June 25th was my husband’s birthday, and I gave him a getaway to a cabin in Gravenhurst (Ontario), about two hours by car from Toronto!It was a surprise — on the same day, I wrote in his birthday card that I was going to kidnap him for two days!! 🤭 I decorated his office with balloons, a Happy Birthday banner, and a birthday card.I got up at 5:30 in the morning to set it all up so he’d get the surprise as soon as he woke up!Of course, there was a barbecue, so on the night of his birthday we made lamb and asparagus for dinner, and the next day for lunch, a couple of burgers, Spanish-style fries, and a corn on the cob!Normally, I like to make the burgers myself, mixing ground meat with egg, garlic, parsley, salt, and breadcrumbs — but this time I bought them because I didn’t have all the ingredients in the cabin.I’ll show you the cabin too 😉… It was amazing!#BBQbites

I've recently been trying out vegan recipes.While I was picking herbs, I started wondering how I could use them to make a hamburger steak.It depends on the type you buy from the store, but in any case, wring out the excess moisture thoroughly. If the mixture doesn't stick together while kneading, add in a little bit of flour. You can enjoy this with Japanese-style grated daikon radish sauce, demi-glace sauce etc.Recipe for Herbed Salt: ID: 2035561 Recipe by Harmony Forest

I saw some cheap buns on sale, but homemade buns are the best! I made this a variation on the basic round bread roll.You can sandwich anything you like in the buns, homemade or storebought, or dinner leftovers! Please enjoy your original creation. Once you fill the buns, eat them the same day.Please dry any vegetables well beforehand.You can freeze the buns. Let them defrost at room temperature. Recipe by Choco makaron

I've always wanted to make my own hamburger buns at home and after following this simple and easy recipe I finally have made the best burger buns.

I wanted to have hamburgers, so I made the buns myself.To prevent the dough from drying out, cover it with a wrung out kitchen towel while it rests, and spray with water during the second rising.The buns will brown quickly about 10 minutes into the baking time, so check on them occasionally. For 6 to 8 large buns. Recipe by Rarumu

I like yakitori tsukune, so I tried making these. I figured they would be difficult to make at home if I skewered them, so I made them into hamburger patties. Recipe by Pukuttopukumaru

Our family loves Mos Burger. But when we go as a family, it can get pretty costly.So, it's best to use what we have on hand, and make healthy whole wheat buns.Even my daughter's friend loves them.Try them with ready-made hamburgers or other filling of your choice.If you bake the buns without using a circular mold, take extra care when forming them. They're beautiful right out of the oven.As long as you divide the dough evenly into 8 to 10 buns, you should be able to bake them all at once.How about a Big Mac size bun for dad?McDonald's anyone? For 8 to 10 buns' worth. Recipe by Youtank

＊They made this bread at the bakery I used to work at when I was in school. It's a long time ago, but I changed the filling and uploaded this recipe.＊I tried topping the bread with homemade mini-burgers that I'd made for bentos, and they were delicious and cute too. So I made the recipe very easy by using storebought frozen burgers.＊You can use homemade burgers of course, or any filling you like.＊If you are using homemade burgers, make sure they aren't too thick. (If they're too thick they will stick out and the bread won't be well balanced.) Recipe by putimiko

I didn't have any meat, so I tried making burgers with tofu.If you drain off too much water from the tofu, the burgers won't be soft and fluffy. If the burger mixture is too soft, adjust with katakuriko potato starch flour. These are delicious with teriyaki sauce or ponzu sauce too. Also good with onion and shiso leaves instead of okra! Recipe by Katsurachan

I wanted to come up with a recipe for hamburger steaks that would remain tender even if they're made in advance, since my husband always comes home late. After several tries, this is the recipe I came up with!-The mayonnaise is important. Don't forget to add it.- Make sure to cool the onions. They will melt the fat in the meat if warm.- If you're freezing the burgers to use in bentos, make sure they are thoroughly coated in the sauce. The burgers are delicious without the cheese too, so you can omit it if you like. For 6 hamburgers. Recipe by Riri mama

The mushroom sauce that I had at a restaurant was so delicious that I recreated it at home.Since the patties are rather large, shape them into flat barrel shapes. After browning both sides, steam the patties thoroughly over low heat to cook through. Recipe by Matsujun

"The Jucy Lucy." A fantastic hamburger created in Minneapolis at Matt's over 60 years ago.Upon presentation - she ain't much for pretty. But, man is this burger flavorful, super juicy and seriously delicious!Picture this. A piping hot, extra juicy, molten cheese filled garlic beef patty - seated upon extra firm, fresh chilled vegetables. All neatly bedded within soft, yet toasted fluffy buttery garlic buns! Maybe even some grilled onions and mustard and losing the fresh veggies altogether? 🙄 Ahhh! So many possibilities!Serve burgers with side dishes of your choosing. Also, feel free to employ other low melt cheeses. Believe it or not, Velveeta Cheese is a fantastic option. Yup, my name is Michael and I'm a Liquid Gold Digger!We typically grill these burgers but winds were too strong today. Anyway, this dish was brought to you by my youngest culinary students. Once again, excellent work kiddos!