5 different recipes to cook burger part 2

read part 1 of burger recipes

Prosciutto Burgers


Makes 6 burgers

Ingredients

  • 1 to 1-1/2 lbs. ground beef
  • 1/2 c. dry bread crumbs
  • 1 to 2 t. dried parsley
  • 1 egg, beaten
  • 2 T. milk
  • 1/2 c. grated Parmesan cheese
  • 1/4 c. sun-dried tomatoes, chopped
  • 3/4 t. salt
  • 3/4 t. pepper
  • 6 slices prosciutto ham
  • 1/4 c. olive oil
  • 6 hamburger buns, split
  • 6 slices tomato
  • Garnish: grated Parmesan cheese

Directions

In a large bowl, mix together beef, bread crumbs, parsley, egg, milk, cheese, sun-dried tomatoes, salt and pepper. Form mixture into 6 patties. Wrap each patty with a slice of prosciutto. Heat oil in a large skillet over medium heat. Fry patties in oil for 3 to 4 minutes per side, until prosciutto is crisp and burgers reach desired doneness. Serve each burger on a bun, topped with a slice of tomato and sprinkled with Parmesan cheese.
Hollowed-out peppers make garden-fresh servers for catsup, relish and mustard! Just cut a slice off the bottom so they’ll sit flat.


Norma’s BBQ Sauce


Makes 13 one-quart bottles

Ingredients

  • 6 c. onions, chopped
  • 3 c. margarine
  • 12-oz. pkg. all-purpose flour
  • 6 c. vinegar
  • 1/4 c. hot pepper sauce
  • 4 qts. water
  • 1-1/4 c. Worcestershire sauce
  • 2-1/2 t. pepper
  • 8 qts. catsup
  • 1 c. chili powder
  • 1-1/2 lbs. brown sugar
  • 1 c. mustard
  • 13 1-quart catsup bottles and lids, sterilized

Directions

In a large skillet over medium heat, cook together onions and margarine until warmed through; whisk in flour. Cook until onions are tender; place in a very large stockpot. Add remaining ingredients; increase heat to medium-high and bring to a boil. Pour into sterilized catsup bottles, leaving 1/4-inch headspace; wipe rims. Secure with sterilized lids; set aside to cool to room temperature. May keep in the freezer up to one year; thaw to use.
Use a length of jute to tie a basting brush to the top of a jar of Norma’s BBQ Sauce, then slip the jar into an oven mitt or apron pocket...so clever!


Spicy Butter Bean Burgers


Ingredients

  • 15-oz. can butter beans or lima beans, drained
  • 1/2 c. onion, chopped
  • 1 T. jalapeño pepper, finely chopped and seeds removed
  • 6 to 8 saltine crackers, crushed
  • 1 egg, beaten
  • 1/2 c. shredded Cheddar cheese
  • 1/4 t. garlic powder
  • salt and pepper to taste
  • olive oil for frying
  • 4 whole-wheat sandwich buns, split

Directions

Mash beans in a bowl; mix in remaining ingredients except oil and buns. Form into 4 patties. Add 1/4 inch oil to a skillet over medium-high heat. Fry patties until golden, about 5 minutes per side, turning carefully. If baking is preferred, place patties on a greased baking sheet; bake at 400 degrees for 7 to 10 minutes per side. Serve on buns.
When making any dish with hot jalapeño peppers, it’s always a good idea to wear plastic gloves to avoid irritation while cutting, slicing and chopping. Don’t touch your face, lips or eyes while you’re working! Just toss away the gloves when you’re done.

All-In-One Bacon Cheese burgers


Makes 6 servings

Ingredients

  • 1-1/2 lbs. lean ground beef
  • 1-oz. pkg. ranch salad dressing mix
  • 3-oz. jar bacon bits
  • 8-oz. pkg. finely shredded Italian-blend cheese
  • 6 hamburger buns, split

Directions

Place beef in a large bowl. Mix in remaining ingredients, one at a time, except buns. Form into 6 patties. Grill burgers for 3 to 4 minutes per side, or to desired doneness. Serve on buns.
Charcoal or gas? Every cookout chef has her own definite opinion. A good rule of thumb: charcoal is for taste and gas is for haste.


Crunchy Chicken Burgers


Ingredients

  • 1 lb. ground chicken
  • 1/4 c. honey barbecue sauce
  • 3/4 c. mini shredded wheat cereal, crushed
  • 1 egg, beaten
  • 1/8 t. salt
  • 1/8 t. pepper
  • 4 to 6 hamburger buns, split

Directions

Mix all ingredients together except buns; form into 4 to 6 patties. Grill for 5 to 6 minutes per side, until no longer pink in the center. Serve on buns.
A big shaker of seasoning salt is a must-have for tasty grilling. Mix up your very own blend! A good basic mixture is a teaspoon each of salt, pepper, garlic powder and oregano or rosemary. Like it spicy? Add some cayenne pepper or dry mustard.




Enjoy your day




Post a Comment

0 Comments