Kenmore 141.16691, 141.17691 owner manual Onionburgers, Doublesalsaburgers, Chicago Style HOT Dogs

ONIONBURGERS

A honey and mustard sauce glazes the onion slices as they cook alongside these delicious burgers. For optimal sweetness, select Vidatia or Walla Walla onions. Makes 4 open face burgers,

Ingredients

2	large sweet		onions, sliced (12 to 16 ounces)
2	tablespoons		margarine or melted butter
2	teaspoons	dry mustard
2	teaspoons	honey

1pound lean ground beef

1/4 teaspoon salt

1/8 teaspoon pepper

4slices Texas toast

4lettuce leaves

4tomato slices

Preparing Onions

Place onions in a cooking pan or on a small piece of aluminum foit. Combine meited margarine, mustard and honey, then drizzle ever onions. Cover pan with lid

or foid up edges of foil and seal with double fold to corn pletely enclose onions earing space for steam to build. Place pan or foit packet on grill directly over medium heat for 15 minutes with the grill Iid up.

Preparing Burgers

While onions are cooking, combine ground beef, salt and pepper in a medium bowl and mix well. Shape mixture into four 3/4 inch burger patties and add to grill, directly over heat. Grill burgers along with onions

for about 5 minutes, then turn burgers. Grill for 8 to 10 minutes more or until no pink remains in meat, and onions are tender. To serve, toast both sides of Texas toast on gdlt. Then top each slice of Texas toast with a burger, lettuce, tomato and onion. SprinkIe with pepper if desired.

DOUBLESALSABURGERS

A fresh tomate salsa flavors the beef mixture for a zesty tasting burger. The salsa atso serves as a ceIorful topping. Makes 6 burger patties.

Ingredients

IIarge tomato, seeded and finely chopped

I/2	cup finely	chopped green pepper
I/4	cup finely	chopped red onion
2	finelychopped, seededjatapeno peppers

Igarlicclove, minced

Itablespoon soipped cilantro

1/4 teaspoon salt

1 1/2 poundslean ground beef

2 cups shredded lettuce

1/3 cup finely shredded cheddar cheese

1/4 cup dairy sour cream and/or guacamole

Preparing the Salsa

Corn bine tomato, green pepper, onion,jatapeno peppers, gartic, citantro and satt in a bowl Set aside 2 tablespoons of salsa. Cover and chill remain- ing salsa until serving time.

Preparing Burgers

In another bowl combine ground beef with 2 table- spoons of reserved salsa, mix well Shape mixture into six 1/2 inch thick burgers and place on the grill directly over medium heat with lid up. Grill for 13 to 15 minutes or until no pink remains. Turn burgers once, halfwaythrough grilling time. Arrange the shredded lettuce on individual plates. Top lettuce with a burger, cheddar cheese and salsa. Serve with sourcream and/or guacamole.

CHICAGO STYLE HOT DOGS

Serve these hot dogs "Chicago-style" with pickled pep-

pets! Makes4 servings.

Ingredients

1/3	cup ketchup
1/4	cup chopped pickled peppers
2	tablespoons pickle relish

2tablespoons chopped onion

1/4 teaspoon poppy seed

4	fully cooked 4-ounce jumbo hot dogs
4	hot dog buns

Preparing the Relish

Combine ketchup, chopped pickled peppers relish, onion and poppy seed in a small bowl, then set aside.

Preparing Hot Dogs

Place hot dogs on grill directly over MEDIUM heat 5 to

8 minutes with the lid up. Turn hot dogs and brush with some of the relish mixture. Grill hot dogs 6 to 8

minutes more or until thoroughly cooked.

To Serve

Toast inner sides of hot dog buns on grill. Serve hot dogs inside buns and top with remaining relish mixture.

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