Best 5 Pals Sauceburger Recipes

KLUPSKIES (POLISH BURGERS)

Steps:

• Mix ground beef, onion, green pepper, egg, ketchup, and sea salt together in a bowl; mix in the white bread pieces until evenly distributed. Form the mixture into 4 patties.
• Spray a large skillet with olive oil cooking spray and set over medium heat. Cook the burgers until well-browned on the bottoms, about 10 minutes; flip the burgers and cook until the meat is no longer pink and the juices run clear, 8 to 10 more minutes.

BEST BURGER SAUCE

Steps:

• Whisk together the mayonnaise, ketchup, mustard, onion, garlic, and vinegar in a bowl. Season with hot sauce and seasoned pepper to taste. Cover and chill at least 1 hour before serving.

JACK'S BEST PALS MASTER BBQ SAUCE

Steps:

• Combine all ingredients, except the Jack Daniels, in a saucepan and heat slowly until the mixture turns ruby red about 10 min. Take off heat and add the Jack Daniels. Stir and enjoy over ribs.

PAL'S SAUCEBURGER RECIPE

Steps:

• 1. pat out the ground beef until about the same diameter as the bun. if you like, you can freeze this patty ahead of time to help keep the burger from falling apart when you cook it. 2. brown or toast the faces of the top and bottom buns. you can do this in a frying pan over medium heat or by toasting them in the oven (or toaster oven). 3. as the buns are browning, grill the hamburger patty, either in a hot frying pan over medium heat...or you can use a barbecue grill. salt the meat generously. 4. combine the ketchup, relish and mustard in a small bowl. 5. when the meat is cooked to your liking, place it on the face of the bottom bun. 6. slather the sauce on the face of the top bun and place it onto the meat. ta-da...sauceburger! makes 1 burger. tidbits to multiply this recipe, use this handy multiplier for the sauce: sauce for 2 burgers: 1/4 cup ketchup 2 teaspoons relish 1 teaspoon mustard sauce for 4 burgers: 1/2 cup ketchup 4 teaspoons relish 2 teaspoons mustard sauce for 6 burgers: 3/4 cup ketchup 2 tablespoons relish 3 teaspoons mustard

THE SHACKBURGER BY MARK ROSATI RECIPE BY TASTY

Steps:

• Heat a cast-iron griddle over medium-low heat until warm.
• Meanwhile, open the hamburger buns and brush the insides with the melted butter. A soft brush is helpful here.
• Place the buns buttered side down on the griddle and toast until golden brown, 2 to 3 minutes.
• Transfer buns to a plate. Create the Shack sauce with the provided ingredients.
• Spoon the sauce onto the top bun.
• Increase the heat to medium and heat the griddle until hot, 2 to 3 minutes.
• Evenly sprinkle a pinch of Our Salt & Pepper Mix on top of each puck of meat.
• Place the pucks on the griddle, seasoned side down. Using a large, sturdy metal spatula, firmly smash each puck into a ⅓-inch-thick (8 mm) round patty. Pressing down on the spatula with another stiff spatula helps flatten the burger quickly. Evenly sprinkle another big pinch of Our Salt & Pepper Mix.
• Cook the burgers, resisting the urge to move them, until the edges beneath are brown and crisp, and juices on the surface are bubbling hot, about 2 ½ minutes. Slide one of the spatulas beneath the burger to release it from the griddle and scrape up the caramelized browned crust. Use the other spatula to steady the burger and keep it from sliding.
• Flip the burgers. Put the cheese on top and cook the burgers 1 minute longer for medium. Cook more or less depending on your preference.
• Add a piece of the lettuce and two slices of tomato. Transfer the cheeseburgers to the prepared buns.
• Enjoy.