Kenmore 141 16690, 141 17690 Onionburgers, Double Salsa Burgers, 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 Vidalia 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

2teaspoons dry mustard

2teaspoons honey

1 pound 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 foil. Combine melted margarine, mustard and honey, then drizzle over onions. Cover pan with lid or fold up edges of foil and seal with double fold to completely enclose onions--leaving space for steam to build. Place pan or foil packet on grill directly over medium heat for 15 minutes with the grill lid 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 grill. Then top each slice of Texas toast with a burger, lettuce, tomato and onion. Sprinkle with pepper if desired.

DOUBLE SALSA BURGERS

A fresh tomato salsa flavors the beef mixture for a zesty tasting burger. The salsa also serves as a colorful topping. Makes 6 burger patties.

tngredtents

1large tomato, seeded and finely chopped 1/2 cup finely chopped green pepper

1/4 cup finely chopped red onion

2finely chopped, seeded jalapeno peppers

1 garlic clove, minced

1 tablespoon snipped cilantro

1/4	teaspoon salt
1 1/2	pounds lean 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

Combine tomato, green pepper, onion, jalapeno peppers, garlic, cilantro and salt 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. Gdll for 13 to 15 minutes or until no pink remains. Turn burgers

once, halfway through grilling time. Arrange the shredded lettuce on individual plates. Top lettuce

with a burger, cheddar cheese and salsa. Serve with sour cream and/or guacamole.

CHICAGO STYLE HOT DOGS

Serve these hot dogs "Chicago-style" withpickled peppers! Makes 4 servings.

Ingredients

1/3 cup ketchup

1/4 cup chopped pickled peppers

2 tablespoons pickle relish

2 tablespoons chopped onion 1/4 teaspoon poppy seed

4fully 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 clogs 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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