Circle of Friends Cookbook - 25 Burger Recipes

BOOK: Circle of Friends Cookbook - 25 Burger Recipes
12.98Mb size Format: txt, pdf, ePub


Gooseberry Patch
2500 Farmers Dr., #110
Columbus, OH 43235


Copyright 2011, Gooseberry Patch 978-1-61281-061-4

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.

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Circle of Friends Cookbook Burger Recipes

Denise’s Pizza Burgers

2-1/2 lbs. ground beef

1/4 c. soft bread crumbs

1/2 c. shredded mozzarella cheese

10 to 12 slices pepperoni, quartered

1 T. dried basil

1 T. Italian seasoning

1/2 t. pepper

8-oz. can pizza sauce, divided

8 to 10 kaiser rolls, split

8 to 10 slices mozzarella or provolone cheese

In a large bowl, mix together beef, bread crumbs, shredded cheese, pepperoni, seasonings and 1/4 cup pizza sauce. Form into 8 to 10 burgers. Grill over medium-high heat to desired doneness. Warm remaining pizza sauce. Serve burgers on kaiser rolls, topped with cheese slices and a spoonful of pizza sauce. Makes 8 to 10 servings.

Cuban Burgers

1 lb. ground beef, formed into 4 burgers

1/4 c. mayonnaise

1 T. Dijon mustard

4 ciabatta or Italian rolls, split

8 dill pickle sandwich slices

4 slices cooked deli ham

4 slices Swiss cheese

Grill or pan-fry burgers as desired. Meanwhile, in a small bowl, blend mayonnaise and mustard; spread over cut sides of rolls. Layer bottom halves of rolls with pickles, burgers, ham and cheese; add top halves. Wrap each burger tightly in aluminum foil. Place on a grill over low heat; weight with a heavy skillet. Cook, turning once, for about 7 minutes, until heated through and cheese is melted. Makes 4 servings.

Mini Onion Burgers

1 red onion, sliced

1 lb. lean ground beef

1/4 t. salt

1/8 t. pepper

12 to 15 small potato rolls, split

Optional: mustard, catsup, 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 burgers, about 2 inches across. Add burgers to grill pan; cook 3 to 4 minutes per side. Serve burgers on rolls with grilled onion, Special Sauce and other toppings, if desired. Makes 12 to 15 servings.

Special Sauce:

6 T. mayonnaise

2 T. Dijon mustard

1/2 to 1 t. cayenne pepper

Mix all ingredients in a small bowl.

Big Backyard South-of-the-Border Burgers

4-oz. can chopped green chiles, drained

12 round buttery crackers, crushed

1/4 c. picante sauce

1/2 t. smoke-flavored cooking sauce

4-1/2 t. chili powder

1 T. ground cumin

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 chiles, crackers, sauces and seasonings. Crumble beef and sausage over mixture. Mix well and form into 6 burgers. Grill, covered, over medium heat for 5 to 7 minutes on each side, or until no longer pink. Top with cheese; grill until cheese is melted. Toast buns on grill, cut-side down, for one to 2 minutes. Serve burgers on buns, garnished as desired. Makes 6 servings.

Philly Cheesesteak Burgers

1 sweet onion, thinly sliced

1 T. olive oil

1 red pepper, thinly sliced

8-oz. pkg. sliced mushrooms

1-1/2 lbs. ground beef sirloin, formed into 6 oval-shaped burgers

12 thin slices provolone cheese

6 hoagie or sub buns, split

Optional: pepperoncini slices

In a skillet over medium heat, cook onion in oil for 5 minutes, stirring occasionally. Add red pepper and mushrooms; cook until tender, 4 to 5 minutes. Drain and set aside. Place burgers on a grill over medium-high heat. Cover and cook for about 3 minutes per side. Remove from heat; top each burger with 2 slices cheese. Cover and let stand 2 to 3 minutes, until cheese melts. Place burgers on buns. Top with onion mixture and pepperoncini, if desired. Makes
6 servings.

Irene’s Portobello Burgers

4 portobello mushroom caps

1 c. Italian salad dressing

4 sourdough buns, split

4 slices Muenster or Gruyère cheese

Garnish: romaine lettuce

Combine mushroom caps and salad dressing in a plastic zipping bag, turning to coat. Chill 30 minutes, turning occasionally. Remove mushrooms, discarding dressing. Grill mushrooms over medium heat, covered, for 2 to 3 minutes on each side. Toast buns on grill, cut-side down, for about one minute. Top each bun with a mushroom, a cheese slice and lettuce. Makes 4 servings.

Open-Faced Fruited Turkey Burgers

1 lb. ground turkey

3 to 4 peaches, halved, pitted, diced and divided

salt and pepper to taste

4 slices Monterey Jack cheese

1/2 c. blueberries

1/4 t. chili powder

4 thick slices country bread, toasted

Garnish: fresh mint

In a bowl, combine turkey, 1/4 of peaches, salt and pepper. Mix well and form into 4 burgers. Grill over medium-high heat until no longer pink, about 5 minutes per side. Top each burger with a cheese slice; cover and cook for one minute more. Meanwhile, in a large skillet over medium heat, combine remaining peaches, blueberries and chili powder. Cook, stirring occasionally, until heated through, about 5 minutes. Serve each burger on a toasted bread slice, topped with peach mixture. Garnish with fresh mint. Makes 4 servings.

Open-Faced Lone Star Burgers

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. Worcestershire sauce

1 t. steak sauce

1 T. brown sugar, packed

In a large bowl, combine onion, garlic, thyme and one cup cheese. Crumble beef over top and mix well. Form into 6 oval-shaped burgers. In a large skillet over medium heat, cook burgers 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 sauces and brown sugar 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 slices. Makes 6 servings.

BOOK: Circle of Friends Cookbook - 25 Burger Recipes
12.98Mb size Format: txt, pdf, ePub

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