Best 4 The Burger Bar Tyler Florence Recipes

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**Sink your teeth into a juicy, flavorful burger that'll transport you to burger heaven. Discover a symphony of flavors in every bite, from the classic All-American Burger to the unique Sweet Heat Burger. Our Turkey Burger offers a leaner, healthier option, while the Black Bean Burger caters to vegetarians and vegans alike. Each recipe is meticulously crafted to deliver a burger experience like no other.**

**1. The All-American Burger:** This timeless classic features a perfectly seasoned beef patty, crisp lettuce, juicy tomato, melted American cheese, and tangy pickles, all nestled in a soft, toasted bun.

**2. The Sweet Heat Burger:** Fire up your taste buds with this tantalizing burger. A savory beef patty is topped with a sweet and spicy pepper jelly, crispy bacon, and melted pepper jack cheese. The result is a harmonious blend of sweet, heat, and smoky flavors.

**3. The Turkey Burger:** Health-conscious burger lovers, rejoice! This lean and flavorful turkey burger is packed with protein and topped with fresh avocado, crumbled feta cheese, and a tangy tzatziki sauce.

**4. The Black Bean Burger:** Indulge in a meatless masterpiece. This hearty black bean burger is brimming with bold flavors, complemented by a creamy avocado spread, crunchy slaw, and a zesty chipotle mayonnaise.

Let's cook with our recipes!

THE BURGER BAR - TYLER FLORENCE



The Burger Bar - Tyler Florence image

Courtesy of Tyler Florence from Tyler's Ultimate. These looked and sounded so good that I posted this for all to share. June 10/2009 - we keep on making these and here are some of the ideas. We grilled the onions instead of caramelizing them on the stove, added Dijon mustard to the herbed mayo & added it with the scallions & chopped-up parsley & also, added Cheddar both white & sharp (added a nice kick)!

Provided by Manami

Categories     Roast Beef

Time 35m

Yield 4 serving(s)

Number Of Ingredients 28

2 lbs beef brisket, ground
kosher salt
fresh ground black pepper
4 slices swiss cheese (thin slices)
4 hamburger buns, split (or other type of bun)
1 lb thickly sliced mushroom
1/4 cup olive oil
2 sliced garlic cloves
1 tablespoon fresh thyme leave
lemon juice (2 squeezes)
2 tablespoons unsalted butter
2 tablespoons olive oil
2 onions, cut into 1/2-inch slices
salt and pepper, to taste
2 lbs red and yellow beefsteak tomatoes
olive oil (drizzle)
sea salt
3/4 cup chopped fresh chives
1/2 lb sliced bacon
1 sprig rosemary (strip the leaves)
cracked black pepper
1 cup mayonnaise
1 tablespoon prepared horseradish
1/4 cup freshly minced herbs (parsley, basil, chives or scallion)
2 tablespoons olive oil
salt
freshly cracked pepper
1 lemon, juice of

Steps:

  • CARAMELIZED ONIONS:.
  • Heat butter and olive oil in a large pan over medium heat.
  • Add onion slices, sprinkle with salt and pepper.
  • Cook slowly until well caramelized, 15 to 20 minutes.
  • HERBED HORSERADISH MAYONNAISE:.
  • Stir together mayonnaise, horseradish, minced herbs, olive oil, a squeeze of lemon juice, salt and pepper.
  • SAUTEED MUSHROOMS:.
  • Saute mushrooms in olive oil with sliced garlic and thyme leaves over super-high heat until nicely browned, 8 to 10 minutes. Stir in a couple of drops of fresh lemon juice.
  • BACON WITH ROSEMARY:.
  • Lay the sliced bacon on baking sheet, strip leaves from the sprig of rosemary and throw them on top of the bacon with lots of black pepper and roast at 400ºF till bacon is crisp, 10 minutes.
  • TOMATOES WITH SEA SALT AND CHIVES:.
  • Slice tomatoes, drizzle with olive oil, and sprinkle with sea salt and chopped chives.
  • ASSEMBLE THE BURGERS:.
  • Preheat a large cast-iron skillet to medium hot.
  • Blot a small amount of oil on paper towel and CAREFULLY and quickly wipe the hot skillet to make a non-stick surface.
  • Season the ground meat in a bowl with salt and pepper.
  • Give it 3 turns in the bowl with your hands or a big spoon and it's done.
  • Shape into 4 patties.
  • When the skillet is hot, put the burgers on the skillet and cook 4 minutes on the first side and 5 on the second side for rare; 7 minutes per side for medium, adding the cheese during the final minute or two, to melt.
  • Remove the burgers to a platter.
  • Rub the skillet with paper towel to clean it again.
  • Then toast the buns cut side down for 1 minutes.
  • Serve the hamburgers in the buns with accompaniments above.
  • Enjoy!

THE BURGER



The Burger image

Provided by Tyler Florence

Categories     main-dish

Time 1h55m

Yield 4 servings

Number Of Ingredients 27

1 pound ground beef short rib
1 pound ground beef chuck
Grapeseed or vegetable oil, for the griddle
Kosher salt
4 Modern Burger Buns, recipe follows
Burger Goop, recipe follows
4 leaves lettuce, preferably Bibb
1 ripe tomato, sliced
9 ounces potato starch
4 1/2 ounces bread flour
1 tablespoon sugar
2 teaspoons baking powder
2 teaspoons kosher salt
1 teaspoon baking soda
1 teaspoon dry milk powder
1/4 teaspoon garlic powder
1 large egg
6 tablespoons unsalted butter, melted, plus softened butter for the pan
4 tablespoons white sesame seeds
1/3 cup finely chopped fresh chives
2 heaping tablespoons ketchup
2 heaping tablespoons mayonnaise
1 heaping tablespoon Dijon mustard
1/4 cup bread-and-butter pickles
1 heaping tablespoon capers
1 small bunch flat-leaf parsley
Kosher salt

Steps:

  • In a large bowl, gently mix the ground short rib and chuck. Take a quarter of the mixture and gently form a patty slightly wider than the size of your buns. Repeat, forming 4 equal-size patties. Place the burgers in the refrigerator until chilled, about 30 minutes.
  • Heat a cast-iron griddle or pan until very hot over medium-high heat. If your griddle is well-seasoned, there is no need to oil it, but if not, drizzle it with a bit of the oil. Season the burgers with salt. Gently place the burgers onto the hot griddle and cook until browned, about 4 minutes on each side for medium-rare, seasoning the burgers again after flipping.
  • Carefully slice the buns in half. Spread some Burger Goop on the bottom buns and place the patties on top. Top with the lettuce and tomato. Spread more Burger Goop on the top buns and close the burgers. Serve immediately.
  • Preheat the oven to 400 degrees F. Brush a 6-cup jumbo muffin pan with softened butter.
  • Combine the potato starch, bread flour, sugar, baking powder, salt, baking soda, milk powder and garlic powder in a large bowl and whisk to combine. Fill a measuring cup with 1 1/2 cups water; add the egg and 2 tablespoons of the melted butter and whisk together. Pour the wet ingredients into the dry. Whisk to combine. Pour the batter into a 1-quart iSi whipped cream siphon and charge it with 3 carbon dioxide (CO2) cartridges. Give it a gentle shake and let the batter rest for 10 minutes.
  • Give the iSi siphon another shake, then eject the batter from the canister into the prepared muffin pan, filling each cup almost to the top. Sprinkle the dough with sesame seeds. Bake until the tops are golden brown, about 7 minutes. Remove from the oven and, while still hot, brush the tops with the remaining 4 tablespoons melted butter.
  • Add the chopped chives, ketchup, mayonnaise and Dijon mustard to a small bowl. Finely chop the pickles, capers and parsley together and add the mixture to the bowl. Gently stir to combine. Season with salt.

ULTIMATE LASAGNA BOLOGNESE _ TYLER FLORENCE



Ultimate Lasagna Bolognese _ Tyler Florence image

Fron Dinner at My Place. This recipe calls for fresh lasagna noodles. The lasagna will need to rest for 30 minutes before being cut and served.

Provided by Brookelynne26

Categories     < 4 Hours

Time 3h

Yield 10 serving(s)

Number Of Ingredients 27

1 lb fresh lasagna noodles
2 carrots, cut in large pieces
1 large onion, cut in large pieces
3 celery ribs, cut in large pieces
4 garlic cloves, peeled
4 fresh sage sprigs, leaves only
1 tablespoon extra virgin olive oil
1 lb ground beef
1 lb ground pork
salt and pepper
2 tablespoons all-purpose flour
1 (750 ml) bottle dry red wine
28 ounces whole tomatoes
1/2 cup whole milk
1 teaspoon ground cinnamon
1 cup grated parmesan cheese
2 tablespoons flat-leaf parsley, finely chopped
2 cups whole milk
3 garlic cloves, peeled
1 bay leaf
1/2 cup unsalted butter
1/2 cup all-purpose flour
1/4 teaspoon fresh grated nutmeg
salt and pepper
1 lb buffalo mozzarella, torn in pieces
1/4 cup grated parmesan cheese
2 tablespoons flat-leaf parsley, chopped

Steps:

  • Make the Bolognese. Put onion, carrot, celery, garlic, and sage in a food processor and process until you have a smooth vegetable pulp. Coat a large, heavy pot with oil and set over medium heat. Add vegetable pulp and saute until fragrant and some of the moisture has evaporated, about 5 minutes. Push the vegetable mixture to one side of the pan. Season ground beef and pork with salt and pepper and add to pan. Stir and break up meat until it is brown, then dust with the flour before adding wine, tomatoes, milk, and cinnamon. Bring to a boil, then reduce heat and simmer about 1 1/2 hours, uincovered, until sauce is thick. Add parmesan and parsley and season with salt and pepper if needed. Set aside while you make the bechamel.
  • To make the bechamel, set a large saucepan over medium heat. Add milk, garlic, and bay leaf and bring to a simmer to infuse milk with herbs. set a large saucepan over medium low heat. Add butter and melt, then sprinkle with flourwhile stirring with a wooden spoon. Once flourhas been combined with butter, grab a whisk and gradually pour in the herb infused milk, passing it through a sieve to strain out the aromatics. As the sauce thickens, continue to whisk over low heat, then add nutmeg. Season with salt and pepper and set aside to cool slightly.
  • Preheat oven to 350°F To assemble the lasagna, cut fresh pasta to fit pan if needed. Coat the bottom of a 13x9 pan with a thin layer of bechamel. Top with a layer of lasagna noodles. Top noodles with a layer each of bechamel, bolognese, and mozzarella pieces. Continue with layers until you have three complete layers, finishing with mozzarella.Sshower the top of the lasagna with parmesan and parsley. Bake, uncovered, on a tray ( to catch drippings) in the center of the over for 1 hour. If the top starts to brown tent with foil. Let the lasagna stand for 30 minutes before cutting.

Nutrition Facts : Calories 661.2, Fat 43, SaturatedFat 21.6, Cholesterol 140.8, Sodium 583.7, Carbohydrate 19.5, Fiber 2.2, Sugar 8, Protein 35.1

ULTIMATE BRISKET - TYLER FLORENCE



Ultimate Brisket - Tyler Florence image

Make and share this Ultimate Brisket - Tyler Florence recipe from Food.com.

Provided by DrGaellon

Categories     Meat

Time 3h50m

Yield 12 serving(s)

Number Of Ingredients 16

2 tablespoons olive oil
4 lbs beef brisket (fresh brisket, not corned beef)
kosher salt
fresh ground black pepper
1 head garlic
2 medium onions
1 head garlic, cut in half across the cloves
2 celery ribs
2 carrots
1/2 bunch fresh thyme
2 sprigs rosemary
1/2 bunch fresh parsley
1 bay leaf
1 (28 ounce) can whole tomatoes
2 cups low sodium beef broth
2 1/2 cups fruity red wine

Steps:

  • Heat oil in the bottom of a heavy Dutch oven until it almost smokes. Season the brisket with salt and pepper. Carefully lay brisket in pot, fat side down. When browned, flip over.
  • Cut garlic head in half across the cloves. Chop onion, celery and carrots into 2" pieces. Tie thyme, rosemary, parsley and bay leaf together with cotton twine to form a bouquet garni.
  • When browned, remove meat to a plate. Put the onion, garlic, celery, carrot and bouquet garni into the pot and allow to caramelize and cook down, 10-15 minutes.
  • Add tomatoes, beef broth and red wine to pot. Stir well, scraping up any browned bits (fond) at the bottom of the pot. Return meat (and any accumulated juices) to the pot. Cover tightly and bake in a preheated 325°F oven for 3 hours.
  • Remove brisket from pot to a platter. Let rest 10 minutes, then slice across the grain. Strain the juices from the pot, discarding the solids, and serve alongside the meat.

Nutrition Facts : Calories 575.4, Fat 42.7, SaturatedFat 16.5, Cholesterol 110.4, Sodium 119.3, Carbohydrate 10.7, Fiber 1.9, Sugar 3.7, Protein 27.4

Tips:

  • Choose high-quality ground beef: For the best burgers, use a blend of chuck and sirloin or brisket. This will give you a juicy and flavorful burger.
  • Don't overmix the beef: Overmixing the beef will make the burgers tough. Mix the beef just until it is combined.
  • Season the beef simply: Salt and pepper are all you need to season the beef. Don't add too many other spices, or you will overpower the flavor of the beef.
  • Form the burgers gently: Don't pack the beef too tightly when you are forming the burgers. This will also make them tough.
  • Cook the burgers over medium-high heat: This will give you a nice sear on the outside of the burgers and keep them juicy on the inside.
  • Don't overcook the burgers: The burgers are done when they reach an internal temperature of 160 degrees Fahrenheit for medium-rare or 165 degrees Fahrenheit for medium.
  • Top the burgers with your favorite toppings: There are endless possibilities when it comes to topping burgers. Some popular options include cheese, bacon, lettuce, tomato, onion, and pickles.

Conclusion:

With these tips, you can make delicious burgers that will be the hit of your next party or cookout. So fire up the grill and get cooking!

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