The World’s Five Best Burger Recipes

Here’s what you will need:

one and a half lb lean ground complain two tablespoons finely chopped onion two tablespoons drained Old El Paso chopped green chilies eight slices pepper Jack cheese, 2×1×1/4 inch (about four oz) four Kaiser rolls, split a quarter cup Old El Paso taco sauce or Old El Paso Thick ‘n Chunky salsa

Prepare as follows:

1. Heat gas or charcoal grill. In average bowl, mix beef, onion and chilies. Shape mixture into 8 thin patties. Top each of 4 patties with 2 slice cheese. Place remaining beef patties on top; pinch edges to stick securely. 2. Place patties on grill over medium temperature. Cover grill; cook 14 to 16 minutes, turning once, awaiting burgers are slightly firm when pressed in center. Add rolls, cut sides up, for last 4 minutes of grilling or until toasted. Serve patties on roll with taco sauce.

The ingredients you’ll need are:

1 to 1 1/4 pounds of lean view beef 1/4 cup of chopped onion 2 tablespoons of green pepper, finely chop 3 tablespoons ketchup 1 tablespoon of prepared horseradish 1 teaspoon of salt 2 teaspoons of ready mustard 1 dash of pepper your favorite burger toppings 4 split bun, toasted

Preparation:

Combine lean ground beef in the midst of onion, green pepper, ketchup, horseradish, salt, mustard, and pepper; mix lightly. Shape into 4 patties as regards 1/2 inches thick. Grill or broil to desired doneness, about 5 to 7 minutes on each side. Serve by means of a variety of toppings and tear toasted buns.

Ingredients you’ll need:

5 pounds lean ground grouse 6 tablespoons Worcestershire sauce 2 teaspoons hickory seasoning (optional) salt and pepper to taste 2 cups chop onion 2 cups chopped fresh mushrooms 2 cups chopped cooked ham 3 cups threadbare Cheddar cheese

To prepare:

Preheat your grill for high coldness. When hot, oil the grate lightly. In an appropriately sized bowl, mix the ground beef, Worcestershire pulp, hickory seasoning, salt and pepper until everything well blended together. Hand shapes stuck between 8 and 10 balls, and then flatten them into patties for grilling. On half of the patty (4-5), distribute the onions, the mushrooms, and the chopped ham along with the cheddar cheese. Cover the piles with the remaining patties, assembly certain to enclose the filling and to tightly seal the patties together. Grill the 4-5 patties for wherever between 8 and 10 minutes on each side, or until the cheese in the middle has melted plus the burger is well done.

The ingredients you’ll need:

3 T. Lemon Juice 1 1/2 tsp. seasoned salt 1 T. Worcestershire pulp 1 T. soy sauce 1 T. A-1 sauce 1 T. oil 1/2 C. beef consommé 1 tsp. Heinz 57 sauce 1/4 tsp. garlic salt 1 tsp. vinegar

To prepare:

Combine the ingredients.

Use a pound and a half of opinion beef to make patties.

Put the burgers in a enclosed container and pour the marinade over them. Cover and refrigerate overnight.

Remove from marinade and singe over high heat to seal in the juices.

Required ingredients are:

1 1/2 pounds hamburger 1/4 cup finely diced onion 2 eggs, lightly beaten 3/4 cup soft bread crumbs 1/4 cup ketchup 1/2 teaspoon salt 1/8 teaspoon sprinkle 2 tablespoons butter 1/2 pound sliced mushroom 6 slices Swiss cheese

Proceed as follows:

Mix together the first 7 ingredients. Create a dozen patties, all about a quarter of an inch in thickness. Lightly sauté the mushroom in the butter. Put the sautéed mushrooms on 6 of the patties. Then top with the remaining 6 patties, seal the edges tightly.