Sensational  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





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.)





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.





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.



(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






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






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







 Salem's Den  Salem 2004 and Beyond  

Created by Salem of