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.
Called "guotie" in Mandarin, and translated to "potstickers" in English, these are a popular type of dumpling traditionally eaten in many Asian countries. Follow the instructions below to make the guo tie completely from scratch, or purchase potsticker or Chinese dumpling wrappers ready-made and make your own filling. The following recipe makes about 20 dumplings, enough to serve as a meal for three or four people, or an appetizer for ten.
Making the Potsticker Wrappers.
Ingredients.
Potsticker Wrappers (alternatively, use storebought wrappers).
2 cups (480 mL) all-purpose flour (have extra on-hand).
1/3 cup (80 mL) boiling water.
2/3 cup (160 mL) room temperature water.
1 egg (optional).
1/4 tsp (1 mL; a small pinch) salt (optional).
1 tsp (5 mL) vegetable oil (optional).
Mix boiling and room temperature water together. The potsticker dough may reach a better consistency if the water is slightly warm.[1] Boil 1/3 cup (80 mL) water, then remove from heat and add 2/3 cup (160 mL) room temperature water.
Alternatively, heat 1 cup (240 mL) water on low heat and remove from heat after one to three minutes. If the water begins to simmer or boil, remove from heat and let cool to slightly above room temperature before using.
Consider adding optional ingredients. While none of these ingredients are required to make guo tie, some recipes call for salt, vegetable oil, and/or egg.[2][3] Stirring roughly 1/4 tsp (1 mL) salt (or a small pinch) into the water may add flavor. The other optional ingredients should be added to the flour instead, before you continue to the next step. Mix the flour with 1 tsp (5 mL) vegetable oil and/or 1 small egg to add flavor and help the dough stick together. Continue as usual, but be aware that the egg will add more liquid to the dough, so you will probably not end up using all your water in the next step.
If this is your first time making potstickers, you may wish to skip this step to keep things simple. If the wrappers fall apart or taste too bland, you may add one or more of these ingredients in your next attempt.
Mix the water gradually into the flour until it becomes sticky. Put 2 cups (480mL) all-purpose flour into a large bowl. Add the warm water a little at a time, stirring the ingredients together with chopsticks or a wooden mixing spoon. Stop adding water once the dough feels slightly sticky, and there is no more dry flour visible.
Depending on the brand of flour and the humidity in your kitchen, you may not need to use all of the water you prepared. Keep the extra water around during the next few steps in case the dough dries out.
Knead the dough with your hands until it becomes smooth. Once the dough becomes too sticky to stir, place the dough on a clean, lightly floured surface and knead the flour and water together. The dough should become smooth within a few minutes of kneading. Stop when the dough has no lumps and can be formed into a ball.
Add a light dusting of flour to the work surface or your hands if the dough sticks to them. Knead in more flour if the dough is too wet to work with.
If you see dry flour that isn't mixed into the dough, or if the dough won't stick together into a ball, add a little more warm water and knead it in.
Remember to wash and dry your hands thoroughly before you begin kneading.
Wrap the dough and let it sit 10–30 minutes. Wrap the dough in plastic wrap or place it in a small bowl and cover it with plastic wrap or a damp cloth. This will trap the moisture released by the dough and cause it to soften.[4] Let the dough sit for at least 10 minutes, and preferably for half an hour.
To save time, make the filling while you wait. This step does not have to be precisely timed, so return to the dough once you are done making the filling.
Divide the dough into roughly twenty pieces. Return to the dough after it's had enough time to "relax," or soften into an easily manipulated ball. Pull it apart into small pieces, each one using about 1/20th of the total dough. You may find it easier if you first divide the dough into four large pieces, then cut each of these large pieces into five smaller ones.
Alternatively, you may use your hand to roll out the entire ball of dough into a long log 1 inch (2.5 cm) thick. Cut this log into discs 1/2 inch (1.25 cm) wide.[5]
Roll each piece of dough into a circle. Sprinkle flour over a flat, clean counter or cutting board to prevent the dough from sticking. Use a rolling pin to flatten each piece of dough over this surface, creating circles about 3 inches (7.5 cm) across.[6] Use smaller circles if the dough breaks apart or looks translucent, as the dumplings may fall apart if they are rolled too thin.
You can speed up the rolling process by using the heel of your palm to flatten each piece of dough into a roughly circular shape before you roll it out more thoroughly.
Filling the potstickers may be easier if you keep the center of the circle thick and the outside edges thin.
Sprinkle each circle with flour. After each circle is finished, sprinkle both sides generously with flour to prevent sticking, and add it to the stack of finished dough circles. Your dumpling wrappers are now complete.
Keep the wrappers wet. Cover wrappers with a damp paper towel to keep them moist as you work. Once you have made the wrappers, it is best to fill them immediately before they dry out. Store unused wrappers in the fridge if you will use them within a few days, or freeze them and use any time in the next few months.[7]
Making the Filling.
Ingredients Filling.
1/2 lb (250 g) ground meat (pork, shrimp, or beef are all common).
1 cup (240 mL) Napa cabbage, Chinese cabbage, or bok choy (finely chopped).
2 tsp (10 mL) sesame oil or Chinese cooking wine.
1 tsp (5 mL) fresh ginger.
1 tsp (5 mL) fresh garlic.
1-2 stalk(s) green onion.
2 tsp (10 mL) soy sauce.
1 tsp (5 mL) salt.
1/2 tsp (2.5 mL) pepper.
1/4 cup (60 mL) chicken stock (optional).
Finely chop the cabbage. Finely chop the vegetables until you have 1 cup (240 mL). While you can use any hard, leafy, green vegetables, guo tie are traditionally made using Napa cabbage or bok choy. Both of these vegetables are sometimes sold under the name "Chinese cabbage."
If you are making vegetarian potstickers, chop 2 cups (480 mL) of vegetables instead.
Remove excess moisture from the cabbage. Toss the chopped cabbage in 1 tsp (5 mL) salt. Let sit five minutes while the salt draws out moisture, then drain the cabbage in a strainer or colander.[8]
Peel and chop other herbs and vegetables. To add a spicy flavor to the guo tie, peel fresh ginger and fresh garlic, then chop them finely until you have 1 tsp (5 mL) of each. Finally chop one or two stalks of green onion (scallions).
Mix the vegetables and ground meat together. Mix these vegetables in a large bowl containing ground or finely minced meat. In different areas of Asia, ground pork, beef, or shrimp are all commonly used, or a mixture of these.
Wash your hands in warm, soapy water after handling raw meat to reduce the risk of exposure to harmful bacteria. Clean any surfaces or utensils that came into contact with the meat in hot, soapy water once you are done using them.
Add seasonings. Mix in 2 tsp (10 mL) soy sauce, 2 tsp (20 mL) sesame oil or Chinese cooking wine, and 1/2 tsp (2.5 mL) pepper. There are many variations on this recipe, and you may decide to replace some seasonings or add your own. Other common options include 1/4 cup (60 mL) chicken stock or chicken broth, a dash of chili powder, or a dash of Chinese five spice powder.[9]
If you'd like to adjust the seasonings before you make the potstickers, take a small spoonful of filling and fry it in oil until it is browned through. Taste the filling and add more seasoning if necessary.
Filling the Potstickers
Hold a potsticker wrapper on the palm of your non-dominant hand. Take one of your circular potsticker wrappings and place it on the palm of the hand you use least.
Place the filling in the potsticker wrapper. Take approximately 1/2–1 tablespoon (7–15 mL) of filling using a spoon or chopsticks and place in the center of the potsticker wrapper. If the dough is thin or the circles of dough are small, use less filling.
Fold the wrapper loosely around the filling. Fold the potsticker in half to make a half-moon shape, but do not press the edges completely together. Only press the center of the edges together, so the corners of the dumpling are still unattached.
Note: If you are using storebought dumpling wrappers, use wet fingers to dampen the edges until they are soft enough to press together.
Fold a piece of dough at one corner. Grasp one layer of dough at the corner with your index finger and thumb, then fold it toward the center of the potsticker edge, where the two sides of the circle are pressed together.[10] The soft dough should stretch into a classic potsticker pleat or wrinkle. Press the two layers of dough together at the fold to keep it in place.
Repeat until there are three or four folds on each side. Using the same technique, grasp one layer of dough at the corner and fold it over toward the center edge. Press together with the opposite layer of the potsticker. Repeat this until there are three or four folds on each potsticker, and the potsticker is completely closed.
Frying the Potstickers
Heat a pan of oil. Add cooking oil to a wok, flat skillet, or frying pan, just enough to cover the bottom of the pan in a thin layer. Heat over medium heat until the oil begins to shimmer, or when a small piece of vegetable or filling sizzles when placed in the oil.
Use a vegetable oil with a high smoking point, such as canola oil or peanut oil.
Add the potstickers to the hot oil. Carefully drop the potstickers into the pan from a short distance above the oil. Arrange them with a heat-safe utensil so the dumplings are close together but do not touch each other.[11]
You will likely need to cook your potstickers in several batches. Do not pile potstickers on top of each other in the pan, or they may not cook properly.
Reduce heat and cover the pan. Cover the pan, reduce to low heat, and fry for a few minutes until the bottom of the potstickers are crisp and golden-brown. Depending on the temperature of the pan, this could take anywhere from two to seven minutes.[12][13] You may lift the lid to check on the potstickers' progress.
Remove from heat immediately if you smell burning. Use a heat-safe utensil to unstick the potstickers from the pan, and continue after one or two minutes.
Add a small amount of water to the pan. Once one side of the potstickers are brown, lift the lid and pour 1–3 tablespoons (15–45 mL) water onto the pan, just enough to cover the base of the pan with a shallow layer.
Pour the water while rapidly moving in a circular motion around the edge of the pan. This distributes the water evenly and prevents one part of the pan from cooling down too quickly. This also reduces splatter from hot oil and water coming into contact.
Cover and cook for a few minutes more. Cover the pan again and cook on moderate or low heat for 4-5 minutes. Add more water if it boils away before the potstickers are done cooking. Note that you do not need to flip the potstickers at any point in this process; it is intentional that they are only crisp on one side.
Remove a potsticker and cut it open to check that it is done. The filling inside should be browned and fully cooked.
Serve immediately with dipping sauce. Remove the potstickers from the pan and cook additional batches if necessary. Once all the potstickers are cooked, serve them with a sauce of your choice:
Any dark vinegar can be used alone or mixed with an equal amount of soy sauce and a dash of sesame oil.
Mix vinegar with sherry or dry wine and sweet soy sauce for a sweeter dipping sauce.
Black pepper and sliced ginger add a sophisticated flavor, and can be provided with or without a dipping sauce.
Dipping Sauce.
2 tbsp (30 mL) dark vinegar (especially Qing Kiang)..
2 tbsp (30 mL) soy sauce.
1 tsp (5 mL) sesame oil.
Ground white pepper to taste.
Tips.
If you do not wish to fry your dumplings into potstickers, cook them in boiling water for 4–6 minutes instead. This method is also traditional in many areas where potstickers are eaten.
Based on preferences, filling can vary--in components and ratio--from pure meat (pork, shrimp, chicken, etc), to pure vegetables (bamboo, shiitake, cabbage, bok choy, etc), to a mixture of meat and vegetables.
The measurements for the dipping sauce can vary depending on how much sauce you want, as well as how salty or sour you would prefer the sauce to be. Feel free to experiment!
Barley is a nutty-flavored cereal grain high in fiber and many important minerals. It pairs well with a range of savory flavors, and can be fermented to produce alcohol. Depending on how it's cooked, barley may have a soft or chewy texture. Try the basic cooking method for plain barley below, or experiment with baked barley, barley soup, and barley salad.
2 Tbsp (30 ml) red wine vinegar, 1/2 cup (125 ml) olive oil.
Method 1 Making Basic Barley.
1. Place the water and barley in a large pot. Combine both ingredients in a large saucepan, making sure the water covers the barley completely.
You can also substitute broth for water and add salt (to taste) for enhanced flavor, but neither option is necessary.
2. Bring the water to a boil. Place the saucepan on the stove and bring the water to a boil over high heat. Once boiling, cover the saucepan with a lid.
Note that the barley may produce a lot of foam and threaten to boil over the saucepan. Stirring the barley and watching it closely should help minimize the risk of accidental spills.
3. Reduce the heat and simmer for 30 minutes. Pearl barley may finish within 25 minutes, while hulled barley will usually require up to 45 minutes.
If the water boils away prematurely, add more about 1/2 cup (125 ml) at a time.
4. Cook until all of the water has been absorbed. The barley should triple in volume and be soft, yet chewy.
You may need to test the barley every 5 minutes or so near the end of the cooking process until it reaches your desired consistency.
5. Turn off the heat. Allow the barley to sit for 15 minutes without stirring, so that it can continue absorbing any excess water.
If there's still excess after letting the barley sit, you may need to drain the water away.
6. Enjoy. Add the cooked barley to salad or soup, or toss with spices and oil for a delicious side dish.
Method 2 Preparing Baked Barley.
1. Preheat the oven to 375 degrees. Grab a 1-1/2 to 2 quart (1-1/2 to 2 L) oven-safe baking dish. A glass or ceramic one with a lid is ideal.
2. Pour two cups of water into a saucepan. Bring the water to a boil on the stove over high heat.
Note that you may also boil the water in a tea kettle.
3. Place the barley in the baking dish. Pour the boiling water over the barley. Stir to combine.
4. Stir in the butter and salt. Make sure that it is well-combined, then cover the dish with its lid.
If you do not have a lid for your baking dish, cover it tightly with aluminum foil.
5. Bake for 60 minutes. Place the dish in the preheated oven and bake for one hour. Place it on the center rack for best results.
6. Remove the dish from the oven. Lightly fluff the finished barley with a spoon or fork. Spoon it into a serving dish and serve alongside a main course.
Method 3 Cooking Barley Soup.
1. Melt the butter in a large stockpot over medium heat. Meanwhile, prepare your vegetables.
Prepare the onions, carrots, and celery by chopping them into bite-sized pieces.
Prepare the mushrooms by soaking them in hot water. Note that this should be done about 30 minutes in advance. Strain the water, the chop the mushrooms.
2. Add the onions, carrots and celery. Cook, stirring occasionally, until the onions are translucent, about five minutes.
3. Stir in the minced garlic. Cook the mixture for two minutes more, stirring frequently to prevent the garlic from burning.
4. Add the mushrooms. Continue cooking, stirring frequently, until the mushrooms are soft. This should take another five minutes or so.
5. Sprinkle the flour over the vegetables. Lower the heat to medium-low, and sprinkle the flour evenly over the vegetables. Stir the mixture every 30 second for roughly five minutes or until everything seems sticky, thick, and well-coated.
6. Gradually pour the broth into the pot. Turn the heat to medium high and add the broth about 1 cup (250 ml) at a time, stirring to combine well. Bring the soup to a slow boil once all of the broth is added.
Adding the broth gradually should make it easier for the flour to incorporate itself into the liquid, thereby thickening it. Adding the broth all at once may result in clumps or an unevenly thin consistency.
7. Stir in the barley and the salt. Allow the liquid to reach a boil again, then cover the stockpot.
8. Reduce the soup to a simmer. Allow it to cook for one hour, stirring occasionally. The soup is ready to serve when the barley is tender and the soup has thickened.
If desired, you can adjust the seasonings near the end of the cooking time. Consider adding more salt or sprinkling in some chopped parsley as desired.
9. Enjoy. Serve the finished soup while it is still fresh and hot.
Method 4 Tossing Barley Salad.
1. Cook one cup of barley. Follow the instructions for "Basic Barley."
Combine 1 cup (250 ml) uncooked barley with 3 cups (750 ml) water over medium-high heat.
Once boiling, reduce the heat to medium-low and simmer the barley for 30 minutes, or until soft.
Drain, then let the barley cool to room temperature before continuing.
2. Place the cooked barley in a bowl. Add the chopped tomatoes, chopped onion, and feta cheese. Toss well to combine.
3. Combine the red wine vinegar, oil, and a pinch of salt and pepper. Place these ingredients in a separate mixing bowl. Use a whisk to mix the ingredients for one minute, or until the dressing appears evenly combined.
4. Pour the vinegar dressing over the barley. Mix well with a spoon, making sure to coat the salad evenly with the dressing.
5. Serve. For the best taste and texture, enjoy the barley salad immediately after preparing it.
You can also wait for up to two hours before serving the barley salad. Leave it out at room temperature, and serve it at room temperature.
Question : Is barley healthy for you?
Answer : Yes, barley is a healthy addition to your diet. Barley is an excellent source of fiber, carbohydrates and protein. It contains many nutrients, minerals and vitamins, including B1, magnesium, selenium, phosphorous, niacin and copper. It can help lower cholesterol and inflammation.
Question : Can I cook pot barley like pearl barley?
Answer : No, pot, Scotch or unrefined/dehulled barley needs to be soaked before it can be boiled. It is more work than cooking with pearl barley but does have higher levels of nutrition.
Question : Does barley contain gluten?
Answer : Yes, barley contains gluten. It does not contain as much gluten as wheat but it still has some. When made into flour, barley produces a denser, less light baked good than you'd get using wheat, and many cooks prefer therefore to mix it with other flours rather than just use barley flour.
Question : What types of barley are there?
Answer : There are two types of barley you can buy––dehulled barley (also known as scotch or pot barley) and pearl or pearled barley. Dehulled barley is a whole grain which still contains the bran and germ and can be purchased as both whole, dry grain berries or ground into flour. It can also be purchased as flakes. Pearl or pearled barley is barley with the bran removed by polishing, then is steamed to make it easier to cook fast. Like dehulled barley, it can be purchased or made into flour as well and although pearled or pearl barely is not as nutritious as it is missing the bran, it is still very healthy.
Question : What salads can I add barley to?
Answer : Barley can be introduced to any grain-based salad, it can be made into tabbouleh in place of burghul wheat and can also be used instead of or with rice in rice-based salads. It is a nice, filling salad ingredient that is especially useful for vegetarians and vegans needing a protein boost.
Question : What does barley go well with?
Answer : Barley goes well with soups, stews and casserole dishes. It has a creamy texture that goes well with other ingredients like vegetables and meats, and it also absorbs flavors readily. It can also help thicken stews and soups, making it a hearty winter choice. Barley, when cooked and cooled, also makes an excellent salad base.
Question : Can I boil barley?
Answer : You can boil it just like rice, using 3 parts water to 1 part barley. You can boil it on the stovetop or in a rice cooker.
Question : How long should I cook barley in my pressure cooker?
Answer : I have successfully cooked mine in 15 minutes, but it depends on how soft you want your barley.
Question : The barley looks cooked in the vegetable barley soup recipe before adding to the stock and veg. It says use uncooked barley. Do I prep it first, or can I add it uncooked?
Answer : It works either way. The only consideration is if uncooked barley is added, the vegetables may turn out overcooked to a person's taste by the time the barley is tender. Using pre-cooked barley would allow the veggies to remain lightly cooked. Then there is also the matter of the barley being able to absorb more of the vegetable flavor during a longer cooking process. The bottom line is, you are the cook. Use these suggestions as a starting point, then do it as you want to.
Question : Is the barley used in these cooking methods "pearl"?
Answer : Yes. Most barely sold in grocery stores will be "pearl."
Things You'll Need.
Making Basic Barley : Large saucepan, Mixing spoon, Stove.