Family-friendly burgers a hitPublished 7:19am Tuesday, July 26, 2011
When my “Taste of Home” magazine arrives, I can’t wait to sit down and page through the recipes contained within its covers.
Over the years, I have found quite a few recipes that have made it into my favorites recipe book.
I’m sure you have one just like it: it’s the one with hastily-scribbled recipes you tasted and loved at the last potluck or backyard barbecue.
The magazine is cherished for several reasons: because the recipes are the kind I probably actually have the ingredients for in my pantry, fridge or freezer.
But even more important, the recipes have been approved by the chef’s family, friends and neighbors. Just like the star system rating hotels, if the recipe can pass the mustard with someone else’s family, it will likely do perfectly well with mine.
While I love my husband’s burgers on the grill, I still look for something different to give our burgers a new twist and taste sensation.
So it was with great interest that I turned to the pages that featured “The 2 Greatest Burgers We’ve Tested. EVER!” At least that’s what the cover of the magazine suggested.
And yes, the recipe we tried recorded a high yum factor. We will definitely make them again. Give it a try, but don’t be surprised if you start thinking about other ways you could prepare them, with different stuffing, with different ingredients added to enhance the flavor of the burger … I’m already thinking along those lines.
Because I couldn’t fit all the cheese mixture in the burgers, I made my own version of “Hot Pockets,” using refrigerator biscuits. Yummmy! That’s all I’ve got to say.
Submitted to Taste
of Home Magazine
by Alethea Osborne, Florence, Kent.
1 cup chopped sweet onion
1/2 cup crushed bread crumbs or saltines
1 jalapeno pepper, seeded (I just used a few from a jar of sliced jalapenos)
1 envelope ranch salad dressing mix
1 tablespoon Worcestershire sauce
1 garlic clove, minced (Again, I opted for the minced garlic in a jar)
1 teaspoon pepper
2 pounds ground beef
1 1/2 cups shredded cheese
1 jar (4 1/2 ounces) sliced mushrooms, drained
3 tablespoons cream cheese, softened
In a large bowl, combine the first eight ingredients, mix with ground beef. Shape into 12 thin patties.
Combine the cheddar cheese, mushrooms and cream cheese. Spoon onto center of six hamburger patties. Top with remaining patties. Press edges firmly to seal.
Grill burgers over medium heat or broil in the oven for 5 to 7 minutes on each side, or until a meat thermometer reads 160 degrees and juices run clear.
I served on onion rolls, however, Alethea used Kaiser rolls.
For the “Hot Pockets,” I just used refrigerator biscuits, cut in half. Then I filled them with the leftover cheese mixture, pinched the edges closed and baked.
I can’t remember how long I baked them, but it seems to me I started with the recommended cooking time on the biscuit package and adjusted from there.