The 104 Most Delish Burger Recipes
We don't want none unless you got buns, hon.
11 Canned Salmon Recipes That'll Save You Time
Salmon Burgers
Salmon Burgers
A light and easy dinner you can make in a snap.
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Cheeseburger Nachos
Cheeseburger Nachos
In the category of most ballpark-y food.
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10 Chicken Wing Sauces To Buy Right Now
Salmon Burgers
A light and easy dinner you can make in a snap.
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Cheeseburger Nachos
In the category of most ballpark-y food.
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BLT Burgers
Everything is better with a bacon weave bun.
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Chicken Avocado Burgers
These are like soooo good, brah.
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Mac & Cheese Bun Burgers
You're going to want to sit down for this.
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Grilled Cheese Burger
When a plain ol' cheeseburger is just not enough.
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Iceburgers
Low-carb eating just got stupid easy.
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Cheeseburger Cups
Eating cheeseburgers just got way more fun.
Get the recipe from Delish.
Skinny Cheeseburger Casserole
"Skinny" and "cheeseburger" rarely come together in the same sentence, but when they do, it's a pretty darn good thing.
Get the recipe from Delish.
Quesadilla Burger
No longer do you have to choose between a quesadilla or a burger.
Get the recipe from Delish.
Game day without the hassle of homemade wings! By Sienna Fantozzi
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Zutaten hamburger
1 Tasse Gorgonzola, zerkleinert
1/3 Tasse getrocknete Tomaten, zerkleinert
1 EL frischen Thymian, zerkleinert
4 Knoblauchzehen, fein gehackt
1/2 TL Salz, 1/2 TL schwarzen Pfeffer, frisch gemahlen
zerteilt und getostet
3 rote Zwiebeln in Scheiben
1/4 leine Honigmelone
2 EL weissen Balsamico-Essig
Grillzeit: 14 Minuten
Mit Schweine- und Lammfleisch oder Geflügel und Wild kann man herrlich schmackhafte Burger zubereiten, ebenso lassen sich aus Fisch und Meeresfrüchten wunderbare Burgers zaubern.
Ein kräftiger, pikanter Zusatz für Dips, Saucen und Marinaden ist unsere Original Louisiana Hot Sauce. Der Kick für herzhafte Burgers und pikante Fleischgerichte.
Ein Muss für viele klassische Louisiana-Rezepte, ideal zu Burgers und zum Aufpeppern von Grillfleisch.
Gegen fades Essen!
Gewürze und Kräuter - beim Grillen sind sie unerlässlich für das Zubereiten von Marinaden, Sossen oder Beilagen. Als Basis verwenden Sie natürliches Olivenöl.
und 8 Portionen Zwiebelringe
1/2 weisse Zwiebel, gewürfelt
2 grosse Pepperonie, trocken, entkernt und zerkleinert
2 El Chilli-Pfefferpulver
1 Tl Salz, 1/2 Tl schwarzen Pfeffer, frisch gemahlenen
Zutaten hamburger
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The History of the Hamburger
When you look into the history of hamburgers in the U.S., you'll find sources proclaiming the inventor to be (from left) Louis Lassen, "Hamburger Charlie" Nagreen, or the Menches Brothers.
The history of the hamburger is truly a story that has been run through the meat grinder. Some sources say it began with the Mongols, who stashed raw beef under their saddles as they waged their campaign to conquer the known world. After time spent sandwiched between the asses of man and beast, the beef became tender enough to eat raw—certainly a boon to swift-moving riders not keen to dismount.
It is said, then, that the Mongols, under Kublai Khan later brought it to Russia, which turned it into the dish we know as steak tartare.
Several years later, as global trade picked up, seafarers brought this idea back to the port city of Hamburg, Germany, where the Deutschvolk decided to mold it into a steak shape and add heat to the equation, making something that, outside of Hamburg, was referred to as "Hamburg steak."
Of course, as it's been pointed out on the comments on this site and in John T. Edge's book Hamburgers & Fries, that's wishful thinking. As Mr. Edge writes, "The history of proletarian dishes like hamburgers is rarely explained by a linear progression of events."
But enough fishing in European and Asian waters; let's cut bait here. Somehow ground beef gets to America. Somehow it's put on a bun. But by whom? Surely the historical record becomes more clear once we cross to these shores.
It doesn't. There are currently three major claims staked on the confusing and contradictory map of American hamburger history. Each has its adherents and detractors. They are:
Louis' Lunch: This New Haven, Connecticut, burger joint claims to have invented our favorite lunchtime (and dinnertime) meal in 1900. From its website: "One day in the year 1900 a man dashed into a small New Haven luncheonette and asked for a quick meal that he could eat on the run. Louis Lassen, the establishment's owner, hurriedly sandwiched a broiled beef patty between two slices of bread and sen the customer on his way, so the story goes, with America's first hamburger."
"Hamburger Charlie" Nagreen: It's said that he started selling meatballs at the age of 15 at the summer fair in Seymour, Wisconsin. But, homeofthehamburger.org says, "Charlie was a resourceful young man with an outgoing personality. After not experiencing much success selling the meatballs, he had an idea and located some bread. He realized people could take this meal with them if he simply smashed the meat together between two pieces of bread. He called it a "hamburger" and yes, in 1885 the burger was born at the fair in Seymour, Wisconsin."
Menches Brothers: The brothers' descendents, who now operate a small chain in Ohio called, not surprisingly, Menches Bros. claim that their great-grandfather and his brother (Charles and Frank, respectively) invented the dish at an 1885 fair in Hamburg, New York. The brothers originally sold sausages but ran out and were forced to use ground beef, which at the time was considered declassé. John Menches, in a Businessweek story, says, "Faced with nothing to sell at all, they fried [the ground beef] up, but it was too bland. My grandfather decided to put coffee, brown sugar, and some other household ingredients in it and cooked up the sandwich. My great-uncle Frank served the first sandwich, a gentleman tasted it and said, 'What do you call it?' Uncle Frank didn't really know what to call it, so he looked up and saw the banner for the Hamburg fair and said, 'This is the hamburger.' "
So who invented the hamburger? Take your pick. We're too ground down at this point to choose.
Adam Kuban is the proprietor of the pop-up Margot's Pizza, which serves bar-style pizza. But you may also know him as the founder of Slice (RIP, 2003–2014) where he has written thousands of blog posts about pizza. He also created A Hamburger Today and served as Serious Eats's founding editor (2006–2010) after having sold those sites to SE.
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Our 10 Favorite Burgers in Milwaukee
Milwaukee is burger heaven. Here's our guide to the best. [Photographs: Lacey Muszynski]
I've been reviewing burgers on Serious Eats for about four and a half years now, and I've learned many things along the way. First and foremost is that Milwaukeeans are passionate about their burger allegiances. A few of my posts have sparked heated debates. Second, Milwaukeeans love their butter burgers. So much butter! And third, Milwaukee's got a lot going for it on the burger front, with new burger-specific restaurants opening each year. It's burger heaven.
These ten burgers all fit nicely into their own categories, which is usually how I approach answering the dreaded question, "What's your favorite burger in MKE?" My answer is always the same: it depends on what kind of burger you're looking for. So here's my Top 10 in no particular order because there's no way I can choose just one favorite.
Best Diner Burger: North Avenue Grill
I swooned over the fried onions on North Avenue Grill's half-pound burger. When even the onions make you this happy, you know the rest of it has to be pretty good, too. The thick patties are cooked to temperature by the owner of this tiny diner, who is also the head cook. You can tell he takes a lot of pride in his food and cooks with a ton of love. Don't skip the crunchy, heavily seasoned french fries either.
North Avenue Grill
7225 W North Ave, Wauwatosa, WI 53213
Best Steakhouse Burger: Mason Street Grill
Milwaukee has a ton of steakhouses that almost all offer a burger. My favorite is Mason Street Grill, whose burgers feature supremely flavorful patties ground from hanger steak. You'd be remiss to order anything above a medium. Being cooked at a high temp gives the patties a great char while remaining solidly medium in the center.
They no longer do the Sunday night burger and beer special I reviewed, but they still have burgers on their everyday menus. They also get extra points for offering Muenster, the most underrated burger cheese, as a topping.
Mason Street Grill
425 E Mason St, Milwaukee, WI 53202
Best Upscale Burger: Jake's
If you want to splurge a little bit, do it at Jake's. The owners also own a steakhouse, so they know their beef. The burgers are almost comically large, but don't let that fool you into thinking they're gimmicks. Almost everything is made in-house, including the delicious pickles. The loosely packed patties are a super juicy mix of short rib, brisket, and sirloin. Even the lettuce is impressive: Boston lettuce holds up to this massive burger, unlike insipid iceberg.
18905 W Capitol Dr, Brookfield, WI 53045
Best Fast Food Burger: Dr. Dawg
Just because they're better known for their Chicago-style Italian beef and hot dogs doesn't mean Dr. Dawg doesn't have great burgers, too. They're one of the few fast food outlets where you can get your burger cooked to less than well done. The beef is hand pattied from Niman Ranch beef and starts falling apart by your last bites. I'm also enamored with their homemade rosemary garlic fries and the buffalo-like Dawg sauce.
(Honorable mention in the fast food category goes to Kopp's. It's a Milwaukee institution, but I know that not everyone is as nostalgic about their burgers as I am.)
6969 N Port Washington Rd, Glendale, WI 53217
Best Drive In Burger: Nite Owl
Nite Owl is a super quirky spot that's been around since 1948. They close all winter, and they close for the day when their beef is all gone, usually between 5:30 and 6:30 p.m., so you better get there early. The key here is to embrace the well done patty, because sometimes, well done is ok. These burgers have been popular for over 60 years, so they must be doing something right. The beef is fresh and hand packed with a ton of nooks and crannies for the double layer of American cheese to ooze into. Wash it down with a malt, naturally.
Nite Owl Drive In
830 E Layton Ave, Milwaukee, WI 53207
Best Bar Burger: Oscar's Pub and Grill
There are a bunch of neighborhood bar spots with a similar burger + Bloody Mary format in MKE, and Oscar's is my favorite. They're the relatively new kid on the block, but they feel like they're been around much longer than a few years. Their half-pound burgers are always juicy, especially when topped with chorizo, smoked gouda, bacon, onions, and jalapeños, as the Big O is. My personal favorite lately though is their mushroom Swiss burger, topped with the thickest fresh mushrooms I've ever seen on a burger. Their homemade fries set them apart from other bars, and their Bloodies are fantastic.
Oscar's Pub and Grill
1712 W Pierce St, Milwaukee, WI 53204
Best Downtown Burger: Elsa's on the Park
Part of the local Kopp's burger family dynasty, Elsa's has my favorite burger downtown. The posh bar serves half-pound sirloin burgers that you can top with any or all of their cheeses. Be still my heart! They provide lots of other topping options, but for a Wisconsin classic, just let the beef and five cheeses work their magic together. Everything else is just distracting.
Elsa's on the Park
833 N Jefferson St, Milwaukee, WI 53202
Best Old School Burger: Mazos
Nite Owl isn't the oldest burger place in MKE; that award goes to Mazos. These folks have served up burgers to the working class south side since 1934. There's nothing fancy about this place—there are only two cheese choices (Swiss and American) and nothing more than bacon, mushrooms, and a few veggie toppings to choose from. But they've been around so long because they're doing everything right, including the homemade sides like baked beans and chili. Bonus points for being right across the street from Leon's Custard, the perfect dessert.
3146 S 27th St, Milwaukee, WI 53215
Best Mass Appeal Burger: Culver's
I'm a sucker for smashed burgers, and the Wisconsin-based chain Culver's does them pretty darn well, especially for a pretty large national chain. Unlike my other picks, at Culver's you can experience Wisconsin's butter burger first hand. There's always a crisp crust on these burgers, and the buns are grilled with just the right amount of butter, though "the right amount" can vary by location. I was a little hard on them in my review, but I've eaten there many times since and haven't encountered the same problems. I've developed a new problem, though: now I crave their burgers.
Best Burger Night Deal: Benno's
Wednesday nights are the best time to visit Benno's. You get a third-pound burger for $5, including two big ticket toppings like bacon, cheese, and fried egg, plus as many veggie and sauce toppings you want. They don't cheap out and use frozen, pre-made beef patties, either—they're hand formed, completely irregular, and cooked to medium-well, then nestled in a Milwaukee hard roll bun. With all those free toppings, you need that substantial, crusty roll to hold everything together. This is the same kind of burger your grandma used to make, and it's pure comfort food in a bun. Grandma probably didn't have 30 beer taps to wash it down with, though.
7413 W Greenfield Ave, Milwaukee, WI 53214
Bonus Best Madison Burger: Tipsy Cow
Ok, so this one isn't in MKE, but I did a few reviews in Madison and they deserve some love, too. My favorite in the city is Tipsy Cow, especially their pimento cheese-topped special. They make thin smashed burgs with super crunchy, well developed crusts on fluffy white buns. Add some homemade pimento cheese spread made with five-year cheddar and it's a huge winner. Round out your cheesy meal with some fried cheese curds just the way they should be—spongy—or chili cheese fries.
102 King St, Madison, WI 53703
Jake's Burger
North Avenue Grill
Oscars Pub & Grill
Nite Owl Ice Cream Parlour
Benno's Bar and Grill
Mason Street Grill
Elsa's On The Park
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APPLES RESTAURANT & BAR
Restaurant im historischen Levantehaus direkt in der Hamburger Innenstadt
Das Apples Restaurant in der Hamburger Innenstadt vereint regionale Küche mit maritimem Lebensgefühl. Der Name Apples bezieht sich auf das Alte Land, dem größten Obstanbaugebiet Europas, welches sich direkt vor den Toren Hamburgs befindet. Diese regionale Verbindung spiegelt sich in der Zubereitung der Speisen wider. Apples Küchenchef Max Hohlfeld und sein Team beziehen mit größter Leidenschaft frische, saisonale Zutaten aus dem Hamburger Umland und inszeniert diese kreativ in der Apples Küche. Fleisch von den Halligen, einer Inselgruppe im nordfriesischen Wattenmeer, Fisch aus einem Familienbetrieb mit eigner Forellenzucht unweit von Hamburg.
Die offene Showküche des Apples Restaurants bietet einen perfekten Blick auf das Geschehen. Vor Ihren Augen werden regionale Speisen in einer großen Live-Küche im Holzofen oder auf dem Lavagrill zubereitet. Schauen Sie den Köchen über die Schulter oder beobachten Sie das rege Treiben auf der Mönckebergstraße. Für große Runden bietet unser Chef’s Table ein familiäres Ambiente im Mittelpunkt des Restaurants. Im historischen Levantehaus gelegen bietet das Apples Restaurant maritimes Flair und Hamburger Tradition in eleganter Atmosphäre.
ÖFFNUNGSZEITEN
Montag – Freitag 6:30 Uhr – 10:30 Uhr
Samstag & Sonntag 7:00 Uhr – 12:00 Uhr
Montag – Freitag 12:00 Uhr – 14:30 Uhr
Täglich 18:00 Uhr – 22:00 Uhr
OSTERBRUNCH
Am Ostersonntag mit der Familie und Freunden zum Festtagsbuffet ins Apples.
WINZERABENDE
Lernen Sie unsere renommierten Winzer bei einem exklusiven Abend kennen.
Lernen Sie direkt von unseren Küchenprofis.
COCKTAILKURSE
Mixen Sie gemeinsam mit Barchef Alberto Costa Ihren Lieblingscocktail.
Apples Restaurant & Bar | Bugenhagenstrasse 8 | 20095 Hamburg, Deutschland
Trolli Mini Burger, Fruchtgummi, 60 Stück
inkl. ges. MwSt 7%
Trolli Mini Burger, Fruchtgummi
Beschreibung: Schaumzucker Gummibonbon in Hamburger-Optik, einzeln verpackt
Zutaten: Glukosesirup, Zucker, Gelatine, Säuerungsmittel: Citronensäure
und Milchsäure, Geliermittel: Pektin, Aromen, Farbstoffe: E104, E120, E131,
Öl pflanzlich, Trennmittel: Bienenwachs, Carnaubawachs
Nährwertangaben pro 100 g:
Brennwert: 1439 kJ / 339 kcal
davon gesättigte Fettsäuren: 0,1 g
Kohlenhydrate: 77 g
davon Zucker: 48 g
Aufbewahrungshinweis: Kühl und trocken lagern
Lebensmittelunternehmer: Trolli GmbH, Oststraße 94, 90763 Deutschland
Kunden, die diesen Artikel gekauft haben, kauften auch.
Sie erreichen uns per Telefon unter 05121 - 80 90 666
von Mo. - Do. 8-17 Uhr und Fr. 8-15 Uhr
einmalig 5,00 € - egal wieviel sie bestellen!
1955 Burger
The 1955 Burger
The 1955 is a burger available in parts of Europe, mostly for limited time. It does regularly return to menus.
A 1955 Burger with two patties.
The 1955 Burger is a re-creation of the original McDonald's burger from 1955.
Nutritional value
The following information comes from the Korean McDonald's website.
McDonald's Speisekarte und Zutaten
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Burger & McNuggets
Hamburger Royal Käse
Hamburger Royal TS®
6er Chicken McNuggets®
9er Chicken McNuggets®
Doppel Royal Cheese
4er Chicken McNuggets®
20er Chicken McNuggets®
McWrap® Thai Curry Chicken
McWrap® Tomate Mozzarella mit Chicken
Pommes Frites (klein/mittel/groß)
Saucen & Dressings
Snack Salat Classic
Snack Salat Chef
Snack Salat Tomate Mozzarella
McSundae® mit Schokosauce
McSundae® mit Karamellsauce
McMuffin® Chicken & Bacon
McMuffin® Bacon & Egg
McMuffin® Sausage & Egg
McMuffin® Sausage TS
McMuffin® Fresh Chicken
Iced Fruit Smoothies & Frappés
Iced Fruit Smoothie Mango Ananas
Iced Fruit Smoothie Erdbeer Banane
Iced Frappé Coffee Choc
Iced Frappé Coffee Caramel
Modifizierte Maisstärke (E1412, E1442)
Mono- und Diglyceride von Speisefettsäuren (E471)
Zutaten hamburger
Hamburger grüne Sauce
13.03.2010 Autor: Tim Rubrik: Vegetarisch
Aus der Sendung “Tim Mälzer kocht!” 13.3.2010, 15:30 Uhr, ARD
- Kräuterblätter von den Stielen zupfen und den Schnittlauch grob klein schneiden. Die Kräuter zusammen mit Joghurt, Crème fraîche, Zitronensaft und Rapsöl in die Küchenmaschine geben und fein pürieren. Mit Salz, Pfeffer und 1 Prise Zucker abschmecken.
Jede Sendung gibt es ca. 7 Tage nach Ausstrahlung für immer in der VIDEOTHEK.
(Aus: “Tim Mälzer kocht!” Folge 36, ARD, Samstag, 13.3.2010, 15:30 Uhr / mit freundlicher Unterstützung von essen&trinken Für jeden Tag, Fotos: Matthias Haupt für tibool)
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