Best 5 Devils Revenge Burger Recipes

DEVILED BURGERS

Steps:

• Preheat broiler. In a large mixing bowl combine the bread, onion, ketchup, worcestershire sauce, mustard, horseradish, garlic powder, and chili powder and mix until well blended.
• With clean hands add ground beef and blend gently until combined being careful to not overwork the meat mixture. Shape into six (3-inch) burgers and place them on a ungreased jelly roll pan or cookie sheet.
• Broil the burgers four inches away from the heat source approximately four minutes per side or until desired doneness. Place cooked burgers on hamburger buns and serve immediately.

DEVILED HAMBURGERS

Steps:

• Combine all ingredients and mix.
• Divide equal portions of mixture between the eight bun halves and spread on top.
• Make sure to spread mixture out to the edge of the bun as any portion of the bun exposed to the broiler has a tendency to brown too much.
• Place under the broiler for 6-8 minutes.

THE SMOKEY BURGER

Steps:

• Preheat the oven to 375 degrees F.
• Place the peppers in a bowl. Add 2 teaspoons canola oil, 1/2 teaspoon salt and 1/2 teaspoon black pepper. Toss until coated.
• Place on a sheet tray lined with parchment paper or aluminum foil. Bake until the peppers are soft, 10 to 15 minutes.
• Preheat a charbroiler or grill on high and a griddle to medium-low.
• Sprinkle the Hoity Toity Patty with salt and black pepper and grill, 3 minutes each side. Meanwhile, oil the griddle and toast the potato bun until golden brown, 3 minutes. Transfer the patty to the hottest part of the griddle and place the cheese on top to melt, about 2 minutes. Meanwhile, heat up the bell peppers and bacon on the griddle, 2 minutes.
• Spread some Spicy Maple BBQ Sauce on both top and bottom of the bun. Place the frisée lettuce on the bun bottom, then place three slices of tomato over the lettuce. Place the patty on the tomato followed by the bacon, roasted peppers and Crispy Onions. Finish with the bun top and enjoy!
• Combine the steak, short rib and sirloin in a bowl. Run through a meat grinder and mix. Portion into 6-ounce balls and press flat in a patty press.
• Combine the brown sugar, honey, maple syrup, vinegar, Worcestershire sauce and 1/2 cup water in a medium saucepot and whisk together. In a separate bowl, mix together the garlic powder, paprika, cayenne, onion powder and celery seed. Slowly mix the dry ingredients into the wet ingredients, whisking constantly to make sure the dry ingredients do not clump up. Mix in the ketchup and set over medium heat, stirring constantly. Bring to a low simmer, then turn the heat to low. Cook, stirring every 5 minutes, until the ketchup taste is gone, about 25 minutes. Cool and set aside.
• Preheat the oil to 350 degrees F in a medium pot or deep-fryer.
• Slice the onion on a deli slicer or mandoline. (They should be thin enough to almost see through them.) Shake the onions loose by hand to ensure that they are properly separated to prevent clumping. Sprinkle the onions with salt and pepper. Add the cornstarch and flour with a bit more salt and pepper. Mix into the onions, making sure to coat and separate all the onion layers (see Cook's Note). Add the onions to the oil, making sure not to crowd the onions and constantly keeping them moving to prevent them from clumping together. Cook until they are golden brown, 2 to 3 minutes. Set on a paper towel-lined tray to drain and cool.

HACKNEY'S INSIDE-OUT BURGER

Steps:

• Divide ground beef into approximately 2 equal portions. Set aside. Line a round mold, such as the lid to a peanut butter jar, with plastic wrap. Pat half of the ground beef into the round mold. Layer with cheese and bacon, being careful not to go too close to the edges. Cover with other half of the ground beef. Press together the edges of ground beef together to seal. Remove the patty from the mold.
• Heat the oil in a skillet or over high heat. Cook the patty to desired doneness. Serve plain or on a bun, as desired.

THE DET BURGER

Steps:

• Make the Det Mix: Combine all the ingredients in a bowl.
• Make the hamburgers: Heat the butter and oil in a large cast iron skillet over high heat. Add the hamburgers and cook halfway through and turn over. Cover each with about 1/4 cup of the Det Mix and top with the onion slices. Pour in the 1/4 cup beer and cover with a lid. Steam a couple of minutes until the onion is translucent. Re-steam with beer a couple of times. Top each hamburger with a slice of cheese and cover until melted. Transfer the hamburger to the buns and serve.
• Spread the meat out on a board and grate 2 to 3 tablespoons of onion into it¿use a fairly fine grater so you get just the juice and very finely grated raw onion. Now mix in about a tablespoon of heavy cream and some freshly ground black pepper. Form into patties¿a 6 to 8-ounce patty for an average serving.