Ingredients:

• 1 lb chorizo sausage
• 1 lb ground sirloin
• 1 cup ranch dressing
• 3 sliced medium onions
• 4 large kaiser rolls
• 2 tablespoon vegetable oil
• 1 roasted red pepper cut into 4 pieces
• 1 tablespoon softened butter
• 1 chopped medium onion
• 1 teaspoon Spanish paprika
• 1 tablespoon brown sugar
• 4 oz grated manchego cheese
• 1 pinch powdered saffron
• salt
• pepper

Instructions:

1. Get a bowl and combine the ground chorizo and ground sirloin together.
2. Use a skillet to heat 1 tablespoon oil. Cook the chopped onion until it becomes soft.
3. When it’s done, put it in a blender. Also, include the paprika, ranch dressing, red pepper, and saffron to the mix.
4. Blend the ingredients to get a paste. Place it in the fridge while you’re preparing the rest of the recipe.
5. Heat the rest of the oil and cook the salt, pepper, onions, and brown sugar together.
6. After 15 minutes the onions will have a light brown color, that’s when the mixture is done.
7. Now, get the meat and divide it into four patties. Cook them on the grill for 5 minutes per side.
8. Get the buns, cut them in half and toast them. Add the patties, caramelized onions, then the ranch sauce.
9. Top the chorizo burger off with cheese.

The post Spanish-Style Chorizo Burger is Everyone’s Favorite appeared first on falafelandcaviar.com.

Ingredients

For the pork and apple burgers, you need:
4 rolls
salad
1 chopped onion
500 g pork mince
1 grated carrot
1 grated apple
1 tablespoon olive oil
1 tablespoon chopped sage
2 tablespoons Dijon mustard
3 tablespoons breadcrumbs

Instructions

Before you start making the burgers set the oven to 200 C degrees.

Get a pan and add the oil. When it’s hot, include the onions and cook them for 3 to 4 minutes. Once they’re brown transfer them to a plate and set them aside.

In a bowl combine the carrot, pork, apple, mustard, sage, and breadcrumbs. Mix all the ingredients well with your hands.

Once you’re done, you can divide the mix into 4 patties. Place them on a baking pan and in the oven for 25 to 30 minutes.

Now it’s time to put together your burgers. Add the salad on the rolls then the patties. Serve them with a side of French fries and your favorite sauces. Bon appetit!

The post This Pork And Apple Burger Recipe Is Ideal For The Next Sunday BBQ appeared first on falafelandcaviar.com.

But one component that sometimes falls flat is its usual condiment, ketchup. If you want to take a classic and make it really stand out in a crowd, here’s a tip to add a unique topping to rival anything coming out of a red glass bottle.

Strawberry Burgers Forever

No, we’re not talking about breakfast toast toppings or a sandwich partner for peanut butter. Doctor up some strawberry jam to make your own sweet, tangy and savory burger sauce. Think about it … strawberries actually have a flavor profile very similar to tomatoes. And ketchup is mostly made out of corn syrup, so sweetness is already a part of a classic burger’s allure.

To make strawberry ketchup, dump a small jar of seedless strawberry jam or preserves into a saucepan. Add:

• 1 tablespoon balsamic vinegar
• a squirt of hot sauce (I love to use the sweet heat of sriracha)
• pinch of ground cloves
• dash of kosher salt
• few grinds of cracked black pepper

Warm over low heat until nicely combined. Cool the mixture while you prep the burgers.

A Classic Burger Base, With a Twist

Always use high-quality meat freshly ground from your butcher. Anything pre-packaged starts to oxidize and you can quickly lose flavor. Season the patties well with salt and pepper. This is crucial!

Cook to your desired doneness in a hot pan. Try a creamy cheese that’ll pair well with fruitiness, such as provolone or gouda. Since there is a lot of flavor in the spread, all you really need is some crisp lettuce to top it off. If you are really feeling the strawberry love, a few slices of ripe berries won’t hurt, either.

Serve on lightly toasted buns, with extra strawberry ketchup on the side.

Enjoy your new life.

The post Elevate Your Next Burger With This Sweet And Savory Trick appeared first on falafelandcaviar.com.

Ingredients

• 1-1/2 lb. ground chuck
• 1 tsp. coarse salt
• 1/2 tsp. freshly ground black pepper
• 4 slices cheddar cheese
• 4 hamburger buns
• 8 strips bacon,
• 4 leaves green leaf lettuce
• 2 medium heirloom tomato,
• 1 avocado

Method

1. Put the ground meat in a mixing bowl and sprinkle with the salt and pepper.
2. Mix gently and shape the beef into four patties.
3. Now it’s time to grill the burgers. Don’t press on the burgers while they’re cooking as you’ll want to keep them juicy.
4. Top each burger with a slice of cheddar and wait until it melts slightly.
5. When you’re done with the previous phase, transfer the burgers to a plate and cover them with aluminum foil while you toast the buns briefly on the grill, cut side down.
6. The only thing that’s left is to serve the burgers on the buns, topped with bacon, lettuce, tomato, avocado, and ketchup.

This recipe is going to become a thing once you taste these burgers, enjoy.

The post This BLT Burger Recipe Will Blow You Away appeared first on falafelandcaviar.com.

Pick The Right Kind Of Meat

Most chefs agree that the right fat-to-meat ratio for the perfect burger is 80% meat and 20% fat or an 80/20 mixture. America’s Test Kitchen held a taste test using the most popular kinds of ground beef.  The results? Testers determined that ground chuck was the favorite, imparting a rich flavor and tender texture.

If you’re truly serious about your burger quest, nothing beats grinding your own meat. Professional chefs recommend you grind your own meat at home because you don’t know exactly what you’re buying from the store. Try grinding a mixture of ground chuck, brisket, and boneless short rib with an electric meat grinder or a food processor.  Dice your meat into one-inch chunks, spread them on a rimmed baking sheet, put them in the freezer for about 15 minutes until they’re firm but not frozen. Then, working in 1/2-pound batches, pulse the meat to the desired grind size (about 10 to 12 one-second pulses).

Handle It Right

The meat should be handled as little as possible. Burger genius Bobby Flay, who has literally written the book on grilling, has this advice for shaping a burger patty:

“Once you shape the patties, use your thumb to make an indentation in the center of each burger. This does two things,” Flay says. “One, it prevents flying saucer-shaped burgers—you know the ones I am talking about: all puffed up and bulging in the center. As the meat cooks and expands, the depression magically disappears, leaving you with beautifully shaped and cooked burgers.”

Season Properly

Unseasoned beef is just blah. The Chew host Michael Symon says that it’s best not to season the inside of the burger. Salt and pepper are all you really need, and you can salt the meat before placing it on the grill.

“You’re going to need more salt than you think,” he says. “There’s nothing wrong with salting the meat right before putting it on the grill, but what makes a burger extra juicy is when you season it ahead of time, giving it a minimum of two hours or a maximum of 12 hours.”

Know Your Temperatures

Be safe out there, people! Nothing ruins a picnic like a case of food poisoning. While there are all sorts of tricks that one can use to try to detect the doneness of meat, I prefer the only method to be accurate every single time—a thermometer. Here are the temperatures to remember:

Rare: 125 degrees Fahrenheit
Medium rare: 130 degrees Fahrenheit
Medium: 135–140 degrees Fahrenheit
Medium well: 145–150 degrees Fahrenheit
Well done: 155 degrees Fahrenheit and above

Giving your burgers a little rest once you take them off the grill. This will help redistribute the heat and get them to their juicy best.

Choose The Right Toppings

There’s really no wrong way to top your burger. If you’re a purist, go for the classic lettuce, tomato, onion, and pickles with your condiment of choice. Put a breakfast spin on it with a gooey fried egg, cheese, and bacon. Take on the wild west with cheese, bacon, a thick onion ring, and barbecue sauce.

Whatever toppings you choose, be sure to slice everything thin enough that you don’t end up with it all over you instead of in your mouth.

The post 5 Tips For Grilling The Perfect Burger, According To Science appeared first on falafelandcaviar.com.

Ingredients:

• 1 lb chorizo sausage
• 1 lb ground sirloin
• 1 cup ranch dressing
• 3 sliced medium onions
• 4 large kaiser rolls
• 2 tablespoon vegetable oil
• 1 roasted red pepper cut into 4 pieces
• 1 tablespoon softened butter
• 1 chopped medium onion
• 1 teaspoon Spanish paprika
• 1 tablespoon brown sugar
• 4 oz grated manchego cheese
• 1 pinch powdered saffron
• salt
• pepper

Instructions:

1. Get a bowl and combine the ground chorizo and ground sirloin together.
2. Use a skillet to heat 1 tablespoon oil. Cook the chopped onion until it becomes soft.
3. When it’s done, put it in a blender. Also, include the paprika, ranch dressing, red pepper, and saffron to the mix.
4. Blend the ingredients to get a paste. Place it in the fridge while you’re preparing the rest of the recipe.
5. Heat the rest of the oil and cook the salt, pepper, onions, and brown sugar together.
6. After 15 minutes the onions will have a light brown color, that’s when the mixture is done.
7. Now, get the meat and divide it into four patties. Cook them on the grill for 5 minutes per side.
8. Get the buns, cut them in half and toast them. Add the patties, caramelized onions, then the ranch sauce.
9. Top the chorizo burger off with cheese.

The post Spanish-Style Chorizo Burger is Everyone’s Favorite appeared first on falafelandcaviar.com.

Ingredients

For the pork and apple burgers, you need:
4 rolls
salad
1 chopped onion
500 g pork mince
1 grated carrot
1 grated apple
1 tablespoon olive oil
1 tablespoon chopped sage
2 tablespoons Dijon mustard
3 tablespoons breadcrumbs

Instructions

Before you start making the burgers set the oven to 200 C degrees.

Get a pan and add the oil. When it’s hot, include the onions and cook them for 3 to 4 minutes. Once they’re brown transfer them to a plate and set them aside.

In a bowl combine the carrot, pork, apple, mustard, sage, and breadcrumbs. Mix all the ingredients well with your hands.

Once you’re done, you can divide the mix into 4 patties. Place them on a baking pan and in the oven for 25 to 30 minutes.

Now it’s time to put together your burgers. Add the salad on the rolls then the patties. Serve them with a side of French fries and your favorite sauces. Bon appetit!

The post This Pork And Apple Burger Recipe Is Ideal For The Next Sunday BBQ appeared first on falafelandcaviar.com.

But one component that sometimes falls flat is its usual condiment, ketchup. If you want to take a classic and make it really stand out in a crowd, here’s a tip to add a unique topping to rival anything coming out of a red glass bottle.

Strawberry Burgers Forever

No, we’re not talking about breakfast toast toppings or a sandwich partner for peanut butter. Doctor up some strawberry jam to make your own sweet, tangy and savory burger sauce. Think about it … strawberries actually have a flavor profile very similar to tomatoes. And ketchup is mostly made out of corn syrup, so sweetness is already a part of a classic burger’s allure.

To make strawberry ketchup, dump a small jar of seedless strawberry jam or preserves into a saucepan. Add:

• 1 tablespoon balsamic vinegar
• a squirt of hot sauce (I love to use the sweet heat of sriracha)
• pinch of ground cloves
• dash of kosher salt
• few grinds of cracked black pepper

Warm over low heat until nicely combined. Cool the mixture while you prep the burgers.

A Classic Burger Base, With a Twist

Always use high-quality meat freshly ground from your butcher. Anything pre-packaged starts to oxidize and you can quickly lose flavor. Season the patties well with salt and pepper. This is crucial!

Cook to your desired doneness in a hot pan. Try a creamy cheese that’ll pair well with fruitiness, such as provolone or gouda. Since there is a lot of flavor in the spread, all you really need is some crisp lettuce to top it off. If you are really feeling the strawberry love, a few slices of ripe berries won’t hurt, either.

Serve on lightly toasted buns, with extra strawberry ketchup on the side.

Enjoy your new life.

The post Elevate Your Next Burger With This Sweet And Savory Trick appeared first on falafelandcaviar.com.

Ingredients

• 1-1/2 lb. ground chuck
• 1 tsp. coarse salt
• 1/2 tsp. freshly ground black pepper
• 4 slices cheddar cheese
• 4 hamburger buns
• 8 strips bacon,
• 4 leaves green leaf lettuce
• 2 medium heirloom tomato,
• 1 avocado

Method

1. Put the ground meat in a mixing bowl and sprinkle with the salt and pepper.
2. Mix gently and shape the beef into four patties.
3. Now it’s time to grill the burgers. Don’t press on the burgers while they’re cooking as you’ll want to keep them juicy.
4. Top each burger with a slice of cheddar and wait until it melts slightly.
5. When you’re done with the previous phase, transfer the burgers to a plate and cover them with aluminum foil while you toast the buns briefly on the grill, cut side down.
6. The only thing that’s left is to serve the burgers on the buns, topped with bacon, lettuce, tomato, avocado, and ketchup.

This recipe is going to become a thing once you taste these burgers, enjoy.

The post This BLT Burger Recipe Will Blow You Away appeared first on falafelandcaviar.com.

Pick The Right Kind Of Meat

Most chefs agree that the right fat-to-meat ratio for the perfect burger is 80% meat and 20% fat or an 80/20 mixture. America’s Test Kitchen held a taste test using the most popular kinds of ground beef.  The results? Testers determined that ground chuck was the favorite, imparting a rich flavor and tender texture.

If you’re truly serious about your burger quest, nothing beats grinding your own meat. Professional chefs recommend you grind your own meat at home because you don’t know exactly what you’re buying from the store. Try grinding a mixture of ground chuck, brisket, and boneless short rib with an electric meat grinder or a food processor.  Dice your meat into one-inch chunks, spread them on a rimmed baking sheet, put them in the freezer for about 15 minutes until they’re firm but not frozen. Then, working in 1/2-pound batches, pulse the meat to the desired grind size (about 10 to 12 one-second pulses).

Handle It Right

The meat should be handled as little as possible. Burger genius Bobby Flay, who has literally written the book on grilling, has this advice for shaping a burger patty:

“Once you shape the patties, use your thumb to make an indentation in the center of each burger. This does two things,” Flay says. “One, it prevents flying saucer-shaped burgers—you know the ones I am talking about: all puffed up and bulging in the center. As the meat cooks and expands, the depression magically disappears, leaving you with beautifully shaped and cooked burgers.”

Season Properly

Unseasoned beef is just blah. The Chew host Michael Symon says that it’s best not to season the inside of the burger. Salt and pepper are all you really need, and you can salt the meat before placing it on the grill.

“You’re going to need more salt than you think,” he says. “There’s nothing wrong with salting the meat right before putting it on the grill, but what makes a burger extra juicy is when you season it ahead of time, giving it a minimum of two hours or a maximum of 12 hours.”

Know Your Temperatures

Be safe out there, people! Nothing ruins a picnic like a case of food poisoning. While there are all sorts of tricks that one can use to try to detect the doneness of meat, I prefer the only method to be accurate every single time—a thermometer. Here are the temperatures to remember:

Rare: 125 degrees Fahrenheit
Medium rare: 130 degrees Fahrenheit
Medium: 135–140 degrees Fahrenheit
Medium well: 145–150 degrees Fahrenheit
Well done: 155 degrees Fahrenheit and above

Giving your burgers a little rest once you take them off the grill. This will help redistribute the heat and get them to their juicy best.

Choose The Right Toppings

There’s really no wrong way to top your burger. If you’re a purist, go for the classic lettuce, tomato, onion, and pickles with your condiment of choice. Put a breakfast spin on it with a gooey fried egg, cheese, and bacon. Take on the wild west with cheese, bacon, a thick onion ring, and barbecue sauce.

Whatever toppings you choose, be sure to slice everything thin enough that you don’t end up with it all over you instead of in your mouth.

The post 5 Tips For Grilling The Perfect Burger, According To Science appeared first on falafelandcaviar.com.