May is Hamburger Month

Val.inddSTUFFED BORDER BURGERS

1 1/2 lbs. lean ground beef

2 Tbsp. ketchup

1/2 c. finely chopped onion

1 (4.25 oz.) can chopped ripe olives, drained

1 Tbsp. taco seasoning

6 (1 oz.) slices Monterey Jack cheese/peppers

6 onion rolls, split and toasted

Preheat grill or grill pan to medium-high heat. In large bowl combine beef, onion, olives, ketchup and taco seasoning. Shape mixture into 12 (4-inch) patties. Fold cheese slices into quarters; place cheese in center of each of six patties. Top with remaining six patties, pressing to seal edges. Grill four to five minutes on each side or until done. Serve on rolls. Note: Shredded lettuce, sliced tomatoes and guacamole make great toppings for these burgers. Or make a sauce by stirring together 1/2 cup sour cream, 1/3 cup ketchup, one (4.5 oz.) can chopped green chiles and one tablespoon minced fresh cilantro. Cover and chill sauce in refrigerator until ready to serve. Serves six.

 

MEXICAN BURGERS

1 lb. ground beef

1/2 c. salsa

1/4 c. dry bread crumbs

4 (1 oz.) slices Pepper Jack cheese

In medium bowl combine beef, salsa and bread crumbs; mix well. Make four equal-size patties. In grill pan or barbecue grill with medium-high heat grill burgers for three – four minutes per side or to desired doneness. Top each burger with slice of cheese, place on buns and serve. Top each burger with a spoonful of salsa if desired. Serves four.

 

BARKEEPER’S BURGER

2 lbs. lean ground beef

1/2 tsp. salt

3 Tbsp. Red Pepper Paste

1/2 c. apple juice

2 medium onions, sliced 1/4” thick

2 Tbsp. chopped fresh sage and/or parsley

3 Tbsp. vegetable oil

3 Tbsp. butter or margarine

Sourdough rolls or hamburger buns, split, toasted

Pat beef into a flat cake. Spread with Red Pepper Paste and sprinkle with salt. Blend together and make into four large burgers; set aside. Cook onions in a skillet until they begin to brown. Lower heat; cook and stir until onions are golden brown. Add apple juice and simmer until all liquid is absorbed and onions are glazed; sprinkle with chopped sage. Keep warm. Heat oil and butter in large, heavy skillet. When butter begins to brown, add burgers. Lower heat to medium and cook until bottom is well browned. Turn and cook until internal temperature reaches 160° or no longer pink in center, about seven minutes per side. Put burger on toasted roll and top with glazed onions.

 

RED PEPPER PASTE

8 red finger chili peppers

Boiling water

1 red bell pepper

1 tsp. cumin seed

2 cloves garlic, crushed

1 tsp. dried oregano

1 tsp. paprika

1 tsp. salt

2 Tbsp. white vinegar

2 Tbsp. olive oil

1 – 1 1/2 c. cubed sourdough or firm Italian bread, crust removed

Pour boiling water over chili peppers; let fresh chili peppers stand one minute; drain. Cool under cold water. Remove stems, seeds and membranes; chop. Chop bell pepper. Grind or puree chili peppers and bell pepper with garlic, cumin, oregano, paprika and salt. When pulverized add vinegar and oil. Add bread a few pieces at a time; mix until bread softens and blends in. Store in refrigerator for up to a week or freeze for later use. (Makes about 1 1/2 cup. If using dried chili peppers, let stand in boiling water for 20 minutes before draining.)

 

TUNA BURGER

1/4 tsp. pepper

1 clove garlic, minced

1 1/2 tsp. prepared horseradish

1/2 c. bread crumbs

1 Tbsp. fresh lemon juice

1 Tbsp. chopped pimiento, optional

1/2 c. finely chopped celery

1 Tbsp. olive oil

1/2 c. finely chopped onion

2 (6 oz.) cans solid white tuna, drained 2 large eggs, beaten

 

In large bowl combine tuna, crumbs and egg; stir lightly. Add onion, celery, pimiento (if using), lemon juice, horseradish, garlic and pepper; mix. Form mixture into four patties. Heat oil in nonstick skillet over medium heat and cook patties, covered, until golden brown. Carefully flip patties and cook other side for five minutes. Finish baking in 350° oven until golden brown.

When having burgers, it’s fun to have hot dogs, too!

 

HOT DOG TACOS

8 hot dogs

1 Tbsp. vegetable oil

1 Tbsp. dry taco seasoning mix

8 taco shells, slightly warmed

1 c. shredded iceberg lettuce

1 c. chopped tomato

1 c. (4 oz.) shredded Cheddar cheese

Preheat grill to medium-high heat. Make lengthwise slit almost through (but not completely through) and hot dogs. In small bowl combine taco seasoning mix and oil. Spread mixture evenly into slits in hot dogs. Grill cut side up for five – seven minutes, then place each hot dog inside warmed taco shell. Top with lettuce, tomatoes and cheese and serve immediately. If you have a warming rack on your grill heat taco shells on it for just a few minutes. Or just place them on the outside edge of grill cooking area when heat isn’t too hot. Serves eight.

 

CHICAGO HOT DOGS

All-beef hot dogs

Poppyseed buns

Yellow mustard

Onions

Relish

Pickle spears

Tomato wedges

Celery salt

Peppers (your choice)

Steams dogs and buns. (If you don’t have a steamer, place hot dogs in steel colander or strainer. Put in a pot of boiling water, supported over the opening and cover. Do not allow water or bubble splash to contact dogs. Steam for 10 minutes. It is natural for the ends of dogs to split open.) After hot dogs are cooked turn off heat and steam buns for 20 seconds before serving. Arrange toppings. Start by putting mustard on meat, not the bun. Spread onions and relish across entire length. Place pickle spears, peppers and tomato wedges in the bun. Finish with a few shakes of celery salt. Do not use ketchup, it will hide the flavors of the other ingredients.

 

 

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