickles are pretty small, so slice at an angle, you'll get bigger dill chips).
• USE THESE PICKLES ON ALL McDonalds® HAMBURGERS!
• -----------The Buns-------------.
• Use the small, plain cheapo store brand hamburger buns.
• When it's "burger time", you'll be toasting the buns.
• Those instructions are coming up.
• ----------Special Sauce-------------.
• Mix everything very well in a small container.
• There better be no streaks!
• Microwave 25 seconds, and stir well again.
• Cover, and refrigerate at LEAST 1 hour before using (to allow all of the flavors to"meld").
• Makes nearly 1 cup, enough for about 8 Big Macs.

GRILLED MUSTARD-DILL BURGERS

Steps:

• Prepare barbecue (medium-high heat). Mix first 3 ingredients in medium bowl. Transfer 3 tablespoons sauce to small bowl and reserve. Add meat to remaining sauce in medium bowl and mix gently. Divide meat mixture into 2 equal portions. Flatten each to 1/2-inch-thick patty; sprinkle with salt and pepper.
• Grill cut side of buns until toasted, about 1 minute. Grill patties to desired doneness, about 4 minutes per side for medium. Spread bottom half of buns with reserved sauce. Top each with burger, tomato slice, lettuce and bun top.

SALMON BURGERS WITH YOGURT-DILL SAUCE

Steps:

• Heat broiler, with rack set 4 inches from heat. In a medium bowl, combine salmon, horseradish, lemon zest and juice, egg, scallions, breadcrumbs, 1 teaspoon salt, and 1/8 teaspoon pepper; mix gently with a fork.
• Form salmon mixture into four 3 1/2-by-1-inch patties; place on a rimmed baking sheet. Broil without turning until browned on top and opaque throughout, 6 to 7 minutes.
• Meanwhile, combine yogurt and dill in a small bowl; season with salt and pepper. Serve burgers on buns with yogurt-dill sauce and lettuce.