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How to make zinger burgers

How to Make Zinger BurgersWhen it comes to eating fast food you first think about zinger burger. Zinger burger is the most popular fast food all over the world. People of every age love to eat it especially kids. Buying zinger burger from KFC is a bit expensive so we tell you about how to make zinger burger like KFC at home recipe with step by step instructions.

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Don’t worry making KFC zinger burger is not as difficult as you think but its easier than the normal food you cook in your daily life routine.

How to make zinger burger like KFC at home recipe

Ingredients Required

  1. Half Kg chicken piece (Breast or Boneless)
  2. One tea spoon of Black pepper
  3. One tea spoon of Salt
  4. One tea spoon of Mustard powder
  5. One and half tea spoon of Chinese salt
  6. Two table spoons of Worcestershire sauce
  7. Bun as required
  8. Mayonnaise as required
  9. Cheese slice as requied
  10. Oil to fry zinger burger

For batter preparation you will need

  1. Two table spoons of Flour
  2. One piece Egg
  3. One fourth tea spoon of Baking Powder
  4. Two table spoons of Corn flour
  5. Two table spoons of Rice flour
  6. One and half tea spoon of Salt
  7. To prepare batter for zinger burger you have to add water in above mentioned 5 things as required.

For coating of zinger burger you will need

  1. One cup of Corn flakes
  2. One cup of Breadcrumbs
  3. One cup of Chips

Step by step instructions to prepare zinger burger like KFC

  1. Marinate chicken with all ingredients and leave it for 24 hours.
  2. Now to prepare batter mix all ingredients i mentioned above for batter preparation of zinger burger. And make a thick batter.
  3. Now mix all ingredients i mentioned for coating of zinger burger and crush it and remember don’t make powder of it.
  4. Dip marinated chicken in batter and then coat it with coating we prepare.
  5. Then fry it until it become golden brown
  6. Now cut bun into two slices and put mayonnaise on it.
  7. Now place slices of cheese on bun and you can also place lettuce leaves in it but i don’t like these so i never place them.
  8. And now your zinger burger like KFC is prepared and now ready to serve with ketchup.

You have now learned how to make zinger burger like KFC at home recipe. And for more tutorials and useful tips explore HowHut.

Our KFC Zinger Burgers recipe is the perfect slimming friendly replacement for any diet plans like Weight Watchers or similar!

Nutrition Per Serving

How to Make Zinger Burgers

For the full list of ingredients and comprehensive instructions, please see the recipe card at the end of this post. Before you scroll, there’s important stuff to know in the blurb!

One of our favourite choices from the KFC menu used to be the Zinger burger. Our version has all the flavours but without the high calories. Crispy, spiced coating and succulent chicken, you’ll love it!

This KFC Zinger Burger Fakeaway is JUST like the real thing, and so simple to make using a surprise ingredient: Doritos tortilla chips!

You can also change the spice mix to suit your taste – if you prefer some extra zing then add a little more chilli powder.

What diets is this KFC Zinger Burger Fakeaway suitable for?

This KFC Zinger Burger Fakeaway recipe is suitable if you’re gluten free as long as you swap out the following ingredients for gluten free versions;

You could also enjoy this recipe if you’re dairy free.

Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.

How Weight Watchers friendly are these KFC Zinger Burger Fakeaway?

  • You need to count 4 Points per portion of this KFC Zinger Burger Fakeaway recipe if you’re on WW Green.
  • You need to count 2 Points per portion of this KFC Zinger Burger Fakeaway recipe if you’re on WW Blue.
  • You need to count 2 Points per portion of this KFC Zinger Burger Fakeaway recipe if you’re on WW Purple.

This KFC Zinger Burger Fakeaway recipe has only 2 Points per portion! That’s a massive saving on the takeaway restaurant version, and leaves you with plenty of Points for accompaniments of your choice!

Do you need any special ingredients to make KFC Zinger Burger Fakeaway?

This recipe is really easy to make and you don’t need any special ingredients. If you’re not keen on spicy food, you can change the flavour of the Doritos you use!

This post contains affiliate links: what this means

If you haven’t already got one, you’ll need a good baking tray like this one from Amazon.

How to Make Zinger Burgers

Greaseproof paper is really handy for baking things with a crumb coating to stop it from sticking to the tray!

How to Make Zinger Burgers

How many calories are in this KFC Zinger Burger Fakeaway?

There are 351 calories in this slimming friendly Fakeaway recipe, that means it fits into our Everyday Light recipe category.

We haven’t included any accompaniments or a roll in our recipe so it’s up to you what you serve it with, just be mindful to count the extra calories.

This KFC Zinger Burger Fakeaway is perfect if you’re following a calorie controlled diet, and the recipe fits well with any one of the major diet plans such as Weight Watchers.

As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.

Step 1

Preheat the oven to 160°C and spray a baking tray with low calorie cooking spray. Place the Doritos and spices into a food bag and smash until they are nearly all in a fine crumb, but some larger pieces remain

How to Make Zinger Burgers

Step 2

Ensure the chicken breasts are dry. Dust lightly with the cornflour. Break the egg into a dish and dip each chicken breast into it

How to Make Zinger Burgers

Step 3

Put the chicken breasts onto the baking tray and sprinkle over the spice and Doritos mix, ensuring both sides of the chicken is coated thoroughly. Spray liberally with Low Calorie Cooking Spray and bake in the oven for 25 minutes

How to Make Zinger Burgers

Step 4

After 25 minutes, turn the chicken and spray with low calorie cooking spray again. Bake for a further 15 minutes until the chicken is completely cooked through and golden

Step 5

Serve with your choice of garnish!

How to Make Zinger BurgersWhat should you serve with this KFC Zinger Burger Fakeaway?

Any of the following go really well with this recipe. Here are some of the classic accompaniments!

How to Make Zinger Burgers

Homemade Oven Chips

How to Make Zinger Burgers

Coleslaw

How to Make Zinger Burgers

Mexican Corn on the Cob

Whatever accompaniment you choose, don’t forget to account for the extra calories and/or other nutritional values.

How do you know when these KFC Zinger Burgers are cooked?

You should cook this recipe until the chicken is completely cooked through.

This should take approx 40 minutes in the oven.

Standard advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes. This is to keep your family safe.

Can I freeze this KFC Zinger Burger Fakeaway?

Yes you can! This recipe can be frozen, but please remember to do the following;

  • Freeze it as soon as it is cold enough.
  • Use a container or bag that is suitable for freezing.

Don’t forget to add a label with what it is, and on what date you put it in the freezer!

By swasthi , on July 7, 2020 , 18 Comments

Chicken burger recipe or Zinger burger recipe – Learn to make chicken burger at home with step by step photos. Making a chicken burger at home is very easy and needs no expertise in cooking. Zinger burger is a kind of chicken burger sold by KFC that comes with a extra crunchy patty made of chicken breast or thigh.

How to Make Zinger Burgers

To make a chicken burger recipe, patty can be made in two ways. One way is to use the ground chicken and the other using chicken breasts. To make the ground meat patty, you can follow this chicken cutlet recipe. In this post I am sharing how to make patty using breasts. You can also use thigh.

To prepare and fry the patty, i have followed the same method shared in the popcorn chicken and fried chicken recipes.

Step-by-step photos

Preparation for Chicken burger

1. Brining : Add ¼ cup of curd / plain yogurt to a large utensil. Add ¾ to 1 cup water. Whisk it well. Add half tsp salt.

How to Make Zinger Burgers

2. Add any spice powders or herbs you like. This is only for flavoring and is optional. I prefer to use ¼ tsp all spice powder. You can even just add half tsp pepper powder.

How to Make Zinger Burgers

3. Wash the breasts thoroughly. If they are very thick then, slice them evenly. I used 3 out of which 2 were thick so i sliced to 4. Together they weighted around 500 grams. Trim to a round shape if you desire but i do not do it.

Add them to the brining liquid and cover the utensil. Rest for overnight or at least 4 hours. This helps to keep the fried chicken juicy and tender. I would not suggest skipping these steps unless you use a meat tenderizer.

How to Make Zinger Burgers

4. Add flour to a wide bowl or plate along with very little salt and red chili powder. Mix together and set aside. You can also add your favorite seasonings now.

How to Make Zinger Burgers

5. Break egg to another wide bowl. Add 2 tbsp. water. Beat it well until frothy.

How to Make Zinger Burgers

6. Drain the liquid from the chicken completely. Place a breast in the flour and coat it well on both the sides. Alternately you can spread all of them at one time in a wide plate.Coat well with the flour.

How to Make Zinger Burgers

7. Dip it in the beaten egg.

How to Make Zinger Burgers

8. Place it on the bread crumbs. Roll it well.

How to Make Zinger Burgers

9. Place it in a plate. Repeat this process for all the breasts. Set aside for 5 mins. For one of the patties i added extra spice powders to bread crumbs.

How to Make Zinger Burgers

10. Heat oil in a pan on a medium high flame. When the oil is hot enough, deep fry them on both sides flipping as needed. Do not fry on a high flame else the patty will turn brown while the meat remains uncooked. Also frying on a low flame will make them hard and chewy. I fried 2 in one batch.

How to Make Zinger Burgers

How to make chicken burger recipe or zinger burger at home

11. Transfer them to a kitchen tissue.

How to Make Zinger Burgers

12. Slice the burger buns. Toast them. Place the patty over the bun.

How to Make Zinger Burgers

13. Place the lettuce, tomatoes and onions (optional)

How to Make Zinger Burgers

14. Add mayonnaise or hung curd to a bowl. Add mustard, lemon juice, salt and pepper powder. Whisk together with little olive oil. You can also add ketchup if you like.

How to Make Zinger Burgers

15. Add that over the tomatoes. Place the other half of the bun. Enjoy chicken burger with a cup of hot tea.

How to Make Zinger Burgers

Hope you will love this zinger burger as much as we do.

How to Make Zinger Burgers

Chicken zinger burger |How to make KFC style chicken zinger burger at home

How to Make Zinger Burgers

Chicken zinger burger in KFC style with stepwise pictures and a detailed video. Zinger burger is one of the most famous burgers among fast-food lovers next to pizza. Every time when we visit shopping malls, we cannot resist the exotic smell of fried chicken from kfc and mc Donald outlets.

I got introduced to kfc after my marriage by B and yes it was love at first bite 😉and eventually, we all became fans of their fried chicken and burgers. I tried many times at home to bring that magic taste of chicken zinger burger and finally settled with this recipe after lots of research, trial and error. At last, can say this is a foolproof recipe to bring 99% of that same taste providing all ingredients and steps followed.

Brining the chicken is important to get the correct texture of outside crispy and inside juicy fried chicken. Brining is nothing but marination for long hours in dry or liquid ingredients. Do not skip this brining procedure as this gives the tenderness to meat. Try to marinate minimum for 1 or two hours, else the fried chicken will be hard inside the burger.

This recipe needs few special ingredients for brining the chicken to achieve the exact taste. Also, I have mentioned alternate ingredients if you are not able to get those special items in your place. No worries still we can get the same taste.

For similar international recipes click here: Veg paneer tawa pizza

I have explained here how to make this chicken zinger burger with detailed video and pictures.

How to Make Zinger Burgers

I decided that I could make my own KFC Zinger knock-off version and they have proved to be such a hit that my husband refuses to eat the original ever again. Possibly a dumb thing for me to do but it’s too late now. I have upped their ante on a not-as-thick chicken piece and a WAY better sauce than that sweet mayo they slather on. Just two chicken breasts transforms into 6 burgers (so pretty cheap too, really).

Ingredients

2 skinless, boneless chicken breast fillets
1 cup buttermilk
2 cups plain all purpose flour
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
1/4 tsp cayenne
sea salt & black pepper
2 eggs, lightly beaten
1/4 cup tabasco (or hot sauce of your choosing)
Vegetable oil or lard for frying

Rolls
1/4 cup Mayonnaise
1/2 tsp chilli powder
1/2 tsp garlic powder, extra

Method

Slice the breasts in half lengthways (so they are not shorter, but thinner). Pop them in a plastic bag and pound out a little so they are an even thickness but not flat like schnitzel. Place them in a bowl and pour over the buttermilk and marinate for as long as you have (2 hours – overnight). That will make them super tender.

Grab yourself a large, heavy-based frypan and you will want enough vegetable oil or lard so that when you lay the pieces in, the oil will come up halfway up the sides of the pieces.

Put the flour, garlic powder, onion powder, paprika, cayenne and salt and pepper in a large shallow bowl and mix together. In another bowl, mix the eggs and hot sauce together. Pour the buttermilk off the chicken and discard. Dip the chicken pieces one at a time into the egg, then the flour mixture, then back into the egg and back into the flour mixture. Place on a large plate while you do the rest.

Pre-heat oven to 180C because it can be hard to cook the chicken completely through without over-browning. Grab a baking rack and place it on a tray.

The oil will be hot enough when you put the end of a wooden spoon into the oil and it bubbles (or toss a small cube of bread in and see if it goes golden quickly). Don’t over crowd the pan or too much steam will be created and you won’t get a crispy crust so you may have to cook the chicken in two batches depending on the size of your pan. It should take several minutes each side to go golden brown. If you don’t have a digital thermometer probe to check the internal temperature (87C, 188F), then cut open the biggest piece in the thickest part and make sure it’s cooked through. If you’re confident the other pieces are done, set them aside on the wire rack while you pop that other piece in the oven for around 5 minutes. If all the pieces are browned quickly and aren’t done in the middle, just transfer them to the rack and put them all in the oven for a few minutes until they’re ready.

Mix the mayonnaise, chilli powder and extra garlic powder together (if you don’t like it too hot, add less chilli powder).

I lightly toasted my rolls but this is optional. Split them in half, spread with mayonnaise, top with a piece of chicken and lettuce. Yum.

  • 2 skinless, boneless chicken breast fillets
  • 1 cup buttermilk
  • 2 cups plain all purpose flour
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1/4 tsp cayenne
  • sea salt & black pepper
  • 2 eggs, lightly beaten
  • 1/4 cup tabasco (or hot sauce of your choosing)
  • Vegetable oil or lard for frying
  • Rolls
  • 1/4 cup Mayonnaise
  • 1/2 tsp chilli powder
  • 1/2 tsp garlic powder, extra
  1. Slice the breasts in half lengthways (so they are not shorter, but thinner). Pop them in a plastic bag and pound out a little so they are an even thickness but not flat like schnitzel. Place them in a bowl and pour over the buttermilk and marinate for as long as you have (2 hours – overnight). That will make them super tender.
  2. Grab yourself a large, heavy-based frypan and you will want enough vegetable oil or lard so that when you lay the pieces in, the oil will come up halfway up the sides of the pieces.
  3. Put the flour, garlic powder, onion powder, paprika, cayenne and salt and pepper in a large shallow bowl and mix together. In another bowl, mix the eggs and hot sauce together. Pour the buttermilk off the chicken and discard. Dip the chicken pieces one at a time into the egg, then the flour mixture, then back into the egg and back into the flour mixture. Place on a large plate while you do the rest.
  4. Pre-heat oven to 180C because it can be hard to cook the chicken completely through without over-browning. Grab a baking rack and place it on a tray.
  5. The oil will be hot enough when you put the end of a wooden spoon into the oil and it bubbles (or toss a small cube of bread in and see if it goes golden quickly). Don’t over crowd the pan or too much steam will be created and you won’t get a crispy crust so you may have to cook the chicken in two batches depending on the size of your pan. It should take several minutes each side to go golden brown. If you don’t have a digital thermometer probe to check the internal temperature (87C, 188F), then cut open the biggest piece in the thickest part and make sure it’s cooked through. If you’re confident the other pieces are done, set them aside on the wire rack while you pop that other piece in the oven for around 5 minutes. If all the pieces are browned quickly and aren’t done in the middle, just transfer them to the rack and put them all in the oven for a few minutes until they’re ready.
  6. Mix the mayonnaise, chilli powder and extra garlic powder together (if you don’t like it too hot, add less chilli powder)
  7. I lightly toasted the rolls but this is optional, spread the bottom half with the spiced mayo, top with chicken andlettuce.

600 Slimming World recipes: with added sass and humour!

Tonight’s recipe is a Slimming World friendly version of the Zinger Tower Burger from KFC. The original weighs in at 33 syns. And I’m sorry, look at the clip of it. We ordered one so we knew what to make, and it looks awful. Scroll past all of the chat below if you just need the recipe!

How to Make Zinger Burgers

We were supposed to be going to Hexham to see the fireworks but see it’s been raining like a pissing cow, so we didn’t bother. I can tolerate sliding around in the mud with a group of men waiting for a banger to explode behind me and a large rocket to go off in my face – hell, that’s 3am on a Sunday morning for Paul and I – but the thought of having to drive along the country roads in this weather, invariably stuck behind Arthur and Martha Pissknickers in their 40mph-at-all-costs Astra…well that was just too much to bear.

We didn’t get a chance to lie in this morning, saying as Paul had helpfully booked his little Micra in to have a tyre changed at 9am in the bloody morning. On a Saturday! I was calm and collected when he told me the news and then asked me to take the car – I left him with two working teeth, so all was well. Paul goes through car tyres like most of us go through excuses as to why we’ve put on weight. I swear Paul’s car spends more time up on the ramp than it does on our drive, blocking the neighbour’s view of the road (eee, no wonder she struggles so much). Nevertheless, I forced myself out of bed at 8am, had a half-hearted shower and a twenty minute morning piss, and I was on my way. I said goodbye to Paul the only way I could, by silently creeping into our bedroom, pulling down my trousers and letting out a particularly noxious fart out a millimetre away from his face. Still didn’t wake him mind, though his tongue died.

I drove to Ashington (oh the glamour) in the pissing rain, eyes full of sleep and mind full of cotton-wool. I don’t wake up in the morning until I’ve had at least three cups of coffee and a Double Decker. The trip was as uneventful as driving with about 5% of your brain awake normally is – red lights missed, cyclists to prise off the bonnet, the usual (OK, I really AM joking on that one). At one point I felt a rumble in my nethers and, forgetting my destination, I let rip with a fart that could have parted the sea. Even the car sped up of its own accord. Of course, I hadn’t remembered where I was going – a garage where doubtless some fancy-dan in overalls would want to clamber around in my car – and as it turned out, I was only 600 yards from arriving. This led to me having to do several extra laps of the estate with the windows down and me tilting my bulk to one side each time I went around a corner to try and displace any remaining air-pockets of stink. Paul’s Yankee Candle air-freshener did nothing, though I’d genuinely rather smell what billows out of my arse of a morning than the insipid sickliness of ‘A Child’s Wish’.

Realising that I’d done all I can to dissipate the smell other than calling in an exorcist, I confidently turned into the garage, and ignoring the street-long garage forecourt, promptly drove down someone’s drive just to the left. Realising my mistake and forgetting how shit the gearbox was on the Micra, I spent a minute or so doing a tiny 533-point-turn and turning around, the mechanics in the garage giving me eye as I did so. Having parked, the mistakes continued to pile up – I walked into the back office and announced myself as the Micra driver only to be told to go to the reception and that ‘this was a staff room’ (which is a rather extravagant thing to call somewhere consisting of a settee and copies of the Daily Sport). Signing the car over, I was told to take a seat – I demurred, saying I’d never fit it in the boot* – and went to get myself a coffee from the machine.

Irma Grese behind the reception counter looked at me like I was muck on her shoe and waited until I’d upended all the Splenda and taken a stirrer to tell me that ‘coffee was a pound’. I looked down at the watery brown liquid I had in my hand and had to bite my tongue not to reply ‘how much for this stool sample?’. I explained I didn’t carry cash (I really don’t) and she, after quickly checking with Google as to the legality of having me taken out and shot behind the tyres, ‘let me off’. By god though, did she let me know she’d done me a favour – she spent the next forty minutes sighing and snorting so much that I almost called for oxygen.

Aside from her theatrics, the time passed quickly enough, with me alternating between cursing myself for leaving my phone at home and finally catching up on Jordan’s love life via the various Heat magazines littered around. I did half expect to see at least one mechanic being taken away on a stretcher after venturing into the car’s Cloud of Death’, but no, all was well, and the mechanic ushered me over to ‘take a look’. Take a look? At what? Unless he’d accidentally fitted a Domino’s pizza or a ship’s wheel instead of a tyre, what could I say? Nevertheless, because he was manly and I’m not, I pointed at the tyre and made appropriately straight-man remarks, like ‘cracking job’ and ‘ah yes it looks so much better now’, until he pointed out that it was the back tyre on the other side of the car.

For fuck’s sake. If I can find a way to make a tit of myself, I’ll do it, I really will. I paid up, left with a flounce of my coat, and promptly climbed into the passenger side of the car. I wish I could say I’m exaggerating, but I’m genuinely not. When I realised my mistake I tried to make it look like I was just getting something but they knew – you don’t put your foot in when reaching for the glove compartment, do you? And so with all that over I finally managed to get myself into the right seat – and then stalled it, because I’m not used to Paul’s car.

SO, I won’t be going back there.

Tonight’s recipe then is KFC chicken DONE WELL. Our local KFC is a hovel, no fibbing. We went through the drive-through (I’m sorry, but I’m not putting thru, I’m just not) once and had to wait by the intercom whilst the chickenkicker finished her rollie in front of us before lumbering back into the shop (I’m sorry, but I’m not putting restaurant, I’m just not) and phlegming her way through our order.

In the photo below we’ve used a white bread bun instead of a wholemeal bun – but that’s because wholemeal buns look so boring. You must use your HEB to keep it low in syns. We’ve used panko to coat the chicken, panko being a dried breadcrumb you’ll find in most larger supermarkets, but you can just use a whizzed up breadbun if you prefer. The key is – although we’ve synned the full amount, you’ll not use it all to coat your chicken, so it’s actually less than three syns for the whole thing! I’m going to give you the recipe to make hash browns and the chicken, and then you assemble it however you want – ours is breadbun, bit of ketchup (up to you if you syn it, but we use a tiny amount so don’t bother), chicken, slice of cheese (Tesco Edam slice used here as a HEA) (there are others!) (or grate some cheese), hash brown, lettuce, bit of reduced fat mayo (again, syn or not syn, up to you) and top the breadbun. I’m giving the recipe as enough for one, so just double or triple the ingredients if you want more. SO…

Chris Jager

How to Make Zinger Burgers

Takeaway Truth is an occasional Lifehacker feature where we compare marketing images against what you actually get served. Today: KFC’s Zinger Stacker and Kentucky Burgers.

Fast food restaurants have been known to gild the lily when it comes to accurate depictions of their menu items. Far too often, the mouth-watering feast on the poster turns out to be a limp and oily morsel. In a bid to keep the fry-jockey overlords honest, we’ve decided to document the reality of fast food — it was either that, or go postal like Michael Douglas in Falling Down.

KFC has revamped its burger range with two new menu offerings: the KFC Zinger Stacker and KFC Kentucky. Like the KFC Double and Parmy Stacker before it, they are being marketed as a plus-sized indulgence for people with big appetites, heralded by the slogan “Oooh yeah!” (Good thing “Macho Man” Randy Savage isn’t alive to sue.)

Here’s the overtly blokey advertisement for the KFC Zinger Stacker (the Kentucky ad is practically identical.)

The Kentucky Burger comes with an original recipe chicken fillet, coleslaw, crispy onions, two slices of cheese, bacon and smoky BBQ sauce. The Zinger Stacker ups the ante with two Zinger fillets, two slices of melted cheese, lettuce, spicy “supercharged” sauce and chilli relish.

According to KFC’s nutritional data, a single Zinger Stacker contains 2993kJ of energy, 25.9g of fat, 57.3g of carbohydrates, 12.4g of sugars and 2257mg of sodium. The Kentucky, meanwhile, has 2603kJ of energy, 25.9g of fat, 57.3g of carbohydrates, 18.8g of sugars and 1890mg of sodium.

The Stacker and Kentucky can also be purchased in a boxed meal which packs in 5140kJ and 4750kJ, respectively. That’s more than half your daily kilojoule intake in a single sitting. Like we said, big appetites.

The burgers aren’t particularly cheap either: a standalone Kentucky costs $7.45, while the Zinger Stacker is $8.45. As with most KFC burgers, you’re better off getting the boxed meal. (Financially better off, that is. Your health is another matter.)

Naturally, if you’re going to pay over $7 for a single takeaway burger you don’t want it to look like crap. The marketing images for the Zinger Stacker and Kentucky are suitably scrumptious looking. But as Takeaway Truth has shown us time and again, reality often paints a different picture.

Below is a split-screen photo of the Kentucky burger as it appears in advertisement and in real life. (Note: The marketing photo did not feature any objects that could be used for scale, so we’re not comparing the physical size here. Instead, the images have been cropped to fit roughly together.)

How to Make Zinger Burgers

Uh, where to begin? The real Kentucky burger seems to have a much thicker bun than seen on the poster — while this could be a trick of perspective, the marketing team presumably wants customers to think they’re getting more fillings than bread, which is clearly not the case. The chicken patty is visibly oilier too, with a less crunchy looking coating.

However, these are small potatoes compared to the coleslaw — it looks completely gross and bears almost no resemblance to the poster. In place of the lovely medley of carrots, cabbags and mayo, you get a swamp of glistening, unidentifiable lumps which look suspiciously like hocked-up loogies. Lovely.

Truth rating: 4/10

Here’s the Zinger Stacker, which has been given the same split-screen treatment:

How to Make Zinger Burgers

This one isn’t much better really. We suppose the chicken looks okay, but everything else leaves much to be desired. The sauce is not only less abundant but a completely different colour (for the record, they didn’t accidentally give us the wrong one; it was definitely chilli.)

The cheese requires no critique — just look at it. While you can’t see it in the photo, the lettuce was white and cheap looking with none of the poster’s fresh greenery. All in all, a disappointing effort.

Truth rating: 5/10

Which fast food franchise or menu item would you like us to tackle next? Let us know in the comments section below.

Last Updated: April 2, 2020

This article was co-authored by our trained team of editors and researchers who validated it for accuracy and comprehensiveness. wikiHow’s Content Management Team carefully monitors the work from our editorial staff to ensure that each article is backed by trusted research and meets our high quality standards.

This article has been viewed 50,668 times.

Burger King’s Zesty Sauce is a decadent and creamy dipping sauce perfect for fried foods, sandwiches, or burgers. Really, it’s delicious on just about anything. Sadly, Burger King doesn’t sell it by the jar. If you want to recreate the sauce at home, you can do so with ingredients found at any local supermarket.

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How to Make Zinger Burgers

How to Make Zinger Burgers

How to Make Zinger Burgers

How to Make Zinger Burgers

How to Make Zinger Burgers

How to Make Zinger Burgers

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How to Make Zinger Burgers

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How to Make Zinger Burgers

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How to Make Zinger Burgers

Bloke Burgers

This is a quick hamburger recipe that I threw together one night. Pretty good for a bloke! I usually serve it in a big bap with a slice of cheese, fried onions and tomato sauce!

Recipe by: Wayne

How to Make Zinger Burgers

Beef and mushroom burgers

Make your mince go further with the tasty addition of mushrooms. Not only does it cut on fat and calories, but also your pound! A really good way to get fussy kids to eat well!

Recipe by: BARBIE24

How to Make Zinger Burgers

Sweet chilli burgers

The sweet chilli sauce in this recipe isn’t overpowering but gives a subtle flavour. If a hotter flavour is required, I like to add crushed chilli flakes for a kick.

Recipe by: Sarah Davies

How to Make Zinger Burgers

Brilliant burgers

A quick and super yummy recipe for beef burgers! Great for a summer afternoon feast serve with your favourite toppings.

How to Make Zinger Burgers

Best BBQ burgers

These fab burgers are delicious thanks to a combo of mince and sausagemeat. Make them on the BBQ, in a frying pan or under the grill. You can use Japanese panko breadcrumbs for burgers that are especially moist and light. Also, if you don’t have plum sauce, you can use tomato ketchup, BBQ sauce or brown sauce for equally tasty results.

Hosting a last-minute barbecue or run out of your condiment of choice? Mix up your menu with one of our quick and easy burger sauces

How to Make Zinger Burgers

Bored of plain old mayo? Ketchup bottle unexpectedly empty? Don’t despair – dollop something deliciously different on your burger instead. All these recipes serve four and can be easily doubled if you’re feeding a crowd.

Watch our video for easiest ever burger sauces:

Our top 10 quick burger sauces

How to Make Zinger BurgersClassic burger sauce

Stir together 3 tbsp mayonnaise, 2 tbsp ketchup, 25g finely chopped cornichons and 1 tbsp American mustard (we used French’s).

Try with our American-style cheeseburger recipe.

How to Make Zinger BurgersMaple bacon relish

Fry 100g smoked bacon lardons until very crispy. Turn down the heat, then stir in 3 tbsp red onion marmalade and 1 tbsp maple syrup. Cook for another minute or until glossy and well combined. Leave to cool a little before serving.

How to Make Zinger BurgersBeer cheese

Put 125ml beer (Belgian blonde style is best) in a pan with 1 tbsp flour and 10g butter. Whisk until the butter melts and the mixture starts bubbling. Whisk for a couple more mins until just thickened, then add 25g grated cheese and 1/4 tsp marmite. Stir well until the cheese has melted.

How to Make Zinger BurgersJalapeno cheese sauce

Put 125ml milk in a pan over a medium heat with 1 tbsp flour and 10g butter. Whisk until the butter melts and starts boiling. Whisk for a couple of mins, just until thickened then add 25g grated cheese and 25g chopped pickled jalapeno chillies.

How to Make Zinger BurgersHarissa yogurt

Mix 1 crushed clove garlic with 2-3 tsp harissa paste, then fold through 150g yogurt to create a ripple effect.

How to Make Zinger BurgersBlue cheese mayo

Crumble 50g blue cheese in a bowl, then fold in 3 tbsp mayonnaise.

How to Make Zinger BurgersChipotle feta

Crumble 100g feta cheese in a bowl then mix in 2 tbsp chipotle paste. Mash with a fork until well combined.

How to Make Zinger BurgersTarragon special sauce

Combine 1/2 small bunch fresh tarragon, chopped, 1 tbsp white wine vinegar, 1 small finely chopped shallot and 75g mayonnaise.

How to Make Zinger BurgersFrenchie

Combine 2 tbsp Dijon mustard with 4 tbsp crème fraiche. Season to taste with salt and pepper.

How to Make Zinger BurgersTruffle mayo

Whizz up 2 egg yolks and 1 tsp Dijon mustard in a large bowl with an electric hand whisk. Keep the beaters running in the mixture while you drizzle in 160g sunflower oil and 2 tbsp truffle oil. Once smooth, stir in 1 tbsp lemon juice and 1-2 tsp warm water. Stir in 1 sliced black summer truffle and season to taste with salt and black pepper.

Still after inspiration? We’ve got plenty more to sink your teeth into.

What is your favourite sauce for burgers? Do you have a tried-and-tested recipe to share? Let us know in the comments below!

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How to Make Zinger Burgers

Are you looking for the solution on how to retain the taste of leftover burgers? You might have refrigerated the pre-cooked burger patties (homemade or store-bought) for an effective storage.

In this case, it is appreciable to reheat them before eating. I’m going to show you three effective methods about how to reheat a burger.

However, reheating burgers can be a messy task and result in overcooking if proper measures are not taken care of. To make sure you have done it correctly, just follow the instructions properly.

This information will provide you with the necessary tips on what types of heat source are ideal and how to use them in the best possible way.

How To Reheat A Burger In The Kitchen?

Before starting the process of reheating a store-bought or homemade hamburger, you have to bring it to the room temperature. Don’t leave it for more than two hours otherwise, it may develop the food-borne germs.

After it comes to normal condition, separate the buns, vegetables, condiments and patty. If you try to separate them when it is cold, the fillings may stick to buns, patties and tear them.

(You can reheat the entire piece but it often results in hard bread and soft meat. On separating each component of a burger, you get a hold of each item for the desired outcome.)

Apart from buns and patties, the rest of the items can be saved and reused after reheating. It is recommended to season vegetables for reuse purpose.

Let’s Start With The Reheating Of Burger-

Fortunately, you can use three different devices for reheating a patty in the kitchen that includes oven, microwave and stovetop.

1.Using An Oven

How to Make Zinger Burgers

Preheat the oven to 400 o F temperature. Place the pre-cooked patties on the metal rack. To drain out the excess fat you can place patties on nonstick baking sheet.

Allow it to heat for three minutes and turn it for even cooking on the other side. If you want to add cheese, you can put a fresh slice on the top. Heat it for 1 – 2 minutes and take it out.

Certainly, this is the best way to reheat hamburger patty in the kitchen.

Note:

It is recommended to put the buns when you turn the patties and reheat burger in oven.

However, you can even reheat burger and fries in oven on separate occasions. But it consumes a little extra time than usual.

2.Using A Microwave

How to Make Zinger Burgers

Set the microwave to its reheat setting. Use a microwave-safe plate and place the patties inside. Allow it to reheat for 1 – 2 minutes, depending on the thickness.

To make sure it is done, open the door and gently press your fingers on the top to measure how hot it is. If you think it is fine, remove it from the plate.

Or else, reheat the items for another 30 – 60 seconds. For some people, this is the best way to reheat a burger in microwave.

After removing this, reheat hamburger buns for 20 – 30 seconds. If the microwave has been used for multiple batches of patties, reheating buns can be done within 15 seconds.

3.On A Stovetop

How to Make Zinger Burgers

Use a pan with a lid. Place the patties in the pan and add a little liquid (generally water) to cover the bottom. Cooking oil or beef broth can also be used to give flavor.

Cover the top with the lid and provide medium heat for 5 – 7 minutes. Transfer the patties to a paper towel before serving.

Note:

This method is not ideal for reheating buns.

Additional Method- Reheat Hamburger On A Grill

Allow the heat source to produce medium heat and place the patties on the top of the grill. Heat it for a minute and turn it over. Remove it after 30 – 60 seconds.

Reheat the buns on the grills in a similar way. It can be reheated within 60 seconds.

Final Words

As you already get to know how to reheat a burger, it won’t be a tedious task now.

After the reheating process, put sliced tomatoes, other veggies, condiments and patty in between the buns. Now, serve hot hamburgers to your family members and enjoy the taste!

How to Make Zinger Burgers

Katie Morton ・ January 17, 2019

Whether I’m looking to spice up my sushi dinner or whip up an anti-inflammatory peach smoothie, chances are you’ll find me reaching for the ginger. The versatile spice works well with basically any kind of food, from spicy, savory Indian cuisine to drinks and desserts with a subtle bite (hello, gingerbread).

Of course, ginger also has a long list of health benefits, too. It promotes overall health and vitality when used regularly, says Rachel Gargiulo, a certified nutrition consultant. “Besides the obvious perks of relieving nausea and digestive upset, ginger also has a plethora of medicinal properties, such as fighting the flu and the common cold, combatting pain, and lowering blood sugar levels,” she says.

The big downside of ginger: It’s such a pain to use on the reg. Fresh ginger tastes incredible, but when was the last time you peeled one? It’s a huge time suck. And since most recipes don’t call for more than a few tablespoons at a time (far less than what’s in a typical root), it’s really easy to waste.

Lucky for you, there is a culinary trick—that is, blending up a batch of ginger paste—that makes cooking with ginger super simple.

Why you should make and store your own ginger paste

Ginger paste sounds fancy, but it’s just fresh ginger root that’s been ground up and mixed with oil to form a paste. It only takes a few minutes to mix up a fresh batch at home (more on that in a sec), and those few minutes are a worthy investment that will save you time in the long run—much like your Sunday meal prep ritual. Instead of peeling and chopping ginger every single time you make cauli-rice stir fry, just whip out your ginger paste from the fridge, toss it in with the rest of your ingredients, and you’re GTG.

Yes, you can also buy ginger paste at the store…but why pay $5 for something that you can make in just a few minutes for way, way less than that? The freshness of your homemade concoction is well worth the (minimal) effort it takes to prepare.

How to make ginger paste in 2 minutes flat

Gargiulo recommends the following quick and easy ginger paste recipe. It makes one and a half cups of ginger paste, which you can store in the refrigerator for up to a month (or longer, if frozen).

Ingredients:

  • 1 pound fresh ginger root, peeled and chopped into pieces
  • 2 Tbsp neutral oil (e.g., avocado oil)
  • 1 splash water

Directions:

  1. Combine ginger and oil in a blender and pulse until the mixture forms a paste. Add more water (a teaspoon at a time) if you have trouble grinding the ginger at first.
  2. Store your ginger paste in an airtight container in the refrigerator or, if desired, freeze teaspoon-sized servings in an ice cube tray for convenient measuring.

How to actually use ginger paste

Now that you know how to make ginger paste, you can sub it for fresh ginger in recipes that call for it, or just add it into anything that you think could use some ginger flavor (smoothies, soups, etc). Use 1 teaspoon of ginger paste for every 1-inch ginger knob called for in a recipe, although you can play with that ratio to your own personal taste.

Check out our best chicken burger recipes, from fried chicken burgers to simple healthy burgers for the whole family

Looking for the best chicken burger recipe? Whether you want to make chicken burgers for a summer BBQ, a family gathering, or simply a meal for one, our recipes have you covered for all occasions.

We have plenty of chicken burgers that take less than half an hour to cook, making them the perfect meal after a long day at work. From low calorie chicken burgers to spicy chicken burgers, take a look at our quick and easy ideas.

Ingredients

  • chicken breast

Low calorie chicken burgers with pickled red cabbage

Take a break from your American-style burger with this healthy Asian-inspired alternative. Serve the chicken burgers on lettuce leaves instead of buns to reduce calories. If you want to add an extra twist to this spicy chicken burger recipe, place some pickled red cabbage on the side for an extra kick.

How to Make Zinger Burgers

Churrasco chicken burgers

These churrasco chicken burgers make the perfect midweek meal given they only take half an hour to prepare. Marinade the chicken breasts in orange, peri peri, sugar, oil and seasoning to ensure the meat is as flavour-packed as possible. To pack even more into this quick meal for two, stack coleslaw inside the burger buns.

How to Make Zinger Burgers

Butchie’s buttermilk fried chicken sandwich

This chicken sandwich recipe is perfect for a family of four looking for an easy weekend meal. Get the best results by marinating the chicken breasts overnight in buttermilk. To add a personal touch, place lettuce, gherkins and streaky bacon inside the burgers so that they suit the taste buds of everybody in the family.

How to Make Zinger Burgers

Greek chicken burgers

Looking for something that takes only twenty minutes to make? This speedy Greek chicken burger recipe is the perfect meal for anyone trying to be healthier, as it comes to under 500 calories. All the ingredients needed to make this low calorie chicken burger can usually be found in your cupboard, making it a simple dish to try out.

How to Make Zinger Burgers

Lime and chilli chicken sandwich with Greek yoghurt guacamole

This quick sandwich for one only takes twenty minutes to make once the chicken breasts are marinated for half an hour. After leaving the chicken in lime-chill marinate, cook the chicken in a griddle pan. Then pop the chicken in a bun along with guacamole, lettuce and tomato to pack in more flavour.

How to Make Zinger Burgers

olive fried chicken sandwich

Our own olive burger is sure to go down a treat with yourself or your family. Leave the chicken to marinate in buttermilk overnight, or at least for a few hours, before frying. Prepare the spice flour mix which can be used to fry the burger. Then add gherkins in the bun to give this unique and sumptuous burger a classic touch.

How to Make Zinger Burgers

Tex-Mex chicken burgers with guacamole

This healthy Mexican chicken burger is a great way to wow family and friends in under thirty minutes. Add homemade fresh avocado, chilli and coriander to tickle the taste buds of your guests. For people that enjoy spice, be sure to serve Tabasco with the burger to pack extra heat.

How to Make Zinger Burgers

Chicken parm burgers

If you love breaded chicken, then you’ll love our chicken parmesan burgers. These simple delights take under an hour to make and can be filled with oozing mozeralla and fresh rocket. So, not only will they put a smile on your face because they are quick to cook, but also because they are full of flavour.

Simple buttermilk chicken burgers with slaw

This simple burger will go down a treat with family and friends and is the perfect weekend meal. Soak the chicken in buttermilk for a few hours to tenderise the meat. Then, make your own slaw before cooking the chicken. Put the chicken and slaw together in a bun for a guaranteed flavoursome meal.

How to Make Zinger Burgers

Ingredients

Four brioche burger buns

For the burgers

250g uncooked peeled prawns

2 tbsp cornflour

150g panko breadcrumbs

1¼ white cabbage

1 tbsp mayonnaise

For the chilli mayo

4 tbsp mayonnaise

2 tbsp sriracha chilli sauce

How to Make Zinger Burgers

Steps

To make the burgers, rinse the prawns in cold water, then pat dry on kitchen paper. Tip half the prawns and the spring onion into a food processor with a generous pinch of salt, and pulse to a rough paste. Add the egg white and cornflour, pulse a few more times then add the rest of the prawns and pulse to roughly chop them into the mixture.

Tip the breadcrumbs into a shallow dish or onto a plate. Scoop out half the prawn mixture with your hands and shape into a burger as well as you can (the mixture will be sticky). Press the burger into the crumbs, then flip over and pack crumbs around the sides so it’s completely coated. Repeat with the remaining mixture and crumbs, then place the burgers on a plate, cover with cling film and chill until ready to cook.

Next, mix together the chilli mayo ingredients in a bowl. For the slaw, put all the ingredients in a bowl, season, then toss to combine. You can make the burgers, slaw and chilli mayo a day ahead and chill them.

To cook the burgers, heat about 2cm oil in a frying pan until just starting to shimmer and a breadcrumb dropped in sizzles and browns. Very carefully fry the burgers for 3-4 mins each side until golden, crispy and springy to the touch – you may need to turn them a few times to cook them all the way through. Carefully lift out of the oil onto kitchen paper to drain. Cut the buns in half and toast the cut sides under the grill. Assemble the burgers by spooning the slaw over the bottom of each bun, adding a burger and topping with the mayo. Serve straight away with extra chilli mayo, if you like.

Get the latest from TODAY

Every summer, it seems, burger lovers vow that this will be the year they will perfect their burger-making skills and burger recipes. Well, listen up, burger lovers. It’s that time of year again, and to help jump-start summer grilling resolutions, chef Bobby Flay shared all of his burger secrets. Flay knows a thing or two about burgers, judging from the crowds at his Bobby’s Burger Palace restaurants.

How to Make Zinger Burgers

Here are Bobby Flay’s secrets for making the best burger ever

Here are the chef’s tips to turning out the ultimate, show-stopping burger:

1. Use 80/20 ground chuck

An 80-percent lean, 20-percent fat ratio is Flay’s choice for burger patties, because of the relatively high fat content — it guarantees a juicy burger. The blend is not exactly diet-friendly, but the chef said it’s the worth the occasional splurge: “To me, if you’re going to eat a burger, it might as well taste good.”

2. Make a thumbprint in the middle of the patty

Using a thumb, make a deep depression in the center of each patty to keep the burger from puffing up and bulging in the center. Otherwise, “It plumps up like a football and people smash it down. That’s the last thing you want to do,” Flay said. This technique “fakes out the burger,” he said, and the patty ends up taking the exact shape you want.

3. Season with salt and pepper ONLY

Do sprinkle the outside of the burger liberally with salt and pepper. But do not season the meat mixture itself or add herbs, onions or garlic to it. “That is meatloaf,” Flay told TODAY Food. “We are making burgers.”

4. Use canola oil, cast iron and high heat

Flay loves using cast iron for burgers. “Cast iron has excellent heat diffusion and retention and produces evenly cooked burgers with a really great crust,” he said. Heat a cast-iron pan or griddle on high heat, he said, until it begins to slightly smoke. Then, add a few teaspoons of canola oil, which has a neutral flavor, put the burgers in the pan or on the griddle and do not touch them until it’s time to flip.

5. Flip once

Once a crust has formed on the bottom, which takes at least 3 minutes, use a metal spatula and them flip over. “Do not even start flipping the burger until a crust has formed or the meat will fall apart, and you will lose that perfect round shape,” Flay told TODAY Food. Continue cooking until a crust has formed on the bottom once again, and the burger is cooked to your desired doneness, about 4 more minutes for medium, which is the chef’s preference.

6. Get the temperature just right

“To me, a perfect beef burger is pink and juicy in the middle and cooked somewhere between medium-rare and medium which is about an internal temperature of 145 degrees,” said Flay.

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Note that the USDA recommends cooking ground beef until it reaches an internal temperature of 160˚F for safety reasons. “For those who are very young or very old, pregnant or have compromised immune systems, they should definitely have their burgers cooked well-done,” he added.

Here’s a cheat sheet to total approximate cooking times:

Rare: 6 minutes

Medium rare: 7 minutes

Medium: 8 minutes

Medium-well: 9 minutes

Well-done: 11 minutes

How to Make Zinger Burgers

The Perfect Burger (aka The Crunch Burger)

7. Don’t be afraid to mix cheeses

Flay recommended using a slice of American and a slice of white cheddar: “I’m not afraid to say I love American cheese.”

8. Add water to melt the cheese

At this point, place two slices of cheese on each burger, add a few splashes of water and immediately cover the pan tightly. Cook until the cheese is completely melted, about 30 seconds. Building up that steam is the key to his genius trick: It completely and evenly melts and enrobes the patty in cheese every time. It drives the chef crazy when he’s eating out and a restaurant doesn’t melt the cheese: “In my restaurants, there is a sign in each kitchen that says: ‘Bobby Says Melt the Cheese Completely.’ It has to be melted to have the perfect cheeseburger.”

9. Use a squishy bun

Flay recommended soft “squishy” buns, so there isn’t a huge mouthful of bread with eat bite. “A burger is a sandwich and is meant to be eaten as such. Rolls tend to break up the burger and the next thing you know, you need a knife and fork. Burgers should never have to be eaten with a knife and fork. A soft bun molds itself around the contents,” he said. Flay loves the kind of with sesame seeds and toasts them lightly before placing the burger on the buns.

10. “Crunchify” the burger

“People are putting way too many things on their burgers — the whole burger thing has gotten out control,” Flay said. So he likes to keep things simple with classic toppings like dill pickles, lettuce and ketchup, but does highly recommend one key creative addition: potato chips. “One must always ‘crunchify’ a burger,” Flay said. “When eating a burger, there is nothing better than getting a mouthful of juicy burger and salty, crispy potato chips in one bite.”

Burgers – once considered being a quintessential meal for Americans has today become a party of daily food habit for people globally. That’s because they are ready to eat, easy to get and can be eaten while working! Very few of us are familiar with facts about this interesting food. So, today we are going to learn 20 interesting Facts about Burgers. Find out how many of these facts were known to you.

Facts About Burgers: 1-10

1. ‘Burger’ is actually a stripped name. The actual name is Hamburger. The name Hamburger was derived from Hamburg steaks that were introduced to the US by German immigrants.

2. Hamburgers weren’t really much popular until its introduction at St. Louis World’s fair held in year 1904.

3. In America alone, 50 billion burgers are eaten in one single year! Now that’s quite a figure!

4. In Wisconsin’s Seymour, there is something known as Hamburger Hall of Fame!

5. How big was the biggest Hamburger? Well, it was a giant. In 1982, 10,000 people came to taste the largest Hamburger ever built. Even if it was just a single bite; imagine the mammoth size that was needed to feed those 10,000 mouths. The burger weighed a staggering 3,591 pounds.

6. Hamburgers along with cheeseburgers account for 71% of beef served in commercial hotels of US.

7. If all Hamburgers eaten by Americans in a year are arranged in a straight line, it would circle our Earth 32 times or more!

8. Many US cities claim to have invented this interesting food but it is widely believed that it was invented in 1900 in New Haven, Connecticut.

9. In 1921, the first fast food restaurant was opened which sold hamburgers for just 5 cents!

10. 60% of sandwiches sold globally are actually burgers.

Facts About Burgers: 11-20

11. McDonald’s holds the record of selling 300 billion burgers till date. The company sells 75 or more burgers every second.

12. In Clearfield, Pennsylvania, there is a pub known as Denny’s Beer Barrel Pub. In 2007, the pub offered a 123lb hamburger for sale.

13. One of the most expensive burger to be ever sold was FleurBurger5000. That thing was made of black truffles, foie gras and Kobe beef. The burger was served along with Chateau Petrus, 1990 bottle. It was sold in Las Vegas’ Fleur de Lys. Can you guess the price? It was a staggering $5,000 for one burger!

14. Hamburgers are often known by the name Liberty Sandwich. This name was introduced by American soldiers during WWI because they wanted to avoid any German name.

15. Never think of health when you eat burgers. Diet experts say that one serving of meat should be nearly 3 ounces which is around the thickness of a deck of cards. In Nevada, Las Vegas, there is a restaurant that offers what is called by its owner – ‘nutritional pornography’.

The restaurant’s name is Heart Attack Grill! They have something called Quadruple Bypass Burger. This burger is made of 4 half-pound beef slices, 8 American cheese slices, 20 bacon slices, 20 lard baked caramelized onion slices, one tablespoon mayonnaise, two tablespoon ketchup, 8 tomato slices, one tablespoon mustard and one bun.

Do you have any idea of how many calories you get in one Quadruple Bypass Burger? It is 9,982 calories! This burger holds the Guinness World Record of being the most calorific burger in the entire world!

3234c/w:auto/h:auto/q:75/https://factslegend.org/wp-content/uploads/2020/02/burger-with-pumpkin-sauce.jpg” /> We have a commercial license of using this image from Envato Elements. Do not use it without permission from that organization.

16. Okay, time to get a little gross! Did you ever think of where exactly the beef used in Hamburger comes from? The beef used in burger is taken from the least appetizing portions of cows. These are really tough areas and need to be processed. Now comes the weirdest part!

The ground beef in hamburger is mixed communally. A study conducted in 1995 found that an average 4 ounce of beef in a burger consisted of meat from 1000 different cows! Even worse, as mentioned, ground beef is taken from least appetizing portions of cows and hence, your chances of contracting E.Coli bacteria increases, thanks to the merger of meat from different cows.

17. Veggie burgers aren’t really as healthy as you may think them to be. Widely popular in India, veggie burgers (you won’t get beef burgers even in McDonald’s in India) include soy which is made of hexane. Hexane is an air pollutant which is a by-product of gasoline refining.

This hexane isn’t really a good thing. An Apple factory worker died in 2010 because of hexane poisoning while he was using that substance to clean touchscreens of Apple devices.

18. Sonya Thomas holds the world record of eating a Big Daddy Cheeseburger weighing 9 pounds in exactly 27 minutes.

19. We mentioned in point 8 that the credit for inventing Hamburger goes to New Haven, Connecticut. The person who actually invented it was Louis Lassen who, for the first time at Louis Lunch cafe offered a ground beef sandwich to a worker. It was the first known burger.

20. Louis Lunch exists even today but their specialty is that they offer only three condiments – onions, tomatoes and cheese spread. Mayonnaise, mustard and ketchup are strictly forbidden and if someone is caught smuggling in any forbidden condiment into the cafe, he or she is politely asked to leave the place!

How to Make Zinger Burgers

Toppings may change, but the basic ingredients of a hamburger — and more importantly, each fast-food giant’s special recipe — stay relatively constant over time. New menu items may come and go — but once a chain feels like the public loves a menu staple, they rarely change it.

Fast-food hamburgers seemingly haven’t changed over the last few decades, but their prices have. We rounded up the cost of several fast-food burgers the year you were born to see just how much has changed.

First, a note about relative burger sizes.

INSIDER compared each chain’s most basic burger offerings to one another.

A McDonald’s hamburger in 1955 — when the company started — weighed 3.7 ounces , according to BuzzFeed.

The chain’s iconic Big Mac — which prompted the Economist to begin publishing its Big Mac Index as an international indicator of comparative individual purchasing power in 1986 — wasn’t introduced until 1967 . The Quarter Pounder didn’t exist until 1971 .

By contrast, Burger King’s Whopper has been around since 1957 — and the patty was a 1/4 lb. weight , according to Politico. There are 16 oz. in a pound, so to keep a level playing field, that’s 4 oz.

If you’ve never had one, White Castle burgers are also called sliders for several reasons — not the least of which is that they’re tiny.

Weighing in at just 1/8 lb. per patty, they’re about half the size of their competitors — but they’ve been around since 1921 , and the chain is arguably the first fast-food chain in the US.

Like anything else, the prices for these competing products have varied by region since the beginning — so all prices below are approximate, and will vary based on your geographic location. And, some burger prices were not readily available. K eep in mind that Wendy’s didn’t join the competition until 1969 — but their single patties have always weighed 4 ounces .

Based on the sources available, here are approximate dollar amounts that fast-food burgers cost in the US the year you were born.

Copy the latest Korean street food trend with ultra-crisp, double-fried chicken, a quick kimchi slaw and lashings of sticky chilli sauce

Nutrition and extra info

Nutrition: per burger

  • kcal 415
  • fat 20g
  • saturates 4g
  • carbs 38g
  • sugars 35g
  • fibre 2g
  • protein 19g
  • salt 1.8g

Ingredients

For the chicken

  • 4 skinless boneless chicken thighs fillets
  • large piece of article” data-tooltip-width=”350″ data-tooltip-hide-delay=”200″ data-tooltip-flyout=”true”>ginger, finely grated

Ginger

Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 100g cornflour
  • vegetable oil, for frying
  • For the sauce

    • 6 tbsp dark brown sugar
    • 2 tbsp Korean chilli paste (gochujang) – see tip
    • 2 tbsp article” data-tooltip-width=”350″ data-tooltip-hide-delay=”200″ data-tooltip-flyout=”true”>soy sauce

    Soy sauce

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

    Ginger

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

    For the kimchi-style slaw

    • ½ white cabbage, finely sliced
    • 1 mooli, shredded into thin strips
    • 4 article” data-tooltip-width=”350″ data-tooltip-hide-delay=”200″ data-tooltip-flyout=”true”>spring onions, finely sliced

    Spring onion

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

    Ginger

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 tsp golden caster sugar
  • 1 garlic clove, crushed
  • 2 tbsp mayonnaise
  • pinch of hot chilli powder
  • To serve

    • 1 Little Gem lettuce, divided into leaves
    • 4 brioche or sesame seed burger buns, split and lightly toasted

    Method

    Make the slaw by combining all the ingredients together. Taste and add more chilli powder, if you like. Chill in the fridge.

    To make the sauce, put all the ingredients in a saucepan and simmer gently until syrupy. Take off the heat and set aside.

    Cut away any fatty excess from the chicken thighs, then season with salt, pepper and the grated ginger. Toss the chicken with the cornflour until completely coated.

    Heat about 2cm of vegetable oil in a large frying pan. Fry the chicken thighs for 4-5 mins each side until crisp. Remove from the oil onto kitchen paper and leave to cool slightly for 2 mins. Then re-fry in the hot oil until ultra-crisp and you can hear it crackle. Remove to kitchen paper to drain.

    Reheat the sauce. Build your burgers by placing some lettuce and kimchi slaw on the base of a bun, top with the crispy chicken and drizzle over the sticky sauce.

    How to Make Zinger Burgers

    • Total: 5 mins
    • Prep: 5 mins
    • Cook: 0 mins
    • Yield: 3 to 4 cups
    Nutritional Guidelines (per serving)
    4 Calories
    0g Fat
    1g Carbs
    0g Protein

    ×

    Nutrition Facts
    Servings: 3 to 4 cups
    Amount per serving
    Calories 4
    % Daily Value*
    Total Fat 0g 0%
    Saturated Fat 0g 0%
    Cholesterol 0mg 0%
    Sodium 1mg 0%
    Total Carbohydrate 1g 0%
    Dietary Fiber 0g 1%
    Protein 0g
    Calcium 2mg 0%
    *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

    A juicy burger is always a welcome dish, but one that is seasoned properly is even better. This basic burger seasoning is made with a blend of paprika, garlic powder, onion powder, and cayenne pepper. Feel free to add a little minced dried onion for added flavor and a bit of texture if you like. Mix it into the meat or sprinkle it over the patties as they cook. Either way, your burgers are sure to be more flavorful.

    This spice blend is great for grilled, broiled, or pan-fried burgers, as well as ​juicy baked burgers. It will also add great flavor to your favorite meatloaf or meatball mixture and works well on other meats like chicken and pork. The recipe makes enough for more than a few meals and you’ll find plenty of other uses for it when the jar is in your spice cupboard

    We know that our bank holiday weekends have looked a little different as of late, but there is one thing that will always stay the same: we can’t get enough of a bank holiday barbecue.

    Come rain or shine (we’re Brits, after all), we’ll be firing up the outdoor cooking equipment and gathering round with our household for crispy chicken legs, sizzling sausages and blackened vegetable skewers.

    And the star of the show? The burgers.

    Whether you have them naked, hidden in a bun and dripping with ketchup or piled high with salad and a sprinkling of cheese, a good BBQ burger is a signature British dish. And, with the weather looking glorious for the next few days, they’re about to take centre stage.

    The only thing is, queues for the supermarket will be long and — with everyone celebrating the weekend at home — bbq meats and sides might be thin on the ground.

    The good news is, if you know how to make a good burger from scratch then homemade pattys are the best — and you’re in control of exactly what’s in them.

    So, to ensure you’re serving up restaurant-quality burgers this bank holiday, we convinced the experts over at Bite Me Burger to reveal their top tips on a making a perfect patty.

    Rob Wade, Head of Food, explains:

    ‘It’s hard for a homemade burger to live up what the pros make… but it’s not impossible. Our exact processes are closely guarded secrets but here are the 3 things that will have a big impact on the quality of your homemade burger.’

    Use good quality meat

    If possible, go to you butcher and ask them to make you a burger mix with a high proportion of fat and flavourful cuts. The stuff you buy in the supermarket is for slow cooked dishes like Bolognese and chilli con carne. If you use it in a burger it’ll be tough, dry and flavourless.

    Keep it simple

    Don’t mix anything into the burger patty itself. Not even pepper, and definitely not salt. Over the years, I’ve seen everything from eggs and breadcrumbs to soy sauce and tarragon but actually, you want to taste the meat. Leave the patty plain, only season it with plenty of salt and pepper once it’s cooking, and put any other flavourings in the bun.

    Shape it gently

    Machine-pressed patties tend to be very tough. At home you can shape your patty gently so it stays tender and doesn’t tighten up and acquire the shape and texture of a tennis ball as it cooks.

    If you still don’t trust yourself making your own burgers, then Bite Me Burgers are offering boxes of mini burgers delivered to your home this weekend. Choose between a 12 or 24 burger box with sides and milkshakes to add.

    Subscribe to Red now to get the magazine delivered to your door. Red’s June issue is out now and available for purchase online and via Readly or Apple News+.

    Like this article? Sign up to our newsletter to get more articles like this delivered straight to your inbox.SIGN UP

    How to Make Zinger Burgers

    Burgers are usually bought ready-made from the supermarket or at the butchers. But, making them at home is much simpler, cheaper and healthier, as you know exactly what goes in them. They can be made with beef, pork, fish, or chicken etc.. This oneHOWTO article shows you how to make chicken burgers. Once prepared, you’ll be eating them in a thousand different ways: in a burger bun, or accompanied by salad, pasta, potatoes and a host of other ingredients.

    • 3 chicken breasts
    • 1 egg
    • 1 clove of garlic
    • 1/4 of an onion
    • parsley
    • bread crumbs
    • olive oil
    • salt and pepper

    The first step to make chicken burgers at home is to prepare the chicken breasts. Remove any filmy skin and begin to mince them to the right consistency. You can do this with a meat grinder or, if you don’t have one, using a knife, but you’ll need to ensure that the pieces are very small.

    How to Make Zinger Burgers

    Then chop and mince the garlic and, when finished, do the same with the onion and the parsley. Once you have all the ingredients ready, take a fairly deep bowl and add the minced chicken breasts. Season with salt and pepper to taste and add the garlic, onion and parsley. Mix all the ingredients together and the chicken meat will take on the flavor and aroma of these ingredients.

    Now beat the egg in a separate bowl or dish and then add it to the chicken meat when ready. If you want to add some more spices to the recipe, you can do so at this point. Stir it all together well so that the egg covers all the chopped chicken and then knead it with your hands to form a homogeneous and compact mixture.

    How to Make Zinger Burgers

    The next step is to add some breadcrumbs to the chicken burger mixture. Doing so will give you a more consistent texture and ensure that the chicken burgers don’t fall apart when you go to put them in the frying pan. Continue mixing with your hands until the breadcrumbs are fully integrated into the mixture.

    When the mixture is ready, all that remains to be done is to create burger shapes with the mixture. To do this, take a portion of minced chicken, shape it into a ball and then flatten it with a spatula and tidy it up a little with your hands until you get the desired shape and thickness. Note that you can also buy molds for making homemade burgers, so if you want them all to be the same size, this may appeal to you. Repeat this procedure until you have used all the mixture.

    How to Make Zinger Burgers

    Finally, fry the chicken burgers in a pan with a little olive oil or cook them on the grill, whichever you prefer. You can eat them in a bun, accompanied by a salad or some chips, according to your preferences.

    If you want to read similar articles to How to Make Chicken Burgers, we recommend you visit our Recipes category.

    How to Make Zinger BurgersBurgers is a typical European food. High intensity of performance and lack of time to prepare food are the two main reasons people turn to this fast food. Although it contains a lot of fat and includes unhealthy foods, burgers are a favorite food of people all over the world. If you are a fan of food on this one, try to make it at home cleanliness and quality of the ingredients is maintained. It’s best not to eat burgers too often and keep up your daily consumption with vegetables and fruit. Hopefully, the recipe below helps you enjoy your own handmade burger. Here is the recipe:

    Beef Burgers ingredients

    burger bun
    patty (beef burger)
    sla slices of tomato slices
    cucumber slices
    sliced ​​onion
    sliced ​​cheese
    sunny side up
    Sauce ingredients:
    Chili sauce
    tomato sauce
    mayonnaise sauce
    mustard sauce

    Other Seasonings:

    1.5 tablespoons seasoning
    pepper powder to taste
    salt to taste
    Ingredients patty (beef burger):
    600 grams of minced meat
    3 tablespoons of flour
    margarine to taste for sauteing burgers
    Patty (beef burger):
    2 cloves of garlic
    1/2 portion of onion

    How to Make Beef Burger

    Burger: mix into one minced meat, seasoning, and seasoning
    Mix well, add flour, pepper, and salt
    Squeeze until all ingredients are well mixed
    Divide into 8 spheres, press, and shape like a burger
    Saute both sides until cooked and change color

    How to Make

    Saute the burger meat according to instructions on the day
    Warm the burger buns using a microwave
    Arrange the meat and vegetables in a burger bun bag
    Give a layer of cheese if you like
    Add sauce according to taste
    Ready to eat directly or with french fries

    That’s the way to process beef burgers that are delicious and very easy. Hopefully, this way to make burgers can help you get good and useful results

    We have all the tips you’ll need when ordering and eating a famous Zinger Mountain Melt from Miller’s Ale House

    Paige Saunders

    By adding your email you agree to get updates about Spoon University Healthier

    Miller’s Ale House is essentially a sports bar, but there is one dish on the menu that some may consider a monster. The Zinger Mountain Melt is a large plate filled with fries, Applewood bacon, melted cheese, green onions, a sauce of your choice, and is topped with boneless wings.

    Before you can even consider ordering a Zinger Mountain Melt, you must be one of four things: getting over a breakup, ready to drunk-eat at one a.m., craving major munchies, or just really hungry.

    Pro-Tip #1: If you’re a girl, I would recommend splitting the Zinger Mountain Melt with a friend. or two. That way you’re only eating about a thousand calories each.

    Once you evaluate yourself and decide that you fall into one of those categories, you can begin the ordering process.

    Ordering

    You will politely ask for a “Mountain Melt,” and the server will respond with “What sauce would you like that tossed in?” Here are the sauces you can choose from.

    My favorites are Mild and Honey Mustard, but if you’re in the mood for a sauce that’s insanely hot, go with the Mt. St. Helens.

    Pro-Tip #2: Order the Mountain Melt “crispy.” They’ll know what to do.

    Finally, the server will ask if you want blue cheese or ranch. I prefer ranch, but that decision is up to you.

    Eating

    After about 15 minutes, your meal should be delivered to your table. Make sure you take a quick snapchat and caption it “#foodporn.”

    Now, you can begin. I recommend starting with a couple fries to get the salivation juices flowing. Then, take a boneless wing, and repeat.

    After about two of those cycles, you’ll feel like you can and will finish the whole thing, but after around five rounds you’ll slow down a little. There are less wings than there are fries, so after seven or eight cycles you will only be eating fries, but that’s fine by me.

    Finally, you will reach the last few fries. Tell yourself “I can do it,” for a little self-inspiration. And yes, you can pick the melted cheese and bacon pieces off of the plate. When you finish, you will feel like you have accomplished the impossible.

    Now that I’ve told you the steps of ordering and eating one, I must tell you where you can find this gem. There are 76 locations around the country. Plug in your city, state, or zip code here, and enjoy.

    Unhealthiest Fast-Food Burgers Around the World

    It seems like every burger chain is obsessed with cramming as much food between two buns as humanly possible.

    Burger King Cheese Fondue, Japan

    Regular orange squares of American cheese simply won’t cut it in the Land of the Rising Sun. Instead, BK aficionados can dip their burgers, onion rings, and fries directly into a big pot of melty cheese. But be advised that dipping your Whopper comes at a price: adding one cup of fondue will bring your calorie count up to about 782.

    Burger King Extra Long Chili Cheese Burger, Germany and Austria

    This three-patty sub sandwich is probably meant to be split among friends; however, if you’re the type of eater who likes a challenge, go for it! But beware: the jalapeños and fiery chili cheese sauce (not to mention the 808 calories) might make this burger better eaten in small doses.

    Burger King Whopper Poutine, Canada

    Maybe it’s a stretch calling this a burger, since there’s technically no bun, but the Whopper poutine has everything else a good burger needs — beef patty, pickles, onions, mustard, and ketchup — with the addition of cheese curds, gravy, and fries. Oh, and the Whopper poutine packs about 880 calories, in case you were worrying that the lack of bun made it diet food.

    KFC Zinger DoubleDown King, South Korea

    There’s even more fast food madness going on in this Korean DoubleDown sandwich than its American cousin. Whereas the American DoubleDown only has bacon and cheese sandwiched between two fried chicken patties, the Zinger DoubleDown King adds a beef patty and barbeque sauce to the mix. The “sandwich” is about 750 calories.

    McDonalds Mashed Potato Beef Burger, China

    What goes better with two beef patties than a couple of strips of bacon? How about a big scoop of mash? At McDonalds in China, mashed potatoes are a condiment on this giant burger.

    McDonalds McGrillschnägg, Switzerland

    Can’t decide between sausage or a burger? The Swiss can get both. On this burger, pork sausage rests on top of a burger patty, and the whole meaty mess is nestled atop of rösti, the Swiss version of hash browns.

    McDonalds Mega Tamago, Japan

    The addition of an egg McMuffin to a Double Big Mac might come as a welcome brunch option for those who can never decide whether to go to Mickey D’s at 10:25 or wait for the lunchtime change-out at 10:30. Combining the sandwiches comes at a price though. The triple-duty burger contains well north of 1,000 calories.

    Wendy’s Spicy Smackdown, Philippines

    Americans love nachos and burgers, so we’re kind of wondering why this Tostito– and sriracha-topped burger is limited to the Philippines. But it’s probably best that the burger hasn’t come stateside yet, as it has around 720 calories.

    When you add salt to your burger, you’re doing more than just seasoning the meat, and timing is everything.

    For the ideal tender, open texture in beef or turkey burgers, minimal handling of the ground meat and loosely packing it into patties are key. But when—and where­­—you salt the meat before cooking is equally important.

    We seasoned ground beef three ways: In the first batch, we salted the meat before shaping the patties so that some of the salt got worked into the interior. In the second batch, we formed the patties and salted them on the outside 30 minutes before cooking. In the third batch, we salted the patties just before cooking. We found that the burgers salted before being formed into patties had a firm, almost snappy texture that was closer to sausage than any of us would have liked. (The salt works quickly; it makes a difference even if a burger sits for only a minute or two before cooking.) The patties that rested for 30 minutes after being salted on the outside had a tender interior but a dry and springy exterior, where the salt came into contact with the meat. Only the burgers that were seasoned on the outside and at the very last minute had the texture we liked.

    What’s going on? Salt removes water from and dissolves some of the meat proteins, causing them to bind the insoluble proteins together—something good for the springy bite to sausages, not for a tender burger. So wait to salt your burgers until just before they hit the pan or grill.

    Prank You For Being A Friend

    BOB’S BURGERS: A classmate comes to Louise for lessons in how to get in trouble in the “Prank You For Being A Friend” season finale episode of BOB’S BURGERS airing Sunday, May 17 (9:00-9:30 PM ET/PT) on FOX. Guest voice Maya Erskine. BOB’S BURGERS © 2020 by Twentieth Century Fox Film Corporation.

    Prank You For Being A Friend

    BOB’S BURGERS: A classmate comes to Louise for lessons in how to get in trouble in the “Prank You For Being A Friend” season finale episode of BOB’S BURGERS airing Sunday, May 17 (9:00-9:30 PM ET/PT) on FOX. Guest voice Maya Erskine. BOB’S BURGERS © 2020 by Twentieth Century Fox Film Corporation.

    Prank You For Being A Friend

    BOB’S BURGERS: A classmate comes to Louise for lessons in how to get in trouble in the “Prank You For Being A Friend” season finale episode of BOB’S BURGERS airing Sunday, May 17 (9:00-9:30 PM ET/PT) on FOX. Guest voice Maya Erskine. BOB’S BURGERS © 2020 by Twentieth Century Fox Film Corporation.

    Prank You For Being A Friend

    BOB’S BURGERS: A classmate comes to Louise for lessons in how to get in trouble in the “Prank You For Being A Friend” season finale episode of BOB’S BURGERS airing Sunday, May 17 (9:00-9:30 PM ET/PT) on FOX. Guest voice Maya Erskine. BOB’S BURGERS © 2020 by Twentieth Century Fox Film Corporation.

    Prank You For Being A Friend

    BOB’S BURGERS: A classmate comes to Louise for lessons in how to get in trouble in the “Prank You For Being A Friend” season finale episode of BOB’S BURGERS airing Sunday, May 17 (9:00-9:30 PM ET/PT) on FOX. BOB’S BURGERS © 2020 by Twentieth Century Fox Film Corporation.

    Prank You For Being A Friend

    BOB’S BURGERS: A classmate comes to Louise for lessons in how to get in trouble in the “Prank You For Being A Friend” season finale episode of BOB’S BURGERS airing Sunday, May 17 (9:00-9:30 PM ET/PT) on FOX. BOB’S BURGERS © 2020 by Twentieth Century Fox Film Corporation.

    Prank You For Being A Friend

    BOB’S BURGERS: Bob reluctantly agrees to bring Jimmy Pesto his hernia medication in the “Prank You For Being A Friend” season finale episode of BOB’S BURGERS airing Sunday, May 17 (9:00-9:30 PM ET/PT) on FOX. BOB’S BURGERS © 2020 by Twentieth Century Fox Film Corporation.

    Prank You For Being A Friend

    BOB’S BURGERS: Bob reluctantly agrees to bring Jimmy Pesto his hernia medication in the “Prank You For Being A Friend” season finale episode of BOB’S BURGERS airing Sunday, May 17 (9:00-9:30 PM ET/PT) on FOX. BOB’S BURGERS © 2020 by Twentieth Century Fox Film Corporation.

    Prank You For Being A Friend

    BOB’S BURGERS: A classmate comes to Louise for lessons in how to get in trouble in the “Prank You For Being A Friend” season finale episode of BOB’S BURGERS airing Sunday, May 17 (9:00-9:30 PM ET/PT) on FOX. BOB’S BURGERS © 2020 by Twentieth Century Fox Film Corporation.

    Prank You For Being A Friend

    BOB’S BURGERS: A classmate comes to Louise for lessons in how to get in trouble in the “Prank You For Being A Friend” season finale episode of BOB’S BURGERS airing Sunday, May 17 (9:00-9:30 PM ET/PT) on FOX. BOB’S BURGERS © 2020 by Twentieth Century Fox Film Corporation.

    Prank You For Being A Friend

    BOB’S BURGERS: Bob reluctantly agrees to bring Jimmy Pesto his hernia medication in the “Prank You For Being A Friend” season finale episode of BOB’S BURGERS airing Sunday, May 17 (9:00-9:30 PM ET/PT) on FOX. BOB’S BURGERS © 2020 by Twentieth Century Fox Film Corporation.

    Prank You For Being A Friend

    BOB’S BURGERS: Bob reluctantly agrees to bring Jimmy Pesto his hernia medication in the “Prank You For Being A Friend” season finale episode of BOB’S BURGERS airing Sunday, May 17 (9:00-9:30 PM ET/PT) on FOX. BOB’S BURGERS © 2020 by Twentieth Century Fox Film Corporation.

    BOB’S BURGERS: While trying to show Tina what’s great about their town, Linda ends up on the trail of a legendary local singer in the “Local She-ro” episode of BOB’S BURGERS airing Sunday, May 10 (9:00-9:30 PM ET/PT) on FOX. Guest voice Laraine Newman. BOB’S BURGERS © 2020 by Twentieth Century Fox Film Corporation.

    Local She-ro

    BOB’S BURGERS: While trying to show Tina what’s great about their town, Linda ends up on the trail of a legendary local singer in the “Local She-ro” episode of BOB’S BURGERS airing Sunday, May 10 (9:00-9:30 PM ET/PT) on FOX. Guest voice Laraine Newman. BOB’S BURGERS © 2020 by Twentieth Century Fox Film Corporation.

    Grill or sauté these plant-based patties for the best results.

    Despite cattle farmers’ outcry against faux meat , Beyond Meat burgers are soaring in popularity. Made mostly of pea protein isolate, Beyond Burgers have challenged the definition of “veggie burger.”

    If you walked by a shelf of Beyond Burgers at your local supermarket, you probably couldn’t tell at first glance that they aren’t beef: Their pink hue and meaty texture makes them look eerily similar to real beef. And when cooked right, Beyond Burgers offer a much more realistic meat alternative than patties made of ground soy, beans or lentils.

    How to Make Zinger Burgers

    The Beyond Burger remains pink on the inside even when it’s cooked to the recommended 165 degrees Fahrenheit.

    What’s the best way to prepare a Beyond Burger?

    The best way to cook a beef burger is on a grill, so it makes sense that the best way to cook this beef-like plant burger is also on a grill ( as is for other meat alternatives ). If you don’t have a grill or grilling isn’t your favorite cooking method, Beyond Burgers cook just fine in a stovetop skillet, too.

    To grill Beyond Burgers:

    • Clean and preheat your grill (gas or charcoal)
    • Grill your Beyond Burgers for three minutes on each side, or until the internal temperature reaches 165 degrees Fahrenheit

    To pan-cook Beyond Burgers:

    • Heat a skillet over medium high heat
    • Grease the skillet with a light coat of olive oil or butter
    • Cook Beyond Burgers for 3 minutes on each side or until browned on the outside

    You could even bake a Beyond Burger in the oven as long as it reaches the recommended 165 degrees internally, but no promises that the texture will come out right.

    Crumbling a Beyond Burger into a baked recipe, such as a casserole, would work, but I’d still recommend browning the meat before adding it to the baking dish.

    When cooking the Beyond Burgers, I noticed they left quite a bit of residue in my skillet. Not a big deal, but I might prefer to grill them next time to reduce clean-up.

    Can you cook Beyond Burgers from frozen?

    Beyond Meat recommends thawing Beyond Burgers before cooking them for the best taste and texture, and to make sure they’re heated all the way through. However, you can cook them from frozen if you’re in a pinch.

    If you cook Beyond Burgers from frozen, extend the cooking time by about two minutes on each side. I tested this out at home in a skillet and my Beyond Burgers took just over 10 minutes (versus the six for thawed patties) to cook through properly. Your experience may differ slightly depending on how hot your skillet or grill is.

    When I cooked my Beyond Burgers from frozen, the edges got crispier than I imagine they would have if I cooked them thawed.

    Beyond Burger recipes

    Nacho burger, BBQ ranch burger, mushroom bacon burger… Beyond Meat has you covered with plenty of recipe ideas for your Beyond Burger cooking adventures.

    Don’t stop at creative burger ideas, though: Beyond Meat insists you can use the Beyond Burger for much more. Think burger-stuffed acorn squash, burger lasagna, a beefy grilled cheese and burger tostadas.

    Where to buy the Beyond Burger

    Chances are, you can find it at your local supermarket. Whole Foods, Target, Smart & Final, Ralph’s, Vons, Sprouts and Albertson’s all stock Beyond Meat products (find a location near you). At grocery stores, Beyond Meat is stocked in the meat aisle.

    The information contained in this article is for educational and informational purposes only and is not intended as health or medical advice. Always consult a physician or other qualified health provider regarding any questions you may have about a medical condition or health objectives.

    Still getting fed up of the cold winter nights? Well you can rely on Uncle Joe to help warm those taste buds up as this week he is here to give you his famous recipe for home made beef burgers! In just a few mouth watering steps you will wonder why McDonalds was even invented! Enjoy!!

    Ingredients Required for Tasty Beef Burgers!

    1 x Onion
    1 x Pepper
    500g Minced Beef
    2 x Pieces of Bread
    2 x cloves of Garlic
    1 x egg
    Burger Buns
    cheese slices
    condiments (sauce, relish, etc)
    1 tsp Mustard

    First what you need to do is create some bread crumbs. Now you can either blend up the two pieces of bread or do what I do and just roll each piece up and give them a good old grating! Then finely chop up your pepper, onion and garlic and leave them all to one side.

    Then grab yourself a large mixing bowl and bung in your minced beef as well as your breadcrumbs, onion, pepper and garlic and then add one tsp of mustard and your egg. Then get your hands in there and mix it all together into one big fat lump!

    When you have mixed everything all together its time to break off each burger, flatten it out a bit and place to one side. Repeat this until your mixture is all used up. Then grab yourself a large frying or griddle pan, bung in a very small amount of oil before placing your burgers into it over a medium heat.

    Whilst they cook away get your burger buns out and cover in a cheese slice, salad and anything else you wish before going back to check on your burgers. If they look cooked flip them over to allow the other side to cook through as well.

    When they are looking tasty and ready to eat, place them onto your burger bun and enjoy.

    How to Make Zinger Burgers

    TODAY anchors share their favorite burger combinations

    Get the latest from TODAY

    Summer barbecues this year may not be the larger-than-life parties people enjoyed in years past, but warmer weather is here and plenty of cookout fans are already heading outside to grill.

    While a juicy burger topped with loads of cheese on a toasted bun may be a tried-and-true favorite, all too often home cooks do make a few mistakes, and guests are left munching on sad, dry, flavorless burgers.

    So what are people doing wrong? According to several chefs, these are the most common burger preparation and cooking mistakes people make at home.

    1. The meat was the wrong temperature

    The temperature of the meat before it’s cooked is almost as important as the cooking temperature. While throwing a frozen patty on a grill or pan may seem like a timesaver, you’ll see better results if you let the meat reach room temperature before it’s cooked.

    “People aren’t letting their beef come up to room temperature before cooking,” Mike Puma, founder of Gotham Burger Social Club, told TODAY Food. “This will help you get that char and crust while having a hot red or pink middle.”

    2. The meat was over mixed

    Whether you’re making a thin patty or a thick one, don’t mix the meat too much.

    “As soon as you add salt to ground meat and mix it, you begin to release myosin, which is a motor protein bound up in the cells of the meat,” John Adler, vice president of culinary at Blue Apron, told TODAY. “The salt breaks down the cellular structure of the meat and if you mix too much, you activate too much myosin, and you get a very chewy and very dense burger.”

    You know you’ve gone too far if the meat begins to look a bit more pale. “Use a deep, wide bowl, spread the meat out and sprinkle your seasonings evenly across, mix gently to combine and form into patties,” said Adler.

    Related

    Food Celebrate National Burger Day with deals from Burger King, Smashburger and more

    3. The pan or grill wasn’t hot enough

    Caramelization is crucial, so don’t be afraid to use high heat.

    “At Mother’s Ruin, I always serve double smashed burgers,” Nick Pfannerstill, executive chef of Mother’s Ruin in Nashville and New York City, told TODAY. “Two smaller patties mean twice the caramelization. We smash the heavily seasoned patties into a ripping hot griddle with an iron press and don’t touch them until the bottom is golden.” Home cooks can pull off the same technique using a cast-iron pan.

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    Once the grill is hot and that patty is cooking, don’t play around with your meat too much.

    “Let the crust form and don’t press down on the patty during cooking,” advised Puma. “When you start to see some juices form on the top, that’s when you flip.”

    How to Make Zinger Burgers

    How to use a charcoal grill

    4. You didn’t choose a flavorful meat blend

    If you have access to a butcher that will customize a blend for you, Adler prefers going with a mix of 40% ground chuck (which has a nice meaty flavor and a springy texture), 25% ground brisket (a leaner meat with a softer texture), 20% ground short rib (a fattier cut) and 15% ground sirloin (which is similar to chuck, but a bit less chewy).

    Adler acknowledged that personal preference is also important. “If you are buying a pack of ground beef, I always favor chuck over sirloin because I think it has better flavor,” said Adler. The chef also recommended talking to your butcher to find out what mix they would use when making their own burgers at home. That blend might vary, depending on what’s currently available.

    5. There’s not enough fat

    While it’s never a bad thing to make a burger a bit healthier, the fat content will impact how tasty the burger will end up being. If you want the best burger, don’t be afraid of fat.

    “Buy high fat,” said Pfannerstill. “Burgers need at least 80% (fat) because a lot will render off and baste the meat. If you were that worried about a few calories, you’d be eating a salad.”

    There are a lot of ways you can go wrong.

    If your rice is ever too gummy or too hard, you’re not alone. Rice is really easy to screw up — but once you’ve got the technique down, it’s also really easy to get right. And once you have your beautiful bowl full of rice you’ll be halfway to having this Szechuan Chicken on the dinner table. Here’s how to cook a perfect pot of rice on the stovetop every single time.

    1. RINSE THE RICE.

    Ugh, I know, rinsing is annoying, but it takes 20 seconds and gets rid of dusty starches that may result in excess stickiness. Just place your rice in a fine mesh strainer and rinse under cold water until the water runs clear.

    2. ALWAYS REMEMBER 1:2.

    For most types of rice, you’ll always use a ratio of 1 cup rice to 2 cups water, which you can scale up or down. (Double-check your rice packaging to be sure.) Feel free to swap in chicken or vegetable broth for more flavor.

    3. BRING WATER TO A BOIL.

    Then stir in rice and salt. And if you want to add a tab of butter, too, go for it — your rice will taste 10x better.

    4. GET A STEADY SIMMER.

    After adding the rice, the temperature of your water will drop significantly, and it’ll stop boiling. Let it come back to a gentle simmer (otherwise you run the risk of your water cooking off faster than your rice gets tender).


    5. DO NOT TAKE OFF THE LID.

    Cover the saucepan and reduce heat to low. Though it will be tempting, keep the lid on! You don’t want to mess with the steam. This is very important!

    6. ALWAYS CHECK AT 18 MINUTES FOR WHITE RICE.

    I always set a timer for 18, knowing that it probably will be perfect, but could need another minute or two. Let the rice be your indicator, not the water. If there’s a little water leftover, it’s totally fine! Just tilt the saucepan slightly to drain it out. (Cooking brown rice? Check at 30 minutes.)

    7. LEAVE IT ALONE!

    Turn off the heat, replace the lid, and let it rest for a few minutes in the steamy saucepan. Patience is a virtue, my friend.

    8. FLUFF IT UP.

    Use a fork. Easy peasy.

    If you have a rice cooker, the game is a lot easier. Use the same magic ratio and throw everything into the rice cooker, which does all the work for you. When the machine says it’s ready, the same “leave it alone” and fluffing instructions apply.

    There’s fried chicken and then there’s REAL fried chicken and these southern fried chicken burgers will not disappoint! Wickedly delicious, cheap and easy to make, and in just one bite, you’ll be addicted too.

    ALL the ingredients for this recipe are now available at your local Ritchies supermarket. Find your local VIC, NSW or QLD store.

    southern fried chicken burgers

    • 4 x Ritchies chicken breast steaks
    • 2 cups buttermilk
    • 2 cups corn flour (from corn, not wheat)
    • 2 tablespoons smoked paprika
    • 1 tablespoon dried oregano
    • 1 teaspoon cayenne pepper (add more if you like it hot)
    • 2 teaspoons salt
    • vegetable oil for frying
    • bread and butter pickles, drained
    • 1 washed butter or cos lettuce
    • 4 flour burger rolls, split and toasted
    • 6 tablespoons good quality mayonnaise
    • a few drops Tabasco (optional)

    southern fried chicken burgers method

    Start this recipe at least 4 hours before you want to eat.

    Place the chicken steaks in a medium bowl, add 1 cup of buttermilk, turn the chicken to thoroughly coat in the buttermilk, cover with cling film and refrigerate for at least 4 hours or overnight. The buttermilk will tenderise the meat slightly.

    When your ready to cook the chicken, preheat the oven to 170 o C.

    Set up 3 large plates, 2 with high sides. In the first high side plate, add the corn flour, smoked paprika, dried oregano, cayenne pepper and 2 teaspoons of salt, mix well. Add the remaining cup of buttermilk to the second plate. Working one chicken breast steak at a time, remove each piece of chicken from the bowl. Shake off the excess buttermilk. Transfer the chicken to the corn flour plate and press firmly into the seasoned corn flour to thoroughly coat it. Return to the buttermilk plate, coat thoroughly in buttermilk and then press again into the corn flour mix. Transfer to the third clean plate. Repeat with the remaining chicken breast steaks.

    Heat the vegetable oil about 1.5cm deep in a large sauté or frying pan on a medium high heat until it sizzles if tested with the clean handle of a wooden spoon. Fry the chicken for about 3-4 minutes turning at least once until its golden brown and crunchy. Drain on absorbent kitchen paper. Check the chicken is cooked through, if it needs a little longer transfer to an oven tray, cook in the preheated oven for another 5 minutes or until fully cooked through.

    To assemble the rolls, spread both sides with mayonnaise add a few drops of Tabasco if you like things extra spicy, a couple of lettuce leaves, and as many drained pickles as you like. Top with the fried chicken steak and eat immediately.

    Makes 4. Preparation time: 35 minutes (excluding marinating time). Cooking time: 20 minutes.

    How to Make Zinger BurgersSouthern fried chicken burgers