Best 4 Talk Of The Town Superburgers Recipes
TOWN TALK DINER - BRAT BURGER
Steps:
- Combine all the spice mix ingredients.
- To make the burgers: Toss the pork shoulder and fat back with the salt and the spice mix and refrigerate for 30 minutes. Grind through the coarse die of a grinder and form into four 8-ounce patties.
- To make the spicy kraut: Soak the store-bought kraut in water for 20 minutes, drain excess water. Render the bacon; add the onion and saute until translucent. Add white wine and cook off the alcohol. Add sauerkraut and spices and enough water to cover. Simmer for 1 hour. Cool. Mix in garlic-chili paste.
- To assemble: Cook burger patties until medium-well. Melt 2 slices of cheeses on top of each patty. Place on toasted bun and top with spicy kraut.
TALK OF THE TOWN SUPERBURGERS
I threw this recipe together one day for a family cookout. Everyone went crazy over them, so I sat down and wrote down the ingredients. Two kinds of chips, jalapenos and Cajun seasoning is just the beginning of what goes into these burgers. Everything listed will be a round about measurement. These burgers are so good, you CAN NOT eat just one!!!
Provided by JRking1
Categories Hamburgers
Time 30m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat a grill for high heat.
- Crumble ground beef into a large bowl. In a separate bowl, dissolve the soup mix in the warm water, and mix well. Stir the soup mix and water into the ground beef along with the tortilla chips, corn chips, onion, garlic, jalapeno, and banana peppers. Season with seasoned salt and Cajun seasoning, and mix using your hands just until blended. Form the beef mixture into 12 balls, and pat into patties.
- Cook patties on the hot grill for 5 minutes per side. Place a slice of cheese on top of patties during the last 30 seconds of grilling. Serve on buns.
Nutrition Facts : Calories 953 calories, Carbohydrate 78.5 g, Cholesterol 99.4 mg, Fat 53.9 g, Fiber 6 g, Protein 35.9 g, SaturatedFat 15.2 g, Sodium 2307.6 mg, Sugar 4.3 g
TALK OF THE TOWN SUPERBURGERS
I threw this recipe together one day for a family cookout. Everyone went crazy over them, so I sat down and wrote down the ingredients. Two kinds of chips, jalapenos and Cajun seasoning is just the beginning of what goes into these burgers. Everything listed will be a round about measurement. These burgers are so good, you CAN NOT eat just one!!!
Provided by JRKING1
Categories Hamburgers
Time 30m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat a grill for high heat.
- Crumble ground beef into a large bowl. In a separate bowl, dissolve the soup mix in the warm water, and mix well. Stir the soup mix and water into the ground beef along with the tortilla chips, corn chips, onion, garlic, jalapeno, and banana peppers. Season with seasoned salt and Cajun seasoning, and mix using your hands just until blended. Form the beef mixture into 12 balls, and pat into patties.
- Cook patties on the hot grill for 5 minutes per side. Place a slice of cheese on top of patties during the last 30 seconds of grilling. Serve on buns.
Nutrition Facts : Calories 953 calories, Carbohydrate 78.5 g, Cholesterol 99.4 mg, Fat 53.9 g, Fiber 6 g, Protein 35.9 g, SaturatedFat 15.2 g, Sodium 2307.6 mg, Sugar 4.3 g
SUPER BURGERS
Make and share this Super Burgers recipe from Food.com.
Provided by Steve_G
Categories Lunch/Snacks
Time 20m
Yield 8 burgars, 4-8 serving(s)
Number Of Ingredients 8
Steps:
- Mix meats, parsley and powders in a large bowl.
- Divide mixture into 8 equal portions (6 oz ea).
- Gently form into the desired sized disk, generally about 4" diameter, 3/4" thick seems to work pretty good.
- Don't overwork the meat, it takes the tenderness out of it.
- At this point you can place the burgers, wrapped in plastic, in the fridge for a day or so without any change of flavor.
- Could be frozen as well.
- Press your thumb in the center of each burger to form a depression about 1/2 the thickness of the burger.
- This prevents the football burger problem that everyone squeezes the burger for.
- Right before cooking brush a bit of olive oil on the burgers and season with garlic salt and pepper.
- Cook on a VERY hot grill, about 4 minutes.
- Extinguish flare-ups as required.
- Turn once and cook for an additional 4 minutes for a hot pink center (3 minutes for rare, 5 minutes for well done) Add cheese (if desired) for the last 60 seconds or so.
- The key here is to form a crust that will seal in the juices and yield a juicy, flavorful burger.
- Can also be done in a hot cast iron skillet on the stove.
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