I confess, I’m addicted to great burgers! Where ever I go I’m always in search of the perfect burger. I know burgers aren’t exactly healthy, but oh they are so good! The juicier the better!
I’ve been to many burger joints around the world, some make pretty good burgers, others don’t. I’d have to say one of my recent favorites, as far as fast food chains go, is Five Guys and Fudrucker’s; and locally Teddy’s. But little did I know my search for a better burger would end in my own backyard! This is the Best Darn Burger Ever!!
My son brought over his new creation a few weeks ago for our weekly barbecue. It was amazing! We loved it so much I had him make it again last week! He says that he was inspired by a show he saw on TV, you know one of those popular shows where the host runs around the world trying different food. He couldn’t recall which show it was, but though the show showed the burger it never gave the recipe; he had to improvise on the ingredients. Whatever he did it turned out perfectly!
The burgers were juicy, tasty, and has just a little bit of spice. It is by far the best darn burger I’ve had anywhere!
It took a bit of doing but I managed to pin down his “recipe”. I’m so excited to be able to share it with you! I hope you love it as much as we do! These burgers will be a great addition to your July 4th. barbecue!
Makes 7-8 burgers
2 Sticks Cold Butter
4 Tbsp. Cayenne Pepper
2 Tbsp. Finely Minced Garlic
2 Tsp. Sea Salt
1 Tsp. Ground Black Pepper
3 Lbs. Ground Beef (80%/20%)
Cheddar Cheese slices or your preferred cheese (optional)
Toppings – Lettuce, Tomatoes, Onions, etc.dar
The night before (or at least 6 hours ahead of time):
Place butter and spices in a food processor or bowl and mix well.
Remove butter mixture from processor or bowl and form into a log
Tightly wrap butter log in plastic wrap.
Refrigerate over night or at least 6 hours. Or until the butter is solid not soft.
When ready to grill:
Mix ground beef and eggs in a large bowl.
Divide evenly and form into 3/4″ – 1″ patties
Cut butter into 1/2″ rounds, cut as many butter rounds as you have beef patties. Any left over butter will be used while grilling.
Scoop out center of each burger. Don’t scoop out a hole, leave some meat on the bottom of the space.
Place a butter round in each patty.
Cover patty with scooped out meat and flatten
Top each patty with a slice of the remaining butter mixture
Grill to desired “doness”
Top patties with desired cheese just before removing from the grill.
Serve hot. Garnish with lettuce, tomatoes, onions, and other toppings.
Puto is the Filipino version of a steamed rice cake. It’s served as snack or as an accompaniment to dishes such as Pancit (noodles) or Dinuguan (a savory stew simmered in pork blood). Its bland flavor compliments the rich taste of many Filipino dishes.
Puto Cheese is an all-time favorite Filipino snack. You can pair it with our Lemon Grass Ginger Iced Tea for a healthy and refreshing summer treat!
This is my version of Puto Cheese.
1 Cup Sugar
1 Tbsp. Baking Powder
½ Cup Water
6 oz. Can Evaporated Milk
2 Tbsp. Butter, melted
1 Tsp. Vanilla Extract
1-1 1/2 Cups Flour
1 Cup Cheddar Cheese, shredded
Prepare lower part of steamer with water and bring to a boil.
In a bowl, combine flour, sugar and baking powder and mix well.
Add eggs one at a time using an electric mixer, beating after each addition.
Add milk and beat until smooth.
Add water and continue to beat until batter is thin and smooth.
Add butter and vanilla extract.
Stir until well blended
Then add ¾ of the cheese and stir until combined.
Fill molds with batter up to ¾ full.
Arrange molds in a single layer on steamer rack and place over steamer.
Lower heat to medium and steam for about 8 to 10 minutes or until toothpick inserted comes out clean.
Turn off heat and top each puto with the remaining ¼ cup of cheese.
Cover for about 1 minute to allow cheese to melt.
Allow to slightly cool before removing from molds.
Serve, Share and Enjoy.
Puto Cheese (Steamed Rice Cake with Cheese) Recipe!!!
Looking for something quick and easy to make for dinner? Here’s a chicken recipe that you can whip up in less than half an hour. It’s not only easy it’s yummy too!
This Lime Cilantro Chicken Bake can be served with Spanish Rice and Refried Beans or sliced and rolled in a tortilla. Which ever way you serve it I’m sure it will be a big hit.
My family loves it! We almost never have left overs, but if we do it;s always gone the next day!
Hope your family will love it too!
I make this in a cast iron skillet so that I can throw it in the oven to finish cooking. But you can use any type of cookware that is oven safe or fry in a skillet and transfer to a baking dish – I prefer not to do this as it means one more item to wash. Ingredients:
4 Boneless Skinless Chicken Breats – cut in half thru the middle to make 8 thin slices
2 – 3 Tbls. Chili Powder
1 Tsp. Olive Oil
1 Tbls. Minced Garlic
1 Can Rotel Lime Cilantro flavor Diced Tomatoes
1 1/2 Cup Shredded Cheddar Cheese
1. Rub both sides of chicken halves with Chili Powder. It should look red.
2. Sautee garlic in oil until it starts to turn golden brown.
3. Add chicken halves. Cook until chicken is just about done, about 3-4 minutes each side.
4. Remove from heat. Add Rotel over all.
5. Sprinkle with shredded cheese.
6. Bake in 350 degree oven for 15 minutes or until cheese melts.