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Burger Recipes - from barbeque, Oriental, vegetarian, Cajun, family favorites to Emu burgers!!!!

BURGERS # 1  |  (61 K)  

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ANNIVERSARY BURGERS

BAKED BEER BURGERS

BASIC BURGERS

BASIC HAMBURGERS

BEAN BURGER

BEAN BURGERS

BLUE RIBBON BURGERS

BUFFALO BURGERS 1

BUFFALO BURGERS 2

CAJUN PORK BURGERS

CHEDDAR BURGERS

CHILI'S NACHO BURGER

CRAB BURGERS

CRUNCHY TERIYAKI BURGERS

DINOSAUR BURGERS

EMU BURGERS (!)

FAJITA BURGERS

FAMILY FAVORITE BURGERS

FAMOUS STAR KARL'S JR BURGERS

GIANT OVEN BURGER

GREEK BURGERS

IN N OUT DOUBLE DOUBLE BURGER

LIGHT PORK BURGERS DIJON

PAL'S SAUCE-BURGERS

PASTURE PATTIES

PEPPER CHEESE STUFFED BURGERS

THE OTHER BURGER

VEGGIE BURGERS

WELSH RAREBIT PUB STYLE BURGERS

WHITE CASTLE HAMBURGERS

 

 

 

It is always important to cook hamburgers until they are well done. Always

Wash hands and preparation surfaces with hot, soapy water before and after handling raw meats. Food poisoning is not fun.

 

 

 

ANNIVERSARY BURGERS          > Back to Top <

2 Eggs; beaten
2 Tablespoons Whipping cream
2 Tablespoons Milk
2 slice Bread; torn up
1 Tablespoon Onion, dried minced
1/2 Tablespoon Salt
2 teaspoons Horseradish, prepared
1/4 teaspoon Pepper, black
1/4 teaspoon Thyme, dried
1/2 teaspoon Mustard, dry
2 pound Ground beef, lean
1/2 cup Butter, sweet
1/2 cup Catsup

Light a charcoal fire.

Mix eggs with cream and milk, then add torn-up bread onion, salt, horse- radish, pepper, thyme, and dry mustard. Stir well, let stand for 10 minutes, then stir well again, until all is well moistened and the bread is no longer in pieces. Add ground beef and mix well. Melt butter with catsup and keep warm. Measure out beef in 1/2 cup increments and form patties. Grill over hot coals on one side. Turn and brush with butter-catsup mixture. Grill other side. Serve hot. Yield: 9 servings

 

 

 

BAKED BEER BURGERS      > Back to Top <

2 pounds Ground beef
dash Pepper
1 teaspoon Tabasco sauce
1 Garlic clove, crushed
1/3 cup Chili sauce
1/2 package  Dry onion soup mix
1/2 cup Beer

Preheat oven to 400. Combine meat, pepper, Tabasco sauce, garlic, chili sauce, dry onion soup mix, and 1/4 cup beer. Shape into 6 patties. Bake at 400. until brown, about 10 minutes. Baste with remaining 1/4 cup of the beer. Continue baking for an additional 10-15 minutes, until well done. Yield: 6 servings

 

 

 

YOUR BASIC BURGER         > Back to Top <

2 pounds Ground beef
Salt to taste
1-1/2 teaspoons Onion powder
1/4 teaspoons Pepper

Using a fork, gently mix meat, salt, onion powder and pepper. Shape into 6 patties, handling meat as little as possible and taking care not to press meat together tightly. Broil, grill or pan-fry the patties. The length of cooking time will depend upon whether you and your guests like your hamburgers rare, medium or well done. Yield 6 servings.

 

 

 

BASIC HAMBURGERS          > Back to Top <

1-1/2 pounds Ground Beef
1/4 cup Onion; Finely Chopped, 1 small
1/4 cup Water Or Evaporated Milk
1 teaspoon Salt
1 teaspoon Worcestershire Sauce
1/4 teaspoon Pepper

VARIATIONS
1 Tablespoon Horseradish
1 Tablespoon Mustard; Prepared
1 Tablespoon Chives; Snipped
2 Tablespoon Blue Cheese; Crumbled, *
2 Tablespoon Sesame Seed
1/4 cup Ripe Olives; Chopped
1/4 cup Dill Pickle; Chopped, OR 1/4 cup Pickle Relish
1/4 cup Nuts; Chopped
* You should use only enough Blue Cheese to suit your own taste.

Mix all ingredients (including those in the variations that you choose) together. Shape mixture into 6 patties, each about 3/4-inch thick. Broil or grill patties 4-inches from the heat, turning once, to desired doneness, 10 to 15 minutes. Nice served on toasted buns with favorite toppings. Yield 3 servings.

 

 

 

BEAN BURGER     > Back to Top <

2 pounds of hamburger
1 small onion-chopped
2 cans pork n beans
Brown sugar
Catsup
Mustard

Brown hamburger and onion until done. Drain off fat. Combine pork n beans. Add remaining ingredients to taste. Heat completely.

 

 

 

BEAN BURGERS         > Back to Top <


(no meat)

1 can Kidney beans
2 cups Brown rice -- cooked
2 Tablespoons Ketchup
1/2 teaspoon Garlic powder
1 teaspoon Oregano
1/8 teaspoon Thyme
1/4 teaspoon Sage
Salt and pepper - to taste
1/4 cup Onion -- chopped fine

Combine everything in a large bowl and mash well. Form into 6 patties and cook in a non-stick pan until browned on both sides. Yield 2 servings.

 

 

 

BUFFALO BURGERS 2     > Back to Top <

1 pound ground beef
1 can (10-3/4 ounces) Campbell's Tomato Soup
1/8 teaspoon hot pepper sauce
1/2 cup crumbled blue cheese
4 hamburger rolls

Shape beef into 4 patties, 1/2-inch thick. Cook patties in skillet until browned. Pour off fat. Add soup and hot pepper sauce. Heat to a boil. Cover and cook over low heat 5 min. Or until done. Top with cheese. Serve on rolls with soup mixture. Serves 4.

Buffalo wings, which inspired our burgers, take their name from their city of origin, Buffalo, NY. Key to the Buffalo cuisine style is tossing the wings in a hot sauce mixture and serving with blue cheese.

 

 

 

BLUE RIBBON BURGERS     > Back to Top <

2 pounds Ground Beef
2 teaspoons Worcestershire Sauce
1/2 teaspoon Salt
1/4 teaspoon Garlic Salt
1/4 teaspoon Pepper
3 ounces Cream Cheese; Softened, 1 pk
2 Tablespoons Blue Cheese; Crumbled
1 (4-ounce) can of mushroom stems and pieces.

Mix meat, Worcestershire sauce and seasonings. Shape the mixture into 12 thin patties, each about 4-inches in diameter. Mix the cream cheese and the blue cheese. Top each of 6 patties with the cheese mixture, spreading to within 1/2 inch of the edge; press the mushrooms into the cheese. Cover each patty with one of the remaining patties, sealing the edges firmly. Broil or grill the patties 4-inches from the heat, turning once, until the desired doneness is reached and cheese is melted, about 10 to 15 minutes. Yield: 6 servings

 

 

 

BUFFALO BURGERS 1         > Back to Top <

1 pound Ground buffalo
1/4 teaspoon Pepper
1 teaspoon Worcestershire sauce
4 teaspoon Ketchup
1 teaspoon Salt
1 teaspoon Mustard
2 teaspoons Horseradish

The beauty of this recipe is that accurate measurements can go out the window. Add more or less of the spices and herbs that you like. Toss it all in and mix it up. Patty up and grill. Serve like a regular hamburger. Tip: If you have a grill that tells the temperature, keep it down! Or let the coals die down some. Don't put lean buffalo meat in the flame. (Buffalo is a lean red meat and is some what dry so you have to cook it slowly to keep the juices in.) Yield 4 servings.

 

 

 

CAJUN PORK BURGERS          > Back to Top <

2 Tablespoons Water
2 teaspoons Hot pepper sauce
1/2 pound Ground pork
1/2 pound Bulk hot sausage
4 Sandwich buns
4 Lettuce leaves

Heat grill. In large bowl, combine water and pepper sauce; blend well. Add pork and sausage, mix gently. Shape into 4 patties. Place on gas grill over medium heat. Cook 14 minutes or until no longer pink, turning once. Serve on buns with lettuce leaves and any desired additions. Yield 4 burgers.

 

 

 

CHEDDAR BURGERS          > Back to Top <

1 pound Lean ground beef
1 cup Grated Cheddar cheese
1/2 cup Soft bread crumbs
1/4 cup Minced onion
3 Tablespoons Heinz 57 Sauce
1/4 teaspoon Salt
Sandwich Buns, toasted

Combine first 6 ingredients. Form into 5 patties. Grill or broil to desired degree of doneness. Serve in sandwich buns; top with additional Heinz 57 Sauce, if desired. Makes 5 servings.

 

 

 

CRAB BURGERS         > Back to Top <

2 Eggs (large, Hard Cooked
1 cup Crab Meat
1 cup Cheddar, medium sharp, Grated
1 Green Onions Diced
1/2 cup Mayonnaise
Catsup Or BBQ Sauce to taste
1 dash Celery Salt
1 dash Onion Salt
1 dash Garlic Powder
2 Tablespoons Sweet Pickle Juice

Mix the first 4 ingredients together. In a small bowl, combine the rest of the ingredients and then add them to the crab mixture. Spread on hamburger bun halves and broil until bubbly or slightly brown. Serve hot. 4 servings

 

 

 

CRUNCHY TERIYAKI BURGERS        > Back to Top <

1-1/2 pound Ground Beef
1/2 cup Water Chestnuts; finely chopped
1/4 cup Soy Sauce
1/4 cup Orange Juice; OR 1/4 cup Sherry; Dry
1 Clove Garlic; Minced
1 teaspoon Molasses Or Brown Sugar
1/8 teaspoon Ginger; Ground

Mix the meat and water chestnuts together. Shape the mixture into 6 patties, each about 3/4-inch thick. Place the patties in an ungreased baking dish 10 X 6 X 1-3/4-inches. Mix the remaining ingredients together and pour over the patties. Cover and refrigerate for at least 3 hours, turning the patties once. Remove the patties from the marinade. Broil or grill the patties 4-inches from the heat, turning once, until the desired doneness is reached, about 10 to 15 minutes. Brush frequently with the leftover marinade. Serves 6

 

 

 

DINOSAUR BURGER         > Back to Top <

1 9-Inch loaf of unsliced Sour-dough bread
1 Pouch dry onion soup mix
2 pound Ground beef
1 large Tomato, sliced
1/4 cup Water
Lettuce leaves
Sweet pickle chips

With large, serrated knife, cut bread horizontally in half. From top half, remove soft bread, leaving crust, and crumble enough bread to measure l cup. Set aside top crust. Preheat broiler. In large bowl, with fork, combine bread crumbs, dry soup mix and water, let stand 5 minutes. Stir in beef lightly. Shape into a 9-inch patty. Place on broiler rack over pan. Broil 6 inches from heat until firm, about 10 minutes. Line bottom half of bread with lettuce leaves. With 2 pancake turners, lift beef patty onto lettuce. Top with tomato slices, pickle chips and top crust. To serve, cut burger into wedges. Serves 6 to 8.

 

 

 

FAJITA BURGERS          > Back to Top <

1 Tablespoon Olive oil
1 Onion, small red, chopped
1 Bell pepper, small, chopped
1 Garlic clove, minced
1-1/4 pounds Ground chicken or turkey
1 Tablespoon Lime juice
1 teaspoon Chili powder
1 teaspoon Salt
4 Flour tortillas
1 cup Salsa
Guacamole

Prepare a hot fire in a grill. In a large skillet, heat oil. Add onion and red pepper and cook over medium heat, stirring often, until vegetables are lightly browned, about 4 minutes. Add garlic and cook 1 minute. Remove from heat and let cool slightly.

In medium bowl, combine cooked vegetables, ground chicken, lime juice, chili powder and salt. Using wet hands, form into 4 ovals about 2-inches wide and 4-1/2-inches long.

Place patties in center of oiled grill set 4-6-inches from coals. Cook, turning once, until browned, about 4 minutes. Transfer burgers to outside edge of grill and continue grilling, turning once, until burgers are cooked through and meat springs back when pressed lightly with a finger, 8-10 minutes. Meanwhile, wrap tortillas in aluminum foil and place on sides of grill to heat through.

Place warm tortillas and bowls of salsa and guacamole on table. Let each guest place a burger on a tortilla, top with salsa and guacamole, roll up and enjoy. Serves 4

 

 

 

FAMILY FAVORITE BURGERS          > Back to Top <

1-1/2 pounds Ground Beef
2 slices bread (or Fresh Bread Crumbs)
1/3 cup Milk
1/4 cup Catsup
1/4 cup Onion; Finely Chopped,1 small
1 teaspoon Salt
2 teaspoon Horseradish
2 teaspoon Worcestershire Sauce
1 Tablespoon Mustard; Prepared

Mix all ingredients together. Shape mixture into 6 patties, each about 3/4-inch thick. Broil or grill patties, 4-inches from the heat, turning once, until the desired doneness is reached, about 10 to 15 minutes. Serves 6

 

 

 

FAKE CARL'S JR. FAMOUS STAR BURGER        > Back to Top <

1 Sesame-seed hamburger bun
2 Onion rings
1/2 teaspoon Sweet pickle relish
1-1/2 teaspoon Catsup
1/4 pound Ground beef
1 dash Salt
2 teaspoons Mayonnaise
3 Dill pickle slices
1/4 cup Coarsely chopped lettuce
2 Tomato slices

Preheat a clean barbecue grill on high. Toast both halves of the bun, face down, in a skillet over medium heat. Set aside. Cut each of the 2 onion rings into quarters. Mix the catsup and relish together. This is your "secret sauce." Form the ground beef into a thin patty slightly larger than the bun. Grill the meat for 2 or 3 minutes per side. Salt lightly. Build the burger in the following stacking order from the bottom up: bottom bun, half of the mayonnaise, pickles, lettuce, tomato slices, onion, beef patty, remainder of mayonnaise, special sauce (catsup and relish), top bun.

 

 

 

FIESTA EMU BURGERS          > Back to Top <

1 pound Ground Emu
Taco seasoning mix
4 Hamburger buns
Sour cream
Cheddar cheese
Tomatoes
Lettuce

Mix ground emu with taco seasoning. Form into 4 patties. Cook over very hot grill or in skillet over high heat 4 to 5 minutes per side. Spread buns with sour cream, if using. Add emu patties, cheese, lettuce and tomatoes, if desired. Serves 4

Nutritional Information: per serving: 244 calories, 4g fat, 26g protein, 22g carbohydrates, 1g dietary fiber, 43mg cholesterol, 479mg sodium Percentage of calories from fat 33%

 

 

 

CHILI'S NACHO BURGER          > Back to Top <

Pico de Gallo:
2 medium tomatoes, diced
1/2 cup diced Spanish onion
2 teaspoons chopped fresh jalapeno pepper, seeded and de-ribbed
2 teaspoons finely minced fresh cilantro
Pinch of salt

Guacamole:
2 small or 1 large Haas avocado
2 tablespoons sour cream
1/4 cup diced tomato
1/2 teaspoon diced jalapeno
1/4 teaspoon chopped fresh cilantro
1/4 teaspoon lemon juice
1/8 teaspoon salt

Chili Queso:
3 ounces ground beef
1 teaspoon all-purpose flour
pinch of salt
pinch of ground black pepper
16-ounce bottle Cheez Whiz
2 tablespoons milk
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon paprika

2 pounds ground beef
4 large sesame seed buns
2 cups iceberg lettuce, shredded or chopped thin
2 tablespoons mayonnaise
1 green onion, chopped
16-20 tortilla chips
2-3 fresh jalapenos, sliced

First make the pico de gallo. This is easy. Just combine all of the ingredients for the pico in a small bowl and mix well. Cover bowl and chill in the fridge.

Now we'll make the guacamole. In a small bowl, smash up most of the avocado, but be sure to leave several unsmashed chunks. Add the remaining ingredients for the guacamole to the avocado and mix well. Cover bowl and chill in the refrigerator, next to the pico.

Next we'll make the chili queso. In yet another small bowl, mix together ground beef, flour, a pinch of salt, pinch of black pepper, and a pinch of chili powder. Use your hands to work the dry ingredients into the ground beef. Brown the beef in a small skillet over medium heat for about 5 minutes. Use a spoon or spatula to crumble the beef as it cooks. Cook until it's brown, then set aside. 

Melt the Cheez Whiz with 2 tablespoons of milk over low heat. When milk and cheese has been combined, add the remaining queso ingredients. Heat while stirring often until cheese is smooth and creamy, then cover saucepan and remove it from the heat.

Pre-heat a griddle or large frying pan over medium heat. Lightly butter the face of each bun and brown the buns face-down on the heat.

Separate the ground beef into four 1/2-pound portions. Roll each portion of meat into a ball and then pat the meat down into a circular patty slightly larger in diameter than the hamburger buns. Cook the hamburger patties for 5-10 minutes per side, until done. Lightly salt and pepper each burger patty. 

Build the burger open-faced in the following order starting with the bottom bun:

On Bottom Bun:
1/2 cup shredded lettuce
hamburger patty
2 tablespoons chili queso
4 or 5 crumbled tortilla chips
2 teaspoons green onion

On Top Bun:
1/2 tablespoon mayonnaise
2 tablespoons pico de gallo
2 tablespoons guacamole
4 jalapeno slices

Serve burger with extra queso and guacamole. May also serve French fries on the side and use the chili queso for dip.

 

 

 

LIGHT PORK BURGERS DIJON     > Back to Top <

2 egg whites
1 slice white bread, cubed
1 pound lean ground pork
2 cups finely shredded cabbage
1/4 cup grated onion
1/2 teaspoon sugar
1/2 teaspoon ground black pepper
1/4 teaspoon ground coriander
1/8 teaspoon ground nutmeg
Vegetable cooking spray
8 ounces sliced fresh mushrooms
1 cup water
1 tablespoon Dijon mustard
1 teaspoon beef bouillon granules
2 tablespoons water
1 tablespoon cornstarch, plus 1 teaspoon

Combine egg whites and bread cubes in a large bowl; let stand 5 minutes. Add pork and next 6 ingredients; stir well. Shape mixture into six patties.

Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add pork patties and cook 7 minutes on each side. Drain and pat dry with paper towels. Wipe drippings from skillet with paper towel.

Coat skillet with cooking spray and place over medium-high heat until hot. Add mushrooms and sauté until tender. Stir in 1 cup water, mustard, and bouillon granules, stirring well. Return pork patties to skillet. Cover, reduce heat, and simmer 10 minutes. Transfer patties to a large serving platter.

Combine 2 tablespoons water and cornstarch; stirring well. Add to mushroom mixture and cook just until thickened, stirring constantly. Spoon over patties and serve immediately. Yield: 6 servings.

 

 

 

PAL'S SAUCEBURGER          > Back to Top <

Here's a simple, great tasting burger from a small chain called Pal's in Tennessee. This little drive-thru developed this simple sauce - a combination of ketchup, mustard and relish -- that makes quick production of scores of these tasty sandwiches a breeze when the line of cars grows long. Yes, it's easy...it's also very good on any burger at your next cookout.

1/8 pound ground beef
1 small sesame seed bun
salt
2 tablespoons ketchup
1 teaspoon sweet pickle relish
1/2 teaspoon yellow mustard

Pat out the ground beef until about the same diameter as the bun. If you like, you can freeze this patty ahead of time to help keep the burger from falling apart when you cook it

Brown or toast the faces of the top and bottom buns. You can do this in a frying pan over medium heat or by toasting them in the oven (or toaster oven). As the buns are browning, grill the hamburger patty, either in a hot frying pan over medium heat...or you can use a barbecue grill. Salt the meat generously.

Combine the ketchup, relish and mustard in a small bowl. When the meat is cooked to your liking, place it on the face of the bottom bun. Slather the sauce on the face of the top bun and place it onto the meat.

 

 

 

GREEK BURGERS     > Back to Top <

1 pound ground lamb
1 tablespoon Dijon mustard
1 tablespoon lemon juice
1 tablespoon onion minced
1 clove garlic minced
1/2 teaspoon dried rosemary crushed
1/2 teaspoon salt or to taste
1/4 teaspoon pepper

4 hamburger buns hard rolls or pitas
sliced cucumbers for garnish
sliced tomatoes for garnish
ranch salad dressing for garnish

In a medium bowl, combine the all ingredients except the buns and garnishes; mix well. Shape meat into four patties. Pan-fry, grill or broil until no longer pink. Serve on buns with cucumbers, tomatoes and ranch dressing, if desired.

 

 

 

IN 'N' OUT DOUBLE-DOUBLE BURGER       > Back to Top <

This is a recipe for making what I believe is the best hamburger in the world. The secret to duplicating this and other fast-food burgers is getting the beef patties real thin...about 1/4 inch-thick. If you like, you can press the beef thin onto wax paper and freeze the patties ahead of time. This makes them easier to work with on the hot pan. 

1 plain hamburger bun
1/3 pound ground beef
Dash salt
1 tablespoon Kraft Thousand Island dressing
1 large tomato slice (or 2 small slices)
1 large lettuce leaf
4 slices American cheese (Singles) or 2 slices real American cheese
1 whole onion slice (sliced thin)

Preheat a frying pan over medium heat. Lightly toast the both halves of the hamburger bun, face down in the pan. Set aside.

Separate the beef into two even portions, and form each half into a thin patty slightly larger than the bun. Lightly salt each patty and cook for 2-3 minutes on the first side. Flip the patties over and immediately place two slices of cheese on each one. Cook for 2-3 minutes. Assemble the burger in the following stacking order from the bottom up:

bottom bun
dressing
tomato
lettuce
beef patty with cheese
onion slice
beef patty with cheese

top bun.

 

 

 

GIANT OVEN BURGER         > Back to Top <

1-1/2 pounds extra-lean ground beef 
1/2 cup chopped bell pepper (about 
1 small) 
1/4 cup chopped onion (about 
1 small) 
1 tablespoon prepared horseradish 
1 tablespoon prepared mustard 
1/2 teaspoon salt 
1/3 cup chile sauce or ketchup 
1 unsliced round loaf Italian or sourdough bread, 8 in. dia

Tired of pressing out individual hamburger patties? Then this recipe's for you. One giant burger is cut into fun "burger wedges," great for a teen party, or any time you're serving hamburgers. Top it with your favorite burger fixings. Heat oven to 350 degrees. Mix all ingredients except chile sauce and bread. Press beef mixture in ungreased pie plate, 9 X 1-1/4 inches. Spread chile sauce over top. Bake uncovered 45 to 50 minutes or until no longer pink in center; drain. Let stand 5 minutes. Cut bread crosswise into halves. Carefully place burger between halves. Cut into wedges. Makes 6 servings

 

 

 

PASTURE PATTIES     > Back to Top <

1 cup butter, softened or margarine
1 Tablespoon each of Cilantro, Cumin, Basil, and/or Thyme
2 green or 1 small yellow, red, or Vidalia onion
1 small hot pepper (Habanero, Pablano, Jalepeno) finely chopped
or 1 Tablespoon crushed red pepper
2 pounds ground beef, veal, pork, turkey or chicken

Combine butter, herbs, onion, and pepper. On waxed paper or plastic wrap, shape into a cylinder, 1-1/2 inch wide and 10 inches long. Wrap and let freeze.

Shape meat into 6 balls. Cut six 3/4 inch pats off of frozen butter mixture. Freeze the rest for another day. Make a depression into each ball; Place a butter pat inside each and seal inside the meat: Shape into Burger patties about 1-inch thick. Broil or Grill about 4 inches from heat. The butter inside will sautee the onion, pepper and herbs.

Broil about 5 minutes each side for Medium doneness.

 

 

 

PEPPER CHEESE STUFFED BURGERS     > Back to Top <

1-1/2 pounds ground beef -- 80% lean
2 ounces Monterey Jack cheese w/ jalapeno peppers -- * see note thinly sliced
Salt and pepper -- if desired
4 hamburger buns -- split
4 lettuce leaves
4 slices tomato

Divided ground beef into 8 equal portions; shape each into 4-inch diameter patties. Place equal amount of cheese in center of 4 patties. Top with remaining 4 patties; press edges together to seal securely. Place patties on grid over medium coals (see notes). Grill 10 to 12 minutes or to desired doneness, turning once. Season with salt and pepper to taste. Toast buns on grill 1 minute, if desired. Arrange 1 lettuce leaf on each bun bottom; top each with 1 burger and 1 tomato slice. Cover with bun tops.

Per serving: 730 Calories (kcal); 52g Total Fat; (64% calories from fat); 37g Protein; 28g Carbohydrate; 157mg Cholesterol; 444mg Sodium; 3g Fiber

Food Exchanges: 1-1/2 Grain (Starch); 4-1/2 Lean Meat; 0 Vegetable; 0 Fruit; 8 Fat; 0 Other Carbohydrates

NOTES : Two ounces Monterey Jack cheese and 1/4 cup canned chopped green chilies, drained, may be substituted for Monterey Jack cheese with jalapeno peppers. To check temperature, cautiously hold hand about 4 inches above coals. Medium coals will force removal of hand in 4 seconds.

 

 

 

THE OTHER BURGER     > Back to Top <

1 pound ground pork
1 teaspoon ground black pepper
1 clove garlic -- minced
1/4 teaspoon salt

Mix together ground pork and seasonings, shape into 4 burgers about
3/4-inch in thickness. Heat nonstick skillet over medium heat. Place pork patties in skillet and cook for 5 minutes. Turn and cook for 5 more minutes. Serve on sandwich buns and add one of the following toppings, if
desired.

Optional Toppings:
BLT Burgers-Top pork burgers with Canadian-style bacon, lettuce leaves and
tomato slices. Place on toasted sandwich buns.

Pizza Burgers-Top pork burgers with pizza sauce, sliced pepperoni, mushrooms
and a slice of mozzarella cheese.

Taco Burgers-Top pork burgers with taco sauce, chopped tomato, shredded
lettuce and cheddar cheese.

 

 

 

VEGGIE BURGERS     > Back to Top <

1 small zucchini, grated
1 medium uncooked potato, peeled and grated
1/4 cup grated onion
Egg substitute equivalent to 3 eggs
Pepper to taste
12 slices whole wheat bread, toasted, crumbled up
Sliced red onion and lettuce leaves, optional

In a bowl, combine the first six ingredients (the bread, too); mix well. Pour about 1/2 cup batter onto a hot griddle lightly coated with nonstick cooking spray. Fry for 2 to 3 minutes on each side or until golden brown. Serve on toasted bread with onion and lettuce if desired.

 

 

 

WELSH RAREBIT PUB STYLE BURGERS     > Back to Top <

1-1/2 pounds ground beef
1 can Campbell's Cheddar Cheese Soup
1/4 cup water
1 Tablespoon Worcestershire sauce
1 teaspoon prepared mustard
6 English muffins, split and toasted

Shape beef into 6 patties, 1/2-inch thick. Cook patties in skillet until browned. Pour off fat. Add soup, water, Worcestershire and mustard. Heat to a boil. Cover and cook over low heat 5 minutes or until done. Serve on muffins with sauce. Serves 6.

 

 

 

WHITE CASTLE HAMBURGERS     > Back to Top <

12 - 14 Dinner Rolls (2-1/2 x 2-1/2-inch size)
1 pound lean ground beef (80% lean)
1/2 cup water (for beef)
1/2 teaspoon Salt
3/4 cup diced onions
1 beef bouillon cube
1/2 -1 cup Water (for onions)
Dill Hamburger Slices

In food processor place ground beef, salt and water. Process for a few seconds so water and salt are blended through ground beef and meat should look a little pasty. On a 11 x 13-inch jelly roll pan place plastic wrap on bottom. Place hamburger in middle and with another piece of plastic wrap on top of meat. Roll hamburger out to 1/4-inch thick. Remove plastic wrap and cut meat into 3 x 3-inch squares, leave ground beef pieces on tray. You should get between 12 and 14 squares. Perforate each piece five times with the end of a plastic straw, this will give the meat little steam holes. Cover hamburger with plastic wrap and place in freezer until meat is partially frozen but not solid.

Place onions, beef bouillon, and 1/2 cup water in fry pan. On medium low heat sauté and stir onions until they are clear, more water may be added as needed. Turn heat off until ready to cook hamburger patties.

When beef patties are ready to prepare, turn fry pan on medium low heat and add enough water to onions just so the bottom of fry pan is covered. Place patties in pan and cover with lid. Frying time is just a few moments. Turn patties and cook until done but not dry. The patties should be juicy. When hamburgers are finished cooking place on top of a roll add pickles, cover hamburgers so they will steam slightly or pop in microwave covered just for a few seconds until ready to serve.

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