| Level: | Easy |
| Total: | 25 min |
| Prep: | 15 min |
| Cook: | 10 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 25 min |
| Prep: | 15 min |
| Cook: | 10 min |
| Yield: | 6 servings |
Ingredients
- Vegetable oil, for the grill
- 3 pounds 80 percent lean ground beef
- Kosher salt and freshly ground pepper
- Tabasco sauce, to taste
- 6 kaiser rolls
- 6 tablespoons unsalted butter, softened
- Assorted toppings, for serving (right)
Instructions
- Preheat a grill to medium high and oil the grates. Place the ground beef in a medium mixing bowl. Add 1 1/2 teaspoons salt and 3/4 teaspoon pepper. Add a few dashes of Tabasco sauce, then with your hands, mix the meat and seasoning well.
- Form the meat into six 1-inch-thick patties and place on the grill. Cover and cook 3 minutes, then rotate, leaving them on the same side, and cook 3 more minutes. Flip and repeat on the other side.
- Meanwhile, slice the rolls in half and spread each cut side with 1/2 tablespoon butter. Grill the rolls, cut-side down, until lightly toasted. Build the burgers with assorted toppings.
- Sauteed Mushrooms
- Melt 2 tablespoons butter in a large skillet over medium-high heat; add 1 pound sliced mushrooms, season with salt and pepper and cook 2 minutes. Add 2 to 3 tablespoons broth or wine and cook 6 to 8 more minutes.
- Caramelized Onions
- Melt 4 tablespoons butter in a skillet over low heat. Add 2 large sliced red onions and 3 to 4 tablespoons brown sugar. Cook until caramelized, tossing occasionally, about 20 minutes.
- Pico de Gallo
- Finely chop 5 plum tomatoes, 1/2 large onion, 3 jalapeno peppers and 1 bunch cilantro. Toss with the juice of 1/2 lime, and salt to taste.
- Bacon
- Cook over medium-high heat until crisp.
Reviews
Iwentmarlamorerespe
This burger bar was a hit! We like our burgers moist with deeper flavor, so aside from salt, pepper and the very important TABASCO (not to make it spicy, but to make flavors pop!), I also added egg, Worcestershire and breadcrumbs. I made them into sliders and served them with Hawaiian bread, so people could try different combinations–and they did! We also made very mild nacho cheese from scratch, which we kept warm in a crockpot, so we didn’t have to worry about adding cheese on the grill. The burger bar was complemented by a potato salad, a green salad and corn on the cob.
Our guests loved coming back to try different concoctions!