***Really you can stuff your burger any way that you like. Here are some of our favorites*****
Always start with 2 very thin hamburger patties. Place the "stuffing" on top of one of the patties and then place the other patty over top. Use a fork to seal the two burgers together.
Pizza Burgers: Stuff with pizza sauce and cheese, add pepperoni if desired. Sprinkle burger with Italian Seasoning before grilling.
Cheddar Burgers: Stuff with a slice of cheddar, or go crazy with cheese, bacon, and onion!
Pepperjack Burgers: Stuff with pepperjack cheese. Sprinkle burger with dried red pepper seasoning before grilling (but not too much if your tongue can't handle the hot stuff!)
Showing posts with label grill. Show all posts
Showing posts with label grill. Show all posts
Tuesday, March 8, 2011
Wednesday, April 28, 2010
Pepper Jack Burgers
*caution: may be too spicy for the kiddos!
makes 4 burgers
1 lb lean ground beef
1 c. shredded pepper jack cheese
1 Tbsp. worchestershire sauce
1 Tbsp. water
2 tsp. grill seasoning (recipe follows)
2 Tbsp. paprika
2 Tbsp. onion powder
2 tsp. cumin
1 Tbsp. sugar
2 tsp. salt
2 tsp. dried oregano
1 Tbsp. garlic powder
1 tsp. black pepper
1/2 tsp. red cayenne pepper
*combine all of the above, store in airtight container. Sprinkle on meats or veggies.
1. In a medium bowl, combine beef, pepper jack cheese, worchestshire sauce, seasoning and water. Mix gently. Form into 4 patties. Grill immediately or freeze for later use.
makes 4 burgers
1 lb lean ground beef
1 c. shredded pepper jack cheese
1 Tbsp. worchestershire sauce
1 Tbsp. water
2 tsp. grill seasoning (recipe follows)
2 Tbsp. paprika
2 Tbsp. onion powder
2 tsp. cumin
1 Tbsp. sugar
2 tsp. salt
2 tsp. dried oregano
1 Tbsp. garlic powder
1 tsp. black pepper
1/2 tsp. red cayenne pepper
*combine all of the above, store in airtight container. Sprinkle on meats or veggies.
1. In a medium bowl, combine beef, pepper jack cheese, worchestshire sauce, seasoning and water. Mix gently. Form into 4 patties. Grill immediately or freeze for later use.
Sticky Chicken
makes about 1 1/2 cups of marinade/sauce
1/2 c. balsamic vinegar
1/2 c. honey
1 c. heinz ketchup
4 cloves garlic, minced (I use a little less)
1 Tbsp. olive oil (I have used vegetable and canola too)
1 Tbsp. chopped fresh rosemary ( or 1 tsp. dried)
1 tsp. grated lemon zest (I have substituted lemon juice)
1 tsp. black pepper
1. Place vinegar and honey in a small saucepan set over medium-high heat. Bring to a boil. Simmer for 5 min. Stir in ketchup, garlic, oil, and rosemary: reduce heat to med-low and simmer for 2 min.
2. Stir in lemon zest and pepper. Cool completely (unless using immediately as a sauce).
3. Coat chicken pieces (or chicken breasts) in marinade. Place in ziplock bag and freeze for later use. If using immediately, coat chicken and then grill or bake.
4. To thaw, thaw in bag overnight in fridge. Remove from bag and grill or bake. Delicious!!
*marinade can also keep in fridge for up to 1 week
*recipe from back of Heinz ketchup bottle (originally called Honey-Balsamic Chicken Glaze)
1/2 c. balsamic vinegar
1/2 c. honey
1 c. heinz ketchup
4 cloves garlic, minced (I use a little less)
1 Tbsp. olive oil (I have used vegetable and canola too)
1 Tbsp. chopped fresh rosemary ( or 1 tsp. dried)
1 tsp. grated lemon zest (I have substituted lemon juice)
1 tsp. black pepper
1. Place vinegar and honey in a small saucepan set over medium-high heat. Bring to a boil. Simmer for 5 min. Stir in ketchup, garlic, oil, and rosemary: reduce heat to med-low and simmer for 2 min.
2. Stir in lemon zest and pepper. Cool completely (unless using immediately as a sauce).
3. Coat chicken pieces (or chicken breasts) in marinade. Place in ziplock bag and freeze for later use. If using immediately, coat chicken and then grill or bake.
4. To thaw, thaw in bag overnight in fridge. Remove from bag and grill or bake. Delicious!!
*marinade can also keep in fridge for up to 1 week
*recipe from back of Heinz ketchup bottle (originally called Honey-Balsamic Chicken Glaze)
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