5 different recipes to cook burger part 1

Bacon-Stuffed Burgers



Makes 8 servings

Ingredients

  • 4 slices bacon, crisply cooked, crumbled and drippings reserved
  • 1/4 c. onion, chopped
  • 4-oz. can mushroom pieces, drained and diced
  • 1 lb. ground beef
  • 1 lb. ground pork sausage
  • 1/4 c. grated Parmesan cheese
  • 1/2 t. pepper
  • 1/2 t. garlic powder
  • 2 T. steak sauce
  • 8 sandwich buns, split
  • Optional: lettuce

Directions

  1. Heat 2 tablespoons reserved drippings in a skillet over medium heat. Add onion and sauté until tender. Add cooked bacon and mushrooms; heat through and set aside.
  2. Combine beef, sausage, cheese, pepper, garlic powder and steak sauce in a large bowl.
  3. Shape into 16 thin patties. Spoon bacon mixture over 8 patties. Place remaining patties on top and press edges tightly to seal.
  4. Grill over medium coals to desired doneness. Serve on buns with lettuce, if desired.
  5. Traveling a distance to your cookout site? Wrap and freeze burgers or marinated meat before packing in an ice chest. The frozen meat will help keep other items cold and will thaw in time for grilling.

Italian Hamburgers



Makes 12 to 14 servings

Ingredients

  • 2 to 3 slices bacon, crisply cooked and crumbled
  • 3 lbs. ground beef
  • 0.7-oz. pkg. Italian salad dressing mix
  • 2 eggs, beaten
  • 1 c. Italian-flavored dry bread crumbs
  • 1 c. shredded mozzarella cheese
  • 12 to 14 hamburger buns, split

Directions

  1. In a large bowl, combine all ingredients except buns. Mix well and form into 12 to 14 patties. Grill to preferred doneness. Serve on buns.
  2. Tuck burgers into the pockets of halved pita rounds...easy for small hands to hold and a tasty change from the same old hamburger buns.


Mini Onion Burgers



Makes 12 to 15 servings

Ingredients

  • 1 red onion, sliced
  • 1 lb. lean ground beef
  • 1/4 t. salt
  • 1/8 t. pepper
  • 12 to 15 small potato rolls, split
  • 6 T. mayonnaise
  • 2 T. Dijon mustard
  • 1/2 to 1 t. cayenne pepper
  • Optional: mustard, catsup or mayonnaise

Directions

  1. Preheat a flat-top grill pan over high heat. Add onion and cook until tender, about 10 minutes; remove to a bowl. In a separate
  2. bowl, mix beef, salt and pepper. Form into small patties, about 2 inches across. Add patties to grill pan; cook 3 to 4 minutes per side. For Special Sauce, mix mayonnaise, mustard and cayenne pepper in a small bowl. Serve patties on buns with grilled onion, Special Sauce and other toppings, if desired.
  3. Savor sweet onions when they’re in season from April to August! Often named for the region where they’re grown, like Vidalia, Walla Walla, Maui Sweets and Bermuda, sweet onions are mild, crisp and especially delicious eaten uncooked on grilled burgers, sandwiches and tossed salads.

Best-Ever Cheddar Burgers



Serves 4

Ingredients

  • 1 to 1-1/2 lbs. ground turkey
  • 4 green onions, finely chopped
  • 1/3 c. fresh parsley, chopped
  • 1 T. grill seasoning
  • 1 t. poultry seasoning
  • 2 T. oil
  • 1 Granny Smith apple, cored and thinly sliced
  • 8 slices Cheddar cheese
  • 1/4 c. whole-berry cranberry sauce
  • 2 T. spicy brown mustard
  • 4 buns, split and toasted
  • 8 leaves green leaf lettuce

Directions

  1. Combine turkey, onions, parsley and seasonings; form into 4 patties. Heat oil in a skillet over medium-high heat. Add patties and cook 5 minutes per side, or until no longer pink in the center. Arrange 2 to 3 apple slices and 2 cheese slices over each patty.
  2. Remove skillet from heat; cover to let cheese melt. Blend cranberry sauce and mustard together; spread on cut sides of buns. Add lettuce and burgers; close sandwiches.
  3. Slip your hands inside 2 plastic bags when shaping ground beef into burgers...no more messy hands!



Gobblin’ Good Turkey Burgers


Makes 4 to 6 sandwiches

Ingredients

  • 1 lb. ground turkey
  • 1 onion, minced
  • 1 c. shredded Cheddar cheese
  • 1/4 c. Worcestershire sauce
  • 1/2 t. dry mustard
  • salt and pepper to taste
  • 4 to 6 hamburger buns, split

Directions

Combine all ingredients except buns; form into 4 to 6 patties. Grill to desired doneness; serve on hamburger buns.
For the juiciest foods, flip grilled burgers with a spatula and turn steaks or chicken with tongs, not a fork. The holes a fork makes will let the juices escape.






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