Burger Cook-Off...Ideas, Recipes, Alternatives and Techniques

16 years ago

Here are 2 recipes from the Build-A-Better Burger contest and I think I will make bowls of the sauces for a condiment bar.

Portabello Burger

Sun-Dried Tomato Mayonnaise

1/3 cup mayonnaise

1/4 cup chopped sun-dried tomatoes packed in olive oil, drained

Spice Mixture

2 tablespoons chopped fresh thyme

1 tablespoon chopped fresh oregano

1 teaspoon salt

1 teaspoon freshly ground black pepper

Grilled Portabellos

1/4 cup Zinfandel

2 tablespoons olive oil

1 teaspoon grated fresh lemon zest

4 portobello mushrooms, stems removed

Patties

1 1/2 pounds ground chuck

3 tablespoons Zinfandel

2 shallots, finely chopped

2 teaspoons ground cumin

1/4 teaspoon ground cayenne

Vegetable oil, for brushing on the grill rack

4 round focaccia rolls or onion rolls, split

16 arugula leaves

1/2 cup (about 4 ounces) fresh goat cheese

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the mayonnaise, combine the mayonnaise and the sun-dried tomatoes in a small bowl and mix well. Cover and refrigerate until serving.

To make the spice mixture, combine all of the ingredients in a small bowl and mix well. Set aside.

To make the grilled portobellos, combine the Zinfandel, olive oil, lemon zest, and 1 tablespoon of the spice mixture in a shallow container and whisk to blend well. Add the mushrooms and turn to coat with the marinade. Set aside.

To make the patties, combine the beef, Zinfandel, shallots, cumin, cayenne, and remaining spice mixture in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 4 equal portions and form the portions into patties to fit the rolls.

Drain the mushrooms, reserving the marinade.

When the grill is ready, brush the grill rack with vegetable oil. Place the patties and the mushrooms on the rack, cover, and cook, turning once, until the patties are done to preference, 5 to 7 minutes on each side for medium, and the mushrooms are tender, 5 to 10 minutes.

Brush the mushrooms frequently with the reserved marinade.

During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly.

To assemble the burgers, spread the mayonnaise over the cut sides of the rolls. On each roll bottom, place 4 arugula leaves, a patty, 2 tablespoons of the goat cheese, and a mushroom. Add the roll tops and serve.

Makes 4 burgers

Napa Valley Basil-Smoked Burgers

Pesto Mayonnaise

2/3 cup mayonnaise

2 tablespoons prepared basil pesto

Patties

2 pounds ground sirloin

1/4 cup Zinfandel

1/4 cup lightly packed minced fresh basil

1/4 cup minced red onion

1/4 cup fresh Italian bread crumbs

8 sun-dried tomatoes packed in olive oil, finely chopped

2 teaspoons garlic salt

Vegetable oil, for brushing on the grill rack

8 large fresh basil sprigs, moistened with water, for grilling

6 large seeded sandwich rolls, split

6 slices Monterey Jack cheese

6 red leaf lettuce leaves

6 (1/4-inch-thick) large tomato slices

6 paper-thin red onion slices, separated into rings

6 fresh basil sprigs, for serving

Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the mayonnaise, combine the ingredients in a small bowl and mix well. Cover and refrigerate until needed.

To make the patties, combine the sirloin, Zinfandel, basil, onion, bread crumbs, sun-dried tomatoes, and garlic salt in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 6 equal portions and form the portions into patties to fit the rolls.

When the grill is ready, brush the grill rack with vegetable oil.

Toss the moistened basil sprigs directly onto the fire.

Place the patties on the rack, cover, and cook, turning once, until done to preference, 5 to 7 minutes on each side for medium.

During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast lightly.

During the last minute of cooking, top each patty with a cheese slice.

To assemble the burgers, spread the mayonnaise over the cut sides of the rolls. On each roll bottom, place a lettuce leaf, a patty, a tomato slice, an onion slice, and a basil sprig. Add the roll tops and serve.

Makes 6 burgers

Here is a link that might be useful: Build a Better Burger

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Comments (50)

jessyf
16 years ago
last modified: 9 years ago
Two of my favorite turkey burger recipes. This first one I ignore the sausage directions and just grill 'em. I made the second one for my MIL, she's a curry freak, and she asked me to keep it in my 'repetoire' (sp?)

Thai Turkey Sausage - Sunset magazine

Notes: It's easiest to mince lemon grass in a food processor or mini-chopper. For best texture, mince the remaining ingredients with a knife.

Makes: 16 patties; 8 servings

1 pound ground turkey
1/4 pound green beans, ends and strings removed, minced
8 green onions, ends trimmed, minced
1 stalk (5 to 8 in.) fresh lemon grass, tough outer layers, stem end, and coarse leaves removed, minced
3 tablespoons minced fresh cilantro
2 to 3 teaspoons fresh serrano chilies (2 or 3), stemmed, seeded, and finely minced
2 tablespoons Asian fish sauce (nuoc mam or nam pla)
1 large egg
2 tablespoons cornstarch
1/4 teaspoon sugar
About 2 tablespoons olive oil

1. Mix turkey well with beans, onions, lemon grass, cilantro, chilies (lesser amount for mildest flavor), fish sauce, egg, cornstarch, and sugar. Divide into 16 equal portions and shape into 16 patties, each 1/2 inch thick.

2. Pour oil into a 10- to 12-inch nonstick frying pan over medium-high heat. When hot, add a few patties, without crowding. Cook until brown on each side and no longer pink in center (cut to test), about 7 minutes total. Remove as cooked and drain on paper towels; add more patties to pan.

Per patty: 73 cal., 53% (39 cal.) from fat; 5.9 g protein; 4.3 g fat (0.9 g sat.); 2.4 g carbo (0.3 g fiber); 107 mg sodium; 34 mg chol.

Curry Turkey Burgers Recipe courtesy Rachael Ray
1 1/3 pounds ground turkey breast, the average weight of 1 package
2 scallions, thinly sliced
A handful cilantro, chopped very fine, about 2 tablespoons, optional
1 inch piece fresh ginger, grated or minced
2 cloves garlic, minced
1/2 red bell pepper, finely chopped
Coarse salt
2 tablespoons mild curry paste or a handful of curry powder (Preferred brand: Patak's Mild Curry Paste)
Drizzle extra-virgin olive oil
5 crusty rolls, split
Toppings:
Bib or leaf lettuce
Sliced vine-ripe tomatoes
Mango chutney (preferred brands: Major Grey's or Patak's Mango Chutney)
Serving Suggestions: Thai Slaw Salad, recipe follows and root vegetable chips (preferred brands: Terra Chips)

Combine first 8 ingredients and form into 5 patties.
Brush or drizzle patties with extra-virgin olive oil. Grill patties 6 minutes on each side on indoor electric grill or pan fry for same amount of time in a large nonstick skillet over medium high heat.
Pile patties on split crusty rolls with lettuce, tomato, and chutney spread liberally on roll tops as a condiment. Serve curry turkey burgers with Thai Slaw and root vegetable chips.
woodie
16 years ago
last modified: 9 years ago
Here are a few recipes FYI

Roasted Pepper and Garlic Turkey Burgers

I am a huge turkey burger fan, and this recipe is a family favorite. The
red pepper and garlic help overcome the two major complaints people have
with turkey burgers (dry and tasteless) by adding oodles of flavor and
keeping the meat moist. Serve these burgers with Aioli or your favorite
herb mayonnaise, Romaine lettuce leaves, and kaiser rolls or grilled
sourdough bread.

2 pounds ground turkey
1 cup chopped roasted red peppers
6 minced garlic cloves
3 tablespoons minced onion
1/2 cup dry bread crumbs
Salt
Freshly ground black pepper

Preheat the grill. Combine all of the ingredients in a medium bowl. Gently
pat the mixture into eight 4-inch patties. Grill over medium high heat for
10-12 minutes, or until cooked through, turning once partway through.

Makes 8 servings.

Preparation Time: 5 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes

Barb's Lentil Burgers
by Alexander Yotis

1/2 cup brown lentils
1 bay leaf
2 medium onions chopped
2 cloves garlic crushed
2 tablespoons oil
1 tablespoon chooped parsley (dried)
1/2 teaspoon basil (dried)
1/2 teaspoon marjoram (dried)
1/4 teaspoon thyme (dried)
salt and black pepper to taste
1/2 cup fresh bread crumbs
2 medium eggs
2 tablespoons tomato paste
2 tablespoons dark soy sauce
1/2 cup plain flour

Cook lentils with bay leaf till soft, remove bay leaf and drain. Saute garlic
and onions till clear, add herbs. Mix rest of ingredients, it should be soft
but workable, make into patties and fry in a little oil and brown on each side.
You can freeze some patties (1/4-3/8 inch, in gladwrap) and then cook directly from the freezer..

RECIPE: Cuban Fritas (Cuban Hamburgers)
Posted by Marlen (My Page) on Fri, Aug 15, 03 at 0:33

This is the Cuban version of the good ole American hamburger. It is made into patties and served on plain hamburger buns. A deli close to my house makes them into rectangles and serves them on Cuban bread and they are superb!
Traditional Cuban fritas are served with a bit of ketchup, a sprinkle of chopped onions and a pile of shoe string potatoes right out of the can Â on top of the meat, inside the bun!
The traditional version also has no lettuce or cheese, but DH sneaks it in and calls it the Cuban-American version! LOLOL
If the patties are not too firm after I form them, I return them to the refrigerator to firm up before cooking.
This is my version.

1/2 lb. lean ground beef
1/2 lb/ ground pork
2 T ketchup
1/ 2 c fresh bread crumbs
1 egg beaten
1 clove garlic, minced
1 /2 c finely minced yellow onion
1/4 tsp cumin
Salt and pepper to taste

Mix all ingredients well and form into patties. Fry in olive oil or grill.
I use my George Foreman grill.
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I'm a little skittish about committing to the time, but I'd like to be in. This is great timing to learn new burgers. I don't have any good burger recipes to start with. The only good burger I've made was regular old beef burger with cheddar - cooked on my new grill. My daughter who is a ridiculously picky eater, just said yesterday that it's too bad she doesn't like cheeseburgers like all her friends - bc. it's so hard for us to find food she'll eat (other than pasta with butter, and pizza - she's even sick of macaroni and cheese - and peanut butter). I thought that if I could develop some stuffed burger - or some variation she would like, that we'd all have a better time when we have company for grilling. Riverrat - I noticed you got a new grill. What kind? Having a new grill that cooks evenly has definitely helped. I'm off to check out the recipe thread. Great idea Michelle. Lynn.
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o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by caliloo (My Page) on Fri, Feb 17, 12 at 14:27 Oh Lpink - I'm sure you and BF will love the Southern Style... I was amazed how good it was! Oh, and since we did have some leftovers, DH finished them over a bowl of Garlic Smashed Potatoes... he was a happy man! Alexa o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by jude31 (My Page) on Fri, Feb 17, 12 at 15:26 Sol, I have so-o-o missed your posts and your beautiful photos. jude o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by jude31 (My Page) on Sat, Feb 18, 12 at 9:31 Sol, I have so-o-o missed your posts and your beautiful photos. jude o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by dcarch (My Page) on Sat, Feb 18, 12 at 9:56 Posted by jude31 "Sol, I have so-o-o missed your posts and your beautiful photos. jude" You can say that again! :-) Simply stunning. In addition to being able to create beautiful food, Sol is amazing in creating the right atmosphere for the beautiful food. dcarch o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by MichelleDT (My Page) on Sat, Feb 18, 12 at 12:07 So many great recipes above! We love kale chips but that is kinda boring! How about Sausage, Cauliflower and Kale Potpie?? Ingredients: 1 tablespoon olive oil 1 pound sweet Italian sausage links, casings removed and meat broken into 3/4-inch pieces 2 medium onions, chopped 1 tablespoon chopped fresh rosemary kosher salt and black pepper 1/3 cup all-purpose flour 3 cups low-sodium chicken broth 1 bunch kale, torn into bite-size pieces (about 10 cups) 2 tablespoons white wine vinegar 1 small head cauliflower (about 2 pounds), cut into florets 2 sheets puff pastry (one 17.3-ounce package), each cut into 4 rectangles Directions: Heat oven to 400F. Heat the oil in a large skillet over medium-high heat. Add the sausage and cook, tossing occasionally, until browned, 4 to 6 minutes. Using a slotted spoon, transfer the sausage to a large bowl. Add the onions, rosemary, 1 teaspoon salt, and 1 teaspoon pepper to the drippings in the skillet and cook, stirring, until softened, 3 to 5 minutes. Sprinkle with the flour and cook, stirring, for 1 minute. Add the broth and simmer until thickened, 2 to 3 minutes. Add the kale, vinegar, 1 teaspoon salt, and 1 teaspoon pepper and cook, tossing, until the kale is wilted, 2 to 3 minutes. Add the kale mixture and cauliflower to the sausage and toss to combine. Transfer to a 9-by-13-inch or some other 3-quart baking dish and top with the puff pastry, overlapping the rectangles slightly. Bake until the pastry is golden and the filling is bubbling, 25 to 30 minutes. Let cool for 5 minutes before serving. By Dawn Perry and Charlyne Mattox, Real Simple March 2012 o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Sun, Feb 19, 12 at 9:27 Sol, my jaw literally dropped when I saw your photo. Then I followed your link, and my jaw is still on the ground, making it very hard to type this. Wow! I'm planning to keep this thread and cook my way through it like Julie did with Julia's book! There's a recipe I used to make when my kids were little, and they loved it, even though it had turnip greens in it. I couldn't get them to eat turnip greens to save my or their lives, but with this recipe they did. Unfortunately, I don't know where I have it, but I'll try to remember it. I've been making a vegetarian version of it for years, but when they were little, I made it the original way. It came from a magazine, probably Woman's Day, way back in the 1980's. I don't even remember the name of the recipe. The recipe calls for canned black-eyed peas, which makes it a good quick supper recipe, but I'm sure you could use all fresh ingredients if you wish. This makes a thick stew kind of dish. Turnip Greens and Black-eyed peas 1 kielbasa or smoked sausage, cut into bite size pieces 2 15 oz. cans black-eyed peas, drained 1 28 oz. can tomatoes 1 16 oz. bag frozen turnip greens lemon juice salt and pepper to taste Combine all the ingredients and heat till done. Add a squeeze of lemon juice just before serving. Season to taste. I don't remember if I sauteed the sausage before adding it, but I think I just added everthing into a pot. To make it vegetarian (which my dh doesn't like nearly as well, but I like it (grinning thinking about the lying vegan thread!), omit the sausage, and use olive oil for the fat - a couple of tablespoons is good. I add a very small amount, maybe 1/8 to 1/4 teaspoon of liquid smoke to get that smokey flavor that the sausage gives the meat version. If I find the original recipe, I'll check to make sure I didn't make a mistake on this. Sally o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by teresa_nc7 (My Page) on Sun, Feb 19, 12 at 9:39 Y'all can really be a good influence! Yesterday at the grocery store I bought a big bag of frozen chopped spinach (on sale!), a head of cabbage (.25 a lb.), and a bag of chopped collards. Those plus a pack of frozen sugar snap peas and 2 bags of carrots (.57 per lb. bag), sweet potatoes and a couple of baking potatoes kept my focus on buying more vegetables than meat. I did a freezer inventory last weekend and saw that I need to use up the meat in my freezer before I buy more. Today I'm making a spinach and cheese quiche for dinner tonight and lunch on Meatless Monday. I also plan to try a bean/sausage/greens recipe on Kalyn's Kitchen blog that I found this past week. Teresa Here is a link that might be useful: Sausage, Beans, and Greens crock pot recipe o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by jasdip (My Page) on Sun, Feb 19, 12 at 9:56 Sally2, I'm perusing Sol's site as I type this. I LOVE the way you write, Sol. Very very funny and witty, I'm laughing, sitting here with my coffee. Thanks for your recipes, your photography and your blog. o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Sun, Feb 19, 12 at 10:25 I got to thinking, and that recipe I posted above probably had an onion in it. I'd probably saute the onion, then the sausage, then add the other ingredients - after draining excess fat, of course. Sorry about the omission. Sally o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by ann_t (My Page) on Sun, Feb 19, 12 at 11:15 I love this salad. I can't say that about many salads. This is my version of the house salad at Vittorio's in Toronto. Home Cookin Chapter: Recipes From Thibeault's Table Vittorio's Spinach Salad ======================== Washed and dried spinach (Baby) 4 hard boiled eggs, peeled 4 or 5 cleaned mushrooms, sliced 1 can of artichoke hearts halved or quartered 3 Roma tomatoes, quartered 2 chopped green onions Kalamata olives Dressing 1/4 teaspoon tarragon 1/2 clove of garlic 2 or 3 tablespoons wine vinegar 1/2 cup homemade mayo or Hellmans Salt and pepper . Place spinach in a large salad bowl. Decorate with eggs, mushrooms, artichoke hearts, tomatoes and green onions and olives. Drizzle with dressing and toss. Can be made on individual plates as well. Dressing Soak tarragon and garlic in vinegar. Add salt to dissolve. Mix vinegar mixture into mayonnaise and adjust seasoning to taste. o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by arley (My Page) on Sun, Feb 19, 12 at 11:46 Inspired by this thread, I tried sauteeing some romaine lettuce last night. Simply washed the greens, cut them crossways so you had about an inch of stem flanked by some curly greens, and sauteed them in a little butter/evoo mix until the greens were a little wilted. Fantastic! Needed no accompaniment, though I bet a little freshly grated parmesan would do great on it. o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by ynnej (My Page) on Sun, Feb 19, 12 at 12:31 Ann, that dressing sounds amazing. Sol, your blog is just wonderful, and I can practically hear your voice as you read. You have a terrific writing style. My husband showed up with a big bunch of beets for me this Valentine's Day. He knows me too well. Beet Green and Sage Pesto with Slow-Roasted Tomatoes Photobucket This was the first time I've tried slow-roasted tomatoes. What a difference! I don't think I'll ever go back to sundried. o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by jasdip (My Page) on Sun, Feb 19, 12 at 12:34 I've got cabbage and leeks in the slow-cooker now, with a bit of chicken broth. When it's cooked, a cream sauce gets made for it. I'll let you know how we like it. o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Mon, Feb 20, 12 at 12:38 Every time I read this thread, I drool. Imagine, drooling over greens. But I've always loved greens. As a child, spinach was my favorite vegetable. I even ate the stuff the school cafeteria passed off as spinach - that's how much a spinach-aholic I am. Here's a recipe I tried last night. Yesterday I was weeding my garden, thinking about this cookalong, and kept eyeing the beet greens. I have some beets left over from fall or even last spring, where the beets are way too mature to eat, but they keep producing nice greens. So, I decided to try a recipe from Annie Somerville's cookbook, Fields of Greens. I thought it an appropriate cookbook for this cookalong. In case anyone doesn't already know, beets and Swiss chard are very closely related. I use their greens interchangeably. So, for last night, I subbed beet greens for the Swiss chard called for in the recipe. I also used regular raisins, since we didn't have the currents or golden raisins on hand, and I didn't want to go to the store. I think regular raisins are just fine in this recipe, and I don't even like raisins. I did feel like cooking and having fun with my grandson, so we made pasta from scratch. He had fun feeding the pasta dough through the machine! It's not necessary to make it from scratch at all, as the note that goes with the recipe indicates. Sorry, I forgot about picture taking until it was all gone. Fettuccine with Swiss Chard, Currants, Walnuts, and Brown Butter from Fields of Greens, New Vegetarian Recipes from the Celebrated Greens Restaurant, by Annie Somerville Serves two to four We use fresh fettuccine here, but penne is also a delicious pasta choice. It can be cooked in advance, tossed with a little olive oil, and reheated with the sauce, a make-ahead technique that works well for this dish. 1/3 cup brown butter (recipe follows) 1 tablespoon dried currants 2 tablespoons golden raisins 1 bunch of red or green Swiss chard, about 8 cups packed leaves 1 tablespoon light olive oil 1/2 medium -size red onion, thinly sliced, about 1 cup Salt and pepper 2 garlic cloves, finely chopped 1/2 pound fresh fettuccine 1/3 cup walnut pieces, toasted Grated parmesan cheese Make the brown butter and keep it warm over very low heat. Set a large pot of water on the stove to boil. Plump the currants and golden raisins in a small bowl covered with 1/4 cup hot water. Trim the stems from the chard and slice across the leaves to make 2-inch-wide ribbons. Heat the olive oil in a large saute pan; add the onion, 1/4 teaspoon salt, and a few pinches of pepper. Saute over medium heat for about 5 minutes, until the onion softens and begins to release its juices. Add the garlic, chard, and 1/4 teaspoon salt. Saute for 4 to 5 minutes, until the chard is just barely tender, then reduce the heat to low. When the water boils, add 1 teaspoon salt. Add the fettuccine to the boiling water, timing it to finish cooking with the chard. (The chard should be very tender but not overcooked when the pasta is done.) When the pasta is just tender, drain it immediately in a colander, shake off excess water, and add it to the onions and chard, along with the plumped fruit, walnuts, and brown butter. Toss together and season with salt and pepper to taste. Serve with freshly grated Parmesan. Variation: We often make this pasta with a mixture of winter greens - spinach, Swiss chard, and kale make a particularly satisfying combination. Kale is the slowest cooking of the greens, so add it to the onions 2 or 3 minutes before the chard. The spinach can be wilted quickly, so add it just before tossing with the cooked pasta. Brown Butter The time and attention needed to make brown butter are minimal - just be sure to use unsalted butter and remove it from the heat before its warm amber color begins to darken. The butter will hold indefinitely in the refrigerator, so make enough to have on hand when you need it. 1/2 pound unsalted butter Melt the butter in a small saucepan over low heat. As the butter gently simmers, the butter fat and mil solids will separate from each other. The solids will settle to the bottom of the pan, coloring the butter as it cooks. When it turns a rich amber color, in about 8 to 10 minutes, remove from the heat. Line a fine-mesh strainer with a paper towel or cheesecloth and pour the butter through it, straining out the solids. The butter can be used immediately or cooled and refrigerated in a sealed container. Makes about 3/4 cup. One additional note from me. I doubled this recipe to make enough to serve 5 as a main dish. I doubled the amount of brown butter, which I think was a mistake - it was too greasy. If doubling, I'd suggest using just a little more brown butter rather than doubling it. Sally o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by ynnej (My Page) on Mon, Feb 20, 12 at 13:24 That sounds really good, Sally! I've got a few beet greens left over and I think I might try this. o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by cloudy_christine (My Page) on Mon, Feb 20, 12 at 13:25 This is by far my favorite thing to make with kale. An Irish dish that is bright green, perfect for St. Patrick's Day. Colcannon kale potatoes -- Not the waxy red ones. Yukon Golds are especially good. But russet types, being drier, let you use more of the scallion-infused milk. scallions milk butter Wash the kale and strip out the tough stems. Cook it in a large pot of boiling water until tender. (This keeps it bright green. Steam it if you insist.) Drain the kale; when it's cool enough, squeeze it to get out as much water as you can. Chop it finely. I like a knife chop, but if your kids will be put off by "pieces" you can process it. Meanwhile, boil peeled potatoes until tender. Heat some milk with finely sliced or chopped scallions. Use some butter and the scallion milk to mash the potatoes. Serve with a good-sized pat of butter. Little kids will eat a lot of "green mashed potatoes." o forgot clip this post email this post what is this? see most clipped and recent clippings Posted by cloudy_christine (My Page) on Mon, Feb 20, 12 at 13:57 The recipe should say to add the cooked chopped kale to the mashed potatoes. o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Tue, Feb 21, 12 at 12:56 Ynnej I would love it if you would post the recipe for the beet green pesto and also the slow roasted tomatoes. I tried doing some roasted cherry tomatoes a couple of weeks ago, they were good but I don't think I roasted them quite right. Sally2 I'm like you, I would love to cook my way through this post. Unfortunately, my rate of participation on this Cookalong has slowed due to my ruining my oven's computer once again, and this time I think for good. Last time it healed itself after a few weeks, but last time the clock at least kept working. Now it seems to be dead as a doorknob. I've already researched fixing it and getting a new stove, so it's just a matter of time before I get the new stove. Meanwhile, I'm a stovetop cook. Also, I've been under the weather for a couple of days, so not much cooking going on and then there will be stuff to do to make up for my lost work time. Meanwhile, here's the soup I made last weekend. It's kind of hard core vegetarian and you'll love it if you love the combo of beans, butternut squash and greens. It's a good healthy and colorful starter for a Mediterannean type meal. Butternut Squash Greens Soup (Lpink's adaptation of a recipe she got off a recipe card she got at some grocery store ages ago.) 1 TBLSP of extra virgin olive oil (or less) for sauteeing 1/2 cup each diced onion and celery (you could probably use fennel in place of celery. Omit celery if using beet greens, use the beet stems instead. White onions are good, I also like this soup with red onions, they're colorful). Bunch of fresh greens, about 1 1/2 cooked cups worth. I most often use beet greens and the amount is what comes from a bunch of beets. I have also used frozen chopped greens for this dish, such as frozen kale or frozen spinach. 1 1/2 cups butternut squash (I just use a 10 oz. block of the Bird's Eye frozen pureed butternut squash). 3-4 cups vegetable or chicken broth 1 can small white beans (I usually use canelinni) 1/4 cup chives (I often use 3 scallions or 1/8 cup dried chives when I don't have fresh chives) 1/2 - 1 tsp. good italian seasoning 1 dash balsamic vinegar (slightly more than 1 tsp.) salt and pepper to taste Sautee onion, celery in oil until translucent. Add greens and cook until wilted. Add 2 cups broth and bring to a simmer. Add the block of frozen butternut squash. (You can microwave it to thaw it out if you want, or use 1.5 cups fresh squash, cooked and pureed). Cook until squash is combined. Add one can of beans, rinsed, and the italian seasoning. Add more broth until the soup reaches the consistency you like (1-2 more cups). Add scallions or chives and simmer 10 min. Adjust seasoning with a healthy dose of salt and pepper. Add a dash of balsamic vinegar. Taste and adjust additional seasonings to taste as you wish. Serve with croutons floating in the soup and a dusting of parmesean cheese. Here's a pic. I was almost out of soup and out of croutons by the time I remembered to take a photo. o Squash soup post script clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Tue, Feb 21, 12 at 12:58 Oh I forgot to add GARLIC in the soup recipe. The original recipe doesn't call for it, but I think a little bit is OK. I just add a dash of garlic powder, but you could add 1-2 cloves minced garlic in with the onions. o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by ynnej (My Page) on Tue, Feb 21, 12 at 13:07 Garlic is non-negotiable in my book! I put it in just about everything. For slow-roasted tomatoes, I just halve them, toss them in a little oil with salt, pepper, and thyme and heat in 220 oven for 2-3 hours. Here is the Beet Green Pesto Recipe. Beet Green and Sage Pesto 2 cups chopped beet greens, center ribs removed 1/2 cup walnuts 1/2 cup sage leaves 1 cup fresh grated parmesan 2 cloves garlic, chopped 2 tsp lemon juice 1/2 tsp salt, or to taste 1/4 tsp pepper, or to taste 2 tbsp water 1/2 cup olive oil+ more for frying Add enough oil to coat a large frying pan and bring to medium low heat. Add beet greens and cook until wilted. Let cool. Add walnuts to food processor and grind until fine, then add cooked greens and all other ingredients, streaming in olive oil at the end. o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Tue, Feb 21, 12 at 13:15 Oh, that's what I did wrong with the tomatoes, I fast roasted them, in the oven at 400 for about 15 min. They tasted good but burst out of their skins leaving sad little skin curls in the pan. o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by ynnej (My Page) on Tue, Feb 21, 12 at 14:20 And the skin's the best part! I wouldn't say you did it wrong, though. Slow-roasted is just a completely different outcome- like sundried tomatoes, only juicier. o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by magothyrivergirl (My Page) on Tue, Feb 21, 12 at 18:01 Lpink - I posted the Kale and Chicken Stew recipe ~ I am glad you and BF love it ~ we feel the same ~ can't make it often enough! KALE & CHICKEN STEW Here is the recipe from the Nov's New Recipes post with the changes I make. I found this recipe when searching for ways to cook kale. We thought it was delicious. Changes I made: I use a Rotisserie chicken & homemade chicken broth I had in the freezer. I also added Trader Joe's Everyday Seasonings - so season with your favorite spices. Potatoes I used: Yukon golds, Red potato, Russet, and an all purpose white. Scrubbed and did not peel. Roast on some nonstick aluminum foil. I always rinse & drain the beans. I cooked it early and let it sit to meld the flavors. It is going to be a favorite comfort food this year as the weather turns cold. Kale and Chicken Stew Serves 6-8 3 boneless, skinless chicken breasts 5 medium mixed potatoes; diced (I used Yukon gold, red and purple) 1 teaspoon fresh thyme 4 tablespoons olive oil Kosher salt freshly cracked black pepper 2 tablespoons olive oil 1 medium onion; chopped 1 large shallot; minced 2 carrots; peeled and diced 6 cups chicken stock 2 sprigs fresh thyme 2 tablespoons Parmesan cheese; finely grated 5 cups chopped kale 15-ounce can cannellini beans; drained salt and pepper to taste Preheat the oven to 350 degrees F. Place the chicken breasts on a sheet pan. Rub with olive oil and season with salt and pepper. In a separate sheet pan, toss the potatoes with olive oil, thyme, salt and pepper. Roast for 35 to 40 minutes, until the chicken is cooked through and the potatoes are tender. When the chicken is cool enough to handle, shred the meat. Cover and set aside. Warm the olive oil in a large pot over medium heat. Add the onion and shallot and sautÃ©, stirring occasionally, for 5 minutes. Add the carrots and cook 15 minutes until softened. Add in chicken stock, thyme, chicken, potatoes, Parmesan, salt and pepper bring to a simmer. Add the kale and beans and simmer for another 20 minutes, until the kale is tender and the beans are hot. Related: Five Ways to Eat: Kale Rebekah Peppler November 2, 2010 06:00PM o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by sally2 (My Page) on Tue, Feb 21, 12 at 19:40 Lpink, that soup sounds delicious. So does the pesto, Ynnej. I'll have to make some of that. Sally o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by solsthumper (My Page) on Wed, Feb 22, 12 at 9:37 Jenny, you're sweet; thank you! I followed the link to your wonderful blog, and I'm looking forward to trying your dishes on my boy, a vegetarian who hates vegetables :) Thank you Ann, Lpink, Jude, Sally and Dcarch for your very kind words! Your comments may just turn me into a Peanuts character, big head, tiny body. I apologize for the lack of new blog entries. The blog was accidentally deleted by Blogger recently, and even though they brought most of it back, I've been busy doing damage control. I hope to get it up and running by this weekend. It has been an unusually-mild winter this year, and I've been craving more greens than ever before. So, I'm saving this entire thread and the delicious photos. Arley, I've taken note of the parmesan tip on the cooked romaine! Sol o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by bbstx (My Page) on Wed, Feb 22, 12 at 11:43 Great minds think alike! Cooking Light has kale recipes today. Here is a link that might be useful: Cooking Light - 14 Kale Recipes o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by MichelleDT (My Page) on Wed, Feb 22, 12 at 12:56 This was very good! Chowhound's Garlic and Smoky Greens Soup w/Poached Egg. 3 large garlic heads 3 tablespoons olive oil, plus more for serving 2 medium leeks, cleaned and thinly sliced crosswise (white and pale green parts only) 2 bay leaves 1 tablespoon finely chopped fresh rosemary leaves Kosher salt Freshly ground black pepper 1 medium russet potato, peeled and medium dice 1/2 teaspoon smoked paprika, plus more as needed 4 cups low-sodium vegetable broth 12 ounces kale, tough stems removed and leaves cut into 1/2-inch slices (about 4 cups) 1 cup water 4 poached eggs (optional) Prep Heat the oven to 375F and arrange a rack in the middle. Peel any loose outer skins from the garlic heads and cut off the top quarter of each head to expose the cloves. Place the garlic heads, cut side up, on a large piece of foil, drizzle 1 tablespoon of the oil over all 3 heads, and wrap tightly to form a foil packet. Place the packet on a baking sheet and bake until the garlic cloves are golden brown and very tender, about 60 to 75 minutes. Remove from the oven, open the packet, and let the garlic sit until cool enough to handle. Squeeze the roasted cloves from their skins and place in a small bowl; set aside. Heat the remaining 2 tablespoons oil in a large saucepan over medium heat until shimmering. Add the leeks, bay leaves, and rosemary, season with salt and pepper, and cook, stirring frequently, until the leeks have begun to soften and the herbs are fragrant, about 4 minutes. Add the potato, roasted garlic, and paprika, season with salt and pepper, and stir to combine. Cook, stirring occasionally, until a bit of crust begins to form on the bottom of the pan, about 10 minutes. Add the broth and, using a wooden spoon, loosen the crusty bits from the bottom of the pan. Reduce the heat to low, cover with a tightfitting lid, and let simmer until the potatoes are knife tender, about 15 minutes. Discard the bay leaves and remove the pan from the heat. Using a blender, puree the soup in batches until smooth, removing the small cap from the blender lid (the pour lid) and covering the space with a kitchen towel (this allows steam to escape and prevents the lid from popping off). Place the blended soup in a clean saucepan. (Alternatively, you can use an immersion blender to puree the soup in the original saucepan.) Return the soup to a simmer over low heat. Add the kale and water and stir to combine. Cover and cook, stirring occasionally, until the kale is tender but still brightly colored, about 10 to 12 minutes. Taste and add more paprika, salt, and pepper as needed. Ladle the soup into bowls, drizzle with olive oil, season with pepper, and top with a poached egg if desired. Photobucket (Pic from the recipe on Chowhound) Link has two other soups - one with bok choy wontons which sounds like another one to make! Here is a link that might be useful: Soups with Greens from Chowhound o RE:: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by MichelleDT (My Page) on Wed, Feb 22, 12 at 19:23 Cooking Light just posted 14 tasty kale recipes for those interested. Here is a link that might be useful: Cooking Light Kale Recipes o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Wed, Feb 22, 12 at 19:43 What a great Cookalong thread! I haven't been on line much lately but have been eating my greens. I made Chi83's Massaged Kale & Avocado Salad and it was excellent. CC, I haven't made Colcannon for a couple of years. Thanks for the reminder since I just bought 10 lbs. of potatoes. I also made some chard soup. CHARD AND SAUSAGE SOUP 1/2 pound sweet Italian sausage, casings removed, crumbled 1 Tbs. chopped garlic 1 pound Swiss chard, trimmed and coarsely chopped 4 to 5 cups chicken broth 1/2 cup broken (1 inch) pieces capellini or vermicelli pasta 4 slices crusty French or Italian bread, 1/2 inch thick 4 tsp. olive oil 4 tsp. freshly grated Parmesan cheese Heat a large saucepot or dutch oven over medium-high heat. Add sausage and cook, stirring and chopping to break up clumps, until browned, about 3-4 minutes. Add garlic; cook 1 minute. Add chard and broth and bring to boiling. Cover and simmer for 10 minutes, then bring back to a boil. Add pasta, cover and boil 2-4 minutes or until pasta is done. Meanwhile, heat broiler. Broil bread slices on cookie sheet about 1 minute per side, until toasted. Drizzle each slice with 1 tsp. oil; sprinkle each with 1 tsp. grated Parmesan. Divide soup among 4 large soup bowl and top each with prepared toast. Serves 4 I had more chard left so tonight made these sci-fi-looking blobs on a flying saucer of Hollandaise. Photobucket No real recipe but I blanched the chard leaves in the microwave and put them in greased custard cups with the ends of the leaves hanging over the sides. Then I added a filling of cooked basmati rice, cubes of cooked chard stems and golden beets, parsley, S&P, some grated Parmesan and a beaten egg white to bind. After covering the rice mixture with the overhanging chard leaf pieces, I baked them in a pan of hot water at 350 for about 20-25 minutes. I let them cool for about 3 minutes before inverting onto the plates. DH loved his greens "surprise package". Photobucket o RE: Cookalong #41 -Greens, Cooked and Raw clip this post email this post what is this? see most clipped and recent clippings Posted by teresa_nc7 (My Page) on Thu, Feb 23, 12 at 10:28 The chard bundles are very creative, Ruthanna! That chard and sausage soup sounds good to me - if/when we get some more cold weather. Who knew we loved our greens so much? Teresa
...See More
bunnyman
16 years ago
last modified: 9 years ago
Soak the bread side of the bun in butter or burger grease or both and toast/grill it.

Hot onions turn sweet when fried.

Raw sweet onions mixed in with the french frys.

Tiny slices of habenera pepper stuck in the burger... what they make beer for.

Kosher salt... lots of it. Tellicherry black pepper... fresh ground. Pinch of cardamom has made eyes light up when I add it. Cayenne if you don't have habenera stuck in them.

Bacon bacon bacon... did I mention bacon?

Long comfortable couch so after 2 burgers, 3 beers, and a load of fries you have a place to crash. Purring cats optional if they stay off your tummy.

: )
michael
Terri_PacNW
16 years ago
last modified: 9 years ago
One of the stuffed burgers I love to make is:

Inside Out Smoked Bacon Cheese Burger.

Lean ground beef
crisp fried bacon pieces
kosher salt
fresh cracked black pepper
smoked cheddar cut into small cubes

Form ground beef into buns size thin patties.(I actually go a bit larger to allow for shrinkage.) Put a few pinches of bacon and cheese on half the patties, cover them with the other halves...pinch closed well. season both sides with s&p.
Grill up to your desired doneness.
I like mine with dill pickle slices, lettuce and mayo.
Hubby likes his with a slice of american on top, lettuce and thousand island dressing or mircle whip and ketchup.

And the turkey burger is:

Parmesan Chive Turkey Burger

ground turkey (I like white, but you can NOT over cook!)
handful of parmesan for each pound of meat
half a handful of fresh snipped chives for each pound
s&p
Mix together quickly, grill, pan sear or bake, until "just done".
msafirstein
Original Author
16 years ago
last modified: 9 years ago
Thanks Woodie for posting the lentil burger recipe.

Since we are doing the entire weekend with burgers I'm considering a veggie burger for Saturday Lunch and would like to read some veggie burger recipes before deciding on which one I make. We already eat Tofu burgers but I'd like to try something new.

I searched on the internet and most of the veggie burger recipes sound pretty strange. Any one have a T&T veggie burger recipe?

Michelle
kathleen_li
16 years ago
last modified: 9 years ago
Both of these are from Southern Living and there are a lot more in the Tailgating section

Chicken-Apple-Bacon Burgers Try Cooking Light!

Ingredients
2 bacon slices
1/4 cup chopped red onion
1 pound skinless, boneless chicken breast, coarsely chopped
2 teaspoons chopped fresh sage
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Cooking spray
1 granny Smith apple, peeled, cored, and cut crosswise into 8 (1/4-inch-thick) slices
4 (2-ounce) Kaiser rolls

Preparation
Prepare grill.
Cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove bacon from pan, and crumble. Add onion to drippings in pan, and saute 2 minutes or until lightly browned. Cool slightly.

Place chicken in a food processor; process until coarsely ground. Combine chicken, bacon, onion, sage, salt, and pepper. Divide chicken mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty.

Place patties on a grill rack coated with cooking spray; grill 5 minutes on each side or until done. Place apple slices on grill rack coated with cooking spray; grill 1 minute on each side. Place rolls, cut sides down, on grill rack; grill 1 minute or until toasted. Place patties on bottom halves of rolls; top each serving with 2 apple slices and top half of roll.

Yield
Makes 4 servings

Mini Cajun Burgers With Easy Rémoulade Southern Living
Prep: 20 min., Grill: 10 min. Prepare patties the night before the game. Stack between sheets of wax paper, place in a disposable plastic container, cover with lid, and refrigerate overnight. Transport patties safely by packing in a cooler with ice. They'll be ready for the grill once you arrive at your destination.

Ingredients
1 1/4 pounds ground beef
1/2 pound spicy Cajun sausage, finely chopped
2 teaspoons Cajun seasoning
1 (14-oz.) package dinner rolls, split
Green leaf lettuce
Easy Rémoulade

Preparation
1. Combine ground beef and sausage in a large bowl. Shape mixture into 12 (2 1/2-inch) patties, and place on a large baking sheet. Sprinkle patties evenly with Cajun seasoning. Cover and chill up to 1 day, if desired.
2. Grill, covered with grill lid, over medium-high heat (350° to 400°) 5 minutes on each side or until no longer pink in center. Serve on split rolls with green leaf lettuce and Easy Rémoulade.

Easy Rémoulade: Stir together 3/4 cup light mayonnaise, 2 Tbsp. Creole mustard, and 2 Tbsp. chopped fresh parsley. Cover and chill 30 minutes or up to 3 days. Makes 1 cup. Prep: 5 min., Chill: 30 min.

Yield
Makes 12 appetizer servings
Terri_PacNW
16 years ago
last modified: 9 years ago
Oooh Kathleen..those mini burgers sound yumm..

Two of my three boys love the Aidele Chicken apple sausages..But I wonder it the burger would translate to them as the "same"?
earthlydelights
16 years ago
last modified: 9 years ago
miche,

what if we are just winging it and have no real recipe to follow? i won't know what kind of burger i will be in the mood for until the time comes to enjoy it. does that disqualify a participant?

maryanne
msafirstein
Original Author
16 years ago
last modified: 9 years ago
Maryanne, you can do whatever you want. You don't have to follow a recipe or even post your recipe.

But after you post your pictures please share with us what you did even it's "abt 1/2 c. and abt a slight TBL of" or "I'm not quite sure but just enough to make it gooey".

Our virtual dinners are just for fun and sharing.

Michelle
earthlydelights
16 years ago
last modified: 9 years ago
okily dokily...thanks for the clarification.
kathleen_li
16 years ago
last modified: 9 years ago
From Martha Stewart...

Burgers will shrink during grilling, so make the diameter of the patties about 1/2 inch larger than the buns for the perfect fit.

-Season patties on the outside only; this prevents overworking the meat while mixing in the seasonings.

-If serving a crowd, stack patties on a plate, separating layers with wax paper.

-Season just before grilling to avoid drawing moisture out of patties.

-Grill patties straight from the fridge; don't bring them to room temperature. To prevent cross-contamination, never return grilled burgers to the plate you put them on before cooking.

-Scrape grates clean before oiling and grilling to give burgers nice grill marks and keep them from sticking.

-Don't press on patties as they cook. This only squeezes out the juices and encourages flare-ups.

-Use a thin, wide spatula for turning. If the burger doesn't come off the grill immediately, it's too soon to turn it. Continue cooking, and once the meat forms a crust, you can lift it right off the grill.

First Published: July/August 2007
gwtamara
16 years ago
last modified: 9 years ago
Hi everyone,

I mentioned this cook-off to our producers and they loved that you are planning to do this. Once you have it up and running, they'd like to feature it as a slideshow in the food section of iVillage. So, sort of fun and nice to know that people take notice. And, don't worry -- you don't have to do a thing. Just post along as usual and once we've created the feature, we'll be sure to let you know.

Also, thought you might be interested in some exisiting content:

101 Burger Builders
5 Gourmet Burgers

Best,

Tamara
GW Community Manager
msafirstein
Original Author
16 years ago
last modified: 9 years ago
Ah oh...now we know we are being watched. Should I wear makeup? ;)

Michelle
kathleen_li
16 years ago
last modified: 9 years ago
Oh, how exciting!!I'd better get my buns in shape..hamburger buns, ie!
Gina_W
16 years ago
last modified: 9 years ago
I'm going to do mine Sunday at a friend's house. Just simple grilled burgers as my audience is not that food-sophisticated and one is downright picky.
earthlydelights
16 years ago
last modified: 9 years ago
all these virtual dinners and finally LIGHTS, CAMERA, ACTION!

i'm debating making my own rolls/buns. anyone have a decent recipe for a nice, soft, delicious hamburger bun? i'd like to experiment before the big day.

thanks
maryanne
msafirstein
Original Author
16 years ago
last modified: 9 years ago
I think I am going to try AnnT's Potato Rosemary Rolls.

Potato Rosemary Rolls

Makes 18 small rolls or 12 hamburger sized buns

1 potato, cooked and mashed
1 lb (3 1/2 cups) bread or all-purpose unbleached flour
3/4 - 1 cup water
2 teaspoons instant yeast
2 teaspoons salt
1 tablespoon butter
1 tablespoon dried rosemary or 2 tablespoons fresh rosemary
1 teaspoon ground black pepper
1 teaspoon ground sage leaves

Cook the potato until soft, either by boiling or baking in the oven or microwave. For this batch I chopped up and boiled the potato. I then reserved a cup of the potato water to add to the loaf, figuring it had additional nutrients and starches that would help my loaf.

Mash the potato. Removing the skin prior to mashing is optional: if you are using tough skinned potatoes like russets I would suggest removing them, but with soft skinned potatoes such as yukon gold or red potatoes I typically leave them on. The chopped up skin add nice color and texture to your rolls.

Combine the flour, mashed potato, yeast, salt, pepper and herbs in a large bowl. Add 3/4 cups water and knead or mix for 5 to 10 minutes, adding more water or flour until a consistency you are comfortable working with is reached. I added close to a full cup of water and ended up with an extremely sticky dough that was difficult to work with. I was only able to shape the rolls by repeatedly dipping my fingers in flour. The end result was wonderful though.

(I encourage amateur bakers to push the limit of what they think they can handle, moisture-wise. More often than not you'll be pleasantly surprised with the results, though you can go too far and end up baking a pancake, which I've done more than once.)

Place the dough in a greased bowl, cover the bowl with plastic wrap or a moist towel and let the dough rise until it has doubled in size, typically 60 to 90 minutes.

Remove the dough from the bowl, gently degas it, and shape it. For rolls or buns you can weigh them if you like or just eyeball them. I cut racquetball sized chunks of dough (larger than golf balls, smaller than tennis balls) then rolled them into balls in my well-floured hands. I placed them on a baking sheet covered with parchment, placed the entire sheet in a plastic trash bag, and set it aside to rise for approximately an hour again.

While the dough rose, I preheated the oven to 375 degrees.

If you have a spritzer, spray the top of the rolls with water right before placing them in the oven. Place them in the center rack and bake them for 10 minutes. Rotate the pan 180 degrees and bake them for another 10 to 20 minutes, depending on size. My large hamburger bun sized rolls took close to half an hour to bake. You'll know they are done when the bottom of the rolls is solid and slightly crispy. If you have a probe thermometer, check the temperature inside one of the rolls. When the internal temperature is approaching 200 degrees F, they are ready to pull out of the oven.

Allow the rolls to cool before serving. They keep very well too, so you could bake them a day or two ahead of time and still serve them for Thanksgiving.

Michelle
lakeguy35
16 years ago
last modified: 9 years ago
Not sure if I'll have company or not yet...my group is last minute for the most part. I don't have any recipes to share at this time. The ones posted so far sound good, I may try some of them depending on how many may be here for the evening.

One thing I would like to try is to grind my own meat. I've never taken that on yet. Can I do that with a FP? I don't have a meat grinder. If so, what cut or combo of cuts should I use? I'm thinking it would be fun to compare homemade ground meat to the ground meat from the store or butcher.

I was thinking about making buns so it's good to see Ann's recipe posted above. Any other recipes for good buns from the group?? I've never made them before and always buy them at the store or bakery. They must be toasted on the grill though! I'm thinking I remember one from several year ago that included wine in the recipe.... or maybe it was a marbled rye combo??? I'm thinking Lars or Kframe posted it??? I like a heartier, crustier bread rather than the softer type of bun for my burger.

As far as sides go......I'm thinking fries, onion rings, or Lay's Potatoe Chips with a homemade dip. The pan fried onion dip is one of our favorites.

Even though Julia made a great burger in a cast iron skillet on one of her shows....I'll be using one of my grills!! LOL!

David
User
16 years ago
last modified: 9 years ago
Yikes!!! Our 15 minutes of fame!!! Was going to do my standby burger using my homemade chile sauce, now I'm thinking I may try and get a bit more creative. LOL

I was thinking of doing rolls as well. I recall someone posting pics of gorgeous hamburger rolls but I can't reall who. If we don't get the recipe here I'll start a thread requesting it.
msafirstein
Original Author
16 years ago
last modified: 9 years ago
David, I ground my pork for the Sausagethon in my FP with no problems. I cubed up the pork shoulder and put, I think, 3 cups at a time into the FP and pulsed 2-3 times and it was ground perfectly. Be careful with how many times you pulse as it can and will make the meat into mush which is not what you want.

David could you post the recipe for the pan fried onion dip? Thanks.

Onion rings sound great....YUM!

Michelle
Carol Schmertzler Siegel
16 years ago
last modified: 9 years ago
Debbie had posted these and they look great. I might go with these. Except for the mustard!

Mexican Burgers
from debbie814
===============
1 lb ground beef
1 egg
1/2 cup finely chopped cilantro
1 jalapeno
1 medium onion, finely chopped
1 tsp salt
1 tsp Tequila
1/4 tsp fresh ground black pepper

sour dough bread

Top with:
sliced tomato
avocado
salsa
mustard

1. Finely chop onion, jalapeno and cilantro.

2. Combine beef, egg, cilantro, jalapeno, onion, salt, tequila and
pepper in large bowl.

3. Divide into 4 patties.

4. Cut up the tomatoes and avocado and set aside for topping.

5. Grill burgers on each side for 4 minutes for medium doneness.

6. Toast bread lightly, if desired.

7. Top burger with avocado and tomato slices. Serve with salsa and mustard.
wizardnm
16 years ago
last modified: 9 years ago
This is getting more fun by the minute. I made Kaiser buns no long ago. If anyone needs the recipe, let me know.

Nancy
lakeguy35
16 years ago
last modified: 9 years ago
Thanks for the tips on grinding meat in the FP Michelle.

Nancy, I'd like your recipe please. If not for this dinner for a future venture in baking.

Here is the dip recipe. There is one floating around from Alton Brown too. I'm thinking they are basically the same thing.

David

Barefoot Contessa Pan-Fried Onion Dip Ina Garten
2 large yellow onions
4 tablespoons unsalted butter
1/4 cup vegetable oil
1/4 teaspoon ground cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
4 ounces cream cheese, at room temperature
1/2 cup sour cream
1/2 cup mayonnaise, not light
Cut the onions in half and then slice them into 1/8-inch thick half-rounds.
(You will have about 3 cups of onions.) Heat the butter and oil in a large saute pan over medium heat.
Add the onions, cayenne, salt, and pepper and saute for 10 minutes.
Reduce the heat to medium-low and cook, stirring occasionally, for 20 more minutes until the onions are browned and caramelized.
Allow the onions to cool.
Place the cream cheese, sour cream and mayonnaise in the bowl of an electric mixer fitted with the paddle attachment and beat until smooth.
Add the onions and mix well.
Taste for seasonings.
Serve at room temperature.

Note: I chop the onions. I didn't like the long strings of onion the first time I made this.
wizardnm
16 years ago
last modified: 9 years ago
David, here's the recipe I used along with another recipe for Onion Buns.

Kaiser Rolls (King Arthur Flour recipe)

3 cups King Arthur Unbleached All-Purpose Flour
1 1/2 teaspoons instant yeast
1 1/2 teaspoons sugar
1 1/4 teaspoons salt
1 large egg
2 tablespoons unsalted butter
3/4 cup water

Manual Method:In a large bowl, or the bowl of your electric mixer, combine all of the ingredients, stirring till the dough forms a cohesive mass and begins to clear the sides of the bowl. Knead the dough for 5 minutes, then allow it to rest for 10 minutes (which gives the dough a chance to absorb the liquid, and the gluten in the flour a chance to relax.) Knead the dough for an additional 5 minutes, or until it's smooth and supple. The dough should be quite stiff, but not at all "gnarly;" adjust its consistency with additional flour or water, as necessary. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise till it's noticeably puffy, about 1 hour.

Bread Machine Method:Place all of the ingredients into the pan of your machine, program the machine for manual or dough, and press start. About 10 minutes before the end of the final kneading cycle, examine the dough's consistency; it should be quite stiff, but not at all "gnarly;" adjust it consistency with additional flour or water, as necessary. Allow the machine to complete its cycle.

Shaping:Transfer the dough to a lightly greased work surface, and divide it into six equal pieces. Shape the pieces into round balls, and place them on a lightly greased or parchment lined baking sheet. Working with one ball of dough at a time, center your kaiser stamp over the dough. Press down frimly, cutting to the bottom but not all the way through the dough. This is important; if you don't cut deeply enough, the shape disappears as the roll bakes; if you cut too deeply (all the way through), the roll will form "petals" as it rises and look like a daisy, not a kaiser roll. Practice makes perfect! Repeat with the remaining rolls.

Place the rolls cut-side down (yes-cut-side down--this helps them retain their shape) onto a lightly greased or parchment-lined baking sheet. Cover the rolls, and allow them to rise for 45 minutes to 1 hour, or until they've almost doubled in volume. Turn the rolls cut-side up. Dip tops in milk and coat with poppy or sesame seeds, if desired.

Bake the rolls in a preheated 425°F oven vor 15 to 17 minutes, or until they're golden brown. Remove them from the oven, and cool on a wire rack.Yield: six large kaiser rolls.
ONION HAMBURGER ROLLS 2 eggs, divided 2 medium onions finely chopped, divided 1/4 cup butter 3/4 cup warm water 105 to 115 degrees 1 tablespoon dry yeast 1 teaspoon granulated sugar 3 cups (or more) bread flour 2 tablespoons instant dry milk powder 1 1/2 teaspoons salt, divided A pinch of mace (Optional but enhances flavor) Preheat oven to 375 degrees F. Melt butter, add onion and cook over medium heat until soft but not browned. Add yeast and sugar to hot water and let sit until foamy, about 10 minutes. In a food processor, combine 3 cups of flour, 1 egg, milk powder, 1 teaspoon salt and all but 1/4 cup of the sauteed onion. With the processor running, pour yeast mixture through feed tube and mix until dough is uniformly moist and cleans side of work bowl, about 40 seconds. If dough is too sticky add more flour 1 teaspoon at a time until mixed in. Transfer dough to greased bowl, cover with plastic wrap, let double in size...about 1 hour. Grease a baking sheet and set aside. Punch down dough and turn onto lightly floured surface and divide into ten pieces if making hamburg rolls. Shape into a ball and flatten to a circle about 3/4 inch thick. Arrange 1 1/2 to 2 inches apart on prepared baking sheet. Mix remaining egg with 1/2 teaspoon salt. Brush rolls with this glaze. Gently press 1 teaspoon of reserved onion onto tops of each roll. Cover loosely with oiled plastic wrap. Let stand until almost doubled in size about 45 minutes. Bake rolls on center rack about 20 minutes or until golden. Transfer to wire rack and cover with a kitchen towel until cool. If you want a hard crust then do not cover with a towel. Nancy
Terri_PacNW
16 years ago
last modified: 9 years ago
Well I was going to make the Honey Wheat Rolls..but I might just make one of Nancys recipes...
msafirstein
Original Author
16 years ago
last modified: 9 years ago
Thought I would let you know that there is a mustard thread over on Harvest that just might have the perfect condiment for your burgers.

Michelle
User
16 years ago
last modified: 9 years ago
Homemade buns and mustard ? I am skeered of you all :)

I have never made my own buns ... lol ... this will be fun.
wizardnm
16 years ago
last modified: 9 years ago
LOL Ohiomom!!!! No one says you have to make homemade buns... :P
I only do on special occasions.... but hey, why not step out of the box once in a while?

Nancy
Terri_PacNW
16 years ago
last modified: 9 years ago
I'll have to look closer at that thread on Mustard making..I was going to just follow the Penzey directions one of these days and make it from their ground mustard. LOL
debbie814
16 years ago
last modified: 9 years ago
LOL Ohiomom :-) I have a great recipe for homemade ketchup that I should post.

Carol, we're doing the Mexican Burgers as well. And we'll use mustard. Give it a try with the mustard. It really is good, unless you don't care for mustard.
Carol Schmertzler Siegel
16 years ago
last modified: 9 years ago
Debbie, I love mustard, just never had it on a burger! I'll give it a try :)
msafirstein
Original Author
16 years ago
last modified: 9 years ago
I have a great recipe for homemade ketchup that I should post.

I'd like to see the ketchup recipe, please. Although being a Chicagoan, ketchup is the same as sunshine to a vampire.

OhioMom, I was thinking about making some Focaccia, slicing it lengthwise and putting the burger on this. I've had it before at restaurants and it is deliciuos. And there is not much easier then Focaccia.

Michelle
Terri_PacNW
16 years ago
last modified: 9 years ago
I'm thinking I might make mini burgers for the boys..You serve it on grilled sliced bagette. They'd get a kick out of it...And we'll probably do it on Sunday that weekend, because there's no football obligations..
User
16 years ago
last modified: 9 years ago
Thanks Michelle :) I thought about making some whole wheat buns. I do love Focaccia though, and have an easy recipe for it, I will have to give this some thought.
msafirstein
Original Author
16 years ago
last modified: 9 years ago
Oops forgot to post the Focaccia recipes:

Focaccia Bread (My recipe)

1 1/3 c. warm tap water
2 1/2 tsp (1 envelope) active dry yeast
6 TBL. Olive Oil
3 1/4 c. Flour
2 tsp. salt
1 tsp. Kosher Salt

10 1/2 by 15 1/2 Jelly Roll Pan

1. Measure water into bowl and whisk in yeast and 3 TBL Oil.

2. Measure Flour and 2 tsp. salt into bowl. Mix.

3. Stir yeast/water into Flour. Cover bowl and let rise.

4. Spread 1 1/2 TBL. Oil on baking pan. Turn dough out onto pan and press into edges. Cover the dough with a piece of oiled plastic wrap and allow it ot rise again until doubled up to an hour.

5. Preheat oven to 450 Degrees

6. Poke cavities into dough at 2" intervals.

7. Drizzle remaining 1 1/2 TBL Oil and sprinkle with Kosher Salt.

8. Bake until brown on edges.

Note: Keep you eye on this bread as it bakes quickly. When it starts pulling away from the edges of the pan it is done.

NOTE: I dribble more EVOO on top of bread.

Focaccia (Wolfgang Puck)

1 cup warm water
1 teaspoon granulated sugar
1/2 oz. (1 packet) dry yeast
2 3/4 cups bread flour
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon dried oregano
1 teaspoon dried thyme (or rosemary)
1 teaspoon dried basil
1/4 teaspoon fresh ground pepper
1 tablespoons olive oil + 1 tablespoon

Combine 1/4 cup of the warm water with sugar and yeast. Allow mixture to stand for 10 minutes, if it doubles continue.

In a large bowl, stir together flour, salt, garlic powder, oregano, thyme, basil and pepper.

Mix in 1 tablespoon olive oil, remaining ¾ cup warm water and yeast mixture.

When dough comes together, turn out onto lightly floured surface and knead until smooth and elastic.

Lightly oil a bowl and place dough in it turning to coat with oil. Cover with a damp cloth, let rise in warm place for 20 minutes.

Preheat oven to 450°.

Coat a 10X15-inch jelly roll pan with olive oil.

Place dough on pan and using your fingers pat to fill pan.

Drizzle top lightly with olive oil.

Sprinkle with coarse ground pepper as desired.

Allow to rise again 15 to 20 minutes.

Bake 15 minutes until golden.

Michelle
msafirstein
Original Author
16 years ago
last modified: 9 years ago
Here is a chutney recipe that I found that sounds good as a condiment.

Tomato Mustard Seed Chutney

2 large ripe tomatoes peeled & seeded
1 Tablespoon mustard seed
1 Tablespoon diced fresh ginger
1/4 Cup diced red onion
1/2 Cup sugar
1/2 Cup rice wine vinegar

To make the chutney you will need a heavy
saucepan. Place the saucepan over moderate
heat and add the sugar. Melt the sugar until it
caramelizes. Stir the rice wine vinegar into the
sugar; once incorporated add the ginger,
mustard seed, red onion, and diced tomatoes.
Cook on a low heat until the liquid is absorbed.
Cool and set aside.

And a Mustard Focaccia:

Mustard Infused Focaccia

1 lb all purpose flour
1 lb bread flour
1/2 ounce salt
1 oz yeast
2 c water, 110 degrees
1/3 c sugar
2 oz Dry Mustard
2 oz olive oil

Combine the All Purpose Flour, Bread Flour and
salt with a dough hook. Combine the Yeast,
Water, Sugar, and Colemans Dry Mustard, proof
(allow to stand) for 5 minutes. Add Olive Oil to
the Yeast / Water mixture. Pour liquid mixture
into dry. Process dough until elastic,
approximately 10 minutes. Turn dough out into
oiled bowl and cover with a clean towel. Allow
dough to rise 2 hours. Punch down every 45
minutes (two times). Pour dough out onto oiled
sheetpan and bake in 350-degree oven for
approximately 15 to 20 minutes. Remove and
cool, then cut into pieces.

Michelle
Terri_PacNW
16 years ago
last modified: 9 years ago
Wow..Yummm Michelle..I think I might have to try the focaccia this week..just cuz...
msafirstein
Original Author
16 years ago
last modified: 9 years ago
Just bumping this up so anyone else with ideas can post.

We still have 10 days to prepare so there is plenty of time. And don't think that you need to make a gourmet recipe, juicy burgers with mustard is fine.

Michelle
sally2_gw
16 years ago
last modified: 9 years ago
Whew, I had forgotten about it and seeing this thread up again I thought it was this weekend. I still have time to figure out a good veggie burger. I may try the lentil one that was posted above, but I'm wondering if I could do a variation of the Mexican burger using black beans somehow. I'm going to experiment with it.

I love onion rings but I've never made them. I have a deep fat fryer that we picked up at a garage sale I could dust off. Does anyone have a good onion ring recipe? Of course, would onion rings go with Mexi-burgers? Oh, why not!

I sure am getting hungry reading this thread.

Sally
debbie814
16 years ago
last modified: 9 years ago
Michelle, I'll type up the ketchup recipe and post by the weekend. I'm a slow typist :-) The ketchup is delicious and worth the extra effort.
stacy3
16 years ago
last modified: 9 years ago
Here's one from bon appetit, that I haven't tried yet.

PORCINI-GORGONZOLA BURGERS WITH VEAL DEMI-GLACE (not my pic)

A true demi-glace the luscious sauce made by reducing homemade stock and red wine to a rich concentration needs to simmer for several hours, making it the perfect activity for a lazy winter Sunday.
Demi-glace
3 tablespoons vegetable oil
3 1/2 pounds meaty veal bones (such as shank knuckle bones or neck bones)
1 medium onion, chopped
1 medium carrot, chopped
1 celery stalk with leaves, chopped
12 cups cold water, divided
2 teaspoons tomato paste
3 fresh parsley sprigs
2 fresh thyme sprigs
1/4 teaspoon black peppercorns
2 cups dry red wine
Burgers
2 cups water
1 1/2 ounces dried porcini mushrooms,* broken into 1/2-inch pieces
3 pounds ground sirloin
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
2 tablespoons (1/4 stick) chilled unsalted butter
6 4-inch square or round sourdough rolls, halved horizontally
Fresh arugula
Olive oil
6 1/4-inch-thick slices Gorgonzola cheese
For demi-glace:
Heat oil in heavy large pot over medium-high heat. Add veal bones and sauté until deep brown on all sides, about 12 minutes. Transfer bones to bowl. Add onion, carrot, and celery to pot. Sauté until browned, about 6 minutes. Add 2 cups cold water, tomato paste, herbs, and peppercorns; bring to boil, scraping up browned bits. Add bones with any accumulated juices, then remaining 10 cups water to pot. Bring to boil. Reduce heat to medium-low and simmer uncovered until stock is reduced to 2 1/2 cups, about 4 hours. Strain into 4-cup glass measuring cup, pressing on solids to extract as much liquid as possible. Refrigerate stock uncovered 1 hour.
Spoon off fat from surface of stock. Place stock in heavy medium saucepan; add wine and simmer until reduced to 1 cup demi-glace, about 25 minutes. (Can be made 3 days ahead. Cover and chill.)
For burgers:
Bring 2 cups water and mushrooms to boil in small saucepan. Remove from heat, cover, and let stand until mushrooms soften, about 20 minutes. Using slotted spoon, transfer mushrooms to medium skillet. Slowly pour soaking liquid into skillet, leaving any sediment behind. Boil over medium-high heat until liquid is reduced to glaze, stirring occasionally, about 6 minutes. Cool mushrooms. Transfer to work surface; chop mushrooms coarsely.
Transfer mushrooms and any juices to large bowl. Add meat, salt, and pepper; mix gently. Shape mixture into six 1-inch-thick patties. Place on foil-lined baking sheet. (Can be made 1 day ahead. Cover and chill.)
Preheat broiler. Rewarm demi-glace over medium-low heat; add butter and whisk until melted. Remove from heat. Place rolls, cut side up, on baking sheet. Broil until lightly toasted, about 2 minutes. Remove rolls; maintain broiler setting. Arrange roll bottoms on plates. Top with arugula. Heat 2 large broilerproof skillets over medium-high heat; brush with oil. Add 3 burgers to each skillet. Cook to desired doneness, about 5 minutes per side for medium-rare. Top each burger with slice of cheese. Broil burgers until cheese begins to melt, about 1 minute. Place burgers on roll bottoms; spoon some demi-glace over. Cover with roll tops. Serve, passing remaining demi-glace separately.
*Dried porcini mushrooms are available at Italian markets, specialty foods stores, and many supermarkets.
Makes 6 servings.

Bon Appétit
January 2004

Great ideas at this site, too, - I will possibly make 2 kinds - one for kids one for grownups.
stacy3
16 years ago
last modified: 9 years ago
Oh, here's Ina's "Real hamburgers".

Real Hamburgers - Barefoot contessa
2 pounds ground chuck
1 pound ground sirloin
3 tablespoons steak sauce (recommended: Crosse & Blackwell)
6 extra-large egg yolks
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
4 tablespoons cold unsalted butter
12 hamburger buns

Carefully mix the meats, steak sauce, egg yolks, salt, and pepper with the tines of a fork, but do not mash it. Lightly form each hamburger and lightly press into a patty shape. Make an indentation and put a thin slice of butter inside each hamburger, making sure the butter is entirely encased in the meat.
Heat a grill, broiler, or saute pan and cook the hamburgers for 3 to 5 minutes on each side until almost done. Remove to a plate and cover with aluminum foil. Allow the hamburgers to rest for 5 minutes and serve immediately on buns.
User
16 years ago
last modified: 9 years ago
Well I have my burger figured out but.....we have decided to go away next weekend so....I'll cook my burger Wednesday or Thursday.

Michelle. if I email you the picture can you post it on the actual Cook Off thread for me?
lakeguy35
16 years ago
last modified: 9 years ago
I think I may have some people up next weekend so I'm excited about that. I was going to do just traditional burgers but I'll be looking over all of the recipes posted and making a final decision next week. There are some great options to pick from for sure.

Sally, I don't have a recipe so to speak...more so a method. I like to slice the onions and soak them in Buttermilk for a few hours. Then I put them in seasoned flour and fry. I usually just use salt and pepper but I've been known to add some cayenne for a little heat and or some garlic powder. I've cut them thick, medium , or very thin. That is a personal preference/taste option.

A lot of people don't like deep frying anything because of the leftover smell. I'll do it outside if the weather permits. If not, I've found that burning a few candles or oil lamps takes care of the lingering fry/oil smell....it works with fish too.....and that smell/odor can really linger...LOL

David
debbie814
16 years ago
last modified: 9 years ago
Even though this is a bit time consuming, it is wonderful on burgers and fries. We loved the ketchup so much when we had it at the restaurant, that we bought their cookbook.

Famous Tomato Ketchup "Recipes from HOME" - David Page and Barbara Shinn

"Our homemade ketchup is the only one served at our restaurant. After all, the motto at Home Restaurant is Fine Wine, Fine Ketchup.

2 large onions, sliced about 2/3 inch thick
2 tablespoons olive oil
1 cup red wine vinegar
1/3 cup plus 1 tablespoon (packed) dark brown sugar
10 garlic cloves, peeled
¼ cup capers with their brine
¼ cup Tabasco sauce
1 tablespoon Home Spice Mix (listed below)
¾ teaspoon mild paprika
¾ teaspoon ground cinnamon
¾ teaspoon ground allspice
¾ teaspoon ground ginger
¾ teaspoon dried oregano
¾ teaspoon freshly ground black pepper
¾ teaspoon ground cardamom
3 (28 ounce) cans whole tomatoes
2 (12 ounce) cans tomato paste
Kosher salt and freshly ground black pepper to taste

Preheat the broiler.

Toss the onion slices with the olive oil and broil them until charred, about 8 minutes on each side.

Put the onions and all the remaining ingredients in a deep heavy nonreactive pot. Simmer uncovered over low heat for about 3 hours, stirring every 15 minutes to break up the tomatoes and to keep the ketchup from sticking to the bottom of the pot. The mixture will thicken. Puree the ketchup in batches in a food processor or blender. If the pureed ketchup seems too thin, return it to the pot and simmer until it is as thick as you like it. This ketchup keeps well refrigerated for up to 4 weeks. Makes 3 quarts.

Home Spice Mix: (this spice mix is used at the restaurant, in quite a few of the recipes) .
1/3 cup cumin seeds
1/3 coriander seeds
1/3 cup yellow mustard seeds

Heat a skillet over medium heat until hot. Add the cumin seeds and toss occasionally until lightly toasted, about 1 minute. Transfer to a plate to cool, and repeat with the coriander seeds and then the mustard seeds.

When the spices are cool, coarsely grind them together in a spice grinder or in a mortar with a pestle. Makes ¾ cup.
msafirstein
Original Author
16 years ago
last modified: 9 years ago
Michelle. if I email you the picture can you post it on the actual Cook Off thread for me?

Sorry been at the MI Run with some "funny look'n" people in a "general sorta way".

Sure, I can post your pics for you. Send them directly to beans at rocketmail.com

Michelle
sally2_gw
16 years ago
last modified: 9 years ago
Thanks, David! I never would have thought of soaking the onion rings in buttermilk, but that sounds real good.

I came home from work yesterday to the house smelling strongly of fried food. My son has just started culinary school, and they just had a unit on frying food. He decided to practice, and made deep fried chicken, mushrooms and french fries. I rarely fry things due to the issue of what to do with the left over oil, not to mention the calories. But, now and then it's fun, and definately fun to eat! I definately want to try those onion rings the way you do it.

Sally
mtnester
16 years ago
last modified: 9 years ago
Glad this post came to the top again: I need some advice. The ground beef I use is 15% fat. I usually make a plain-Jane burger with no additions except for onion flakes and Montreal seasoning. However, sometimes the burgers get very dry. What's the trick (other than going to a higher grade of fat) to make them more juicy? Or am I just overcooking them?

Sue
Terri_PacNW
16 years ago
last modified: 9 years ago
Sue, with 15% fat..you must be over cooking them..
That's the percent I use..sometimes I mix it with some 7% too...
mtnester
16 years ago
last modified: 9 years ago
Terri, I think you're right. I tend to get distracted while food is cooking, and then suddenly it's overdone (pathetic, huh?). Tonight, however, I watched the pan carefully, and the burgers were still pink inside and pretty juicy. They were also quite tasty. Thanks for the link, too, but I don't mix meat and milk.

I have another thought on this: my store has just begun using a vacuum pack for ground meat; instead of a 1-day expiration, it's supposed to be good for a couple weeks. The freshness of the meat is probably a factor, too.

Sue

Burger Cook-Off...Ideas, Recipes, Alternatives and Techniques

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