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
2large sweet onions, sliced (12 to 16 ounces)
2tablespoons 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
4 lettuce leaves
4 tomato 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
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.
Ingredients
1 large 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. Grill 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
Ingredients
1/3 cup ketchup
1/4 cup chopped pickled peppers
2 tablespoons pickle relish
2tablespoons chopped onion 1/4 teaspoon poppy seed
4fully cooked
4hot 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.
3O