Burger Works

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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.

Or e-mail to:
This email address is being protected from spambots. You need JavaScript enabled to view it.
Please limit entries to one per household.

Plenty under $20

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These one-dish meals can be made for under $20

Cornbread Salad
1 (8.5 oz.) package cornbread muffin mix
2 (15.5 oz.) cans whole kernel corn, drained
2 (15 oz.) cans pinto beans, drained
1 (15 oz.) can black beans, drained
3 small tomatoes, chopped
1 medium green pepper, chopped
½ cup scallions, chopped
10 bacon strips, fried and crumbled
2 cups (16 oz.) shredded cheddar cheese
1 (8 oz.) container sour cream
1 cup mayonnaise
1 envelope ranch dressing mix

Prepare cornbread according to package directions. Cool completely; crumble. In a large bowl, combine the corn, beans, tomatoes, peppers, onions, bacon, cheese and crumbled cornbread. Dressing: In a small bowl, combine the dressing ingredients until well blended. Just before serving, pour dressing over salad and toss. Yields 6 to 8 servings. by Irene Stauffer, Barnett, Mo.


Cornmeal Mush
4 cups water
2 cups cornmeal
½ cup white flour
2 tsp. salt
3 ½ cups water

Bring 4 cups of water to boil. Add cornmeal, white flour, salt and 3 ½ cups of water to large bowl; mix well. Stir mixture into boiling water. Cook for ½ hour. When done, pour out into pan; let stand until cold. Slice and fry for breakfast. Yields 6 servings. Eli Miller, Clark, Mo.



2 tbls. vegetable oil
1 clove garlic, minced or ¹⁄8 tsp. garlic powder
1 lb. ground beef
1 ½ tsp. salt
¼ tsp. pepper (black)
1 tsp. sweet basil
1 tsp. parsley flakes
½ cup grated Parmesan cheese
2 (8 oz.) cans tomato paste
2 cups hot water
8 oz. package lasagna noodles
12 oz. cottage cheese, small curd
1 (6 oz.) package grated mozzarella cheese

Preheat oven to 350°. Heat oil in a large skillet. Brown garlic and beef; add salt, pepper, basil, parsley flakes, Parmesan cheese, tomato paste and water. Simmer 20 minutes. Cook noodles according to package directions; drain. Put half of noodles in a 13x9-inch lightly greased pan. Add a layer of cheese, using half of each kind. Add ½ of meat sauce. Add layer of noodles and repeat. Chill for 1 hour. Bake for 55 minutes. Yields 6 servings. by Lena Borntrager, Clark, Mo.


One-Pot Dinner

½ lb. ground beef
1 medium onion, chopped
1 cup celery, chopped
¾ cup green pepper, chopped
2 tsp. Worcestershire sauce
1 tsp. salt (optional)
½ tsp. dried basil
¼ tsp. pepper
2 cups medium egg noodles, uncooked
1 (16 oz.) can kidney beans, rinsed and drained
1 (14.5 oz.) can stewed tomatoes
¾ cup water
1 beef bouillon cube
In a large saucepan or skillet, cook meat until no longer pink; drain. Add onion, celery and green pepper; cook for 5 minutes or until vegetables are crisp-tender. Add Worcestershire sauce, salt (if desired), basil and pepper. Stir in noodles, beans, tomatoes, water and bouillon. Bring to boil. Reduce heat; cover and simmer for 20 minutes or until noodles are tender; stirring occasionally. Yields 4 to 6 servings. by Susie Gingerich, Clark, Mo.


Ham Potato Scallop

1 (5 oz.) package scalloped potatoes
2 cups boiling water
2 tbls. butter
¾ cup milk
2 cups cubed, fully cooked ham
1 (10 oz.) package frozen cut green beans
1 (4 oz.) cup shredded
cheddar cheese
Preheat oven to 400°. In an ungreased 1 ½ quart baking dish, combine potatoes and sauce mix with boiling water and butter. Stir in milk, ham and green beans. Bake uncovered for 35 minutes, or until the potatoes are tender; stirring occasionally. Sprinkle with cheese. Bake 5 minutes longer, or until cheese is melted. Let stand 5 minutes before serving. Yields 4 servings. by Kathy C. Gingerich, Clark, Mo.


Breakfast Casserole

1 lb. meat (ham, sausage or other)
1 onion, chopped
8 eggs, scrambled and fried
4 large potatoes, shredded and fried
1 ½ lb. cheese of your choice
White Sauce:
¼ cup butter
¼ cup flour
1 ¾ cup milk
1 cup sour cream
Salt to taste

Casserole: Preheat oven to 400°. Cube ham or fry sausage along with onion. Layer ingredients in order given in a 9x13-inch pan. White sauce: Stir in all ingredients and boil until thick. Cover layered ingredients with white sauce. Bake for 40 minutes. Yields 8 servings. by Lovina N. Borntrager, Clark, Mo.


Hunter’s Delight

½ lb. sliced bacon, diced
2 ½ lb. red potatoes, thinly sliced
2 medium onions, sliced
1 ½ lb. boneless venison steak, cubed
2 (14 ¾ oz. ea.) cans cream-style corn
3 tbls. Worcestershire sauce
1 tsp. sugar
½ to 1 tsp. seasoned salt

In a large skillet, cook bacon over medium heat until crisp; drain. Place potatoes and onions in a 5-quart slow cooker. Top with venison and bacon. Combine corn, Worcestershire sauce, sugar and seasoned salt; pour over the top. Cover and cook on low for 6 to 8 hours or until the meat and potatoes are tender. Yields 4-6 servings. by Perry J. Petersheim, Madison, Mo.


Pork Loin  will be featured in the October issue of Today’s
Farmer. To be eligible for consideration, your recipe must be received by May 14. Send it printed or typewritten along with your address and phone number to Recipe Exchange, 201 Ray Young Drive,
Columbia, MO 65201. Or e-mail to: This email address is being protected from spambots. You need JavaScript enabled to view it.


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