Burgers | 20something cupcakes

how-to: the perfect burger + super-fast buns.

July 26, 2012 — 5 Comments

I bet you didn’t know that burgers are just full of secrets.

How to Make the Perfect Burger Plus Fast Hamburger Buns

{And not the K-Stew/Robert Pattinson type}

I’ve shared them once before, but just in case you’re more of a visual person – and who isn’t? … I made a video, just for you!

What’s even better is that we’re making homemade buns that’ll be done just in time for the burgers. Are you skeptical? I was, when I first discovered this 40-minute hamburger bun recipe that I used a base to form my own.

If you don’t know much about bread-making – and I won’t pretend to be an expert, either – just know that when you’re messing around with yeast, you usually have to deal with all sorts of rise times and the like. There’s nothing hard about it – it’s can just get time-consuming. With these buns, however, you’re using a lot more yeast than you normally would, so this makes up for the lack of resting/rise time. Don’t ask me why, I’m no scientist – just watch and see!

In Main Dishes, Sassy in the Kitchen burgers, ground beef, homemade bread, summer recipes, whole wheat

the perfect burger.

August 30, 2011 — 5 Comments

Here’s the thing: I’m really into meat.

Red meat, to be specific. Perhaps I should have considered naming this site “20something meat-cakes.” God knows I eat more red meat than I do cupcakes.

A burger is a meat-cake, isn’t it? Maybe I’ve gone about this all wrong…

All jokes aside, there isn’t much I love more than a good burger. Ordering burgers out is a hit-or-miss situation, and that’s why I’ve recently become a happier person. Because, yes – I’ve discovered how to make a perfect burger, THE perfect burger, at home. No more ordering a burger and wondering if they’ll overcook it, or worse, not season it enough. No, no, no – now, it’s up to me.

In Main Dishes, Recipe Arsenal bacon, burgers, cheese, ground beef, sandwiches

This idea for cooking sliders in the oven offers a rare instance in which I am not depressed that I don’t own a grill.

That’s right, because I live in a high-rise condo that doesn’t allow grilling.

And as sad as that is – this story isn’t a sad one. Because I made my sliders for a party in my oven. I didn’t miss having a grill. Not for one, hot second.

Sliders in the oven is a brilliant concept. So easy, and so perfect for entertaining – just pop ‘em in, and you’re good to go. My oven sure has been good to me lately with all of this make-ahead business.

My only (tiny) complaint about this method of cooking sliders is that if you’re wrapping them in bacon like I did, the bacon doesn’t have time to crisp up as much as I’d like it to, before you have to take the burgers out. No one else minded – probably because I’m super-picky about my bacon being crispy, which is a little crazy when you think about it.

I mean, who’s picky about bacon?

Bacon-Wrapped Sliders

Adapted from The Pioneer Woman

4 pounds ground sirloin
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
1 tablespoon minced garlic
1/4 cup extra-virgin olive oil
16 slices applewood-smoked bacon (not thick-sliced)
16 slices deli-sliced cheese {I offered Boar’s Head sharp cheddar and American}
16 slider rolls or halved dinner rolls

For serving:

Garlic aioli {combine 1 cup mayo, juice of 1 lemon, 2 teaspoons minced garlic, kosher salt and freshly ground black pepper to taste}
Whole grain mustard
Oven-roasted tomato confit
Whole dill pickles from the deli, sliced

To make burgers, combine first 5 ingredients in a large bowl. Combine very gently, using a fork if you prefer. You don’t want to overwork the meat or it will be tough.

Form into 16 slider-sized balls. Cut slices of bacon in half lengthwise.

Wrap one half slice of bacon around a patty of meat. Wrap another half slice around the patty, so that they form an “X” around the burger. Repeat with remaining bacon slices and patties. Place on a baking pan with a drip tray, lightly pressing each patty to flatten slightly. Refrigerate until ready to cook.

Preheat oven to 400 degrees F. Bake for 20 – 25 minutes, adding slices of cheese during last few minutes of cooking.

Remove from oven and serve with rolls and accompaniments.

greek turkey burgers.

November 16, 2010 — 1 Comment

It’s that time again.

What time, you ask?

Time to make something for dinner. That’s right. Make something. Take-out can take a break from your company for the evening.

Seriously. You will love these turkey burgers. They’re simple, they’re healthy, and they’re super-tasty. The meat is just bursting with flavor thanks to the feta, onions, and garlic – and the tzatziki-like sauce is pure, creamy, protein-filled heaven.

Try it. Take-out will totally understand.

Greek Turkey Burgers

Adapted via Thyme for Wine, from Southern Living

1 1/3 pounds ground turkey breast
1 (4-ounce) package crumbled feta cheese { I used reduced-fat}
1/4 cup finely chopped red onion
3 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon lemon zest
1/2 teaspoon salt
Vegetable cooking spray
1/2 cup grated English cucumber
1 (6-ounce) container fat-free Greek yogurt
1 tablespoon chopped fresh mint
1/2 teaspoon salt
4 whole-wheat hamburger buns, split and toasted {pita would also be fun}
Toppings: lettuce, tomato slices, sliced cucumber

Combine first 7 ingredients. Shape mixture into 4 patties.

Heat a grill pan or indoor Grill {I used our Cuisinart Griddler} over medium-high heat. Coat grill with cooking spray. Add patties; cook 5 minutes on each side or until done.

Stir together cucumber, yogurt, mint, and salt in a small bowl. Serve burgers on buns with cucumber sauce and desired toppings.

In Healthy Eats burgers, cucumbers, feta, mediterranean, weeknight fix

black bean burgers.

June 28, 2010 — 10 Comments

Here’s a burger you can feel good about.

And by good, I mean healthy. Because we all know the kind of burgers that I feel best about aren’t going to be the vegetarian variety.

Still, I really enjoyed making {and eating} these – it was a nice way to switch up the weeknight routine. I don’t typically cook things like burgers during the week, because in my house, we’re all aboard the healthy train until the weekend comes around. So this super-fast and easy recipe allowed me to sort of trick myself – or actually, trick Daniel. He was a little overly excited by the idea, and when he took a bite, I have to say – he was a little disappointed. He thought it was good, but it did look like a burger, and I guess he couldn’t get past the fact that there was no meat in it.

I absolutely loved them, and I think they’re a great as a healthy snack eaten without the bun – I doubled the recipe so I could have leftovers for that exact purpose. Beans are a great source of protein and fiber {not to mention high on the anti-inflammatory scale}, so you really can’t go wrong – and you could even play with the recipe a bit more, adding whatever spices or herbs you like.

Black Bean Burgers

Adapted from For the Love and Cooking Light

2 (15-ounce) can black beans, rinsed and drained
1/2 cup finely chopped fresh cilantro
1 cup shredded light Monterey Jack cheese {I used a reduced-fat Mexican blend, though I usually prefer to shred my own}
1/4-1/2 cup whole wheat panko breadcrumbs
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon kosher salt
1-2 medium jalapeño peppers, finely chopped
2 large egg whites {I used a hit of the egg whites out of the carton}

For serving:

4-5 whole wheat hamburger buns, lightly toasted
Lettuce, onion, tomato, and avocado for topping
Cilantro aioli {optional: light mayo, finely chopped cilantro, minced garlic, and hit of lemon juice}

Preheat oven to 350°. Place black beans in a medium bowl; mash with a fork or a potato masher. Stir in the rest of the ingredients. Shape the mixture into patties as thick as you’d like, and arrange them on a baking sheet coated with cooking spray. Bake at 350° for 20 minutes, turning once. Place on toasted hamburger buns and top as you like.