Beef up your burgers
What would summer be without burgers cooked on the grill? Burgers make a great meal any time because they are convenient, hearty, and appetizing to even the pickiest palette. If you’re getting a little bored with plain burgers, try one of these combinations.
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Chili Burgers
1 pound ground beef
1-1/2 teaspoons chili powder
1 15-ounce can chili with beans
4 hamburger buns, split and toasted
1/2 cup shredded cheddar cheese
1 2.8-ounce can french-fried onions
In a large bowl, combine beef and chili powder. Shape into 4 patties. Grill patties over medium heat until meat is no longer pink, about 5 minutes on each side. Meanwhile, in a small saucepan, bring chili to a boil. Reduce heat; simmer for 5 minutes or until heated through. Place burgers on bun bottoms; top with chili, cheese and onions. Replace bun tops. Makes 4 servings.
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Blue Cheese Burgers
1 pound lean ground beef
2 ounces blue cheese, crumbled
2 tablespoons minced fresh chives
1/8 teaspoon hot pepper sauce
1/4 teaspoon Worcestershire sauce
1/4 teaspoon coarsely ground black pepper
1/2 teaspoon salt
1/4 teaspoon dry mustard
4 hamburger buns
In a large bowl, mix the ground beef, blue cheese, chives, hot pepper sauce, Worcestershire sauce, black pepper, salt, and mustard. Cover, and refrigerate for 2 hours. Preheat grill for high heat. Gently form the burger mixture into 4 patties.
Grill patties over medium heat until meat is no longer pink, about 5 minutes on each side. Serve on buns. Makes 4 servings.
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Teriyaki Beef Burgers
1-1/2 pounds lean ground beef
1 8-ounce can water chestnuts, drained and chopped
1/2 cup reduced-sodium soy sauce
1/3 cup reduced-sodium beef broth
2 green onions, chopped
1 tablespoon brown sugar
2 garlic cloves, minced
1/2 teaspoon ground ginger
6 lettuce leaves
6 hamburger buns, split
In a large bowl, combine the beef and water chestnuts. Shape into 6 patties. Place in a 13x9-inch dish.
In a small bowl, combine the soy sauce, sherry or broth, onions, brown sugar, garlic and ginger. Pour 1/2 cup over patties; cover and refrigerate for 2-3 hours or overnight. Cover and refrigerate remaining marinade for basting.
Drain and discard marinade. Grill patties over medium heat until meat is no longer pink, about 5 minutes on each side, basting occasionally with reserved marinade. Serve on lettuce-lined buns. Makes 6 servings.
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Pantry Pointers
The best way to test hamburgers for doneness is with a meat thermometer. Burgers should reach 160 degrees.
The Practical Pantry ©2007 Tammy P. Olson
http://www.practicalpantry.com
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