Best 6 Saucy Herb Hamburgers Recipes

MY MOST COVETED SECRET: HERB-GARLIC BUTTER HAMBURGERS ON A GRILL

Steps:

• Place all the herbs, garlic, pepper, and butter in a small mixing bowl and beat with a wooden spoon until slightly fluffy.
• (you can do the mixing with a or food processor) Place a 12" square piece of plastic wrap or parchment paper on your work surface and mound the flavored butter in the center.
• Roll herb butter into cylinder shape within plastic, twisting the ends to compress the butter.
• Chill the butter in the refrigerator or freeze until firm.
• Butter will keep for up to 5 days in the refrigerator or up to 3 months in the freezer.
• Burger Preparation: Make hamburger patties as usual, but for each one place your thumb in the middle and press an indentation almost through (but not quite) to the other side of the meat.
• Unwrap formed butter and cut crosswise into 1/4-1/2" discs. (You will be using approximately 4 tablespoons Herb-Garlic Butter per 1 1/2 pound of ground meat).
• Form hamburger patty fully around one butter disc, pressing gently to seal the disc into the dead center of the meat.
• (not too much pressing! It will make your burgers dense and tough) Place burgers on hot grill (preheated to high if using a gas grill).
• Grill burgers until cooked to doneness, (about 5 to 7 minutes per side for medium-done).
• Place burgers on a serving plate, add cheese, if desired, but do not serve for about 5 minutes, to allow flavors to fully meld.
• Brush buns with melted butter and toast on the grill for a few seconds.
• Serve with any toppings of your choice.

SAUCY STEWED BURGERS

Steps:

• Mix together all burger ingredients (I usually use my hands, seems easiest).
• Form into patties.
• Brown burgers in large skillet until cooked through.
• In large saucepan or crockpot, combine all sauce ingredients; mix well.
• Add burgers and cook over medium-low heat for 1 1/2 hours, stirring occasionally.
• Serve in hamburger buns.

EASY HAMBURGERS

Steps:

• Shape ground beef into four 3/4-in.-thick patties. Just before grilling, sprinkle with salt and pepper. Grill burgers, covered, over medium heat until a thermometer reads 160°, 5-7 minutes on each side. Top bun bottoms with burgers. If desired, serve with lettuce, tomato, onion, bacon and mayonnaise.

HERB BUTTER-STUFFED BURGERS

Steps:

• Make the herb butter: Mix the butter, parsley, garlic, lemon juice, Worcestershire sauce, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Transfer to a piece of plastic wrap and form into a 4-inch log. Wrap and freeze until firm enough to slice, about 20 minutes. Slice the butter log into 8 rounds.
• Make the burgers: Preheat a grill to medium high. Divide the ground beef into 4 mounds, place a slice of butter on each, then gently shape the beef around the butter to enclose. Press the beef into four 4-inch-wide patties (about 1/2 inch thick). Refrigerate until ready to grill. Set aside the remaining butter for serving.
• Season the burgers on both sides with salt and pepper. Grill until well marked, 3 minutes. Flip and top each with a slice of cheese. Cook 3 more minutes for medium rare, covering during the last 15 seconds to melt the cheese. Grill the buns until toasted.
• Spread the remaining herb butter on the bottom buns. Serve the burgers on the buns with mustard, onion, tomatoes and lettuce. Skewer cornichons on toothpicks and insert into each burger.

GARLIC HERB BURGERS

Steps:

• Place the ground beef in a large mixing bowl, add 1 Tbs of the soup mix and mix it in well.
• Shape the hamburger into 12 1/2" thick patties In a medium mixing bowl, beat together the cream cheese, remaining soup mix and the green onions Place 1 Tbs of the cream cheese filling on a patty, and then cover with another patty, sealing the edges together.
• Refrigerate the hamburgers for at least 1 hour before cooking.
• To Freeze: Flash Freeze uncooked on a cookie sheet until solid then put into a ziplock bag or vacuum seal quantity desired.
• To Cook: Thaw in refrigerator and grill as usual.

SAVORY HERB MARINATED BURGERS

Steps:

• Form hamburger into 4 patties.
• In a bowl or shallow dish mix the worcestershire, garlic, seasoning salt, black pepper, rosemary and thyme.
• Coat each burger with marinade by placing each burger into the bowl, lightly pressing it down and then turning it over to repeat on other side.
• Place burgers on a plate and let marinate in fridge for 20 minutes.
• Grill to or broil to your desired wellness preference.
• Lightly brush your red bell peppers and onions with olive oil and grill or broil until they look soft and caramelized.
• Mix your BBQ, Dijon and Cayenne pepper together.
• Toast the split keiser rolls. Spread about a teaspoon of mayo on each inside of the rolls.
• Stack your burgers as followed:.
• butter lettuce leaf, burger, slice of cheese, tablespoon of BBQ sauce mixture, piece of grilled onion and red bell pepper, and top of roll.
• This is how I like to serve these, but you can build your burger with whatever sauce or toppings you'd like.