National Cheeseburger Day 2016

Millions of Americans will be consuming plenty of cheeseburgers on Sunday, September 18.

It’s was a national food day–specifically National Cheeseburger Day.

 

 

 

 

   Rachael’s Most Popular Burgers

French Onion Dip Burgers

ingredients

  • 3 tablespoons butter
  • 5 onions, 4 thinly sliced and 1 peeled
  • 1 bay leaf
  • Sea salt and pepper
  • 1/2 teaspoon ground thyme
  • 1 cup beef consomme
  • 1 1/2 cups sour cream
  • 2 pounds ground beef sirloin
  • About 1/4 cup worcestershire sauce (eyeball it)
  • A handful flat-leaf parsley, finely chopped
  • EVOO, for drizzling
  • 6 brioche buns, split
  • 36 good-quality ridged or thick-cut potato chips (cooked in olive oil)
  • Sliced sweet pickles

 

directions

  1. Heat the butter in a large skillet over medium heat. Add the sliced onions and bay leaf; season with salt, pepper and the thyme. Cook, stirring occasionally, until deep caramel and very soft, 35 minutes. Deglaze with the beef consomme; cook until all the liquid is almost absorbed. Let cool, then discard the bay leaf. Stir in the sour cream.
  2. Preheat a griddle or large cast-iron skillet over medium-high heat. Season the beef with the worcestershire, salt (for a crusty coating) and pepper. Using a box grater, grate 3 to 4 tbsp. of the peeled onion over the meat (this flavors the meat and keeps the burgers moist). Add the parsley. Mix the meat (dont overwork) and form 6 patties thinner at the center than at the edges. Drizzle with EVOO. Cook, turning once, for 6 to 8 minutes for pink centers.
  3. Serve the burgers on the buns, topped with the sauce, potato chips and pickles.

Meat Lovers Burger

ingredients

  • 2 ripe plum tomatoes sliced 1/2 inch thick
  • Sprinkle of oregano
  • Salt and pepper
  • EVOO, for drizzling
  • 1/4 pound pancetta, speck or bacon, finely diced
  • 1 pound ground beef sirloin
  • 2 large cloves garlic minced or grated
  • A handful flat-leaf parsley, finely chopped
  • About 1/8 pound spicy salami pieces, soppressata bits or hot ham ends, coarsely chopped
  • 1/4 pound ham, prosciutto or prosciutto cotto ends
  • 4 thick deli slices provolone cheese
  • 4 crusty rolls, split
  • A handful arugula leaves
  • A handful basil leaves, torn
  • Thinly sliced red onion

 

directions

  1. Heat the oven to 350 degrees . Arrange the tomatoes on a cooling rack over a baking sheet and season with oregano, salt and pepper. Drizzle with EVOO and roast for about 40 minutes to tart them up.
  2. In a medium skillet, brown the pancetta (or speck or bacon) in a bit of EVOO and let cool. Place the beef and pancetta in a bowl, then add the garlic, parsley, a little salt and lots of pepper. Grind the salami and ham in the food processor into fine bits; add to the meat.
  3. Form the meats into 4 patties, thinner at the center than at the edges for even cooking. Drizzle the meat with EVOO and cook in a hot cast-iron skillet or a large nonstick skillet over medium-high heat for 8 minutes for medium, flipping occasionally. Top with the cheese and melt. Serve on the rolls, topped with the oven-roasted tomatoes, arugula, basil, red onion and a drizzle of EVOO.

Double-Bacon burgers with Maple-Worcestershire Onions

ingredients

  • 12 slices good-quality smoky bacon
  • EVOO, for drizzling
  • 2 tablespoons butter
  • 1 large onion, chopped or thinly sliced
  • Coarse salt and coarse black pepper
  • 1/2 cup cloudy apple cider
  • 1/4 cup dark amber maple syrup
  • 3 tablespoons worcestershire sauce
  • 1 1/2 pounds ground beef sirloin
  • 2 tablespoons grainy dijon mustard
  • 8 large, thin slices gruyere or sharp cheddar
  • 4 brioche buns, split
directions

  1. Preheat the oven to 375 degrees . Arrange 8 slices bacon on a broiler pan and bake until crisp, 12 to 15 minutes. finely chop the remaining bacon.
  2. In a skillet, heat a drizzle of EVOO over medium-high heat. Add the butter to melt. Add the onion; season with salt and pepper. Cook until softened, about 15 minutes. Add the cider, maple syrup and worcestershire and simmer at a rapic but controlled buble, stirring frequently, for 8 to 10 minutes.
  3. In a bowl, combine the beef, chopped bacon, mustard and lots of pepper. Form into 4 patties thinner at the center than at the edges for even cooking. Drizzle with EVOO and season with salt. Preheat a cast-iron skillet over medium-high heat. Add the burgers and cook for 5 minutes on the first side. Flip and cook for 3 to 4 minutes on the other side for meium doneness. In the last minuet or so, top each burger with 2 slices of cheese to melt.
  4. Serve the burgers on the buns, each topped with 2 slices of crisp bacon and some of the maple onions

Perfect Burger -Bobby Flay

Perfect Burger
Total Time:
20 min
Prep:
10 min
Cook:
10 min
Yield:4 servings
Level:Easy
Ingredients
1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean)
Kosher salt and freshly ground black pepper
1 1/2 tablespoons canola oil
4 slices cheese (optional)
4 hamburger buns, split; toasted, if desired

Directions
Toasted Burger Buns
Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.
IF USING A GRILL: Heat a gas grill to high or heat coals in a charcoal grill until they glow bright orange and ash over. Brush the burgers with the oil. Grill the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey. Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese; see step 3) or until cooked to desired degree of doneness. Cook turkey burgers until cooked throughout, about 5 minutes on the second side.

Cheese Stuffed Burgers
Trisha Yearwood

Total Time:
40 min
Prep:
30 min
Cook:
10 min
Yield:8 servings
Level:Easy

Cheese-Stuffed Burgers
Trisha stuffs cheese inside burgers, then grills them to juicy perfection.
Ingredients
Burgers:
2 pounds ground beef
1 teaspoon salt
1/2 teaspoon pepper
Cheese Options:
8 ounces blue cheese, cut into 1-inch cubes
8 ounces Pimiento Cheese Spread, recipe follows
8 ounces mozzarella, cut into 1-inch cubes
4 hamburger buns
Serving Options:
Lettuce
Sliced tomatoes
Grilled sweet onions
Sliced pickles
Pimiento Cheese Spread:
Two 7-ounce jars canned, sliced pimientos, drained
Three 10-ounce bricks sharp Cheddar, finely grated
1 cup mayonnaise
White sandwich bread

 

Serving Options:
Mix the ground beef, salt and pepper in a large bowl and form the mixture into 8 equal-size balls. Press a cube of desired cheese into the center of each ball and cover completely with meat. Form the balls into hamburger patties, about 1/4-inch thick. Grill burgers until desired doneness. Top with lettuce, tomatoes, onions and pickles as desired on a toasted bun.
Pimiento Cheese Spread:
Place the drained pimientos in a blender or food processor and puree until smooth. Using an electric mixer, combine the pimientos and cheese, beating until smooth. Beat in the mayonnaise. Spread on slices of white sandwich bread while the mixture is room temperature. Trim the bread crusts and cut the sandwiches into triangles.

Turkey Burger
Anne Burrell

Total Time:
35 min
Prep:
10 min
Cook:
25 min
Yield:4 servings
Level:Easy

Anne shares her secrets for giving turkey burgers a pop of Asian flavor.
Ingredients
Burgers:
Extra-virgin olive oil
1 onion, cut into 1/4-inch dice
Kosher salt
2 cloves garlic, smashed and finely chopped
1 1/2 pounds ground turkey
1/4 cup soy sauce
1 tablespoon sambal oelek, optional
1 -inch piece fresh ginger, peeled and grated
One 8-ounce can water chestnuts, drained and coarsely chopped
1/2 bunch fresh cilantro leaves, finely chopped
Optional Garnishes:
4 slices Cheddar
4 seeded burger buns
1/4 cup mayo mixed with 2 teaspoons sambal oelek
4 slices beefsteak tomatoes
4 slices raw red onion
Butter lettuce
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Directions
Watch how to make this recipe.
Preheat the oven to 200 degrees F to keep the first batch of burgers warm.
For the burgers: Coat a large saute pan with olive oil. Add the onions, season with salt and bring to a medium-high heat. Cook the onions until they are soft and very aromatic, 7 to 8 minutes. Add the garlic and cook for 1 to 2 minutes. Turn off the heat and let cool.
In a large mixing bowl, combine the turkey, soy sauce, sambal oelek, ginger, water chestnuts, cilantro and the cooked onions and garlic. (Reserve the onion pan to cook the burgers in later.) Add one-quarter to one-half cup water; this will help the burgers stay nice and moist. Using your hands, squish everything together until they are really well combined.
Make and cook a little tester patty to be sure that the turkey is really well seasoned. Re-season if needed. If the burger is missing salt add more soy or just give a little sprinkey dink of salt.
When the burger mix is seasoned appropriately, form the mix into 4 equal size patties.
Coat the saute pan with new olive oil and bring to a medium-high heat. Place the burgers in the pan. Be sure not to crowd the pan, if you need to work in batches go ahead! Cook the burgers for 5 to 6 minutes on each side. Place the cheese, if using, on the burger and cook for 1 more minute.
Toast the buns in a broiler or toaster. Schmear each side of the bun lightly with the sambaal mayo. Put a burger on each of the bottom buns and top each burger with tomato, onion and lettuce. Close up each burger, give each one a little squish and eat em’ up!
Beverage Pairing Suggestion: Light Lager

 

Perfect French Fries
Ree Drummond

Total Time:
2 hr 50 min
Prep:
20 min
Inactive:
2 hr
Cook:
30 min
Yield:8 servings
Level:Intermediate

Ree’s secret for always-perfect French fries is double-frying the potatoes.
Ingredients
5 pounds russet potatoes
Vegetable or peanut oil, for frying
Sea salt

Directions
Peel and rinse the potatoes. Then cut them into sticks by cutting the potato in 4 or 5 vertical pieces, and then cutting each piece into sticks.
Place them in a large bowl and cover with cold water. Allow them to soak, 2 to 3 hours. (You can also stick them in the fridge and let them soak overnight.)
When you’re ready to make the fries, drain off the water and lay the potatoes on 2 baking sheets lined with paper towels. Blot with paper towels to dry them.
Heat a few inches of oil in a heavy pot to 300 degrees F. In 3 or 4 batches, cook the potatoes until soft, 4 to 5 minutes per batch. They should not be brown at this point! You just want to start the cooking process. Remove each batch and drain on new/dry paper towels.
Once all the potatoes have been fried at 300 degrees F, turn up the heat until the oil reaches 400 degrees F. When the oil’s hot, start frying the potatoes in batches again, cooking until the fries are golden and crisp. Remove the potatoes from the oil and drain on paper towels.
Sprinkle with sea salt and dive in!
IMPORTANT: Please be careful when frying with hot oil. Keep the pot on the backburner so little kiddos won’t get hurt.

Spicy French Fries
Gourmet Magazine

Spicy French Fries
Total Time:
17 min
Prep:
10 min
Cook:
7 min
Yield:4 servings
Level:Intermediate
Ingredients
1 1/2 teaspoons coarse salt
1/4 teaspoon cayenne
1/4 teaspoon paprika
1/4 teaspoon ground coriander seeds
4 cups vegetable oil
4 medium baking potatoes, like russets (about 4 pounds total)

Directions
In a large bowl stir together salt, cayenne, paprika, and coriander.
In a 4-quart heavy kettle, heat oil over moderate heat until a deep-fat thermometer registers 325 degrees.
While oil is heating, cut potatoes lengthwise into 1/4-inch-thick sticks. Fry potatoes in oil 1 1/2 minutes (potatoes will not be golden) and with a slotted spoon transfer to brown paper or paper towels to drain.
Heat oil to 350 degrees F. Return potatoes to oil and fry until golden and crisp, about 5 minutes. Transfer fries with a slotted spoon to clean brown paper or paper towels to drain and toss fries in spice mixture.

Oven Steak Fries Rachael Ray

Total Time:
30 min
Prep:
5 min
Cook:
25 min
Yield:4 servings
Level:Easy
Ingredients
5 russet potatoes, cut into thin wedges
3 tablespoons extra-virgin olive oil
1 teaspoon dried thyme, eyeball it
1 teaspoon dried oregano, eyeball it
1 tablespoon steak seasoning blend, such as Montreal Steak Seasoning or, salt and pepper

Directions
Preheat oven to high. Cut potatoes and spread out on a cookie sheet. Coat potatoes with extra-virgin olive oil, dried herbs and steak seasoning or, salt and pepper. Spread potatoes to the corners of the cookie sheet. Cook potatoes in very hot oven 25 minutes. Turn potatoes once, half way in the cooking process. Serve fries hot from the oven.

Oven-Fried Potatoes

Food Network Kitchen

Oven-Fried Potatoes
Total Time:
40 min
Prep:
5 min
Cook:
35 min
Yield:4 servings
Level:Easy
Ingredients
3 medium russet potatoes, about 1 1/2 pounds, scrubbed and dried
3 tablespoons extra-virgin olive oil or a neutral tasting oil
2 teaspoons kosher salt
Pinch cayenne, optional

Directions
Preheat the oven to 450 degrees F.
Leaving peel on, cut the potatoes into 6 lengthwise to make long wedges, about 3/4-inch to 1-inch wide. Combine the potatoes, oil, salt and cayenne on the baking sheet and toss to combine. (1 less bowl to wash) Arrange the potatoes on a baking sheet in a single layer, so a cut side is in contact with the pan, but evenly spaced so the potatoes aren’t touching each other. Bake until golden brown and cooked through, about 30 minutes. Slip a spatula under the potatoes to turn them over and cook for 5 minutes more.
Transfer potatoes to a serving dish and serve immediately.

Raspberry Lemonade Ree Drummond
Total Time:
1 hr 15 min
Prep:
15 min
Inactive:
1 hr
Yield:8 to 12 servings
Level:Easy
Ingredients
4 cups fresh lemon juice
3 cups sugar
1 bag frozen raspberries
Ice cubes, for serving

Directions
Squeeze the lemons and pour the juice into a pitcher. Mix together the sugar with 3 cups water and stir to dissolve to make a syrup. Add the syrup to the lemon juice and top it up with 8 cups water. Taste to make sure it’s sweet enough for you, and then add the raspberries. Mix the lemonade together and let chill in the fridge. (Keep in mind that the raspberries are tart, so be sure to sweeten enough!)
Fill mason jars with ice cubes and top them off with the lemonade.

White Sangria
Rachael Ray

Total Time:
15 min
Prep:
15 min
Yield:8 glasses White Sangria
Level:Easy

Ingredients
3 tablespoons sugar
3 shots Calvados or other apple liquor
1 lime, sliced
1 lemon, sliced
2 ripe peaches, cut into wedges
3 ripe green apples seeded and cut into wedges
1 bottle white Rioja Spanish wine or other dry white wine
1 pint raspberries
Sparkling soda water, for topping off glasses of sangria at table

Directions
Watch how to make this recipe.
Combine sugar, Calvados, lime, lemon, peaches and apples in a large pitcher. Cover with 1 bottle of Rioja wine and chill sangria several hours. To serve, spoon fruits into glasses or goblets, adding a few fresh raspberries in each glass, pour wine over top of the fruit. Top glasses of sangria off with a splash of soda water and serve.

Ginger-Peach Beer Cooler Giada De Laurentiis
Total Time:
15 min
Prep:
10 min
Cook:
5 min
Yield:6 servings
Level:Easy
Ingredients
Three 12-ounce bottles chilled beer, light or mild, such as Modelo Especial (not dark beer)
3 cups (24 ounces) chilled peach nectar, such as bottled R.W. Knudsen brand or canned peach nectar
2 fresh peaches, pitted and cut into wedges or 5-ounces frozen peach slices, thawed
3/4 cup Ginger Simple Syrup, recipe follows
Ginger Simple Syrup:
1/2 cup sugar
One 4-inch piece fresh ginger, cut into 1/4-inch pieces

Directions
Combine the beer, peach nectar, peaches and syrup in a large pitcher; stir to blend. Serve immediately.
Ginger Simple Syrup:
Place 1/2 cup water, the sugar and ginger in a small saucepan. Bring the syrup to a boil over high heat. Reduce the heat and simmer until the sugar dissolves, about 5 minutes. Let the syrup cool completely, about 20 minutes. Strain before using.

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