Tag-Archive for ◊ hamburgers ◊

10 Jul 2010 Hamburgers Italiano

The boy child cooks again! He likes all things sausage. So I gave him this recipe to try, a twist on the basic hamburger. It’s a pretty darn good burger, a very nice blend of beef and sausage accented with fresh basil and parmesan cheese. I taught him how to make his own “bun”, too, which often tastes better than those sesame covered packages ones. Toast two slices of good bread (in our case sourdough from Le Boulanger, although I love Trader Joe’s Cornbread Rye). Cut toast to fit the size and shape of the hamburger patty, slip the patty between the two slices of toast, and he was all set–after loading up on ketchup. I had him use a hamburger mold to form the patties. It’s a good tool for a beginner cook. I’ll have to add that to the growing list of kitchen essentials. I had him use a timer to cook the patties, too. It’s a skill to cook a patty all the way through. A timer helps.

Hamburgers Italiano

3/4 lb. ground beef
3/4 lb. sweet Italian sausage, casings removed
1/2 c. grated Parmesan cheese
1/4 c. thinly sliced fresh basil
2 tsp. minced garlic
1 T. Dijon mustard
3/4 tsp. salt
3/4 tsp. pepper

Break beef and sausage into small pieces in a large bowl. Add cheese, basil, garlic, mustard, salt and pepper. Using a fork, lightly mix ingredients together. Divide meat into 4 or 6 portions (we make 6, about 4.5 oz. each) and flatten to 3/4 – 1 inch thick. Place on hot grill. Grill for 2-4 minutes on first side, and 3-4 minutes on second side. Drain on paper towel if you want, then place on bun, or toast cut to fit the burger, or a toasted English muffin. Add condiments and veggies as desired.

Thanks for visiting the kitchen today!

10 Jul 2010 Bacon Cheeseburgers

Once again, I forgot to take a picture of this recipe…, so I lifted this image off the Internet. To make you hungry!

We’ve eaten a lot of burgers this week (I hope my iron count went up, and my cholesterol was unaffected…) Each one of the three recipes I have posted makes a very different tasting burger. They are all good! This is an easy way to make a bacon cheeseburger. I like bacon cheeseburgers!

Enough burgers now though. My kids have passed Hamburgers 101. They have the basics. They know what can be done. I hope they have fun creating their own signature burger one day. I wonder what they will come up with. I can’t wait until they invite me over for a backyard BBQ one day… Ah, the sweetness of a mom’s daydreams!

All-in-the-patty Bacon Cheeseburgers

1 1/2 lbs. ground beef
1 c. shredded sharp cheddar cheese
8 slices of bacon, cooked and chopped finely
4 tsp. yellow mustard
1 T. Worcestershire sauce
3/4 tsp. salt
3/4 tsp. pepper

Break beef into small pieces into a large bowl. Add cheese, bacon, mustard, Worcestershire sauce, salt and pepper. Using a fork, lightly mix ingredients together. Divide meat into 4 or 6 portions and flatten to 3/4 – 1 inch thick. Place on hot grill. Grill for 2-4 minutes on first side, and 3-4 minutes on second side.

10 Jul 2010 My Basic Hamburger Recipe

not my picture, but it's a great one, and mine look just like that. I hope "they" don't mind that I borrowed it.

Many people have their own much loved hamburger recipe. I got started late. I don’t have an A-M-A-Z-I-N-G recipe, but I have three good and different ones. This one is my basic hamburger recipe. (It’s from “America’s Test Kitchen”.) It’s basic. There are no surprises. Everyone likes it. If I ever get some homegrown beef, and learn to grind my own meat blend, this might be an A-M-A-Z-I-N-G burger. Right now, it’s a GOOD burger which can easily be made GREAT, and here’s how! 1. Pay attention to the bun. Make your own…, or go out of your way to find a good one. 2. Make the patty FIT the bun. Cook the patty well. No dried out burgers please. No raw in the middle burgers, either, thank you. 3. Have “to die for” condiments-grilled onions, grilled mushrooms, great cheese, apple smoked bacon, homegrown tomatoes, crisp lettuce, sliced avocado, ketchup, mayo, mustard, and pickle relish. A-M-A-Z-I-N-G!

Basic Hamburgers

1 slice of good bread
2 T. milk
3/4 tsp. salt
3/4 tsp. pepper
1 tsp. minced garlic
1 T. A-1 steak sauce
1 1/2 lbs. ground beef

Cut the crust of the slice of bread then finely dice. Put in the bottom of a large bowl and add milk. Mash bread into milk until homogenous. Stir in the salt, pepper, garlic, and steak sauce. Break up beef and add to bread mixture. Using a fork, lightly mix ingredients together. Divide meat into 4 or 6 portions and flatten to 3/4 – 1 inch thick. (I like my patties to be between 4 1/2 and 5 oz.). Place patties on hot grill (or in hot frying pan). Grill for 2-4 minutes on first side, and 3-4 minutes on second side.

Thanks for stopping by my kitchen today,

02 Feb 2010 Meatballs-on-Toast

Just what you need for the Super Bowl party at the neighbors’ house…, a yummy, quick and easy appetizer to take with you. You’ll need a pound of ground beef, a bit of onion (any kind), soy sauce, a bit of brown sugar a sliced baguette, and nothing else! These are so easy to make that your kids could prepare them while you’re in the shower. Meat eaters and teenage boys will fall over themselves getting to the platter. This recipe is from “The 150 Best American Recipes“.

Meatballs on Toast

1 sliced baguette (Le Boulanger has the best)
1 lb ground chuck (nothing leaner than 85/15, or this recipe won’t work)
1/4 cup regular soy sauce* (don’t use low sodium)
1 1/2 teaspoons dark brown sugar
4 green onions, minced (or similar quantity of sauteed onion or shallot)

Preheat oven to 450 degrees. Mix meat, soy sauce, brown sugar and onions together with your hands until the mixture resembles a fine paste. Pinch a piece of the meat mixture and press smoothly onto a baguette slice, smoothing to all edges. Continue making flat meatballs until all the meat mixture has been used up–you’ll be able to make about 3 dozen. Bake for 8 or 9 minutes at 450. Serve hot.

Thanks for stopping by the kitchen!


*My friend used a couple dashes of Yoshida’s Gourmet Sauce in place of the soy sauce. I am going to try that next time.

Polly’s Points This is great to have on hand for after school snacks. Keep the meat in a covered container in the refrigerator. Have the bread sliced and in another covered container. The kids can mix up a tray of these meatballs-on-toast for themselves when the get home. I always got an “Awwwww, Mommmmm!” from my son when I did this. (His highest words of thanks and appreciation!)