SUNDAY AND HOLIDAY VARIATIONS
Baby Burger: A teeny-weeny edition of any of the easier to eat burgers, in teeny-weeny buns, "boughten" or your own.
Bacon-Wrapped Burger: Circle each patty with a strip of bacon and fasten with a toothpick before broiling.
Barbecued Burger: Baste with your own or a bottled barbecue sauce as you cook the meat on the outdoor grill.
Burgundy Burger: Add ;4-;6 cup Burgundy to the beef mixture, or rinse out the skillet with wine after frying hamburgers, pouring the sauce over the cooked meat patties.
Cheeseburger: When the second side of a broiled hamburger is browned, lay a slice of cheese on it and broil until the cheese melts.
Deviled Burger: Add a sliver of minced garlic, 1/4 cup catsup or chili sauce, 2 teaspoons minced onion, 1,5 teaspoons prepared mustard and 1 teaspoon Worcestershire sauce to the basic meat mixture. if you like, add also 2 teaspoons horseradish.
Dogburger: Shape meat to fit hot-dog buns. Shape around a strip of dill pickle, a strip of cheese, if you wish. Wrap in bacon if you like.
Hamburger in Green Pepper Ring: Pack meat mixture into 1/2 -inch wide green pepper ring and smooth off. Then broil, grill or fry.
Pineapple Burger: Shape meat to fit pineapple ring, but broil pineapple separately, adding a slice of Cheddar cheese toward the end of cooking. Place the burger on the cheesy pineapple and serve with a split toasted bun.
Sauced Burger: Put cooked burgers on a platter and heat a can of mushroom, celery, or tomato soup with 1/2 cup water.Pour hat sauce around patties. No buns, this time.
Smothered Burger: Saute lots and lots of mild sweet onion slices with the pan-fried burger, after turning, and serve the half-cooked onions on the meal.
Stretched Burger: Not pulled out like a rubber band, but "extended" with 1/2 cup or more soft bread crumbs or rolled oats, and moistened with an equal amount of milk. Chopped onion and about 3 tablespoons chili sauce may also be added.
Stretching is sometimes done for economy, sometimes because two more recruits are waiting for burgers.
Stuffed Burger: Shape twice your usual number of patties.
Sandwich two patties with cheese, or bread stuffing. Seal the edges of the meat so that you may also or chopped onion makes good tilling, also.
Triple-Deck Burger: Slice unsliced buns (sometimes hard to find except at a bakery) into three layers and put together with two skiııııy meat patties. Then you can put piccalilli on top of one, catsup on the other.
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