Best 5 The Lure Burger Recipes

ORIGINAL LAUER-KRAUT BURGERS

Steps:

• For the burger filling: Brown the ground chuck in a large skillet over medium heat, crumbling the meat pretty finely as it browns. Add the chopped onions and 1 teaspoon of the pepper. Cook the onion down a little, 3 to 5 minutes. Add the chopped cabbage, sauerkraut, remaining 1 teaspoon pepper and 1 teaspoon salt. Let the mixture cook, 10 to 15 minutes, depending on how done you like the cabbage. Strain and let cool.
• For the dough: Put the yeast and sugar in a 4-cup measuring cup and add warm water to the 1-cup mark. Stir together and let sit until the yeast rises to twice its original size. Put the powdered milk in another 4-cup measuring cup and add water to the 2-cup mark. Stir together. In a large mixing bowl, add the flour, salt and shortening. Cut the shortening into the flour by hand. Next, make a well in the flour and add the eggs, yeast mixture and the powdered milk mixture to the flour. Work it all together until the dough comes away from the bowl (you may need a touch more flour or water). Oil the dough slightly on each side, cover and let rise, for 10 minutes. Pinch and let rise another 15 minutes.
• To assemble the Lauer-Kraut burgers: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
• Lightly flour a work surface and put the dough on the flour. Begin to roll the dough as close to a rectangle as you can, roughly 24-by-30 inches. Once the dough is rolled out, cut the dough into squares, roughly 6-by-6 inches. Take a square of dough and roll it out a little bigger, roughly 8-by-8 inches. Turn the re-rolled square over and add a full cup of filling mixture into the middle of the dough. Bring the opposite corners of the square together, and then bring the other 2 opposite corners together. You should have all 4 corners drawn together. Pinch down the 4 seams of the dough. Once you pinch all the seams, push down slightly on the kraut burger. This will release extra air and help you find any place you missed sealing the kraut burger. Turn the sealed pocket over and place it on the prepared baking sheet. Repeat with the remaining ingredients. Bake for 15 to 20 minutes.

BEST HAMBURGER EVER

Steps:

• Preheat a grill for high heat.
• In a large bowl, mix together the ground beef, onion, cheese, soy sauce, Worcestershire sauce, egg, onion soup mix, garlic, garlic powder, parsley, basil, oregano, rosemary, salt, and pepper. Form into 4 patties.
• Grill patties for 5 minutes per side on the hot grill, or until well done. Serve on buns with your favorite condiments.

THE LURE BURGER

Steps:

• Make burger: In a large mixing bowl, add the ground beef and mustard. Season liberally with salt and pepper. Mix together until combined.
• Shape into four 6-ounce patties. Grill over high heat, for 5 to 6 minutes per side, for medium.
• Make Caramelized Onion and Bacon Jam: Preheat oven to 350 degrees.
• In a sauté pan, heat oil and cook onions until caramelized. This should take about 15 to 20 minutes over moderate heat. Season with salt and pepper.
• When oven is hot, place bacon on a sheet pan and bake until it is nice and crispy, about 30 minutes. Let it cool, and chop it finely.
• In a mixing bowl, combine the onions and chopped bacon and season with salt and pepper. Set aside and let sit.
• Make Lure Secret Sauce: In a large mixing bowl, combine ingredients. Mix until blended together. Season with salt and pepper.
• Assemble burger: Place burger on toasted bun and top with Caramelized Onion and Bacon Jam and the Lure Sauce and shaved dill pickles.

BASH BURGERS

Steps:

• Make the bacon jam: Cook the bacon in a large skillet over medium heat until crisp, 8 to 10 minutes. Remove to paper towels; pour off all but 3 tablespoons drippings from the skillet. Add the canola oil to the skillet and heat over low heat. Add the onion; cover and cook 10 minutes. Uncover and cook, stirring occasionally, until very soft, 10 to 15 more minutes. Return the bacon to the skillet; add the white wine vinegar and thyme and season with salt and pepper. Set aside.
• Make the secret sauce: Pulse the mayonnaise, ketchup, sherry vinegar, Sriracha and garlic in a food processor until smooth; season with salt and pepper.
• Make the burgers: Preheat a grill to medium high and brush the grates with vegetable oil. Form the beef into six 1/2-inch-thick patties; season with salt and pepper. Grill 5 minutes; flip and brush with the mustard. Grill 5 more minutes for medium rare, topping with the cheese in the last minute. Spread the sauce on the bottom buns; top with the burgers, bacon jam, pickles and top buns.

LUTHER BURGER

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until dry and crispy, about 10 minutes. Drain bacon on paper towels. Remove most of the bacon grease from the skillet.
• Cut onion into 6 slices. Cook in the remaining bacon grease over medium heat until golden brown, 6 to 8 minutes, flipping halfway through. Remove from the heat.
• While the onion is cooking, season beef with salt and pepper. Mix to combine and divide into 6 equal portions. Form into meatballs, then use a spatula or patty mold to shape meatballs into patties.
• Heat oil in a large skillet over medium heat.
• While the oil is heating, mix eggs and rum together in a small bowl and season with salt and pepper, if desired. Dip patties into the egg mixture and place directly in the hot oil. Fry patties until cooked through, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C). Drain patties on paper towels.
• Compile burgers on doughnut halves with bacon and onions.