Burgerlicious - All About Burgers
I don't think there is any food more American than the hamburger. Americans eat, on average, three hamburgers a week. It's time to celebrate your love of hamburgers and who doesn't love a good burger, not anyone I know. They come in all forms from beef, turkey, chicken, veggie, etc. With their delicious combination of a good bun, condiments, cheese, bacon it's really almost a perfect food. Did you know that May is "National Hamburger Month?" The first burger became popular in the United States after the 1904 World's Fair where hungry hordes of attendees caught onto the hamburger. Although the hamburger is considered an all-American food, the burger is actually based on a large German city called Hamburg. Many people have claimed to invented the burger, but the Library of Congress has said that Louis Lassen of New Haven Connecticut is the first cook to have invented it. Around the 1900's he owned a food truck called Louis' Lunch Truck - and you thought food trucks just came on the scene a few years ago! Back to Louis, he sold the first hamburger on that truck according to New York magazine. Apparently, the dish had no name until some rowdy sailors from Hamburg named the meat on a bun after themselves years later.
White Castle (you know the famous chain) claim that Otto Kause made the first hamburger in 1891, topping the meat with a fried egg. See, another foodie inspiration you thought just arrived recently. Did you know? White Castle was founded in 1921 in Wichita, Kansas. A cook; Walt A. Anderson partnered with an insurance/real estate man named Edgar Waldo "Billy" A. Ingram to make White Castle into a chain of burger restaurants. They have been in business for almost 100 years. They began their new restaurant venture with an immaculate looking small building outfitted with porcelain enamel, steel exteriors and stainless steel interiors to evoke a sense of cleanliness. Sounds like a diner to me.
Here are a few more interesting facts about the famous hamburger; the biggest burger was a real giant. In 1982, 10,000 people came to taste the largest one ever made. The burger weighed 3,591 lbs. now that is a BIG burger! 60% of sandwiches sold globally are actually hamburgers. After WWI hamburgers were often called Salisbury steak because of anti-German sentiment in the U. S. McDonald's sells around 550 million Big Macs a year. A woman named Sonya Thomas holds the world record for eating a Big Daddy Cheeseburger weighing 9 lbs. and she consumed it is 27 minutes, now that was one hungry gal.
The world's largest hamburger can be found at Mallie's Sports Grill and Bar in Southgate Michigan, costing $499.00 But, I have also read that at the Paris in Las Vegas have a burger costing $777.00 and at Glamburger at the Honky Tonk in London a burger will set you back $1,770.00 - WOW! One of the most expensive burgers ever to be sold was Fleur Burger 5000. It was made of black truffles, foie gras and Kobe beef and served with a bottle of Chateau Petrus, 1900 a bottle. It was sold in Las Vegas' Fleur de Lys. The price was a staggering $5,000 for one burger.
Finally, I bet you didn't know this one; at Wendy's locations in Japan they offer a deluxe burger topped with a choice of lobster and caviar or foie gras and truffle sauce each selling for around $16.00 which to me is funny considering in the U. S. Wendy's has the 4 for $4.00 deal. The State of Wisconsin likes the hamburger so much they actually have a "Hamburger Hall of Fame."
The most classic burger toppings on burgers is; onions, tomato, pickles, ketchup and mustard. In 1921 burgers cost 5 cents and that price was reduced and increased over the next several years. McDonald's Corporation is the world's largest chain of hamburger fast food restaurants serving customers in 119 countries. And they sell more than 75 hamburgers a second! I heard the Queen of England owns a McDonald's near Buckingham Palace, yes she is a fast food franchise-owner. I wonder if her limo pulls up and order burgers and fries occasionally?
In Minnesota, a "Juicy Lucy" is a hamburger having cheese inside the meat patty rather than on top. It gushes out when you take that first bite, so servers frequently warn patron's to let the sandwich cool a few minutes before consuming. The Hungry Jack's (Burger King) "Aussie Burger" has tomato, lettuce, onion, cheese, bacon, beetroot, egg, ketchup and a meat patty.
Now lets get onto those delicious burgers. Be creative next time you create a burger and see what interesting creation you can come up with, the possibilities are endless. Note; everyone knows how to cook and or grill a burger so I won't be getting into any detail on this. Make sure they are cooked through and to your desired doneness. I personally like my burgers more on the done side. - Enjoy!
Korean Burger
1 1/2 lbs. ground beef
1/4 cup Sambal Oelek
1/4 cup ketchup
1/4 cup mayonnaise
8 slices thick cut bacon
salt and freshly ground black pepper
Cheddar cheese, slices
burger sesame buns
1 cup kimchi, chopped and drained (mmmm, love this stuff)
Into a bowl combine the Sambal with mayonnaise and ketchup mixing to combine. Heat grill and rub with oil. Into a pan cook bacon to browned and crisp remove to paper towels. Into a bowl add beef and season with salt and pepper. Form into patties and place on grill cooking to desired doneness, flipping only once. Lightly butter the buns and place on grill if desired. Spoon about 1 Tbl. of the mayonnaise mixture onto each burger, top with cheese to melt. Spread remaining mayonnaise mixture onto buns, top with kimchi, burgers and bacon.
A Little Spicy Chicken Burger
Chicken patties
1 1/2 lbs. ground chicken
1/2 small yellow onion, minced
2 garlic cloves, finely minced
3 chipotle peppers in adobo sauce
1/2 fresh lime, juiced
3 Tbl. fresh cilantro, chopped
salt and freshly ground black pepper
Monterey Jack cheese slices
Sesame buns
Lettuce
Ruby red tomatoes, sliced
Sauce
1/2 cup mayonnaise
1/2 cup sour cream
4 garlic cloves, finely, finely minced
pinch of red pepper flakes
hearty splash of Cholula hot sauce
1 small lime, juiced
Buttermilk, just a touch
2 Tbl. fresh cilantro, minced
salt and freshly ground black pepper
Preheat grill and rub with oil. Sauce; into a bowl add sauce ingredients and mix well to combine, taste and adjust flavorings. Cover and refrigerate. Burgers; into a large bowl add ground chicken, onion, garlic, chipotle, juice, cilantro, salt and pepper mixing to combine. Form into patties. Place patties onto grill and cook to done, add cheese to melt. Lightly butter buns and place on grill. Assembly; spread sauce onto each bun, add lettuce, tomatoes, burgers and top bun.
Black Bean Burgers - yes it's not just for vegetarians any longer
1/2 cup brown rice, uncooked
1 (15 oz.) can black beans, drained and rinsed
1 small white onion, chopped
1 large garlic clove, finely minced
1 cup frozen corn
salt and freshly ground black pepper
Tabasco, to your taste
1/2 tsp. chili powder
1 egg
1/3 cup seasoned breadcrumbs
Cheddar cheese slices
buns
ruby red tomatoes, thinly sliced
lettuce
thinly sliced onion
Condiments; ketchup, mayonnaise, mustard
Into a pot add 1 cup cold water and rice, bring to boil, turn to simmer and cook about 20 minutes. Into a saute pan, add a good drizzle of oil add onion cooking and stirring to soften, add garlic and cook about 2 more minutes. Add the corn and spices continue cooking to heat through. Into a bowl add the drained beans and mash with potato masher. Add the rice, corn/onion mixture mashing as you go. Taste and adjust flavorings, mix in egg, mixing well. Add the breadcrumbs. Form into patties. Heat some oil in a pan and cook patties about 3 minutes per side, flipping only once and be careful flipping, add cheese to melt. Add condiments to buns, top with lettuce, tomatoes, onions and burgers. Enjoy!
It's a Southern Thing - Pimiento Cheese Stuffed Burgers (oh do I love these)
2 1/2 lbs. ground beef (I use ground turkey)
salt and freshly ground black pepper
1 Tbl. Worcestershire sauce
Accompaniments; cooked bacon slices, lettuce, slivered red onions
Pimiento Cheese
1 cup mayonnaise
1 (8 oz. package cream cheese, soft)
1/2 tsp. cayenne powder
salt and freshly ground black pepper
1 cup drained and finely chopped roasted red peppers
1/4 cup jarred pimientos, drained and chopped
12 oz. extra sharp white Cheddar cheese, grated
12 oz. extra sharp yellow Cheddar, grated
Pimiento cheese; into a bowl add cream cheese and mayonnaise, with an electric mixer beat to smooth. Stir in cayenne, salt and pepper mixing to combine. Add the red peppers, pimientos, cheeses and fold to combine. Cover and refrigerate for about 30 minutes. Into a bowl add the ground beef, season with salt, pepper and Worcestershire sauce. Heat grill, brush with cooking oil. Form meat into patties, grill to desired doneness. Add a big scoop of pimiento cheese to each burger. Butter buns and place on grill. Add meat to buns and accompaniments if desired. Note: you can make thinner burgers, add a scoop of pimiento cheese, add another patty on top, crimp edges and grill if desired for stuffed burgers.
My Dad Robert's Simple Onion Soup Burgers
2 lbs. ground beef
1 envelope Lipton Onion Soup Mix, shake it up
1/2 cup water
Sesame buns
Cheddar or American cheese slices
Lettuce
Thinly sliced red onion
Ruby red tomato slices
Bacon, cooked brown and crisp
Condiments; ketchup, relish, A-1 sauce (gosh I love this stuff) mayonnaise, mustard
Preheat grill and brush with oil. Into a bowl add the ground beef, soup mix and water, Mix to well combined. Shape into patties and place onto grill cooking to desired doneness, my dad's would be well done. Top with cooked bacon slices and cheese slices to melt. Butter buns and place on grill to heat through. Add condiments to buns, along with lettuce, onions and tomatoes, add burgers. As my dad would say; "I make a mean burger these are really good," as he ate two of them. And we would all chime in, "yes dad they are great!" xoxo
Salsa Burgers and I don't Mean the Dance
Chunky salsa, drained
Monterey jack cheese, sliced
Mayonnaise
White onion, thinly sliced
1 1/2 lbs. ground beef
salt and freshly ground black pepper
Sliced pickled jalapenos
Lettuce
Avocado, thin slices
Sesame seed buns
Into a bowl add meat, season with salt and pepper, form into patties. Heat grill and brush with oil. Cook patties to desired doneness, top with some pickled jalapenos, a spoonful of drained salsa, add cheese to melt. Spread some mayonnaise onto buns, add slices of onions, add lettuce, avocado slices and cooked burgers. Serve with icy cold beer.
Perfect Veggie Burgers
2 cups cooked brown rice
1/4 cup yellow onions, finely chopped
4 Tbl. hickory barbecue sauce
1 Tbl molasses
1 (15 oz.) can black beans, drained and rinsed
1 tsp. chili powder
1/4 tsp. cumin
salt and freshly ground black pepper
1 egg
Hamburger buns
Toppings Havarti cheese, lettuce, slices of avocado, pickles, ruby red tomatoes sliced, red onion thinly sliced, ketchup, mustard, mayonnaise
Into a bowl add the barbecue sauce and molasses stirring to combine. Into a large bowl mash beans with potato masher, stir in 3 Tbl. of barbecue sauce and remaining ingredients, mixing to combine. Form into patties. Into a cast iron skillet add a good drizzle of oil. Add burgers cooking about 2 to 3 minutes per side. After they are turned over brush with remaining barbecue sauce and top with cheese to melt. Butter buns and heat through. Assembly; add condiments to buns and top with burgers.
Do You Like Cuban Sandwiches? If so, you will love this Cuban burger
1 1/4 lbs. ground beef
1/4 lb. ground pork
1 Tbl. Worcestershire sauce
salt and freshly ground black pepper
slices deli ham (I like Black Forest)
slices Swiss cheese
long dill pickles thinly sliced lengthwise
burger buns
Dijon, lettuce, tomatoes
Preheat grill and brush with oil. Into a bowl add the beef/pork with Worcestershire sauce, salt and pepper, mixing to combine. Form into patties and place onto grill cooking to desired doneness, flipping once. Just before they are cooked top each burger with a slice of ham and cheese, melting cheese. Lightly butter the buns and grill. Spread both buns with mustard, we like lots of mustard. Place on burgers and top with pickles. Add lettuce and tomatoes.
Rhonda's Blue Cheese Burgers - first time I had these was in the mid 70's in Seattle where a friend (Rhonda) was throwing a party with her roommates and made them, I was hooked.
2 lbs. ground beef
2 Tbl. Worcestershire sauce
Blue cheese, crumbled
salt and freshly ground black pepper
Cooked bacon slices
Buns
Caramelized onions (we didn't have these on the original, but I love them)
3 large yellow onions, thinly sliced
salt and freshly ground black pepper
butter
Accompaniments; red onion thinly sliced, mayonnaise, pickles, ketchup, relish, lettuce, ruby red tomato slices, mustard
Preheat grill and brush with oil. Onions; into a saute pan, add a couple Tbl. of butter to melt, add onions and season with salt and pepper. Cook stirring slowly until onions become soft and take on a caramelized color. Meat; into a bowl add meat, salt, pepper and Worcestershire sauce, mixing to combine. Form into thin patties, on the one of the patties add lots of blue cheese crumbles then top with the other patty pressing to seal edges. Place onto grill and cook to doneness, flipping only once. Butter buns and place on grill. Spread condiments onto buns, top with bacon, caramelized onions, lettuce, tomatoes and burgers. Note: I personally like some caramelized mushrooms with this burger.
Grilled Asian Pork Burgers
1 1/2 lbs. ground pork
3 tsp. fresh ginger, peeled and grated
3 scallions, finely chopped including green part
3 Tbl. fresh cilantro, minced
2 tsp. toasted sesame oil
1 Tbl. fresh lime juice
salt and freshly ground black pepper
Ciabatta buns
Sauce
2 tsp. Siracha
2 tsp. fresh lime juice
2/3 cup sour cream
salt and freshly ground black pepper
Quick slaw
1 bag coleslaw mix
3 scallions, chopped including green part
1 carrot, peeled and grated
1 fresh lime juiced
1/4 cup seasoned rice vinegar
2 tsp. sesame oil
2 Tbl. vegetable oil
salt and freshly ground black pepper
pinch of red pepper flakes
1 garlic clove, finely, finely minced
1 (1/2-inch) piece fresh ginger, peeled and grated
Heat grill and rub with oil. Slaw; into a bowl whisk the rice vinegar, lime, garlic and ginger with sesame oil, red pepper flakes, season with salt and pepper. Add slaw mix, scallions and carrot, mixing to combine. Sauce; into a bowl add ingredients and whisk to combine, taste and adjust flavorings. Burgers; into a bowl, add meat, ginger, scallions, cilantro, sesame oil, lime juice, salt and pepper mixing to combine. Form into patties, place on grill and cook to done, flipping only once. Butter buns and place on grill to warm. Add sauce to both sides of bun, top with burger and slaw, then top bun.
Washington State Asian Salmon Burger - what is not to love and if you live in WA state, at least the west side it's a requirement to know how to make a salmon burger.......just kidding
2 lbs. fresh salmon, skinned and bones removed
1 bunch scallions, chopped including green part
1/4 cup fresh cilantro, minced
1/4 cup fresh parsley, minced
1/2 jalapeno, seeded and finely minced
2 eggs
2 Tbl. sesame oil
salt and freshly ground black pepper
1 cup Panko bread crumbs (I use the gluten free one)
Pickled onions
2 large red onions, thinly sliced
1 cup apple cider vinegar
1/2 cup red wine vinegar
1/4 cup sugar
pinch of red pepper flakes
Sauce
1/2 cup mayonnaise
either use a couple of tsp. fulls of Sriracha or wasabi powder (I usually go with wasabi)
Ciabatta buns or you can use hamburger buns
Shredded lettuce
Rinse the salmon in cold water, pat dry with paper towels, slice the salmon into small dice and place into a bowl. Add scallions, cilantro, parsley, jalapeno, eggs, sesame oil, salt and pepper mixing to combine. Cover and refrigerate about 1 hour. Preheat grill and brush with oil. Remove salmon mixture from refrigerator and mix in Panko bread crumbs. Form into patties and place onto grill cooking about 5 minutes per side flipping only once. Heat buns on grill. Slather on the sauce on both sides of buns, add burgers, and top with pickled onions and shredded lettuce. Pickled onions; into a saucepan add vinegars, sugar and red pepper flakes, cook stirring to dissolve sugar. Cool. Add onions to a jar with lid and pour over cooled liquid, allow to sit and marinate. Sauce; add mayonnaise to a bowl with Sriracha or wasabi and stir to combine.
Diner Cheese Burger topped With Fried Egg
1 1/2 lbs. good quality ground beef
salt and freshly ground black pepper
2 Tbl. Worcestershire sauce
Kaiser rolls
Fried eggs
Yummy Burger Sauce
1/2 cup mayonnaise
1/4 tsp. garlic and onion powder
salt and freshly ground black pepper
2 Tbl. ketchup
2 Tbl. spicy barbecue sauce
1/2 tsp. Dijon
2 Tbl. sweet relish
2 tsp. Worcestershire sauce
Accompaniments; American cheese slices, cooked thick cut bacon slices, fried eggs, burger sauce
Preheat grill and lightly oil grates. Sauce; into a bowl add ingredients and mix to combine, cover and refrigerate. Into a bowl add the ground meat, along with salt, pepper and Worcestershire sauce, mixing and form into patties. Place meat onto grill and cook to desired doneness, flipping only once, after you flip and cook other side, add cooked bacon slices and cheese to melt. Butter buns and place on grill. Into a saute pan, add drizzle of oil and butter, crack eggs into pan and cooking breaking yolks, flip and cook until yolk is cooked. If you like a runny egg on your burger cook it over easy or over medium. Add sauce to both sides of bun, add accompaniments and top with burger and fried egg.
Russian Burger
Sauce
1/4 cup ketchup
1/4 cup mayonnaise
1/4 cup bread and butter pickles, finely chopped (my favorite pickles)
2 tsp. white vinegar
1/2 tsp. dry mustard (such as Coleman's)
pinch of cayenne
salt and freshly ground black pepper
1/4 tsp. Old Bay seasoning
2 lbs. ground chuck
Brioche buns, lightly toasted
Accompaniments; Butter lettuce, thinly sliced tomato, sliced cheddar cheese, crisp cooked bacon slices, sliced avocado and I also like sauerkraut on these burgers
Into a bowl add the sauce ingredients and stir to combine, cover and refrigerate. Into a bowl add ground beef, salt and pepper mixing to combine. Heat grill and brush with cooking oil. Form patties and cook burgers to desired doneness. Butter the buns and lightly toast. Spread both sides of buns with sauce, add accompaniments and cooked burgers.
Vietnamese Style Banh mi Burger - if you love the Banh mi sandwich you will love these burgers
2 carrots, peeled and shredded
1/2 English cucumber, sliced in half lengthwise, lightly seeded and sliced into thin moons
1/4 cup seasoned rice vinegar
1/2 cup mayonnaise
1 Tbl. Sriacha
Lettuce leaves
fresh cilantro sprigs
Preheat grill and brush with oil. Into a bowl add the carrots/cucumbers with the rice vinegar and let stand about 15 minutes, drain. Into a bowl whisk the mayonnaise with Sriacha, season with salt and pepper. Into a bowl add the meats, jalapeno, fish sauce, curry paste and garlic mixing to combine. Spread mayonnaise dressing onto each side. Form patties into long forms (2 of them) and place on grill to cook on both sides. Lightly oil the bread and place on grill to heat through. Remove bread and smear both side of bread with mayonnaise mixture, add the pickled vegetables to bottom part of bread, top with cooked meat, add lettuce and cilantro sprigs. Slice into large pieces.
My Favorite Turkey Burger - Gobble, Gobble
1 1/2 lbs. ground turkey
salt and freshly ground black pepper
2 Tbl. Worcestershire sauce
3 Tbl. fresh basil, chopped
Havarti cheese sliced
Cranberry pesto
1 cup fresh or frozen cranberries
3 garlic cloves
1/3 cup Parmesan cheese, shredded
1/4 cup fresh basil leaves
2 Tbl. raspberry jam (I like St. Delfour brand)
1/4 cup pine nuts (lightly toasted)
1/4 cup olive oil
Sesame seed buns, lightly toasted
Accompaniments; mayonnaise, cooked slices bacon, lettuce, thinly sliced onion, slices of fresh avocado
Pesto; add ingredients to food processor and process to smooth, taste and adjust flavorings. Into a bowl add the ground turkey, salt, pepper, Worcestershire and basil, mixing to combine. Form into patties. Heat grill and rub with oil. Add patties and cook until done, add good dollop of pesto, add cheese to melt. Butter buns and add to grill. Smear mayonnaise onto buns, add accompaniments, cooked cheese burgers.
Hawaiian Burgers - first time I ate one of these was in Oahu in 1974 when a friend and I saved up our money and flew there staying for 1 month. Needless to say two 19-year old girls had a great time, ran out of money, but had a great time, did I already say that? Yes, we certainly had fun in the Hawaiian sun. I think our focus was cute boys, laying on the beach, shopping, cute boys, and suntanning. Believe it or not, back then.....our hotel room for 1 month was literally across the street from Waikiki Beach. Our balcony was large, the room had 2 queen beds, big bathroom. My friend Sandi and I paid, (are you ready for this?) $14.00 per night or $7.00 dollars each. Now that room would cost at least $500.00 per night.
Sauce
1/2 cup mayonnaise
2 Tbl. Teriyaki sauce
1 Tbl. honey
pinch of cayenne
Burgers
8 pineapple rings
1 large red bell pepper, seeded and cut into rings
1 1/2 lbs. ground beef
salt and freshly ground black pepper
3 Tbl. Teriyaki sauce
4 onion rolls
lettuce leaves
4 slices Havarti cheese or Swiss
1/2 red onion, thinly sliced
Sauce; into a bowl add sauce ingredients and mix to combine. Preheat grill and lightly brush with oil. Grill the pineapple and bell pepper so they have grill marks. Meat; into a bowl add beef, salt, pepper, teriyaki sauce and mix to combine. Form into patties and place on grill flipping only once cooking to desired doneness. Add cheese to melt and heat buns (smearing with some butter before heating) Assembly; add sauce to each side of buns, add grilled pineapple and pepper, add red onion, burgers and lettuce.
Tacolicious Burgers
1 lb. ground chicken
1/2 lb. ground pork
1/2 red onion, finely diced
1 oz. packet taco seasoning
Pepper jack cheese shredded
Burger buns
shredded lettuce
ruby red tomatoes, sliced
sliced avocados
Sauce
3/4 cup mayonnaise
1 chili pepper in adobo sauce
1 Tbl. fresh lime juice
salt and freshly ground black pepper
Preheat grill and rub with oil. Sauce; into a blender add ingredients and pulse to smooth, taste and adjust flavorings. Burgers; into a large bowl add meats, red onion, taco seasoning mixing to combine. Divide meat into thin patties and place cheese in middle topping with another thin patties and pinching edges together to seal. Add burgers to grill and cook to done flipping only once. Butter buns and heat on grill. Assembly; add sauce to each bun, along with shredded lettuce, tomato slices, avocado and burgers, top with buns.
The Perfect Greek Lamb Burger
1 1/2 lbs. ground lamb
1/4 cup fresh mint, chopped
2 Tbl. fresh dill, chopped
1/2 cup Kalamata olives, pitted and chopped
1 Tbl. dried oregano
1 tsp. ground cumin
salt and freshly ground black pepper
Toppings
4 hamburger buns
ruby red tomatoes, thinly sliced
1 red onion, thinly sliced
1/4 cup Feta cheese, crumbled
baby arugula
Tzatzki sauce
Crab Burgers
2 cups lump crab meat
1 red bell pepper, seeded and finely diced
4 scallions, chopped including green part
1/4 cup saltines or butter crackers, finely crushed, more if needed
2 Tbl. mayonnaise
1 egg
Tabasco
2 Tbl. fresh lemon juice
salt and freshly ground black pepper
shredded Cheddar cheese
Hamburger buns
ruby red tomato, thinly sliced
mayonnaise
Quick Slaw
3 cups shredded cabbage, both green and purple
2 Tbl. fresh lemon juice
mayonnaise to moisten
salt and freshly ground black pepper
Quick slaw; into a bowl add ingredients and mix to combine, cover and refrigerate. Preheat oven to 375 degrees. Into a bowl, add crab burger ingredients (except cheese) and form into patties. Place on parchment lined baking sheet and bake about 15 minutes, just before they are done sprinkle with some cheese to melt. Assembly; spread some mayonnaise onto buns, top bottom buns with tomato slices, add crab cakes, some slaw and top bun.
Sides and Desserts - gotta have something to go with those burgers
Barbecue Ranch Pasta Salad - my daughter Brittany loves this pasta salad
1 lb. pasta, such as penne
1 cup Hidden Valley Ranch Dressing
Korean Burger
1 1/2 lbs. ground beef
1/4 cup Sambal Oelek
1/4 cup ketchup
1/4 cup mayonnaise
8 slices thick cut bacon
salt and freshly ground black pepper
Cheddar cheese, slices
burger sesame buns
1 cup kimchi, chopped and drained (mmmm, love this stuff)
Into a bowl combine the Sambal with mayonnaise and ketchup mixing to combine. Heat grill and rub with oil. Into a pan cook bacon to browned and crisp remove to paper towels. Into a bowl add beef and season with salt and pepper. Form into patties and place on grill cooking to desired doneness, flipping only once. Lightly butter the buns and place on grill if desired. Spoon about 1 Tbl. of the mayonnaise mixture onto each burger, top with cheese to melt. Spread remaining mayonnaise mixture onto buns, top with kimchi, burgers and bacon.
A Little Spicy Chicken Burger
Chicken patties
1 1/2 lbs. ground chicken
1/2 small yellow onion, minced
2 garlic cloves, finely minced
3 chipotle peppers in adobo sauce
1/2 fresh lime, juiced
3 Tbl. fresh cilantro, chopped
salt and freshly ground black pepper
Monterey Jack cheese slices
Sesame buns
Lettuce
Ruby red tomatoes, sliced
Sauce
1/2 cup mayonnaise
1/2 cup sour cream
4 garlic cloves, finely, finely minced
pinch of red pepper flakes
hearty splash of Cholula hot sauce
1 small lime, juiced
Buttermilk, just a touch
2 Tbl. fresh cilantro, minced
salt and freshly ground black pepper
Preheat grill and rub with oil. Sauce; into a bowl add sauce ingredients and mix well to combine, taste and adjust flavorings. Cover and refrigerate. Burgers; into a large bowl add ground chicken, onion, garlic, chipotle, juice, cilantro, salt and pepper mixing to combine. Form into patties. Place patties onto grill and cook to done, add cheese to melt. Lightly butter buns and place on grill. Assembly; spread sauce onto each bun, add lettuce, tomatoes, burgers and top bun.
Black Bean Burgers - yes it's not just for vegetarians any longer
1/2 cup brown rice, uncooked
1 (15 oz.) can black beans, drained and rinsed
1 small white onion, chopped
1 large garlic clove, finely minced
1 cup frozen corn
salt and freshly ground black pepper
Tabasco, to your taste
1/2 tsp. chili powder
1 egg
1/3 cup seasoned breadcrumbs
Cheddar cheese slices
buns
ruby red tomatoes, thinly sliced
lettuce
thinly sliced onion
Condiments; ketchup, mayonnaise, mustard
Into a pot add 1 cup cold water and rice, bring to boil, turn to simmer and cook about 20 minutes. Into a saute pan, add a good drizzle of oil add onion cooking and stirring to soften, add garlic and cook about 2 more minutes. Add the corn and spices continue cooking to heat through. Into a bowl add the drained beans and mash with potato masher. Add the rice, corn/onion mixture mashing as you go. Taste and adjust flavorings, mix in egg, mixing well. Add the breadcrumbs. Form into patties. Heat some oil in a pan and cook patties about 3 minutes per side, flipping only once and be careful flipping, add cheese to melt. Add condiments to buns, top with lettuce, tomatoes, onions and burgers. Enjoy!
It's a Southern Thing - Pimiento Cheese Stuffed Burgers (oh do I love these)
2 1/2 lbs. ground beef (I use ground turkey)
salt and freshly ground black pepper
1 Tbl. Worcestershire sauce
Accompaniments; cooked bacon slices, lettuce, slivered red onions
Pimiento Cheese
1 cup mayonnaise
1 (8 oz. package cream cheese, soft)
1/2 tsp. cayenne powder
salt and freshly ground black pepper
1 cup drained and finely chopped roasted red peppers
1/4 cup jarred pimientos, drained and chopped
12 oz. extra sharp white Cheddar cheese, grated
12 oz. extra sharp yellow Cheddar, grated
Pimiento cheese; into a bowl add cream cheese and mayonnaise, with an electric mixer beat to smooth. Stir in cayenne, salt and pepper mixing to combine. Add the red peppers, pimientos, cheeses and fold to combine. Cover and refrigerate for about 30 minutes. Into a bowl add the ground beef, season with salt, pepper and Worcestershire sauce. Heat grill, brush with cooking oil. Form meat into patties, grill to desired doneness. Add a big scoop of pimiento cheese to each burger. Butter buns and place on grill. Add meat to buns and accompaniments if desired. Note: you can make thinner burgers, add a scoop of pimiento cheese, add another patty on top, crimp edges and grill if desired for stuffed burgers.
My Dad Robert's Simple Onion Soup Burgers
2 lbs. ground beef
1 envelope Lipton Onion Soup Mix, shake it up
1/2 cup water
Sesame buns
Cheddar or American cheese slices
Lettuce
Thinly sliced red onion
Ruby red tomato slices
Bacon, cooked brown and crisp
Condiments; ketchup, relish, A-1 sauce (gosh I love this stuff) mayonnaise, mustard
Preheat grill and brush with oil. Into a bowl add the ground beef, soup mix and water, Mix to well combined. Shape into patties and place onto grill cooking to desired doneness, my dad's would be well done. Top with cooked bacon slices and cheese slices to melt. Butter buns and place on grill to heat through. Add condiments to buns, along with lettuce, onions and tomatoes, add burgers. As my dad would say; "I make a mean burger these are really good," as he ate two of them. And we would all chime in, "yes dad they are great!" xoxo
Salsa Burgers and I don't Mean the Dance
Chunky salsa, drained
Monterey jack cheese, sliced
Mayonnaise
White onion, thinly sliced
1 1/2 lbs. ground beef
salt and freshly ground black pepper
Sliced pickled jalapenos
Lettuce
Avocado, thin slices
Sesame seed buns
Into a bowl add meat, season with salt and pepper, form into patties. Heat grill and brush with oil. Cook patties to desired doneness, top with some pickled jalapenos, a spoonful of drained salsa, add cheese to melt. Spread some mayonnaise onto buns, add slices of onions, add lettuce, avocado slices and cooked burgers. Serve with icy cold beer.
Perfect Veggie Burgers
2 cups cooked brown rice
1/4 cup yellow onions, finely chopped
4 Tbl. hickory barbecue sauce
1 Tbl molasses
1 (15 oz.) can black beans, drained and rinsed
1 tsp. chili powder
1/4 tsp. cumin
salt and freshly ground black pepper
1 egg
Hamburger buns
Toppings Havarti cheese, lettuce, slices of avocado, pickles, ruby red tomatoes sliced, red onion thinly sliced, ketchup, mustard, mayonnaise
Into a bowl add the barbecue sauce and molasses stirring to combine. Into a large bowl mash beans with potato masher, stir in 3 Tbl. of barbecue sauce and remaining ingredients, mixing to combine. Form into patties. Into a cast iron skillet add a good drizzle of oil. Add burgers cooking about 2 to 3 minutes per side. After they are turned over brush with remaining barbecue sauce and top with cheese to melt. Butter buns and heat through. Assembly; add condiments to buns and top with burgers.
Do You Like Cuban Sandwiches? If so, you will love this Cuban burger
1 1/4 lbs. ground beef
1/4 lb. ground pork
1 Tbl. Worcestershire sauce
salt and freshly ground black pepper
slices deli ham (I like Black Forest)
slices Swiss cheese
long dill pickles thinly sliced lengthwise
burger buns
Dijon, lettuce, tomatoes
Preheat grill and brush with oil. Into a bowl add the beef/pork with Worcestershire sauce, salt and pepper, mixing to combine. Form into patties and place onto grill cooking to desired doneness, flipping once. Just before they are cooked top each burger with a slice of ham and cheese, melting cheese. Lightly butter the buns and grill. Spread both buns with mustard, we like lots of mustard. Place on burgers and top with pickles. Add lettuce and tomatoes.
Rhonda's Blue Cheese Burgers - first time I had these was in the mid 70's in Seattle where a friend (Rhonda) was throwing a party with her roommates and made them, I was hooked.
2 lbs. ground beef
2 Tbl. Worcestershire sauce
Blue cheese, crumbled
salt and freshly ground black pepper
Cooked bacon slices
Buns
Caramelized onions (we didn't have these on the original, but I love them)
3 large yellow onions, thinly sliced
salt and freshly ground black pepper
butter
Accompaniments; red onion thinly sliced, mayonnaise, pickles, ketchup, relish, lettuce, ruby red tomato slices, mustard
Preheat grill and brush with oil. Onions; into a saute pan, add a couple Tbl. of butter to melt, add onions and season with salt and pepper. Cook stirring slowly until onions become soft and take on a caramelized color. Meat; into a bowl add meat, salt, pepper and Worcestershire sauce, mixing to combine. Form into thin patties, on the one of the patties add lots of blue cheese crumbles then top with the other patty pressing to seal edges. Place onto grill and cook to doneness, flipping only once. Butter buns and place on grill. Spread condiments onto buns, top with bacon, caramelized onions, lettuce, tomatoes and burgers. Note: I personally like some caramelized mushrooms with this burger.
Grilled Asian Pork Burgers
1 1/2 lbs. ground pork
3 tsp. fresh ginger, peeled and grated
3 scallions, finely chopped including green part
3 Tbl. fresh cilantro, minced
2 tsp. toasted sesame oil
1 Tbl. fresh lime juice
salt and freshly ground black pepper
Ciabatta buns
Sauce
2 tsp. Siracha
2 tsp. fresh lime juice
2/3 cup sour cream
salt and freshly ground black pepper
Quick slaw
1 bag coleslaw mix
3 scallions, chopped including green part
1 carrot, peeled and grated
1 fresh lime juiced
1/4 cup seasoned rice vinegar
2 tsp. sesame oil
2 Tbl. vegetable oil
salt and freshly ground black pepper
pinch of red pepper flakes
1 garlic clove, finely, finely minced
1 (1/2-inch) piece fresh ginger, peeled and grated
Heat grill and rub with oil. Slaw; into a bowl whisk the rice vinegar, lime, garlic and ginger with sesame oil, red pepper flakes, season with salt and pepper. Add slaw mix, scallions and carrot, mixing to combine. Sauce; into a bowl add ingredients and whisk to combine, taste and adjust flavorings. Burgers; into a bowl, add meat, ginger, scallions, cilantro, sesame oil, lime juice, salt and pepper mixing to combine. Form into patties, place on grill and cook to done, flipping only once. Butter buns and place on grill to warm. Add sauce to both sides of bun, top with burger and slaw, then top bun.
Washington State Asian Salmon Burger - what is not to love and if you live in WA state, at least the west side it's a requirement to know how to make a salmon burger.......just kidding
2 lbs. fresh salmon, skinned and bones removed
1 bunch scallions, chopped including green part
1/4 cup fresh cilantro, minced
1/4 cup fresh parsley, minced
1/2 jalapeno, seeded and finely minced
2 eggs
2 Tbl. sesame oil
salt and freshly ground black pepper
1 cup Panko bread crumbs (I use the gluten free one)
Pickled onions
2 large red onions, thinly sliced
1 cup apple cider vinegar
1/2 cup red wine vinegar
1/4 cup sugar
pinch of red pepper flakes
Sauce
1/2 cup mayonnaise
either use a couple of tsp. fulls of Sriracha or wasabi powder (I usually go with wasabi)
Ciabatta buns or you can use hamburger buns
Shredded lettuce
Rinse the salmon in cold water, pat dry with paper towels, slice the salmon into small dice and place into a bowl. Add scallions, cilantro, parsley, jalapeno, eggs, sesame oil, salt and pepper mixing to combine. Cover and refrigerate about 1 hour. Preheat grill and brush with oil. Remove salmon mixture from refrigerator and mix in Panko bread crumbs. Form into patties and place onto grill cooking about 5 minutes per side flipping only once. Heat buns on grill. Slather on the sauce on both sides of buns, add burgers, and top with pickled onions and shredded lettuce. Pickled onions; into a saucepan add vinegars, sugar and red pepper flakes, cook stirring to dissolve sugar. Cool. Add onions to a jar with lid and pour over cooled liquid, allow to sit and marinate. Sauce; add mayonnaise to a bowl with Sriracha or wasabi and stir to combine.
Diner Cheese Burger topped With Fried Egg
1 1/2 lbs. good quality ground beef
salt and freshly ground black pepper
2 Tbl. Worcestershire sauce
Kaiser rolls
Fried eggs
Yummy Burger Sauce
1/2 cup mayonnaise
1/4 tsp. garlic and onion powder
salt and freshly ground black pepper
2 Tbl. ketchup
2 Tbl. spicy barbecue sauce
1/2 tsp. Dijon
2 Tbl. sweet relish
2 tsp. Worcestershire sauce
Accompaniments; American cheese slices, cooked thick cut bacon slices, fried eggs, burger sauce
Preheat grill and lightly oil grates. Sauce; into a bowl add ingredients and mix to combine, cover and refrigerate. Into a bowl add the ground meat, along with salt, pepper and Worcestershire sauce, mixing and form into patties. Place meat onto grill and cook to desired doneness, flipping only once, after you flip and cook other side, add cooked bacon slices and cheese to melt. Butter buns and place on grill. Into a saute pan, add drizzle of oil and butter, crack eggs into pan and cooking breaking yolks, flip and cook until yolk is cooked. If you like a runny egg on your burger cook it over easy or over medium. Add sauce to both sides of bun, add accompaniments and top with burger and fried egg.
Russian Burger
Sauce
1/4 cup ketchup
1/4 cup mayonnaise
1/4 cup bread and butter pickles, finely chopped (my favorite pickles)
2 tsp. white vinegar
1/2 tsp. dry mustard (such as Coleman's)
pinch of cayenne
salt and freshly ground black pepper
1/4 tsp. Old Bay seasoning
2 lbs. ground chuck
Brioche buns, lightly toasted
Accompaniments; Butter lettuce, thinly sliced tomato, sliced cheddar cheese, crisp cooked bacon slices, sliced avocado and I also like sauerkraut on these burgers
Into a bowl add the sauce ingredients and stir to combine, cover and refrigerate. Into a bowl add ground beef, salt and pepper mixing to combine. Heat grill and brush with cooking oil. Form patties and cook burgers to desired doneness. Butter the buns and lightly toast. Spread both sides of buns with sauce, add accompaniments and cooked burgers.
Dripping Good Double Cheese Burgers
1/4 cup mayonnaise
3 Tbl. Dijon
1 1/2 lbs. ground beef
salt and freshly ground black pepper
8 slices of American cheese
4 burger buns
red onion, thinly sliced
dill pickles, thinly sliced
ruby red tomato, thinly sliced
lettuce
Note; you can add chili to these burgers too for a delicious messy burger. Just heat up your favorite chili and top burger with it. Or make them open-faced.
Note; you can add chili to these burgers too for a delicious messy burger. Just heat up your favorite chili and top burger with it. Or make them open-faced.
Into a bowl mix mayonnaise and mustard. Into a bowl add beef and season with salt and pepper. Into a large cast iron skillet, get it good and hot, add a drizzle of oil. Make 2 thin burgers per bun. Add burgers, but don't crowd them to desired doneness. Let them get nicely browned on each side. Top with cheese to melt. If desired, you can lightly butter buns and heat those as well, I always like mine heated through. Place buns on plates add mayonnaise mixture. Add slices of red onion, pickles, tomatoes, lettuce and burgers.
Pizza Burgers - where I grew up in Anacortes, WA there was a little drive-in (Dairyland Freeze) that made delicious pizza burgers., so this is my version of those.
Sauce - note you certainly can use prepared sauce, but this tastes better
2 garlic cloves, finely minced
1 small onion, diced
3 Tbl. tomato paste
olive oil
1 (14.5 oz.) can diced tomatoes (do not drain)
salt and freshly ground black pepper
1/2 tsp. sugar
1 tsp. Italian seasonings
1 tsp. dried basil, crushed
Burgers
1 1/2 lbs. ground beef
1 Tbl. Worcestershire sauce
1/4 cup sun-dried tomatoes packed in oil, finely chopped
1 Tbl. Italian herbs
1/4 cup fresh basil, chopped
Slices of Mozzarella cheese
slices of black olives
slices of black olives
thin slices green bell pepper, seeded
Ciabatta buns, split and lightly grilled (you can use any bun you like, but think these hold up better)
Preheat grill and lightly brush with oil. Sauce; into a saute pan, add oil to heat, add onion and stir to soften, add garlic stirring about 1 minute. Add tomato paste and cook stirring 1 minute. Add tomatoes, herbs, sugar, salt and pepper cooking about 15 minutes. With an immersion blender make sauce smooth. Burgers; into a bowl add meat, Worcestershire sauce, sun-dried tomatoes, herbs, fresh basil along with a couple of Tbl. of the sauce. Divide meat into patties and grill to desired donesess flipping only once. Once burgers are almost done, place a couple of Tbl. of sauce onto each burger, top with a slice of green bell pepper, black olives and cheese, cover to melt cheese. Add some sauce to bottom of buns, top with cheese burgers and tops of buns.
Really Good Barbecue Sauce Burgers - these are gooey and delicious
Barbecue sauce
1 cup ketchup
1/2 cup brown sugar, packed
1/4 cup honey
1/4 cup molasses
1 Tbl. yellow mustard
2 tsp. Worcestershire sauce
salt and freshly ground black pepper
1/4 tsp. liquid smoke
Burgers
1 1/2 lbs. ground turkey
salt and freshly ground black pepper
1/4 tsp. onion and garlic powder
2 Tbl. of barbecue sauce
Buns
Accompaniments; Swiss cheese, cooked bacon, sliced red onion, sliced pickles, lettuce, ruby red tomato slices, mayonnaise
Preheat grill and rub grates with oil. Sauce; into a saucepan add ingredients mixing to combine, bring to a boil. Remove from heat. Meat; into a bowl add ground turkey, salt, pepper, onion and garlic powder and 2 Tbl. of the barbecue sauce, mixing to combine. Form into patties, place on grill and cook each side flipping only once. When you have flipped to second side, add a touch of barbecue sauce to each patty, top with cooked bacon and cheese slices to melt. Butter buns and place on grill to heat. Spread mayonnaise on each bun, top with more sauce, lettuce, tomatoes, pickles, onions and burgers with bacon and cheese.
Really Good Barbecue Sauce Burgers - these are gooey and delicious
Barbecue sauce
1 cup ketchup
1/2 cup brown sugar, packed
1/4 cup honey
1/4 cup molasses
1 Tbl. yellow mustard
2 tsp. Worcestershire sauce
salt and freshly ground black pepper
1/4 tsp. liquid smoke
Burgers
1 1/2 lbs. ground turkey
salt and freshly ground black pepper
1/4 tsp. onion and garlic powder
2 Tbl. of barbecue sauce
Buns
Accompaniments; Swiss cheese, cooked bacon, sliced red onion, sliced pickles, lettuce, ruby red tomato slices, mayonnaise
Preheat grill and rub grates with oil. Sauce; into a saucepan add ingredients mixing to combine, bring to a boil. Remove from heat. Meat; into a bowl add ground turkey, salt, pepper, onion and garlic powder and 2 Tbl. of the barbecue sauce, mixing to combine. Form into patties, place on grill and cook each side flipping only once. When you have flipped to second side, add a touch of barbecue sauce to each patty, top with cooked bacon and cheese slices to melt. Butter buns and place on grill to heat. Spread mayonnaise on each bun, top with more sauce, lettuce, tomatoes, pickles, onions and burgers with bacon and cheese.
Vietnamese Style Banh mi Burger - if you love the Banh mi sandwich you will love these burgers
2 carrots, peeled and shredded
1/2 English cucumber, sliced in half lengthwise, lightly seeded and sliced into thin moons
1/4 cup seasoned rice vinegar
1/2 cup mayonnaise
1 Tbl. Sriacha
2 garlic cloves, finely minced
salt and freshly ground black pepper
1 lb. ground turkey
1/2 lb. ground pork
1 jalapeno, seeded and finely minced
1 tsp. fish sauce
1 1/2 tsp. red curry paste
1 long French baguette, sliced lengthwiseLettuce leaves
fresh cilantro sprigs
Preheat grill and brush with oil. Into a bowl add the carrots/cucumbers with the rice vinegar and let stand about 15 minutes, drain. Into a bowl whisk the mayonnaise with Sriacha, season with salt and pepper. Into a bowl add the meats, jalapeno, fish sauce, curry paste and garlic mixing to combine. Spread mayonnaise dressing onto each side. Form patties into long forms (2 of them) and place on grill to cook on both sides. Lightly oil the bread and place on grill to heat through. Remove bread and smear both side of bread with mayonnaise mixture, add the pickled vegetables to bottom part of bread, top with cooked meat, add lettuce and cilantro sprigs. Slice into large pieces.
My Favorite Turkey Burger - Gobble, Gobble
1 1/2 lbs. ground turkey
salt and freshly ground black pepper
2 Tbl. Worcestershire sauce
3 Tbl. fresh basil, chopped
Havarti cheese sliced
Cranberry pesto
1 cup fresh or frozen cranberries
3 garlic cloves
1/3 cup Parmesan cheese, shredded
1/4 cup fresh basil leaves
2 Tbl. raspberry jam (I like St. Delfour brand)
1/4 cup pine nuts (lightly toasted)
1/4 cup olive oil
Sesame seed buns, lightly toasted
Accompaniments; mayonnaise, cooked slices bacon, lettuce, thinly sliced onion, slices of fresh avocado
Pesto; add ingredients to food processor and process to smooth, taste and adjust flavorings. Into a bowl add the ground turkey, salt, pepper, Worcestershire and basil, mixing to combine. Form into patties. Heat grill and rub with oil. Add patties and cook until done, add good dollop of pesto, add cheese to melt. Butter buns and add to grill. Smear mayonnaise onto buns, add accompaniments, cooked cheese burgers.
Hawaiian Burgers - first time I ate one of these was in Oahu in 1974 when a friend and I saved up our money and flew there staying for 1 month. Needless to say two 19-year old girls had a great time, ran out of money, but had a great time, did I already say that? Yes, we certainly had fun in the Hawaiian sun. I think our focus was cute boys, laying on the beach, shopping, cute boys, and suntanning. Believe it or not, back then.....our hotel room for 1 month was literally across the street from Waikiki Beach. Our balcony was large, the room had 2 queen beds, big bathroom. My friend Sandi and I paid, (are you ready for this?) $14.00 per night or $7.00 dollars each. Now that room would cost at least $500.00 per night.
Sauce
1/2 cup mayonnaise
2 Tbl. Teriyaki sauce
1 Tbl. honey
pinch of cayenne
Burgers
8 pineapple rings
1 large red bell pepper, seeded and cut into rings
1 1/2 lbs. ground beef
salt and freshly ground black pepper
3 Tbl. Teriyaki sauce
4 onion rolls
lettuce leaves
4 slices Havarti cheese or Swiss
1/2 red onion, thinly sliced
Sauce; into a bowl add sauce ingredients and mix to combine. Preheat grill and lightly brush with oil. Grill the pineapple and bell pepper so they have grill marks. Meat; into a bowl add beef, salt, pepper, teriyaki sauce and mix to combine. Form into patties and place on grill flipping only once cooking to desired doneness. Add cheese to melt and heat buns (smearing with some butter before heating) Assembly; add sauce to each side of buns, add grilled pineapple and pepper, add red onion, burgers and lettuce.
Tacolicious Burgers
1 lb. ground chicken
1/2 lb. ground pork
1/2 red onion, finely diced
1 oz. packet taco seasoning
Pepper jack cheese shredded
Burger buns
shredded lettuce
ruby red tomatoes, sliced
sliced avocados
Sauce
3/4 cup mayonnaise
1 chili pepper in adobo sauce
1 Tbl. fresh lime juice
salt and freshly ground black pepper
Preheat grill and rub with oil. Sauce; into a blender add ingredients and pulse to smooth, taste and adjust flavorings. Burgers; into a large bowl add meats, red onion, taco seasoning mixing to combine. Divide meat into thin patties and place cheese in middle topping with another thin patties and pinching edges together to seal. Add burgers to grill and cook to done flipping only once. Butter buns and heat on grill. Assembly; add sauce to each bun, along with shredded lettuce, tomato slices, avocado and burgers, top with buns.
1 1/2 lbs. ground lamb
1/4 cup fresh mint, chopped
2 Tbl. fresh dill, chopped
1/2 cup Kalamata olives, pitted and chopped
1 Tbl. dried oregano
1 tsp. ground cumin
salt and freshly ground black pepper
Toppings
4 hamburger buns
ruby red tomatoes, thinly sliced
1 red onion, thinly sliced
1/4 cup Feta cheese, crumbled
baby arugula
Tzatzki sauce
1 English cucumber, peeled and shredded
2 cups plain Greek yogurt (full fat version)
2 garlic cloves, finely finely minced
1/3 cup fresh dill, chopped
1 1/2 Tbl. fresh lemon juice
salt and freshly ground black pepper
Sauce; place shredded cucumber into a colander and lightly sprinkle with salt, mixing to combine. Let cucumbers drain well. Take a clean kitchen towel and pour drained cucumbers into towels and press to make sure ALL the liquid is removed. If you need another towel use one. Pour cucumbers into a bowl. Yogurt; pour the yogurt into a colander and let sit about 20 minutes to remove any excess moisture. After 20 minutes, add yogurt to cucumbers, along with garlic, dill, lemon juice, salt and pepper mixing to combine. Preheat grill and lightly brush grill with oil. Meat; into a bowl add ingredients and mix to combine. Make into patties. Place onto grill and cook on each side flipping only once. Add buns to grill and grill. Assembly; add arugula to bottom buns, burger patty, some tzatziki sauce, feta cheese, tomato slices, red onion and more sauce along with top bun.
2 cups lump crab meat
1 red bell pepper, seeded and finely diced
4 scallions, chopped including green part
1/4 cup saltines or butter crackers, finely crushed, more if needed
2 Tbl. mayonnaise
1 egg
Tabasco
2 Tbl. fresh lemon juice
salt and freshly ground black pepper
shredded Cheddar cheese
Hamburger buns
ruby red tomato, thinly sliced
mayonnaise
Quick Slaw
3 cups shredded cabbage, both green and purple
2 Tbl. fresh lemon juice
mayonnaise to moisten
salt and freshly ground black pepper
Quick slaw; into a bowl add ingredients and mix to combine, cover and refrigerate. Preheat oven to 375 degrees. Into a bowl, add crab burger ingredients (except cheese) and form into patties. Place on parchment lined baking sheet and bake about 15 minutes, just before they are done sprinkle with some cheese to melt. Assembly; spread some mayonnaise onto buns, top bottom buns with tomato slices, add crab cakes, some slaw and top bun.
Sides and Desserts - gotta have something to go with those burgers
1 lb. pasta, such as penne
1 cup Hidden Valley Ranch Dressing
1/3 cup sour cream
1/4 cup Barbecue sauce
Tabasco, a good splash
1 can black beans, rinsed and drained
1 cup frozen corn, thawed and drained (pat dry if there is any moisture)
1 medium red bell pepper, seeded and diced
5 scallions, thinly sliced on diagonal including green part
1 1/2 cups cooked chicken breast, boneless and skinless, diced (you can leave this out if desired)
1 cup sharp Cheddar cheese, shredded
1/4 cup fresh cilantro, chopped
Into a pot of boiling salted water, add pasta cooking to al dente, drain well and rinse with cold water, drain well again and pat dry with paper towels if necessary. Into a large bowl, add the Hidden Valley dressing, sour cream, barbecue sauce and Tabasco mixing well to combine. Add pasta and and mix gently to incorporate. Add remaining ingredients and stir to combine. Cover and refrigerate until service.
Succotash - one of my very favorites!
2 cups fresh lima beans
1/2 yellow onion
4 fresh thyme sprigs
1 garlic clove
4 slices thick cut bacon, sliced into small pieces
1 medium sweet onion (such as Walla Walla) chopped
6 ears of fresh corn
1 pint of pear tomatoes, sliced in half
2 Tbl. butter
1 Tbl. red wine vinegar
1 Tbl. fresh dill, chopped
2 Tbl. fresh chives, chopped
salt and freshly ground black pepper
pinch of red pepper flakes
Into a large saucepan add lima beans, 1/2 yellow onion, thyme and garlic covered with cold water. Bring to a boil, reduce to simmer stirring occasionally for 20 minutes until beans are tender. Save 3/4 cup of cooking liquid. Remove and discard the onion, thyme sprigs and garlic. Into a saute pan add bacon and cook to brown and crisp, remove to paper towels. Remove most of bacon fat and add sweet onion cooking and stirring to soften. Stir in corn and cook stirring about 7 minutes. Stir in tomatoes, cooked lima beans and the 3/4 cup of reserved liquid, cooking and stirring about 6 minutes. Stir in butter, red wine vinegar, dill and chives. Season with salt, pepper and red pepper flakes. Pour into serving bowl and garnish with bacon.
Delicious Fruit Salad
2 fresh ripe plums, seeded and thinly sliced
2 fresh nectarines, seeded and thinly sliced
2 kiwi, peel removed and sliced (oddly enough my husband eats them with the peel on)
1 1/2 cup fresh blueberries
1 cup fresh sweet blackberries
1 cup fresh raspberries
1 cup ruby red strawberries, sliced
2 Tbl. sugar
2 Tbl. Grand Marnier
2 Tbl. fresh mint, chopped
1/4 cup Barbecue sauce
Tabasco, a good splash
1 can black beans, rinsed and drained
1 cup frozen corn, thawed and drained (pat dry if there is any moisture)
1 medium red bell pepper, seeded and diced
5 scallions, thinly sliced on diagonal including green part
1 1/2 cups cooked chicken breast, boneless and skinless, diced (you can leave this out if desired)
1 cup sharp Cheddar cheese, shredded
1/4 cup fresh cilantro, chopped
Into a pot of boiling salted water, add pasta cooking to al dente, drain well and rinse with cold water, drain well again and pat dry with paper towels if necessary. Into a large bowl, add the Hidden Valley dressing, sour cream, barbecue sauce and Tabasco mixing well to combine. Add pasta and and mix gently to incorporate. Add remaining ingredients and stir to combine. Cover and refrigerate until service.
Succotash - one of my very favorites!
2 cups fresh lima beans
1/2 yellow onion
4 fresh thyme sprigs
1 garlic clove
4 slices thick cut bacon, sliced into small pieces
1 medium sweet onion (such as Walla Walla) chopped
6 ears of fresh corn
1 pint of pear tomatoes, sliced in half
2 Tbl. butter
1 Tbl. red wine vinegar
1 Tbl. fresh dill, chopped
2 Tbl. fresh chives, chopped
salt and freshly ground black pepper
pinch of red pepper flakes
Into a large saucepan add lima beans, 1/2 yellow onion, thyme and garlic covered with cold water. Bring to a boil, reduce to simmer stirring occasionally for 20 minutes until beans are tender. Save 3/4 cup of cooking liquid. Remove and discard the onion, thyme sprigs and garlic. Into a saute pan add bacon and cook to brown and crisp, remove to paper towels. Remove most of bacon fat and add sweet onion cooking and stirring to soften. Stir in corn and cook stirring about 7 minutes. Stir in tomatoes, cooked lima beans and the 3/4 cup of reserved liquid, cooking and stirring about 6 minutes. Stir in butter, red wine vinegar, dill and chives. Season with salt, pepper and red pepper flakes. Pour into serving bowl and garnish with bacon.
Delicious Fruit Salad
2 fresh ripe plums, seeded and thinly sliced
2 fresh nectarines, seeded and thinly sliced
2 kiwi, peel removed and sliced (oddly enough my husband eats them with the peel on)
1 1/2 cup fresh blueberries
1 cup fresh sweet blackberries
1 cup fresh raspberries
1 cup ruby red strawberries, sliced
2 Tbl. sugar
2 Tbl. Grand Marnier
2 Tbl. fresh mint, chopped
Into a large bowl add sugar and Grand Marnier, whisking to incorporate and dissolve sugar. Gently stir in fruit and mint, let stand about 30 minutes, stirring occasionally before serving.
Refreshing Summer Salad
Dressing
1/4 cup olive oil
1 Tbl. fresh lime juice
1/4 cup seasoned rice vinegar
1 Tbl. fresh ginger, peeled and zested
good pinch of red pepper flakes
salt and freshly ground black pepper
Salad
2 English cucumbers, halved lengthwise, lightly seeded and sliced thinly on diagonal
2 large red bell peppers, seeded and thinly sliced
1 yellow bell pepper, seeded and thinly sliced
1/2 medium red onion, thinly julienned
1 handful of fresh basil, torn
1 cup pear tomatoes, halved
Basil sprigs (garnish)
Into a jar with lid add dressing ingredients and shake well, taste and adjust flavorings. Into a bowl add salad ingredients and pour over dressing tossing to combine. Cover and chill for about 30 minutes. Pour onto a rimmed serving platter and garnish with basil sprigs.
Southwest Rice Salad
4 cobs fresh corn
2 1/2 cups cooked white rice, chilled
salt and freshly ground black pepper
1/2 red onion, diced
3 scallions, thinly sliced on diagonal including green part
1 (small can sliced olives, drained
1 small can diced green chiles, drained
1 cup cherry tomatoes, halved
2 (15 oz.) cans black beans, rinsed and drained
1/2 cup fresh cilantro, chopped
Dressing
6 fresh limes, juiced
1/4 cup vegetable oil
2 Tbl. honey
1 tsp. cumin
1 tsp. chili powder
1/2 cup Feta cheese, crumbled
Onto a hot grill add corn in their husks for about 10 minutes, turning occasionally. Remove from grill, cool and shuck. With a sharp knife remove kernels from cobs into a large mixing bowl. Into a jar with lid add the lime juice, oil, honey, cumin, chili powder, salt and pepper shaking to combine, taste and adjust flavorings. To the bowl with corn add the rice, red onion, tomatoes, beans, Feta and cilantro, pour over dressing tossing to combine, taste and adjust flavorings. Cover and refrigerate until service.
Southwest Rice Salad
4 cobs fresh corn
2 1/2 cups cooked white rice, chilled
salt and freshly ground black pepper
1/2 red onion, diced
3 scallions, thinly sliced on diagonal including green part
1 (small can sliced olives, drained
1 small can diced green chiles, drained
1 cup cherry tomatoes, halved
2 (15 oz.) cans black beans, rinsed and drained
1/2 cup fresh cilantro, chopped
Dressing
6 fresh limes, juiced
1/4 cup vegetable oil
2 Tbl. honey
1 tsp. cumin
1 tsp. chili powder
1/2 cup Feta cheese, crumbled
Onto a hot grill add corn in their husks for about 10 minutes, turning occasionally. Remove from grill, cool and shuck. With a sharp knife remove kernels from cobs into a large mixing bowl. Into a jar with lid add the lime juice, oil, honey, cumin, chili powder, salt and pepper shaking to combine, taste and adjust flavorings. To the bowl with corn add the rice, red onion, tomatoes, beans, Feta and cilantro, pour over dressing tossing to combine, taste and adjust flavorings. Cover and refrigerate until service.
Tortellini Pasta Salad
1 lb. fresh cheese tortellini
1 1/2 cups salami, chopped
1/2 cup baby arugula
1 red bell pepper, seeded and chopped
1/2 cup sliced olives
1 cup bocconcini (mozzarella cheese balls)
1/2 cup sun-dried tomatoes in oil, chopped
1/4 cup fresh Parmesan cheese, grated
1/4 cup fresh basil, torn
Dressing
1/4 cup extra virgin olive oil
2 Tbl. balsamic vinegar
1 tsp. Italian seasonings
salt and freshly ground black pepper
pinch of red pepper flakes
1/2 Tbl. honey
Into a large pot of boiling salted water add pasta and cook until they float. Drain and transfer to a serving bowl. Dressing; into a jar with lid add ingredients and shake well to incorporate, season with salt and pepper, taste and adjust flavorings. Pour dressing over pasta and toss. Cover and chill for about 1 hour. Remove from refrigerator and add the salami, arugula, sun-dried tomatoes, bell peppers, bocconcini, olives, basil and Parmesan, tossing again.
Simple Beet Salad
2 lbs. assorted medium beets
salt and freshly ground black pepper
1/2 cup walnuts, lightly toasted and rough chopped
1/2 cup goat cheese, crumbled
1/4 cup fresh parsley, rough chopped
Vinaigrette
3 Tbl. red wine vinegar
2 Tbl. honey
6 Tbl. vegetable oil
1 1/2 Tbl. shallots, finely minced
salt and freshly ground black pepper
Preheat oven to 400 degrees. Place beets in heavy duty foil, drizzle with a touch of olive oil and season with salt and pepper. Seal foil shut and bake about 50 minutes or until knife tender. Open foil and let cool about an hour, peel beets and cut into wedges. Arrange beets onto serving platter. Vinaigrette; add ingredients to a jar with lid and shake well to combine, taste and adjust flavorings. Drizzle dressing over tossing to combine. Top with walnuts, parsley and cheese.
My Mom Dorothy's Potato Salad - always delicious
3 1/2 lbs. Yukon Gold potatoes, peeled and cut into chunks
salt and freshly ground black pepper
1 cup mayonnaise
1/4 cup sour cream
1 tsp. sugar
3 Tbl. yellow mustard (my husband loves this part)
8 hard boiled eggs, peeled and mashed (slice 2 for garnish)
3 celery stalks with leaves, thinly sliced on diagonal
1 large carrot, peeled and grated (adds such a nice sweetness)
1 bunch scallions, thinly sliced in diagonal including green part
1/4 cup fresh parsley, chopped
Paprika (garnish)
Into a pot of boiling salted water, add potatoes and cook to fork tender, drain well and rinse with cold water, drain well again. If any moisture is still on potatoes, dab with paper towels. Into a large bowl, add remaining ingredients mixing to combine, taste and adjust flavorings. Add potatoes and pour into a pretty serving dish. Garnish with paprika and the 2 sliced hard boiled eggs, cover and refrigerate until chilled.
Simple and Delicious Coleslaw
1 large head green cabbage, shredded
1/2 small head purple cabbage, shredded
2 large carrots, peeled and shredded
Dressing
3/4 cup mayonnaise
2 Tbl. sour cream
1 - 2 Tbl. sugar, depending on how sweet you like it
2 Tbl. white wine vinegar
1 tsp. dry mustard
Simple and Delicious Coleslaw
1 large head green cabbage, shredded
1/2 small head purple cabbage, shredded
2 large carrots, peeled and shredded
Dressing
3/4 cup mayonnaise
2 Tbl. sour cream
1 - 2 Tbl. sugar, depending on how sweet you like it
2 Tbl. white wine vinegar
1 tsp. dry mustard
2 tsp. celery seeds
salt and freshly ground black pepper
Into a large bowl whisk the dressing ingredients, taste and adjust flavorings. Add in the cabbages, and carrots mixing to combine. Cover and refrigerate until chilled.
Panzanella Salad - Italian bread salad, so very good
2 large baguettes, cut into 1-inch cubes
1 large English cucumber, sliced in half lengthwise, slightly seeded and sliced into moons
2 pints, pear tomatoes, halved
1 small red onion, julienned
3 Tbl. capers
1 bunch fresh basil leaves, torn
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1/2 cup extra virgin olive oil, divided
3 Tbl. red wine vinegar
1/2 tsp. Dijon
1 garlic clove, finely finely minced
1 tsp. honey
salt and freshly ground black pepper
Into a large bowl add bread cubes and toss with 1/4 cup olive. Add bread to a large saute pan and toast to golden and crisp. Drain and set aside to cool. Vinaigrette; into a jar with lid add vinegar, 1/4 cup olive oil, garlic, Dijon, honey, salt and pepper shaking well to combine. To the bowl with bread add the cucumber, tomatoes, capers, bell peppers, and onion. Toss with the dressing and garnish with basil.
Chilled Watermelon With Lime
2 Tbl. olive oil
2 tsp. fresh lime zest
1 fresh lime juiced
1 tsp. sugar
salt and freshly ground black pepper
1 small seedless watermelon, peeled and sliced
1/4 cup fresh mint leaves, torn
Into a bowl whisk the oil, lime, zest, sugar, salt and pepper. Place watermelon onto a platter and pour over dressing, sprinkle on mint leaves.
Curried Potato Salad - one of my favorites, first made this in the mid 70's as I had it in a restaurant in Vancouver, British Columbia and was hooked.
Curried Potato Salad - one of my favorites, first made this in the mid 70's as I had it in a restaurant in Vancouver, British Columbia and was hooked.
2 lbs. Yukon Gold potatoes, peeled cut into chunks
1 Granny Smith apple, peeled, cored and diced
3 celery stalks, thinly sliced on diagonal
1/2 cup golden raisins
1/4 cup fresh cilantro, chopped
1/4 cup slivered almonds, lightly toasted
4 scallions, thinly sliced on diagonal including green part
Dressing
1/2 cup sour cream
2 Tbl. fresh lime juice
1/3 cup mayonnaise
salt and freshly ground black pepper
2 tsp. yellow curry powder
Into a pot of boiling salted water, add potatoes cooking until tender. Drain and rinse in cold water, drain again. Pour into a large bowl and if there is any excess moisture, pat potatoes with paper towels. Dressing; into a bowl add dressing ingredients and mix well to combine, taste and adjust flavorings. Pour dressing over potatoes and toss to combine, add remaining salad ingredients to dressed potatoes, tossing carefully to combine. Cover and refrigerate until chilled.
Why Darlin, It's Just Good Ole Fashioned Cornbread Salad
1 pan of cornbread, cut into 1-inch cubes
1 sweet onion, finely chopped (such as Vadalia or Walla Walla)
1 green bell pepper, seeded and diced
1 (14 oz.) can red kidney beans, drained and rinsed
1/4 cup fresh parsley, chopped
2 ruby red tomatoes, diced
1 (15 oz.) can corn, drained
1 lb. bacon, sliced and cooked crisp and brown
Black olives, sliced
2 cups Cheddar cheese, shredded
1 1/2 cups mayonnaise
2 Tbl. ranch dressing
1/2 cup sour cream
Tabasco
In a large glass bowl (so you can see the pretty layers) add cornbread, add onions, bell pepper, tomatoes, corn, bacon, olives and cheese. In another bowl add the mayonnaise, sour cream and Tabasco mixing to combine. Spread over top, cover and refrigerate about 2 hours to chill before serving. Note; if you don't want to use the mayonnaise dressing, you can go ahead and use and 8 oz. bottle of Ranch dressing. I have had it this way too.
Old Fashioned Potato Salad - I never met a potato salad I didn't love
6 large Russet potatoes, peeled and chopped
8 hard boiled eggs, mashed (2 eggs sliced for garnish)
2 Tbl. white vinegar
2 large celery stalks, diced
1 bunch scallions, chopped including green part
1/4 cup fresh parsley, chopped
Dressing
1 1/4 cup mayonnaise
1/4 cup Miracle Whip
1 Tbl. yellow mustard
1 1/2 tsp. celery seed
salt and freshly ground black pepper
Paprika
Into a pot of boiling salted water add potatoes and cook until tender abut 15 minutes. Drain and rinse with cold water, drain again. Transfer potatoes to large bowl and drizzle with vinegar, tossing to combine. Cover and chill potatoes for about 30 minutes. Dressing; add dressing ingredients to a bowl and whisk to combine, taste and adjust flavorings. Remove potatoes from refrigerator and toss with dressing, adding celery, eggs, scallions and parsley. Top with sliced eggs and sprinkle on some paprika. Cover and chill.
Avocado and Peach Salad
Dressing
4 Tbl. fresh lemon juice
4 Tbl. canola oil
3 tsp. honey
1 small shallot, finely minced
1 mild chili, finely minced
salt and freshly ground black pepper
Salad
4 ripe peaches, pitted and cut into thin wedges
2 large avocados, pitted, peeled and cut into thin wedges
8 cups baby arugula
1 1/2 cups goat cheese, crumbled
3 ripe but firm peaches, cut into wedges
1/2 cup macadamia nuts, lightly toasted
Organic nasturtium flower petals (if desired, I think they look pretty and taste good too) (garnish)
Into a jar with lid add the dressing ingredients and shake well to combine. Onto a serving platter arrange the arugula and pour on some of the dressing, tossing to combine. Arrange the peaches and avocados, drizzle with remaining dressing, sprinkle on cheese, nuts and serve. Garnish with nasturtium petals if desired.
Slow Cooker Baked Beans - my husband Jerry could eat the entire pot, he loves beans so much
1 (31 oz.) can pork and beans
1 (16 oz.) can butter beans, drained and rinsed
1 (16 oz.) can red kidney beans, drained and rinsed
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can pinto beans, drained and rinsed
1/2 cup brown sugar, packed
1/2 cup ketchup
1/4 cup sweet barbecue sauce
1/4 cup molasses
1 Tbl. yellow mustard
1 large onion, diced
2 garlic cloves, minced
1 package thick cut bacon, sliced
Into a large saute pan, add bacon and cook until browned, remove to paper towels. Remove most of bacon fat and add onions, cooking to soften, add garlic and cook a couple more minutes. Into your slow cooker add the brown sugar, ketchup, barbecue sauce, molasses and mustard, stirring to combine. Stir in bacon, onions, and garlic then stir in all the beans. Cover and cook on low for 6 hours or high for 3 hours.
Bacon Ranch Potato Salad
2 1/2 lbs. baby red potatoes, cut in large chunks
8 slices thick cut bacon, sliced
2 cups sour cream
2 fresh lemons, juiced
1/2 package ranch dressing mix
1 cup Cheddar cheese, shredded
4 scallions, chopped including green part
Into a large pot of boiling salted water add potatoes and cook to fork tender, drain and rinse under cold water, transfer to a large bowl and if any moisture remains pat dry with paper towels. Place in refrigerator to chill. Into a saute pan add sliced bacon and cook to browned and crisp, remove to paper towels. Into a bowl mix the sour cream, lemon juice and ranch dressing. Toss dressing with chilled potatoes and stir in cheddar cheese, scallions and bacon tossing to combine, taste and adjust flavorings. Cover and chill.
Slow Cooker Baked Beans - my husband Jerry could eat the entire pot, he loves beans so much
1 (31 oz.) can pork and beans
1 (16 oz.) can butter beans, drained and rinsed
1 (16 oz.) can red kidney beans, drained and rinsed
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can pinto beans, drained and rinsed
1/2 cup brown sugar, packed
1/2 cup ketchup
1/4 cup sweet barbecue sauce
1/4 cup molasses
1 Tbl. yellow mustard
1 large onion, diced
2 garlic cloves, minced
1 package thick cut bacon, sliced
Into a large saute pan, add bacon and cook until browned, remove to paper towels. Remove most of bacon fat and add onions, cooking to soften, add garlic and cook a couple more minutes. Into your slow cooker add the brown sugar, ketchup, barbecue sauce, molasses and mustard, stirring to combine. Stir in bacon, onions, and garlic then stir in all the beans. Cover and cook on low for 6 hours or high for 3 hours.
Bacon Ranch Potato Salad
2 1/2 lbs. baby red potatoes, cut in large chunks
8 slices thick cut bacon, sliced
2 cups sour cream
2 fresh lemons, juiced
1/2 package ranch dressing mix
1 cup Cheddar cheese, shredded
4 scallions, chopped including green part
Into a large pot of boiling salted water add potatoes and cook to fork tender, drain and rinse under cold water, transfer to a large bowl and if any moisture remains pat dry with paper towels. Place in refrigerator to chill. Into a saute pan add sliced bacon and cook to browned and crisp, remove to paper towels. Into a bowl mix the sour cream, lemon juice and ranch dressing. Toss dressing with chilled potatoes and stir in cheddar cheese, scallions and bacon tossing to combine, taste and adjust flavorings. Cover and chill.
Rhubarb Tatin
1 lb. fresh rhubarb, trimmed and cut into 1 1/2 inch pieces
1 1/2 cups sugar
4 Tbl. butter, plus 6 Tbl. cut into 1/2-inch cubes (chilled)
1 Tbl. fresh lemon juice
2 tsp. pure vanilla extract
pinch of salt
Pastry
2 1/2 cups all purpose flour
2 tsp. baking powder
1/2 cup Crisco
1/3 cup whole milk
2 eggs
Whipped Cream
1 cup heavy whipping cream
1/4 cup powdered sugar
1 tsp. pure vanilla extract
Preheat oven to 375 degrees. Into a cast-iron skillet over medium add the rhubarb, 1 cup sugar, 4 Tbl. butter, lemon juice, vanilla and pinch of salt. Cook stirring occasionally until sugar is melted and rhubarb is tender and lightly caramelized about 10 minutes. Into a bowl whisk the remaining sugar and salt, flour, baking powder in a bowl. Add remaining butter and Crisco and using your fingers, rub together to form pea size pieces. Add milk and eggs stirring to soft sticky dough forms. Place spoonfuls of dough over rhubarb and smooth with a nonstick spatula. Bake about 30 minutes to golden brown. This next step might require two people and PLEASE be careful when doing this and use hot mitts. Remove skillet from oven and place a large flat serving platter on top of skillet and quickly invert. Cool slightly before serving with whipped cream. Whipped cream; into a bowl add whipping cream and beat with electric mixer to almost stiff peaks, add powdered sugar and vanilla beating to incorporate.
Easy Blueberry Tart
1 (8 oz.) sheet frozen puff pastry, thawed
1 egg, beaten
1 Tbl. sugar
4 oz. cream cheese, soft
1/4 cup heavy whipping cream
1 tsp. fresh lemon zest
3 Tbl. powdered sugar
2 cups fresh blueberries
Preheat oven to 375 degrees. Onto a lightly floured work surface, unfold the pastry and roll it into a 10x12 inch rectangle. Transfer to a parchment lined baking sheet. Using a paring knife tip score a 1-inch border around pastry without cutting all the way through. Brush the border with eggs and sprinkle on sugar. Bake about 20 minutes, until golden and puffed. Using the knife tip re-score the border of cooked pastry not cutting all the way through. Gently press down on the center of the pastry sheet to flatten it. Let cool to room temperature about 20 minutes. Into the bowl of electric mixer beat cream cheese to smooth, add the whipping cream, zest and 2 Tbl. of powdered sugar and beat to smooth. Spread cream cheese mixture evenly within the borders of pastry. Arrange berries in a single layer over the filling and sprinkle with remaining Tbl. of powdered sugar. See, I told you this was easy.
Simple Blackberry Cobbler - when we lived in the country we had lots and lots of wild blackberries growing on the lower portion of the property. Well, needless to say, there were jams to be made, blackberry cakes, cobblers, vinaigrette's, used in entrees, salads, etc. But for some reason my family loved blackberry cobbler with French vanilla ice cream, hmmmm wonder why? Oh, because it tastes fantastic!
3 lbs. fresh blackberries
1 fresh lemon, zested and juiced
2 tsp. cornstarch
1 tsp. pure vanilla extract
1/3 cup sugar
2 cups all purpose flour
3/4 cup powdered sugar
1 Tbl. baking powder
pinch of salt
1/2 cup cold butter, diced
1 cup half and half
Preheat oven to 350 degrees. Spray a 13x9 baking pan with cooking spray. Into a bowl combine berries tossing with lemon zest, juice, cornstarch, vanilla and sugar. Pour into the pan. Into a large bowl add the flour, powdered sugar, baking powder and salt and using a pastry cutter cut in butter to resemble course meal. Pour in half and half stirring to form a thick batter. Scoop batter into large clumps on top of berries. Bake for approximately 1 hour. Remove to cool. Serve with freshly whipped cream or French vanilla ice cream. Note: when making whipped cream for this recipe, I use heavy whipping cream whipped to almost stiff peaks, add about 1/4 cup powdered sugar and good splash of Chambord liqueur, mmmmm.
Breezy, Easy Cherry Ice Cream Dessert
3 cups heavy whipping cream
1 (14 oz.) can sweetened condensed milk
1 tsp. pure vanilla extract
1 cup graham crackers, crushed
1 can cherry pie filling (good quality)
Pour whipping cream into bowl of electric mixer and beat on high to stiff peaks form. Fold in the condensed milk and vanilla to fully incorporate, stir in the graham crumbs. Transfer half of the mixture to a 10x5 loaf pan. Mix the cherry pie filling and dollop half of it over the and swirl with a butter knife. Add remaining cream mixture then swirl in remaining pie filling. Freeze until firm, best overnight covering lightly with plastic wrap after 4 hours. Slice and place onto dessert plates. Like chocolate fudge topping, add it to portions, then it tastes loosely like Boston Cream Pie.
Bon Appetit
Simple Blackberry Cobbler - when we lived in the country we had lots and lots of wild blackberries growing on the lower portion of the property. Well, needless to say, there were jams to be made, blackberry cakes, cobblers, vinaigrette's, used in entrees, salads, etc. But for some reason my family loved blackberry cobbler with French vanilla ice cream, hmmmm wonder why? Oh, because it tastes fantastic!
3 lbs. fresh blackberries
1 fresh lemon, zested and juiced
2 tsp. cornstarch
1 tsp. pure vanilla extract
1/3 cup sugar
2 cups all purpose flour
3/4 cup powdered sugar
1 Tbl. baking powder
pinch of salt
1/2 cup cold butter, diced
1 cup half and half
Preheat oven to 350 degrees. Spray a 13x9 baking pan with cooking spray. Into a bowl combine berries tossing with lemon zest, juice, cornstarch, vanilla and sugar. Pour into the pan. Into a large bowl add the flour, powdered sugar, baking powder and salt and using a pastry cutter cut in butter to resemble course meal. Pour in half and half stirring to form a thick batter. Scoop batter into large clumps on top of berries. Bake for approximately 1 hour. Remove to cool. Serve with freshly whipped cream or French vanilla ice cream. Note: when making whipped cream for this recipe, I use heavy whipping cream whipped to almost stiff peaks, add about 1/4 cup powdered sugar and good splash of Chambord liqueur, mmmmm.
Breezy, Easy Cherry Ice Cream Dessert
3 cups heavy whipping cream
1 (14 oz.) can sweetened condensed milk
1 tsp. pure vanilla extract
1 cup graham crackers, crushed
1 can cherry pie filling (good quality)
Pour whipping cream into bowl of electric mixer and beat on high to stiff peaks form. Fold in the condensed milk and vanilla to fully incorporate, stir in the graham crumbs. Transfer half of the mixture to a 10x5 loaf pan. Mix the cherry pie filling and dollop half of it over the and swirl with a butter knife. Add remaining cream mixture then swirl in remaining pie filling. Freeze until firm, best overnight covering lightly with plastic wrap after 4 hours. Slice and place onto dessert plates. Like chocolate fudge topping, add it to portions, then it tastes loosely like Boston Cream Pie.
Bon Appetit
"Dear Children, let us not love with words or speech
but with actions and in truth" - 1 John 3:18
"The integrity of the upright guides them, but the unfaithful are destroyed by their duplicity." - Proverbs 11:3
"To do what is right and just is more acceptable to the Lord than sacrifice." - Proverbs 21:3
"If we claim to have fellowship with him and yet walk in the darkness,
we lie and do not live out the truth." - 1 John 1:6
"Give to everyone what you owe them; if you owe taxes, pay taxes; if revenue, then revenue; if respect, then respect; if honor, then honor." - Romans 13:7
A perverse person stirs up conflict, and a gossip separates close friends" - Proverbs 16:28
"Be still before the Lord and wait patiently for him; do not fret when people succeed in their ways, when they carry out their wicked schemes." - Psalm 37:7
"Blessed are the pure in heart, for they will see God." - Matthew 5:8
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