It is always fun to have a summer backyard cookout, and we all know that your barbecue cannot be without burgers.
Because most of us have been eating our burgers in our favorite chain restaurants since childhood days just like Fast Food Burgers Los Angeles, we cannot help but feel a little bit nostalgic when we smell their aromas.
Ever wonder if you can make your own burgers that taste almost exactly like your favorite chain restaurant burgers? Below are the three fast-food burgers you can try in your next backyard cookout!
- 1 1/4 pounds of ground beef
- Kosher salt and ground pepper
- Smoked paprika
- 1/8 teaspoon of garlic powder and onion powder
- 12 dill pickle chips
- 1 teaspoon brine
- 1/4 cup real mayo
- 4 teaspoons of mustard
- Unsalted butter
- Sliced tomato
- Sliced red onion
- American Cheese
- Hamburger buns (4 pieces)
Servings: 4 hamburgers
- Heat the griddle in medium heat for at least ten minutes. While heating, you can mix the garlic and onion powder, salt, pepper, paprika in a bowl.
- In a separate bowl, mix the mayo, pickle, brine and mustard. Set aside.
- Form four balls of ground beef. Set aside.
- Brush the griddle with butter and toast the buns in one to two minutes or until slightly browned. Put the buns on a plate.
- Brush the girdle with butter and put your beef balls. Press the balls to achieve a patty shape. Put salt and pepper. Each side needs to be cooked in one to two minutes undisturbed until the color is browned. Put cheese and wait until slightly melted.
- Spread the mayo mixture that you set aside on the buns. Add ketchup.
- Put the patties with slices of onion, lettuce, pickles, and tomato.
2.White Castle-Style Sliders
- 10-ounce ground beef chuck
- 1 teaspoon onion powder
- 1 tablespoon unsalted butter
- 1 onion finely chopped
- 1/2 cup water
- 2 teaspoon water
- Kosher salt and pepper
- 8 dill pickle chips
- 8 slider buns
- Put the chopped onions and 1/2 cup of water in a bowl. Set aside.
- Puree the ground beef with 2 teaspoon water, powdered onion, salt and pepper in a food processor. Form the beef into a rectangle (size is 6 by 12 inches) and form small 3-inch squares patties from it. Poke five holes in each patty. Put into the ref for ten to fifteen minutes.
- Heat the skillet over medium-high heat. Add the onion and water and bring into a boil or in three to four minutes. Put the buns bottom upside down on each patty. Continue cooking until the patties are completely cooked. Add 1 to 2 tablespoon of water if the skillet turns dry.
- Remove the bun tops from the skillet. Put the onions and the meat inside your buns. Top with dill pickle chips and cover. Serve.
3.Shake Shack-Style Burgers
- 1 pound ground beef
- Pinch of sugar
- Pinch of cayenne pepper
- Teaspoon of mustard
- 1/3 cup mayo
- 2 teaspoon ketchup
- 2 dill pickle chips
- 1 teaspoon brine
- 2 tablespoon unsalted butter
- 1 tablespoon vegetable oil
- Slices of American cheese
- Think slices of tomato
- 4 potato burger buns
- Puree mayo, ketchup, pickles, brine, mustard, sugar, and cayenne in a food processor. Put in the ref.
- From your ground beef into four pucks (2 inches wide and 1 1/2 inches thick). Put in the ref for 20 minutes.
- Melt butter on a griddle in medium heat. Open the buns and place open-side down on the griddle. Cook until lightly toasted. Put into the plate.
- Increase heat and put vegetable oil. Transfer the patties on the griddle and press with your spatula. Cook the thinly pressed patties for 30 seconds each side while seasoning the sides with pepper and salt. Cook until browned and/or cheese has melted.
- Spread the mayo- mixture and put the patties. Add tomatoes and lettuce.