Welcome
Dear Friend,
Whether broiled, grilled, open-faced or stuffed, there’s no wrong way to eat a burger...they’re always a treat! That’s why we’ve gathered all of our tastiest, tried & true burger recipes for you in this convenient collection.
Best-Ever Cheddar Burgers, Mini Onion Burgers and Delicious Patty Melts are all family favorites. Try Black Bean Burgers and Irene’s Portabella Burgers for a meatless twist, or Crunchy Chicken Burgers for something deliciously different.
We’ve included recipes to make your own burger toppings like Garden-Fresh Catsup and Quick Hot & Sweet Mustard...even whip up a batch of Homemade Burger Buns. So fire up the grill, turn on the oven or grill and discover heaven on a bun!
We’ll take ours with everything!
Jo Ann & Vickie
Gooseberry Patch
2545 Farmers Dr., #380
Columbus, OH 43235
www.gooseberrypatch.com
1-800-854-6673
Copyright 2014, Gooseberry Patch 978-1-62093-151-6
All rights reserved. No part of this book may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying and recording, or by any information storage and retrieval system, without permission in writing from the publisher.
Do you have a tried & true recipe…
tip, craft or memory that you’d like to see featured in a Gooseberry Patch cookbook? Visit our website at www.gooseberrypatch.com, register and follow the easy steps to submit your favorite family recipe. Or send them to us at:
Gooseberry Patch
Attn: Cookbook Dept.
2545 Farmers Dr., #380
Columbus, OH 43235
Don’t forget to include the number of servings your recipe makes, plus your name, address, phone number and email address. If we select your recipe, your name will appear right along with it…and you’ll receive a FREE copy of the cookbook!
Bestest Burger Ever
Makes 6 sandwiches
2 lbs. ground beef
1 onion, chopped
1 t. salt
1 t. pepper
1 t. dried basil
1/3 c. teriyaki sauce
1/4 c. Italian seasoned bread crumbs
1 T. grated Parmesan cheese
6 slices American cheese
6 onion rolls, split
Mix together beef, onion, salt, pepper and basil. Add teriyaki sauce, bread crumbs and Parmesan cheese; mix well. Divide into 6 patties. Grill to desired doneness; top with American cheese. Serve on onion rolls.
Juicy burgers start with ground beef chuck. A little fat in the beef adds flavor...there’s no need to pay more for extra-lean ground sirloin!
Italian Hamburgers
Makes 12 to 14 servings
2 to 3 slices bacon, crisply cooked and crumbled
3 lbs. ground beef
0.7-oz. pkg. Italian salad dressing mix
2 eggs, beaten
1 c. Italian-flavored dry bread crumbs
1 c. shredded mozzarella cheese
12 to 14 hamburger buns, split
In a large bowl, combine all ingredients except buns. Mix well and form into 12 to 14 patties. Grill to preferred doneness. Serve on buns.
Tuck burgers into the pockets of halved pita rounds...easy for small hands to hold and a tasty change from the same old hamburger buns.
Mini Onion Burgers
Makes 12 to 15 servings
1 red onion, sliced
1 lb. lean ground beef
1/4 t. salt
1/8 t. pepper
12 to 15 small potato rolls, split
6 T. mayonnaise
2 T. Dijon mustard
1/2 to 1 t. cayenne pepper
Optional: mustard, catsup or mayonnaise
Preheat a flat-top grill pan over high heat. Add onion and cook until tender, about 10 minutes; remove to a bowl. In a separate bowl, mix beef, salt and pepper. Form into small patties, about 2 inches across. Add patties to grill pan; cook 3 to 4 minutes per side. For Special Sauce, mix mayonnaise, mustard and cayenne pepper in a small bowl. Serve patties on buns with grilled onion, Special Sauce and other toppings, if desired.
Savor sweet onions when they’re in season from April to August! Often named for the region where they’re grown, like Vidalia, Walla Walla, Maui Sweets and Bermuda, sweet onions are mild, crisp and especially delicious eaten uncooked on grilled burgers, sandwiches and tossed salads.
Best-Ever Cheddar Burgers
Serves 4
1 to 1-1/2 lbs. ground turkey
4 green onions, finely chopped
1/3 c. fresh parsley, chopped
1 T. grill seasoning
1 t. poultry seasoning
2 T. oil
1 Granny Smith apple, cored and thinly sliced
8 slices Cheddar cheese
1/4 c. whole-berry cranberry sauce
2 T. spicy brown mustard
4 buns, split and toasted
8 leaves green leaf lettuce
Combine turkey, onions, parsley and seasonings; form into 4 patties. Heat oil in a skillet over medium-high heat. Add patties and cook 5 minutes per side, or until no longer pink in the center. Arrange 2 to 3 apple slices and 2 cheese slices over each patty. Remove skillet from heat; cover to let cheese melt. Blend cranberry sauce and mustard together; spread on cut sides of buns. Add lettuce and burgers; close sandwiches.
Slip your hands inside 2 plastic bags when shaping ground beef into burgers...no more messy hands!
Irene’s Portabella Burgers
Serves 4
4 portabella mushroom caps
1 c. Italian salad dressing
4 sourdough buns, split
4 slices Muenster or Gruyère cheese
Garnish: romaine lettuce
Combine mushrooms and salad dressing in a plastic zipping bag, turning to coat. Chill 30 minutes, turning occasionally. Remove mushrooms, discarding dressing. Grill mushrooms, covered with grill lid, over medium heat for 2 to 3 minutes on each side. Grill buns, cut-side down, one minute, or until toasted. Top buns with mushroom, cheese and lettuce; serve immediately.
Store unwashed, dry mushrooms in the refrigerator. The mushrooms will stay fresher longer if they’re placed in a paper bag rather than a plastic bag.
Deviled Hamburgers
Makes 4 servings
1 lb. ground beef
2 T. catsup
1 T. onion, chopped
2 t. mustard
1 t. red steak sauce
1 t. seasoned salt
1/2 t. pepper
4 hamburger buns, split
In the morning, mix together all ingredients except buns; form into 4 patties. Cover and refrigerate until evening. Cook to desired doneness as you prefer by frying in a skillet, or grilling on a countertop grill or an outdoor grill. Serve burgers on buns.
Make a quick condiment kit for your next backyard barbecue. Just place salt, pepper, mustard, catsup, flatware and napkins in an empty cardboard pop carrier...so easy!
Bacon-Stuffed Burgers
Makes 8 servings
4 slices bacon, crisply cooked, crumbled and drippings reserved
1/4 c. onion, chopped
4-oz. can mushroom pieces, drained and diced
1 lb. ground beef
1 lb. ground pork sausage
1/4 c. grated Parmesan cheese
1/2 t. pepper
1/2 t. garlic powder
2 T. steak sauce
8 sandwich buns, split
Optional: lettuce
Heat 2 tablespoons reserved drippings in a skillet over medium heat. Add onion and sauté until tender. Add cooked bacon and mushrooms; heat through and set aside. Combine beef, sausage, cheese, pepper, garlic powder and steak sauce in a large bowl. Shape into 16 thin patties. Spoon bacon mixture over 8 patties. Place remaining patties on top and press edges tightly to seal. Grill over medium coals to desired doneness. Serve on buns with lettuce, if desired.
Traveling a distance to your cookout site? Wrap and freeze burgers or marinated meat before packing in an ice chest. The frozen meat will help keep other items cold and will thaw in time for grilling.
Gobblin’ Good Turkey Burgers
Makes 4 to 6 sandwiches
1 lb. ground turkey
1 onion, minced
1 c. shredded Cheddar cheese
1/4 c. Worcestershire sauce
1/2 t. dry mustard
salt and pepper to taste
4 to 6 hamburger buns, split
Combine all ingredients except buns; form into 4 to 6 patties. Grill to desired doneness; serve on hamburger buns.
For the juiciest foods, flip grilled burgers with a spatula and turn steaks or chicken with tongs, not a fork. The holes a fork makes will let the juices escape.
Prosciutto Burgers
Makes 6 burgers
1 to 1-1/2 lbs. ground beef
1/2 c. dry bread crumbs
1 to 2 t. dried parsley
1 egg, beaten
2 T. milk
1/2 c. grated Parmesan cheese
1/4 c. sun-dried tomatoes, chopped
3/4 t. salt
3/4 t. pepper
6 slices prosciutto ham
1/4 c. olive oil
6 hamburger buns, split
6 slices tomato
Garnish: grated Parmesan cheese
In a large bowl, mix together beef, bread crumbs, parsley, egg, milk, cheese, sun-dried tomatoes, salt and pepper. Form mixture into 6 patties. Wrap each patty with a slice of prosciutto. Heat oil in a large skillet over medium heat. Fry patties in oil for 3 to 4 minutes per side, until prosciutto is crisp and burgers reach desired doneness. Serve each burger on a bun, topped with a slice of tomato and sprinkled with Parmesan cheese.
Hollowed-out peppers make garden-fresh servers for catsup, relish and mustard! Just cut a slice off the bottom so they’ll sit flat.
Norma’s BBQ Sauce
Makes 13 one-quart bottles
6 c. onions, chopped
3 c. margarine
12-oz. pkg. all-purpose flour
6 c. vinegar
1/4 c. hot pepper sauce
4 qts. water
1-1/4 c. Worcestershire sauce
2-1/2 t. pepper
8 qts. catsup
1 c. chili powder
1-1/2 lbs. brown sugar
1 c. mustard
13 1-quart catsup bottles and lids, sterilized
In a large skillet over medium heat, cook together onions and margarine until warmed through; whisk in flour. Cook until onions are tender; place in a very large stockpot. Add remaining ingredients; increase heat to medium-high and bring to a boil. Pour into sterilized catsup bottles, leaving 1/4-inch headspace; wipe rims. Secure with sterilized lids; set aside to cool to room temperature. May keep in the freezer up to one year; thaw to use.
Use a length of jute to tie a basting brush to the top of a jar of Norma’s BBQ Sauce, then slip the jar into an oven mitt or apron pocket...so clever!
Spicy Butter Bean Burgers
Serves 4
15-oz. can butter beans or lima beans, drained
1/2 c. onion, chopped
1 T. jalapeño pepper, finely chopped and seeds removed
6 to 8 saltine crackers, crushed
1 egg, beaten
1/2 c. shredded Cheddar cheese
1/4 t. garlic powder
salt and pepper to taste
olive oil for frying
4 whole-wheat sandwich buns, split
Mash beans in a bowl; mix in remaining ingredients except oil and buns. Form into 4 patties. Add 1/4 inch oil to a skillet over medium-high heat. Fry patties until golden, about 5 minutes per side, turning carefully. If baking is preferred, place patties on a greased baking sheet; bake at 400 degrees for 7 to 10 minutes per side. Serve on buns.
When making any dish with hot jalapeño peppers, it’s always a good idea to wear plastic gloves to avoid irritation while cutting, slicing and chopping. Don’t touch your face, lips or eyes while you’re working! Just toss away the gloves when you’re done.
All-In-One Bacon Cheeseburgers
Makes 6 servings
1-1/2 lbs. lean ground beef
1-oz. pkg. ranch salad dressing mix
3-oz. jar bacon bits
8-oz. pkg. finely shredded Italian-blend cheese
6 hamburger buns, split
Place beef in a large bowl. Mix in remaining ingredients, one at a time, except buns. Form into 6 patties. Grill burgers for 3 to 4 minutes per side, or to desired doneness. Serve on buns.
Charcoal or gas? Every cookout chef has her own definite opinion. A good rule of thumb: charcoal is for taste and gas is for haste.
Crunchy Chicken Burgers
Serves 4 to 6
1 lb. ground chicken
1/4 c. honey barbecue sauce
3/4 c. mini shredded wheat cereal, crushed
1 egg, beaten
1/8 t. salt
1/8 t. pepper
4 to 6 hamburger buns, split
Mix all ingredients together except buns; form into 4 to 6 patties. Grill for 5 to 6 minutes per side, until no longer pink in the center. Serve on buns.
A big shaker of seasoning salt is a must-have for tasty grilling. Mix up your very own blend! A good basic mixture is a teaspoon each of salt, pepper, garlic powder and oregano or rosemary. Like it spicy? Add some cayenne pepper or dry mustard.
Aloha Burgers
Serves 4
8-oz. can pineapple slices, drained and juice reserved
3/4 c. teriyaki sauce
1 lb. ground beef
1 T. butter, softened
4 hamburger buns, split
4 slices Swiss cheese
4 slices bacon, crisply cooked
4 leaves lettuce
1 red onion, sliced
Stir together reserved pineapple juice and teriyaki sauce in a small bowl. Place pineapple slices and 3 tablespoons juice mixture into a plastic zipping bag. Turn to coat; set aside. Shape ground beef into 4 patties and spoon remaining juice mixture over top; set aside. Spread butter on buns; set aside. Grill patties over medium-high heat to desired doneness, turning to cook on both sides. Place buns on grill, cut-side down, to toast lightly. Remove pineapple slices from plastic bag; place on grill and heat through until lightly golden, about one minute per side. Serve burgers on buns topped with pineapple, cheese, bacon, lettuce and onion.
Light and fizzy...the perfect drink for a cookout! Combine one cup sugar, 6 cups chilled pineapple juice and one cup lime juice. Stir in 2 liters sparkling water and serve over crushed ice.
Garlic & Mustard Burgers
Serves 4
1 lb. ground beef
3 T. country-style Dijon mustard
5 garlic cloves, chopped
4 hamburger buns, split
4 Monterey Jack cheese slices
7-oz. jar roasted red peppers, drained
Mix together beef, mustard and garlic. Shape into 4 patties about 3/4-inch thick. Cover and grill patties for 12 to 15 minutes total, to desired doneness. Top burgers with cheese and peppers.
Don’t toss that almost-empty Dijon mustard jar! Use it to mix up a zesty salad dressing. Pour 3 tablespoons olive oil, 2 tablespoons cider vinegar and a clove of minced garlic into the jar, replace the lid and shake well. Add salt and pepper to taste. Drizzle over mixed greens...so refreshing.
Incredible Mini Burger Bites
Makes 24 mini sandwiches
2 lbs. lean ground beef
1-1/2 oz. pkg. onion soup mix
2 eggs, beaten
1/2 c. dry bread crumbs
3 T. water
1/2 t. garlic salt
1 t. pepper
24 dinner rolls, split
6 slices American cheese, quartered
Garnish: catsup, mustard, shredded lettuce, thinly sliced onion, dill pickles
In a bowl, mix beef, soup mix, eggs, bread crumbs, water and spices; refrigerate for one hour. Spread beef mixture on a greased 15”x10” jelly-roll pan. Cover with plastic wrap and roll out evenly with a rolling pin. Discard plastic wrap; bake at 400 degrees for 12 minutes. Slice into 24 squares with a pizza cutter. Top each roll with a burger square, a cheese slice and desired garnishes.
Mini burgers are fun for parties...thriftier than full-size sandwiches too, since everyone can take just what they want! Use mini brown & serve rolls for buns.
Bean & Chile Burgers
Makes 4 servings
16-oz. can black beans, drained and rinsed
11-oz. can corn, drained
4-oz. can green chiles
1 c. cooked rice
1/2 c. cornmeal
1 t. onion powder
1/4 t. garlic powder
salt to taste
2 T. oil
4 sandwich buns, split
Optional: salsa
Mash beans in a large bowl; add corn, chiles, rice, cornmeal, onion powder and garlic powder. Form mixture into 4 large patties; sprinkle with salt. Heat oil in a skillet over medium heat; add patties and cook until golden on both sides. Serve on buns, topped with salsa, if desired.
No more flimsy paper plates at the next potluck...they’ll fit nice and snug inside a plastic flying disc. After lunch, it makes a terrific gift for everyone to take home!
Beverly’s Bacon Burgers
Makes 14 servings
3 lbs. ground beef
2 potatoes, peeled and chopped
4 carrots, peeled and grated
1 onion, grated
2 eggs, beaten
1-1/2 t. garlic, minced
1 to 2 t. dried parsley
1 t. salt
pepper to taste
14 slices bacon
14 sandwich buns, split
Mix together all ingredients except bacon and buns; form into 14 patties. Wrap a bacon slice around each patty and secure with a wooden toothpick. Grill or broil to desired doneness. Serve on buns.
Help the kids set up a summertime lemonade stand! Make a booth from old appliance boxes or push two card tables together...neighbors will line up to enjoy icy glasses of freshly-squeezed lemonade!
Diner-Style Burgers
Makes 8 servings
2 lbs. ground beef
1 egg, beaten
1 c. onion, finely chopped
1/2 c. shredded Cheddar cheese
2 T. catsup
2 T. evaporated milk
1/2 c. cracker crumbs
salt and pepper to taste
1 c. all-purpose flour
2 to 3 T. oil
10-3/4 oz. can cream of mushroom soup
Mix together beef, egg, onion, cheese, catsup, milk, cracker crumbs, salt and pepper. Shape into 8 patties; dredge in flour. Heat oil in a large skillet over medium heat; brown patties on both sides. Arrange patties in a slow cooker alternately with soup. Cover and cook on high setting for 3 to 4 hours.
Pick up a stack of diner-style plastic burger baskets. Lined with checked paper napkins, they’re lots of fun for serving burgers, hot dogs and fries. Don’t forget to add a pickle spear!
Mexican Burgers
Makes 5
1 avocado, pitted, peeled and diced
1 plum tomato, diced
2 green onions, chopped
1 to 2 t. lime juice
1-1/4 lbs. ground beef
1 egg, beaten
3/4 c. to 1 c. nacho-flavored tortilla chips, crushed
1/4 c. fresh cilantro, chopped
1/2 t. chili powder
1/2 t. ground cumin
salt and pepper to taste
1-1/4 c. shredded Pepper Jack cheese
5 hamburger buns, split
Mix together avocado, tomato, onions and lime juice; mash slightly and set aside. Combine beef, egg, chips and seasonings in a large bowl. Form into 5 patties; grill to desired doneness, turning to cook on both sides. Sprinkle cheese over burgers; grill until melted. Serve on buns; spread with avocado mixture.
“Fried” ice cream is a festive dessert after Mexican Burgers. Roll scoops of ice cream in a mixture of crushed frosted flake cereal and cinnamon. Garnish with a drizzle of honey and a dollop of whipped topping. They’ll ask for seconds!
Make-Ahead Pizza Burgers
Makes 20 servings
1 lb. ground beef
1 onion, chopped
1/2 green pepper, chopped
2 6-inch pepperoni sticks, ground or finely chopped
16-oz. jar pizza sauce
1 c. shredded mozzarella cheese
4 t. dried oregano or basil
1/8 t. garlic salt
Optional: 4-oz. can sliced mushrooms, drained
1/4 c. butter, softened
20 mini sandwich buns, split
In a skillet over medium heat, brown beef, onion and green pepper; drain. Stir in remaining ingredients except butter and buns; cook for several minutes, until cheese melts. Brush butter over cut sides of buns. Divide beef mixture among the bun bottoms; add tops. Burgers may be served immediately, or wrapped individually in aluminum foil and placed in the freezer. To serve if frozen: thaw in refrigerator overnight. Bake foil-wrapped burgers at 350 degrees for 15 to 20 minutes, until heated through.
If you let raw potatoes sit in a bowl of cold water for half an hour, they’ll be crisper when you whip up a batch of homemade French fries.
Special Hamburger Sauce
Makes 12 servings
1 c. mayonnaise
1/3 c. creamy French salad dressing
1/4 c. sweet pickle relish
1 T. sugar
1 t. dried, minced onion
salt and pepper to taste
Combine all ingredients in a bowl; stir well. Cover and refrigerate up to one week. Serve over grilled burgers.
Serve chilled beverages in old-fashioned Mason jars! Setting the jars inside wire drink carriers makes it easy to tote them from kitchen to picnic table.
Mom’s Turkey Burgers
Makes 4 to 6 servings
1 lb. ground turkey
1 onion, chopped
1 to 2 T. oil
10-3/4 oz. can chicken gumbo soup
2 T. mustard
1 T. catsup
1/2 t. salt
4 to 6 hamburger buns, split
In a skillet over medium heat, brown turkey and onion in oil; drain. Add remaining ingredients except buns. Mix together and cook until heated through. Serve turkey mixture on hamburger buns.
Place browned ground beef or turkey in a colander and run hot water over it. Excess fat will rinse right off with no loss in flavor.
Dagwood Burgers
Makes 12 to 15 sandwiches
2 lbs. lean ground beef
1 lb. ground Italian pork sausage
2 c. dry bread crumbs
1 onion, chopped
1/2 c. barbecue sauce
1 egg, beaten
1.35-oz. pkg. onion soup mix
1 t. jalapeño pepper, diced
salt and pepper to taste
12 to 15 hamburger buns, split
Mix all ingredients except salt, pepper and buns in a very large bowl. Form into 12 to 15 patties; sprinkle with salt and pepper. Place on a charcoal grill or in a skillet over medium heat. Cook burgers to desired doneness. Serve on buns.
Put a few extra burgers on the grill, then pop into buns, wrap individually and freeze. Later, just reheat in the microwave for quick meals...they’ll taste freshly grilled!
Hero Burgers
Makes 4 servings
1-1/2 lbs. ground beef
10-3/4 oz. can tomato soup
1/3 c. onion, finely chopped
1 T. mustard
1 T. Worcestershire sauce
1 t. prepared horseradish
1 t. salt
1 loaf French bread, halved lengthwise and toasted
2 tomatoes, sliced
2 c. shredded Cheddar cheese
In a bowl, combine beef, soup, onion, mustard, sauce, horseradish and salt. Spread mixture on bottom half of bread, covering edges completely. Broil 4 to 5 inches from heat source for 10 to 12 minutes. Top with tomatoes and cheese; broil for 5 additional minutes or until cheese is melted. Cover with top half of bread. Cut into 3-inch slices and serve.
Have some hometown fun...turn your dining room into a soda shoppe! Group round tables with vintage-style chairs, then top each table with a checkered table cloth. Give your “customers” whimsical menus featuring dinner specials that include burgers, fries, shakes, malts and sundaes!
Broiled Hamburger Sandwich
Makes 4 servings
1 lb. lean ground beef
8-oz. pkg. shredded Cheddar cheese
1 t. Worcestershire sauce
1 t. browning and seasoning sauce
1 t. salt
4 slices French bread, toasted
In a bowl, combine beef, cheese, sauces and salt; mix well. Spread mixture over one side of each bread slice. Place on an ungreased baking sheet. Broil for about 5 to 8 minutes, until beef is cooked through and cheese is melted.
Remember chocolate colas? Go ahead and treat yourself to this soda-shop specialty...a tall glass of cola with a squirt of chocolate syrup stirred in!
Quick Hot & Sweet Mustard
Makes 1/2 cup
1/3 c. brown mustard seed
3 T. cider vinegar
1 T. olive oil
1/2 t. honey
1/8 t. dried tarragon
Grind mustard seeds in a spice grinder; place in a small mixing bowl. Add remaining ingredients; stir until smooth and thick. Refrigerate in an airtight container until serving.
Honey comes in lots of flavor varieties. Seek out a local beekeeper at the farmers’ market and try a few samples...you may find a new favorite!
Garden-Fresh Catsup
Makes 2, one-quart jars
3 lbs. tomatoes, peeled and chopped
1 onion, peeled and diced
1/2 c. vinegar
1/2 c. sugar
1 t. salt
1 t. paprika
1 t. pepper
1/2 t. nutmeg
1/4 t. ground cloves
1 T. chili sauce
2 one-quart wide-mouth jars
Mix together all ingredients in a large stockpot; bring to a boil and let simmer for 20 minutes. Remove from heat and let cool. Ladle into jars. Store in refrigerator up to 2 weeks.
Need to peel tomatoes in a hurry? Simply drop them into boiling water, then submerge them in cold water...the skins will slip right off.
Country Friends Chili Burgers
Serves 4 to 6
1 lb. ground beef
1 10-1/2 oz. can condensed bean with bacon soup
1/2 c. catsup
1 t. chili powder
4 to 6 buns, split and toasted
Brown beef in large skillet; drain. Stir in soup, catsup and chili powder. Let simmer 5 to 10 minutes, adding water if more “juice” is desired. Spoon onto buns.
Invite friends over for a cookout before the big game. Begin with invitations made of felt in the shape of pennants or use a permanent marker to write party information on small plastic footballs.
Black Bean Turkey Burgers
Makes 6 servings
1-1/4 lbs. ground turkey
3/4 c. canned black beans, drained, rinsed and lightly mashed
1 c. tortilla chips, crushed
1 T. chili powder
1 T. ground cumin
salt and pepper to taste
6 hamburger buns, split
In a large bowl, combine turkey, beans, tortilla chips and seasonings. Mix well and form into 6 patties. Grill over medium-high heat for 6 to 8 minutes per side. Serve burgers on buns, topped with a scoop of Avocado & Onion Slaw.
Avocado & Onion Slaw:
3 T. mayonnaise
1 T. vinegar
1/4 t. salt
1 avocado, halved, pitted and cubed
1/2 c. onion, thinly sliced
Mix together mayonnaise, vinegar and salt until well combined. Stir in avocado and onion.
Don’t put your grill away when summer’s over! Fall can be the greatest time of the year for cookouts...the bugs are gone and the cooler weather makes for perfect outdoor suppers.
7-League Pizza Burger
Makes 5 servings
1 lb. ground beef
1/3 c. grated Parmesan cheese
6-oz. can tomato paste
1 t. dried oregano
1 t. salt
1/8 t. pepper
1 loaf French bread, halved lengthwise
1/4 c. sliced black olives
3 tomatoes, peeled and thinly sliced
5 slices sharp pasteurized process cheese
1/4 c. onion, finely chopped
Combine beef, cheese, tomato paste, oregano, salt and pepper. Spread evenly onto both bread halves. Broil about 5 inches from heat source for 12 minutes, or until beef is no longer pink in the center. Arrange tomato and cheese slices alternately down the center of each half. Broil for an additional one to 2 minutes, until cheese starts to melt. Slice each half into 4 to 5 pieces.
The promise of a savory 7-League Pizza Burger is all it takes to get kids motivated for a service project! The little time it takes to help weed a neighbor’s garden or plant flowers around the chapel pays big rewards...kids learn to give of their time and care for others.
All-American Cheeseburgers
Makes 10 sandwiches
1 lb. ground beef, browned and drained
3 T. catsup
2 t. mustard
2 c. pasteurized process cheese spread, cubed
10 hamburger buns, split
Place beef in a slow cooker; add catsup and mustard, mixing well. Top with cubed cheese. Cover and cook on low setting for 3 to 4 hours. Gently stir beef mixture; spoon onto buns.
A backyard camp-out is a fun summertime get-together for kids...staple a bag of mini marshmallows or trail mix to invitations! Fun activities like a scavenger hunt, shadow puppets, a nighttime flashlight walk and stargazing will be sure to keep the fun going all evening long.
Cheeseburger Roll-Ups
Serves 6 to 8
2 lbs. ground beef
3/4 c. soft bread crumbs
1/2 c. onion, minced
2 eggs, beaten
1-1/2 t. salt
1-1/2 t. pepper
12-oz. pkg. shredded Cheddar cheese
6 to 8 sandwich buns, split
Garnish: catsup, mustard and lettuce
In a large bowl, combine beef, bread crumbs, onion, eggs, salt and pepper; mix well. Pat out into an 18-inch by 14-inch rectangle on a piece of wax paper. Spread cheese over beef mixture, leaving a 3/4-inch border around edges. Roll up jelly-roll fashion starting at short edge. Press ends to seal. Place on a lightly greased 15”x10” jelly-roll pan. Bake at 350 degrees for one hour, or until internal temperature on a meat thermometer reaches 160 degrees. Let stand at least 10 minutes before slicing. Slice and serve on buns; garnish as desired.
Stop pesky ants from crashing your picnic! Sprinkle salt, crushed chalk or talcum powder in a line around the picnic table...they won’t cross that line.
Denise’s Pizza Burgers
Serves 8 to 10
2-1/2 lbs. ground beef
1/4 c. bread crumbs
1 T. dried basil
1 T. Italian seasoning
1/2 t. pepper
10 to 12 slices pepperoni, quartered
1/2 c. shredded mozzarella cheese
8-oz. jar pizza sauce, divided
8 to 10 slices mozzarella or provolone cheese
8 to 10 kaiser rolls, split
In a bowl, mix beef, bread crumbs, seasonings, pepperoni and cheese; add 1/4 cup pizza sauce. Shape into 8 to 10 patties. Grill on a hot grill to desired doneness. Warm remaining pizza sauce. Serve burgers on rolls, topping each with cheese and a spoonful of pizza sauce.
Generally, you should close the cover on the grill when you are cooking large pieces of food or slow grilling; swing the lid open when food is cut up into small chunks or thin pieces.
German Burgers
Serves 6
1-1/2 lbs. ground beef
1/2 c. soft pumpernickel bread crumbs
2 T. beer or beef broth
1 T. mustard
1/2 t. caraway seed
1/2 t. salt
1/8 t. pepper
6 slices Swiss cheese
6 pumpernickel sandwich buns, split
14-1/2 oz. can sauerkraut, drained
Garnish: additional mustard
In a large bowl, combine all ingredients except cheese, buns and sauerkraut. Mix gently and form into 6 patties. Grill or pan-fry patties to desired doneness, about 10 to 15 minutes, turning halfway through. Top with cheese; let stand until cheese melts. Grill buns, if desired. Serve burgers on buns; top with sauerkraut and mustard.
A tasty apple coleslaw goes well with German Burgers. Simply toss together a large bag of coleslaw mix and a chopped Granny Smith apple. Stir in coleslaw dressing to desired consistency.
Zesty Onion Relish
Makes 10 to 12 servings
2 lbs. large onions, sliced thick
1/4 c. canola oil
3 T. balsamic vinegar
2 T. brown sugar, packed
1/4 t. cayenne pepper
Lightly brush onion slices on each side with oil. Place onions on grill and cook over low heat for 15 minutes or until tender and golden. Flip onions to brown each side, coating again with oil as needed. Remove onions from grill and allow to cool. Chop onions and set aside. Simmer vinegar and brown sugar in a saucepan over low heat. Cook and stir until sugar has dissolved; pour over onions. Sprinkle cayenne pepper over top and stir again. Serve warm, refrigerating any leftovers.
Only using part of an onion? The remaining half will stay fresh for weeks when rubbed with butter or oil and stored in the refrigerator.
Backyard Big South-of-the-Border Burgers
Makes 6 servings
4-oz. can chopped green chiles, drained
1/4 c. picante sauce
12 round buttery crackers, crushed
4-1/2 t. chili powder
1 T. ground cumin
1/2 t. smoke-flavored cooking sauce
1/2 t. salt
1/2 t. pepper
2 lbs. lean ground beef
1/2 lb. ground pork sausage
6 slices Pepper Jack cheese
6 sesame seed hamburger buns, split
Garnish: lettuce leaves, sliced tomato
In a large bowl, combine first 8 ingredients. Crumble beef and sausage over mixture and mix well. Form into 6 patties. Grill, covered, over medium heat for 5 to 7 minutes on each side, until no longer pink in the center. Top with cheese. Grill until cheese is melted. Grill buns, cut-side down, for one to 2 minutes, until toasted. Serve burgers on buns, garnished as desired.
Hosting a barbecue will guarantee a big turnout of friends & neighbors! Load grills with chicken, ribs, brats, burgers and hot dogs, then ask guests to bring a favorite side dish or dessert to share. Add a game of softball and it’s a winner!
Delicious Patty Melts
Makes 4 servings
2 to 3 T. butter, softened and divided
1 onion, thinly sliced
1 lb. ground beef, formed into 4 thin patties
seasoned salt and pepper to taste
8 slices rye bread
8 slices Swiss cheese
Melt one tablespoon butter in a skillet over medium heat; add onion. Cook for 10 to 15 minutes, until onion is golden and caramelized. Meanwhile, season beef patties with salt and pepper. On a griddle over medium heat, brown patties for about 6 minutes on each side, until no longer pink in center. Wipe griddle clean with a paper towel. Spread remaining butter on one side of each bread slice; place 4 slices butter-side down on hot griddle. Top each bread slice with a cheese slice, a beef patty, 1/4 of onion, another cheese slice and another bread slice, butter-side up. Cook sandwiches over medium-low heat until golden on both sides and cheese is melted, about 5 minutes.
An ice cream social is welcome relief from the summer heat. Set up an ice cream stand with big scoops of ice cream and lots of toppings...nuts, whipped cream, bananas and homemade root beer for creamy floats.
Dad’s Wimpy Burgers
Makes 6 to 8 servings
2 lbs. ground beef
1/2 c. catsup
1 egg, beaten
1 onion, chopped
1 t. salt
1 c. Italian-flavored dry bread crumbs
6 to 8 hamburger buns, split
In a large bowl, combine beef, catsup, egg, onion and salt; mix well. Form into 6 to 8 patties. Place bread crumbs in a shallow pan. Pat each side of patties in crumbs until coated. Place patties in a lightly greased 13”x9” baking pan. Bake, uncovered, at 350 degrees for 20 to 25 minutes, flipping patties after 8 minutes. Patties may also be pan-fried in a lightly greased skillet over medium heat. Cook on each side for 6 to 8 minutes, until lightly browned. Serve on buns.
A great gift for Dad! Give a platter of Dad’s Wimpy Burgers with a coupon good for an indoor tailgating party...uninterrupted football coverage complete with his favorite snacks and drinks.
Chicken Burgers
Makes 4 to 6 sandwiches
1 lb. ground chicken
1 onion, chopped
1/8 t. garlic powder
1/4 c. fresh bread crumbs
3 T. chicken broth
1 t. Dijon mustard
1 t. salt-free vegetable seasoning salt
pepper to taste
4 to 6 hamburger buns, split
Combine all ingredients except buns in a large bowl. Stir lightly with a fork until well blended. Shape into 4 to 6 burgers. Heat a lightly oiled skillet over medium heat. Cook burgers in skillet for 6 to 8 minutes per side, until no longer pink in the center. Serve on buns.
Burgers don’t have to be ordinary...try making them with ground turkey, chicken or even ground sausage. Season them with Italian, Mexican, Thai, Southwest or Mediterranean blends easily found at the meat counter.
8 Great Burgers
Makes 8 servings
1 lb. ground beef
1 lb. ground pork sausage
2 T. Worcestershire sauce
1/2 c. grated Parmesan cheese
1/3 t. pepper
8 hamburger buns, split
Garnish: lettuce, sliced tomato, sliced onion
Combine beef, pork, sauce, cheese and pepper in a large bowl. Mix well; form into 8 patties. Grill burgers to desired doneness, about 5 to 6 minutes per side. Serve on buns with favorite toppings.
When burgers, hot dogs, tacos or baked potatoes are on the menu, set up a topping bar with bowls of shredded cheese, catsup or salsa, crispy bacon and other yummy stuff. Everyone can just help themselves to their favorite toppings!
Devilishly Good Burgers
Makes 4 servings
1 lb. ground beef
2 T. catsup
1 T. onion, chopped
2 t. mustard
1 t. red steak sauce
1 t. seasoned salt
1/2 t. pepper
4 hamburger buns, split
In a large bowl, combine all ingredients except buns. Mix well; form into 4 burgers. Cover and refrigerate for about 8 hours to allow flavors to blend. Grill or fry burgers to desired doneness. Serve burgers on buns.
Before marinating burgers, chicken or chops, pour some marinade into a plastic squeeze bottle for easy basting while the meat sizzles away on the grill...how clever!
Hamburger “Cupcakes”
Makes one dozen
12 slices white or whole-wheat bread
1/4 to 1/2 c. butter, softened
1 lb. ground beef
1/2 c. onion, chopped
10-3/4 oz. can cream of mushroom soup
1/2 c. shredded sharp Cheddar cheese
salt, pepper and garlic powder to taste
Optional: additional cheese
Cut off the crusts from each bread slice; cut the crusts into cubes and set aside. Spread butter over one side of each bread slice. Press bread, butter-side down, into muffin cups. In a bowl, combine crust cubes and remaining ingredients; mix well. Divide mixture among muffin cups. Top with a little more cheese, if desired. Bake at 375 degrees for 35 to 40 minutes, until no longer pink in the center.
Grill some veggies alongside the meat! Brush olive oil over sliced squash, potatoes, peppers or eggplant and grill until tender and golden. You may be surprised how sweet and delicious they are.
Mom’s Nutty Burgers
Serves 4
3 slices whole-wheat bread, torn
1 c. milk
1 egg
1 slice onion
1 carrot, peeled and diced
1 stalk celery, diced
2 c. chopped walnuts
1 t. salt
1/4 c. butter
Optional: 8 buns, split
In a blender, process bread for several seconds until crumbs form. Remove crumbs to a bowl. Add milk, egg, vegetables, nuts and salt to blender. Process about 30 seconds, until chopped. Add to crumbs; mix well and form into 8 patties. Heat butter in a skillet. Cook patties for 5 minutes per side, flipping carefully, until golden. Serve on buns, if desired.
Toasting nuts adds lots of flavor...with no oil needed. Place nuts in a dry skillet over medium heat. Cook and stir until lightly golden, about 3 minutes. Cool completely before adding to recipes.
Brie-Stuffed Burgers
Makes 6 servings
2 lbs. ground turkey
6 cubes Brie cheese, 1”x1”x1/2”
2 T. olive oil, divided
salt and pepper to taste
1 tart apple, cored and thickly sliced crosswise
6 multi-grain rolls, split and toasted
Optional: cranberry mustard
Form turkey into 6 thick patties. Hollow out center of each and place a cheese cube inside; press meat around cheese to cover. Brush one tablespoon oil over burgers; sprinkle with salt and pepper. Grill over medium-high heat to desired doneness. Brush remaining oil over apple slices; grill (or sauté in a skillet) until golden. Place burgers on rolls; top with apple slices and a dollop of cranberry mustard, if desired.
Stuffed burgers turn ordinary into an extraordinary dinner! Form a thin patty and top with a sprinkle of cheese, roasted garlic, bacon crumbles, salsa or fresh herbs. Place another thin patty on top and carefully seal the edges. Grill as usual and enjoy!
Hamburger Seasoning Mix
Makes 2-1/2 cups
1-1/4 t. pepper
3 T. onion powder
1 T. garlic powder
1 t. salt
1-2/3 c. powdered milk
1/3 c. dried, minced onion
3-1/2 T. beef bouillon granules
2 T. dried parsley
Combine ingredients; store in an airtight container.
To use:
Add one to 2 tablespoons Hamburger Seasoning Mix to one pound ground beef before forming into patties to grill.
Pack some Hamburger Seasoning Mix into a barbecue gift bag! Cut 2 back pockets from a pair of old blue jeans, arrange on the front of a white gift bag and secure with hot glue. Slip a sassy red bandanna in one pocket and a gift card in the other.
Key West Burgers
Serves 4
1 lb. ground beef
3 T. Key lime juice
1/4 c. fresh cilantro, chopped
salt and pepper to taste
hamburger buns, split and toasted
Garnish: lettuce
In a bowl, combine beef, lime juice, cilantro, salt and pepper. Form beef mixture into 4 patties. Spray a large skillet with non-stick vegetable spray. Cook patties over medium heat for 6 minutes. Flip patties, cover skillet and cook for another 6 minutes. Place lettuce on bottom halves of buns and top with patties. Add Creamy Burger Spread onto bun tops and close sandwiches.
Creamy Burger Spread:
8-oz. pkg. cream cheese, softened
8-oz. container sour cream
3 green onion tops, chopped
Combine all ingredients until completely blended. Cover and refrigerate at least 15 minutes.
Need just a dash of lemon or lime juice? Pierce the fruit with an ice pick, squeeze out as much as needed and return it to the refrigerator until next use.
Island Burgers
Makes 6 to 8 sandwiches
1 lb. ground beef
1 lb. ground turkey
Optional: 1.35-oz. pkg. onion soup mix
seasoned salt to taste
6 to 8 hamburger buns, split and toasted
1/2 lb. deli shaved ham, warmed
6 to 8 pineapple slices
1/2 c. French salad dressing
In a bowl, mix together beef and turkey; blend in soup mix, if desired. Form into 6 to 8 burgers. Place on a broiling pan or grill; sprinkle on both sides with seasoned salt. Broil or grill to desired doneness. Serve burgers on toasted buns, topped with ham, a slice of pineapple and a drizzle of salad dressing.
Fruit kabobs are a sweet ending to any meal. Arrange chunks of pineapple and banana, plump strawberries and kiwi slices on skewers. For a creamy dipping sauce, blend together 1/2 cup each of cream cheese and marshmallow creme.
Marty’s Special Burgers
Makes 4 sandwiches
1 lb. lean ground beef
2/3 c. crumbled feta or blue cheese
1/2 c. bread crumbs
1 egg, beaten
1/2 t. salt
1/4 t. pepper
4 to 6 cherry tomatoes, halved
4 hamburger buns, split
Mix together all ingredients except buns; form into 4 burgers. Grill over high heat to desired doneness, flipping to cook on both sides. Serve on buns.
For thick burgers that cook up more quickly and evenly, press your thumb into the center of each patty to form a dime-size hole. The hole will close as the burgers brown.
Spinach Cheeseburgers
Makes 8
2 lbs. ground beef
1 c. shredded mozzarella cheese
1.35-oz. pkg. onion soup mix
10-oz. pkg. frozen chopped spinach, thawed and drained
8 hamburger buns, split and lightly toasted
Combine all ingredients except buns in a large bowl; shape into 8 patties. Grill or broil to desired doneness. Serve on toasted buns.
For a quick & tasty side, slice fresh tomatoes in half and sprinkle with minced garlic, Italian seasoning and grated Parmesan cheese. Broil until tomatoes are tender, about 5 minutes...scrumptious!
Garlic Dill Pickles
Makes 3 jars
9 c. pickling cucumbers, sliced
3 1-quart canning jars and lids, sterilized
3 grape leaves
3 t. dill seed
3 cloves garlic
6 c. white vinegar
3 qts. water
1-1/2 c. salt
Pack cucumbers evenly between sterilized jars, leaving 1/2-inch headspace. To each jar add one grape leaf, one teaspoon dill seed and one clove garlic. Combine remaining ingredients in a large saucepan over medium heat. Cook and stir until hot and salt is dissolved. Pour vinegar evenly into hot sterilized jars, leaving 1/2-inch headspace. Wipe rims; secure with lids and rings. Process in a boiling water bath for 15 minutes; set jars on a towel to cool. Check for seals.
Next time you finish a jar of dill pickles, use the leftover juice to make some crunchy, tangy pickled veggies! Cut up fresh carrots, green peppers, celery and other favorite veggies, add them to the pickle juice and refrigerate for a few days.
Bacon & Blue Cheese Stuffed Burgers
Makes 4 burgers
1-1/2 lbs. ground beef
1 T. Worcestershire sauce
2 T. Dijon mustard
1/2 t. pepper
4 to 6 slices bacon, crisply cooked and crumbled
4-oz. container crumbled blue cheese
4 hamburger buns, split and toasted
Garnish: sliced red onion, sliced tomato, lettuce leaves
Combine beef, Worcestershire sauce, mustard and pepper. Mix lightly and form into 8 1/4-inch thick patties. Stir together bacon and blue cheese; set aside 1/3 of mixture for topping. Spoon remaining mixture onto centers of 4 patties. Top with remaining 4 patties; press edges together to seal. Grill over medium-high heat to desired doneness, 4 to 6 minutes per side, topping with reserved bacon mixture when nearly done. Serve burgers on toasted buns, garnished as desired.
To really speed up any recipe with crisply cooked bacon, purchase pre-cooked bacon. Just snip and add to salads or leave whole for sandwiches and burgers.
Smoky Bacon-Gouda Burgers
Makes 4 servings
1/4 c. onion, finely chopped
6 slices bacon, cut into 1/2-inch pieces, crisply cooked and 1 T. drippings reserved
2 T. olive oil
1-3/4 c. onion, thinly sliced
1/4 c. steak sauce
1-1/2 lbs. ground beef sirloin
2 t. Worcestershire sauce
1 t. hot pepper sauce
1 T. steak seasoning
4 slices smoked Gouda cheese
4 kaiser rolls or onion rolls, split and toasted
Optional: crisply cooked bacon, sliced tomato, lettuce leaves
In a skillet over medium heat, cook chopped onion in reserved drippings until soft, 2 to 3 minutes. Combine with bacon in a small bowl; set aside. Heat oil in skillet; add sliced onion and sauté, covered, until golden, about 10 minutes. Place in another bowl; stir in steak sauce and set aside. In a large bowl, combine beef, remaining sauces, seasoning and onion-bacon mixture; mix lightly and form into 4 patties. Grill over medium-high heat to desired doneness, topping with cheese slices when nearly done. Serve burgers on toasted rolls, topped with sliced onion mixture and other toppings as desired.
Fresh corn on the cob is always a favorite summer side dish. Make buttering ears a snap...add melted butter to a glass tall enough for dipping ears, one at a time.
Grilled Summer Burgers
Makes 4 to 5 sandwiches
1 lb. ground beef
1/2 c. onion, chopped
2 T. green pepper, finely chopped
3 T. catsup
1-1/2 T. prepared horseradish
2 t. mustard
1 t. salt
pepper to taste
4 to 5 hamburger buns, split
Combine all ingredients except buns. Shape into patties. Broil or grill for 5 minutes. Flip patties and cook the other side to desired doneness. Place on buns to serve.
Grill a juicy ripe peach for an easy dessert. Brush peach halves with melted butter and place cut-side down on a hot grill. Cook for several minutes, until tender and golden. Drizzle with honey...delicious!
Nightmares
Makes 8 servings
1 lb. ground beef
1/2 c. onion, chopped
salt and pepper to taste
15-oz. can chili without beans
8 hamburger buns, split
8 slices American cheese
In a skillet over medium heat, brown beef with onion, salt and pepper; drain. Add chili and mix well; remove from heat. Divide the beef mixture among the bun bottoms; top each with a slice of cheese and bun top. Wrap each bun in aluminum foil; place on a baking sheet. Bake at 350 degrees for 15 to 20 minutes. May be made in advance and frozen unbaked. To serve, bake frozen sandwiches for about 45 minutes.
A sweet treat for a lazy summer afternoon...ice cream floats! Frosty glasses filled with scoops of vanilla ice cream topped with root beer, red or orange soda will be a hit.
County Fair Maidrites
Makes 20 to 25 servings
5 lbs. ground beef
1/2 c. onion, diced
2 T. salt
2 t. pepper
5 c. catsup
1/3 c. mustard
1/4 c. quick-cooking oats, uncooked
3 T. brown sugar, packed
2-1/2 t. Worcestershire sauce
20 to 25 hamburger buns, split
Brown beef in a very large skillet over medium heat; drain. Add onion, salt and pepper; cook until onion is transparent. Add remaining ingredients except buns; stir and simmer until heated through. Spoon onto buns.
Delight the kids with super-simple ice cream sandwiches! Place a scoop of softened ice cream on the flat bottom of one side of a cookie. Top with another cookie, bottom-side down; press gently. Enjoy right away, or wrap and freeze for up to one week.
Olive Burger Topping
Makes 6 to 10 servings
8-oz. pkg. cream cheese, softened
1 c. sliced green olives with pimentos
6 T. olive juice
1/2 onion, finely chopped
Optional: chopped green chiles to taste
Mix together all ingredients, stirring well to blend in olive juice. Cover and chill at least 2 hours. Serve on grilled burgers as desired.
Keep an eye out for vintage silver spoons at flea markets...oh-so clever tied onto giftable jars of Olive Burger Topping, salsa, mustard or relish.
Black Bean Burgers
Makes 4 sandwiches
15-oz. can black beans, drained and rinsed
1 onion, chopped
1 egg, beaten
1/2 c. dry bread crumbs
1 t. garlic salt
1 t. cayenne pepper
4 whole-wheat buns, split
Garnish: sliced tomatoes, Swiss cheese slices
Place black beans and onion in a food processor; process to a mashed consistency. Transfer to a bowl; mix in egg, bread crumbs and seasonings. Form into 4 burgers; cook on a grill or in a skillet for about 5 minutes on each side, until golden. Serve on buns; garnish as desired.
For a speedy side with Tex-Mex flair, dress up a 16-ounce can of refried beans...it’s easy! Sauté 2 seeded and diced pickled jalapeños, 2 chopped cloves garlic and 1/4 cup chopped onion in 2 tablespoons bacon drippings. Add beans, heat through and stir in 1/2 teaspoon ground cumin.
Alberta Prairie Burgers
Makes 4 to 6 sandwiches
1 lb. ground beef
1/2 c. quick-cooking oats, uncooked
1/4 c. light sour cream
1/4 c. mushrooms, minced
1 onion, finely chopped
3 cloves garlic, minced
1 T. Dijon mustard
1 T. fresh parsley, chopped
1 t. dried oregano
1 t. dried thyme
1/4 t. salt
1/4 t. pepper
4 to 6 hamburger buns, split
Combine all ingredients except buns; mix lightly, blending well. Form into 4 to 6 patties, one to 2 inches thick. Grill on a lightly oiled grill over medium heat for 5 to 7 minutes per side, flipping once, to desired doneness. May broil or pan-fry if preferred. Serve on buns.
Burgers are even more mouthwatering when served on toasty grilled buns! Simply place buns split-side down on the grill for one to 2 minutes, until golden.
Open-Faced Lone Star Burgers
Makes 6 servings
1/4 c. onion, chopped
2 cloves garlic, minced
1/4 t. dried thyme
1-1/2 c. shredded Colby Jack cheese, divided
1-1/2 lbs. ground beef
6 slices frozen garlic Texas toast
8-oz. can tomato sauce
1 T. brown sugar, packed
1 t. Worcestershire sauce
1 t. steak sauce
In a large bowl, combine onion, garlic, thyme and one cup cheese. Crumble beef over top and mix well. Form into 6 oval-shaped patties. In a large skillet, cook patties over medium heat for 5 to 6 minutes per side, to desired doneness. Meanwhile, prepare toast according to package directions. Drain burgers; set aside and keep warm. Add remaining ingredients to the skillet. Bring to a boil; cook and stir for 2 minutes, or until slightly thickened. Return burgers to skillet; turn to coat. Sprinkle with remaining cheese. Serve burgers on toast.
Bright bandanas make colorful napkins for any barbecue. Tie one around each person’s set of utensils. After the party, just toss them in the wash.
Tex-Mex Burgers
Makes 8 burgers
2 lbs. ground beef
1 c. shredded Cheddar cheese
1/2 c. onion, grated
1/2 c. salsa
2 to 3 cups tortilla chips, crushed
8 sandwich buns, split
In a bowl, combine all ingredients except buns; shape into patties. Grill over medium heat to desired doneness. Serve on buns.
Having a picnic on a breezy day? Cast-off clip earrings make sparkly tablecloth weights...simply clip ’em to each corner of the cloth.
Homemade Burger Buns
Makes 8 to 12 buns
2 T. active dry yeast
1 c. plus 2 T. warm water
1/3 c. oil
1/4 c. sugar
1 egg, beaten
1 t. salt
3 to 3-1/2 c. all-purpose flour
Optional: melted butter
In a large bowl, dissolve yeast in very warm water, 110 to 115 degrees. Stir in oil and sugar; let stand for 5 minutes. Mix in egg and salt; stir in enough flour to form a soft dough. Turn onto a floured surface. Knead for 3 to 5 minutes, until smooth and elastic. Divide dough into 8 to 12 balls. Place on greased baking sheets, 3 inches apart. Cover and let stand for 10 minutes. Brush with butter, if desired. Bake at 425 degrees for 8 to 12 minutes, until golden. Cool buns on wire racks.
Grandma’s little secret...kneading bread dough is a fun way to get rid of stress! Be sure to knead the dough as long as the recipe states, until the dough is silky smooth. You’ll be rewarded with moist, tender buns or bread.
Index
Burgers – Beef
7-League Pizza Burger
8 Great Burgers
Alberta Prairie Burgers
All-American Cheeseburgers
All-In-One Bacon Cheeseburgers
Aloha Burgers
Backyard Big South-of-the-Border Burgers
Bacon & Blue Cheese Stuffed Burgers
Bacon-Stuffed Burgers
Bestest Burger Ever
Beverly’s Bacon Burgers
Broiled Hamburger Sandwich
Cheeseburger Roll-Ups
Country Friends Chili Burgers
County Fair Maidrites
Dad’s Wimpy Burgers
Dagwood Burgers
Delicious Patty Melts
Denise’s Pizza Burgers
Deviled Hamburgers
Devilishly Good Burgers
Diner-Style Burgers
Garlic & Mustard Burgers
German Burgers
Grilled Summer Burgers
Hamburger “Cupcakes”
Hero Burgers
Incredible Mini Burger Bites
Island Burgers
Italian Hamburgers
Key West Burgers
Make-Ahead Pizza Burgers
Marty’s Special Burgers
Mexican Burgers
Mini Onion Burgers
Nightmares
Open-Faced Lone Star Burgers
Prosciutto Burgers
Smoky Bacon-Gouda Burgers
Spinach Cheeseburgers
Tex-Mex Burgers
Burgers – Meatless
Bean & Chile Burgers
Black Bean Burgers
Irene’s Portabella Burgers
Mom’s Nutty Burgers
Spicy Butter Bean Burgers
Burgers – Turkey & Chicken
Best-Ever Cheddar Burgers
Black Bean Turkey Burgers
Brie-Stuffed Burgers
Chicken Burgers
Crunchy Chicken Burgers
Gobblin’ Good Turkey Burgers
Mom’s Turkey Burgers
Condiments & Go-Withs
Garden-Fresh Catsup
Garlic Dill Pickles
Hamburger Seasoning Mix
Homemade Burger Buns
Norma’s BBQ Sauce
Olive Burger Topping
Quick Hot & Sweet Mustard
Special Hamburger Sauce
Zesty Onion Relish
Our Story
Back in 1984, we were next-door neighbors raising our families in the little town of Delaware, Ohio. Two moms with small children, we were looking for a way to do what we loved and stay home with the kids too. We had always shared a love of home cooking and making memories with family & friends and so, after many a conversation over the backyard fence, Gooseberry Patch was born.
We put together our first catalog at our kitchen tables, enlisting the help of our loved ones wherever we could. From that very first mailing, we found an immediate connection with many of our customers and it wasn’t long before we began receiving letters, photos and recipes from these new friends. In 1992, we put together our very first cookbook, compiled from hundreds of these recipes and, the rest, as they say, is history.
Hard to believe it’s been over 25 years since those kitchen-table days! From that original little Gooseberry Patch family, we’ve grown to include an amazing group of creative folks who love cooking, decorating and creating as much as we do. Today, we’re best known for our homestyle, family-friendly cookbooks, now recognized as national bestsellers.
One thing’s for sure, we couldn’t have done it without our friends all across the country. Each year, we’re honored to turn thousands of your recipes into our collectible cookbooks. Our hope is that each book captures the stories and heart of all of you who have shared with us. Whether you’ve been with us since the beginning or are just discovering us, welcome to the Gooseberry Patch family!
An exclusive Gooseberry Patch magazine, one page at a time?
And it’s free?
When you sign up for our newly redesigned emails, you’ll get just that! We’ll be sharing hand-picked recipes, exclusive products, bite-size tips, ideas and plenty of inspiration, so whether you’re looking for kitchen creativity, new ideas for decorating at home or still miss our mail-order catalog, this subscription is built with YOU in mind.
Sign up today:
www.gooseberrypatch.com
留言列表
