Thanks, I printed the recipe off! I made cream cheese spritz yesterday! Like the fact these are chewy! I got tired of the regular sugar cookies! (In case anyone is computer challenged- to print off something go up to left corner of your computer & click on file, then print preview & scroll down & just note which pages recipe is on(in this case 1&2) so then click print & remove the "all" & change to 1,2 & print.) Thanks for recipe! Jan

Sounds good! I'm sitting here wondering...you made chicken burgers, Terri made pork burgers and I made turkey burgers....LOL so whats up? We are all thinking alternatives to beef burgers I guess..... :) Nancy

Mine I make was mothers recipe. 2Lb ground chuck,about 1T worchestershire (something like that) 1 small onion,1/2 bell pepper chopped, 1T sugarI use brown sugar. mustard,1T.vinegar 1 c ketchup.I say about because I dont measure.too sweet add vinegar too sour more sugar.Better next day I fry ground chuck,add chopped onion,chopped bell peppers.add sugar mustard,vinegar last ketchup,simmer.ready to eat.

Based off this recipe and modified for maximum efficiency: http://www.seriouseats.com/recipes/2012/06/miso-glazed-salmon-in-the-toaster-oven-recipe.html Miso salmon take a 1/4 or 1/3 cup measure and put one scoop of sugar in a gallon ziplock bag. Use the same measure to measure miso, then an equal amount of white wine and add to the bag (order is important to avoid dirtying more than one cup measure). Add a good slug of olive oil and a good slug of soy sauce. Seal the bag and mush it around until the miso and the sugar dissolve. Add salmon to bag. I use the frozen wild filets from Costco, no need to thaw or remove the skin. Marinate in fridge until the filets are thawed (I do this in the am or night before, either works. If not using frozen filets probably only needs to marinate 30 min or so) Line a cookie sheet with aluminum foil, let the excess marinade drip off and put salmon under the broiler til done (about 4-5 minutes). Serve with rice and steamed broccoli or asparagus.