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Posted by nightperson
- February 26, 2006, 06:55:05 AMi cant wait to try a few out thanks homer
Posted by Bree
- February 25, 2006, 11:44:44 PMThe burger recipes sound fantastic and I can not wait to make some for myself and friends. Thanks Homer!! :)
Posted by SexySagittarian
- February 25, 2006, 07:07:21 PMYUM I love burgers! It will take all night to try all of those burger recipe's....maybe I should go get some Duff's first! spb.gif
Posted by zzigzzag
- February 25, 2006, 06:41:14 PMThanks HOmer!....i gained 3lbs juz reading them!...LOL
Posted by hades
- February 25, 2006, 01:32:01 PMhomer cant enjoy anything without a lot of duff to wash it down spb.gif
Posted by ClingFree
- February 25, 2006, 05:37:58 AMI like a burger with a lil bit of homemade guacamole on top
Posted by bubblegum
- February 25, 2006, 04:37:12 AMoooohhh homer those sounded yummers
Posted by pogohatesme
- February 24, 2006, 07:50:32 PMWow Homer's da man to go to when ya need a burger reciepe lol :D
Posted by Helen
- February 24, 2006, 07:42:43 PMWOW Homer, thanks!!! 
Love those burgers.
Love those burgers.Posted by nightperson
- February 24, 2006, 07:42:23 PMwhat no duff :))
Posted by Homer
- February 24, 2006, 07:41:07 PMSome more....
Deluxe Mushroom Bacon Burger
4 fully cooked microwaveable hamburger patties
8 slices cooked bacon
1 small can sliced mushrooms
4 slices swiss cheese
4 onion rolls, sliced
Dijon-style mustard
Microwave the hamburger patties according to package directions.
Drain the mushrooms and place in a small microwave-safe bowl. Microwave for 30 seconds.
Heat the rolls if desired.
Spread the rolls with Dijon mustard and assemble burgers using one patty, 2 slices of the bacon, a quarter of the mushrooms and one slice of the cheese.
Italian Garlic Bread Burgers
1-1/2 lbs. ground beef
1 package (11.75 ounces) frozen mozzarella and garlic cheese bread
salt and pepper
4 tomato slices
12 large fresh basil leaves
Heat bread according to package directions for grilling; watch so that bread does not burn on bottom.
Meanwhile lightly shape ground beef into four 3/4-inch thick patties. Place patties on grid over medium, ash-covered coals.
Grill, uncovered, 13 to 15 minutes to 160°F doneness, turning occasionally.
Cut bread crosswise into four "buns." Season burgers with salt and pepper, as desired. Place burgers on buns; top with tomato and basil.
Jumping Jack Jalapeno Burgers
1 lb. ground beef
1 small onion, diced (4 Tbsp.)
1 Tbsp. heavy cream
1 clove garlic, minced
1/2 tsp. salt
1/2 tsp. pepper
4 tsp. salsa
4 tsp. jalapeno peppers (canned) chopped
1/2 cup shredded Monterrey Jack cheese
Mix together ground beef, diced onion, cream, garlic, salt and pepper. Form into 8 thin patties.
Top each of 4 patties with 1 tsp. Salsa Picante, 1 tsp. chopped jalapenos and 2 Tbsp. shredded cheese.
Top with remaining 4 patties. Press edges to seal in toppings.
Grill over medium coals for 12 minutes, turning once after 7 minutes.
Serve on your favorite bun with extra Salsa if desired.
Bree Burger ;)
1 lb. lean ground beef
1/2 tsp. salt
1/2 tsp. black pepper
4 slices Brie or Herbed Brie cheese
1 Granny Smith apple, cored and sliced into thin rings
spicy mustard
4 crusty rolls, split
Combine ground beef, salt and pepper. Form into 4 patties, 3/4-inch thick.
Grill over medium heat or medium coals to internal temperature of 160°F.
During last 2 minutes of grilling, top each burger with a slice of cheese and allow to melt. Remove from grill.
Top each patty wtih a slice of apple. Spread spicy mustard over bun. Serve.
Caesar Burger
1 lb. lean ground beef
1-1/2 tsp. chopped garlic
1 tsp. fresh cracked black pepper
1 package Caesar salad mix (including Parmesan cheese and dressing)
4 Italian or Sourdough rolls, split
1 avocado, thinly sliced
extra Caesar dressing (optional)
In a bowl combine salad ingredients, mix well. Refrigerate.
Combine ground beef, garlic and black pepper. Mix lightly and form into 4 patties, 3/4-inch thick.
Grill over medium heat or medium coals to internal temperature of 160°F.
Top each burger with avocado slice and pre-mixed Caesar salad. Serve on roll. (Additional Caesar dressing may be used a condiment and spread over bun.)
Italian Pesto Burger
1 lb. lean ground beef
2 tsp. dried basil leaves
1/2 tsp. garlic powder
1 tsp. salt
1/2 tsp. black pepper
1 loaf focaccia bread
1 jar roasted red bell peppers, drained
4 slices mozzarella cheese
1/4 cup mayonnaise
1/4 cup prepared pesto sauce
Combine the ground beef, basil, garlic, salt and pepper. Mix lightly and form into 4 equal patties, 3/4-inch thick.
Grill over medium heat or medium coals to internal temperature of 160°F .
Meanwhile, combine mayonnaise and prepared pesto sauce and set aside.
Cut focaccia bread into 4 pieces and split each in half horizontally. Spread each cut side of the bread with 1 Tbsp. of the mayonnaise/pesto mixture.
Top each hamburger patty with a slice of cheese during the last minute of grilling. Top with one fourth of the roasted red peppers and serve on the prepared focaccia bread.
Ranch Burger
1 lbs. lean ground beef
2 tsp. sweet paprika
2 tsp. dried thyme leaves, crushed
1-1/2 tsp. salt
1 tsp. onion powder
1/2 tsp. ground red pepper
4 egg-bread hamburger buns, split
4 leaves Romaine lettuce
4 tomato slices
1/4 cup prepared creamy ranch dressing
2 Tbsp. canned French fried onions
Combine paprika, thyme, salt, onion powder, and red pepper in an airtight container and shake to blend.
Shape ground beef into 4 patties, 3/4-inch thick. Press 1 tsp. of the spice mix evenly into both sides of each patty. Store remaining spice mix in airtight container for future use.
Grill over medium heat or medium coals to internal temperature of 160°F.
Line bottom of each bun with lettuce and tomato. Top with burger and spoon ranch dressing evenly over burgers. Sprinkle with French fried onions and close sandwiches.
Enjoy!
Deluxe Mushroom Bacon Burger
4 fully cooked microwaveable hamburger patties
8 slices cooked bacon
1 small can sliced mushrooms
4 slices swiss cheese
4 onion rolls, sliced
Dijon-style mustard
Microwave the hamburger patties according to package directions.
Drain the mushrooms and place in a small microwave-safe bowl. Microwave for 30 seconds.
Heat the rolls if desired.
Spread the rolls with Dijon mustard and assemble burgers using one patty, 2 slices of the bacon, a quarter of the mushrooms and one slice of the cheese.
Italian Garlic Bread Burgers
1-1/2 lbs. ground beef
1 package (11.75 ounces) frozen mozzarella and garlic cheese bread
salt and pepper
4 tomato slices
12 large fresh basil leaves
Heat bread according to package directions for grilling; watch so that bread does not burn on bottom.
Meanwhile lightly shape ground beef into four 3/4-inch thick patties. Place patties on grid over medium, ash-covered coals.
Grill, uncovered, 13 to 15 minutes to 160°F doneness, turning occasionally.
Cut bread crosswise into four "buns." Season burgers with salt and pepper, as desired. Place burgers on buns; top with tomato and basil.
Jumping Jack Jalapeno Burgers
1 lb. ground beef
1 small onion, diced (4 Tbsp.)
1 Tbsp. heavy cream
1 clove garlic, minced
1/2 tsp. salt
1/2 tsp. pepper
4 tsp. salsa
4 tsp. jalapeno peppers (canned) chopped
1/2 cup shredded Monterrey Jack cheese
Mix together ground beef, diced onion, cream, garlic, salt and pepper. Form into 8 thin patties.
Top each of 4 patties with 1 tsp. Salsa Picante, 1 tsp. chopped jalapenos and 2 Tbsp. shredded cheese.
Top with remaining 4 patties. Press edges to seal in toppings.
Grill over medium coals for 12 minutes, turning once after 7 minutes.
Serve on your favorite bun with extra Salsa if desired.
Bree Burger ;)
1 lb. lean ground beef
1/2 tsp. salt
1/2 tsp. black pepper
4 slices Brie or Herbed Brie cheese
1 Granny Smith apple, cored and sliced into thin rings
spicy mustard
4 crusty rolls, split
Combine ground beef, salt and pepper. Form into 4 patties, 3/4-inch thick.
Grill over medium heat or medium coals to internal temperature of 160°F.
During last 2 minutes of grilling, top each burger with a slice of cheese and allow to melt. Remove from grill.
Top each patty wtih a slice of apple. Spread spicy mustard over bun. Serve.
Caesar Burger
1 lb. lean ground beef
1-1/2 tsp. chopped garlic
1 tsp. fresh cracked black pepper
1 package Caesar salad mix (including Parmesan cheese and dressing)
4 Italian or Sourdough rolls, split
1 avocado, thinly sliced
extra Caesar dressing (optional)
In a bowl combine salad ingredients, mix well. Refrigerate.
Combine ground beef, garlic and black pepper. Mix lightly and form into 4 patties, 3/4-inch thick.
Grill over medium heat or medium coals to internal temperature of 160°F.
Top each burger with avocado slice and pre-mixed Caesar salad. Serve on roll. (Additional Caesar dressing may be used a condiment and spread over bun.)
Italian Pesto Burger
1 lb. lean ground beef
2 tsp. dried basil leaves
1/2 tsp. garlic powder
1 tsp. salt
1/2 tsp. black pepper
1 loaf focaccia bread
1 jar roasted red bell peppers, drained
4 slices mozzarella cheese
1/4 cup mayonnaise
1/4 cup prepared pesto sauce
Combine the ground beef, basil, garlic, salt and pepper. Mix lightly and form into 4 equal patties, 3/4-inch thick.
Grill over medium heat or medium coals to internal temperature of 160°F .
Meanwhile, combine mayonnaise and prepared pesto sauce and set aside.
Cut focaccia bread into 4 pieces and split each in half horizontally. Spread each cut side of the bread with 1 Tbsp. of the mayonnaise/pesto mixture.
Top each hamburger patty with a slice of cheese during the last minute of grilling. Top with one fourth of the roasted red peppers and serve on the prepared focaccia bread.
Ranch Burger
1 lbs. lean ground beef
2 tsp. sweet paprika
2 tsp. dried thyme leaves, crushed
1-1/2 tsp. salt
1 tsp. onion powder
1/2 tsp. ground red pepper
4 egg-bread hamburger buns, split
4 leaves Romaine lettuce
4 tomato slices
1/4 cup prepared creamy ranch dressing
2 Tbsp. canned French fried onions
Combine paprika, thyme, salt, onion powder, and red pepper in an airtight container and shake to blend.
Shape ground beef into 4 patties, 3/4-inch thick. Press 1 tsp. of the spice mix evenly into both sides of each patty. Store remaining spice mix in airtight container for future use.
Grill over medium heat or medium coals to internal temperature of 160°F.
Line bottom of each bun with lettuce and tomato. Top with burger and spoon ranch dressing evenly over burgers. Sprinkle with French fried onions and close sandwiches.
Enjoy!
Posted by Homer
- February 24, 2006, 07:40:31 PMHere are some Burger recipes for everyone.
Bean Burger 4
frozen, fully-cooked burgers
1/2 cup refried beans
1/4 cup salsa picante
1 bag (1-1/4 ounces) corn chips (1/2 cup crushed)
4 hamburger buns
mayonnaise
tomato slices
lettuce leaves
Blend refried beans and salsa in a small bowl. Spread evenly over frozen burgers and place in a microwave-safe dish. Cover with plastic wrap, folding back one corner.
Microwave burgers on high 4-5 minutes, turning dish halfway through heating time, until burgers are piping hot.
Coarsely crush corn chips.
Spread mayonnaise on buns. Top bottom half of each bun with lettuce and tomato slices; top with burgers, bean side up.
Sprinkle corn chips evenly over beans. Lay remaining buns on top and press gently.
Grilled Jalapeno Cheeseburgers
1 lb. lean ground beef
2 tsp. fresh jalapeno pepper, seeded and chopped
1-1/2 tsp. chili powder
1/4 cup shredded Monterey Jack cheese
4 thin tomato slices
4 hamburger buns, split, toasted
In medium bowl, combine ground beef, jalapeno pepper and chili powder, mixing lightly but thoroughly.
Shape beef mixture into four 1/2-inch thick patties.
Place patties on grid over medium ash-covered coals. Grill uncovered 14-16 minutes or until centers are no longer pink, turning once. Check with a meat thermometer for an internal temperature of 160°F.
Approximately 1 minute before burgers are done, sprinkle each with 1 Tbsp. cheese.
Place one slice tomato on bottom half of each bun and top with burger. Close sandwiches and serve.
Lucky Burgers
1 lb. extra lean ground beef, formed into 4 patties
8 slices rye bread
4 lettuce leaves
4 slices sharp cheddar cheese
green apple slices, sauteed
red apple slices, sauteed
12 sliced almonds, toasted
1/2 cup hot-sweet mustard
1 Tbsp. prepared horseradish
Grill or pan fry ground beef patties until no longer pink and the juices run clear.
Combine mustard and horseradish to make spread.
Toast bread slices. Spread 2 tsp. of spread on four bread slices. Top with a lettuce leaf, a beef patty, a slice of cheese, 3/4-ounce red and 3/4-ounce green apple slices and 2 tsp. almonds.
Top with remaining slices of toast.
Pita Burgers with Cucumber-Yogurt Sauce
1 lb. lean ground beef
1 tsp. dried basil leaves
1 tsp. lemon pepper
1 tsp. onion powder
1/2 cup plain low-fat yogurt
1/3 cup chopped cucumber
1/4 tsp. salt
2 pita pocket breads, halved and warmed
1 medium tomato, cut into 8 thin slices
Combine dried basil leaves, lemon pepper and onion powder in a small bowl.
In another small bowl, combine yogurt, cucumber, salt and 1 tsp. of herb mixture. Reserve.
Shape ground beef into four 1/2-inch thick patties. Sprinkle remaining herb mixture over both sides of patties.
Heat large nonstick skillet over medium heat for 5 minutes.
Place patties in hot skillet and cook 6-8 minutes, turning once. Patties should be cooked to an internal temperature of 160°F.
To serve, place a burger in each pita half. Add two tomato slices and yogurt sauce as desired.
Better Burger Ideas
Bruchetta Burger: Complement your burger with thickly sliced fresh tomatoes, chopped fresh basil and thick slices of mozzarella on toasted garlic French bread.
California Burger: Hamburger patty topped with grilled onions, sliced avocado and alfalfa sprouts served on walnut bread.
Chipotle Burger: Mix 2 Tbsp. canned chipotle peppers mashed with a fork into a puree with 1/2 cup mayonnaise. Spread on toasted buns and top with burger patty and cheddar cheese.
Green Chile Olé Burger: Spread a toasted onion roll with ranch style dressing, top with a burger patty, grilled onions, canned chopped green chilies, and pepper jack cheese.
Pepperoni Pizza Burger: Add sliced pepperoni, Mozzarella cheese and pizza sauce to a hamburger patty. Serve on a toasted French roll.
Rueben Burger: Place burger patty along with sauerkraut and Swiss cheese on marble rye bread that has been spread with Thousand Island dressing. Butter outside of sandwich and grill in a skillet until bread is toasted and cheese is melted.
Tex-Mex Bean Burger: Spread toasted bun with refried beans. Add a layer of crushed corn tortilla chips. Top with hamburger patty, a slice of cheddar cheese and salsa.
Worcestershire Burger: Saute sliced mushrooms and sweet onions in Worcestershire sauce. Serve the burger open faced with the mushroom and onion mixture piled high.
Popper Beef Burger
1 lb. lean ground beef
1/4 cup prepared thick-and-chunky salsa
4 frozen cream cheese-stuffed jalapeno peppers
1/4 cup prepared chile con queso
1/4 cup chopped fresh plum tomato
2 Tbsp. sliced pitted ripe olives
4 Hamburger buns
Combine ground beef and 1/4 cup salsa in large bowl, mixing lightly but thoroughly.
Divide beef mixture into 4 equal portions and lightly flatten into thin patties. Place one stuffed pepper in center of each patty. Wrap the beef around the pepper to enclose, sealing seams and forming a ball. Flatten balls into patties about 4-5 inches across and 1 inch thick.
Place patties on grill over medium ash-covered coals. Grill covered, 15-16 minutes to 165°F internal temperature, turning occasionally.
Spread 1 Tbsp. chile con queso evenly over top of each burger. Sprinkle with tomato and olives and serve on hamburger buns with additional salsa as desired.
Quicker Than Fast-Food Burger
4 fully cooked microwaveable hamburger patties
4 hamburger buns
4 slices cheese
4 slices tomato
4 lettuce leaves
8 pickle slices
mustard
mayonnaise
ketchup
Microwave the hamburger patties according to package directions.
Toast the buns if desired.
Assemble each burger with the desired combination of vegetables and condiments.
Smile and enjoy the fact that you didn't have to drive out to get it!!!
Cowboy Hamburgers
1 lb. lean ground beef
2-4 cloves garlic, minced
5-6 shakes Worcestershire sauce
1/2 tsp. Cajun seasoning (like Tony Chachere's)
1/2 tsp. salt
1/2 tsp. pepper
1/4 cup hot or hearty barbecue sauce
4 Kaiser rolls or hamburger buns
In medium bowl, combine all ingredients mixing lightly but thoroughly.
Shape into 4 patties.
Place patties on grid over medium ash-covered coals. Grill uncovered 14-16 minutes or until internal temperature reaches 160°F, turning once.
Place burger patties on buns and serve.
Black Jack Burgers
1 lb. lean ground beef, formed into 4 patties
1/2 cup mayonnaise
2 Tbsp. creole mustard
6 tsp. cajun seasoning mix
4 slices monterey jack cheese
4 sesame seed buns, split
8 tomato slices
8 thin red onion slices
1 Tbsp. vinaigrette dressing
In a bowl mix mayonnaise and creole mustard thoroughly. Cover and refrigerate.
In separate bowl toss tomatoes and onions in vinaigrette dressing to coat. Cover and reserve.
Season each beef patty on both sides with 1-1/2 tsp. Cajun seasoning mixture. Grill to 160°F internal temperature.
Top with 1 slice cheese and melt under broiler. Spread 1 Tbsp. creole mayonnaise on each side of bun.
Place 2 slices of tomato and onion on bottom half of each bun. Top with grilled burger and top of bun.
Blue Bayou Burgers
1 lb. lean ground beef made into 4 patties
salt and pepper to taste
4 ounces blue cheese, crumbled
4 sesame seed buns, split
4 lettuce leaves
8 tomato slices
Grill the patties to 160°F internal temperature. Season with salt and pepper.
Top patty with 1 ounce cheese and melt under broiler. Spread 1 Tbsp. Hot Pepper Mayonnaise on each bun.
Top bottom bun half with lettuce leaf, 2 tomato slices, burger and bun top.
Enjoy!
Bean Burger 4
frozen, fully-cooked burgers
1/2 cup refried beans
1/4 cup salsa picante
1 bag (1-1/4 ounces) corn chips (1/2 cup crushed)
4 hamburger buns
mayonnaise
tomato slices
lettuce leaves
Blend refried beans and salsa in a small bowl. Spread evenly over frozen burgers and place in a microwave-safe dish. Cover with plastic wrap, folding back one corner.
Microwave burgers on high 4-5 minutes, turning dish halfway through heating time, until burgers are piping hot.
Coarsely crush corn chips.
Spread mayonnaise on buns. Top bottom half of each bun with lettuce and tomato slices; top with burgers, bean side up.
Sprinkle corn chips evenly over beans. Lay remaining buns on top and press gently.
Grilled Jalapeno Cheeseburgers
1 lb. lean ground beef
2 tsp. fresh jalapeno pepper, seeded and chopped
1-1/2 tsp. chili powder
1/4 cup shredded Monterey Jack cheese
4 thin tomato slices
4 hamburger buns, split, toasted
In medium bowl, combine ground beef, jalapeno pepper and chili powder, mixing lightly but thoroughly.
Shape beef mixture into four 1/2-inch thick patties.
Place patties on grid over medium ash-covered coals. Grill uncovered 14-16 minutes or until centers are no longer pink, turning once. Check with a meat thermometer for an internal temperature of 160°F.
Approximately 1 minute before burgers are done, sprinkle each with 1 Tbsp. cheese.
Place one slice tomato on bottom half of each bun and top with burger. Close sandwiches and serve.
Lucky Burgers
1 lb. extra lean ground beef, formed into 4 patties
8 slices rye bread
4 lettuce leaves
4 slices sharp cheddar cheese
green apple slices, sauteed
red apple slices, sauteed
12 sliced almonds, toasted
1/2 cup hot-sweet mustard
1 Tbsp. prepared horseradish
Grill or pan fry ground beef patties until no longer pink and the juices run clear.
Combine mustard and horseradish to make spread.
Toast bread slices. Spread 2 tsp. of spread on four bread slices. Top with a lettuce leaf, a beef patty, a slice of cheese, 3/4-ounce red and 3/4-ounce green apple slices and 2 tsp. almonds.
Top with remaining slices of toast.
Pita Burgers with Cucumber-Yogurt Sauce
1 lb. lean ground beef
1 tsp. dried basil leaves
1 tsp. lemon pepper
1 tsp. onion powder
1/2 cup plain low-fat yogurt
1/3 cup chopped cucumber
1/4 tsp. salt
2 pita pocket breads, halved and warmed
1 medium tomato, cut into 8 thin slices
Combine dried basil leaves, lemon pepper and onion powder in a small bowl.
In another small bowl, combine yogurt, cucumber, salt and 1 tsp. of herb mixture. Reserve.
Shape ground beef into four 1/2-inch thick patties. Sprinkle remaining herb mixture over both sides of patties.
Heat large nonstick skillet over medium heat for 5 minutes.
Place patties in hot skillet and cook 6-8 minutes, turning once. Patties should be cooked to an internal temperature of 160°F.
To serve, place a burger in each pita half. Add two tomato slices and yogurt sauce as desired.
Better Burger Ideas
Bruchetta Burger: Complement your burger with thickly sliced fresh tomatoes, chopped fresh basil and thick slices of mozzarella on toasted garlic French bread.
California Burger: Hamburger patty topped with grilled onions, sliced avocado and alfalfa sprouts served on walnut bread.
Chipotle Burger: Mix 2 Tbsp. canned chipotle peppers mashed with a fork into a puree with 1/2 cup mayonnaise. Spread on toasted buns and top with burger patty and cheddar cheese.
Green Chile Olé Burger: Spread a toasted onion roll with ranch style dressing, top with a burger patty, grilled onions, canned chopped green chilies, and pepper jack cheese.
Pepperoni Pizza Burger: Add sliced pepperoni, Mozzarella cheese and pizza sauce to a hamburger patty. Serve on a toasted French roll.
Rueben Burger: Place burger patty along with sauerkraut and Swiss cheese on marble rye bread that has been spread with Thousand Island dressing. Butter outside of sandwich and grill in a skillet until bread is toasted and cheese is melted.
Tex-Mex Bean Burger: Spread toasted bun with refried beans. Add a layer of crushed corn tortilla chips. Top with hamburger patty, a slice of cheddar cheese and salsa.
Worcestershire Burger: Saute sliced mushrooms and sweet onions in Worcestershire sauce. Serve the burger open faced with the mushroom and onion mixture piled high.
Popper Beef Burger
1 lb. lean ground beef
1/4 cup prepared thick-and-chunky salsa
4 frozen cream cheese-stuffed jalapeno peppers
1/4 cup prepared chile con queso
1/4 cup chopped fresh plum tomato
2 Tbsp. sliced pitted ripe olives
4 Hamburger buns
Combine ground beef and 1/4 cup salsa in large bowl, mixing lightly but thoroughly.
Divide beef mixture into 4 equal portions and lightly flatten into thin patties. Place one stuffed pepper in center of each patty. Wrap the beef around the pepper to enclose, sealing seams and forming a ball. Flatten balls into patties about 4-5 inches across and 1 inch thick.
Place patties on grill over medium ash-covered coals. Grill covered, 15-16 minutes to 165°F internal temperature, turning occasionally.
Spread 1 Tbsp. chile con queso evenly over top of each burger. Sprinkle with tomato and olives and serve on hamburger buns with additional salsa as desired.
Quicker Than Fast-Food Burger
4 fully cooked microwaveable hamburger patties
4 hamburger buns
4 slices cheese
4 slices tomato
4 lettuce leaves
8 pickle slices
mustard
mayonnaise
ketchup
Microwave the hamburger patties according to package directions.
Toast the buns if desired.
Assemble each burger with the desired combination of vegetables and condiments.
Smile and enjoy the fact that you didn't have to drive out to get it!!!
Cowboy Hamburgers
1 lb. lean ground beef
2-4 cloves garlic, minced
5-6 shakes Worcestershire sauce
1/2 tsp. Cajun seasoning (like Tony Chachere's)
1/2 tsp. salt
1/2 tsp. pepper
1/4 cup hot or hearty barbecue sauce
4 Kaiser rolls or hamburger buns
In medium bowl, combine all ingredients mixing lightly but thoroughly.
Shape into 4 patties.
Place patties on grid over medium ash-covered coals. Grill uncovered 14-16 minutes or until internal temperature reaches 160°F, turning once.
Place burger patties on buns and serve.
Black Jack Burgers
1 lb. lean ground beef, formed into 4 patties
1/2 cup mayonnaise
2 Tbsp. creole mustard
6 tsp. cajun seasoning mix
4 slices monterey jack cheese
4 sesame seed buns, split
8 tomato slices
8 thin red onion slices
1 Tbsp. vinaigrette dressing
In a bowl mix mayonnaise and creole mustard thoroughly. Cover and refrigerate.
In separate bowl toss tomatoes and onions in vinaigrette dressing to coat. Cover and reserve.
Season each beef patty on both sides with 1-1/2 tsp. Cajun seasoning mixture. Grill to 160°F internal temperature.
Top with 1 slice cheese and melt under broiler. Spread 1 Tbsp. creole mayonnaise on each side of bun.
Place 2 slices of tomato and onion on bottom half of each bun. Top with grilled burger and top of bun.
Blue Bayou Burgers
1 lb. lean ground beef made into 4 patties
salt and pepper to taste
4 ounces blue cheese, crumbled
4 sesame seed buns, split
4 lettuce leaves
8 tomato slices
Grill the patties to 160°F internal temperature. Season with salt and pepper.
Top patty with 1 ounce cheese and melt under broiler. Spread 1 Tbsp. Hot Pepper Mayonnaise on each bun.
Top bottom bun half with lettuce leaf, 2 tomato slices, burger and bun top.
Enjoy!
Posted by Bree
- February 24, 2006, 07:14:10 PMQuote from: Homer on February 24, 2006, 07:10:32 PM
Actually I was spoofing the old "Where's The Beef" commercials with my version of "Where's The Beer" :P spb.gif
Ohhhhhhhhhhh, I get it now. :P
Posted by nightperson
- February 24, 2006, 07:12:32 PMQuote from: Homer on February 24, 2006, 07:10:32 PM
Actually I was spoofing the old "Where's The Beef" commercials with my version of "Where's The Beer" :P spb.gif
me i was thinking of the commercials "how many licks does it take to get to the center of a lolliop pop " it said 3 lol ok homer how many beers (duff) does it take to take homer out
Posted by Homer
- February 24, 2006, 07:10:32 PMActually I was spoofing the old "Where's The Beef" commercials with my version of "Where's The Beer" :P spb.gif