Julia Chiles - Summer Loving: Best 50 Burger Recipes
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Summer Loving Best 50 Burger Recipes BY Julia Chiles 
Copyright 2019 - Julia Chiles OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO
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http://julia-chiles.subscribemenow.com OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO Table of Contents OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO
Ready for an explosion of flavor on your burgers this summer? Burgers with novel sauces, cheeses and fresh herbs. No hard to find or expensive ingredients just everyday foods including those from cultures ranging from Asia to India. OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO 
Try some gravy on top! Makes: 4 burgers. Ingredients: 4 filets boneless, skinless chicken breast 5-6 eggs, beaten 4 cup corn meal 3 Tbsp baking powder 6-7 cups plain unseasoned breadcrumbs 1 packet golden onion seasoning (such as Liptons) 1 tsp black pepper 1 tsp smoked paprika Vegetable oil, for frying 4 brioche buns Directions: Dredge chicken breasts through the beaten egg, then corn meal mixed with baking powder, then unseasoned breadcrumbs and golden onion seasoning. Sprinkle with pepper and paprika. Place coated breasts into gently boiling oil and fry 5-8 minutes per side. NEVER EAT RAW OR PINK COLORED CHICKEN THAT IS RUNNING JUICES! OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO
Substitute the oregano for fresh rosemary! Makes: 4 servings. Ingredients: 1-pound ground chuck 2 cups mayonnaise 2 heaping tablespoons of a thick steak sauce like Heinz 57 1 tablespoon organic honey 1/3 cup Italian oregano, finely diced 4 slices cheddar cheese 4 lettuce leaves 1-2 tomatoes, sliced 1 onion sliced Directions: Mix together mayonnaise, steak sauce (Heinz 57 sauce) honey, finely diced oregano. Form into 4, 1- inch thick patties 4-6 minutes per side. Top with some cheese in the last minute of cooking. Transfer burgers to buns, spread mayo on buns, add tomato and onion slices, cover and serve. OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO 
Being in the mint family, good substitutes for perilla leaves include peppermint leaves, lemon basil and Thai basil. Makes: 4 servings. Ingredients: 1-pound ground chuck or sirloin 1/3 cup mayonnaise or wasabi 1 tablespoon toasted sesame seeds 4 tablespoons butter or ghee 4 slices of white cheddar cheese 4 leaves of lettuce 4 purple shiso leaves (a.k.a. perilla leaves) 4 slices of tomato 4 slices of onion 4 hamburger buns Directions: Mix together mayonnaise and sesame seeds. Form 4 patties -inch thick and grill over medium high heat for 3-5 minutes per side. During the last minute of cooking top with cheese and melt. Spread buns with sesame mayo or wasabi and top with lettuce, shiso leaves, tomato and onion.
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Make a basic burger and let the delicious toppings make it unforgettable! Makes: 4 servings Ingredients: 1 - 1 pounds lean ground beef 2/3 tablespoon kosher salt 4 cups shredded green or white cabbage 4 cups purple or Napa cabbage cup distilled white vinegar tablespoon sugar 2/3 tablespoons mustard powder Vegetable oil, for frying 5 large shallots, julienned 1-2 cups all-purpose flour Brioche buns Directions: Toss together cabbage, coat with salt, and massage 5 minutes then wash. Mix together mustard powder, sugar, vinegar, sugar, water and pour over cabbage. Toss, cover and sit at room temperature for 90 minutes. Toss julienned shallots with a-p flour and bring skillet with 1 inch of vegetable oil to boil. Fry until golden, about 7 minutes. Remove with a slotted spoon and place on a paper towel-lined plate to drain. Form beef into eight 4-inch patties. Press cheese into discs and put between the patties then pinch the edges together. Cook 6-7 minutes per side. The pickled cabbage can be refrigerated in its brine. The fried shallots can be stored in a cool, dry place at room temperature in an airtight container for up to 4 days. OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO
Great for various cuts of bacon and BBQ sauces! Makes: 4 servings. Ingredients: 1 - 1 pounds lean ground beef Mayo-ketchup 1 sliced onion 4 slices of thick-cut bacon Kosher salt 4 slices of white cheddar cheese 4 buns, toasted 1 cup chopped & drained kimchi Directions: Grill the bacon over moderate heat, 3-5 minutes per side, then drain on paper towels. Form beef into 4 -inch-thick burgers and grill over medium-high heat 5-7 minute per side. Melting cheese during last minute. Top burgers with bacon, onions and kimchi, close and serve. OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO
Like nothing youve ever had! Makes: 4 servings. ground chicken Kosher salt Pepper 4 slices of sharp white cheddar cheese Vidalia sweet onion barbecue sauce 4 buns Directions: In a large cast-iron skillet, cook the bacon over moderate heat, 3-5 minutes per side. ground chicken Kosher salt Pepper 4 slices of sharp white cheddar cheese Vidalia sweet onion barbecue sauce 4 buns Directions: In a large cast-iron skillet, cook the bacon over moderate heat, 3-5 minutes per side. Transfer to paper towels, drain, then cut the strips in half. Pour off grease from pan. Form the chicken into four -inch-thick patties, season with salt and pepper, cook over medium-high heat 4 minutes per side. Melt cheese during last minute of cooking. Top with bacon, BBQ sauce OOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOOO
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