Sensational  Burger

 

 

 

 

INGREDIENTS:
 

 

BURGER


1 1/2 pounds ground beef sirloin or chuck

4 Kaiser, onion, or crusty round rolls (large), split 

  8 slices ( 1/4 inch thick) cheddar cheese

1 red onion, peeled and cut into 1/2-inch-thick slices

1/2 teaspoon salt  

1/4 teaspoon pepper  

1 tomato, thinly sliced

1 1/2 cups shredded iceberg lettuce

 

 

 

SWEET-N-SPICEY SAUCE


3/4 cup ketchup

1/2 cup orange juice 

  1/4 cup Worcestershire

1/4 cup raisins

1 tablespoon minced garlic  

1 tablespoon minced ginger  

2 tablespoons lime juice

1/2 teaspoon cayenne pepper

 

In a 1 1/2 to 2 quart pan, combine ingredients.

Bring to a simmer over medium heat.

Then reduce heat so mixture barely simmers and cook, uncovered, stirring often,

until sauce is thick and reduced to 1 cup. (25 to 30 minutes)

 

Whirl mixture in a blender until smooth.

Serve warm or cool.

 

(Chill airtight up to 2 weeks.)

 

 

 

GUACAMOLE


1 ripe avocado 

  2 tablespoons chopped fresh cilantro

1 tablespoon lime juice

2 to 3 teaspoons jalapeno chile

1 clove garlic, minced

salt and pepper to taste

 

Pit and peel 1 ripe avocado.

In a bowl, coarsely mash with a potato masher.

Stir in remaining ingredients.

Salt and pepper to taste.

 

 

 

DIRECTIONS:
 

In a bowl, gently mix ground beef, salt and pepper.

 

Divide meat mixture into eight equal portions and shape each into a 4-inch round.

Top each of four rounds with 2 slices of cheese.

Lay another patty on top of each and press edges together to seal.

 

Grill: 

(Be sure to take all safety precautions when using an outdoor grill.)

 

Lay burgers and onion slices on an oiled barbecue grill over a solid bed of hot coals

or high heat on a gas grill.   Close lid on gas grill.

 

Cook burgers, turning once, until browned on both sides and done to your liking.

(About 7 minutes total for medium-rare ~ cut to test.)

 

Cook onions, also turning once, until browned on both sides, 7 to 8 minutes total.

 

Remove from grill.

 

Lay buns, cut side down, on grill and cook until lightly toasted, 30 seconds to 1 minute.

 

Spread Sweet-N-Spicy Sauce on bun bottoms.

Add lettuce, tomato, burger, onion, and Guacamole.

Set bun tops in place.

 

Serve with remaining Guacamole, sauce, and salt and pepper to taste.

 

 

Serves 4

 

 

 

 

 

Creamy  Red  Potato  Salad

 

 

 

 

INGREDIENTS:
 


4 pounds small red potatoes, scrubbed

1 onion, thinly sliced

2 celery stalks, thinly sliced

1/3 cup  whole-grain mustard

2 tablespoons red wine vinegar

1 1/4 cups mayonnaise

2 tablespoons sweet pickle relish

salt and pepper to taste

 

 

 

DIRECTIONS:

 

Place potatoes in a large pot and add enough cold water to cover by 1 inch.

Bring to a boil over high heat, reduce to medium-low and simmer until potatoes

are easily pierced with a fork, 25 to 30 minutes.

Drain; slightly cool.

 

Cut potatoes in half and place in a large bowl.

Add onion and celery.

 

In a separate bowl, mix mustard with vinegar, mayonnaise, relish, salt and pepper.

Pour over potatoes and gently stir to mix.

 

Serve at room temperature or chilled.

 

 

Serves 8

 

 

 

 

             

       

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