Burger Works

on .

More than just burgers.

Tuna Burgers
by Betty Mayo, Huntsville, Mo.
1 (12 oz.) can tuna
2  large hard-boiled eggs, finely chopped
¼ cup mayonnaise
1 tsp. onion, finely chopped
2 sweet pickles, finely chopped
8 hamburger buns
Mix all ingredients together and heap mixture on split buns. Place under broiler until heated and lightly browned. Watch carefully to avoid burning. Yields 8 servings.

Barbecue Burgers
Wilma Carter, Richmond, Mo.
1 lb. hamburger
1 medium onion, chopped
Salt and pepper to taste
1 cup ketchup
1 tsp. chili powder
1 tbls. Worcestershire sauce
8 hamburger buns

Mix hamburger, onion, salt and pepper together. Brown the hamburger in skillet, stirring frequently. Drain excess fat. Add ketchup, chili powder and Worcestershire sauce. Stir and simmer 15 minutes. Yields 6 servings.

Oriental Burgers
Martha Powell, Centralia, Mo.
1 medium onion, sliced
1 lb. ground beef
2 tbls. vegetable oil
1 can (16 oz.) bean sprouts, drained
1 (5 oz.) can water chestnuts, sliced
¹⁄³ cup soy sauce
¹⁄³ cup water
1 tbls. dark molasses
2 tbls. water
2 tbls. cornstarch
Salt to taste
8 hamburger buns

Sauté onion and ground beef in oil until browned. Add bean sprouts, water chestnuts, soy sauce, ¹⁄³ cup water and molasses. Cook 5 minutes. Add mixture of 2 tablespoons water and cornstarch mixed together. Bring to a boil. Boil for 1 minute. Add salt to taste. Yields 8 servings.

Black and Bleu Burgers
Tammy Ostendorf, Cape Girardeau, Mo.
1 ½ lbs. ground beef
Salt and pepper to taste
4 oz. blue cheese crumbles

Mix together ground beef, salt and pepper. Add blue cheese crumbles; mix. Refrigerate until firm, or about 1 hour. Divide beef into 4 equal portions and make patties. Make an indention in center of each patty. Cook on hot grill to desired doneness. Serve on toasted buns with your choice of toppings. Yields 4 servings.

Chimi Burgers
Debra Baker, Newburg, Mo.
¹⁄³ cup fresh cilantro, chopped
1 tbls. Worcestershire sauce
1 tsp. soy sauce
2 large cloves of garlic, peeled and crushed
½ small red bell pepper, chopped
1 small yellow onion, roughly chopped
Salt and pepper to taste
1 ½ lbs. lean ground beef
2 tbls. butter
1 large yellow onion sliced into ¼-inch rings, separated
6 hamburger buns
Chimi Sauce:
1 cup Miracle Whip
½ cup sweet pickle relish
¼ cup ketchup or Masterpiece BBQ sauce
1 tsp. Worcestershire sauce

Burgers: Puree cilantro, ½ tbls. Worcestershire sauce, soy sauce, garlic, red pepper, small onion, salt and pepper. In a food processor or blender, blend until smooth. Transfer to a large bowl. Add beef and gently mix together. Form into 6 equal size balls and chill covered until ready to cook or about 45 minutes. Press into patties. Brush patties gently with oil before grilling to your desired doneness. Serve with your favorite toppings. In a large cast iron skillet, melt 2 tablespoons butter over medium-high heat. Add ¼-inch thick onion rings. Cook until golden and caramelized. Chimi sauce: Mix together, Miracle Whip, pickle relish, ketchup (or BBQ sauce) and Worcestershire; dress burgers. May be served with slaw and thick sliced tomato. Yields 6 servings.

Cheesy Mushroom Burgers
Carolyn Harms, Leeton, Mo.
1 lb. ground beef
1 lb. ground pork
2 eggs
1 (1 oz.) package dry onion soup mix
1 cup saltine crackers, finely crushed
2 (10 oz.) cans of mushroom soup
1 cup of milk
6 oz. Velveeta cheese
Preheat oven to 350°. Mix ground beef and pork in a large bowl, add 2 well-beaten eggs, 1 package of soup mix and crushed crackers; mix well. Pat out 8 (4 oz.) patties and brown on each side in a skillet. Remove from skillet and drain on paper towel. Put burgers in a lightly greased casserole dish with lid. Mix mushroom soup and milk. Pour over burgers and bake for 20 minutes. Melt Velveeta in the microwave using ¼ cup of water and stir until cheese is melted. Pour cheese over burgers; cover with lid and bake for 10 more minutes. Yields 8 servings.

Italian Burgers
Kristy Blanchard, Sheldon, Mo.
1 medium onion, chopped
¼ cup Italian salad dressing
1 lb. ground beef
4 hamburger buns
In a bowl, combine onion and salad dressing. Crumble beef over mixture and mix well. Shape into four patties. Broil, grill or pan-fry until no longer pink. Serve on buns. Yields 4 servings.

 

Roasts  will be featured in the November issue of Today’s
Farmer. To be eligible for consideration, your recipe must be received by june 23. Send it printed or typewritten along with your address and phone number to Recipe Exchange, 201 Ray Young Drive,
Columbia, MO 65201.

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