How to Made A Giant 30-Pound Burger.
A hamburger (also burger for short) is a sandwich consisting of one or more cooked patties of ground meat, usually beef, placed inside a sliced bread roll or bun.1. Giant Stuffed Burger Recipe
Ingredients for 8 servings.1 lb bacon (455 g).
2 tablespoons salted butter.
1 large onion, thinly sliced.
3 lb ground beef (1.5 kg).
1 tablespoon garlic powder.
1 tablespoon paprika.
1 tablespoon salt.
1 teaspoon pepper.
oil, for greasing pan.
2 cups cheddar cheese (200 g), grated and divided.
2 cups monterey jack cheese (200 g), grated and divided.
1 cup fresh parsley (40 g), chopped, divided
lettuce, to serve.
tomato, sliced, to serve.
8 rolls, to serve.
Preparation.
Preheat oven to 350˚F (180˚C).
On a parchment paper-lined baking sheet, lay 5 of the bacon strips down back to back. Lifting up every other strip, fold about 1-inch (2 cm) the bacon back on itself. Lay another slice of bacon perpendicular to the strips and fold the flaps back over the horizontal strip of bacon. Repeat with the rest of the bacon until a tight weave has formed.
Bake for 30 minutes, or until desired crispiness has been reached.
In a 10-inch (25 cm) cast iron skillet heat the butter over medium-low heat. Add the onions and cook until a deep gold color, about 45 minutes. Remove from heat.
In a bowl, mix together the beef, garlic powder, paprika, salt and pepper. Divide the beef mixture in half.
On a piece of parchment paper spread half of the meat into a large circle about 10 inches (25 cm) long and 1 inch (2 cm) thick. Repeat with the other half of meat on a separate piece of parchment paper.
Sprinkle half of the cheddar and half of the Monterey Jack over one disk of ground beef, along with half of the parsley. Place the bacon lattice on top.
Sprinkle the rest of the cheddar and Monterey on top of the bacon lattice, along with the rest of the parsley.
Top with the caramelized onions. Place the other circle of meat on directly on top. Begin pinching together the meat patties making sure the fillings are not coming out, until a giant burger is formed.
Heat a greased 10 inch (25 cm) cast iron skillet over medium heat. Place the giant burger in the skillet carefully while peeling away the bottom piece of parchment. Cook for 5 minutes, until it is a deep brown color.
Using a large plate, place it over the skillet. While holding the plate in place flip the skillet so the burger falls onto to plate. Place the skillet back on the heat and slide the burger back into the pan so the cooked side is facing up now. Cook for another 5 minutes.
Remove from heat and place skillet in the oven to finish cooking for 5 minutes
Remove from pan using spatulas and place on a cutting board for serving.
Cut into 8 or more pieces. Serve on a roll with lettuce and tomato.
Enjoy!
2. Giant Party Cheeseburger.
INGREDIENTS.3 lb. ground beef.
1 c. bread crumbs.
2 large eggs.
2 tbsp. Worcestershire sauce.
3 cloves garlic, minced.
1/2 lb. sliced cheddar cheese.
1 large boule, halved.
2 c. romaine lettuce.
ketchup.
mustard.
2 large tomatoes, sliced.
1 c. pickle coins.
Baked French fries, for serving (optional).
DIRECTIONS.
Preheat oven to 350° and line a large rimmed baking sheet with foil. Spray foil with cooking spray.
In a large bowl, combine ground beef, bread crumbs, eggs, Worcestershire sauce, and garlic and season with salt and pepper. Mix with your hands until evenly combined.
Transfer meat mixture to the prepared baking sheet and form the mass into an extra large patty. It should be about 1” bigger in diameter than your bread. Bake until the meat is browned and cooked through, 50 to 55 minutes.
Using paper towels, blot extra grease off and around the patty. Preheat broiler. Cover the entire top of the patty with cheese and broil until cheese is melted, about 1 minute.
Assemble burger: Place the bottom half of the boule bread on a large serving tray. Top with lettuce then place the giant cooked patty on top. Squeeze ketchup and mustard all over the patty, then top with tomatoes and pickles and place top half of the bread on top.
Slice into wedges and serve warm with french fries.
