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Lucille Burger Zone, 2146 Ash Street, Dallas, TX (2026)

03/25/2022

burgers are a popular food in India. Give your burgers ...
Ingredients
1 lb./500 g ground beef or lamb
1 tsp. ginger paste
2 tsp. garlic paste
1 small bunch fresh coriander (cilantro) (leaves and stems, chopped very fine)

03/09/2022

These veggie burgers hit every satisfying, savory note with a hearty mix of pearl barley, chickpeas, ...
Ingredients
4 cups water
1 tablespoon plus 1/4 teaspoon kosher salt, divided
⅓ cup uncooked pearl barley, rinsed
1 dried bay leaf
1 pound fresh button mushrooms, stemmed and quartered

01/21/2022

Smoky, melty "pimentón" cheese, crispy jamón serrano, and a savory-sweet aioli top beef patties in ...
Ingredients
½ cup cola soft drink (such as Coca-Cola)
½ cup red wine (such as Tempranillo)
3 tablespoons thinly sliced jarred piquillo peppers or roasted red peppers
1 tablespoon finely chopped shallot
1 garlic clove, thinly sliced

01/09/2022

ngredients
1 lb ground chuck beef ((80/20))
salt (to taste)
black pepper (to taste)
4 burger buns
4 slices medium cheddar cheese ((thick sliced))

12/26/2021

They actually get their name from Hamburg, Germany, home of a cut of beef called the Hamburg steak that eventually evolved into what we now consider hamburgers.

12/17/2021

While burgers are good sources of protein, iron and vitamin B12, they come with a lot of problems, according to nutrition experts—particularly the fatty meat, sugary ketchup and refined grain buns. The new survey did find that even burger lovers know they could choose a healthier sandwich.

07/30/2021

Ingredients
½ a red onion
1 tablespoon balsamic vinegar
1 fresh red chilli
2 spring onions
1 x 400 g tin black beans
100 g fresh breadcrumbs
1 lemon
extra virgin olive oil
2 tablespoons natural yoghurt
80 g baby kale
30 g rocket
olive oil
1 ripe beef tomato
75 g mozzarella cheese
2 wholemeal buns

Method
Peel the onion, finely slice into rounds and place in a small bowl with the balsamic and a pinch of sea salt. Set aside.
Halve, deseed and finely chop the chilli. Trim and finely chop the spring onions. Place both in a mixing bowl. Drain the beans and pat dry with kitchen paper. Add to the bowl, along with the breadcrumbs.
Season, then scrunch the bean mixture together with clean hands. Divide into 3 balls, flatten into patties and place 2 in the fridge to chill for 10 minutes (wrap and freeze the spare for another day).
In a small bowl, combine half the lemon juice, 1 tablespoon of extra virgin olive oil and the yoghurt. Season well. Trim the kale and mix into the dressing with the rocket. Put aside.
Heat 1 tablespoon of olive oil in a non-stick pan over a medium heat. When the pan is hot, fry the burgers for 4 minutes on each side, or until golden. If they colour too quickly, reduce the heat.
Slice the tomato and mozzarella into rounds and open the buns.
When the burgers are almost cooked, top each one with mozzarella. Cover the burgers with a lid for 2 minutes to melt the cheese.
Set another pan over a high heat and warm the bun halves, cut-side down, for 2 minutes or until toasted.
Lift the onions out of the balsamic with a fork.
Pop slices of tomato on each bun base, and a burger on top. Top with the balsamic onions and the bun lid. Serve the kale salad alongside.

07/10/2021

Burgers
1 lb ground turkey
½ stick cold butter, cut into small caper-sized cubes
garlic salt and pepper, to taste
Sauce
½ cup mayonnaise
2 Tbsp ketchup
2 Tbsp grainy mustard
2 tsp finely diced dill pickle
1 tsp Worcestershire sauce
½ tsp hot sauce (we used Chaloula)
pinch of black pepper
Burger Toppings
American Cheese, Lettuce, Tomato, Onion, Pickles – Whatever you want. The more simple, the better!
Directions
Combine turkey, butter and a pinch of black pepper until JUST combined. You want to be able to see hunks of butter throughout. Do not over mix your meat unless you like rubbery hamburgers.
Shape your meat into six evenly-sized balls or patties. You can shape them into balls if you want to use the back of your spatula to smash them into patty shapes in the pan, or, you can pre-shape them into thin patties if you prefer.
Preheat a skillet (cast iron is preferable!) to medium-high.
Put meat patties into the pan, no more than three at a time. If you're smashing them from balls, do so AS SOON as they hit the pan. Don't worry about making them into perfect shapes. The stranger, craggier the shape, the more opportunity for delicious caramelized edges! The patties will need to cook for about two minutes on each side. As they cook, you will notice that all of the butter is melting out, which will basically pan-fry the patties.
When the patties have finished cooking, salt and pepper to taste. If you would like to add cheese, you can add it just before you remove them from the pan.
Reduce the heat of the pan to medium and toast your the inside of your buns in the delicious brown butter left in the pan.
Combine mayo, ketchup, mustard, pickles, Worcestershire, hot sauce and black pepper in a small bowl.
Construct your burgers with sauce on top and bottom buns, and between the patties if you're doing double-decker burgers. These are not meant to be tidy burgers, so don't be afraid to get a little messy

06/24/2021

Ingredients
Burger Ingredients:
1 lb ground chuck beef (80/20)
salt to taste
black pepper to taste
Classic Cheeseburger Toppings:
4 burger buns
4 slices medium cheddar cheese (thick sliced)
1 large tomato sliced into 8 rings
1/2 bunch green leaf lettuce
1/2 medium red onion thinly sliced into rings
1/2 cup dill pickle slices
US Customary - Metric
Instructions

Slice, and prepare all of your burger toppings and sauces.
Spread the cut-side of the bun with softened or melted butter and toast the cut side on a skillet or on the grill until golden brown. You can toast the bun ahead or in the last couple of minutes with the burgers on the grill. Toasting the bun adds great flavor and prevents a soggy bun.
Preheat grill to medium heat. Divid beef into 4 portions and form patties that are about 1/2" thick and 1" wider than the burger buns. Season patties generously with salt and pepper.

Grill burger patties (indent-side-up) covered for 3-5 min each side on the grill. Flip burgers when juices are accumulating on top of burger and you have a good sear. Apply cheese in the last 1-2 minutes of grilling then cover with lid and cook until internal temperature of beef reaches 160˚F.

06/20/2021

Ingredients
2 red onions
1 carrot
200 g butternut squash
100 g paneer cheese
2 cloves of garlic
5 cm piece of ginger
2 fresh green chillies
1 big bunch of fresh coriander , (60g)
150 g gram flour
2 teaspoons ground turmeric
2 teaspoons ground cumin
2 limes
olive oil
100 ml natural yoghurt
2 baby gem lettuce
1 fresh red chilli , (optional)
6 burger buns
3 poppadoms
mango chutney

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Method
Preheat the oven to 180°C/350°F/gas 4.
Peel and finely slice the onions and place into a large mixing bowl. Scrub the carrot and squash, then coarsely grate into the bowl, along with the paneer. Peel the garlic and ginger and finely grate it into the bowl. Finely chop the green chillies (deseed if you like) and half the coriander (stalks and all) and add to the mix.
Tip in the flour, turmeric and cumin, season with sea salt and black pepper, then squeeze in the juice of 1 lime. Add 100ml of water, then get in there with clean hands and give it a good mix up. Divide into 6, then shape and squash into 3cm-thick patties.
Drizzle 1 tablespoon of oil into a large non-stick frying pan on a medium heat, add the patties and fry for 2 to 3 minutes on each side, or until golden and crisp – you may need to work in batches. Remove to a baking tray and pop in the oven for 10 minutes, or until cooked through.
For the coriander yoghurt, pick the remaining coriander leaves into a pestle and mortar, setting aside a handful for garnish. Add a pinch of salt, then bash to a paste. Squeeze in the juice of half the remaining lime, then stir in the yoghurt.
Finely shred the lettuce, finely slice the red chilli (if using), halve the burger buns.
To assemble, spoon a little coriander yoghurt over the base and inside lid of each burger bun. Crumble the poppadoms and sprinkle over the yoghurt, then sit a patty on top of each base and spread with 1 tablespoon of mango chutney. Top with a handful of lettuce, a few reserved coriander leaves and a sprinkling of red chilli, then place the bun lid on top. Serve with the remaining lime cut into wedges for squeezing over. Delicious!

06/15/2021

Ingredients
2 red onions.
1 carrot.
200 g butternut squash.
100 g paneer cheese.
2 cloves of garlic.
5 cm piece of ginger.
2 fresh green chillies.
1 big bunch of fresh coriander , (60g)
Directions
Combine turkey, butter and a pinch of black pepper until JUST combined. You want to be able to see hunks of butter throughout. Do not over mix your meat unless you like rubbery hamburgers.
Shape your meat into six evenly-sized balls or patties. You can shape them into balls if you want to use the back of your spatula to smash them into patty shapes in the pan, or, you can pre-shape them into thin patties if you prefer.
Preheat a skillet (cast iron is preferable!) to medium-high.
Put meat patties into the pan, no more than three at a time. If you're smashing them from balls, do so AS SOON as they hit the pan. Don't worry about making them into perfect shapes. The stranger, craggier the shape, the more opportunity for delicious caramelized edges! The patties will need to cook for about two minutes on each side. As they cook, you will notice that all of the butter is melting out, which will basically pan-fry the patties.
When the patties have finished cooking, salt and pepper to taste. If you would like to add cheese, you can add it just before you remove them from the pan.
Reduce the heat of the pan to medium and toast your the inside of your buns in the delicious brown butter left in the pan.
Combine mayo, ketchup, mustard, pickles, Worcestershire, hot sauce and black pepper in a small bowl.
Construct your burgers with sauce on top and bottom buns, and between the patties if you're doing double-decker burgers. These are not meant to be tidy burgers, so don't be afraid to get a little messy

Lucille Burger Zone

03/25/2022

03/09/2022

01/21/2022

01/09/2022

12/26/2021

12/17/2021

07/30/2021

07/10/2021

06/24/2021

06/20/2021

06/15/2021

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